Reduced Fat Cranberry Cappuccino Muffins
Start your day on a vibrant and guilt-free note with these Reduced Fat Cranberry Cappuccino Muffins! Perfectly blending the tart burst of fresh cranberries with the rich, aromatic kick of coffee, these wholesome muffins are a lighter yet indulgent treat. Made with a mix of all-purpose and whole wheat flour, low-fat buttermilk, and naturally sweetened with brown sugar and applesauce, they strike the ideal balance of flavor and nutrition. A hint of cinnamon adds warmth, while optional chocolate chips elevate them into a delightful morning or mid-afternoon pick-me-up. Ready in under 40 minutes, these muffins are a great make-ahead option for busy mornings or holiday brunch spreads. Savor the perfect combination of bold coffee notes and fruity zest in every moist, tender bite!
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Recipe Information
Ingredients
- 1.5 cups All-purpose flour
- 0.5 cups Whole wheat flour
- 2 teaspoons Baking powder
- 0.5 teaspoons Baking soda
- 0.5 teaspoons Ground cinnamon
- 0.25 teaspoons Salt
- 1.5 teaspoons Instant coffee granules or espresso powder
- 0.75 cups Low-fat buttermilk
- 0.5 cups Brown sugar, packed
- 0.33 cups Unsweetened applesauce
- 1 Large egg
- 1 teaspoon Vanilla extract
- 1 cup Fresh or frozen cranberries (chopped)
- 0.25 cups Semisweet chocolate chips (optional)
Instructions
Preheat your oven to 375°F (190°C) and lightly coat a 12-cup muffin tin with nonstick cooking spray or line it with paper liners.
In a large mixing bowl, combine the all-purpose flour, whole wheat flour, baking powder, baking soda, ground cinnamon, salt, and instant coffee granules. Whisk together until evenly mixed.
In a separate medium bowl, whisk together the low-fat buttermilk, brown sugar, unsweetened applesauce, egg, and vanilla extract until smooth and well-combined.
Make a well in the center of the dry ingredients and pour in the wet ingredients. Gently stir until just combined, being careful not to overmix. The batter will be slightly lumpy.
Fold the chopped cranberries and optional chocolate chips into the batter, ensuring they're evenly distributed.
Using a spoon or cookie scoop, divide the batter evenly among the 12 muffin cups, filling each about 3/4 full.
Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Remove the muffins from the oven and let them cool in the pan for 5 minutes. Then transfer to a wire rack to cool completely.
Enjoy these Reduced Fat Cranberry Cappuccino Muffins as a wholesome and flavorful treat!
Nutrition Facts
Calories |
1836 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 25.6 g | 33% | |
| Saturated Fat | 13.1 g | 66% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 194 mg | 64% | |
| Sodium | 2422 mg | 105% | |
| Total Carbohydrate | 365.0 g | 133% | |
| Dietary Fiber | 26.4 g | 94% | |
| Total Sugars | 148.8 g | ||
| Protein | 44.3 g | 89% | |
| Vitamin D | 3.4 mcg | 17% | |
| Calcium | 451 mg | 35% | |
| Iron | 15.2 mg | 84% | |
| Potassium | 1394 mg | 30% | |
*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.
