Be the first to 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: 15 minutes
Cook Time: 15 minutes
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
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
