Brownie Muffins

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So chocolatey your head might explode, these fudgy brownie muffins are like individual pieces of heaven. Chewy, squishy, and decadent, they aren’t as dense as brownies, but they are so rich and creamy that they practically melt in your mouth. And, the glossy, wafer-thin top crust is just as delicious as the fudgy layer underneath.

However horrible or amazing your day, these brownie muffins will make it better.

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Brownie Muffins (makes 12)

½ cup semi-sweet chocolate chips
1/2 cup unsalted butter
1-1/4 cups sugar
1 tsp vanilla extract
3 large eggs
3/4 cup all-purpose flour
1/4 tsp salt

1. Preheat oven to 325 F. Spray muffin pan with nonstick spray.
2. In a large mixing bowl, melt the chocolate and butter together in the microwave in 30 second increments, stirring after each until completely smooth and combined. Allow to cool for a few minutes.
3. To the chocolate/butter mixture, stir in sugar, then vanilla.
4. Add eggs, one at a time, mixing well after each egg.
5. Mix in the flour and salt.
6. Use an ice cream scoop to divide batter evenly into 12 muffin cups. Bake for 20-23 minutes until a knife inserted in the center will have moist crumbs. (Be careful not to over-bake.)
7. Allow muffins to cool for 10 minutes before transferring to a wire cooling rack. Or, cool in refrigerator for 30 minutes before transferring to a serving platter.

*These muffins are best served cold.

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Chocolate Zucchini Muffins

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Here’s an ingenious way to sneak green into your child’s diet. With this muffin, you can give your child cocoa with a clear conscience.

The combination of grated zucchini and chocolate is a God-send because the zucchini, which adds moisture, is a vegetable that passes virtually undetected. Whether you refer to this muffin as “chocolate” or “chocolate zucchini,” the flavor speaks for itself.

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Chocolate Zucchini Muffins (makes 30)

3 eggs
1 3/4 cups white sugar
1/2 cup canola oil
1/2 cup applesauce
1/3 cup unsweetened dark cocoa powder (for nice, dark finished color)
1 1/2 tsp vanilla extract
2 1/2 cups zucchini, grated
1 1/2 cups all-purpose flour
1 1/2 cups whole wheat flour
1 tsp baking soda
1/2 tsp baking powder
1 tsp salt
1 heaping tsp cinnamon
3/4 cup mini chocolate chips
brown sugar (for sprinkling on top)


1. Preheat oven to 350 degrees. Grease muffin pans with cooking spray or line with paper liners.
2. In a large mixing bowl, beat the eggs. Beat in the sugar and oil. Add the applesauce, cocoa, vanilla, zucchini and stir well.
3. In a separate bowl, combine the flour, baking soda, baking powder, salt, and cinnamon.
4. Add wet ingredients to dry ingredients, mixing until dry ingredients are just moist. Fold in 2/4 of the chocolate chips.
5. Spoon batter into greased muffin pan, filling each muffin cup about 2/3 full.
6. Top with 1/4 mini chocolate chips and some brown sugar.
7. Bake for 20-25 minutes.
8. Remove from pan and let cool on a wire rack.

 

Chocolate Chip Cookie Muffins

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These muffins taste like homemade chocolate chip cookies. They have a sweet, chewy, golden top and a soft, cookie dough-texture throughout. Melted chocolate chunks abound in every single bite, and the chunks on top are irresistible.

These muffins are easy to bake and disappear fast. To reheat, pop them in the microwave for 10 seconds, then sink your teeth into the melty, moist chocolately deliciousness.

