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Jun 18, 2009 03:24 PM

Cappuccino Muffin?

There was a coffee shop near where I grew up that sold the most amazing Cappuccino Yogurt Muffins ever - to the point where, when I went home to visit my parents, I would come back with a frozen box of 12 or 24. They were made at a bakery outside New York City, and I could sometimes find them in the city, but alas, it's been years and I can't recall the name.

So I'm looking for recipes.

I've tried to make these myself, but they never come out right. The cakey part was very light and fluffy, a slight tinge of brownish flecks that may have indicated coffee in the batter, and studded with what I believe were cappuccino-flavored chips, but it's possibly they were a bittersweet chocolate of some kind. It was not very sweet and neither greasy as many store-bought muffins get nor dried out like low-fat variations (though I know they had yogurt in them). Last but not least, and the part I'm hoping chowhounders can help me with, the top was covered in powdered sugar - perhaps a combo of powdered sugar and cocoa or cinnamon. Every. Time. I try to cover a muffin in powdered sugar, the sugar either melts into the top of the hot muffin making it overly sweet, or doesn't stick at all if I let the muffin cool. And if I roll the cooled muffin in melted butter to give it a damp base? Melted powdered sugar again.

So give me your best cappuccino muffin recipes, your best ideas for how I can recreate these, or at least how to powder-sugar top a muffin successfully, please!

(Oh, and while we're at it, how do I get my muffins to muffin-top like storebought varieties? I get domes or flat; they never puff and spread, just one or the other.)

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  1. Um, how strange that I've tried dozens of cappuccino muffin recipes in the past attempting to recreate these puppies only to finally post on chowhound...but apparently I've always googled "cappuccino yogurt muffin recipes" instead of just "cappuccino yogurt muffin," because suddenly, there they are, top of the search, available to order online. I believe I have a credit card somewhere...

    But I still want recipes because shipping muffins when I enjoy baking seems like a big waste of money... Just thought I'd update with irony.

    1. i've been searching to recreate the same and really haven't found any recipes online that come close. would it be worth trying a yogurt cake/loaf recipe and adding 1-2T of instant espresso granules?

      1. Here is my recipe for cappuccino chip muffins. It doesn't have yogurt in it, but it could be messed around with so that yogurt would work - but that would involve some re-working so I'll leave it alone right now.

        I always top the unbaked muffins with streusel crumbs, but you could, if you want, dust the tops very (very) heavily with either superfine sugar or confectioners sugar and see if it works. The streusel topping is very nice though (recipe is tagged onto the end of the muffin recipe).

        Cappuccino Chip Muffins

        2 cups all purpose flour
        1/2 cup granulated sugar
        1 tbsp. baking powder
        1 tbsp. instant coffee powder
        1/2 tsp. cinnamon
        1 cup milk
        1 egg
        1/2 cup vegetable oil
        1/2 cup chocolate chips

        Preheat the oven to 375o F.

        In a large bowl, stir together the flour, sugar, baking powder, instant coffee, and cinnamon. (If your instant coffee is in big chunky crystals, crush it into a powder before adding so that it mixes easier.)

        In another bowl, beat together the milk, egg, and vegetable oil. Add to the flour mixture, and stir just until combined. Mix in the chocolate chips. Don’t overbeat - just mix everything together and leave it alone.

        Spoon batter into a well greased muffin pan, filling the cups to the top. Sprinkle tops with a bit of streusel topping or leave plain. Bake for 18 to 20 minutes, or until a toothpick poked into the middle comes out cleanish. Remove from the pan and let cool slightly before serving. If you can stand to wait that long.

        Makes about 8 muffins.

        Streusel topping:
        1 cup all-purpose flour
        1/2 cup butter
        1/2 cup brown sugar
        1/2 tsp. cinnamon

        Combine all the ingredients in a large bowl (or in a food processor), cutting the butter into the mixture until it forms a slightly sticky crumbly mixture. Sprinkle over pie fillings instead of a top crust, use on top of fruit crisps, or even sprinkle on top of muffins before baking. A million uses.

        Makes enough to top one 9-inch (23 cm) pie or one batch of fruit crisp. Or whatever else you want to do with it.

        1. I found this Muffin Co in NYC please check the link below!

          Maybe this is your long lost place to pick-up those wonderful muffins.

          1 Reply
          1. re: awesomedogtoys

            That's it!! But unfortunately they only sell wholesale and we don't have the freezer space to order in bulk...searching for a local distributor...