#yummymuffins

[cheomy]

Indulge in the rich flavors of coffee, coconut, and walnuts with these delightful muffins. They are perfect for breakfast or as a snack, and they'll satisfy your coffee and muffin cravings in one bite.

Ingredients: 1 1/2 cups all-purpose flour. 1/2 cup granulated sugar. 1/4 cup shredded coconut. 1/4 cup chopped walnuts. 2 tsp instant coffee granules. 1/2 tsp baking powder. 1/2 tsp baking soda. 1/4 tsp salt. 1/2 cup unsalted butter, melted. 1/2 cup milk. 1/4 cup sour cream. 1 large egg. 1 tsp vanilla extract.

Instructions: Preheat your oven to 350F 175C. Line a muffin tin with paper liners. In a large bowl, combine flour, sugar, shredded coconut, chopped walnuts, instant coffee granules, baking powder, baking soda, and salt. In a separate bowl, whisk together melted butter, milk, sour cream, egg, and vanilla extract. Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix; a few lumps are okay. Spoon the muffin batter into the prepared muffin tin, filling each cup about two-thirds full. Bake in the preheated oven for 18-20 minutes or until a toothpick inserted into the center of a muffin comes out clean. Remove the muffins from the oven and let them cool in the pan for 5 minutes before transferring them to a wire rack to cool completely. Serve and enjoy these delicious Walnut Coffee Coconut Muffins!

Prep Time: 15 minutes

Cook Time: 18 minutes

mohawk

[nanxaimer]

Monkey Bread Muffins are a delightful twist on the classic monkey bread. These individual servings are perfect for breakfast or brunch gatherings.

Ingredients: 2 cans 16.3 oz each refrigerated biscuit dough. 1 cup granulated sugar. 2 teaspoons ground cinnamon. 1/2 cup unsalted butter. 1/2 cup brown sugar. 1 teaspoon vanilla extract.

Instructions: Preheat your oven to 350F 175C. Open the biscuit dough cans and cut each biscuit into quarters. In a large resealable plastic bag, combine the granulated sugar and ground cinnamon. Place the biscuit quarters in the bag with the cinnamon-sugar mixture. Seal the bag and shake it to coat the biscuit pieces evenly. Arrange the coated biscuit pieces into muffin cups, filling each about 2/3 full. In a small saucepan, melt the unsalted butter and brown sugar over medium heat, stirring until the mixture is smooth and combined. Remove from heat and stir in the vanilla extract. Drizzle the butter and brown sugar mixture over the biscuit pieces in each muffin cup. Bake in the preheated oven for 15-20 minutes or until the muffins are golden brown and cooked through. Remove the muffins from the oven and let them cool for a few minutes before removing them from the muffin tin. Serve warm and enjoy!

Prep Time: 15 minutes

Cook Time: 20 minutes

Meet at 66 King East

[titibaka]

These Blueberry Honey Cream Croissant Muffins are a delightful twist on traditional muffins. Filled with a sweet cream cheese and honey center, they are bursting with fresh blueberries and drizzled with more honey for a heavenly treat.

Ingredients: 1 cup fresh blueberries. 1/4 cup honey. 4 oz cream cheese, softened. 2 cups all-purpose flour. 1/2 cup granulated sugar. 2 tsp baking powder. 1/2 tsp baking soda. 1/2 tsp salt. 1/2 cup unsalted butter, cold and cubed. 1 cup buttermilk. 1 tsp vanilla extract. 2 large eggs.

Instructions: Warm your oven up to 375 F 190 C and put paper liners in a muffin tin. Warm the honey over low heat in a small saucepan until it thins out and is easy to pour. Take it off the heat and let it cool down. Put the softened cream cheese in a bowl and beat it until it's smooth. Mix in 2 tablespoons of the honey that has been cooled down. Put away. Whisk the flour, sugar, baking powder, baking soda, and salt together in a separate large bowl. Add the cold cubed butter to the dry ingredients. Cut the butter into the flour mixture with a pastry cutter or your fingers until it looks like big crumbs. Take out a different bowl and mix the eggs, vanilla extract, and buttermilk with a whisk. Add the wet ingredients to the dry ones and mix them together slowly until they are just mixed. Don't mix it too much; a few lumps are fine. Add the fresh blueberries to the muffin batter slowly. Fill each muffin cup about three quarters of the way to the top with muffin batter. Put a small amount of the honey and cream cheese mix on top of the batter in each muffin tin. Add more muffin batter on top of the cream cheese mixture until each cup is about two thirds full. The muffins should be baked in a hot oven for 18 to 20 minutes, or until they are golden brown and a toothpick stuck in the middle comes out clean. After taking the muffins out of the oven, let them cool for a few minutes in the muffin tin before moving them to a wire rack to cool all the way through. As a glaze, drizzle the rest of the honey over the muffins once they are cool. Have fun with your tasty Blueberry Honey Cream Croissant Muffins!

Prep Time: 20 minutes

Cook Time: 20 minutes

My Home Page

[cakeawayvenezia]

These blueberry muffins are a perfect treat for breakfast or as a snack. They are moist, tender, and bursting with juicy blueberries. You'll love their sweet and slightly tangy flavor.

Ingredients: 1 1/2 cups all-purpose flour. 1/2 cup granulated sugar. 1/2 cup unsalted butter, melted. 1/2 cup milk. 2 large eggs. 1 1/2 tsp baking powder. 1/2 tsp baking soda. 1/2 tsp salt. 1 cup fresh blueberries. 1 tsp vanilla extract.

Instructions: Warm your oven up to 350 F 175C and put paper liners in a muffin tin. Mix the flour, sugar, baking powder, baking soda, and salt together in a large bowl. Heat the milk, eggs, and vanilla extract in a separate bowl. Then, use a whisk to mix them together. Add the wet ingredients to the dry ones and mix them together just until they are mixed. Don't mix it too much; a few lumps are fine. The fresh blueberries should be added slowly. Fill up about two thirds of the way to the top of each muffin cup with batter. After the oven is hot, bake the muffins for 18 to 20 minutes, or until a toothpick stuck in the middle comes out clean. Take the muffins out of the oven and let them cool for a few minutes in the pan. Then, move them to a wire rack to cool completely. Enjoy your tasty blueberry muffins that you made yourself!

Prep Time: 15 minutes

Cook Time: 20 minutes

Great Adventure Camping

[egg-pocket-zone]

Muffins with Banana Oatmeal and Chocolate Chips Start your day with a nourishing twist. These Banana Oatmeal Chocolate Chip Muffins are the ultimate blend of wholesomeness and decadence. Fuel your inspiration.

[cafebotticelli]

🍴All of our muffins are made in house daily by our super talented chefs! We’ve got just about every flavour to devour with your rocking @5sensescoffee ! Join us weekdays until 5pm. #cafebotticelli #lovebotts #yummymuffins (at Cafe Botticelli)

[healthymamahappybaby]

Yesterday Ken & I planned on a breakfast date totally forgetting that the minions were not back in school yet! So I decided to make a special breakfast using this yummy @krusteaz banana nut muffins I had stashed in my pantry as an emergency! Totally delicious, easy to do (Mac made them!) and only took 15 minutes! #makinglemonade #yummy #yummymuffins #specialbreakfast #hmhb #happymommy #greatmorning #drdidi #fresh #freshstart

[clrcleanerxd]

Soft blueberry muffins with Meyer lemon juice and zest. I would use less butter and more of something else, like shortening or coconut oil, though the golden brown looks gorgeous 😊😁 #softblueberrymuffins #yummymuffins (at Central LA, Los Angeles, California)