What kind of instant coffee should I use?

Use a fine instant coffee powder rather than granules if possible, or grind granules finer. Make sure it is instant coffee, not regular ground coffee. A darker roast instant coffee will give a more robust flavour.

Can I use decaf instant coffee?

Yes, absolutely. If you prefer to avoid caffeine, feel free to substitute regular instant coffee powder with decaf instant coffee powder. The flavour will be the same.

Can I make these into mini muffins?

Yes, you can definitely make mini muffins. The baking time will be shorter, likely around 10-15 minutes total. Keep a close eye on them and test for doneness with a toothpick.

What can I substitute for yogurt?

Natural yogurt provides acidity for tenderness. You can substitute it with an equal amount of buttermilk or sour cream. A homemade substitute using milk and vinegar or lemon juice will also work.

Why did my muffins turn out tough?

Tough muffins are usually a result of overmixing the batter. Once you add the dry ingredients to the wet, mix only until they are just combined. A few lumps or streaks of flour are perfectly fine and will bake out.

How can I tell if my baking powder is still good

You can test your baking powder by adding a teaspoon to a small bowl of hot water. If it fizzes vigorously, it is fresh and effective. If there is little to no fizzing, it is likely expired and should be replaced.

Can I use different types of chocolate chips?

Yes, feel free to experiment. Milk chocolate chips or even white chocolate chips would also pair nicely with the coffee flavour, though semi-sweet provides a classic balance.

Easy Cappuccino Muffin Recipe with Streusel Topping

Description

These Cappuccino Muffins are a delightful mix of your favorite morning brew and a sweet baked treat. They boast a wonderfully soft and fluffy texture, with a smooth coffee flavor balanced by rich dark chocolate chips and a crisp streusel topping. They are truly irresistible!

Ingredients

For the Streusel

3 Tablespoons (40 grams) butter, melted
½ cup (60 grams) all purpose flour
⅓ cup (70 grams) soft brown sugar
½ teaspoon (1 gram) ground cinnamon
Pinch of salt

For the Muffins

2 cups (250 grams) all purpose flour
2 ½ teaspoons (10 grams) baking powder
½ teaspoon (3 grams) salt
¾ cup (150 grams) granulated sugar
¼ cup (50 grams) soft brown sugar
½ cup (110 grams) butter, melted and slightly cooled
2 large eggs (about 100 grams)
1 ½ Tablespoons (8 grams) instant coffee powder
1 teaspoon (5 ml) vanilla extract or paste
¾ cup (180 grams) natural yogurt, at room temperature (or buttermilk)
1 cup (170 grams) semi sweet chocolate chips

Instructions

For the Streusel

Warm the oven to 425 degrees F (220 degrees C). Place paper liners into a 12-cup muffin pan.
In a small bowl, mix together the melted butter, all purpose flour, soft brown sugar, ground cinnamon, and salt for the topping.
Use a fork to blend the ingredients until coarse crumbs form. Put this topping mixture aside for now.
**For the Muffins**
In a mixing bowl, combine the all purpose flour, baking powder, and salt. Use a whisk to blend these dry ingredients together. Set the flour mixture aside.
In a large bowl, add the melted butter, granulated sugar, soft brown sugar, eggs, vanilla extract or paste, instant coffee powder, and yogurt. Use a whisk to mix until everything is fully combined.
Gently fold the dry ingredients into the wet mixture. Use a rubber spatula and mix just until the batter is almost combined.
Add the chocolate chips to the batter. Continue folding carefully until all ingredients are just blended together. Avoid overmixing the batter.
Divide the batter evenly among the 12 prepared muffin cups.
Generously sprinkle the streusel topping over the top of each muffin cup.

Baking

Bake the muffins in the preheated oven at 425 degrees F (220 degrees C) for the first 5 minutes.
After 5 minutes, reduce the oven temperature to 350 degrees F (180 degrees C). Continue baking for an additional 17 to 20 minutes.
The muffins are done when the tops are golden brown and spring back when you gently press the center.
Remove the muffin tin from the oven. Let the muffins cool in the pan for 10 minutes before taking them out.
After 10 minutes, move the muffins to a wire rack to finish cooling completely before serving.

Notes

Ingredient Measurement: US cup sizes are used in this recipe. For the most accurate results, using kitchen scales to measure your ingredients is recommended.
Substitution Tip: If you do not have yogurt or buttermilk on hand, you can create a simple substitute. Combine 3/4 cup minus 3/4 Tablespoon (168 grams) regular milk with 3/4 Tablespoon (12 grams) white vinegar or lemon juice. Stir these two ingredients together before you start preparing the recipe and let the mixture rest for 5 to 10 minutes to curdle.

Nutrition

Serving Size: 1 muffin
Calories: 320
Sugar: 30g
Sodium: 215mg
Fat: 13g
Carbohydrates: 50g
Fiber: 1g
Protein: 5g
Cholesterol: 52mg