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Cappuccino Muffins

Coffee and chocolate together in a moist and tender muffin.
Print Recipe
Prep Time 10 minutes
Cook Time 16 minutes
Total Time 26 minutes
Servings: 12 muffins
Ingredients Method Notes

Ingredients
  

For the muffin
  • 1/2 cup butter
  • 3/4 cup lightly packed brown sugar organic
  • 1 large egg
  • 1 cup buttermilk organic
  • 1 teaspoon vanilla extract
  • 2 tablespoon instant espresso or coffee granules
  • 2 cups AP flour organic
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda aluminum free
  • ½ teaspoon cinnamon ground
  • 1/4 teaspoon sea salt
  • 1 cup miniature chocolate chips
For the topping
  • 1/3 cup packed brown sugar organic
  • 1 tbsp cacao powder
  • 1/4 tsp ground cinnamon
  • 2 teaspoon instant coffee granules
  • 1/4 cup miniature chocolate chips

Method
 

  1. Preheat oven to 375 degrees Fahrenheit. Line a 12 cup muffin pan with paper cups.
  2. Cream butter and brown sugar in a large mixing bowl.
  3. Beat in egg.
  4. Stir in buttermilk, vanilla and espresso granules.
  5. Combine flour, baking powder, baking soda, cinnamon, and salt in a large bowl.
  6. Mix dry ingredients in with the wet ingredients just until moistened.
  7. Fold in chocolate chips. Do not over mix.
  8. Scoop batter into prepared muffin pan using an ice cream scoop.
  9. To make the topping: Combine brown sugar, cocoa, cinnamon, coffee granules, and chocolate chips. Sprinkle mixture on top of each muffin.
  10. Bake 15-17 minutes or until a toothpick inserted into the center of the muffin comes out clean.

Notes

Feel free to substitute either 1/2 cup coconut oil or 1/3 cup olive oil.