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Cappuccino Muffins

 Cappuccino Muffins
These are my favorite muffins to serve with a cup of coffee or a tall glass of cold milk. Not only are they great for breakfast, they make a tasty dessert or midnight snack. I get lots of recipe requests whenever I serve them. The espresso spread is also super on a bagel. —Janice Schulz, Racine, Wisconsin
14 ServingsPrep: 15 min. Bake: 20 min.


  • 4 ounces cream cheese, cubed
  • 1 tablespoon sugar
  • 1/2 teaspoon instant coffee granules
  • 1/2 teaspoon McCormick® Pure Vanilla Extract
  • 1/4 cup miniature semisweet chocolate chips
  • 2 cups all-purpose flour
  • 3/4 cup sugar
  • 2-1/2 teaspoons baking powder
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 1 cup 2% milk
  • 2 tablespoons instant coffee granules
  • 1/2 cup butter, melted
  • 1 egg
  • 1 teaspoon McCormick® Pure Vanilla Extract
  • 3/4 cup miniature semisweet chocolate chips


  • In a food processor, combine the spread ingredients; cover and
  • process until well blended. Transfer to a small bowl; cover and
  • refrigerate until serving.
  • In a large bowl, combine the flour, sugar, baking powder, cinnamon

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Cappuccino Muffins (continued)

Directions (continued)

  • and salt. In another bowl, combine milk and coffee granules until
  • coffee is dissolved. Add the butter, egg and vanilla. Stir into dry
  • ingredients just until moistened. Fold in chocolate chips.
  • Fill greased or paper-lined muffin cups two-thirds full. Bake at
  • 375° for 17-20 minutes or until a toothpick inserted near the
  • center comes out clean. Cool for 5 minutes before removing from pans
  • to wire racks. Serve warm with espresso spread. Yield: about 14
  • muffins (3/4 cup spread).
Nutritional Facts: 1 muffin with 1 tablespoon spread equals 273 calories, 14 g fat (9 g saturated fat), 44 mg cholesterol, 261 mg sodium, 34 g carbohydrate, 1 g fiber, 4 g protein.