I made these muffins last night to go with our dinner and, wow, they were awesome! The kids loved them—in fact, I think they would have preferred to just have muffins for dinner! I got this recipe ...

I answer a lot of baking questions that come in from our readers. One of the more frequent topics involves whether recipes can be adapted to use all or some whole grains. Often, the answer is yes, to ...

This recipe is a scrumptious solution to a puzzle I face every year: What to do with all the leftover cranberry sauce from Thanksgiving? One answer I have come to rely on is to freeze it in ice cube ...

After biting into one of these tender, moist muffins, I couldn’t help but wonder why every better-for-you muffin I’ve bought at a store has tasted so bad. I’ve all but given up on them because they ...

*Refers to the latest 2 years of stltoday.com stories. Cancel anytime. Yield: 36 muffins 1 cup unbleached white flour 2 cups whole wheat flour 3 teaspoons ground cinnamon 1. Preheat oven to 350 ...

Higher altitudes make cookies spread in the pan, cakes fall, and few baked goods turn out as they do at sea level. This twice-monthly column presents recipes and tips that make baking in the mountains ...

These cherry almond muffins are just right for breakfast, brunch or snack time! Each bite is filled with juicy cherries, ...

On Thanksgiving, I baked up a batch of The Lean Green Bean’s “Cranberry Sweet Potato Cottage Cheese Muffins” for my family. I didn’t tell anybody what was in them. I just put them on the table and let ...

Amaranth is a whole grain with a nutty flavor that works in sweet and savory dishes. It is packed with protein and fiber, contains magnesium and iron and is gluten-free. Try adding amaranth to a salad ...

The Surprising Secret Ingredient for the Fluffiest-Ever Muffins originally appeared on Parade. Muffins are one of those baked goods that can go from weekday breakfast to weekend treat, and when you ...