Search Results for: best ever muffins

How to Make the Best Muffins Ever – Revisited

Nine long years ago I posted a customizable basic oatmeal muffin recipe here on Simple Bites and declared it the ‘best muffin ever’.

It was a bold claim, but one that I was prepared to stand behind. You, my readers, preheated your ovens, gathered ingredients and started baking. Now, nearly a decade later, the post has over 300 positive comments, millions of views, and hundreds of believers.

Today’s post answers the question: is my simple one-bowl muffin recipe still the best? I’ll also share a few small tweaks I’ve made to the recipe over the years, plus my favourite flavour combinations.

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How to Make the Best Muffins Ever

“A bad muffin is as memorable as a good muffin is unforgettable.” Br. Peter Reinhart

The true sign of a good muffin is that it elicits a reaction.

It can be a sigh, a pause, or maybe a closer inspection followed by a question or comment–usually made with a full mouth. Every time I serve these Dark Chocolate & Raspberry Muffins, still warm from the oven, I watch out of the corner of my eye for the reaction.

No matter how chatty a group of girlfriends get over their coffees, one bite into these muffins and the conversation slows to a crawl; for the moment, attention is diverted from boy talk and baby names to a perfectly moist, flavorful muffin.

Occasionally, I’ll get a “I usually hate muffins, but…”

And oh, I have been there. I don’t think I ate a decent muffin for the first twenty years of my life, and I had resigned myself to a reality where muffins were dry, tasteless (or overly sweet), and no match for a good scone or sticky bun.

The summer I was twenty, I worked a job in a kitchen where muffin-making was mandatory, and I faced a challenge: the dry muffin. Many hockey pucks, exploding volcanoes, and moon craters later, I had a few recipes worked out that actually brightened up my mornings.

Here are a few things I learned along the way… [Read more…]

The best serve-yourself weekday breakfast ideas

This winter was the first time I’ve had to change up our breakfast routine since the children were babies.

Up until last fall, we’d always start our weekdays together as a family, as school and work were both close enough to afford a somewhat relaxed morning. Then everything changed.

My eldest is in junior high school, so he’s the first kid up and out the door in the morning. Danny started a new job in the new year and eats breakfast bright and early. My two youngest are just waking up as their dad is leaving – one of them is famished and the other needs to wake up slowly before eating. They wander into the kitchen on their own time.

Since I’m usually busy prepping bagged lunches and checking on homework, I tend to only sit down to eat after everyone has left. Five people, five breakfast slots. At the beginning, when we were adjusting to the new schedules, I found myself preparing multiple breakfasts to accommodate everyone. Until I got smarter, that is.

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The Best Ham and Egg Breakfast Sandwich (freezer-friendly)

Any hand-held breakfast-on-the-go that can sustain me for over eight hours deserves to be documented on this blog and passed along to you.

As I rushed out the door to the airport last Saturday morning, with a stash of warm ham and egg breakfast sandwiches tucked into my bag, I never imagined we’d be stuck in an airplane on the tarmac for nearly five hours before take-off. We had an 8:15AM departure, and the plan was to enjoy a leisurely lunch during a three-hour layover on our way to the small ski town of Smithers, BC.

But as it turned out, a winter storm had other plans for us, and that cheesy breakfast, eaten on the way to the airport at 6AM, was my last meal until about 4 in the afternoon.

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17 best recipes to close out summer

It’s my favourite time of year to shop at the local markets.

The aisles are lined with baskets piled high with two-inch cucumbers and plump Roma tomatoes, inspiring me to add pickles and salsa to my canning list for the weekend.

Clara picks out a pint of deep red raspberries and I reach for a hefty cantaloupe. We can both get our favourites, for a few more weeks, anyway.

I try to resist the beautiful winter squash, piled six high in wooden crates, and pass by the emerald Brussels sprouts. I know they will be around for a while. Instead I turn my attention to sweet corn, small radishes and blueberries, which will be finishing soon.

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