Amaretto Muffins Recipes

Steps:

• Heat oven to 180C/160C fan/gas 4. Line a 12-hole muffin tin with muffin cases or baking parchment squares.
• Whisk the oil, sugar and eggs together. Add the yogurt and espresso, then fold in the ground almonds, rice flour and baking powder. Carefully fold the broken amaretti biscuits into the mixture.
• Divide the mixture between the cases (about 2 tbsp in each). Sprinkle with the flaked almonds and bake for 20-25 mins until golden on top. Serve warm with a large dollop of Greek yogurt.

Steps:

• 1. Preheat oven to 350°. Place muffin cup liners in 12 muffin cups. In a bowl combine all purpose flour ( 1 1/2 cups) add baking powder salt and baking soda stirring with a whisk. Combine granulated sugar cream cheese and 1/4 cup butter in a large bowl beat with a mixer at medium speed until well blended.
• 2. Combine sour cream and 2 tablespoon of milk in a small bowl stir with a whisk until well blended. Combine apple and 1 tablespoon flour in a small bowl toss well. Add flour mixture and sour cream mixture alternately to sugar mixture beginning and ending with flour mixture. Beat just until blended. Fold in apple mixture. Divide batter evenly among muffins cups.
• 3. To make the streusel combine 2 tablespoon flour brown sugar and ground cinnamon in a small bowl. Cut in 2 tablespoons butter with a pastry blender until mixture resembles coarse meal: stir in almonds Sprinkle streusel evenly over muffins. Bake at 350° for 27 minutes or until a wooden pick inserted in center comes out clean. Cool in pan for 15 minutes on a wire rack and remove the muffins from the pan.
• 4. To prepare glaze, combine powdered sugar and 4 teaspoons milk in a small bowl, stirring with a whisk. Drizzle glaze over cupcakes. If you don't have amaretto you can use almond extract instead (1/2 teaspoon).

Steps:

• 1. While preheating oven to 400 degrees, sift together flour, baking powder and salt. Stir in brown sugar and dried cherries.
• 2. In a separate bowl, beat egg lightly and then beat in milk, oil, vanilla extract, amaretto and applesauce. Make a well in the center of the dry ingredients and pour in egg mix, stirring to just mix. Bake for 20 mins.

Steps:

• Sift together flour, baking powder, baking soda and salt.
• In lg mixing bowl, beat butter and brown sugar until creamy.
• Add eggs, one at a time, beating well after each addition.
• Add 1/3 of the flour mix and all of the buttermilk.
• Add another 1/3 of the flour and all of the Amaretto.
• Beat well.
• Add remaining flour; beat until smooth.
• Stir in almonds.
• Lightly spray muffin cups; fill 2/3 full with batter.
• Bake at 375* for 15-20 minutes, or until muffins test done.
• Cool.
• Frosting: In small mixing bowl, beat sugar and butter.
• Add cream and Amaretto; beat until smooth.
• Add more cream if needed to reach spreading consistency.
• Spread on cooled muffins.

Steps:

• Preheat oven to 400°F.
• Grease muffin tins.
• Combine flour, sugar, baking powder and salt.
• Cut in butter until mixture resembles coarse crumbs.
• In a second bowl, combine eggs, milk, Amaretto and almonds.
• Add to dry ingredients, stir until mixture is just moistened; batter will look rough not smooth, do not overmix.
• Spoon into muffins tins, about 3/4 full.
• Bake 20-25 minutes of until golden brown.
• Remove from tins and place on wire rack.

Steps:

• Preheat oven to 400°F In a mixing bowl, combine flour, Spenda, sugar, baking powder, baking soda, salt and almonds; stir. In a separate mixing bowl, combine beaten egg, buttermilk, butter and Amaretto. Whisk well. Add wet ingredients to dry ingredients and mix until comgined. Spoon batter into greased muffin pans or paper lined muffin pans. Bake for 15-20 minutes until golden brown.

Steps:

• Preheat oven to 400°.
• Grease muffin 12 cup tins.
• In bowl, combine the first 5 ingredients; mix well.
• Add remaining ingredients, blending mixture just until mixed.
• Pour into into prepared pans.
• Bake 15-20 minutes.

Steps:

• Preheat oven to 375°. In a large bowl, cream butter and brown sugar until light and fluffy. Add eggs, 1 at a time, beating well after each., Combine flour, baking powder, baking soda and salt. Add to creamed mixture alternately with buttermilk and amaretto, beating well after each addition. Stir in almonds. , Fill paper-lined muffin cups two-thirds full. Bake until a toothpick comes out clean, 14-16 minutes. Cool for 5 minutes before removing from pans to wire racks to cool completely. , In a small bowl, beat confectioners' sugar and butter. Add 3 tablespoons cream and 2 tablespoons Amaretto; beat until smooth. Add remaining cream and amaretto if needed to achieve spreading consistency. Frost cupcakes.