Cappuccino
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Cappuccino Chip Crumble Muffins

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Cappuccino Chip Crumble Muffins
Chocolatier October 1996

Crumble:
3/4 cup all-purpose flour
2 teaspoons ground cinnamon
3/4 teaspoon freshly grated nutmeg
1/2 cup firmly packed light brown sugar
3 tablespoons granulated sugar
1 cup walnuts, chopped
6 tablespoons unsalted butter, cut into chunks

Muffin batter:
1 1/2 cups milk, divided
2 tablespoons instant espresso powder
3 1/2 cups all-purpose flour
4 teaspoons baking powder
1 teaspoon salt
1 tablespoon ground cinnamon
1/2 teaspoon freshly grated nutmeg
1 cup granulated sugar
9 ounces semisweet chocolate chips
9 tablespoons unsalted butter, melted and cooled
1/4 cup firmly packed dark brown sugar
4 large eggs
1 tablespoon vanilla extract

Make the crumble:
1. Position rack in center of oven and preheat to 375 degrees F. Spray
the inside of 11 jumbo muffin cups with nonstick cooking spray.
2. In a medium bowl combine the flour, cinnamon, nutmeg, light brown sugar, sugar, walnuts and butter with a fork until crumbly. Set aside.

Make the muffin batter:
3. Scald 1/2 cup milk in a small saucepan. Remove from heat and stir
in the espresso powder. Pour into a medium-size mixing bowl, add
the remaining 1 cup milk and cool completely.
4. Into a large mixing bowl, whisk together the flour, baking powder,
salt, cinnamon, nutmeg and granulated sugar. Toss the chocolate
chips with 2 tablespoons of the sifted mixture.
5. Whisk the melted butter, dark brown sugar, eggs and vanilla extract
into the cooled coffee-flavored milk.
6. Pour the liquid ingredients over the dry ingredients, add the chocolate chips, and stir to form a batter. Divide the batter among the muffin
cups (each cup will be a generous three-fourths full). Lightly press
about 1/4 cup of the crumble mixture onto the top of each muffin.
The muffin cups will be filled to the rim with batter and topping.
7. Bake the muffins for 25 minutes, or until a toothpick inserted into
the center comes out with a few moist crumbs clinging to it.
8. Let the muffins cool in the pan on a wire rack for 10 minutes.
Remove from the tins and let cool completely.

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