Cappuccino Crunch Muffins
Indulge in the irresistible flavor combination of coffee and chocolate with these Cappuccino Crunch Muffins—a dreamy treat perfect for breakfast, brunch, or a cozy afternoon snack. Featuring the bold richness of instant espresso powder, the warmth of cinnamon, and bursts of creamy sweetness from mini chocolate chips, these muffins are topped with a caramelized brown sugar-cinnamon streusel for a delightful crunch in every bite. With a moist, tender crumb and a prep time of just 15 minutes, this easy-to-make recipe is ideal for on-the-go mornings or special occasions. Serve them fresh from the oven or at room temperature, and watch as these delicious muffins elevate your coffee break to gourmet levels! Perfect for coffee lovers and dessert enthusiasts alike.
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 0.75 cups Granulated sugar
- 2 teaspoons Baking powder
- 2 tablespoons Instant espresso powder
- 0.5 teaspoons Ground cinnamon
- 0.5 teaspoons Salt
- 0.5 cups Unsalted butter, melted
- 0.75 cups Whole milk
- 2 large Eggs
- 2 teaspoons Vanilla extract
- 0.75 cups Mini chocolate chips
- 0.25 cups Brown sugar
- 0.5 teaspoons Ground cinnamon (for topping)
Instructions
Preheat your oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners or grease the cups thoroughly.
In a large mixing bowl, whisk together the flour, granulated sugar, baking powder, instant espresso powder, ground cinnamon, and salt until well combined.
In a separate bowl, whisk together the melted butter, milk, eggs, and vanilla extract until fully blended.
Pour the wet ingredients into the dry ingredients and mix gently with a spatula or wooden spoon until just combined. Be careful not to overmix; the batter should still be slightly lumpy.
Fold in the mini chocolate chips gently to distribute them evenly throughout the batter.
Divide the batter evenly into the prepared muffin cups, filling each about two-thirds full.
In a small bowl, mix together the brown sugar and ground cinnamon for the topping.
Sprinkle the brown sugar-cinnamon mixture evenly over the tops of the muffins.
Bake the muffins in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean or with just a few moist crumbs.
Remove the muffins from the oven and let them cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely.
Serve the muffins slightly warm or at room temperature, and enjoy!
Nutrition Facts
Calories |
3050 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 130.6 g | 167% | |
| Saturated Fat | 78.2 g | 391% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 652 mg | 217% | |
| Sodium | 2313 mg | 101% | |
| Total Carbohydrate | 432.9 g | 157% | |
| Dietary Fiber | 12.1 g | 43% | |
| Total Sugars | 229.8 g | ||
| Protein | 48.7 g | 97% | |
| Vitamin D | 4.1 mcg | 20% | |
| Calcium | 438 mg | 34% | |
| Iron | 15.9 mg | 88% | |
| Potassium | 988 mg | 21% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
