Cappuccino Chip Muffin

Heart Smart

Prep Time: 15 minutes

Total Time: 30 minutes


  • 12 (2 1/2 inch) foil baking cups or nonstick cooking spray
  • 3 tablespoons trans fat-free margarine
  • 3 tablespoons (1 1/2 ounces) reduced-fat cream cheese
  • 3/4 cup granulated sugar
  • 1 large egg
  • 2 teaspoons vanilla extract
  • 1 cup all-purpose flour
  • 1 cup white whole-wheat flour (such as King Arthur’s White Whole-Wheat Flour)
  • 2 to 3 tablespoons instant espresso or coffee crystals
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/8 teaspoon salt
  • 2/3 cup low-fat buttermilk
  • 6 tablespoons miniature chocolate chips


Preheat oven to 400°F. Line a medium muffin cup baking pan with foil liners or spray with nonstick cooking spray and set aside. In a large mixing bowl with a mixer on medium speed, beat the margarine, cream cheese and sugar until light and fluffy. Beat in the egg and vanilla extract. In a separate bowl, combine the all-purpose flour, whole-wheat flour, instant coffee, baking powder, baking soda and salt. Add the flour mixture to the sugar mixture alternately with the buttermilk, mixing after each addition. Fold the chocolate chips into the batter, being careful not to over mix. Pour the batter into the prepared muffin pan and bake for 12 to 14 minutes or until a wooden pick inserted in the center comes out clean. Allow muffins to cool on a wire rack and serve.

Created by: Darlene Zimmerman, MS, RD

Yield: 12 servings

Nutritional Info

  • Calories =189
  • Fat =5gm
  • Saturated fat=2gm
  • Trans fat =0gm
  • Cholesterol =18mg
  • Protein =4gm
  • Sodium =197mg
  • Carbohydrate =33gm
  • Fiber =2gm
  • Calcium =65mg
  • Calories from fat =24%

Food exchanges: 2 starch, 1/2 fat