Duke's Muffins


  1. Preheat oven to 425 degrees. Line a 12 muffin tin with tulip cups or jumbo muffin liners.
  2. If using fruit, wash and dry completely if fresh, or use frozen (keep frozen).
  3. Sift or whisk together dry ingredients.
  4. Blend milk, mayo and vanilla until smooth. Add to the dry ingredients and whisk only 12-15 times until just mixed. A few little dry bits may remain. Fold in chocolate chips.
  5. Scoop or spoon into cups until ⅔ full. Top with coarse sugar or extra chips.
  6. Bake for 15-20 minutes until a toothpick comes out clean. Remove from the muffin pan immediately and cool on a rack. These will keep for 1-2 days, tightly wrapped, at room temperature. Or wrap individually and freeze for 2 months.

**Recipe provided by Pastry Chef Laney Jahkel-Parrish


  • 2 cups flour, all-purpose
  • 3/4 cup Duke’s® Mayonnaise
  • 1/2 cup sugar
  • 1/2 tsp salt
  • 1 tbsp baking powder
  • 1 cup Milk
  • 1 tsp vanilla extract
  • 1 1/2 cups chocolate chips
  • coarse sugar, to top