Filled with a light and creamy coffee flavor, these thick and fluffy, bakery style, gluten-free and dairy-free Cappuccino Muffins are a great brunch or weekend breakfast!
Do you like coffee?
I feel like if you are on Mile High Mitts right now, looking at this recipe, then the answer is a resounding YES MAM!!
Which is good, because I do too! 🙂
I oddly grew up with parents that didn’t drink coffee, until I was in college! I learned how to drink coffee in high school, thanks to my friends and Starbucks.
Now, as a Mom of a 2 and 4 year old, a hot cup of coffee is my best friend. My morning coffee is my favorite “Mom ritual” now. Something about a hot cup of coffee in the morning is so soothing – and trust me, I don’t talk much till I’ve drank mine.
So, why not put some coffee into some muffins for an extra soothing and energizing breakfast?! Done, done and done!
These gluten-free Cappuccino Muffins are made with a light coffee flavor, so you can still eat one while drinking your coffee and not be totally overwhelmed by coffee!
They’re thick and fluffy, bakery style, with mile high tops and chocolate chips throughout.
If you need a fun brunch muffin for a ladies get-together, or just want to bake up something fun for breakfast for yourself this weekend.. grab some espresso powder and get to making these muffins!
This muffin recipe is based off of my Blueberry Muffin recipe.
It’s a great easy recipe for some tall, bakery style muffins. Different than my usual super moist and oat-flour based muffins, like my Apple Cinnamon Oat Muffins.
The key to making these muffins super tall is how you bake them!
You’ll start with your oven at 425 and bake them for 5 minutes. Then, you’ll need to turn your oven down to 350 and bake them for another 17-19 minutes. Or till the tops have set, and a toothpick inserted comes out clean.
The other key to these Cappuccino Muffins is, of course, instant espresso powder.
I like using espresso powder because you can always add more flavor to your milk (for your muffin batter) with extra espresso powder if you’d like. If you just use strongly brewed coffee, you can’t make the flavor any stronger.
So the best thing to do is to warm your milk up (in a microwave safe bowl) and then whisk in your espresso powder. If you want a more strong coffee flavor in these muffins, instead of 1 tbsp you can add 1 1/2 tbsp.
Last but not least, chocolate chips.
You can add them or you can leave them out. They almost give these muffins a bit of a mocha feel, but I think you’d need some cocoa powder to truly make them Mocha Muffins.
I love taking a bite and having pockets of melty chocolate that go so well with the coffee flavor. It gives these muffins a chocolate cappuccino type feel. But, the choice is yours!
I would recommend semi-sweet, milk, dark or dairy-free chocolate chips.
Thick, fluffy, filled with coffee flavor and pops of chocolate, these Cappuccino Muffins are undeniably delicious!
- 1 3/4 cup gluten-free all purpose flour
- 1 tsp cinnamon
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/2 cup milk (or almond milk)
- 1- 1 1/2 tbsp instant espresso powder
- 1/2 cup butter (or coconut oil)
- 3/4 cup white sugar
- 2 eggs
- 1/2 cup milk or semi-sweet chocolate chips, optional (or dairy-free)
To begin, preheat your oven to 425 and line a muffin pan with 10 cupcake liners (or spray with non-stick spray).
To a medium sized mixing bowl, add your flour, cinnamon, baking soda and salt and stir them together.
In a microwave safe bowl, add your milk and microwave till warm. Add your espresso powder to your milk and whisk it in till it's well combined.
In a large sized mixing bowl, add your butter and sugar and blend them together with a beater for a couple minutes, or till they're creamy. Add your eggs and espresso milk and blend together again, till combined.
Pour your dry ingredients into your large bowl of wet ingredients. Stir everything together till you have a thick muffin batter. Gently fold in your chocolate chips, if using.
Fill your muffin cavities to the top with muffin batter. Bake in the oven for 5 minutes. Then, reduce your oven temperature to 350 and bake for another 12-17 minutes, or till the tops are springy to touch and a toothpick inserted comes out clean.
Let cool. Devour!
Stored in an airtight container these muffins last about 4-5 days on the counter, or a week in the fridge.