We love the signature Peels Muffin. It blends rosemary with nutty buckwheat, and finishes with the zesty flavor of preserved lemons. Read more.
French Breakfast Muffin. Like a cake doughnut, it had a firm outside crunch and a dry, but somehow appealing, crumb, with a generous sugar coating and elusive whiffs of cinnamon and nutmeg. Read more.
While muffin flavors change often at Van Leeuwen, we've been quite happy with the carrot currant muffins (with chewy, caramelized edges) and the sweet, cider-spicy apple vanilla. Read more.
The perfect balance of virtuous and delicious. Most of the muffins have sparing sugar tops and soft fruit cores—you won't find fruit studded evenly all the way through, but hiding in a gooey center. Read more.
On any given day you can nab lemon blueberry, banana dark chocolate chip, or a lemon poppy seed with a zingy lemon glaze. One of our favorites is the Morning Glory, heavy with healthy things. Read more.
Try the Apple Streusel Muffin. Delicious in the way of coffee cake, with just the right balance of crumbly, buttery streusel and tender-crumbed muffin. Read more.
They're softball-sized and sweet and "greasy in a good way." But they've got soft, cakey interiors and awesome crusty edges; they're honest and soul-satisfying. Read more.
Morning Glory Muffin. Coconut adds flavor and moisture to this not-too-sweet breakfast treat, flecked with carrot and three different kinds of raisins. You might even be able to claim it's healthy Read more.
Chocolate Coffee Cake. Is this a muffin? Well, it's baked in a muffin tin, so we can pretend. The tin gives the perfect texture—light and fluffy on the inside, crisp on the outside. Delicious. Read more.
