Posted: May 14 2020 in NewsRecipesMuffins

Thomas here. I am completely and totally flabbergasted by the amount of baking supplies that we’ve gone through in the last couple of weeks. Having worked in the store for nearly twenty years (just saying that makes me feel old), I had been asked where our yeast was maybe four or five times, these days I won’t make it until lunch without being asked that many times. Even my brother, Dylan, whose efforts in the kitchen rarely go further than ransacking the fridge in the middle of the night, decided to bake up some muffins yesterday. (They actually turned out amazing according to Cathy). While helping customers find the ingredients to their recipes, I ask what they’re making and have been continually left drooling at how good they sound.

So, we decided to run a bit of a contest/giveaway on Instagram. The most mouth-watering photo, as judged by me, would win.

Lucky for you, we have the best customers who shared their best muffin recipes! And we’re sharing all of the mouth-watering recipes with you below. Enjoy!

Superhero Muffin Recipe


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Superhero Muffins! @thevillagegrocer In light of these unprecedented times I thought this would be a great time to showcase one of my most healthy yet delicious muffin recipes! I dedicate these muffins to all the frontline workers who are working tremendously hard to support our safety and well-being. These muffins keep me fuelled for hours and are packed with superfoods! They are healthy enough for breakfast, yet sweet enough for dessert with the addition of a cream cheese icing! They have a buttery moist crumb that you would never guess is filled with nutritious ingredients! They are gluten-free and highly customizable! Nut allergy – sub the almond flour for oat flour and the walnuts for pumpkin seeds! Vegan – swap the butter for coconut oil and the eggs for flax eggs! Recipe: Muffins: 2 cups almond meal 1 cup old-fashioned rolled oats (use gluten-free if sensitive) 1/2 cup chopped walnuts 1 teaspoons ground cinnamon 1/2 teaspoon ground nutmeg 1 teaspoon baking soda 1/2 teaspoon sea salt 3 eggs, beaten 1 cup grated zucchini (about 1 zucchini) 1 cup grated carrot (about 2 carrots) 6 tablespoons unsalted grass-fed butter, melted 1/2 cup dark maple syrup 1 teaspoon vanilla Cream Cheese Icing (optional but highly recommend!): 1/4 cup cream cheese 1 tbsp maple syrup Instructions Preheat the oven to 350°F. Line a 12-cup standard muffin tin with paper muffin cups. In a large bowl, combine the almond meal, oats, walnuts, raisins/chocolate chips, cinnamon, nutmeg, baking soda, and salt. In a separate bowl, mix together the eggs, zucchini, carrot, butter, maple syrup, and vanilla. Add the wet ingredients to the dry ingredients and mix until combined. Filling each muffin cup to the brim, sprinkle with crumble (optional) and bake for 25 to 35 minutes until the muffins are nicely browned and a toothpick comes out clean. #myVGrecipe

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Blueberry Cheesecake Muffin Recipe

Cranberry and Cardamom Bran Muffin Recipe


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This simple bran muffin recipe gets its fresh flavour hit from cranberries, brown sugar, cinnamon and a kick from cardamom. @thevillagegrocer #myvgrecipe #muffins #homechef #giveaway Cranberry and Cardamom Bran Muffins Ingredients 1 cup of buttermilk 1 large egg 1/3 cup of light oil (I use Bertolli light olive oil) 1⁄4 cup of liquid honey 1 1⁄2 cups of all bran cereal 1 cup of fresh/frozen Ocean Spray cranberries 1 cup of all-purpose unbleached flour 1⁄4 cup of brown sugar tightly packed 1 tsp of baking soda 1⁄2 tsp of baking powder 1 tsp of cinnamon 1/8 tsp of cardamom Preparation Use a 12-large-muffin pan greased or lined with paper baking cups. Preheat oven to 400F. Set aside buttermilk to reach room temperature. Beat egg in a medium size bowl and whisk in oil, honey and buttermilk. Stir in bran cereal and cranberries. In a separate large bowl combine remaining ingredients. Combine wet ingredients with dry, stirring until well-moistened. (Be careful not to pop cranberries.) Spoon evenly into muffin cups. Bake for 15 to 18 minutes at 400F. Let cool on a wire rack. Muffins store well in freezer.

