These cinnamon coffee muffins are a deliciously easy baked good - and the espresso cream topping really takes them up a notch. Enjoy them in the morning with your cup of joe or as an afternoon pick me up.
- 4 Oz whipped cream cheese
- 2 Tablespoon powdered sugar (or more to taste)
- 1 Teaspoon instant coffee
- 1/2 Teaspoon cinnamon
- 1/2 Teaspoon vanilla
- 2 Cup flour
- 3/4 Cup sugar
- 2 1/2 Teaspoon baking powder
- 1 Teaspoon cinnamon
- 1/2 Teaspoon salt
- 1/2 Teaspoon nutmeg
- 1 Cup milk
- 2 Tablespoon instant coffee
- 1/2 Cup butter, melted
- 1 Egg, beaten
- 1 Teaspoon vanilla extract
Preheat oven to 375 degrees
Stir together the cream cheese, powdered sugar, coffee, cinnamon, and vanilla. Place in the refrigerator until the muffins are baked
For the muffins; combine the flour, sugar, baking powder, cinnamon, salt, and nutmeg. Stir.
In a separate bowl combine the milk and instant coffee- stir together until coffee is dissolved. Mix in the butter, egg, and vanilla.
Slowly stir the wet mixture into the dry mixture until just combined, do not over mix.
Pour batter in lined muffin tins and bake for 18 minutes, or until a toothpick inserted into the center of the muffin comes out clean.
Serve warm with espresso cream spread on the side. Or, let cool and then ice the muffins with spread.