Cappuccino Crumb Muffins Recipes

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CAPPUCCINO MUFFINS



Cappuccino Muffins image

These are my favorite muffins to serve with a cup of coffee or a tall glass of cold milk. Not only are they great for breakfast, they make a tasty dessert or midnight snack. I get lots of recipe requests whenever I serve them. The espresso spread is also super on a bagel. -Janice Schulz, Racine, Wisconsin

Provided by Taste of Home

Categories     Breakfast     Brunch     Desserts

Time 35m

Yield about 14 muffins (3/4 cup spread).

Number Of Ingredients 18

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 ground cinnamon
1/2 teaspoon salt
1 cup 2% milk
2 tablespoons instant coffee granules
1/2 cup butter, melted
1 large egg
1 teaspoon vanilla extract
3/4 cup miniature semisweet chocolate chips

Steps:

  • In a food processor, combine the spread ingredients; cover and process until well blended. Transfer to a small bowl; cover and refrigerate until serving., In a large bowl, combine the flour, sugar, baking powder, cinnamon and salt. In another bowl, combine milk and coffee granules until coffee is dissolved. Add the butter, egg and vanilla. Stir into dry ingredients just until moistened. Fold in chocolate chips., Fill greased or paper-lined muffin cups two-thirds full. Bake at 375° for 17-20 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes before removing from pans to wire racks. Serve warm with espresso spread.

Nutrition Facts : Calories 273 calories, Fat 14g fat (9g saturated fat), Cholesterol 44mg cholesterol, Sodium 261mg sodium, Carbohydrate 34g carbohydrate (20g sugars, Fiber 1g fiber), Protein 4g protein.

MAKEOVER CAPPUCCINO MUFFINS



Makeover Cappuccino Muffins image

These makeover muccins were just great! I seriously could not tell a difference between them and my original recipe-and neither could my family! -Leslie Rosengarten, Minster, Ohio

Provided by Taste of Home

Time 40m

Yield 15 muffins.

Number Of Ingredients 20

1 cup all-purpose flour
1 cup whole wheat flour
1/2 cup sugar
1/2 cup packed brown sugar
2 teaspoons baking powder
2 teaspoons instant coffee granules
1 teaspoon ground cinnamon
1/4 teaspoon salt
1 egg
1 cup fat-free milk
1/4 cup unsweetened applesauce
1/4 cup canola oil
1 teaspoon vanilla extract
1/2 cup miniature semisweet chocolate chips
1/2 cup finely chopped walnuts
TOPPING:
1/4 cup packed brown sugar
2 tablespoons all-purpose flour
1/4 teaspoon ground cinnamon
1 tablespoon canola oil

Steps:

  • In a large bowl, combine the flours, sugars, baking powder, coffee granules, cinnamon and salt. In a small bowl, whisk the egg, milk, applesauce, oil and vanilla. Stir into dry ingredients just until moistened. Fold in chocolate chips and walnuts. Coat muffin cups with cooking spray or use paper liners; fill three-fourths full with batter., In a small bowl, combine the brown sugar, flour and cinnamon. Stir in oil until mixture resembles coarse crumbs. Sprinkle over batter. Bake at 375° for 20-25 minutes or until a toothpick inserted in muffin comes out clean. Cool for 5 minutes before removing from pans to wire racks. Serve warm.

Nutrition Facts : Calories 237 calories, Fat 10g fat (2g saturated fat), Cholesterol 14mg cholesterol, Sodium 110mg sodium, Carbohydrate 36g carbohydrate (22g sugars, Fiber 2g fiber), Protein 4g protein.

CAPPUCCINO MUFFINS



Cappuccino Muffins image

Coffee is easily one of my favourite 'flavours' (as well as one of my favorite beverages). This is an awesome, coffee-flavoured muffin to enjoy with the second cup of the morning (the first one is always enjoyed on its own).

