• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Cooking On The Weekends
  • About Valentina
    • Press
    • Contact
  • Recipe Index
  • "How To"
  • Work with Me
menu icon
go to homepage
  • About Valentina
    • Contact
  • Recipe Index
  • Collaborate
    • Facebook
    • Instagram
    • Pinterest
  • search icon
    Homepage link
    • About Valentina
      • Contact
    • Recipe Index
    • Collaborate
    • Facebook
    • Instagram
    • Pinterest
  • ×

    Home » Breakfast & Brunch » Quick Breads & Muffins » Cappuccino Muffins with Chocolate Chips

    Cappuccino Muffins with Chocolate Chips

    Feb 12, 2023 · by Valentina · 21 Comments

    This post may contain affiliate links.

    Jump to Recipe

    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!

    Stack of three cappuccino muffins in paper liners of stacks on beige and red cloth napkins.

    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.

    Jump to:
    • The Ingredients
    • Substitutions
    • How to Make Cappuccino Muffins
    • Recipe Tips
    • Serving Suggestions
    • More Recipes with Coffee and Chocolate
    • How to Store Them
    • Cappuccino Muffins Recipe
    Several cappuccino muffins of small square beige cloth napkins.

    The Ingredients

    (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.
    • 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

    (See recipe card below for quantities.)

    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

    - 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.

    Stainless steel mixing bowl with batter for cappuccino muffins, with wooden mixing spoon.
    Stainless steel mixing bowl with batter for cappuccino muffins, with wooden mixing spoon.
    Stainless steel mixing bowl with batter for cappuccino muffins, with wooden mixing spoon.
    Stainless steel mixing bowl with batter for cappuccino muffins with mini chocolate chips and a wooden mixing spoon.

    - 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.

    Top view of muffin pan with cappuccino muffin batter with a bit of sugar sprinkled on top.
    Top view of muffin pan with baked cappuccino muffins with a bit of sugar sprinkled on top.

    - Let them cool in the muffin tins for at least 15 minutes before serving.

    (More detailed instructions are in the recipe card below.)

    A few cappuccino muffins in paper liners, on textured beige cloth.

    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!
    One coffee chocolate chip muffin broken in half in paper liner on red-checked cloth.

    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!

    Stack of three cappuccino chocolate chip muffins in paper liners on a red-checked cloth.

    Cappuccino Muffins Recipe

    Valentina K. Wein
    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!
    5 from 3 votes
    Print
    Prep Time 15 mins
    Cook Time 30 mins
    Cooling TIme 15 mins
    Total Time 1 hr
    Course Breakfast, Snack
    Cuisine American
    Servings 18
    Calories 255 kcal

    Equipment

    • muffin pan
    • cupcake/muffin liners

    Ingredients
     
     

    • 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

    Instructions
     

    • 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.

    Notes

    Calorie count is only an estimate.
    Keywords desserts for breakfast, great for brunch
    Have you tried this recipe?I'd love to see it on Instagram! Tag me at @cookingontheweekends or leave a comment & rating below.

    Cooking On The Weekends is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com.

    More Quick Breads & Muffins

    • Sliced loaf of Butternut Squash Bread on white platter.
      Butternut Squash Bread with Ginger
    • Close up of baked apple muffin in cupcake liner on parchment paper.
      Spiced Apple Butter Muffins
    • three stacked slices of Cauliflower Bread with Gruyère on cutting board
      Cauliflower Bread with Gruyère
    • top view of herb bread sliced on cutting board
      Italian Herb Bread

    Reader Interactions

    Comments

    1. valentina

      August 20, 2019 at 8:28 am

      Hi Michelle, Thank you so much for bringing this to my attention! I'm sorry for the error. I've now edited it in -- the additional 2 tablespoons of sugar and 1/2 teaspoon of espresso powder are mixed together and sprinkled on all of the muffins just before they are baked. Thanks again and I hope you enjoy them. ~Valentina

      Reply
      • Michelle Wells

        August 20, 2019 at 11:22 am

        Yes I did!! Thank you for answering my comment - these muffins could be dangerously addictive!!
        I thought that was what the plus sugar & plus espresso powder was for but I wasn't sure so I omitted the extra sugar & espresso powder & topped each muffin with turbino sugar only because your picture looked as if there was sugar on top of the muffins but I will try the sugar/espresso topping next time I make these. Which will be real soon!

        Reply
        • valentina

          August 20, 2019 at 8:15 pm

          This is so awesome, Michelle! I'm so happy you loved the muffins. Sprinkling the turbino on top was perfect. 🙂 Thanks so much! ~Valentina

          Reply
    2. Kim Lange

      October 29, 2020 at 11:35 am

      These sound so delectable! I just bought some espresso powder, so I'm super stoked to try these. Love the smell! Thank you!

