These chocolate chips cappuccino muffins are soft, lightly sweet, and have a clear coffee flavor without being overpowering. They come together in about 40 minutes and use simple ingredients you probably already have in your kitchen.
If you like the combination of coffee and chocolate, this is an easy recipe to keep on repeat for breakfast or an afternoon snack.
These muffins have a nice balance between coffee and chocolate. The instant coffee gives them a subtle flavor, while the chocolate chips add just enough sweetness to keep things interesting.
They’re not overly sweet, not heavy, and they hold up well for a couple of days, which makes them practical, not just good.
I love muffins as a snack, so you will find on my websites a collection of different muffin recipes, like these Blueberry Buttermilk Muffins or these delicious Banana Nut Muffins. They are easy to make and perfect all year round, as you can use seasonal ingredients to personalize them. However, let me tell you why I love these cappuccino muffins in particular.
Why I Love These Cappuccino Muffins
- The coffee flavor is noticeable but not bitter
- The batter comes together in one bowl, no mixer needed
- Chocolate chips balance the slight bitterness of the coffee
- The texture stays soft without feeling greasy or dense
- Ready in under an hour from start to finish
Ingredients Breakdown
- All-purpose flour
- Granulated sugar
- Baking powder
- Cinnamon powder: Goes well with the coffee flavor.
- Salt: Enhances the overall flavors of the muffin.
- Unsalted butter: Unsalted butter is better than salty butter.
- Large eggs
- Instant coffee powder: Instant coffee granules also work.
- Milk: For moisture in the batter.
- Vanilla extract
- Chocolate chips: You can also use mini chocolate chips.
How To Make This Easy Recipe: A Step-by-Step Guide
Step 1. Preheat the oven: Get your oven hot and ready. Line your muffin tins with muffin liners.
Step 2. Prepare the ingredients: Dissolve the instant coffee into the milk, add the vanilla extract, and set aside. Melt the butter. Beat the eggs in a small bowl.
Step 3. Dry Ingredients: In a large bowl, place the sifted flour, sugar, baking powder, cinnamon, and salt.
Step 4. Add wet ingredients to dry ones: Add melted butter, coffee-milk mixture, and eggs to the dry ingredients; mix until just combined (small lumps are okay).
Step 5. Chocolate Chips: Fold half of the chocolate chips into the batter.
Step 5. Fill The Muffin Liners: Spoon batter into the liners, then sprinkle the remaining chocolate chips on top.
Step 7. Bake: Pop them into the oven for about 20 minutes or until a toothpick comes out clean.
Step 8. Cool: Let the cappuccino muffins cool in the tin for a bit before transferring to a wire rack to cool completely.
Variations
- White Chocolate and Macadamia Nuts: For a creamy, crunchy twist, substitute white chocolate chips for chocolate chips and add chopped macadamia nuts.
- Espresso Glaze: Mix powdered sugar with a little espresso for a glaze. Drizzle it over cooled muffins for an extra coffee kick.
Serving Suggestions
- With coffee for breakfast
- As a quick afternoon snack
- Slightly warm, plain, or with a little butter
How to Store
- Room temperature, covered: up to 2 days
- Refrigerator: up to 5 days
- Freeze well for up to 2 months
Recipe Faqs
Not really. If you have a good wooden spoon or a whisk, you should be good to go.
Yes, a good option would be almond milk or rice milk.
More Breakfast Recipes To Love
- Ham And Cheese Overnight Breakfast Strata Recipe
- Broccoli With Bacon And Potato Quiche Recipe
- Scrambled Eggs With Tortilla (Mexican Migas)
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📖 Recipe
Cappuccino Muffins With Chocolate Chips
Ingredients
- 2 ½ cups all purpose flour
- ¾ cups granulated sugar
- 2 teaspoons baking powder
- 1 teaspoon cinnamon powder
- ½ teaspoon salt
- ½ cup unsalted butter
- 2 large eggs
- 1 teaspoon instant coffee
- 1 ¼ cup milk
- 1 teaspoon vanilla extract
- ½ cup chocolate chips
Instructions
- Preheat the oven to 400°F (200°C). Place the 12 paper liners in a muffin pan.
- Dissolve the instant coffee into the milk, add the vanilla extract and set aside. Melt the butter. Beat the eggs in a small bowl.
- Place sifted flour, sugar, baking powder, cinnamon and salt into a large bowl.
- Add melted butter, milk and eggs to the flour mixture and mix to combine. Do not overmix, some small lumps in the batter are ok.
- Fold half of the chocolate chips into the batter.
- Distribute the batter evenly among the muffin liners and sprinkle the remaining chocolate chips on top.
- Bake on the middle rack of the oven for about 20 minutes. Remove the muffins from the pan and let them cool on a wire rack.
Notes
- Coffee Intensity: Adjust the amount of instant coffee based on your preference. Add a little more for a stronger coffee flavor or a bit less if you prefer a subtler flavor.
- Don't Overmix: Mix the batter just until the dry ingredients are moistened. Overmixing can lead to dense muffins. Some small lumps in the batter are perfectly fine.
- Bake Immediately: Once the batter is mixed, bake it immediately. Letting it sit can cause the baking powder to lose effectiveness, and your muffins will not rise properly in the oven.
- Cooling: After removing the muffins from the oven, transfer them to a wire rack to cool.
- Storage: These treats are best enjoyed fresh but will keep well in an airtight container at room temperature for up to 3 days. For longer storage, freeze them for up to a month.
Michelle says
Yum! This looks delicious! I never thought to put coffee in my muffins! This is such a great idea for an afternoon snack!
Gabriela says
They are really good. I hope you try them, they are very easy to make.