TRIPLE BERRY MUFFINS
These triple berry muffins are bursting with fresh fruit. Fluffy, buttery, super moist & oh so soft - these are the perfect summertime breakfast!
Provided by Fiona Dowling
Categories Breakfast
Time 33m
Number Of Ingredients 12
Steps:
- Preheat the oven to 425F degrees. Line with muffin papers or butter and flour two 12-cavity muffin pans. I ended up with 15 muffins total.
- In a large bowl beat the butter and sugar until light and fluffy. Add in the eggs and vanilla and continue beating until combined.
- Turn off the mixer. Fold in the lemon zest, sour cream and milk using a large rubber spatula or wooden spoon.
- In a separate medium sized bowl, whisk together the flour, baking powder & salt. Gently fold the dry ingredients into the wet until almost combined. The batter will be very thick.
- If using frozen berries - toss the berries with 1 tablespoon of flour. Then gently fold the berries into the muffin batter.
- Fill muffin cavities to the top (about 1/3 cup batter). Bake at 425F for 5 minutes then turn down the oven to 375F and continue baking for 10-13 minutes. The tops should be just starting to brown and an inserted toothpick should come out clean.
- Let muffins cool in the pan for 5-10 minutes. Then remove and continue cooling on a wire rack.
Nutrition Facts : Calories 224 kcal, ServingSize 1 serving
MUFFIN MIX COOKIES
Have a package of muffin mix, but really want cookies instead? No Problem! With this 4-ingredient recipe for Muffin Mix Cookies, it's easy to take any flavor or brand of muffin mix and turn it into a batch of delicious homemade cookies!
Provided by Sues
Categories Dessert
Time 22m
Number Of Ingredients 4
Steps:
- Preheat oven to 350 degrees and line two baking sheets with parchment paper or Silpats.
- In the bowl of a stand mixer or in a large bowl with a hand mixer, cream the butter until light and fluffy, 2-3 minutes (if you don't have a mixer, you can use a bowl and wooden spoon/spatula).
- Mix egg and vanilla extract into the butter (don't worry if your mixture looks a little runny).
- Add the muffin mix to the butter mixture and mix until just combined, taking care not to over-mix.
- Scoop about 2 Tbsp of cookie dough (I use a #40 cookie scoop) onto the prepared baking sheets.
- Bake for 11-13 minutes, until cookies are just turning golden around the edges, but are still soft. Let cookies cool in the pan for a couple minutes before moving to wire racks to cool completely.
TRIPLE BERRY MUFFINS
Fresh blueberries, raspberries and strawberries bring eye-catching color and fruity taste to these moist muffins nicely spiced with cinnamon. They come together in no time and bake up in a snap. -Michelle Turnis, Hopkinton, Iowa
Provided by Taste of Home
Time 35m
Yield about 1-1/2 dozen.
Number Of Ingredients 12
Steps:
- In a large bowl, combine the first six ingredients. In another bowl, beat the eggs, milk and butter; stir into dry ingredients just until moistened. Fold in berries. , Fill greased or paper-lined muffin cups three-fourths full. Bake at 375° for 18-20 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes before removing from pans to wire racks. Serve warm.
Nutrition Facts :
TRIPLE BERRY MUFFIN MIX COOKIES
Your favorite triple berry muffin mix just got an upgrade and turned into fabulous soft and chewy cookies! What's better than a cookie?
Provided by NicoleDurham
Categories Dessert
Time 20m
Number Of Ingredients 4
Steps:
- Preheat oven to 375 degrees F.
- In a mixing bowl, combine the muffin mix with all of the other ingredients until well moistened.
- Drop cookie dough by the rounded tablespoonfuls onto a parchment lined baking sheet giving at least 2 inches of space between each.
- Bake for 8-10 minutes until puffed and edges look set.
- Allow to cool on the baking sheet for about 2 minutes before transferring to a wire rack to cool completely.
Nutrition Facts : ServingSize 1 cookie, Calories 57 kcal, Carbohydrate 2.4 g, Protein 0.5 g, Fat 5.1 g, SaturatedFat 3 g, Cholesterol 21.5 mg, Sodium 27.8 mg, UnsaturatedFat 1.8 g
WILD BLUEBERRY MUFFIN TOPS
Admit it-you always eat the top of the muffin first. Now you can bake just the tops!
Provided by By Betty Crocker Kitchens
Categories Side Dish
Time 15m
Yield 20
Number Of Ingredients 4
Steps:
- Preheat oven to 425°F (or 400°F for dark or nonstick pan). Drain Blueberries from muffin mix; rinse and set aside. Stir muffin mix, water, oil and egg in medium bowl just until blended (batter may be lumpy). Gently stir in blueberries.
- Drop batter by rounded tablespoonfuls about 2 inches apart onto ungreased cookie sheet.
- Bake 7 to 9 minutes or until edges and tops begin to brown. Cool 1 minute before removing from cookie sheet.
Nutrition Facts : Calories 95, Carbohydrate 17 g, Cholesterol 10 mg, Fat 1/2, Fiber 1 g, Protein 1 g, SaturatedFat 1 g, ServingSize 1 Muffin Top, Sodium 130 mg
TRIPLE BERRY COOKIE CRUMBLE
Prize-Winning Recipe Fall 2010! Sugar cookie mix and butter make an instant topping for a berry dessert crisp.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 55m
Yield 8
Number Of Ingredients 7
Steps:
- Heat oven to 350°F. Spray 9-inch round (2-quart) glass baking dish with cooking spray.
- In small bowl, mix 1/2 cup cookie mix and 1/2 cup sugar. In large bowl, toss together strawberries, blackberries and blueberries. Sprinkle with cookie mix-sugar mixture. Toss gently until berries are well coated. Place fruit mixture in baking dish.
- In medium bowl, mix together remaining cookie mix and cinnamon. Using pastry blender or fork, cut butter into cookie mix until mixture is crumbly. Sprinkle evenly over fruit.
- Bake 35 to 40 minutes or until topping is golden brown and fruit is bubbly. Serve warm or room temperature.
Nutrition Facts : Calories 430, Carbohydrate 72 g, Cholesterol 25 mg, Fat 3, Fiber 4 g, Protein 3 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 240 mg, Sugar 47 g, TransFat 2 1/2 g
TRIPLE BERRY MUFFINS
These are so good you will have the kis eating fresh fruit and they will be enjoying it. You can really use almost anykind of fruit that you wish.
Provided by Kim19068
Categories Quick Breads
Time 45m
Yield 18 muffins
Number Of Ingredients 11
Steps:
- In a large bowl combine the dry ingresients.
- In another bowl beat the eggs,milk and butter, stir into the dry ingredients,just until moist.
- fold in berries.
- Fill greased or paper lined muffin pans 3/4 full.
- Bake at 375 for 20 minutes or until toothpick comes out clean.
- Cool for 5 minutes.
- Remove from Pan to a wire rack.
Nutrition Facts : Calories 259.3, Fat 11.7, SaturatedFat 7.1, Cholesterol 50.1, Sodium 232.2, Carbohydrate 36, Fiber 1.4, Sugar 17.9, Protein 3.7
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- Sift the flour, baking powder, baking soda, salt, and cinnamon together in a large bowl. Stir with your hand to be sure the ingredients are combined. In another bowl, combine the milk, eggs, and melted butter. Make a well in the middle of the dry mixture, pour the wet mixture into the well, and stir until just combined. There will be some lumps but don’t overmix the batter! Add the blueberries, raspberries, strawberries, and sugar and stir gently to combine.
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