“I need a coffee to go with my coffee.” When I first heard that I could totally relate. If you have ever felt this way, you are going to love our Cappuccino Chocolate Chip Muffins recipe. They are tasty with your morning coffee. They go well with a bowl of soup. You can also serve this sweet treat with Irish Coffee for a special touch.
They are tasty with your morning coffee. They go well with a bowl of soup. You can also serve this sweet treat with Irish Coffee for a special touch.
Ready to give it a try? Making muffins from scratch isn’t any more difficult than making them from a box. Follow our step-by-step instructions with pictures and you can have your own bakery-style muffins in no time.
Why You’ll Love Cappucino Muffins
Our easy homemade cappuccino chocolate chip muffins are like your morning cup of coffee and favorite pastry rolled into one—what’s not to love about that? You’ll love how this easy recipe brings together the rich, bold flavor of cappuccino with the melty goodness of chocolate chips, all baked into a soft, fluffy muffin. Plus, it’s made from scratch, so no need for fancy equipment or ingredients you can’t pronounce. It’s the perfect grab-and-go breakfast or snack that feels indulgent but is totally doable, even on a busy weekday. Simple, delicious, and a little bit fancy—these muffins are going to make your kitchen smell like a cozy café!
What exactly is Cappuccino?
A cappuccino is a coffee drink that includes espresso, steamed milk, and milk foam. It’s slightly sweet and oh sooo creamy!
We’ve added chocolate to our cappuccino in the form of a muffin. Our Cappuccino Cheesecake Bars recipe is so amazing we knew a coffee-flavored muffin would be a winner too. We were right!
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Ingredients for Cappuccino Chocolate Chip Muffins
- All-Purpose Flour. Bleached or unbleached flour.
- Baking Powder. Gives baked goods the right fluffy texture and rise.
- Salt. You can use any salt. Our preferences are Kosher salt or Fine sea salt which we feel dissolves better with a less likely chance of salt pockets in our baked goods.
- Ground Cinnamon. We’ve found that Saigon Cinnamon is a good variety for our baking. If you’re sensitive to cinnamon, this article explains the difference.
- Mini Semi-sweet Chocolate Chips. I like the mini chocolate chips in this recipe. You can use regular chocolate chips.
- Eggs. Using fresh grade A large eggs creates structure and stability within the batter adding moisture to baked goods.
- Granulated White Sugar.
- Light Brown Sugar. Has a lighter flavor of molasses compared to dark brown sugar. You can use either. They’re interchangeable.
- Vanilla Extract. Vanilla paste is a great substitute for a smooth vanilla flavor
- Olive Oil. You can use a neutral flavored oil such as vegetable or canola or go decadent and use melted butter it would be a delicious substitution. It will add fat and calories, however.
- Brewed Espresso Coffee. You may also use strong coffee. You can also make strong coffee using instant coffee granules.
- Whole Milk. We like the rich flavor and the tenderness whole milk adds but you can substitute with any milk variety including nut milk.
How to Make Cappuccino Chocolate Chip Muffins
Ready ingredients and tools.
Start by making the topping so that it is ready to go. Set it aside. Preheat your oven and line your muffin pan with muffin liners. You can also spray them with non-stick cooking spray if that works better for you.
Mix the Dry Ingredients.
In a medium bowl, whisk the flour, baking powder, salt, and cinnamon together. Then toss the chocolate chips in the flour mixture. Set this aside.
Mix the Wet Ingredients.
In a separate bowl, beat the eggs, brown sugar, and white sugar in a large bowl. Mix until all ingredients are combined. Then add in the vanilla extract and olive oil.
Combine the Wet Ingredients with the Dry Ingredients with Coffee.
Add ⅓ of the dry mixture to the egg and sugar mixture. Mix until almost all the flour is incorporated then add the espresso coffee.
Add the remaining of the dry mixture alternating with the milk.
Bake your Cappuccino Chocolate Muffins!
Fill the muffin cups approximately 2/3 full. Add the streusel to the top of the muffins. Bake for about five minutes, then decrease the temperature and continue baking for approximately fifteen more minutes. Cool completely on a wire rack before serving.
Tips for the Best Muffins
Tossing the chocolate chips in the flour mixture helps keep them suspended in the muffins during the baking process so that they don’t sink to the bottom and burn.
I mix with a Danish dough whisk and don’t recommend using an electric mixer. You can also use a rubber spatula. Overmixing the muffin batter can cause your muffins to be dry and tough.
This recipe makes 22 delicious muffins. We use two muffin tins and bake them separately. If you only have one muffin pan, let it cool before filling it again.
