Cappuccino Chip Muffins Recipes

Steps:

• In a food processor, combine the spread ingredients; cover and process until well blended. Transfer to a small bowl; cover and refrigerate until serving., In a large bowl, combine the flour, sugar, baking powder, cinnamon and salt. In another bowl, combine milk and coffee granules until coffee is dissolved. Add the butter, egg and vanilla. 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 17-20 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes before removing from pans to wire racks. Serve warm with espresso spread.

Steps:

• Preheat oven to 375°F
• Line muffin tins with papers or grease well.
• In a large bowl, whisk together flour, sugar, baking powder, espresso or instant coffee, salt, cinnamon, and nutmeg.
• Set aside.
• In a medium bowl, mix milk, butter, egg, and vanilla until combined.
• Stir milk mixture into flour mixture only until combined.
• Do not over mix.
• Fill muffin cups 3/4 full.
• Bake 15 to 20 minutes for standard muffins, 10 to 12 minutes for mini-muffins.
• Cappuccino muffins freeze well.

Steps:

• In a large bowl, combine the flours, sugars, baking powder, coffee granules, cinnamon and salt. In a small bowl, whisk the egg, milk, applesauce, oil and vanilla. Stir into dry ingredients just until moistened. Fold in chocolate chips and walnuts. Coat muffin cups with cooking spray or use paper liners; fill three-fourths full with batter., In a small bowl, combine the brown sugar, flour and cinnamon. Stir in oil until mixture resembles coarse crumbs. Sprinkle over batter. Bake at 375° for 20-25 minutes or until a toothpick inserted in muffin comes out clean. Cool for 5 minutes before removing from pans to wire racks. Serve warm.

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Grease 12 muffin cups or line with paper liners.
• Gently stir flour, baking powder, baking soda, cocoa powder, salt, chocolate chips, dried cranberries, and orange zest in a bowl until thoroughly combined. Beat butter, white sugar, brown sugar, sour cream, milk, and eggs with an electric mixer on medium speed in a separate large mixing bowl until blended.
• Gently stir flour mixture into the liquid ingredients just until batter is moistened and smooth. Dissolve coffee granules in water in a small bowl and stir coffee mixture into the batter. Spoon batter into prepared muffin cups, filling them about 3/4 full.
• Bake in the preheated oven until lightly browned and a toothpick inserted into the middle of a muffin, 20 to 25 minutes.

Steps:

• In food processor, combine spread ingredients; process until well blended.
• Cover and refrigerate until serving.
• Preheat oven to 375 degrees.
• In bowl, combine flour, sugar, baking powder, cinamon, and salt.
• In another bowl, stir milk and coffee granules until coffee is dissolved.
• Add butter, egg, and vanilla and mix well.
• Stir into dry ingredients just until moistened (batter will be lumpy).
• Fold in chocolate chips.
• Fill greased or paper-lined muffin cups 2/3 full.
• Bake at 375 degrees for 17-20 minutes or until toothpick inserted in center of muffin comes out clean.
• Cool for 5 minutex before removing muffins to wire rack.
• Serve with spread for topping.