Description
What You’ll Need: Ingredients. Coffee-shop flavor at home: tender cappuccino muffins studded with mini chocolate chips and a dreamy espresso cream cheese spread.
Ingredients
Units
Scale
For the Espresso Cream Cheese Spread
- 4 oz cream cheese, cubed and softened
- 1 Tbsp granulated sugar
- 1/2 tsp instant coffee granules
- 1/2 tsp pure vanilla extract
- 1/4 cup mini semisweet chocolate chips
For the Cappuccino Muffins
- 2 cups all-purpose flour
- 3/4 cup granulated sugar
- 2 1/2 tsp baking powder
- 1 tsp ground cinnamon
- 1/2 tsp salt
- 1 cup 2% milk
- 2 Tbsp instant coffee granules (dissolve in milk)
- 1/2 cup unsalted butter, melted
- 1 large egg
- 1 tsp pure vanilla extract
- 3/4 cup mini semisweet chocolate chips
Instructions
- Make espresso cream cheese spread: In a food processor, process cream cheese, sugar, instant coffee, and vanilla until smooth. Transfer to a bowl, stir in 1/4 cup mini chips, cover, and refrigerate.
- Preheat oven & prep tin: Heat oven to 375°F (190°C). Grease or line a 12-cup muffin tin.
- Dry ingredients: In a large bowl, whisk flour, sugar, baking powder, cinnamon, and salt until evenly combined.
- Wet ingredients: In another bowl, stir coffee granules into milk until dissolved. Whisk in melted butter, egg, and vanilla.
- Combine & fold: Pour wet into dry and stir just until moistened (do not overmix). Gently fold in 3/4 cup mini chips.
- Fill & bake: Divide batter among cups (about 2/3 full). Bake 17–20 minutes or until a toothpick comes out clean.
- Cool & serve: Cool in tin 5 minutes, then transfer to a wire rack. Serve warm with a generous schmear of the chilled espresso cream cheese spread.
Notes
Timing: Ready in about 35 minutes total—perfect for a quick breakfast or afternoon treat. Pro tip: avoid overmixing for the most tender muffins.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Breakfast, Muffins, Snack
- Cuisine: American
Nutrition
- Calories: 310
- Sugar: 25
- Fat: 15
- Saturated Fat: 9
- Carbohydrates: 40
- Protein: 5
