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Cappuccino Muffins

Coffee and chocolate together in a moist and tender muffin.
Prep Time 10 mins
Cook Time 16 mins
Total Time 26 mins
Servings 12 muffins


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


  • 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.


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