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Cappuccino Chip Muffins with Cappuccino Spread

This recipe is from the Taste of Home Most Requested Recipes cookbook. I had a recipe clipping of this recipe with a different name, lost it, and managed to find the same recipe in my cookbook collection. Yay! Make the spread, or not. The muffins don't have to have them. Like all muffins, they will taste best the first couple of days. Enjoy.
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Course Breakfast
Cuisine American
Servings 12 Muffins

Ingredients
  

Cappuccino Spread

  • 4 ounces Cream Cheese (that's half a block) Cubed (for easier mixing)
  • 1 Tablespoon Granulated Sugar
  • 1/2 teaspoon Instant Coffee Granules
  • 1/2 teaspoon Vanilla Extract
  • 1/4 Cup Mini Chocolate Chips If you use full-sized chips, it's a chunkier spread, FYI.

Cappuccino Muffins

  • 2 Cups All-Purpose Flour
  • 3/4 Cup Granulated Sugar
  • 2 1/2 teaspoons Baking Powder
  • 1 teaspoon Ground Cinnamon Do Not Omit (it adds the cappy flavor!)
  • 1/2 teaspoon Salt
  • 1 Cup Milk
  • 2 Tablespoons Instant Coffee Granules
  • 1/2 Cup Butter, Melted
  • 1 Large Egg
  • 1 teaspoon Vanilla Extract
  • 3/4 Cup Mini Chocolate Chips You can use whole chocolate chips in whatever kind you prefer (semisweet, bittersweet, milk). I use regular-sized chocolate chips.

Instructions
 

Make the Spread

  • Combine the ingredients in a food processor or by hand.
  • Cover and refrigerate.

Make the Muffins

  • 375* oven.
  • Grease a muffin tin with Baker's Joy or Pam with Flour and set aside.
  • In a large bowl, combine the dry ingredients.
  • In a small bowl, mix together the Milk and the Instant Coffee Granules until they are dissolved.
  • Add in the Butter, Egg, and the Vanilla Extract. Combine well.
  • Stir the wet ingredients into the dry ingredients, but don't stir too long. While you see a lot of unmixed flour, add in the chocolate chips. This will keep the chips from sinking to the bottom of the muffin AND help prevent overmixing.
  • Combine. Once you see a few streaks of flour, tread slowly. Incorporate those last bits and STOP MIXING.
  • Fill cups 2/3 full and bake at 375* for 17-20 minutes. Muffins are done when the top springs back lightly when pressed and a toothpick comes out clean.
  • Cool for 5 minutes and then pop out of the tin.
  • Serve with the espresso spread, if desired.
Keyword Muffins