Hot Chocolate Cookie Muffins

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Feeling festive now that every radio sings some sort of merry jingle? Reminiscing about the warm cup of hot chocolate waiting for your return from sledding down the driveway? Remember that attempt to make a good-looking snowman with your mittens clipped to your winter coat?

Almost too cute to eat, these Hot Chocolate Cookie Muffins taste like Christmas! On a cake plate, they look picturesque, and their flavors capture the wintery holiday with sugar cookie bottoms, candy-cane handles, chocolate fudge fillings, and melted marshmallows.

If you decide to make these off-season, or in honor of another holiday, switch the “holiday sprinkles” with a color of your choice. You could also use the loops of pretzels as handles.

Hot Chocolate Cookie Muffins (makes 12)

1 cup sugar
1/2 cup unsalted butter (softened)
1 egg
1 tsp vanilla extract
1/3 cup sour cream
1/2 tsp salt
1/2 tsp baking soda
2 cups flour
2 Tbsp sprinkles

Fudge Filling:
2 cups semi-sweet chocolate chips
1 14 ounce can sweetened condensed milk
1 tsp vanilla extract

You will also need:
12 candy canes (make sure you have more than 12, some may break)
tiny marshmallows
1 Tbsp white chocolate chips (melted)

Make Cookie-Muffin Base:
1. Preheat oven to 350F. Spray muffin tin with cooking spray.
2. With a hand mixer, cream together sugar and butter. Add egg, vanilla, sour cream, salt and baking soda and mix thoroughly.
3. Add flour and mix until smooth and flour is absorbed (texture will be dough-like).
4. Add 2-3 Tbsp sprinkles and mix until just combined.
5. With an ice cream scoop, distribute dough evenly in each muffin cup.
6. Bake for 20 minutes (make sure they don’t get too brown at the end, if they start to brown too much, take them out).
7. Immediately after taking muffin pan out, use a teaspoon measuring spoon to push into the middle of each muffin, creating a space for the fudge filling. (Do not push through the muffin completely).
8. Let cool in the pan 10-15 minutes, then, run a knife along the sides to pop them out.

Make the Fudge Filling:
9. In a microwave-safe bowl, combine the chocolate chips and condensed milk. Melt by microwaving in 1 minute increments before stirring.
10. Add vanilla and stir until smooth.

Assemble Muffins:
11. Cut the rounded part of off of the candy canes and adhere them to the side of each muffin with melted white chocolate.
12. Fill each cavity with fudge and put several tiny marshmallows on top.

Funfetti Muffins

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This recipe is for sprinkle lovers – young, old, and in between. As my six year-old puts it: “Sprinkles are just fun.” He’s right.

Bake this recipe from scratch, and you will never use a commercial cake mix again!

The batter is buttery and rich with vanilla flavor. The crumb is incredibly moist. The ingredients in this simple recipe, you might likely find in any kitchen.

The muffins stay moist (and get even moister after a few days) because the butter and yogurt do a fabulous job keeping the cake together.

Each tender bite of this childhood favorite is loaded with sprinkles, colorful and bright. You could easily use sprinkles to match wedding colors or a birthday theme.

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Funfetti Muffins (makes 12)

1 and 2/3 cup all-purpose flour
1/2 tsp baking powder
1/4 tsp baking soda
1/2 tsp salt
1/2 cup unsalted butter, melted
3/4 cup sugar
1/4 cup light brown sugar, packed
1 large egg
1/4 cup yogurt  (plain or vanilla; or greek yogurt; or sour cream)
3/4 cup milk (cow’s milk; or soy milk; or almond milk)
1 Tbsp vanilla extract
2/3 cup sprinkles (not nonpareils)**

1. Preheat oven to 350F degrees.
2. Spray muffin pan generously with nonstick spray. Set aside.
3. In a medium bowl, mix together flour, baking powder, baking soda, and salt. Set aside.
4. In a large microwave-safe bowl, melt butter in the microwave. Whisk in the sugars vigorously getting out any brown sugar lumps – mixture will be gritty. Whisk in egg, yogurt, milk, and vanilla extract until combined. Slowly mix in dry ingredients until no lumps remain.
5. Slowly stir in sprinkles, but do not over-mix because the sprinkles will bleed their color into the batter.
6. With an ice cream scoop, distribute batter into prepared muffin cups.
7. Bake for 25 minutes.
8. Remove muffins and cool completely on a wire cooling rack.*

*Muffins stay fresh covered at room temperature or in the refrigerator for 5 days.

**Instead of the sugar-laden sprinkles that you find at the supermarket, you can make all-natural rainbow sprinkles from shredded coconut and all-natural food dyes made from spinach, beetroot, and other vibrant veggies.

 

Oatmeal Chocolate Chip Muffins

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A bowl of creamy old-fashioned oatmeal is a healthy and nutritious way to start the morning, but who has time to cook the old-fashioned way. Amp up your morning bowl of oatmeal by muffinizing™, and start enjoying the old-time breakfast anew.

Incredible is an understatement. These muffins are hearty and filling. Sweet, but not too sweet. Serve for dinner on a cold winter’s day alongside some soup, or for breakfast year-round.

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Oatmeal Chocolate Chip Muffins (makes 18-20)

1 1/2 cups oats (old fashioned or quick oats)
2 and 2/3 cups flour (white, whole-wheat, or a mixture of both)
2/3 cup sugar
4 tsp baking powder
1/2 tsp salt
2 eggs, beaten
1 1/2 cups milk
1 tsp vanilla extract
1/2 cup butter, melted (cooled)
1 heaping cup chocolate chips (mini or regular) or raisins or chocolate and raisins

1. Preheat oven to 400 F. Grease muffin pan with cooking spray.
2. In a large mixing bowl, combine oats, four, sugar, baking powder, and salt.
3. In a separate bowl, mix the eggs, milk, vanilla, and butter.
4. Stir the egg mixture into the flour mixture until moistened. Fold in chocolate chips.
5. With an ice cream scoop, spoon batter into muffin cups to 2/3 full.
6. Bake for 16-18 minutes, or until tops are light golden.