Coffee Muffin Recipe

A typical Italian breakfast consists of a cup of coffee and sweet pastry – like a croissant, brioche, donut, or muffin. So, why not make this part of your morning ritual, and combine your coffee with a sweet treat?

Our fluffy coffee muffins are irresistible. You might not get the same caffeine hit that you get from a brew, but the sweet coffee-tasting treat will set you up for the day.

This tempting recipe with coffee is also the perfect partner for breakfast fruits and yogurts.

Baking can be complicated, but this is a super easy coffee muffin recipe. You can also freeze them; so, make a big batch and you’ll be able to grab a quick breakfast when you’re in a rush.

Try adding toppings, like cinnamon or chocolate chips. And if you love nuts, make sure you also try our coffee and walnut muffin recipe. Yum!

• Oven
• Muffin pan
• 2 mixing bowls
• Hand mixer or whisk

• 300g all-purpose flour
• 2 tsp baking powder
• A pinch of salt
• 225g white sugar (or 110g brown sugar)
• Two eggs
• 60ml milk
• 180ml vegetable oil
• 250ml strong espresso
• Butter (for greasing the pan)
• 80g chocolate chips or walnuts (optional)

1. Preheat your oven to 350°F (or 180°C)
2. Put the dry ingredients (baking powder, flour, and salt) into one bowl. Mix them evenly, so you won’t find salty bits in your muffins.
3. Crack the eggs into the other bowl. Add the sugar and oil to the eggs, then stir in your espresso and milk slowly. 
4. Using a hand mixer, mix in the dry ingredients bit by bit. You can also use a whisk for this step if you don't have a hand mixer. Mix them until smooth, so there are no lumps of sugar or flour.
5. If you choose to add chocolate chips or walnuts, stir them in now.
6. Grease your muffin pan and transfer the mixture into each muffin hole. Make sure you only fill them halfway, as the mixture will rise.
7. Bake for 20 minutes. Poke one with a knife or fork to see if they’re cooked. If your fork comes out clean, you can remove the muffins from the oven. If not, adjust the baking time until your muffins are ready.

Don’t overmix

The best muffins are the ones that are soft and airy. How you mix your batter will affect the final texture of your muffins, so stop mixing or whisking as soon as your batter looks smooth and there are no lumps. Overmixing crushes the air bubbles that make your muffins airy. As a result, you’ll get a dense muffin.

Grease your pan

Never skip the greasing step, because it’s essential for smoothly taking your muffins out of the tray once they’re baked. You don’t want half the muffins stuck to the pan!

Pour the right amount of batter

We already mentioned that you should only fill your pan halfway. If you overfill your muffin pan, your batter will rise and spill over. If you have a big muffin pan, you’ll be able to fill it a little more.

Don’t be afraid to keep checking on your muffins

When you check on your muffins with a fork or knife, make sure you poke deeply. The top part is exposed to heat, but the middle of a muffin cooks more slowly. If it’s raw, give it 2-3 minutes before you check again. Don’t let it bake for too long either, as you’ll risk drying your muffins out.

Give your muffins time to cool

Although it’s hard to resist the taste test, don’t take the muffins out of the pan too soon, or they’ll stick. On the other hand, don’t leave them in the hot pan for too long or they’ll continue to cook. And you don’t want your freshly baked, fluffy coffee breakfast muffins to dry out!