5 easy peasy Valentine’s Day recipes you can make in a muffin tin

Valentine’s Day is now only just around the corner, and love is most definitively in the air.

And whether you are spending Valentine’s Day loved up with your significant other or just fancy treating your own damn self, we think V Day is an occasion that deserve a little something extra.

And these cute and yummy recipes all have one thing in common – they can be made in a muffin tin (that you probably have knocking about your kitchen anyway). From indulgent breakfast ideas to sweet treats and savory finger foods, we got you covered.

1. Mini Salmon Asparagus Frittatas

These are equally amazing served as a breakfast (in bed) as a little mid-afternoon snack.

Ingredients

• 8 eggs
• 1 cup small curd cottage cheese
• 1/2 pound (about 1 cup) smoked salmon
• 1 pound skinny asparagus, chopped into small pieces with bottom third of stem discarded
• 6 green onions, whites and first part of greens sliced thin
• 1 cup parmesan, grated

Instructions

• Preheat oven to 225 degrees C. Prepare muffin tins by heavily greasing with butter or olive oil spray (you will need a total of 24 regular size or 48 mini muffin size).
• Combine eggs and cottage cheese in the bowl of a stand mixer. With the whisk attachment on, beat on medium high speed for 5 minutes.
• While the eggs are beating, prepare a pot of boiling salted water. Once boiling, add asparagus for only one minute to blanch, then transfer asparagus pieces to a bowl of ice water to stop the cooking process. Drain.
• Combine whipped egg mixture, salmon, asparagus, and green onions. Use a large spoon to transfer even amounts of mixture to muffin tin(s). Using a spoon works better than pouring because the solids settle on the bottom and the spoon allows you to ensure the best proportion of solids to liquid.
• Top with parmesan cheese.
• Bake in preheated oven (20-25min for large muffin tins, 10-15min for mini). If needed, allow to sit in muffin pan for a few extra minutes to lift out.

(Recipe via Selfproclaimedfoodie.com)



2. Red Velvet Hot Chocolate Cookie Cups

You don’t get much more Valentine’s than these…

Ingredients

• 1 package (or 24 tbs) red velvet cookie dough
• ¼ cup granulated sugar
• 24 pretzel loops for handles
• ¼ cup red candy melts
• ½ cup heavy whipping cream
• 2 tbsp hot chocolate mix
• 1 cup semi-sweet chocolate chips
• ¼ cup mini marshmallows

Instructions

 

• Cut the cookie dough rounds in half. Roll them into balls and coat with sugar.
• Bake in a greased silicone mini muffin pan at 225 degrees C for 11-13 minutes. Allow the cookie cups to cool completely before removing them from the pan.
• Melt the candy melts in the microwave. Dip the pretzel handles in the melted candy coating and attach to the sides of the cookie cups. Place cookie cups on their sides in the mini muffin pan to harden. (This step is VERY time-consuming. Leave the handles off if you don’t have the extra time.)
• Bring the cream to a boil in the microwave. Whisk in the hot chocolate mix and pour in the chocolate chips. Allow them to sit for 3 minutes and then gently stir until smooth. Cool in the fridge for 10 minutes.
• Pour the chocolate ganache into the cookie cups. Top with mini marshmallows and heart shaped sprinkles.
• Store in the fridge.

 

(Recipe via TheGunnySack.com)



3. Oreo-Stuffed Funfetti Cupcakes

Sweet for your sweets?

Ingredients

For the cupcakes:
3 large eggs
1/3 cup neutral oil, such as sunflower or rapeseed
1 cup water
1 19-ounce box funfetti cake mix
16 oreos

For the frosting:
1 cup butter, at room temperature
3 1/2 cups powdered sugar
1 teaspoon milk
Pinch of salt
1 teaspoon vanilla extract
Rainbow sprinkles

