Java Chip Muffins

javachipmuffinsGood morning, everyone! I hope you all are having a fabulous week, so far. I’m sharing a muffin recipe I made recently. I tweaked the recipe a little and it resulted in a delectable muffin. It was soft and not dry at all. 

These muffins have espresso powder in them. The espresso powder is not over powering but a nice addition to the muffin. So, I would not suggest omitting it. Although, if you do want a stronger espresso flavor then add more espresso powder. 



To avoid a dense and tough muffin try not to overmix the batter. Gently fold the wet ingredients into the dry and mix only till combined and you will end up with a fluffy, delicious muffin. 

Java Chip Muffins


  • 3 cups all-purpose flour
  • 1 cup sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 1/2 cups buttermilk
  • 2 large eggs
  • 8 tablespoons 1 stick unsalted butter, melted and cooled
  • 1 cup semi-sweet chocolate chips
  • 3 tablespoons instant espresso powder


  • Adjust an oven rack to the middle position and heat the oven to 375 degrees. Line a muffin tin with liners.
  • Whish the flour, sugar, baking powder,baking soda and salt together in a large bowl.
  • In a medium bowl, whisk the milk and eggs together until smooth.
  • Add the espresso powder and whisk until combined.
  • Gently fold the buttermilk mixture into the flour mixture with a spatula until combined.
  • Fold in the melted butter.
  • Fold in the chocolate chips
  • Divide the batter evenly among the muffin cups.
  • Bake until golden brown, 25-30 minutes, and a toothpick inserted in the center comes out with only crumbs.
  • Let cool in pan for 5 minutes before removing and placing on a wire rack to cool completely.
Recipe adapted from America’s Test Kitchen


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