What’s so special about these muffins? For one, it’s soft and moist. And then, there’s that espresso spread that go with it! I can eat that one with plain bread even. It can turn any regular bread into something extraordinary. Even without the muffins, I actually keep a container of the spread inside my fridge.
It’s my go-to food. I make a good batch and have them in my muffin container on the kitchen counter. Whenever I don’t have the time to prepare food for myself, I just pour myself a glass of warm milk, snatch one of those beautiful tasty muffins, and I’m good to go again!
Ingredients
ESPRESSO SPREAD:
4 ounces Philadelphia cream cheese, cubed
1 tablespoon Domino sugar
1/2 teaspoon instant coffee granules
1/2 teaspoon McCormick vanilla extract
1/4 cup miniature Hershey’s semisweet chocolate chips
MUFFINS:
2 cups Gold Medal all-purpose flour
3/4 cup Domino sugar
2-1/2 teaspoons Clabber Girl baking powder
1 teaspoon McCormick ground cinnamon
1/2 teaspoon Morton salt
1 cup Borden 2% milk
2 tablespoons instant coffee granules
1/2 cup Land O Lakes butter, melted
1 large Eggland’s egg
1 teaspoon McCormick vanilla extract
3/4 cup miniature Hershey’s semisweet chocolate chips
Instructions
In a food processor, combine the spread ingredients; cover and process until well blended. Transfer to a small bowl; cover and refrigerate until serving.
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, egg and vanilla. Stir into dry ingredients just until moistened. Fold in chocolate chips.
Fill greased or paper-lined muffin cups two-thirds full. Bake at 375° for 17-20 minutes or until a toothpick inserted near the center comes out clean. Cool for 5 minutes before removing from pans to wire racks. Serve warm with espresso spread.
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Quick Tip: Serve with a cup of milk or coffee.