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The baked muffins displayed on a serving platter.
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Easy Cappuccino Muffins

These Easy Cappuccino Muffins are fluffy with a strong coffee flavor. Made with instant coffee and topped with flaked almonds. Bakes for 20 minutes!
Course Breakfast, Dessert, Snack
Keyword breakfast, coffee, easy, muffins
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 12 regular muffins
Calories 3266kcal
Author Samantha Pickthall

Ingredients

  • 100 g (1/2 cup) unsalted butter, melted
  • 2 1 /2 cups (375g) plain all purpose flour, scoop & leveled
  • 1 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp fine salt, or Kosher salt
  • 2 Tbsp instant powdered coffee, or instant powdered espresso
  • 3 Tbsp boiling water
  • 1/2 cup golden/raw granulated sugar
  • 1/4 cup light brown sugar, lightly packed
  • 1 cup whole milk, at room temperature
  • 2 large eggs, at room temperature (each weighing approx. 50g in shell)
  • 1/3 cup plain greek yogurt, at room temperature
  • 1 tsp vanilla extract
  • 1/3 cup flaked almonds, optional
US Customary - Metric

Instructions

  • Preheat oven to 220ºC (428ºF) fan-forced. Line a regular size 12-hole muffin pan with muffin liners. Set aside.
  • Melt butter and set aside to cool slightly.
  • In a large mixing bowl, add flour, baking powder, baking soda, and salt. Whisk until well combined. Set aside.
  • In a separate small mixing bowl, add instant coffee powder and pour in the boiling water. Whisk until the coffee dissolves.
  • Add both sugars and using a hand whisk, whisk the sugars into the coffee until well combined.
  • Pour in melted butter, milk, eggs, yogurt, and vanilla. Whisk until well combined and the eggs are beaten through.
  • Pour liquid mixture into the dry flour mixture and gently fold and mix until incorporated. Ensuring not to over-mix and no pockets or streaks of flour remain.
  • Spoon the batter into the muffin liners, filling them up to the top. Makes 12 regular-sized muffins.
  • Optional: Sprinkle flaked almonds on top of the muffin batter.
  • Bake for the first 5 minutes at 220ºC (428ºF).
  • After the first 5 minutes, reduce oven temperature to 180ºC (356ºF) and bake for a further 12-15 minutes until a toothpick inserted into the middle comes out clean.
  • Remove from oven and allow muffins to cool in pan for 10 minutes.
  • Transfer to a wire rack to cool completely.
  • Served warm or cool down and enjoy!
  • Store in an airtight container, in a dry dark pantry at room temperature, for 3-4 days.

Notes

Baking the muffins at 220ºC (428ºF) for the first 5 minutes allows them to rise faster, creating a taller muffin.
Melting the butter first allows time for it to cool down slightly whilst you gather and measure out your remaining ingredients.
Bringing the cold ingredients to room temperature before starting will help these ingredients emulsify into the batter properly.
Use an instant powdered coffee and not an instant granulated coffee. The granules will not dissolve properly in the batter, it’s best to stick with a powdered version.
Store in an airtight container, in a dry dark pantry at room temperature, for 3-4 days.
Freeze in an airtight container or individually wrapped in plastic wrap, then placed in an airtight container and frozen for up to 3 months.
Thaw at room temperature overnight and warm back up in a low oven or microwave before serving.

Nutrition

Calories: 3266kcal | Carbohydrates: 466g | Protein: 75g | Fat: 123g | Saturated Fat: 61g | Polyunsaturated Fat: 12g | Monounsaturated Fat: 40g | Trans Fat: 3g | Cholesterol: 575mg | Sodium: 2636mg | Potassium: 1996mg | Fiber: 14g | Sugar: 170g | Vitamin A: 3375IU | Calcium: 922mg | Iron: 22mg