Cappuccino Muffins with Espresso Spread

These are absolutely delicious and different. For the coffee and chocolate lover in your life.

Cappuccino Muffins with Espresso Spread

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  • 1 block cream cheese, cubed
  • 1 tbsp sugar
  • ½ tsp instant coffee granules
  • ½ tsp vanilla
  • ¼ cup mini semi-sweet chocolate chips


  • 2 cups flour
  • ¾ cup sugar
  • tsp baking powder
  • 2 tsp cinnamon
  • ½ tsp salt
  • 1 cup milk
  • 2 tbsp instant coffee granules
  • ½ cup butter, melted
  • 1 egg, beaten
  • 1 tsp vanilla
  • ¾ cup mini semi-sweet chocolate chips


  • Blend all the espresso spread ingredients and cover tightly. Store in the refrigerator.
  • In a medium-size bowl, combine all dry ingredients except for chocolate chips.
  • In another bowl, stir milk and coffee granules until the coffee isdissolved. Add the butter, egg and vanilla, mixing well.
  • Combined dry and wet ingredients, stirring just until moistened. Gently fold in chocolate chips.
  • Fill paper-lined muffin cups two thirds full. Bake at 375° for 15 to 20minutes or until a cake tester comes out clean.
  • Cool for five minutes and remove from pan. Serve with espresso spread. Makes 12 to 14 muffins.
Author: Karen Ehman

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