Mocha Chocolate Chip Muffins

This morning I was craving coffee and something chocolaty. A quick search on Tastespotting and I found these Mocha Muffins with Chocolate Chips posted at The Food Librarian. Bingo!

These were quick to throw together and helped satisfy my longing to bake. I thought these muffins were pretty good, not great, but good. I followed the original recipe from Bon Appetit, omitting the pecans because I didn't have any in the house, and found the flavor a bit lacking. Overall there was obviously a hint of something other than chocolate, but the coffee flavor wasn't pronounced enough for me to really consider these mocha muffins. The chocolate chips in the muffins were, however, plenty to satisfy my chocolate craving. I used a mix of bittersweet and semisweet chocolate chips and really loved the slightly bitter dark chocolate flavor.

Overall I'd say I enjoyed these muffins, but I definitely wouldn't make them again without upping the espresso powder, increasing the cocoa powder, or adding in the pecans or something else to give a bit more depth of flavor.

Mocha Chocolate Chip Muffins
from Bon Appetit via The Food Librarian

1/4 cup hot water
1 tablespoon instant espresso powder
1/2 cup buttermilk
1/2 cup vegetable oil
2 large eggs
1 teaspoon vanilla extract
1 3/4 cups all purpose flour
1/2 cup sugar
1/2 cup packed golden brown sugar
3 tablespoons unsweetened cocoa powder
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
1 1/2 cups milk chocolate chips (I used 1 cup bittersweet and 1/2 cup semisweet chocolate chips)
1 cup coarsely chopped pecans (about 4 ounces), toasted (I left these out)

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 (Mine were done after 20 minutes). Transfer muffins to rack and cool.