Cappuccino Muffins

"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!"
 
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photo by LUv 2 BaKE photo by LUv 2 BaKE
photo by LUv 2 BaKE
photo by Caissinha photo by Caissinha
photo by megs_ photo by megs_
photo by Redsie photo by Redsie
photo by Calee photo by Calee
Ready In:
35mins
Ingredients:
16
Yields:
14 muffins
Serves:
14
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ingredients

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directions

  • 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.

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Reviews

  1. The Capppuccino Muffins were served at a recent brunch that I attended and they are absolutely delicious! So different! Suby
     
  2. I followed the recipe exactly and they turned out great! I did however make 24 mini muffins instead of 14 large ones. I did also iced them myself instead of serving the icing on the side.I served these at a brunch and they were the most popular muffin!(I made three kinds) I really liked the expresso icing and I think that the icing would taste awesome on brownies too! I think I will try the flavoured instant coffee next time. Thanks for posting this unique recipe!
     
  3. This is a great recipe! The muffins are moist, tender and rise well. My daughter was looking for something different to bake for our county 4-H Muffin & Pie Contest. She took this recipe and made just a few modifications as follows: 1. Increased the instant coffee to 3 tablespoons. 2. Used 1/2 cup of dark chocolate chips and 1/4 cup of white chocolate chips. 3. Omitted the spread for the top of the muffins. 4. Substituted 1 teaspoon of Ghost Cinnamon for the regular cinnamon. Ghost Cinnamon is a combo of cinnamon, sugar and Ghost pepper. It adds a small kick that is noticable as a slight after heat. It is not overwhelming. We found it at the Pepper Palace when we visited Tennessee. These muffins won a blue ribbon in regular competition and they won the Grand Champion award in the Muffin & Pie Contest. She gave proper credit to her source. Thank you for submitting this recipe. As a note, four batches of these muffins were made and they turn out superior when the ingredients are brought to room temperature before baking (something we are all taught, but don't always have the time to follow).
     
  4. This recipe has so many ratings it doesn't need mine, but I loved these! I mixed the chocolate chips with white chips, and I used 3/4 cup of milk, and 1/4 cup Kahula. Out of this world! I even forgot to put the vanilla in, and they are sooo good! I think I agree with another poster tho, who said they were good without the spread. I did add it, but I do think next time I may leave that off. Gona have one of these with an orange for breakfast. thanks for the recipe.
     
  5. These are AWESOMELY YUMMY!!! My 15year old wanted to try his hand in the kitchen and was able to pull this recipe off with no problem. I had him substitute a few things with lower fat/calorie versions: splenda, egg whites, butter blend, etc. We also used English Toffee Cappuccino drink mix and almond extract rather than the coffee grinds and vanilla, because that's what we had on hand. yummmmmy!
     
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Tweaks

  1. I made this recipe for a friend of mine who's a coffee fiend, but replaced the icing with streusel- adding a little bit of instant coffee to the sugary topping- and she [along with everyone else] loved it! Fantastic recipe!
     
  2. Another five stars for flavor ... but I couldn't get the "frosting" to work right (I think). I too couldn't get the chocolate chips to break down, so instead I have a coffee flavored spread with chocolate chips in it. (This is not a bad thing -- it's quite yummy -- but I didn't expect it to turn out this way.) I lightened the recipe by using neufchatel cheese instead of cream cheese, replaced the butter in the muffins with Greek nonfat yogurt, and used egg whites instead of a whole egg. The muffins turned out beautifully! No loss of quality as far as I can tell. I'll definitely make these again, as mini-muffins. They're great!
     
  3. Loved the idea. I wanted to make it low fat so I used egg whites and white whole wheat flour, substituted applesauce for butter,Splenda for sugar, raisins/dried fruit mix for chocolate chips and I have also added some coffee-flavored liqueur or sugar-free syrup to the batter. It turned out so light and fluffy like I never expected. I also tried using maple syrup to sweeten the frosting and it worked out great. Thank you for posting.
     
  4. This is the yummiest muffin ever. I did not have the ingredients to make the spread which I'm sure will take it over the top. These muffins puffed up high, and were moist and soft and had a wonderful coffee flavor. I used skim milk, oil in place of the butter and 1/2 cup of milk chocolate chips. The muffin would probally be great with a chopped chocolate bar with almonds as well. I will definately make this muffin again. This would be great in the morning with a hot cup of coffee or iced coffee.
     

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With the changes to the email notifications and removal of private messaging, I am no longer able to respond to questions about my recipes. Yet another feature change that has made the website less user friendly. It's sad to watch a fantastic site deteriorate over the years. Some of my recipes are on my blog.
 
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