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These cappuccino chip muffins will become your next obsession! With only six steps and 10 minutes of prep, I’m going to teach you my foolproof method for making perfectly moist cappuccino chocolate muffins with bakery-style tops that are seriously impressive.
The Best Cappuccino Chip Muffins Recipe
I spent six months focused on testing and perfecting my muffin recipes. The result? Easy step-by-step instructions that anyone can follow and succeed, even if you’re not an experienced baker.
Your friends and family will think you’ve become a professional baker, though, if you decide to share these. These are always a hit with the perfect combination of chocolate and smooth coffee flavor! Out of my entire muffin collection, these are some of my favorites to enjoy alongside a warm cup of coffee or paired with a homemade McDonald’s mocha frappe!
Why You’ll Love This Cappuccino Muffin Recipe
Having a cappuccino chip muffin is the perfect way to start your day and also the perfect way to end it (late-night snack lovers, I’m talking to you)! Besides their irresistible flavor, there are so many things to love about these cappuccino muffins, including:
- Flavorful muffins, perfect for a coffee lover!
- Every day ingredients
- Just 10 minutes of prep
- Great for snacks, dessert, or late night snacks!
- Moist, soft muffins with tender crumb
- Tall and domed muffin tops (bakery style!)
What You’ll Need for Cappuccino Chip Muffins
The secret to the cappuccino flavor? Instant coffee powder! Other than that, you’ll only need basic ingredients to create muffin magic. Keep reading for all my tips, and get the full recipe with measurements and ingredients in the recipe card below. Here’s what you’ll need:
- All-purpose flour
- Granulated sugar
- Baking powder
- Salt
- Ground cinnamon
- Eggs
- Buttermilk
- Vegetable oil
- Vanilla extract
- Instant coffee granules / instant coffee crystals
- Mini semi-sweet chocolate chips
How to Make Cappuccino Chocolate Chip Muffins
This easy recipe is only six steps! You’re going to want to have one of these with your morning cup of joe, and as a snack, and as a dessert. You get the idea! Here are the steps:
- Mix dry ingredients. In a mixing bowl combine flour, granulated sugar, baking powder, salt, and cinnamon. Stir together and set aside.
- Mix wet ingredients. In a large mixing bowl combine the large eggs, buttermilk, vegetable oil, vanilla extract, and instant coffee. Stir to combine.
- Combine chocolate chips, wet and dry ingredients. Gradually mix the flour mixture and 1 cup mini chocolate chips into the wet mixture, mixing just until combined. The batter will be very thick.
- Rest muffin batter. Cover the bowl with a towel and allow the batter to rest for 15 minutes. During this time, preheat the oven to 425ºF / 220ºC.
- Line muffin pans and fill with batter. For bakery style muffins, line a 12 count muffin pan with 6 muffin liners, meaning you’ll only fill every other muffin well with batter. Spoon batter to fill the liners with 6-8 heaping tablespoons of batter. Use a butter knife to smooth the tops of the muffins if lumpy. Top the muffins with the remaining chocolate chips and sprinkle with sanding sugar.
- Bake and cool. Place one pan in the center of the oven and bake for 7 minutes at 425ºF / 220ºC, then keep the muffins in the oven, turn the temperature down to 350ºF / 180ºC and bake for 14-18 minutes or until a toothpick inserted in the center comes out clean. Allow the muffins to cool in the pan. Repeat with the remaining batter, bumping the temperature back up to 425ºF / 220ºC.
How to Create Bakery Style Muffins
Bakery style muffins are known for their domed tops. Plus who doesn’t love them? I used a few techniques to help “lift” these muffins so they would have large, domed tops!
1. The Rest Period
Let the batter rest for 15 minutes after it’s mixed and before you scoop it into the muffin pan. During the resting period, starch molecules in the flour are absorbing the liquid in the batter, causing them to swell and giving the batter a thicker consistency (ref the kitchen whisper). Our 15 minute rest is just a quick rest.
2. Fill Every Other Muffin Cup
This tip has been a game changer! For bakery style muffin tops, line a 12 count muffin pan with 6 muffin liners, meaning you’ll only fill every other muffin well with batter. Filling every other cup allows the muffins to spread and dome without running into each other. This technique also encourages the muffins to brown, creating a golden muffin top.
3. Fill Them To The Top
Fill your muffin liners to the top with batter. Yes, this goes against everything you’re heard but it’s important in helping the muffin gain that height.
4. Bake at High Temperature Initially
Bake the muffins at a high temperature (425ºF) initially, then lower to 350ºF. Starting the muffins off at a higher temperature causes the batter to rise rapidly, setting the outer surface of the muffin, producing a dome shape.
How to Properly Measure Flour
The most accurate way to measure flour is to use a kitchen scale, weighing it in grams.
If you don’t have a kitchen scale, follow this method.
- Aerate the flour with a whisk or spoon. Flour becomes heavy and compact as it sits. Aerating is the same as fluffing the flour, but not the same as sifting it. Do not sift the flour unless the recipe specifically calls for it.
- Use a spoon to sprinkle the flour into the measuring cup. Do not tap the cup against the counter, as this will compact the flour.
- Use the back of a butter knife to level off the excess.
Tips for the Best Cappuccino Muffins
Here are a few tips to make the perfect muffin even better:
- Don’t skip the rest time: Allow the batter to rest for 15 minutes in the mixing bowl.
- Add sanding sugar to the top of the muffins: Top the muffins with sanding sugar for a true bakery style muffin.
