A delightful twist on classic muffins, combining the rich flavors of coffee, walnuts, and chocolate chips.
Preheat your oven to 350°F and line a muffin tin with paper liners.
Using paper liners makes cleanup easier and ensures the muffins don't stick to the pan.
In a large mixing bowl, cream together the butter, granulated sugar, and brown sugar until light and fluffy.
Ensure the butter is at room temperature for easier mixing.
Add the instant coffee and vanilla extract to the butter mixture and mix well.
Dissolve the coffee in a small amount of hot water for a more intense flavor.
In a separate bowl, combine the flour, baking powder, and salt.
Sifting the dry ingredients together ensures even distribution and a lighter texture.
Beat the eggs and milk together in a small bowl.
Using room temperature eggs and milk helps the batter mix more evenly.
Alternately add the dry ingredients and the egg mixture to the butter mixture, mixing just until combined.
Avoid overmixing to keep the muffins tender.
Fold in the chopped walnuts and chocolate chips.
Gently folding prevents the batter from deflating.
Fill each muffin cup halfway with the batter.
Use an ice cream scoop for even portions.
Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
Rotate the muffin tin halfway through baking for even cooking.
Let the muffins cool in the tin for 5 minutes before transferring to a wire rack to cool completely.
Cooling on a wire rack prevents the bottoms from becoming soggy.
Serve the muffins and enjoy with your favorite beverage.
Pair with a cup of coffee or tea for a delightful treat.
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