Raspberry/Blackberry Muffins

Our family loves muffins.. all kinds. Kelly has me making the smaller size muffins for her lunches, this way you are not so filled up with the larger size. Your choice. This recipe calls for one or the other berry, or, if you want to be really different, use both.

  • 1 cup rolled oats (not the instant kind)
  • 1 cup buttermilk
  • 1 cup flour
  • 1 tsp. baking powder
  • 1/2 tsp. baking soda
  • pinch of salt
  • 3/4 cup brown sugar, packed
  • 1 beaten egg
  • 1/4 cup butter, melted
  • 1 – 1 1/2 cup berries

Combine the rolled oats and buttermilk and let stand. Combine the next 5 ingredients in a bowl and mix well to blend.

Add the egg and melted butter to the oat mixture. Mix really well. Now add the dry ingredients, mixing only so all is moistened. Now gently add the berries, folding to incorporate.

Fill 12 muffin cups that have been sprayed  with Pam and bake for about 20-23 minutes in a 375 degree oven. The tops should spring back when lightly touched.


If you do not have any buttermilk in your refrigerator, don’t panic. Put 1 tbsp. lemon juice in a cup and add the milk to make 1 cup. Let stand for 5 minutes and then stir.

Phantom Spring Rhubarb Muffins

This recipe, believe it or not, is from my cookbook and, since it is almost Spring, I thought you might like to try these. Be prepared- they do not last long. Maybe that is why they are called phantom. Hmmm.

  • 1/2 cup sour cream
  • 1/4 cup Crisco oil
  • 1 large egg
  • 1 1/3 cup flour
  • 1 cup diced rhubarb
  • 2/3 cup packed brown sugar
  • 1/2 tsp. baking soda
  • pinch of salt

Preheat oven to 350 degrees. Blend together the sour cream, oil and egg. Set aside. Mix only until just blended. Spray muffin tin with Pam or like non-stick spray. Use a large 12 cup muffin tin and fill 2/3 full.


  • 1/4 cup packed brown sugar
  • 1/4 cup chopped pecans
  • 1/2 tsp. cinnamon
  • 2 tsp. melted butter

Combine the ingredients well and spoon on top of each muffin. Bake these for about 30 minutes.

Pumpkin Muffins With a Fantastic Topping

I made this certain recipe for the first time this year and, I have to tell you my family LOVED it so much, I had to make it twice to make sure there was enough for our company this past weekend. I do have a pumpkin muffin as well on this site, but this one is truly special.

  • 2 cups flour
  • pinch of salt
  • 1/2 tsp. baking powder
  • 1 tsp. baking soda
  • 1 tsp. cloves
  • 1 tsp. cinnamon
  • 1 tsp. nutmeg
  • 3/4 cup butter, room temperature
  • 2 large eggs
  • 1 – can of E.D. Smith pure pumpkin. You will use only 15 oz. (you can use the remaining pumpkin in the recipe that follows).

Preheat oven to 350 degrees and be sure to spray well your mini muffin tins.

In a medium bowl gently whisk together all the dry ingredients and set aside.

In your electric mixer mix the butter and sugar until just blended and add the eggs, beating really well until light and fluffy. When truly light and fluffy, add the pumpkin beating until well combined and making sure to scrape down the sides as you go.

On a really low speed, add the dry ingredients until combined.

Spoon into the mini muffins tins, making sure to fill to the top of the muffin pan.

Now for the good part:


  • 5 tbsp. flour
  • 5 tbsp. melted butter
  • 5 tbsp. dark brown sugar
  • 1/4 tsp. cinnamon
  • 3/4 cup chopped pecans

Mix well to ensure it is well combined and then divide evenly the topping on each muffin. Bake for 35-38 minutes, testing with a toothpick to ensure doneness and remove to a rack to cool for 10 minutes.

Run a paring knife around each muffin and carefully remove to a rack to continue cooling. Enjoy! You will and you will make them again and again.

Cheesecake Muffins

This recipe is where, on gluten-free diets, milk products can be tolerated  so now everyone  can simply enjoy without concerns.

  • 3 – 8 oz, pkgs. cream cheese
  • 1 cup white sugar
  • 5 eggs, room temperature
  • 1 tsp. pure vanilla

Preheat oven to 350 degrees. Line muffin tins with liners, if you use them. Otherwise spray with Pam or like product.

