Cappuccino Muffins

Ingredients:
  • ESPRESSO SPREAD:
  • 4 oz. cream cheese, cubed
  • 1 Tbs. sugar
  • 1/2 tsp. instant coffee granules
  • 1/2 tsp. vanilla extract
  • 1/4 C miniature semisweet chocolate chips

  • MUFFINS:
  • 2 C flour
  • 3/4 C sugar
  • 2-1/2 tsp. baking powder
  • 1 tsp. ground cinnamon
  • 1/2 tsp. salt
  • 1 C milk
  • 2 Tbs. instant coffee granules
  • 1/2 C butter, melted and cooled slightly
  • 1 egg
  • 1 tsp. vanilla extract
  • 3/4 C miniature semisweet chocolate chips
Instructions:

In a food processor, combine the spread ingredients; cover and process until well blended. Transfer to a small bowl; cover and refrigerate until serving.

In a large bowl, combine the flour, sugar, baking powder, cinnamon and salt. In another bowl, combine milk and coffee granules until coffee is dissolved. Add the butter, egg and vanilla. Stir into dry ingredients just until moistened. Fold in chocolate chips.

Fill greased or paper-lined muffin cups two-thirds full. Bake at 375° for 17-20 minutes or until a toothpick inserted near the center comes out clean. Cool for 5 minutes before removing from pans to wire racks. Serve warm with espresso spread.


Date Added:October 12, 2016
Classification:Muffins
Source:Taste of Home
Meals:Breakfast, Brunch
Course:Bread
Preparations:

Bake, Process

Notes:

2016