Cappuccino Muffins Recipes

Steps:

• 1. Preheat oven to 350 degrees. Fill 12 large muffin cups with paper liners. Set pan aside. Stir together flours, cocoa powder, sugars, baking powder and instant coffee powder. In another bowl, beat butter, half and half, sour cream and eggs until smooth.
• 2. Fold dry ingredients and chocolate into egg cream mixture; mix lightly until just moistened. Fill prepared muffin cups 2/3 full; bake at 350 degrees until tops are firm, about 15 minutes.

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:

• 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 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:

• Heat oven to 400°F
• Line 14 muffin cups with paper baking cups.
• In large bowl, combine quick bread mix, contents of nut packet, cocoa and coffee granules; mix well.
• Stir in toffee bits and chocolate chips.
• Add buttermilk, oil and eggs; stir just until dry particles are moistened.
• Divide batter evenly into lined muffin cups.
• Bake at 400°F for 19 to 23 minutes or until toothpick inserted in center comes out clean.
• Cool 5 minutes.
• Remove muffins from pan.
• Serve warm or cool.

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.

Steps:

• Preheat oven to 375°F Grease a 12-cup muffin pan or line with paper liners.
• TOPPING: Combine brown sugar, cocoa and cinnamon in a small bowl. Reserve.
• MUFFINS: Combine flour, instant coffee powder, baking powder, baking soda, cinnamon and salt in a large bowl.
• In a separate bowl, combine buttermilk, brown sugar, oil and egg. Stir in dry ingredients. Stir in chocolate chips. Spoon batter into prepared muffin pan.
• Sprinkle muffins with reserved topping.
• Bake in preheated oven for 20 minutes.

Steps:

• Preheat oven to 400° and grease muffin tins or line with paper baking cups.
• Sift all dry ingredients together into a bowl.
• Make a well in the center of the mixture.
• Beat the egg together with the milk and the melted butter. Add the vanilla.
• Add to the dry ingredients along with the chocolate chips and mix until just moistened.
• Spoon batter into prepared muffin cups, filling each 2/3 full.
• Bake until just done, approximately 20 minutes.

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.