Recipe Redux: Chocolate Chip Coffee Muffins

This girl is ready for spring!

We've had some weird and wacky weather around here lately. The chihuahuas couldn't be more displeased. Especially Mariota. I've never had a dog that does his business so fast. I mean, even with 4 inches of wet, sloppy snow on the ground, Haloti will follow his nose outside until the iciness of his poor little paws catches up with him. Gizmo keeps wanting to cross the snow field over to our neighbor's house. Those 2 want to smell things all. day. long, even with snow on the ground. But Mariota? His process is more like this: run out the door, hike leg on small trees the hubby and I planted by the front sidewalk, run like hell back to the house. Done. It's amusing. 

As for me, I'm about done with the winter weather too. We unexpectedly got 3 inches over Valentine's Day and into Monday. Then, we got another 3 last night that we also weren't anticipating. Argh! And I'm supposed to head to Ashland for a doctor's appointment in a couple of hours. I guess we'll see on that one.

One thing that makes cold mornings a little bit better?

Warm muffins! Especially ones filled with chocolate chips :-)

This is one of my favorite muffin recipes. I mean, it's coffee and chocolate! What's not to like? The combination of ingredients also produces muffins of a completely different texture than I'm used to. They are crispy on the outside, while being moist and delicious on the inside. Both the inside and out have a texture that I haven't found in other muffins. And I love it!

I first published this recipe in May of 2012-

Yeah, I think it was time for an update! :-)

The recipe utilizes instant coffee granules, which I keep on hand for baked goods. Instant coffee beverages? Baaaaad. Instant coffee baked goods? Gooooood. 

The batter is really thick on these muffins. Really thick. And that's ok. The muffins don't rise too much either, so not a recipe you'll have to worry about overspill. 

Of course, the muffins pair perfectly with coffee. I guess that's a no brainer, huh? At any rate, in the morning and with coffee is my favorite way to eat these muffins. Pop them in the microwave for a few seconds beforehand for a real treat.

Is there a better way to start the day? I don't think so!

One last note about these muffins- this recipe was adapted from a Cooking Light recipe, so the muffins are pretty healthy. Sub whole wheat flour for the regular flour to make them even healthier. Either way, you'll love them.

Is everyone happy Valentine's Day is past? I am! The hubby and I had a great day, though. We were absolutely lazy, and never really changed out of our pajama's. We watched an Oscar movie (Bridge of Spies- pretty good), and then feasted on steak and artichokes. Steak and artichokes is basically a Valentine's tradition for us at this point. While we were devouring our holiday meal, I asked the hubby if he could remember a V-day where we didn't have steak and artichokes. He couldn't. So yeah, it's a tradition. This year's cut was a New York strip, and it did not disappoint. We have this meal once a year, and every year, it lives up to all my wildest expectations. 

Viva la steak and artichokes! He he. 

Now, the next holiday on the radar is right up my alley, St. Patrick's Day! I've got a 6-pack of Guiness in the fridge just begging to be turned into some sort of stew. Oh, yeah. 

Happy Tuesday everyone!

Recipe adapted from: Cooking Light

Ingredients (makes 1 dozen):

3/4 cup whole milk

5 tbsp unsalted butter, melted
3 tbsp instant coffee granules
1 1/2 tsp vanilla extract
1 large egg, lightly beaten
1/3 cup canola oil
2 cups all-purpose flour
2/3 cup granulated sugar
2 tsp baking powder
1/4 tsp salt
3/4 cup chocolate chips

Directions:

1. Preheat oven to 375º. Spray a muffin pan liberally with cooking spray. Set aside.
2. In a small mixing bowl, combine milk, butter, coffee, vanilla, egg, and oil. Whisk to combine. Set aside.
3. In a large mixing bowl, combine flour, sugar, baking powder, and salt. Stir to combine. Add wet ingredients to dry. Using a spatula, fold the wet into the dry. Do not over-mix as this will lead to tough muffins. Once barely combined, fold in chocolate chips. Fill muffin cups about 3/4 way full. Bake in preheated oven for 13-17 minutes, or until a toothpick inserted comes out with moist crumbs. Let cool in pan for 5 minutes, then remove to a cooling rack. Cool completely before storage. Store in an airtight container for up to 5 days.

Printable Recipe

If you liked this recipe, you may enjoy these-

Almond Poppyseed Muffins

Peanut Butter and Jelly Muffins

The Best Carrot-Bran Muffins

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