Cappuccino Muffins
"Sit. Stay. Have a treat."
- The Lost Dog Cafe
We’re still hanging on Folly Beach with Kenzie and Coop. Unfortunately, Kenzie passes on getting a Cappuccino Chocolate Chunk muffin at Lost Dog. For some nonsense reason like still being full from her scone that morning. Pshh.
And Kenzie, you should’ve gotten the muffin because they are sublime! I think about them often, even after more than a decade away from Charleston.
You should go get one at Lost Dog, but if you can’t, I like this recipe a lot. I baked them in tulip muffin liners that allow you to get those tall double-sized muffins. You can find a pack of those on Amazon. But I’ve also got instructions for a standard size muffin.
To make;
Cappuccino Chocolate Chunk Muffins
makes 6 large or 12 standard muffins
2 cups flour
1 3/4 tsp baking powder
1/4 tsp baking soda
1/2 tsp salt
2 1/2 tbsp instant espresso powder
1 tsp cinnamon
1/2 cup butter, melted and slightly cooled
1/2 cup packed brown sugar
1/3 cup granulated sugar
2 large eggs
2 tsp vanilla extract
1/2 cup milk
1/2 cup Greek yogurt
6 oz semisweet or dark chocolate, roughly chopped
I. Preheat oven to 350 F. Line a standard 12-cup muffin pan. 12 standard muffin liners or use tall tulip liners for larger muffins and use 6.
II. Whisk together the flour, baking powder, baking soda, salt, espresso powder, and cinnamon.
III. In a separate bowl, whisk the melted butter with both sugars. Whisk in the eggs and vanilla, then the milk and Greek yogurt.
IV. Fold the dry ingredients into the wet ingredients until just combined. Do not overmix. Fold in about three-quarters of the chopped chocolate. Keep it chunky.
V. Divide the batter among the muffin cups. Generally it’s one ice cream scoop for a standard muffin and two scoops for the large. Top with the remaining chocolate and a little coarse sugar.
VI. Bake 18-22 minutes for standard muffins or 23-28 minutes for large muffins. A tester should come out with a few moist crumbs rather than be completely clean. They can overcook quickly so check on the earlier side.
VII. Cool in the pan for 10 minutes, then transfer to a rack. Enjoy within 3 days or freeze.
~ from the table of Summer crosby hennessy of acorn moon mercantile ~