Giant bakery style muffins loaded with chocolate chips and a hint of coffee flavor are the perfect late summer to early autumn grab and go breakfast!
When I was in high school, I would stop by the cafeteria every morning on my way to first period to pick up breakfast. It was one of two things: a plain bagel with cream cheese and a kiwi-strawberry Snapple or an Otis Spunkmeyer Chocolate Chip muffin and a lemonade. One of those two things was my breakfast every morning for two years straight. Oh, to have my high school metabolism back.
Anyway, while these days I generally stick with some combo of fruit and cereal or fruit and yogurt and a coffee, sometimes you just want a giant muffin for breakfast.
This chocolate chip coffee muffin is about 100 times better than a pre-packaged muffin, both in taste, and in knowing exactly what’s in it. They take about 5 minutes to throw together and bake in under half an hour! They keep at room temperature for about 5 days, or store in the fridge for up to 7. Make a batch of muffins on Sunday afternoon, and you have a delicious breakfast ready to go all week!