Easy Homemade Mini Samoa Muffins Recipe

Easy Homemade Mini Samoa Muffins Recipe


Easy Homemade Mini Samoa Muffins Recipe. You need a new dish in a hurry? Stumped by how to make that something special? Do you feel constantly hassled when it comes to thinking of putting a meal on the table at the end of a busy day? We can help with your busy lifestyle. You can find Mini Samoa Muffins here.


While you might think these recipe to be quite complex and time consuming, most of them are quite simple, using less than ten ingredients and can be completed inside of an hour. The best part is how incredibly delectable these recipes are. The taste reminds you of dining in a 5 star restaurant, while in the comfort of your own home.


Mini Samoa Muffins is one of the most popular of current trending foods on Pinterest. It’s easy, it’s quick, and its yummy. It is enjoyed by millions every day. Mini Samoa Muffins is something which I’ve loved when my friend come in week day. They’re fine and they look fantastic.


To begin with this recipe, we have to prepare a few ingredients and a few step. Here is how you cook that.



Ingredients of Easy Homemade Mini Samoa Muffins Recipe


  1. 1 cup flour
  2. 1/4 cup brown sugar
  3. 1/2 tsp baking powder
  4. 1/4 tsp baking soda
  5. 1/4 tsp salt
  6. 1/3 cup milk
  7. 2 tbsp butter, melted
  8. 1 egg
  9. 1 1/2 tsp vanilla
  10. Topping
  11. 25 -30 caramels
  12. 1 1/2 tbsp milk
  13. 1/3 cup shredded sweetened coconut
  14. 8 oz chocolate or 3/4 bag of chocolate chips
  15. 1 tbsp canola oil or olive oil



How To Make Easy Homemade Mini Samoa Muffins Recipe


  1. Preheat oven to 375ë.

  2. Spray two mini muffin pans with nonstick cooking spray. Set aside.

  3. In a large bowl, mix all cupcake batter ingredients. Fill muffin tin 3/4 way full and bake for 5 to 7 minutes or u til lightly golden brown. Cool and remove from the muffin pan.

  4. While muffins are cooling, melt caramels and milk in a medium saucepan over low to medium heat. Stir constantly so the caramels dont burn.

  5. Now mix in coconut and stir well to combine.

  6. Once muffins are cooled, dip the tops into the caramel mixture or spoon it over the top. (I find its easier to spoon it over the tops, like frosting a cake)

  7. Transfer to a baking sheet lined with parchment paper or foil and refrigerate for 30 minutes to allow caramel topping to set and harden.

  8. While caramel is cooling and setting, melt the chocolate chips and the oil in a microwave safe bowl at 30 second intervals.

  9. Once melted, dip the bottoms of the muffins into the chocolate and put back onto parchment paper lined baking sheet.

  10. Drizzle the remaining chocolate onto the tops of the muffins with a ziplock bag corner cut off once filled or a piping bag. Refrigerate once again until all chocolate is set and hardened. Keep chilled until ready to serve.


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