Chocolate Chip Coffee Muffins

by Eve on February 13, 2012

These chocolate chip coffee muffins are perfect for that sweet Valentine’s Day morning breakfast. They are delish with a cup of coffee. My sweet hubby was kind enough to pick up a copy of Cooking Light magazine for me and I’ve been sporadically reading it for about  a week now. I happened upon this recipe while browsing through it the other day. The best part is they’re less than 214 calories each!

I made a few adjustments to the published recipe, which lowered the calories from the original 214. It’s not that I thought they were too fattening or anything, it just happened that I didn’t have all the ingredients and so I substituted with what I had on hand.

The original recipe from Cooking Light was made with whole milk and included regular chocolate chips, which are usually semi-sweet milk chocolate. I substituted with fat-free skim milk and used dark (60% cacao) chocolate pieces.

The verdict? Awesome. I’ll definitely be baking these again in the near future. Not only were they fluffy, but they satisfied my chocolate fix without being overly sweet. I highly recommend them!

Chocolate Chip Coffee Muffins
Recipe type: Breakfast or Snack
Prep time: 
Cook time: 
Total time: 
Serves: 12
These muffins are delish and guilt-free, perfect for breakfast or a snack!
  • ⅔ cup fat-free skim milk
  • 5 tablespoons melted butter
  • 3 tablespoons instant coffee granules
  • 1½ teaspoons real vanilla extract
  • 1 large egg, slightly beaten
  • 2 cups all-purpose flour
  • ⅔ cup sugar
  • ½ cup dark chocolate chips
  • 2 teaspoons baking powder
  • ¼ teaspoon salt
  • cooking spray or paper muffin liners
  1. Preheat the oven to 400.
  2. Combine the first 5 ingredients.
  3. Lightly spoon flour into dry measuring cups; level with a knife. Combine flour and the next 4 ingredients (through the salt) in a large bowl; stir well with a whisk. Make a well in the center of the flour mixture. Add milk mixture to flour mixture; stir just until moist.
  4. Spoon batter into 12 muffin cups with paper liners, or that have been sprayed with cooking spray. Bake at 400 for 17 minutes or until done. {DO NOT over cook or they will become very hard.} Remove muffins from the pan immediately; place on a wire rack to cool.
Nutrition Information
Serving size: 1 muffin Calories: less than 214 Fat: 7.9 g Saturated fat: 4.8 g Carbohydrates: 23.9 g Fiber: 1 g Protein: 3.6 g Cholesterol: 29 mg


When you mix the wet ingredients, the mixture will look kind of lumpy because of the coffee granules. Don’t freak out.

I used a darker chocolate instead of the semi-sweet kind, but you can use whatever you like. If you decide to use something else all together, like butterscotch or peanut butter pieces, keep in mind that it will affect the calorie amount.

Before adding the wet mixture to the dry ingredients, make a little well in the middle like this:

Pour the wet mixture into the dry and mix gently.

Continue mixing until everything is fully combined and the batter has a thick, paste-like consistency.

Take your paper-lined muffin pan or sprayed muffin pan and spoon the batter into each cup. I used a medium ice cream scoop, but you can easily use a regular spoon.

Be careful not to overcook these muffins or they will become hard. It’s best to pull them out 1-2 minutes before the timer goes off so you can check them with a toothpick. They cook fast, so they might be finished cooking sooner.

Chocolate Chip Coffee Muffins

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Jess February 13, 2012 at 3:55 pm

Yum! I could go for one of these this morning.
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Eve February 14, 2012 at 2:26 pm

Since you love to bake, you should def try these. They’re delish!

liz February 13, 2012 at 7:04 pm

OK, so I want to know something about the level of coffee taste. Because I love coffee flavored foods, but Craig – who is a coffee addict – refuses to eat most coffee flavored food because he thinks the flavor is too strong.

So what do you think?
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Eve February 14, 2012 at 2:29 pm

I think it just depends on the amount of coffee you put into it. This recipe calls for 3 tablespoons, which really isn’t much. If he thinks it’ll be too strong, I’d suggest doing only 2 tablespoons and adding a few drops of coffee extract. (You can buy it at any grocery store in the baking aisle.) That will give the same flavor, without the “strong” taste that too much coffee can give. Hope that helps! 🙂

Kelly February 13, 2012 at 7:21 pm

I’m always a sucker for a good muffin. Especially if chocolate and coffee are involved.
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Eve February 14, 2012 at 2:30 pm

Oh yes, me too!

Jackie February 14, 2012 at 2:57 am

These sound really good but I don’t like coffee….. could I substitute hot chocolate or something instead?
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Eve February 14, 2012 at 2:32 pm

Yes, you can definitely use hot chocolate. You could also use an extract that will give a different flavor like say, orange or almond extract. Let me know if you try them with something else, I’d love to hear how they turned out!

Kimberly February 14, 2012 at 6:25 am

Oh, these look delicious!
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Eve February 14, 2012 at 2:35 pm

They really are! I know you’re allergic to chocolate, so you can totally use another type of candy instead, like peanut butter pieces or something. 🙂

vanita February 14, 2012 at 12:20 pm

this looks wonderful. i’m thinking we’ll try this one this weekend. i’m planning on trying the turkey chili tomorrow night, hubby said it looks excellent and we’ve both never had chili…
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Eve February 14, 2012 at 2:36 pm

Never had chili? That’s wild. Yeah, I think you’ll like that recipe, it’s wicked easy to make too. Let me know how it goes if you end up trying it!

Shannon February 20, 2012 at 7:54 pm

OH YUM!! Anything with coffee has got me! Great recipe…hope I make them! 🙂
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