CIAMBELLA AMARETTO COFFEE CAKE MUFFINS
Steps:
- 1. Preheat the oven to 375 degrees. Line a 12-cup muffin pan with baking cups and then coat lightly with cooking spray. 2. SOAK THE RAISINS: In a medium mixing bowl, toss the raisins and Amaretto. Let the flavors meld while you put together the batter. 3. MAKE THE BATTER: In a large mixing bowl, whisk together the flour, sugar and baking powder. 4. In another large mixing bowl, whisk together the melted butter, milk, eggs, egg yolks, lemon and orange zests and vanilla and almond extracts 5. With a rubber spatula, add the butter mixture to the flour mixture and stir until all the ingredients are well blended. 6. Fold both the soaked raisins and Amaretto liquor into the batter; mix just until blended. The batter will be sticky and thick. 7. Scoop the batter into the muffin cups only 3/4 full. This batter will rise almost twice in the baking process. 8. MAKE THE TOPPING: In a small bowl, mix the almonds, egg white, sugar and lemon zest until it forms a paste. Place a dab over the middle of each muffin. Take a toothpick and swirl the topping around the top of the muffin (it will merge slightly with the batter). 9. Bake the muffins 15-25 minutes, or until a tester comes out clean. Do not over bake. Let the muffins cool 15 minutes before removing from the pan. Serve cooled at room temperature.
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Md. Lal Miah
[email protected]I would rather eat dirt than eat these muffins again.
Sudeep Subedi
[email protected]These muffins are the worst thing I have ever eaten.
Anas haseeb
[email protected]These muffins are disgusting. I threw them all away.
Junior Chinedu
[email protected]These muffins are a waste of time and ingredients. I would not recommend them.
rashaad dingle
[email protected]These muffins are not worth the effort. They're just average.
wonderfull nepal
[email protected]These muffins are way too complicated to make. I won't be making them again.
S.S Sujon Shak
[email protected]The muffins didn't rise very much. I'm not sure what I did wrong.
Hayu Keneni
[email protected]The muffins were a bit dry. I think I overbaked them.
Kwrd Kwrd
[email protected]These muffins are a bit too sweet for my taste. I would reduce the amount of sugar next time.
Devotion Ighosotu
[email protected]I didn't have any amaretto liqueur, so I used almond extract instead. The muffins still turned out delicious.
alvi roza
[email protected]I made these muffins gluten-free by using almond flour instead of all-purpose flour. They turned out great!
Banambo Christian
[email protected]These muffins are a great way to use up leftover coffee. I always have a pot of coffee brewing, so I'm always looking for new ways to use it up.
H M
[email protected]I'm not a big coffee drinker, but I still really enjoyed these muffins. The amaretto flavor is strong enough to balance out the coffee.
Mugisha Paccy
[email protected]These muffins are perfect for a quick and easy breakfast or snack. They're also great for packing in lunches.
Emmanuel Kenechukwu
[email protected]I love the streusel topping on these muffins! It adds a nice crunchy texture and extra sweetness.
Tanziba Islam
[email protected]I wasn't sure how the coffee and amaretto flavors would go together, but I was pleasantly surprised! These muffins are delicious and unique.
bee-a bee
[email protected]These muffins are so easy to make and they turn out perfect every time. I love that I can always count on them to be a crowd-pleaser.
Officialmanmute
[email protected]I made these muffins for a brunch party and they were a huge success! Everyone loved them and asked for the recipe.
aramesh ghasemian
[email protected]These muffins were a hit! They were moist and flavorful, with the perfect amount of coffee and amaretto flavor. I will definitely be making these again.