Cappuccino Muffins

Name: Cappuccino Muffins
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 12 serving(s)
Ingredients: 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

Submitted by evelynathens

"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)."

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photo by Boomette

Ready In:: 30mins
Ingredients:: 11
Serves:: 12

ingredients

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

directions

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.

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Reviews

This is a fantastic muffin. It won't beat you over the head with coffee flavor, so if that is what you are after, I assume upping the instant coffee/espresso powder quantities will help. Love the idea of chocolate chips, too, I think that additive matches another cappuccino muffin recipe on this site (plus a coffee-cream cheese spread).<br/><br/>These cooked up so well and I am sure that my actually being disciplined and following the instructions had a lot to do with this (e.g. actually melted the butter slowly so it didn't get HOT, let the oven sufficiently pre-heat, that sort of thing that I'm usually a little loosey-goosey with!)<br/><br/>I want to try this muffin base with lemon and poppy seeds and also with some fresh fruit to see if the batter can stand up to heavier additives (strawberry coconut?). I do use the Epicurious.com Mix In Muffin for fresh fruit, and it works great (you can stand a spoon up in the heavy butter/sour cream batter), but I want something that comes together a little easier (and cheaper!!!).

KWB5015
Sorry, I took these to work and they rated them.

Laureen in B.C.
I made this for Christmas morning and couldn't resist trying one as soon as they came out of the oven! Like the other reviewers below I added 2 tablespoons of espresso powder (and, on request, mini chocolate chips). A definate keeper - will become part of the standard bruch rotation.

Mgnbos
They don't taste a lot coffee. Even if I used 3 big teaspoon of espresso powder. Next time, I'll try like Redsie with 2 tablespoon. Mine were not as dark as her muffins. But I didn't add chocolate chips. The texture is very good. I like it. Thanks Evelyn :) Made for 123 hit wonders.

Boomette
These are delicious moist muffins!! Used instant coffee (2 tablespoons because I LOVE coffee!!) and did add about 1/2 cup of mini chocolate chips (to make them healthier ;) - though they would have been as tasty without!). I also baked them in a 350F oven for about 20 minutes. Thanks evelyn! :)

Redsie