So I have been working at this local major hospital for 26 years and its cafeteria has the BEST chocolate chip cappuccino muffins in the world. I have tried asking the personnel there for recipe but all they say is they get a ready made batter from some company and they just bake it there. I have tried so many times to copy the taste of those muffins, I have posted some recipes in past too, but by God I finally succeeded, this one is the closest of all. Now they just have the muffins without icing but I also did some variation to put the cream cheese cappuccino spread, but I love the plain version the best. Here is the recipe. Enjoy !
Ingredients:
- 1/4 cup of unsalted butter melted
- 3/4 cup of oil
- 1/4 cup of granulated sugar
- 1 cup of brown sugar packed
- 2 large eggs at room temp
- 2 teaspoon of real vanilla extract
- 1 teaspoon of Kahlua liquor * optional
- 1 cup of AP flour
- 1 cup of Barley flour
- 1/3 cup of ground instant oats
- 1 teaspoon baking soda
- 2 teaspoon of baking powder
- 1 teaspoon of ground cinnamon
- 1 tbl spoon of instant coffee granules
- 3/4 teaspoon of sea salt
- 3/4 cup of half and half milk shaken and at room temp (You can use evaporated milk)
- 1/4 cup of sour cream
- 6 oz of milk chocolate chips morsels
- Some dark chocolate chips morsels to top if you desire
- Turbinado sugar to sprinkle on top of muffins.
For cream cheese topping:
- 8 oz of cream softened cheese
- 2 tablespoon of sugar or 1/3 tin of condensed milk or to desired sweetness
- 1 teaspoon of instant coffee granules
- 1 teaspoon of vanilla
- 1 tables spoon of corn starch
- Some shaved dark chocolate or mini chocolate chips to top the spread.
Method:
- Preheat oven at 375 and place a rack in the top 1/3 of oven at least 6" from the heat source.
- Place the paper or silicone liner in muffin pan.
- Grease the muffin liners with cooking spray.
- Set aside.
- In a large bowl or electric mixer mix together butter, oil, granulated sugar, brown sugar, eggs, vanilla, coffee granules, and Kahlua if using it completely blended together.
- Add sour cream and mix again.
- In a medium bowl whisk together flours, ground oats, baking soda, baking powder, ground cinnamon, and sea salt.
- Now alternate adding flour mixture and half and half in to the butter mixture in two batches ending with half and half.
- Stir until barely combined and you will see streaks of flour.
- Fold in milk chocolate chips, reserving the dark chocolate chips for topping of the muffins.
- Scoop 1/4 cup of batter into the greased muffin liners and fill until barely 3/4 full.
- Let the batter sit in muffin pan for 15 - 20 min before putting them in oven, this helps them get a rise in the batter.
- Sprinkle the turbinado sugar on each muffin and top with dark chocolate chips if desired.
- Bake in preheated oven at 375 F for 18 min or until toothpick comes out clean.
- This recipe makes about 19 muffins but bake one tin at a time.
- Let the muffins cool in tin for about 10 min then carefully take the liners out and set them on cooling rack.
- Once completely cool you can frost them with following spread but this is optional step.
Method to make the spread:
- Mix softened cream cheese, sugar, (I had some left over condensed milk so I used that instead of sugar) corn starch and vanilla.
- Spread the toppings on each muffin and top with shaved chocolate or mini chocolate chips.
- If you desire you can fold mini chocolate chips in this frosting.
- You can even omit the spread and just have the muffin plain.
Enjoy !!
Recipe and Photographs by Surekha.