• Preparation Time 15 minutes
  • Baking Time 20 minutes
  • Makes 12 muffins
  • Freezing Excellent


Follow our interactive recipe guides for fool-proof instructions that will make baking a breeze.


  • Topping
  • 1/3 cup packed brown sugar
  • 1 tbsp cocoa powder
  • 1/4 tsp ground cinnamon
  • Batter
  • 2 ½ cups Robin Hood® Original All Purpose Flour
  • 2 tbsp Folgers Classic Roast® instant coffee crystals
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1/2 tsp ground cinnamon
  • 1/4 tsp salt
  • 1 cup buttermilk
  • 3/4 cup packed brown sugar
  • 1/3 cup Vegetable or Canola Oil
  • 1 egg
  • 1 cup semi-sweet chocolate chips

Serving Size: 12 muffins


Serving Size: 12 muffins

  • Preheat oven to 375ºF (190ºC). Grease a 12-cup muffin pan or line with paper liners.
  • Topping: Combine brown sugar, cocoa and cinnamon in a small bowl. Reserve.
  • Muffins: Combine buttermilk, brown sugar, oil and egg. Stir in dry ingredients. Stir in chocolate chips. Spoon batter into prepared muffin pan. Sprinkle muffins with reserved topping.
  • Bake in preheated oven for 20 minutes, or until a toothpick inserted into center of muffin comes out clean.


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