Capucino Coffee Muffin

This recipe I got it from a friend’s Multiply, Venny Ng. I tried it the other day and it’s so yum and it’s very easy to make. Good company for a cuppa!


1/4 cup espresso-grind coffee

2 1/2 cups self-rising flour (or add 3 3/4 tsp of baking powder and a pinch of salt to equal amount of all-purpose flour)

1/2 cup caster sugar

2 eggs, lightly beaten

1 1/2 cups milk

150 g melted butter

3/4 cup chopped dark chocolate

30 g un-melted butter

3 tbsp soft brown sugar

1 tbsp boiling water


Preheat oven to 204 degrees Celsius. Line the muffin cups or tray with paper muffin liner. Dissolve the coffee in 1 tbsp of boiling water and allow to cool. Sift the flour and superfine sugar into a bowl. Combine the eggs, milk, melted butter, dark chocolate, and the coffee mixture, and roughly mix with the dry ingredients. Spoon the mixture into each muffin cup. Heat the un-melted butter and brown sugar, and stir until the sugar dissolves. Spoon the mixture onto each muffin, gently swirl into the muffin using a skewer. Bake for 25-30 minutes or until risen and cooked through when tested with a skewer.

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