A few weeks back, I wrote a few friends and asked for some recipe contributions to do some guest blogs while I was in Thailand. Rachel R. was so great to send me this recipe! It kept getting pushed back though, and I'm back home and got to make it the other morning! So, from first hand tasting, I can tell you that you NEED to make these! So good! Rachel says she makes them for snacks, dessert, brunch, and even breakfast occasionally. I'll admit I did make them for breakfast! My 5 year old said, "Oh Mom! These are my favorite muffins!" Okay, it was just because they had chocolate chips, but that's okay! A little chocolate in your breakfast is okay from time to time! Right? A friend and I were brainstorming how a little bit of icing or a crumble topping could make these even better tasting and worse for you. I told Rachel, and she mentioned the original recipe has an Espresso Spread to go with it that she has never tried. I'm including the recipe for that at the bottom, but neither of us have tried it (certainly doesn't need it, it has harder to find ingredients, etc). Cream cheese though? Its probably good!
Cappuccino Muffins
2 cups all purpose flour
3/4 cup sugar
2 1/2 tsp baking powder
1 tsp cinnamon
1/2 tsp salt
1 cup milk
2 Tbs instant coffee granules
1/2 cup butter, melted (or 1/2 cup oil)
1 egg
1 tsp vanilla
3/4 cup chocolate chips or chopped chocolate bar
In a bowl, combine flour, sugar, baking powder, cinnamon and salt. In another bowl, stir together milk and coffee granules until coffee is dissolved. Add melted butter, egg, and vanilla. Pour into dry ingredients and stir just until moistened. Fold in chocolate chips. Spoon into paper lined or greased muffin tins--about two thirds full. Bake at 375F (195C) for 17-20 minutes or until muffins test done. Cool for 5 minutes then remove from pans.
Notes: I know a lot of you want oil based recipes. So I tried substituting oil for the melted butter in this recipe. I made them side by side. The butter gives it a richer flavor, but the oil works for a great muffin, too! My friend Tracey helped taste test and said the coffee tasted stronger to her in the butter muffins (I haven't been able to taste much with a recent cold!). But we both thought they were great with either! Also, I cut the chocolate chips back to 1/2 cup since I was making it for breakfast. Was fine with a smaller amount! Brian wants to know if these are frappuccino muffins if served cold.
Espresso Spread
4 oz cream cheese
1 Tbs sugar
1/2 tsp coffee granules
1/2 tsp vanilla
1/4 cup mini chocolate chips
Combine ingredients with hand mixer or in food processor or blender until well mixed. Cover and refrigerate until serving.
2 cups all purpose flour
3/4 cup sugar
2 1/2 tsp baking powder
1 tsp cinnamon
1/2 tsp salt
1 cup milk
2 Tbs instant coffee granules
1/2 cup butter, melted (or 1/2 cup oil)
1 egg
1 tsp vanilla
3/4 cup chocolate chips or chopped chocolate bar
In a bowl, combine flour, sugar, baking powder, cinnamon and salt. In another bowl, stir together milk and coffee granules until coffee is dissolved. Add melted butter, egg, and vanilla. Pour into dry ingredients and stir just until moistened. Fold in chocolate chips. Spoon into paper lined or greased muffin tins--about two thirds full. Bake at 375F (195C) for 17-20 minutes or until muffins test done. Cool for 5 minutes then remove from pans.
Notes: I know a lot of you want oil based recipes. So I tried substituting oil for the melted butter in this recipe. I made them side by side. The butter gives it a richer flavor, but the oil works for a great muffin, too! My friend Tracey helped taste test and said the coffee tasted stronger to her in the butter muffins (I haven't been able to taste much with a recent cold!). But we both thought they were great with either! Also, I cut the chocolate chips back to 1/2 cup since I was making it for breakfast. Was fine with a smaller amount! Brian wants to know if these are frappuccino muffins if served cold.
Espresso Spread
4 oz cream cheese
1 Tbs sugar
1/2 tsp coffee granules
1/2 tsp vanilla
1/4 cup mini chocolate chips
Combine ingredients with hand mixer or in food processor or blender until well mixed. Cover and refrigerate until serving.
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