Muffins - SconesView Our Alphabetical Recipe Index for Muffins - Scones
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Big, beautiful crusty scones with cake-like interiors. Buttermilk makes them high-rising and dried strawberries are a nice surprise. Feel free to swap in fresh or dried cranberries.
Coffee batter muffins with a topping or "froth" of sweetened cream cheese. You can use regular muffin tins for these or as I did here - mini tart tins so that you get a muffin 'top' shape. The yield changes somewhat depending what pan you use but these are fabulous - no matter what approach you use. The flavor? Omig-d - it's everything in these!
Another "steal this recipe" formula.This combination came about when I decided that the cream cheese frosting on a carrot cake could be adapted for use on a carrot muffin. The results are delicious. The topping is applied before the muffins are baked. I used 4-inch tart shells for these (with muffin liners). Clean tuna cans will work as well.
These totally rock. I don't know what I like better about these muffins: their taste, their crumb or their hue or their healthy appeal. An incredible piece of baking art. They're filled with a mix of healthy grains, vitamin A packed carrots and some other treats. They're satisfying and noble. Feel free to use a healthy oil (whatever you deem healthy) or coconut oil.
A trendy, zesty cheese scone that uses both Wisconsin Asiago and sharp cheddar, as we; as a shower of crisp bacon for a smokey, extravagant scone that is a just about a meal; that's how satisfying it is - a true gourmet bistro scone.
Savoury muffins hit the spot with me, especially when I want a small indulgence, with the goodness of dairy protein in cheddar and the perk of garden fresh scallions. This is a perfect rustic fall muffin that works as a breakfast take-along or a mid-morning snack.
These are deep chocolate pastry/cake/muffins – made with leftover challah, brioche, white bread or even croissants. They puff up into mounds of chocolate and are lunch-bag perfect or coffee time friendly. They are luxurious made large, or decadent little treats, if you make miniatures. They also freeze well. If I had more time, I would invent a brownie streusel topping. Ah well, next time….
One batch of batter – divide in two: dump blueberries in one, and chocolate chips in the other. One effort, two batches of muffins. Everyone is happy. Great freezers.
Hints of orange, perks of chocolate chips, and the heady nutrition of zucchini all in one neat packet: the muffin. Great as is or with the optional dipping glaze. One of my prize winning recipes when I was an 'underground' baker.
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Pastry or scone? Hard to tell. Let me have another bite! These are delicate scones that are streaked through with a special chocolate paste so that you get buttery sweet, pastry scone and a hit of pure chocolate and a touch of spice.