22 Muffin Recipes You’ll Want To Make Forever and Ever

Whenever I make muffins on Sunday, I feel like Monday morning goes a little more smoothly. So I try to make muffins as often as possible.

Though very easy to make, there are three tips to keep in mind when making muffins. First, make sure that you don’t overmix the batter, which can cause the muffins to become tough. Second, spray the paper liner with cooking spray before adding the batter. This will ensure you don’t leave half the muffin stuck to the liner. Lastly, let the muffins rest in the tin for a couple of minutes after baking, but then remove them and let them finish cooling on a rack. This keeps the bottoms of the muffins from getting soggy.

There’s so much to love about both baking and eating muffins! They’re quick to mix together, fast to bake, and basically serve themselves.

Making banana muffins is quicker than baking banana bread, plus you don’t have to slice it before tucking in. By using mini chocolate chips, you’ll get a little chocolate in every bite. For the loftiest muffins, rest the batter before baking.

Use your (or your neighbor’s!) bumper crop of zucchini for an easy-as-can-be zucchini muffin. You don’t have to squeeze the water out of the zucchini before adding it to the batter. The cream cheese layer adds a slight tanginess to the muffins so they aren’t too sweet.

I can’t help but pull the muffin top off and eat it first. This recipe saves me the trouble and serves up the top only. These plush muffin tops are topped with an oat streusel and then baked on a sheet pan (no special pan needed). Use fresh blueberries for the best results.

I’m always thrilled when a pumpkin muffin recipe uses a whole can of pumpkin. Tender and lightly spiced, these are exactly what I’m looking for when the craving for a pumpkin muffin strikes. Plus, it only uses two bowls!

Wild blackberries grow all over our neighborhood in the summer. We usually end up eating them straight out of a bowl, but using them to make easy muffins is the next best thing. If you don’t have fresh blackberries then thaw frozen blackberries and drain the liquid before adding them to the batter.

If you love carrot cake, then these are the muffins for you. Less sweet, heartier, and completely breakfast-worthy, you’ll be making these again and again. 

Pumpkin muffins are a must on cold, fall mornings. The addition of a cream cheese swirl and a crunchy streusel topping only makes them that much better. Though these look like they took all day, you’ll be in and out of the kitchen in less than an hour.

Put your ripe bananas to good use and make banana nut muffins! The ingredient list is so short you can easily commit it to memory. And you can freeze these muffins for up to 3 months. When you’re ready to eat them, microwave for 30 seconds and serve the warm muffin with a pat of butter. 

Save yourself more than a few bucks and make bakery-style muffins at home. It’s easy! These double chocolate muffins are tall, moist, and come together in a single bowl (no mixer required) in no time.

Fresh cranberries will be hitting shelves soon, and what better way to use them than in a muffin. Cranberries’ tartness is balanced out with zucchini and cocoa powder. The batter gets mixed all in one bowl, and is out of the oven within the hour.

I’ve made more pumpkin chocolate chip muffins than I can count. They’re always welcome at breakfast, after school, or in a lunch box. After you’ve made these, try the double chocolate version.

Chocolatey, tender muffins with only nine ingredients? I’m in! These are both gluten-free and vegan so no one gets left out. Use an alternative flour blend that includes xanthan gum, such as Bob’s Red Mill’s Gluten-Free 1-to-1 Baking Flour blend.

Everyone should have a go-to blueberry muffin recipe. Keep the blueberries from sinking to the bottom by tossing them in a couple tablespoons of flour before mixing them in the batter.

Tender zucchini muffins studded with nuts and dried fruit are always a welcome breakfast treat. Fill the tin up to the brim with batter and you’ll achieve the slightly crunchy muffin top you’re craving.

I’m always looking for ways to get my family to eat oatmeal and muffins are the best vehicle that I’ve found. Letting the oatmeal soak in the yogurt softens it and makes it virtually invisible in the finished muffin.

Brew a cup of tea to sip while eating these warming muffins. Whole wheat pastry flour imparts a slightly nutty flavor to the muffin while maintaining its tenderness. Store the muffins in an airtight container on the counter for up to 5 days.

Expand your definition of a muffin and make these cute-as-can-be French toast versions. The crusty bread rests in the batter for 4 hours or overnight so they’re perfect for making ahead and baking in the morning.

This one goes out to the savory muffin lovers. It uses fresh grated pumpkin and grain-free flours, plus an extra boost of vegetables with red pepper and chopped onion. If you don’t have a sugar pie pumpkin, you can substitute winter squash or grated carrots.

Knowing there are lemon poppy seed muffins waiting for you makes getting out of bed a little easier. Though not overly sweet, these muffins tiptoe towards cupcakes by creaming the butter and sugar and adding a lemon glaze. I promise no one will complain.

I love date and walnut oatmeal on a cold morning but a grab-n-go version is even better! I like using pitted dates and chopping them myself instead of using chopped dates rolled in flour. The dates are softer and have a fresher date flavor.

Use up the last of the can of pumpkin puree and get breakfast for days. Win win! Candied ginger adds a sweet and spicy element, but isn’t necessary if you don’t happen to have it in the pantry.

If you’re tired of subtle flavors, head to this recipe and use grated fresh ginger and a stunning amount of lemon zest for your morning muffins. The powdered sugar glaze adds a touch of sweetness and an attractive shiny top.