Mother’s Day Muffins
One of the best parts of Mother’s Day is getting a break from cooking! There’s nothing sweeter than watching little hands mix up delicious food to show their appreciation for you. Muffins are easy for kids to make on their own, with a little supervision from dad (or mom, from the couch…).
Customer favorite muffin mixes:
Our customers love these easy 4 lb. bags of easy muffin mixes. Just add a few ingredients to the mix + bake! These mixes are easy for our kids to prepare too, so mom can have a break. They also make a great Mother’s Day gift!
- Classic Creme Cake & Muffin Mix (#1823)
- Scrumptious Raspberry Muffin Mix (#2309)
- Delectable Blueberry Muffin Mix (#2308)
More muffin recipes to try:
- Beth’s Sweet Potato Muffins
- Whole Wheat Muffins
- Caramel Apple Muffins
- Buttermilk Blueberry Muffins
- Cranberry Spice Muffins
Homemade Blackberry Muffins bursting with Wyman’s Blackberries. Try adding a simple Powdered Sugar (#1151) glaze to dress them up for Mom!
- 2 1/2 cups Turkey Brand Flour (#2285)
- 1/2 tsp Clabber Girl Baking Soda (#2848)
- 1 Tbsp Clabber Girl Baking Powder (#2847)
- 1/2 tsp Regal Fine Sea Salt (#1146)
- 1/2 tsp AP Ground Saigon Cinnamon (#3626)
- 1 cup sour cream
- 1 tsp milk
- 2 large eggs
- 1 cup C & H Granulated Sugar (#1632)
- 8 Tbsp. warm melted Kirkland Butter (#1723)
- 1 tsp Original Mexican Vanilla (#6702)
- 1 1/2 cups Wyman’s Blackberries (#1221), thawed, drained and lightly coated with flour Cinnamon Vanilla French Toast Sugar (#1536, opt.)
- Preheat oven to 400°F.
- Line muffin pan with baking cups (#1646) or spray with Vegalene (#1212).
- Combine dry ingredients: Whisk together the flour, baking powder, baking soda, cinnamon and salt in a large bowl.
- In a separate bowl, whisk together eggs, sour cream, milk, sugar, butter and vanilla.
- Add the wet mixture to the dry mixture, just until the dry ingredients are moistened. Fold in blackberries. Do not overmix! Batter will be lumpy.
- Divide the batter evenly among the muffin cups. Sprinkle with Cinnamon Vanilla French Toast Sugar, if desired.
- Bake at 400°F until a toothpick inserted into the middle of 1 or 2 of the muffins comes out clean, 17-20 minutes (or longer).
- Let cool for 2 to 3 minutes before removing from the pan and serving
Start your morning off with muffins loaded with apples, coconuts, raisins, pecans, and carrots.
Morning Glory Muffins
- 1 cup flour
- 1 cup whole wheat flour
- 1/2 cup C & H Brown Sugar (#2261)
- 1/4 cup C & H Granulated Sugar (#1632)
- 2 tsp Clabber Girl Baking Soda (#2848)
- 2 tsp Ground Korintji Cinnamon (#1005)
- 1/4 Regal Fine Sea Salt (#1146)
- 3/4 cup Silk Original Almond Milk (#1456)
- 1/2 cup vegetable oil
- 1/2 cup unsweetened applesauce
- 2 tsp Mexican Vanilla (#6702)
- 1 granny smith apple, peeled and chopped
- 1/2 cup shredded coconut
- 1/2 cup Commodity Seedless Raisins (#2122)
- 1 cup grated carrots
- 1/2 cup Kirkland Fancy Pecans Halves (#1292), chopped
- First, preheat oven to 350F. Then, line a muffin tin with wax baking cups (#1646).
- Next, whisk together the dry ingredients. In another bowl, whisk together the milk, oil, applesauce, and vanilla. Then add the apple, coconut, raisins, and carrots. Slowly mix in the flour mixture (there will be some lumps).
- Now, fill the cups 3/4 way full. Then, sprinkle the chopped pecans on top.
- Bake for 30-35 minutes, or until a toothpick comes out of the center clean.
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