Perkin's Restaurant Muffins

:)Hi, can anyone provide me with the recipe for the muffins at Perkins Restaurant? My favoriate is the Cranberry Nut Muffin.


cox1842 -

I don’t have a recipe for Perkins - but I was wondering - could it be muffins made from their pancake mix with cranberries and nuts added??

Many places do that.

Would you like a recipe for muffins made from pancake mix that you can add cranberries and nuts to??


Yes, I would reaslly like the pancake recipe and I’ll try adding nuts and cranberries to see if that is close to their secret recipe.

Thanks so much.

I think you could easily modify this one:

Blueberry Muffins

½ cup butter
1 cup sugar
3 eggs
3 cups pancake mix - any would work - buttermilk may be nicer
½ cup milk
½ cup blueberries - I would substitute cranberries or any berries and add 1/2 c. chopped nuts of choice

Beat sugar and butter together until light and fluffy, add eggs one at a time scrape bowl down and add the pancake mix, then mix until well combined. Batter will be very thick. Scrape the bowl down, and on low speed, add the milk very slowly, mix until smooth and creamy. Fold in the blueberries and scoop batter into muffin tins and bake at 325 degrees for 25- 35 minutes or until muffins spring back when touched.

While you’re at it - get fancy and add a streusel topping:

3 tbsp. brown sugar
1 tbsp. sour cream
1/3 c. chopped pecans
Combine and set aside.

Drop 1 teaspoon of the pecans mixture atop each muffin before baking.

Do let me know how they turn out and how close they are!



The best muffin is the lemon poppyseed…I would love to find that.

Rachael - You can try the above recipe substituting 1/2 c lemon juice for the milk and adding 2 t. grated lemon peel and 2 T. poppy seeds. Omit the berries (of course).

That is if you want to use a pancake mix of course - but many places that serve as many pancakes as Perkins does, may be using their pancake mix for muffins.


Perkins Banana Nut Muffins

1 cup walnuts
1 2/3 cups mashed bananas
2/3 cup unsweetened applesauce
3 tablespoons apple butter
1/2 cup oil
2 eggs, beaten
1/2 cup fruit sweetener
3/4 teaspoon vanilla extract
3 1/2 cups brown rice flour
1 3/4 teaspoons baking soda
1 3/4 teaspoons baking powder
3/4 teaspoon salt
1 1/2 teaspoons cinnamon
1/4 teaspoon nutmeg

Preheat the oven to 375 degrees F. Lightly spray a regular size muffin tin with cooking spray.

Toast the walnuts in the oven for 7 to 10 minutes, stirring occasionally. Allow the nuts to cool, then coarsely chop them with a knife or with the pulsing action in a food processor. Whisk the wet ingredients together in the order listed until well blended. Sift together the dry ingredients into a large bowl. Make a well in the center, and stir in the wet mix. When half mixed, stir in the toasted walnuts. Be careful not to over mix, the batter should remain lumpy.

Using a rounded #12 scoop (1/2 cup) place the batter into the prepared muffin tin. Bake the muffins on the middle shelf of the preheated oven for 25-30 minutes, turning the muffin tin once if necessary to allow for even browning. Let the muffins cool in the pan for 5 minutes before removing them to a wire rack to cool completely

Perkins Potato Pancakes

1 cup all-purpose flour
1 cup whole milk
4 eggs
3 tablespoons butter, melted
3 tablespoons sugar
1/4 teaspoon baking powder
1/2 teaspoon salt
1 tablespoon chopped fresh parsley
1 tablespoon minced onion
2 1/2 cups frozen hash browns (defrosted)
4 shredded fresh potatoes

Combine all of the ingredients, except the potatoes, in a large mixing bowl. Beat by hand or with an electric mixer until smooth.

Add the potatoes to the batter and mix by hand until the potatoes are well combined.

Let the batter rest while you preheat a skillet or griddle to about medium heat. Grease the pan with a little butter.

Ladle 1/4 cup dollops of batter into the pan. Cook as many at a time as will fit comfortably into your pan. Cook each pancake for 1 1/2 to 2 minutes per side until brown. Serve in a fanned out stack with a pat of butter on top.

This recipe for Perkins Potato Pancakes serves/makes 4

Perkins Pancakes

4 cups packaged “Bisquick” or “Jiffy” Baking Mix
3 jumbo eggs, beaten
2 1/2 cups club soda, room temperature
1/4 cup melted Crisco vegetable shortening, room temperature
Place the dry pancake mix into a large bowl. Add the eggs, club soda and melted margarine. Use a wire whisk to mix carefully until there are no lumps (don’t be vigorous). Allow the batter to rest while you preheat your griddle or skillet over medium-high heat. Use about 1 tablespoon vegetable oil in the preheated skillet for each pancake; use 1/2 cup batter for each pancake.
Flip pancake only once when you see open bubbles appear on the surface and the edges appear dry around the pancake

Makes about 10 pancakes 8" in diameter.

