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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
  • ½ c. granulated sugar
  • 2 ½ tsp. baking powder
  • ½ tsp. cinnamon
  • ½ tsp. salt
  • 1 c. International Delight Simply Pure Caramel Coffee Creamer
  • 2 Tbsp. instant coffee granules
  • ½ c. 1 stick unsalted butter, melted
  • ½ c. sour cream
  • 1 egg beaten
  • 1 tsp. vanilla extract
  • For streusel topping:
  • 1 c. flour
  • ½ c. sugar
  • 4 Tbsp. unsalted butter melted
  • ¼ tsp. salt
  • For caramel drizzle:
  • ¼ c. powdered sugar
  • 1 Tbsp. International Delight Caramel Coffee Creamer

Instructions

  1. Prepare muffins by combining flour, sugar, baking powder, cinnamon, and salt in a large mixing bowl.
  2. Combine the coffee creamer and coffee granules in a bowl and stir until the granules dissolve.
  3. Stir the butter, sour cream, egg, and vanilla into the milk mixture.
  4. Add the milk mixture to the flour mixture and stir just until moistened.
  5. Fill greased muffin cups ⅔ full. (*I used jumbo muffin tins)
  6. Prepare streusel by combining ingredients in a small bowl and mixing until crumbly.
  7. Divide streusel topping evenly among muffins.
  8. Bake at 375 degrees approx. 20 minutes or until tops are golden brown.
  9. Cool in pans for 5 minutes, then remove muffins to a wire rack to cool completely.
  10. Prepare drizzle by combining ingredients in a small bowl; drizzle over tops of muffins.