Cappuccino Muffins Recipe #4156
My kids have declared these "phenomenal!" The muffins are good in their own right but the spread gives them an incredible extra dimension. Please note, it is a cream cheese spread and not a sweet icing. The chocolate chips will not change form much. Perfect with a big, cold glass of milk or cup of coffee!
35 min | 15 min prep
SERVES 14 , 14 muffins
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 cinnamon, ground
- 1/2 teaspoon salt
- 1 cup milk
- 2 tablespoons instant coffee granules
- 1/2 cup butter or margarine, melted
- 1 egg, beaten
- 1 teaspoon vanilla extract
- 3/4 cup miniature semisweet chocolate chips
- In a food processor (or using a hand mixer), combine the spread ingredients, cover and process until well blended.
- Cover and refrigerate until serving.
- For the muffins: In a 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°F for 17-20 minutes or until muffins test done. Cool for 5 minutes before removing from pans to wire racks.
- Serve with espresso spread.
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5 stars