Chocolate Chunk Coffee Muffins
When I was younger, life seemed black and white. Actions were right or they were wrong. Boys liked you or they didn’t. Mood rings where cool or they weren’t. As an adult, life looks more gray. Chocolate Chunk Coffee Muffins: are they breakfast or dessert?
Making judgments as a kid does not involve inquiring about “circumstances” or considering “what-ifs.” Little is relative. If something is super cool (ahem, Lisa Frank), it’s super cool for every one, all the time—except boys. Boys are yucky and have cooties. The fact that my sister liked ketchup and I didn’t (and still don’t) was about as ambiguous as right and wrong became for my elementary-school self.
As an adult, life is wrought with ambiguity. We grow up and learn that what works for us might not work for everyone. Lines are smudged, decisions are bigger and blurrier, and we start paying close attention to circumstances.
I can’t decide if Chocolate Chunk Coffee Muffins would be more appropriate for breakfast or dessert, so I’ve embraced ambiguity and am eating them for both. Every bite of this scrumptious conundrum is glorious, and I encourage you to double munch them right along with me.
Chocolate Chunk Coffee Muffins are supremely moist, sky-high, and bursting with rich cocoa and coffee. The coffee flavor is a double-punch of brewed coffee and espresso powder, making Chocolate Chunk Coffee Muffins an ideal wake up, especially when paired with (can you guess?)—a piping hot cup of coffee in your favorite mug. Yes, breakfast!
The dark chocolate pieces are big, burly, and proud of it. I love microwaving a Chocolate Chunk Coffee Muffin up so that the chocolate melts a little, then smothering the entire oozy shebang with vanilla ice cream. Yes, dessert!
Because the recipe uses bittersweet chocolate, the muffins are not overly sweet by any means. Additionally, swapping Greek yogurt for some of the butter keeps these muffins lighter. Point for breakfast.
But can something that tastes so fabulous when served with ice cream, whipped cream, and dare I suggest a cherry on top be called anything besides dessert?
I say yes. Chocolate Chunk Coffee Muffins are wonderful for breakfast and dessert alike. Why force a black-or-white decision when we can enjoy them blissfully in multiple meal categories, multiple times a day? Chocolate Chunk Coffee Muffins with a side of vanilla yogurt and berries are a breakfast I dream about when falling asleep at night. Topped with whipped cream and/or ice cream, Chocolate Chunk Coffee Muffins give me the feeling of an indulgent brownie, with less guilt. I’ll take both, please.
Embrace the blessedly aggravating ambiguity of life with Chocolate Chunk Coffee Muffins. With such moist, sky-high, and chocolate-coffee loaded baked goodness to be devoured, why choose anything a second muffin?
Chocolate Chunk Coffee Muffins
- 4 tablespoons unsalted butter — melted and cooled
- 4 ounces bittersweet chocolate — coarsely chopped, divided
- 2 cups all-purpose flour
- 1/2 cup granulated sugar
- 1/3 cup unsweetened cocoa powder
- 1 tablespoon baking powder
- 1 tablespoon espresso powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon kosher salt
- 1/3 cup light brown sugar
- 1 cup strong coffee — cooled
- 1/4 cup non-fat plain Greek yogurt
- 1 large egg
- 1 teaspoon pure vanilla extract
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Imperial Sugar compensated me for my time to create this recipe and post. As always, all opinions are my own.
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