Coffee Walnut Chocolate Chip Muffins
Indulge in the perfect harmony of flavors with these Coffee Walnut Chocolate Chip Muffins—an irresistible treat for coffee lovers and dessert enthusiasts alike. Each moist and fluffy muffin combines the bold richness of coffee with the earthy crunch of chopped walnuts and gooey bursts of semi-sweet chocolate chips. With just 15 minutes of prep time, this recipe is a quick and satisfying option for breakfast, brunch, or an afternoon pick-me-up. Made with pantry staples and enhanced by the aroma of instant coffee, these muffins strike the perfect balance between sweet and nutty. Enjoy them warm for the ultimate indulgence or pair them with your favorite brew for a delightful snack.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 0.5 teaspoons salt
- 2 tablespoons instant coffee granules
- 2 tablespoons hot water
- 0.5 cups unsalted butter, melted and cooled
- 0.75 cups granulated sugar
- 0.25 cups brown sugar, packed
- 2 pieces large eggs
- 1 teaspoons vanilla extract
- 0.75 cups whole milk
- 0.75 cups walnuts, chopped
- 0.75 cups semi-sweet chocolate chips
Instructions
Preheat your oven to 375°F (190°C) and line a standard 12-cup muffin tin with paper liners or grease it with non-stick baking spray.
In a small bowl, mix the instant coffee granules with the hot water until dissolved. Set aside to cool slightly.
In a large mixing bowl, whisk together the all-purpose flour, baking powder, and salt. Set aside.
In a medium bowl, whisk together the melted butter, granulated sugar, and brown sugar until well combined.
Add the eggs, one at a time, to the wet ingredients, whisking well after each addition. Stir in the vanilla extract and the prepared coffee mixture.
Gradually add the wet ingredients to the bowl of dry ingredients, alternating with the milk. Start and end with the dry ingredients, mixing until just combined. Do not overmix.
Fold in the chopped walnuts and chocolate chips using a spatula until evenly distributed throughout the batter.
Evenly divide the batter among the muffin wells, filling each about 3/4 full.
Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean or with a few moist crumbs.
Allow the muffins to cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely before serving.
Nutrition Facts
Calories |
3964 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 208.2 g | 267% | |
| Saturated Fat | 94.8 g | 474% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 652 mg | 217% | |
| Sodium | 2316 mg | 101% | |
| Total Carbohydrate | 496.7 g | 181% | |
| Dietary Fiber | 21.0 g | 75% | |
| Total Sugars | 279.4 g | ||
| Protein | 67.9 g | 136% | |
| Vitamin D | 4.0 mcg | 20% | |
| Calcium | 466 mg | 36% | |
| Iron | 19.6 mg | 109% | |
| Potassium | 1772 mg | 38% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