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Chocolate Chip Cookie Muffins (makes 18)

1 ½ cups flour
½ tsp salt
¾ tsp baking powder
¾ cup sugar
1 cup unsalted butter, melted and cooled
¾ cup light brown sugar, packed
3 eggs
1/3 cup milk (whole or skim)
1 tsp vanilla extract
1 1/4 cup semi-sweet chocolate chunks or chips
1/3 cup semi-sweet chocolate chunks or chips (optional, for sprinkling on tops)

1. Preheat oven to 375 degrees. Spray muffin pan with cooking spray or line with paper liners.
2. In a large mixing bowl, combine flour, salt, baking powder, and sugar.
3. In a separate bowl, combine butter and brown sugar. Mix in eggs, milk, and vanilla extract.
4. Stir wet ingredients into dry ingredients until combined.
5. Fold in 1 ¼ cups chocolate chunks/chips.
6. Use an ice cream scoop to spoon batter into muffin cups, to two-thirds full. (Add some water to any empty muffin cups to ensure even baking.)
7. Prod a few chocolate chips/chunks into the top of each muffin cup (optional).
8. Bake for 17 to 20 minutes or until a knife inserted into the center comes out clean (with the exception of melted chocolate).
9. Allow muffins to cool in pan for 5 minutes before transferring to a wire cooling rack to cool completely.

 

 

Hamantaschen Muffins

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You might think it’s difficult to turn hamantaschen into muffins, but yes you can muffinize™ the traditional pastry that is served on the Jewish holiday of Purim.

The classic Purim cookie is a three-cornered cookie called “hamantaschen,” which means “Haman’s Pockets” in Yiddish.

The original filling was an Eastern European jam of prune or sweetened poppy seeds. In modern-day Tel Aviv and New York, hamantaschen has been modernized, with lemon, cherry, apricot, chocolate and amaretto.

Now, the cookie’s being transformed yet again. These muffins may be lacking the “three corners,” but they have pockets full of the taste of the original hamantaschen.

Experiment with different fillings, or go traditional.

Pictured below are cherry, apricot, chocolate-hazelnut, and prune-filled hamantaschen muffins.

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Hamantaschen Muffins (makes 12)

2 2/3 cups flour
1/2 cup sugar
1/3 cup packed brown sugar
1 1/2 tsp baking powder
1/4 tsp baking soda
1/4 tsp ground nutmeg
3/4 tsp salt
1/4 cup butter, melted and cooled
1/4 cup vegetable oil
2 large eggs
1 1/2 tsp vanilla
1 cup milk

Topping:
4 Tbsp butter, melted
1/3 cup sugar
12 oz jar jelly, jam or preserves

1. Preheat oven to 425 F. Grease muffin pan with cooking spray or line with paper liners.
2. In a large mixing bowl, whisk flour, sugars, baking powder, baking soda, nutmeg and salt.
3. In a separate mixing bowl, whisk butter, oil, eggs, vanilla and milk.
4. Pour wet ingredients over dry mixture and stir until thoroughly combined.
5. Bake for 15 minutes, until muffins are golden and tops spring back when touched lightly.
6. Let muffins cool for 15 minutes, then use a cupcake corer or knife to cut a hole in the top of each.
7. Dip each muffin in melted butter, then sugar.
8. Fill each hole with jelly.
9. Dip cut-outs from muffins into leftover melted butter and sugar (optional).

 

Popcorn Muffins

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As if “popcorn” is not the epitome of flavors, this buttered popcorn muffin is oozing with a creamy caramel center. The recipe blends the salt of popcorn with the sweetness of Dulce de Leche.

These muffins are made with air-popped popcorn. Make a double batch for your Super Bowl gathering or movie night. Serve for an after-school or midnight snack.

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Popcorn Muffins (makes 12)

1-1/2 cups all-purpose flour
3/4 cup light brown sugar, packed
1-1/2 tsp baking powder
1/2 tsp salt
1/2 cup (1 stick) unsalted butter, melted and cooled
2 eggs
1 tsp vanilla extract
1/2 cup milk
2 cups unsalted popcorn, popped
12 pieces of popcorn for decoration (optional)
¼ cup (12 tsp) Dulce de Leche Caramel spread

1.Preheat oven to 350 F. Grease muffin pan with cooking spray or line with paper liners.
2. In a large mixing bowl, combine flour, sugar, baking powder, and salt.
3. In a separate mixing bowl, whisk eggs, milk, vanilla and butter.
4. Pour wet ingredients over the dry mix. Stir until completely incorporated.
5. Fold in 3 cups of popcorn and stir (popcorn will break up into smaller pieces).
6. Fill muffin cups 1/3 full. Spoon 1tsp Dulce de Leche spread on each muffin cup and cover with the remaining batter.
7. Place one piece of popcorn on the center of each muffin cup.
8. Bake for 15-18 minutes.

