Whether you love poppy-seed muffins or chocolate chip, the best way to ensure that your cakes turn out light, airy, and nicely rounded on top, is to let the batter rest before use. Jerrelle Guy ...

Blueberry muffins have long been a beloved breakfast treat, and with a few thoughtful tweaks, you too can create the ultimate ...

Sarah Kieffer shares her recipe for the citrus-flavored staple — and tips for making your muffins rise above the rest.

In your second large bowl, crack open 2 eggs. Add ¾ cup yoghurt, ½ cup milk, ½ cup oil, 2 tsp vanilla extract and - if you ...

Evenly distribute muffin batter among 10 muffin cups, about ⅓ cup (80 mL) batter per muffin. Bake for 15 minutes. Rotate muffin tin and bake until a toothpick inserted in center comes out clean ...

Add blueberries and fold to combine. Divide the batter among muffin wells, about half cup each. Sprinkle each muffin with 1 teaspoon demerara or sanding sugar. Bake the muffins for 28-30 minutes. Cool ...

Use a flexible spatula to fold in flour. (The batter will be thick.) Fill each prepared muffin well with about 1½ tablespoons batter and use a small offset spatula to spread over bottom.

Add blueberries and fold to combine. Divide the batter among muffin wells, about half cup each. Sprinkle each muffin with 1 teaspoon demerara or sanding sugar. Bake the muffins for 28-30 minutes.