This Cappuccino Muffin Recipe is the recipe you didn't know you needed in your life. They are light and moist and flavored with just the right amount of coffee and chocolate chips. Such a winning flavor combination you'll be adding this recipe to your weekend rotation in no time!
If you have enjoyed my Strawberry Lemon Muffins or my Blueberry Muffins this Cappuccino Muffin is sure to become your new favorite!
This 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 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.
For this recipe, I prefer to use espresso powder for a deeper, richer coffee flavor but you could also use instant coffee too. Then just add the milk and then set the coffee mixture aside.
Then in a separate bowl, you'll whisk up your wet ingredients. The secret to the light and moist texture of these muffins is vegetable oil! It also prevents having to drag out the electric mixer to cream the butter!
Then, slowly add the coffee mixture. As tempting as it might be, this coffee mixture isn't that great as a drinkable beverage, but when you bake with it creates the most fantastic coffee flavor! So if you do taste it first, don't be put off by the flavor, espresso powder really shows its flavor best in baked goods or puddings!
To that, add the dry ingredients in thirds and mix until combined. Resist the temptation to over-mix. In fact, muffins tend to do better when a bit under-mixed! Otherwise, the over-mixing will result in a tough muffin.
Then, add mini chocolate chips and stir. I use mini chocolate chips to avoid a sugar rush at breakfast! I find these complement the coffee flavor nicely without going overboard!
Step 2: Bake the Muffins
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 and will create a larger muffin; 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. Or you can also use a jumbo muffin tin and jumbo liners and make 6 large muffins.
Fill the liners halfway with the batter and place it in a 425F (220) degree oven for about 20 minutes. I like to bake muffins like these that are filled in a deep tulip paper, at a high temperature. That way they rise quickly!
You will know they are done when they rise and begin to crack at the top. The cracking is a pretty detail since it allows the mini chocolate chips to peek through and creates a cavity for the powdered sugar to rest upon.
Remove from the oven and dust with powdered sugar when they have cooled. The powdered sugar gives these muffins that extra special "coffee house" vibe and if you put enough on you can tell your guests it represents the frothy milk on top!
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.
If You Enjoyed This Recipe
Please Leave a Rating and a Review Below!
Cappuccino Muffin Recipe
These cappuccino muffins are an easy muffin recipe that has a deep coffee flavor that pairs beautifully with the chocolate chips!
Ingredients
- 2 ⅓ cups (280 g) all-purpose flour
- 2 teaspoon (10 ml) baking powder
- 1 teaspoon (5 ml) salt
- 1 teaspoon (5 ml) ground cinnamon
- ¾ cup (180 ml) hot water
- 2 tablespoon (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
- ⅓ cup (80 ml) mini chocolate chips
Instructions
- Preheat oven to 425F (218C)
- In a small bowl combine hot water and espresso powder, stir to dissolve. Add milk, stir to combine and set aside to cool.
- In a medium bowl whisk together the flour, baking powder, salt, and cinnamon. 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 halfway.
- Bake for 17-20 minutes until risen and set. Serve with your favorite cup of coffee.
Notes
If you do not have espresso powder, you can use the same amount of Instant coffee granules. The flavor may just be a bit lighter.
Nutrition Information:
Yield: 12 Serving Size: 1Amount Per Serving: Calories: 114Total Fat: 2gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 31mgSodium: 13mgCarbohydrates: 20gFiber: 1gSugar: 1gProtein: 4g
Margarita Cano says
Hello Beth,
I really enjoyed the muffins and so did my co-workers this morning. The only issue I had was the color or lack of. My muffins turned out light colored, I was expecting to get the dark rich color yours had. I had to make the espresso in the coffee drip maker, and then added the milk. Could this be the issue? I cannot find the type you used.
thanks again.
