Cappuccino cream muffins with chocolate ripple

12 Servings

Ingredients

Quantity Ingredient
¼ cup All-purpose flour
2 tablespoons Brown sugar, lightly packed
1 teaspoon Cinnamon
2 tablespoons Butter or margarine
2 Squares semisweet chocolate, chopped
2 tablespoons Instant coffee granules
½ cup Hot water
2½ cup All-purpose flour
½ cup Sugar
1 tablespoon Baking powder
1 teaspoon Cinnamon
½ teaspoon Salt
2 Eggs
1 cup Sour cream
⅓ cup Butter or margarine, melted
1 Square semisweet chocolate, melted, optional

Directions

CHOCOLATE RIPPLE

BATTER

Grease muffin cups or line with paper baking cups.

Chocolate Ripple: Mix flour, sugar and cinnamon in a small bowl. Cut in butter until mixture resembles fine crumbs. Stir in chopped chocolate. Set aside.

Batter: Dissolve coffee in hot water, cool. Mix flour, sugar, baking powder, cinnamon and salt in a large bowl. Beat eggs, sour cream, melted butter and coffee together with a whisk or fork. Stir liquid into dry ingredients, stirring just until moistened. Batter will be stiff. Spoon half the batter into muffin cups. Spoon a heaping tbsp of ripple mixture on top. Top with remaining batter. Bake at 400 F for 20 - 25 minutes or till firm to the touch. Cool in pan 5 minutes, remove muffins and cool on a rack. If desired, drizzle melted chocolate over top of muffins.

Formatted for MasterCook by Mardi Desjardins July 7, 1997.

Recipe by: Robin Hood Flour Baking Festival 1993 Posted to MC-Recipe Digest V1 #661 by Mardi Desjardins <amdesjar@...> on Jul 8, 1997

Related recipes