These cappuccino muffins are made with espresso powder, chocolate chips, mascarpone, and self-raising flour for the coziest coffee treat.
Okay, I’m just gonna say it: I’m not someone who bounds out of bed excited to make muffins. Especially not on a random Thursday. But that morning, I woke up craving something warm, sweet, and—this is important—coffee-adjacent. I wanted something that tasted like I’d spent $6.95 at a hipster bakery, but without the effort of, you know… leaving my house or brushing my hair.
Remember it later!
Planning to try this recipe soon? Pin it for a quick find later!
Remember it later!
Planning to try this recipe soon? Pin it for a quick find later!
I remembered a jar of espresso powder I bought during a brief and wildly overconfident tiramisu phase last fall. Still good? Probably. Close enough. I grabbed it, found half a bag of chocolate chips, and decided to experiment.
Fast forward 45 minutes and I was sitting on my kitchen floor, eating one of these warm, melty cappuccino muffins with a spoon because I didn’t want to wait for it to cool. I had chocolate on my chin and no regrets. My husband came home later, tried one, and said “Wow, did you buy these?” I didn’t speak to him for 15 minutes.
Here’s a quick peek at what’s inside:
Table of content
Why You’ll Love This Cappuccino Muffins Recipe?
If a cappuccino and a chocolate chip muffin had a beautiful, espresso-scented child, this would be it. These cappuccino muffins are soft, not too sweet, and they smell like a coffee shop in autumn—which honestly should be bottled and sold as perfume.
What I love most is the balance. The espresso flavor is strong enough to be noticed but not so overpowering that it makes you wince. The chocolate chips melt into little surprises with every bite. And the mascarpone topping? Think of it like that friend who shows up overdressed to brunch but makes everyone look better just by existing.
They feel a little indulgent, but not like you’ve gone off the deep end. It’s a treat, sure, but also just… breakfast. Depending on your standards.
Ingredient Notes:
I’m not gonna send you on a wild goose chase for lavender extract or $18 artisan flour. Here’s what I used—and how you can pivot if your pantry looks like mine usually does (half-empty and slightly chaotic).
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Self-raising flour – This saves you from adding baking powder. If you don’t have it, you can fake it. I’ve done it too many times to count.
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Vanilla caster sugar – Sounds fancy. Isn’t. You can just use superfine sugar + a bit of vanilla extract and call it a day.
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Instant espresso powder – Essential. Instant coffee can work in a pinch, but you’ll miss the depth.
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Milk – Whole milk is great, but honestly? I’ve used almond milk and even leftover oat milk and they worked just fine.
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Butter – Real butter, melted. Not margarine. That’s where I draw the line.
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Egg – Just one. Which is good because I always seem to only have one left when I get the baking urge.
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Chocolate chips – I used semi-sweet because I needed balance in my life. But dark or milk work too.
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Coffee beans – Optional. They’re just there to make you feel fancy.
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Mascarpone cheese – Soft, creamy, a little bougie. You can swap it with cream cheese in a pinch. I’ve done it. Still amazing.
How To Make Cappuccino Muffins?
Let’s be honest—muffins aren’t hard, but they can be stressful if you’re juggling a toddler or forgot to buy liners (me, again). Here’s how I did it—with a few stumbles along the way.
Step 1: Preheat + prep.
Oven to 375ºF. Grease your muffin tin or use the crumpled liners you found in the back of a drawer. If they’re mismatched, it’s called character.
Step 2: Melt the butter.
I did this in a tiny saucepan and then forgot it was still hot and poured it in too fast. Don’t be like me. Let it cool a bit before adding it later.
Step 3: Stir the dry stuff.
In a big bowl, mix self-raising flour and sugar. Simple enough. No drama here.
Step 4: Whisk the coffee magic.
In a measuring jug, stir milk, espresso powder, egg, and vanilla if you’re using it. It should look like a little latte and smell even better.
Step 5: Combine it all.
Pour the wet into the dry. Add your slightly cooled butter. Stir gently—think “lazy folding,” not “angry whisking.”
Step 6: Add the chocolate.
Fold in the chocolate chips. Lick the spoon. You’re human.
Step 7: Fill the tin + top it off.
Divide into 12 muffin cups. Sprinkle with coffee beans if you’re trying to impress someone. Or just yourself. Totally valid.
Step 8: Bake.
15–20 minutes. They’re done when they’re golden and bounce back a bit when you poke them. Mine took 18, but ovens are like personalities—no two are the same.
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Step 9: Mascarpone topping.
Beat mascarpone, sugar, and espresso powder until smooth. Fold in some chocolate chips and try not to just eat it with a spoon. (No promises.)
