Makes about 12 regular sized muffins.
- 2 large eggs
- 1/2 cup (120 ml) buttermilk (I used regular full fat milk, or you could try yogurt too)
- 1/2 cup (120 ml) safflower, corn, or canola oil (or other flavorless oil)
- 1/4 cup (60 ml) strong black coffee or espresso, at room temperature
- 1 teaspoon pure vanilla extract
- 1 cup (130 grams) all-purpose flour
- 3/4 cup (95 grams) whole wheat flour (I used all-purpose flour)
- 1/4 cup(25 grams) cocoa powder, sifted
- 1 cup (205 grams) light brown sugar (can reduce to about 180g or 190g if you don't like it too sweet, and especially if you are going to add chocolate chips)
- 1/2 teaspoon baking powder
- 1 teaspoon baking soda
- 1/4 teaspoon ground cinnamon (I would omit this next time)
- 1/2 teaspoon salt
- 1 cup (100 grams) pecans or walnuts, coarsely chopped (I omitted)
- 1 cup (170 grams) cappuccino, semisweet, milk, or white chocolate chips (I omitted)
1. Preheat oven to 375 degrees F (190 degrees C). Position rack in center of oven. Line 12 - 2 3/4 x 1 1/2 inch muffin cups with paper liners, or butter or spray with a non stick cooking spray.
2. In a large measuring cup or bowl whisk together the eggs, buttermilk, oil, coffee, and vanilla extract.
3. In another large bowl combine the flours, cocoa powder, brown sugar, baking powder, baking soda, ground cinnamon, 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.
4. 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 18 - 23 minutes. Transfer to a wire rack and let cool for about 5 minutes before removing from pan.
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