Redfield Recipes: Mocha Muffins

Mocha Muffins

Lisbeth's chocolate muffins or Chocolate Muffins of DOOOOOOOOOOOOM

A note on the name: “So you might be thinking, 'You oinker. The presence of chocolate in large amounts and the cake-like consistency clearly indicate that these are cupcakes rather than muffins.' To that I say if they're in a crinkly paper liner and you eat them in the morning, they're MUFFINS, dammit.”

¹/₄	cup	hot water
2	Tb	instant espresso powder
¹/₂	cup	buttermilk or sour milk
¹/₂	cup	vegetable oil
2	large eggs
1	tsp	vanilla
1³/₄	cups	flour
¹/₂	cup	sugar
¹/₂	cup	packed light brown sugar
3	Tb	cocoa (also good with 4 Tb)
1	tsp	baking powder
1	tsp	baking soda
1	tsp	salt
1¹/₂	cups	semi-sweet chocolate chips

Line 12 ¹/₂ cup muffin cups with paper liners.

Stir hot water and espresso powder in medium bowl until powder dissolves. Add buttermilk, oil, eggs, and vanilla and whisk until well blended.

Sift flour, sugars, cocoa, baking powder, baking soda, and salt together. Add egg mixture and stir until just combined. Mix in chocolate chips.

Divide batter equally among the muffin cups. Bake at 375°F until tester inserted into center of muffins comes out clean (about 12-15 minutes). Transfer muffins to rack and cool.

These muffins are fairly tender, so use paper liners. Toasted pecans are optional.

Someone says: I fill them with peanut butter sometimes. Good straight out of the pan, but they get a little dry the next day, so eat them all at once...