Yes, I know I've been terribly lax, and this isn't Monday at all, but I couldn't resist posting this scrumptious recipe! Today is cool, cloudy, and a little breezy. The perfect day for a warm muffin.... I found this recipe and photo on the Notes from My Food Diary blog.
Makes 12 muffins
- 8 ounces cream cheese, softened
- 2 tablespoons sugar
- 2 tablespoons all-purpose flour
- 1 large egg
- 1 teaspoon coffee liqueur, such as Kahlua
- 1/2 cup unsalted butter, softened
- 1 cup sugar
- 2 large eggs
- 1 teaspoon pure vanilla extract
- 3 tablespoons finely ground instant coffee granules
- 1 cup buttermilk
- 2 1/2 cups all-purpose flour
- 1/4 teaspoon salt
- 1 tablespoon baking powder
- 1/4 teaspoon baking soda
- 1/3 cup ground almonds
- Cocoa powder
- Before you start, preheat oven to 350 degree F. Place a rack in the middle of the oven. Generously grease the exposed surface (inner sides) of the pan with nonstick spray and use muffin liners on the 12-cup regular muffin pan.
- Make the cappuccino topping: beat all the ingredients in a food processor until it is smooth, set aside.
- Make the muffin batter: in a mixer bowl, cream butter and sugar until smooth. Add eggs, liqueur, and coffee granules, and blend well. Stir in the buttermilk and fold the remaining ingredients to make thick but soft batter.
- Scoop the batter with a large ice-cream scoop into the lined muffin pan, divide evenly. Top each evenly with cappuccino topping. Bake until topping is set and when you stick skewer down the middle, there’s still moist crumb clings to it, about 25 to 35 minutes.
- Cool well and dust with cocoa powder.
Source: adapted from A Passion for Baking by Marcy Goldman