Blueberry Cornmeal Muffins are ready in 30 minutes and have a subtle crunch from cornmeal. They bake up tender and butte ...

It seems like common sense to fill every single cavity when making muffins, right? Wrong! Here's what you should do instead ...

Turns out, far from ruining the muffins, refrigerating batter can make muffins even better—more like those gorgeously-domed, impossibly poofy muffins you’d buy at a bakery. Here’s why.

Muffins are dense and cake-like, while pancakes are light and fluffy. So while muffin batter cooked in a skillet may resemble a pancake, the taste is all muffin.

Using a No. 16 disher or ¼-cup (60-milliliter) measuring cup, evenly divide the batter among the muffin cups, filling each cup to the top of the muffin pan (or a little higher if using tulip ...

The New American Breakfast is, no doubt, a wonderful thing. Bone broth, green juice, salmon jerky and medium-chain triglyceride oils will soon make us a faster, thinner and sharper nation.

It was sundown after Yom Kippur, and Kaufman was standing in his uncle’s kitchen watching him whip up a creamy, muffin batter. Kaufman had never made muffins before, so he decided to give it a ...