Every bite of Chocolate Chip-Coffee Muffins delivers a jolt of coffee flavor and chunks of chocolate. Enjoy the muffins each morning with your favorite cup of joe.
2/3 cup whole milk
5 tablespoons butter, melted
3 tablespoons instant coffee granules
1 1/2 teaspoons vanilla extract
1 large egg, lightly beaten
9 ounces all-purpose flour (about 2 cups)
2/3 cup sugar
1/2 cup semisweet chocolate chips
2 teaspoons baking powder
1/4 teaspoon salt
How to Make It
Preheat oven to 400°.
Combine first 5 ingredients.
Lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 4 ingredients (through salt) in a large bowl; stir well with a whisk. Make a well in center of flour mixture. Add milk mixture to flour mixture; stir just until moist.
Spoon batter into 12 muffin cups coated with cooking spray. Bake at 400° for 18 minutes or until done. Remove muffins from pan immediately; place on a wire rack.
This is my recipe, and I'm thrilled to see that the muffins are working well for most people. A couple of notes: skim milk works just fine (I confess that I've never used whole--the test kitchen folks must have decided that a little more fat was permissible), and these are extra-good with Ghirardelli 60% cacao chips--they're a little larger than regular semi-sweet chips and are full of chunky, chocolate-y goodness. I should also note that no one I've talked to seems to have had much luck substituting espresso powder for instant coffee. Finally, be careful about pairing these with coffee unless you enjoy feeling extra-zippy; the sugar forms an unholy alliance with the dual sources of caffeine, and I personally don't find it very pleasant. (Again, unless you’re one of those decaf folks who are clearly made of sterner, more virtuous stuff than I. You can eat your decaf muffins and drink your decaf coffee to your little decaffeinated heart's content.) Thanks, and enjoy! -SEY
I've made these so many times and they're always a coffee chocolate party time. My rating is based on the recipe as written--I follow it to the letter. My teenage daughter squees at the the mention of them. Freeze and reheat excellently as well, for breakfasts all week.
These muffins were fantastic. Glad I gave them a try! I did add dark chocolate and just sprinkled a few mini regular chocolate chips on top which made them look delicious. I cooked at 375 for about 16 minutes after reading the reviews. Other than those small changes, followed recipe exactly.
Easy to make and delicious to eat. I used 1% milk. Next time I'll liquefy the instant coffee in some hot water before adding to the rest of the ingredients, so it mixes in a bit better. I might add an extra egg or a small chocolate pudding cup next time to play around with the texture and make them slightly larger. These only need about 16 minutes otherwise they get dry.
used reviewer tips to make some very tasty muffins! mixed 1T water in with the coffee granules, altho might mix with the ff milk next time. used olive oil instead of melted butter, measured 9 ozs flour, added milk choc chunks and semi sweet chips. about a cup total. baked 375 for 15 min. perfect with my oven! my batter was pretty thick so i used a little coffee to thin it out.