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Cappuccino Cream Muffins w/Chocolate Ripple

Source of Recipe

PantryNGrocery Challenge


List of Ingredients

----CHOCOLATE RIPPLE----
1/4 cup all-purpose flour
2 tablespoon brown sugar; lightly packed
1 teaspoon cinnamon
2 tablespoon butter
2 squares semisweet chocolate; chopped
----BATTER----
2 tablespoon instant coffee granules
1/2 cup hot water
2 1/2 cup all-purpose flour
1/2 cup sugar
1 tablespoon baking powder
1 teaspoon cinnamon
1/2 teaspoon salt
2 eggs
1 cup sour cream
1/3 cup Butter; melted
1 square semisweet chocolate; melted, optional



Recipe

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.