Cappuccino Muffins With Streusel Topping Food

COFFEE CAKE MUFFINS

Steps:

• Place a rack in the center of your oven and preheat the oven to 400 degrees F. Coat a standard 12-cup muffin pan with nonstick spray or fit the cups with paper liners and coat the liners with nonstick spray (I find these muffins work best with liners, but if you don't have any on hand, they'll still turn out OK).
• Start the muffins: In a liquid measuring cup, whisk together the milk and Greek yogurt. Set aside for 5 minutes.
• Make the streusel: In a medium bowl, whisk together the 1:1 flour, brown sugar, cinnamon, and allspice. Add the butter and working quickly with your fingers, rub the butter into the dry ingredients until you are left with irregular crumbs. The dry ingredients should all feel moist; some crumbs will be like crumbs of wet sand; other crumbs can be as large as small peas. Place the mixture in the refrigerator.
• Return to the muffins: In a medium bowl, whisk together the 1:1 flour, sugar, baking powder, baking soda, cinnamon, nutmeg, allspice, and salt.
• To the bowl with the milk mixture, add the eggs, oil, honey, vanilla extract, and lemon zest (if using). Whisk until well blended.
• Pour the liquid ingredients over the dry ingredients. With a rubber spatula, stir quickly but gently to combine, stopping as soon as the flour disappears. It will look a little lumpy.
• Divide the batter evenly among the muffin cups, filling them no more than 3/4 of the way to the top.
• Remove the streusel from the refrigerator and scatter the crumbs over the top of the muffins (use it all!).
• Bake the muffins for 18 minutes, or until the tops are golden and a toothpick inserted in the center of a muffin comes out clean. Place the muffin pan on a wire rack and let cool in the pan for 5 minutes. Gently remove the muffins from the pan (a butter knife can help) and place them on the wire rack to cool completely. Do not let them sit in the muffin pan for longer than 5 minutes, or they may become soggy. The muffins will be very delicate at first but will firm up as they rest.
• Make the glaze: In a small bowl, whisk together the powdered sugar, vanilla, and milk. Drizzle over the top of the cooled muffins. Enjoy!

CAPPUCCINO MUFFINS WITH STREUSEL TOPPING

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.

CAPPUCCINO MUFFINS

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.

CAPPUCCINO MUFFINS

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.

STREUSEL TOPPING

Steps:

• mix all ingredients until crumbly -- .

CAPPUCCINO MUFFINS

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.

CAPPUCCINO MUFFINS

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.

WILLIAM SHATNER'S CAPPUCCINO MUFFINS

Steps:

• Preheat oven to 400° and grease muffin tins or line with paper baking cups.
• Sift all dry ingredients together into a bowl.
• Make a well in the center of the mixture.
• Beat the egg together with the milk and the melted butter. Add the vanilla.
• Add to the dry ingredients along with the chocolate chips and mix until just moistened.
• Spoon batter into prepared muffin cups, filling each 2/3 full.
• Bake until just done, approximately 20 minutes.