Ingredients
- 2 squares semisweet chocolate (chopped)
- 2 eggs
- 1 semisweet chocolate melted (square)
- 2 3/4 c all purpose flour
- 1 c sour cream
- 1/2 c water (hot)
- 1/2 c sugar
- 3/8 c butter
- 2 tbsp instant coffee granules
- 2 tbsp brown sugar packed (lightly)
- 2 tbsp butter
- 1 tbsp baking powder
- 2 tsp cinnamon
- 1/2 tsp salt
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.