Provided by evelynathens

Categories     Quick Breads

Time 30m

Yield 12 serving(s)

Number Of Ingredients 11

2 cups all-purpose flour
1/2 cup sugar
2 1/2 teaspoons baking powder
2 teaspoons instant espresso coffee powder (or instant coffee)
1/2 teaspoon salt
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1 cup milk
1/2 cup butter, melted and cooled
1 egg, slightly beaten
1 1/2 teaspoons vanilla extract

Steps:

  • Preheat oven to 375°F
  • Line muffin tins with papers or grease well.
  • In a large bowl, whisk together flour, sugar, baking powder, espresso or instant coffee, salt, cinnamon, and nutmeg.
  • Set aside.
  • In a medium bowl, mix milk, butter, egg, and vanilla until combined.
  • Stir milk mixture into flour mixture only until combined.
  • Do not over mix.
  • Fill muffin cups 3/4 full.
  • Bake 15 to 20 minutes for standard muffins, 10 to 12 minutes for mini-muffins.
  • Cappuccino muffins freeze well.

CRUMB CAKE MUFFINS



Crumb Cake Muffins image

Make holidays weekends even more decadent with these breakfast treats. The recipe can also be used to make coffee cake; bake it in an 8-inch springform pan for about 40 minutes.

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes

Yield Makes 12

Number Of Ingredients 17

1/2 cup rolled oats
1/4 cup packed light-brown sugar
2 tablespoons finely chopped candied ginger
2 tablespoons all-purpose flour
2 tablespoons unsalted butter, melted
1 1/2 cups all-purpose flour
2 tablespoons sugar
2 teaspoons baking powder
1 teaspoon baking soda
1/4 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon salt
1/2 cup nonfat buttermilk
1/2 cup unsweetened applesauce
1/4 cup vegetable oil
2 large egg whites, lightly beaten
Vegetable-oil cooking spray

Steps:

  • In a medium bowl, combine oats, brown sugar, ginger, flour, and melted butter, and stir until thoroughly combined. Set aside.
  • Heat the oven to 350 degrees. Coat the muffin tins with cooking spray, and set aside. Combine flour, sugar, baking powder, baking soda, cinnamon, ground ginger, and salt in a large mixing bowl, and stir to combine. Place buttermilk, applesauce, and vegetable oil in a medium bowl, and whisk to combine. Stir into flour mixture until well combined. Fold in egg whites.
  • Place 2 heaping tablespoons batter in each muffin tin. Sprinkle with a generous tablespoon of reserved topping; press gently to adhere topping to cake. Bake until a cake tester comes out clean, about 25 minutes. Cool in pan for 15 minutes before serving.

Nutrition Facts : Calories 168 g, Cholesterol 5 g, Fat 7 g, Fiber 1 g, Protein 3 g, Sodium 267 g

JAM-FILLED CRUMB-TOPPED COFFEE CAKE MUFFINS



Jam-Filled Crumb-Topped Coffee Cake Muffins image

Crumbly on top with a sweet jam surprise inside, these muffins are the perfect hand-held breakfast treat.

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes

Yield Makes one dozen

Number Of Ingredients 16

1 1/2 cups all-purpose flour
1/2 cup packed dark-brown sugar
1/2 teaspoon salt
3/4 teaspoon ground cinnamon
1/2 cup (1 stick) unsalted butter, melted and cooled
2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon coarse salt
12 tablespoons unsalted butter, room temperature
1 cup granulated sugar
2 large eggs
2 large egg yolks
1 teaspoon pure vanilla extract
2/3 cup creme fraiche
Heaping 1/4 cup jam

Steps:

  • Preheat oven to 325 degrees. Place twelve 2 3/4-by-2-inch panettone papers on a rimmed baking sheet; set aside.
  • Make the topping: In a large bowl, whisk together flour, brown sugar, salt, and cinnamon. Add melted butter and, using a rubber spatula, toss until large crumbs form. Set aside.
  • Make the muffins: In a medium bowl, whisk together flour, baking powder, baking soda, and salt; set aside. In the bowl of an electric mixer fitted with the paddle attachment, cream together butter and sugar until light and fluffy, 2 to 3 minutes. Add eggs, egg yolks, and vanilla. Add flour mixture alternating with creme fraiche and mix until well combined.
  • Divide batter evenly between muffin cups. Add 1 heaping teaspoon jam to each muffin cup and evenly divide crumb topping among muffin cups. Transfer to oven and bake until golden brown and a cake tester inserted into the center comes out clean, 20 to 25 minutes. Transfer muffins to a wire rack to cool.

