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Cappuccino Muffins Recipe

User Rating 3 Star Rating (3 Reviews)

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Taste-testers have deemed this the best muffin ever! They are moist and delicious with a touch of spice from the cinnamon and nutmeg with the awesome flavor from the espresso coffee shining through. Great for brunch, dessert, or snacks, and they also freeze well.

Prep Time: 15minutes

Cook Time: 15minutes

Total Time: 30minutes

Ingredients:

  • 2 cups all-purpose flour
  • 1/2 cup sugar
  • 2-1/2 teaspoons baking powder
  • 2 teaspoons instant espresso coffee powder (or instant coffee)
  • 1/2 teaspoon salt
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • 1 cup whole milk
  • 1/2 cup butter, melted and cooled
  • 1 egg, slightly beaten
  • 1 teaspoon vanilla extract
  • 3/4 cup semi-sweet chocolate mini-chips

Preparation:

Preheat oven to 375 degrees F. Line muffin tins with papers or grease liberally.

In a large bowl, whisk together flour, sugar, baking powder, espresso or instant coffee, salt, cinnamon, and nutmeg. Set aside.

In a medium bowl, mix milk, butter, egg, and vanilla until combined. Stir milk mixture into flour mixture only until combined. Do not overmix. Fold in chocolate chips.

Fill muffin cups 3/4 full. Bake 15 to 20 minutes for standard muffins, 10 to 12 minutes for mini-muffins.

Cappuccino muffins freeze well.

Yield: 12 muffins or about 48 mini-muffins
User Reviews

Reviews for this section have been closed.

 5 out of 5
Great muffins!, Member Mesachie

I made one slight change- I dissolved the powdered espresso into the milk first. I warmed up the milk to help, but I don't know if it was needed. It does help keep the melted butter melted if the milk is slightly warm.

1 out of 2 people found this helpful.

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