Cappuccino Muffins

If you know me even a little bit you probably know that I love coffee. I think it’s in my blood…for as long as I can remember my parents have always had a pot brewing around 6am and 2pm. I started drinking it in high school, and then in college I got a job at Starbucks – 5 years with the company and I was a lost cause.

When I worked in the stores I tried pretty much every combination of coffee beverage you can think of, but these days I just drink it black. I just like the taste of it, which is why I’ve been wanting to make some sort of baked good with a coffee flavor.

I could not have found a better recipe than these Cappuccino Muffins. The combined flavors of coffee, cinnamon and chocolate were so comforting. The muffins were really moist too.

I did make a small change to the recipe by using regular-sized chocolate chips, rather than mini (which is what the original recipe called for). I did this simply because I forgot to buy them. I’m sure mini would be delicious.

I also sprinkled a couple extra chocolate chips on top of each muffin cup before baking. This caused the chocolate flavor to be a little stronger than the coffee, so it’s up to you which you prefer. Overall, an A+ recipe – I’ll definitely be making these again!

Cappuccino Muffins

Makes 12-14 muffins

Slightly adapted from Taste of Home

2 cups all-purpose flour
3/4 cup sugar
2 1/2 teaspoons baking powder
1 teaspoon ground cinnamon
1/2 teaspoon salt
1 cup 2% milk
2 tablespoons instant coffee granules
1/2 cup butter, melted
1 egg
1 teaspoon vanilla extract
3/4 cup miniature (or regular) semisweet chocolate chips (plus a few more for sprinkling)

Preheat oven to 375 degrees F. Line muffin cups with liners.

Add the flour, sugar, baking powder, cinnamon and salt to a large mixing bowl, and combine. In a separate bowl, add the instant coffee to the milk and combine until the coffee has dissolved. Add the butter, egg and vanilla and combine.

Add the wet ingredients to the dry, stirring just until combined. Fold in the chocolate chips. Scoop batter into muffin cups (about 2/3 full). If desired, sprinkle 4-5 more chocolate chips on top of each muffin.

Bake for 17-20 minutes or until a toothpick inserted in the center comes out clean. Cool for five minutes in the tins, then move to a wire cooling rack. Serve warm, and enjoy!

Did you like this? Share it:
  • Tatyana Oleynik

    I have to try this! I love your blog :)

    • Jessie

      Thanks Tatyana :)

  • Deanna Krahn Sarkar

    Jessie, your pictures alone just give me this sense of comfort and calm…never mind actually getting to taste a mocha cupcake (my favorite flavor on God’s green earth!). Big, happy sighs. Ahhhhhh.

    • Jessie

      Thanks so much Deanna…that means a lot to me!

  • Angie

    Your kitchen must have smelt wonderfully while baking these muffins. They are great either for the breakfast or afternoon tea.

    • Jessie

      I agree! Perfect for morning or afternoon :)

  • Ashley

    I came across this recipe on foodgawker and I had to try it out! They turned out awesome! So impressed and definitely a keeper, one I will make for many years to come. Just a note to make it healthier though, I substituted unsweetened almond milk for the 2% and I only used 1/4 cup butter, substituting the other 1/4 cup for unsweetened applesauce. I did everything else as written. They were so moist and delicious. I think I’m going to try all applesauce next time to completely cut out the butter and I will let you know how it comes out. Thanks again for a great recipe.

    • Jessie

      I’m so glad to hear you liked them, and it’s great to hear about the healthy alternatives as well. I do love almond milk…

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