Chocolate Macaroon Muffins Recipes

COCOA MACAROON MUFFINS

Steps:

• In a bowl, combine flour, sugar, cocoa, baking powder and salt.
• Combine milk, egg and oil; mix well.
• Stir into dry ingredients just until moistened.
• Spoon 2 Tablespoonfuls into 12 greased or paper lined muffin cups.
• Combine 1 cup coconut, 1/4 cup Condensed milk and extract; place 2 teaspoonfuls in the center of each cup (do not spread).
• Top with remaining batter; sprinkle with remaining coconut.
• Bake at 400 Degrees F.
• for 20 to 22 minutes or until muffins test done.
• Cool for 5 minutes before removing from pan to a wire rack.
• Yield: 1 dozen.
• Taste of Home.

CHOCOLATE MACAROON MUFFINS

Steps:

• In a bowl, combine flour, sugar, cocoa, baking powder, salt and chocolate chips.
• Combine milk, egg and oil; mix well.
• Stir into dry ingredients just until moistened.
• Spoon 2 tablespoonfuls into 12 greased or paper-lined muffin cups.
• Combine 1 cup coconut, condensed milk and extract; place 2 teaspoonfuls in the center of each cup (do not spread).
• Top with remaining batter.
• Sprinkle with remaining coconut.
• Bake at 400 degrees for 20-22 minutes or until muffins test done.
• Cool for 5 minutes before removing from pan to a wire rack.

COCOA MACAROON MUFFINS

Steps:

• In a large bowl, combine the flour, sugar, cocoa, baking powder and salt. Combine the milk, egg and oil. Stir into dry ingredients just until moistened. , Spoon 2 tablespoonfuls into 12 greased or paper-lined muffin cups. Combine 1 cup coconut, condensed milk and extract; place 2 teaspoonfuls in the center of each cup (do not spread). Top with remaining batter; sprinkle with remaining coconut. , Bake at 400° for 20-22 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Serve warm.

OATMEAL CHOCOLATE COCONUT MACAROONS

Steps:

• Mix oats, coconut, and cocoa powder together in a bowl.
• Bring sugar, butter, and milk to a boil in saucepan, stirring occasionally; remove immediately from heat and stir into oat mixture.
• Drop 15 spoonfuls of batter onto a sheet of waxed paper. Cool to room temperature before serving.

CHOCOLATE CHERRY COCONUT SCUFFINS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease two 24-cup mini muffin tins or line cups with paper liners.
• Whisk flour, baking powder, baking soda, and salt together in a bowl.
• Combine coconut oil, butter, white sugar, turbinado sugar, and brown sugar in a large bowl; beat with an electric mixer on high speed until well combined, about 4 minutes. Add eggs one at a time, beating well after each addition. Add yogurt and almond extract and beat on medium-low to incorporate. Mix in flour mixture on the lowest speed until batter is just combined.
• Fold cherries, coconut, and milk chocolate chips into the batter. Fill muffin tins 3/4-full of batter using a small scoop.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 10 to 15 minutes. Cool on a wire rack for 10 minutes.
• Combine confectioners' sugar, cherry jam, and heavy cream in a small bowl; mix with a spoon until no lumps of confectioners' sugar are visible and glaze is smooth. Thin with more cream if needed. Drizzle over scuffins.

CHOCOLATE MACAROON MUFFINS

Steps:

• Preheat oven to 400 degrees.
• Filling: Combine all ingredients, mixing well.
• Muffins: Combine dry ingredients in a large bowl.
• Make a well in center.
• Combine egg, milk and oil and pour into well.
• Stir until dry ingredients are just moistened.
• Spoon batter into greased or paper lined muffin tins, filling 1/3 full.
• Spoon 2 tsp of filling into center of each muffin cup.
• Spoon remaining batter over tops, filling each until they are 2/3 full.
• Bake for 20 minutes.
• Serve warm.