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Cappuccino Muffins Recipe

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This recipe for Cappuccino Muffins, by , is from The Van Vooren Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Barb Van Vooren
Added: Wednesday, February 9, 2011

Category:
Category:

Ingredients:  
Ingredients:  
MUFFINS:
2 Cups flour
3/4 cup sugar
2.5 tsp baking powder
1 tsp cinnamon
1/2 tsp salt
2 Tbsp instant coffee granules
1.5 tsp vanilla
1 cup milk
1/2 cup melted butter
1 beaten egg
3/4 cup mini semisweet chocolate chips
Topping/crumble:
1/4 cup soft butter
1/4 cup sugar
6 Tbsp flour
Spread:
2 Tbsp sugar
1-2 tsp vanilla
ESPRESSO SPREAD:
4 oz cream cheese
3-4 Tbsp sugar
2 tsp instant coffee granules
2 tsp vanilla extract
1/4-1/2 cup mini semisweet chocolate chips

Directions:
Directions:
In a food processor or blender, combine the spread ingredients; cover and process until well blended. COver and refrigerate until serving. 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. Mix and add the crumbe to top(optional). Bake at 375 for 17-20 minutes oor until muffins test done. Cool for 5 minutes before removing from pans to wire racks. Serve with espresso spread.

Number Of Servings:
Number Of Servings:
14 muffins or 25 mini muffins
Personal Notes:
Personal Notes:
An on-line recipe uses half sugar half brown sugar. The crumble can be optional, sounds yummilicious!

 

 

 

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