Cappuccino Muffins
"A very nice muffin for breakfast or brunch. This recipe can easily be made into smaller muffins but you may have to adjust the baking time. They also freeze well."
Original is 6 servings
Ingredients
Nutritional
- Serving Size: 1 (121.1 g)
- Calories 465.6
- Total Fat - 17.8 g
- Saturated Fat - 11 g
- Cholesterol - 68.8 mg
- Sodium - 437.8 mg
- Total Carbohydrate - 70.8 g
- Dietary Fiber - 2.1 g
- Sugars - 32.4 g
- Protein - 6.6 g
- Calcium - 179.4 mg
- Iron - 4 mg
- Vitamin C - 2.5 mg
- Thiamin - 0.3 mg
Step by Step Method
Step 1
Preheat oven to 375 degrees.
Step 2
Line a 6 cup jumbo muffin pan with large paper muffin liners; set aside.
Step 3
In a small bowl or shaker, mix together the sugar and cinnamon; set aside.
Step 4
In another bowl, combine flour, powdered milk, sugar, baking powder, cinnamon, cocoa, and salt.
Step 5
Stir or whisk in the melted butter, egg, vanilla and coffee; mix well.
Step 6
Fill the prepared muffin pan about 2/3’s full in each liner. Sprinkle cinnamon-sugar mixture over muffin batter, then sprinkle a few mini chocolate chips over that.
Step 7
Bake for 20-25 minutes or until toothpick inserted in the center of the muffins comes out clean. Cool muffins in the pan about 5 minutes before removing to a wire rack.
Tips
No special items needed.
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