Caramel Easter Egg Muffins Food

CARAMEL APPLE MUFFINS

Caramel Apple Muffins image

These muffins are perfect for anyone who loves caramel apples. They are particularly good with breakfast or during a coffee break. -Therese Puckett, Shreveport, Louisiana

Provided by Taste of Home

Time 45m

Yield 1 dozen.

Number Of Ingredients 16

Ingredients

2 cups all-purpose flour
3/4 cup sugar
2 teaspoons baking powder
2-1/2 teaspoons ground cinnamon
1/2 teaspoon salt
1 large egg, room temperature
1 cup 2% milk
1/4 cup butter, melted
2 teaspoons vanilla extract
1/2 cup chopped peeled tart apple
12 caramels, chopped
TOPPING:
1/2 cup packed brown sugar
1/4 cup quick-cooking oats
3 tablespoons butter, melted
1 teaspoon ground cinnamon

Steps:

In a large bowl, combine the flour, sugar, baking powder, cinnamon and salt. In another bowl, whisk the egg, milk, butter and vanilla. Stir into dry ingredients just until moistened. Fold in apple and caramels. , Fill 12 paper-lined muffin cups three-fourths full. Combine topping ingredients; sprinkle over batter. , Bake at 350° until a toothpick inserted in the cake portion comes out clean, 20-25 minutes. Cool for 5 minutes before removing from pan to a wire rack. Serve warm.

Nutrition Facts : Calories 245 calories, Fat 8g fat (4g saturated fat), Cholesterol 33mg cholesterol, Sodium 219mg sodium, Carbohydrate 41g carbohydrate (26g sugars, Fiber 1g fiber), Protein 4g protein.

CARAMEL MUFFINS

Caramel Muffins image

These Caramel Muffins are the perfect pairing with your morning coffee. They're simply sweet with a gooey caramel center and a crumble topping, you just can't go wrong!

Provided by Rebecca Hubbell

Categories Breakfast

Time 35m

Number Of Ingredients 12

Ingredients

2 cups all-purpose flour
3/4 cup granulated sugar
2 teaspoon baking powder
1/2 teaspoon salt
1 large egg
1 cup International Delight Simply Pure Caramel Creamer
1/4 cup vegetable oil
16 caramel squares (unwrapped)
2 tablespoon butter (softened)
1/4 cup light brown sugar
1/4 cup all-purpose flour
Caramel drizzle

Steps:

Preheat oven to 400 degrees F. Line muffin pan with liners and set aside.
In a large bowl, stir together the flour, sugar, baking powder, and salt, and make a well.
In a medium bowl, beat egg lightly, add creamer and vegetable oil and beat until combined.
Pour wet ingredients into the well of the dry ingredients and mix gently just until combined, do not overmix, it's okay if the batter is slightly lumpy.
Add 2 tablespoons of batter to each liner, place an unwrapped caramel in the center, top with another tablespoon of batter. Repeat for the remaining liners.
Mix topping ingredients together with a fork in a small bowl until crumbly, sprinkle over the top of the muffins and bake for 20 to 25 minutes until golden brown.
Drizzle with caramel sauce before serving if desired and use caution as caramel center will be molten after removed from the oven. Bake off remaining batter the same way.

MEAL PREP MUFFIN TIN EGG BITES

Meal Prep Muffin Tin Egg Bites image

Breakfast on the go just got easier with this meal prep technique that bakes an easy egg base in a muffin tin. You can customize these bites with your favorite flavors: Here we make them with sausage and peppers, Buffalo chicken, and of course bacon and cheese.

Provided by Food Network Kitchen

Categories main-dish

Time 35m

Yield 12 egg muffins

Number Of Ingredients 10

Ingredients

Nonstick cooking spray
10 large eggs
2 teaspoons kosher salt (see Cook's Note)
8 ounces cooked ground sausage (sweet Italian, spicy, chorizo)
9 mini sweet peppers (about 9 ounces), cut into 1/2-inch pieces, sautéed until tender
12 strips cooked bacon, crumbled into large pieces
6 slices American cheese, crumbled into large pieces
3/4 cup shredded cooked chicken (about 8 ounces)
3 tablespoons Buffalo chicken sauce
3/4 cup crumbled blue cheese

Steps:

Preheat the oven to 350 degrees F. Spray a 12-cup muffin tin with cooking spray.
Crack the eggs into a large bowl, add the salt and whisk to combine. Divide the mixture evenly among the muffin cups. Top with desired variation ingredients. Bake until the centers of the muffins no longer jiggle, 17 to 20 minutes.
Let the muffins cool in the pan for 5 minutes. Run a knife around the edges of the muffins, unmold and serve. If storing, allow to cool completely, place in a resealable plastic bag and refrigerate or freeze.
To reheat, microwave the muffins one at a time for about 30 seconds if refrigerated, 1 minute if frozen. You can also heat them in a 250-degree-F oven until warmed through.

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