Cappuccino Streusel Muffins
by Stella Zedman
Average User Rating:
Studded with chocolate chips and crunchy with streusel topping, these Cappuccino Streusel Muffins are an especially wonderful treat when served warm from the oven. Don’t even try to resist!
Ingredients
Streusel topping:
- 1/2 cup (125 mL) all-purpose flour
- 1/4 cup (50 mL) brown sugar
- 1/4 tsp (1 mL) cinnamon
- 1/4 cup (50 mL) butter
- 2 cups (500 mL) all purpose flour
- 1/2 cup (125 mL) granulated sugar
- 1 tbsp (15 mL) baking powder
- 1 tbsp (15 mL) instant coffee powder
- 1/2 tsp (2 mL) cinnamon
- 1 cup (250 mL) milk
- 1 egg
- 1/2 cup (125 mL) vegetable oil
- 1/2 cup (125 mL) chocolate chips
Cooking Instructions
- Preheat the oven to 375 degrees F (190 degrees C). Grease the cups of a muffin pan or line with paper liners.
- First, make the streusel topping. Combine the flour, brown sugar and cinnamon in a bowl or in the container of a food processor. Cut in the butter until the mixture forms a sticky crumble. Set aside.
- Now make the muffin batter. In a large bowl, stir together the flour, sugar, baking powder, instant coffee, and cinnamon. (If the instant coffee crystals are big and chunky, crush them to a powder before adding.)
- In another bowl, beat together the milk, egg, and vegetable oil. Add to the flour mixture, and stir just until combined. Mix in the chocolate chips. Don’t overbeat -- just mix until combined. Spoon batter into the prepared muffin pan, filling the cups all the way to the top -- should fill 8 or 9 of the cups.
- Sprinkle the streusel mixture over the top of the unbaked muffins, dividing it evenly among them.
- Bake for 18 to 20 minutes or until a toothpick poked into the middle of a muffin comes out clean. Let cool for about 5 minutes before removing from the pan.
Servings: Makes 8 to 9 muffins.
How kids can help:
Prepare the muffin pan with paper liners.
Mix together the batter and spoon into prepared pan.
Sprinkle on the streusel mixture.
