CAPPUCCINO MUFFINS
These are my favorite muffins to serve with a cup of coffee or a tall glass of cold milk. Not only are they great for breakfast, they make a tasty dessert or midnight snack. I get lots of recipe requests whenever I serve them. The espresso spread is also super on a bagel. -Janice Schulz, Racine, Wisconsin
Provided by Taste of Home
Categories Breakfast Brunch Desserts
Time 35m
Yield about 14 muffins (3/4 cup spread).
Number Of Ingredients 18
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.
Nutrition Facts : Calories 273 calories, Fat 14g fat (9g saturated fat), Cholesterol 44mg cholesterol, Sodium 261mg sodium, Carbohydrate 34g carbohydrate (20g sugars, Fiber 1g fiber), Protein 4g protein.
CAPPUCCINO MUFFINS
Coffee is easily one of my favourite 'flavours' (as well as one of my favorite beverages). This is an awesome, coffee-flavoured muffin to enjoy with the second cup of the morning (the first one is always enjoyed on its own).
Provided by evelynathens
Categories Quick Breads
Time 30m
Yield 12 serving(s)
Number Of Ingredients 11
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.
CAPPUCCINO MUFFINS WITH STREUSEL TOPPING
Breakfast will NEVER be the same once you've tried these little gems! Excellent as leftovers the next morning, too, with a dab of butter. The original recipe came from a Reiman publication (Taste of Home?), but I'm never happy leaving a recipe as-is, gotta do my own thing.
Provided by Debber
Categories Quick Breads
Time 35m
Yield 15 muffins, 7-8 serving(s)
Number Of Ingredients 16
Steps:
- Preheat oven to 375. Paper or grease 15 muffin cups.
- In a mixing bowl, combine first seven ingredients.
- In a smaller bowl, whisk egg, milk, melted butter and vanilla. Stir into dry ingredients in other bowl, just until moistened. Add cup of choc. chips.
- Fill muffin cups 3/4's full. Set aside.
- TOPPING: combine remaining dry ingredients, cut in butter to resemble coarse crumbs. Sprinkle over batter in cups.
- Bake at 375 for 24 minutes, check with a toothpick. Cool for 5 minutes.
- LEFTOVERS: Either reheat in the toaster oven or serve at room temperature Split in half and spread with butter & honey, alongside a cup of tea or cappuccino.
Nutrition Facts : Calories 629, Fat 29.6, SaturatedFat 18, Cholesterol 87.4, Sodium 367.1, Carbohydrate 87.9, Fiber 2.9, Sugar 50.7, Protein 7.8
CAPPUCCINO CRUMB MUFFINS
My mom and sisters and I are all coffee lovers, and these muffins are AWESOME with a good cup of coffee any time of day! Coffee, chocolate, and cinnamon...what a great flavor combo!!!
Provided by Mary Leonard
Categories Muffins
Time 35m
Number Of Ingredients 19
Steps:
- 1. Preheat oven to 400 F
- 2. In a large bowl, combine flour, sugar, brown sugar, baking powder, coffee powder, salt and cinnamon
- 3. In another bowl, mix together milk, melted butter, egg and vanilla
- 4. Pour liquid ingredients into the dry mixture. Stir to combine but do not overmix. Use a maximum of 15 - 20 strokes, and don't worry about lumps in the batter. Stir in the chocolate chips or chopped chocolate.
- 5. Spoon batter into 12 paper lined muffin cups
- 6. Use a pastry cutter and combine the crumb topping ingredients in a small bowl
- 7. Sprinkle topping evenly over the unbaked muffins
- 8. Bake for 20 minutes or until a toothpick inserted in the center comes out clean
- 9. These muffins are best served hot (warm at least!) I can't tell you if they keep well, they never last that long! A pot of fresh-brewed coffee + a bowl of fresh strawberries + these muffins = breakfast at my mom's house!!
CINNAMON CRUMB MUFFINS
When I was 13, these muffins won a blue ribbon at our state fair. The coffee really enhances the cinnamon flavor, making these tender treats quite delicious.
Provided by Taste of Home
Time 35m
Yield 6 muffins.
Number Of Ingredients 14
Steps:
- In a small bowl, combine the first five ingredients. Whisk the egg, milk, butter and espresso powder until espresso powder is dissolved. Stir into the dry ingredients just until moistened. Fill greased or paper-lined muffin cups two-thirds full., For topping, combine the flour, sugar and cinnamon. Cut in butter until mixture resembles coarse crumbs. Sprinkle about 1 teaspoon over each muffin. , Bake at 400° for 18-20 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing to a wire rack. Serve warm.
Nutrition Facts : Calories 229 calories, Fat 10g fat (6g saturated fat), Cholesterol 60mg cholesterol, Sodium 245mg sodium, Carbohydrate 31g carbohydrate (14g sugars, Fiber 1g fiber), Protein 4g protein.
CINNAMON CRUMB CAKE MUFFINS
Somewhere between muffins and mini-crumb cakes, these tender breakfast treats have a surprise layer of crunchy, cinnamon-scented crumbs hiding underneath. Browning the butter for the crumbs adds a rich, caramelized depth that rounds out the flavors of vanilla and lemon zest in the batter. These muffins keep well for several days stored airtight at room temperature, and freeze perfectly for up to two months.
Provided by Melissa Clark
Time 1h
Yield 12 muffins
Number Of Ingredients 17
Steps:
- Heat oven to 375 degrees and line a 12-cup muffin tin with liners.
- Make the topping: In a medium saucepan over medium-high heat, melt butter, then let it simmer until the foam on top falls to the bottom of the pot and turns brown, 4 to 6 minutes. It will smell nutty when it's ready. Immediately pour butter into a small bowl to keep it from getting any browner, and let cool for 5 minutes.
