Cappuccino Chocolate Muffins Recipe
Deliciously moist Cappuccino Chocolate Chip Muffins with a smooth coffee and rich chocolate blend. Easy to make, perfect for breakfast or a sweet treat.
Servings 22 muffins
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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
I like the mini chocolate chips as they are lighter and won’t sink to the bottom. You can also use regular chocolate chips, just chop them a bit smaller.
- 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.
- 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
Calories: 280kcal | Carbohydrates: 42g | Protein: 4g | Fat: 11g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.02g | Cholesterol: 18mg | Sodium: 126mg | Potassium: 102mg | Fiber: 1g | Sugar: 25g | Vitamin A: 63IU | Vitamin C: 0.1mg | Calcium: 57mg | Iron: 1mg
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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