Prep 15 mins
Cook 20 mins
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!
- 4 ounces cream cheese, cubed
- 1 tablespoon sugar
- 1⁄2 teaspoon instant coffee granules
- 1⁄2 teaspoon vanilla extract
- 1⁄4 cup miniature semisweet chocolate chips
- 2 cups all-purpose flour
- 3⁄4 cup sugar
- 2 1⁄2 teaspoons baking powder
- 1 teaspoon cinnamon, ground
- 1⁄2 teaspoon salt
- 1 cup milk
- 2 tablespoons instant coffee granules
- 1⁄2 cup butter or 1⁄2 cup margarine, melted
- 1 egg, beaten
- 1 teaspoon vanilla extract
- 3⁄4 cup miniature semisweet chocolate chips
- 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.
The Capppuccino Muffins were served at a recent brunch that I attended and they are absolutely delicious! So different! Suby
I followed the recipe exactly and they turned out great! I did however make 24 mini muffins instead of 14 large ones. I did also iced them myself instead of serving the icing on the side.I served these at a brunch and they were the most popular muffin!(I made three kinds) I really liked the expresso icing and I think that the icing would taste awesome on brownies too! I think I will try the flavoured instant coffee next time. Thanks for posting this unique recipe!
This is a great recipe! The muffins are moist, tender and rise well. My daughter was looking for something different to bake for our county 4-H Muffin & Pie Contest. She took this recipe and made just a few modifications as follows: 1. Increased the instant coffee to 3 tablespoons. 2. Used 1/2 cup of dark chocolate chips and 1/4 cup of white chocolate chips. 3. Omitted the spread for the top of the muffins. 4. Substituted 1 teaspoon of Ghost Cinnamon for the regular cinnamon. Ghost Cinnamon is a combo of cinnamon, sugar and Ghost pepper. It adds a small kick that is noticable as a slight after heat. It is not overwhelming. We found it at the Pepper Palace when we visited Tennessee. These muffins won a blue ribbon in regular competition and they won the Grand Champion award in the Muffin & Pie Contest. She gave proper credit to her source. Thank you for submitting this recipe. As a note, four batches of these muffins were made and they turn out superior when the ingredients are brought to room temperature before baking (something we are all taught, but don't always have the time to follow).