Chef Carol baked these muffins for us a few years ago, and I fondly remember the flavors melding in perfect harmony. Espresso powder and chocolate chips are a great combination, and they shine in these muffins. The proportion of each in the recipe allows them to compliment rather than overwhelm each other.
Chef Carol Borchardt of ‘a thought for food,’ is a home chef. I have sampled her menus and would highly recommend her services to anyone in need of her culinary skills.
Chef Carol states that this recipe is from her aunt, Bernice Janowski, who, along with Carol’s mother, enjoys competing in cooking contests.
These cappuccino crumb muffins are moist inside while maintaining a sandy crumb topping. I suspect the addition of flour in the crumb topping is responsible for creating a crumb with good clumping consistency. The crumb stays on the muffin; it does not fall off as soon as you lift the muffin.
A few days ago, the radio stated that Memphis was the second hottest city in the nation this past summer. With the Labor Day weekend at hand, football speak beginning, and a much appreciated brisk morning, I’m thinking fall is near.
With Chef Carol’s permission, I list the recipe below along with a few of my adaptations.
Cappuccino Crumb Muffins
(makes 12 standard size muffins)
9 oz plain flour
3.5 oz granulated sugar
2 t baking powder
2 t espresso powder
1 t cinnamon
1/4 t salt
Separately, mix together:
1 c whole milk
1/2 c melted butter
1/4 c dark brown sugar
1 egg (from the farmer’s market)
1 to 2 t vanilla
Preheat oven to 400 degrees.
Add wet ingredients to dry and just stir until blended. Fold in 3/4 cup of chocolate chips. Scoop evenly into 12 wells of a standard muffin tin.
Make the topping by crumbling together
1/4 c melted butter
6 T flour
4 T light brown sugar
1/2 t cinnamon
Sprinkle topping over each muffin.
Bake 20 minutes or until muffins test done.
Chef Carol’s recipe lists nutrition information, including the per muffin calorie count of 318.