I know I’ve shared my memories of baking recipes out of Taste of Home magazine with my mom when I was younger. The new magazine arrivals were always such a thrill- we’d sit together and go through each page, marking the recipes we planned to make.
These cappuccino muffins came to mind this afternoon when Zack, Abe, and I returned from a sunny hike. I loved them then and I still love them now. They are such a perfect muffin- fluffy and moist, with a delicious coffee-cinnamon flavor and studded with chocolate chunks or chips.
They’re also really fast to throw together, which of course works wonderfully with my new life as a puppy mother. I will say it is getting a little easier, so maybe one of these days I’ll make something a bit more involved.
We had to take a detour on our hike today- the moose family was occupying the upper part of the trail. Since our first initial siting, we’ve seen them nearly every day now. Well, here’s to new neighbors!
Enjoy the sunshine and happy baking!
How to make this high altitude adjusted recipe:
Adapted from Taste of Home magazine
- 2 cups all-purpose flour
- ¾ cup sugar
- 1¼ teaspoons baking powder
- 1 teaspoon ground cinnamon
- ½ teaspoon salt
- 1 cup whole or 2% milk
- 2 tablespoons instant coffee/espresso powder
- ½ cup (1 stick) unsalted butter, melted
- 1 egg
- 2 teaspoons vanilla extract
- ¾ cup mini chocolate chips or chocolate chunks
- Preheat your oven to 350 F.
- Line a standard muffin tin with 12 paper liners, or coat with nonstick cooking spray.
- Combine the flour, sugar, baking powder, cinnamon and salt in a bowl.
- In another bowl, stir together the milk and instant coffee until the coffee granules have dissolved.
- Whisk in the melted butter, egg, and vanilla.
- Stir in the chocolate.
- Divide the muffin batter among the muffin tin wells.
- Bake for 25 minutes, or until the muffins are puffed and set. The centers should spring back when lightly touched.
- Makes 1 dozen.