German Chocolate Muffins
This German Chocolate Muffins recipe is quick and easy because it uses a box cake mix.
You will not be disappointed in these muffins because German Chocolate Muffins are really moist and delicious. The topping really reminds me of a light version of the topping you find on German chocolate cake. And who doesn’t love chocolate? This will satisfy that chocolate craving!
I like using Devil’s Food because I believe it is traditionally more moist than some of the German chocolate mixes. The addition of the oats and nuts make it more of a breakfast treat, but the topping is so rich, you could also eat one as a snack. I believe the appearance of these muffins is very appealing because the white and black compliment each other–fitting for company coming.
My Peanut Butter and Jelly French Toast would be a perfect accompaniment to German Chocolate Muffins. Why not give the family a treat this weekend? They will thank you for it, and you are the only one who has to know how easy they were.
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German Chocolate Muffins:
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This German Chocolate Muffins recipe is quick and easy because it uses a box cake mix. I like using Devil's Food because I believe it is traditionally more moist than some of the German Chocolate mixes.
- 1 package Devil's Food Cake Mix
- 3 eggs
- 1 cup water
- 1/3 cup oil
- 1 cup quick oats
- 3/4 cup chopped pecans
- 4 ounces cream cheese softened
- 1/3 cup sugar
- 1 egg
- 1 cup coconut
Combine all the muffin ingredients and mix well.
Using paper-lined muffin tins that have been sprayed with non-stick cooking spray, fill each 3/4 full with the muffin mixture.
If cream cheese is firm, place in the microwave for 30 seconds to soften.
Cream the cream cheese with the sugar.
Add remaining ingredients.
Dollop a tablespoonful on top of each muffin mixture.
Bake in a preheated 350 degree oven for 15 to 20 minutes or until the top looks set.
Remove from the oven and let rest for 5 minutes before serving.
If desired, serve with butter.