Coffeewalnutchocolatechipmuffins Recipes

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease muffin cups or line with paper muffin liners.
• In medium bowl, Sift together flour, cocoa, sugar, baking powder, baking soda and salt. In large bowl stir in milk, egg, oil and vanilla. Mix dry ingredients to large bowl; beat well. Add chocolate chips and walnuts, stir well.
• Fill muffin cups 3/4 full. Poke almonds into tops of unbaked muffins. Sprinkle muffins with sugar.
• Bake for 20 to 25 minutes, or until toothpick inserted in center comes out clean.

Steps:

• Preheat oven to 350.
• Grease and flour 12 muffin pan cups.
• Cream the butter with the sugars, coffee and vanilla.
• Beat together the eggs and milk.
• Combine the flour, salt and baking powder.
• Alternately add the wet and dry ingredients to the butter mixture.
• Stir just to combine.
• Add the chips and nuts.
• Fill the tins full.
• Bake for 20-25 minutes.
• Cool 5 minutes, then remove and cool on racks.

Steps:

• Melt butter and allow to cool slightly.
• Mix flour, sugar, baking powder, coffee, salt and cinnamon in large bowl.
• Mix egg, milk, butter and vanilla in separate bowl.
• Make a well in centre of dry ingredients and add wet mixture.
• Stir to just combine and fold through the choc chips.
• Spoon into greased muffin tins.
• Bake at 190 degrees centigrade for 15-20 minutes.

Steps:

• Dissolve coffee in hot water and add milk or cream, beaten egg and oil.
• Stir flour, baking powder, salt and sugar together and stir in the nuts.
• Pour the liquid ingredients into the dry and mix only to moisten.
• Spoon into greased muffin tin and bake 375F degrees for 15-20 minutes.

Steps:

• Sift the flour, kosher salt, baking powder and baking soda together into a large bowl.
• Beat the butter and brown sugar in another large bowl with an electric mixer on medium-high speed, scraping down the sides of the bowl as needed, until pale and fluffy, about 4 minutes. (Use the paddle attachment for a stand mixer.) Beat in the eggs one at a time, then beat in the vanilla. Reduce the mixer speed to low. Add the dry ingredients and beat until combined. Fold in the chocolate chunks and walnuts by hand.
• Press plastic wrap directly onto the surface of the dough and refrigerate for at least 1 hour or up to overnight.
• Preheat the oven to 375 degrees F. Line 2 baking sheets with parchment.
• Use a 2-ounce ice cream scoop to scoop half the dough onto the prepared baking sheets, spacing about 2 inches apart (you should have about 8 cookies, roughly 3 1/2-ounces each, per baking sheet). Sprinkle the flaky sea salt on top of the dough balls.
• Bake, rotating the pans from top to bottom and front to back halfway through, until the cookies are golden around the edges but still soft in the middle, 18 to 20 minutes. Let them cool for 10 minutes on the baking sheets, then transfer to a wire rack to cool completely, about 30 minutes.
• Store the cookies in a tightly sealed container at room temperature for up to 5 days.

Steps:

• Heat oven to 350°F Line twelve muffin cups with paper muffin cup liners.
• Beat butter, sugar, brown sugar, coffee and vanilla in large bowl until creamy. Stir together flour, baking powder and salt. Beat together eggs and milk; add alternately with flour mixture to butter mixture, stirring just to combine. Stir in walnuts and chocolate chips. Fill muffin cups 1/2 full with batter.
• Bake 20 to 25 minutes. Cool 5 minutes; remove from pans to wire rack. Cool completely.

Steps:

• In a medium bowl, sift the flour, cocoa, baking powder, and salt onto a piece of parchment or wax paper. Set aside. In a mixer, beat the butter and sugar until fluffy, about 2 to 3 minutes. Add eggs and vanilla, and mix until combined. On low speed gradually add the flour mixture and mix until incorporated. With a wooden spoon, mix in the walnuts. Add the melted chocolate and milk, and stir to combine well. Refrigerate dough until firm, about 30 minutes.
• Preheat the oven to 350 degrees F.
• Roll dough into 1 1/2-inch logs and refrigerate until firm, about 30 minutes more. Cut logs into 1-inch slices and roll in confectioners' sugar. Transfer to an ungreased cookie sheet and bake until golden around the edges, about 10 to 12 minutes. Cool on wire racks.

Steps:

• In a large bowl, combine the first five ingredients. Combine coffee and espresso powder; cool to room temperature. Stir in oil and egg. Add coffee mixture to dry ingredients; stir just until moistened. Fold in the walnuts, raisins and dates., Fill greased or paper-lined jumbo muffin cups three-fourths full. Combine sugar and cinnamon; sprinkle over the tops. Bake at 350° for 25-30 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes before removing from pan to a wire rack to cool completely., Combine confectioners' sugar and coffee; drizzle over muffins.

Steps:

• Combine 1 1/4 cups of the walnuts, the flour, baking powder, and salt in a food processor.
• Pulse the machine repeatedly until the nuts are chopped into very fine pieces.
• Set aside.
• Finely chop the remaining nuts by hand and set them aside in a small bowl.
• Using an electric mixer, cream the butter until smooth, gradually adding the sugar. Beat in the egg, then stir in the vanilla and coffee.
• Add the dry mixture to the creamed ingredients, stirring the dough with a wooden spoon until evenly combined.
• Cover the bowl with plastic wrap and refrigerate for at least 2 hours.
• Adjust one oven rack so it is in the center position.
• Preheat the oven to 350°F.
• Get out 1 or 2 large baking sheets and butter them lightly or line with parchment.
• Pinch off pieces of dough and roll into balls 1 1/4-inches in diameter.
• Roll in the finely chopped nuts and place on the cookie sheet/s, leaving a little room between them.
• Bake -- one sheet at a time -- for 16 to 18 minutes, until firm to the touch.
• Cool briefly on the sheet, then transfer to a cooling rack to finish cooling. Store in an airtight container.

Steps:

• In a large bowl, combine the flour, sugars, baking powder, coffee granules, cinnamon and salt. Whisk the egg, milk, butter and vanilla; stir into dry ingredients just until moistened. Fold in chocolate chips. Fill greased or paper-lined muffin cups three-fourths full., For topping, combine the flour, brown sugar and cinnamon in a small bowl. Cut in butter until mixture resembles coarse crumbs. Sprinkle over batter. Bake at 375° for 22-24 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pans to wire racks. Serve warm.