Giant bakery style Chocolate Chip Coffee Muffins loaded with chocolate chips and a hint of coffee flavor are the perfect late summer to early autumn grab and go breakfast!Jump to Recipe
If you're looking for a delicious and easy grab and go breakfast, look no further than these Bakery Style Chocolate Chip Coffee Muffins!
When I was in high school, I would stop by the cafeteria every morning on my way to first period to pick up breakfast. It was one of two things: a plain bagel with cream cheese and a kiwi-strawberry Snapple or an Otis Spunkmeyer Chocolate Chip muffin and a lemonade. One of those two things was my breakfast every morning for two years straight. Oh, to have my high school metabolism back.
Anyway, while these days I generally stick with some combo of fruit and cereal or fruit and yogurt and a coffee, sometimes you just want a giant muffin for breakfast.
This chocolate chip coffee muffin is about 100 times better than a pre-packaged muffin, both in taste, and in knowing exactly what’s in it. They take about 5 minutes to throw together and bake in under half an hour! They keep at room temperature for about 5 days, or store in the fridge for up to 7. Make a batch of muffins on Sunday afternoon, and you have a delicious breakfast ready to go all week!
Let’s talk about muffins:
Butter Vs Oil: almost all baked goods need some form of fat, which usually comes in the form of either butter or oil. For most cakes and muffins, I prefer baking with oil. The flavor isn’t as good as butter, but it’s more neutral which lends itself well to letting the other flavors of the dish (in this case coffee and chocolate) shine through. I think it also gives your muffins a softer crumb and helps keep them moister, longer.
Dairy and Eggs: room temperature dairy just incorporates better into the batter here, so try to set your milk, sour cream and eggs out at least 30-60 minutes before baking.
Lift: for those big domed tops that bakery muffins are famous for, we use both baking powder and baking soda here for lift. Sprinkle some extra chocolate chips on top before baking for an awesome looking muffin.
Sour cream: you can replace this with plain Greek yogurt. It provides moisture to the muffins.
- Baking Powder
- Baking Soda
- Instant Coffee
- Vegetable Oil
- White Sugar
- Sour Cream
- Whole Milk
- Pure Vanilla Extract
- Chocolate Chips or Chunks
Tips and Tricks
Fill muffin tins to the top to get the biggest muffins possible.
Don’t overmix the batter. You only want to stir the batter until you can no longer see streaks of flour. A lumpy batter is okay. In order to produce a light and fluffy muffin, you want to leave as much air in the batter as possible.
Start your muffins at 425 for the first 5 minutes then lower the heat and cook at 350 for the rest of the time. This will help ensure your muffins are big and poofy.
I make this as 12 standard muffins, but you could make 6 giant muffins instead. Just adjust the cooking time from 5 minutes at 425 then 15-20 minutes at 350 to 5 minutes at 425 and 20-25 minutes at 350.
Don't forget to SUBSCRIBE so you never miss a new recipe!
Please Leave a Star Review below!!
If you make this recipe don't forget to tag @sarastinykitchn on Instagram so I can see it!! For more great recipe ideas, follow me on Pinterest!
Bakery Style Chocolate Chip Coffee Muffins
- 3 cups all purpose flour
- 2 teaspoons baking powder
- ¼ teaspoon baking soda
- ½ teaspoon kosher salt
- ⅔ cup vegetable oil
- 1 cup white sugar
- 2 eggs at room temperature
- ⅓ cup sour cream at room temperature
- 1 cup of milk at room temperature
- 1 ½ teaspoons pure vanilla extract
- 3 tablespoons of instant coffee
- 1 ½ cups chocolate chips or chocolate chunks plus extra for sprinkling on top of the muffins before baking
- Preheat your oven to 425.
- Spray a 12 cup muffin tin with non-stick spray or line with muffin cups.
- In a large bowl, whisk together the flour, baking powder, baking soda and salt.
- In a medium bowl, whisk together the oil, sugar, eggs, sour cream, milk, vanilla and instant coffee.
- Pour the wet ingredients into the flour mixture and stir until just combined (about 20-25 stirs will be all you need)
- Gently stir in the chocolate chips.
- Divide the batter between muffin cups, filling each cup to the very top. Sprinkle a few chocolate chips on top of each muffin.
- Bake at 425 for 5 minutes, then turn the heat down to 350 and continue baking for another 15-20 minutes. Check after 15 minutes by inserting a toothpick into the center of a muffin. If it comes out clean you're done. If there is still batter clinging to the toothpick, put them back in the oven for another 5 minutes.
- Cool in the pan for 5-10 minutes, then finish cooling on a wire rack.