Best Magic Cookie Muffins Recipes

MAGIC MUFFINS

Steps:

• Mix all ingredients in order until flour is moistened.
• Fill greased muffin tins or paper lined tins 3/4 full.
• Bake at 400 degrees for 20 minutes.

MAGIC COOKIE MUFFINS

Steps:

• 1. Preheat oven to 350 degrees. Line 12 muffin cups w/paper baking cups. In a large bowl combine cookie dough and cream cheese; stir in coconut. Spoon dough evenly into paper lined cups
• 2. Bake for 30-35 minutes or until muffins are golden brown and a toothpick inserted in center comes out clean. If desired carefully pour 1-2 teaspoons liqueur over each warm muffin. Cool 5 minutes; remove from muffin tin.

MAGIC MUFFINS

Steps:

• Preheat oven to 400 degrees Fahrenheit.
• In a large mixing bowl, combine all ingredients.
• Stir together until all ingredients are moistened.
• Pour batter into greased or paper-lined muffin pans,filling cups 3/4 full.
• Bake 18 to 20 minutes or until center is firm to the touch.

MOM'S MAGIC MUFFINS

Steps:

• Combine cereal, flour, sugar, baking soda and salt in a large bowl, mix well.
• Combine buttermilk, oil and eggs in a separate bowl, whisk well.
• Pour egg mixture into cereal mixture, stir until just blended, Fold in Cranberries.
• Place in tightly covered container in the refrigerator overnight. The batter will keep for 4 weeks and improves over time. Do not stir at any time after refrigerating or when preparing to bake the muffins.
• Preheat oven to 400 degrees, grease muffin cups, spoon batter into pan, Bake 18 minutes or until toothpick comes out almost clean. Cool in tins 10 minutes.

MAPLE AND BROWN SUGAR MAGIC MUFFINS

Steps:

• Heat oven to 400 degrees F.
• Blend all dry ingredients in a large mixing bowl.
• Add all Remaining ingredients.
• Stir until moistened (batter seems to NOT have lumps).
• Spoon batter into paper-lined or greased muffin pans, filling cups 3/4 full.
• Bake for 18 to 20 minutes or until center is firm to touch.

MORNING MAGIC MUFFINS!

Steps:

• Preheat oven to 350 degrees F (180 degrees C) and place rack in center of oven. Place paper liners in 18 muffin cups.
• Toast the pecans or walnuts for about 8 minutes or until lightly browned and fragrant. Let cool and then chop coarsely.
• Peel and finely grate the carrots and apple. Set aside.
• In a large bowl whisk together the flour, sugar, baking soda, baking powder, salt, and ground cinnamon. Stir in the nuts and coconut. Set aside.
• In a separate bowl whisk together the eggs, oil, and vanilla extract.
• Fold the wet ingredients, along with the grated carrot and apple, into the flour mixture, stirring just until moistened. Evenly divide the batter between the prepared muffin cups and bake for 20 - 25 minutes or until a toothpick inserted in the center comes out clean.
• Remove from oven and let cool on a wire rack.
• After about 10 minutes remove the muffins from the pans and cool completely on a wire rack before frosting.
• Makes 18 standard-sized muffins.
• Frosting:
• Beat the butter and cream cheese until very smooth with no lumps.
• Gradually beat in the powdered sugar until fully incorporated and smooth.
• Beat in the vanilla extract.
• Place a dollop of the cream cheese frosting on the top of each muffin.