Kahlua And Cream Muffins Recipes

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KAHLUA MUFFINS



Kahlua Muffins image

I found this recipe at Bed & Breakfast Online, a neat site that features B&B's from all over the U.S. and their favorite recipes. This recipe is from Highland Croft B&B in Guthrie, OK. It is an awesome recipe that fills the house with a wonderful aroma while baking and be warned, you won't be able to eat just one!

Provided by Deborah1

Categories     Quick Breads

Time 30m

Yield 18 muffins

Number Of Ingredients 8

1 box yellow cake mix
1 (3 ounce) box vanilla instant pudding mix
4 eggs
1 cup sour cream
1 cup vegetable oil
1 cup chopped pecans
1 cup brown sugar
3/4 cup Kahlua

Steps:

  • In a small bowl combine pecans, brown sugar and Kahlua.
  • Let sit until needed.
  • In a large bowl,and I do mean large, combine the cake mix, pudding mix, vegetable oil and sour cream, and mix on low speed until moistened.
  • Add the eggs, one at a time and mix well after each.
  • Beat for 2 minutes on medium speed, the mixture will be very thick, don't panic.
  • Slowly mix in the pecan mixture, until well mixed.
  • Pour into very well greased muffin cups, see note below.
  • Bake at 350 for 15 to 20 minutes, or until toothpick comes out clean.
  • Pop out of pan and cool on rack, if you can wait that long to eat one.
  • NOTE: Make sure you use well greased muffin tins, if you're using non-stick pans.
  • I spray mine with Baker's Ease and am sure to run my finger all around the inside and rim.
  • I find the darker the pan, the better the muffin.
  • If they stick, you did not grease enough.
  • Just run a spatuala around the edge to release.
  • I noted these make 18 regular size muffins.
  • These do not rise a lot so you can fill 2/3 way full without spill over.
  • When I make, I make 12 regular muffins and 6 mini-bundt size, or I might make 48 mini muffins and 6 regular muffins.

KAHLUA AND CREAM MUFFINS



Kahlua and Cream Muffins image

Make and share this Kahlua and Cream Muffins recipe from Food.com.

Provided by AmandaInOz

Categories     Quick Breads

Time 35m

Yield 12 muffins

Number Of Ingredients 12

300 g all-purpose flour
1 tablespoon baking powder
1/8 teaspoon salt
1 tablespoon instant coffee
170 g muscovado sugar
2 eggs
100 ml Kahlua
200 ml heavy cream
1 teaspoon vanilla extract
100 g butter
100 ml heavy cream
30 g demerara sugar

Steps:

  • Preheat oven to 200C (180C for fan assisted).
  • Line a muffin tin with 12 liners.
  • Sift dry ingredients into a large bowl, using the back of a spoon to push the light muscovado sugar through a sieve.
  • Combine eggs, Kahlua, cream, and vanilla in a medium sized bowl, and mix with a fork. Try to avoid thickening the cream.
  • Melt the butter in the microwave.
  • Add all wet ingredients to the dry, and fold together with a large metal spoon until just moistened.
  • Spoon into prepared muffin cups.
  • Spoon 1/2T of double cream over the muffins, then sprinkle with demerara sugar.
  • Bake for 20-23 minutes until the tops spring back gently when pressed.
  • Cool on a wire rack.

COFFEE CAKE MUFFINS WITH KAHLUA



Coffee Cake Muffins with Kahlua image

Moist coffee cake muffins with a crumb topping are finished with a sweet Kahlua glaze.

Provided by Allrecipes Member

Yield 12

Number Of Ingredients 16

3 tablespoons sugar
½ cup dark brown sugar
½ teaspoon ground cinnamon
6 tablespoons unsalted butter, melted
1 ⅓ cups cake flour
2 cups cake flour
¾ cup sugar
1 teaspoon baking powder
1 teaspoon baking soda
¼ teaspoon salt
6 tablespoons unsalted butter, softened
1 cup sour cream
2 large eggs eggs
2 teaspoons vanilla extract
1 cup powdered sugar
3 tablespoons Kahlua, or more as needed

Steps:

  • Preheat oven to 350 degrees F and line a muffin tin with liners.
  • For the crumb topping combine the sugar, brown sugar, cinnamon, melted butter, and cake flour. Mix together until crumbly topping forms. Set aside.
  • In the bowl of a countertop mixer with the paddle attachment, sift together cake flour, sugar, baking powder, baking soda, and salt. Stir until well combined. Add the softened butter and sour cream; mix until combined. Add eggs and vanilla. Mix just until liquid is absorbed. Batter may look lumpy.
  • Fill the muffin cups about 1/2 full with batter. (Note: Do not add crumb topping yet.)
  • Bake the muffins until the muffins are set but not quite fully baked, 23 to 25 minutes. Add a generous amount of crumb topping to the top of each muffin. Gently press the topping into the muffins. Continue baking until muffins are done, 8 to 10 more minutes. A toothpick inserted into the center of the muffin should come out almost clean once the muffins are done. Remove from oven and set on rack to cool slightly.
  • While the muffins are cooling, make the Kahlua Glaze. Combine the powdered sugar and Kahlua in a small bowl. Stir together until a thick glaze forms.
  • Drizzle the tops of the cooled muffins with the Kahlua Glaze.

Nutrition Facts : Calories 450.4 calories, Carbohydrate 68.9 g, Cholesterol 70 mg, Fat 16.7 g, Fiber 0.7 g, Protein 5.1 g, SaturatedFat 10.1 g, Sodium 221.1 mg, Sugar 36.6 g

IRISH WHISKEY MUFFINS



Irish Whiskey Muffins image

The best place to shop for ingredients is at the liquor mart. If you want to try a slight variation, try leaving out the whiskey and milk and just adding a cup of Baileys® instead. It's really good.

Provided by Javell

Categories     Bread     Quick Bread Recipes     Muffin Recipes

Time 40m

Yield 12

Number Of Ingredients 9

2 cups all-purpose flour
2 teaspoons baking powder
½ teaspoon salt
⅓ cup white sugar
2 teaspoons Irish cream liqueur (such as Baileys®)
2 teaspoons Irish whiskey
7 fluid ounces milk, or as needed
1 egg
½ cup butter, melted

Steps:

  • Preheat the oven to 375 degrees F (190 degrees C).
  • Grease 12 muffin cups.
  • Stir together flour, baking powder, salt, and sugar in a bowl.
  • Mix Irish cream liqueur and Irish whiskey in a 1-cup measure.
  • Pour milk into same measuring cup for a total of 8 fluid ounces.
  • Whisk together egg, milk mixture, and butter in a bowl.
  • Gently stir liquid ingredients into dry ingredients until just moistened. Spoon batter into prepared muffin cups.
  • Bake in the preheated oven until a toothpick inserted in the center of a muffin comes out clean, about 20 minutes.

Nutrition Facts : Calories 185.7 calories, Carbohydrate 22.9 g, Cholesterol 37.3 mg, Fat 8.6 g, Fiber 0.6 g, Protein 3.3 g, SaturatedFat 5.2 g, Sodium 246.2 mg, Sugar 6.8 g

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