Looking for an alternative to the traditional honey cake? Try soft, fragrant silan muffins with chocolate and pecan bits that add crunch from bite to bite. All you need is one bowl and a whisk, and they're yours.
- Cooking and Prep: 40 m
- Serves: 6
Prepare the Muffins
Preheat oven to 350 degrees Fahrenheit (180 degrees Celsius). Line a muffin pan with paper liners.
In a large bowl, whisk eggs, sugar, silan, salt, vanilla, oil, and coffee together until well blended.
Add flour, baking powder, and baking soda, and beat until smooth.
Add the pecans and three and a half ounces (100 grams) of the chopped chocolate. Gently fold together until evenly distributed.
Pour batter into muffin cups until three-fourths full. Sprinkle with remaining chopped chocolate.
Bake 15–25 minutes or until muffins have risen and are firm and golden, and a toothpick stuck into center comes out with moist crumbs. Cool completely and serve.
Store muffins in a sealed container in refrigerator for up to a week.
Recipe, photography, and styling: Natalie Levine