COFFEE CAKE MUFFINS
I combine the dry ingredients for these coffee cake muffins the night before baking. In the morning, I add the remaining items, fill the muffin cups and pop them in the oven. Brown sugar, cinnamon and pecans give them coffee cake-like flavor. -Margaret McNeil, Germantown, Tennessee
Provided by Taste of Home
Time 45m
Yield 1 dozen.
Number Of Ingredients 15
Steps:
- Preheat oven to 400°. In a small bowl, combine brown sugar, pecans and cinnamon; set aside. In a large bowl, whisk flour, sugar, baking powder, baking soda and salt. In another bowl, whisk egg, milk and oil until blended. Add to flour mixture; stir just until moistened. , Spoon 1 tablespoon of batter into each of 12 paper-lined muffin cups. Top each with 1 teaspoon nut mixture and about 2 tablespoons batter. Sprinkle with the remaining nut mixture. , Bake until a toothpick inserted in center comes out clean, 22-24 minutes. Cool for 5 minutes before removing from pan to a wire rack. Combine glaze ingredients; spoon over muffins. Serve warm.
Nutrition Facts : Calories 215 calories, Fat 9g fat (1g saturated fat), Cholesterol 17mg cholesterol, Sodium 170mg sodium, Carbohydrate 31g carbohydrate (19g sugars, Fiber 1g fiber), Protein 3g protein.
ULTIMATE BROWNIE MUFFINS
These are the ultimate brownie muffins-dark, rich, dense, and fudgy with a deep to-die-for chocolate flavor.
Provided by Shiran
Number Of Ingredients 7
Steps:
- Preheat oven to 350F/180C. Line 12 muffin cups with liners. Set aside.
- To make the brownies: In a medium heatproof bowl, place chocolate and butter. Heat mixture in the microwave in 20-second intervals, stirring between each interval, until melted. Alternatively, you can set the bowl over a saucepan of simmering water, stirring occasionally. Set aside.
- In a small bowl sift flour, cocoa, and salt. Set aside.
- Using a mixer fitted with the whisk attachment, whisk eggs and sugar on high speed until thick and pale, about 4 minutes. Reduce speed to low and slowly add in chocolate mixture. Stop the mixer. Add flour mixture and fold, using a rubber spatula, just until combined. Do not overmix.
- Divide batter between liners, filling them about ¾ full. Bake for 13-16 minutes or until a toothpick inserted into the center of the muffins comes out with moist crumbs and not dry. Be careful not to overbake as this will make the brownies dry. Transfer to a wire rack and let cool for 10 minutes before removing from pan. Allow muffins to cool completely on a wire rack.
- Store muffins in an airtight container at room temperature or in the refrigerator for up to 2 days. Allow to reach room temperature before serving.
COFFEE CAKE MUFFINS
The classic coffee cake is transformed into a convenient muffin, loaded with a mile-high crumb topping!
Provided by Chungah Rhee
Yield 12 muffins
Number Of Ingredients 18
Steps:
- Preheat oven to 375 degrees F. Line a 12-cup standard muffin tin with paper liners or coat with nonstick spray; set aside. To make the crumb topping, combine sugars, cinnamon and salt in a medium bowl. Whisk in melted butter. Add flour and stir using a rubber spatula just until moist. Spread out mixture on parchment paper to dry until ready to use. In a large bowl, combine flour, sugar, baking powder, cinnamon, baking soda and salt. In a large glass measuring cup or another bowl, whisk together milk, canola oil and eggs. Pour mixture over dry ingredients and stir using a rubber spatula just until moist. Scoop the batter evenly into the muffin tray. Sprinkle with reserved crumb topping, using your fingertips to gently press the crumbs into the batter. Place into oven and bake for 15-17 minutes, or until a tester inserted in the center comes out clean. To make the glaze, combine confectioners' sugar, vanilla and milk. Whisk until smooth. If the glaze is too thin, add more confectioners' sugar as needed. When the muffins are done, cool for 10 minutes and drizzle the glaze on each muffin. Allow glaze to set before serving.
THE ULTIMATE CHOCOLATE BROWNIE MUFFINS
This recipe goes back to when my son was small and that is quite a while back, and I still make them, these are moist and rich no need for an electric mixer for this recipe it's all mixed with a wooden spoon, I have even added in chopped walnuts or mini chocolate chips, my recipe #89207 works great with these :)
Provided by Kittencalrecipezazz
Categories Quick Breads
Time 40m
Yield 12 serving(s)
Number Of Ingredients 11
Steps:
- Set oven to 350°F.
- Line 12 muffin tins with paper liners.
- In a medium bowl combine cocoa and baking powder; mix to combine.
- Add in boiling water; mix well with a wooden spoon to combine.
- Add in the melted butter and vanilla; mix well.
- Add in the sugar, mix well with a wooden spoon.
- Stir in eggs with a wooden spoon; mix until combined.
- Mix the flour with salt; add in the chocolate mixture; mix well to combine (batter will be a bit on the thin side).
- Add/mix in mini chocolate chips or walnuts (or 1 cup of both!).
- Using an ice cream scoop fill each of the muffin tins almost to the top.
- Bake for 25-30 minutes or until muffins are done, don't over bake! (might take a little longer, depending on how full the muffin tins are with the batter).
- Cool, drizzle glaze over or frost with buttercream frosting.
Nutrition Facts : Calories 260.4, Fat 13.2, SaturatedFat 8, Cholesterol 61.5, Sodium 193.8, Carbohydrate 34.8, Fiber 2.2, Sugar 21.1, Protein 3.7
BROWNIE CUPCAKES
Grandma Page's brownie cupcakes!
