Imagine biting into a moist, decadent muffin that combines the rich intensity of chocolate with a subtle coffee hint - this isn't just a recipe, it's a culinary experience waiting to transform your ordinary morning! These Cappuccino Cream Muffins with Chocolate Ripple are not just another breakfast treat; they're a gourmet journey that will elevate your baking skills and impress everyone from family to friends. With a perfect balance of cocoa, chocolate chips, and a tantalizing marbled effect, these muffins promise to be your new obsession.
Prep Time: 15 mins
Cook Time: 20 mins
Total Time: 35 mins
Cuisine: American
Serves: 12 muffins
Ingredients
- 1 ½ cups all-purpose flour
- 1 cup sugar
- ½ cup cocoa powder
- 1 tablespoon baking powder
- ½ teaspoon salt
- 1 cup milk
- ½ cup vegetable oil
- 2 eggs
- 1 teaspoon vanilla extract
- ½ cup chocolate chips
Instructions
- Preheat your oven to 350°F (175°C). Line a muffin tin with paper liners or grease it lightly with cooking spray to prevent sticking.
- In a large mixing bowl, combine the all-purpose flour, sugar, cocoa powder, baking powder, and salt. Whisk these dry ingredients together until they are well mixed and there are no lumps.
- In a separate bowl, mix the wet ingredients. Combine the milk, vegetable oil, eggs, and vanilla extract. Whisk them together until the mixture is smooth and well combined.
- Pour the wet ingredients into the bowl with the dry ingredients. Gently fold the mixture together using a spatula or wooden spoon until just combined. Be careful not to overmix; it’s okay if there are a few small lumps.
- Fold in the chocolate chips, ensuring they are evenly distributed throughout the batter.
- Using a spoon or an ice cream scoop, fill each muffin cup about two-thirds full with the batter. This allows room for the muffins to rise while baking.
- For the chocolate ripple, take a tablespoon of additional cocoa powder and sugar mixture (optional) and sprinkle it over the top of the batter in each muffin cup. Swirl it gently with a toothpick or a skewer to create a marbled effect.
- Place the muffin tin in the preheated oven and bake for about 20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- Once baked, remove the muffins from the oven and let them cool in the tin for about 5 minutes. Then, transfer them to a wire rack to cool completely.
- Enjoy your Cappuccino Cream Muffins with Chocolate Ripple warm or at room temperature. They are perfect for breakfast or as a delightful snack!
Tips
- Always use room temperature ingredients to ensure even mixing and better texture.
- Don't overmix the batter - lumpy is good! Overmixing can lead to tough, dense muffins.
- For the most beautiful chocolate ripple, use a toothpick and create gentle swirling motions.
- Check muffins 2-3 minutes before suggested baking time, as oven temperatures can vary.
- Let muffins cool slightly in the tin to prevent breaking, but not too long to lose moisture.
- Store in an airtight container to maintain freshness for up to 3 days.
- For extra indulgence, serve warm with a light dusting of powdered sugar or a drizzle of melted chocolate.
Nutrition Facts
Calories: 350kcal
Carbohydrates: 45g
Protein: 5g
Fat: 18g
Saturated Fat: 5g
Cholesterol: 35mg
