Coconut Cappucino Muffins

Coconut streusel:

¼ cup plus 2 tablespoons all-purpose flour

¼ cup plus 2 tablespoons sugar

¼ cup plus 2 tablespoons sweetened flaked coconut

2 tablespoons unsalted butter, melted

  1. Combine all streusel ingredients in a bowl.  Blend using fingers to well incorporate.
  2. Set aside while you prepare the remaining components.

Cappuccino batter:

2 cups all-purpose flour

3/4 cup sugar

2 1/2 teaspoons baking powder

1/2 teaspoon ground cinnamon

1/2 teaspoon salt

1 cup whole milk

2 tablespoons instant coffee such as Starbucks VIA (or sub. 1 ½ tbsp. espresso powder)

1/2 cup unsalted butter, melted

1 egg

3/4 cup miniature semisweet chocolate chips

  1. In a large bowl, combine the flour, sugar, baking powder, cinnamon and salt. In another bowl, combine milk and coffee granules until coffee is dissolved.  Add the butter and egg . Stir into dry ingredients just until moistened. Fold in chocolate chips.
  2. Fill greased or paper-lined muffin cups half full.  Set aside and prepare cream cheese filling.

Cream cheese filling:

8 oz. cream cheese, softened

¼ cup sugar

1 egg

1 tsp. vanilla

  1. In a medium bowl beat cream cheese, ¼ cup sugar and egg on high speed with an electric mixer until fluffy and smooth. Add in vanilla; mix well. Transfer mixture to a piping bag fitted with a plain tip or a zip-top bag with the corner snipped.  
  2. Insert piping bag or corner into the cappuccino batter and pipe until the batter rises and fills the muffin cups two-thirds full.  Alternatively, you may also spoon cream cheese mixture over cappuccino batter and swirl with a knife or skewer.  
  3. Generously top with coconut streusel.
  4. Bake at 375° for 13-15 minutes, or until coconut is well toasted.  Cover muffins with a piece of aluminum foil to prevent the coconut from over-browning and bake for an additional 5-7 minutes.  Muffins are done when a toothpick inserted near the center comes out clean. Cool for 5 minutes before removing from pans to wire racks.