      Reply
      • valentina

        October 29, 2020 at 3:34 pm

        Thanks, Kim! I love them for breakfast. 🙂 ~Valentina

        Reply
    3. 2pots2cook

      October 30, 2020 at 9:40 am

      Perfect quarantine comfort food Valentina ! Thank you so much ! xo

      Reply
    4. David @ Spiced

      November 02, 2020 at 4:38 am

      I love baking with espresso powder! The flavor is amazing, and I bet one of these muffins would go quite well with my mug of coffee right about now. 🙂

      Reply
    5. Marianne

      February 18, 2022 at 10:12 am

      I’m a bit confused. Is espresso powder the same as instant espresso? I see both in markets and don’t know which to get for these? The kind you recommend looks like an instant espresso coffee not a powder. Please help as I can’t wait to make these muffins! Thanks

      Reply
      • valentina

        February 18, 2022 at 11:29 am

        Hi Marianne. Thanks so much for writing in. It is confusing, and I'm glad you called it to my attention so I can edit the post to make it more clear. 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. I see now that the brand I use (& suggest), Medaglia d'Oro, says "espresso instant coffee." It the same as espresso powder. Thank you again and I hope you love the muffins! Warmly, Valentina

        Reply
    6. Colette

      February 12, 2023 at 3:13 pm

      I'm in love!

      Reply
      • Valentina

        February 14, 2023 at 12:32 pm

        Hi Colette, Thank you! 🙂 ~Valentina

        Reply
    7. Mimi Rippee

      February 12, 2023 at 4:23 pm

      These sound so so good! Such great flavors for a muffin!

      Reply
      • Valentina

        February 14, 2023 at 12:43 pm

        Thanks, Mimi! 😀 ~Valentina

        Reply
    8. Dawn

      February 13, 2023 at 9:39 am

      I was just thinking I could use a little afternoon pick-me-up and one of these muffins would hit the spot, especially paired with a cappuccino. Oh, I can certainly imagine it! They look so yummy and love the addition of chocolate. Talk about a treat!!

      Reply
      • Valentina

        February 14, 2023 at 12:43 pm

        Enjoy, Dawn, and thank you. 🙂 ~Valentina

        Reply
    9. Jeff the Chef @ Make It Like a Man!

      February 15, 2023 at 9:53 am

      I've never thought of a muffin as a dessert item. But in all honesty, the muffins we commonly eat might as well be cupcakes. Still, I'd never have an after-dinner muffin. Muffins are perplexing. I've at least always known that. Anyway, I can't wait to try this capp muffin! I have a capp almost every morning of my life! Having one with a capp muffin, that just seems like the next logical step.

      Reply
      • Valentina

        February 15, 2023 at 1:11 pm

        Hi Jeff. I too have a cappuccino (or latte) every day of my life. Between you and I (and the rest of my readers - haha), I look forward to it the night before -- sometimes even the afternoon before. And yes, muffins are perplexing -- I've always felt that a little frosting makes them a cupcake. 🙂 ~Valentina

        Reply
    10. David Scott Allen

      February 18, 2023 at 8:21 am

      I just never got the muffin-making gene — mine are always hard/tough/rubbery… remember the scene in Charlie’s Angels where Lucy Liu makes muffins and they get referred to as Chinese Fighting Muffins? That’s me. 🙁 Yours, however, are beautiful! Bring one over, please?

      Reply
      • Valentina

        February 22, 2023 at 9:55 am

        Thanks, David. Wish I could bring one to you! 🙂 ~Valentina

        Reply
    11. Liz

      February 19, 2023 at 9:50 am

      I'm going to bake these for my sons---they're the coffee drinkers in the family, so between the 3 of us, we'll polish them off!!

      Reply
      • Valentina

        February 22, 2023 at 9:56 am

        I hope they love them. Thanks, Liz! 🙂 ~Valentina

        Reply

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Primary Sidebar

    Get new recipes
    you’ll love!

    Hi, I'm Valentina, certified chef, owner, recipe developer and photographer at Cooking on the Weekends. I'm also a mom of two boys and a Los Angeleno. I use seasonal whole foods to create unique and comforting recipes for casual entertaining.

    More about me →

    Seasonal Comfort Foods

    • ceramic bowl with Tuscan Bean Stew with green and white striped napkin
      Vegetarian Tuscan Bean Stew
    • Smoky Spanish Smashed Potato Casserole -- These potatoes are deliciously rich, super creamy, and comforting beyond belief. This is the perfect fall side dish to go with braised meats, chicken or even a salad.
      Smashed Potato Casserole
    • Creamy Parsnip Soup with Baby Parsnip French Fries in a purple bowl on a wood with a green floral cloth.
      Creamy Parsnip Soup Recipe
    • Cheesy Pancetta Brussels Sprouts Bake being spooned out of cast iron skillet with an orange spoon.
      Baked Brussels Sprouts with Pancetta

    Spring!

    • One slice of upside down carrot cake with whipped cream on top.
      Olive Oil Carrot Cake with Apricot
    • Blue-rimmed plate with asparagus salad and pickled red onions
      Parmesan Asparagus Salad
    • Steamed artichoke with lemons slices between the leaves on a white plate
      Steamed Artichokes with Lemon Beurre Blanc
    • Top view of Spring Lamb Stew with Green Garlic in a cream-colored bowl
      Spring Lamb Stew with Green Garlic

    Footer

    ↑ back to top

    About

    • Privacy Policy
    • Press

    Newsletter

    Get new recipes you’ll love!

    Contact

    • Contact
    • Work with Me

    Review the privacy policy for Cooking on the Weekends

    Copyright © 2023 Cooking On The Weekends, All Rights Reserved