Cappuccino Muffins
Soft, fluffy cappuccino muffins with chocolate chips and a crumbly cinnamon streusel. Perfect for breakfast, snacks, or coffee time. Quick to make and irresistibly delicious.
Equipment
- 1 muffin tin (12-cup)
- 12 muffin liners
- 2 medium mixing bowls
- 1 large mixing bowl
- Whisk
- Rubber spatula
- Fork
- Measuring Cups and Spoons
- Cooling rack
Ingredients
For Streusel:
- 3 tbsp 45 g butter, melted
- ½ cup 63 g all-purpose flour
- ⅓ cup 65 g soft brown sugar
- ½ tsp ground cinnamon
- Pinch of salt
For Muffins:
- 2 cups 250 g all-purpose flour
- 2 ½ tsp baking powder
- ½ tsp salt
- ¾ cup 150 g granulated sugar
- ¼ cup 50 g soft brown sugar
- ½ cup 113 g butter, melted and slightly cooled
- 2 large eggs
- 1 ½ tbsp instant coffee powder
- 1 tsp vanilla extract or paste
- ¾ cup 180 g natural yogurt or buttermilk, room temperature
- 1 cup 160 g semi-sweet chocolate chips
Instructions
- Preheat Oven and Prepare Pan: Start by preheating your oven to 425°F (220°C). This initial high heat ensures your muffins will rise beautifully and develop a golden, slightly crisp top. Line a 12-cup muffin tin with paper liners or lightly grease each cavity to prevent sticking. Preparing your pan ahead of time makes the next steps smoother and keeps cleanup easy.
- Make the Streusel Topping: In a small mixing bowl, combine 3 tablespoons of melted butter, ½ cup (63 g) all-purpose flour, ⅓ cup (65 g) soft brown sugar, ½ teaspoon ground cinnamon, and a pinch of salt. Using a fork, gently blend the ingredients until they form a coarse, crumbly texture. Set this streusel mixture aside. This topping will bake into a crisp, sweet layer that adds texture and flavor to your muffins.
- Mix Dry Muffin Ingredients: In a medium bowl, whisk together 2 cups (250 g) all-purpose flour, 2 ½ teaspoons baking powder, and ½ teaspoon salt. Whisking evenly distributes the baking powder, which ensures the muffins rise consistently, and prevents clumps from forming in the batter.
- Combine Wet Ingredients: In a large mixing bowl, add ½ cup (113 g) melted and slightly cooled butter, ¾ cup (150 g) granulated sugar, ¼ cup (50 g) soft brown sugar, 2 large eggs, 1 ½ tablespoons instant coffee powder, 1 teaspoon vanilla extract or paste, and ¾ cup (180 g) room-temperature yogurt or buttermilk. Whisk everything together until smooth and fully combined. The eggs provide structure, the yogurt keeps the muffins tender, and the coffee flavor infuses the batter evenly.
- Incorporate Dry Ingredients into Wet: Gradually fold the dry flour mixture into the wet ingredients using a rubber spatula. Fold gently rather than stirring vigorously to avoid overmixing, which can make muffins dense. Fold only until the batter is almost combined—small streaks of flour are okay.
- Add Chocolate Chips: Once the batter is mostly combined, fold in 1 cup (160 g) semi-sweet chocolate chips. Make sure the chips are evenly distributed throughout the batter. The chocolate adds richness and pockets of melty sweetness in every bite.
- Portion Batter into Muffin Cups: Using a large spoon or ice cream scoop, divide the batter evenly among the 12 prepared muffin cups. Each cup should be about two-thirds full to leave room for rising. Smooth the tops slightly with the back of the spoon.
- Add Streusel Topping: Generously sprinkle the reserved streusel over each muffin. Don’t be shy—this topping will create a crisp, sweet layer that contrasts beautifully with the soft muffin interior.
- Begin High-Heat Baking: Place the muffin tin in the preheated oven at 425°F (220°C) and bake for 5 minutes. This initial high temperature jump-starts the rise, giving the muffins an extra fluffy texture.
- Reduce Heat for Even Baking: After the first 5 minutes, reduce the oven temperature to 350°F (180°C) without opening the oven door. Continue baking for another 17–20 minutes. Check for doneness by gently pressing the muffin tops; they should spring back slightly. A toothpick inserted into the center should come out clean or with a few moist crumbs.
- Cool in Pan: Remove the muffins from the oven and let them rest in the pan for 10 minutes. This short cooling period allows the muffins to firm up slightly, making them easier to remove without breaking.
- Transfer to Cooling Rack: Carefully lift the muffins out of the pan and place them on a wire cooling rack. Allow them to cool to room temperature. Cooling on a rack prevents the bottoms from becoming soggy and ensures even air circulation.
- Serve and Enjoy: Serve your cappuccino muffins warm or at room temperature. They pair perfectly with a fresh cup of coffee, tea, or even a cold glass of milk. These muffins are perfect for breakfast, snack time, or a coffee break treat.
Notes
- Always use room-temperature eggs and yogurt; this ensures a smooth, uniform batter that rises evenly.
- Measure flour accurately using a kitchen scale or spoon-and-level method—too much flour can make muffins dense.
- Melted butter should be slightly cooled before mixing with eggs to prevent curdling.
- Fold the dry ingredients gently; overmixing can result in tough muffins. Small streaks of flour are fine.
- Customize sweetness by adjusting the chocolate chips or sugar slightly, but keep the balance for best texture.
- For the streusel, a fork or your fingertips works best to create coarse crumbs that bake to a crunchy topping.
