Cappuccino Muffins
69
Cappuccino Muffins recipe
Ingredients
| 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 |
* |
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.
