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Caramel Cappuccino Muffins

These Caramel Cappuccino Muffins are packed with the delicious flavors of caramel and espresso and topped with a generous layer of streusel and a drizzle of sweet caramel icing. Perfect for special occasions or any day!
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 14 regular or 7 jumbo muffins
Author Cathy Trochelman

Ingredients

  • 2 c. all purpose flour
  • 1/2 c. granulated sugar
  • 2 1/2 tsp. baking powder
  • 1/2 tsp. cinnamon
  • 1/2 tsp. salt
  • 1 c. International Delight Simply Pure Caramel Coffee Creamer
  • 2 Tbsp. instant coffee granules
  • 1/2 c. 1 stick unsalted butter, melted
  • 1/2 c. sour cream
  • 1 egg beaten
  • 1 tsp. vanilla extract
  • For streusel topping:
  • 1 c. flour
  • 1/2 c. sugar
  • 4 Tbsp. unsalted butter melted
  • 1/4 tsp. salt
  • For caramel drizzle:
  • 1/4 c. powdered sugar
  • 1 Tbsp. International Delight Caramel Coffee Creamer

Instructions

  • Prepare muffins by combining flour, sugar, baking powder, cinnamon, and salt in a large mixing bowl.
  • Combine the coffee creamer and coffee granules in a bowl and stir until the granules dissolve.
  • Stir the butter, sour cream, egg, and vanilla into the milk mixture.
  • Add the milk mixture to the flour mixture and stir just until moistened.
  • Fill greased muffin cups 2/3 full. (*I used jumbo muffin tins)
  • Prepare streusel by combining ingredients in a small bowl and mixing until crumbly.
  • Divide streusel topping evenly among muffins.
  • Bake at 375 degrees approx. 20 minutes or until tops are golden brown.
  • Cool in pans for 5 minutes, then remove muffins to a wire rack to cool completely.
  • Prepare drizzle by combining ingredients in a small bowl; drizzle over tops of muffins.