This recipe for coffee walnut chocolate chip muffins has all the good things in it! Perfect for brunch, dessert or when you want a perfect snack.
I am going to go out on a limb here and say: this recipe for coffee walnut chocolate chip muffins is my all-time favorite muffin recipe. And this is coming from the girl who has a serious crush on middle of the cinnamon roll muffins, not to mention bacon and egg muffins.
But these delectable muffins are in a category all their own, which I think has something to do with the chocolate and coffee and walnut flavor combo that they have going on. Whatever it is, you need them on your own muffin list. So let’s make them!
I wish I could take credit for inventing this deliciousness, but I owe these muffins to The Frog Commissary Cookbook, which I love so much I had to buy a second copy because my first was literally so well-used that the pages were falling out.
You need a copy too, because in addition to these glorious muffins, this cookbook is full of so many delectable recipes I can’t even tell you.
What’s so special about these muffins? Well, they are a combination of chocolate chips, chopped walnuts and coffee, in a thick brown sugar batter that will have you seriously considering skipping the whole pesky baking stage and just eating the batter with a spoon.
But don’t, because these babies bake up into decadent, tender muffins in no time flat.
They would be the perfect holiday gift if you tucked them into a nice basket or a pretty plate and covered them with clear acetate wrap and some nice ribbon.
If you really, really love the person you could also give them the recipe. Or you might just want to hold on to it for yourself as your secret muffin weapon.
So there you go…your search for the world’s most amazing muffin is now officially over. Give them a try.
Coffee Walnut Chocolate Chip Muffins
This recipe for coffee walnut chocolate chip muffins has all the good things in it! Perfect for brunch, dessert or when you want a perfect snack.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 18 muffins
- Category: Breakfast
- Method: Oven
- Cuisine: American
Ingredients
- 1/2 cup butter
- 1/2 cup brown sugar
- 1/2 cup white sugar
- 1 1/2 tablespoons espresso powder (see note)
- 2 teaspoons vanilla extract
- 2 eggs
- 2/3 cup milk
- 1 3/4 cup flour
- 1/2 teaspoon salt
- 1 tablespoon baking powder
- 3/4 cup chocolate chips
- 1 1/2 cups chopped walnuts
Instructions
- Preheat oven to 350 and line a 12 cup muffin tin with liners. Spray liners lightly with cooking spray.
- Put butter, sugars, coffee and vanilla in a mixer and beat for a full minute.
- Whisk together eggs and milk in a separate bowl.
- Combine flour, salt and baking powder in a third bowl. Alternately add the wet and dry ingredients to the butter mixture, mixing at slow speed until just combined.
- Add chips and walnuts and stir until just combined. Divide among muffin tins, filling until almost full.
- Bake for 20-25 minutes.
- Cool 5 minutes and then remove from tin and cool on racks.
Notes
If you don’t have espresso powder you can use regular instant coffee, just make sure it is very finely ground, and double the amount to 3 tablespoons as it doesn’t have as strong a flavor as espresso.
Adapted ever so slightly from The Frog Commissary Cookbook
Yamunaa Manikam says
Is it alright if I took the eggs out of the recipe? I am vegetarian three times a week, so having eggless muffins would be a treat.
Kate says
Yamunaa, I honestly don’t know what a good substitute for the eggs would be…I do know they act as a binding agent for the muffins. Other readers, any ideas?
KAREN says
:o) … Oh my goodness I am going to have to make these up sometime soon as I just LOVE chocolate and coffee and to have them together in a muffin … that is one that I will be ah making sometime soon !!!!
Kate says
I’ll take mine with a cup of tea, but I know EXACTLY what you mean!
Cathy Tibbles says
I made these tonight, modified to be gluten-free and they were absolutely DIVINE!! I can’t wait to post the recipe on my own blog! =)
You rock, Kate!
Kate says
I’m so glad! I just bought a whole new jar of expresso powder, so I think these are going to make a repeat appearance in my kitchen pretty soon. :)
Kate Morgan Jackson says
You use the granule undissolved, and they give the muffins just a hint of coffee flavor. I don't think the caffeine will be a lot, since it is distributed among a whole batch of muffins, but up to you! In my experience, kids don't really go for coffee-tasting stuff anyway…but the grown-ups will love 'em!
Eve says
I have the Frog-Commissary cookbook too (are you from Philadelphia?) and have made these muffins in the past and loved them. It's been a few years, though. And now I can't remember, do you use the granules of instant coffee, or do you dissolve the coffee granules in water, and if so, how much? Now it seems kind of crazy for me to put 3T of granules in and serve them at a family event where kids will get highly caffeinated. Your thoughts?
Kate Morgan Jackson says
Ellie, I am so glad to hear from you. You and your family are in my prayers. xx
ellie says
The muffins were delicious. I brought them to my mom who was able to make an attempt to smell them which brought a faint smile to her face. I brought them to her on the last day I got to spend with her. While my mom didn't get to try them, my dad who was married to my mom for 56 years, loved them. I know that they brought him a bit of joy in a really hard time.
Keep up the fabulous contributions. I appreciate you and what you do so very much. Thank you.
Kate Morgan Jackson says
Oh Ellie, thank you for telling this – It means so much to me to hear from folks like you! I will be thinking of you and your mom today, and keeping you both in my prayers.
ellie says
In the oven right now. Though I am pretty sure that a spoon and the batter bowl would have been good too!
On a bit of a side note…I just want you to know that this blog has touched the lives of my family. I have been things for the holidays and family gatherings. When we wanted a change. And I have read your blog like a good novel when I needed a break.
And now, these are being baked for my mom, who is in the hospital, probably in her last days. These may be the last thing that I ever get to make for her. I am hoping that just maybe they are tempting enough to coax her to eat.
This isn't meant to be a downer, just to say thank you for showing up in the world in such a way that really adds to the quality of lives you will never even know about.
Thank you.
Posti4 says
i am going to make these tomorrow! Thanks Kate I am looking forward to these muffins!
Jenn/CinnamonQuill says
What a wonderful combination of flavors…Coffee, chocolate, and walnuts? Well done; I am bookmarking this for future muffin bliss.
Kate Morgan Jackson says
I don't think you could make the batter ahead, because the baking powder might not react well to sitting for too long (the muffins might not rise the right way.) However, you could definitely make the muffins a day ahead, and then just warm them in the oven or microwave if you want them hot (although I have to tell you, they are pretty wonderful at room temp, too!)
Anonymous says
I'm not much of a baker nor cook :) Somehow came across your blog and decided to make this for an upcoming party. Could I pre-make this 1 day ahead and just store in the refrig before popping it in the oven? Thanks!
Federica says
adoro i muffin! i tuoi sono deliziosissimi!
Nutmeg Nanny says
Whoa there are a whole bunch of delicious flavors going on in this muffin! Delicious :)