If you like cappuccino, you’ll like this muffin recipe! They are moist and delicious with a touch of spice from the cinnamon and nutmeg and the awesome flavor from the espresso coffee shining through. Great for brunch, dessert, or snacks…..
Muffins a la Cappuccino
2 cups all-purpose flour
½ cup sugar
2-1/2 teaspoons baking powder
2 teaspoons instant espresso coffee powder (or instant coffee)
½ teaspoon salt
½ teaspoon cinnamon
¼ teaspoon nutmeg
1 cup whole milk
½ cup butter, melted and cooled
1 egg, slightly beaten
1 teaspoon vanilla extract
¾ cup semi-sweet chocolate mini-chips
Preheat oven to 375 degrees F. Line muffin tins with papers or grease liberally.
In a large bowl, whisk together flour, sugar, baking powder, espresso or instant coffee, salt, cinnamon, and nutmeg.
In a medium bowl, mix milk, butter, egg, and vanilla until combined. Stir milk mixture into flour mixture only until combined. Do not overmix. Fold in chocolate chips.
Fill muffin cups ¾ full. Bake 15 to 20 minutes for standard muffins, 10 to 12 minutes for mini-muffins.
Yield – 12 muffins or about 48 mini-muffins. Can also be frozen for later.