Cappuccino Muffins With Streusel Topping

“Breakfast will NEVER be the same once you've tried these little gems! Excellent as leftovers the next morning, too, with a dab of butter. The original recipe came from a Reiman publication (Taste of Home?), but I'm never happy leaving a recipe as-is, gotta do my own thing.”
READY IN:
35mins
SERVES:
7-8
YIELD:
15 muffins
UNITS:
Metric

Ingredients Nutrition

Directions

  1. Preheat oven to 375. Paper or grease 15 muffin cups.
  2. In a mixing bowl, combine first seven ingredients.
  3. In a smaller bowl, whisk egg, milk, melted butter and vanilla. Stir into dry ingredients in other bowl, just until moistened. Add cup of choc. chips.
  4. Fill muffin cups 3/4's full. Set aside.
  5. TOPPING: combine remaining dry ingredients, cut in butter to resemble coarse crumbs. Sprinkle over batter in cups.
  6. Bake at 375 for 24 minutes, check with a toothpick. Cool for 5 minutes.
  7. LEFTOVERS: Either reheat in the toaster oven or serve at room temperature Split in half and spread with butter & honey, alongside a cup of tea or cappuccino.

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