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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 just made these muffins tonight and I give them an A+. Only used 3/4 cup of sugar and it was plenty. Made 16
I just made these muffins tonight and I give them an A+. I only used 3/4 cup of sugar and it was plenty.
Very moist ! I made 6 in a jumbo muffin pan & the rest in a standard muffin tin. They both took about 30 minutes. Everyone loved them. I thought the jumbo ones were tastier.