Heat milk (120g) and instant coffee (2T) in a microwave for 30 seconds, and don't heat it too hot because only coffee needs to melt.

Dissolve soft butter at room temperature in a mixer, add 120g of sugar 3 times and mix thoroughly until sugar particles are completely dissolved.

Add 1 egg and mix quickly. If you are good at separating the egg from the butter, add the yolk first and then add the egg whites little by little. It's delicious because the bread is thick when it can't be separated.

Add one more egg and mix it quickly

Add the soft flour and baking powder that has been sifted 2 to 3 times in advance, mix roughly with a spatula, and mix until you can't see the raw powder. If you mix it for too long, the bread becomes tough.

Add the melted milk and instant coffee, mix quickly, and mix quickly.

Lastly, add 100g of chocolate chips and mix them roughly

Place parchment paper in a muffin pan, scoop each scoop with an ice cream spoon, and bake in a preheated 180 oven for 20-25 minutes. If you don't have an ice cream spoon, scoop it up with a piping bag or spoon. But the ice cream spoon is comfortable.

Cool it down on a cooling net as soon as it comes out of the oven. Fluffy. I've reduced the sugar to 100g. (Not that sweet.) It's just as sweet as this recipe says. If you don't like sweet things, eat less. But I think muffins taste better when they're slightly sweet. Lastly, be careful not to mix the correct measurement and egg separation dough for too long. If you pay attention to this, you will be able to make delicious bread.