I can guarantee you that this is the best chocolate chip muffin recipe ever. The muffins are so soft they literally melt in your mouth, and hey don’t mind the crumbs! 😀 And they are eggless!
Stir in instant coffee into milk and keep aside. Preheat your oven to 180 degrees. Line your cupcake pans with cupcake holders and set aside. Take a hand whisk and mix butter and sugar till well incorporated. Don’t overmix just a few strokes. Add in oil and vinegar and vanilla essence and whisk three to four times. Sift in the dry ingredients and take a spatula and fold in the batter. Add in chocolate chips and fold in once. Add in the milk and coffee mix and fold in once more. Take the icecream scoop and pour the batter into the tin leaving only 1/4th of the top empty. Bake for 20 to 25 minutes or till the skewer comes out clean.
Remove the cupcake liners and eat them warm from the oven. Don’t let them sit in the oven after they are baked. That will make them hard. Keep them in a cool place to bring them down to room temperature. We don’t want them cooking anymore.