Email to Debbie Wharton Howell      

Recipe Categories: mystic6799's HOME PAGEAPPETIZERS BarCookies BBQ BEVERAGES BREAD BREADMACHINE BREAKFAST CAKESandPIES CANDY CASSEROLES CHEESECAKE CleanEating COOKIES CROCKPOT CUPCAKES DESSERTS DIABETIC EGGS ETHNIC FISHandSEAFOOD FRUIT GameMeat GlutenFree GritsGrains HerbalRemedies IceCream IndoorGrill JAMSandJELLIES MARINADES MEATS MiamiMediterraneanDiet PASTA PASTRIES PaulaDeen PetFood PIZZA POULTRY RachaelRay RICE SALADandDRESSING SANDWICHES SAUCES SEASONINGS SNACKS SOUPSandSTEWS VEGETABLES VEGETARIAN Wings

Cappuccino Muffins




Source of Recipe


tgc






List of Ingredients



• 1/4 cup instant espresso powder
  
• 2 1/4 cups milk, heated until hot
  
• 2 1/2 cups all-purpose flour
  
• 1 1/4 cups sugar
  
• 1 T plus 1/2 tsp baking powder
  
• 1 1/2 tsp ground cinnamon
  
• 1/2 tsp salt
  
• 2 large eggs
  
• 1 tsp vanilla
  
• 3 T unsalted butter, melted and cooled
  
• 1 1/2 cups bittersweet chocolate chunks
  






Instructions



1. Preheat the oven to 375 degrees. Butter twenty-four 2 1/2" (1/2 cup) muffin-pan cups.
   
2. Dissolve the espresso powder in the hot milk. Transfer to a medium bowl; set aside to cool.
   
3. In a large bowl, sift together the flour, sugar, baking powder, cinnamon, and salt. Whisk the eggs and vanilla into the cooled milk mixture, then whisk the milk mixture into the flour mixture just until blended. Stir in the melted butter. With a rubber spatula, fold in the chocolate chunks.
   
4. Spoon the batter evenly into the prepared muffin-pan cups. Bake 15 to 20 minutes, rotating the muffin pans between the upper and lower oven racks halfway through baking. Cool the muffins in the pans for 5 minutes. Remove the muffins from the pans and cool completely on wire racks.
   






Final Comments


Makes 24 muffins