These Mocha Delight Muffins are a delightful twist on classic cappuccino muffins, offering a rich coffee flavor paired with a creamy chocolate spread.
In a mixing bowl, combine the softened cream cheese, powdered sugar, espresso coffee granules, and pure vanilla extract.
Ensure the cream cheese is at room temperature for easier mixing.
Cover the spread mixture and refrigerate until ready to use.
Chilling the spread allows the flavors to meld together.
In another bowl, mix the sifted flour, granulated sugar, baking powder, ground cinnamon, and fine salt.
Sifting the flour helps to aerate it, resulting in lighter muffins.
In a separate bowl, dissolve the espresso coffee granules in the whole milk.
Warm the milk slightly to help the coffee dissolve more easily.
Add the unsalted butter, large egg, and pure vanilla extract to the milk mixture and whisk until combined.
Ensure the butter is melted but not hot to avoid cooking the egg.
Pour the wet ingredients into the dry ingredients and stir until just combined.
Do not overmix; a few lumps are okay.
Fold in the semi-sweet chocolate chips gently.
Coat the chocolate chips in a little flour before folding them in to prevent sinking.
Fill greased or paper-lined muffin cups two-thirds full with the batter.
Use an ice cream scoop for evenly sized muffins.
Bake in a preheated oven at 375°F for 17-20 minutes, or until a toothpick inserted into the center comes out clean.
Rotate the muffin tin halfway through baking for even cooking.
Cool the muffins in the tin for 5 minutes, then transfer to a wire rack to cool completely.
Cooling on a wire rack prevents the muffins from becoming soggy.
Serve the muffins with the chilled espresso spread and enjoy.
Garnish with a dusting of cocoa powder for a professional touch.
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