# Components:
→ Dry Ingredients
01 - 2 cups all-purpose flour
02 - 1 tablespoon instant coffee granules
03 - 2 teaspoons baking powder
04 - 1/2 teaspoon baking soda
05 - 1/4 teaspoon salt
→ Wet Ingredients
06 - 1/2 cup unsalted butter, melted and cooled
07 - 3/4 cup granulated sugar
08 - 2 large eggs
09 - 1 cup whole milk
10 - 1 teaspoon vanilla extract
→ Mix-ins
11 - 1 cup white chocolate chips
# Method:
01 - Preheat oven to 375°F. Line a 12-cup muffin tin with paper liners or lightly grease each cavity.
02 - In a large mixing bowl, whisk together the flour, instant coffee granules, baking powder, baking soda, and salt until evenly blended.
03 - In a separate bowl, whisk the melted butter with granulated sugar, eggs, milk, and vanilla extract until smooth and fully combined.
04 - Pour the wet mixture into the dry ingredients and gently fold together using a spatula. Mix only until just combined; avoid overmixing.
05 - Fold the white chocolate chips into the batter until evenly distributed.
06 - Divide batter evenly among the prepared muffin cups, filling each about three-quarters full. Bake for 16–18 minutes or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
07 - Let muffins cool in the pan for 5 minutes, then transfer to a wire rack and cool completely before serving.
