Cafe Con Leche Muffins Recipe

Name: Cafe Con Leche Muffins
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/3 cup Pillsbury BEST All Purpose Flour; 1/3 cup sugar; 3 tablespoons butter cut into cubes; 1 1/4 cups Pillsbury BEST All Purpose Flour; 1 tablespoon unsweetened baking cocoa; 1 teaspoon ground cinnamon; 3/4 teaspoon baking soda; 1/4 teaspoon salt; 2 tablespoons water; 2 tablespoons Folgers Classic Roast Instant Coffee Crystals; 1/2 cup milk; 1 teaspoon white vinegar; 1 teaspoon vanilla extract; 1/2 stick Crisco Baking Sticks Butter Flavor All-Vegetable Shortening; 1/2 cup Crisco Butter Flavor All-Vegetable Shortening; 3/4 cup dark brown sugar firmly packed; 1 large egg

Servings: persons

1/3 cup Pillsbury BEST All Purpose Flour
1/3 cup sugar
3 tablespoons butter cut into cubes
1 1/4 cups Pillsbury BEST All Purpose Flour
1 tablespoon unsweetened baking cocoa
1 teaspoon ground cinnamon
3/4 teaspoon baking soda
1/4 teaspoon salt
2 tablespoons water
2 tablespoons Folgers Classic Roast Instant Coffee Crystals
1/2 cup milk
1 teaspoon white vinegar
1 teaspoon vanilla extract
1/2 stick Crisco Baking Sticks Butter Flavor All-Vegetable Shortening
1/2 cup Crisco Butter Flavor All-Vegetable Shortening
3/4 cup dark brown sugar firmly packed
1 large egg

1
For topping, COMBINE flour, sugar and butter in small bowl. Mash with fork until crumbly. Set aside.
2
HEAT oven to 375u00b0F. Line 12 muffin cups 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.
3
BEAT shortening and brown sugar in large bowl with electic 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 cups about 2/3 full.
4
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.

844

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 1/3 cup Pillsbury BEST All Purpose Flour, 1/3 cup sugar, 3 tablespoons butter cut into cubes, 1 1/4 cups Pillsbury BEST All Purpose Flour, and more.

Yes, Cafe Con Leche Muffins falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Cafe Con Leche Muffins

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions