Cappuccino Muffins
These cappuccino muffins blend espresso powder, chocolate chips, and vanilla sugar for a soft, coffee-scented treat topped with creamy mascarpone.
Servings
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
To make this recipe gluten-free, replace the self-raising flour with a gluten-free self-rising flour blend (available in most supermarkets). Ensure the blend includes xanthan gum for structure. Also confirm that your espresso powder and vanilla extract are certified gluten-free, as some brands may contain trace amounts of gluten. All other ingredients are naturally gluten-free.