Friday, 23 November 2012

Coconut cappucino muffins

When I found this recipe on Sprinkle Bakes blog I had to try to bake those muffins. I just thought they must have been delicious and believe me they were.  Coffee cake with chocolate chips, filled with creamy cheese and sprinkled with coconut streusel... what else to add. And they are not difficult to make, although I modified the recipe slightly.

First step to prepare those muffins would be coconut streusel.

Ingredients for coconut streusel:
  • 60g flour
  • 80g sugar
  • 40g desiccated coconut
  • 2 tbsp melted butter
Place dry ingredients into a medium size bowl and combine them. Put the 125g butter ( you will need it later for muffin batter) into a sauce pan or a bowl and melt the butter on a heat or in microwave. Pour two tablespoons of melted butter into dry ingredients, set aside the remaining butter. Whisk all ingredients together and set aside.

Ingredients for 12-18 muffin:
  • 280g flour
  • 150g sugar
  • 2 and 1/2 tsp baking powder
  • 1/2 tsp cinnamon
  • 1/2 tsp salt
  • 250 ml milk
  • 2 tbsp instant coffee
  • 125g melted butter
  • 1 egg
  • 100g chocolate chips
 In a big bowl whisk the flour, sugar, baking powder, cinnamon and salt. 
Pour the milk into measuring jug add instant coffee and whisk until dissolves then add the egg and whisk well. 
Pour the wet ingredients to the bowl with dry ones, add melted butter and whisk until just combined. At last, but not at least, gently fold in the chocolate chips. 
Set aside.

Preheat the oven to 180C. Line muffin tin with paper cases.

Prepare the cheese filling.

Ingredients for cheese filling:
  • 200g cream cheese
  • 100g mascarpone
  • 140g sugar
  • 1 egg
  • 1 tsp vanilla extract
Place the cream cheese, mascarpone  and sugar  into an electric mixer bowl and beat well. Then add the egg and vanilla extract and beat until smooth and creamy.

Put in front of you prepared earlier muffin tin with paper cases, the muffin batter, the cream cheese filling and the coconut streusel. Put one table spoon of batter into each paper case, then put one heaped teaspoon of cream cheese filling and cover with muffin batter. Don not over load the muffin cases, 3/4 full is enough as the batter while baked rises and spreads on the sides. When all the muffin cases are full sprinkle the batter with coconut streusell. Bake for 20-25 minutes. When well risen and golden remove from the oven, leave for a few minutes into baking tin then transfer to the wire rack to cool down. Enjoy !

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