Coffee muffin  Coffee muffin

Coffee Muffin Recipe

By the Lavazza Team 2–3 minutes

We usually do our coffee rituals before starting our day, alongside our breakfast plate. Italians typically have their breakfast with a cup of coffee and sweet pastries. It can be a croissant, brioche, donut, or muffin.

How about merging coffee with one of the sweet treats? If you love coffee and muffins, you’ll find a coffee muffin irresistible! Coffee muffins aren’t as caffeinated as drinking coffee directly, but you can still get a nice kick from them. This recipe with coffee pairs perfectly with fruits and yogurts. If that sounds great, read on to follow our easy coffee muffin recipe.

Coffee Muffins

Baking can be complicated, but muffins are pretty easy to make. You can store them to grab a quick breakfast without the extra effort. Try this coffee muffin recipe and see if you love them like you love your cup of coffee! Try toppings like cinnamon, chocolate chips, or a coffee and walnut muffins recipe, as we know how good it taste.


  • Oven
  • Muffin pan
  • Two mixing bowls
  • Hand mixer or whisk


  • 2 cups of all-purpose flour
  • 2 tsp baking powder
  • A pinch of salt
  • 1 cup sugar (you can substitute this with ½ cup of brown sugar)
  • Two eggs
  • ¼ cup of milk
  • ¾ cup of vegetable oil
  • 1 cup of strong espresso
  • Butter (for greasing the pan)
  • ⅓ cup of chocolate chips or walnuts (optional)

Cooking Instruction

  1. Preheat your oven to 350 F (or 180° C)
  2. Put the dry ingredients (baking powder, flour, and salt) in one bowl. Mix them evenly so you won’t find salty bits in your muffins.
  3. Crack the eggs into the other bowl. Add the sugar and oil to the eggs, then stir in your espresso and milk slowly.
  4. Using a hand mixer, mix in the dry ingredients bit by bit. You can also use a whisk for this step if you don't have a hand mixer. Mix them until the mixture is smooth and there are no granules of sugar or flour left.
  5. If you choose to add chocolate chips or walnuts, stir them in after step four.
  6. Grease your muffin pan and transfer the mixture into the pan. Make sure only to fill them up halfway.
  7. Bake for 20 minutes and poke with a fork to see if it’s cooked. If your fork comes out dry, you can take them off the oven. If not, you can adjust the baking time until your muffins are ready.

Fail-Proof Tips

Whether you’re a seasoned baker or just started your baking journey, recipes always have a chance to go sideways. Here are several tips to help you succeed on your first try!

Don’t Overmix

The best muffins are the ones that are soft and airy. How you mix your batter will affect the final texture of your muffins, so you must stop mixing at the right time. After your batter looks smooth without any bundles of unmixed flour or granulated sugar, stop whisking immediately.

Overmixing crushes the air bubbles that will make your muffins airy. As a result, you’ll get a dense muffin.

Grease Your Pan

Your batter will stick to the pan without any grease on it! Never skip the greasing step so you can easily take your muffins out after it’s cooked. Otherwise, you’ll end up with half of your muffins stuck in the pan.

Pour The Right Amount of Batter

We mentioned that you should only fill your pan halfway. If you overfill your muffin pan, your batter will rise and spill over into the oven. If you have a big muffin pan, you can fill it three-quarters of the way full.

Don’t be Afraid to Keep Checking on Your Muffins

When you check on your muffins with a fork or a toothpick, poke deep. The top part of your muffins is exposed to heat, so the bottom half of the middle part is still uncooked. If it’s raw, give it two to three minutes before you check again. Don’t let it bake for too long either, as you’ll risk turning your muffins dry.

Give Your Muffins Some Time to Cool

We know you can’t wait to have a bite, especially when they’re freshly baked. But never leave the muffins in the hot pan after taking one out to taste test it. The pan will remain hot, and your muffins will continue to cook. This will result in the same way as overbaking, where your coffee breakfast muffins turn dry.


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