Dive into morning bliss with this easy recipe for cappuccino muffins, brimming with chocolate chips and crowned with a delectable coffee-infused glaze that rivals the cozy flavors of my pumpkin banana muffins.
The perfect partner to kickstart your day, these fluffy and flavorful muffins will turn every breakfast into a delightful morning coffee break indulgence.
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Cappuccino muffins are delightful little treats, tender and infused with coffee flavors, dotted with chocolate chips, and topped with a sweet coffee glaze. This treat marries the comfort of chocolate muffins with the rich aroma of cappuccino for the ultimate cozy indulgence.
Crafted with instant coffee, this muffin recipe boasts an incredible softness from the oil and buttermilk, delivering a smooth coffee flavor with every bite. The blend of ingredients guarantees not just a flawless texture, but an authentic, full-bodied coffee taste.
Nothing compares to the warmth of a just-baked cappuccino muffin enjoyed at breakfast with a creamy latte, though these delightful treats are just as delicious to indulge in at any time of the day.
Why you'll love this recipe
Craving for more coffee desserts? Give these a try, Tiramisu cake, Tiramisu coffee latte, espresso chocolate chip cookies and Iced mocha latte.
Ingredients Notes
You need these ingredients to make this coffee muffin recipe:
- Flour: All-purpose wheat flour is ideal for a soft and tender texture.
- Leavening agents: Baking powder and baking soda help the muffins rise, providing a slight tang and a moist crumb.
- Vegetable oil: Use a neutral vegetable oil such as sunflower or coconut oil. Compared to butter, oil adds moisture and keeps muffins soft even when cold.
- Sugar: A blend of white and brown sugar to add sweetness with a hint of caramel flavor.
- Eggs: Use large eggs at room temperature eggs for structure, stability, and moisture.
- Instant coffee: Use instant espresso powder to deliver the distinctive cappuccino flavor. Adjust to desired strength.
- Vanilla and salt: Enhance the aromatic depth, complementing the coffee flavor while salt heightens tastes and balances the sweetness.
- Buttermilk: Provides the necessary acidity to activate the baking soda and makes the muffins exceptionally tender, you can replace it with sour cream or yogurt slightly diluted in a small amount of milk (see recipe notes for more info).
- Chocolate chips: Semi-sweet chocolate chips provide a sweet, indulgent touch that pairs perfectly with the coffee flavor, Like me, you can also use chocolate chunks for even more chocolate flavor.
- Coffee glaze: A mixture of powdered sugar and instant coffee diluted in a small amount of water
How to Make Cappuccino Muffin Recipe
Here are some quick visual instructions. Don't forget that full recipe instructions with exact ingredients can be found in the recipe card below!
Step 1: Place the oil, white sugar, brown sugar, eggs, vanilla extract and instant coffee granules in a large mixing bowl.Mix with an electric mixer or hand whisk for about 3 minutes until smooth.
Step 2: Add the milk and beat again to incorporate.
Step 3: In a large bowl, combine flour, baking powder, baking soda, and salt and, if possible, sift through a fine sieve. Add the flour mixture to the wet mixture and mix with a hand whisk until smooth and thick.
Step 4: Finish with the mini chocolate chips or chocolate chunks and gently fold into the muffin batter.
Step 5: Preheat oven to 428°F/ 220°C and prepare a muffin tin or cupcake pan with baking paper or muffin tins. Pour the muffin batter into the cavities of the muffin pan, filling them thoroughly to make large muffins.
Step 6: Add a few chocolate chips on top of the muffins and bake for 5 minutes, then lower the temperature to 374°F/190°C for a further 10-15 minutes, until golden brown and cooked through in the center.
Let cool: Leave the cappuccino muffins to cool in the muffin liners for a few minutes before unmolding and cooling them completely on a wire rack.
Coffee glaze
- Place the powdered sugar and instant coffee powder, previously diluted with a little water, in a small bowl and mix with a fork until smooth.
- Spread the coffee glaze over the cappuccino muffins and enjoy warm with your cup of coffee for breakfast or a snack.