In a medium bowl cream together the cream cheese and sugar. Stir in the eggs, one at a time and then add the vanilla. Spoon into the muffin tin to 3/4 full.

Sour cream Topping

  • 8 oz. sour cream
  • 1 cup white sugar
  • 1 tsp. pure vanilla extract

To make the topping, whisk together the sour cream, sugar and vanilla until completely smooth. Spoon into the center of each muffin.

Bake for 30 minutes in oven until a golden brown. Remove from the oven and cool down for 5-10 minutes. Now return it to the oven and bake for additional 7 minutes until set.  Allow to cool down in the oven.

DO NOT remove from the oven until completely cool.


Raspberry Cream Cheese Muffins

These are really very delightful and not the same old-same old muffins we always seem to fall back on. Enjoy!

  • 1 3/4 cups flour ( sifted)
  • 1 tsp. baking powder
  • 1/2 tsp. baking soda
  • 1/4 tsp. salt
  • 1/2 cup melted butter
  • 1 – 8 oz. pkg. cream cheese
  • 2 large eggs (room temperature)
  • 1/4 cup light cream
  • 1 tsp. vanilla
  • 1/4 cup seedless raspberry jam
  • 1/4 cup butter, softened
  • 1/4 cup flour
  • 1/4 cup packed brown sugar
  • 1 tsp. cinnamon

Preheat oven to 350 degrees. Grease muffin tin. In a large bowl combine the first 4 ingredients. In another bowl cream the butter and cream cheese with a mixer until fully blended and add one egg at a time beating well after each addition. Beat in the cream, vanilla and jam. Mix with the dry ingredients until moist but still lumpy.

Mix the last 4 ingredients and sprinkle over he top of each muffin. Bake for 20-25 minutes and cool a couple of minutes before removing from the muffin tin.

Make a

Super Corn Muffins

Our family really loves corn muffins and we find these are the ‘super duper’ of them all.  Give them a try, they are awesome. Also note: the pics shows mini muffins. My family thinks that is best for snacks and lunches.

  • 1/2 cup melted butter
  • 2 eggs
  • 3/4 cup milk
  • 1 can creamed corn (Green Giant is the best)
  • 1/2 tsp. Baking Soda
  • 3/4 cup yellow cornmeal
  • 1 cup flour
  • 2 tsp. Baking Powder
  • 3 tbsp. sugar
  • pinch of salt

Preheat oven to 425 degrees.

Combine all the dry ingredients and, using a whisk, mix together.

Add the wet ingredients and when combined, spoon into muffins tins you have sprayed with Pam (or like product). Now, let the batter sit on the counter for about 5 minutes. This makes the difference.

Bake for 20 minutes. Brush the tops with melted butter, Cool 5 minutes and then remove from the tins and rest of a rack.

NOTE: Today I added a generous scoop of sour cream as it seemed a little dry and my daughter says these were the best ever.

Blueberry Stuffed Lemon Muffins

In my cookbook, I do have a recipe for muffins like these but the difference, by accident this morning, was to change  up the muffin just a little bit. I used buttermilk rather than milk and made 3 layers of the batter. Watch!

  • 2 cups flour
  • 1/2 cup sugar
  • 3 tsp. baking powder
  • pinch of salt
  • Rind of a lemon or lime, if you prefer
  • 1 large egg
  • 1 cup buttermilk
  • 1/4 – 1/2 cup milk
  • 1/2 cup melted butter
  • 1 cup fresh blueberries
  • lemon curd, or lime if you want to

Preheat oven to 425 degrees. Either grease or use the really large parchment ‘flour-like’ paper cups.

Mix together the dry ingredients. Melt the butter, add 1 cup of the buttermilk to it and whisk in the egg until absorbed. Add the wet ingredients into the dry mixture, stir to mix well. You may need to add a little more milk -a tbsp. at  a time- to get the right consistency. Carefully add the blueberries.

Fill the cups with a scoop of the batter, add a tsp. or so of lemon curd in the centre, then another scoop of the batter. Here, again, add a tsp. of lemon curd and now equally add the batter to top of the muffins. This recipe will make 6 LARGE muffins.

