CAPPUCINO MUFFINS

Is there anything better than chocolate, coffee and cinnamon?  Cappucino muffins are right up there with my top faves, and these muffins are a-ok.  Oil, sour cream and buttermilk  make these tender, light and moist.  Instant coffee, coffee essence and vanilla provide great aroma and taste.  Some white whole wheat flour adds fiber, texture and more flavor.  You can top them with cinnamon-sugar, or a coffee glaze.  Either way, these are very good muffins.

You will need 14 standard muffin cups – a 12-cup tin plus two extra.  I put the extra batter in my 4-1/2” springform pan to make a little cappuccino muffin cake (top picture).  If you don’t have a small cake pan, you could use two aluminum foil cups placed on a baking sheet.

Cappucino Muffins Source:  Judy’s Kitchen Rating:  8.5 out of 10 PRINTABLE RECIPE

INGREDIENTS:  2 Tbsp. vegetable or canola oil 2 large eggs 3/4 cup sugar (or 1/2 cup sugar + 1 Tbsp. Nu Naturals Stevia) 3/4 cup lite sour cream 1/2 cup low-fat buttermilk (or 1/2 cup milk + 1-1/2 tsp. vinegar) 1 Tbsp. instant coffee, espresso or decaf instant coffee 1 tsp. vanilla extract optional:  1 tsp. coffee essence (equal parts instant coffee + coffee brandy) 1/2 cup applesauce 1 cup unbleached all-purpose flour + 1/2 cup white whole wheat flour 1 tsp. cinnamon 1-1/4 tsp. baking powder 1/4 tsp. baking soda  1/4 tsp. sea salt 1/2 cup chocolate chips + 1/2 cup for tops Heat oven to 425F.  Spray a 12-cup muffin tin with non-stick cooking spray.  In large bowl, whisk together oil, eggs, sugar, sour cream, buttermilk, instant coffee, vanilla and coffee essence.  Whisk in applesauce; set aside. In separate bowl, whisk together flour, cinnamon, baking powder, baking soda, and salt.  Stir in 1/2 cup chocolate chips.  Add to liquids all at once, stirring with a spoon or spatula just till barely combined.  Divide batter evenly among 14 muffin cups, using about 1/4 cup batter for each.  Sprinkle tops with reserved 1/2 cup chocolate chips.  Place in oven; immediately reduce heat to 350F.  Bake 17-20 minutes, or till a toothpick inserted near center returns almost clean.  Cool on wire rack. Coffee Glaze:  3/4 cup confectioner’s sugar 1/2 tsp. vanilla extract 2 tsp. coffee essence or strong coffee Milk or cream, as necessary to make a glaze consistency In small bowl, whisk ingredients together till smooth.  Add only enough milk to make glaze the right consistency.  With fork, drizzle over cooled muffins.