I received my fifteen minutes of fame with this muffin recipe. Taste of Home Magazine held a muffin contest and my recipe was picked as the Grand Prize winner out of over 4,300 recipes. The prize I received was a Kitchen Aid Mixer and Food Processor. My muffin recipe was featured in the October/November 1999 magazine as well as in several other cookbooks published by Taste of Home.
A wonderful flavor of coffee with a hint of chocolate is a great combination in these muffins. The spread tastes good on bagels, too.
2 cups flour
3/4 cup sugar
3 tsp baking powder
1 tsp cinnamon
1/2 tsp salt
1 cup milk
2 TBS instant coffee granules
1/2 cup butter, melted and cooled
1 tsp vanilla
3/4 cup miniature semisweet chocolate chips
Preheat oven to 375 degrees.
In a bowl, combine flour, sugar, baking powder, cinnamon and salt. In another bowl, stir milk and coffee granules until coffee is dissolved. Add cooled butter, egg and vanilla; mix well. Immediately, stir this mixture into the dry ingredients just until moistened (do not over-beat). Fold in chocolate chips.
Fill greased or paper-lined muffin cups two-thirds full. Bake at 375 degrees for 17 minutes or until muffins test done. Cool for 5 minutes before removing from pans to wire racks.
8 oz cream cheese, softened
2 tsp instant coffee granules (or instant espresso powder)
2 TBS sugar
1 tsp vanilla
1/2 cup miniature semisweet chocolate chips
In a food processor or blender, combine the spread ingredients; cover and process until well blended. If you prefer more coffee flavor, you may add another 1/2 to 1 teaspoon of coffee granules, however, also add a little more sugar as well.
Serve immediately or cover and refrigerate. To serve, let stand 10 minutes at room temperature to soften.
Note: The spread is not meant to be frosted on top of each muffin like a cupcake, but rather spread lightly onto each muffin at the time of serving. I prefer my muffin warmed so the spread slightly melts.
Makes about 15 regular size muffins