Cappuccino Chocolate Chip Muffins
These Cappuccino Chocolate Chip Muffins are a healthy, delicious treat! They are perfect in the morning with a cup of coffee or in the afternoon for a quick pick me up! The coffee in the muffin gives them a rich taste that is crave-able.
Equipment
- 2 Large mixing bowl
- Measuring Cups
- Whisk
- Spatula
- Muffin Tin
Ingredients
- 1 Cup Unbleached all-purpose flour
- 3/4 Cup Whole wheat flour
- 1/4 Cup Unsweetened cocoa powder
- 1 1/2 Tbsp Instant coffee
- 2 1/4 tsp Baking powder
- 1/4 tsp Fine sea salt
- 1/2 Cup Turbinado sugar
- 1 Large Egg
- 1 tsp Vanilla extract
- 1 1/4 Cup Unsweetened vanilla almond milk
- 1/4 Cup Coconut oil melted and cooled
- 1/3 Cup Semi-sweet chocolate chips
Instructions
- Preheat oven to 375 degrees F. Spray a muffin tin with non-stick baking spray or line with paper liners.
- In a large mixing bowl, add the flours, cocoa powder, instant coffee, baking powder, salt, and sugar. Whisk to combine.
- In another large mixing bowl, add the egg, vanilla, almond milk, and melted coconut oil. Whisk until ingredients are combined.
- Pour the wet ingredients into the dry ingredients and whisk until smooth. Scrape the sides and the bottom of the bowl with a spatula. Now, fold in the chocolate chips.
- Using a measuring cup, pour the batter evenly into the muffin tin, about 2/3 of the way full each.
- Bake the muffins in a preheated oven for 14-16 minutes. Insert a toothpick into the center, and if it comes out clean they are done.
- Remove muffins from the oven and let cool for 10 minutes in the tin.
- Remove the muffins from the tin and finish cooling on a wire rack or plate.
Notes
- The recipe makes 12 regular muffins.
- The muffins can be kept in a container on the counter or the fridge for up to 5 days.
- The muffins can be frozen for up to 3 months: Place in two zip-top bags and place in the freezer. Defrost when on the counter when ready to be eaten.
