There's just something about a pan of muffins fresh from the oven that makes everyone smile. Easy and delicious, muffins are the ultimate crowd-pleaser and make a perfect quick breakfast or snack. It's easy to get creative with muffins by adding fruit, nuts, fillings, or even going gluten-free with a few batches. No matter how delicious these muffins are, always remember to share!
Blueberry-Sour Cream Muffins
When our crumbly-crisp topping meets the light, fluffy belly of this muffin, you'll swoon.
Cinnamon Roll Muffins
Yeasted cinnamon rolls take hours—and they'll set you back 500 calories and 11g saturated fat. Here, we transform the delicacy into a portable muffin that's packed with whole grains, ribboned with nutty streusel, and topped with a tart-sweet yogurt glaze. The best part? It's ready in only half an hour. You can keep any leftovers in an airtight container up to 4 days, or freeze up to 1 month—although we doubt they'll last that long.
Pistachio-Chai MuffinsThese healthy muffins get their unique flavor from chai tea blend and roasted chopped pistachios.
Pumpkin-Spice MuffinsThe onset of autumn is worth celebrating, so why not make a huge batch of mulled apple cider and serve it with these spiced pumpkin muffins? The pumpkin adds gorgeous color, flavor, and moisture as well as fiber, vitamin A, and potassium.
Banana-Nut MuffinsPipe on a generous amount of cream cheese-honey filling into each muffin for an extra-special breakfast treat.
Apple-Pecan Streusel MuffinsThese muffins are simple enough to make with kids. Reheat by wrapping in foil and popping into a 325° oven for 15 minutes.
Fruit of the Forest MuffinsThese gluten-free muffins highlight mixed fresh berries, but you can omit the berries and use the recipe to incorporate any other gluten-free mix-ins you like.
Green Smoothie Muffins
A whole package of spinach gives these banana muffins their green hue.
Carrot-Apple-Flax MuffinsMade with carrots, apples, raisins, and cinnamon, these muffins are full of fall flavors.
Banana-Nutella MuffinsSweet and fruity, nutty and chocolaty: these scrumptious Banana-Nutella Muffins have it all.
Apple-Oatmeal MuffinsTreat yourself to Apple-Oatmeal Muffins for a breakfast-on-the-go or afternoon snack. These moist muffins are studded with fresh apples and applesauce, making it a favorite for everyone
Whole Wheat, Oatmeal, and Raisin MuffinsRamp up your fiber intake with these delicious muffins, which feature a hearty combination of wheat germ, whole wheat flour, wheat bran, and quick-cooking oats. Dates, raisins, and cranberries add just a touch of sweet and tart flavors. Pair with a glass of skim milk for a filling breakfast treat.
Top of the Morning MuffinsLet's get healthy! A breakfast of one of these homemade gluten-free muffins, a cup of low-fat Greek yogurt, and a piece of fruit has fewer calories and more protein than one commercial gluten-free muffin.
Raspberry-Almond Streusel MuffinsBerrylicious muffins feature both almond extract and slivered almonds, giving you more of that nutty taste you love.
Jam-Filled Poppy-Seed MuffinsKids will love biting into Jam-Filled Poppy-Seed Muffins to discover a colorful, sweet surprise inside.
Yogurt Streusel MuffinsTangy yogurt is a healthy addition to the batter of these tasy muffins. The spiced nut streusel topping makes this one a recipe for the books.
Cranberry-Cornmeal MuffinsStudded with fresh cranberries, Cranberry-Cornmeal Muffins are both delicious and nutritious while delivering a great on-the-go-breakfast or snack.
Blueberry Power Muffins with Almond StreuselJump-start your morning with these muffins, packed with B vitamins, calcium, antioxidants, and heart-healthy fats. We've made them healthier by incorporating whole wheat flour, oats, and low-fat yogurt and milk. Try substituting other berries or bananas for even more flavor combinations.
Cranberry-Orange MuffinsPair tart dried cranberries with sweet grated orange rind for an irresistible muffin that's perfect for a quick, on-the-go snack.
Pear and Walnut MuffinsThe salty, crunchy nuts complement the sweet pears perfectly. For optimal flavor, use Anjou or Bartlett pears and turbinado sugar.
Buckwheat Gingerbread MuffinsEarthy buckwheat is blended with ginger, spices, molasses, and toasty-tasting brown rice flour to make an unexpectedly light muffin that's great with sour cream or butter. Be scrupulous in your timing with the food processor; "overprocessing buckwheat flour can make the muffins mushy," Medrich says. For more on the ingredients, see "Power Flours," below.
Whole-Grain Bran MuffinsThis classic recipe is a wholesome base for mix-ins. Try adding sunflower seeds with blueberries, or grated carrot with walnuts.
Whole-Grain Blackberry Spice MuffinsWhole-grain oats add nutritional "oomph" to this blackberry muffin recipe. We've called for apple-pie spice, but try experimenting with pumpkin-pie spice or plain cinnamon and nutmeg to make these muffins your own.
Pumpkin-Chocolate Chip MuffinsWhip up a batch of Pumpkin-Chocolate Chip Muffins to have on-hand for a fast, breakfast-on-the-go. Pumpkin puree and seeds provide seasonal flavor with added sweetness from chocolate chips.
Peanut Butter and Jelly MuffinsKids are sure to love this twist on the classic PB&J sandwich. The peanut butter flavor is mild by design, but one reviewer suggests spooning the peanut butter on top of the muffins before baking instead of mixing into the batter for a more pronounced flavor.
Kathie's Zucchini MuffinsDelicious, satisfying, and filled with summer veggies—these muffins consistently receive rave reviews from bakers and eaters alike.