Chocolate Chip-Coffee Muffins

What type of sugar would be best?

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.

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.

I used fat free milk and they still turned out delish!

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.

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

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!

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!

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.

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!

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.

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.

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.

Super easy and tasty! Were a hit with my espresso-loving hubby.

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

This is at least a five-star recipe and if I could give it more, I would! Thanks for this recipe.

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! :-)

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!

Fantastic and easy to make. Chocolate and coffee make a great combo. Will definitely make these again.

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.

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!

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.

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.

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.

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!

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!

My muffins turned out quite dry and lacking flavor. I would not recommend this recipe.

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!

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!

the coffee flavor really comes through, these muffins could be dessert. i will enjoy them all week with my morning latte.

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!

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.

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.

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.

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