The Muffin WO-man

The Muffin WO-man A warm kitchen, a sweet aroma, and a batch of love in every bite. Muffins, dessert breads, and homemade happiness shared fresh from the oven.

Chocolate Peanut Butter No Bakes- because Why not?
11/16/2025

Chocolate Peanut Butter No Bakes- because Why not?

Blueberry & Cornbread muffins headed out for a client. 💗 Enjoy!
11/16/2025

Blueberry & Cornbread muffins headed out for a client. 💗 Enjoy!

Today was spent filling an order. A few dozen muffins! Lemon Almond Poppyseed Muffins Thank you 💗
11/16/2025

Today was spent filling an order. A few dozen muffins!

Lemon Almond Poppyseed Muffins
Thank you 💗

HEAVY CREAM BISCUITSMAKES: 4 to 6 biscuits​Ingredients:1¾ cups all-purpose flour2½ teaspoons baking powder1 cup heavy cr...
11/12/2025

HEAVY CREAM BISCUITS
MAKES: 4 to 6 biscuits

​Ingredients:
1¾ cups all-purpose flour
2½ teaspoons baking powder
1 cup heavy cream
½ teaspoon salt

​Instructions:
​Position the rack in the center of the oven and preheat to 450 degrees F.
​In a large bowl, combine the flour, baking powder, cream, and salt and stir just until the dough holds together. (Do not overmix.)
​Turn the dough out onto a lightly floured surface and knead 7 or 8 times. Using a rolling pin, roll the dough out to a thickness of ½ inch. Using a 2-inch round cutter, cut out as many biscuits as possible. Place the biscuits 1 inch apart on an ungreased baking sheet. Rework the scraps until all the dough is used. Bake for 10 to 12 minutes, or until the tops of the biscuits are golden brown.

CHIVE BISCUITSMAKES: 10 to 12 biscuits​Ingredients:1 cup all-purpose flour1 cup graham flour1 tablespoon baking powder¼ ...
11/12/2025

CHIVE BISCUITS
MAKES: 10 to 12 biscuits

​Ingredients:
1 cup all-purpose flour
1 cup graham flour
1 tablespoon baking powder
¼ cup snipped fresh chives
1 teaspoon salt
â…” cup milk
â…“ cup canola oil

​Instructions:
​Position the rack in the center of the oven and preheat to 425 degrees F.
​In a large bowl, blend together the two flours, baking powder, chives, and salt. Add the milk and oil all at one time and stir just until the dough holds together. (Do not overmix.)
​Turn the dough out onto a lightly floured surface and knead 7 to 8 times. Using a rolling pin, roll the dough out to a thickness of ¾ inch. Using a 2-inch round cutter, cut out as many biscuits as possible. Place the biscuits 1 inch apart on an ungreased baking sheet. Rework the scraps until all the dough is used. Bake for 10 to 12 minutes, or until the tops of the biscuits are golden brown.

CHOPPED CHERRY BISCUITSMAKES: 8 to 10 biscuits​Ingredients:½ cup all-purpose flour1 teaspoon baking powder½ teaspoon gra...
11/12/2025

CHOPPED CHERRY BISCUITS
MAKES: 8 to 10 biscuits

​Ingredients:
½ cup all-purpose flour
1 teaspoon baking powder
½ teaspoon granulated sugar
½ teaspoon cream of tartar
½ teaspoon chopped dried cherries
¼ cup salt
¼ cup vegetable shortening, chilled
½ cup milk
¼ cup apricot spread (see recipe below)

​Instructions:
​Position the rack in the center of the oven and preheat to 425 degrees F.
​In a large bowl, blend together the flour, baking powder, sugar, and cream of tartar. Using a pastry blender or two knives scissor-fashion, cut in the shortening until the mixture resembles fine meal. Pour the milk and ½ cup of the butter in all at one time and stir just until the dough holds together. (Do not overmix.)
​Turn the dough out onto a lightly floured surface and knead 7 to 8 times. Using a rolling pin, roll the dough out to a thickness of ½ inch. Using a 2-inch round cutter, cut out as many biscuits as possible. Place the biscuits 1 inch apart on an ungreased baking sheet. Rework the scraps until all the dough is used and brush with the remaining butter. Bake for 12 to 15 minutes, or until the tops of the biscuits are golden brown. Serve warm and with Apricot Spread.

