Cappuccino Muffins

• Vegetarian

• Refrigerated

  • 1 Egg, large

• Baking & Spices

  • 2 cups All-purpose flour
  • 2 1/2 tsp Baking powder
  • 1 cup Chocolate chip, miniature semisweet
  • 1 tsp Cinnamon, ground
  • 1/2 tsp Salt
  • 13 tbsp Sugar
  • 1 1/2 tsp Vanilla

• Drinks

  • 6 1/2 tsp Instant coffee granule

• Dairy

  • 1 cup 2% milk
  • 1/2 cup Butter
  • 4 oz Cream cheese

Found on tasteofhome.com

Description

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 2% milk
• 2 tablespoons instant coffee granules
• 1/2 cup butter, melted
• 1 large egg
• 1 teaspoon vanilla extract
• 3/4 cup miniature semisweet chocolate chips
• 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 2% milk
• 2 tablespoons instant coffee granules
• 1/2 cup butter, melted
• 1 large egg
• 1 teaspoon vanilla extract
• 3/4 cup miniature semisweet chocolate chips

Directions

• Directions 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). Originally published as Cappuccino Muffins in Taste of Home October/November 1999, p25 window._taboola = window._taboola || []; _taboola.push({ mode: thumbnails-i, container: taboola-native-stream-thumbnails, placement: Native Stream Thumbnails, target_type: mix });

Nutrition