Muffins are one the easiest and most delicious things I like to bake. You can make mini muffins for a large group, or regular size muffins to enjoy at home, and they freeze well. Blueberry muffins are a classic, and I have several different recipes I’ve tried, having been baking them since I was a teenager. A couple of months ago Deb Perelman of the very popular Smitten Kitchen blog and author of three cookbooks, posted the recipe for Raspberry Streusel Muffins. Deb is known for her very funny descriptions of her recipes, or headnotes. She states that these might be the best muffins she’s ever made, so I had to make them. They are made with frozen raspberries. Like many bakers who’ve tried this recipe, I made 9 muffins, not 6. The cooled muffins stuck to the cupcake liner. They are tangy and have a good texture if you like raspberries. I added ¼ teaspoon of nutmeg to the streusel and added the zest of half a lemon to the batter. If I make them again, I would brush melted butter in the muffin tins and skip the cupcake liners. These are fine, but not the best muffins I’ve ever baked. If you make them, follow the directions carefully.

For easy and very reliable muffins recipes, I rely on Sally’s Baking Recipes. Sally McKenney also has a popular blog and is the author of three cookbooks, but isn’t quite as well-known as Deb of Smitten Kitchen. The Apple and Pumpkin Chocolate Chip Muffins recipes are on her blog. If you’re looking for a very healthy muffins recipes, look no further. For seasonal baking, I really like the Pumpkin Chocolate Chip Muffins. Mini chocolate chips are used, and that makes it easy to bake mini muffins, or regular size. Even Sally’s bran muffin recipe is delicious. Even though these are easier to make and healthier, I like both of these recipes better.

Brenda