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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Recipe Information
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
Instructions
Preheat your oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners or lightly grease the cups.
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.
In a separate medium bowl, whisk together the melted butter, eggs, vanilla extract, milk, and sour cream until smooth and creamy.
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.
Fold the semi-sweet chocolate chips and chopped pecans into the batter until evenly distributed.
Spoon the batter evenly into the prepared muffin tin, filling each cup about 3/4 full.
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.
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.
Serve warm or at room temperature. Store leftovers in an airtight container for up to 3 days.
Nutrition Facts
Calories |
3787 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 218.1 g | 280% | |
| Saturated Fat | 111.2 g | 556% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 702 mg | 234% | |
| Sodium | 2983 mg | 130% | |
| Total Carbohydrate | 461.2 g | 168% | |
| Dietary Fiber | 41.0 g | 146% | |
| Total Sugars | 236.0 g | ||
| Protein | 68.4 g | 137% | |
| Vitamin D | 3.3 mcg | 17% | |
| Calcium | 535 mg | 41% | |
| Iron | 25.7 mg | 143% | |
| Potassium | 2030 mg | 43% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
