Muffins Recipes

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Blackberry Muffin Recipe Recipe

Blackberry Muffin Recipe

01.14.13 by Jackie

When we first got married I had a lot free time, but ever since Aria came into our lives, I'm not able to be as attentive to Lulu and have decreased the number of romantic gestures I make. So this weekend I brought him breakfast in bed. 

I made little blackberry muffins and baked them in heart-shaped molds. Lulu greatly appreciated them but he made one remark I found amusing. He thought the blackberries made it look like the hearts were "bleeding". He teased me and said "Is there a hidden message here?"


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Mango Stilton Cheese Muffins Recipe

Mango Stilton Cheese Muffins

06.29.11 by Jackie

Making savory muffins is one of the easiest fancy, light accompaniments you could prepare. The batter can even be prepared in advance. This time around, I flavored the muffins with mild stilton cheese, dried mango and fresh ginger.

I prepared a full platter of mini muffins and served them with a salad of mixed greens and another platter of rolled smoked salmon (cold sliced meat would work fine as well), crème fraîche and slices of lemons. The weather is getting warmer, so a light lunch along with sweet treats and fresh cold drinks was really satisfying.


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Savory Muffin Recipe: Mushroom Cream Cheese Muffins Recipe

This morning, I prepared a batch of savory cake batter. I flavored it with fresh herbs from the garden, goat cheese, cream cheese, garlic and shiitake mushrooms. I baked them later in the day and had already prepared a garlic herb goat cheese spread to go along with the savory treats. It was "un délicieux en-cas", which literally means in French a "delicious in case of [I get hungry]"!


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Cheddar Cheese Muffins (Savory Cake Recipe) Recipe

Cheddar cheese muffins are one easy appetizer. I followed a usual cake batter recipe but instead of making it sweet, I flavored it with both jalapeño Cheddar cheese and smoked cheddar cheese, sun-dried tomatoes and chopped walnuts. As a reminder of the flavors, I topped each muffin with sun-dried tomato pesto.

Today, the girls were in charge of the barbeque lunch. They grilled several vegetables, sausages for hot dogs and finally placed a few sweet potatoes in the ashes. I didn't want to interfere with their menu, so all I did was a few of these easy, cheesy appetizers. I'm sure they didn't mind!


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Butternut Squash Olive Oil Muffins Recipe

Butternut squash olive oil muffins are moist, sweet little treats. I chose butternut squash as the main flavoring of this muffin batter for two reasons. First, butternut squash is available year-round, and second, its texture is perfect for these sweets. I picked a ripe butternut squash that felt heavy, so the flesh was intense-orange with a sweet and nutty flavor. I steamed the squash, then turned it into a puree. Butternut squash imparts an added natural sweetness similar to sweet potatoes and pumpkin, without being stringy.

I also mixed in chopped dark chocolate for a more decadent effect. And instead of using regular softened butter, I used olive oil for an extra kick of flavor. I baked them in oval mini muffin pans and ended up with 40 muffins, so we took half of the batch to the office in the morning and shared them with Lulu's co-workers. I got back an empty pan, so they must have turned out OK!


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