Ingredientes para Cappuccino Chocolate Chunk Muffins
- 2 cups all-purpose flour
- Caster Sugar
- Demerara Sugar
- 2 teaspoons baking powder
- Instant Espresso Powder
- 1/4 cup unsweetened cocoa powder
- Ground Cinnamon
- 1/2 teaspoon salt
- 1 large egg
- 1 cup milk
- 1/2 cup sour cream (or substitute with 1 1/2 cups milk)
- 1/2 cup (1 stick) unsalted butter
- 1 teaspoon vanilla extract
- Semisweet Chocolate
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Cappuccino Chocolate Chunk Muffins? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
Como fazer Cappuccino Chocolate Chunk Muffins
- Preheat oven to 190°C (375°F/Gas Mark 5). Line a 12-cup muffin tin with paper liners.
- In a small bowl, combine 1 tablespoon brown sugar and 1/4 teaspoon ground cinnamon. Set aside.
- Chop 1 cup semi-sweet chocolate into small chunks and set aside.
- In a separate bowl, bring 1 cup milk, 1 large egg, and 1/2 cup sour cream (or substitute with 1 1/2 cups milk) to room temperature.
- Melt 1/2 cup (1 stick) unsalted butter in a medium bowl. Set aside to cool slightly.
- In a large mixing bowl, whisk together 2 cups all-purpose flour, 2 teaspoons baking powder, 1/2 teaspoon baking soda, 1/2 teaspoon salt, and 1/4 cup unsweetened cocoa powder.
- Add 1/2 cup granulated sugar and 1/4 cup packed light brown sugar to the dry ingredients. Whisk until combined.
- Make a well in the center of the dry ingredients.
- In a measuring jug, whisk together the room temperature milk and sour cream (or milk), 2 teaspoons instant espresso powder (or 1 tablespoon strong brewed coffee), and 1 teaspoon vanilla extract.
- Whisk in the room temperature egg, then gradually whisk in the cooled melted butter.
- Pour the wet ingredients into the well in the dry ingredients. Gently mix until just combined. Do not overmix.
- Gently fold in the chopped chocolate chunks.
- Spoon the batter into the prepared muffin cups, filling each about 2/3 full.
- Sprinkle the cinnamon-sugar mixture evenly over the tops of the muffins.
- Bake for 22-25 minutes, or until a toothpick inserted into the center comes out clean.
- Let the muffins cool in the tin for a few minutes before transferring them to a wire rack to cool completely.
Nutrition Information (Approximate per serving)
Sodium
10 g
Sugar
72g
Fat
43g
Carbs
12g
