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!
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!
Watch a Video Demo of This Recipe Below!
Subscribe to My YouTube Channel and Never Miss a Video!
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!
- 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
- 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.
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: 1
Amount Per Serving: Calories: 114Total Fat: 2gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 31mgSodium: 13mgCarbohydrates: 20gFiber: 1gSugar: 1gProtein: 4g