If actual coffee tasted like these muffins, I would have an IV drip of it attached to my arm at all times. But it doesn’t, so I won’t, which is probably for the better, because injecting coffee directly into the bloodstream is probably a terrible idea.
You won’t get your entire caffeine fix from these muffins, but there’s enough of a subtle coffee taste that you might be able to trick your brain into thinking so.
Cappuccino Muffins (12 of 750)
From 750 Best Muffin Recipes by Camilla Saulsbury
Makes 12 muffins (52 minis)
Crumb Topping (I doubled this, because let’s face it, the crumb is the best part):
- 1/4 cup all-purpose flour
- 2 tbsp packed light brown sugar
- 1/4 tsp ground cinnamon
- 2 tbsp unsalted butter, melted
- Optional: 1 tbsp finely ground instant coffee or espresso
- 3 cups all-purpose flour
- 1 tbsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/4 tsp ground cinnamon
- 1 cup granulated sugar
- 2 eggs
- 1/3 cup unsalted butter, melted
- 2 tbsp instant espresso powder
- 1 tsp vanilla extract
- 1 2/3 cups buttermilk (or skim milk)
- Preheat oven to 375F.
- Topping: In a small bowl, combine flour, brown sugar, and cinnamon (and espresso powder if using). Stir in butter until blended and clumpy. Refrigerate until ready to use. (Refrigerate for a good 10 minutes. The mixture should be solid when you pull it out of the fridge, but it will break apart easily when you crumble it with your hands.)
- Muffins: In a large bowl, whisk together flour, baking powder, baking soda, salt, and cinnamon.
- In a medium bowl, whisk together sugar, eggs, butter, espresso powder, and vanilla until well blended. Whisk in buttermilk until well blended.
- Add the egg mixture to the flour mixture and stir until just blended.
- Divide batter equally among prepared muffin cups. Sprinkle with topping.
- Bake in preheated oven for 23 to 26 minutes or until tops are golden and a toothpick inserted in the center comes out clean. Let cool in pan on a wire rack for 5 minutes, then transfer to the rack to cool.
These muffins smell absolutely incredible. Why, oh why, does coffee smell so much better than it tastes?? The batter also tastes amazing – I don’t often lick the spoon clean (okay, that might be a lie), but I definitely did for these muffins. Did I mention they’re also a great color? A lovely light brown that’s perfect to welcome the new fall season. They taste great fresh out of the oven, but the flavors get so much more pronounced once they’ve rested overnight.
They really are the whole package for your senses – the comforting aroma of coffee, a soft crumb that’s springy to the touch, a beautiful caramel toffee color, and the perfectly light taste of coffee and cinnamon.