Cappuccino Chip Muffin Recipe
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.
Servings: 10 muffins
Ingredients
- 3 ¾ cups (450g) all-purpose flour
- 1 ¾ cups (350g) granulated sugar
- 3 tsp baking powder
- 1 tsp salt
- ½ tsp ground cinnamon
- 2 large eggs
- 1 ¼ cup (300ml) buttermilk
- ¾ cup (177ml) vegetable oil
- 2 tsp vanilla extract
- 3 Tbsp (15g) instant coffee granules / instant coffee crystals
- 1 ½ cups (265g) mini semi-sweet chocolate chips
Instructions
- In a mixing bowl combine the flour, granulated sugar, baking powder, salt, and cinnamon. Stir together and set aside.3 ¾ cups (450g) all-purpose flour, 1 ¾ cups (350g) granulated sugar, 3 tsp baking powder, 1 tsp salt, ½ tsp ground cinnamon
- In a large mixing bowl combine the eggs, buttermilk, vegetable oil, vanilla extract, and instant coffee. Stir to combine.2 large eggs, 1 ¼ cup (300ml) buttermilk, ¾ cup (177ml) vegetable oil, 2 tsp vanilla extract, 3 Tbsp (15g) instant coffee granules / instant coffee crystals
- 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.1 ½ cups (265g) mini semi-sweet chocolate chips
- 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.
Video
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.