Last year, I created a few “perfect pairing” recipes for Liberté yogurt. Earlier this spring, they asked me to create a few more pairings using their newest flavors — cappuccino and caramel. They sent me a sneak preview and let me tell you, these flavors are every bit as delicious as I hoped they’d be. They have the same thick, luxurious texture as the rest of the line, but the sweeter flavors make them perfect for breakfast or dessert.
When I first heard what the new flavors were going to be, I was naturally most excited about the cappuccino one (me + coffee = BFFs). Since I love topping my cappuccino with cinnamon, I thought it would be fun to incorporate that flavor in my pairing. I ultimately came up with these chocolate cinnamon muffins, which are pretty awesome. They’re topped with crunchy turbinado sugar and they remind me of the giant chocolate muffins we used to get out of the bakery case at the grocery store when I was a kid.
Like the yogurt, these muffins are super decadent — I ate way too many of them in way too short of a timeframe. Buttermilk makes them nice and tender (almost, but not quite, like a cupcake) and espresso really brings out the flavor of the chocolate. The cinnamon is the perfect accent to make them really unique.
Enjoy them with yogurt, a cup of espresso, and a handful of fresh blackberries for a perfect breakfast!
Liberté cappuccino yogurt will be arriving in stores later this summer. Here’s a link to their product locator so you can find a retailer near you: http://liberteusa.com/Product-
10 minPrep Time
30 minCook Time
40 minTotal Time
- 1 cup all purpose flour
- 1/2 cup whole wheat flour
- 3/4 cup sugar
- 1/2 cup cocoa powder
- 4 teaspoons baking powder
- 1 tablespoon cinnamon
- 1 teaspoon instant espresso powder (optional)
- 1/2 teaspoon salt
- 1/2 cup buttermilk
- 5 tablespoons melted butter, cooled
- 2 eggs
- 1 teaspoon turbinado sugar
- Heat oven to 400ºF. Line 12 muffin cups with liners.
- In a mixing bowl, whisk together the flours, sugar, cocoa powder, baking powder, cinnamon, espresso (if using), and salt. In a second bowl, whisk together the buttermilk, melted butter, and eggs. Pout the wet ingredients into the dry ingredients; mix until just combined. The batter will be very thick.
- Spoon the batter into the prepared muffin cups, filling each cup almost to the top. Sprinkle with turbinado sugar.
- Bake for 20 minutes or until a toothpick inserted into the center of a muffin comes out clean. Cool in pan 5 minutes, then transfer to a wire rack.
This recipe was created for my client, Liberté. Thank you for supporting the brands that keep me inspired in the kitchen!