SUMMER FRUIT CRUMBLE MUFFINS



Summer fruit crumble muffins image

Combine raspberries, blueberries and peaches in these fruity crumble muffins. They're perfect for picnics, playdates or to enjoy with a cuppa

Provided by Cassie Best

Categories     Afternoon tea, Snack

Time 45m

Number Of Ingredients 11

125g unsalted butter, softened
140g golden caster sugar
2 eggs
140g natural yogurt
1 tsp vanilla extract
2 tbsp milk
300g plain flour
2 tsp baking powder
1 tsp bicarbonate of soda
150g berries of your choice (we used blueberries and raspberries) 2 peaches or nectarines, stoned and cut into small pieces
1 tbsp demerara sugar

Steps:

  • Heat the oven to 180C/160C fan/gas 4 and line a 12-hole muffin tin with paper cases. Beat 100g of the butter and the caster sugar together using an electric whisk until pale and fluffy. Add the eggs, beat for 1 min, then mix in the yogurt, vanilla and milk. Combine 250g of the flour with the baking powder and bicarb in a bowl with ¼ tsp salt, then stir this into the wet ingredients.
  • Spoon 2 tbsp of the batter into each paper case. Gently push two raspberries each into four of the cases, two or three blackberries into another four and a large spoonful of chopped peaches into the final four. Divide the rest of the batter between the cases, spooning it over the fruit, then top with more berries or peaches, to match the filling.
  • Mix the remaining 50g flour and 25g butter together with your fingers until the mixture clumps together in small chunks, then stir in the demerara sugar. Sprinkle a little of the crumble mixture over each muffin, then bake for 22-25 mins until risen, golden and a skewer inserted into the centre comes out clean.
  • Leave to cool in the tin for 10 mins, then carefully lift out onto a wire rack to cool completely. Will keep for three days in an airtight container.

Nutrition Facts : Calories 259 calories, Fat 10 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 36 grams carbohydrates, Sugar 17 grams sugar, Fiber 2 grams fiber, Protein 5 grams protein, Sodium 0.6 milligram of sodium

CAPPUCCINO MUFFINS WITH CHOCOLATE AND CRANBERRIES



Cappuccino Muffins with Chocolate and Cranberries image

Modified from a recipe in a coffeehouse series mystery. You may add a frosting or glaze, but these are sweet enough on their own.

Provided by DULCINEA54935

Categories     Bread     Quick Bread Recipes     Muffin Recipes     Chocolate Muffin Recipes

Time 45m

Yield 12

Number Of Ingredients 16

2 cups sifted all-purpose flour
1 tablespoon baking powder
1 teaspoon baking soda
½ cup cocoa powder
½ teaspoon salt
½ cup semisweet chocolate chips
½ cup dried cranberries
1 teaspoon minced orange zest
½ cup butter, softened
½ cup white sugar
½ cup brown sugar
1 cup sour cream
¾ cup milk
2 eggs
2 tablespoons instant coffee granules
¼ cup water

Steps:

  • Preheat oven to 375 degrees F (190 degrees C). Grease 12 muffin cups or line with paper liners.
  • Gently stir flour, baking powder, baking soda, cocoa powder, salt, chocolate chips, dried cranberries, and orange zest in a bowl until thoroughly combined. Beat butter, white sugar, brown sugar, sour cream, milk, and eggs with an electric mixer on medium speed in a separate large mixing bowl until blended.
  • Gently stir flour mixture into the liquid ingredients just until batter is moistened and smooth. Dissolve coffee granules in water in a small bowl and stir coffee mixture into the batter. Spoon batter into prepared muffin cups, filling them about 3/4 full.
  • Bake in the preheated oven until lightly browned and a toothpick inserted into the middle of a muffin, 20 to 25 minutes.

Nutrition Facts : Calories 317.9 calories, Carbohydrate 42.8 g, Cholesterol 61 mg, Fat 15.6 g, Fiber 2.4 g, Protein 5.4 g, SaturatedFat 9.4 g, Sodium 410.2 mg, Sugar 22.2 g

CINNAMON CRUMB CAKE MUFFINS



Cinnamon Crumb Cake Muffins image

Somewhere between muffins and mini-crumb cakes, these tender breakfast treats have a surprise layer of crunchy, cinnamon-scented crumbs hiding underneath. Browning the butter for the crumbs adds a rich, caramelized depth that rounds out the flavors of vanilla and lemon zest in the batter. These muffins keep well for several days stored airtight at room temperature, and freeze perfectly for up to two months.

