Cappuccino Muffins with Espresso Spread
These are absolutely delicious and different. For the coffee and chocolate lover in your life.
Cappuccino Muffins with Espresso Spread
Print RecipeIngredients
Spread
- 8 ounces cream cheese, cubed
- 1 tablespoon sugar
- ½ teaspoon instant coffee granules
- ½ teaspoon vanilla
- ¼ cup mini semi-sweet chocolate chips
Muffins
- 2 cups flour
- ¾ cup sugar
- 2½ teaspoons baking powder
- 2 teaspoons cinnamon
- ½ teaspoon salt
- 1 cup milk
- 2 tablespoons instant coffee granules
- ½ cup butter, melted
- 1 egg, beaten
- 1 teaspoon vanilla
- ¾ cup mini semi-sweet chocolate chips
Instructions
- Blend all the espresso spread ingredients and cover tightly. Store in the refrigerator.
- Preheat oven to 350°. In a medium-size bowl, combine all dry ingredients except for chocolate chips.
- In another bowl, stir milk and coffee granules until the coffee isdissolved. Add the butter, egg and vanilla, mixing well.
- Combined dry and wet ingredients, stirring just until moistened. Gently fold in chocolate chips.
- Fill paper-lined muffin cups two thirds full. Bake at 375° for 15 to 20 minutes or until a cake tester comes out clean.
- Cool for five minutes and remove from pan. Serve with espresso spread.
Servings: 12
If you enjoyed this recipe, you can find more like it in my cookbook “Come and Get It!” Available on Amazon.
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