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Prep Time: 20 Minutes Cook Time: 25 Minutes |
Ready In: 45 Minutes Servings: 15 |
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I found this recipe while thumbing through some old cookbooks, Leslie Rosengarten relates from Minster, Ohio. The muffins are great with a cup of coffee, but my kids like them with milk. Ingredients:
2 cups king arthur unbleached all-purpose flour |
1/2 cup sugar |
1/2 cup packed brown sugar |
2 teaspoons baking powder |
2 teaspoons instant coffee granules |
1 teaspoon ground cinnamon |
1/4 teaspoon salt |
1 egg |
1 cup milk |
1/2 cup butter, melted |
1 teaspoon vanilla extract |
1 cup miniature semisweet chocolate chips |
topping: |
6 tablespoons king arthur unbleached all-purpose flour |
1/4 cup packed brown sugar |
1/2 teaspoon ground cinnamon |
1/4 cup cold butter |
Directions:
1. In a large bowl, combine the flour, sugars, baking powder, coffee granules, cinnamon and salt. Whisk the egg, milk, butter and vanilla; stir into dry ingredients just until moistened. Fold in chocolate chips. Fill greased or paper-lined muffin cups three-fourths full.
2. For topping, combine the flour, brown sugar and cinnamon in a small bowl. Cut in butter until mixture resembles coarse crumbs. Sprinkle over batter. Bake at 375° for 22-24 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pans to wire racks. Serve warm. Yield: 15 muffins.
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