Coffee in the form of a muffin is oh so yummy. Plus it is topped with a coffee cream cheese spread. These muffins could not get any better, which makes it hard to just eat one, but I am trying.
Cappuccino Muffins
Ingredients:
Muffins
- 2 cups all purpose flour
- 3/4 cups granulated sugar
- 2 1/2 teaspoons ground cinnamon
- 1 cup milk, room temperature
- 2 tablespoons instant coffee granules
- 1/2 cup unsalted butter, melted and cooled slightly
- 1 egg, room temperature and lightly beaten
- 1 teaspoon vanilla extract
- 3/4 cup mini chocolate chips
Espresso Spread
- 1/2 teaspoon instant coffee granules
- 1 tablespoon granulated sugar
- 4 ounces reduced fat cream cheese, room temperature
Directions:
Muffins
- Preheat oven to 375º F. Line muffin tins with liners or spray with cooking spray.
- In a large bowl combine the flour, sugar, baking powder, and cinnamon.
- In another large bowl stir together the milk and coffee granules until dissolved. Add in melted butter, egg, vanilla and mix well.
- Stir wet ingredients into dry ingredients, just until combined. Fold in chocolate chips.
- Fill muffin tins 2/3 full with batter.
- Bake for 17-20 minutes or until an inserted toothpick comes out clean.
- Cool for 5 minutes in muffin tin then remove and cool completely on a wire cooling rack.
Espresso Spread
- Combine all ingredients well and spread on cooled muffins.
Notes:
You can use instant espresso powder in place of instant coffee granules, just reduce the amount by half.
Serves: 14
Calories: 167
Total Fat: 5.6g
Saturated: 3.5g
Polyunsaturated: 0.1g
Monounsaturated: 0.9g
Trans: 0g
Cholesterol: 30.1mg
Sodium: 127.2mg
Potassium: 73.3mg
Total Carbs: 26.2g
Dietary Fiber: 0.8g
Sugars: 6.6g
Protein: 3.4g
Vitamin A: 2.5%
Vitamin C: 0.5%
Calcium: 8.7%
Iron: 4.9%
*The nutritional information will vary slightly depending on the brands you use.
*Adapted from unknown.
