Cappuccino Muffins

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  • Spread

  • 4ounces cream cheese, cubed
  • 1tablespoon sugar
  • 12teaspoon instant coffee granules
  • 12teaspoon vanilla extract
  • 14cup miniature semisweet chocolate chips
  • Muffins

  • 2cups all-purpose flour
  • 34cup sugar
  • 2 12teaspoons baking powder
  • 1teaspoon cinnamon, ground
  • 12teaspoon salt
  • 1cup milk
  • 2tablespoons instant coffee granules
  • 12cup butter or 12 cup margarine, melted
  • 1egg, beaten
  • 1teaspoon vanilla extract
  • 34cup miniature semisweet chocolate chips


  1. In a food processor (or using a hand mixer), combine the spread ingredients, cover and process until well blended.
  2. Cover and refrigerate until serving.
  3. 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.
  4. Add butter, egg and vanilla; mix well.
  5. Stir into dry ingredients just until moistened.
  6. Fold in chocolate chips.
  7. Fill greased or paper-lined muffin cups two-thirds full.
  8. Bake at 375°F for 17-20 minutes or until muffins test done. Cool for 5 minutes before removing from pans to wire racks.
  9. Serve with espresso spread.
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