In a food processor or blender, combine the spread ingredients; 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 until coffee is dissolved.
Add butter, egg and vanilla; mix well.
Stir into dry ingredients just until moistened.
Fold in chocolate chips.
Pour into greased or paper lined muffin pan two thirds full.
Bake 375 for 17-20 minutes or until muffins test done.
Cool for 5 minutes before removing from pans to wire racks. Serve with Espresso Spread.