posted by syzygy 01-17-101 1:11 PM
Cappuccino Chip Muffins
2 cups flour
3/4 cup sugar
2 1/2 teaspoons baking powder
2 teaspoons instant coffee crystals
1/2 teaspoon salt
1/2 teaspoon cinnamon
1/2 cup butter (melted)
1 egg (slightly beaten)
1 teaspoon vanilla
1 cup milk
3/4 cup semi-sweet mini chocolate chips
Preheat oven to 375 degrees F. In a large bowl, stir together all dry ingredients except chocolate chips.
In another bowl, stir together all wet ingredients. Make a well in the center of the dry ingredients and pour the wet ingredients in. Stir only long enough to combine the ingredients. Stir in chocolate chips. Pour into 12 muffin cups with paper liners. Bake at 375º for approximately 15-20 minutes
These freeze well. Microwave to heat and they are delicious for breakfast.
Cappuccino Cream Muffins with Chocolate Ripple
1/4 cup all-purpose flour
2 tbsp. brown sugar -- lightly packed
1 tsp. cinnamon
2 tbsp. butter or margarine
2 squares semisweet chocolate -- chopped
2 tbsp. instant coffee granules
1/2 cup hot water
2 1/2 cups all-purpose flour
1/2 cup sugar
1 tbsp. baking powder
1 tsp. cinnamon
1/2 tsp. salt
1 cup sour cream
1/3 cup butter or margarine -- melted
1 square semisweet chocolate -- melted, optional
Preheat oven to 400 degrees F. Grease muffin cups or line with paper baking cups.
Chocolate Ripple: Mix flour, sugar and cinnamon in a small bowl. Cut in butter until mixture resembles fine crumbs. Stir in chopped chocolate. Set aside.
Batter: Dissolve coffee in hot water, cool. Mix flour, sugar, baking powder, cinnamon and salt in a large bowl. Beat eggs, sour cream, melted butter and coffee together with a whisk or fork. Stir liquid into dry ingredients, stirring just until moistened. Batter will be stiff.
Spoon half the batter into muffin cups. Spoon a heaping tbsp of ripple mixture on top. Top with remaining batter. Bake at 400 F for 20 - 25 minutes or till firm to the touch. Cool in pan 5 minutes, remove muffins and cool on a rack. If desired, drizzle melted chocolate over top of muffins.
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