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Double Chocolate Coffee Muffins

Indulge in these delightful Double Chocolate Coffee Muffins that blend rich chocolate and invigorating coffee for a snack that elevates your taste experience.
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Prep Time 20 minutes
Cook Time 18 minutes
Total Time 38 minutes
Servings: 12 muffins
Course: Breakfast, Snack
Cuisine: American
Calories: 220
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 1 cup all-purpose flour
  • 1/2 cup cocoa powder
  • 1 cup sugar
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
Wet Ingredients
  • 1/2 cup brewed coffee, cooled
  • 1/2 cup milk
  • 1/2 cup vegetable oil
  • 2 large eggs
Mix-Ins
  • 1 cup chocolate chips (Halal compliant)

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
  2. In a large mixing bowl, combine the all-purpose flour, cocoa powder, sugar, baking powder, baking soda, and salt. Whisk until well mixed.
  3. In another bowl, mix the cooled brewed coffee, milk, vegetable oil, and eggs. Whisk until smooth and well combined.
  4. Pour the wet ingredients into the dry ingredients and gently fold them together using a spatula. Be careful not to overmix; a few lumps are okay!
  5. Fold in the chocolate chips until evenly distributed throughout the batter.
  6. Using a spoon or ice cream scoop, fill each muffin cup about 2/3 full with the batter.
Baking
  1. Place the muffin tin in the preheated oven and bake for 15-18 minutes, or until a toothpick inserted into the center comes out clean.
  2. Let the muffins cool in the pan for about 5 minutes before transferring them to a wire rack to cool completely.
Serving
  1. Enjoy warm or store for later. They make the perfect snack or dessert any time of the day!

Notes

For a lighter muffin, substitute Greek yogurt for half the oil or use almond milk for flavor. Keep an eye on baking time to avoid overbaking. Store in an airtight container at room temperature for up to 3 days, or freeze for up to 2 months.