Description
Delightful muffins that combine rich coffee and chocolate flavors, perfect for breakfast, brunch, or as a snack.
Ingredients
Scale
- 3 cups all-purpose flour (375g)
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup oil (canola or vegetable)
- 3/4 cup granulated sugar
- 1/2 cup packed brown sugar
- 1 tablespoon vanilla extract
- 2 large eggs (room temperature)
- 1/3 cup sour cream (room temperature)
- 3/4 cup buttermilk (room temperature)
- 2 tablespoons instant coffee powder
- 1 and 1/4 cups chocolate chips (optional: semisweet or dark)
Instructions
- Preheat your oven to 425°F (220°C) and prepare your muffin pan.
- In a large bowl, whisk together the flour, baking powder, baking soda, and salt.
- In another large mixing bowl, beat the oil and both sugars together until well combined.
- Add in the vanilla extract and eggs, and continue beating until the mixture is smooth.
- Mix the sour cream, buttermilk, and instant coffee powder in a measuring cup.
- Gradually add half of the flour mixture followed by half of the buttermilk mixture, alternating until combined.
- Turn off the mixer and gently fold in the remaining flour, buttermilk, and chocolate chips.
- Spoon the batter into the prepared muffin pan, filling each cavity to the top.
- Bake at 425°F for 5 minutes, then reduce to 375°F and bake for an additional 12-15 minutes.
- Allow the muffins to cool in the pan for about 5 minutes before transferring to a wire rack.
Notes
These muffins are best enjoyed warm. Consider pairing with butter or cream cheese for added richness.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 350
- Sugar: 20g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 30mg