Name: Cappuccino Muffins
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 12
Ingredients: 45g (3 Tablespoons) butter, melted; 63g (½ cup) all-purpose flour; 65g (⅓ cup) soft brown sugar; 1/2 teaspoon ground cinnamon; Pinch of salt; 250g (2 cups*) all-purpose flour; 2 ½ teaspoons baking powder; ½ teaspoon salt; 150g (3/4 cup) granulated sugar; 50g (1/4 cup) soft brown sugar; 113g (½ cup) butter, melted and slightly cooled; 2 large eggs; 1 ½ Tablespoons instant coffee powder; 1 teaspoon vanilla paste or extract; 180g (¾ cup) natural yogurt, room temperature (or buttermilk); 160g (1 cup) semi-sweet chocolate chips

Jump to Recipe

These cappuccino muffins perfectly bridge your morning coffee and sweet treat. They’ve got a soft and fluffy texture, with smooth coffee flavor and rich dark chocolate.

The muffin batter is nice and simple, flavored with instant espresso powder and dark chocolate. The muffins are super fluffy, thanks to the addition of yogurt in the batter. They are topped with a crispy streusel topping with a hint of cinnamon.

Cappuccino coffees are usually topped with either chocolate or cinnamon, but sometimes both! I used both flavors in the muffin as they perfectly complement the coffee taste.

The muffin batter is based on my blueberry muffins, except I used natural yogurt instead of buttermilk this time. It’s versatile like that. You could use buttermilk, yogurt, sour cream, or make your own acidic liquid using milk and lemon juice. The acid creates a lovely and tender muffin.

Ingredients

Here’s what you need for these cappuccino chocolate chip muffins. You can find the specific measurements in the printable recipe card at the end of this post.

Sugar: There’s a mixture of granulated and brown sugar for sweetness and moisture.
Salt: Enhances the flavors of all the other ingredients.
Large eggs: Eggs act as a binding agent, providing structure and stability. They also add moisture and fat, contributing to a more tender texture.
Natural yogurt – This provides acidity to create a tender muffin base. You could substitute this with sour cream or buttermilk too.
Cinnamon: This is added to the streusel topping for just a hint of warm spice.
All-Purpose Flour: The base for these coffee flavored muffins.
Baking Powder: The leavening agent to make the muffins rise nice and tall.
Instant coffee powder: This infuses the muffin with that beautiful coffee flavor. The more robust the coffee, the richer the flavor. If you have larger instant coffee granules, powderise them in a mortar and pestle first. Make sure to use instant coffee, not coffee grounds.
Butter: The fat from butter provides richness, moisture, and flavor.
Semi-Sweet Chocolate Chips: Chocolate pairs wonderfully with coffee. Semi-sweet chocolate strikes a good balance, preventing the muffins from becoming overly sweet.

Method

Preheat the oven to 425°F/220°C. Line a muffin tin with muffin liners.

Combine melted butter, granulated sugar, cinnamon, and all-purpose flour for the streusel in a small bowl. Use a fork to combine it into a coarse crumb, then set it aside.

Muffins

Combine flour, baking powder, and salt in a bowl and whisk. Set the flour mixture aside.

Add the melted butter, granulated sugar, eggs, vanilla, instant coffee powder, and yogurt in a large bowl. Use a whisk or a fork to whisk until combined.

Fold the dry ingredients into the wet mixture with a rubber spatula until almost combined.

Add the chocolate chips and continue folding until it’s all combined.

Divide the batter evenly over the 12 muffin cups.

Generously pile the streusel on top of the muffins.

Bake the muffins at 425°F/220°C for 5 minutes, then turn the oven down to 350°F/180°C and continue baking for another 17-20 minutes or until the tops of the muffins are golden brown and spring back when lightly pressed in the center.

Remove them from the oven and let the muffins cool in the pan for 10 minutes before removing and placing them on a wire rack to cool to room temperature.

Serving and storing

Store leftover muffins at room temperature, covered for up to 3 days. Alternatively, freeze for up to 3 months. Let them cool completely, and place each muffin in a freezer-safe container or freezer bag.

Thaw in the fridge or on the bench. The muffins can be rewarmed in the microwave or the oven for 5 minutes at around 300°F/150°C for a fresh-baked muffin texture.

More muffin recipes

Cappuccino Muffins

Yield: 12

Prep Time: 10 minutes

Cook Time: 25 minutes

Total Time: 35 minutes

These cappuccino muffins perfectly bridge your morning coffee and sweet treat. They've got a soft and fluffy texture, with smooth coffee flavor and rich dark chocolate.