Adapted from Mocha Muffins with Chocolate Chips and Pecans (Bon Appetit, April 1995 via Epicurious)
1/4 cup hot water
1 1/2 tablespoon instant espresso powder (I used Medaglia D'Oro. Original recipe was 1 T)
1/2 cup buttermilk
1/2 cup vegetable oil (I used canola oil)
2 large eggs (Always use room temp eggs for baking...sit in warm water for 10-15 minutes)
1 teaspoon vanilla extract
1 3/4 cups all purpose flour
1/2 cup sugar
1/2 cup packed light brown sugar
3 tablespoons unsweetened cocoa powder (I used Penzy's Dutch cocoa)
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
1 1/2 cups chocolate chips (I used chopped dark chocolate from Trader Joe's instead)
The original recipe has 1 cup pecans but I skipped.
Preheat oven to 375°F. Line muffin tin with liners. The recipe says it makes 12 muffins, but I got 15 muffins. Dissolve espresso powder in the hot water.
Wet ingredients: Whisk together the buttermilk, oil, eggs and vanilla in a medium bowl, then add the espresso mixture. Dry ingredients: Mix flour, sugar, brown sugar, cocoa, baking powder, baking soda and salt in large bowl. Add buttermilk mixture and stir just until combined. Mix in chocolate chips and pecans (if using). Do not overmix your muffin batter!
Pour into muffin pan. I use a scooper to dish out the batter. Bake until tester inserted into center of muffins comes out clean, about 20 minutes (recipe says 25 minutes but mine were done in 20 so check early!) Transfer muffins to rack and cool.
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Recipe & Photo on the Food Librarian blog (March 24, 2010): http://foodlibrarian.blogspot.com/2010/03/mocha-muffins-with-chocolate-chips-bon.html
Original recipe: Mocha Muffins with Chocolate Chips and Pecans (Bon Appetit, April 1995 via Epicurious): http://www.epicurious.com/recipes/food/views/Mocha-Muffins-with-Chocolate-Chips-and-Pecans-405