Provided by Melissa Clark

Time 1h

Yield 12 muffins

Number Of Ingredients 17

1/2 cup/115 grams unsalted butter (1 stick)
1 1/3 cups/165 grams all-purpose flour
1/2 cup/110 grams dark brown sugar, packed
1 1/2 teaspoons ground cinnamon
1/4 teaspoon ground allspice or cardamom
1/4 teaspoon fine sea salt
3/4 cup/180 milliliters sour cream
2 large eggs
2 teaspoons vanilla extract
1/4 teaspoon almond extract
1/2 teaspoon finely grated lemon zest
1 1/2 cups/190 grams all-purpose flour
2/3 cup/135 grams granulated sugar
3/4 teaspoon baking soda
3/4 teaspoon baking powder
1/2 teaspoon fine sea salt
1/2 cup/115 grams unsalted butter (1 stick), cut into 1-inch slices and softened

Steps:

  • Heat oven to 375 degrees and line a 12-cup muffin tin with liners.
  • Make the topping: In a medium saucepan over medium-high heat, melt butter, then let it simmer until the foam on top falls to the bottom of the pot and turns brown, 4 to 6 minutes. It will smell nutty when it's ready. Immediately pour butter into a small bowl to keep it from getting any browner, and let cool for 5 minutes.
  • Whisk together flour, sugar, spices and salt in a medium bowl. Pour in the brown butter and stir, pinching the mixture together, until crumbs form. Set aside.
  • Make the batter: Whisk together sour cream, eggs, vanilla, almond extract and lemon zest in a mixing bowl.
  • In a large bowl, using a stand mixer fitted with the paddle attachment or a handheld electric mixer, mix together flour, sugar, baking soda, baking powder and salt until combined, about 10 seconds. Add softened butter and beat for 20 seconds to work it into the flour. Add egg mixture and continue beating until the batter is very smooth, about 1 minute.
  • Sprinkle a scant tablespoon of the topping crumbs into the bottom of each muffin liner. Spoon the batter on top of the crumbs, dividing it evenly.
  • Bake muffins for 5 minutes to firm up the tops so the crumbs don't sink into the batter. Remove muffin pan from the oven and lower heat to 350 degrees. Sprinkle the remaining crumbs on top of each muffin. Continue to bake until the muffins are springy to the touch and a toothpick inserted into the center comes out clean, 25 to 30 minutes longer. Cool on a rack for 15 minutes. Use an offset spatula or butter knife to lift the muffins out of the pan. Finish cooling muffins on a rack.

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2019-10-09 Instructions. Prepare the crumb topping: Combine the sugar, brown sugar, cinnamon, and salt in a medium bowl. Whisk in the melted butter. Add the flour and mix until combined. Spread out crumb topping mixture onto parchment paper lined cookie sheet. Set aside. Preheat oven to 375 degrees Fahrenheit.
From babaganosh.org


COFFEE CAKE MUFFINS {WITH AN AMAZING CINNAMON SWIRL!}
2022-02-10 Preheat the oven to 375F and line a muffin pan with paper liners. In a large bowl, sift the flour, brown sugar, baking powder, baking soda, cinnamon, and salt. In a separate bowl, whisk the milk, butter, eggs, and vanilla until smooth. Make a well in the center of the dry ingredients and pour in the wet ingredients.
From laurafuentes.com


HOW TO MAKE THE BEST CHOCOLATE CHIP CAPPUCCINO MUFFINS
2009-09-17 1 1/2 cup miniature chocolate chips (1 bag) Combine flour, sugar, baking powder, cinnamon, and salt in large bowl. Mix. In large measuring cup mix buttermilk with instant coffee until it dissolves. Add oil, vanilla, and egg. Mix. Stir wet mixture into dry …
From ducttapeanddenim.com


RECIPE: CAPPUCCINO CRUMB MUFFINS (GREAT AMERICAN RECIPE CARDS ...
In a bowl, combine the 2 cups flour, white sugar, 1/4 cup brown sugar, baking powder, coffee powder, 1 teaspoon cinnamon and salt. In another bowl, mix together milk, melted butter, egg and vanilla. Pour the liquid ingredients into the dry mixture.
From recipelink.com


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