Muffin Buzz

If you are looking for something to give you an energy boost this holiday weekend, may I suggest these delightful coffee-filled muffins?

If you are tired of drinking your caffeine and would prefer to indulge that addiction in muffin (or dare I say cupcake?) form, may I recommend these sweet little baked goods?

They are made with Starbucks VIA® Instant Coffee and will knock your socks off. Okay, I know it is technically still summer and you probably don’t have socks on. But if you do…well, let’s just say I didn’t warn you. I found the magical VIA® at my local Target store, which now has a Starbucks inside. *swoons for a minute*

Speaking of swooning…just look at this frosted muffin, which we can now officially crown as a glorious cupcake.

Psst…the frosting has VIA® Instant Coffee in it too, just in case the muffin alone wasn’t enough to beckon you.

And did I mention there are also chocolate chips? Here is a close up of the sweet little chocolatey bits before they were frosted up.

It’s been decided. She’s a tasty treat and good for a caffeine fix to boot, naked or dressed in frosting.

Here is the recipe, adapted slightly from The Tasty Kitchen’s post by nancypants


  • 2 packages Starbucks VIA® Instant Coffee
  • ½ cups Warm Milk
  • ¼ cups Melted Butter
  • 1 whole Egg
  • 1 teaspoon Vanilla
  • 1 cup Flour
  • ⅓ cups Sugar
  • 1-½ teaspoon Baking Powder
  • 1 teaspoon Cinnamon
  • ½ teaspoon Salt
  • 1 cup Chocolate Chips


  • ½ cups Butter, Softened
  • 2 cups Powdered Sugar, Or More As Needed
  • ½ teaspoons Vanilla
  • 1 package Starbucks VIA® Instant Coffee
  • 1 Tablespoon Boiling Water

Dissolve Starbucks VIA® instant coffee in warm milk. Stir and mash with a spoon up against the side of the bowl until instant coffee is completely dissolved. Next, add melted butter, egg, and vanilla and whisk until combined.

In another bowl, combine flour, sugar, baking powder, cinnamon and salt.

Pour wet ingredients into a well in the center of the dry ingredients and stir well to incorporate completely. Finally, stir in the chocolate chips.  Fill muffin tins 2/3 full and bake at 375° for 17-20 minutes

For the Icing:

Start by beating together the butter, sifted powdered sugar (which you can use more than
two cups of to attain the right consistency) and vanilla. In a small bowl, mix the VIA® Instant Coffee together with the boiling water until coffee is dissolved.  Add it to the butter mixture and mix until fully incorporated.

Mini Maple Pancake Muffins

I saw these sweet little muffins on Bakerella‘s website awhile ago and have been waiting for the right moment to try them. I am happy to announce that this morning presented the perfect opportunity. We had recently been gifted some homemade maple syrup from Grandpa Anderson. Mmmmmmm….

Yes, he taps his maple trees and gives us syrup! He has a special place in our hearts for this amazing feat.

As per usual, Easton wanted pancakes for breakfast. I showed him Bakerella‘s post on the Mini Maple Pancake Muffins and asked him if these would work today. He asked,  “How long is it gonna take?”. I replied, “About the same time as the pancakes to mix up and then eight minutes to bake in the oven.” He agreed that the timeframe was satisfactory and went to watch Curious George. I began mixing up the batter much like I do the pancakes we have nearly every day. I also found myself excited to use my new mini-muffin pan! I am a big fan of the very kid friendly, bite-size perfection that the mini-muffin produces. So, this was our breakfast this morning and they were a hit!

I didn’t have buttermilk or feel like doing a substitute so I just used regular milk and it worked just fine. Bakerella‘s photos are exquisite and I urge you to check them out. These were a nice change from our usual breakfast and, of course, the kids enjoyed dipping in the syrup. Easton told everyone we encountered today how his mom had made him these chocolate chip muffins.  *heart swells*

I do have to be completely honest. I am still salivating over the Chocolate Pastry. I know, I’m weird like that. But pastry or muffin? You’ll have me at pastry every time. I have been pondering my fascination and think the memories they evoke are part of the pull.  Plus, they are just ridiculously good. But, then it also occurred to me that maybe my kids would have memories of me making these little muffins. I envision them saying, “Remember when mom used to make those little chocolate chip pancake muffins that we would dip in Grandpa’s maple syrup?”

So, as much as I would personally prefer the heaven-sent chocolate pastry and my memories of France, I am happy to be making new memories for my babes. I urge you to do the same! Muffin, pastry, cookie, pie, cake. Just go forth and bake!!