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These whole wheat and amaranth English muffins get a tangy boost from a sourdough starter. Impress your brunch guests with a fresh batch.
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These muffins are topped with a heart-shaped slice of strawberry for a fun Valentine's Day treat. A bit of lemon zest adds a bright flavor to these sweet little muffins.
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This batter of bran cereal, flour and buttermilk will make four-dozen muffins and keeps in the refrigerator up to six weeks, so you can always have hot bran muffins in just the few minutes it takes to bake them.
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A little fancier than some muffins, these are just right for a weekend breakfast or brunch party.
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Fresh peach muffin batter is sprinkled with crumbly cobbler topping and baked into sweet crowd-pleasing muffins.
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Very refreshing, fruity and delicious! These muffins will bring a smile to anyone's day! Share them with someone you love. You may substitute raspberries or blueberries for the strawberries if you wish and feel free to use either naturally flavored strawberry, banana, or vanilla yogurt.
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They are so delicious - you wouldn't believe that something with prunes would be so good, but they are! And they are low in fat - 1 muffin is less than 5grams of fat. They are so moist and not rubbery or chewy! A definite must try. I had the whole lot devoured in a day.
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These chocolate chip-pumpkin muffins use a DIY homemade gluten-free flour mix.
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Applesauce, Cheddar cheese and fresh sage bring savory fall flavors to corn muffins.
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Use up peaches and cranberries with this recipe for delicious peach cranberry muffins.
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These jumbo chocolate muffins are bursting with fresh cherries and mini chocolate chips.
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These sweet and tender muffins are the perfect choice for a summer brunch.