CARAMEL APPLE MUFFINS
These muffins are perfect for anyone who loves caramel apples. They are particularly good with breakfast or during a coffee break. -Therese Puckett, Shreveport, Louisiana
Provided by Taste of Home
Time 45m
Yield 1 dozen.
Number Of Ingredients 16
Steps:
- In a large bowl, combine the flour, sugar, baking powder, cinnamon and salt. In another bowl, whisk the egg, milk, butter and vanilla. Stir into dry ingredients just until moistened. Fold in apple and caramels. , Fill 12 paper-lined muffin cups three-fourths full. Combine topping ingredients; sprinkle over batter. , Bake at 350° until a toothpick inserted in the cake portion comes out clean, 20-25 minutes. Cool for 5 minutes before removing from pan to a wire rack. Serve warm.
Nutrition Facts : Calories 245 calories, Fat 8g fat (4g saturated fat), Cholesterol 33mg cholesterol, Sodium 219mg sodium, Carbohydrate 41g carbohydrate (26g sugars, Fiber 1g fiber), Protein 4g protein.
CARAMEL MUFFINS
From CDKitchen.com. Posting per recipe request. I have NOT made these, so I cannot vouch for the quality of the recipe.
Provided by Kay D.
Categories Quick Breads
Time 40m
Yield 16 muffins
Number Of Ingredients 16
Steps:
- Preheat oven to 400.
- Grease, line or spray muffin pan.
- Sift flour, salt and baking powder in a bowl.
- Stir in brown sugar and pecans.
- In a separate bowl, stir together eggs, milk, vanilla, butter and melted chocolate.
- Stir dry mixture into wet mixture, mixing ONLY until combined.
- Don't overmix the batter.
- Gently stir in vanilla chips.
- Divide evenly among 14-18 muffin cups.
- Bake for about 20 minutes, or until done.
- Glaze directions: Place butter, brown sugar, sugar and cream in a saucepan over medium heat.
- Bring to a rolling boil, stirring constantly.
- Let boil for 1 minute longer, stirring constantly.
- Remove pan from heat and stir in the vanilla extract.
- Spoon, spread or drizzle warm glaze over cooled muffins.
JUMBO CARAMEL BANANA MUFFINS
Love banana bread? These flavorful muffins, drizzled with sweet caramel icing, will fit the bill in a big way. -Katherine McClelland, Deep Brook, Nova Scotia
Provided by Taste of Home
Time 45m
Yield 6 muffins.
Number Of Ingredients 13
Steps:
- In a large bowl, cream shortening and sugar until light and fluffy. Beat in egg. Beat in bananas and vanilla. Combine the flour, baking soda and salt; add to creamed mixture just until moistened. , Fill paper-lined jumbo muffin cups three-fourths full. Bake at 350° until a toothpick inserted in the center comes out clean, 23-28 minutes. Cool for 5 minutes before removing from pan to a wire rack to cool completely. , For icing, in a small saucepan, melt butter over medium heat. Stir in brown sugar and milk; bring to a boil. Cool slightly. Beat in confectioners' sugar until smooth. Transfer to a small resealable plastic bag; cut a small hole in a corner of bag and drizzle over muffins.
Nutrition Facts : Calories 490 calories, Fat 13g fat (5g saturated fat), Cholesterol 46mg cholesterol, Sodium 364mg sodium, Carbohydrate 89g carbohydrate (62g sugars, Fiber 2g fiber), Protein 5g protein.
CARAMEL CINNAMON MUFFINS
I recently found a collection of muffin recipes that I can't wait to try! I'm especially curious about this one.
Provided by coconutcream
Categories Quick Breads
Time 35m
Yield 18 serving(s)
Number Of Ingredients 9
Steps:
- Grease muffin pans and place 1/2 teaspoon of butter and 1 teaspoon brown sugar in each cup.
- Sift flour, baking powder, salt and cinnamon together.
- Beat egg; add milk, shortening and remaining 1/2 cup brown sugar. Add to sifted dry ingredients, stirring only enough to dampen all the flour.
- Fill prepared muffin pans 3/4 full and bake in hot oven (425 degrees) for 20 minutes.
- If desired, chopped nuts or raisins may be added to the butter and brown sugar of the cup.
Nutrition Facts : Calories 124.3, Fat 4.2, SaturatedFat 2, Cholesterol 18.7, Sodium 152.8, Carbohydrate 19.5, Fiber 0.5, Sugar 7.9, Protein 2.2
CARAMEL-SPICE FRENCH BREAKFAST MUFFINS
Celebrate the Season - Fall Baking Recipe Magazine Contest 2010 shared by Merry Graham from Newhall, CA
Provided by By Betty Crocker Kitchens
Categories Side Dish
Time 50m
Yield 18
Number Of Ingredients 14
Steps:
- Heat oven to 375°F. Spray 18 regular-size muffin cups with cooking spray.
- In large bowl, beat 1/2 cup butter, 1/2 cup sugar, 1/2 cup caramel topping, the eggs and milk with electric mixer on low speed (mixture will appear curdled). Stir in remaining muffin ingredients just until moistened. Fill muffin cups 2/3 full.
- Bake 20 to 25 minutes or until toothpick inserted in center comes out clean. Cool 5 minutes. Meanwhile, in medium microwavable bowl, microwave 3/4 cup butter on High until melted. In small bowl, mix 3/4 cup sugar and the pumpkin pie spice. Remove muffins from pan. Roll in melted butter, then in sugar mixture. Drizzle with caramel topping. Serve warm.
Nutrition Facts : Calories 260, Carbohydrate 31 g, Cholesterol 60 mg, Fat 2 1/2, Fiber 0 g, Protein 2 g, SaturatedFat 8 g, ServingSize 1 Muffin, Sodium 240 mg, Sugar 19 g, TransFat 1/2 g
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