Grease a muffin tin with Baker's Joy or Pam with Flour and set aside.
In a large bowl, combine the dry ingredients.
In a small bowl, mix together the Milk and the Instant Coffee Granules until they are dissolved.
Add in the Butter, Egg, and the Vanilla Extract. Combine well.
Stir the wet ingredients into the dry ingredients, but don't stir too long. While you see a lot of unmixed flour, add in the chocolate chips. This will keep the chips from sinking to the bottom of the muffin AND help prevent overmixing.
Combine. Once you see a few streaks of flour, tread slowly. Incorporate those last bits and STOP MIXING.
Fill cups 2/3 full and bake at 375* for 17-20 minutes. Muffins are done when the top springs back lightly when pressed and a toothpick comes out clean.
Cool for 5 minutes and then pop out of the tin.
Serve with the espresso spread, if desired.