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coconut cappuccino muffins

Recipe and photo from: http://www.sprinklebakes.com
review
Annacia avatar
Private Recipe by
Annacia *
@Annacia
Moose Jaw, SK

This is the original full fat and sugar recipe. I tried trimming it way back but it's just doesn't come even close to this. Indulge if you can, if not, just daydream like I do.

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yield serving(s)
prep time 35 Min
cook time 20 Min
method Bake

Ingredients For coconut cappuccino muffins

  • COCONUT STREUSEL:
  • 1/4 c
    plus 2 tablespoons all-purpose flour
  • 1/4 c
    plus 2 tablespoons sugar
  • 1/4 c
    plus 2 tablespoons sweetened flaked coconut
  • 2 Tbsp
    unsalted butter, melted
  • CAPPUCCINO BATTER:
  • 2 c
    all-purpose flour
  • 3/4 c
    sugar
  • 1/2 tsp
    baking powder
  • 1/2 tsp
    ground cinnamon
  • 1/2 tsp
    salt or to taste - optional
  • 1 c
    whole milk
  • 1 1/2 Tbsp
    espresso powder
  • 1/2 c
    unsalted butter, melted
  • 1
    egg
  • 3/4 c
    miniature semisweet chocolate chips
  • CREAM CHEESE FILLING:
  • 8 oz
    cream cheese, softened
  • 1/4 c
    sugar
  • 1
    egg
  • 1 tsp
    vanilla

How To Make coconut cappuccino muffins

  • 1
    Coconut streusel: Combine all streusel ingredients in a bowl. Blend using fingers to well incorporate. Set aside while you prepare the remaining components.
  • 2
    Cappuccino batter: 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 and egg . Stir into dry ingredients just until moistened. Fold in chocolate chips. Fill greased or paper-lined muffin cups half full. Set aside and prepare cream cheese filling
  • 3
    Cream cheese filling: In a medium bowl beat cream cheese, ¼ cup sugar and egg on high speed with an electric mixer until fluffy and smooth. Add vanilla and mix. Transfer mixture to a piping bag fitted with a plain tip or a zip-top bag with the corner snipped.
  • 4
    Insert piping bag or corner into the cappuccino batter and pipe until the batter rises and fills the muffin cups two-thirds full. Alternatively, you may also spoon cream cheese mixture over cappuccino batter and swirl with a knife or skewer.
  • 5
    Top with coconut streusel.
  • 6
    Bake: Bake at 375° for 13-15 minutes or until coconut is well toasted. Cover muffins with a piece of aluminum foil to prevent the coconut from over-browning and bake for an additional 5-7 minutes. Muffins are done when a toothpick inserted near the center comes out clean. Cool for 5 minutes before removing from pans to wire racks.
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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