Directions

• Preheat oven to 225ºC. Line 2 muffin tins with cupcake wrappers, filling 16 of the wells.
• Make the cupcakes: In a large mixing bowl, whisk together the eggs, oil, and water until smooth. Add the cake mix, and whisk until combined.
• Fill each of the lined cupcake wells 1/3 of the way full with the batter. Add 1 Oreo into the middle of each well, and top with more batter until the well is 2/3 of the way full. Repeat until all the Oreos are gone.
• Bake cupcakes for 10 to 15 minutes or until a toothpick inserted into the center of the cupcake comes out clean. Cool on a wire rack.
• Make the frosting: In a stand mixer, cream together the room-temperature butter and powdered sugar until light, fluffy, and smooth. Add milk, a pinch of salt, and vanilla extract, and continue mixing for 3 to 4 minutes or until the frosting is completely mixed.
• Place frosting into a piping bag, and pipe onto each cupcake. Garnish with sprinkles.

 

(Recipe via Popsugar.com)



4. Mini Deep-Dish Pepperoni Pizzas

Because we far as we are concerned, pizza is the ultimate staying-in meal. These 5-ingredient mini pizzas are unbelievably easy, fool-proof, and completely addicting!

Ingredients

• 4 large flour tortillas
• 1 cup pizza sauce
• 3/4 cup shredded mozzarella cheese
• 1/4 cup grated Parmesan
• 36-48 mini pepperonis

Instructions

• Preheat oven to 250 degrees C. Lightly oil a 12-cup muffin tin or coat with nonstick spray.
• Working one at a time, lay tortilla on a flat surface. Using an empty can, cut 3-4 medium circles, pressing firmly enough in a rocking motion to cut through the tortilla.
• Fit a tortilla circle into each of 12 muffin tins, pressing carefully to make sure there is an opening in the center. Scoop 1 tablespoon pizza sauce into each muffin tin. Sprinkle with mozzarella and Parmesan cheeses, topping with 3 mini pepperonis each.
• Place into oven and bake for 10-12 minutes, or until cheese has melted.
• Serve immediately.

(Recipe via Damndelicious.net)



5. Dark Chocolate Cupcakes With Raspberry Buttercream Frosting

These would pair perfect with a glass of Prosecco, right?

Ingredients

• 2 oz unsweetened chocolate, chopped
• 3/4 cup + 2 tbsp (124g) all-purpose flour
• 1/4 cup + 2 tbsp (38g) unsweetened cocoa powder
• 3/4 tsp baking soda
• 1/4 tsp salt
• 1 cup (220g) granulated sugar
• 1/4 cup (56g) unsalted butter, softened
• 1 large egg
• 1 large egg yolk
• 1 1/2 tsp vanilla extract
• 1/2 cup (124g) sour cream
• 1/2 cup boiling water
• Raspberry buttercream frosting
• 12 or 24 raspberries (12 if you only want to add to tops, 24 if you want one underneath frosting too)

Directions

Preheat oven to 225 degrees C. Line a 12-cup muffin tin with cupcake liners. Melt chocolate in a microwave safe bowl on 50% power in 20 second intervals, stirring between intervals until melted and smooth, set aside to cool slightly. In a mixing bowl whisk together flour, cocoa powder, baking soda and salt for 20 seconds, set aside.

• In a large mixing bowl using an electric hand mixer mix together sugar and butter until combined (it won’t come together entirely but mix until lumps of butter are creamed), mix in egg, egg yolk and vanilla extract. Mix in melted chocolate then mix in sour cream. Add half of the flour mixture and mix on low speed until combined then add remaining half and mix until combined. Add about 1/5 of the boiling water at a time, mixing until combined after each addition. Once water has all been mixed in mix batter on medium-low speed for 1 minute.
• Divide batter among prepared muffin cups, filling each about 2/3 full (it’s about 1/4 cup of batter). Bake in preheated oven until set and toothpick inserted into center comes out clean, about 17 – 20 minutes. Remove from oven, transfer to a wire rack and cool 10 minutes, then transfer to an airtight container (one that doesn’t touch tops. I like to do this to seal in moisture) and allow to cool completely before frosting. Once cool frost with the buttercream frosting and top with raspberries. Store in an airtight container in refrigerator.

 

(Recipe via CookingClassy.com)