Perkins Hash Brown Potato’s

Serves: 4
Source: lady who works at Perkins
Effort: easy

Comments: Jim and I went there for my 48th birthday. One of the things we were so looking forward to was this hash brown potato casserole. We went for brunch. They have taken it off the menu. While paying we told the lady how disappointed we were. I then asked, if they would share the recipe with me. This is what she told me. I made it and it sure did taste good.

1 (1 lb. 20 oz.) bag of shredded frozen hashbrowns
1 can (10 3/4 oz.) cream of chicken soup
2 Tablespoons minced dried onion
2 cups finely grated mild cheddar cheese

Preheat oven to 400 degrees F.
Spray a 13x9" casserole dish with a non-stick cooking spray.
Mix together all ingredients above and put in pan. Cover and bake for 45 minutes to 1 hour. I stirred after 30 minutes.

Awesome, I will try it this week sometime…Thanks!

Let me know how it goes! I’d love to heat how close it is using a pancake mix.

i just tried this recipe, for perkins blueberry muffins, and it was awfull. the so called topping fell to the bottom and the muffins are very cakey not at all like the ones at perkins im so glad i tried them prior to the day i was going to take them to work.

I loved them! I topped them with a sprinkle of raw sugar. Had trouble getting them out of the tin. Next time I’ll use paper muffin cups.

Best Blueberry Muffins

from Cook’s Illustrated /America’s Test Kitchen

[i]The best blueberry muffins I have ever tasted.
You use part of the blueberries to make a jam that is
used as a filling.

These are really good. You make a quick blueberry jam from some of the blueberries
and mix a teaspoon of the jam into the center of each muffin before baking.[/i]


Lemon-Sugar Topping

1/3 cup (21/3 ounces) sugar
1½ teaspoons finely grated zest from 1 lemon


2 cups (about 10 ounces) fresh blueberries, picked over (or from frozen, thawed)
1 1/8 cups (8 ounces) plus 1 teaspoon sugar
2 1/2 cups (12½ ounces) unbleached all-purpose flour
2 1/2 teaspoons baking powder
1 teaspoon table salt
2 large eggs
4 tablespoons (½ stick) unsalted butter, melted and cooled slightly
¼ cup vegetable oil
1 cup buttermilk (see note)
1½ teaspoons vanilla extract

Note: If buttermilk is unavailable, substitute 3/4 cup plain whole-milk or low-fat yogurt thinned with 1/4 cup milk.

  1. FOR THE TOPPING: Stir together sugar and lemon zest in small bowl until combined; set aside.

  2. FOR THE MUFFINS: Adjust oven rack to upper-middle position and heat oven to 425 degrees. Spray standard muffin tin with nonstick cooking spray. Bring 1 cup blueberries and 1 teaspoon sugar to simmer in small saucepan over medium heat. Cook, mashing berries with spoon several times and stirring frequently, until berries have broken down and mixture is thickened and reduced to ¼ cup, about 6 minutes. Transfer to small bowl and cool to room temperature, 10 to 15 minutes.

  3. Whisk flour, baking powder, and salt together in large bowl. Whisk remaining 11/8 cups sugar and eggs together in medium bowl until thick and homogeneous, about 45 seconds. Slowly whisk in butter and oil until combined. Whisk in buttermilk and vanilla until combined. Using rubber spatula, fold egg mixture and remaining cup blueberries into flour mixture until just moistened. (Batter will be very lumpy with few spots of dry flour; do not overmix.)

  4. Following photos above, use ice cream scoop or large spoon to divide batter equally among prepared muffin cups (batter should completely fill cups and mound slightly). Spoon teaspoon of cooked berry mixture into center of each mound of batter. Using chopstick or skewer, gently swirl berry filling into batter using figure-eight motion. Sprinkle lemon sugar evenly over muffins.

  5. Bake until muffin tops are golden and just firm, 17 to 19 minutes, rotating muffin tin from front to back halfway through baking time. Cool muffins in muffin tin for 5 minutes, then transfer to wire rack and cool 5 minutes before serving.

Note: Our preferred brands of frozen blueberries are Wyman’s and Cascadian Farm.
Follow recipe for Best Blueberry Muffins, substituting 2 cups frozen berries for fresh. Cook 1 cup berries as directed in step 2. Rinse remaining cup berries under cold water and dry well. In step 3, toss dried berries in flour mixture before adding egg mixture. Proceed with recipe from step 4 as directed.

