Coming up with 30 fantastic muffin recipes wasn’t a chore. In fact, if anything, I had to hold myself back before I hit 50!
There are so many incredible flavor combinations out there, not to mention terrific diet-inclusive options, like these vegan muffin recipes.
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Of course, I had to include the favorites, like banana-nut, blueberry, and peanut butter banana. They’re sweet and beloved by kids and grown-ups alike.
But then, I’ve also included a few wild cards.
Have you ever tried avocado and chocolate chip muffins? Or how about pepperoni pizza muffins?
No? You’re about to!
If you’ve ever baked with applesauce in the past, you’ll know that it adds a light sweetness to your cake, along with a ton of extra moisture.
Since these are so moist, you won’t need to worry about adding a glaze or frosting to the top.
Instead, you’ll dip them in cinnamon sugar while they’re still warm, so they taste more like donuts.
This muffin recipe also includes nutmeg, cinnamon, cloves, and allspice, making it perfect for your first fall bake!
Usually, when you see ‘cranberry’ in the titles of a baked treat, it means those chewy, sweet dried berries we all know and love.
But in this case, you’ll need to find some fresh cranberries.
Unlike their shriveled cousins, fresh cranberries are tart, bright, and bursting with tangy flavor. They’re also super vibrant against the light muffin.
Feel free to use frozen berries if that’s all you have, and go ahead and mix in some orange zest, too. It makes all the difference.
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Bisquick is a blend of flour, sugar, salt, and leavening agents. It’s a ready-made baking buddy that will cut your prep time down a bunch!
For this recipe, you just need to blend Bisquick with milk, a little extra sugar, vegetable oil, egg, and fresh or frozen blueberries.
Just be sure you only add the blueberries right before portioning them into your muffin tray.
The longer it sits, the more juices will leak, and that can turn the sponge grey.
I think a lot of people hesitate with muffins because they’re not always super healthy. In many cases, they’re just cake without the frosting, right?
So, if you want something soft, sweet, and portable but need it to be less naughty, you have to try this dairy and gluten-free muffin recipe.
Just like the applesauce in the recipe up top, adding bananas to your baked goods will make them naturally sweet and ridiculously moist.
Use whatever milk you prefer; just be sure it’s not sweetened, as that will affect the flavor.
Did you want to run off and make those Bisquick blueberry muffins right away?
Hold on, because this chocolate version might tempt you even more.
This recipe is actually ‘Bisquick chocolate chip and banana muffins,’ making them breakfast approved in my house.
You’ll notice this recipe calls for just three tablespoons of oil, and that’s down to the mashed banana.
So, not only are you starting your day with something filling, sweet, and full of fruit, but it’s also low in oils and sugar, to boot.
It can be tricky to get the sourness of lemon to shine through when baking cakes and muffins.
There’s only so much lemon juice you can add without ruining the batter, and I don’t like to use extracts because I feel they taste synthetic.
Luckily, this recipe gets it just right. The combination of lemon juice and zest is perfect, and the sponge is very lightly tart without being too sour.
But the cherry on top is that lemon glaze. Using pure lemon juice will guarantee a hit of citrus that you won’t want to miss.
How incredible do these dark and sinful chocolate muffins look?
Not only is the batter loaded with rich cocoa powder, but you’ll also mix in chocolate chips for good measure.
Still, I know you spotted the word ‘skinny’ in the title, so you’ll know before you see the ingredient list that these aren’t just mini-chocolate cakes in muffin form.
You’ll start by mixing mashed bananas with honey, vanilla, egg, oil, and Greek yogurt.
The recipe calls for extra virgin olive oil, but feel free to use coconut or your go-to.
Next, whisk the whole wheat flour with cocoa powder, baking soda, and salt in a separate bowl.
Finally, gently stir it all together with the chocolate chips and bake until fluffy.
If you’re in desperate need of something sweet, but all you have in the cupboard is a box of pancake mix, you can still make a batch of tasty muffins.
These have such a unique texture that you can only get with a stack of buttermilk pancakes. Only here, it’s in muffin form.
Keep in mind, though, that most people eat pancakes with syrup. So, although these are light and fluffy, I do feel like they need a glaze or filling of some kind.
This strawberry whipped cream cheese should do the trick!
When baking, the type of sugar you use genuinely makes a difference in the finished product.
So, in cookies, you’ll see white and brown sugar to get the right amount of sweetness, along with that chewy texture we can’t get enough of.
Of course, brown sugar is sweet too. But it’s used for its deeper, more caramel-like flavor and added moisture.
These brown sugar muffins aren’t as light as regular muffins, but they are crazy delicious.
