Strawberry Muffin Cones Recipe

4 1 5
Strawberry Muffin Cones Recipe
Strawberry Muffin Cones Recipe photo by Taste of Home
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Strawberry Muffin Cones Recipe

Read Reviews
4 1 5
Publisher Photo
This is a delightful, fun way to serve a cupcake. I share these with the neighborhood kids and they love the ice cream cone look and ease of eating. Adults who try them say snacking on them makes them feel like kids again. —Barb Kietzer, Niles, Michigan
MAKES:
20 servings
TOTAL TIME:
Prep: 20 min. Bake: 20 min. + cooling
MAKES:
20 servings
TOTAL TIME:
Prep: 20 min. Bake: 20 min. + cooling

Ingredients

  • 2 cups all-purpose flour
  • 1/2 cup sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 eggs
  • 1 carton (6 ounces) strawberry yogurt
  • 1/2 cup vegetable oil
  • 1 cup chopped fresh strawberries
  • 15 ice cream cake cones (about 3 inches tall)
  • 1 cup (6 ounces) semisweet chocolate chips
  • 1 tablespoon shortening
  • Colored sprinkles

Directions

In a large bowl, combine the first five ingredients. In another bowl, beat eggs, yogurt, oil and strawberries; stir into dry ingredients just until moistened. Place the ice cream cones in muffin cups; spoon about 3 tablespoon batter into each cone. Bake at 375° for 19-21 minutes or until a toothpick inserted near the center comes out clean. Cool completely. In a saucepan over low heat, melt chocolate chips and shortening; stir until smooth. Dip muffin tops in chocolate; decorate with sprinkles. Yield: 15 servings.
Editor's Note: These muffin cones are best served the same day they're prepared. Muffins can be baked in paper liners instead of ice cream cones.
Originally published as Strawberry Muffin Cones in Taste of Home April/May 2000, p14

Nutritional Facts

1 cone (calculated without sprinkles): 253 calories, 13g fat (3g saturated fat), 29mg cholesterol, 196mg sodium, 33g carbohydrate (16g sugars, 1g fiber), 4g protein.

  • 2 cups all-purpose flour
  • 1/2 cup sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 eggs
  • 1 carton (6 ounces) strawberry yogurt
  • 1/2 cup vegetable oil
  • 1 cup chopped fresh strawberries
  • 15 ice cream cake cones (about 3 inches tall)
  • 1 cup (6 ounces) semisweet chocolate chips
  • 1 tablespoon shortening
  • Colored sprinkles
  1. In a large bowl, combine the first five ingredients. In another bowl, beat eggs, yogurt, oil and strawberries; stir into dry ingredients just until moistened. Place the ice cream cones in muffin cups; spoon about 3 tablespoon batter into each cone. Bake at 375° for 19-21 minutes or until a toothpick inserted near the center comes out clean. Cool completely. In a saucepan over low heat, melt chocolate chips and shortening; stir until smooth. Dip muffin tops in chocolate; decorate with sprinkles. Yield: 15 servings.
Editor's Note: These muffin cones are best served the same day they're prepared. Muffins can be baked in paper liners instead of ice cream cones.
Originally published as Strawberry Muffin Cones in Taste of Home April/May 2000, p14

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AngelPuppy User ID: 7059388 81952
Reviewed Jan. 22, 2013

"My daughter requests these often!"

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