Freshly Milled Chocolate Chip Cappuccino Muffins

There’s something quite irresistible about waking up to the scent of freshly baked chocolate chip muffins, especially when they carry a delightful twist of coffee and espresso. Adding instant espresso and brewed coffee into the mix elevates the classic muffin to a new level without overwhelming the sweetness. The touch of cinnamon adds a warmth and cozy aroma to these flavorful muffins. The fresh milled flour invites a subtle earthiness that rounds the flavors beautifully, making these muffins perfect for a quick breakfast or a thoughtful snack. If you’ve ever stopped yourself from trying coffee-flavored baked goods, consider this your gentle nudge to indulge in something warm and inviting that’s surprisingly easy to make.

Course Dessert

Cuisine American

Keyword cappuccino muffin

Prep Time 10

Cook Time 15

Total Time 25

Servings muffins

Calories 231kcal

Ingredients

Muffin Batter

2 ¼ cups freshly milled soft white wheat flour finely milled (260 grams)
⅔ cup sugar 106 grams
2 teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
½ teaspoon cinnamon
1 tablespoon instant espresso powder
½ cup strong brewed coffee (cooled) (127 grams)
½ cup avocado oil 102 grams
½ cup sour cream 116 grams
2 eggs
1 teaspoon vanilla
½ cup semi-sweet chocolate chips 75 grams

Topping:

2 tablespoons sugar
½ teaspoon cinnamon
4 tablespoons chopped chocolate

Instructions

Preheat the oven to 375 degrees F.
Prepare two muffin tins with liners or grease.
Whisk together the flour, sugar, baking powder, baking soda, salt, cinnamon, and espresso powder.
In a separate bowl, whisk the cooled coffee, oil, sour cream, eggs, and vanilla together.
Add the dry ingredients into the wet ingredients and mix until combined.
Add the chocolate chips and fold to combine.
Scoop into the prepared muffin tins.
Prepare the topping by stirring the ingredients together.
Sprinkle the topping on the muffins and bake for 15-20 minutes.

Nutrition