Tuesday, December 13, 2011

Mocha Walnut Muffins


My mother-in-law went to visit friends in New Mexico and brought back a fantastic cookbook from Harry's Roadhouse, a popular restaurant located in Santa Fe. The cookbook is a little bit of everything from enchiladas suiza to blue cornmeal waffles to vanilla panna cotta. I decided to try these mocha walnut muffins first because I wanted to give them to her as a thank you gift, and she loves anything with chocolate or coffee. They were a hit with both her and my husband (who managed to sneak one before I packaged them up).  :)

Mocha Walnut Muffins
Servings: 12

2 1/4 cups all-purpose flour
1/4 tsp. salt
2 1/2 tsp. baking powder
1/3 cup + 1 tbsp. unsalted butter, softened
1/3 cup granulated sugar
1/3 cup packed light brown sugar
2 tsp. vanilla extract
2 tbsp. instant espresso powder
2 large eggs, at room temperature
2/3 cup milk, at room temperature
3/4 cup semi-sweet chocolate chips
3/4 cup chopped walnuts

Preheat the oven to 325°. Line a muffin pan with liners. In a medium bowl, whisk the flour, salt, and baking powder together. Set aside.

In the bowl of an electric mixer fitted with a paddle attachment, beat the butter and sugars together on medium speed until light and fluffy. Add the vanilla and espresso powder and mix until combined. Mix in the eggs, one at a time, until well combined. Scrape down the sides of the bowl with a spatula. 

With the mixer on low, mix in the dry ingredients in three additions, alternating with two additions of the milk, just until incorporated. Do not over mix. Fold in the chocolate chips and walnuts with a spatula. 

Fill the muffin pan evenly with the batter (~3/4 full). Bake for about 25 minutes or until a toothpick inserted into the center comes out clean. Let cool in the pan for 5 minutes before transferring to a wire rack to cool completely. 

Source: adapted from Harry's Roadhouse Cookbook

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