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Mini Samoa Muffins Recipe

Mini Samoa Muffins Recipe
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Prepare the ingredients before making Mini Samoa Muffins in your home. Then, follow these steps below to serve Mini Samoa Muffins for your family or friends.

Ingredients: Mini Samoa Muffins

  • 1 cup flour
  • 1/4 cup brown sugar
  • 1/2 tsp baking powder
  • 1/4 tsp baking soda
  • 1/4 tsp salt
  • 1/3 cup milk
  • 2 tbsp butter, melted
  • 1 egg
  • 1 1/2 tsp vanilla
  • Topping
  • 25 -30 caramels
  • 1 1/2 tbsp milk
  • 1/3 cup shredded sweetened coconut
  • 8 oz chocolate or 3/4 bag of chocolate chips
  • 1 tbsp canola oil or olive oil

How to Make Mini Samoa Muffins

If you have prepared the ingredients needed, now time to start cooking. There are 10 steps you must follow to make Mini Samoa Muffins in your home by yourself.

    Step 1
  • Preheat oven to 375°.
  • Step 2
  • Spray two mini muffin pans with nonstick cooking spray. Set aside.
  • Step 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.
  • Step 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.
  • Step 5
  • Now mix in coconut and stir well to combine.
  • Step 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)
  • Step 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.
  • Step 8
  • While caramel is cooling and setting, melt the chocolate chips and the oil in a microwave safe bowl at 30 second intervals.
  • Step 9
  • Once melted, dip the bottoms of the muffins into the chocolate and put back onto parchment paper lined baking sheet.
  • Step 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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