Kahlua Muffins Food

MOIST CHOCOLATE MUFFINS

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Grease 12 muffin cups or line with paper muffin liners.
• Combine flour, sugar, 3/4 cup chocolate chips, cocoa powder, and baking soda in a large bowl. Whisk egg, yogurt, milk, vanilla, and vegetable oil in another bowl until smooth; pour into chocolate mixture and stir until batter is just blended. Fill prepared muffin cups 3/4 full and sprinkle with remaining 1/4 cup chocolate chips.
• Bake in preheated oven until a toothpick inserted into the center comes out clean, about 20 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.

IRISH WHISKEY MUFFINS

Steps:

• Preheat the oven to 375 degrees F (190 degrees C).
• Grease 12 muffin cups.
• Stir together flour, baking powder, salt, and sugar in a bowl.
• Mix Irish cream liqueur and Irish whiskey in a 1-cup measure.
• Pour milk into same measuring cup for a total of 8 fluid ounces.
• Whisk together egg, milk mixture, and butter in a bowl.
• Gently stir liquid ingredients into dry ingredients until just moistened. Spoon batter into prepared muffin cups.
• Bake in the preheated oven until a toothpick inserted in the center of a muffin comes out clean, about 20 minutes.

KAHLUA® BITES

Steps:

• Combine crushed sandwich cookies, walnuts, and confectioners' sugar in a large bowl. Add coffee liqueur and corn syrup; mix well. Add more coffee liqueur, 1 teaspoon at a time, if mixture is too dry.
• Pour cocoa powder into a shallow bowl. Shape cookie mixture into balls and roll in cocoa powder. Transfer to an airtight container and refrigerate, 8 hours to overnight.

KAHLUA® HOMEMADE

Steps:

• Combine water and instant coffee in a pot; bring to a boil. Stir light brown sugar and dark brown sugar into coffee, reduce heat, and simmer, stirring every 15 minutes, for 3 hours. Remove from heat and cool completely.
• Pour coffee mixture into a clean, large glass jar. Add grain alcohol, vanilla extract, and vanilla bean; cover with a tight-fitting lid. Let sit in a dark place, shaking occasionally, for 1 month. Divide into bottles, leaving a piece of vanilla bean in each.

KAHLUA MUFFINS

Steps:

• In a small bowl combine pecans, brown sugar and Kahlua.
• Let sit until needed.
• In a large bowl,and I do mean large, combine the cake mix, pudding mix, vegetable oil and sour cream, and mix on low speed until moistened.
• Add the eggs, one at a time and mix well after each.
• Beat for 2 minutes on medium speed, the mixture will be very thick, don't panic.
• Slowly mix in the pecan mixture, until well mixed.
• Pour into very well greased muffin cups, see note below.
• Bake at 350 for 15 to 20 minutes, or until toothpick comes out clean.
• Pop out of pan and cool on rack, if you can wait that long to eat one.
• NOTE: Make sure you use well greased muffin tins, if you're using non-stick pans.
• I spray mine with Baker's Ease and am sure to run my finger all around the inside and rim.
• I find the darker the pan, the better the muffin.
• If they stick, you did not grease enough.
• Just run a spatuala around the edge to release.
• I noted these make 18 regular size muffins.
• These do not rise a lot so you can fill 2/3 way full without spill over.
• When I make, I make 12 regular muffins and 6 mini-bundt size, or I might make 48 mini muffins and 6 regular muffins.

KAHLUA AND CREAM MUFFINS

Steps:

• Preheat oven to 200C (180C for fan assisted).
• Line a muffin tin with 12 liners.
• Sift dry ingredients into a large bowl, using the back of a spoon to push the light muscovado sugar through a sieve.
• Combine eggs, Kahlua, cream, and vanilla in a medium sized bowl, and mix with a fork. Try to avoid thickening the cream.
• Melt the butter in the microwave.
• Add all wet ingredients to the dry, and fold together with a large metal spoon until just moistened.
• Spoon into prepared muffin cups.
• Spoon 1/2T of double cream over the muffins, then sprinkle with demerara sugar.
• Bake for 20-23 minutes until the tops spring back gently when pressed.
• Cool on a wire rack.

KAHLUA DREAM BARS

Steps:

• In large heavy saucepan, melt butter over medium-low heat; stir in cocoa until blended. Whisk a small amount of hot mixture into egg yolk; return all to the pan, whisking constantly. Cook, stirring constantly, until mixture thickens and a thermometer reads 160°, 2-3 minutes. Remove from heat. Stir in cracker crumbs, confectioners' sugar and vanilla. Press into a greased 13x9-in. pan., For filling, in a large bowl, combine butter and Kahlua. Stir in confectioners' sugar. Spread over crust. Refrigerate until set., For glaze, in a microwave, melt butter and chocolate; stir until smooth. Spread over filling. Refrigerate until set. Cut into bars.

KILLER MOCHA MUFFINS

Steps:

• Preheat oven to 350°F.
• Line a 12-cup muffin tin with paper liners.
• In a small, microwave-safe bowl, melt together the butter and chopped dark chocolate. Heat in 30 second intervals, stirring frequently until smooth. Set aside to cool slightly.
• Dissolve espresso or coffee in hot water. Set aside.
• In a large mixing bowl, whisk together flour, sugar, baking powder and salt. Make a well in the center and add eggs, buttermilk, dissolved coffee, and vanilla extract or Kahlua .
• Stir till partially mixed, then stir in melted chocolate mixture until the batter is almost smooth then stir in the chocolate chunks and nuts if using, mixing just until everything is incorporated.
• Spoon batter into lined muffin cups 2/3 full. Bake for about 16-20 minutes, or until a tester inserted into the center comes out clean.
• Cool muffins before serving at room temperature or slightly warm.

COFFEE CAKE MUFFINS WITH KAHLUA

Steps:

• Preheat oven to 350 degrees F and line a muffin tin with liners.
• For the crumb topping combine the sugar, brown sugar, cinnamon, melted butter, and cake flour. Mix together until crumbly topping forms. Set aside.
• In the bowl of a countertop mixer with the paddle attachment, sift together cake flour, sugar, baking powder, baking soda, and salt. Stir until well combined. Add the softened butter and sour cream; mix until combined. Add eggs and vanilla. Mix just until liquid is absorbed. Batter may look lumpy.
• Fill the muffin cups about 1/2 full with batter. (Note: Do not add crumb topping yet.)
• Bake the muffins until the muffins are set but not quite fully baked, 23 to 25 minutes. Add a generous amount of crumb topping to the top of each muffin. Gently press the topping into the muffins. Continue baking until muffins are done, 8 to 10 more minutes. A toothpick inserted into the center of the muffin should come out almost clean once the muffins are done. Remove from oven and set on rack to cool slightly.
• While the muffins are cooling, make the Kahlua Glaze. Combine the powdered sugar and Kahlua in a small bowl. Stir together until a thick glaze forms.
• Drizzle the tops of the cooled muffins with the Kahlua Glaze.