These perfectly lemony and super moist muffins are my husband's favourite. I'm sure you'll love them too, if you are a fan of sweet and soury food. They are perfect combination of lemon and coconut. 😊

These muffins are bright with fresh lemon and coconut. They are a great start to a day or a delicious lunch box treat or snack any time. They freeze well for having on hand for a refreshing treat!

My wife loves blueberry muffins and I love cranberry muffins. We decided to combine both muffins and came up with this recipe. So yummy and delicious! It is great for Christmas breakfast!

Healthy strawberries and blueberries muffins sugar-free. The reason they are called volcano muffins is beacause when in the oven the strawberries start to "explode" forming a lava look like strawberry syrup. Perfect with tea or lemonade. :)

These muffins are quick and easy! I recommend making a double batch, one for the freezer and one for breakfast! Enjoy!

Today I’m bringing you these super easy-to-make muffins that are perfect for a delicious weekend breakfast!!You only need basic ingredients that we usually have at home, a lemon, and a few blueberries.I used these cute muffin liners I bought at TJ Maxx and a muffin tray to help support them as they rise (if you buy the sturdy ones, you don’t need to use a muffin tray to bake them, they hold up just fine as they rise 😉).I made a glaze with white chocolate and some blueberries, and it adds such a vibrant pop of color!!Will you give them a try? Come on! I’m looking forward to your cooksnaps! 📸

I was going to make my milk tea muffins when I noticed the lemons in the refrigerator. I was inspired and experimented several times to come up with this recipe. The aroma and flavor will change depending on the type of black tea you use, so please try this out with your favorite black tea as well as other types!※Use plenty of tea leaves to brew a strongly flavored tea (use 3 tea bags, or 1.5 tablespoons of tea leaves in a tea pouch).※Be sure to whip the butter into a creamy state. In step 4, The secret to a light, fluffy batter is to mix each ingredient in very well in step 4! Recipe by Kinakorin

A creation which came about due to a desperate need for something different and delightful.

In The original recipe blueberries , and 3 large eggs are used. I decided to use cranberries . In every cup of cranberries, there is only 4g of sugar. This compares to blueberries 15 grams of sugar per cup, I also double the recipe but used only 2 eggs for 24 muffins . Each egg contains 5g of fat. you may want to use 3 eggs for 12 muffins , ? It is up to you. With 2 eggs my muffins were awesome!

This is the first recipe of muffin that I ever made. I used to fail, the muffin didn't rise well, but I am pretty good with muffins lately, so I jumped into this recipe again and give it a try. The result was surprisingly different from the one that I made before. It was so moist, light and spongy while the previous one that I made was a bit dense with a strong flavor. I used the same recipe with different result, and this time I am satisfied. 😁😁😁 Recipe was got from Ruri's blog (Indonesian blogger)

I was trying to use lemons and yogurt in one recipe so I was thinking of a pound cake, but my pound cakes never taste good and I haven't made muffins in a long time. So I altered a recipe I found online and made it to my liking. You can change the amount of lemon extract used depending on your preference.

Thinking of baking?..... Why not muffins? Try this recipe to make super soft.... delicious muffins.