MINI-MUFFIN TIN CHOCOLATE CHIP COOKIES
A quick and easy fun treat for a tailgate party or the holidays. Years ago, a close friend always baked her chocolate chip cookies in a mini-muffin pan to share when we took our children to the swimming pool. She told me it was like baking cookies on a cookie sheet - just test for doneness. Glad I gave it a try.
Provided by Marge Taggart
Categories Other Snacks
Time 44m
Number Of Ingredients 11
Steps:
- 1. Preheat oven to 375 degrees. Use PAM Baking Spray to inside of the mini-muffin pan.
- 2. In a medium size bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
- 3. With an electric mixer, beat white sugar, brown sugar, and butter together until creamy, about 5 minutes. Add eggs one at a time, beating slightly after each addition. Add vanilla extract and beat again for a couple seconds.
- 4. Add flour mixture slowly until mixed. Then stir in semi-sweet mint chocolate chips.
- 5. Chill dough in mixing bowl for about 20 minutes before forming into small balls (about 1-inch). Now place in mini-muffin tin and add 2 to 4 mini chips or pecan nut on top and press slightly to fit pan.
- 6. Bake 7 to 8 minutes or until done (edges start to brown). Remove from oven and cool in mini-muffin tin for 10 minutes. You may need to use a small knife or thin spatula to remove cookies from pan.
- 7. TIP: If using this recipe to bake regular cookies on a cookie sheet, increase time: 9 to 11 minutes.
SMALL-BATCH BLUEBERRY MUFFINS
Michelle Lopez, the author of "Weeknight Baking: Recipes to Fit Your Schedule" (Simon & Schuster, 2019), was inspired by the oversize muffins at Levain Bakery when she developed this recipe. The keys to the loftiest muffins? Plenty of batter and a high oven temperature, which ensures that they rise quickly and bake with a beautiful top and a tender interior. For the best results, rest your batter before baking. One very important tip: Spray the muffin pan and its edges generously with nonstick cooking spray. When the muffins come out of the oven, immediately use a small offset spatula to gently release their edges from the pan, then let them cool completely before removing them. You can use frozen blueberries instead of fresh, but be sure to thaw and drain them, then let them come to room temperature before adding them to the batter.
Provided by Erin Jeanne McDowell
Categories breakfast, brunch, breads, pastries, dessert, main course, side dish
Time 35m
Yield 4 muffins
Number Of Ingredients 10
Steps:
- In a medium bowl, whisk together the flour, baking powder and salt.
- In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and 1/2 cup sugar on medium-high until light and fluffy, 2 to 3 minutes. Scrape down the sides of the bowl. Add the egg and vanilla, then mix on low speed until fully incorporated, about 1 minute.
- With the mixer on low, add the dry ingredients in 3 additions, alternating with the milk. Mix until just combined, scrape down the sides of the bowl, then mix for 30 seconds more. Scrape down the sides of the bowl.
- Using clean hands, mash 3/4 cup blueberries while adding them to the batter. Beat on low speed until they are just incorporated. Add the remaining berries, mixing until incorporated.
- At this point, the muffin batter can be covered and allowed to rest at room temperature for up to 1 hour. If not resting the batter, heat the oven to 400 degrees.
- Generously spray the corner 4 cavities of a muffin pan (preferably nonstick) with nonstick cooking spray. (Make sure to spray around the top edges of those cavities, too, since the tops spread.) Evenly divide the batter across the prepared cavities. (They will appear very full.) Sprinkle each muffin with 1 teaspoon granulated sugar.
- Bake the muffins until the tops are domed and golden brown at the edges and a skewer inserted into the center comes out with a few moist crumbs, 22 to 24 minutes.
- When the muffins come out of the oven, immediately run a small offset spatula very gently under the edges of the muffin top, being careful not to separate it from the bottom. Allow the muffins to cool completely, about 1 hour, before unmolding the muffins by placing a wire rack or platter on top of the muffins, holding the muffin tin and rack together, and flipping it over. Store the muffins in an airtight container at room temperature for up to 2 days.
SMALL-BATCH MALTED MILK-CHOCOLATE CHIP COOKIES
One cookie is never enough, but you don't always want a huge batch either. Our Small-Batch Malted Milk-Chocolate Chip Cookies recipe is your delicious answer! Whip up an even dozen of these malted milk-chocolate chip cookies next time your sweet tooth comes calling.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 1h
Yield 12
Number Of Ingredients 10
Steps:
- Heat oven to 375°F. In small bowl, mix flour, malted milk powder, baking soda and salt; set aside.
- In medium bowl, beat softened butter and sugars with electric mixer on medium speed, or mix with spoon about 1 minute or until fluffy, scraping side of bowl occasionally.
