If you love chocolate and coffee, you’re gonna LOVE this chocolate chip cappuccino muffin recipe. It’s probably my most requested recipe!
This recipe appeared in its original form in the Taste of Home Magazine. Arlene in New Jersey sent it to me about 15 years ago. We made it a few times, made some adjustments, and increased it to fit our family. This makes about 42 muffins. They can be frozen IF you have any leftovers. (We don’t have leftovers very often!)
Chocolate Chip Cappuccino Muffin Recipe
- 4 cups flour
- 1 1/2 cups sugar
- 5 teaspoons baking powder
- 2 teaspoons cinnamon
- 1 teaspoon salt
- 2 cups buttermilk
- 1/4 cup instant coffee
- 1 cup canola oil
- 2 teaspoons vanilla
- 2 eggs
- 1 1/2 cup miniature chocolate chips (1 bag)
Combine flour, sugar, baking powder, cinnamon, and salt in large bowl. Mix.
In large measuring cup mix buttermilk with instant coffee until it dissolves. Add oil, vanilla, and egg. Mix.
Stir wet mixture into dry ingredients until just moistened. Fold in chips.
Bake in greased pans or use muffin liners at 375 for 15-17 minutes.
For more recipes, follow my Food | Cupcake, Cookie, Muffins, & Brownies board.
And here are a few more recipes you might like to try:
- The Best Coffee Cake. Ever., from The Pioneer Woman
- Cappuccino Dessert, from Kraft
- Cappuccino Mousse, from McCormick
‘Til the next project,