Using a large cookie scoop (3 tablespoons). This is how bakers get all their muffins and cupcakes the same size. It also assures that each muffin will cook at the same rate.
Don’t overbake. Muffins are finished baking when a toothpick is inserted into the center of a muffin, and it has just a few crumbs on it when removed. We check our muffins at least 5 minutes before the minimum baking time is up and then note it on the recipe card for the next time we make it.
How to Store Cappuccino Chocolate Chip Muffins
You can keep the muffins for 3 to 4 days at room temperature or in the fridge for 5 to 6 days in an airtight container so they don’t dry out. You can also freeze them in a freezer bag for up to 45 days. When you’re rushed for time grab one on the go for a quick breakfast.
Cappuccino Muffins Substitutions and Variations
- Mix more chocolate chips into the streusel topping before adding it to the muffin tops. Who doesn’t want more chocolate? Have you seen our Double Chocolate Muffins?
- Add a drizzle of dark chocolate over the top like we did in our Chocolate Coffee Cake.
- Bump up the flavor of coffee with instant espresso powder. It was delicious in our Banana Espresso Muffins.
- We toasted and chopped hazelnuts Chocolate Hazelnut Thumbprint Cookies so I know it would be a match made in culinary heaven in these Cappuccino Chip Muffins too. Pecans or walnuts are great choices too.
- Use different chips. Caramel, butterscotch or peanut butter chips would be delicious.
I hope you enjoyed this delicious recipe as much as we do. Drop me a comment below, and don’t forget to give it a star rating. ⭐⭐⭐⭐⭐. Your comments and ratings help others decide if this recipe is for them too.
Cappuccino Chocolate Muffins Recipe
Equipment
Ingredients
- Topping:
- ¼ cup light brown sugar packed
- 2 tbsp all-purpose flour
- ¼ tsp cinnamon
- 1 tbsp Olive oil
- Muffins:
- 3¾ cups all-purpose flour
- 2 tsp baking powder
- 1 tsp salt
- ½ tsp ground cinnamon
- 1 cup mini chocolate chips
- 2 eggs
- 1 cup granulated sugar
- ¾ cup light brown sugar packed
- 2 tsp vanilla extract vanilla paste is a great substitute for a smooth vanilla flavor
- ¾ cup olive oil
- ¼ cup brewed espresso coffee or strong coffee, cooled
- 1¼ cup milk
Instructions
Topping
- In a bowl, mix the brown sugar, flour, and cinnamon together.
- Add the oil and mix with a fork or wooden spoon until you have a crumbly mixture like wet sand.
- Set it aside.
Muffins
- Preheat the oven to 425 °F
- Line 2 muffin pans with cupcake liners. Set aside.
- In a large mixing bowl, whisk the flour, baking powder, salt, cinnamon together. Add the chocolate chips and stir until they're coated with the dry ingredient mixture. Set aside.
- In a separate bowl or the bowl of an electric mixer, beat the eggs, brown sugar, and granulated sugar in a large bowl. Mix until all ingredients are combined.
- Add in the vanilla extract and olive oil. Mix well.
- Add ⅓ of the dry mixture to the egg and sugar mixture. Mix until almost all the flour is incorporated then add the espresso coffee. Mix well.
- Add the remaining of the dry mixture alternating with the milk. (I am mixing with a Danish dough whisk, if you are using a hand mixer, be careful and wait until the dry mixture is incorporated before adding more). Don’t overmix, you want a tender muffin, not tough.
- Use a large cookie scoop, 3 tablespoons, and scoop up the muffin batter into the prepared muffin pan. (Approximately filled 2/3 to 3/4 full)
- Sprinkle 2 teaspoons of the topping mixture on each unbaked muffin.
- Bake in the preheated oven for 5 minutes.
- Decrease the oven temperature to 350 °F.
- Bake for an additional 15-17 minutes.
- Allow the baked muffins to cool in the pan for 5-10 minutes. Invert onto a wire rack to cool completely.
Notes
– SKILLS
o Storage: You can keep the muffins for 3-4 days at room temperature. The fridge will dry them out a little bit, but you can also freeze them for up to 45 days for maximum freshness.
o Have fun with the recipe:
▪ Add nuts
▪ Use different chips like butterscotch or peanut butter.
Nutrition
Nutritional Disclaimer
This recipe was calculated using the exact brands and measurements I used to make this recipe. If you are following a strict diet please note changing anything will cause the nutritional info to change. My calculations are intended as a guide only.
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