Starbucks Coffee Recipes

Starbucks Cranberry Bliss Bars

2 cups all-purpose flour
1-1/2 cups uncooked quick cooling oats
3/4 cups plus 1 tablespoon firmly packed brown sugar; divided
1 cup softened butter or margarine
1 (8 ounce) package cream cheese
1 (14 ounce) can sweetened condensed milk
1/4 cup lemon juice
1 teaspoon vanilla extract
2 tablespoons cornstarch
1 (16 ounce) can whole berry cranberry sauce

Preheat oven 350 degrees. Lightly grease 13 x 9 baking pan. In large bowl combine flour, oats 3/4 cup sugar and butter, mix until crumbly.

Reserve 1-1/2 cups crumb mixture for topping. Bake 15 minutes. Cool completely.

In large bowl beat cream cheese until fluffy, gradually mix in condensed milk, lemon juice, and vanilla until smooth. Pour evenly over crust.

In small bowl combine remaining sugar, cornstarch and cranberry sauce.

Spoon over cream cheese mixture.

Sprinkle reserve crumb mixture over top. Bake 40 minutes, cool at room temperature, refrigerate before cutting.

Store in refrigerator.

Starbuck’s Low Fat Blueberry Muffins

3 cups unbleached flour
1 cup sugar
1 tablespoon baking powder
1/2 teaspoon salt
1 cup skim milk
2/3 cup applesauce or pureed pear or 1/3 cup melted
2 egg whites
1 1/2 cup blueberries
Vegetable oil spray

Preheat oven to 375 degrees.

Blend dry ingredients and set aside.

Combine milk, apple or pear, egg whites; blend well. Add to the dry ingredients and mix with a fork until just blended. Gently fold in blueberries.

Spoon batter into muffin tins lightly sprayed with vegetable oil. Bake until golden brown.

Makes 12 muffins.

Starbucks Caramel Scones

3 c. flour
1/2 c. butter
3/4 c. half-and-half cream
1/3 c. sugar
1/2 tsp. salt (use only if you use unsalted butter)
1 T. baking powder
1 c. milk
1 egg
2 tsp. vanilla
1 c. butterscotch chips


1/3 c. butterscotch chips – finely chopped in food processor
1 egg white, lightly beaten with fork confectioner’s sugar – optional

Preheat oven to 425 F.

Line top baking sheet with parchment paper. Combine flour and butter until coarse meal forms.

Add sugar, baking powder and salt, combine well. Stir in cream, vanilla and egg, blending well to form a soft dough.

Fold in butterscotch chips. Scoop mixture onto baking sheet. Place 1/3 c. chips in food processor and process until finely chopped. Do not over processor.

Brush tops with egg white; sprinkle ground butterscotch chips over top.

Bake until browned - 16-18 minutes. Dust with confectioner’s sugar when cool.

Can also add 1/2 c. grated walnuts. Can make in shape desired.

Starbucks Espresso Pecan Batons

Yields approximately 36 1 ½ to 2-inch cookies

For the cookies:

1-1/3 cups confectioners’ sugar
1-1/3 cups chopped pecans
3 Tbsp. all-purpose flour
1 large egg white
1 Tbsp. apricot jam
1 shot of Starbucks Espresso (1 oz.)
Confectioners’ sugar for dusting
1-1/3 cups chopped pecans

To make cookies:

Preheat oven to 475 F.

In a food processor combine confectioners’ sugar, 1 1/3 cups pecans and flour. Process until the nuts become fully incorporated and are almost flour-like in consistency. Scrape down sides if necessary.

Add egg white, apricot jam and espresso shot into flour mixture. Blend until all liquids are thoroughly incorporated and mixture forms a loose, dough-like mass.

Remove nut dough from processor bowl, coat with a dusting of confectioners’ sugar,wrap tightly with plastic wrap and refrigerate until thoroughly cooled, about 30 minutes.

Divide nut dough into four equal pieces. Form each dough segment into 5 to 6-inch cylinders and roll in remaining 1 1/3 cups chopped pecans to coat surface.

Roll nut-coated cylinders into 8 to 10-inch long ropes (no smaller than 1 inch in diameter) and cut crosswise into four equal baton pieces about 2 to 2 1/2 inches long.

Place each baton on a parchment-lined or greased cookie sheet and refrigerate for 1 hour or until dry.

Bake the baton cookies for 10 minutes or just until they begin to brown lightly. If batons begin to crack on the surface remove all from oven and allow to cool completely before serving or storing.

Store in an airtight container for up to 3 days.

Maple Oat Nut Scones
(8 servings)

For The Muffins:

1 cup quick/old fashioned oats
1-1/4 cups unbleached flour
2 tablespoons sugar
1/2 teaspoon salt
1 tablespoon baking powder
2 tablespoons maple syrup
2-1/2 tablespoons cold butter – small pieces
1 large egg
1/2 cup half and half or heavy cream
1/2 to 3/4 teaspoon maple extract
2/3 cup coarsely chopped pecans

Maple Glaze:

1-1/2 cups powdered sugar
1/2 teaspoon maple extract
5 teaspoons water

  1. Preheat oven to 425 F.

  2. Pulse flour, oats, sugar, salt, and baking powder in food processor to finely grind the oats. Add maple syrup and butter and pulse to blend.

  3. In a small bowl, beat the egg with the cream and maple extract. Pour the egg mixture into the flour mixture and pulse again.

