454 North Seventh Avenue
Sturgeon Bay, WI 54235
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Makes 12 muffins
3 large eggs
1 cup buttermilk
3/4 cup safflower or canola oil
½ cup black coffee, at room temperature
1 TSP pure vanilla extract
1 1/2 cups all-purpose flour
1 1/4 cups whole wheat flour
1/3 cup Dutch processed cocoa powder, sifted
1 cup light brown sugar
½ TSP baking powder
1 TSP baking soda
½ TSP salt
1 cup pecans or walnuts, coarsely chopped
1 cup cappuccino, semisweet, and/or white chocolate chips
Preheat oven to 375 F. Butter or spray tin of 12 muffin cups.
In a large measuring bowl, whisk together the eggs, buttermilk, oil, coffee, and vanilla extract.
In another large bowl combine the flours, cocoa powder, brown sugar, baking powder, baking soda, and salt. Stir in the chopped nuts and chocolate chips.
With a rubber spatula fold the wet ingredients into the dry ingredients and stir only until the ingredients are combined. Do not over mix the batter or tough muffins will result.
Evenly fill the muffin cups with the batter, using two spoons or an ice cream scoop.
Place in the oven and bake until a toothpick inserted in the center of a muffin comes out clean, about 20 to 25 minutes.
Transfer to a wire rack and let cool for about 5 minutes before removing from pan.