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Enjoy this recipe from Our Best Breakfast & Brunch Recipes.
Submitted by: Paige Woodard from Loveland, CO
2 c. all-purpose flour
3⁄4 c. plus 1 T. sugar
2-1⁄2 t. baking powder
1 t. cinnamon
1⁄2 t. salt
1 c. milk
2 T. plus 1⁄2 t. instant coffee granules, divided
1⁄2 c. butter, melted
1 egg, beaten
1-1⁄2 t. vanilla extract, divided
1 c. mini semi-sweet chocolate chips, divided
1⁄2 c. cream cheese, softened
Whisk together flour, sugar, baking powder, cinnamon and salt in a large bowl. Stir together milk and 2 tablespoons coffee granules in a separate bowl until coffee is dissolved. Add butter, egg and one teaspoon vanilla; mix well. Stir into dry ingredients until just moistened. Fold in 3⁄4 cup chocolate chips. Fill greased or paper-lined muffin cups 2⁄3 full. Bake at 375 degrees for 17 to 20 minutes. Cool for 5 minutes before removing from pans to wire racks. Combine cream cheese and remaining coffee granules, vanilla and chocolate chips in a food processor or blender. Cover and process until well blended. Refrigerate spread until serving time. Serve spread on side. Makes 16 muffins. | |
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Whisk together flour, sugar, baking powder, cinnamon and salt in a large bowl. Stir together milk and 2 tablespoons coffee granules in a separate bowl until coffee is dissolved. Add butter, egg and one teaspoon vanilla; mix well. Stir into dry ingredients until just moistened. Fold in 3⁄4 cup chocolate chips. Fill greased or paper-lined muffin cups 2⁄3 full. Bake at 375 degrees for 17 to 20 minutes. Cool for 5 minutes before removing from pans to wire racks. Combine cream cheese and remaining coffee granules, vanilla and chocolate chips in a food processor or blender. Cover and process until well blended. Refrigerate spread until serving time. Serve spread on side. Makes 16 muffins. |
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