German Chocolate Muffins
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. The addition of the oats and nuts make it more of a breakfast treat, but the topping is so rich, you could also eat these as a snack. My Peanut Butter and Jelly French Toast would be a perfect accompaniment to German Chocolate Muffins. I believe the appearance of these muffins is very appealing because the white and black compliment each other–fitting for company coming. In conclusion, serve these gourmet German Chocolate Muffins soon.
For more cooking tips, see Cook’s Country America’s Test Kitchen.
German Chocolate Muffins:
If you like this recipe, please share it!
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.
Have you made this recipe? If so, please let me know by comment how you liked it, and give it a star rating. Thanks so much!