How to Make Java Muffins With Instant Coffee
Coffee is amazing to drink, and even more fun to eat, especially in a muffin form!
Muffins are a great breakfast or lunch treat, or a good snack throughout the day. It also pairs perfectly with coffee and tea. Nothing says comfort more than a warm muffin and cup of joe in the mornings, so it seems absolutely necessary to combine these great comforts into a coffee muffin!
This easy recipe makes 12 wonderfully bouncy and happy muffins that are sure to bring a smile to your face and start any morning off right.
- ¼ cup softened butter
- 1 cup packed brown sugar
- 1 tablespoon cane sugar
- 2 large eggs
- ⅓ cup vegetable oil
- ½ cup buttermilk
- ½ cup Waka Coffee
- ½ cup water
- ½ packet of Waka Instant Coffee
- 1 tablespoon Waka Instant Coffee powder
- ½ teaspoon vanilla extract
- 1 ¼ cup all-purpose flour
- ½ cup whole wheat flour
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon ground cinnamon
- ¼ teaspoon nutmeg
- ¼ teaspoon salt
- ⅓ cup chopped pecans
- ½ cup chocolate chips
- Cupcake liners
- Cupcake/ muffin tin
- Preheat oven to 375 degrees.
- Beginning with the wet ingredients, beat softened butter and sugars in a large bowl until mixed and crumbly. Beat in the eggs until mixture is smooth, and then add oil.
- To prepare Waka Coffee, add warm water and ½ a packet of instant coffee in a cup or small bowl—stir until dissolved.
- In a separate small bowl, mix together buttermilk, Waka Coffee, Waka Coffee powder, and Vanilla until the coffee powder is dissolved. Gradually add this mixture to the large bowl butter and egg mixture.
- For dry ingredient preparation, whisk both flours, baking soda and powder, cinnamon, nutmeg, and salt in a bowl. Once combined, add 1/3 at a time to wet mixture.
- Once fully combined, fold in ¼ cup of finely chopped pecans and ¼ cup of chocolate chips.
- Coat 12 muffin tins with cooking spray or using muffin liners. Fill each tin ¾ of the way with muffin batter. Once all filled, sprinkle remaining chocolate chips and pecans on top of muffin batter. Bake for 15-20 minutes. Once cooked fully (to check, poke a cupcake at the center with a toothpick, if it comes out clean it is ready) let cool for 5-10 minutes before removing muffins from tin.
- Serve warm or cool—if storing muffins, wait until they are completely cool, then transfer them into an airtight storage container with paper towels lining the bottom and on top of the muffins to ensure no added moisture enters the muffins. (If you are planning on storing muffins for more than 4 days, freeze them individually in plastic bags. When you want to eat them, let them thaw at room temperature or rewarm them very gently in the microwave)