Cappuccino Muffins

Sarah and I do not drink coffee but we love these muffins which are wonderful with tea or a glass of cold milk. The coffee and chocolate melding together in the muffins actually improves the flavor the next day. This recipe makes 18 medium sized muffins. I do not like giant muffins but if you do, you can increase the amount of batter in the pans and bake them a little longer.

2 cups all-purpose flour

1/2 cup sugar

1/2 cup packed brown sugar

2 tsp. baking powder

2 tsp. instant coffee granules

1 tsp. ground cinnamon

1/4 tsp. salt

1 egg

1 cup milk

1/2 cup butter, melted

1 tsp. vanilla extract

1 cup miniature semisweet chocolate chips

Topping:

6 Tbsp. all-purpose flour

1/4 cup packed brown sugar

1/2 tsp. ground cinnamon

1/4 cup cold butter

1. In a large mixing bowl combine the flour, sugars, baking powder, coffee granules, cinnamon and salt.

2. Whisk the egg, milk, melted butter and vanilla. Stir into the dry ingredients until just moistened.

3. Fold in chocolate chips.

4. Fill greased muffin pans three-quarters full.

5. For topping: combine the flour, brown sugar and cinnamon in a small bowl. Cut in butter until mixture resembles fine breadcrumbs. Sprinkle topping over muffin mixture in pan until all is used up.

6. Bake at 350 degrees for about 20 - 22 minutes or until toothpick inserted in center of muffin comes out clean.

7. Cool for 5 minutes before removing from pan. Serve warm or store in airtight container when muffins are completely cold.