Mocha Muffins:
3 large eggs

1 cup (240 ml) buttermilk

3/4 cup (180 ml) safflower or canola oil

1/2 cup (120 ml) strong black coffee, at room temperature

1 teaspoon pure vanilla extract

1 1/2 cups (195 grams) all-purpose flour

1 1/4 cups (165 grams) whole wheat flour

1/3 cup (30 grams) Dutch processed cocoa powder, sifted

1 cup (210 grams) light brown sugar

1/2 teaspoon baking powder

1 teaspoon baking soda

1/2 teaspoon salt

1 cup (100 grams) pecans or walnuts, coarsely chopped

1 cup (170 grams) cappuccino, semisweet, and/or white chocolate chips

Preheat oven to 375 degrees F (190 degrees C). Position rack in center of oven. Butter or spray with a non stick cooking spray 12 - 2 3/4 x 1 1/2 inch muffin cups. Set aside.

In a large measuring cup or bowl whisk together the eggs, buttermilk, oil, coffee, and vanilla extract.

In another large bowl combine the flours, cocoa powder, brown sugar, baking powder, baking soda, and salt. Stir in the chopped nuts and chocolate chips. With a rubber spatula fold the wet ingredients into the dry ingredients and stir only until the ingredients are combined. Do not over mix the batter or tough muffins will result.

Evenly fill the muffin cups with the batter, using two spoons or an ice cream scoop. Place in the oven and bake until a toothpick inserted in the center of a muffin comes out clean, about 20 - 25 minutes. Transfer to a wire rack and let cool for about 5 minutes before removing from pan.

Makes about 12 regular sized muffins.

Source: joyofbaking.com