Cappuccino Muffins Made Easy
These soft, coffee-kissed muffins bake up fluffy with a hint of cocoa and vanilla. Perfect for busy mornings or a cozy afternoon treat.
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Servings:
Ingredients
Main Ingredients
- 0.75 cup whole milk, warmed warm to the touch
- 1.5 tbsp instant espresso powder or instant coffee, to taste
- 0.33 cup neutral oil such as canola or vegetable
- 1.75 fl oz beaten egg about 1 large egg
- 1.5 tsp vanilla extract
- 2 cup all-purpose flour spooned and leveled
- 0.75 cup granulated sugar
- 2 tbsp unsweetened cocoa powder
- 2 tsp baking powder
- 0.25 tsp baking soda
- 0.5 tsp fine salt
- 0.25 tsp ground cinnamon optional, for warmth
- 0.75 cup mini chocolate chips or chopped chocolate
- 1 tbsp coarse sugar optional, for crunchy tops
Instructions
Preparation Steps
- Heat oven to 375°F. Line a 12-cup muffin tin with paper liners.
- Whisk warm milk and espresso powder until dissolved. Set aside to cool slightly.
- In a large bowl, combine flour, sugar, cocoa, baking powder, baking soda, salt, and cinnamon.
- In a medium bowl, whisk espresso milk with oil, beaten egg, and vanilla until smooth.
- Pour wet ingredients into the dry mix. Stir gently just until no dry spots remain.
- Fold in chocolate chips. Do not overmix.
- Divide batter evenly among liners. Sprinkle tops with coarse sugar if using.
- Bake 16–18 minutes, until set and lightly springy. Cool 5 minutes in pan, then transfer to a rack.
Notes
Variation: Swap mini chocolate chips for white chocolate chips to amp up the cappuccino vibe, or add a pinch of nutmeg. Storage: Keep muffins airtight at room temperature for 2 days, or freeze up to 2 months; thaw at room temperature and warm briefly in the oven.
This recipe is an original creation inspired by classic Cappuccino Muffins Made Easy flavors. All ingredient ratios and instructions are independently developed.