Best 5 Mocha Muffins With Chocolate Chips And Pecans Recipes

MOCHA MUFFINS

Steps:

• Heat oven to 400°F. Grease bottoms only of 12 regular-size muffin cups (2 1/2x1 1/4 inch) with shortening, or line muffin cups with paper baking cups.
• In medium bowl, mix flour, cocoa, baking powder and salt; set aside. In large bowl, beat brown sugar, milk, oil, coffee and egg with fork or wire whisk. Stir in flour mixture just until flour is moistened. Fold in chocolate chunks. Divide batter evenly among muffin cups.
• Bake 18 to 20 minutes or until toothpick inserted in center comes out clean. Immediately remove from pan.

CHOCOLATE CHIP PECAN MUFFINS

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Grease a 12-cup muffin tin.
• Combine 1 cup all-purpose flour, whole wheat flour, white sugar, brown sugar, pudding mix, baking powder, and salt in a large bowl. Beat milk, oil, and egg together in a separate bowl. Stir into flour mixture until combined.
• Coat chocolate chips with 1 tablespoon flour and fold into the batter. Fold in pecans. Fill muffin cups 3/4 full of batter.
• Bake in the preheated oven until a toothpick inserted into a muffin comes out clean, 18 to 20 minutes. Cool in the tin briefly before removing to a wire rack to cool completely.

MOCHA MUFFINS WITH CHOCOLATE CHIPS AND PECANS

Steps:

• Preheat oven to 375°F Line 12 muffin cups with paper liners.
• Stir 1/4 cup hot water and espresso powder in medium bowl until espresso powder dissolves.
• Add buttermilk, oil, eggs, and vanilla and whisk until well-blended.
• 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.
• Divide batter equally among prepared muffin cups.
• Bake until tester inserted into center of muffins comes out clean, about 25 minutes.
• Transfer muffins to rack and cool.

BEST EVER MOCHA CHOCOLATE CHIP MUFFINS

Steps:

• Preheat oven to 350 degrees F.
• Oil 6 large or 12 small muffin cups.
• Mix flours, cornstarch, cocoa, baking powder, salt, baking soda and dark chocolate chips together in a large bowl.
• Place coffee, sugar, applesauce, oil, soy milk, vinegar and vanilla in a blender and blend until smooth or place in a large bowl and blend with immersion blender.
• Add wet ingredients to dry.
• Stir, adding more soy milk to make it a thinner batter, you don't want it to be stiff.
• Divide evenly among muffin cups, bake in oven for 20 minutes or until the toothpick test proves true.
• Place on cooling rack, cover with a towel and remove after 5 minutes.
• Cool completely.
• Place in paper towel lined Tupperware, freeze after 1-2 days wrapped tightly in plastic.
• Mark breaks these up and puts them in ice cream.

MOCHA MUFFINS WITH CHOCOLATE CHIPS AND PECANS

Steps:

• Preheat oven to 375°F. Line twelve 1/2-cup muffin cups with paper liners. Stir 1/4 cup hot water and espresso powder in medium bowl until espresso powder dissolves. Add buttermilk, oil, eggs and vanilla and whisk until well blended. 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.
• Divide batter equally among prepared muffin cups. Bake until tester inserted into center of muffins comes out clean, about 25 minutes. Transfer muffins to rack and cool.