Recipe: Cappuccino Cream Muffins with Chocolate Ripple

CAPPUCCINO CREAM MUFFINS WITH CHOCOLATE RIPPLE

FOR THE CHOCOLATE RIPPLE:
1/4 cup all-purpose flour
2 tbsp brown sugar, lightly packed
1 tsp ground cinnamon
2 tbsp butter
2 squares (1 ounce each) semisweet chocolate, chopped

FOR THE BATTER:
2 tbsp instant coffee granules
1/2 cup hot water
2 1/2 cups all-purpose flour
1/2 cup white granulated sugar
1 tbsp baking powder
1 tsp ground cinnamon
1/2 tsp salt
2 med eggs
1 cup sour cream
1/3 cup butter, melted
1 (1 ounce) square semisweet chocolate square, melted (optional, for garnish)

Preheat oven to 350 degrees F. Grease muffin cups or line with paper baking cups.

TO PREPARE THE CHOCOLATE RIPPLE:
Mix 1/4 cup flour, brown sugar and 1 teaspoon cinnamon in a small bowl. Cut in 2 tablespoon butter until mixture resembles fine crumbs. Stir in chopped chocolate. Set aside.

TO PREPARE THE BATTER:
Dissolve coffee in 1/2 cup hot water; cool.

Mix 2 1/2 cups flour, white sugar, baking powder, 1 teaspoon cinnamon and salt in a large bowl; set aside.

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 tablespoon of ripple mixture on top. Top with remaining batter.

Bake at 350 degrees F for 15-20 minutes or until done.

Makes 12 muffins
Source: Robin Hood Flour Baking Festival, 1993