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OG (original) Butter Pound Muffin Recipe


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Because I’m Asian and can’t bake, here’s an OG (original) butter pound muffin?! 🤷🏻‍♀️ @thevillagegrocer #myVGrecipe Ingredients: – 1/2 lb of unsalted butter – 1 cup of sugar – 1 & 1/2 cups of flour – 1 tsp of baking powder – 1/8 tsp of salt – 6 eggs – 1/2 tsp of vanilla extract – 3 tbsps of milk Instructions: 1. In a bowl, sift together: flour, baking powder, salt 2. In a separate bowl, separate egg white from egg yolks 3. In a large bowl, cut butter into smaller cubes. Add sugar gradually. Cream the butter and sugar until sugar and butter are melted. Add egg yolks and blend well 4. While blending, add dry ingredients and milk alternatively into butter and flour mixture. Add vanilla extract 5. Beat egg whites until stiff. Fold egg whites in butter and flour mixture 6. Place in oven at 375 degrees. Bake for 20 mins or until golden brown!

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Banana Muffins COVID-style

Whole Lot Of Strawberry Muffin Recipe

Applescotch Muffin Recipe


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I love my muffins! They make for a quick and simple breakfast , mid morning or afternoon pick me upper or a late night sneak treat. This is our family favourite and has made it to the top of my request list. Take a look at the ingredients to see why. Applescotch muffins: 1 1/4 cup flour 1 tsp baking soda 1 cup rolled oats 1/2 cup brown sugar 1 cup Butterscotch Chips 1/2 cup chopped pecans 1 tsp ground cinnamon 2 Granny Smith apples chopped 3/4 cup natural yogurt 1/2 cup vegetable oil 2 eggs Mix dry ingredients, mix wet ingredients and combine. Bake at 400F for about 25 minutes. @thevillagegrocer #myvgrecipe #staub @staub_ca #stayhome #staysafe #stayhealthy #stayhomeandbake #stayhomeandcook #stayhomechallenge #baking #muffins #homecook #lovetobake❤️❤️❤️

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French Toast Muffins With Candied Canadian Bacon


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French Toast Muffins With Candied Canadian Bacon 🇨🇦🥓🍞👩🏻‍🍳 . . Candied Bacon Ingredients: * 1 LB thick cut Canadian bacon * 1 tbsp fresh ground black pepper * 1 cup packed light brown sugar . . Muffin Ingredients: * 1 loaf bread cut into 1/2 inch cubes (about 12 cups of bread) * 2 1/2 cups soy/milk * 6 large eggs * 1/2 cup granulated sugar * 1 tsp vanilla extract * 1 tsp ground cinnamon . . Streusel Topping Ingredients: * 1/4 cup butter * 1/4 cup brown sugar * 1/4 cup flour * 1/8 tsp ground cinnamon * Pinch of salt * Canadian Maple Syrup for serving . . @thevillagegrocer #myvgrecipe #muffins #FrenchToast #candiedbacon #yummy #tasty #tastyfood #tastygram #breakfast #covidcooking #meoddsandends

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Extra Chocolate Chip Muffin Recipe


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@thevillagegrocer here is my Extra Chocolate Chip Muffin Recipe Preheat oven to 425° Mix together in a large bowl the following ingredients: 2 1/2 cups AP Flour 1 tbsp Baking Powder 1 tsp Baking Soda 1/2 tsp Salt 2 cups Semi Sweet Chocolate Chips Whisk the following ingredients in a medium bowl: 1 cup Granulated Sugar 2 Large Eggs 1/2 cup Melted & Cooled Unsalted Butter 1 cup Buttermilk 1 tbsp Vanilla Paste or Extract Add wet mixture into dry ingredients slowly and fold together. Only mix until wet and dry ingredients are just blended. Spray a muffin tin with a no stick cooking spray. Divide the batter into a 12 spot muffin tin. Fill to the top. Bake for 5 minutes at 425° and than turn the heat down to 375° for the remaining 12 to 15 minutes or until a toothpick inserted into the centers come out clean. Let cool 5 to 10 minutes and enjoy warm. #myvgrecipe #villagegrocer #muffins #stayhomebaking #chocolatechipmuffins

