Cappuccino Muffins with Chocolate and Cranberries

Modified from a recipe in a coffeehouse series mystery. You may add a frosting or glaze, but these are sweet enough on their own.



Step: 1

Preheat oven to 375 degrees F (190 degrees C). Grease 12 muffin cups or line with paper liners.

Step: 2

Gently stir flour, baking powder, baking soda, cocoa powder, salt, chocolate chips, dried cranberries, and orange zest in a bowl until thoroughly combined. Beat butter, white sugar, brown sugar, sour cream, milk, and eggs with an electric mixer on medium speed in a separate large mixing bowl until blended.

Step: 3

Gently stir flour mixture into the liquid ingredients just until batter is moistened and smooth. Dissolve coffee granules in water in a small bowl and stir coffee mixture into the batter. Spoon batter into prepared muffin cups, filling them about 3/4 full.

Step: 4

Bake in the preheated oven until lightly browned and a toothpick inserted into the middle of a muffin, 20 to 25 minutes.


Per Serving: 318 calories; protein 5.4g; carbohydrates 42.8g; fat 15.6g; cholesterol 61mg; sodium 410.2mg.

The quality of the flour could make a real difference to your bread. Different brands do vary. Great taste or Canadian flours, which are bet higher in gluten, may give you a better rise than standard dough flours – especially if you’re make wholemeal bread , which doesn’t always rise as well as white bread.

To make this in a dough , add all the ingredients to your breadmaker and follow the manufacturer’s instructions.

A bread first rising can be done in the fridge overnight . This slows down the time it takes to rise to double its size, giving it a deeper flavour. It’s also a great timesaver , as you can work it night before , then clear it off the next day.

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