Peach Cobbler Muffins – The Taste of Summer in a Muffin

One of my favorite ways to eat fresh Michigan peaches, other than biting right into the fruit, is in a hot, steaming muffin. What better way to start your day than with the sweet taste of peaches blended with a tender, fluffy muffin base. Late June through early September these muffins grace our table at least two or three times a month and no one complains.

Here’s how to capture a little summer in a baked good… Continue reading


French Toast Muffins with Cream Cheese Icing

I marvel at the people who have loaves of bread just sitting around to use in those wonderful recipes that call for “12 cups of French bread cubes.” Who has this? Certainly not me! Why is it assumed that people would just happen to have this much bread just waiting to be used up?

When I decide to make a recipe that calls for “leftover bread” or let’s face it here, “bread,” it has to go on the shopping list. Bread doesn’t just magically appear out of nowhere in our house. Each loaf is carefully chosen for a specific purpose and if for some unforeseen reason there ends up being leftovers, there is never enough to do much more than make bread crumbs and throw them in the freezer. Continue reading

Super-Moist Banana Crumble Muffins

I think muffins are the best invention ever! As much as I enjoy making quick breads, muffins cook up quicker and are far less likely to have dry edges or spots. For this reason, finding a banana muffin recipe that tasted as good as banana bread but that would not end up overcooked on the edges before the center finally gets cooked, became a quest of mine.

After many trials and errors, much to the families delight, as they got to taste each of them, I think I have finally hit on the best possible recipe. Although all the recipes I tried were good, this particular one stayed freshest the longest. In fact, these muffins got moister the longer they sat.  I do have to admit though, I had to make three successive batches before the family didn’t eat them quicker than two days. Finally on the third batch they were over the initial excitement of banana muffins and I finally got to have them sit for five whole days. Low and behold, they were more moist than the first day and still not over-moist. Continue reading