Rub with your fingers to form coarse crumbs. Refrigerate until ready to use. Butter a 12-cup muffin pan. In a medium bowl, whisk the 1 1/2 cups of flour with the baking powder, baking soda and salt.

Eli Mau made sure to save one of the breakfast muffins from the school cafeteria for his grandma on Thursday. It is, after all, originally her recipe. Mau, 21, is a student at Focus Beyond ...

Juicy, succulent summer strawberries shine in this muffin that boasts all the components of a strawberry daiquiri. The crumb is close-knit yet tender and light thanks to a generous amount of ...

GREENWICH — Greenwich Public Schools has found a way to do both — keep the high school's fan-favorite muffins while participating in the Healthy Food Certification program. Last year ...

If you order an Egg McMuffin, you’ll receive a sandwich consisting of a freshly cracked Grade A egg, melted American cheese, a slice of Canadian bacon, placed on a toasted English Muffin ...