A Long Long Time Ago, in a Kitchen Far Away (Mocha Muffins)

 

I made these muffins a long time ago.  So long ago, it happened while I was pregnant.  Which is a long time ago, since my kiddo is now cruising (though unsteadily and slowly) along the furniture.

What's out there, mom?

Anyway, I made these to take with us on our trip to Cape Cod last summer.  They're everything that a great muffin should be, moist and rich, with a nutty crunch from the pecans.  They'd be perfect with some french vanilla coffee for a tasty weekend morning, sitting outside before the heat hits, sharing the first hours of the day with those you love.  The recipe is from Tate's Bake Shop, and like everything Kathleen King makes, they're perfect.

They did make me realize, though, that I don't really like mocha.  I love chocolate.  I love coffee.  But there's something about mocha that I'm just not crazy about.  Buuuuut, if you love mocha, then you should make these muffins.  Because they're pretty worth it.  :-)

Mocha Pecan Muffins

(from Tate's Bake Shop Cookbook)

2 cups all-purpose flour

3/4 cup whole wheat flour

1 cup brown sugar, firmly packed

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

1/2 teaspoon espresso powder

1/2 cup hot water 

1 teaspoon vanilla

1 cup pecans, chopped

1 cup mini chocolate chips

Time and temperature:  375 for 25 minutes

Preheat the oven to 375 and spray a 12 cup muffin tine with cooking spray, or line with muffin papers.

In a small bowl or mug, dissolve the espresso powder in the hot water (you could substitute 1/2 cup coffee for this step).  In a large bowl, combine the flours, sugar, cocoa powder, baking soda, baking powder and salt.  In another large bowl, combine the oil, butter, eggs, yogurt, coffee mixture and vanilla.  Fold the wet ingredients into the dry ingredients until just combined.  Fold in the pecans and chocolate chips.  Spoon the batter into the muffin cups.  The recipe states that they will be very full, but not to worry.  Bake for 25 minutes, or until a toothpick inserted in the center comes out clean.  Cool completely in the pan.