Time 1h45m Yield 24 Number Of Ingredients 16 Steps:
Heat oven to 350°F. Place foil or paper baking cup in each of 24 regular-size muffin cups. In medium bowl, mix 1 1/2 cups flour, the cocoa, baking soda and salt; set aside. In large bowl, beat oil and granulated sugar with electric mixer on medium speed. Add eggs, one at a time, beating well after each addition. Beat in vanilla. On low speed, alternately add flour mixture, about one-third at a time, and 3/4 cup milk, about half at a time, beating just until blended. Divide batter evenly among muffin cups, filling each about two-thirds full. Bake foil-lined cupcakes 13 to 17 minutes, paper-lined cupcakes 14 to 18 minutes, or until toothpick inserted in center comes out clean. Cool 5 minutes. Remove cupcakes from pans to cooling racks. Cool completely, about 30 minutes. Meanwhile, in 1-quart saucepan, cook and stir 3/4 cup milk and 1/4 cup flour with whisk over medium heat until thick, about 2 minutes. Remove from heat; cool completely, about 1 hour. In medium bowl, beat butter and powdered sugar with electric mixer on low speed until smooth. Add cooled milk mixture; beat until light and fluffy. Beat in amaretto. Add additional powdered sugar, if necessary, to achieve desired spreading consistency. Frost cupcakes. Top each cupcake with 1 teaspoon chopped chocolate; drizzle with 1/2 teaspoon chocolate syrup.
Time 30m Yield 12 Number Of Ingredients 10 Steps:
Preheat the oven to 400 degrees F (200 degrees C). Grease a 12 cup muffin pan, or line with paper muffin cups. Place apricots into a small bowl, and pour the boiling water over them. Let stand for 5 minutes. In a medium bowl stir together the flour, sugar, baking soda and salt. In a separate bowl, whisk together the melted butter, oil, buttermilk and egg. Pour the wet ingredients into the dry ingredients, and stir until just blended. It is okay for the batter to have some lumps. Drain water from apricots, and mix them into the batter. Spoon into the prepared muffin cups. Bake for 15 minutes in the preheated oven, or until the top springs back when lightly pressed. Cool in the pan over a wire rack.
Time 30m Yield 24 muffins Number Of Ingredients 14 Steps:
Sift together flour, baking powder, baking soda and salt. In lg mixing bowl, beat butter and brown sugar until creamy. Add eggs, one at a time, beating well after each addition. Add 1/3 of the flour mix and all of the buttermilk. Add another 1/3 of the flour and all of the Amaretto. Beat well. Add remaining flour; beat until smooth. Stir in almonds. Lightly spray muffin cups; fill 2/3 full with batter. Bake at 375* for 15-20 minutes, or until muffins test done. Cool. Frosting: In small mixing bowl, beat sugar and butter. Add cream and Amaretto; beat until smooth. Add more cream if needed to reach spreading consistency. Spread on cooled muffins.
Time 35m Yield 12 muffins, 6-8 serving(s) Number Of Ingredients 9 Steps:
Preheat oven to 400°F. Grease muffin tins. Combine flour, sugar, baking powder and salt. Cut in butter until mixture resembles coarse crumbs. In a second bowl, combine eggs, milk, Amaretto and almonds. Add to dry ingredients, stir until mixture is just moistened; batter will look rough not smooth, do not overmix. Spoon into muffins tins, about 3/4 full. Bake 20-25 minutes of until golden brown. Remove from tins and place on wire rack.
Time 25m Yield 14 muffins, 14 serving(s) Number Of Ingredients 11 Steps:
Preheat oven to 400°F In a mixing bowl, combine flour, Spenda, sugar, baking powder, baking soda, salt and almonds; stir. In a separate mixing bowl, combine beaten egg, buttermilk, butter and Amaretto. Whisk well. Add wet ingredients to dry ingredients and mix until comgined. Spoon batter into greased muffin pans or paper lined muffin pans. Bake for 15-20 minutes until golden brown.
Time 35m Yield 2 dozen. Number Of Ingredients 14 Steps:
Preheat oven to 375°. In a large bowl, cream butter and brown sugar until light and fluffy. Add eggs, 1 at a time, beating well after each., Combine flour, baking powder, baking soda and salt. Add to creamed mixture alternately with buttermilk and amaretto, beating well after each addition. Stir in almonds. , Fill paper-lined muffin cups two-thirds full. Bake until a toothpick comes out clean, 14-16 minutes. Cool for 5 minutes before removing from pans to wire racks to cool completely. , In a small bowl, beat confectioners’ sugar and butter. Add 3 tablespoons cream and 2 tablespoons Amaretto; beat until smooth. Add remaining cream and amaretto if needed to achieve spreading consistency. Frost cupcakes.
Time 40m Yield makes 12 Number Of Ingredients 10 Steps:
Heat oven to 180C/160C fan/gas 4. Line a 12-hole muffin tin with muffin cases or baking parchment squares. Whisk the oil, sugar and eggs together. Add the yogurt and espresso, then fold in the ground almonds, rice flour and baking powder. Carefully fold the broken amaretti biscuits into the mixture. Divide the mixture between the cases (about 2 tbsp in each). Sprinkle with the flaked almonds and bake for 20-25 mins until golden on top. Serve warm with a large dollop of Greek yogurt.
Yield 12 Muffins Number Of Ingredients 20 Steps:
- Preheat the oven to 400°F. 2. Sift the dry ingredients together in a large bowl. Add the goodies and toss to coat. 3. Whisk the wet ingredients in a medium bowl or blend in a food processor. Pour the wet ingredients into the dry mixture. Stir just until mixed. Do not overstir. 4. Spoon the batter into a greased or papered muffin tin. Fill each cup nearly to the top. Top each cup of batter with a large pinch of sliced almonds and a sprinkling of pearl sugar. Crown with a cherry quarter. 5. Bake for 15 to 20 minutes. 6. Cool the muffins at least 10 minutes before removing from the tin.
More about “amaretto muffins recipes”
Time 20m Yield 12 muffins Number Of Ingredients 8 Steps:
Preheat oven to 400°. Grease muffin 12 cup tins. In bowl, combine the first 5 ingredients; mix well. Add remaining ingredients, blending mixture just until mixed. Pour into into prepared pans. Bake 15-20 minutes.
