Anybody who knows anything about me, knows that if they did a blood test on me, they would find that it is about 50% Starbucks Coffee. I love Starbucks and have my best friend Allen to blame for it. He showed up one time years ago with an iced coffee from Starbucks and of course I snatched it away to get a taste. Well, he didn’t get it back, and from that moment on I was hooked. To this day, Allen, I, and another great friend of mine (Sal) meet every Sunday morning for coffee at Starbucks.
Well it just is meant to be that I am going to incorporate Starbucks Coffee somehow in a recipe. My grandmother used to make cupcakes with instant coffee in them. Well now that Starbucks has its “VIA” instant packets, I knew I could do the same. So tweaking her recipe a bit, I came up with Chocolate Chip Cappuccino Muffins. I think you all will find them very tasty. They might even give you a little boost in the morning.
- 2 cups all-purpose flour
- 1/2 cup sugar
- 2-1/2 teaspoons baking powder
- 1 package Starbucks VIA Italian Blend
- 1/2 teaspoon salt
- 1/2 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1 cup whole milk
- 1/2 cup butter, melted and cooled
- 1 egg, slightly beaten
- 1 teaspoon vanilla extract
- 3/4 cup semi-sweet chocolate mini-chips
Preheat oven to 375 degrees F. Line muffin tins with papers or grease liberally.
In a large bowl, whisk together flour, sugar, baking powder, espresso or instant coffee,salt, cinnamon, and nutmeg. Set aside.
In a medium bowl, mix milk, butter, egg, and vanilla until combined. Stir milk mixture into flour mixture only until combined. Do not over mix. Fold in chocolate chips.
Fill muffin cups 3/4 full. Bake 15 to 20 minutes for standard muffins, 10 to 12 minutes for mini-muffins.
Cappuccino muffins freeze well.
Yields about 12 muffins or about 48 mini-muffins
2,866 total views, 0 views today