Description
These Cappuccino Chocolate Chip Muffins combine the rich flavors of espresso and semi-sweet chocolate chips, creating a perfect breakfast treat or coffee companion. Soft, moist, and bursting with chocolate, these muffins are easy to make and bake to golden perfection in under 40 minutes.
Ingredients
Scale
Dry Ingredients
- 2 cups (240 g) all-purpose flour
- 3/4 cup (150 g) granulated sugar
- 1/4 cup (50 g) packed brown sugar
- 2 teaspoons baking powder
- 2 tablespoons espresso powder
- 1/2 teaspoon salt
Wet Ingredients
- 2 large eggs
- 1 cup (240 ml) milk
- 1/2 cup (120 ml) vegetable oil
- 1 teaspoon vanilla extract
Add-ins
- 1 cup (170 g) semi-sweet chocolate chips
Optional
- Powdered sugar for dusting
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 375°F (190°C). Line a muffin tin with paper liners or grease the cups to prevent sticking.
- Mix Dry Ingredients: In a large bowl, whisk together all-purpose flour, granulated sugar, brown sugar, baking powder, espresso powder, and salt until well combined.
- Combine Wet Ingredients: In a separate bowl, beat the eggs, then add milk, vegetable oil, and vanilla extract, mixing until smooth.
- Combine Wet and Dry: Pour the wet ingredients into the dry mixture. Gently fold together until just combined to avoid over-mixing. Then fold in the semi-sweet chocolate chips evenly.
- Fill Muffin Cups: Spoon the batter into the prepared muffin tin, filling each cup about two-thirds full for perfect-sized muffins.
- Bake: Place the muffin tin in the preheated oven and bake for 18-22 minutes. Check doneness by inserting a toothpick in the center; it should come out clean or with a few moist crumbs.
- Cool and Serve: Allow the muffins to cool in the tin for 5 minutes, then transfer to a wire rack to cool completely. Optionally, dust with powdered sugar before serving.
Notes
- Be careful not to overmix the batter to keep the muffins tender.
- If you prefer a stronger coffee flavor, increase the espresso powder by 1 teaspoon.
- Ensure your baking powder is fresh for optimal rise.
- These muffins can be stored in an airtight container at room temperature for up to 3 days or frozen for longer storage.
- Use room temperature eggs and milk for better mixing and texture.
