Chyrel's Recipes From Friends
Cappuccino Cream Muffins
with Chocolate Ripple


1/4 c all-purpose flour
2 tbsp brown sugar -- lightly packed
1 tsp cinnamon
2 tbsp butter or margarine
2 squares semisweet chocolate -- chopped


2 tbsp instant coffee granules
1/2 c hot water
2 1/2 c all-purpose flour
1/2 c sugar
1 tbsp baking powder
1 tsp cinnamon
1/2 tsp salt
2 eggs
1 c sour cream
1/3 c butter or margarine -- melted
1 square semisweet chocolate -- melted, optional

Grease muffin cups or line with paper baking cups.

Chocolate Ripple:

Mix flour, sugar and cinnamon in a small bowl. Cut in butter until mixture resembles fine crumbs. Stir in chopped chocolate. Set aside.


Dissolve coffee in hot water, cool. Mix flour, sugar, baking powder, cinnamon and salt in a large bowl. Beat eggs, sour cream, melted butter and coffee together with a whisk or fork. Stir liquid into dry ingredients, stirring just until moistened. Batter will be stiff. Spoon half the batter into muffin cups. Spoon a heaping tbsp of ripple mixture on top. Top with remaining batter. Bake at 400 F for 20 - 25 minutes or till firm to the touch. Cool in pan 5 minutes, remove muffins and cool on a rack. If desired, drizzle melted chocolate over top of muffins.

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