Cook Time: 15 minutes
Total Time: 30 minutes
Ingredients:
two cups all-purpose flour
1/2 cup sugar
2-1/2 teaspoons baking powder
two teaspoons instant espresso coffee powder (or instant coffee)
1/2 teaspoon salt
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
one cup whole milk
1/2 cup butter, melted and cooled
one egg, slightly beaten
one teaspoon vanilla extract
3/4 cup semi-sweet chocolate mini-chips
Preparation:
Preheat oven to 375 degrees F. Line muffin tins with papers or grease liberally.
In a medium bowl, mix milk, butter, egg, and vanilla until combined. Stir milk mixture in to flour mixture only until combined. Do not overmix. Fold in chocolate chips.
In a huge bowl, whisk together flour, sugar, baking powder, espresso or instant coffee, salt, cinnamon, and nutmeg. Set aside.
Cappuccino muffins freeze well.
Fill muffin cups 3/4 full. Bake 15 to twenty minutes for standard muffins, ten to 12 minutes for mini-muffins.
Yield: 12 muffins or about 48 mini-muffins
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