Description

These Cappuccino Chocolate Chip Muffins are the perfect combination of coffee and chocolate in a soft, fluffy muffin. Great for breakfast or a midday treat.

Ingredients

2 cups all-purpose flour
1/2 cup granulated sugar
1/4 cup brown sugar
2 1/2 tsp baking powder
1/2 tsp salt
1 tbsp instant espresso powder
3/4 cup milk
1/2 cup vegetable oil
2 large eggs
1 tsp vanilla extract
1 cup mini chocolate chips

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Instructions

Preheat oven to 375°F (190°C) and line a muffin tin with paper liners.
In a large bowl, whisk together flour, granulated sugar, brown sugar, baking powder, salt, and espresso powder.
In another bowl, whisk milk, vegetable oil, eggs, and vanilla extract until well combined.
Pour wet ingredients into dry ingredients and stir until just combined.
Fold in chocolate chips.
Divide batter evenly among muffin cups, filling each about 3/4 full.
Bake for 18–20 minutes, or until a toothpick inserted into the center comes out clean.
Cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

Notes

You can use regular coffee granules instead of espresso powder, but the flavor will be milder.
Use mini chocolate chips for better distribution throughout the muffins.
These muffins can be frozen for up to 2 months.