Cappuccino Muffins

True simple pleasures like a warm muffin with your morning coffee can make even an average Tuesday feel exceedingly special. Cappuccino muffins combine this indulgent java and dessert pairing into one all-encompassing batch of buzzy coffee and cinnamon-infused breakfast pastries.

The tender cappuccino muffins are studded with mini chocolate chips, and each warm muffin gets a generous smear of homemade espresso spread made from cream cheese, coffee granules, vanilla and more mini chocolate chips. Although the caffeine kick is certainly not lacking, I still recommend enjoying a warm-from-the-oven muffin with your favorite coffee order. Bonus points for a cappuccino!

Ingredients for Cappuccino Muffins

ALLISON CEBULLA FOR TASTE OF HOME

• All-purpose flour: Measure the flour properly by fluffing it with a fork and spooning it into the measuring cup. Aerating the flour ensures you don’t pack too much into the measuring cup, thus creating dense, over-floured muffins.
• Sugar: We use sugar to sweeten the muffins. Granulated sugar is recommended, but brown sugar works too.
• Baking powder: It’s always worth testing baking powder for potency, especially when it comes to getting tall, fluffy, bakery-style muffins.
• Cinnamon: Warm, sweet cinnamon adds a cozy factor to these muffins and pairs nicely with the coffee for the cappuccino aspect.
• Milk: While we suggest 2% milk, feel free to use your preferred milk or a nondairy milk alternative. You could even use slightly watered-down Greek yogurt or sour cream.
• Instant coffee granules: Instant coffee granules impart the buzzy java flavor without altering the liquid-to-flour ratio of the batter as espresso or coffee would.
• Butter: Melt the butter and let it cool slightly so it doesn’t accidentally cook the egg. You may use vegetable or canola oil in place of melted butter.
• Egg: Take the egg out of the fridge 30 minutes before use to bring it to room temperature so it blends into the batter better.
• Chocolate chips: Mini chocolate chips disperse better than regular-sized chips in the muffins, but you can definitely use regular-sized ones if desired.
• Espresso spread: Homemade espresso spread is the perfect finishing touch on the cappuccino muffins. This rich, buzzy spread is made from cream cheese, instant coffee granules, sugar, vanilla extract and more mini chocolate chips.

Directions

Step 1: Whip up the espresso spread

Preheat the oven to 375°F. In a food processor, combine the cream cheese, sugar, instant coffee granules, vanilla extract and mini chocolate chips. Cover with the lid and process until the spread is well blended. Transfer the spread to a small bowl, then cover it tightly with storage wrap and refrigerate the espresso spread until serving.

Step 2: Make the batter

In a large bowl, whisk together the all-purpose flour, sugar, baking powder, cinnamon and salt. In another bowl, whisk the milk and coffee granules until the coffee is dissolved. Add the melted butter, egg and vanilla extract, and whisk until combined.

Stir the milk mixture into the flour mixture just until moistened. Using a rubber spatula, fold in the chocolate chips.

Editor’s Tip: Be careful not to overmix the batter or the muffins may turn out dense. Mix the milk mixture and flour mixture just until no flour streaks remain.

Step 3: Divide the batter

Fill the greased or paper-lined muffin cups two-thirds full with batter.

Editor’s Tip: I like to use a cookie scoop to portion the batter cleanly and evenly.

Step 4: Bake the muffins

Bake the muffins until a toothpick inserted in the center comes out clean, 17 to 20 minutes. Take the muffins out of the oven and allow them to cool at room temperature for five minutes in the pan. Remove the muffins from the pans and put them onto wire racks. Serve the muffins warm with the espresso spread.

ALLISON CEBULLA FOR TASTE OF HOME

Recipe Variations

• Add a streusel topping: I love texture in my baked goods, which is why I always add a streusel topping to muffins or any quick bread recipe. After making the muffin batter, prepare the streusel, then portion out the batter into the tins and add the streusel dough on top so everything bakes together.
• Finish with glaze or sugar: Feel free to omit the espresso spread for a confectioners’ sugar glaze or a crunchy turbinado sugar topping.

How to Store Cappuccino Muffins

Allow cappuccino muffins to cool to room temperature, then stash them in an airtight container. Store the muffins at room temperature for up to three days or store them in the fridge for up to five days. Keep in mind, though, that the muffins will dry out a bit in the fridge.

Can you freeze cappuccino muffins?

Yes, you can freeze cappuccino muffins. Let the muffins cool completely to room temperature after baking, then store them in an airtight container. Freeze the muffins for up to two months and thaw them on the counter or overnight in the fridge.

Cappuccino Muffin Tips

ALLISON CEBULLA FOR TASTE OF HOME

How do you serve cappuccino muffins?

Serve chocolate chip cappuccino muffins warm from the oven or at room temperature. Of course, spread the homemade espresso butter on top, and pair a muffin with a cup of coffee or an espresso-based drink, like a cappuccino!

How can you make these cappuccino muffins bakery-style?

There are a few secrets for getting bakery-style muffins that you can implement in this recipe. After mixing, let the batter rest so the flour can hydrate, creating a better rise with beautiful muffin tops. When portioning the batter, fill every other muffin tin, so you’re filling only half the muffin pan in total. Leaving space in between muffins allows air to circulate for a better muffin rise. Lastly, use muffin liners instead of greasing the pan. Muffin liners allow the batter to have something to cling to so the batter can climb up the sides for a better rise.

Can you bake cappuccino muffins in a different pan?

Yes, you can bake cappuccino chocolate chip muffins in a pan other than a regular-sized muffin pan. Use mini muffin pans for mini muffins or a 9-inch square pan for a coffee cake-style bake.