Description
Delight in these moist and flavorful Cappuccino Muffins made with a nutritious blend of cottage cheese, Greek yogurt, and almond and oat flours. Enhanced with espresso powder and mini chocolate chips, these muffins offer a perfect balance of coffee richness and sweet indulgence. Finished with a light espresso glaze, they’re perfect for breakfast or an afternoon treat.
Ingredients
Cappuccino Muffins
- 1 cup cottage cheese (Good Culture 2%)
- ¼ cup Greek yogurt
- 2 large eggs
- ⅓ cup maple syrup
- ¼ cup melted butter (can substitute coconut oil)
- 2 tsp vanilla extract or vanilla bean paste
- 1¾ cups oat flour
- 1 cup almond flour
- 2 tbsp instant coffee or espresso powder (use good-quality)
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp cinnamon
- ¼ tsp salt
- ½ cup mini chocolate chips
Espresso Glaze
- ½ cup powdered sugar
- 1 tbsp milk
- 1 tsp instant coffee
Instructions
- Preheat Oven: Preheat your oven to 350°F and line a 12-cup muffin tin with liners to prepare for baking.
- Blend Wet Ingredients: In a blender, combine the cottage cheese, Greek yogurt, eggs, maple syrup, melted butter, and vanilla extract. Blend just until smooth, taking care not to overblend to preserve texture.
- Mix Dry Ingredients: In a separate mixing bowl, whisk together the oat flour, almond flour, instant coffee or espresso powder, baking powder, baking soda, cinnamon, and salt until fully combined.
- Combine Batter: Add the wet ingredients to the dry ingredients and gently mix until just combined. Then fold in the mini chocolate chips carefully to distribute evenly without overmixing.
- Rest Batter: Let the batter rest for 10 minutes. This allows the oat flour to absorb moisture, resulting in a better texture.
- Fill Muffin Tin: Scoop the batter evenly into the prepared muffin liners, filling each about ¾ full for ample rise.
- Bake Muffins: Bake in the preheated oven for 18–22 minutes. During the last 5 minutes, increase the temperature to 375°F to help the muffins dome and set their shape.
- Cool Muffins: Remove the muffins from the oven and allow them to cool completely in the tin. They will firm up as they cool down.
- Prepare Espresso Glaze: While muffins cool, whisk together powdered sugar, milk, and instant coffee in a small bowl until smooth.
- Glaze and Serve: Drizzle the espresso glaze over the cooled muffins before serving for a sweet, coffee-flavored finishing touch.
Notes
- Use good quality instant coffee or espresso powder to enhance the depth of coffee flavor.
- Allowing the batter to rest is key for proper hydration of oat flour and better muffin texture.
- Raising oven temperature at the end helps muffins rise and form a nice dome.
- You can substitute melted butter with coconut oil for a dairy-free alternative.
- Store muffins in an airtight container at room temperature for up to 3 days or refrigerate for longer freshness.
- Prep Time: 10 minutes
- Cook Time: 22 minutes
- Category: Breakfast, Snack, Dessert
- Method: Baking
- Cuisine: American
