Cappuccino Cream Muffins with Chocolate Ripple

CHOCOLATE RIPPLE: 1/4 c all-purpose flour

2 tbsp brown sugar -- lightly packed

1 tsp cinnamon

2 tbsp butter or margarine

2 squares semisweet chocolate -- chopped

BATTER: 2 tbsp instant coffee granules

1/2 c hot water

2 1/2 c all-purpose flour

1/2 c sugar

1 tbsp baking powder

1 tsp cinnamon

1/2 tsp salt

2 eggs

1 c sour cream

1/3 c butter or margarine -- melted

1 square semisweet chocolate -- melted, optional

Grease muffin cups or line with paper baking cups.

Chocolate Ripple: Mix flour, sugar and cinnamon in a small bowl. Cut in butter until mixture resembles fine crumbs. Stir in chopped chocolate. Set aside.

Batter: Dissolve coffee in hot water, cool. Mix flour, sugar, baking powder, cinnamon and salt in a large bowl. Beat eggs, sour cream, melted butter and coffee together with a whisk or fork. Stir liquid into dry ingredients, stirring just until moistened. Batter will be stiff. Spoon half the batter into muffin cups. Spoon a heaping tbsp of ripple mixture on top. Top with remaining batter. Bake at 400 F for 20 - 25 minutes or till firm to the touch. Cool in pan 5 minutes, remove muffins and cool on a rack. If desired, drizzle melted chocolate over top of muffins.

Formatted for MasterCook by Mardi Desjardins July 7, 1997.