There’s something about a cool morning that makes a warm muffin feel like the perfect start to the day. Fresh from the oven, ...

While I seriously could eat strawberry shortcake every day of my life, I thought I'd expand my horizons beyond that what with the berries we're picking at local farms and buying at the grocery store.

This is the bran muffin recipe that actually tastes good! The secret is to use coconut oil. Not only does it make these bran ...

Take advantage of the fresh Wisconsin cranberry harvest this fall and make these moist, low-sugar oat muffins packed with antioxidants and fiber. Freeze them in bags of two to grab on the go and skip ...

1. Set the oven at 375 degrees. Lightly butter a 9-inch springform pan (2 inches deep). Line the bottom with a round of parchment paper cut to fit it. Dust the pan with flour, tapping out the excess.

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I have a love-hate relationship with muffins. Growing up, I remember many Saturday mornings opening the Martha White brand of pre-made “wild” blueberry muffin mix, adding an egg and maybe some water ...