Cappuccino Muffins have all of those delicious coffeehouse flavors you love in a muffin! Made with espresso powder and mini chocolate chips, you’re going to love the flavors of this simple treat that’s perfect with your morning coffee!
Cappuccino Muffins are a delicious and fun treat that’s great with a cup of coffee or brewed espresso. These cappuccino chocolate chips muffins are reminiscent of your favorite coffee house beverage and are sure to be one of your new favorite muffin recipes!
If you love coffee-inspired treats, be sure to try these Chocolate Espresso Cookies, Tiramisu with Kahlua, or the fan-favorite Espresso Cupcakes with cream cheese frosting. For the best berry muffins, give these Blueberry Streusel Muffins or these Strawberry Cream Cheese Muffins a try.
You’ll Love Cappuccino Muffins
Cappuccino Muffins are a real breakfast treat! Full of espresso flavors and mini chocolate chips, these flavorful muffins are an amazing combination of flavors.
This is the perfect treat for a coffee lover. The flavors are all great for a midday treat or anytime you are craving a coffee-flavored sweet.
What makes these muffins so special is their fluffy texture and smooth coffee flavor. The muffins are perfectly moist and the chocolate chips add the perfect sweet bite.
I like to finish these muffins off with a simple glaze that’s made with even more espresso powder. It adds a delicious flavor bite and beautiful finish.
So, if you love coffee-flavored treats, be sure to give these cappuccino muffins a try. One bite and you’ll be hooked!
Ingredients
- Flour: use all purpose flour for these muffins. Be sure to weigh the flour for accurate measurements.
- Butter: room temperature unsalted butter.
- Sugar: use white granulated sugar for the muffin batter. Brown sugar can be used as a substitute.
- Espresso Powder: use instant espresso granules for both the batter and the glaze. You can use instant coffee powder or grind your own coffee granules if you can’t find espresso.
- Egg: you’ll need one large egg.
- Milk: use either 2% or whole milk to add creaminess to the muffins.
- Vanilla: a bit of vanilla extract adds great flavor to the muffins.
- Baking Powder: make sure you are using baking powder and not baking soda.
- Salt: I like to use kosher salt for baking.
- Chocolate Chips: mini chocolate chips area delicious sweet bite. You can use regular sized semi-sweet chocolate chips here as well.
- Powdered Sugar: use icing sugar for the glaze on the cappuccino muffins.
How to Make Cappuccino Muffins
This recipe makes a dozen cappuccino muffins. Start by lining a 12-cup muffin tin with muffin liners or spray with nonstick spray; set aside.
Step 1: whisk dry ingredients
In a medium bowl, whisk together the all purpose flour, baking powder, and salt; set aside.
Step 2: prepare batter
Next, in large bowl or stand mixer, combine the butter, sugar and espresso powder. Use an electric mixer on medium speed to mix the ingredients until light and fluffy; about a minute.
Then, add in the egg, milk, and vanilla, and mix to combine. Note that the batter will be lumpy (this is normal).
Combine flour mixture into the wet mixture until the batter just comes together. Fold in the mini chocolate chips and use a rubber spatula to mix the batter until well combined.
Step 3: pour into muffin tins and bake
Use a muffin scoop or spoon to divide batter into the prepared muffin tins. The tins should be about two-thirds full.
Bake on the center rack of a preheated oven for about 20 minutes or until a toothpick inserted in the middle of a muffin comes out clean.
Let the muffins cool in the tin for 5 minutes, then remove and let cool completely on a wire rack.
Step 4: add the glaze
Once your cappuccino muffins are cooled, make the easy espresso glaze. In a small bowl, whisk together powdered sugar, milk, and espresso powder.
Drizzle the glaze on top of the muffins and let set before eating.
Recipe Tips
- Instant espresso powder can be found in the coffee section of most grocery stores. If you can’t find it, you can use finely ground coffee instead.
- Be sure to grease your muffin pan with nonstick spray or line with cupcake liners before adding the batter.
- The glaze for these muffins is intended to be thin. You can thicken it up by adding more powdered sugar.
- Store leftover muffins in an airtight container in the refrigerator for up to a week. You can also freeze for up to two months.
Frequently Asked Questions
With these Cappuccino Muffins, you only want to fill the muffin cups about two-thirds of the way full. This will give the muffin plenty of room to rise without spilling over.
If you don’t have instant espresso powder, you can substitute finely ground coffee instead. The fine ground will mimic the texture of the espresso powder better than thicker granules.
More Muffin Recipes!
Cappuccino Muffins
Equipment
- 12 cup muffin tin
Ingredients
- 1 ¾ cups all purpose flour (215 grams)
- 2 teaspoons baking powder
- ½ teaspoon salt
- ½ cup unsalted butter, softened
- ½ cup granulated sugar
- 2 tablespoons instant espresso powder
- 1 large egg
- ¾ cup milk (2% or whole)
- 2 teaspoons vanilla
- ⅔ cup mini chocolate chips
Cappuccino Muffins Glaze
- ½ cup powdered sugar
- 1 tablespoon milk
- ½ teaspoon instant espresso powder
Instructions
- Preheat oven to 350 degrees. Line a 12 cup muffin tin with liners or spray with nonstick cooking spray; set aside.
- In a medium bowl, whisk together the all purpose flour, baking powder, and salt; set aside.
- In a large bowl, use an electric mixer to beat together the butter, sugar, and espresso powder until light and fluffy; about a minute. Mix in the egg, milk, and vanilla until combined. (Note that the batter will appear lumpy).
- Add in the dry ingredients and mix until just combined. Pour in the mini chocolate chips and use a rubber spatula to combine all ingredients.
- Scoop the muffin batter into the prepared tin using a muffin scoop. Fill each muffin tin about two-thirds full of batter. Bake in your preheated oven on the center rack for about 20 minutes, or until a toothpick inserted in the muffins comes out clean. Let the muffins cool on a wire rack for 5 minutes, then remove and let cool completely.
- To make the glaze, whisk together the powdered sugar, tablespoon of milk, and ½ teaspoon of espresso powder. Drizzle over top of the cooled muffins.
Notes
- Instant espresso powder can be found in the coffee section of most grocery stores. If you can’t find it, you can use finely ground coffee instead.
- Be sure to grease your muffin pan with nonstick spray or line with cupcake liners before adding the batter.
- The glaze for these muffins is intended to be thin. You can thicken it up by adding more powdered sugar.
- Store leftover muffins in an airtight container in the refrigerator for up to a week. You can also freeze for up to two months.
These muffins were the perfect pick me up for breakfast this morning! I made a big batch to enjoy all week long!
love the flavors in thus muffin recipe. Thanks for sharing.
No more oatmeal, this is going to be my new breakfast muffin.
Using my favorite espresso powder here and it was simply amazing! Thank you so much!
Wow, Thank you so much for your amazing recipe. I love this yummy muffin.