Chocolate Chip-Coffee Muffins

  • tmerch Posted: 01/07/12
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    Delicious! I substituted instant espresso for the instant coffee, because we happened to have some on hand. I also used mini chocolate chips rather than regular-sized chips. The smaller chips were still alright, but biting into larger, more substantial pieces of chocolate would probably be ideal.

  • jennrgraham Posted: 01/15/12
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    Wonderful! They are very flavorful; the combo of chocolate and coffee really comes through. We have made them several times. They heat up quite well the next day too!

  • kayakGirl21 Posted: 01/13/12
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    I didn't follow the recipe exactly but they were delicious. I substituted 5 T of reduced fat sour cream for 5 of the 6 T of butter. I also had some oat bran I needed to use up so I used a cup of that and a cup of white four instead of 2 c. white flour.

  • staceybakes Posted: 01/12/12
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    I also made with espresso rather than coffee since that is what I had and they were great. Instead of regular flour I substituted gluten free King Arthur baking flour and they turned out moist and perfectly muffin-like.

  • ChefAmandaLynn Posted: 01/15/12
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    the coffee flavor really comes through, these muffins could be dessert. i will enjoy them all week with my morning latte.

  • peretimi Posted: 01/16/12
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    These muffins are fantastic! I made no substitutions and the recipe is speedy. The batter was pretty lumpy so I was afraid that I was going to have dense muffins. The texture is light and moist, the tops are crunchy, and the flavor is amazing! Make these muffins - you won't regret it!

  • Jesspatsy Posted: 01/17/12
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    Just made these... very easy and delicious, especially warm just a few minutes out of the oven. I made the recipe as-is, and I highly recommend them!

  • LDombeck Posted: 01/19/12
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    These were really good. I subbed Smart Balance Light for the butter and coconut milk for the whole milk (I can't eat milk products) and they turned out really well. My substitutions also cut out about 25 calories per muffin as well. I will make again for sure!

  • TheMomChef Posted: 01/06/12
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    Healthy or otherwise, this is by far the best muffin I've eaten. It's tender and moist and I love the combination of coffee and chocolate chip (and I'm generally not a chocolate fan). Thanks Cooking Light. http://bit.ly/A4nyyC

  • Workinit Posted: 01/22/12
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    My husband and I loved these muffins! I took a few over to a new neighbor who also thought they were delicious. The coffee flavor comes through really nicely and they make a nice breakfast or afternoon snack. I used 1% milk and milk chocolate chips. My muffins were done after only 14-15 minutes, so watch carefully. I will be making these again!

  • japleve Posted: 01/31/12
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    Quick and easy to make. I used 1 percent milk instead of whole and half Splenda and half sugar and they came out still tasty.

  • monamcduff Posted: 01/19/12
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    My muffins turned out quite dry and lacking flavor. I would not recommend this recipe.

  • KimmyAB Posted: 02/04/12
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    These were very good! Husband & kids enjoyed them. Make sure you underbake them though. I did for 14 minutes as they finished baking while cooling in the muffin pan. I will be having another one with my coffee in the morning.

  • ChrisVaughn Posted: 03/03/12
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    Fantastic and easy to make. Chocolate and coffee make a great combo. Will definitely make these again.

  • Shaneorem Posted: 02/26/12
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    I used skim milk instead of whole milk, whole wheat white flour instead of regular white flour and I also used Decaf granules because my kids eat them, too! You definitely need to cut down the baking time to about 14-15 minutes. I highly recommend this recipe to all the coffee and chocolate lovers out there.

  • Rain76 Posted: 02/25/12
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    These were SO GOOD! My husband & I loved them. I have always loved the combination of coffee & chocolate, so I just HAD to try these. I even made a few substitutions: I used a flax egg (I was out of regular ones), used 1 cup of WW pastry flour & soymilk instead of regular. I just have to remember to use decaf coffee next time, so I can enjoy them all day without them keeping me up at night!

  • beingoofy Posted: 02/12/12
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    Made the recipe as stated with the exception of the milk since I never have whole milk on hand due to the fat content and lactose issues. There was a good balance between the coffee and the chocolate chips which made the muffin so good! I took my muffins out at 17 minutes and due to my oven being a little hot, I'll play around with the recipe to determine what time is best. The 17 minutes seemed to make my muffins a tad bit dry, but I know it's my oven and not the recipe. Overall, this is a good muffin recipe that I'll incorporate into my repertoire of muffin recipes.

