The calendar says September, which to me means fall – my favorite season! – even though fall doesn’t technically arrive until later in the month. Fall means back to school, football, cooler weather, muffins, pumpkins and turning leaves. A friend of mine gave me this muffin recipe several years ago and they continue to be a favorite in our house. I usually make a double batch and put some in the freezer in bags of a dozen to pull out for a quick breakfast later or to share with friends. These muffins are great as you are running out the door to get kids to school, or for sharing with a friend over coffee. I hope you enjoy them as much as my family does!
Cappuccino Chip Muffins Recipe
4 cups all-purpose flour
1½ cups sugar
5 teaspoons baking powder
2 teaspoons ground cinnamon
1 teaspoon salt
2 cups 2% milk
4 tablespoons instant coffee granules
1 cup butter, melted
2 teaspoons vanilla extract
1½ cups miniature semisweet chocolate chips
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 14-17 minutes or until a toothpick inserted near the center comes out clean.
Yield: About 2½ dozen muffins
Cool for 5 minutes before removing from pans to wire racks. Cool completely before putting in the freezer.