Cappuccino Muffins Recipe
By Spookie
These are my favorite muffins to serve with a cup of coffee or a tall glass of cold milk. Not only are they great for breakfast, they make a tasty dessert or midnight snack. I get lots of recipe requests whenever I serve them. The espresso spread is also super on a bagel. -Janice Bassing, Racine, Wisconsin
- 14
Ingredients
- ESPRESSO SPREAD:
- 4 ounces cream cheese, cubed
- 1 tablespoon sugar
- 1/2 teaspoon instant coffee granules
- 1/2 teaspoon vanilla extract
- 1/4 cup miniature semisweet chocolate chips
- MUFFINS:
- 2 cups all-purpose flour
- 3/4 cup sugar
- 2-1/2 teaspoons baking powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1 cup milk
- 2 tablespoons instant coffee granules
- 1/2 cup butter, melted
- 1 egg
- 1 teaspoon vanilla extract
- 3/4 cup miniature semisweet chocolate chips
Preparation
Step 1
In a food processor or blender, 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 flour, sugar, baking powder, cinnamon and salt. In another bowl, stir milk and coffee granules until coffee is dissolved. Add butter, egg and vanilla; mix well. 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 comes out clean. Cool for 5 minutes before removing from pans to wire racks. Serve with espresso spread. Yield: about 14 muffins (1 cup spread).