Cappuccino Muffins

Name: Cappuccino Muffins
Prep time: 15 min
Cook time: 20 min
Yield: 12
Ingredients: Topping:; 1/3 cup (75 mL) packed brown sugar; 1 tbsp (15 mL) cocoa powder; 1/4 tsp (1 mL) ground cinnamon; Batter:; 1 cup (250 mL) buttermilk; 3/4 cup (175 mL) packed brown sugar; 1/3 cup (75 mL) Vegetable or Canola Oil; 1 egg; 2 1/2 cups (625 mL) Robin Hood® Original All Purpose Flour Robin Hood® Original All Purpose Flour; 2 tbsp (30 mL) Folgers® Classic Roast instant coffee crystals; 1 tsp (5 mL) baking powder; 1 tsp (5 mL) baking soda; 1/2 tsp (2 mL) ground cinnamon; 1/4 tsp (1 mL) salt; 1 cup (250 mL) semi-sweet chocolate chips

Prep Time 15 mins

Cook Time 20 mins

Serves 12

Difficulty N/A

Ingredients

Topping:
1/3 cup (75 mL) packed brown sugar
1 tbsp (15 mL) cocoa powder
1/4 tsp (1 mL) ground cinnamon
Batter:
1 cup (250 mL) buttermilk
3/4 cup (175 mL) packed brown sugar
1/3 cup (75 mL) Vegetable or Canola Oil
1 egg
2 1/2 cups (625 mL) Robin Hood^® Original All Purpose Flour
2 tbsp (30 mL) Folgers® Classic Roast instant coffee crystals
1 tsp (5 mL) baking powder
1 tsp (5 mL) baking soda
1/2 tsp (2 mL) ground cinnamon
1/4 tsp (1 mL) salt
1 cup (250 mL) semi-sweet chocolate chips

Robin Hood^® Original All Purpose Flour

Directions

Step 1:

Preheat oven to 375ºF (190ºC). Grease a 12-cup muffin pan or line with paper liners.

Step 2:

Topping: Combine brown sugar, cocoa and cinnamon in a small bowl. Reserve.

Step 3:

Muffins: Combine buttermilk, brown sugar, oil and egg. Stir in dry ingredients. Stir in chocolate chips. Spoon batter into prepared muffin pan. Sprinkle muffins with reserved topping.

Step 4:

Bake in preheated oven for 20 minutes, or until a toothpick inserted into center of muffin comes out clean.