Cappuccino Muffins with Chocolate Chips

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.

The Ingredients

• 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.
• egg
• 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

Substitutions

• 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

- 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.)

Recipe Tips

• 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!

Serving Suggestions

• 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!

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