I fell in love with these Cappuccino Chip Muffins at first bite a few years ago. We were visiting family in Kansas, and my sister-in-law pulled bags of these baked treats out of the freezer. She warmed them up and served them with scrambled eggs for breakfast or grabbed them for a quick snack as we headed out the door. So delicious, they never lasted long.
I copied the recipe and stuffed it in my bag for the trip home. I’m sorry it has taken me so long to share them with you. It has been bothering me for some time now. So without further ado I finally present, from the distant land of Kansas: Cappuccino Chip Muffins.
Most of the ingredients are standard baking staples. The one exception for most of us is probably the instant coffee granules. I buy the 2-ounce jar of Medaglia D’Oro’s instant espresso coffee at Winco for around $3.50, and it lasts for a long time. Proof that I should make these muffins more often.
I made a few changes to the original Taste of Home recipe. First of all, I cut out 1/4 cup of sugar. I am convinced you can decrease 1/3 of the sugar in most recipes without missing it. Our palates have become so accustomed to super sweet food. Try decreasing the sugar in your recipes a little bit at a time, as your family will tolerate it. While it might just be a tablespoon here or 1/2 cup there, it is a good place to start and ends up being a significant amount over the course of a year.
I also substituted some whole wheat flour for the unbleached white flour. You could also toss in some seeds or nuts. Sometimes I substitute unsweetened applesauce for half of the butter/oil. As you have probably picked up by now, this muffin recipe is incredibly flexible.
These changes make them taste more like a muffin and less like a cupcake. I would serve them for brunch with a Sausage Egg Bake. Or enjoy them as an afternoon snack, preferably with a cup of coffee, while the cherubs are napping.
Cappuccino Chip Muffins
Adapted from a Taste of Home recipe
Yields 12-14 muffins
For a Gluten-Free variation, substitute 1 cup rice flour, 2/3 cup Bob’s all purpose Gluten-Free flour, 1/3 cup cornstarch, and 2 tsp. xanthan gum for the flour
1 c. unbleached, all-purpose flour
1 c. whole wheat (or whole wheat pastry) flour
1/2 – 3/4 c. sugar
2-1/2 t. baking powder
1 t. ground cinnamon
1/2 t. salt
1 c. milk
2 T. instant coffee granules
1/2 c. butter or coconut oil, melted
1 t. vanilla extract
1/2 c. miniature (or regular) semisweet chocolate chips
- In a large bowl, combine the flours, sugar, baking powder, cinnamon, and salt.
- In another bowl, combine milk and coffee granules until coffee is dissolved. Add the butter or oil, egg and vanilla. Stir into dry ingredients just until moistened. Fold in chocolate chips.
- Fill greased or paper-lined muffin cups two-thirds full. Bake at 375° for 17-20 minutes or until a toothpick inserted near the center comes out clean. Cool for 5 minutes before removing from pans to wire racks.
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