Best Tiramisu Muffins Recipes

Tiramisu Muffins image

Provided by nranger7

Time 45m

Yield 12 muffins, 12 serving(s)

Number Of Ingredients 13

1 1/2 cups all-purpose flour
3/4 cup sugar
1 1/2 teaspoons baking powder
1/2 teaspoon cinnamon
1 pinch salt
1/2 cup whole milk
1/3 cup brewed coffee, room temperature
1/4 cup unsalted butter, melted and slightly cooled
1/4 cup mascarpone cheese, room temperature
1 large egg
1/2 teaspoon vanilla extract
1 cup semi-sweet chocolate chips
12 ladyfingers, broken into pieces (optional)

Steps:

Preheat oven to 350°F
Line muffin pans with paper liners.
In a large bowl, combine the flour, sugar, baking powder, cinnamon and salt.
In another bowl, whisk together the milk, coffee, butter, mascarpone, egg and vanilla until smooth.
Whisk the wet ingredients into the dry ingredients and stir in the chocolate chips.
Scoop 1/3 cup batter into each muffin tin, sprinkle with ladyfingers if desired, and bake until muffins spring back when touched, 25-30 minutes.
Remove from oven and allow to cool.

Tiramisu Mini Muffins image

Provided by Chef Luny

Time 23m

Yield 48 Muffins, 48 serving(s)

Number Of Ingredients 11

1 (18 ounce) package butter pecan cake mix
2 eggs
1 1/2 cups milk
1/4 cup oil
1 (275 g) container mascarpone cheese
1 cup whipping cream (chilled)
1 teaspoon vanilla
5 teaspoons instant espresso powder (or instant flavored coffee)
1 cup warm water
3 tablespoons icing sugar
2 teaspoons cocoa (or shaved chocolate)

Steps:

Preheat oven 375°F.
In a bowl, beat the cake mix, eggs, milk and oil together. Basically according to the box directions.
Grease mini muffin tin and bake muffins for 5-7 minutes or until toothpick approved. Cool, poke holes and air dry for 30 minutes. Makes 48 mini muffins.
In another bowl, with hand mixer, add whipping cream liquid, vanilla, 1 tsp of instant espresso powder and icing sugar. Whip until its light and fluffy, about 5 minutes.
In a small bowl, whip up the mascarpone cheese light and fluffy like. Add a spoon full of cheese in the whipping cream. Whip together until light and fluffy. Then fold in the rest of the whipped cheese with a spatula in the whipping cream, blend.
Add 4 tsp instant espresso or coffee in the warm water, mix. Honestly test the flavor of it and make sure you like it cause the muffins get dipped in it. Once espresso mixed, dip the top half of the muffin to absorb some of the espresso flavor.
Top each muffin with tiramisu cream and sprinkle with coco or chocolate shavings. I grated 1/2 cup of chocolate chips and sprinkle some in espresso, little little bit. Tossed and topped the muffins.

Nutrition Facts : Calories 41.6, Fat 3.5, SaturatedFat 1.5, Cholesterol 15.6, Sodium 8.8, Carbohydrate 2.1, Sugar 1.5, Protein 0.6

TIRAMISU MUFFINS image

Number Of Ingredients 13

1 ½ cups all-purpose flour
3/4 cup granulated sugar
1 ½ teaspoons baking powder
1/2 teaspoon cinnamon
Pinch salt
½ cup whole milk
1/3 cup brewed Folgers® Classic Roast coffee, room temperature
½ stick unsalted butter, melted and cooled slightly
¼ cup mascarpone cheese, room temperature
1 large egg
½ teaspoon vanilla extract
1 cup semi-sweet chocolate chips
12 ladyfingers, broken up into small pieces, optional

Steps:

Preheat oven to 350°F. Line muffin pans with paper liners. In a large bowl combine the flour, sugar, baking powder, cinnamon and salt. In another bowl, whisk together the milk, coffee, butter, mascarpone, egg, and vanilla until smooth. Whisk the wet ingredients into the dry and stir in the chocolate. Scoop 1/3 cup batter into each muffin tin, sprinkle with ladyfingers if using and bake until muffins spring back when touched, 25 to 30 minutes. Remove from oven and allow to cool.