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
Easy Strawberry Lemon Muffins
or my Banana Black Bottom Muffins. Both easy and delicious!
Black Bottom Banana Nut Muffins
PLEASE LET ME KNOW IF YOU MAKE THIS RECIPE
BY LEAVING A RATING AND REVIEW BELOW!
Cappuccino Muffins
These cappuccino muffins are an easy muffin recipe that has a deep coffee flavor that pairs beautifully with the chocolate chips!
Ingredients
- 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
Instructions
- 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: 1Amount Per Serving: Calories: 114Total Fat: 2gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 31mgSodium: 13mgCarbohydrates: 20gFiber: 1gSugar: 1gProtein: 4g
Thank you so much for this recipe. My muffins are so moist and the balance of flavours is just perfect.
YAY! So glad it was a hit! 🙂
Do you use instant espresso powder or ground espresso?
Instant espresso powder that dissolves in water 🙂 Like this brand: https://amzn.to/2wGWy7q hope you enjoy!
Thanks Beth! Finally a muffin recipe that turned out perfect!
So happy to hear that! These muffins are one of my favorites too 🙂 So glad you enjoyed them!
Wow, these are delicious! So easy to make and moist and awesome!
YAY! So glad they were a hit! 🙂 One of my faves too!
Oh, I will really love to try this! I’m a huge
cappuccino lover!!
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!
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! ❤️
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!