Follow recipe for Best Blueberry Muffins, omitting Lemon-Sugar Topping. Prepare streusel by combining 3 tablespoons granulated sugar, 3 tablespoons dark brown sugar, pinch table salt, and ½ cup plus 3 tablespoons (3½ ounces) unbleached all-purpose flour in small bowl. Drizzle with 5 tablespoons warm, melted unsalted butter and toss with fork until evenly moistened and mixture forms large chunks with some pea-sized pieces throughout. Proceed with recipe as directed, sprinkling streusel topping over muffins before baking.

Follow recipe for Best Blueberry Muffins, omitting Lemon-Sugar Topping. Add 2 teaspoons finely grated orange zest to egg mixture in step 3. Proceed with recipe as directed, sprinkling 4 teaspoons turbinado sugar over muffins before baking. While muffins cool, whisk together 1 cup confectioners’ sugar and 1½ tablespoons orange juice until smooth. Drizzle each cooled muffin with 2 teaspoons glaze before serving.

Follow recipe for Best Blueberry Muffins, omitting Lemon-Sugar Topping. In step 1, combine 1/3 cup finely ground almonds and 4 teaspoons turbinado sugar; set aside. In step 3, add 1/3 cup finely ground almonds to flour mixture. Proceed with recipe as directed, adding 1 teaspoon almond extract with vanilla extract in step 3 and sprinkling almond topping over muffins before baking.


  1. MAKE BERRY JAM Cook half of fresh blueberries into thick jam to concentrate their flavor and eliminate excess moisture.


Stir 1 cup of fresh blueberries into batter to provide juicy bursts in every bite.


Scoop batter into muffin pans, completely filling cups.


Place 1 teaspoon of cooled berry jam in center of each batter-filled cup, pushing it below surface.


Using chopstick or skewer, swirl jam to spread berry flavor throughout.

Cranberry Apple muffins

Preheat oven to 350F. Makes 12 muffins (grease tins).

1c AP flour
1/2c ww flour, oat brain or AP flour
1 tsp baking soda
1/4 tsp. salt
2 large eggs
3/4 cup packed brown sugar
1/4 cup vegetable oil
1 tsp. vanilla
3/4 cup diced unpeeled tart apple (roughly 1/2-3/4 of a medium sized apple)
3/4 cup fresh or frozen cranberries
1/2 cup chopped walnuts

Mix 1st 5 ingredients in large bowl.
Mix eggs, sugar, oil, vanilla. Stir in apples, cranberries, walnuts. Pour all of this into dry ingredients, stir until just mixed. Pour into greased tins, bake 20-25 min. DO NOT FREEZE.

My guess is that you aren’t supposed to freeze because of the nuts, but that’s just a guess. I’ve never tried freezing them, with or without nuts (I love nuts, so hate the idea of leaving them out.) I love cranberries, but don’t really like orange in baked goods (sorry, I know you’re looking for the perfect orange muffin, and maybe if I had had them, I wouldn’t be opposed!), so was pleased to find a cranberry recipe that didn’t have an orange counterpart. It’s a fairly ‘hearty’ muffin (not at all delicate with fine crumb type thing). I’ve only ever made them with the ww flour, never the AP or oat bran additions.

Caramelized Lemon Muffins with a Cream Cheese Swirl

Lemon Muffin Batter
120 g cake flour
120 g cups all-purpose flour (sometimes I sub in a little toasted wheat germ for some of the AP flour)
1 tbsp baking powder
1 tsp baking soda
1/2 tsp salt
150 g sugar
1 scant cup buttermilk
2 eggs
3 tbsp browned butter, melted
2 tbsp vegetable oil
zest of 1 lemon
1 lemon (or more to make 1/2 cup juice (or less if you prefer))
Simple Syrup

Cream Cheese Swirl (you may not need it all…)
3 oz cream cheese, super softened
3.2 oz sugar
1 medium or large egg
1 tsp vanilla
1/2 - 1 tsp lemon juice

Streusel (Optional - could also sprinkle tops with turbinado sugar)
70 g all-purpose flour
65-75 g light brown sugar
1-2 tbsp unsalted butter

Preheat oven to 375 F. Cut lemon(s) in half. Brush cut surface with syrup. Roast til caramelized (usually take me 15-20 min). Squeeze juice and make sure you have 1/2 cup, or less if you prefer.

Turn oven up to 400 F.

Mix flours, baking powder, baking soda, salt, sugar in one bowl.
Whisk together eggs, buttermilk, butter and oil in another.
Add lemon zest and juice to dry. Then add dry to wet, mixing just until blended.
Spread amongst muffin tins, lined and/or sprayed.

Whisk cream cheese til smooth. Add sugar, whisk til smooth. Add egg, vanilla and lemon. Dollop as much as you like over lemon batter.

If using streusel, combine flour and sugar, then rub in butter, as needed to make coarse crumbs that just hold together when clumped. Sprinkle over muffins, as desired.

