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Cappuccino Cream Muffins with Chocolate Ripple Recipe

Cappuccino Cream Muffins with Chocolate Ripple recipe and other muffin recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Quick tips & how to cook instructions & ingredient information Download & Print Cappuccino Cream Muffins with Chocolate Ripple recipe  PDF



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
BATTER: 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: Mi flour, sugar and cinnamon in a small bowl. Cut in butter until mi ture resembles fine crumbs. Stir in chopped chocolate. Set aside.
Batter: Dissolve coffee in hot water, cool. Mi 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 mi ture 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.
Formatted for MasterCook by Mardi Desjardins July 7, 1997.

Cappuccino Cream Muffins with Chocolate Ripple recipe and other muffin recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Rating: 3.5 Rating 3.5
750 people have voted
Last Reviewed on 2019-03-21



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