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Bake and cool muffins as directed. Cook 2 oz. BAKER'S Semi-Sweet Chocolate and 3 Tbsp. whipping cream in small saucepan on low heat until chocolate is completely melted and mixture is well blended, stirring frequently. Cool 3 min. or until slightly thickened. Drizzle over muffins. Let stand until glaze is firm.
Add one of the following to batter before pouring into prepared muffin cups and baking as directed: 1 pkg. (4 oz.) chopped BAKER'S Semi-Sweet Chocolate, 8 slices cooked and crumbled OSCAR MAYER Bacon, 1 cup KRAFT Caramel Bits, or 1 cup toasted BAKER'S ANGEL FLAKE Coconut.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
I made this today. I used 8 jumbo muffin cups and baked them for 30 minutes. They are so so YUMMY!!!
This is a keeper !!
These muffins are so good! I think my family likes them so much because they are more cakey then most muffins. This recipe calls for a cup of walnuts, but my husband and grandaughter don't like nuts in their food so I used a half cup of chocolate chips and a half cup of peanut butter chips instead. Big hit!! Now I have to make them like that all the time.