In a food processor or blender, combine the spread ingredients; 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 dissolved. Add butter, egg, and vanilla; mix well.
Stir in dry ingredients just until moistened. Fold in chocolate chips. Fill greased or paper-lined muffin cups two-thirds full. Bake at 375 degrees for 17-20 minutes or until muffins test done. Cool 5 minutes before removing from pans to wire racks. Serve with espresso spread.
4 ounces cream cheese, cubed
1 Tablespoon sugar
1/2 teaspoon instant coffee granules
1/2 teaspoon vanilla extract
1/4 cup miniature semisweet chocolate chips