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Cappuccino Muffins Recipe

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This recipe for Cappuccino Muffins is from TasteBUDS, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Espresso Spread:
4 oz cream cheese, cubed
1 T sugar
1/2 tsp instant coffee granules
1/2 tsp vanilla extract
1/4 c miniature semisweet chocolate chips
Muffins:
2 c all-purpose flour
3/4 c sugar
2 1/2 tsp baking powder
1 tsp cinnamon
1/2 tsp salt
1 c milk
2 T instant coffee granules
1/2 butter or margarine, melted
1 egg
1 tsp vanilla extract
3/4 c miniature semisweet chocolate chips
Directions:
Directions:
In a food processor or blender, combine spread ingredients; cover & process until well blended. Cover & refrigerate until serving.
In a bowl, combine flour, sugar, baking powder, cinnamon & salt. In another bowl, stir milk & coffee granules until the coffee is dissolved (warming the milk in the microwave slightly speeds this process) Add butter, egg & vanilla; mix well. Stir into dry ingredients Just until moistened. Fold in chocolate chips. Fill greased or paper-lined muffin cups 2/3 full. Bake at 350º for 15 minutes or until muffins test done. Cool for 5 minutes before removing from pans to wire racks. Serve with espresso spread. Yield: about 14 muffins
Number Of Servings:
Number Of Servings:
14 mufifns
Personal Notes:
Personal Notes:
Use decaffeinated instant coffee granules - you'll thank yourself when the kids try these. I always make a double batch. These are great as mini-muffins as well. Recipe originated from Taste of Home, with my alterations.

 

 

 

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