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Irresistible Chocolate Chip Coffee Muffins
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Irresistible Chocolate Chip Coffee Muffins for Your Best Morning Ever

Delight in the rich flavors of Irresistible Chocolate Chip Coffee Muffins, perfect for breakfast, brunch, or a cozy snack.
Prep Time15 minutes
Cook Time20 minutes
Cooling Time5 minutes
Total Time40 minutes
Course: Breakfast
Cuisine: American
Keyword: Baked Goods, Breakfast Treats, Chocolate Chip Muffins, Coffee Muffins, Desserts, Easy Recipes
Servings: 12 muffins
Calories: 200kcal

Equipment

  • Muffin tin
  • Mixing bowls
  • Whisk
  • Measuring cups
  • measuring spoons

Ingredients

For the Muffin Base

  • 2 cups all-purpose flour Swap with whole wheat for a heartier muffin.
  • 1 tbsp baking powder Ensure freshness for the best results.
  • 1 tsp baking soda Additional leavening for that perfect rise.
  • 1 tsp salt Essential even in sweet treats.

For the Sweetness

  • 1 cup brown sugar Adds moisture and richness.
  • 1/2 cup granulated sugar Balance is key!

For the Coffee Kick

  • 1 cup brewed coffee (cooled) Use espresso for intensity.

For Creaminess and Texture

  • 1 cup Greek yogurt Dairy-free yogurt as a substitute if needed.
  • 2 large eggs Flax eggs work well for a vegan option.

For Flavor Boost

  • 2 tsp vanilla extract Never skip this!

For Richness

  • 1/2 cup vegetable oil Melted coconut oil is a pleasant alternative.

For the Chocolatey Delight

  • 1 cup semi-sweet chocolate chips Mini chips can distribute flavor evenly.

Instructions

Preparation

  • Preheat your oven to 375°F (190°C) and prepare a 12-cup muffin tin by lining it with paper liners or lightly greasing each cup.
  • Whisk together the all-purpose flour, baking powder, baking soda, and salt in a large mixing bowl until well combined.
  • Combine the eggs, brown sugar, and granulated sugar in another bowl, whisking until smooth. Stir in the cooled brewed coffee, Greek yogurt, vanilla extract, and vegetable oil until well mixed.
  • Pour the wet mixture into the dry ingredients, folding gently until just combined.
  • Fold in most of the chocolate chips, saving a handful to sprinkle on top.
  • Scoop the batter into the prepared muffin cups, filling each about 3/4 full, then sprinkle the reserved chocolate chips on top.
  • Bake in the preheated oven for 16–20 minutes, or until a toothpick inserted into the center comes out clean.
  • Cool in the pan for about 5 minutes before transferring the muffins to a wire rack.

Notes

For an added crunch, sprinkle with coarse sugar before baking.