Cappuccino Muffins

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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.

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Ingredients

  • ~For 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
  • ~For 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 2% 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, 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.

Yield: about 14 muffins (3/4 cup spread).

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