For the Muffins:
1 1/2 cups all-purpose flour
1/2 cup granulated sugar
1/2 cup unsweetened cocoa powder
1/2 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
1/2 cup light brown sugar (or granulated sugar)
1 large egg, beaten slightly
1/2 cup melted butter
3/4 cup whole milk
1/4 cup of cooled Aveek Mocha brewed coffee or espresso
1 teaspoon vanilla extract
1/2 cup walnuts or pecans, coarsely chopped
1/2 cup dark chocolate chips
For the Crunchy Topping:
2 tablespoons coarse/turbinado/brown sugar
2 tablespoons chopped pecans
2 tablespoons chocolate chips
Preheat oven to 375F. Butter 12 muffin cups or line them with liner papers.
In a large bowl, sift together flour and cocoa powder. Add baking powder, baking soda, cinnamon, salt, and sugars and mix to combine.
In a medium bowl, mix together egg, milk, coffee, melted butter, and vanilla extract. Pour the wet ingredients into the flour mixture and fold with a wooden spoon or rubber spatula just until combined. Do not over mix. The batter should be quite thick and lumpy. Fold in nuts and chocolate chips.
Divide the mixture evenly between the muffin cups. Make the topping by tossing together sugar, pecans, and chocolate chips in a small bowl, then sprinkle evenly on top of the batter. Bake for 15-20 minutes, or until a toothpick inserted into the center of the muffins comes out clean. Transfer pan to a wire rack and let cool for 10 minutes, then remove muffins from pan and let cool completely.