Welcome to our Muffin Recipe Page.  Who doesn’t like muffins right??  We do, well I guess that I am the one who loves muffins the most, I could eat one every morning for breakfast and be happy.

There are so many different variations of muffins you could probably make up a new batch every week and not repeat the same one twice!  Muffins are great for breakfast and they pair really well with a great summer salad on the patio.  And if you think muffins can’t be served with dinner, think again, one of my all time favorites is corn bread muffins served with bbq ribs and beans!

As always the Muffin Recipe page is a work in progress.  Check back from time to time to see what we’ve added.



To DIe For Blue Berry Muffins


  •                     1 1/2 cups all-purpose flour
  •                     3/4 cup white sugar
  •                     1/2 teaspoon salt
  •                     2 teaspoons baking powder
  •                     1/3 cup vegetable oil
  •                     1 egg
  •                     1/3 cup milk
  •                     1 cup fresh blueberries
  •                     1/2 cup white sugar
  •                     1/3 cup all-purpose flour
  •                     1/4 cup butter, cubed
  •                     1 1/2 teaspoons ground cinnamon


  1. Preheat oven to 400 degrees F (200 degrees C). Grease muffin cups or line with muffin  liners.
  2. Combine 1 1/2 cups flour, 3/4 cup sugar, salt and baking powder. Place vegetable oil into a 1 cup measuring cup; add the egg and enough milk to fill the cup. Mix this with flour mixture. Fold in blueberries. Fill muffin cups right to the top, and sprinkle with crumb topping mixture.
  3. To Make Crumb Topping: Mix together 1/2 cup sugar, 1/3 cup flour, 1/4 cup butter,  and 1 1/2 teaspoons cinnamon. Mix with fork, and sprinkle over muffins before baking.
  4. Bake for 20 to 25 minutes in the preheated oven, or until done.



Corn Bread Muffins


  •                     1 cup all-purpose flour
  •                     1 cup yellow cornmeal
  •                     2/3 cup white sugar
  •                     1 teaspoon salt
  •                     3 1/2 teaspoons baking powder
  •                     1 egg
  •                     1 cup milk
  •                     1/3 cup vegetable oil


  • Preheat oven to 400 degrees F (200 degrees C).
  • Spray or lightly grease muffin tins or an 8×8 inch cake pan.
  • In a large bowl, combine flour, cornmeal, sugar, salt and baking powder.
  • Stir in egg, milk and vegetable oil until well combined.
  • Pour batter into prepared muffin tins or pan.
  • Bake in preheated oven for 15-20 minutes for muffins (20 to 25 minutes for pan) or until a toothpick inserted into the center comes out clean.

*Makes 10 cornbread muffins using a regular sized ice cream scoop.

Adapted from allrecipes Golden Sweet Cornbread Recipe:



Chocolate Chip Muffins

What You’ll Need:

1 and 1/2 cups All-purpose flour

2/3 cup Granulated sugar

3/4 tsp. Baking powder

3/4 tsp. Baking soda

1/4 tsp. Salt

1 large Egg

1 cup Sour cream

5 tbls Unsalted butter, melted

1 tsp. Vanilla

1 cup Semi-sweet chocolate chips


  • Preheat the oven to 350 degrees
  • Coat muffin pan with cooking spray (or use liners/papers)
  • In a large bowl, mix together the flour, sugar, baking powder, baking soda, and salt
  • In another large bowl, combine the egg, sour cream, melted butter, and vanilla extract, mixing well
  • Add the wet ingredients to the dry ingredients and stir until combined
  • Gently add the chocolate chips – mix until thoroughly combined
  • Evenly divide the batter in the muffin pan about 3/4-full (I used an ice cream scooper)
  • Bake 15 – 20 minutes – until toothpick inserted in center comes out clean (ovens vary)



Coconut Muffins

What You’ll Need:

2 1/4 cups      All-purpose flour

2 tsp              Baking powder

1/2 tsp           Salt

1 cup             Sugar

2 cups           Shredded coconut (sweetened or unsweetened)

2 large           Eggs

1 cup             Milk (regular or coconut)

1 tbsp            Vanilla extract

5 tbsp            Butter, melted


  • Pre-heat oven to 350F
  • Line a 12-cup muffin tin with paper liners – (I never line, I use cooking spray so they will fall out easily)
  • In a large mixing bowl, whisk together flour, baking powder, salt and sugar
  • Stir in shredded coconut. In a medium bowl whisk together eggs, milk and vanilla extract
  • Make a well in the center of the dry ingredients and pour in egg mixture
  • Stir until the wet ingredients are almost fully combined and only a few streaks of flour remain
  • Pour in the melted butter and stir until butter is completely incorporated and no streaks of dry ingredients remain
  • Divide evenly into prepared muffin pan (cups will be full).
  • Bake for 25-28 minutes, or until a toothpick inserted into the center comes out clean
  • Turn muffins out onto a wire rack to cool completely

Makes 12 muffins.




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