Muffins - SconesView Our Alphabetical Recipe Index for Muffins - Scones
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This is the most flavourful banana muffin I know. It also features huge, umbrella sprawled tops, and is flecked with toasted sweet walnuts throughout. I also sometimes, use part flax seeds and part walnuts. These freeze like a dream and look gourmet but homemade in taste. This makes 18 muffins so feel free to half the recipe.
What I love about these rustic scones is they are they are very pure of taste – there's no chocolate chips, chunks of Snickers, no vanilla extra or hunks of candied ginger - there's just amazing taste and texture from the basic (but choice) ingredients. This is the real deal, old-fashioned baking, with a not-too-sweet, satisfying wholesome taste.
Big, beautiful crusty with both whipping cream and fresh buttermilk makes these scones extra rich and flaky. Then they get drizzled with warm caramel sauce. Incredible! (Save leftover caramel sauce for chocolate cake toppings or for ice-cream, or even on top of yogurt).
This is simply, the best banana muffin I have created since Lawsuit Muffins. The very hot oven insures the most gorgeous hued muffins ever. These feature nice big umbrella caps and a heavenly taste and texture. You can also replace the buttermilk with brewed coffee for a very sultry tasting banana muffin.
I like my muffins rustic no matter what and I see them as carriers for nutrition. So I don’t mind scaling back on fat to make a muffin that is ‘skinnier’ and a storehouse of nutritional goodies. But taste is the first criterion. This muffin has it all! You can try this using Splenda if you want to avoid the sugar. You can can also substitute ½ cup of the white flour for white spelt or kamut flour. It will make for a heavier muffin but benefits from the ancient grains.
Use barely ripe, fresh peaches make this muffin, which is as delicate as a coffeecake. Each crumb is absolutely sublime! A wonderful way to use August peaches.
Our New York Tester pronounced these ‘fantastic’, cursed them for a temporary weight gain and said she would make them ‘again and again’. What more could you ask for in a summery corn muffin? These are big, bold, corn muffins that are moist and yet have that wonderful texture you get in those mushroom capped café style muffins –dense, sweet, and crumbly all at once. Raisins are really spectacular in these but blueberries or nothing at all (!) is perfect. Corn flour is available from Hodgson Mill or you can sometimes find it in a supermarket. If you don’t have it, use the cornmeal called for and replace the corn flour with all-purpose flour. This recipe is easily mixed up by hand with canola or vegetable oil but melted butter is also fine. The butter extract called for (if you have it) adds a buttery taste the oil, while nicely cholesterol free, cannot provide - just another baker’s trick of the trade.
Dense and hearty, not too sweet. Wholesome oatmeal scones with a tang of fresh orange juice. Our local Starbucks used to serve these and baker that I am, I still bought one each time I visited and had a coffee. One day, the scones disappeared because, they were, as many Starbucks items are, privatedly supplied. But, baker that I am, I replicated these gems. A large serrated cookie cutter works nicely here. You can make these plain, or top them with an orange or orange maple glaze.
Gooey topped, delicate muffins that are brown sugar and cream delicious. They are cupcake texture but muffin easy, and topped with a slick of a scrumptious toffee glaze.
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A refreshing combination of flavors just in time for May. Tiny chunks of fresh strawberries and garden rhubarb perk up this orange-scented, sour cream muffin batter. Topped with streusel, this is an ambrosial 'mini coffeecake' rather than a muffin. These freeze well and can also be baked as a cake instead of muffins. Serve this with a robust morning brew.