Sunday Dessert – Cappuccino Chip Muffins with Espresso Spread

 

Since my 85 years have started to catch up with me, I don’t cook as often, particularly experimenting with new recipes that I can share. I do still cook the family holiday meals, though, and every Sunday fix lunch for my two daughters which features a favorite recipe and is followed by 3 hours of various kinds of needlework and chatting. For these lunches, I always make something they especially like from my blogs of over 10 years and I thought it might be fun to share my Sunday desserts each week.

This week’s Sunday dinner is different because my youngest granddaughter is celebrating her 15th birthday and we’ll be at her house for the occasion.

     The birthday girl and friend

I thought my older daughter and I could have something light here at home in the evening and made my favorite muffins. I always say if I were asked to contribute something to a luncheon for a queen or princess, I would serve these muffins. I would hope her majesty likes coffee because they have a strong coffee flavor. The chocolate chips and the cream cheese spread just add to the enjoyment. From 2010:   https://lillianscupboard.wordpress.com/2010/10/30/cappuccino-chip-muffins-and-spread/

Cappuccino Muffins with Espresso Spread

2 cups all-purpose flour
3/4 cup granulated sugar
1-1/2 tsp. baking powder
2 tsp. instant espresso coffee powder
1/2 tsp. salt
1/2 tsp. ground cinnamon
1 cup milk
1/2 cup butter, melted and cooled
1 egg, lightly beaten
1 tsp. vanilla
3/4 cup chocolate chips (I like Ghirardelli milk chocolate chips)
Preheat oven @ 375 degrees F

Grease or place paper cups or silicone liners in a 12-cup muffin tin

In a large bowl, stir together flour, sugar, baking powder, espresso coffee powder, salt and cinnamon.

In another bowl, whisk together milk, butter, egg and vanilla until blended.

Make a well in the center of the dry ingredients; add milk mixture and stir just to combine. Stir in chocolate chips.

Spoon batter into prepared muffin cups; bake approximately 20 minutes @ 375 degrees F or until a cake tester inserted in the center of one muffin comes out clean.

Remove muffin tin to wire rack. Cool 5 minutes before removing muffins from cups. If using silicone liners, remove the muffins in the liners to a wire rack to cool for 5 minutes, then remove from liners. Continue cooling muffins on the rack. 

These muffins freeze well.

They are delicious plain or extra-delicious served with an Espresso Spread:

ESPRESSO SPREAD

4 oz. cream cheese, softened
2 Tblsp. chocolate chips (Ghirardelli Milk Chocolate Chips)
1 Tblsp. granulated sugar
1/2 tsp. instant espresso powder
1/2 tsp. vanilla
Mixing can be done by hand, but a small food processor makes quick work of it. Place the chocolate chips in the food processor and grind into small pieces. Add sugar and espresso powder and process to blend. Add cream cheese and vanilla and process until smooth

Remove spread to a small bowl. Serve immediately or cover and refrigerate. To serve, let stand 10 minutes at room temperature to soften.

Ginger Pear Muffins

pears-02Twenty years ago, I bought a cookbook that specialized in all kinds of muffins to give my daughter-in-law in St. Louis for her birthday.  I don’t recall the name of the book, but before I put it in the mail, I copied a lot of interesting muffin recipes.   This is one of them, a family favorite for over 20 years.

GINGER PEAR MUFFINS

  • 2 cups all-purpose flour
  • 1/2 cup light brown sugar
  • 1 tsp. baking soda
  • 1/2 tsp. salt
  • 1 tsp. cinnamon
  • 2 tsp. ground ginger
  • 1/2 tsp. nutmeg
  • 1 cup sour cream
  • 1/2 cup vegetable oil (Canola)
  • 3 Tblsp. molasses
  • 1 egg
  • 1-1/2 cups peeled, diced pears (or one 15 oz. can pears, drained and diced)
  • 1/3 cup walnuts, chopped

Preheat oven to 350 degrees F

Grease a 12-cup muffin tin, BOTTOMS ONLY (to allow muffins to “dome”)

In a large bowl whisk together the flour, brown sugar, baking soda, salt, cinnamon, ginger and nutmeg.

whiskIn a medium bowl, whisk together the oil, molasses and egg.  Pour all at once into the flour mixture and stir just until flour mixture is incorporated.

enplaceGently stir in the diced pears and chopped walnuts.

Spoon batter into greased muffin tins.  Bake @ 350 degrees F for approximately 25 minutes, until a tester inserted in the center of a muffin comes out clean.

tinRemove muffins from tins and place on a wire rack.  Serve warm.  These muffins freeze well. 

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