These Chocolate Chip Coffee Muffins are great for a quick, energizing breakfast, or a lighter, chocolatey dessert.
If you couldn’t tell by the addition of coffee in this recipe, I’ve become slightly obsessed with adding coffee to almost everything. I just love the delicious subtlety the coffee flavor adds.
Since I used instant coffee for both of these recipes (as opposed to regular ground coffee), I thought I would explain why. The reason instant coffee is used in baking instead of your usual, ground coffee, is because instant coffee (freeze-dried coffee) requires no further liquid to add that coffee flavor. Instant coffee is easily rehydratable, hence the term instant coffee: a cup of coffee can be made in an instant with the addition of hot water.
When baking, the ingredient proportions are so sensitive that instant coffee is the recommended way to go. If you add regular, fine coffee in the mix, you’ll end up having to compensate and add extra liquids, which throws everything off.
[Tweet “Chocolate Chip Coffee Muffins: chocolate + coffee = heaven”]
To get a more intense coffee flavor in your baking, you can switch out the instant coffee for instant espresso!
These muffins are…
Whole wheat
Oil/butter-free
Sweet
Chocolatey
Energizing
Moist
These muffins can also be made dairy-free by subbing in dairy-free chocolate chips.
The batter will be on the thicker side; don’t worry! That’s how it’s supposed to be. However, this does mean you should keep an eye on your muffins while they are baking to prevent over-baking them and drying them out.
[Tweet “These Chocolate Chip Coffee Muffins are the perfect way to start your day!”]
- 2 cups whole wheat flour
- 2/3 cup brown sugar
- 2 tsp baking powder
- 3 tbs instant coffee or espresso
- 2/3 cup chocolate almond milk
- 5 tbs vanilla Greek yogurt
- 1 1/2 tsp vanilla extract
- 1 egg
- 1 cup chocolate chips
- Pre-heat your oven to 400 degrees and grease a muffin tin.
- Combine the wet ingredients in a bowl. Mix well.
- Add the instant coffee, the sugar and the baking powder. Combine with a whisk until mixed well.
- Add the flour in batches and whisk together.
- Fold in the chocolate chips.
- Using a spoon or an ice cream scoop, scoop the batter into each muffin tin.
- Bake for 15-18 minutes. Keep an eye on them!
Your turn:
What is one ingredient you are currently obsessed with?
Do you eat muffins for dessert, too? (Or am I just weird?)
Oh wow! I’m pinning that recipe and giving it a try!
I hope you enjoy, Marsha!
Oooh, I can dig these!! They look fabulous and would love to eat one with a cup of coffee![:)](http://theblissfulbalance.com/wp-includes/images/smilies/simple-smile.png)
Ohhh double whammy. That’s a great idea 😀
This is my kind of breakfast: caffeine and chocolate in one glorious muffin!!
Would white whole wheat flour work as a sub? Also, I don’t have instant coffee…do you think I could get away with actual coffee grounds?
Hi, Marina! Thanks for your comment. White whole wheat flour would work fine. However, ground coffee does not suffice because it requires a brewing process for the flavors to be extracted.
I’m a coffee addict as well! I need to start baking with instant grounds more. Thick muffin dough is a good sign of deliciousness!
Yes yes it’s a great addition in baking!! Thanks girl!
OBSESSED with this. Love muffins, love chocolate (duh) and love coffee (double duh). I seriously might have to go pick up some chocolate almond milk specifically for this recipe… amazing Christina!
Chocolate almond milk is my current obsessionnn! <3
I’ve never baked with coffee before but looks like I need to! I love both coffee and muffins so this looks yummmmmy. Thanks for sharing![:)](http://theblissfulbalance.com/wp-includes/images/smilies/simple-smile.png)
Thanks, Amanda!! xo
You know it’s gonna be a great day when you have coffee AND chocolate together! I totally eat muffins for dessert all the time, no shame in that, they are delicious!
Right?! Maybe muffins are meant for dessert, but we’re eating them for breakfast!? #mindblown
Coffee and chocolate together for the win!!! Love it. And all your recipes always look delicious.
Thanks so much, Haley!!
I actually don’t drink coffee but I love the flavor of it! I love it in chocolate and in pastries and I bet I would these muffins! Didn’t know that about instant coffee and baking. That was a very helpful tip!
I love love love the flavor of coffee. I am addicted to it haha ooops. Thanks for the love, Linda!
A chocolate and coffee combo is always a win in my book! I think I would eat these while sipping a mug of black coffee![:)](http://theblissfulbalance.com/wp-includes/images/smilies/simple-smile.png)
Yummm I seriously want that right now. Except then I wouldn’t sleep all night LOL
I went through a muffin stage, but somehow lost it! It’s bad, I know. I love the simplicity of this recipe – i have all of the ingredients except for the instant coffee!!
You know, I did too. I used to make them every week almost so that I could bring them for breakfast (sales field job) to work. Then I fell off the train, but I’m back!! lol
Coffee in everythingggggg. These sound so yummy! You really can’t go wrong with the combination of chocolate and coffee.
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Chocolate and coffee is a match made in heaven. Whoever the first person to combine them was a genius.
Pinning and potentially eating my computer. Don’t mind me.
hahaha you crack me up. I hope you have a warranty.
These look absolutely delicious. Love coffee so much so I’m going to have to try these!
Thanks, Alyssa!
These look so good! I love any kind of muffins!
So do I
thanks, Shannon!!!
These look amazing!!! Coffee + anything = amazing.
Need to try these!
Thanks so much, Margaret!!
Stoppppp ittttt!!! These look amazing! I love baking with instant coffee. It yields such a deeper, richer flavor. Seriously Christina, these look bomb dot comb.
Aww thank you so much Chrissa <3 coming from you, that means a lot!!
Chocolate and coffee are the best combo! These look so delicious Christina. I could eat a whole batch right now hehe!!!
Aw thank you Harriet!! xo
Coffee in my muffins sounds like something I need in my life ASAP!!
Definitely trying this recipe as my spouse loves any recipe that has to do with coffee and chocolate. Thanks for sharing this!
It’s one of my favorite combinations!! I love experimenting with it. Thanks for reading!!
I can’t find chocolate almond milk. How much cocoa powder do you recommend adding if I try to make my own?
Oh no! Here is a good recipe that I think will help you to make your own: http://minimalistbaker.com/super-thick-diy-chocolate-almond-milk/
yummy! two of my biggest guilty pleasures combined![:)](http://theblissfulbalance.com/wp-includes/images/smilies/simple-smile.png)
Which ONE ingredient? Makin’ it tough here. LOL
I eat muffins for breakfast, but I think an espresso and one of these muffins for afternoon would work out just fine.
Wouldn’t using the same amount of espresso powder as instant coffee make it a little too potent?
Hi Bob! I actually made this recipe last week using espresso! It amplified the coffee flavor but it wasn’t too potent. I say if you’re going to make them, do it with instant coffee first, and then if you feel like you want them to be more bold, try ’em with espresso. Thanks for the comment!
I don’t have whole wheat flour where I live but I totally want to make this. Because, coffee. You know. 😉 Anywho, can I get away with using all-purpose flour instead?
Yep! I made these the other day actually with AP and they worked fine!![:)](http://theblissfulbalance.com/wp-includes/images/smilies/simple-smile.png)
Alrighty. Thanks much! ^_^
Love your blog! Started a new high protein diet 4 weeks ago, and alas have not found a protein cake recipe that hasn’t been dry and tasteless… this looks great, will be trying out later!!! Only just discovered your blog, favorited and now a regular viewer!
Yummy! I made these! It was so tasty, all my family like it