Have you ever tried a bakery muffin and wondered where you’re going wrong? They always seem to be bigger, bolder, and beautifully tender.
Want to know their secret?
It all starts with the best ingredients. In this recipe, you’ll need maple syrup.
That means 100% pure maple syrup and not that cheap synthetic stuff you get in a plastic bottle.
Butter is another big thing. Bakeries use top-quality, full-fat butter. The same goes for milk, and you can really taste the difference.
Finally, be super gentle with the batter! You only want to mix it until it’s just barely combined.
Trust me, even just another five seconds in the mixer will make them tight and dry.
When you make banana bread, you’ll have to let it cool completely before cutting into it. (Unless you plan on eating it all in one go, that is.)
If you cut the end off while it’s still warm, you’ll run the risk of it going dry and dense, and nobody wants that!
But with muffins, you’re free to devour the first one right out of the oven. Plus, they cook in half the time of a loaf of banana bread.
I guess that’s a good and a bad thing.
You’ll have to make this recipe and let me know what you think. It only takes 30 minutes, so you won’t have to wait long.
Zucchini is loaded with vitamins, minerals, and antioxidants, and just like carrot, it can add incredible texture and moisture to your bakes.
Not only that, but zucchini will bulk out your recipe a little, making it go further and giving you more in the long run.
The taste is pretty mild, and it’s often paired with chocolate, which is rich and flavorful enough to mask anything from the green veg.
This is one of the best ways to sneak veggies into your kids’ diets.
There’s no way they’ll know what’s in there, and if they ask, you can just say the green bits are sprinkles.
These strawberry muffins have a very light almond flavor that compliments the juicy fruit perfectly.
Since it’s not easy to get strawberry flavor into a cake, the next best thing is to just throw diced berries right into the batter.
Keep in mind, though, that the fruit will release quite a lot of juice as these bake, so the inside may not be super light and fluffy.
I adore the smell of coconut, and when it’s in rice pudding, I can’t help myself.
But too often, recipes rely on shredded coconut for the flavor. I like the texture, but I know many people who can’t stand it.
That’s why I love this recipe. Yes, it includes shredded coconut, but you can leave that out and still taste the coconut.
That’s because this recipe includes coconut oil, milk, and extract. I like to use coconut paste, which you can find online because it has a more pronounced flavor.
Coffee cake consists of a lightly spiced cake with a crumbly, buttery, brown sugar topping. There’s also usually a drizzle of glaze over the top, too.
Although there’s cinnamon in the cake and crumble top, it’s not overwhelming. Though, if you like that kick of warmth, go ahead and add extra!
You could pretty easily make this vegan with dairy-free milk, flax eggs, and vegan butter. Or, better yet, use applesauce instead of eggs for a subtle tart flavor.
We’re all used to seeing cornbread, biscuits, and dinner rolls at the dinner table. It’s nice to have a savory side with your meal, especially if it’s right out of the oven.
But if you’re not a fan of cornbread (which can be a little dry) or don’t have the time to make biscuits or dinner rolls, these cheddar muffins are for you.
They’re light and tender, with a hint of sweetness and lots of yummy cheddar dotted throughout.
Since the cheese is the star of this show, and since you want it to melt inside the crumb, please be sure to get a block of cheddar and grate it yourself.
The pre-shredded stuff has a coating that keeps it from clumping in the bag. But, unfortunately, that also prevents it from melting properly.
Did you know that dates are considered nature’s candy? I know grapes are sweet and crunchy, and even kids love them. But dates have something special.
Dates can be chopped up and thrown into any cake recipe you have, and they will add an incredible, natural caramel-like texture.
Not only that, but if you boil and puree them, they will make your next recipe super sweet and intensely flavorful.
Pair that with shredded carrot and oats, and these are probably the healthiest muffin on the list.
I’m the kind of person who could eat pizza all day. Breakfast, lunch, or dinner, I don’t care!
I just love a slice of warm bread covered in cheese and yummy toppings.
But, as we all know, it’s not really acceptable to eat pizza for breakfast. So, let’s cheat the system and make these irresistible pizza muffins instead!
Between the Italian seasoning, pizza sauce, and red pepper flakes in the batter, there’s no doubt about the flavor here.
You’ll also mix through mozzarella, pepperoni, and parmesan, but be sure to keep some aside for the top.
I know I mentioned earlier that cornbread can sometimes be quite dry.
Unfortunately, I’ve had plenty of disappointments in the past, so now, I just make my own!
This recipe uses Jiffy cornbread mix for a lightning-fast version you won’t know is from a box.
The extra sour cream and melted butter will guarantee these come out insanely moist.
In a large bowl, gently whisk the cornbread mix with milk, sour cream, honey, and eggs. Don’t overdo it and stop before it’s totally smooth.
