250 muffin recipes

Hawaiian banana bread blended in a blender for an ultra-smooth tropical-style loaf. Just 7 ingredients, sweet and tender, makes muffins or a single loaf.

These delicious, moist yet healthy muffins are ideal breakfast muffins. Have them with a cup of orange milk, orange juice or your morning coffee.

Sugar free peach oat bran muffins packed with chopped peaches, toasted pecans, and dates. Made with brown rice flour and oat bran for a hearty, gluten-free breakfast muffin sweetened only with fruit.

Orange blossom muffins: tender bakery-style muffins with sour cream, fresh orange juice, zest, and a splash of Grand Marnier. Brown sugar tops for a caramelized crackle finish.

Persimmon muffins with cinnamon, bourbon, walnuts, and currants. Made with pureed persimmon pulp and baking soda for a dense, spiced, fruit-forward fall muffin.

Buttery coffee pecan muffins with dark brown sugar and instant coffee dissolved right into the batter. Crunchy, nutty, and ready in 40 minutes for a grab-and-go breakfast.

Traditional oatmeal muffins start with overnight soaking in sour milk for extra tenderness. Add dates or raisins, bake 25 minutes for 14 rustic muffins.

Fresh fig muffins with a tender crumb, chopped ripe figs folded into the batter, and a tall golden top. Late summer breakfast or brunch in 30 minutes.

Oatmeal millet muffins with rolled oats softened in boiling water and toasty whole millet for crunch. The morning muffin with two grains, golden tops, and tender, rib-sticking crumb. Freezes well.

Savory olive muffins with chopped black olives, grated onion, fresh mint, and olive oil. Greek-style savory muffins for picnics, brunch, or appetizer trays.

Sausage muffins combine cornbread batter with crumbled breakfast sausage and Parmesan cheese for a portable savory breakfast. Freezer-friendly and great on the go.

Savory fiddlehead muffins blend cornmeal and flour with cooked spring fiddleheads for a rustic side that tastes like a cross between cornbread and a wild-foraged forest walk.

Big-batch buttermilk bran muffins made with two kinds of bran cereal and boiling water for an incredibly moist crumb. Makes 24 hearty muffins with endless mix-in possibilities.

These delicious, moist yet nutritious muffins are packed with goodness. They are perfect for breakfast.

Treat yourself every morning with these scrumptious bran muffins that will instantly satisfy your hunger!

Carrot muffins with cinnamon, made with corn oil for a moist, tender crumb. A simple carrot cake-style muffin that springs back when done.