Get your morning brew and a quick snack all in one with these deliciously sweet Caramel Cappuccino Nut Muffins. And there's only 5 minutes of prep!
What You Need
Original recipe yields 61 servings
1-1/2 cups all-purpose flour
3/4 cup granulated sugar
2 oz. BAKER'S Semi-Sweet Chocolate, roughly chopped
1/2 cup PLANTERS Salted Caramel Peanuts, roughly chopped and divided in half
1 tsp. CALUMET Baking Powder
1/2 tsp. ground cinnamon
1/4 tsp. salt
3/4 cup whole milk
1/3 cup MAXWELL HOUSE INTERNATIONAL French Vanilla
1/4 cup butter, melted
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Let's Make It
Preheat oven to 350 degrees F and line a jumbo muffin pan with liners.
In a large bowl, combine flour, sugar, chocolate, 1/4 cup peanuts, baking powder, cinnamon and salt.
Whisk until fully combined.
In a small bowl, whisk together milk and flavored instant coffee until fully dissolved. Add butter and egg.
Add liquid ingredients to dry ingredients and stir just until combined. Do not over mix.
Spoon the mixture equally into the 6 muffin cups and top each muffin with the remaining chopped peanuts.
Bake for 20 to 25 minutes or until a toothpick inserted into the center of a muffin comes out clean when removed.
Cool muffins for 10 minutes before removing from pan.
Calories From Fat
% Daily Value*
Total Fat 0g
Saturated Fat 0g
Trans Fat 0g
Dietary Fibers 0g
* Percent Daily Values are based on a 2,000 calorie diet.
6 (1 Muffin each)
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.