Muffins & Scones

An overnight rest is good for more than just no-knead bread!

As if you need another reason to use a muffin pan besides, well, just making muffins! That should be good enough, we know. But we like it when our kitchen tools do double duty, and it turns out, the ol’ muffin pan is quite versatile! Here are 10 other ways you can put it to good use in your kitchen: Use it to serve oysters, shown above. Via à la mode. Make giant ice cubes. Freeze single servings of soup. Blend and freeze smoothie ingredients.

Homemade English muffins are one of those things we whip out whenever we want something extra special in the morning – a birthday brunch, in-laws are in town, you name it! One guest recently asked about the difference between crumpets and English muffins, and we were honestly stumped…with good reason, it turns out!One thing that all the blogs, websites, and cookbooks seem to agree upon is that crumpets and English muffins are two different creatures.

Goodbye banana bread, hello sour cherry chocolate chunk bread!

This trick is a total game-changer.

Rachel, one of our readers, has been getting into baking and is hoping for some help with one of her recipes:Hi, Kitchn! Lately I’ve been attempting to cook more at home, and I’m also making my first attempts at baking from scratch. Today was an easy start – banana muffins. The recipe I used is as follows…Banana Muffins Mix:3 mashed bananas1 beaten egg3/4 c. sugar Then add:1 tsp baking soda1 tsp baking powder1/2 tsp salt1 1/2 c.

Dana had a lovely tip last week on covering your freshly-filled jars of sauces and preserves with fabric and yarnThis is a nice tip for an extra muffin liners hanging about in the back of the cupboard — too few for a whole batch of cupcakes. (I have so many mismatched liners hanging out in my baking cupboard!) Use them to frill up a jar or two of homemade jam instead. Tie them to the jar top with twine, or with a rubber band.

This is not the time of year for holding back. If I’m making a batch of cookies, I’m going to double it so I have enough to send to Mom, take to a weekend potluck, and still have some leftover for my own cookie cravings. If you’re of the same mind, check out these handy tips for doubling our favorite recipes.• Cakes, Muffins, and Other Quick Breads: These baked goods are the main offenders when it comes to unsuccessful doubling.

The Internet is rife with ideas for using Mason jars, but I rarely encounter new ways to repurpose the metal rings or bands. So I was instantly intrigued by a photo that has been making the rounds on Facebook and Pinterest, involving the use of Mason jar rings to make muffins or cupcakes. Would this really work? First I traced the photo back to the blog Lessons Line Upon Line, where this trick was used to make banana muffins — and then I had to try it for myself.

Q: How do I use up stale (or soon to be stale) scones? I baked a batch and don’t want to waste them! Sent by Jermaine Editor: It rarely happens that there are homemade baked goods leftover at my house! I would recommend them by reheating them in a low oven to see if that will refresh them a bit. Readers, what would you do with stale scones?

Forget worrying about keeping paper muffin cups stocked.

How do we take our heartiest dinner favorites and make them possible on a weeknight? We reach for our muffin pan. The magic of this pan lies in its ability to transform recipes that require much time to assemble (in large pans!) into quicker, smaller recipes that can be assembled in less than an hour — definitely a miracle meal. So the next time you want shepherd’s pie or deep-dish pizza on a Wednesday night, know that the muffin tin makes either a real option.

I’m going to let you in on a secret: You don’t actually need a dedicated recipe to revel in the tart, sweet comfort of freshly baked lemon poppy muffins. If you start with our basic, built-for-customizing recipe for muffins, a lemon poppy seed variation is practically a piece of cake to make. We’re starting with our basic muffin recipe and giving it a boost of the bright flavor of lemon with a generous hit of lemon zest.

If your favorite way to eat a muffin is split in half with a schmear of soft butter and thick layer of jam, this is the muffin upgrade for you. We’re starting with our basic muffin recipe and giving it a boost with the help of a spoonful of jam. So when you want to give your muffins a fruity boost, you can use this trick even when the pickings are slim for fresh fruit or you’re out of the frozen stuff. You probably always have a jar of jam in the fridge.

If you’re the cook who jumps at the chance to add any and all things coconut to a recipe, this is how to bring it to your next batch of muffins. We’re starting with our basic muffin recipe and giving it a boost of rich, tropical flavor and a bit of crunch from a handful of toasted coconut chips. Swirl these toasted chips through the batter for extra texture in every bite, and don’t be shy when topping the muffins with extra. You can never have too much coconut!

You know that bag of candied nuts you keep handy in the pantry for when friends pop over? They’re also a sweet and crunchy mix-in for your next batch of muffins. We’re starting with our basic muffin recipe and giving it a sweet boost with a big crunchy bite from candied nuts. Pick your favorite variety — pecans, almonds, walnuts, pistachios, even a blend. This is the muffin mix-in that curbs your sweet tooth and really gives you something to chew on.

