From the blog For Love of the Table
120 g. (1 c.) all-purpose flour
130 g. (1 c. less 1 T.) white whole wheat flour
27 g. (1/3 c. sifted) Dutch-processed Cocoa
6 to 8 g. (1 T.) espresso-grind coffee—or use 1 t. instant espresso powder
1 t. baking powder
1/2 t. baking soda
1/2 t. salt
150 g. (3/4 c.) packed light-brown sugar
2/3 c. (73 g.) walnuts, toasted and coarsely crumbled
2/3 c. (115 g.) semi-sweet chocolate chips
2 eggs
1/2 c. (105 g.) olive oil
1 c. (242 g.) whole milk plain yogurt
1 t. vanilla
Turbinado sugar (optional)
Sift the first 8 ingredients into a large bowl. (There will be bits of bran that won’t go through the sifter. Don’t discard this…just add it to the bowl. The goal of sifting is to get rid of lumps and aerate the heavier dry ingredients.) Whisk to combine. Stir in the chocolate chips and walnuts. Set aside.
Crack the eggs into a medium bowl. Whisk to break up. Add the olive oil while whisking. Whisk in the yogurt and vanilla. Pour the wet ingredients over the dry ingredients and fold in with a rubber spatula just until the dry ingredients are moistened. Work quickly, making each stroke count so as not to over-mix. (Over-mixed muffins tend to be tough.)
Scoop the batter into foil-lined or greased muffin cups. (I use an ice cream scoop. If you have a standard muffin pan and use a twelfth of the batter in each—a rounded third cup/3 oz. of batter—the muffin cups will look too full. Don’t worry; they bake up perfectly, with a nice, puffy, mounded “muffin top.”) If you want a little added sweetness and crunch, sprinkle with the Turbinado sugar. Bake at 375° until puffed and springy to the touch in the center and a tooth pick inserted in the center comes out clean—about 18 to 20 minutes. (Don’t over bake—this will make them dry.) Remove to a rack to cool.
Makes 12
http://www.forloveofthetable.com/2019/02/mocha-walnut-chocolate-chip-muffins.html
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