A breakfast staple at my house growing up was cappuccino muffins. Mmm! They are so good! I even won a 4H cooking contest with them in 4th grade.
These muffins are not heavy on the coffee flavor (so no worries you non-coffee drinkers). They also freeze really well, so you can make a batch and put the rest in the freezer to reheat one morning. You just need to zap each muffin in the microwave for about 30 seconds.
Try them! You’ll love them!
2 cups flour
3/4 cup sugar
2 1/2 tsp baking powder
2 tsp instant coffee granules (I keep a container in the pantry especially for this recipe)
1/2 tsp salt
1/2 tsp cinnamon
1 cup milk
1/2 cup butter, softened
1 tsp vanilla extract
3/4 cup mini chocolate chips (regular size work great if you don’t have the mini ones)
Preheat oven to 375 degrees. Lightly spray muffin tins with non-stick spray. Cream the butter and sugar together. Add in the flour, baking powder, instant coffee, salt, and cinnamon, mixing well. Add in the milk, egg and vanilla. Fold in chocolate chips.* Bake for 12-15 minutes.
*Toss chocolate chips in a little flour to prevent them from sinking to the bottom.