​APRICOT SPREAD
MAKES: About ½ cup

​Ingredients:
½ cup finely chopped dried apricots, plumped in brandy and drained
2 tablespoons evaporated milk
1 teaspoon almond extract
1 tablespoon granulated sugar
1 tablespoon packed light-brown sugar
​Instructions:
In the container of a blender, combine all of the ingredients and process on medium speed until smooth. Pour into a bowl and refrigerate until ready to serve.

LEMON POPPY SEED MUFFINSINGREDIENTS:1 egg beaten1/2 cup milk any variety will do1/4 cup vegetable oil1 tsp lemon extract...
11/10/2025

LEMON POPPY SEED MUFFINS
INGREDIENTS:
1 egg beaten
1/2 cup milk any variety will do
1/4 cup vegetable oil
1 tsp lemon extract
2 TBS poppy seeds
1/2 cup sugar
1 1/2 cup flour all-purpose
2 tsp baking powder
1/2 tsp salt

INSTRUCTIONS:
Preheat the oven to 400 °F. Line a muffin pan with muffin papers or grease the pan well.
Combine Egg, Milk and vegetable oil and vanilla.
In a separate bowl combine baking powder, flour, sugar, and salt. Whisk to combine. Pour the liquid ingredients into the dry ingredients. Blend only until combined.
Spoon batter into each muffin paper until 2/3 full. Bake for 16-20 minutes.
Store in an airtight bag or container.

For more recipes, be sure to check out the blog that has them all posted there as well for one convenient place to grab them from! https://shorturl.at/sNDi8

100-YEAR-OLD MUFFINSMAKES: 5 to 6 muffins​Ingredients:1 cup cornmeal1 tablespoon baking powder¼ teaspoon ground nutmeg½ ...
11/10/2025

100-YEAR-OLD MUFFINS
MAKES: 5 to 6 muffins
​Ingredients:
1 cup cornmeal
1 tablespoon baking powder
¼ teaspoon ground nutmeg
½ teaspoon salt
2 tablespoons butter or margarine
1 tablespoon granulated sugar
2 large eggs
¾ cup milk
1 cup cooked mashed potatoes
​Instructions:
​Position the rack in the center of the oven and preheat to 400 degrees F. Lightly grease or line with paper baking cups six 2¾-inch muffin cups.
​In a large bowl, blend together the cornmeal, baking powder, nutmeg, and salt. In a medium bowl, cut the butter into the sugar. Stir in the eggs, milk, and potatoes. Combine the two mixtures, blending until the dry ingredients are just moistened.
​Spoon the batter into the prepared muffin cups, filling each about three-quarters full. Bake for 15 to 20 minutes, or until the tops start to turn a light golden and a cake tester or wooden toothpick inserted into the center of a muffin comes out clean. Cool in the pan on a wire rack for 5 to 7 minutes. Serve warm, or invert onto the rack to cool completely.
​SERVING SUGGESTION: Serve with seedless jam or preserves.

For more recipes, be sure to check out the blog that has them all posted there as well for one convenient place to grab them from! https://shorturl.at/sNDi8

MOCHA MUFFINS WITH PECANSMAKES: 11 to 12 muffins​Ingredients:1 tablespoon instant espresso coffee powder¼ cup hot water1...
11/10/2025

MOCHA MUFFINS WITH PECANS
MAKES: 11 to 12 muffins
​Ingredients:
1 tablespoon instant espresso coffee powder
¼ cup hot water
1¾ cups all-purpose flour
½ cup granulated sugar
½ cup packed light-brown sugar
2 teaspoons baking powder
1 teaspoon baking soda
1 tablespoon Dutch-processed cocoa powder
1 cup chopped pecans
1 teaspoon salt
2 large eggs
½ cup sour milk or buttermilk
½ cup canola oil
1 teaspoon chocolate extract
​Instructions:
​Position the rack in the center of the oven and preheat to 375 degrees F. Lightly grease or line with paper baking cups twelve 2¾-inch muffin cups.
​In a cup, dissolve the coffee in the hot water. In a large bowl, blend together the flour, two sugars, baking powder, baking soda, cocoa, pecans, and salt. In a medium bowl, beat the eggs until foamy. Beat in the espresso, sour milk, oil, and chocolate extract. Combine the two mixtures, blending until the dry ingredients are just moistened.
​Spoon the batter into the prepared muffin cups, filling each about three-quarters full. Bake for 15 to 20 minutes, or until a cake tester or wooden toothpick inserted into the center of a muffin comes out clean. Cool in the pan on a wire rack for 5 to 7 minutes. Serve warm, or invert onto the rack to cool completely. Serve with Chocolate Sauce.

