CHOCOLATE CAPPUCCINO CRUMB MUFFINS
Cappuccino Crumb muffin

Ingredients for Muffins:

1 Cup + 2 Tablespoons Homogenized Milk
1/2 Cup Butter Melted
1 Egg, Slightly Beaten
1 Teaspoon Vanilla Extract

2 Cups + 3 Tablespoons All Purpose Flour
1/2 Cup + 1 Tablespoon Granulated Sugar
1/4 Cup Brown Sugar
1 Tablespoon Baking Powder
2 Teaspoons Instant Coffee Powder
1/4 Teaspoons Salt
1 Teaspoon Ground Cinnamon

3/4 Cup Mini Chocolate Chips
1 Cup Chocolate Chunks

Ingredients for Topping:

4 1/2 Tablespoons Butter
7 Tablespoons All Purpose Flour
1/4 Cup Brown Sugar
1/2 Teaspoon Ground Cinnamon
Blend together milk, butter, egg and vanilla extract. Set aside.

Blend together flour, sugar, brown sugar, baking powder, instant coffe, salt and cinnamon. Add liquid ingredients to mixture all at once. Mix on low speed just to blend. Do not overmix.

Fold in mini chocolate chips and chocolate chunks. Portion into paper-lined muffin tins. Fill tins half to 2/3 full. Batter should yield 12 muffins.

For topping, make sure the butter is very cold and cut into chunks. Place butter, flour, brown sugar and cinnamon in mixer bowl and mix until crumbly. Sprinkle over muffin batter.

Bake at 400°F. for 20 minutes or until a wooden pick inserted in the center of muffin comes out clean.
Yield: 1 Dozen
This recipe compliments of Kansas State University Dining Services
This home-sized recipe was used in the Dining Services test kitchen to develop a standardized recipe and may not produce the exact product we serve. We provide the home-sized recipe because all ingredient measures for our quantity recipes are expressed in weights to four decimal places, making them hard to produce in home kitchens with home-sized measuring equipment. Quantity production procedures and equipment needs may also be difficult to accommodate in a home kitchen.
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