Quick story first before I share the goodness of these muffins. My mother in law is an awesome cook. She and I are a lot alike when it comes to cooking. We look at cooking as a way to relax and find it therapeutic if you will. I was sooooo excited to give her one of her Christmas presents this year because it was something she didn't mention she wanted or needed, but I knew she would love. I got her the butter lovin' lady from the south Miss Paula Deen's Southern Cooking Bible. Maybe I was a little selfish in getting her this cookbook that I would thumb through while at her house, but I knew she would love it just as much as I would. When she opened her gift she chuckled and told me she just bought the cookbook a few days prior. WHAT!!! Great minds think alike!!!!!! She got me the Taste of Home Baking Book for Christmas PLUS she gave me the "extra" Paula Deen cookbook. SCORE!!!!
Needless to say, I have been rummaging through these cookbooks and found the recipe for the Cappuccino Muffins in the Taste of Home cookbook and couldn't wait to make them. Moist coffee flavored muffins with chocolate chips and a delicious coffee flavored cream cheese spread just speaks to my soul....like deep down....I don't care it is 10:30 at night I must make these NOW kind of deep!!!
Preheat oven to 375 degrees
4 ounces cream cheese, softened and cubed
1 tbsp sugar
1/2 tsp instant coffee granules
1/2 tsp vanilla extract
1/4 cup miniature chocolate chips
In a food processor or blender chop the chocolate chips up till fine. Add remaining ingredients and process until well blended. Transfer to a small bowl, cover and refrigerate until serving.
2 cups all purpose flour
3/4 cup sugar
2 1/2 tsp baking powder
1 tsp ground cinnamon
1/2 tsp salt
1 cup milk
2 tbsp instant ground coffee granules
1/2 cup melted butter
1 tsp vanilla extract
3/4 cup miniature chocolate chips
In a large bowl, combine the flour, sugar, baking powder, cinnamon and salt. In a small bowl, stir milk and coffee granules until granules are dissolved. Add butter, egg and vanilla; mix well. Stir into dry ingredients just until moistened. Fold in chocolate chips.
Fill greases or paper-lined muffin cups two-thirds full. Bake for 17-20 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pans to wire racks. Serve with espresso spread. Makes approx 14 muffins.