Cappuccino Muffins

“The Capppuccino Muffins were served at a recent brunch that I attended and they are absolutely delicious!So different!Suby”

“I followed the recipe exactly and they turned out great! I did however make 24 mini muffins instead of 14 large ones. I did also iced them myself instead of serving the icing on the side.I served these at a brunch and they were the most popular muffin!(I made three kinds) I really liked the expresso icing and I think that the icing would taste awesome on brownies too! I think I will try the flavoured instant coffee next time. Thanks for posting this unique recipe!”

“This recipe has so many ratings it doesn’t need mine, but I loved these! I mixed the chocolate chips with white chips, and I used 3/4 cup of milk, and 1/4 cup Kahula. Out of this world! I even forgot to put the vanilla in, and they are sooo good! I think I agree with another poster tho, who said they were good without the spread. I did add it, but I do think next time I may leave that off. Gona have one of these with an orange for breakfast. thanks for the recipe.”

“These are AWESOMELY YUMMY!!! My 15year old wanted to try his hand in the kitchen and was able to pull this recipe off with no problem. I had him substitute a few things with lower fat/calorie versions: splenda, egg whites, butter blend, etc. We also used English Toffee Cappuccino drink mix and almond extract rather than the coffee grinds and vanilla, because that’s what we had on hand. yummmmmy!”

“I made one small change, using buttermilk rather than milk and adding a 1/4 t baking soda.Will definitely make these again!Everyone at the office loved them.”

“Good stuff! I would 1/2 the cinnamon next time. I used 3 heaping tablespoons of granules and 50% each almond and vanilla extract. I made minis (48) for 9 min at 400 degrees. The first batch was a bit small though. You need to fill the tin (or cups) all the way to the top for mounded muffins. I didn’t do frosting (too hard to transport) but will try it for Easter. Thanks!”

“All reviews are accurate – it is a great recipe. I adapted it slightly by using buttermilk (keeps them moist)instead of plain and dissolved the coffee in a bit of hot coffee and then added it to the milk etc.which worked well. I put on a variety of toppings – skor bits, sprinkled instant vanilla capuccino mix and some actual capucinno coffee toppings from a purchased shaker filled with capucinno toppings.The variety was great!”

“These are fabulous! I did add an extra tablespoon of instant coffee to the muffin mix and it gives a great mild coffee flavor!I omitted the chips in the topping and love it! No need for that extra chocolate. The cream cheese adds a nice tangy touch to the muffins.This is a keeper.”

“I made these for a breakfast/brunch and they were very good.Not too sweet.I will make them again,We also made some pumpkin chocolate chip muffins and they were sweeter and more popular with the children, but the adults seem to enjoy these.”

“I made these for a ladies retreat I was hosting and everyone loved them.It has been requested for me to bring these to the one we are having this coming weekend.Can’t wait to eat them again.Thanks for a great recipe!!I do agree with the other reviews to add a little more coffee but that us just my taste!!”

“I followed the recipe exactly and, unfortunately, I found the muffins to be dry and bitter. They were much improved with the spread on them, but I doubt I would make again.”

“These were so yummy! I omitted the spread and made mine with whole wheat flour, but otherwise followed exactly. They are addictive! 🙂 Thanks so much for sharing.”

“After reading other reviews I added an extra tbsp coffee granules to my batch. Still no one could taste the coffee in these. It was there just enough to compliment the chocolate/cinnamon. These have a nice flavor, but I wouldn’t make them again.”

“Loved the idea.I wanted to make it low fat so I used egg whites and white whole wheat flour, substituted applesauce for butter,Splenda for sugar, raisins/dried fruit mix for chocolate chips and I have also added some coffee-flavored liqueur or sugar-free syrup to the batter.It turned out so light and fluffy like I never expected. I also tried using maple syrup to sweeten the frosting and it worked out great. Thank you for posting.”

“What a fabulous recipe!The muffins came out moist and flavourful, and the combination of coffee and chocolate is a winner! And the espresso spread….mmmmmmm! Thanks for such a distinctive muffin recipe, I’ll be making this many times over!”

“the muffin’s ok.The cream needed lots of sugar! and I was really looking for something sweeter.”

“This is not what I wanted. they became so doughy after I stored them for a day that they were unpleasant to me. You can definitely taste the coffee, but I wouldn’t make these again.”

“Just ate 3 of these in the last 5 minutes…. Amazing! Haha”

“These are so good and different than regular muffins and I love the change of pace.The frosting makes them a wonderful, rich, indulgence and I find myself constantly wanting to eat it as I frost the muffins.Thanks for a great recipe, it sure is a keeper in our house!”

“These were sooo good!My kids (8, 5 and 3) all loved them.We didn’t use the icing since we had some chocolate frosting already made.Delish!”