Cappuccino Chip Muffins
Serves: 14-16 muffins
  • 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)
  1. Prehear oven to 350. Line a muffin pan with paper liners and set aside.
  2. In a small bowl, dissolve instant coffee in boiling water. Set aside to cool.
  3. In a medium bowl, whisk together eggs, oil, milk, vanilla extract and sugar. Stir until combined and creamy.
  4. Add salt and baking powder and mix to combine.
  5. Stir in half of the flour, followed by the reserved coffee mixture, followed by the rest of the flour. Mix just until combined.
  6. Stir in chocolate chips.
  7. Spoon batter into prepared muffin pans, filling each cavity about ¾ full.
  8. Bake for 17-18 minutes, until the tops are set.
Plan Ahead:
  1. These muffins freeze nicely in an airtight container or bag.
Recipe by Overtime Cook at