Cappuccino Chip Muffins



1 dozen



2 cups all-purpose flour
3/4 cup sugar
2-1/2 tsp. baking powder
1 tbsp. instant espresso coffee powder
1/2 tsp. salt
1 tsp. cinnamon
1 cup milk
1/2 cup lightly salted butter or
margarine, melted
1 egg
1 tsp. vanilla
3/4 cup semisweet chocolate mini-chips


Preheat oven to 375°F. Lightly spray 12-cup muffin pan with nonstick cooking spray.

In a large bowl, stir together flour, sugar, baking powder, espresso coffee powder, salt and cinnamon. In another bowl, stir together milk, butter, egg and vanilla until blended. Make a well in center of dry ingredients; add milk mixture and stir just to combine. Stir in chips.

Spoon batter into prepared muffin cups; bake 15 to 20 minutes or until muffins test done. (If using a muffin scoop, use approximately 1-1/2 muffin scoops of batter for each muffin; the batter does not rise very much.) Remove muffin tin to wire rack. Cool 5 minutes before removing muffins from cups; finish cooling on rack. Serve warm or cool completely and store in an airtight container at room temperature.

Author's Comments

These muffins freeze well.

* The original recipe called for 2 teaspoons of instant espresso coffee powder and 1/2 teaspoon of ground cinnamon. I think the muffins taste better with a little more of these ingredients.

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