Cappuccino Muffins

These muffins didn't last long. Even the girls loved them. Of course, you can't go wrong when chocolate chips are involved, right? I found this recipe in the 2000 Taste of Home Annual cookbook.

Cappuccino Muffins


Espresso Spread:
4 ounces cream cheese, cubed
1 Tbsp sugar
1/2 tsp instant coffee granules
1/2 tsp vanilla
1/4 cup miniature semisweet chocolate chips


Muffins:
2 cups flour
3/4 cup sugar
2-1/2 tsp baking powder
1 tsp cinnamon
1/2 tsp salt
1 cup milk
2 Tbsp instant coffee granules
1/2 cup butter or margarine, melted
1 egg
1 tsp vanilla
3/4 cup miniatures semisweet chocolate chips


In a food processor or blender, combine spread ingredients; cover and process until well blended. Cover and refrigerate until serving. In a bowl, combine flour, sugar, baking powder, cinnamon and salt. In another bowl, stir milk and coffee granules until the coffee is dissolved. Add butter, egg and vanilla; mix well. Stir into dry ingredients just until moistened. Fold in chocolate chips. Fill greased or paper-lined muffin cups two-thirds full. Bake at 375F for 17-20 minutes. Cool for 5 minutes before removing from pans to wire racks. Serve with espresso spread.