Prep time: 20 minutes
Cook time: 25 minutes
Makes 12 muffins
The Bee's Kathy Morrison has used this recipe in her Sunday brunch repertoire for several years.
2 eggs, room temperature
1/2 cup canola oil
2/3 cup buttermilk
1/3 cup strong brewed coffee, cooled
3/4 teaspoon vanilla extract
1/4 cup baking cocoa, preferably Special Dark
1 cup all-purpose flour
1 cup whole-wheat flour
2/3 cup brown sugar
3/8 teaspoon baking powder
3/4 teaspoon baking soda
3/4 teaspoon salt
2/3 cup chocolate chips (white baking chips can be substituted for all or part)
Heat oven to 375 degrees. Spray cups of a 12-cup muffin pan with oil spray.
In a medium bowl or large measuring cup, beat together the eggs, canola oil, buttermilk, coffee and vanilla. Set aside.
In a large bowl, whisk together the cocoa, both flours, sugar, baking powder, soda and salt. Add the chocolate chips. Working quickly, stir the egg mixture into the flour mixture, just until combined do not overmix.
Spoon batter into cups of prepared pan and bake for 20 to 25 minutes, or until a toothpick inserted in the center of muffin comes out clean.
Remove from oven and cool 5 minutes on cooking rack before removing from pan. Let cool a few minutes more before serving.