MUFFIN TOP COOKIES
Enjoy these delicious muffin cookies - dessert ready in just 35 minutes.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 35m
Yield 20
Number Of Ingredients 10
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.
Nutrition Facts : Calories 180, Carbohydrate 23 g, Cholesterol 15 mg, Fiber 1 g, Protein 3 g, SaturatedFat 3 g, ServingSize 1 Cookie, Sodium 125 mg
ULTIMATE BANANA MUFFINS
My staple go-to recipe for overripe bananas! The key to super moist muffins is to mix the batter until only just combined, and not to over bake.
Provided by Anonymous
Categories Bread Quick Bread Recipes Muffin Recipes Banana Muffin Recipes
Time 35m
Yield 12
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a muffin tin.
- Sift flour, baking powder, baking soda, cinnamon, salt, and nutmeg together in a small bowl.
- Mash bananas in a large bowl. Mix in white sugar, melted butter, brown sugar, egg, and vanilla extract. Fold in flour mixture until just combined. Fold walnuts into the batter.
- Divide batter evenly among the muffin cups.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 20 minutes.
Nutrition Facts : Calories 196.1 calories, Carbohydrate 30.7 g, Cholesterol 29.1 mg, Fat 7.4 g, Fiber 1.5 g, Protein 2.9 g, SaturatedFat 3.6 g, Sodium 286.1 mg, Sugar 15.1 g
BLUEBERRY MUFFIN TOPS
Categories Bread Milk/Cream Breakfast Brunch Dessert Bake Kid-Friendly Blueberry Gourmet Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher Small Plates
Yield Makes 12
Number Of Ingredients 17
Steps:
- Make batter:
- Put oven rack in upper third of oven and preheat to 375°F. Generously butter muffin pans.
- Melt butter in a small saucepan over moderately low heat, then remove from heat. Whisk in milk, then whisk in whole egg, yolk, and vanilla until combined well.
- Whisk together flour, sugar, baking powder, and salt in a bowl, then add milk mixture and stir until just combined. Fold in blueberries gently but thoroughly.
- Divide batter among 12 muffin cups, spreading evenly.
- Make topping and bake muffins:
- Rub together all topping ingredients in a bowl with your fingertips until crumbly, then sprinkle evenly over batter in cups.
- Bake until golden and crisp and a wooden pick or skewer inserted diagonally into center of a muffin comes out clean, 18 to 20 minutes.
- Cool in pans on a rack 15 minutes, then run a knife around edge of each muffin top and carefully remove from cups. Serve warm or at room temperature.
- *Available at cookware shops and cooking.com.
MUFFIN - TOP APPLE OATMEAL COOKIES
Haven't tried this recipe yet but with apple season coming soon I plan on giving these a try. I'm not sure on the amout so I am guessing at 24 large cookies.
Provided by MARIA MAC
Categories Drop Cookies
Time 32m
Yield 18 cookies
Number Of Ingredients 13
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.
Nutrition Facts : Calories 213.4, Fat 8.9, SaturatedFat 5.2, Cholesterol 41, Sodium 148.8, Carbohydrate 31, Fiber 1.6, Sugar 16.4, Protein 3.1
GINGERBREAD MUFFIN TOP COOKIES
We came up with this unique recipe for muffin tops that don't require a special baking pan. The flavor is similar to mouthwatering molasses cookies.-Taste of Home Test Kitchen
Provided by Taste of Home
Time 45m
Yield 7 muffin tops.
Number Of Ingredients 10
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.
Nutrition Facts : Calories 365 calories, Fat 10g fat (6g saturated fat), Cholesterol 53mg cholesterol, Sodium 437mg sodium, Carbohydrate 65g carbohydrate (32g sugars, Fiber 1g fiber), Protein 5g protein.
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- Blueberry Muffin Tops. I don’t know about anyone else, but when I think of muffins, my mind goes straight to blueberry. I know there are all kinds of incredible muffins out there, but I can’t help it.
- Chocolate Chip Muffin Tops. Whether you call them chocolate chip muffin tops or simply “muffin cookies,” these soft, fluffy treats are hard to beat. They’re super light and have that wonderful muffin texture, but you’ll bake them just like you’d bake a batch of chocolate chip cookies.
- Double Chocolate Muffin Tops. If the phrase “death by chocolate” doesn’t sound that bad to you, these are the muffin tops for you. These 10-ingredient, gluten-free muffin tops are pure chocolate decadence.
- Banana Bread Muffin Tops. Banana bread muffin tops aren’t as light and fluffy as many of the other options on the list. Instead, they’re dense, chewy, and unbelievably filling.
- Lemon Blueberry Muffin Tops. If you prefer your sweets to be more tart and tangy than sweet, try this recipe for lemon blueberry muffin tops. They have a similar soft consistency to those oversized, iced sugar cookies they sell at Walmart but feature the sweet and sour flavors of blueberries and lemons.
- Pumpkin Chocolate Chip Muffin Tops. These burnt-orange and brown-spotted treats may look a little odd, but biting into them is like biting into a pillow or maybe even a cloud.
- Applesauce Oatmeal Muffin Tops. If you prefer muffin tops that are denser and more crumbly, then these applesauce oatmeal tops are the ones for you. They taste primarily of apples, which is perfect for apple lovers like me, but the best part about them is their brown sugar, walnuts, flour, cinnamon, and butter streusel topping.
- Chocolate Chip Peanut Butter Muffin Tops. It’s hard to beat that classic combination of peanut butter and chocolate. And when you add applesauce, brown sugar, vanilla extract, and oats into the mix, the result is even better.
- Gingerbread Muffin Top Cookies. These rich, warm, and buttery gingerbread muffin top cookies are pretty much just gingerbread cookies – only much bigger, much fluffier, and much chewier.
- Cranberry Muffin Top Cookies. If you’re looking for the quintessential holiday muffin top treat, check out this recipe for cranberry muffin top cookies.
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