There’s nothing like having a great version of a staple item. These chocolate chip muffins are so moist and delicious and really easy to prep (one bowl). They’ll be one of your keeper recipes forever.
I first tasted these chocolate chip muffins when a neighbor brought them over to my house. She didn’t really know who had moved in…but we were both pleasantly surprised when we both saw each other’s familiar faces at the door.
A camp friend I hadn’t seen in…how long? Twenty years? It was nice to chat a little and catch up.
Anyway, when she left, we tasted the muffins. They were delicious. So moist. Really good. I wanted the recipe immediately.
Thankfully, I didn’t need to knock on her door. We had both run to the butcher after our encounter and I told her right away, “I want the recipe for those muffins!”
“No prob, it’s from my mother-in-law!”
By the time I got home, she had already dropped off a handwritten note with the ingredients and instructions. Oh, yay!
- 2 cups flour
- ¾ cup sugar
- 1 teaspoon cinnamon
- 1 tablespoon baking powder
- 1 teaspoon instant coffee
- 1 teaspoon vanilla extract
- ¾ cup oil
- 1 egg
- 1 cup soy milk
- Dash of salt
- 9 ounces mini chocolate chips
- Preheat oven to 350⁰F.
- Combine all ingredients in a bowl.
- Line muffin pans with cupcake liners. Divide batter between cups.
- Bake for 20-35 minutes, depending on whether you like the tops soft or crispy.
If you love these muffins, you will also love our favorite whole wheat muffins as well as this post with 3 amazing breakfast muffins. Also make sure to check out this cheese muffin hack!
What can I substitute for sugar?
Will white spelt flour work instead of regular flour ?
Can you use half whole wheat flour?
I’m going to try it with coconut sugar
This happens to be an excellent recipe i make it all the time(without the cinnamon) and its,so good! Thank u we all love them!
Is there a sub for soy milk?
Can you send a healthy makeover of this recipe:) ?
I’ll be trying these tonight iyH! 20-25 minutes? Can you clarify? Thanks!
20-25 minutes will yield a soft muffin. 30-35 will yield a crispy one.
What can I use instead of soy milk when baking? I don’t want to use regular milk either. Is juice ok?
tablespoon of baking powder?
Yup!
I made this but it tasted quite bitter. Is it supposed to say one teaspoon baking powder?
Do these freeze well?
I’m sure they will!
To all those who asked about substitutions. This is the only version of these muffins I have made. If you want to try substitutions, you are welcome to. I don’t know what the results will be but if you have success, you are welcome to share in comments. Enjoy!
Well I used almond cocunut milk as a substitute for soy milk and the results were not that great at all. I dont know if that was the reason but my muffins came out doughy.
Im sorry, I just reviewed the recipe and I realized I may have forgotten to put in the oil…. and I 2x the recipe ????
Will have to try them again! Thanks again for all your great recipes and post.
I used coconut milk and they came out great!
Mixer needed. ?
No mixer needed!
Does the instant coffee need to be dissolved in water first?
No it’ll dissolve on its own when you mix everything together.
Used white spelt flour, coconut sugar, coconut oil, unsweetened almond milk, and healthier chocolate chips, and they came out AMAZING!
mixer needed???
Nope!
Is 1 tablespoon of baking powder correct?
Yes!
Are you able to us whole wheat flour
Best muffins!!!!!!!!! Made them 3 times since Thursday and it’s only Sunday!
So easy to make and so yum!