Cappuccino muffins with chocolate chips and a quick coffee glaze—soft, bakery-style, and full of espresso flavor for breakfast or an afternoon snack.
Made with instant espresso powder, oil, and buttermilk, these coffee muffins bake up tall with a tender crumb and rich cappuccino taste in every bite.
I tested this cappuccino muffins recipe to keep it simple and consistent: strong coffee flavor, plenty of chocolate chips, and a smooth coffee glaze that sets fast.
Why you'll love this recipe
- Fluffy bakery-style tops – Tall muffins with a soft, moist crumb and a beautiful dome.
- Bold cappuccino flavor – Real coffee taste from instant espresso, balanced with chocolate chips.
- Quick coffee glaze – Simple to make and sets fast for a bakery-style finish.
Ingredients you need
You’ll need these ingredients to make these cappuccino muffins:
- Flour – All-purpose flour for soft, tender muffins.
- Leavening – Baking powder and baking soda.
- Oil – A neutral vegetable oil keeps the muffins moist, even after cooling.
- Sugar – A mix of white and brown sugar.
- Eggs – Large eggs at room temperature.
- Instant coffee – Espresso powder for a bold cappuccino flavor.
- Vanilla and salt – Pure vanilla extract and fine salt.
- Buttermilk – Adds acidity and extra softness (yogurt or sour cream work too).
- Chocolate chips – Semi-sweet chips or chunks pair perfectly with coffee.
- Coffee glaze – Powdered sugar mixed with instant coffee and water for the topping.
Tips for this recipe
- Use room-temperature ingredients for a smooth, evenly mixed batter.
- Measure accurately for consistent texture and rise.
- Mix just until combined to keep the muffins soft and fluffy.
- Fill the muffin cups almost full to get a tall, domed top.
- Start baking hot, then lower the temperature to create a nice muffin crown without drying them out.
- Check doneness early to avoid overbaking and dry muffins.
How to Make Cappuccino Muffins
Mix the wet ingredients – In a large bowl, whisk the oil, white sugar, brown sugar, eggs, vanilla, and instant coffee until smooth and glossy.
Add the dairy – Stir in the buttermilk (or substitute) until fully incorporated.
Combine the dry ingredients – In a separate bowl, mix the flour, baking powder, baking soda, and salt, then add to the wet mixture and gently whisk just until combined.
Fold in the chocolate – Add the chocolate chips or chunks and fold gently to keep the batter light.
Fill the pan – Divide the batter into a lined muffin tin, filling each cup almost to the top for tall bakery-style muffins.
Bake – Bake at 428°F (220°C) for 5 minutes, then reduce to 374°F (190°C) and continue baking for 10–15 minutes, until set and domed.
Cool – Let the muffins rest in the pan a few minutes, then transfer to a wire rack to cool completely before glazing.
Mix the glaze – In a small bowl, stir the powdered sugar with instant coffee dissolved in a little water until smooth and pourable.
Glaze the muffins – Spoon or drizzle the coffee glaze over cooled cappuccino muffins, then let it set before serving.
Storage
- Store cappuccino muffins in an airtight container at room temperature for 2–3 days.
- Freeze up to 2 months and thaw at room temperature or warm slightly before serving.
Recipe Variations
- Double chocolate – Add cocoa powder and extra chocolate chips.
- Nutty coffee – Fold in chopped walnuts or hazelnuts.
- Spiced cappuccino – Add cinnamon or a pinch of cardamom.
- Banana coffee – Mix in mashed ripe banana for extra moisture.
- White chocolate – Swap dark chocolate chips for white chocolate.
Recipe Questions
Can I make these without buttermilk?
Yes, use yogurt or sour cream diluted with a little milk.
Can I use brewed coffee instead of instant coffee?
Instant coffee works best for strong flavor without extra liquid.
Why are my muffins dense?
The batter was overmixed or the oven temperature was too low.
Can I skip the glaze?
Yes, the muffins are still flavorful without it.