This instant upgrade pulls big inspiration from the beloved classic to help you make the simplest banana-nut muffins ever. We’re starting with our basic muffin recipe and giving it a boost of sweet sliced banana and chopped pecans. These two ingredients are all you need to take your basic muffin mix to the next level for breakfast. Get the recipe: How To Make Muffins: The Simplest, Easiest Method Prepare the batter for basic muffins.

If you love the sweet, chewy bite of dried fruit, don’t just reserve it for granola and trail mix. This is the simple pantry mix-in to get your fix of fruit-filled muffins. We’re starting with our basic muffin recipe and giving it a fruity boost from the pantry with a duo of dried cherries and dried mango. This sweet and tart duo lends a little extra oompf to otherwise basic muffins.

If you tend to go for savory over sweet and like to spice things up, this is the two-ingredient muffin upgrade for you. We’re starting with our basic muffin recipe and giving it a savory, cheesy spin and a tangy kick from pickled jalapeños. Using canned peppers gives these muffins a tamer heat, not to mention makes them a pantry-friendly recipe. To balance the flavor, creamy cheddar is folded into the batter, with more sprinkled on top before baking.

If blueberry muffins are your breakfast kryptonite, just wait until you taste what happens when you swap in strawberries. We’re starting with our basic muffin recipe and giving it a boost with a fresh twist on berry muffins. You already know blueberries are a hit — now it’s time to bring fresh strawberries into the equation. Strawberries grow tender and sweet after some time in the oven; their natural sugars concentrate so you get a sweet fruit pop with every bite of muffin.

Looking for a way to bring some chocolate into your morning routine? These muffins, made with a double dose in the form of cocoa and chocolate, are the way to do it! We’re starting with our basic muffin recipe and turning it into a truly delightful treat with a double chocolate upgrade.

Wish you could eat carrot cake for breakfast? Muffins make it possible. Start with our basic, built-for-customizing recipe for muffins and then add a few key ingredients like shredded carrots and raisins to get you there. We’re starting with our basic muffin recipe and mixing it up with all the things you expect from your favorite carrot cake — soft, shredded carrots, plump raisins, and the warmth of ground cinnamon.

When scones are at their best, they can be life-changing. Anything that delicate, buttery, and oh-so-flaky can make a transcendent moment out of the five minutes it takes for you to eat it. I know people who won’t touch scones, though, because all they’ve ever had were the dense, puck-like ones that are all too often found in cafes and coffee shops. Our recipe for buttery, tender scones is truly a revelation and will make a believer out of the most skeptical.

You know what we love most about plain ol’ basic muffin mix? It is a blank canvas ready and willing to take on just about any variation you can imagine. All it takes is a little inspiration and a couple ingredients that you probably have in the kitchen right now. From sweet and savory, to creamy and crunchy, here are 10 simple mix-ins to instantly upgrade muffin mix. This can be your favorite box mix, or very easy homemade muffins (really, you can learn them by heart!).

No matter what type of muffin I’m eating — pumpkin, banana-nut, corn, blueberry — the very best part is the rounded muffin top. The taller, the better. There’s no difference in taste, and the base of the muffin is just fine, but the top is definitely the best part. And there’s the sweet sense of satisfaction that comes with plucking off the muffin top before moving on to the bottom of the muffin.

Q: I have a fail-safe muffin batter recipe I have always used with much success in my electric oven. I have now installed a gas oven, and while it has been perfect for browning dishes like mac and cheese, the muffins are not as impressive. They do not rise as much as when they bake in the electric oven (they are about 20 percent smaller). They don’t have that classic crunchy outer shell that you would expect in a muffin, they take longer to bake, and they don’t brown.

I first encountered the idea of frozen scones on vacation in Michigan. The Lake Street Market in Boyne City, MI sells rolls of their delicious apple walnut scones (and about a million other varieties) already frozen. What better for a summer lake house than a few scones in the freezer, just waiting to bake up and lure you to the breakfast table?

Q:  I recently tried to make lemon poppy seed muffins. The batter tasted good, but after baking the muffins they left a very bitter aftertaste and were inedible. Were my poppy seeds bad? I used the McCormick’s poppy seeds (had in the cabinent) — there was no mention on the container of when they would go bad.Sent by MaggieEditor: Readers, has anyone ever experienced something similar? Would poppy seeds have the ability to throw the taste of a whole batch of muffins off?

Everyone knows that the best part of the muffin is the top, right? This is why it’s doubly disappointing when a batch of muffins emerges with barely-peaked little domes. We thought maybe it’s not enough batter in the cup or expired baking soda. But Shirley O. Corriher, author of Bakewise, says its something else entirely.According to O. Corriher, the way to get a perfectly puffed up dome on your muffins is to increase your oven heat.