Provided by mindee
Categories Desserts Cakes Cupcake Recipes Chocolate
Time 50m
Yield 18
Number Of Ingredients 6
Steps:
- Preheat oven to 325 degrees F (165 degrees C). Line 18 cupcake cups with paper liners.
- Melt butter and chocolate chips together in a saucepan over low heat, stirring until smooth; let cool.
- Beat eggs and sugar together in a mixing bowl until thoroughly combined. Mix flour and vanilla extract into egg mixture. Fold in chocolate mixture until batter is smooth. Pour batter into prepared cupcake cups, filling them about 1/2 full.
- Bake in the preheated oven until a toothpick inserted into the center of a cupcake comes out clean or with moist crumbs, about 30 minutes.
Nutrition Facts : Calories 241.5 calories, Carbohydrate 28 g, Cholesterol 68.4 mg, Fat 14.2 g, Fiber 0.7 g, Protein 2.6 g, SaturatedFat 8.5 g, Sodium 89.4 mg, Sugar 21.9 g
BROWNIE COFFEECAKE MUFFINS
I adapted this recipe from one I saw on a blog (I am sorry I cannot find that blog now to give credit where credit is due!) that stated the original recipe was printed in Woman's Day magazine. The blog and original recipe call for this Brownie Coffeecake to be baked in a 9-inch springform pan for 50-55 minutes and finished with a drizzle of melted chocolate, more chopped nuts and a sprinkling of powdered sugar. The cake batter filled 9 cups in my standard-size Calphalon muffin pan (yield may be different with another manufacturer's pan). These muffins have the rich, dark chocolate look of a brownie but the flavor and texture are definitely coffeecake-light with a perfect crumb topping. Enjoy!
Provided by aloha808
Categories < 60 Mins
Time 1h
Yield 9 muffins, 9 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 350°. Coat pan(s) with non-stick baking spray.
- Whisk Flour, Cocoa, Baking Powder and Baking Soda in medium bowl.
- Melt Butter and 1 Cup of Chocolate Chips over double boiler and stir until smooth. Remove from heat to cool slightly.
- Whisk Sugar into cooled Butter/Chocolate mixture, then whisk in Eggs and Vanilla until all are well-blended. Then stir in the Sour Cream.
- Scrape the combined Wet Ingredients into the Flour mixture; stir until smooth. Then stir in remaining 1/2 Cup of Chocolate Chips.
- Spread batter into muffin cups filling a little more than half full.
- To make Streusel Topping, cut Butter into small cubes and mix with all other ingredients with a fork (or fingers) until course crumbs form.
- Top each muffin with 2 heaping teaspoons of Streusel (I had some left over and next time will try to divide it among the filled muffin cups).
- Bake for approximately 25 minutes until cake tester comes out clean.
- Cool on rack -- enjoy!
BROWNIE CHEESECAKE MUFFINS
Super easy to make little chocolate brownie muffins with a surprise cheesecake filling, and thanks to a suggestion from our friend Sweetlady, it's smothered with a creamy chocolate frosting and then sprinkled with powdered sugar. For a special someone's quick fix or a group of friends, these are delicious!
Provided by 2Bleu
Categories Quick Breads
Time 30m
Yield 12 Muffins
Number Of Ingredients 8
Steps:
- In a small bowl, beat cream cheese and sugar until light and fluffy. Set aside. Spray a jumbo (6) muffin tin with bakers joy or non-stick cooking spray and also set aside.
- Preheat oven to 350F (or according to the box directions). Make brownie mix according to the (moist cake-like version) recipe on the box using the eggs oil and water.
- Spoon about 2 Tbsp of batter into each greased muffin tray. (Caution: Do not use muffin paper, they will stick to the paper).
- Drop equal portions of cream cheese (about 2 tsp) mixture into the center of each muffin, then top with remaining brownie batter. Bake for 20-30 minutes, or as package directs.
- Allow to cool, then spread chocolate frosting (or pudding) on top followed with a sprinkle of powdered sugar.
Nutrition Facts : Calories 252.8, Fat 18, SaturatedFat 4.8, Cholesterol 56.7, Sodium 156.8, Carbohydrate 21, Fiber 0.2, Sugar 19, Protein 3.4
BROWNIE MUFFINS
Moist and rich...just the way they ought to be ;) I got this recipe from a DEAR friend named Anne :) THE WORLD THANKS YOU ANNE! :D
Provided by Erica Vasta
Categories Quick Breads
Time 30m
Yield 9 Large muffins
Number Of Ingredients 12
Steps:
- Preheat oven to 350.
- In a bowl combine flour, baking powder, and cinnamon.
- Set aside.
- In a small pot melt butter over low heat.
- Add chocolate chips and cocoa while stirring constantly.
- Remove from heat when chocolate chips are just about melted.
- In a large bowl combine eggs, sugar, and vanilla.
- Add in flour mixture and chocolate mixture alternately stirring just until blended.
- DO NOT OVERMIX.
- Spoon into well greased muffin tin or paper cups that have been lightly sprayed with oil.
- (muffins tend to stick).
- Sprinkle muffins with chocolate chips and chopped nuts.
- Bake for 20 minutes or until a toothpick inserted comes out clean.
Nutrition Facts : Calories 265.1, Fat 13, SaturatedFat 7.7, Cholesterol 68.5, Sodium 127, Carbohydrate 35, Fiber 1.2, Sugar 24.9, Protein 3.2
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