• Preparation Time 15 minutes
  • Baking Time 20 minutes
  • Makes 12 muffins
  • Freezing Excellent
  • Cappuccino Muffins
    Cappuccino Muffins

Ready.
Set.
Make.

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Ingredients

  • Topping
  • 1/3 cup packed brown sugar
  • 1 tbsp cocoa powder
  • 1/4 tsp ground cinnamon
  • Batter
  • 2 ½ cups Robin Hood® Original All Purpose Flour
  • 2 tbsp Folgers Classic Roast® instant coffee crystals
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1/2 tsp ground cinnamon
  • 1/4 tsp salt
  • 1 cup buttermilk
  • 3/4 cup packed brown sugar
  • 1/3 cup Vegetable or Canola Oil
  • 1 egg
  • 1 cup semi-sweet chocolate chips

Serving Size: 12 muffins

Next

Directions

Serving Size: 12 muffins

  • Preheat oven to 375ºF (190ºC). Grease a 12-cup muffin pan or line with paper liners.
  • Topping: Combine brown sugar, cocoa and cinnamon in a small bowl. Reserve.
  • Muffins: Combine buttermilk, brown sugar, oil and egg. Stir in dry ingredients. Stir in chocolate chips. Spoon batter into prepared muffin pan. Sprinkle muffins with reserved topping.
  • Bake in preheated oven for 20 minutes, or until a toothpick inserted into center of muffin comes out clean.
Preheat oven to 375ºF (190ºC). Grease a 12-cup muffin pan or line with paper liners.

Topping: Combine brown sugar, cocoa and cinnamon in a small bowl. Reserve.

Muffins: Combine buttermilk, brown sugar, oil and egg. Stir in dry ingredients. Stir in chocolate chips. Spoon batter into prepared muffin pan. Sprinkle muffins with reserved topping.

Bake in preheated oven for 20 minutes, or until a toothpick inserted into center of muffin comes out clean.

Finish

Finished!

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