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ShareCappuccino Muffins
Yield: 12 muffins
Bake: 25 mins 375°F
- 3 cups all-purpose flour
- 1 cup sugar
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/4 teaspoon cinnamon
- 6 tablespoons butter, melted
- 2 large eggs, at room temperature
- 4 teaspoons instant espresso powder
- 1 2/3 cups buttermilk, at room temperature
- 1/4 cup all-purpose flour
- 2 tablespoons sugar
- 1/4 teaspoon cinnamon
- 2 tablespoons butter
Directions
1. Heat oven to 375 degree F. Lightly coat twelve 2-1/2-inch muffin-pan cups with cooking spray. Set aside.
2. In a medium bowl, whisk together 3 cups flour, sugar, baking powder, baking soda, salt, and cinnamon. In a large bowl, whisk butter, eggs, and espresso powder until smooth. Stir in half of flour mixture just until moistened. Stir in half of buttermilk and half of remaining flour mixture; then stir in remaining buttermilk and flour mixture. Divide batter between prepared cups.
3. Make topping: Combine 1/4 cup flour, sugar, and cinnamon; cut in butter and squeeze mixture to form clumps. Sprinkle mixture on muffins. Bake muffins until a toothpick inserted in center comes out clean, 25 minutes. Cool in pan on wire rack 5 minutes, then transfer muffins to rack to cool. Makes 12 muffins.
Nutrition Facts
- Calories(kcal)290,
- Protein(gm)6,
- Carbohydrate(gm)47,
- Fat, total(gm)9,
- Cholesterol(mg)57,
- Saturated fat(gm)5,
- Dietary Fiber, total(gm)1,
- Sodium(mg)396,
- Percent Daily Values are based on a 2,000 calorie diet
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