Cappuccino Muffins
12 servings
for espresso spread
4 ounces cream cheese, softened
1 tablespoon sugar
1/2 teaspoon instant coffee granules
1/2 teaspoon vanilla extract
1 tablespoon chocolate syrup
for muffins
2 cups flour
3/4 cup sugar
2 1/2 teaspoons baking powder
1 teaspoon ground cinnamon
1/2 teaspoon salt
1 cup milk
2 tablespoons instant coffee granules
1/2 cup butter, melted
1 egg
1 teaspoon vanilla extract
3/4 cup miniature semisweet chocolate chips
Combine the spread ingredients; refrigerate. Combine flour, sugar, baking powder, cinnamon and salt; set aside. 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. Bake at 375° for 20 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pans to wire racks. Serve with espresso spread and enjoy!
4 ounces cream cheese, softened
1 tablespoon sugar
1/2 teaspoon instant coffee granules
1/2 teaspoon vanilla extract
1 tablespoon chocolate syrup
for muffins
2 cups flour
3/4 cup sugar
2 1/2 teaspoons baking powder
1 teaspoon ground cinnamon
1/2 teaspoon salt
1 cup milk
2 tablespoons instant coffee granules
1/2 cup butter, melted
1 egg
1 teaspoon vanilla extract
3/4 cup miniature semisweet chocolate chips
Combine the spread ingredients; refrigerate. Combine flour, sugar, baking powder, cinnamon and salt; set aside. 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. Bake at 375° for 20 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pans to wire racks. Serve with espresso spread and enjoy!
These muffins are equally delicious with cold milk or hot coffee!
Linked to Sweet Indulgences Sunday.
10 comments:
These look delicious! My sons love the flavor of coffee so I know they would love to try one of your cupcakes. Thanks for sharing on A Well-Seasoned Life's Sweet Indulgences Sunday.
Oh my goodness this sounds insanely delicious!!! I am definitely trying this on the weekend!! Thanks for sharing!
-April
My mom has a recipe similar to this and they are out of this world. Yum, now I need to make some I think :)
I saw these on Gooseberry Patch and just had to try them. You know what? They were absolutely amazing, both with coffee and with milk and tea and....thank you. bless arlene Marie Pitts email carpediem5790@yahoo.com
These look so yummy I can't resist. I decided that I wanna bake 48 of these muffins for my husband's staff. I'd like to know how long can the espresso spread last in the fridge? I made it last Friday and I intend to serve it with the muffins this coming Friday. Thanks in advance! :)
Cath I would think the spread would be fine after a week. It should keep as long as any cream cheese based spread would.
Thanks! I tried the spread yesterday and it's still okay. :)
Is the spread still good for consumption if it tastes sour?
No, I definitely wouldn't eat or serve anything that tasted sour! We've always eaten ours up within a day or two. So good, it just doesn't last long at our house. :-)
Hmm what a waste. I just baked more of these muffins and now the spread has gone bad :( thks anyways, Mrs H!
Post a Comment