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Preheat oven to 350F. Line 6-cup muffin pan with cupcake liners or spray with vegetable pan spray.
In a large bowl, stir together flour, sugar, half of the chocolate chips, half of the chopped pecans, baking powder, cinnamon and salt.
In a small bowl, combine milk and coffee; stir until coffee is completely dissolved. Add eggs; mix well.
Add the coffee mixture and melted butter to flour mixture; mix until just moistened. Fill muffin cups 2/3 full; top with remaining chocolate chips and pecans.
Bake 25-28 minutes, or until toothpick inserted in center of muffin is clean when removed.