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Ruth’s Rhubarb Muffin Recipe

Very Chocolate Muffin Recipe


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Very Chocolate Muffins – chocolate chips and chunks muffins filled in my first attempt of bakery style parchment muffin liners. @thevillagegrocer #myVGrecipe . Ingredients: 2.5c AP flour 1 tbsp baking powder 1 tsp baking soda 1 tsp cinnamon 1/4 tsp ground nutmeg 1/2 tsp salt 3/4c chocolate chips (semi-sweet was used) Extra chocolate chunks for topping 3/4c sugar 2 large eggs 1/2c neutral flavoured oil 1c buttermilk (I used 1c milk + 1tbsp vinegar to make buttermilk) 1 tbsp vanilla extract . Preheat oven to 425F . Mix all dry ingredients together with the chocolate chips. . Mix the sugar and wet ingredients together. . Add half of the dry mixture into the wet and blend it well. Once blended, add in the rest of the dry mixture and mix it together. . Pour batter into liners and bake at 450F for 5 mins and lower temp to 375F for 18-20mins.

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Zesty Lemon Blueberry Muffin Recipe


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I made my favourite Zesty Lemon Blueberry muffin for Village Grocer’s Muffin contest @thevillagegrocer #myvgrecipe . I call it “The Healthy Xplosion” as blueberry is packed with antioxidants and tons of goody nutrients. I used vegetable oil instead of butter to make it even healthier. If you would like to try out this light, fluffy and moist muffin, check out the ingredients below: 2 Cups all-purpose flour 1 Cup granulated sugar 1 Tablespoon baking powder ½ teaspoon salt 2 large eggs, lightly beaten 1 cup milk 2 tablespoon lemon juice 1 teaspoon lemon zest ½ cup oil (vegetable or canola oil) 2 cups blueberries (fresh or frozen) Enjoy! @thevillagegrocer #myvgrecipe #thevillagegrocer #giveaway #muffins

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Berry Bliss Crumble Muffin Recipe


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Hey @thevillagegrocer, here are my Berry Bliss Crumble Muffins #myVGrecipe #happysunday Crumble Topping Ingredients – 1/4 cup flour – 1/4 cup brown sugar – 2 1/2 tbsp cold butter – chopped into little bits Muffin Ingredients – 2 cups flour – 1/2 cup white sugar – 1 tbsp baking powder – 1 tsp cinnamon – 1/2 tsp sea salt – 2 tbsp of grated lemon rind – 1/4 cup dark brown sugar – 1/2 cup unsalted butter melted & cooled to room temperature – 2 eggs – room temperature – 3/4 cup buttermilk – room temperature – 1 1/2 tsp vanilla – 1 1/4 cups mixed berries (I used blueberries and diced strawberries this time but raspberries are great too) plus 1 tbsp flour to coat your berries. Mix dry crumble ingredients together and cut in butter with a pastry cutter or two knives. Put in the fridge. Whisk together dry muffin ingredients in a large bowl until all clumps are gone. Whisk together wet ingredients until they are combined and fold wet mixture gently into the dry ingredients until the flour is absorbed. Toss your berries in the flour mixture and then fold 1 cup’s worth into the muffin batter. Fill 12 muffin cups with batter then sprinkle crumble topping and remaining berries on top of the muffins, pressing them into place. Bake @ 400 degrees for 15-18 minutes depending on your oven. Cool and enjoy some berry bliss!

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Crunchy Banana Coconut Muffin Recipe

Morning Glory Muffin Recipe

Decadent Double Chocolate Banana Muffins

Magnificent Morning Muffin Recipe