Pin Moist, fluffy muffins infused with aromatic coffee and studded with creamy white chocolate chips—a delightful treat for breakfast or snack.
The first time I baked these muffins, my morning felt instantly elevated. Their aroma filled my kitchen, reminding me of cozy cafe mornings and comfort in every bite.
Ingredients
- All-purpose flour: 2 cups (250 g)
- Instant coffee granules: 1 tbsp
- Baking powder: 2 tsp
- Baking soda: ½ tsp
- Salt: ¼ tsp
- Unsalted butter (melted and cooled): ½ cup (115 g)
- Granulated sugar: ¾ cup (150 g)
- Large eggs: 2
- Whole milk: 1 cup (240 ml)
- Vanilla extract: 1 tsp
- White chocolate chips: 1 cup (175 g)
Instructions
- Prepare oven:
- Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or lightly grease the cups.
- Mix dry ingredients:
- In a large bowl, whisk together the flour, instant coffee, baking powder, baking soda, and salt.
- Mix wet ingredients:
- In a separate bowl, whisk together the melted butter, sugar, eggs, milk, and vanilla extract until well combined.
- Combine:
- Pour the wet ingredients into the dry ingredients and gently fold together until just combined. Do not overmix.
- Fold in chips:
- Fold in the white chocolate chips.
- Portion:
- Evenly divide the batter among the prepared muffin cups, filling each about ¾ full.
- Bake:
- Bake for 16–18 minutes. Check with a toothpick inserted into the center; it should come out clean or with a few moist crumbs.
- Cool:
- Allow muffins to cool in the tin for 5 minutes before transferring to a wire rack to cool completely.
Pin 
These muffins quickly became a family favorite on weekends. Everyone enjoys their soft texture and rich flavor, making them perfect for lazy brunches together.
Required Tools
12-cup muffin tin, mixing bowls, whisk, spatula, measuring cups and spoons, wire rack
Allergen Information
Contains wheat (gluten), milk, eggs. White chocolate may contain soy and traces of nuts. Always check labels for allergy concerns.
Nutritional Information (per serving)
Calories: 270, Total Fat: 12 g, Carbohydrates: 36 g, Protein: 4 g
Pin A quick, comforting homemade treat—serve warm for the best flavor, or store leftovers in an airtight container for up to three days.
Recipe Questions & Answers
- → Can I use regular brewed coffee instead of instant coffee granules?
Instant coffee is recommended for a concentrated flavor. Brewed coffee could affect batter consistency and may yield milder results.
- → How do I keep muffins moist and fluffy?
Gently fold wet and dry ingredients to avoid overmixing, and bake just until a toothpick comes out clean or with a few moist crumbs.
- → Can the white chocolate chips be substituted?
Yes, dark or milk chocolate chips work well and add variety. Adjust chips to preference for sweetness.
- → Are these muffins suitable for vegetarians?
Yes, these baked goods use eggs, milk, and butter but contain no meat or fish, making them vegetarian-friendly.
- → What is the best way to store muffins?
Cool completely and store in an airtight container at room temperature for up to two days or refrigerate for longer freshness.
- → How can I enhance the coffee flavor?
Increase instant coffee to 1½ tablespoons for a bolder flavor, or use espresso powder for intensity.