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Muffins - Scones

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These are more like little coffeecakes parading as muffins. An amazing buttermilk and vanilla batter is home to toffee chips and the whole thing is anointed with a butter-pecan streusel. Lock these up at night! This is a good time to also investigate muffin scoops at a restaurant supply store. A number 16 or 14 is a good size for commercial style and size muffins. If you want those muffin 'caps' or tops, you really have to consider investing in a great big ice-cream scoop. You can also use the scoop to make muffin tops - just scoop and deposit on a parchment paper lined baking sheet and bake until muffins test done when gently pressed.

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).

These are big ‘n hefty, crusty scones – with tender cake-like interiors. An oversized ice-cream scoop is all you need to plunk these down on a baking sheet. Then see them rise better than your expectationsYou can also sub the strawberries for currants if you are in a dried fruit sort of mood and want a totally different scone experience.

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.

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. Truly, there is no other way to say it. 

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. 

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….

Hints of oranges, perks of chocolate, nutrition of zucchini all in one neat packet: the muffin. Great as is or with the optional dipping glaze.
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