Cappuccino Muffins

Ok folks, here's the recipe for the yummy goodness. I'll post the link to the original, then tell you what I did to make it mine.

Via Cappuccino Muffins

This recipe uses Starbucks Via instant coffee. I used Folgers.

Now, I have a recipe for muffins that has baked its way into my heart. I swear by it. It's found in the Joy of Cooking book (A wedding gift from my grandmother that has been well appreciated.)

Here's that recipe. Try it. You'll never use another muffin recipe.

One tweak that I have made (and the book suggests) is using sour cream or yogurt in place of the milk. (If you do that, add another teaspoon of Baking Powder.)

There are several other variations to these muffins, such as lemon poppyseed, but I'll post about those another time.

SO! On to the real reason for this post, making cappuccino muffins!

Since I made mine with vanilla yogurt, I dissolved my coffee in the melted butter. Needed a little extra melting time, but it worked great. And smelled divine. Everything else followed the Joy recipe.

When it comes to chocolate chips, I don't skimp. Toll House all the way. And I discovered that they now have Dark Chocolate chips, which of course I used in this recipe! These chips are just a little bigger than "normal" choc. chips, which makes them all the more yummy.

I haven't tried the coffee frosting from the first recipe yet... Actually, the muffins didn't really last long enough to try it. Maybe next time.

These are on my list of "Try to make it gluten-free" treats. We'll see if they are as good without the gluten-y goodness.

Enjoy!