Description
Triple Chocolate Pecan Muffins — rich, moist, triple-chocolate muffins studded with crunchy pecans. A hint of coffee deepens and enhances the chocolate flavour, making every bite a luxurious extravagance. Irresistible.
Ingredients
Units
Scale
- 140 g all purpose flour
- 30 g unsweetened cocoa powder
- 1 1/4 tsp baking powder
- 1/4 tsp baking soda
- 1/4 tsp salt
- 80 g caster sugar
- 45 g light brown sugar
- 1 egg, large
- 150 ml buttermilk
- 40 g unsalted butter, melted & cooled
- 30 ml vegetable oil
- 4 g instant coffee powder
- 1/2 tsp vanilla extract
- 10 ml water, hot
- 80 g pecans, roughly chopped
- 60 g chocolate chips
- 40 g chocolate chunks
Instructions
- Preparation: Preheat the oven to 220°C fan (425°F). Line a muffin pan with 8 tulip muffin cases.
- In a small bowl, dissolve the instant coffee powder in hot water and set aside to cool.
- Chop the pecans into pieces, not too small, as we still want a good crunch in every bite.
- Mix the chocolate chips and chocolate chunks in a small mixing bowl.
- Scoop about ⅔ of the chopped pecans and ⅔ of the chocolate mix in a mixing bowl. Spray them with water mist and coat them well with about 2 tablespoons of flour (prevents them from sinking in the batter).
- Make the batter: In a medium mixing bowl, add melted cooled butter, vegetable oil, caster sugar and light brown sugar. Whisk well.
- Add buttermilk, coffee mixture, vanilla extract and the eggs, whisk well until everything is incorporated.
- Place a sieve on top of the mixing bowl, sift in the remaining all purpose flour, cocoa powder, baking powder, baking soda and salt.
- Take a spatula and hand mix everything together until just combined.
- Add the flour-coated pecans and chocolate mix into the batter. Gently fold them in until well combined.
- Scoop about 1 ¾ scoop of batter into each muffin case, using an ice cream scoop.
- Sprinkle the top generously with the rest of the chopped pecans and chocolate mix.
- Bake the muffins: Bake in a preheated oven at 220°C fan (425°F) for the first 5 minutes, then reduce the oven temperature to 180°C fan (375°F) and continue to bake for further 13 – 15 minutes or until a skewer inserted in the centre comes out clean.
- Let the cakes cool in the pan for 5 minutes or until they are cool enough to handle, transfer the muffins onto a wire rack to finish cooling (to avoid soggy bottoms).
- Serve warm with a cup of tea or coffee. What a treat!
Notes
- The egg is around 60 g without shell.
- Feel free to use any nuts you love and mix up the types of chocolate used to your liking.
Nutrition
- Serving Size: 1 serving
- Calories: 314kcal
- Sugar: 14g
- Sodium: 219mg
- Fat: 20g
- Saturated Fat: 7g
- Unsaturated Fat: 13g
- Carbohydrates: 42g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 33mg