Mocha Macadamia Nut Muffins Recipes

Steps:

• Preheat oven to 350ºF.
• Line 10 muffin cups with paper muffin liners.
• Using electric mixer, beat 1/2 cup butter and 1 cup brown sugar in large bowl to blend. Add 3 eggs and mix well. Beat in almond and vanilla extracts. Sift flour, baking powder and salt into medium bowl. Add to butter mixture and beat until combined. Add whipping cream and beat just until smooth. Fold in chopped macadamia nuts. Divide batter equally among prepared muffin cups. Sprinkle each muffin with whole macadamia nuts.
• Bake until tester inserted into center of muffins comes out clean, about 25 minutes. Serve warm or at room temperature.

Steps:

• Heat oven to 400°F Spray bottoms of 12 muffin cups with nonstick cooking spray.
• In medium bowl, combine flour, nuts, coconut, sugar, baking powder, lemon peel, cardamom and salt. Make well in center; whisk in milk, oil and egg until just moistened. Spoon into muffin cups. (I like to sprinkle a little cinnamon & sugar on top before baking.
• Bake 20 to 25 minutes or until nicely browned. Cool in pan on wire.
• rack 10 minutes; remove from pan. Cool completely.

Steps:

• Preheat oven to 350°F.
• Line a 12-cup muffin tin with paper liners.
• In a small, microwave-safe bowl, melt together the butter and chopped dark chocolate. Heat in 30 second intervals, stirring frequently until smooth. Set aside to cool slightly.
• Dissolve espresso or coffee in hot water. Set aside.
• In a large mixing bowl, whisk together flour, sugar, baking powder and salt. Make a well in the center and add eggs, buttermilk, dissolved coffee, and vanilla extract or Kahlua .
• Stir till partially mixed, then stir in melted chocolate mixture until the batter is almost smooth then stir in the chocolate chunks and nuts if using, mixing just until everything is incorporated.
• Spoon batter into lined muffin cups 2/3 full. Bake for about 16-20 minutes, or until a tester inserted into the center comes out clean.
• Cool muffins before serving at room temperature or slightly warm.

Steps:

• In a small pot combine the hot coffee and 3/4 cup sugar and cook, stirring constanity just until sugar is dissolved (if it should start turning too thick add a bit more coffee, the purpose of this is just to melt the sugar).
• Wisk in the cocoa powder and cool to room temperature.
• Combine flour, baking powder, baking soda and salt in a small bowl and set aside.
• In a large bowl, cream together the butter and 2 tblsp sugar until light and fluffy, then add the eggs, one at a time, beating well after each addition.
• Add coffee mixture and beat until blended.
• Fold in half the dry ingredients using a spoon or spatula.
• Fold in sour cream, then add remaining flour mixture.
• Lastly, stir in the nuts and chocolate. Fill muffin cups (greased) 3/4 full.
• Bake 10-15 minutes at 400 degrees F.
• Makes 48 mini muffins.
• *And that's a PILE of muffins even if they are mini size.

Steps:

• Preheat oven to 400°F; grease or paper line 12 muffin cups.
• Combine flour, sugar, cocoa, baking soda and salt in a large bowl.
• Dissolve coffee granules in hot water.
• Whisk together buttermilk, butter, egg coffee mixture and vanilla until well blended.
• Stir in flour mixture just until moistened. Fold in macadamia nuts.
• Spoon evenly into prepared muffin cups.
• Bake 13-17 minutes or until toothpick inserted into centers comes out clean.
• Cool in muffin pan on wire rack 5 minutes.
• Remove from pan and cool on wire rack.
• If desired, sprinkle with powdered.