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Cappuccino & Chocolate Muffins
Old-Fashioned Breads
Prep time:
10 minutesBake time:
25 minutes“Looking for a muffin that goes perfectly with coffee? This cappuccino & chocolate version is just the one!”
Ingredients
Serves 12
- 2 cups all-purpose flour
- 3/4 cup plus 2 tablespoons granulated sugar, divided
- ¼ cup brown sugar
- 2 teaspoons baking powder
- 1 tablespoon instant coffee granules
- 2 teaspoons cinnamon, divided
- 1/4 teaspoon salt
- 1 cup milk
- 1 egg
- 1/2 cup (1 stick) butter, melted
- 2 (1-ounce) squares baking chocolate, melted
- 1 teaspoon vanilla
- 1 cup miniature chocolate chips
Directions
1
Preheat oven to 375˚F. Spray a 12-cup muffin tin with nonstick cooking spray.
2
Combine the flour, 3/4 cup granulated sugar, brown sugar, baking powder, coffee, 1 teaspoon cinnamon and the salt in a large mixing bowl.
3
In a separate bowl, whisk the milk, egg, butter, chocolate and vanilla until incorporated, about 2 minutes. Stir into the dry ingredients. Fold in the chocolate chips. Stir until moistened, about 1 minute.
4
Fill each muffin cup about 2/3 full. Bake for 25 minutes, or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before moving muffins to a wire rack.
5
Mix the remaining granulated sugar and cinnamon in a small bowl until incorporated. Sprinkle over the muffins while still warm.
Variations(0)
Reviews(0)
Grandma's Secret Tip
Grandma's Secret Tip
Insert a candy kiss in the muffin batter before baking, replacing the mini chocolate chips.
Healthy Hint
Healthy Hint
For a delicious & healthier version of this recipe, use half whole-wheat flour & half all-purpose flour. Replace half of the butter with 1/4 cup canned pumpkin purée.
Freezer Friendly
Freezer Friendly
Freeze these muffins in individual sandwich bags. Just grab one out of the freezer & place it in your lunchbox. It will thaw perfectly in time for a late morning snack with coffee.
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