- Whisk together flour, sugar, spices and salt in a medium bowl. Pour in the brown butter and stir, pinching the mixture together, until crumbs form. Set aside.
- Make the batter: Whisk together sour cream, eggs, vanilla, almond extract and lemon zest in a mixing bowl.
- In a large bowl, using a stand mixer fitted with the paddle attachment or a handheld electric mixer, mix together flour, sugar, baking soda, baking powder and salt until combined, about 10 seconds. Add softened butter and beat for 20 seconds to work it into the flour. Add egg mixture and continue beating until the batter is very smooth, about 1 minute.
- Sprinkle a scant tablespoon of the topping crumbs into the bottom of each muffin liner. Spoon the batter on top of the crumbs, dividing it evenly.
- Bake muffins for 5 minutes to firm up the tops so the crumbs don't sink into the batter. Remove muffin pan from the oven and lower heat to 350 degrees. Sprinkle the remaining crumbs on top of each muffin. Continue to bake until the muffins are springy to the touch and a toothpick inserted into the center comes out clean, 25 to 30 minutes longer. Cool on a rack for 15 minutes. Use an offset spatula or butter knife to lift the muffins out of the pan. Finish cooling muffins on a rack.
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!
Provided by Marg CaymanDesigns
Categories Quick Breads
Time 35m
Yield 14 muffins, 14 serving(s)
Number Of Ingredients 16
Steps:
- In a food processor (or using a hand mixer), combine the spread ingredients, cover and process until well blended.
- Cover and refrigerate until serving.
- 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.
- 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°F for 17-20 minutes or until muffins test done. Cool for 5 minutes before removing from pans to wire racks.
- Serve with espresso spread.
Nutrition Facts : Calories 274.7, Fat 14.2, SaturatedFat 8.5, Cholesterol 42.1, Sodium 247.5, Carbohydrate 34.9, Fiber 1.3, Sugar 18.7, Protein 4
MAKEOVER CAPPUCCINO MUFFINS
These makeover muccins were just great! I seriously could not tell a difference between them and my original recipe-and neither could my family! -Leslie Rosengarten, Minster, Ohio
Provided by Taste of Home
Time 40m
Yield 15 muffins.
Number Of Ingredients 20
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.
Nutrition Facts : Calories 237 calories, Fat 10g fat (2g saturated fat), Cholesterol 14mg cholesterol, Sodium 110mg sodium, Carbohydrate 36g carbohydrate (22g sugars, Fiber 2g fiber), Protein 4g protein.
More about "cappuccino crumb muffins recipes"
CAPPUCCINO MUFFIN RECIPE - ENTERTAINING WITH BETH
From entertainingwithbeth.com
Reviews 107Calories 114 per servingCategory Breakfast
- In a small bowl combine hot water and espresso powder, stir to dissolve. Add milk, stir to combine and set aside to cool.
- In a large bowl, whisk together eggs, sugar, and oil. Then slowly add the coffee mixture, stir to combine. Then add the dry ingredients in thirds, whisking gently until smooth. Add chocolate chips, stir to combine.
CAPPUCCINO CHOCOLATE CHIP MUFFINS - JUST SO TASTY
From justsotasty.com
5/5 (2)Total Time 38 minsCategory Breakfast, DessertCalories 380 per serving
BAKERY-STYLE COFFEE CAKE MUFFINS - BAKER BY NATURE
From bakerbynature.com
COFFEE CAKE MUFFINS - DAMN DELICIOUS
From damndelicious.net
COFFEE CRUMB CAKE MUFFINS - MOORE OR LESS COOKING
From mooreorlesscooking.com
CRUMB CAKE MUFFINS - BAKING A MOMENT
From bakingamoment.com
EASY COFFEE CAKE MUFFINS WITH CRUMB TOPPING - WHAT …
From whatmollymade.com
HOW TO MAKE BAKERY-STYLE CRUMB MUFFINS | KITCHN
From thekitchn.com
NEW YORK-STYLE COFFEE CAKE CRUMB MUFFINS - BIG …
From tablefortwoblog.com
COFFEE CAKE MUFFINS WITH STREUSEL TOPPING – …
From wellplated.com
BEST CHOCOLATE CHIP MUFFIN RECIPE - TODAY
From today.com
EASY RHUBARB MUFFINS WITH CRUMB TOPPING - INSANELY GOOD
From insanelygoodrecipes.com
BLUEBERRY MUFFINS | FEASTING AT HOME
From feastingathome.com
TIRAMISU BUNDT CAKE RECIPE | EPICURIOUS
From epicurious.com
MOIST COFFEE CAKE MUFFINS (COPYCAT RECIPE) - CRAZY FOR CRUST
From crazyforcrust.com
BLUEBERRY COFFEE CAKE - I HEART NAPTIME
From iheartnaptime.net
RASPBERRY CREAM CHEESE COFFEE CAKE RECIPE | KING ARTHUR BAKING
From kingarthurbaking.com
EASY COFFEE CAKE MUFFINS WITH CINNAMON SWIRL - LAURA FUENTES
From laurafuentes.com
CINNAMON COFFEE CAKE MUFFINS WITH CRUMB TOPPING | BABAGANOSH
From babaganosh.org
EASY COFFEE CAKE MUFFINS WITH CRUMBLE TOPPING - 100K-RECIPES
From 100krecipes.com
ULTIMATE COFFEE CAKE MUFFINS - PRETTY. SIMPLE. SWEET.
From prettysimplesweet.com
You'll also love