Rooibos Cappuccino Muffins

Rooibos, cinnamon, and white chocolate muffins. These delicious muffins have a subtle delicate flavour that brings warmth and happiness. The earthiness of the rooibos is balanced with the sweet milkiness of the white chocolate. The end result is a delicious soft muffin with a delicate crumb and a unique taste. They are super easy to make and they are a perfect teatime treat.

Everybody who knows me knows how much I love tea, and rooibos is definitely my favourite. Rooibos is a staple in every house and something that most South African kids grow up with. It’s a very familiar flavour to most and immediately brings feelings of warmth and comfort. There is nothing else that is quite the same as rooibos, it really has a unique flavour.

I based these muffins on a rooibos cappuccino, which is made with strong rooibos espresso instead of coffee. Most people like adding honey and cinnamon to their rooibos cappuccinos to add some sweetness. I added the cinnamon to compliment the rooibos. And I added some good quality white chocolate chips for bursts of milky sweetness. The addition of the cinnamon sugar to the tops of muffins adds a crunchy texture and some extra flavour. These muffins really are delightful and super easy to bake.

How to bake the muffins:

These easy delicious muffins are quick to make. You simply mix all the dry ingredients together with a whisk, to make sure that there are no clumps. And when the rooibos espresso is ready and has cooled you simply add the wet ingredients to the dry ingredients. It is a very basic recipe and it is definitely foolproof. To make the rooibos espresso you need a moka pot or a espresso coffee machine. But if you don’t have an espresso maker, you can brew strong rooibos tea on the stove for 10-15 minutes. And you can substitute the tea for coffee as well if you prefer coffee.

Some tips:

  • The rooibos needs to be very strong to add enough flavour to the muffins. If the tea is too weak the flavour won’t come through
  • Make sure the tea has cooled before adding it to the flour with the other wet ingredients. If it’s too hot it could scramble the eggs or melt the chocolate.
  • Use a scoop or measuring cup to pour the batter into the muffins, to make it quicker.
  • You can store the muffins in an airtight container for 2 days.
  • You can also freeze the muffins in sealed plastic bags for later use.
  • If you want to make mini muffins halve the recipe, and that will give you 20 mini muffins.

Try this recipe out and spoil your family/friends with a delicious teatime snack.

Rooibos Cappuccino Muffins

Prep Time20 mins
Cook Time20 mins
Total Time40 mins
Servings: 12 muffins


  • 280 g cake flour
  • 2 tsp baking powder
  • ½ tsp salt
  • ½ tsp bicarbonate of soda
  • ½ tsp ground cinnamon
  • 120 g light brown sugar
  • ½ cup strong rooibos espresso tea
  • ½ cup oil
  • 2 large eggs
  • 80 g white chocolate nibs

Cinnamon sugar topping:

  • 4 tbsp white sugar
  • 1 tsp ground cinnamon


  • Preheat the oven to 180C/160C Fan. Lightly grease a 12-hole muffin tray.
  • In a large bowl combine the flour, baking powder, salt, bicarb, ground cinnamon and brown sugar. Whisk it all together to mix it well and work out any clumps.
  • In a moka pot or with an espresso coffee maker, brew 1/2 cup of strong rooibos espresso. Once it’s done, allow it to cool slightly.
  • In a small bowl or jug, beat the two eggs and add the oil. Mix well.
  • Once the tea has cooled slightly, add the tea, eggs, and oil to the dry ingredients and mix it all together. Be careful not to over-mix. Then add the chocolate nibs to the batter and mix until just incorporated.
  • Using an ice-cream scoop, two tablespoons, or a 1/4 cup measuring cup spoon the batter into the prepared muffin tray until each muffin hole is 2/3 full. Sprinkle each muffin with some cinnamon sugar. Once all the batter has been scooped into the tray put the tray into the oven and bake for 18-20 minutes.
  • Remove the tray from the oven and allow to cool for 5 minutes. If the sugar has caramelized and stuck to the rims of the muffin pan use a thin sharp knife or icing spatula to loosen the muffins from the pan. Gently tip the muffin pan over a wire rack and gently guide the muffins out of the pan. Allow the muffins to cool for a few minutes, and enjoy with a cup of tea/coffee.


To store the muffins put them in an airtight container and eat within 2 days, or freeze them in sealed plastic bags for later consumption.
If you aren’t able to make rooibos espresso you can also brew loose leaf rooibos in a small pot on the stove for 10-15 minutes until it’s strong (3 tablespoons of tea per cup of water). Sieve out the tea leaves and use 1/2 cup of the tea in the recipe.
You can also substitute the tea for 1/2 cup of coffee if you prefer.
If you want to make mini muffins you can halve the recipe to make 20 mini muffins.

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