Cappuccino Muffins with Chocolate and Cranberries

Recipe View 5 mins Preheat oven to 375 degrees F (190 degrees C). Grease a 12-cup muffin tin or line with paper liners. (5 minutes)

Recipe View 5 mins In a large bowl, whisk together the sifted flour, baking powder, baking soda, cocoa powder, and salt. Add the chocolate chips, dried cranberries, and orange zest. Gently stir until well combined. (5 minutes)

Recipe View 5 mins In a separate large mixing bowl, using an electric mixer on medium speed, beat the softened butter, white sugar, and brown sugar until light and fluffy. Add the sour cream, milk, and eggs, and continue to beat until well blended. (5 minutes)

Recipe View 3 mins Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just moistened and smooth. Be careful not to overmix. (3 minutes)

Recipe View 2 mins In a small bowl, dissolve the instant coffee granules in the water. Stir the coffee mixture into the muffin batter until evenly distributed. (2 minutes)

Recipe View 5 mins Spoon the batter into the prepared muffin cups, filling them about 3/4 full. (5 minutes)

Recipe View 25 mins Bake in the preheated oven for 20 to 25 minutes, or until the muffins are lightly browned and a toothpick inserted into the center comes out clean. (25 minutes)

Recipe View 10 mins Let the muffins cool in the muffin tin for a few minutes before transferring them to a wire rack to cool completely. (10 minutes)