COCONUT CAPPUCCINO MUFFINS

I make these muffins at around this time of the year without fail. They manage to capture some of my favorite tastes - coconut, coffee, chocolate - in one, and are rich and flavorful and bring warmth to the home. I think these muffins are particularly special to me because this recipe is always one that I choose when I’m baking with other people. I’ve made these with my brother before, who wanted to learn how to bake and was quite proud of them turning out correctly, and once with some friends who wanted to see how the process of baking from scratch went (re: watched me bake, then gathered around to take pictures of the finished product with their phones). They’re definitely a crowd-pleaser, so these muffins never fail to disappear within a couple days. One of these days I’ll learn and double the recipe before starting…

Coconut Cappuccino Muffins

From Sprinklebakes

Makes about 17 muffins

Coconut Streusel

¼ cup plus 2 tablespoons all-purpose flour

¼ cup plus 2 tablespoons sugar

¼ cup plus 2 tablespoons sweetened flaked coconut

2 tablespoons unsalted butter, melted

Cappuccino Batter

2 cups all-purpose flour

¾ cup sugar

2 ½ teaspoons baking powder

½ teaspoon ground cinnamon

½ teaspoon salt

1 cup whole milk

2 tablespoons instant coffee

½ cup unsalted butter, melted

1 egg

¾ cup miniature semisweet chocolate chips

Cream Cheese Filling

8 oz. cream cheese, softened

¼ cup sugar

1 egg

1 teaspoon.vanilla

To make streusel: Combine all streusel ingredients in a bowl.  Blend using fingers to well incorporate. Set aside while you prepare the remaining components.

To make batter: In a large bowl, combine the flour, sugar, baking powder, cinnamon and salt. In another bowl, combine milk and coffee granules until coffee is dissolved.  Add the butter and egg . Stir into dry ingredients just until moistened. Fold in chocolate chips. Fill greased or paper-lined muffin cups half full.  Set aside and prepare cream cheese filling.

To make cream cheese filling/assemble: In a medium bowl beat cream cheese, ¼ cup sugar and egg on high speed with an electric mixer until fluffy and smooth. Add vanilla and mix. Transfer mixture to a piping bag fitted with a plain tip or a zip-top bag with the corner snipped. Insert piping bag or corner into the cappuccino batter and pipe until the batter rises and fills the muffin cups two-thirds full.  Alternatively, you may also spoon cream cheese mixture over cappuccino batter and swirl with a knife or skewer. Generously top with coconut streusel. Bake at 375° for 13-15 minutes or until coconut is well toasted.  Cover muffins with a piece of aluminum foil to prevent the coconut from over-browning and bake for an additional 5-7 minutes.  Muffins are done when a toothpick inserted near the center comes out clean. Cool for 5 minutes before removing from pans to wire racks.