Cappuccino Cream Muffins with Chocolate Ripple
Try this Cappuccino Cream Muffins with Chocolate Ripple recipe, or contribute your own. "Muffins" and "Breads" are two of the tags cooks chose for Cappuccino Cream Muffins with Chocolate Ripple.
Yield: 12 Servings Ready in 1 hours
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|2 tbButter or margarine|
|1/3 cButter or margarine, melted|
|1 tbBaking Powder|
|1/4 cAll-purpose flour|
|2 tbBrown sugar, lightly packed|
|2 tbInstant coffee granules|
|1 cSour cream|
|2 Squares semisweet chocolate,|
|1/2 cHot water|
|1 Square semisweet chocolate,|
|2 1/2 cAll-purpose flour|
Cappuccino Cream Muffins with Chocolate Ripple Preparation
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. Formatted for MasterCook by Mardi Desjardins July 7, 1997. Recipe by: Robin Hood Flour Baking Festival 1993 Posted to MC-Recipe Digest V1 #661 by Mardi Desjardins
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