Muffins for Mom

This Mother’s Day weekend, we’re missing all of our members, visitors, and volunteers who would normally be enjoying the beautiful weather with a picnic on the Arboretum Lawn, a stroll through the Color Garden or enjoying the sights and sounds of our TRAINS!

While you can’t treat mom to a day in the gardens, you can treat her to our delicious Maxwell House Muffins by Café 29. Made with the signature Maxwell House Coffee blend that has such significant meaning to Cheekwood’s story, these muffins, much like the coffee, are good to the last drop… or crumb!

Read about the Cheek family’s history with Maxwell House coffee, and then try your hand at making Maxwell House Muffins for Mom this weekend!

Cheek-Neal Coffee Company

Did you know the Cheek family business was the Cheek-Neal Coffee Company, creators and brewers of MAXWELL HOUSE COFFEE and TEA? The specialty blend was named after and marketed by the best hotel in Nashville, the Maxwell House. The success of the brand launched the local business into nation-wide production and is said to have captured the attention of President Theodore Roosevelt, who exclaimed that it was “good to the last drop!”

Cheek-Neal was created by Joel Cheek, the cousin of Leslie Sr.’s father C.T. Cheek. C.T. had been an early investor, and Leslie Sr. bought stock as well. In 1928, the Postum Company, later renamed General Foods, purchased Cheek-Neal Coffee Company for $45 million. As an investor, Leslie Sr.’s fortune quickly expanded, likely also expanding his plans for Cheekwood.

Maxwell House Muffins

These Maxwell House Muffins are a staff and visitor favorite at our Café 29. Use our recipe to whip up a batch at home this weekend. The mothers in your life will thank you!

Batter

6.5 ounces all purpose flour
1/2 teaspoon baking soda
1/4 teaspoon baking powder
1/2 teaspoon salt
5 ounces  butter room temp
6.5 oz white sugar
2 eggs room temp
5 oz  sour cream
1 teaspoon vanilla

Instructions: Mix dry ingredients and set aside. Cream butter & sugar till creamy. Mix eggs 1 at a time then add sour cream & vanilla, mix till blended. Add dry ingredients and lightly blend.  Add 1 scoop of batter (ice cream scoop will work) to buttered (or use liner) muffin pan, sprinkle the “middle” sugar, top w/ 1 scoop of batter then top with the topping. Bake 350* 20-30 minutes till baked thru.

Middle

2 oz brown sugar
1 teaspoon cinnamon

Mix set aside.

Topping

2 ounce all purpose flour
2 ounce brown sugar
2 ounce oats dry
1/4 teaspoon cinnamon
1 ounce Maxwell house coffee ground
2 ounce cold butter 1/2″ cube

Mix dry ingredients then mix in butter till it becomes a crumble, set aside.


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