  • MaryLynnRoy Posted: 05/05/12
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    This is at least a five-star recipe and if I could give it more, I would! Thanks for this recipe.

  • gourmetbos Posted: 01/27/13
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    As a lover of coffee and chocolate, these muffins lived up to my expectations. A few changes I made were to add 1/2 cup of dark chocolate chips along with 1/4 cup of mini chocolate chips. I also sprinkled turbinado sugar on top of the muffins for a nice crunch and added sweetness. Another change I made was to bake the muffins at 375 as 400 seemed too high and I didn't want to end up with dry or burnt muffins! These were perfectly cooked at 15 minutes. Absolutely delicious- highly recommend!

  • Laneyc Posted: 07/15/12
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    These muffins are DELICIOUS and easy to make!!! My whole family loved them! I substituted half the milk with plain nonfat greek yogurt for a little more protein. Next time I will try it with whole wheat flour. This recipe is definitely a keeper. My husband and kids have already asked me to make them again and I just made them last night.

  • CW1979 Posted: 01/06/13
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    I'm really surprised by the high reviews as I think these muffins are lacking flavor. I did use instant espresso powder instead of the instant coffee as that is what I had on hand, but I don't think that is the culprit. The chocolate chips are nice, but the muffin itself is kind of blah. I baked for 15 minutes instead of 18 and I do think that I could have gone down to 13. Very disappointed as I'm a big coffee lover.

  • Sosocook2 Posted: 11/25/12
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    This has been hands down my kids favourite muffin and decaf instant works just as well. One word of learning- I melt the instant coffee in a tablespoon of hot water before adding to the recipe.

  • SarahDale Posted: 07/07/12
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    Super easy and tasty! Were a hit with my espresso-loving hubby.

  • henry1118 Posted: 04/24/12
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    Yummy! If I could give these muffins more than five stars, I would! This recipe is definitely a keeper! I used skim milk because that's what I had on hand. I also added extra chocolate chips because I didn't have enough left to save. I baked the muffins for 18 minutes, then let them cool in the pan for 5 minutes before removing them to a cooling rack. I got twelve muffins that look beautiful and domed up nicely. Delicious! :-)

  • MereUbu Posted: 05/09/12
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    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

  • Rikked Posted: 03/12/13
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    Super easy to make! I used French Vanilla Coffee drink mix instead of regular instant coffee so they weren't very coffee-y; would like more coffee taste next time. Delicious! Baked at 375 for 17 mins.

  • smd1212 Posted: 04/01/12
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    Fabulous flavor and easy to make. I made the following subs the last time I made them: used all white-wheat flour to make them more nutritious for breakfast, added a heaping 1/4 tsp. cinnamon to dry ingredients, and used a combo of mostly 1% milk with some half-and-half since I didn't have whole milk. Per other reviewers I also baked for about 16 minutes, could probably do 15 minutes as this amount of batter barely yielded 11 muffins for me, not the suggested 12 in the recipe. Definitely a keeper, my 16 yo Frappucino-addicted son says these are the best muffins I've ever made!

  • osequin Posted: 05/15/13
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    I made mini muffins and baked them for 10 minutes. They were a little on the dry side but everyone seemed to still like them!

  • Cindyy101 Posted: 08/04/13
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    Mine came out flavorless and dry! I don't understand how others came out with good results! I followed the recipe exactly! The only thing that made it edible were the chocolate chips! Waste of perfectly fine ingredients! NEVER AGAIN!

  • aMornGlory Posted: 03/20/14
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    A very good muffin. Tasty. Satisfying texture and taste. I thought it did not have enough chocolate chips so I increased them to 1 cup using 1/2 cup semi-sweet and 1/2 cup milk chocolate.

  • baw3798 Posted: 01/07/14
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    Not quite LIGHT cooking with whole milk and butter. I made some substitutions for a 139 calorie muffin and they were DELICIOUS! I used fat free milk, 2 T margarine + 3 T applesauce, and 2 egg whites

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