Makeover Cappuccino Muffins

Name: Makeover Cappuccino Muffins
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 15 muffins.
Ingredients: 1 cup all-purpose flour; 1 cup whole wheat flour; 1/2 cup sugar; 1/2 cup packed brown sugar; 2 teaspoons baking powder; 2 teaspoons instant coffee granules; 1 teaspoon ground cinnamon; 1/4 teaspoon salt; 1 egg; 1 cup fat-free milk; 1/4 cup unsweetened applesauce; 1/4 cup canola oil; 1 teaspoon vanilla extract; 1/2 cup miniature semisweet chocolate chips; 1/2 cup finely chopped walnuts; TOPPING:; 1/4 cup packed brown sugar; 2 tablespoons all-purpose flour; 1/4 teaspoon ground cinnamon; 1 tablespoon canola oil

These makeover muccins were just great! I seriously could not tell a difference between them and my original recipe—and neither could my family! —Leslie Rosengarten, Minster, Ohio

Ingredients

1 cup all-purpose flour
1 cup whole wheat flour
1/2 cup sugar
1/2 cup packed brown sugar
2 teaspoons baking powder
2 teaspoons instant coffee granules
1 teaspoon ground cinnamon
1/4 teaspoon salt
1 egg
1 cup fat-free milk
1/4 cup unsweetened applesauce
1/4 cup canola oil
1 teaspoon vanilla extract
1/2 cup miniature semisweet chocolate chips
1/2 cup finely chopped walnuts
TOPPING:
1/4 cup packed brown sugar
2 tablespoons all-purpose flour
1/4 teaspoon ground cinnamon
1 tablespoon canola oil

Directions

In a large bowl, combine the flours, sugars, baking powder, coffee granules, cinnamon and salt. In a small bowl, whisk the egg, milk, applesauce, oil and vanilla. Stir into dry ingredients just until moistened. Fold in chocolate chips and walnuts. Coat muffin cups with cooking spray or use paper liners; fill three-fourths full with batter.
In a small bowl, combine the brown sugar, flour and cinnamon. Stir in oil until mixture resembles coarse crumbs. Sprinkle over batter. Bake at 375° for 20-25 minutes or until a toothpick inserted in muffin comes out clean. Cool for 5 minutes before removing from pans to wire racks. Serve warm.

Nutrition Facts

1 muffin: 237 calories, 10g fat (2g saturated fat), 14mg cholesterol, 110mg sodium, 36g carbohydrate (22g sugars, 2g fiber), 4g protein.

Originally published as Cappuccino Muffins in Healthy Cooking February/March 2012

Reviews

My Review

Click stars to rate

Average Rating:

keely27

Dec 28, 2015

I made them in mini muffin cups and they're a perfect mid-afternoon snack
kerschc

Feb 26, 2012

I thought this was a keeper as a grown up snack, but my son loves it too!
cp50

Feb 13, 2012

Very tasty
maryvandorin

Feb 4, 2012

I have not made this recipe. I don't like coffee, what can I use in place of instant coffee granules?