Jumbo Coffeehouse Muffins Recipes

Steps:

• In a large bowl, combine the dry ingredients. Combine egg, buttermilk and oil; mix well. Stir into dry ingredients just until moistened. Fold in chocolate chips and 1 cup marshmallows., Fill greased jumbo muffin cups three-fourths full. Sprinkle with remaining marshmallows. Bake at 375° for 18-20 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Serve warm.

Steps:

• Prepare streusel: In a medium bowl, stir together brown sugar, flour, cinnamon, and salt. With a pastry blender or two knives, cut in butter until mixture resembles large coarse crumbs; refrigerate until ready to use.
• Prepare muffins: Preheat oven to 350 degrees. Butter and flour two jumbo 6-cup muffin pans. In a small bowl, whisk together flour, baking powder, and baking soda; set aside.
• Using an electric mixer, beat together butter, sour cream, granulated sugar, and vanilla on medium speed until light and fluffy. Beat in eggs, one at a time, until well combined. With mixer on low, beat in flour mixture just until combined.
• Divide half the batter among muffin cups; top with half the streusel. Cover with remaining batter; top with remaining streusel. Bake until a toothpick inserted in the center of a muffin comes out clean, 25 to 30 minutes. Cool in pan 5 minutes, then transfer to a rack to cool completely. Dust with confectioners' sugar before serving.

Steps:

• In a food processor, combine the spread ingredients; cover and process until well blended. Transfer to a small bowl; cover and refrigerate until serving., In a large bowl, combine the flour, sugar, baking powder, cinnamon and salt. In another bowl, combine milk and coffee granules until coffee is dissolved. Add the butter, egg and vanilla. Stir into dry ingredients just until moistened. Fold in chocolate chips., Fill greased or paper-lined muffin cups two-thirds full. Bake at 375° for 17-20 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 with espresso spread.

Steps:

• Lightly coat 6 jumbo (3-1/2-inch) muffin cups with cooking spray or line with paper bake cups. Set aside.
• In a mixing bowl, combine the flour, baking powder, baking soda, and salt. Cut in the shortening until the mixture is crumbly.
• In another bowl, stir together the sour cream or yogurt, the 1/2 cup sugar, the milk, and egg. Add to the dry ingredients and stir until just combined.
• Stir together the brown sugar, nuts, the 2 tablespoons sugar, and cinnamon.
• Spoon half the batter into prepared muffin cups. Sprinkle half of the nut mixture into cups. Top with remaining batter and the remaining nut mixture.
• Bake in a 350 degree F oven for about 25 minutes or until a toothpick inserted in center comes out clean. Cool 15 minutes in pan on wire rack. Remove from pan and serve warm.
• For standard-size muffins, use twelve regular (2-1/2-inch) muffin cups; divide batter evenly as above. Bake in 400 degree F oven for 15 to 18 minutes. Cool 5 minutes. Remove from pans and serve warm.