These mocha cappuccino muffins are perfect for a delicious snack or a quick breakfast!
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Mocha Cappuccino Muffin
Ingredients
- 2 cups flour
- 1 cup sugar
- 1 tbsp baking powder
- 1/4 tsp salt
- 1 egg
- 1/3 cup milk
- 1/2 cup vegetable oil
- 1/3 cup hot water
- 2 tbsp instant coffee
- 1/3 cup mini chocolate chips
- 1 tsp cinnamon
Instructions
1. Preheat oven to 400°
2. Mix together hot water and instant coffee powder, set aside to cool.
3. In a bowl combine flour, sugar, baking powder, salt, and cinnamon together.
4. In a bowl mix egg, milk, and vegetable oil and add to dry ingredients.
Note: If you don’t want to dirty two bowls you can also add the wet ingredients straight into the dry. But if you over mix it, it can make the texture a little off.
5. Mix for around 30 seconds! Its ok to be a bit lumpy.
6. Fold in chocolate chips
7. Put muffin liners into tin and separate batter evenly into cups using a trigger scoop (about halfway!)
8. Bake for 15-18 minutes until a toothpick comes out clean.
9. Let muffins cool completely.
10. To avoid your muffins from sticking together, place the muffins in freezer bags sitting them upright and flat. Try not to let them touch. It's ok to use multiple freezer bags here.
11. Once your muffins are fully frozen, you can combine them all into one bag!
Notes
Reheating:
Simply pop in the microwave for 1-2 minutes until they are warmed through and enjoy!
DAIRY-FREE ALTERNATIVE:
- Swap for your favorite dairy-free milk alternative and chocolate chips (I like the enjoy life brand ones)
GLUTEN-FREE ALTERNATIVE:
- Swap your flour with your favorite gluten free kind! (I like using the King Arthur brand)