Cappuccino Muffins with Chocolate and Cranberries recipe
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Ingredients
- 2 cups sifted all-purpose flour 1 tablespoon baking powder 1 teaspoon baking soda ½ cup cocoa powder ½ teaspoon salt ½ cup semisweet chocolate chips ½ cup dried cranberries 1 teaspoon minced orange zest ½ cup butter, softened ½ cup white sugar ½ cup brown sugar 1 cup sour cream ¾ cup milk 2 eggs 2 tablespoons instant coffee granules ¼ cup water
Nutrition Info
- 317.9 caloriescarbohydrate: 42.8 gcholesterol: 61 mgfat: 15.6 gfiber: 2.4 gprotein: 5.4 gsaturatedFat: 9.4 gservingSize: -sodium: 410.2 mgsugar: 22.2 gtransFat: : -unsaturatedFat: : -
Directions Cappuccino Muffins with Chocolate and Cranberries
Directions
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Preheat oven to 375 degrees F (190 degrees C). Grease 12 muffin cups or line with paper liners.
Gently stir flour, baking powder, baking soda, cocoa powder, salt, chocolate chips, dried cranberries, and orange zest in a bowl until thoroughly combined. Beat butter, white sugar, brown sugar, sour cream, milk, and eggs with an electric mixer on medium speed in a separate large mixing bowl until blended.
Gently stir flour mixture into the liquid ingredients just until batter is moistened and smooth. Dissolve coffee granules in water in a small bowl and stir coffee mixture into the batter. Spoon batter into prepared muffin cups, filling them about 3/4 full.
Bake in the preheated oven until lightly browned and a toothpick inserted into the middle of a muffin, 20 to 25 minutes.