Cappuccino Cream Muffins With Chocolate Ripple

Ingredients

2 3/4 c all purpose flour
2 tbsp brown sugar packed
2 tsp cinnamon
2 tbsp butter
2 squares semisweet chocolate
2 tbsp instant coffee granules
1/2 c water
1/2 c sugar
1 tbsp baking powder
1/2 tsp salt
2 eggs
1 c sour cream
3/8 c butter
1 semisweet chocolate melted

Instructions

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.

Batter: 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.

Formatted for MasterCook by Mardi Desjardins July 7, 1997.