Muffin Top Cookies Recipes

MUFFIN TOP COOKIES

Steps:

• Preheat the oven to 400 degrees.
• Place the raisins and water in a small saucepan. Bring to a boil, then simmer for 5 minutes. Drain the raisins, reserving 1/2 cup of liquid. Set both aside.
• Sift together the flour, baking powder, baking soda, and salt.
• Cream the butter with the cinnamon, allspice, nutmeg, and vanilla. Gradually add the sugar, beating until fluffy.
• Add the eggs one at a time, beating well after each addition.
• Add the dry ingredients alternately with the raisin liquid, mixing until fully incorporated after each addition.
• Stir in the raisins.
• Drop dough by rounded tablespoonfuls onto Silpat-lined cookie sheets -- 6 cookies per sheet. Bake for 13-14 minutes, or until the cookies are evenly browned. Cool on the cookie sheets for a few minutes, then remove to cooling racks to cool completely.

MUFFIN TOP COOKIES

Steps:

• Heat oven to 400° F. In medium bowl, beat milk, oil and egg with fork. Stir in flour, sugar, baking powder and salt just until moistened. Stir in 1/2 cup of the baking chips and 1/2 cup of the almonds.
• Drop dough by rounded tablespoonfuls about 2 inches apart onto ungreased cookie sheet.
• Bake 7 to 9 minutes or until edges are light golden brown. Cool 1 minute; remove from cookie sheet to wire rack.
• Place remaining 1/4 cup baking chips and 1 teaspoon shortening in microwavable bowl. Microwave uncovered on Medium-High (70%) about 1 minute 30 seconds, stirring every 30 seconds, until chips can be stirred smooth. Drizzle over warm muffin tops. Sprinkle with remaining 1/4 cup almonds, pressing slightly into melted chips.

ORANGE BLUEBERRY MUFFIN TOPS

Steps:

• Preheat the oven to 425 degrees F. Line 2 baking sheets with parchment.
• Cream together the butter and granulated sugar in an electric mixer. Add the egg and beat well. Set aside 1 tablespoon of the flour for the blueberries, then add the remaining flour to the butter mixture and mix until combined.
• In a separate bowl, dissolve the baking soda in the buttermilk. Add the buttermilk mixture to the batter along with the orange zest and mix well.
• Toss the reserved 1 tablespoon flour with the blueberries in a bowl. Using a spatula, fold the blueberry mixture into the batter until combined.
• Use a standard ice cream scoop (1/4 cup) to scoop out the dough onto the lined baking sheets, spacing the scoops 2 to 3 inches apart. Bake until lightly browned, about 11 minutes. Transfer the muffin tops to a rack set over a baking sheet to cool completely.
• In a small bowl, combine the confectioners' sugar and orange juice and mix well. Drizzle the glaze over the cooled muffin tops and let set.

GINGERBREAD MUFFIN TOP COOKIES

Steps:

• In a large bowl, cream butter and brown sugar until light and fluffy. Beat in egg and molasses. Combine the flour, ginger, baking soda, cinnamon and salt; gradually add to creamed mixture and mix well., Drop by 1/4 cupfuls 2 in. apart onto a parchment paper-lined baking sheet. Sprinkle with coarse sugar. Bake at 350° for 15-20 minutes or until set. Cool for 5 minutes before removing from pan to a wire rack. Serve warm.

MUFFIN - TOP APPLE OATMEAL COOKIES

Steps:

• Heat oven to 375.
• In a large bowl on med speed beat butter, ssugar,vanilla,cinnamon, baking soda, allspice,baking powder, and salt 3 minutes until fluffy.
• Beat in eggs 1 at atime until blended.
• On low speed beat in flour just until combined.
• Stir in oats and apples.
• Drop level 1/4 cups dough about 4 inches apart on ungreased baking sheets.
• Bake 17 or until cookies are golden.
• Remove to a wire rack to cool.