Cappuccino Muffins Recipes

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CAPPUCCINO MUFFIN RECIPE



Cappuccino Muffin Recipe image

These cappuccino muffins are an easy muffin recipe that has a deep coffee flavor that pairs beautifully with the chocolate chips!

Provided by Beth Le Manach

Categories     Breakfast

Time 50m

Number Of Ingredients 11

2 1/3 cups (280 g) all-purpose flour
2 teaspoon (10 ml) baking powder
1 teaspoon (5 ml) salt
1 teaspoon (5 ml) ground cinnamon
¾ cup (180 ml) hot water
2 tablespoon (30 ml) espresso powder or instant coffee
¼ cup (60 ml) milk
2 eggs
1 cup (200 g) sugar
¾ cup (180 ml) vegetable oil
1/3 cup (80 ml) mini chocolate chips

Steps:

  • Preheat oven to 425F (218C)
  • In a small bowl combine hot water and espresso powder, stir to dissolve. Add milk, stir to combine and set aside to cool.
  • In a medium bowl whisk together the flour, baking powder, salt, and cinnamon. Set aside.
  • In a large bowl, whisk together eggs, sugar, and oil. Then slowly add the coffee mixture, stir to combine. Then add the dry ingredients in thirds, whisking gently until smooth. Add chocolate chips, stir to combine.
  • Place the muffin papers in a 12-cup muffin tin. Fill each cup halfway.
  • Bake for 17-20 minutes until risen and set. Serve with your favorite cup of coffee.

Nutrition Facts : Calories 114 calories, Carbohydrate 20 grams carbohydrates, Cholesterol 31 milligrams cholesterol, Fat 2 grams fat, Fiber 1 grams fiber, Protein 4 grams protein, SaturatedFat 1 grams saturated fat, ServingSize 1, Sodium 13 grams sodium, Sugar 1 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 1 grams unsaturated fat

CAPPUCCINO MUFFINS



Cappuccino Muffins image

These are my favorite muffins to serve with a cup of coffee or a tall glass of cold milk. Not only are they great for breakfast, they make a tasty dessert or midnight snack. I get lots of recipe requests whenever I serve them. The espresso spread is also super on a bagel. -Janice Schulz, Racine, Wisconsin

Provided by Taste of Home

Categories     Breakfast     Brunch     Desserts

Time 35m

Yield about 14 muffins (3/4 cup spread).

Number Of Ingredients 18

ESPRESSO SPREAD:
4 ounces cream cheese, cubed
1 tablespoon sugar
1/2 teaspoon instant coffee granules
1/2 teaspoon vanilla extract
1/4 cup miniature semisweet chocolate chips
MUFFINS:
2 cups all-purpose flour
3/4 cup sugar
2-1/2 teaspoons baking powder
1 teaspoon ground cinnamon
1/2 teaspoon salt
1 cup 2% milk
2 tablespoons instant coffee granules
1/2 cup butter, melted
1 large egg
1 teaspoon vanilla extract
3/4 cup miniature semisweet chocolate chips

Steps:

  • In a food processor, combine the spread ingredients; cover and process until well blended. Transfer to a small bowl; cover and refrigerate until serving., In a large bowl, combine the flour, sugar, baking powder, cinnamon and salt. In another bowl, combine milk and coffee granules until coffee is dissolved. Add the butter, 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 in the center comes out clean. Cool for 5 minutes before removing from pans to wire racks. Serve warm with espresso spread.

Nutrition Facts : Calories 273 calories, Fat 14g fat (9g saturated fat), Cholesterol 44mg cholesterol, Sodium 261mg sodium, Carbohydrate 34g carbohydrate (20g sugars, Fiber 1g fiber), Protein 4g protein.

CAPPUCCINO MUFFINS WITH CHOCOLATE AND CRANBERRIES



Cappuccino Muffins with Chocolate and Cranberries image

Modified from a recipe in a coffeehouse series mystery. You may add a frosting or glaze, but these are sweet enough on their own.

Provided by DULCINEA54935

Categories     Bread     Quick Bread Recipes     Muffin Recipes     Chocolate Muffin Recipes

Time 45m

Yield 12

Number Of Ingredients 16

2 cups sifted all-purpose flour
1 tablespoon baking powder
1 teaspoon baking soda
½ cup cocoa powder
½ teaspoon salt
½ cup semisweet chocolate chips
½ cup dried cranberries
1 teaspoon minced orange zest
½ cup butter, softened
½ cup white sugar
½ cup brown sugar
1 cup sour cream
¾ cup milk
2 eggs
2 tablespoons instant coffee granules
¼ cup water

Steps:

  • Preheat oven to 375 degrees F (190 degrees C). Grease 12 muffin cups or line with paper liners.
  • Gently stir flour, baking powder, baking soda, cocoa powder, salt, chocolate chips, dried cranberries, and orange zest in a bowl until thoroughly combined. Beat butter, white sugar, brown sugar, sour cream, milk, and eggs with an electric mixer on medium speed in a separate large mixing bowl until blended.
  • Gently stir flour mixture into the liquid ingredients just until batter is moistened and smooth. Dissolve coffee granules in water in a small bowl and stir coffee mixture into the batter. Spoon batter into prepared muffin cups, filling them about 3/4 full.
  • Bake in the preheated oven until lightly browned and a toothpick inserted into the middle of a muffin, 20 to 25 minutes.

