Cappuccino Chip Muffins Recipe
From The American Country Inn and Bed and Breakfast Cookbook Volume Two by Kitty and Lucian Maynard (1990, Page 436). I love these muffins as much as I love this cookbook. Use your favorite chocolate chip style (mini or regular; milk, semisweet, bittersweet) for an easy, peasy breakfast treat.
Ingredients
- 2 Cups All-Purpose Flour
- 1/2 Cup Granulated Sugar
- 2 1/2 teaspoons Baking Powder
- 2 teaspoons Instant Espresso Powder
- 1/2 teaspoon Salt
- 1/2 teaspoon Cinnamon Don't omit the cinnamon!
- 1 Cup Milk Warmed NOT Boiled.
- 1/2 Cup Butter Melted and Cooled
- 1 Large Egg Beaten
- 1 teaspoon Vanilla Extract
- 3/4 Cup Chocolate Chips (I've also used toffee chips, but I would recommend a chocolate chip and toffee mixture)
Instructions
- 375* oven
- Grease your muffin tin with Pam for Baking or Baker's Joy. Set aside.
- In a large bowl, combine Flour, Sugar, Baking Powder, Instant Espresso Powder, Salt, and Cinnamon. Give it a whisk to break up any clumps.
- In a separate bowl, mix Milk, Butter, Egg, and Vanilla Extract just until blended. I use a larger liquid measuring cup than I need to melt the butter, and I combine all the ingredients in that to save me a bowl.
- Make a well in the middle of the dry ingredients (think: volcano shaped) and add the buttery milk mixture. Give it a few swipes with your spoon, but stop before the flour is totally combined. This will ensure you don't overmix your batter since we still have chocolate chips to add and a little flour on the chocolate chips keeps them from sinking into the batter.
- NOW add the chocolate chips. Mix until just combined. Once you stop seeing streaks of flour, YOU'RE DONE.
- Divide the batter among a dozen muffin cups.
- Bake 375* for 15-20 minutes. It takes my oven 17 minutes to bake. How do you know they are done? A toothpick inserted in a non-chocolate chip area will come out clean. The muffin center will spring back lightly when gently pressed. They will look done.
- I leave my muffins out, uncovered, with a towel draped over them the first night. After that, if there is an "after that," I store them in a covered, reusable container.