Let that rest before portioning into your muffin tin, and then drown them in melted butter once they’re baked.
Although I love oatmeal and raisin cookies, I’m not the biggest fan of that flavor in muffin form. It’s a little bit bland, and I find I get bored halfway through.
To ensure this recipe keeps you interested, you’ll use all brown sugar.
That will give a much deeper sweet flavor and make the muffin top more like a thick, chewy cookie.
But my secret to making these stand out is to soak the raisins before adding them to the batter.
I usually use sweetened black tea, which plumps them up nicely and adds a subtle taste.
But for this recipe, I used spiced orange tea for a kick of citrus.
Mini-muffins are terrific for busy families with little kids. They’re bite-sized, easy to eat on the go, and they’re so tasty.
This recipe is super festive and perfect for those people who maybe don’t want to start their day with chocolate.
That being said, some dark chocolate chunks would be amazing in this!
Avocados don’t really have a lot of flavor on their own. They’re also soft, spreadable, and bursting with healthy fats and vitamins.
Since they have a similar consistency to butter when ripe, it’s super easy to swap the two.
You’ll get the same amount of moisture with far fewer saturated fats.
I did find these to be a little dense when baked.
That’s probably because there’s no sugar either, so you’re not incorporating air into the mix as you would normally.
There’s also mashed banana in there, which acts as a natural sweetener but also makes these heavier.
Most things will taste amazing if you cover them in butter and cinnamon sugar, so this recipe already has an advantage over some of the others.
But then, these babies also taste like heavenly mini donuts, making them to die for. You’ve been warned!
You’ll need a mini-muffin pan, which is usually non-stick these days. If yours isn’t, just spray it with baking spray rather than using muffin liners.
You want to be able to coat the whole muffin, not just the top.
These little breakfast egg muffins are low-carb, easy to make, and pack a lot of flavor into such small bites.
Eggs are great for breakfast because they’re full of protein and can help you to stay fuller for longer.
But, we don’t all have time to make a pan full of eggs before work.
Instead, you should try this recipe for mini egg muffins that are freezable and super easy to modify.
For a super creamy finish, try lending some cottage cheese into the mix.
Traditional Irish soda bread has a pretty neutral taste. Although it’s almost always served with butter and jam, the bread itself is pretty mild in flavor with hints of sourness.
In the states, we like to make things sweeter, and this recipe is no exception.
These muffins are kind of a cross between a muffin and scone, meaning they’re dense, tasty, and great with cream and jam.
The mix is lightly spiced, and there’s also a generous amount of currents in there too.
I used cranberries because it was all I had, and they came out delicious.
I wore boots and a jacket for the first time in months recently, so you know what that means? Pumpkin season is upon us!
Even if you’re not obsessed with pumpkin like I am, you have to admit that these muffins look incredible.
They have such a fragrant warmth from the blend of spices, and I love that signature orange hue.
Feel free to throw in some chopped nuts or chocolate chips.
It’s safe to say that if I see the word ‘mango’ in a recipe title, I’ll bookmark it for later. I adore mango, and I love finding new and fun ways to use it.
Mango cake is a favorite of mine, but these muffins were screaming my name! So I made them right away.
There’s a hint of lime in there, along with a touch of cinnamon.
I used coconut milk to boost the flavor, and the crispy coconut on top gave them some lovely added texture.
I made these just for the pictures. Don’t they look stunning?
That swirl of jam on top makes them so unique, and then, of course, that incredibly nostalgic flavor will have you reaching for seconds.
Again, this recipe calls for mashed banana for natural sweetness and added moisture. You can also go ahead and use almond butter if you have an allergy.
Just remember to be gentle with the jam. You want it to swirl, not mix in.
With these being full of marshmallow creme, they might not be the best choice for breakfast. You’ll feel a definite drop after a few of these first thing, I bet!
But for that mid-morning sweet craving or late-night snack? They’re perfect!
Also, these aren’t just plain muffins with marshmallows and chocolate chips.
The batter for these has crushed graham crackers mixed in to give these such an authentic taste.
Even if you’re not a fast-food lover, I hope you can appreciate the beauty of an Egg McMuffin?
They’re filling, salty, and way healthier than an egg and cheese bagel. Plus, you can make them at home to save yourself a trip.
Did I mention these freeze well?
I like to make a whole bunch at once, lining a tray with muffins, bacon or sausage, and cheese.
Bake them until the muffins are toasted and everything is crispy.
You can even make the eggs in the oven! Either crack a whole bunch onto a tray and bake until set, or whisk them up and bake a tray.
Then, cut into squares and fill your muffins.
Be sure everything is cold before you wrap and freeze them.