More Muffin Recipes
- Chocolate chip muffins
- Blueberry streusel muffins
- Banana muffins
- Double chocolate muffins
- Blueberry chocolate chip muffins
I hope you’ll love this recipe! Rate it ★★★★★ and leave a quick comment — it always helps. Happy baking!
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Cappuccino Muffins with Chocolate Chips
- Total Time: 25 minutes
- Yield: 12 muffins
Description
Recipe for super soft and moist cappuccino muffins with chocolate chips and a delicious coffee flavor. Perfect for breakfast or a coffee break. Makes 12 muffins.
Ingredients
Cappuccino muffins
- 300 g all-purpose flour (2 ½ cups)
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 130 g vegetable oil, neutral (⅔ cup, sunflower oil)
- 50 g granulated sugar (¼ cup)
- 100 g brown sugar (½ cup)
- 2 large eggs, room temperature
- 1 tsp instant coffee powder
- 1 ½ tsp vanilla extract
- 250 ml buttermilk (1 cup)
- 150 g chocolate chips (1 cup)
Coffee sugar glaze
- 120 g icing sugar (1 cup)
- 1 tsp instant coffee
- 1–2 teaspoon water
- Vanilla extract, optional
Instructions
Cappuccino muffins
- Preheat the oven to 428°F (220°C) and line a muffin pan with paper liners.
- In a large bowl, combine the eggs, vegetable oil, granulated sugar, brown sugar, vanilla extract, and instant coffee. Mix for about 3 minutes until smooth and well combined.
- Add the buttermilk and mix again until incorporated.
- Add the flour, baking powder, baking soda, and salt. Mix gently just until a thick, smooth batter forms.
- Fold in the chocolate chips or chocolate chunks.
- Divide the batter evenly between the muffin liners, filling them completely. Sprinkle a few extra chocolate chips on top if desired.
- Bake for 5 minutes, then reduce the oven temperature to 374°F (190°C) and continue baking for 10–15 minutes, until the muffins are risen and a toothpick inserted in the center comes out clean.
- Let the muffins cool slightly in the pan, then transfer to a wire rack to cool completely.
Coffee sugar glaze
- In a small bowl, mix the icing sugar with the instant coffee dissolved in 1 teaspoon of water. Add more water a few drops at a time if needed until smooth.
- Drizzle over the cooled muffins and serve.
Notes
Storage: Store the muffins in an airtight container at room temperature for up to 3 days.
Tips:
- Use room temperature eggs for a smoother batter.
- Do not overmix after adding the flour to keep the muffins soft.
- Fill the muffin liners completely for tall bakery-style tops.
- The high-to-low oven temperature helps create a domed muffin top.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: muffins, breakfast
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 363
- Sugar: 30.4 g
- Sodium: 187.8 mg
- Fat: 16.2 g
- Carbohydrates: 51.2 g
- Protein: 5.2 g
- Cholesterol: 33.4 mg
Arielle-Guilène
Good evening, I hope you're doing well!
Instead of chocolate chips, can I use raisins?
Fadela
Good evening, no problem replacing the chocolate chips with dried fruits, it won't change the texture of the muffins. Feel free to note and give your opinion on your muffins with raisins.
Flore
Hello,
I made the muffins, and they were delicious!
Thank you for the helpful tips and simple recipes, and for all your hard work.
Fadela
Thank you very much, Flore, for your feedback on these muffins!!
Heather
These are fantastic! I’m not usually a huge muffin lover but these caught my eye. I made them two weeks in a row! ❤️
Kimberly McCune
Is there a different measurement for the coffee other than a stick? Thank you
Fadela
Hi the amount of coffee powder is approximately 1 teaspoon. Thanks for asking!
Sandy
What is a stick of coffee
Fadela
A stick of coffee usually refers to a single-serving packet of instant coffee or espresso powder, typically around 1 teaspoon.
Kim
I have a jar of espresso powder. How much is one stick? Thank you, looking forward to making these
Fadela
One stick of espresso powder is usually about 1 teaspoon. If you're using it from a jar, just measure 1 teaspoon for the same effect. Hope you enjoy the recipe!