Cappuccino Chip Muffins
By Sue Lau | Palatable Pastime
I can’t believe another month has flown by and once again it is time for #MuffinMonday! I guess it’s fair though, because summer always seems to fly by, and winter drags on endlessly. It’s the sun, I need it!
Another one of my needs (if I may be a needy person for just one sec-) is that everloving cup of coffee in the morning, or if I happen upon the Bucks (Starbucks) as the sun rises, I am always game for a cappuccino. And you know they have it figured out to a science that baked goods go perfectly with coffee drinks, as they always look so tempting in their bakery case.
One of the great things about my choice for this month’s muffin is that it has the coffee flavor built right in to it. I had been up to the Austin Landing farmer’s market in Springboro and came upon a gorgeous bottle of coffee flavored extract, fashioned after one of the coffee beans from the Boston Stoker roasters down the street. It smelled positively gorgeous! I know there are a lot of brands but even so if you don’t have that one in your extracts collection, you can always amend with a bit of instant espresso powder.
You can also use whatever chips but the Ghirardelli mini chips I love because they really are mini mini and disperse well in the batter, tending to sink less because of how small they are. We really enjoyed these and hope you do as well! Until next time-
Cappuccino Chip Muffins
- 6 tablespoons soft unsalted butter
- 3/4 cup brown sugar
- 2 large eggs
- 2 teaspoons coffee extract
- 1 teaspoon vanilla extract
- 2-1/2 cups whole buttermilk (butterflake)
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 cup Ghirardelli mini chocolate chips, or brand of your choice
- Preheat oven to 350ºF.
- Cream together butter and brown sugar until smooth.
- Stir in eggs and extracts until incorporated.
- Stir in buttermilk until a smooth batter forms.
- Sift together the flour, baking powder and salt in a separate bowl.
- Add flour mixture to batter gradually, stirring until smooth.
- Place batter into 18 muffin cups, greasing the muffin pan liberally if not using paper liners.
- Bake for 20-22 minutes, or until a toothpick can be inserted into a muffin and removed without wet batter clinging to it. Don’t worry about melted chocolate- that is fine.
- Cool in pan ten minutes then finish cooling on a wire rack.
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#MuffinMonday is a group of muffin loving bakers who get together once a month to bake muffins. You can see all our of lovely muffins by following our Pinterest board.
Updated links for all of our past events and more information about Muffin Monday, can be found on our home page.
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