Storage Options:
You’ll probably eat three warm out of the oven, but if you have leftovers—miracles happen—store them in a sealed container. No need to refrigerate them unless you’ve added the mascarpone topping. That part definitely belongs in the fridge.
They taste best fresh, but a 10-second zap in the microwave brings them right back to life the next day. I may or may not have eaten one cold out of the fridge while hiding from my kids. Still good.
Variations and Substitutions:
Let’s be real—most great recipes start with someone saying, “Well, I didn’t have that, so I used this instead…”
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No self-raising flour? Use all-purpose + 2 tsp baking powder + ¼ tsp salt.
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Want extra chocolate? No one’s stopping you.
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Hate coffee? Um… why are you here? But okay, sub in cocoa powder and make mocha muffins instead.
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Mascarpone’s too pricey? Cream cheese works. Even whipped cream in a pinch. We’re not fancy here.
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Add-ins? Nuts, cinnamon, toffee bits—go wild.
What to Serve with Cappuccino Muffins?
These are perfect with:
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A big ol’ cup of actual cappuccino – Duh.
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Greek yogurt + berries – If you’re trying to feel balanced.
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Scrambled eggs and bacon – For when you want a real breakfast plate.
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A blanket and zero responsibilities – Ideal.
Frequently Asked Questions:
Can I freeze these?
Yup. Freeze ’em unfrosted, then warm and top later. Or don’t. I won’t police your muffin behavior.
How do I keep them moist?
Don’t overbake. Store them in an airtight container with a paper towel inside to catch extra moisture.
Can I double the espresso?
You rebel. You absolutely can. Just know it might make them a little bitter if you go too far.
So… what do you think? Do cappuccino muffins belong in your kitchen this weekend? Or are you already halfway to the pantry pulling out the espresso powder?
Either way—I hope you bake them, tweak them, and eat them standing up in your socks at 9 a.m. like I did.
Can’t wait to hear your muffin stories. Tag me, message me, or just yell “I MADE THEM!” at your phone. I’ll be listening.
Remember it later!
Planning to try this recipe soon? Pin it for a quick find later!
Remember it later!
Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
Cappuccino Muffins
Ingredients
For the muffins:
- 2 cups self-raising flour
- 3/4 cup vanilla caster sugar or superfine sugar with 1 teaspoon vanilla extract
- 1 cup milk
- 2 tablespoons instant espresso powder
- 1/2 cup unsalted butter
- 1 large egg
- 1/2 cup semi-sweet chocolate chips
- Whole coffee beans for garnish (optional)
For the mascarpone topping:
- 6 to 8 oz mascarpone cheese
- 1 tablespoon vanilla caster sugar or superfine sugar with 1/2 teaspoon vanilla extract
- 1/2 teaspoon instant espresso powder
- 1/4 cup semi-sweet chocolate chips
Instructions
Preheat the oven:
- Preheat the oven to 375°F (190°C). Lightly grease a standard 12-cup muffin pan or line with paper muffin liners.
Prepare the butter:
- In a small saucepan, melt the butter over low heat. Remove from heat and allow it to cool slightly before incorporating it into the batter.
Combine dry ingredients:
- In a large mixing bowl, whisk together the self-raising flour and vanilla caster sugar. Set aside.
Prepare the liquid mixture:
- In a 2-cup liquid measuring jug or small mixing bowl, add the milk, egg, and instant espresso powder. Stir until the espresso powder is fully dissolved.
Incorporate the wet and dry ingredients:
- Pour the milk and coffee mixture into the bowl with the dry ingredients. Add the melted butter. Stir gently with a wooden spoon or spatula until the mixture is just combined. Do not overmix.
Add the chocolate chips:
- Fold in the semi-sweet chocolate chips until evenly distributed throughout the batter.
Portion the batter:
- Divide the batter evenly among the prepared muffin cups. If desired, top each muffin with a few whole coffee beans for garnish.
Bake:
- Place the muffin pan in the preheated oven and bake for 15 to 20 minutes, or until the muffins are golden and spring back when lightly touched. A toothpick inserted in the center should come out clean.
Cool the muffins:
- Allow the muffins to cool in the pan for 5 minutes. Then transfer them to a wire rack to cool completely before adding the topping.
Prepare the mascarpone topping:
- In the bowl of a stand mixer fitted with the flat beater attachment (or using a hand mixer), combine the mascarpone cheese, vanilla caster sugar, and instant espresso powder. Beat until smooth and well blended.
Finish with chocolate chips:
- Gently fold in the semi-sweet chocolate chips. Once the muffins are completely cooled, spread or pipe the topping onto each muffin as desired. Serve immediately or refrigerate until ready to serve.
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
