Cappuccino Chip and Double Chocolate Muffins

These two are our #1 and 2 sellers at the cafe on Sunday mornings. I thought I'd share my recipes for them.

Cappuccino Chip Muffins
(12 servings)

• 2 cups all purpose flour
• 1/2 cup sugar
• 2-1/2 teaspoons baking powder
• 2 teaspoons instant espresso coffee powder (or instant coffee)
• 1/2 teaspoon salt
• 1/2 teaspoon cinnamon
• 1 cup milk
  
• 1/2 cup butter -- melted and cooled
• 1 egg -- beaten
• 1 teaspoon vanilla extract
• 3/4 cup semi-sweet chocolate chips (milk or dark can be substituted here)
  

Grease up 12 regular size muffin cups (or 6 jumbo size). Combine dry ingredients. Stir moist ingredients until blended, fold into dry just to combine. Stir in chocolate chips. Spoon into muffin cups. Fill most of the way for muffins with big tops! If you use dark chocolate chips, sprinkle some on top (milk chocolate will burn so be careful!)

Bake 15 to 20 minutes at 400 degrees F.


Double Chocolate Muffins
(12 servings)

2c flour
3/4c unsweetened cocoa powder
1 1/2c sugar
1/2t baking soda
2t baking powder
1/4t salt
1 1/4c milk
1 egg
2T canola oil
1t vanilla
1c chocolate chips

Preheat to 350 degrees. Grease muffin cups. Mix dry ingredients, mix wet in a separate bowl then combine to just mixed. Divide between 12 cups. Bake 20-25 minutes. DO NOT overbake these! They end up dry and flavorless.