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cappuccino muffins with caramelized white chocolate

espresso muffins with pecans and caramelized white chocolate

Cappuccino muffins radiate notes of espresso, toasted pecans, vanilla and rich caramelized white chocolate. The moist crumb delivers the crunchy, creamy, tender morsels in one perfect bite. Serve with your favorite coffee!

Scale

Ingredients

  • 2 1/2 cups all-purpose flour
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1/2 tsp table salt
  • 4 tbsp unsalted butter, melted and slightly cooled
  • 1/2 cup canola oil
  • 1/2 cup strong espresso, cooled
  • 1 tsp instant espresso powder
  • 3/4 cup buttermilk
  • 2 tsp vanilla extract
  • 3/4 cup granulated sugar
  • 1 large egg
  • 1 1/2 cups caramelized white chocolate (see note), coarsely chopped
  • 1/2 cup roasted salted pecans, coarsely chopped
  • turbinado sugar, for sprinkling

Instructions

  1. Preheat oven to 375°F. Divide 18 liners across two 12-cup muffin tins and set aside (you may not need all of them).
  2. Add flour, baking powder, baking soda and salt to a large bowl and whisk to combine. In a small bowl, combine butter, canola oil, espresso, espresso powder, buttermilk, vanilla, sugar and egg. Whisk until well mixed, then pour over dry ingredients. Use a rubber spatula to mix until almost combined. Fold in chocolate and pecans.
  3. Scoop batter into prepared muffin cups, filling each about 2/3 full. Sprinkle top with turbinado sugar and bake for 18- 22 minutes, or until puffed and golden on the top and toothpick inserted into the center of the muffin comes out clean.
  4. Let sit in the pan for a few minutes, then transfer to a cooling rack to cool completely.

Nutrition

Keywords: cappuccino muffins