The Bake
Muffins
Tender, hearty, and just sweet enough — the kind you tear open while the kettle's still warming.
How we make them
Real fruit, good butter, and a batter we mix by hand and never overwork, so the crumb stays soft and the tops rise tall and golden.
Each tin goes in small and comes out high-domed, then cools on the rack just long enough to carry home in a paper bag — full-size for the morning, minis for when you want a whole tray of small ones.
Made in small batches in our home kitchen, so every muffin is honest, fresh, and baked the morning it's meant for.