Bakery style Chocolate Chip Muffins

Begin by making the coffee liquor. Dissolve 2 teaspoons of coffee in 2/3 cup/160 of boiling water. Give a quick stir and leave to cool.
Preheat the oven to 350F/180C/160C Fan
Line a 12 hole muffin pan with muffin cases or grease the pan lightly.
Measure the dry ingredients; caster sugar, bicarbonate of soda, salt into a nice roomy bowl. Mix everything together, so all the ingredients are evenly distributed.
Take another bowl and crack in the eggs and whisk them a little to break them up. To this bowl, add the oil and the buttermilk. Mix it all together. It will look separated but that is how it's supposed to look.
Tip the wet ingredients into the dry ingredients along with the coffee and the chocolate chips and stir. Make sure that there are no dry floury bits left in the bowl. It makes quite a wet batter but that’s how it should be.
Pour the muffin batter into a jug and use this to pour the batter into the muffin cases until they are 3/4 full.
Once the oven reaches temperature, pop the tray onto the middle shelf and leave to bake for 20 minutes.
After 20 minutes have passed check the muffins for 'doneness' by inserting a skewer or toothpick into a muffin. If it comes out clean, without crumbs, then the muffins are done. If they need more time in the oven, continue to check them every couple of minutes.
Once they are baked through, leave the tray to cool a little for about about 5 minutes. Then remove the muffins onto a cooling rack to finish cooling.