For longer storage (up to 4-5 days), refrigerate the muffins. To keep your muffins fresh for an extended period (up to 3 ...

Storage If you have any fluffy muffins left over, simply store them in an airtight container in the fridge for up to 4-5 days ...

Spoon the mixture into the paper cases. Bake for about 25 minutes, or until the muffins are well risen and golden brown. Transfer to a wire rack to cool. Best eaten on the day of making.

This indulgent muffin has just the right amount of sweet, crunch and acidic berry bite. The best thing about this recipe is that the chocolate can always be on hand in the cupboard, and the ...

That’s why it’s best to make your own. Made with raspberries from the freezer, these muffins are at their best straight from the oven when they are sticky and warm. Rest them for 10 minutes ...

Top each muffin with a couple of the remaining raspberries. Bake for 25–30 minutes, or until the muffins have risen and are golden brown. You can keep these for a few days in an airtight ...

Forget boring bowls of porridge – these bakewell tart muffins are packed with oaty fibre and taste better than most breakfasts. Eat a couple with your morning coffee before chucking some in a ...

Garten’s corn muffin recipe starts as a classic: a dry mix of flour, sugar, cornmeal, baking powder, and salt. The wet ...