- Make bakery-style domed muffin tops: Filling every other cup allows the muffins to spread and dome without running into each other. This technique also encourages the muffins to brown, creating a golden muffin top.
- Start at a higher temp, then lower: Bake at a higher temperature initially to cause the muffins to rise quickly.
Substitutions & Variations
These cappuccino chip muffins are perfect as-is, but here are a few notes on substitutions and minor adjustments you can make:
- Instant coffee: Be sure to use instant coffee granules or crystals, not coffee grounds.
- Chocolate Chips: You can use regular sized chocolate chips in place of the mini chocolate chips.
- Gluten Free Cappuccino Chip Muffins: Make these gluten free by swapping the flour. I recommend King Arthur’s Gluten Free Measure for Measure Flour. Use it as a one for one substitute for regular flour.
Storing and Freezing Muffins
Muffin Storage
If you’ll be eating the muffins within 24 hours of baking, you can leave them uncovered on the counter. The muffins will not dry out while left at room temperature for 1 day.
In fact, muffins are so moist they can become soggy and those crunchy, sugary tops can disappear when stored in an airtight container.
But I have a trick to help that – paper towels.
For longer storage, 2-4 days, line the bottom of an airtight container with paper towels. Place the muffins in a single layer in the container then cover the muffins with any additional layer of paper towels. The paper towels will act like a sponge, absorbing the moisture they release while they are stored.
If the paper towels become too moist around day 2 or day 3, replace them with fresh paper towels.
How To Freeze Muffins
Individually wrap each muffin in plastic wrap. Then place them in a ziploc bag or airtight container and place in the freezer for up to 3 months.
To thaw, leave them at room temperature until defrosted, about 1 hour. Or unwrap them and microwave at 20 second intervals until defrosted.
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Cappuccino Chip Muffin Recipe
Ingredients
- 3 ¾ cups all-purpose flour, 450 grams
- 1 ¾ cups granulated sugar, 350 grams
- 3 tsp baking powder
- 1 tsp salt
- ½ tsp ground cinnamon
- 2 large eggs
- 1 ¼ cup buttermilk, 300 ml
- ¾ cup vegetable oil, 177 ml
- 2 tsp vanilla extract
- 3 tbsp instant coffee granules / instant coffee crystals, 15 grams
- 1 ½ cups mini semi-sweet chocolate chips, 265 grams
Instructions
- In a mixing bowl combine the flour, granulated sugar, baking powder, salt, and cinnamon. Stir together and set aside.
- In a large mixing bowl combine the eggs, buttermilk, vegetable oil, vanilla extract, and instant coffee. Stir to combine.
- Gradually mix the dry ingredients and 1 cup mini chocolate chips into the wet ingredients, mixing just until combined. The batter will be very thick.
- Cover the bowl with a towel and allow the batter to rest for 15 minutes. During this time, preheat the oven to 425ºF / 220ºC.
- For bakery style muffins, line a 12 count muffin pan with 6 muffin liners, meaning you’ll only fill every other muffin well with batter. Fill the liners with 6-8 heaping tablespoons of batter. Use a butter knife to smooth the tops of the muffins if lumpy. Top the muffins with the remaining chocolate chips and sprinkle with sanding sugar.
- Place one pan in the center of the oven and bake for 7 minutes at 425ºF / 220ºC, then keep the muffins in the oven, turn the temperature down to 350ºF / 180ºC and bake for 14-18 minutes or until a toothpick inserted in the center comes out clean. Allow the muffins to cool in the pan. Repeat with the remaining batter, bumping the temperature back up to 425ºF / 220ºC.
Notes
- Be sure to use instant coffee granules or crystals, not coffee grounds.
- You can use regular sized chocolate chips in place of the mini chocolate chips.
Two of my favorite things…coffee and chocolate. This recipe makes huge muffins and they’re great with a cup of coffee. Yum
Hi, Beth! Thank you for sharing your recipe! Are you maybe missing leaveners in this recipe?
Hi Ann! The recipe calls for 3 tsp of baking powder!
These are heavenly! I’d never had coffee-flavoured muffins before but so glad I made these! Huge hit, will definitely be making them again soon!! Thank you for another fabulous recipe!!!
This is the first recipe that I have tried from Beth and it will not be my last. I love to bake and always wanted to make muffins like the ones sold in excellent bakeries. I followed all of the tips and produced the biggest muffin tops, flavourful and moist muffins. These are a must try!
Question, while the first batch is baking in the oven, should I keep the rest of the batter covered with the towel?
I usually don’t cover my remaining batter, I just let it sit in the mixing bowl on the counter.
This was a first time I bake bakery stile muffins with a dome. They came out so beautiful and delishes . My daughter loves them so much that she ask me to bake it again 😊. I will bake them on weekend .
This muffins are so so good . All love them.
Very easy to make, and there are moist and so delicious. One of my favourite recipe.
Does the instant coffee have to be diluted ?
Nope!
Holy moly. These are fabulous. The smell of the coffee, even before baking, is wonderful. Will definitely be making g more.
I made these today, although the taste was perfect, the only thing is , they were slightly burnt on the sides and it didn’t come out easy from cupcake liners. They were breaking. Where did I go wrong??
You do need to carefully detach the domes from the pan, that’s for sure! I usually allow the muffins to cool in the pan for 10 mins, then I use a butter knife and gently go around the edge of the dome to release it. Allow the muffins to continue to cool in the pan!