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| Cappuccino Muffins with Chocolate and Cranberries |
"Modified from a recipe in a coffeehouse series mystery. You may add a frosting or glaze, but these are sweet enough on their own."
Ingredients :
- 2 cups sifted all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon baking soda
- 1/2 cup cocoa powder
- 1/2 teaspoon salt
- 1/2 cup semisweet chocolate chips
- 1/2 cup dried cranberries
- 1 teaspoon minced orange zest
- 1/2 cup butter, softened
- 1/2 cup white sugar
- 1/2 cup brown sugar
- 1 cup sour cream
- 3/4 cup milk
- 2 eggs
- 2 tablespoons instant coffee granules
- 1/4 cup water
Instructions :
| Prep : 20M | Cook : 12M | Ready in : 45M |
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- Preheat oven to 375 degrees F (190 degrees C). Grease 12 muffin cups or line with paper liners.
- Gently stir flour, baking powder, baking soda, cocoa powder, salt, chocolate chips, dried cranberries, and orange zest in a bowl until thoroughly combined. Beat butter, white sugar, brown sugar, sour cream, milk, and eggs with an electric mixer on medium speed in a separate large mixing bowl until blended.
- Gently stir flour mixture into the liquid ingredients just until batter is moistened and smooth. Dissolve coffee granules in water in a small bowl and stir coffee mixture into the batter. Spoon batter into prepared muffin cups, filling them about 3/4 full.
- Bake in the preheated oven until lightly browned and a toothpick inserted into the middle of a muffin, 20 to 25 minutes.
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