Bakery Style Chocolate Chip-Coffee Muffins

Sara's Tiny Kitchen
by Sara's Tiny Kitchen
30 min

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!


Bakery Style Chocolate Chip-Coffee Muffins
Recipe details
  • 12  MUFFINS
  • Prep time: 10 Minutes Cook time: 20 Minutes Total time: 30 min
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Bakery Style Chocolate Chip-Coffee Muffins
  • 3 cups all purpose flour
  • 2 teaspoons baking powder
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon kosher salt
  • 2/3 cup vegetable oil
  • 1 cup white sugar
  • 2 eggs at room temperature
  • 1/3 cup sour cream at room temperature
  • 1 cup of milk at room temperature
  • 1 1/2 teaspoons pure vanilla extract
  • 3 tablespoons of instant coffee
  • 1 1/2 cups chocolate chips or chocolate chunks (plus extra for sprinkling on top of the muffins before baking)
To Make Bakery Style Chocolate Chip-Coffee Muffins
Preheat your oven to 425.
Spray a 12 cup muffin tin with non-stick spray or line with muffin cups.
In a large bowl, whisk together the flour, baking powder, baking soda and salt.
In a medium bowl, whisk together the oil, sugar, eggs, sour cream, milk, vanilla and instant coffee. 
Pour the wet ingredients into the flour mixture and stir until just combined (about 20-25 stirs will be all you need)
Gently stir in the chocolate chips.
Divide the batter between muffin cups, filling each cup to the very top. Sprinkle a few chocolate chips on top of each muffin.
Bake at 425 for 5 minutes, then turn the heat down to 350 and continue baking for another 15-20 minutes. Check after 15 minutes by inserting a toothpick into the center of a muffin. If it comes out clean you're done. If there is still batter clinging to the toothpick, put them back in the oven for another 5 minutes.
Cool in the pan for 5-10 minutes, then finish cooling on a wire rack.
  • I make this as 12 standard muffins, but you could make 6 giant muffins instead. Just adjust the cooking time from 5 minutes at 425 then 15-20 minutes at 350 to 5 minutes at 425 and 20-25 minutes at 350.
Sara's Tiny Kitchen
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