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!
Make it a Meal
- Serve these muffins with my Egg Souffle or my Easy Egg Bake Casserole
- For a side dish try my Home Fries or Smashed Potatoes
- For a refreshing fruit, drink try my Healthy Smoothie Recipes
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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.
Espresso Powder or Strong Coffee
- 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.
The Secret Ingredient That Makes these Muffins So Moist
- 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!
Don't Be Offput By The Espresso
- 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!
Don't Overmix!
- 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.
Use the Mini Chocolate Chips vs Full-Size Chocolate Chips
- I use mini chocolate chips to avoid a sugar rush at breakfast!
- I find these complement the coffee flavor nicely without going overboard
- They also fit better in a standard muffin 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 these cute 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.
Other Options for Standard Muffin Papers
- 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.
Filling the Papers
- 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 deep tulip papers, at a high temperature.
- That way they rise quickly!
How To Know When They Are Done?
- 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.
Serving and Garnishing
- Remove the muffins from the oven and dust them with powdered sugar once 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!
Serving Tips:
- 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
Yield:
12
Prep Time:
30 minutes
Cook Time:
20 minutes
Total Time:
50 minutes
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
Pearl
Hi, can you advice what's the baking time for jumbo sized muffins for this recipe?
Beth Le Manach
Oh sure I would say 25 minutes should do the trick at 425F hope you enjoy!
Pearl
Thanks so much! I just tried them and gave some to my friends. They said it's flavorful and delicious. I loved it too! Next time I'll try the jumbo size and use instant coffee powder to compare from espresso powder. Can I increase the coffee powder though (3 tbsp instead of 2), will it be super strong?
Elizabeth
Can't buy the expresso through Amazon at my zip code
Beth Le Manach
You could also use strong coffee as a substitute 🙂
Raz
Hi Beth,
Thank you so much for the recipe! By the comments, I am excited to try as cappuccino muffins are my hubby's favourite!
The ingredients mention 2 1/3 cups flour or 280 g. I am a bit confused because, by the other measurements, it appears as though this should be 480 g. Please clarify.
Thank you!
Beth Le Manach
Hi Raz, so the online calculator I've been using for years sadly is no longer accessible, but I just checked this calculator and they put it at 299g, so somewhere between 280-290g is your safe bet! Hope you and hubby enjoy these they really are delicious! 🙂
Margarita Cano
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
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
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
I'm so glad it was a hit! One of my favorites too! 🙂
Molly
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
I'm so glad to hear it! These are one of our favorites too!
Donna
Thanks Beth! Just made these muffins this morning. They are delicious!!!
Beth Le Manach
YAY! I'm so glad they were a success! They are one of my favorites too! 🙂
Caroline Good
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
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
Hello Beth,
can i use almond flour or a mix of almond and all purpose flour for this recipe
Beth Le Manach
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
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
Thanks for sharing the recipe. It is really delicious.
Greetings from Mauritius.
Beth Le Manach
I'm so glad you enjoyed it! How I would love to visit Mauritius one day! 🙂
Maggy
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
YAY! So glad they were a hit! 🙂
Rory
Thank you so much for this recipe. My muffins are so moist and the balance of flavours is just perfect.
Beth Le Manach
YAY! So glad it was a hit! 🙂
Estelle
Do you use instant espresso powder or ground espresso?
Beth Le Manach
Instant espresso powder that dissolves in water 🙂 Like this brand: https://amzn.to/2wGWy7q hope you enjoy!
Mona Riscar
Thanks Beth! Finally a muffin recipe that turned out perfect!
Beth Le Manach
So happy to hear that! These muffins are one of my favorites too 🙂 So glad you enjoyed them!
Lynn Newman
Wow, these are delicious! So easy to make and moist and awesome!
Beth Le Manach
YAY! So glad they were a hit! 🙂 One of my faves too!
Neva
Oh, I will really love to try this! I’m a huge
cappuccino lover!!
Barbara Bischof
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
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
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!