Cashew Nut Butter Chocolate Chunk Muffins Recipes

GIANT FLOURLESS CHOCOLATE CASHEW MUFFINS

Steps:

• Preheat the oven to 350 degrees F. Grease a 6-cup jumbo muffin tin with nonstick cooking spray.
• Microwave the cashew butter in 30-second increments until it is slightly warm and easy to stir.
• Beat together the cashew butter and eggs with an electric mixer fitted with the paddle attachment until smooth and fluffy, about 5 minutes. Beat in the maple syrup, cocoa powder, vanilla, baking soda and salt until the mixture is smooth, thick and glossy (like a brownie batter).
• Pour the batter into the prepared muffin tin and bake until the muffins puff up, the tops are cracked and a toothpick inserted in the center comes out clean, 15 to 20 minutes. Let the muffins cool in the pan for 5 minutes, then transfer them to a cooling rack.

KILLER CHOCOLATE CHUNK MUFFINS

Steps:

• Set oven to 350 degrees.
• Line 12 muffin tins with paper liners.
• Place the muffin tins on a baking sheet.
• In a bowl with an electric mixer, cream butter and cream cheese, until fluffy (about 3 minutes).
• Add in the both sugars (if you prefer a less sweet muffin, only add in 2/3 cups white sugar); beat until combined.
• Add in eggs and vanilla; blend well.
• Fold in sour cream.
• In a bowl, blend together the flour, cocoa, baking powder, baking soda and salt.
• Fold, do not beat into the batter (you may just mix in on low speed of mixer or by hand), making certain NOT to overmix (this is important!).
• Fold in the chocolate chips by hand.
• Using a large ice-cream scoop, scoop the muffins into the prepared muffin tin.
• Bake about 25-30 minutes, or until muffins spring back when touched, or a toothick inserted in the middle comes out clean.

CASHEW BUTTERSCOTCH MUFFINS

Steps:

• Preheat oven to 350 degrees; line a 12-cup muffin pan with paper liners.
• In a large bowl, whisk together flour, baking powder, baking soda, and salt.
• In a medium bowl, whisk together brown sugar, egg, butter and vanilla until well blended.
• Whisk in sour cream.
• Add the egg mixture to the flour mixture and stir until just blended.
• Gently fold in cashews and toffee bits.
• Divide batter equally among prepared muffin cups.
• Bake in oven for 18-22 minutes or until tops are golden and a pick inserted in the center comes out clean.
• Let cool in pan on a wire rack for 3 minutes, then transfer to the rack to cool.