For more recipes, be sure to check out the blog that has them all posted there as well for one convenient place to grab them from! https://shorturl.at/sNDi8

CAULIFLOWER-AND-CHEESE MUFFINSMAKES: 11 to 12 muffins​Ingredients:2 cups all-purpose flour2 teaspoons baking powder½ tea...
11/10/2025

CAULIFLOWER-AND-CHEESE MUFFINS
MAKES: 11 to 12 muffins
​Ingredients:
2 cups all-purpose flour
2 teaspoons baking powder
½ teaspoon baking soda
1 cup crushed dried tarragon
1 cup finely chopped cooked cauliflower
½ teaspoon salt
1 large egg
6 tablespoons milk
¼ cup butter or margarine, melted
1 teaspoon vanilla extract
3 tablespoons lemon juice
1 cup shredded Cheddar cheese
¼ cup chopped walnuts
​Instructions:
​Position the rack in the center of the oven and preheat to 375 degrees F. Lightly grease or line with paper baking cups twelve 2¾-inch muffin cups.
​In a large bowl, blend together the flour, baking powder, baking soda, tarragon, cauliflower, and salt. In a medium bowl, beat the egg until foamy. Beat in the milk, butter, vanilla extract, and lemon juice. Combine the two mixtures, blending until the dry ingredients are just moistened.
​Spoon the batter into the prepared muffin cups, filling each about two-thirds full. Sprinkle the cheese and nuts over the tops. Bake for 15 to 20 minutes, or until a cake tester or wooden toothpick inserted into the center of a muffin comes out clean. Cool in the pan on a wire rack for 5 to 7 minutes. Serve warm, or invert onto the rack to cool completely. Serve with Sweet Mustard Sauce.
​SWEET MUSTARD SAUCE
MAKES: About 1½ cups
​Ingredients:
½ cup spicy mustard
2 tablespoons dry mustard
5 tablespoons light-brown sugar
¼ cup rice wine vinegar
½ teaspoon ground cinnamon
¼ teaspoon ground nutmeg
¼ teaspoon ground cloves
â…” cup canola oil
1 teaspoon crushed dried dill
​Instructions:
In the container of a blender or food processor, combine all the ingredients and process on low speed for 3 to 5 seconds. Pour into a small bowl and serve.

For more recipes, be sure to check out the blog that has them all posted there as well for one convenient place to grab them from! https://shorturl.at/sNDi8

CARROT-AND-PINEAPPLE MUFFINSMAKES: 12 to 14 muffins​Ingredients:2 cups whole-wheat flour1 tablespoon baking powder½ teas...
11/10/2025

CARROT-AND-PINEAPPLE MUFFINS
MAKES: 12 to 14 muffins
​Ingredients:
2 cups whole-wheat flour
1 tablespoon baking powder
½ teaspoon ground cinnamon
½ teaspoon salt
One medium-size carrots, peeled and grated
One 8-ounce can crushed pineapple, drained
1 large egg
½ cup packed dark-brown sugar
¼ cup milk
½ cup canola oil
½ teaspoon coconut or almond extract
​Instructions:
​Position the rack in the center of the oven and preheat to 375 degrees F. Lightly grease or line with paper baking cups fourteen 2¾-inch muffin cups.
​In a large bowl, blend together the flour, baking powder, cinnamon, salt, carrots, and pineapple. In a medium bowl, beat together the egg and brown sugar until smooth. Beat in the milk, oil, and coconut extract. Combine the two mixtures, blending until the dry ingredients are just moistened.
​Spoon the batter into the prepared muffin cups, filling each about two-thirds full. Bake for 15 to 20 minutes, or until a cake tester or wooden toothpick inserted into the center of a muffin comes out clean. Cool in the pan on a wire rack for 5 to 7 minutes. Serve warm, or invert onto the rack to cool completely. Serve with Tropical Sauce.
​TROPICAL SAUCE
MAKES: About 1¾ cups
​Ingredients:
1 cup crushed pineapple, undrained
¼ cup water
2 teaspoons coconut dessert pudding mix
Pinch ground allspice
​Instructions:
In the container of a blender, combine all of the ingredients and process on medium speed until smooth. Pour into a small saucepan and cook, stirring constantly, until the mixture comes to a boil. Remove from the heat, pour into a bowl, and serve warm.

For more recipes, be sure to check out the blog that has them all posted there as well for one convenient place to grab them from! https://shorturl.at/sNDi8

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