Beth Le Manach says
Oh yes that would be the issue. The instant powder espresso would create a much darker color and probably even better flavor. You can purchase the espresso powder online here
Gugu says
Oh my gosh!!! Beth I just made these and I am in love. The recipe was easy to follow and the result is amazing. Thank you. With love from Botswana
Beth Le Manach says
I'm so glad it was a hit! One of my favorites too! 🙂
Molly says
This recipe is so very delicious. I substituted the vegetable oil and used melted unsalted butter instead. Turned out really good.
Thank you, Beth
Beth Le Manach says
I'm so glad to hear it! These are one of our favorites too!
Donna says
Thanks Beth! Just made these muffins this morning. They are delicious!!!
Beth Le Manach says
YAY! I'm so glad they were a success! They are one of my favorites too! 🙂
Caroline Good says
Just as delicious Gluten Free!
Amazing recipe! I used King Arthur Gluten Free Measure for Measure flour (280g) and they turned out beautifully. I would agree with another reviewer to make the coffee mixture earlier than Step 3, so it has a bit of a chance to cool before adding to the batter and chips. Also, I doubled the mini chocolate chips to 2/3 cup because, well.....CHOCOLATE! Baked 18 minutes . Thank you for a simple and delicious recipe that just WORKS!
Beth Le Manach says
I'm so glad to hear the GF version was good too! And good idea regarding the coffee cooling tip! I'll change that! Thanks for sharing! 🙂
trisha says
Hello Beth,
can i use almond flour or a mix of almond and all purpose flour for this recipe
Beth Le Manach says
You could try that, but I would definitely do the mix of almond and All-Purpose otherwise they would fall apart I'm afraid. They need a little gluten to stick together 🙂 Hope you enjoy!!
Tay says
Hi, this recipe was really yummy! Although I would suggest mixing the coffee with hot water/milk as the first step, so that it has more time to cool down as you move onto the other steps. My coffee mixture was unfortunately still too hot and made some of my chocolate chips melt when I folded them into the batter!
Katrucia says
Thanks for sharing the recipe. It is really delicious.
Greetings from Mauritius.
Beth Le Manach says
I'm so glad you enjoyed it! How I would love to visit Mauritius one day! 🙂
Maggy says
made these in a mini muffin tin to pass time during our self-isolation period, turned out delicious! most of them never made it to the table 😉 Thank you Beth!
Beth Le Manach says
YAY! So glad they were a hit! 🙂
Rory says
Thank you so much for this recipe. My muffins are so moist and the balance of flavours is just perfect.
Beth Le Manach says
YAY! So glad it was a hit! 🙂
Estelle says
Do you use instant espresso powder or ground espresso?
Beth Le Manach says
Instant espresso powder that dissolves in water 🙂 Like this brand: https://amzn.to/2wGWy7q hope you enjoy!
Mona Riscar says
Thanks Beth! Finally a muffin recipe that turned out perfect!
Beth Le Manach says
So happy to hear that! These muffins are one of my favorites too 🙂 So glad you enjoyed them!
Lynn Newman says
Wow, these are delicious! So easy to make and moist and awesome!
Beth Le Manach says
YAY! So glad they were a hit! 🙂 One of my faves too!
Neva says
Oh, I will really love to try this! I’m a huge
cappuccino lover!!
Barbara Bischof says
Made these this cold, drizzly morning, we're a tea household...my husband loved coffee but converted to tea. (Like the vegetarian who converts for the spouse who'll sneak out for decadent cheeseburger) I couldn't find the espresso coffee powder, so I just made a pot of espresso! Louis walked into the kitchen took a deep breathe and smiled. They were marvelous. I even used the cup cake papers from the subscription box! I'm not sure who enjoyed the subscription box more, my daughter or me -looking forward to the next one!
Chin Yee says
Hi Beth, my hubby and his colleagues love this recipe!!
The aroma of the coffee and the moist fillings goes best with our breakfast too!
Love the two music in your video too!
May I know the name of the musics?
Sending you our warmest regards from Singapore! ❤️
entertainingwithbeth says
YAY! So glad you all enjoyed them! 🙂 The music I'm not really sure of the musicians it's just some copyright free music that is offered in my music library 🙂 they have some good choices! Glad you like it!