Giant bakery style Coffee Muffins with Chocolate Chunks are about to be your new favorite breakfast! Loaded with chocolate and a hint of coffee flavor, they're the perfect grab and go breakfast for a busy morning!
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I don't know about you, but I adore a muffin for breakfast. There's just something so cozy about splitting a warm muffin and slathering it with butter and enjoying it with a cup of coffee. There's almost no better feeling. That's where these coffee muffins with chocolate chunks come in!
This easy muffin recipe with its giant domed, chocolate studded tops are no exception. They are incredibly easy to make and bake up in no time, so you can have a delicious breakfast in less than an hour.
PRO TIP: Unless otherwise noted, always use large eggs when baking.
Other Recipes You'll Love
Looking for some delicious breakfast options? Blueberry muffins are a classic treat that are sure to please everyone's taste buds with their soft texture and burst of juicy blueberries. Oat milk pancakes are a healthier alternative to traditional pancakes, and their fluffy texture and nutty flavor make them a must-try. And lastly, apple cider scones are the perfect fall treat, with a deliciously spiced flavor that pairs perfectly with a warm cup of coffee or tea.
Ingredient List
- All Purpose flour
- Baking Powder
- Baking Soda
- Instant coffee or instant espresso powder
- Vegetable Oil
- Granulated Sugar
- Eggs
- Sour cream or Greek yogurt
- Whole Milk
- Pure vanilla extract
- Chocolate chips or chunks
Full ingredients and amounts in the recipe card below.
Pro Tip: The recipe calls for room temperature eggs, milk and sour cream. Baking recipes call for room temperature ingredients because they mix much more easily than when you're adding fridge cold ingredients into the warmer ingredients. This leads to fluffier and lighter baked goods.
How To Make Coffee Muffins
- In a large mixing bowl combine dry ingredients
- In a medium bowl, stir together eggs, oil, milk, sugar, sour cream, vanilla, and coffee.
- Pour the wet ingredients into the dry mixture and stir to combine.
- Add the chocolate chunks or chips.
- Spoon the muffin batter into the muffin cups and scatter the top of the muffin with extra chocolate chunks.
You can line muffin tins with paper liners, or you can just spray the muffin cups with non-stick spray, which is my personal preference.
Equipment
Hand mixer for mixing the batter (you can also just use a spatula or a wooden spoon. If using an electric mixer, mix on low speed to avoid overmixing the muffins).
Cookie Scoop for scooping batter
Cake Testers for testing doneness - stick the tester straight down the center of the muffin - if the batter is still wet, you need to give the muffins 5 more minutes.
Tips and Tricks
- Fill the muffins cups all the way to the top to get the biggest muffin tops you can. The batter is thick, and wont run over the sides. Most muffin recipes tell you to only filly the cups halfway to ⅔'rds full, but these bakery style muffins call for the batter to go all the way to the top.
- Don't overmix the batter - for the best muffin recipe, you want to only stir until you can no longer see streaks of flour in the batter. Leave as much air in the batter as possible for light and fluffy muffins.
- You can make this recipe as 6 giant muffins instead of 12 regular muffins. Just adjust the cooking time to 5 minutes at 425 then 20-25 minutes at 350.
I haven't made mini muffins with this recipe yet, but if you do, please let me know how they turned out!
Espresso Powder Vs. Instant Coffee
Instant espresso is just powdered pre-brewed dark roasted coffee. It deepens the flavor of chocolate, which is why it's used in so many baked goods. It's much more concentrated than instant coffee powder, and and gives a smoother, more robust flavor than instant coffee. I almost always prefer to use instant espresso when baking. Because of its powdery texture, it also dissolves more evenly into wet ingredients.
Storing Muffins:
Let the muffins cool in the pan for 5 minutes, then remove them to a baking sheet or cooling rack to finish cooling. Store leftover muffins in an airtight container for up to three days at room temperature.
Reheating Muffins:
To reheat the muffins, place them in the microwave and heat for 30 seconds at half power.
Freezing Muffins:
To freeze baked muffins, cool them completely. Then wrap the muffins in foil, and place the wrapped muffins in a freezer bag and freeze for three months. To prepare a frozen muffin, unwrap the muffin and let it thaw at room temperature for 30-45 minutes, then zap in the microwave for 30 seconds on high.
FAQ's
No longer than 5 minutes. 5 minutes gives the muffins enough time to set up completely, but if you leave them any longer than that, the muffins could steam in the muffin tin, causing them to overcook and get tough or soggy.
As you mix the wet and dry ingredients together, the flour starts to form more gluten, which will make the muffins tough and chewy. While that's great for bread, no one wants a chewy muffin. Stir the wet ingredients and flour mixture JUST until no streaks remain for the lightest muffins.
In general, a runnier batter will signify a lighter muffin, but a thick batter generally yields a moist muffin that will last for several days.
Professional bakers have several tricks to get the most delicious muffin recipe. Letting the batter rest overnight allows the flavors to deepen and come together. They also start the muffins at a higher temperature then drop it after a few minutes, resulting in those giant domed tops. They also sprinkle turbinado sugar over the tops of the muffins for added crunch.
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Bakery Style Chocolate Chip Coffee Muffins
Ingredients
- 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
Instructions
- 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.
I have made this twice in the last week--they go fast! I made 19-24 muffins with this recipe in what I thought were average sized cupcake/muffin tins. I subbed one of the cups of flour with almond flour, and half of the sugar with erythritol/monk fruit "sugar" and they are still fluffy and sweet, albeit probably a bit denser than the original recipe would make (but if they're gonna be a breakfast staple I don't want to feel too guilty eating them). I also added 1/2c chopped walnuts and they made for a delicious added crunch. It's very easy to throw this all together; I look forward to making more!
I'm so glad you like them!!
Could you taste the coffee in them or no? I’m thinking about not using the coffee but was thinking if I don’t then maybe I should use less sugar?
Hi Judy! The coffee is there, but it's subtle. I think you could skip it and just have a delicious muffin!