These heavenly muffins will transport you straight to paradise!
Coconut streusel: ¼ cup plus 2 tablespoons all-purpose flour ¼ cup plus 2 tablespoons sugar ¼ cup plus 2 tablespoons sweetened flaked coconut 2 tablespoons unsalted butter, melted Combine all streusel ingredients in a bowl. Blend using fingers to well incorporate. Set aside while you prepare the remaining components. Cappuccino batter: 2 cups all-purpose flour 3/4 cup sugar 2 1/2 teaspoons baking powder 1/2 teaspoon ground cinnamon 1/2 teaspoon salt 1 cup whole milk 2 tablespoons instant coffee such as Starbucks VIA (or sub. 1 ½ tbsp. espresso powder) 1/2 cup unsalted butter, melted 1 egg 3/4 cup miniature semisweet chocolate chips 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 and egg . Stir into dry ingredients just until moistened. Fold in chocolate chips. Fill greased or paper-lined muffin cups half full. Set aside and prepare cream cheese filling. Cream cheese filling: 8 oz. cream cheese, softened ¼ cup sugar 1 egg 1 tsp. vanilla In a medium bowl beat cream cheese, ¼ cup sugar and egg on high speed with an electric mixer until fluffy and smooth. Add vanilla and mix. Transfer mixture to a piping bag fitted with a plain tip or a zip-top bag with the corner snipped. Insert piping bag or corner into the cappuccino batter and pipe until the batter rises and fills the muffin cups two-thirds full. Alternatively, you may also spoon cream cheese mixture over cappuccino batter and swirl with a knife or skewer. Generously top with coconut streusel. Bake at 375° for 13-15 minutes or until coconut is well toasted. Cover muffins with a piece of aluminum foil to prevent the coconut from over-browning and bake for an additional 5-7 minutes. Muffins are done when a toothpick inserted near the center comes out clean. Cool for 5 minutes before removing from pans to wire racks.
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