Nutrition Facts : Calories 317.9 calories, Carbohydrate 42.8 g, Cholesterol 61 mg, Fat 15.6 g, Fiber 2.4 g, Protein 5.4 g, SaturatedFat 9.4 g, Sodium 410.2 mg, Sugar 22.2 g

COFFEE CAKE MUFFINS



Coffee Cake Muffins image

Always a fan of coffee cake muffins, but tired of paying more than $2.50 every morning for a half-decent one (over $15 per week), I decided to create a recipe for home. It is imperative that you use whole milk and that you carefully fold the ingredients together to have the right consistency for your muffins.

Provided by Nick

Categories     Bread     Quick Bread Recipes     Muffin Recipes

Time 40m

Yield 12

Number Of Ingredients 17

2 ¼ cups all-purpose flour
¾ cup white sugar
3 tablespoons ground cinnamon
1 ¼ tablespoons baking powder
¼ tablespoon salt
¾ cup whole milk
2 tablespoons whole milk
10 tablespoons unsalted butter, softened
2 large eggs, beaten
½ tablespoon vanilla extract
1 ⅞ cups all-purpose flour
½ cup unsalted butter, melted
¼ cup white sugar
2 tablespoons white sugar
4 ½ tablespoons brown sugar
¾ teaspoon pumpkin pie spice, or more to taste
¼ teaspoon salt

Steps:

  • Preheat the oven to 375 degrees F (190 degrees C). Line a 12-cup muffin tin with paper liners.
  • Mix then sift flour, sugar, cinnamon, baking powder, and salt together in a large bowl.
  • Mix milk, butter, eggs, and vanilla extract together in a large bowl with an electric mixer. Carefully fold in flour until combined but slightly lumpy. Pour batter into the prepared muffin tins, leaving a little room at the top for muffins to rise.
  • Combine flour, melted butter, sugar, brown sugar, pumpkin pie spice, and salt for the topping in a bowl; mix until crumbly. Add a generous amount on top of each muffin.
  • Bake in the preheated oven until tops spring back when lightly pressed, 20 to 30 minutes. Cool in the tin for 5 minutes. Transfer to a wire rack to cool completely.

Nutrition Facts : Calories 428.7 calories, Carbohydrate 59.2 g, Cholesterol 78.2 mg, Fat 18.8 g, Fiber 2.1 g, Protein 6.2 g, SaturatedFat 12.1 g, Sodium 367.8 mg, Sugar 24.7 g

CAPPUCCINO MUFFINS



Cappuccino Muffins image

Coffee is easily one of my favourite 'flavours' (as well as one of my favorite beverages). This is an awesome, coffee-flavoured muffin to enjoy with the second cup of the morning (the first one is always enjoyed on its own).

Provided by evelynathens

Categories     Quick Breads

Time 30m

Yield 12 serving(s)

Number Of Ingredients 11

2 cups all-purpose flour
1/2 cup sugar
2 1/2 teaspoons baking powder
2 teaspoons instant espresso coffee powder (or instant coffee)
1/2 teaspoon salt
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1 cup milk
1/2 cup butter, melted and cooled
1 egg, slightly beaten
1 1/2 teaspoons vanilla extract

Steps:

  • Preheat oven to 375°F
  • Line muffin tins with papers or grease well.
  • In a large bowl, whisk together flour, sugar, baking powder, espresso or instant coffee, salt, cinnamon, and nutmeg.
  • Set aside.
  • In a medium bowl, mix milk, butter, egg, and vanilla until combined.
  • Stir milk mixture into flour mixture only until combined.
  • Do not over mix.
  • Fill muffin cups 3/4 full.
  • Bake 15 to 20 minutes for standard muffins, 10 to 12 minutes for mini-muffins.
  • Cappuccino muffins freeze well.

CAPPUCCINO MUFFINS



Cappuccino Muffins image

Quick and delicious, these muffins are coffee and dessert in one.

