Cappuccino Chip Muffins are a quick and easy recipe made from pantry staples!
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Muffins again? Whaaaat? Don’t worry, I’ll be back soon with some more dinner recipes, but I am sharing this quick post today because these Cappuccino Chip Muffins are just so delicious, so easy to make, and made with basic pantry staples that I’m quite confident you have lying around your house!
Here’s a little tip for you: double this recipe because these muffins are great to have in your freezer! Microwave for a quick breakfast or snack and you’re all set!
I want to hear from you! Leave a comment on this post and let me know what kind of dinner ideas you’re looking for – sheet pan meals, Crockpot meals, meal in one dishes, etc. Your feedback is very valuable to me as I plan new recipes for this blog.
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- 2 teaspoons instant coffee granules dissolved in
- ¼ cup boiling water
- 2 eggs
- ½ cup oil
- ½ cup milk or non-dairy milk
- 1½ teaspoons vanilla extract
- 1 cup sugar
- ¼ teaspoon sea salt
- 2 teaspoons baking powder
- 2 cups flour
- 1 cup chocolate chips (can substitute nougat, caramel or cappuccino chips)
- Prehear oven to 350. Line a muffin pan with paper liners and set aside.
- In a small bowl, dissolve instant coffee in boiling water. Set aside to cool.
- In a medium bowl, whisk together eggs, oil, milk, vanilla extract and sugar. Stir until combined and creamy.
- Add salt and baking powder and mix to combine.
- Stir in half of the flour, followed by the reserved coffee mixture, followed by the rest of the flour. Mix just until combined.
- Stir in chocolate chips.
- Spoon batter into prepared muffin pans, filling each cavity about ¾ full.
- Bake for 17-18 minutes, until the tops are set.
- These muffins freeze nicely in an airtight container or bag.
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