Cappuccino Muffins are the perfect dreamy blend of espresso and chocolate. They're a cake-like breakfast muffin -- a perfect way to start the day!
Imagine, if you will, a cozy mug of creamy cappuccino with a touch of chocolate and sugar . . . only in the form of a muffin.
These cappuccino muffins are exactly that, and they're amazingly delicious. Desserts with coffee and chocolate are so good, and can come in so many forms.
(I often suggest brands I love and use — these are only suggestions and this is not a sponsored post.)
- butter - I always bake (and cook) with unsalted butter so I can control exactly how much salt is in the recipe.
- granulated sugar
- instant espresso powder - I use Medaglia D'Oro. Espresso powder is made from dark, roasted coffee beans that have been ground, brewed, dried, and then ground to a super fine powder that dissolves quickly in a liquid. Some brands will say "espresso instant coffee," which is the same as powder.
- salt - I bake (and cook) with Kosher salt. I prefer it over other salts for a few reasons: its larger flake size, it's less refined and usually doesn't contain additives, and it does a great job enhancing the flavor of foods without making them taste salty.
- half and half
- pure vanilla extract - I like Nielsen-Massey.
- all-purpose flour
- baking powder - If you don’t bake regularly, it’s a good idea to check to be sure your baking powder is still good. To do so, pour a couple of tablespoons of boiling water over about ¼ teaspoon of the baking powder. If it starts to fizz, it’s still good.
- mini chocolate chips
(See recipe card below for quantities.)
- For a gluten-free version of cappuccino muffins, substitute the regular all-purpose flour with Cup4Cup Gluten-Free Multi Purpose Flour.
- I love the tiny bits of chocolate from using mini chips. Substitute with regular-sized chips for bigger bites of chocolate. You can also omit them all together, for more of a focus on the coffee flavor.
How to Make Cappuccino Muffins
- Combine softened butter with sugar, espresso powder and salt. Stir in an egg and egg yolk, followed by half and half and vanilla. Mix to blend. Fold in the flour, baking powder and mini chocolate chips. Mix just until you no longer see dry spots.
- Fill a muffin pan (or two) with cupcake/muffin liners and then fill each one about ¾ way up with batter.
- Make the topping by mixing a bit more sugar and espresso powder together. Sprinkle a bit on each muffin.
- Bake for about 30 minutes in a 375°F oven.
- Let them cool in the muffin tins for at least 15 minutes before serving.
(More detailed instructions are in the recipe card below.)
- Don't worry when you're mixing the batter if it looks lumpy -- this is just how it looks.
- This is a thick batter, so when you fill each cup, it will likely be uneven. You don't need to spread it out. You'll see from the photos below that it'll even out during the baking process.
- The topping for the muffins is a thin sprinkling of granulated sugar and espresso powder. It creates a very thin "crust" on top. I wouldn't skip it!
- Cappuccino muffins are only made better with a hot cup of coffee, latte or cappuccino in the morning for breakfast, or afternoon for a snack.
- Since, let's face it, they're not unlike cake, they're a fantastic dessert! Try warming one and serving a scoop of vanilla or coffee gelato or ice cream on top.
More Recipes with Coffee and Chocolate
- Espresso Chocolate Sauce
- Coffee-Chocolate Mud Pie
- Kona Coffee Kahlúa Brownies
- No-Bake Espresso Cheesecake
How to Store Them
- Room temperature. You can keep them at room temperature if you know the muffins are going to be eaten the next day. The best way to preserve their freshness is to let them cool completely, and then put them in an airtight container. They will last longer this way (two to three days) if you place a dry paper towel below and on top of the muffins.
- Freezer. The muffins can be frozen for about three months. The easiest method is to place them in a single layer. Let them defrost at room temperature.
- Refrigerator. They can be refrigerated for about a week, but it can change their texture and dry them out a bit.
I hope you fall in love with these cappuccino muffins the way I did!
Cappuccino Muffins Recipe
- ¾ cup unsalted butter, softened to room temperature
- ¾ cup plus 2 tablespoons granulated sugar
- 2 tablespoons plus 2 teaspoons instant espresso powder
- ¾ teaspoon salt
- 1 large egg
- 1 large egg yolk
- 1¼ cup half and half
- 1 tablespoon vanilla extract
- 2½ cups all-purpose flour
- 1 tablespoon baking powder
- 1¼ cup mini chocolate chips
- Preheat the oven and prepare the muffin pan. Preheat the oven to 375°F and move a rack towards the top third. Prepare muffin pans with 18 muffin liners/paper cups.
- Make the batter. Combine the softened butter with ¾ cup of the sugar, 2½ tablespoons of the espresso powder and salt in a large bowl. Mix until smooth. In a small dish, whisk the whole egg and egg yolk and then add it the batter with the half and half and vanilla. Mix to blend.Add the flour, baking powder and mini chocolate chips. Mix just until you no longer see dry spots.
- Make the topping and assemble. Fill the 18 muffin cups about ¾ the way up. (They will not be smooth and this is okay, as they will even out in the oven. Mix the remaining 2 tablespoons of sugar with the remaining ½ teaspoon of espresso powder and sprinkle a bit on each muffin.
- Bake, cool and serve. Bake in the preheated 375°F oven until they begin to crack on top, about 30 minutes. Let them cool in the muffin tins for at least 15 minutes before serving.
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