Cappuccino Yogurt Muffins

It's no secret that I love coffee.  Nor is it a secret that I love muffins.  Or it least it shouldn't be, I have enough recipes for them posted!  I came across this recipe in The Maxwell House Coffee Drinks & Desserts Cookbook.  Moist and yummy (plus your house will smell amazing).

1 1/2 c flour
1/2 c sugar
1 envelope instant cappuccino mix, any flavor
1 1/2 tsp baking powder
1/2 tsp cinnamon
1/4 tsp salt
2 large eggs, lightly beaten
1/2 c cold brewed strong coffee
1/2 c coffee or vanilla flavored yogurt
1/4 c (1/2 stick) butter, melted
1/2 c toasted chopped almonds
1/2 c chopped dried apricots, or other dried fruit

Heat oven to 375.  Line 12 muffin cups with paper liners.

Stir the flour, sugar, cappuccino mix, baking powder, cinnamon, and salt in a large bowl.  Stir the eggs, coffee, yogurt, and melted butter in a medium bowl until well blended.  Add the egg mixture to the flour mixture and stir just until moistened.  Stir in the almonds and apricots.  Spoon the batter into the muffin cups, filling each 2/3 full.

Bake 25-30 minutes or until a toothpick inserted into the center comes out clean.  Remove the pan to a wire rack and cool for 5 minutes.  Remove from pan and cool completely on rack.

Make 1 dozen muffins


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