- Beat in egg yolk and vanilla until smooth. Stir in flour mixture just until blended (dough will be stiff). Stir in milk chocolate chips.
- Onto large ungreased cookie sheet, drop 12 rounded tablespoonfuls 2 inches apart.
- Bake 8 to 10 minutes or until light brown (centers will be soft). Cool 2 minutes; remove from cookie sheet to cooling rack. Cool completely, about 30 minutes. Store covered in airtight container at room temperature.
Nutrition Facts : Calories 130, Carbohydrate 17 g, Cholesterol 30 mg, Fat 1 1/2, Fiber 0 g, Protein 1 g, SaturatedFat 4 g, ServingSize 1 Cookie, Sodium 125 mg, Sugar 11 g, TransFat 0 g
SMALL BATCH OF CHEWY MINI MUFFIN-COOKIES
What a great little, I mean little in quantity, sweet little treat. I adapted this from a One Cookie recipe here on Recipe Zaar. When I made, it made exact amount for two, or four really, but we, two of us, ate all in one night. A great recipe when you don't want to make too much, just right and super quick and simple! Enjoy!!!
Provided by cooking in cairo...
Categories Drop Cookies
Time 20m
Yield 11 mini muffins, 4 serving(s)
Number Of Ingredients 8
Steps:
- Preheat your oven to 350°F.
- Mix in a bowl butter, sugar, vanilla and water until blended.
- Stir in flour and salt until well blended.
- Stir in cinnamon, or any other flavorings, maybe some M&M's, chocolate chips, almond extract, nuts etc.
- Spray a mini muffin tin with butter flavored cooking spray, drop batter into molds.
- Bake in oven for 14 minutes, this is what I did and I got chewy centers. If you want harder, perhaps cook for an additional 3-5 minutes.
- Set on wire rack and carefully take mini muffins out using a butter knife and transfer to serving plate.
- This made 11 out of the 12 mini muffin molds for me!
Nutrition Facts : Calories 170.5, Fat 8.7, SaturatedFat 5.5, Cholesterol 22.9, Sodium 292.4, Carbohydrate 22, Fiber 0.4, Sugar 14.3, Protein 1.1
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SMALL-BATCH M&M COOKIES (NO CHILL) - BAKING MISCHIEF
From bakingmischief.com
4.9/5 (7)Total Time 20 minsCategory DessertCalories 250 per serving
- In a medium bowl, whisk together cooled butter, brown sugar, and granulated sugar until well-combined. Add vanilla and egg yolk and whisk until smooth.
- Stir in flour mixture until just combined. Fold in M&Ms. Drop six rounded spoonfuls onto your prepared baking sheet (for perfectly round cookies, roll into balls) and bake for 9 to 12 minutes, until cookies look set.
17 BEST MINI MUFFIN RECIPES - INSANELY GOOD
From insanelygoodrecipes.com
5/5 (1)Published Sep 16, 2021Category Recipe Roundup
- Chocolate Chip Mini Muffins. I had to start with a classic, and what’s more nostalgic than a soft chocolate chip muffin? You’ll use melted butter in this recipe to ensure the flavor is as rich as possible.
- Cinnamon Sugar Mini Donut Muffins. Here’s a recipe you just have to make for breakfast. They’re light, sweet, and coated in crunchy cinnamon sugar for an extra little kick.
- Easy Mini Cornbread Muffins Recipe. Cornbread is a terrific side with everything from BBQ to chili. It’s great when it’s slightly sweet, loaded with cheese, or full of spicy jalapeños.
- Mini Blueberry Muffins. After chocolate chip, I think blueberry muffins are one of the most popular. I can’t think of a single morning event where they’re not present, and even kids love them.
- Mini Healthy Carrot Zucchini Muffins. Carrot cake is my favorite way to trick kids into eating their veggies. All they see is a fun color, and all they taste is sweet cake.
- Cranberry Orange Muffins. Like the cornbread recipe above, these would be perfect for serving alongside your next holiday meal. They’re full of bright colors, and the flavors will compliment your turkey dinner just right.
- Mini Meatloaf Muffins. I always try to snag an end piece when we have meatloaf. I love the firmer crust, and I think it has more flavor than the middle.
- Mini Banana Muffins. Banana muffins are a wonderful treat for grown-ups and kids alike. Since they’re loaded with fruit, you know they’re a relatively healthy snack (you can overlook the chocolate this once 🙂
- Pecan Pie Mini Muffins Recipe. Needing just five ingredients, you won’t believe how easy these pecan pie muffins are to make. Start by mixing the brown sugar with flour and pecans in a large bowl.
- Copycat Little Bites Party Cake Muffins. Entenmann’s Little Bites are great little snacks for your kids. But why spend money on all that packaging when you can make them yourself at home?
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