Storage and freezing
Room temperature: Cappuccino muffins keep well at room temperature for 2 to 3 days. Be sure to store them in an airtight container or under a cake cloche to keep them fresh and moist.
Freezer: For long-term storage, muffins can be frozen. First place them on a baking sheet and freeze them individually. Once completely frozen, transfer to a freezer bag or airtight container.
They can be stored in the freezer for 2 to 3 months. To enjoy, let them defrost at room temperature, or warm them slightly in the oven or microwave.
Tips For Muffins
Variations & Substitutions
More Muffin Recipes
I hope you love these chocolate chip coffee muffins. If you make it, be sure to leave a comment and a rating so I know how you liked it. Happy Baking!
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Cappuccino Muffins
- Total Time: 25 minutes
- Yield: 12 muffins
Description
Recipe for super soft and moist cappuccino muffins with chocolate chips and a delicious coffee flavor (for 12 muffins).
Ingredients
Cappuccino Muffins
- 300g (2 ½ cups) All-Purpose Flour
- 1 tsp Baking Powder
- ½ tsp Baking Soda
- ½ tsp Salt
- 130g (⅔ cup) Vegetable Oil - sunflower oil
- 50g (¼ cup) Granulated Sugar
- 100g (½ cup) Brown Sugar
- 2 large Eggs- room temperature
- 1 stick Instant Coffee powder
- 1 ½ tsp Vanilla extract
- 250 ml (1 cup) Buttermilk
- 150 g (1 cup) Chocolate Chips
Coffee Sugar Glaze
- 120 g (1cup) Icing Sugar
- 1 stic Instant Coffee
- 1 - 2 tsp of Water
- Vanilla extract - optional
Instructions
Cappucino muffins
- Preheat your oven to 428°F (220°C) and line a muffin pan with paper liners.
- In a large bowl, combine the eggs, vegetable oil, white sugar, brown sugar, vanilla extract, and instant coffee.
- Whisk together by hand or with an electric mixer for about 3 minutes until the mixture is smooth and uniform.
- Add the buttermilk and beat again to incorporate.
- Finish with the dry ingredients, adding the flour, baking powder, baking soda, and salt, mixing gently to incorporate them until you have a thick batter.
- Stir in the chocolate chips or chocolate chunks, mixing them into the muffin batter.
- Pour the batter into the prepared muffin pan, filling the paper liners completely.
- Top with a few more chocolate chunks or chips and bake the muffins for 5 minutes, then reduce the oven temperature to 374°F (190°C) and continue baking for another 10 to 15 minutes. (Check the doneness of the muffins by inserting a toothpick into the center of a muffin; if it comes out clean, they are cooked through)
- Allow the cappuccino muffins to cool slightly before removing them from the muffin pan and letting them cool completely on a wire rack.
Coffee Sugar Glaze
- In a bowl, place the icing sugar and the instant coffee dissolved in a teaspoon of water, and mix with a fork until you have a smooth glaze. (Add a few more drops of water if it's too thick or more icing sugar if it's too thin).
- Drizzle the glaze over the top of the cappuccino muffins and enjoy.
Notes
Storage: Up to 1 week at room temperature in an airtight tin or under a cloche, up to 3 months in the freezer.
To substitute buttermilk in a recipe: you can mix regular milk with a tablespoon of lemon juice or vinegar and let it stand for a few minutes, or use equal parts of yogurt or sour cream mixed with milk to achieve the desired consistency and acidity.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: muffins, breakfast
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories:
- Sugar:
- Sodium:
- Fat:
- Saturated Fat:
- Trans Fat:
- Carbohydrates:
- Fiber:
- Protein:
- Cholesterol:
Good evening, I hope you're doing well!
Instead of chocolate chips, can I use raisins?
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.
Hello,
I made the muffins, and they were delicious!
Thank you for the helpful tips and simple recipes, and for all your hard work.
Thank you very much, Flore, for your feedback on these muffins!!
These are fantastic! I’m not usually a huge muffin lover but these caught my eye. I made them two weeks in a row! ❤️
Is there a different measurement for the coffee other than a stick? Thank you
Hi the amount of coffee powder is approximately 1 teaspoon. Thanks for asking!