Cappuccino Kiss Muffins Recipes

Steps:

• Beat butter, brown sugar and 1/4 cup sugar until light and fluffy. Beat in egg, espresso powder and vanilla. In another bowl, whisk together flour, baking soda and salt; gradually beat into creamed mixture. Refrigerate, covered, until firm enough to shape, about 1 hour., Preheat oven to 350°. Mix cinnamon and remaining sugar. Shape dough into twenty-four 1-in. balls; roll in cinnamon sugar. Place 2 in. apart on ungreased baking sheets., Bake until lightly browned, 10-12 minutes. Immediately top with chocolate kisses, pressing lightly. Cool slightly on pans before removing to wire racks to cool.

Steps:

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

Steps:

• In a large bowl, combine the flour, sugar, baking powder, cinnamon, salt and baking soda.
• In another bowl, beat the egg, buttermilk, oil, coffee granules and vanilla until coffee granules are dissolved. Stir into dry ingredients just until moistened.
• Spoon 2 Tbls. batter into greased muffin cups. Place a chocolate kiss in the center of each; top with remaining batter.
• Combine sugar and cinnamon; sprinkle over batter.
• Bake at 425°F for 16-20 minutes or until toothpick inserted into muffin comes out clean.
• Cool for 5 minutes before removing from pan to a wire rack. Serve warm.

Steps:

• Preheat oven to 375°F
• Line muffin tins with papers or grease well.
• In a large bowl, whisk together flour, sugar, baking powder, espresso or instant coffee, salt, cinnamon, and nutmeg.
• Set aside.
• In a medium bowl, mix milk, butter, egg, and vanilla until combined.
• Stir milk mixture into flour mixture only until combined.
• Do not over mix.
• Fill muffin cups 3/4 full.
• Bake 15 to 20 minutes for standard muffins, 10 to 12 minutes for mini-muffins.
• Cappuccino muffins freeze well.

Steps:

• In a large bowl, combine the flours, sugars, baking powder, coffee granules, cinnamon and salt. In a small bowl, whisk the egg, milk, applesauce, oil and vanilla. Stir into dry ingredients just until moistened. Fold in chocolate chips and walnuts. Coat muffin cups with cooking spray or use paper liners; fill three-fourths full with batter., In a small bowl, combine the brown sugar, flour and cinnamon. Stir in oil until mixture resembles coarse crumbs. Sprinkle over batter. Bake at 375° for 20-25 minutes or until a toothpick inserted in muffin comes out clean. Cool for 5 minutes before removing from pans to wire racks. Serve warm.

Steps:

• Heat oven to 400°F
• Line 14 muffin cups with paper baking cups.
• In large bowl, combine quick bread mix, contents of nut packet, cocoa and coffee granules; mix well.
• Stir in toffee bits and chocolate chips.
• Add buttermilk, oil and eggs; stir just until dry particles are moistened.
• Divide batter evenly into lined muffin cups.
• Bake at 400°F for 19 to 23 minutes or until toothpick inserted in center comes out clean.
• Cool 5 minutes.
• Remove muffins from pan.
• Serve warm or cool.

Steps:

• Preheat oven to 190C and put papers into the muffin tin.
• In a bowl combine flour, sugar, baking powder, cinnamon and salt.
• In another bowl, stir milk and coffee granules until coffee is dissolved.
• Add oil, egg and vanilla; mix well.
• Stir into dry ingredients until just moistened, fold in chocolate chips.
• Fill muffin cups 3/4 full and bake for 17-20 minutes.

Steps:

• Preheat oven to 375. Paper or grease 15 muffin cups.
• In a mixing bowl, combine first seven ingredients.
• In a smaller bowl, whisk egg, milk, melted butter and vanilla. Stir into dry ingredients in other bowl, just until moistened. Add cup of choc. chips.
• Fill muffin cups 3/4's full. Set aside.
• TOPPING: combine remaining dry ingredients, cut in butter to resemble coarse crumbs. Sprinkle over batter in cups.
• Bake at 375 for 24 minutes, check with a toothpick. Cool for 5 minutes.
• LEFTOVERS: Either reheat in the toaster oven or serve at room temperature Split in half and spread with butter & honey, alongside a cup of tea or cappuccino.

Steps:

• In a food processor (or using a hand mixer), combine the spread ingredients, cover and process until well blended.
• Cover and refrigerate until serving.
• For the muffins: In a bowl, combine flour, sugar, baking powder, cinnamon and salt. In another bowl, stir milk and coffee granules until 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 375°F for 17-20 minutes or until muffins test done. Cool for 5 minutes before removing from pans to wire racks.
• Serve with espresso spread.

Steps:

• Preheat oven to 375°F Grease a 12-cup muffin pan or line with paper liners.
• TOPPING: Combine brown sugar, cocoa and cinnamon in a small bowl. Reserve.
• MUFFINS: Combine flour, instant coffee powder, baking powder, baking soda, cinnamon and salt in a large bowl.
• In a separate bowl, combine buttermilk, brown sugar, oil and egg. Stir in dry ingredients. Stir in chocolate chips. Spoon batter into prepared muffin pan.
• Sprinkle muffins with reserved topping.
• Bake in preheated oven for 20 minutes.