Cappuccino Muffins

By TrayH

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.

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

Details

Adapted from tasteofhome.com

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).