A muffin (or two) a day keeps the blues far away.
So I venture to make muffins as often as possible.
Though very easy to make, there are three tips to keep in mind when making muffins.
Simply Recipes / Mark Beahm
Second, spray the paper liner with cooking spray before adding the batter.
This will ensure you dont leave half the muffin stuck to the liner.
This keeps the bottoms of the muffins from getting soggy.
Simply Recipes / Mark Beahm
There’s so much to love about both baking and eating muffins!
They’re quick to mix together, fast to bake, and basically serve themselves.
By using mini chocolate chips, youll get a little chocolate in every bite.
Simply Recipes / Mark Beahm
For the loftiest muffins, rest the batter before baking.
Blueberry Muffin Tops
I cant help but pull the muffin top off and eat it first.
This recipe saves me the trouble and serves up the top only.
Simply Recipes / Cambrea Gordon
Use fresh blueberries for the best results.
Plus, it only uses two bowls!
Blackberry Muffins
Simply Recipes / Sally Vargas
Wild blackberries grow all over our neighborhood in the summer.
Simply Recipes / Sally Vargas
The ingredient list is so short it’s possible for you to easily commit it to memory.
And you’re free to freeze these muffins for up to 3 months.
Blueberry Muffins
Everyone should have a go-to blueberry muffin recipe.
Simply Recipes / Michelle Becker
Zucchini Muffins
Tender zucchini muffins studded with nuts and dried fruit are always a welcome breakfast treat.
Fill the tin up to the brim with batter and youll achieve the slightly crunchy muffin top youre craving.
Letting the oatmeal soak in the yogurt softens it and makes it virtually invisible in the finished muffin.
Elise Bauer
I like using pitted dates and chopping them myself instead of using chopped dates rolled in flour.
The dates are softer and have a fresher date flavor.
The powdered sugar glaze adds a touch of sweetness and an attractive shiny top.
Eliezer Martinez
Elise Bauer
Elise Bauer
Elise Bauer