While these were cooling, I wanted to taste to see if they were okay. While still a bit warm, I cut one if half and ‘tasted it’. Walked around the kitchen for a moment and went back and finished the other half. Without a word of a lie, this is probably the very best muffin I have yet to make.

Try it out. You will love it.

Gotta Love These Muffins

These muffins are like a ‘doughnut’ and can be frozen (before you add the topping). Try them….love this one.


  • 3 cups flour
  • 1 tbsp. baking powder
  • 1/4 tsp. baking soda
  • pinch of salt
  • 3/4 cup evaporated milk
  • 1/3 cup yogurt
  • 1/2 Crisco shortening
  • 1/4 (generous) cup softened butter
  • 3/4 cup sugar
  • 2 large eggs, room temperature
  • 2 tsp. vanilla
  • 2 cups grated apple



  • 1 cup sugar
  • 1 tbsp. cinnamon
  • 1/4 cup melted butter

Preheat oven to 350 degrees and prepare muffin tin (12 cup) with Pam spray or use liners. In a bowl combine the flour, baking powder, baking soda and salt. Mix well.

In a small bowl whisk together the evaporated milk and yogurt.

In electric  mixer beat the shortening, butter and sugar together until light and fluffy. Add the eggs, beating well after each one. Add the vanilla.

With the mixer on low speed, add the flour mixture and yogurt mixture alternating each one. Fold in the apple and spoon into the muffin tin.

Bake for about 30 minutes or until firm to the touch. Remove from oven and cool on a rack for 5 minutes before removing.


In a small bowl, combine the dry topping ingredients and while the muffins are still hot, brush with the melted butter and roll each muffin in the cinnamon sugar until well coated. If you can make them last long enough to serve warm, you have done a great job.

Dried Mango and Ginger Muffins

As my new invention is cooling on the counter as I type, let me tell you this is rather exciting. I bought some dried mango (for whatever reason at the time) and kept staring at it. I also had a jar of stemmed ginger in syrup in the fridge…so….thinks I, let see what I can do.

  • 2 cups flour
  • 1/2 cup sugar
  • 3 tsp. baking powder
  • pinch of salt

Whisk these all together to ensure it is well mixed. Set aside.

Now continuing on

  • Dice dried mango to make 1/2 cup
  • 1 piece of ginger, diced
  • 1 1/2 cups milk
  • 1/2 cup whipping cream
  • 1/2 cup melted butter
  • 1 large egg

Melt butter and set aside. Measure out the milk, cream and whisk in the egg. Add to the butter, whisking so it will not curdle.

Add this to the dry ingredients, and you will have to add more milk as you mix. (Depends on the weather) just don’t overdo it. Then fold in the mango and ginger.

Scoop into a large muffin pan for 6, for me it takes 3 scoops each one. Bake at 425 for 18-19 minutes. Remove from the oven and sprinkle with icing sugar. Remove to a rack to cool.

I cut one in half and gave one to Don and I had one (I call it quality control) and we loved it.



New Carrot Cake Muffins with a Streusel Crunch Topping

When you operate a Bed and Breakfast like we did for so many years, you do get and use, many recipes for muffins. Here is a nice one and I am sure it will become a favourite.


  • 2 tbsp. flour
  • 1 tbsp. dark brown sugar
  • 1 1/2 tsp. melted butter
  • 1 3/4 cups flour
  • 1 1/2 tsp. baking power
  • 1/2 tsp. baking soda
  • 1 tsp. cinnamon
  • 1/2 tsp. grated fresh ginger
  • 1/4 tsp. allspice
  • pinch of salt
  • 2 eggs
  • 2/3 cup Crisco oil
  • 1/2 cup buttermilk
  • 1/2 cup sugar
  • 1/4 cup dark brown sugar, packed
  • 2 cups grated Heritage carrots
  • 2 tbsp. dried and salted pumpkin seeds

Preheat oven to 375 degrees. Spray a 12 cup muffin pan with Pam or equivalent.

To make the streusel, combine the flour and brown sugar in a small bowl. Add the butter and mix with a fork until crumbly. Set aside.

Sift together the flour, baking powder, baking soda, cinnamon, ginger, allspice and salt into a large bowl.

