“Tate's Bake Shop Cookbook”
READY IN:
55mins
YIELD:
12 muffins
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat oven to 375°.
  2. Spray a 12 cup, 3 x 1 1/2 inch muffin tin with pan spray.
  3. In a bowl, combine the flours, sugars, cocoa powder, baking soda, baking powder, and salt.
  4. In another bowl, combine the oil, butter, eggs, yogurt, coffee mixture, and vanilla.
  5. Fold the wet ingredients into the dry ingredients.
  6. Fold in the pecans and chocolate chips.
  7. Spoon the batter evenly into the muffin cups; the cups will be very full, but don't worry, they won't overflow; the batter will rise up nicely.
  8. Bake for 25 minutes or until a cake tester comes out clean.
  9. Cool the muffins completely in the pan.

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