JUMBO COFFEEHOUSE MUFFINS

Jumbo Coffeehouse Muffins image

Provided by Betty Crocker Kitchens

Time 1h40m

Yield 6

Number Of Ingredients 9

3/4 cup chocolate milk
1/4 cup vegetable oil
2 tablespoons instant espresso coffee powder or granules
2 eggs
1 box (16.4 oz) Betty Crocker™ chocolate chip muffin mix
1 container (8 oz) mascarpone cheese or 1 package (8 oz) cream cheese, softened
1 tablespoon sugar
1/2 teaspoon instant espresso coffee powder or granules
3 tablespoons coarsely crushed chocolate-covered coffee beans

Steps:

Heat oven to 425°F (400°F for dark or nonstick pan). Place jumbo foil baking cup in each of 6 jumbo muffin cups; spray foil cups with cooking spray.
In medium bowl, mix chocolate milk, oil, 2 tablespoons coffee powder and the eggs with whisk until blended. Gently stir in muffin mix just until blended (batter may be lumpy). Divide batter evenly among muffin cups, filling each about two-thirds full.
Bake 22 to 24 minutes or until browned and tops spring back when touched lightly. Cool 5 minutes (if you did not use foil baking cups, run knife around edges of cups before removing); carefully remove from pan to cooling rack. Cool completely.
In medium bowl, mix cheese, sugar and 1/2 teaspoon coffee powder until blended. Spoon about 1 tablespoon cheese mixture on top of each muffin. Sprinkle crushed coffee beans over cheese topping. Store in refrigerator.

Nutrition Facts : Calories 645, Carbohydrate 61 g, Fat 7 1/2, Fiber 2 g, Protein 10 g, SaturatedFat 16 g, ServingSize 1 Serving, Sodium 692 mg