Cappuccino Muffins

Serves: 14

I found this recipe back in 1999 in a Taste of Home cookbook and is our favorite go-to muffin. My daughter, now married, makes them all the time for her family. Gluten-free exchange: substitute the flour for 1 3/4 cup GF flour blend plus 1/2 tsp. xanthum gum.

Yield: 14 muffins
Prep Time:
Cook Time:
Total Time:


8 ounces cream cheese, cubed
2 tablespoons sugar
1 teaspoon instant coffee granules
1 teaspoon vanilla extract
1/2 cup miniature semisweet chocolate chips
2 cups all-purpose flour
3/4 cup sugar
2 1/2 teaspoons baking powder
1 teaspoon ground cinnamon
1/2 teaspoon salt
1 cup milk
2 tablespoons instant coffee granules
1/2 cup butter, melted
1 egg
1 teaspoon vanilla extract
3/4 cup miniature semisweet chocolate chips


In a food processor, combine the spread ingredients; cover and process until well blended. Transfer to a small bowl; cover and refrigerate until serving.

In a large bowl, combine the flour, sugar, baking powder, cinnamon and salt. In another bowl, combine milk and coffee granules until coffee is dissolved. Add the butter, egg and vanilla. Stir into dry ingredients just until moistened. Fold in chocolate chips. Fill greased or paper-lined muffin cups two-thirds full. Bake at 375° for 17-20 minutes or until a toothpick inserted near the center comes out clean. Cool for 5 minutes before removing from pans to wire racks. Serve warm with espresso spread. Yield: about 14 muffins (3/4 cup spread).

Originally published as Cappuccino Muffins in Taste of Home October/November 1999, p25


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