These are super tasty and always get rave reviews when I make them. The espresso spread is also good on bagels.

Espresso Spread
4 oz. cream cheese, cubed
1 T. sugar
1/2 tsp. instant coffee granules
1/2 tsp. vanilla extract
1/2 C. miniature chocolate chips

Muffins
2 C. all-purpose flour
3/4 C. sugar
2-1/2 tsp. baking powder
1 tsp. ground cinnamon
1/2 tsp. salt
1 C. milk
2 T. instant coffee granules
1/2 C. butter or margarine, melted
1 egg, beaten
1 tsp. vanilla extract
3/4 C. miniature semisweet chocolate chips

In a food processor or blender, combine the spread ingrediants;cover and process until well blended. Cover and refrigerate until serving. In a bowl, combine flour, sugar, baking powder, cinnamon and salt. In another bowl, stir milk and coffee granules until coffee is disolved. Add butter, egg and vanilla; mix well. Stir into dry ingrediants just until moistened. Fold in chocolate chips. Fill greased or paper-lined muffin cups 2/3 full. Bake at 375 for 17-20 minutes or until muffins test done(I find an uncooked spaghetti noodle to work best)Cool for 5 minutes before removing from pans to wire racks. Serve with espresso spread. Makes about 14 muffins and 1 C. of spread. Enjoy!