Cookie Muffins Recipes
CHOCOLATE COOKIE MUFFINS
I'm always on the lookout for new ways to make muffins. This fun version includes crushed cream-filled chocolate cookies in the batter. They're a double treat - like eating muffins and cookies at the same time. -Jan Blue, Cuyahoga Falls, Ohio
Provided by Taste of Home
Time 40m
Yield 1 dozen.
Number Of Ingredients 14
Steps:
- In a large bowl, combine the flour, sugar and baking powder. Cut in butter until mixture resembles coarse crumbs. Beat egg and milk; stir into dry ingredients just until moistened. Fold in chopped cookies. Fill greased muffin cups two-thirds full. , For topping, combine the flour, sugar and crushed cookies. Cut in the butter until crumbly; sprinkle about 1 tablespoon over each muffin. Bake at 400° for 16-18 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack. , In a heavy saucepan over low heat, melt vanilla chips and shortening until smooth. Drizzle over cooled muffins.
Nutrition Facts : Calories 361 calories, Fat 18g fat (9g saturated fat), Cholesterol 42mg cholesterol, Sodium 327mg sodium, Carbohydrate 46g carbohydrate (16g sugars, Fiber 1g fiber), Protein 5g protein.
CHOCOLATE CHIP COOKIE MUFFINS
my husband hates all muffins with the exception of chocolate chip. but he hates the standard chocolate chip muffin. therefore i modified my cookie recipe. enjoy!!
Provided by Sin9383
Categories Quick Breads
Time 35m
Yield 12 muffins, 12 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 400°F.
- In a medium bowl combine flour, baking powder, and salt. In a large bowl cream together white and brown sugar, butter, and vanilla extract. Add the egg and mix well. Add to dry ingredients all at once and stir until dry ingredients are moistened (batter will be slightly lumpy). Stir in 1½ cup of chocolate chips.
- Fill cups 2/3 full. Top muffins with remaining chocolate chips.
- Bake for 18 minutes or until toothpick inserted into the center comes out clean. Cool 1 minute before removing from pan.
COOKIE MUFFINS
Fat free delicious little...ummm...errr...Cookie Muffins! These were a big hit with the two fourteen year olds in the house, as well as with me. And they're FAT FREE and low on the sugar! (This is my adaptation of a recipe out of "The Super So Fat Low Fat No Fat Cookbook")
Provided by Apple Girl
Categories Quick Breads
Time 35m
Yield 12 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven, 375.
- In SMALL bowl combine flour and baking soda, mix.
- Set aside.
- In the medium bowl beat sugar, yogurt, and vanilla till mixed.
- Add egg and mix again.
- Stir in the flour mixture until well blended and sticky.
- Place sticky little rolls on cookie sheet (mine was ungreased, but greased would probably work better) and sift sugar and cinnamon over top.
- Leave in for about 5 minutes and then CHECK.
- Check often until the little peaky tops (which most of them will have) are slightly browned.
- They are wonderful straight out of the oven, I don't know how they are after a while, cause we ate them-- hehehe.
Nutrition Facts : Calories 59.1, Fat 0.3, SaturatedFat 0.1, Cholesterol 0.7, Sodium 85.8, Carbohydrate 12.4, Fiber 0.3, Sugar 4.5, Protein 1.6
OATMEAL "COOKIE" MUFFINS
These muffins from The Inn at Monticello in Charlottesville, Virginia are said to taste like old-fashioned oatmeal cookies. I haven't made them yet, but given how much I love oatmeal, these are high on my to-make list! :)
Provided by Lynne M
Categories Quick Breads
Time 35m
Yield 12 muffins, 12 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees. Spray medium-size muffin tins with non-stick cooking spray.
- Cream together the butter and the brown sugar. Add the egg and beat well.
- In a separate bowl, mix the dry ingredients together. Add to butter mixture. Mix in the applesauce, then the oats. Finally add the raisins and the pecans.
- Scoop batter into muffin tin, and bake for 25 minutes. Best served warm.
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