Cappuccino Muffins

Cappuccino Muffins have all of those delicious coffeehouse flavors you love in a muffin! Made with espresso powder and mini chocolate chips, these pair perfect with your morning coffee.

Course Breakfast

Cuisine American, Italian

Prep Time 10

Cook Time 20

Total Time 30

Servings muffins

Calories 257kcal

Author Angela Allison

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.

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