Description
Delight in these moist and flavorful Java Muffins, featuring a rich coffee-infused batter paired with optional mini chocolate chips for added sweetness. Topped with a light coffee glaze, these muffins offer the perfect morning pick-me-up or afternoon treat, blending the robust taste of brewed coffee with a tender crumb.
Ingredients
Scale
Dry Ingredients
- 2 cups all-purpose flour
- 3/4 cup granulated sugar
- 2 teaspoons baking powder
- 1/2 teaspoon salt
Wet Ingredients
- 3/4 cup strong brewed coffee, cooled
- 1/2 cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
Optional
- 1/2 cup mini chocolate chips
Glaze
- 1/2 cup powdered sugar
- A splash of coffee (from brewed coffee) for glaze
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners or lightly grease it to prevent sticking.
- Mix Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt until evenly combined.
- Combine Wet Ingredients: In a separate bowl, whisk the cooled strong brewed coffee, vegetable oil, eggs, and vanilla extract until smooth.
- Combine Batter: Pour the wet mixture into the dry ingredients and stir just until combined to avoid overmixing. If using, gently fold in the mini chocolate chips at this stage.
- Fill Muffin Cups: Spoon the batter evenly into the prepared muffin cups, filling each about two-thirds full to allow room for rise.
- Bake Muffins: Bake in the preheated oven for 18 to 22 minutes, or until a toothpick inserted into the center comes out clean. After baking, let the muffins cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
- Prepare and Apply Glaze: Mix the powdered sugar with a splash of coffee to create a smooth glaze. Drizzle this glaze over the cooled muffins for a sweet finishing touch.
Notes
- Use strong brewed coffee for the best flavor intensity in the muffins and glaze.
- Make sure the coffee is completely cooled before mixing with eggs and oil to prevent cooking the eggs.
- Folding in the chocolate chips gently helps avoid breaking them up and ensures even distribution.
- Adjust the coffee in the glaze to get your preferred consistency — thicker glaze will set more firmly, thinner will drip more.
- These muffins can be stored in an airtight container at room temperature for up to 3 days or refrigerated for up to a week.
