Caramel Cappuccino Muffins

• Vegetarian

• Refrigerated

  • 1 Egg

• Baking & Spices

  • 2 1/2 tsp Baking powder
  • 1/2 tsp Cinnamon
  • 3 cup Flour
  • 1/2 cup Granulated sugar
  • 1/4 cup Powdered sugar
  • 3/4 tsp Salt
  • 1/2 cup Sugar
  • 1 tsp Vanilla extract

• Drinks

  • 2 tbsp Instant coffee granules
  • 1 tbsp International delight caramel coffee creamer
  • 1 cup International delight simply pure caramel coffee creamer

• Dairy

  • 3/4 cup Butter, unsalted
  • 1/2 cup Sour cream

Found on lemontreedwelling.com

Description

Ingredients

• 2 c. all purpose flour
• ½ c. granulated sugar
• 2½ tsp. baking powder
• ½ tsp. cinnamon
• ½ tsp. salt
• 1 c. International Delight Simply Pure Caramel Coffee Creamer
• 2 Tbsp. instant coffee granules
• ½ c. (1 stick) unsalted butter, melted
• ½ c. sour cream
• 1 egg, beaten
• 1 tsp. vanilla extract
• For streusel topping:
• 1 c. flour
• ½ c. sugar
• 4 Tbsp. unsalted butter, melted
• ¼ tsp. salt
• For caramel drizzle:
• ¼ c. powdered sugar
• 1 Tbsp. International Delight Caramel Coffee Creamer

Directions

• Prepare muffins by combining flour, sugar, baking powder, cinnamon, and salt in a large mixing bowl.
• Combine the coffee creamer and coffee granules in a bowl and stir until the granules dissolve.
• Stir the butter, sour cream, egg, and vanilla into the milk mixture.
• Add the milk mixture to the flour mixture and stir just until moistened.
• Fill greased muffin cups ⅔ full. (*I used jumbo muffin tins)
• Prepare streusel by combining ingredients in a small bowl and mixing until crumbly.
• Divide streusel topping evenly among muffins.
• Bake at 375 degrees approx. 20 minutes or until tops are golden brown.
• Cool in pans for 5 minutes, then remove muffins to a wire rack to cool completely.
• Prepare drizzle by combining ingredients in a small bowl; drizzle over tops of muffins.