Beat together the eggs,oil, buttermilk, brown and white sugar and vanilla in a medium size bowl until well mixed. Slowly add the flour mixture until just combined and then add the grated carrots.

Divide equally into the 12 cup tin and sprinkle the tops with the streusel. Bake for approximately 20 minutes and then cool in the pan for about 8-10 minutes. Remove and serve warm with butter and a cup of freshly made coffee. You can even call a friend to come over IF you want to share.

If you want, you could add a cream cheese icing. It truly is not necessary for this muffin.



Lunch On The Run

If you have children in school who must take lunches or you work and, for a variety of reasons, such as time, money or running out of places to grab a quick lunch, try these. They can be frozen and just grab and go. If you walk to work, warm one up and munch as you walk. Try these, PLEASE.

  • 2 cups flour
  • 1 tbsp. sugar
  • 1 1/2 tsp. baking powder
  • 1/2 tsp. baking soda
  • pinch of salt
  • 1/2 cup buttermilk
  • 1/2 cup sour cream
  • 2 eggs
  • 3 tbsp. melted butter
  • 2 tbs. snipped dill
  • 2 oz. lox style salmon or trout chopped **
  • 2 hard cooked eggs, peeled and chopped
  • 1 cup potato chips, (I prefer the sweet chili and sour cream chips), crushed

Preheat oven to 400 degrees.

Grease a 12 cup muffin tin and use parchment liners (make your own, if you wish) and set aside.

In a bowl mix together the flour, sugar, baking powder and soda and a pinch of salt.

In another bowl, whisk together the sour cream, buttermilk, eggs and butter. Add this to the flour and stir until just moistened, and yes, it will be lumpy. Gently fold in the salmon (or trout) and eggs.

Spoon the batter into the lined tins, filling about 2/3 full. Sprinkle the crushed chips and snipped dill over the tops. Bake 15 minutes until golden brown in colour. Remove from the muffin tins and let cool on a rack


** you could change it to 3 slices of bacon, cooked crisp.



Breakfast Muffins – Tasters

Our poor neighbor got a call this morning and told to come over for a tasting. Don and I are getting ready for our cooking class in April, so we are trying things similar to my cookbook, but not the same things exactly. If I did that, who would buy my cookbook? That is my thinking anyway.

This is what we ‘tasted’ two different ways.

  • 4 slices of bacon, cut in thirds
  • 5 eggs, divided
  • 1 cup flour
  • 1/2 cup cornmeal (yellow)
  • 2 tbsp. sugar
  • 2 1/2 tsp. baking powder
  • 1 cup milk
  • 1/4 cup melted butter, not margarine
  • 1/2 cup cheddar cheese, grated
  • maple syrup
  • Bacon Jam (recipe for this is on my site)

Preheat oven to 400 degrees.

In frypan, cook bacon until ALMOST crisp. Drain and reserve bacon drippings.

Return 2 tsp. bacon drippings back into the skillet.

To make the scrambled eggs, whisk three eggs, 2 tbsp. water and a dash of salt and pepper. Cook the eggs until they start to set. Tip your pan up and lift up one end to allow the uncooked eggs to flow underneath and cook. Transfer to a bowl and set aside. Don’t cook until completely dry.

First spray 2 1/2 inch muffin tins with pam and then brush in some of the bacon drippings.

In a bowl mix together the flour, cornmeal, baking powder, sugar and pinch of salt. Combine the milk, melted butter and remaining two eggs and whisk to blend well.

Make a hole in the center of the flour mixture and pour in the milk mixture. Gently stir together to combine. Fold in the scrambled eggs and cheese and place a generous spoonful in the muffin cups. (should be full)

Add a piece of the bacon on top of some of them or all (depends on what you want to have.) Bake in the oven for about 15-17 minutes. Just check with a toothpick to ensure cooked through.

If you used bacon on top, drizzle a tiny bit of maple syrup over the top. OMG! Are these tasty or what….

If using bacon jam, put a dollop on top of each muffin and wait for the ooohs and ahhhs. These are delicious and easy to prepare.

This is a win-win breakfast muffin for family or on a platter for a buffet at Easter, Mother’s Day, deck in the summer….you get the idea.