Cappuccino Muffins
Warm, cozy, and delightful, these cappuccino muffins offer a rich coffee flavor combined with sweet chocolate chips, perfect for breakfast or a midday snack.
Ingredients
Wet Ingredients
- 2 large large Eggs
- 250 ml Buttermilk
- 130 g Vegetable oil (sunflower oil)
- 1 1/2 tsp Vanilla extract
Dry Ingredients
- 300 g All-purpose flour
- 1 tsp Baking powder
- 1/2 tsp Baking soda
- 100 g Brown sugar
- 50 g Granulated sugar
- 1/2 tsp Salt
- 1 stick Instant coffee (powder)
Mix-ins
- 150 g Chocolate chips You can use dark or white chocolate for variations.
- 120 g Icing sugar For drizzling on top before serving.
- 1 tsp Water To dissolve the instant coffee if needed.
Instructions
Preparation
- Preheat your oven to 180°C (350°F) and line a muffin tin with paper liners.
- In a large bowl, whisk together the eggs, buttermilk, vegetable oil, and vanilla extract.
- In another bowl, combine the all-purpose flour, baking powder, baking soda, brown sugar, granulated sugar, salt, and instant coffee.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Fold in the chocolate chips.
Baking
- Divide the batter evenly among the muffin cups, filling them about 2/3 full.
- Bake for 18-20 minutes or until a toothpick inserted in the center comes out clean.
- Let cool in the pan for a few minutes before transferring to a wire rack to cool completely.
Notes
These muffins can be stored in an airtight container at room temperature for up to three days. For longer storage, freeze them individually wrapped in plastic wrap and placed in a freezer bag. Reheat in the microwave or oven for fresh softness.