Wednesday, April 25, 2012

Cappuccino Chocolate Swirl Muffins

I adapted this recipe from the original recipe for orange chocolate swirl muffins. You can find that recipe on a previous post under the recipe page.

These muffins come out very moist. They have a chocolate espresso batter mixed with a cinnamon batter with chocolate chips. Together they create the flavors of a cappuccino. I hope you enjoy!

Cappuccino Chocolate Swirl Muffins
Makes 12 regular muffins or 6 large muffins

1/8 cup boiling water
1 tbsp instant espresso powder
1 1/2 cups flour
1/2 cup sugar
2 tsp baking powder
1/4 tsp salt
1/2 cup buttermilk
1/2 cup vanilla yogurt
1/2 cup canola, vegetable oil or melted butter
1 egg
1 tsp vanilla extract
2 tsp cinnamon
1/2 cup chocolate chips
2 tbsp cocoa powder

Preheat oven to 375 degrees and line muffin tins with paper liners or spray with cooking spray.

In a small bowl, combine 1/8 cup boiling water with 1 tbsp instant espresso powder. Set aside.

In a large bowl, sift together the dry ingredients:  flour, sugar, baking powder, and salt.

In a medium bowl whisk together the wet ingredients: egg, oil or butter, buttermilk, vanilla yogurt and

Pour the wet mixture into the dry and mix together just until moistened. Do not over mix.

Into two separate bowls, divide the batter in half. Add the espresso/water mixture and the cocoa powder into one of the bowls. Fold the chocolate chips and cinnamon into the other bowl of batter. You now have a chocolate espresso batter and a cinnamon batter with chocolate chips.

Drop spoonfuls of each batter into prepared muffin tins, alternating the two different batters.
Fill the cups 2/3 full. Bake for 15-20 minutes until a toothpick inserted in the center comes out clean.
Bake 20-25 mins for larger muffin tins.

Remove from the oven and cool on a wire rack.

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