The chefs in Food Network Kitchens had so many favorite muffins in Food Network Magazine’s 50 Muffins (page 100, December issue) that we couldn’t print them all. Pick up the issue to see the ones that made the cut — then try this extra Mini Rumball Muffin recipe for a new twist on an old cookie classic.

Mini Rumball Muffins
Combine 1 cup all-purpose flour, 1/2 cup each finely ground vanilla wafer cookies and walnuts, 1/2 cup sugar, 1 1/2 teaspoons baking powder and 1/2 teaspoon each cinnamon, nutmeg and fine salt. In another bowl, whisk 3/4 cup each whole milk and vegetable oil, 2 large eggs and 1 teaspoon vanilla extract. Fold the milk-egg mixture into the flour mixture. Divide among 36 to 48 mini muffin liners. Bake at 350 degrees F until a toothpick inserted comes out clean, 16 to 18 minutes. Heat 1/2 cup each rum and dark brown sugar and whisk until the sugar dissolves. Poke holes in the warm muffins and drizzle with the rum mixture. Dust with confectioners’ sugar.

It goes without saying that Mother’s Day is always a fun day in our house. Instead of giving her gifts every year, I like to cook up a big delicious brunch so we can all lay around the house, eat great food and relax. It’s something we do quite well.

My mom is also quite the picky eater, so I have to tailor my menu to fit her palate. One thing that I can never go wrong with is any kind of baked goods. We have a sweet tooth in my family and these Blueberry Muffins that I’ve adapted from Alton Brown are always a hit.

I brightened them up with lemon zest and raspberries, and then whipped up the most addictive Chantilly Cream. Heavy whipping cream, powdered sugar and a vanilla bean is a match made in heaven.

These blueberry-raspberry muffins topped with Chantilly Cream are the perfect way to show your mom some love this Mother’s Day. Happy Mother’s Day to all you wonderful mothers out there, and thanks to my mom for being so amazing.

Get the recipe for Blueberry-Raspberry Muffins

Breakfast is my favorite meal of the day, so I was really excited to put together our online Breakfast feature. After the pancake explosion I created for Mother’s Day, I tried to focus mostly on bacon and eggs for this one. But the carb-lover inside me couldn’t resist adding French toast and sticky buns. (I love to watch Bobby struggle with baking in Throwdown: Sticky Buns)

And, of course, I added muffin recipes. Muffins are a great grab-and-go breakfast treat, and they usually freeze well, so they can be a cheap, healthy, home-made frozen pastry. Ina’s Blueberry Muffins look like the most-loved on FoodNetwork.com, but Sunny’s Sunny Morning Muffins caught my eye.

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