- 1 3/4 C flour
- 1/2 C sugar
- 1/2 C brown sugar
- 3 T cocoa powder
- 1 tsp baking powder
- 1 tsp baking soda
- 1 tsp salt
Mix dry ingredients in a large bowl.
- 1/4 C hot water
- 1 T instant espresso powder
- 1/2 C buttermilk
- 1/2 C oil
- 2 large eggs
- 1 tsp vanilla
Dissolve espresso powder in hot water. Stir in the remaining wet ingredients.
- 1 1/2 cups milk chocolate chips
- 1 cup pecans (4 oz.), toasted and chopped
Add the wet ingredients to the dry ingredients. Stir in chocolate and pecans. Spoon into muffin cups and bake at 375 F, about 25 minutes.