Cocoapuffmuffins Recipes

COCOA MUFFINS

Steps:

• Preheat the oven to 400°F (200°C). Position an oven rack in the center of the oven. Spray the muffin tin or line them with paper muffin cups.
• In a medium bowl, whisk the flour, sugar, cocoa powder, baking powder, and salt.
• In a large bowl, whisk the eggs until lightly beaten, then whisk in the milk, oil, and vanilla until smooth. Stir in the flour mixture with a wooden spoon until moistened.
• Fill the prepared tins about 3/4 full. Reserve any leftover batter for a second batch. Bake for 20 to 23 minutes, or until the muffins have firm, rounded tops, and a toothpick inserted into the center of one muffin comes out with a few moist crumbs attached.
• Set the pan on a wire rack to cool for 10 minutes.
• Gently rock each muffin back and forth to release it. Remove the muffins from the pan and let them cool on the rack for 5 minutes.
• Make them disappear. You can keep them in an airtight container or in resealable plastic bags for up to 24 hours at room temperature or stash them in the freezer for up to 2 months.

COCONUT MUFFINS

Steps:

• In a large bowl, combine the flour, sugar, baking powder and salt. In another bowl, combine the milk, egg, oil and extract. Stir into dry ingredients just until combined. Fold in coconut. Fill greased or paper-lined muffin cups two-thirds full., Combine the topping ingredients; sprinkle over batter. Bake at 400° for 18-20 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Serve warm.

COCONUT MUFFINS

Steps:

• In a large bowl beat egg yolks. Add the butter, honey, almond extract, boiling water, coconut, and flour. Stir until just blended.
• In a separate bowl, beat egg whites until stiff with an electric mixer. Fold egg whites into muffin batter. Pour batter two-thirds of the way full into greased muffin tin.
• Bake in a preheated 350 degree F (175 degrees C) oven for 20 to 25 minutes.

COFFEE CAKE MUFFINS

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.

MOIST CHOCOLATE MUFFINS

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Grease 12 muffin cups or line with paper muffin liners.
• Combine flour, sugar, 3/4 cup chocolate chips, cocoa powder, and baking soda in a large bowl. Whisk egg, yogurt, milk, vanilla, and vegetable oil in another bowl until smooth; pour into chocolate mixture and stir until batter is just blended. Fill prepared muffin cups 3/4 full and sprinkle with remaining 1/4 cup chocolate chips.
• Bake in preheated oven until a toothpick inserted into the center comes out clean, about 20 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.

COCOA PUFF MUFFINS

Steps:

• Heat oven to 180°C.
• Grease 12 x 1/2 cup muffin tin.
• Sift flour and cocoa into large bowl.
• Add sugar and 1 3/4 cups cocos puffs; stir well.
• Add butter,egg and buttermilk to dry ingredients. Stir till just combined.
• Spoon mixture evenly into muffin pan.
• Sprinkle with remaining cocoa puffs.
• Bake 20 minutes, then stand 5 minutes.
• Then turn onto wire rack.
• Serve warm.

COFFEE CAKE MUFFINS

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Line a 12-cup muffin tin with paper liners.
• Mix then sift flour, sugar, cinnamon, baking powder, and salt together in a large bowl.
• Mix milk, butter, eggs, and vanilla extract together in a large bowl with an electric mixer. Carefully fold in flour until combined but slightly lumpy. Pour batter into the prepared muffin tins, leaving a little room at the top for muffins to rise.
• Combine flour, melted butter, sugar, brown sugar, pumpkin pie spice, and salt for the topping in a bowl; mix until crumbly. Add a generous amount on top of each muffin.
• Bake in the preheated oven until tops spring back when lightly pressed, 20 to 30 minutes. Cool in the tin for 5 minutes. Transfer to a wire rack to cool completely.