February 21, 2018
Breakfast, Desserts, Snacks,
North American, Easy/Beginner Cooking, Quick Meals, Brunch, Entertaining, Potluck, Food Processor, Oven Bake, Refrigerator, Vegetarian, Flour, Sugar, Chocolate, Muffins, Kosher Dairy more
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"Today is another Taste of Home day as they've shared some appealing ways to start our dy & pair w/our coffee. Credit for this gem was given to Janice Schulz of Racine, Wisconsin who said "These are my favorite muffins to serve w/a cup of coffee or a tall glass of cold milk. Not only are they great for breakfast, but they make a tasty dessert or midnight snack. I get lots of recipe requests when I serve them. The espresso spread is also super on a bagel." (Serving Size = 1 muffin w/1 tbsp espresso spread) ENJOY!"
FOR THE ESPRESSO SPREAD: In a food processor, combine the spread ingredients. Cover & process until well-blended. Transfer to a sml bowl, cover & refrigerate until ready to serve muffins.
FOR THE MUFFINS: In a lrg bowl, combine the flour, sugar, baking powder, cinnamon & salt. In another bowl, combine milk & coffee granules until coffee is dissolved. Add the butter, egg & vanilla. Stir into dry ingredients just until moistened. Fold in chocolate chips.
Fill greased or paper-lined muffin cups 2/3 full. Bake at 375f for 17-20 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 min before removing from pans to wire racks. Serve warm w/espresso spread.
NOTE FROM ME: Siggi has been known to ask me on occasion "Why are most muffin recipes all about the chocolate?" This recipe IMO may well lend itself to making it more about walnuts, for example. They could replace the chocolate chips (in full or in part), be simply folded in & probably eliminate the need for a food processor. Just some "food for thought" & an idea that I may try when I make these muffins for him.
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