Cafe Con Leche Muffins
Prep Time: 20 min
Cook Time: 18 Min
Serves 12 Servings
Difficulty Easy
Ingredients
TOPPING
- 1/3 C. all-purpose flour
- 1/3 C. sugar
- 3 Tbsps. butter, cut into cubes
MUFFINS
- 1 1/4 C. all-purpose flour
- 1 Tbsp. unsweetened baking cocoa
- 1 tsp. Spice Islands® Ground Saigon Cinnamon
- 3/4 tsp. Clabber Girl® Baking Soda
- 1/4 tsp. salt
- 2 Tbsps. water
- 2 Tbsps. instant coffee crystals
- 1/2 C. milk
- 1 tsp. white vinegar
- 1 tsp. Spice Islands® Pure Vanilla Extract
- 1/2 stick Crisco® Baking Sticks Butter Flavor All-Vegetable Shortening
- 3/4 C. firmly packed dark brown sugar
- 1 large egg
Directions
- For topping, COMBINE flour, sugar and butter in small bowl. Mash with fork until crumbly. Set aside.
- HEAT oven to 375°F. Line 12 muffin C. with paper liners. Stir together flour, cocoa, cinnamon, baking soda and salt in medium bowl until blended. In small bowl, stir together water and coffee crystals until dissolved. Stir in milk, vinegar and vanilla.
- BEAT shortening and brown sugar in large bowl with electric mixer on high speed 1 minute. Beat in egg until blended. Gradually blend in flour mixture in three parts, alternating with milk mixture, just until blended. Fill muffin C. about 2/3 full.
- SPRINKLE topping mixture evenly over muffin batter. Bake 16 to 19 minutes or until toothpick inserted in center comes out clean. Cool 5 minutes. Remove to wire rack to cool completely.
