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Ice Cream Muffins

Ice Cream Muffins recipe image
These Ice Cream Muffins offer a delightful twist on traditional baking by using melted vanilla ice cream as the primary liquid and fat source. The result is an incredibly tender crumb with a subtle sweetness and a hint of dairy richness that feels both comforting and indulgent. The batter comes together quickly, requiring no separate creaming of butter or eggs, making it an ideal treat for busy afternoons or unexpected guests. While the base recipe is simple, the flavor profile is versatile; you can stick to classic vanilla or experiment with different ice cream flavors like chocolate or strawberry for a fun variation. Serve them warm from the oven, perhaps dusted with a little cinnamon sugar, for a perfect dessert that bridges the gap between a soft cake and a sweet bread.
Cooking Method:
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 8
Calories: 327.6
Dietary: Vegetarian
Description
These Ice Cream Muffins offer a delightful twist on traditional baking by using melted vanilla ice cream as the primary liquid and fat source. The result is an incredibly tender crumb with a subtle sweetness and a hint of dairy richness that feels both comforting and indulgent. The batter comes together quickly, requiring no separate creaming of butter or eggs, making it an ideal treat for busy afternoons or unexpected guests. While the base recipe is simple, the flavor profile is versatile; you can stick to classic vanilla or experiment with different ice cream flavors like chocolate or strawberry for a fun variation. Serve them warm from the oven, perhaps dusted with a little cinnamon sugar, for a perfect dessert that bridges the gap between a soft cake and a sweet bread.
Ingredients
  • 1 1/2 cup Pillsbury self-rising flour
  • 2 cups very soft vanilla ice cream
  • 1 large egg
  • 2 tbsp vegetable oil
  • 1/2 cup chocolate chips (optional)
  • 1/2 cup chopped nuts (optional)
  • 1 tbsp cinnamon (for topping)
  • 2 tbsp sugar (for topping)
Directions
  1. 1
    Preheat oven to 450&# 194;°F (230ðC).
  2. 2
    Grease 8 muffin cups with oil or non-stick spray.
  3. 3
    In a large mixing bowl, combine the self-rising flour.
  4. 4
    Add the very soft vanilla ice cream, egg, and oil to the flour.
  5. 5
    Mix gently until the dry ingredients are just moistened; do not overmix.
  6. 6
    Fold in chocolate chips and chopped nuts if using.
  7. 7
    Divide batter evenly among the prepared muffin cups, filling them three-fourths full.
  8. 8
    In a small bowl, mix cinnamon and sugar together.
  9. 9
    Sprinkle the cinnamon-sugar mixture over the top of each muffin.
  10. 10
    Bake for 20 to 25 minutes, or until golden brown and a toothpick inserted in the center comes out clean.
  11. 11
    Let cool in the pan for 5 minutes before transferring to a wire rack to cool completely.

Nutrition Facts

Servings 8

Amount Per Serving
Calories 327.6kcal
% Daily Value *
Total Fat 0.9g2%
Saturated Fat 0.2g1%
Cholesterol 0.0mg0%
Sodium 1.8mg1%
Total Carbohydrate 68.4g23%
Dietary Fiber 2.4g10%
Sugars 0.3g
Protein 9.0g18%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

If you do not have self-rising flour, you can substitute regular all-purpose flour by adding 1 tablespoon of baking powder and 1 teaspoon of salt per 1 1/2 cups of flour.

Ensure the ice cream is very soft and scoopable but not fully melted into a liquid; this helps maintain the proper texture of the muffins.

You can vary the flavor by using different ice cream flavors such as chocolate, strawberry, or cookie dough. Adjust toppings accordingly (e.g., sprinkles for chocolate muffins).

For a crispier top, ensure the oven is fully preheated before inserting the muffin tin.

Store leftovers in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days. Reheat in the microwave for 15-20 seconds before serving.

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Read it online: https://www.chefs-mate.com/recipe/ice-cream-muffins-2/