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Cappuccino Cream Muffins with Chocolate Ripple

A home-style Cappuccino Cream Muffins with Chocolate Ripple made with Chocolate Ripple, All Purpose Flour, Brown Sugar, Cinnamon, and Butter Or Margarine. Serves 12. Keep it handy for the next time you cook it.

Illustrative photo

Ingredients

• to taste
• 1/4 cup
• 2 tbsp
• 1 tsp
• 2 tbsp
• 2
• 2 tbsp
• 1/2 cup
• 2 1/2 cup
• 1/2 cup
• 1 tbsp
• 1 tsp
• 1/2 tsp
• 2
• 1 cup
• 1/3 cup
• 1

Method (preview)

1. 1

   Grease muffin cups or line with paper baking cups.

2. 2

   Mix flour, sugar and cinnamon in a small bowl. Cut in butter until mixture resembles fine crumbs. Stir in chopped chocolate. Set aside.

3. 3

   Dissolve coffee in hot water, cool.

4. 4

   Mix flour, sugar, baking powder, cinnamon and salt in a large bowl.

5. 5

   Beat eggs, sour cream, melted butter and coffee together with a whisk or fork.

6. 6

   Stir liquid into dry ingredients, stirring just until moistened.

7. 7

   Batter will be stiff.

8. 8

   Spoon half the batter into muffin cups.

9. 9

   Spoon a heaping tbsp of ripple mixture on top.

10. 10

    Top with remaining batter.

11. 11

    Bake at 400 F for 20 - 25 minutes or till firm to the touch.

12. 12

    Cool in pan 5 minutes, remove muffins and cool on a rack.

13. 13

    If desired, drizzle melted chocolate over top of muffins.