Cappuccino Muffins

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Yield: 12 muffins Prep 15 mins Bake 375°F 25 mins


  • 3 cups  all-purpose flour
  • 1 cup  sugar
  • 1 tablespoon  baking powder
  • 1/2 teaspoon  baking soda
  • 1/2 teaspoon  salt
  • 1/4 teaspoon  cinnamon
  • 6 tablespoons  butter, melted
  • 2 large eggs, at room temperature
  • 4 teaspoons  instant espresso powder
  • 1 2/3 cups  buttermilk, at room temperature
  • 1/4 cup  all-purpose flour
  • 2 tablespoons  sugar
  • 1/4 teaspoon  cinnamon
  • 2 tablespoons  butter


1. Heat oven to 375 degree F. Lightly coat twelve 2-1/2-inch muffin-pan cups with cooking spray. Set aside.

2. In a medium bowl, whisk together 3 cups flour, sugar, baking powder, baking soda, salt, and cinnamon. In a large bowl, whisk butter, eggs, and espresso powder until smooth. Stir in half of flour mixture just until moistened. Stir in half of buttermilk and half of remaining flour mixture; then stir in remaining buttermilk and flour mixture. Divide batter between prepared cups.

Make topping::

3. Combine 1/4 cup flour, sugar, and cinnamon; cut in butter and squeeze mixture to form clumps. Sprinkle mixture on muffins. Bake muffins until a toothpick inserted in center comes out clean, 25 minutes. Cool in pan on wire rack 5 minutes, then transfer muffins to rack to cool. Makes 12 muffins.

Nutrition Facts

  • cal.(kcal)290,
  • Fat, total(g)9,
  • chol.(mg)57,
  • sat. fat(g)5,
  • carb.(g)47,
  • fiber(g)1,
  • pro.(g)6,
  • sodium(mg)396,
  • Percent Daily Values are based on a 2,000 calorie diet
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