Cappuccino Chocolate Chip Mini Muffins
Prep time
Cook time
Total time
This recipe is reprinted with permissions from Chocolate-Covered Katie: Over 80 Delicious Recipes that are Secretly GOOD for You by Katie Higgins. Grand Central Publishing, 2015.
Serves: makes 24 to 28 mini muffins, or 9 to 10 standard muffins
  1. Preheat your oven to 400ºF.
  2. Grease a mini muffin tin or line with mini cupcake liners.
  3. In a medium mixing bowl, whisk together the milk beverage, oil, yogurt, vinegar, and vanilla. Let sit at room temperature for at least 5 minutes.
  4. In a large mixing bowl, combine remaining ingredients and stir very well. Add the wet ingredients and stir until just evenly mixed.
  5. Portion the batter evenly among the muffin cups so that each is no more than two-thirds full.
  6. Bake for 8 1⁄2 minutes, until mini muffins have risen and a toothpick inserted into the center of one comes out clean.
  7. Remove from the oven and allow to cool for 10 minutes before removing from the tin.
Regular-Size Muffins: Divide the batter among 9 to 10 greased or lined standard muffin cups. Bake for 16 minutes at the same temperature, or until a toothpick inserted into the center of a muffin comes out clean.
Recipe by Go Dairy Free at