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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 4 |
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My kids have declared these phenomenal! The muffins are good in their own right but the spread gives them an incredible extra dimension. Please note, it is a cream cheese spread and not a sweet icing. The chocolate chips will not change form much. Perfect with a big, cold glass of milk or cup of coffee! Ingredients:
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 |
2 cups all-purpose flour |
3/4 cup sugar |
2 1/2 teaspoons baking powder |
1 teaspoon cinnamon, ground |
1/2 teaspoon salt |
1 cup milk |
2 tablespoons instant coffee granules |
1/2 cup butter or 1/2 cup margarine, melted |
1 egg, beaten |
1 teaspoon vanilla extract |
3/4 cup miniature semisweet chocolate chips |
Directions:
1. In a food processor (or using a hand mixer), combine the spread ingredients, cover and process until well blended.
2. Cover and refrigerate until serving.
3. For the muffins: In a bowl, combine flour, sugar, baking powder, cinnamon and salt. In another bowl, stir milk and coffee granules until coffee is dissolved.
4. Add butter, egg and vanilla; mix well.
5. Stir into dry ingredients just until moistened.
6. Fold in chocolate chips.
7. Fill greased or paper-lined muffin cups two-thirds full.
8. Bake at 375°F for 17-20 minutes or until muffins test done. Cool for 5 minutes before removing from pans to wire racks.
9. Serve with espresso spread.
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