Cappuccino Muffins With Chocolate Chips
These Easy Cappuccino Muffins With Chocolate Chips are a delicious treat you can make whenever you crave a quick dessert.
Servings: 12 muffins
Calories: 277kcal
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
Expert tips:
- 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.