Provided by Tina Vesić

Time 30m

Yield Makes 15 muffins

Number Of Ingredients 11

200 grams sugar
120 grams butter
3 eggs
1 teaspoon vanilla
150 ml freshly brewed espresso
100 ml milk
4 levelled tablespoons unsweetened cocoa powder
150 grams all purpose flour
30 grams cornflour (cornstarch)
2 teaspoons baking powder
½ teaspoon baking soda

Steps:

  • Preheat your oven to 200˚C (395˚F).
  • First sift the flour with the cornflour (cornstarch), baking powder and baking soda, and set it aside. Make the espresso, add piping hot milk, mix and pour it over the cocoa powder, stir well to dissolve the cocoa and set it aside to cool down. Beat the softened butter with the sugar, on high, until light and fluffy, then beat in the eggs, one at a time, beating well after each, then beat in the vanilla.
  • Add one third of the dry ingredients to the batter and mix it in, then add one third of the espresso and cocoa mixture and mix it in as well, and repeat until you use up all of the ingredient. Immediately divide the batter between 15 muffin cups, lined with paper liners, and bake in a preheated oven at 200˚C (395˚F), for 12-15 minutes. Serve warm or cold.

MAKEOVER CAPPUCCINO MUFFINS



Makeover Cappuccino Muffins image

These makeover muccins were just great! I seriously could not tell a difference between them and my original recipe-and neither could my family! -Leslie Rosengarten, Minster, Ohio

Provided by Taste of Home

Time 40m

Yield 15 muffins.

Number Of Ingredients 20

1 cup all-purpose flour
1 cup whole wheat flour
1/2 cup sugar
1/2 cup packed brown sugar
2 teaspoons baking powder
2 teaspoons instant coffee granules
1 teaspoon ground cinnamon
1/4 teaspoon salt
1 egg
1 cup fat-free milk
1/4 cup unsweetened applesauce
1/4 cup canola oil
1 teaspoon vanilla extract
1/2 cup miniature semisweet chocolate chips
1/2 cup finely chopped walnuts
TOPPING:
1/4 cup packed brown sugar
2 tablespoons all-purpose flour
1/4 teaspoon ground cinnamon
1 tablespoon canola oil

Steps:

  • In a large bowl, combine the flours, sugars, baking powder, coffee granules, cinnamon and salt. In a small bowl, whisk the egg, milk, applesauce, oil and vanilla. Stir into dry ingredients just until moistened. Fold in chocolate chips and walnuts. Coat muffin cups with cooking spray or use paper liners; fill three-fourths full with batter., In a small bowl, combine the brown sugar, flour and cinnamon. Stir in oil until mixture resembles coarse crumbs. Sprinkle over batter. Bake at 375° for 20-25 minutes or until a toothpick inserted in muffin comes out clean. Cool for 5 minutes before removing from pans to wire racks. Serve warm.

Nutrition Facts : Calories 237 calories, Fat 10g fat (2g saturated fat), Cholesterol 14mg cholesterol, Sodium 110mg sodium, Carbohydrate 36g carbohydrate (22g sugars, Fiber 2g fiber), Protein 4g protein.

CAPPUCCINO MUFFINS



Cappuccino Muffins image

My kids have declared these "phenomenal!" The muffins are good in their own right but the spread gives them an incredible extra dimension. Please note, it is a cream cheese spread and not a sweet icing. The chocolate chips will not change form much. Perfect with a big, cold glass of milk or cup of coffee!

Provided by Marg CaymanDesigns

Categories     Quick Breads

Time 35m

Yield 14 muffins, 14 serving(s)

Number Of Ingredients 16

4 ounces cream cheese, cubed
1 tablespoon sugar
1/2 teaspoon instant coffee granules
1/2 teaspoon vanilla extract
1/4 cup miniature semisweet chocolate chips
2 cups all-purpose flour
3/4 cup sugar
2 1/2 teaspoons baking powder
1 teaspoon cinnamon, ground
1/2 teaspoon salt
1 cup milk
2 tablespoons instant coffee granules
1/2 cup butter or 1/2 cup margarine, melted
1 egg, beaten
1 teaspoon vanilla extract
3/4 cup miniature semisweet chocolate chips

Steps:

  • In a food processor (or using a hand mixer), combine the spread ingredients, cover and process until well blended.
  • Cover and refrigerate until serving.
  • For the muffins: In a bowl, combine flour, sugar, baking powder, cinnamon and salt. In another bowl, stir milk and coffee granules until coffee is dissolved.
  • Add butter, egg and vanilla; mix well.
  • Stir into dry ingredients just until moistened.
  • Fold in chocolate chips.
  • Fill greased or paper-lined muffin cups two-thirds full.
  • Bake at 375°F for 17-20 minutes or until muffins test done. Cool for 5 minutes before removing from pans to wire racks.
  • Serve with espresso spread.

Nutrition Facts : Calories 274.7, Fat 14.2, SaturatedFat 8.5, Cholesterol 42.1, Sodium 247.5, Carbohydrate 34.9, Fiber 1.3, Sugar 18.7, Protein 4

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