We love muffins! Whether it is for the perfect grab and go breakfast, as an addition to a brunch or for a delicious snac ...

February 20 is National Muffin Day, and there’s no better way to celebrate than by whipping up a batch of warm, fluffy ...

These delicious raspberry and white chocolate muffins couldn’t be simpler to make and use frozen raspberries for ease. For really light, well-risen muffins, it’s important not to over-mix.

Forget boring bowls of porridge – these bakewell tart muffins are packed with oaty fibre and taste better than most breakfasts. Eat a couple with your morning coffee before chucking some in a ...

This indulgent muffin has just the right amount of sweet, crunch and acidic berry bite. The best thing about this recipe is that the chocolate can always be on hand in the cupboard, and the ...

That’s why it’s best to make your own. Made with raspberries from the freezer, these muffins are at their best straight from the oven when they are sticky and warm. Rest them for 10 minutes ...

Top each muffin with a couple of the remaining raspberries. Bake for 25–30 minutes, or until the muffins have risen and are golden brown. You can keep these for a few days in an airtight ...

Wendell Pierce details his rise to fame as Ina Garten teaches him how to pipe her raspberry corn muffins with sweet jam. Ina indulges his love of seafood with a one-pan summer skillet with clams, ...