Categories: Breakfast, Muffins
Ingredients
- 2 cups all-purpose flour
- 3/4 cup whole wheat flour
- 1 cup firmly packed brown sugar (dark or light)
- 1/3 cup Dutch-processed cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1 teaspoon salt
- 1/2 cup vegetable oil
- 1/4 cup salted butter, melted
- 3 large eggs
- 1 cup plain yogurt (lowfat or full fat)
- 1/2 teaspoon espresso powder, dissolved in 1/2 cup water (or substitute 1/2 cup morning coffee)
- 1 teaspoon vanilla
- 1 cup pecans, chopped
- 1 cup mini chocolate chip
Directions
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Preheat oven to 375°.
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Spray a 12 cup, 3 × 1 1/2 inch muffin tin with pan spray.
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In a bowl, combine the flours, sugars, cocoa powder, baking soda, baking powder, and salt.
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In another bowl, combine the oil, butter, eggs, yogurt, coffee mixture, and vanilla.
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Fold the wet ingredients into the dry ingredients.
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Fold in the pecans and chocolate chips.
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Spoon the batter evenly into the muffin cups; the cups will be very full, but don’t worry, they won’t overflow; the batter will rise up nicely.
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Bake for 25 minutes or until a cake tester comes out clean.
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Cool the muffins completely in the pan.