Recipe(tried): Cappuccino Muffins

Sramnesia,

I don't know if this is the same kind of muffins you tasted in the East coast... But these are delicious... This recipe was in the latest edition of Taste of Home Magazine.
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Cappuccino Muffins
Yield: about 14 muffins ( 1 cup spread )

Espresso Spread:
4 ounces cream cheese, cubed
1 Tablespoon sugar
1/2 teaspoon instant coffee granules
1/2 teaspoon vanilla extract
1/4 cup miniature semisweet chocolate chips

Muffins:
2 cups all-purpose flour
3/4 cup sugar
2 1/2 teaspoons baking powder
1 teaspoon cinnamon
1/2 teaspoon salt
1 cup milk
2 Tablespoons instant coffee granules
1/2 cup butter or margarine, melted
1 egg, beaten
1 teaspoon vanilla extract
3/4 cup miniature semisweet chocolate chips

In a food processor or blender, combine the spread ingredients; cover
and refrigerate until serving. In a bowl, combine flour, sugar, baking
powder, cinnamon, and salt. In another bowl, stir milk, and coffee
granules until coffee is dissolved. Add butter, egg, and vanilla; mix
well. Stir in dry ingredients just until moistened. Fold in chocolate
chips. Fill greased or paper-lined muffin cups two-thirds full. Bake
at 375 degrees for 17-20 minutes or until muffins test done. Cool 5
minutes before removing from pans to wire racks. Serve with espresso
spread.