This Cappuccino Muffin Recipe is the perfect treat to serve at your next brunch or book club meeting. These muffins are light and moist and flavored with just the right amount of coffee and chocolate chips. Such a winning flavor combination!
My Cappuccino Muffin Recipe was inspired after seeing these darling newspaper cup liners online (the links in this post go to Amazon where I am an affiliate partner). I thought wouldn’t that be fun to serve some type of coffee-inspired muffin in them so you could have your “coffee and morning paper” at the same time! And with that the Cappuccino Muffin Recipe was born!
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Step 1: Make the Cappuccino Muffin Batter
This recipe is so easy and only requires a few steps. You’ll be enjoying these delicious morsels in no time!
In a bowl you’ll add flour, baking powder, salt and ground cinnamon. The cinnamon gives the muffin a nice warming undertone which is reminiscent of a cappuccino. Set the dry ingredients aside and then mix the wet ingredients.
To a heat-safe pitcher, add hot water and espresso powder and whisk. I prefer to use espresso powder for a deeper, richer coffee flavor but you could also use instant coffee too. Add the milk and then set coffee mixture aside.
To a large mixing bowl, beat together the eggs, sugar and vegetable oil.
Then, slowly add coffee mixture.
To that, add the dry ingredients in thirds and mix until combined.
The, add mini chocolate chips and stir. I use mini chocolate chips to avoid a sugar rush at breakfast! I find these compliment the coffee flavor nicely without going overboard!
Step 2: Bake the Muffins
In a muffin tin, line the wells with the muffin papers.
This recipe makes 12 large muffins, so you will want to use a larger cupcake liner. I recommend using tulip-shaped muffin papers because they hold more batter; otherwise, regular cupcake liners are too small for these muffins. If you choose to use regular liners, you will need to use a muffin tin to make 18 muffins instead of 12.
Fill the liners halfway with the batter and place in a 425F (220) degree oven for about 20 minutes.
You will know they are done when they rise and begin to crack at the top.
Remove from the oven and dust with powdered sugar when they have cooled.
I place these on a cake stand to show off the newspaper liners. When you break into these, you will see how they bake up so light and fluffy and are so moist and flavorful inside.
I also love how the papers unfold easily and become almost like a little napkin to eat them on.
Looking for more muffin recipes? Have you tried my Strawberry Lemon Muffins
or my Banana Black Bottom Muffins. Both easy and delicious!
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- 2 1/3 cups (280 g) all-purpose flour
- 2 tsp (10 ml) baking powder
- 1 tsp (5 ml) salt
- 1 tsp (5 ml) ground cinnamon
- ¾ cup (180 ml) hot water
- 2 tbsp (30 ml) espresso powder or instant coffee
- ¼ cup (60 ml) milk
- 2 eggs
- 1 cup (200 g) sugar
- ¾ cup (180 ml) vegetable oil
- 1/3 cup (80 ml) mini chocolate chips
- Preheat oven to 425F (218 g).
- In a medium bowl whisk together the flour, baking powder, salt and cinnamon. Set aside.
- In a small bowl combine hot water and espresso powder, stir to dissolve. Add milk, stir to combine and set aside.
- In a large bowl, whisk together eggs, sugar and oil. Then slowly add the coffee mixture, stir to combine. Then add the dry ingredients in thirds, whisking gently until smooth. Add chocolate chips, stir to combine.
- Place the muffin papers in a 12-cup muffin tin. Fill each cup half way.
- Bake for 17-20 minutes until risen and set. Serve with your favorite cup of coffee.
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Nutrition Information:Yield: 12 Serving Size: 1
Amount Per Serving:Calories: 114 Total Fat: 2g Saturated Fat: 1g Trans Fat: 0g Unsaturated Fat: 1g Cholesterol: 31mg Sodium: 13mg Carbohydrates: 20g Net Carbohydrates: 0g Fiber: 1g Sugar: 1g Sugar Alcohols: 0g Protein: 4g