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Cappuccino Chocolate Chunk Muffins Recipe

Indulge in the heavenly aroma and taste of these Cappuccino Chocolate Chunk Muffins! Perfectly moist and fluffy, these muffins are bursting with rich cappuccino flavor and delicious chocolate chunks. A quick and easy recipe, perfect for a mid-morning treat or a delightful breakfast. Even better? It's easily halved for smaller batches! Whether you use fresh or instant coffee and have sour cream or just milk on hand, these muffins are guaranteed to be a crowd-pleaser. Get ready for the most incredible muffin experience!

Prep Time 20 mins
Cook Time 40 mins
Calories 282.3 kcal
Protein 9g
Rating 5.0 (2 Reviews)
Cappuccino Chocolate Chunk Muffins 18

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Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Cappuccino Chocolate Chunk Muffins

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How to Make Cappuccino Chocolate Chunk Muffins

  1. Preheat oven to 190°C (375°F/Gas Mark 5). Line a 12-cup muffin tin with paper liners.
  2. In a small bowl, combine 1 tablespoon brown sugar and 1/4 teaspoon ground cinnamon. Set aside.
  3. Chop 1 cup semi-sweet chocolate into small chunks and set aside.
  4. 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.
  5. Melt 1/2 cup (1 stick) unsalted butter in a medium bowl. Set aside to cool slightly.
  6. 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.
  7. Add 1/2 cup granulated sugar and 1/4 cup packed light brown sugar to the dry ingredients. Whisk until combined.
  8. Make a well in the center of the dry ingredients.
  9. 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.
  10. Whisk in the room temperature egg, then gradually whisk in the cooled melted butter.
  11. Pour the wet ingredients into the well in the dry ingredients. Gently mix until just combined. Do not overmix.
  12. Gently fold in the chopped chocolate chunks.
  13. Spoon the batter into the prepared muffin cups, filling each about 2/3 full.
  14. Sprinkle the cinnamon-sugar mixture evenly over the tops of the muffins.
  15. Bake for 22-25 minutes, or until a toothpick inserted into the center comes out clean.
  16. 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

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Breakfast & Brunch Sweets & Sides Desserts American Vegetarian Baking Coffee Recipes

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60 Minutes Or Less Time To Make Course Preparation Breads Lunch Snacks Easy Muffins Quick Breads