Kahlua Muffins Recipes

KAHLUA AND CREAM MUFFINS

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.

KAHLUA MUFFINS

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 MUFFINS

Steps:

• 1.In small bowl combine pecans, brown sugar & Kahlua. Set aside. 2.In a large bowl (very Large) combine the cake mix, pudding mix, vegetable oil & sour cream. Mix until moistened. 3.Add in eggs one at a time & mix well after each. 4.Beat batter for about 2 minutes on medium speed. The mixture will be very thick. 5.Slowly mix in the pecan & Kahlua mixture. 6.Pour into well greased muffin tin. (you could also make a bundt cake or loaf- just fill pan about ¾ & adjust your cook time according to your pan.) 7.bake at 350 degrees for 15-20 minutes for muffins OR until toothpick comes out clean.

COFFEE CAKE MUFFINS WITH KAHLUA

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.

KAHLUA® HOMEMADE

Steps:

• Combine water and instant coffee in a pot; bring to a boil. Stir light brown sugar and dark brown sugar into coffee, reduce heat, and simmer, stirring every 15 minutes, for 3 hours. Remove from heat and cool completely.
• Pour coffee mixture into a clean, large glass jar. Add grain alcohol, vanilla extract, and vanilla bean; cover with a tight-fitting lid. Let sit in a dark place, shaking occasionally, for 1 month. Divide into bottles, leaving a piece of vanilla bean in each.