Cappuccino Muffins | Recipes

Cappuccino Muffins

(51) Ratings:
Prep Time:
Baking Time:
Makes:12 muffins
Freezing:excellent

These classic muffins have a delicious twist: chocolate chips, instant coffee and a crunchy brown topping. They’re great first thing in the morning or served as a coffee break snack.

Ingredients

Topping

1/3 cup 75mL packed brown sugar
1 tbsp 15mL cocoa powder
1/4 tsp 1mL ground cinnamon

Batter

1 cup 250mL buttermilk
3/4 cup 175mL packed brown sugar
1/3 cup 75mL Crisco® Vegetable or Canola Oil
1 egg
2 ½ cups 625mL Robin Hood® Original All Purpose Flour
2 tbsp 30mL Folgers Classic Roast® instant coffee crystals
1 tsp 5mL baking powder
1 tsp 5mL baking soda
1/2 tsp 2mL ground cinnamon
1/4 tsp 1mL salt
1 cup 250mL semi-sweet chocolate chips

Directions

  1. Preheat oven to 375ºF (190ºC). Grease a 12-cup muffin pan or line with paper liners.
  2. Topping: Combine brown sugar, cocoa and cinnamon in a small bowl. Reserve.
  3. Muffins: Combine buttermilk, brown sugar, oil and egg. Stir in dry ingredients. Stir in chocolate chips. Spoon batter into prepared muffin pan. Sprinkle muffins with reserved topping.
  4. Bake in preheated oven for 20 minutes, or until a toothpick inserted into center of muffin comes out clean.

Tips

  • Use an ice cream scoop to place batter into muffin pan.

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