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These Cappuccino Chocolate Chip Muffins are infused with delicious coffee flavor, ridiculously fluffy & super moist, filled with delicious melty chocolate chips & the BEST way to get your morning caffeine fix!

Cappuccino Chocolate Chip Muffins

These Cappuccino Chocolate Chip Muffins are infused with delicious coffee flavor, ridiculously fluffy & super moist, filled with delicious melty chocolate chips & the BEST way to get your morning caffeine fix!
Course Breakfast, Dessert
Prep Time 20 minutes
Cook Time 18 minutes
Total Time 38 minutes
Servings 14 muffins
Calories 380 kcal

Ingredients

  • 3 cups all-purpose flour , careful not to over measure, 375g
  • 1 tablespoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup oil , canola or vegetable
  • 3/4 cup granulated sugar
  • 1/2 cup packed brown sugar
  • 1 tablespoon vanilla
  • 2 large eggs , room temperature
  • 1/3 cup sour cream , room temperature
  • 3/4 cup buttermilk , room temperature
  • 2 tablespoons instant coffee powder
  • 1 and 1/4 cups chocolate chips

Instructions

  1. Preheat the oven to 425F degrees. Line a muffin pan with muffin papers, or grease and flour each cavity. You'll end up with about 14-15 muffins total.

  2. In a large bowl whisk together the flour, baking powder, baking soda & salt. Set aside.
  3. In a separate large bowl beat the oil and sugars together using an electric mixer. Add in vanilla & eggs and continue beating until well combined. 

  4. In a liquid measuring cup or small bowl, mix together the sour cream, buttermilk and instant coffee powder. If it doesn't completely dissolve, that's ok.

  5. With the mixer on low speed, beat in about 1/2 the flour mixture followed by 1/2 of the buttermilk mixture. 

  6. Turn off the mixer and fold in the rest of the flour, buttermilk and chocolate chips using a large wooden spoon or rubber spatula. Be very careful not to over mix your batter. Having a few lumps is ok.
  7. Spoon the batter into your prepared muffin pan, filling each to the very top. You should end up with about 14 -15 muffins.

  8. Bake in the preheated oven at 425F degrees for 5 minutes. Then, without taking the muffins out of the oven, turn the oven down to 375F degrees and continue baking for about 12-15 minutes, or until an inserted toothpick comes out clean or with a few moist crumbs.

  9. Allow the muffins to cool in their pan for about 5 minutes before taking them out of the pan and continue to cool on a wire rake