Coffee Walnut Chocolate Chip Muffins

READY IN: 30mins
Recipe by pattikay in L.A.

I don't drink coffee, but I love these muffins. They are full of coffee and chocolate flavor, but not too much of either. From the Frog Commissary Cookbook.

Top Review by Engrossed

I think these are EXCELLENT muffins! I'm not a coffee drinker either but enjoy it in desserts. This adapted well to using white whole wheat flour and Splenda products...I used 1/4 cup Splenda brown sugar blend for the brown sugar and 1/2 cup Splenda granular for the white sugar. I used 1 percent milk, decaf instant coffee, bourbon vanilla and added 1tsp of cinnamon. I decreased the chocolate chips to 1/2 cup and the walnuts to 1/2 cup. I think it would have been too chunky otherwise. These rose very nicely and were nice and soft with a great cappucino flavor. I think they improve overnight. Made for the Please Review game.

Ingredients Nutrition

Directions

  1. Preheat oven to 350.
  2. Grease and flour 12 muffin pan cups.
  3. Cream the butter with the sugars, coffee and vanilla.
  4. Beat together the eggs and milk.
  5. Combine the flour, salt and baking powder.
  6. Alternately add the wet and dry ingredients to the butter mixture.
  7. Stir just to combine.
  8. Add the chips and nuts.
  9. Fill the tins full.
  10. Bake for 20-25 minutes.
  11. Cool 5 minutes, then remove and cool on racks.

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