Mrs. Allison’s Muffins

Mrs. Allison’s Muffins

Today I had decided that I would make my daughter some blackberry jam after reading the book: If You Give A Moose A Muffin.  After making the jam, I decided I would need a muffin to go with it.  So I made Mrs. Allison’s Muffin recipe from 1913.

I picked Mrs. Allison’s Muffins to make today because it has a little vanilla in it.  I thought that would go nicely with the blackberry jam and I was correct.  These muffins are dense, chewy and moist.  They were perfect for jam.  These muffins would be great at breakfast.

The batter for these was really stiff and I almost added a little extra milk, but decided I wanted to try these without altering anything.  I’m glad I didn’t add more milk.

Mrs. Allison's Muffins

Mrs. Allison's Muffins

Mrs. Allison's Muffins

The cost of the recipe came to 86 cents and I was able to get 10 muffins out of the batter.  That makes each muffin cost 9 cents.  Pair a tablespoon of Mrs. Fife’s Blackberry Jam with this and have a nice treat for 18 cents.

Mrs. Allison's Muffins

Original Recipe

Muffins. Two tablespoons sugar, two eggs, one tablespoon butter, a pinch salt, a few drops vanilla, two teaspoons of baking powder. Bake in muffin tins in a quick oven.

Mrs. H. H. Allison, 371 Tenth Avenue, City.

Printed in The San Francisco Call on June 1, 1913

Mrs. Allison's Muffins Recipe

Mrs. Allison's Muffins

A simple muffin recipe from 1913

Course Muffins
Cuisine American
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 10 muffins
Calories 138 kcal


  • 2 tbsp sugar
  • 2 large eggs
  • 1 tbsp butter
  • 1/4 tsp salt
  • 1/4 tsp vanilla
  • 1 cup milk
  • 2 cups flour
  • 2 tsp baking powder


  1. Mix the wet ingredients together and beat well.  Add the dry ingredients.  Divide the batter between 10 muffins.  Bake 15 to 20 minutes at 350 degrees.


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