Bakery-style coffee muffins with chocolate chips have a soft and fluffy texture. This classic recipe requires simple ingredients and is ready in thirty minutes. Enjoy chocolate-studded, coffee-flavored muffins alongside your morning coffee.
Muffins infused with coffee flavor are the perfect match for your morning coffee. This delicious muffin recipe results in bakery-style muffins with domed tops. Each java chip muffin is full of pockets of chocolate thanks to the mini chocolate chips throughout.
The soft and moist texture of each muffin comes from the tangy buttermilk and melted butter in the batter. Baked initially at a higher oven temperature, the homemade muffins achieve a bakery-style structure with domed tops. The fluffy, buttery muffins are delicious on their own or slathered in cream cheese or mascarpone.
Like my cinnamon streusel muffins, these buttery coffee muffins are perfect for any time of the day, especially with a cup of coffee or a cold glass of milk.
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Cappucino Muffins
This delicious muffin recipe is easy to make and uses classic ingredients like all-purpose flour and buttermilk. The chocolate-studded, coffee-infused muffins come out moist and fluffy with beautiful muffin tops. The bakery-style finish with make you feel like you are at your favorite coffee shop.
- Easy Muffin Recipe - Muffins require minimal mixing, which can all be done by hand. No special equipment is needed to make this simple recipe.
- Simple ingredients - The muffin batter is made with classic baking ingredients, pantry and refrigerator staples.
- Breakfast Muffin - The actual coffee flavor of these muffins is the perfect match for morning coffee. Enjoy these muffins for breakfast or brunch.
Ingredients
- All-Purpose Flour
- Instant Espresso Powder - Instant espresso powder provides all of the coffee flavor in these muffins.
- Baking Powder and Baking Soda
- Salt
- Granulated Sugar
- Light Brown Sugar (packed)
- Unsalted Butter (melted and cooled)
- Large Eggs (room temperature)
- Buttermilk - To make it from scratch, stir 1 tablespoon of lemon juice or vinegar into 1 cup of whole milk. Allow the mixture to set for at least 5 minutes before using.
- Vanilla Bean Paste
- Mini Semi-Sweet Chocolate Chips
- Turbinado Sugar (optional) - Finishing the muffins with turbinado sugar adds a nice, desirable crunchy texture to the muffin top.
See the recipe card for the ingredient quantities.
How to Make Coffee Muffins
STEP 1 (PREP) - Preheat the oven to 425 degrees F. Grease or line every other cup of two 12-cup muffin pans with paper liners.
STEP 2 (DRY INGREDIENTS) - Mix the dry ingredients and mini chocolate chips in a large bowl until combined.
STEP 3 (WET INGREDIENTS) - Whisk the wet ingredients in a medium bowl. Pour the wet mixture into the dry mixture. Mix the ingredients until just combined and a batter forms—do not over-mix.
STEP 4 (PORTION) - Divide the batter between the 12 prepared muffin cups and sprinkle each muffin with turbinado sugar, if using.
STEP 5 (BAKE) - Bake the muffins at 425 for 5 minutes. After the first 5 minutes, reduce the oven temperature to 375 F and bake for another 15 minutes or until a toothpick inserted into the center comes out clean.
Ingredient Substitutions
- Instant Espresso - Instant Coffee Powder
- Unsalted Butter - Vegetable Oil, Canola Oil, Coconut Oil, Avocado Oil
- Buttermilk - Whole Milk
- Vanilla Bean Paste - Pure Vanilla Extract
- Mini Semi-Sweet Chocolate Chips - Semi-Sweet Chocolate Chunks, White Chocolate Chips
Variations
Fold in ½ cup of chopped walnuts, almonds, or pecans.
You'll love this chocolate chip coffee scone variation of this recipe.
Suggested Equipment
- Pyrex Prepware 4-Quart Rimmed Mixing Bowl - I prefer to use a glass bowl when hand mixing to visually see that everything has been incorporated.
- OXO Good Grips 11-Inch Balloon Whisk - This whisk is large and has a comfortable grip.
- USA Pan Bakeware Muffin Pan
- Standard Paper Cupcake Liners
- Rubber Spatula
Storage
Store cooled muffins in an airtight container at room temperature for up to 5 days or in the refrigerator for up to one week.
Delicious Muffin Recipes
- Vanilla Muffins
- Buttermilk Chocolate Chip Muffins
- French Breakfast Puffs
- White Chocolate Raspberry Muffins
- Carrot Apple Muffins
- Peach Streusel Muffins
Expert Tips
- Start baking muffins at a high oven temperature before lowering the temperature after the first five minutes. The initially high oven time helps the muffins rise and achieve a high domed top. Refrain from opening the oven when lowering the oven temp. Otherwise, you will release all of the steam.
- Baking the muffins in every other muffin pan cup helps them rise and achieve a classic domed top.
- Mix the batter only until combined. Refrain from over-mixing.
- Reserve a small number of mini chocolate chips to sprinkle over the top of each muffin and the turbinado sugar before baking them.
Frequently Asked Questions
Starting the baking process at a higher temperature and then dropping it after five minutes sparks the leavening agents to react quicker, resulting in high muffins with beautiful muffin tops.
To keep the muffins fluffy, measure the ingredients accurately, avoid over-mixing the muffin batter, and avoid over-baking the muffins. Using buttermilk also helps keep muffins moist. The acid in this tangy dairy assists in leavening, flavor, and tenderness.
Transfer cooled muffins to a freezer bag or airtight container to freeze coffee muffins. Freeze for up to 3 months—thaw muffins entirely before eating.
If you make the recipe, don’t forget to rate the recipe, and let me know what you think in the comments below! Take pictures, tag #sugarylogic, and share them with me on Instagram or Facebook.
📖 Recipe
Coffee Muffins with Chocolate Chips
Equipment
Ingredients
- 2½ cups all-purpose flour
- 3 tablespoon instant coffee granules
- 1 tablespoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup mini semi-sweet chocolate chips
- ½ cup unsalted butter melted and cooled
- ½ cup granulated sugar
- ¾ cup light brown sugar packed
- 2 large eggs room temperature
- 1 cup buttermilk
- 1 tablespoon vanilla bean paste or pure vanilla extract
- turbinado sugar as needed, optional
Instructions
- Preheat the oven to 425°F. Grease or line every other cup of two 12-cup muffin pans with paper liners.
- Mix all-purpose flour, instant espresso, baking powder, baking soda, salt, and mini chocolate chips in a large bowl until combined.
- Whisk the {cooled} melted butter, granulated sugar, light brown sugar, eggs, buttermilk, and vanilla bean paste in a medium bowl. Pour the wet ingredients into the dry ingredients. Mix the ingredients until just combined and a batter forms—do not over-mix.
- Divide the batter between the 12 prepared muffin cups and sprinkle each muffin with turbinado sugar, if using.
- Bake the muffins at 425°F for 5 minutes. After the first 5 minutes, reduce the oven temperature to 375°F and bake for another 15 minutes or until a toothpick inserted into the center comes out clean.
- Let the muffins cool in the muffin pan for 5 -10 minutes before transferring them to a wire rack to cool completely, or enjoy them while warm.
Nutrition
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