This coffee and chocolate muffin recipe is super easy to make, and it’s moist, rich in flavor, and topped with plenty of chocolate chips, crushed almonds, and brown sugar. The combination of coffee and chocolate was perfect and suitable for not just adults, but also children. I served these delicious muffins for my house guests, and all the children loved them.
For the coffee flavors, I used cappuccino and instant coffee (Gold Roast), and for the chocolate flavors, I mixed unsweetened cocoa powder and semi sweet chocolate chips. You can serve these fragrant and delicious muffins for breakfast or snacks. You can reheat them in a microwave or air fryer at very low temperature and covered with foil. These muffins can be kept at room temperature for up to 2 days.
Ingredients:
Liquid ingredients:
- 113 gr butter, melted, at room temperature
- 1 packet (15 gr) cappuccino + 1 tsp instant coffee powder + hot water = 1/4 cup, let cool at room temperature
- 180 gr milk
- 2 eggs, beaten
- 2 tsp vanilla essence
Dry ingredients:
- 180 gr all purpose flour
- 50 gr white sugar
- 100 gr brown sugar
- 65 gr cocoa powder
- 1 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp salt
- 1/4 tsp ground cinnamon
Other:
- 100 gr chocolate chips
Toppings:
- chocolate chips
- brown sugar
- crushed almond
Method:
- Preheat oven to 180 Celsius (fan setting) and prepare a muffin tray lined with cupcakes liners
- In a medium bowl, mix together all the liquid ingredients
- In a large bowl, mix all the dry ingredients
- Pour the liquid batter to the flour mixture (the bowl with the dry ingredients)
- Using a spatula, fold the batter (don’t overmix) until well mixed (the batter is not smooth but still lumpy). Add chocolate chips and mix again to combine
- Transfer the batter into cupcake liners until full and sprinkle all the toppings
- Bake for 25 minutes or until a toothpick inserted into the middle of the muffin comes out clean. Transfer the muffins into the cooling rack and enjoy while they are still warm
Making memories in every dish 