Cappuccino Muffins
Cappuccino Muffins recipe
Yield
12 servingsPrep
20 minCook
15 minReady
35 minTrans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ¾ | cup |
cake flour
|
|
| 1 ¼ | cups |
all-purpose flour
|
|
| ½ | cup |
cocoa powder
|
|
| ¼ | cup |
brown sugar
|
*
|
| ½ | cup |
sugar
|
|
| 1 | tablespoon |
baking powder
|
|
| 1 | tablespoon |
coffee
crystals, decaffineated |
|
| ½ | teaspoon |
salt
|
|
| 6 | tablespoons |
butter
softened |
|
| 1 | cup |
sour cream
|
|
| 1 | cup |
light cream (half&half)
|
|
| 2 | large |
eggs
|
|
| 2 | each |
oranges
zest of, minced |
|
| 6 | ounces |
chocolate, bittersweet
finely chopped, null |
* |
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 177 | ml |
cake flour
|
|
| 296 | ml |
all-purpose flour
|
|
| 118 | ml |
cocoa powder
|
|
| 59 | ml |
brown sugar
|
*
|
| 118 | ml |
sugar
|
|
| 15 | ml |
baking powder
|
|
| 15 | ml |
coffee
crystals, decaffineated |
|
| 2.5 | ml |
salt
|
|
| 9E+1 | ml |
butter
softened |
|
| 237 | ml |
sour cream
|
|
| 237 | ml |
light cream (half&half)
|
|
| 2 | large |
eggs
|
|
| 2 | each |
oranges
zest of, minced |
|
| 173.4 | ml/g |
chocolate, bittersweet
finely chopped, null |
* |
Directions
Butter 12 large muffin cups.
Stir together flours, cocoa powder, sugars, baking powder, coffee crystals.
In another bowl, beat butter, half-n-half, sour cream, and eggs until smooth.
Fold in dry ingredients, orange zest, and chcocolate into egg cream mixture.
Mix lightly until just moistened.
Fill prepared muffin cups ⅔ full.
Bake at 350℉ (180℃) F until tops are firm, about 15 minutes.
