Cafe Con Leche Muffins Recipe

Name: Cafe Con Leche Muffins Recipe
Cook time: 18 min
Yield: 12 Servings
Ingredients: TOPPING; 1/3 C. all-purpose flour; 1/3 C. sugar; 3 Tbsp. butter, cut into cubes; MUFFINS; 1 1/4 C. all-purpose flour; 1 Tbsp. unsweetened baking cocoa; 1 tsp. Spice Islands® Ground Saigon Cinnamon; 3/4 tsp. Clabber Girl® Baking Soda; 1/4 tsp. salt; 2 Tbsp. water; 2 Tbsp. instant coffee crystals; 1/2 C. milk; 1 tsp. white vinegar; 1 tsp. Spice Islands® Pure Vanilla Extract; 1/2 C. Crisco® Butter Flavor Crisco® All-Vegetable Shortening; 3/4 C. firmly packed dark brown sugar; 1 large egg

Cook Time: 18 Min

Yield: 12 Servings

Rating:

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TOPPING
¹/₃ C. all-purpose flour
¹/₃ C. sugar
3 Tbsp. butter, cut into cubes
MUFFINS
1 ¹/₄ C. all-purpose flour
1 Tbsp. unsweetened baking cocoa
1 tsp. Spice Islands^® Ground Saigon Cinnamon
³/₄ tsp. Clabber Girl^® Baking Soda
¹/₄ tsp. salt
2 Tbsp. water
2 Tbsp. instant coffee crystals
¹/₂ C. milk
1 tsp. white vinegar
1 tsp. Spice Islands^® Pure Vanilla Extract
¹/₂ C. Crisco^® Butter Flavor Crisco^® All-Vegetable Shortening
³/₄ C. firmly packed dark brown sugar
1 large egg

Directions

For topping, COMBINE flour, sugar and butter in small bowl. Mash with fork until crumbly. Set aside.
HEAT oven to 375°F. Line 12 muffin C. with paper liners. Stir together flour, cocoa, cinnamon, baking soda and salt in medium bowl until blended. In small bowl, stir together water and coffee crystals until dissolved. Stir in milk, vinegar and vanilla.
BEAT shortening and brown sugar in large bowl with electric mixer on high speed 1 minute. Beat in egg until blended. Gradually blend in flour mixture in three parts, alternating with milk mixture, just until blended. Fill muffin C. about ²/₃ full.
SPRINKLE topping mixture evenly over muffin batter. Bake 16 to 19 minutes or until toothpick inserted in center comes out clean. Cool 5 minutes. Remove to wire rack to cool completely.