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Cappuccino Muffins
Coffee and chocolate together in a moist and tender muffin.
Print Recipe
Prep Time
10
mins
Cook Time
16
mins
Total Time
26
mins
Servings
12
muffins
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
Instructions
Preheat oven to 375 degrees Fahrenheit. Line a 12 cup muffin pan with paper cups.
Cream butter and brown sugar in a large mixing bowl.
Beat in egg.
Stir in buttermilk, vanilla and espresso granules.
Combine flour, baking powder, baking soda, cinnamon, and salt in a large bowl.
Mix dry ingredients in with the wet ingredients just until moistened.
Fold in chocolate chips. Do not over mix.
Scoop batter into prepared muffin pan using an ice cream scoop.
To make the topping: Combine brown sugar, cocoa, cinnamon, coffee granules, and chocolate chips. Sprinkle mixture on top of each muffin.
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.