Put muffins into oven, immediately drop temperature to 350 F. Bake for 15-20 minutes, or until done. Let cool for a few minutes, and remove

Devils Food Chocolate Chip Muffins

Delicious devils food muffin filled with chocolate chips. These are very easy to make and use cooking oil and yogurt instead of butter. These chocolate muffins are very moist and rich. There is no need to use an electric mixer. A whisk or wooden spoon is all you need to mix this recipe. If you like a less sweet muffin, decrease the granulated sugar to 1/2 or 1/3 cup.


2 cups all-purpose flour
2/3 cup unsweetened cocoa powder
3/4 cup granulated sugar
2 teaspoons baking powder
1/2 teaspoon salt
1 cup milk
1/3 cup plain yogurt
1/3 cup vegetable oil
2 eggs
1 teaspoon vanilla extract
1 cup semi-sweet chocolate chips

Preheat oven to 350-F.

Line a standard muffin tin with a dozen, 2-1/2 inch, cup-cake paper baking cups.

In a mixing bowl, add the flour, cocoa powder, sugar, baking powder and salt. Mix dry ingredients well with whisk or wooden spoon.

In another mixing bowl add the milk, yogurt, vegetable oil, eggs and vanilla extract. Mix well with whisk or wooden spoon until blended.

Add the liquid ingredients to the dry ingredients along with 1/2 of the chocolate chips.

Stir until dry ingredients are just moistened. Careful not to over mix.

Pour batter into 12 muffin cups. Fill each almost to the top.

Sprinkle the other half of the chocolate chips evenly into the filled muffin cups.

Bake at 350-F for 20 to 25-minutes or until a toothpick comes out clean when inserted into center of muffin.

Cool before serving.

Makes 12 (2-1/2inch) muffins.

Blood Orange - Craisin Muffins


1 3/4 cups all purpose flour
1 Tbsp baking powder
1/2 tsp salt
1/4 cup granulated sugar
1 egg, beaten
zest from 1 medium blood orange
juice from 1 medium blood orange (1/4 cup)
1/2 cup milk
1/3 cup vegetable oil
3/4 cup craisins (dried cranberries)


Preheat oven to 400 F.

Mix dry ingredients in a bowl (flour, baking powder, salt, sugar).

Mix wet ingredients in another bowl (egg, blood orange zest, blood orange juice, milk, oil). Combine ingredients, stir until just mixed, don’t beat.

Fold in craisins. Spoon into 12 standard muffin cups. Fill cup each about half full (about 2 Tbsp each). Bake 17-22 minutes at 400 F.

If more orange flavor is desired, substitute 1/4 cup of orange juice concentrate (from frozen - undiluted) for the for blood orange juice above.

Doughnut Flavored Muffins

Like having a doughnut
with your coffee.

Makes 12-14 standard size muffins (1/3 cup of batter each).


For the muffins:

3 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon table salt
3/4 to 1 teaspoon ground nutmeg (to taste. I use 1 teaspoon)
1/2 teaspoon ground mace
10 tablespoons unsalted butter, softened
1 cup granulated sugar, less 1 tablespoon
2 large eggs
1-1/2 cups plain low-fat yogurt
1 teaspoon vanilla extract

For the top coating:

4 tablespoons granulated sugar
1-1/2 teaspoons ground cinnamon
4 tablespoons unsalted melted butter


For the muffins:

  1. Adjust oven rack to lower middle position and heat oven to 375-F degrees.

  2. Mix flour, baking powder, baking soda, salt, nutmeg and mace in medium
    bowl; set aside.

  3. Beat butter and sugar with electric mixer on medium-high speed until
    light and fluffy, about 2 minutes. Add eggs, one at a time, beating well
    after each addition. Beat in one-half of dry ingredients. Beat in one-
    third of yogurt. Beat in remaining dry ingredients in two batches,
    alternating with yogurt, until incorporated. Add and Beat in vanilla

  4. Spray twelve-cup muffin tin with vegetable cooking spray or coat
    lightly with butter. Use ice cream scoop to add batter evenly
    among cups (about 1/3 cup of batter each - fill muffin cups to top and
    level them off).
    Bake until muffins are golden brown and a toothpick inserted into the center
    of one comes out clean - about 25 to 30 minutes.
    Allow to cool about 5 minutes before adding topping.

For the top coating:

  1. Combine 4 tablespoons granulated sugar and 1-1/2 teaspoons cinnamon in a small bowl; mix well and set aside.

  2. Use a pastry brush to paint the top of each muffin with the melted
    butter, then sprinkle each muffin with a teaspoon of the cinnamon-sugar.
    Or simply dip the tops of muffins into the melted butter, then roll in the
    cinnamon-sugar. Serve warm or at room temperature.