When I was a little girl growing up in the suburbs of Cleveland, there were special days when my mom, my grandmother, and I would get all dressed up and take the Rapid Transit to downtown Cleveland and go shopping and have lunch at the Higbee's Department Store.
This was a real treat for us- and one of the things that I really looked forward to was having lunch in the big restaurant inside the store. There was always a big breadbasket on the table that held warm and delicious “Higbee Muffins” which I would slather with butter and devour.
At some point, my mom must have either requested the Higbee Muffins Recipe or perhaps found it in the newspaper, and this recipe became part of our family recipe book ever since. These muffins are perfect alongside a bowl of soup or even homemade macaroni and cheese.
Higbee's Department Stores aren't around anymore- but their muffins sure are!
Tips for Making Higbee Muffins:
You prepare this recipe by mixing dry ingredients in one bowl, wet ingredients in another, and then combining them.
I love using fancy muffin liners when baking!
Then the real magic begins- you add in 2 sticks of melted margarine to the batter which makes it so yummy!
I find it easiest to scoop the muffin mix into the liners using an ice cream scoop!
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Higbee Muffins Recipe:
- 4 cups of flour
- 2 tablespoons baking powder
- 1½ teaspoons of salt
- 1 cup of sugar
- 2 eggs
- 1½ cups of milk
- 2 sticks of margarine
- Preheat the oven to 375° and line 2 muffins pans with 24 paper muffin cups, or grease the pan lightly.
- In a large bowl stir together the dry ingredients- flour, baking powder, salt, and sugar. In a mixing bowl whisk together the eggs and milk, and then slowly add in the dry ingredients. Stir just until the dry ingredients are incorporated.
- Melt the 2 sticks of margarine in the microwave, and then stir it into the muffin mix. Fill muffin cups ¾ full and bake at 375° for 25 minutes.
- Serve warm!
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Eileen Kovalchik says
Thank you for the Higbee Muffin recipe. I worked at the Silver Grille in downtown Cleveland for 3 years in the 60’s and loved these muffins. You brought back many fond memories of my days there.
Eileen
Sharon Rowley says
Oh I love reading this! I hope that you enjoy them!
Xenia says
Oh my goodness!!! Those little cardboard ovens were one of my favorite childhood memories at Higbee’s! And yes, taking the rapid downtown!!! I remember passing all those “barrels” from the east side. And Sterling Linders Christmas tree! And smelling the nut store at the corner, and Mr. Jingaling. Thanks for this recipe that brings it all back!
Anonymous says
💕💕💕
Ann says
Thank you for sharing. We too went to Higbee on special trips at Christmas to eat at the Silver Grille and shop at the Twigbee Shop.
Sharon Rowley says
Awww… I love hearing this!
Annie says
Now if only I could find there chicken pie recipe! Takes me back. In those cute little cardboard ovens. Remember?
Sharon says
I actually found this recipe online for the chicken pot pie from the Attic room: (I haven’t yet tried it myself)
3 cups diced or pulled chicken
3/4 cup fresh or frozen peas
1 cup fresh or frozen carrots
Pie crust dough or puff pastry to cover top. Combine all ingredients, bake until crust is brown per crust instructions
CREAM SAUCE FOR PIE
1/2 c butter, 1/2 +2 tbls flour, 4 c water, 2 tbls chicken base, salt to taste. Combine butter and flour over low heat until it bubbles, slowly add water until mixture is smooth, add the remaining ingredients and whip until smooth.