 

Jelly Doughnut Muffins

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Every baker in Israel makes jelly doughnuts, or sufganiyot, for the eight days of Hanukkah.

Traditionally, sufganiyot, were stuffed with jelly, but today innovative Israeli bakers fill them with Nutella, lemon curd, and even foie gras. We are fans of cherry jam and dulce de leche.

I use a cupcake corer to cut a hole in the middle of the muffins, which is a lot more fun and easier and cleaner than using a knife.

You can make great use of the cut-outs by dipping them in melted butter and sugar and serving bite-size “doughnut holes” alongside the doughnut muffins.

Every bite of these muffins is the ideal (miraculous) combination of sweet-cream-sugar-and jam. They are stupendous toasted. You will want to bake and eat them specifically for Hanukkah, and year round!

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Jelly Doughnut Muffins (makes 12)

2 2/3 cups flour
1/2 cup sugar
1/3 cup packed brown sugar
1 1/2 tsp baking powder
1/4 tsp baking soda
1/4 tsp ground nutmeg
3/4 tsp salt
1/4 cup butter, melted and cooled
1/4 cup vegetable oil
2 large eggs
1 1/2 tsp vanilla
1 cup milk

Topping:
4 Tbsp butter, melted
1/3 cup sugar
12 oz jar jelly, jam or preserves

1. Preheat oven to 425 F. Grease muffin pan with cooking spray or line with paper liners.
2. In a large mixing bowl, whisk flour, sugars, baking powder, baking soda, nutmeg and salt.
3. In a separate mixing bowl, whisk butter, oil, eggs, vanilla and milk.
4. Pour wet ingredients over dry mixture and stir until thoroughly combined.
5. Bake for 15 minutes, until muffins are golden and tops spring back when touched lightly.
6. Let muffins cool for 15 minutes, then use a cupcake corer or knife to cut a hole in the top of each. (Save the “cut outs” to make doughnut holes, if desired.)
7. Dip each muffin in melted butter, then sugar.
8. Fill each hole with jelly.
9. Dip cut-outs from muffins into leftover melted butter and sugar (optional).

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Pumpkin Cream Cheese Muffins

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The quintessential Fall flavor has become a poster vegetable for Winter baking. These pumpkin muffins are full of gooey deliciousness inside (so don’t think “mess” when you see “cream cheese filling”).

Roasting and puree-ing the meat of a pumpkin is a time-consuming endeavor (I’m not speaking from experience); this is why Libby’s invented canned pumpkin puree. For the canned pumpkin, you can also substitute sweet potato.

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Pumpkin Cream Cheese Muffins (makes 16-18)

2-2/3 cups all-purpose flour
1 cup brown sugar, packed
1 cup granulated sugar
2 tsp baking powder
1/2 tsp salt
2 tsp pumpkin pie spice
3 large eggs
1 cup canned pumpkin
1/2 cup canola oil
2 tsp vanilla extract

Filling

1 (8 oz) block cream cheese (regular or reduced fat), room temperature
1/4 cup brown sugar, packed
1 large egg
1 tsp vanilla extract

1. Preheat oven to 375 degrees. Grease 18 muffin cups or line them with paper liners.
2. Filling: In a medium bowl, combine the cream cheese, brown sugar, egg, and vanilla. Beat until smooth; set aside.
3. Muffins: In a large mixing bowl, combine the flour, brown sugar, granulated sugar, baking powder, salt, and pumpkin pie spice. Add the eggs, pumpkin, oil, and vanilla. Beat until well blended.
4. Fill muffin cups about one-third full with the muffin batter, then put about 1 tablespoon of the cream cheese mixture in the center of each. Top with about 1 more tablespoon of the pumpkin batter, or until cups are about 3/4 full.
5. Bake for 20-25 minutes, until firm.