CHOCOLATE RIPPLE:

1/4 c all-purpose flour
2 tbsp brown sugar -- lightly packed
1 tsp cinnamon
2 tbsp butter or margarine
2 squares semisweet chocolate -- chopped

BATTER:

2 tbsp instant coffee granules
1/2 c hot water
2 1/2 c all-purpose flour
1/2 c sugar
1 tbsp baking powder
1 tsp cinnamon
1/2 tsp salt
2 eggs
1 c sour cream
1/3 c butter or margarine -- melted
1 square semisweet chocolate -- melted, optional

Method:

Grease muffin cups or line with paper baking cups.

Chocolate Ripple:

Mix flour, sugar and cinnamon in a small bowl. Cut in butter until mixture resembles fine crumbs. Stir in chopped chocolate. Set aside.

Batter:

Dissolve coffee in hot water, cool. Mix flour, sugar, baking powder, cinnamon and salt in a large bowl. Beat eggs, sour cream, melted butter and coffee together with a whisk or fork. Stir liquid into dry ingredients, stirring just until moistened. Batter will be stiff. Spoon half the batter into muffin cups. Spoon a heaping tbsp of ripple mixture on top. Top with remaining batter. Bake at 400 F for 20 - 25 minutes or till firm to the touch. Cool in pan 5 minutes, remove muffins and cool on a rack. If desired, drizzle melted chocolate over top of muffins.