Twelve classic vanilla cupcakes from a standard butter-cake ratio, plus the details that decide the result: room-temperature ingredients, a two-thirds fill and prompt cooling.
Zest in the batter, a warm syrup on the hot cake and a thin glaze once it cools: three layers of lemon, and one thermometer reading to know it is done.
Morning glory muffins carry a lot of grated fruit and vegetables. The trick is balancing that moisture so the muffins are tender, not wet. Here is how.
Bakery muffins get their height from a thick batter, full cups and a hot start. This standard recipe shows each step and how to keep the chips from sinking.
Most of a lemon's flavor is in the zest, not the juice. This standard recipe uses both, plus a simple glaze, for muffins that actually taste of lemon.
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