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Coffee Muffins

Coffee Muffins

Soft, moist muffins infused with rich brewed coffee and a hint of espresso.Perfect for breakfast, brunch, or pairing with your favorite cup of coffee.
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Prep Time 10 minutes
Cook Time 18 minutes
Total Time 30 minutes
Servings: 12 Muffins
Calories: 240
Ingredients Method Notes

Ingredients
  

  • 2 cups all-purpose flour
  • 1 tablespoon instant espresso powder optional
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • ¾ cup granulated sugar
  • ½ cup unsalted butter melted
  • 2 large eggs room temperature
  • ¾ cup strong brewed coffee cooled
  • ¼ cup milk
  • 1 teaspoon vanilla extract
  • Optional Add-Ins:
  • ½ cup chocolate chips
  • ¼ cup chopped walnuts or pecans
  • Cinnamon sugar topping
  • Coffee glaze powdered sugar + brewed coffee

Method
 

  1. Preheat oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease lightly.
  2. In a large bowl, whisk flour, espresso powder, baking powder, baking soda, salt, and sugar.
  3. In another bowl, whisk melted butter, eggs, cooled brewed coffee, milk, and vanilla extract until smooth.
  4. Pour wet mixture into dry ingredients. Gently fold until just combined. Do not overmix.
  5. Fold in chocolate chips or nuts if desired.
  6. Divide batter evenly, filling each cup about ¾ full.
  7. Bake for 18–22 minutes or until a toothpick inserted in the center comes out clean.
  8. Let muffins cool in pan for 5 minutes, then transfer to a wire rack.

Notes

  • Use freshly brewed strong coffee for best flavor.
  • Do not overmix the batter to keep muffins soft and tender.
  • Store in airtight container for up to 2 days at room temperature.
  • Freeze for up to 2 months.
  • Drizzle with coffee glaze for bakery-style finish.