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La Belle Cuisine
Cappuccino Chip Crumble Muffins
Chocolatier October 1996
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
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
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
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
into the cooled coffee-flavored milk.
6. Pour the liquid ingredients over the dry ingredients, add the
late chips, and stir to form a batter. Divide the batter among the
cup will be a generous three-fourths full).
about 1/4 cup of the crumble
mixture onto the top
of each muffin.
The muffin cups will be filled to the rim with
7. Bake the muffins for 25 minutes, or until a toothpick inserted
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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