Saturday, June 5, 2010

Weekend Cooking: Cappuccino Chip Muffins

Weekend Cooking is a wonderful weekly meme hosted by Beth Fish.  It is a lot of fun and oftentimes motivational to get back into the kitchen and perform some culinary experiments.  Feel free to join if you would like!

A couple of weeks ago I regaled you with my adventures of Molly the Muffin Lady and I promised you some muffin recipes.  As I said in that post, I typically made three different muffin recipes each week, a double batch of each recipe, and baked mini-muffins as give away treats at my husband's bank or my weekly Bible Study.

Muffin recipes came from all sources: adapted quick bread recipes, a variety of cookbooks, and family favorites shared by friends and relatives.  Today's recipe came from a cookbook that I used a lot at this time in my life, Mostly Muffins by Barbara Albright and Leslie Weiner (copyright 1984).  I have used this book so much over the past two plus decades that it is literally falling apart.  Some of the recipes that I have made numerous times (usually with a little adaptation here or there) include:  Carrot Cake Muffins, Sweet Corn Muffins, and a delicious Cream Cheese Spread that goes well with any muffin, bagel, or toaster concoction.

Today's recipe is for Cappuccino Chip Muffins, although I am sure  you can eliminate the espresso powder and have a delicious Mini-Chocolate Chip Muffin as well.  These muffins are very versatile as you can easily serve them as a decadent breakfast treat, a delicious mid-afternoon tea snack, or even an after-dinner dessert when you just want something "a little sweet" to complete the meal.  I hope you enjoy!

  • 2 cups flour
  • 3/4 cup sugar
  • 2.5 teaspoons baking powder
  • 2 teaspoons instant espresso coffee powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground cinnamon (I usually use a bit more)
  • 1 cup scalded milk
  • 1/2 cup melted butter
  • 1 egg, slightly beaten
  • 1 teaspoon vanilla
  • 3/4 cup semi-sweet mini chocolate chips (I think the secret is to use the mini chips!)
  1. In a rather large bowl, mix together all dry ingredients (flour, sugar, baking powder, espresso coffee powder, salt and cinnamon).  Set aside.
  2. In a separate bowl blend together the milk, butter, egg, and vanilla.
  3. Make a well in the center of the dry ingredients; add milk mixture and stir to just combined.
  4. Stir in mini-chocolate chips.
  5. Spoon into muffin tins (I used the mini-tins, but any size muffin tins should do fine)
  6. Bake in 375 degree oven for approximately 15 - 20 minutes (for regular size muffins; I think I typically baked the mini-muffins about 12 minutes or so).
  7. These muffins are great served warm or room temperature.
  8. They also freeze well.


  1. "I am sure you can eliminate the espresso powder" -- NO!!! LOL. These sound heavenly. I love coffee anything.

  2. YUM! I'm definitely giving these a try. I bring in some sort of baked good to co-workers once a week, so this is going on my list!

  3. Those certainly sound delicious. I may give them a try, though I have a very uneven track record with muffins. When they are good though, they are terrific!

  4. Those certainly sound delicious. I may give them a try, though I have a very uneven track record with muffins. When they are good though, they are terrific!

  5. These were my favorite growing up! Yum!!

  6. This muffin book really appeals to me. I love muffins too. That cream cheese spread sounds good as does the carrot cake muffin. I'm going to search for this one.

  7. Anything coffee-flavored would be a huge hit around here. YOu can be sure I'll give this a try!

  8. This one sounds very yummy!!!!

  9. Oh Yum, Molly! I may need to make these for work next week! One question? What is espresso powder and where do I find it?


  10. I found this weekend cooking meme through your blog. Thanks for the heads up.
    The muffins sound lovely.

  11. sound good, even if I am not the biggest coffee fan. now those carrot cake muffins...

  12. I want to try this recipe! I've seen instant coffee but not instant espresso. Do you have a specific brand that you use?

  13. Hi, Molly!

    My mom and I tried this recipe on Monday and they only lasted about 30 hours! We sent some home with my grandparents, and I had a friend over who loved them.

    Great recipe!


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