These Cappuccino Chocolate Chip Muffins are infused with coffee flavor, incredibly fluffy with a tender crumb, filled with melty chocolate chips — the perfect way to enjoy your morning caffeine fix!
There are few comforts greater than a warm muffin and a cup of coffee. Whether it’s a hectic Monday morning or a leisurely Sunday when you’re still in pajamas, a fragrant cappuccino muffin can make the day better.
Caffeine paired with a tender breakfast cake is my go-to comfort. Warm coffee and soft, chocolate-filled muffins are enough to pull me out of bed every time.
I already love classic Chocolate Chip Muffins and Double Chocolate Muffins, but combining coffee with a chocolate chip muffin felt like a delicious next step. After testing the idea, the result was a clear yes.
These Cappuccino Chocolate Chip Muffins turn out wonderfully: a light, soft crumb, clear cappuccino flavor, and plenty of chocolate chips in every bite.
We’re aiming for big, bakery-style muffins, which means:
- Large, generous muffins
- A slightly more cake-like texture
- Tall, domed muffin tops
- Generous amounts of chocolate chips
Here’s why these muffins work so well:
- Oil is used instead of butter. Because oil stays liquid at room temperature, it keeps the crumb exceptionally soft and moist. Butter adds flavor, but the coffee in these muffins carries the primary flavor, so oil is a great choice.
- Sour cream and buttermilk are added for extra tenderness and moisture. Together they create a perfect, soft texture.
- Mixing technique matters. Muffin batter should be mixed only until just combined. Over-mixing will produce tough muffins. For best results, bring eggs, sour cream and buttermilk to room temperature before mixing so the batter blends more easily.
- Start baking at a high temperature for the first few minutes. Baking at 425°F for the first 5 minutes gives the leavening agents a strong lift, creating tall domes. After that, reduce the oven to 375°F to finish baking.
There’s no shortage of chocolate chips in these muffins — and that’s exactly how it should be. With their moist crumb and coffee flavor, these cappuccino chocolate chip muffins make mornings feel special.
Cappuccino Chocolate Chip Muffins
Ingredients
- 3 cups all-purpose flour (about 375g), do not over-measure
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup oil (canola or vegetable)
- 3/4 cup granulated sugar
- 1/2 cup packed brown sugar
- 1 tablespoon vanilla extract
- 2 large eggs, room temperature
- 1/3 cup sour cream, room temperature
- 3/4 cup buttermilk, room temperature
- 2 tablespoons instant coffee powder
- 1 1/4 cups chocolate chips
Instructions
- Preheat the oven to 425°F (220°C). Line a muffin pan with paper liners or grease and flour each cavity. This recipe yields about 14–15 large muffins.
- In a large bowl, whisk together the flour, baking powder, baking soda and salt. Set aside.
- In another large bowl, beat the oil and both sugars with an electric mixer. Add the vanilla and eggs and beat until combined.
- In a liquid measuring cup or small bowl, combine the sour cream, buttermilk and instant coffee powder. It’s okay if the coffee doesn’t fully dissolve.
- With the mixer on low, add half of the flour mixture, then half of the buttermilk mixture and mix until just combined.
- Turn off the mixer. Fold in the remaining flour, the rest of the buttermilk mixture and the chocolate chips using a spatula or wooden spoon. Do not over-mix; a few lumps are fine.
- Fill each muffin cup to the top with batter. You should have about 14–15 muffins.
- Bake at 425°F for 5 minutes, then reduce the oven temperature to 375°F (190°C) without removing the muffins and bake for another 12–15 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
- Let the muffins cool in the pan for about 5 minutes before transferring to a wire rack to cool completely.
Nutrition
Calories: 380 kcal (per muffin)