Best 6 Cocoa Macaroon Muffins Recipes

COCOA MUFFINS

Steps:

• Preheat the oven to 400°F (200°C). Position an oven rack in the center of the oven. Spray the muffin tin or line them with paper muffin cups.
• In a medium bowl, whisk the flour, sugar, cocoa powder, baking powder, and salt.
• In a large bowl, whisk the eggs until lightly beaten, then whisk in the milk, oil, and vanilla until smooth. Stir in the flour mixture with a wooden spoon until moistened.
• Fill the prepared tins about 3/4 full. Reserve any leftover batter for a second batch. Bake for 20 to 23 minutes, or until the muffins have firm, rounded tops, and a toothpick inserted into the center of one muffin comes out with a few moist crumbs attached.
• Set the pan on a wire rack to cool for 10 minutes.
• Gently rock each muffin back and forth to release it. Remove the muffins from the pan and let them cool on the rack for 5 minutes.
• Make them disappear. You can keep them in an airtight container or in resealable plastic bags for up to 24 hours at room temperature or stash them in the freezer for up to 2 months.

FRIENDSHIP COCOA MUFFINS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). In a small bowl, stir together 1/4 teaspoon of cocoa and 1/4 cup of sugar. Grease 10 cups of a muffin tin, and sprinkle each cup with some of the sugar mixture to coat the bottom and sides.
• In a large bowl, stir together the flour, 1/2 cup of sugar, unsweetened cocoa powder, salt, baking soda, and baking powder. Pour in the friendship starter, egg, oil, and vanilla; mix until well blended. Spoon the batter into the prepared muffin cups, filling each one about 1/2 full.
• Bake for 20 minutes in the preheated oven, or until a toothpick inserted into the crown of a muffin comes out clean. Cool in the pans for about 10 minutes before removing to a wire rack to cool completely.

CHOCOLATE MACAROON MUFFINS

Steps:

• Preheat oven to 400 degrees.
• Filling: Combine all ingredients, mixing well.
• Muffins: Combine dry ingredients in a large bowl.
• Make a well in center.
• Combine egg, milk and oil and pour into well.
• Stir until dry ingredients are just moistened.
• Spoon batter into greased or paper lined muffin tins, filling 1/3 full.
• Spoon 2 tsp of filling into center of each muffin cup.
• Spoon remaining batter over tops, filling each until they are 2/3 full.
• Bake for 20 minutes.
• Serve warm.

CHOCOLATE MACAROON MUFFINS

Steps:

• In a bowl, combine flour, sugar, cocoa, baking powder, salt and chocolate chips.
• Combine milk, egg and oil; mix well.
• Stir into dry ingredients just until moistened.
• Spoon 2 tablespoonfuls into 12 greased or paper-lined muffin cups.
• Combine 1 cup coconut, condensed milk and extract; place 2 teaspoonfuls in the center of each cup (do not spread).
• Top with remaining batter.
• Sprinkle with remaining coconut.
• Bake at 400 degrees for 20-22 minutes or until muffins test done.
• Cool for 5 minutes before removing from pan to a wire rack.

COCOA-CINNAMON MACAROONS

Steps:

• Preheat the oven to 325 degrees F and line a baking sheet with parchment paper. Whisk the egg whites, sugar, cocoa powder, cinnamon, orange zest, salt and vanilla in a large bowl until combined; fold in the coconut.
• Scoop heaping tablespoonfuls of the coconut mixture about 1 inch apart onto the baking sheet. Use your fingers to form into pyramids. Bake until golden brown around the edges, 20 to 25 minutes. Let cool 10 minutes on the baking sheet, then transfer to a rack to cool completely.

OATMEAL CHOCOLATE COCONUT MACAROONS

Steps:

• Mix oats, coconut, and cocoa powder together in a bowl.
• Bring sugar, butter, and milk to a boil in saucepan, stirring occasionally; remove immediately from heat and stir into oat mixture.
• Drop 15 spoonfuls of batter onto a sheet of waxed paper. Cool to room temperature before serving.