Ingredients
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-
4
-
1
-
1/2
-
1/2
-
1/4
-
-
2
-
3/4
-
2 1/2
-
-
-
-
-
Directions
Cappuccino Muffins,My kids have declared these “phenomenal!” The muffins are good in their own right but the spread gives them an incredible extra dimension. Please note, it is a cream cheese spread and not a sweet icing. The chocolate chips will not change form much. Perfect with a big, cold glass of milk or cup of coffee!,Followed commenters advice and halved the cinnamon, used extra instant coffee powder, filled them to the brim of the cups and skipped the spread. I still lacked a rounded too fit some of them and while they smelled of coffee, they tasted of nothing but cinnamon. A bit disappointed but the texture turned out great and they were decent muffins so I guess I cant complain too much.,I made this recipe using GMO-free cake wheat flour yesterday and it turned out really well! The muffins were very soft and moist on the inside, yet somehow managed to generate a thin crunch on the top (my fave!). I took reviewers advice and added more instant coffee, however I found the muffins to be a bit bitter from this… Readily sorted if consumed with a glass of milk or cup of tea, but I’d certainly stick to the recipe next time.
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Steps
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1
Done
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In a Food Processor (or Using a Hand Mixer), Combine the Spread Ingredients, Cover and Process Until Well Blended. |
|
2
Done
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Cover and Refrigerate Until Serving. |
|
3
Done
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For the Muffins: in a Bowl, Combine Flour, Sugar, Baking Powder, Cinnamon and Salt. in Another Bowl, Stir Milk and Coffee Granules Until Coffee Is Dissolved. |
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4
Done
|
Add Butter, Egg and Vanilla; Mix Well. |
|
5
Done
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Stir Into Dry Ingredients Just Until Moistened. |
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6
Done
|
Fold in Chocolate Chips. |
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7
Done
|
Fill Greased or Paper-Lined Muffin Cups Two-Thirds Full. |
|
8
Done
|
Bake at 375f For 17-20 Minutes or Until Muffins Test Done. Cool For 5 Minutes Before Removing from Pans to Wire Racks. |
|
9
Done
|
Serve With Espresso Spread. |
