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Cappuccino Muffins Recipe
Cappuccino Muffins Recipe photo by Taste of Home

Cappuccino Muffins Recipe

Read Reviews (40)
4.85 40
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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
TOTAL TIME: Prep: 15 min. Bake: 20 min.
MAKES:14 servings
TOTAL TIME: Prep: 15 min. Bake: 20 min.
MAKES: 14 servings


  • 4 ounces cream cheese, cubed
  • 1 tablespoon sugar
  • 1/2 teaspoon instant coffee granules
  • 1/2 teaspoon vanilla extract
  • 1/4 cup miniature semisweet chocolate chips
  • 2 cups King Arthur Unbleached 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 vanilla extract
  • 3/4 cup miniature semisweet chocolate chips

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.


  1. In a food processor, combine the spread ingredients; cover and process until well blended. Transfer to a small bowl; cover and refrigerate until serving.
  2. In a large bowl, combine the flour, sugar, baking powder, cinnamon 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.
  3. 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).
Originally published as Cappuccino Muffins in Taste of Home October/November 1999, p25

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.

Reviews for Cappuccino Muffins(40)

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Reviewed Apr. 7, 2014

Oh yum!!! I love these! I made the espresso spread as listed, which is good, but also made a different mocha spread (cause I wanted to try one without cream cheese in it) and found I liked the other one better. This way though, people can choose which to top their muffins with. This is definitely a keeper though!

Reviewed Apr. 7, 2014

Lovely Made the spread with ricotta cheese as I had no cream cheese. will reduce the cinnamon next time and maybe use expresso granules

Reviewed Mar. 3, 2014

these were absolutely delicious. Why we allow people like IslandGirl66 on this board. I do not know. Why don't you submit your own.? You totally changed the whole recipe and what you submitted as changes sounds like a mess.

Reviewed Jan. 18, 2014

This is pretty tasty recipe. I changed it up a bit though. I substituted one of the cups of flour with whole wheat flour(less about 2 tablespoons) and added 2 tablespoons of ground flax seed. I also added essence of orange to the recipe and used espresso coffee granules instead off regular coffee granules. I wasn't crazy about the chocolate chips in the topping and would perhaps next time just add a bit of cocoa. We really enjoyed this recipe!

Reviewed Sep. 26, 2013

I made these for a company breakfast I catered and they were a real hit! They were easy to make and I found the flavor to be delicious. I used decaffeinated instant coffee granules because that's what I had on hand since I can't have caffeine. I didn't make the spread because of the logistics of keeping it cold while the muffins were served during the meeting. I will definitely be making these again.

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