Keeping a can of frozen orange juice concentrate in the freezer means you can make more than just orange juice. Try it in a variety of orange-flavored recipes.
Cappuccino Muffins With Espresso Cream Cheese Spread
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- #15959
serves/makes:
ready in:
under 30 minutes
under 30 minutes
3 reviews
ingredients
Espresso Spread
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
Muffins
2 cups all-purpose flour
3/4 cup sugar
2 1/2 teaspoons baking powder
1 teaspoon cinnamon
1/2 teaspoon salt
1 cup milk
2 tablespoons instant coffee granules
1/2 cup butter or margarine, melted
1 egg, beaten
1 teaspoon vanilla extract
3/4 cup miniature semisweet chocolate chips
directions
In a food processor or blender, combine the spread ingredients; cover and refrigerate until serving. 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 in dry ingredients just until moistened. Fold in chocolate chips. Fill greased or paper-lined muffin cups two-thirds full.
Bake at 375 degrees F for 17-20 minutes or until muffins test done. Cool 5 minutes before removing from pans to wire racks. Serve with espresso spread.
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nutrition data
320 calories, 16 grams fat, 40 grams carbohydrates, 5 grams protein per serving.
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reviews & comments
July 2, 2011
HOLY COW this was good. The espresso spread? Whoa, that was literally the icing on the cake. PHENOM recipe. Make this and thank me later people!!
April 4, 2010
My muffins took a little longer to bake but turned out fine. Might just be my oven. The flavor of the muffins had plenty of the coffee flavor and the cinnamon was a nice touch. I liked that the espresso spread wasn't too sweet.
January 22, 2004
I used white chocolate flavored instant coffee and this was amazing! The muffins are very good.