Ingredients
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4 ounces cream cheese, cubed
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1 tablespoon sugar
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1/2 teaspoon instant coffee granules
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1/2 teaspoon vanilla extract
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1/4 cup miniature semisweet chocolate chips
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2 cups all-purpose flour
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3/4 cup sugar
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2 1/2 teaspoons baking powder
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1 teaspoon cinnamon, ground
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1/2 teaspoon salt
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1 cup milk
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1/2 cup butter or 1/2 cup margarine, melted
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1 egg, beaten
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2 tablespoons instant coffee granules
Instructions
- In a food processor (or using a hand mixer), combine the spread ingredients, cover and process until well blended.
- Cover and refrigerate until serving.
- For the muffins: 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 into dry ingredients just until moistened.
- Fold in chocolate chips.
- Fill greased or paper-lined muffin cups two-thirds full.
- Bake at 375°F for 17-20 minutes or until muffins test done. Cool for 5 minutes before removing from pans to wire racks.
- Serve with espresso spread.