Cappuccino Muffins with Espresso Glaze
Indulgent coffee-infused muffins with a velvety espresso glaze
Embark on a delightful journey with our Cappuccino Muffins, a perfect fusion of your favorite morning brew and a comforting baked treat. Inspired by the rich tradition of Italian coffee culture, these muffins bring the essence of a cozy café right to your kitchen.
Our recipe features a carefully selected blend of medium-roast coffee beans, finely ground to infuse the muffin batter with an authentic espresso flavor. The addition of sour cream ensures a moist, tender crumb, while a touch of cinnamon enhances the coffee notes. Topped with a luscious espresso glaze and a dusting of cocoa powder, these muffins are a true celebration of coffee in all its glory.
Why You’ll Love This Recipe
Get ready to fall in love with our Cappuccino Muffins! Here's why you'll adore this recipe:
- Coffee lover's dream: Packed with rich, authentic coffee flavor
- Perfectly balanced: The ideal mix of sweet and bitter notes
- Versatile treat: Great for breakfast, brunch, or as an afternoon pick-me-up
- Impressive presentation: The espresso glaze and cocoa dusting make these muffins look professionally made
- Make-ahead friendly: Bake a batch and enjoy throughout the week
Cappuccino Muffins with Espresso Glaze
Indulgent coffee-infused muffins with a velvety espresso glaze
Equipment
- 12-cup muffin tin
- Muffin liners
- Mixing bowls
- Whisk
- Measuring cups and spoons
- Wire cooling rack
Ingredients
- 2 cups all-purpose flour
- 3/4 cup granulated sugar
- 2 1/2 tsp baking powder
- 1/2 tsp salt
- 1/2 tsp ground cinnamon
- 3/4 cup strong brewed coffee, cooled
- 1/2 cup vegetable oil
- 2 large eggs
- 1/2 cup sour cream
- 2 tsp vanilla extract
- 1 cup chocolate chips
- For the glaze:
- 1 cup powdered sugar
- 2-3 tbsp strong brewed espresso
- 1 tbsp unsweetened cocoa powder, for dusting
Instructions
- Preheat the oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners.
- In a large bowl, whisk together flour, sugar, baking powder, salt, and cinnamon.
- In another bowl, mix cooled coffee, oil, eggs, sour cream, and vanilla extract.
- Pour the wet ingredients into the dry ingredients and stir until just combined. Fold in chocolate chips.
- Divide the batter evenly among the muffin cups, filling each about 2/3 full.
- Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
- Allow muffins to cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
- For the glaze, whisk together powdered sugar and espresso until smooth.
- Drizzle the glaze over cooled muffins and dust with cocoa powder before serving.
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