Mocha Muffins with Chocolate Chips and Pecans
Start your day with a burst of rich, indulgent flavor by baking these Mocha Muffins with Chocolate Chips and Pecans. Crafted with cocoa powder, a touch of instant coffee, and creamy sour cream, these muffins boast a perfectly moist texture and an irresistible mocha-infused essence. Loaded with gooey semi-sweet chocolate chips and the satisfying crunch of toasted pecans, each bite is a delightful balance of decadent sweetness and nutty warmth. Ready in just over 30 minutes, these easy-to-make muffins are the perfect treat for breakfast, brunch, or an afternoon pick-me-up. Whether enjoyed fresh out of the oven or saved for later, they're sure to impress coffee and chocolate lovers alike!
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Ingredients
- 1.75 cups All-purpose flour
- 0.25 cup Unsweetened cocoa powder
- 1 tablespoon Instant coffee granules
- 2 teaspoons Baking powder
- 0.5 teaspoon Baking soda
- 0.5 teaspoon Salt
- 0.75 cup Granulated sugar
- 0.5 cup Unsalted butter, melted
- 2 whole Large eggs
- 1 teaspoon Vanilla extract
- 0.5 cup Whole milk
- 0.5 cup Sour cream
- 0.75 cup Semi-sweet chocolate chips
- 0.5 cup Chopped pecans
Directions
Step 1
Preheat your oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners or lightly grease the cups.
Step 2
In a large mixing bowl, whisk together the all-purpose flour, cocoa powder, instant coffee granules, baking powder, baking soda, salt, and granulated sugar until well combined.
Step 3
In a separate medium bowl, whisk together the melted butter, eggs, vanilla extract, milk, and sour cream until smooth and creamy.
Step 4
Gradually pour the wet ingredients into the dry ingredients, gently folding them together with a spatula until just combined. Avoid overmixing to ensure the muffins stay tender.
Step 5
Fold the semi-sweet chocolate chips and chopped pecans into the batter until evenly distributed.
Step 6
Spoon the batter evenly into the prepared muffin tin, filling each cup about 3/4 full.
Step 7
Bake in the preheated oven for 16-18 minutes, or until a toothpick inserted in the center of a muffin comes out clean or with a few moist crumbs.
Step 8
Remove the muffin tin from the oven and allow the muffins to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
Step 9
Serve warm or at room temperature. Store leftovers in an airtight container for up to 3 days.
Nutrition Facts
| Serving size | (1083.2g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 3786.7 |
| Total Fat 218.1g | 0% |
| Saturated Fat 111.2g | 0% |
| Polyunsaturated Fat 0.1g | |
| Cholesterol 702.5mg | 0% |
| Sodium 2982.9mg | 0% |
| Total Carbohydrate 461.2g | 0% |
| Dietary Fiber 41.0g | 0% |
| Total Sugars 236.0g | |
| Protein 68.4g | 0% |
| Vitamin D 133.7IU | 0% |
| Calcium 535.4mg | 0% |
| Iron 25.7mg | 0% |
| Potassium 2030.1mg | 0% |
Source of Calories