Muffins that can be enjoyed all day long
These small batch cappuccino muffins come in handy when you only want a few baked goods. I decided to make a smaller batch as I hate wasting food. I find that during lockdown you can’t see many people but still want something sweet around. This batch made about 7 muffins which I think works very well. I will try to make an even smaller batch, but for now 7 is a decent amount.
These cappuccino muffins have a slight hint of coffee (not enough to keep you out of sleep) as well as Lindt chocolate pieces scattered around. I also love a good crumble on a muffin, and this crumble was perfect! It can be used for cakes and loaves as well. it’s a very diverse recipe. These muffins to be extremely fluffy inside and super soft, which is what we want a muffin to be. I have never been a fan of cakey muffins, I find that they are too dense. I also feel that I can never finish those massive muffins either. Here are a few tips to achieve the best muffin:
Coconut Streusel Topping Process:
Adding sugar to the crumble 
Finally add melted butter 
Stir well with wooden spoon 
Top before baking muffins
How to make the best small batch cappuccino muffins
- Start by creaming the butter and sugar on a slow speed for at least 5 minutes while stopping to scrape down the sides. After that, then you can increase the speed to just about medium. Do not exceed this speed as we want to incorporate air into the creaming technique. Once the butter and sugar have turned light in colour and the texture is almost fluffy add in the eggs.
- Continue on a slow speed and scrape down the sides. Take every step slowly to get that fluffy muffin you buy in stores.
- When you add in the last amount of flour and this goes for every muffin recipe, combine the flour just to the point where it looks put together. If there is still flour on the edges, don’t worry just yet.
- Remove the bowl from the stand mixer, add in your chocolate chips/blueberries etc. and fold in by hand with a spatula, 3-4 folds should do it.
- Eggs: Make sure that your eggs are room temperature. If they are, they will coagulate with the rest of the ingredients and this will trap in air bubbles. In the oven the air bubbles will release, causing the muffins to rise.
Small Batch Cappuccino Muffins
Course: Dessert, BreakfastCuisine: AmericanDifficulty: Easy6-7
servings15
minutes15
minutes42
minutesThese small batch cappuccino muffins are super easy to make. They have a light, coconut flour crumble and the muffin itself has a slight coffee flavour along with a soft texture.
Ingredients
- Ingredients for Coconut Crumble
1/3 cup plain flour
1/4 cup granulated sugar
1 tsp. cinnamon powder
1/3 cup melted butter
1 tbsp. dessiccated coconut
- Ingredients for muffins
60gbutter- room temp.
85g granulated sugar
1 egg
1 tsp. baking powder
1/4 cup coffee
1 tsp. cinnamon powder
1/3 tsp. baking soda
1 1/2 tsp. vanilla extract
1 cup all purpose flour
1/2 cup buttermilk/sour cream
1/2 cup chopped chocolate (optional)
1/2 tsp. salt
Directions
- Method for Crumble
- In a small bowl, combine the ingredients together. Stir with a wooden spoon.
- If you press the dough firmly in your hands and let go, you should be able to form nice clumps and this will be how you make your crumble. Place in the fridge in the meantime and use when you are ready for your topping.
- If you find these to be too much, then by all means you can further half this recipe, if you have crumble left over, put into an airtight container and store until you make muffins again or even use on any loaf you decide to bake.
- Method for muffins
- Preheat your oven to 1975/370F, line a baking tray with muffin holders, or use baking paper cut into a large square, place each square in a muffin hole and put a weight on top to hold the shape. This is how you create a makeshift muffin holder.
- In a stand mixer, use a creaming attachment, and cream the butter and sugar until light and fluffy. Add in the egg and continue to cream until combined.
- Add in the vanilla extract and coffee (simply mix 2 tsp. coffee with warm water) and continue mixing.
- Then add in the baking powder, baking soda and salt. Then on a low speed, combine the 1/2 the flour to the mixture and once combined add in half the buttermilk, continue until the flour and milk are done.
- Remove from stand mixer, and using a spatula add in the chocolate chips or cut up chocolate.
- Divide the batter into the muffin holders, 3/4 full, add the place the crumble on top with some extra chocolate if you want to.
- Bake for 15-25 minutes. Test the doneness at 10 minutes. The tops should be golden brown and the inside should be dry if you test with a toothpick.
- Allow to cool for 15 minutes before removing from the muffin rack, and then enjoy!
absolutely the best muffins ever. i subbed GF flour, and they still turned out perfect. it’s so exciting to find this blog!!
Hi Esther,
I am so happy GF flour worked for you!!
Thanks for the lovely comment babe!
Zorah