Cappuccino and White Chocolate Muffins

So you love coffee (or you wouldn’t be here) and so do I. Me thinks, that this old girl won’t be able to function without a cup of strong coffee in the morning. I can do without breakfast, but coffee is not optional-got to have one to keep the gears turning. I wouldn’t say I was addicted, but I do love a good brew and these Cappuccino and White Chocolate Muffins will do very nicely thank you.

They are a little bit fancier than your standard everyday muffins, with pops of white chocolate, swirls of caramel , coffee infused tender crumb with a dollop of cream cheese frosting and a dusting of cocoa powder. And while you’re here, check out another fancy pants muffin recipe Summer Strawberry Muffins.

What you need to make Cappuccino Muffins

• From the fridge/pantry – Instant Espresso Coffee Powder,Self Raising Flour,Caster Sugar,Eggs,Milk plus Lemon Juice(or Buttermilk),Vanilla ,Butter,White Chocolate(optional), bit of Brown Sugar
• If you want to add Cream Cheese Icing, you also need softened Cream Cheese and Icing Sugar.
• Muffin tin, muffin liners. The recipe below makes 8 regular sized muffins, or about 12 minis.

Easy does it …

• Over a large mixing bowl, sift together sugar and self raising flour. Add the chopped white chocolate and mix to combine. Dissolve coffee in boiling water and allow to cool. Melt butter and allow to cool. Make a well in the centre of the flour, and place beaten eggs, milk or buttermilk, vanilla, coffee mix and cooled melted butter. Use a spatula to gently mix everything together. Do not over mix or you will end up with tough muffins. A few lumps in the batter here and there is okay,as this will cook off.
• Fill the paper lined muffin tray with batter 3/4 full. For the caramel swirl, mix extra melted butter with brown sugar until sugar dissolves. Spoon the caramel mix on top of each muffin, then use a skewer to gently swirl into the muffin.
  
• Bake in the preheated 180°C oven for 20-25 minutes or until tops have cracks and cooked through. Cool on wire rack.
• Serve warm with a dusting of icing sugar or cocoa powder or top with a dollop of cream cheese frosting when muffins have cooled down. Sprinkle with a dusting of cocoa powder for that cappuccino effect.

Cappuccino and White Chocolate Muffins

Recipe by acmowlai

0.0 from 0 votes

Course: Dessert, snackCuisine: AmericanDifficulty: Easy

Servings

8

servings

Prep time

15

minutes

Cooking time

20

minutes

Coffee flavoured muffins with white chocolate

Ingredients

• 1/4 cup instant espresso coffee powder
  dissolved in 1 tablespoon boiling water

• 2 1/2 cups Self Raising Flour

• 3/4 cup Caster Sugar

• 2 Eggs, lightly whisked

• 1 1/2 cups Milk

• 1 tablespoon Lemon Juice

• 1 teaspoon Vanilla

• 150g Butter,melted

• 100g White Chocolate, coarsely chopped

• Topping

• 30g melted Butter, extra

• 3 tablespoons Brown Sugar

• Cream Cheese Icing

• 100g Cream Cheese, softened to room temperature

• 1/4 cup Caster Sugar,sifted

• Cocoa Powder, to sprinkle

Directions

• Preheat oven to 180°C fan forced. Line an 8 hole capacity muffin tray with paper muffin liners.
• Stir in lemon juice to the milk. Melt butter and set aside to cool. Dissolve coffee powder with 1 tablespoon of boiling water. Into a large mixing bowl, sift together self raising flour and caster sugar. Stir in chopped white chocolate. Make a well in the centre of the flour, add the melted butter, coffee mix and beaten eggs. Use a spatula to fold the ingredients together until fairly smooth. Do not over mix or you’ll end up with tough muffins. Fill paper lined muffin wells about 3/4 full of batter.
• To make the caramel swirl, combine extra melted butter and brown sugar together until sugar dissolve. Place one spoonful of this mixture on top of each muffin and use a skewer to swirl into the batter. Bake for 20 – 25 minutes or until risen and done.
• Cool muffins in a cooling rack. In the meantime, make the icing.
• When the muffins are cool, gently swirl icing on top of each muffin and dust with cocoa powder.
• Cream Cheese Icing
• Beat together softened cream cheese and sifted icing sugar until smooth. Set aside until required.

Notes

• Serve warm with just a dusting of cocoa or cool and ice with cream cheese frosting.