Cappuccino Muffin Recipe

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!

Cappuccino muffins wrapped in paper split in half

Make it a Meal

Cappuccino Muffins on cake stand

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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.

Adding dry ingredients for Cappuccino Muffin

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.

Adding wet ingredients for Cappuccino Muffin

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!

Adding wet ingredients for Cappuccino Muffin

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!

Adding wet ingredients for Cappuccino Muffin

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.

Mixing Cappuccino Muffins recipe

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.

Chcocolate for cappuccino muffins

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.

Paper wrappers for cappuccino 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.

Paper in muffin tins for cappuccino muffins recipe

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!

Cappuccino muffins batter in muffin tin

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.

Baked Cappuccino muffins

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!

Baked Cappuccino muffins sprinkled with powdered sugar

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.

Baked Cappuccino muffin

If You Enjoyed This Recipe

Please Leave a Rating and a Review Below!

Cappuccino Muffins sliced and placed on a marble cake stand

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!


  • 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


  1. Preheat oven to 425F (218C)
  2. In a small bowl combine hot water and espresso powder, stir to dissolve. Add milk, stir to combine and set aside to cool.
  3. In a medium bowl whisk together the flour, baking powder, salt, and cinnamon. Set aside.
  4. 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.
  5. Place the muffin papers in a 12-cup muffin tin. Fill each cup halfway.
  6. 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

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      1. 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?

  1. 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!

    1. 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! 🙂

  2. 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.

  3. 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

  4. This recipe is so very delicious. I substituted the vegetable oil and used melted unsalted butter instead. Turned out really good.

    Thank you, Beth

  5. 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!

    1. 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! 🙂

    1. 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!!

  6. 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!

  7. 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!

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  14. Made these this cold, drizzly morning, we're a tea 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!

  15. 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! ❤️

    1. 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!