MI Coop Kitchen

Cappuccino Muffins

Submitted by featured Guest Chef, Tanya Schneider

When Courageous Coffee’s Tanya Schneider puts so much soul into roasting the perfect coffee beans, it seems a shame not to take advantage of all that heartfelt flavor. She shares a recipe that uses brewed coffee for the ultimate coffee companion.


  • 2 cups all-purpose flour
  • ¾ cup sugar
  • 2½ teaspoons baking powder
  • ½ teaspoon salt
  • ½ cup milk
  • ½ cup strong brewed coffee
  • ½ cup butter, melted
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1 cup miniature semisweet chocolate chips


  1. Preheat oven to 350 F. In a large bowl, combine the flour, sugar, baking powder and salt.
  2. In another bowl, combine the milk, coffee, butter, egg and vanilla. Stir into dry ingredients just until moistened. Fold in chocolate chips.
  3. Fill greased muffin cups two-thirds full and bake for 15–20 minutes or until a toothpick comes out clean.
  4. Serve with cream cheese spread (optional).

Cream Cheese Spread

  • 4 ounces cream cheese, softened
  • 1 tablespoon sugar
  • ½ teaspoon vanilla extract
  • ¼ cup miniature semisweet chocolate chips
  • Mix all ingredients together until well blended and spread on muffins.

These muffins pair well with a cup of Courageous Coffee!

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