# 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
# Directions:
01 - Preheat oven to 375°F. Line a 12-cup muffin tin with paper liners or grease each cup lightly.
02 - In a large mixing bowl, whisk together all-purpose flour, instant coffee, baking powder, baking soda, and salt until evenly blended.
03 - In a separate bowl, whisk together melted unsalted butter, granulated sugar, eggs, whole milk, and vanilla extract until thoroughly combined.
04 - Pour wet ingredients into the bowl of dry ingredients. Gently fold together with a spatula, mixing only until just combined to avoid dense muffins.
05 - Carefully fold white chocolate chips into the batter, distributing evenly.
06 - Divide batter evenly between muffin cups, filling each about three-quarters full.
07 - Place muffin tin in preheated oven and bake for 16–18 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs.
08 - Allow muffins to cool in the tin for 5 minutes, then transfer them to a wire rack to cool completely before serving.
