Source: Taste of Home magazine

Espresso Spread
4 ounces cream cheese, cubed
1 tablespoon granulated sugar
1/2 teaspoon instant coffee granules
1/2 teaspoon vanilla extract
1/4 cup miniature semisweet chocolate chips

In a food processor or blender, combine ingredients. Cover and refrigerate until serving.

Muffins
2 cups all-purpose flour
3/4 cup granulated sugar
2 1/2 teaspoons baking powder
1 teaspoon cinnamon
1/2 teaspoon salt
1 cup milk
2 tablespoons instant coffee granules
1/2 cup butter or margarine, melted
1 egg, beaten
1 teaspoon vanilla extract
3/4 cup miniature semisweet chocolate chips

Preheat oven to 375 degrees F.

In a bowl, combine flour, sugar, baking powder, cinnamon and salt.

In another bowl, stir milk, and coffee granules until coffee is dissolved. Add butter, egg, and vanilla extract; mix well. Stir in dry ingredients just until moistened. Fold in chocolate chips. Fill greased or paper-lined muffin cups two-thirds full. Bake for 17 to 20 minutes or until muffins test done. Cool 5 minutes before removing from pans to wire racks.

Serve with Espresso Spread.

Yields about 14 muffins and 1 cup spread.