Cappuccino Chip Muffins

Adapted from Stella Park’s muffin recipe in BraveTart and this blog

I love muffins from Stop & Shop, and back in the day, they made a cappuccino chip/mocha chip variety that was my absolute favorite. Well I’m far from Stop & Shop these days, and I could never seem to find that variety anymore, so I realized I needed to make them myself. I combined things from these two recipes and was thrilled with the outcome: great coffee flavor and a great soft texture. Muffins and tea are my favorite afternoon and this cappuccino chip version is going to become a staple in my house.

Batter

• 6.5 oz of whole wheat flour (1 1/2 cups)

• 5.5 oz of all-purpose flour (1 1/4 cups)

• 5.25 oz sugar (3/4 cup, I use baking sugar because I have it but I’m sure granulated is fine)

• 2 teaspoons baking powder

• 3/4 teaspoons salt

• 1/4 teaspoon baking soda

• 1/8 teaspoon nutmeg

• 5.25 oz coconut oil, room temperature not melted (3/4 cup)

• 1/2 tablespoon apple cider vinegar

• 4 oz - 1/2 tablespoon oat milk (1/2 cup - 1/2 tablespoon, I can’t speak to non-oat varieties of milk but you’re welcome to try)

• 2 tablespoons instant espresso powder

• 2 large eggs

• 1 tablespoon vanilla extract

• 3 oz chocolate chips (1/2 cup)

1. Preheat the oven to 350F and spray a muffin tin (or use muffin liners if you have them).

2. Pour the apple cider vinegar into a measuring glass, and fill it up to 4 oz (1/2 cup) mark with the oat milk. Stir it and let it sit for about 5 minutes to become buttermilk.

3. Sift the two flours into a mixing bowl - the bowl of a stand mixer if you have one, otherwise just a large bowl.

4. Add sugar, baking powder, salt, baking soda, nutmeg, and coconut oil. Mix until the coconut oil disappears, about 2 minutes with a stand mixer and probably a few more minutes than that by hand.

5. Add the instant espresso powder to the buttermilk and whisk until it’s fully dissolved.

6. Add the coffee buttermilk, eggs, and vanilla to the dry mixture and mix until you have a thick batter.

7. Fold in the chocolate chips.

Bake

1. Divide the batter evenly across the muffin tin.

2. Bake for about 20-22 minutes, but feel free to start checking them at 18 minutes. The edges should look golden and a toothpick should come out with only a crumb or two on it.

3. Let cool briefly in the pan before removing on a wire rack to cool completely.

4. Enjoy!

Let me know what you think of these cappuccino chip muffins, and what modifications you tried!