Compared to seasonally specific snacks, such as high-protein pumpkin muffins, fruit-infused muffins are enjoyed all year. Since frozen fruit is easy to store and commonly well-stocked in freezers, ...

This recipe has a heavier, cake-like batter that helps prevent the fruit from sinking to the bottom of the muffins. (Photo by Alicia Ross for Kitchen) I love fruit breads and muffins. But one problem ...

These muffins are meant to be eaten for breakfast and are, therefore, pretty lean. The glaze on them makes them richer and imparts a powerful passion fruit taste, so if you want a more subtle flavor, ...

I love fruit breads and muffins. But one problem with heavy, fresh fruit that is so widely available this time of year is that it sinks to the bottom of the muffin. That's because the fruit is large ...

Some muffins are really just cupcakes pretending to be good for you. These are not those muffins. As a mom of four small kids, healthy muffins are my secret weapon for packing as many nutritious ...

I use 3/4 cup capacity muffin tins, which makes 10 muffins. If you use smaller ones, adjust the amount you put into them accordingly. Heat oven to 180 degrees celcius. Grease 10 to 12 muffin tins (or ...

Winter is a tough time for fresh produce. Berries cost about a million dollars per pint and have been shipped a thousand miles from the land of sunshine to your local grocer. They are somewhat ...

Although these muffins hit the spot anytime, I especially have a taste for them right now with the azaleas in full bloom and nature is all abuzz. Sure, there is currently thick, sticky yellow pollen ...

In the world of foods I obsess over, any tropical fruit fits the bill, especially now that I live in Los Angeles and can get access to quality fruit that grows in Southern California. Mangoes are an ...