  4. Place dough on a floured surface. Knead in the pecans lightly. Pat dough into a circle and cut into 8 wedges.

  5. Spray a baking sheet with cooking spray. Place wedges on top and bake for 13 to 15 minutes, or until light brown.

  6. Remove scones from oven to wire rack. Let cool about 3 to 5 minutes.

  7. Mix glaze ingredients until smooth. Spread lots of glaze over each scone and dry about 15 minutes before serving.

Makes 8 scones.

Starbucks Cinnamon Scones

2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup butter or margarine
1 egg, separated
3 tablespoons honey
1/3 cup buttermilk
1 tablespoon granulated sugar
1/4 teaspoon ground cinnamon

Preheat the oven to 400 degrees. In a large bowl, stir together flour, baking powder, baking soda, and salt. Cut in butter until the mixture is the consistency of coarse crumbs.

In a small bowl, beat egg yolk (reserving the white) with honey and buttermilk until blended. Add the buttermilk mixture to the flour mixture, stirring lightly only until dough clings together.

Using floured hands, lightly shape dough into a flattened ball. Roll or pat out on a floured board or pastry cloth to a circle about 1/2-inch thick and 8 1/2 inches in diameter.

Using a floured knife, cut 8 or 12 equal wedges. Place themslightly apart on a greased or non-stick baking sheet. In a small bowl, beat egg white slightly to a froth.

In another bowl, blend 1 tablespoon suger and cinnamon. Brush scones lightly with egg white, then sprinkle them with the cinnamon and suger

Bake for 10 to 12 minutes, or until golden brown. Serve warm.

Makes 8 to 12 scones.

Starbucks Black Bottom Cupcakes


8 oz room temp cream cheese
1/3 cup sugar
1 large egg
pinch salt
1 small bag chocolate chips

Cake Batter:

3 cup flour
2 cup sugar 2/3 cup cocoa
2 tsp baking soda
1/2 tsp salt
2 cup water
2/3 cup oil
2 Tbsp vinegar
2 tsp vanilla

Preheat oven to 350.

Cream the cream cheese and sugar. Beat in egg and salt. Stir in
chocolate chips Set the filling aside.

Mix the cake batter. Sift together flour, sugar, cocoa, baking soda, and salt. Add water, oil, vinegar and vanilla. Beat well and fill cupcake liners 3/4 full with chocolate batter.

Drop about a scant teaspoon of cream cheese mixture on the top of each in the middle.

Bake in preheated 350 oven for approximately twenty minutes. You could halve the cake batter part if you wished and put a larger dollop of the cream cheese mixture on top of 18 cupcakes.

Makes three dozen

Starbucks Lemon Squares


2 cups flour
1/4 cup icing sugar
1 cup unsalted butter – softened


3 large lemons – (3 to 4)
7 eggs
2 1/4 cups sugar
1/4 cup melted butter
1/2 teaspoon almond extract
1/2 cup flour
2 teaspoons baking powder
1/4 teaspoon salt
1 1/2 cups ground almonds

Preheat oven to 350ºF (180ºC).

Lightly grease a 9x13 - inch (3 - L) baking pan or dish.

In a food processor or large mixing bowl,whirl or stir flour with icing sugar. Pulse or cut in butter until fine crumbs form. With floured hands, firmly press into bottom of prepared pan.

Bake in center of preheated oven until lightly golden, about 15 mins.

Remove from oven and reduce heat to 325ºF (160ºC).

Meanwhile, finely grate peel from 3 lemons and squeeze out 3/4 cup juice.

In a medium- size mixing bowl, beat eggs with sugar until pale yellow and slightly thickened. Beat in peel, juice, butter and almond extract.

Measure flour, baking powder and salt into a separate bowl. Stir with a fork until blended. Then, stir into egg mixture, evenly mix, and stir in ground almonds.

Pour over crust. Bake in center of preheated 325ºF (160ºC) oven until golden and set in the center, about 50 mins.

Cool completely on a rack, then cut into squares. Covered and refrigerated, squares will keep well for up to 3 days or can be frozen for up to 1 month.

Starbucks Espresso Truffles

1/2 cup milk
1/2 cup heavy cream
1 tbsp lite corn syrup
1/4 cup Starbucks Espresso beans, finely ground
14 oz. Valrhona dark bitter-sweet chocolate
1 tbsp butter

Break chocolate into pieces in copper bowl. Put bowl over large saucepan filled with 2 inches of hot water. Stir occasionally and keep the water below a simmer so that no steam or water gets into the chocolate.

* Bring milk & cream to a boil; stir in corn syrup. Add ground espresso and let infuse for 20 minutes. Strain mixture through cheesecloth and pour over the melted chocolate.

Mix slowly and gently; the mixture should be glossy and smooth. (This mixture is called “chocolate ganache.”) Refrigerate for 1 hour. Using a teaspoon, scoop enough ganache to make a small ball about 1" in diameter.

Keeping hands flat, roll the ganache between your hands to form a ball. Roll ball in cocoa powder.

Repeat. Makes about 40 truffles.

In an airtight container, these truffles will last about 2 weeks when refrigerated.

[b]*If water, steam, or condensation contact melting chocolate, it will “seize up” and cannot be salvaged.

For best flavor, bring to room temp. before serving.

Also, no matter what delectable treat you are cooking, don’t let your chocolate boil - boiling can sabotage both aroma and taste.[/b]