These muffin recipes are easy and perfect for breakfast or snacks! Try everything from classic blueberry to chocolate banana.
What’s cozier than a muffin in the morning? Here at A Couple Cooks, we like to keep things healthy and wholesome. Because here’s the thing: often muffins are just glorified cupcakes. Muffin recipes can be packed with sugar, making them little better than a piece of cake for breakfast.
Here, we’ve compiled all our favorite types of muffin recipes to satisfy you any time of the day! There are healthy muffin recipes to start the day like our famous blender muffins. Thrown in there are a few designed to be treats, like our rich and fluffy chocolate banana muffins. All of the recipes are packed with flavor and have become favorites in our house.
Meet our the Blueberry Muffins recipe! They come out tall and proud, with pure golden tops dotted with crunchy turbinado sugar. The interiors are fluffy and moist, scented with cinnamon and honey and studded with sweet tart purple berries.
Got a few overripe bananas and not sure how to use them? Here’s a classic Banana Muffins recipe with your name on it! It’s exactly what you want in a muffin: tall with a mounded top that’s glittering with crunchy sugar. Inside it’s moist and sweet, with just the right fruity banana essence. Take one bite, and we think you’ll agree: these banana muffins are pretty perfect.
if you’re a citrus-lover, there’s another in the muffin hall of fame: Lemon Poppy Seed Muffins! This muffin is bright and zingy, with just the right light texture and citrusy zing. Seal the deal by drizzling on a quick, flavor-popping lemon glaze.
This apple muffins recipe is a favorite, spiced with cinnamon, ginger and nutmeg. But the best part? A streusel topping, a crunchy topping made of glittery turbinado sugar and a little butter and oats. It adds just the right sweetness to each bite, instead of having to add a load of sugar to the muffin batter itself. And there’s something about that crunch…well, you’ll have to try it for yourself!
Got a bag of chocolate chips? Let’s make Chocolate Chip Muffins! These muffins are tall and moist, with an ample muffin top sprinkled with crunchy sugar. Each bite has a bit of rich chocolate amid the fluffy muffin texture. They’re every bit as delicious as they look!
Here’s a recipe that's even more delicious than it sounds…these insanely tasty Strawberry Muffins with cream cheese swirl! Imagine: a muffin with a tender crumb: just sweet enough and delightfully moist. Then top that with a strawberry cream cheese swirl, that coats everything in sweet savory richness.
Here’s a muffin recipe that shot to the top of our favorites list: these Cranberry Orange Muffins! They’re soft and fluffy, scented with zingy orange zest and pops of sweet tart cranberries. The best part? A sweet orange icing glaze brings in just the right extra pop of sweetness to balance the berries.
Here’s an impressive easy muffin recipe that no one can resist: these Cinnamon Streusel Muffins! It’s light, fluffy and moist, sparkling with a glittery streusel topping. The secret? A surprising ingredient brings just the right texture to these little cakes: cottage cheese! It’s unexpected but stands in for a bit of the oil and makes for perfectly moist muffins.
Try this best easy Pumpkin Muffins recipe!These muffins are the perfect level of sweetness, moist and cozy scented with pumpkin spice: cinnamon, ginger, allspice, nutmeg and cloves. We made them for a crowd and everyone agreed: these are fantastic! The flavor of fall is encapsulated in each bite.
This zucchini muffin recipe really is the best way to use this green veggie! These muffins have a little healthy twist: instead of being sugar and oil laden, they’re moistened with Greek yogurt and sweetened with just enough turbinado sugar. The large sugar grains also add a tasty crunch to the top of the muffins!
Imagine: a bite that’s perfectly chocolaty, crunchy on the top and moist on the inside. Yes, this chocolate banana muffins recipe is calling you! They’re the perfect texture, not too rich and just sweet enough. We turned our Chocolate Banana Bread into muffins and topped it with crunchy turbinado sugar. Now, these muffins have become one of our favorite banana recipes…ever.
This applesauce muffins recipe is light and fluffy, spiced with just the right amount of cinnamon and ginger. Theyse babies couldn’t be easier to make: just pop all the ingredients in the blender. The best part? The batter has no flour: just rolled oats! It makes them a healthy way to get your muffin fix. You’ll be amazed at how the oats blend into the perfect muffin texture. Readers have been going gaga over our blender muffins, so here’s a new spin for you.
What’s better than the combination of zingy lemon and pure sweet blueberry? These Lemon Blueberry Muffins are the epitome of the pairing, with a bright citrusy kick from the lemon and studded with pops of purple berries. Heighten the flavor with a lemon drizzle, which takes these muffins from good to wow.
To round it all out: our most popular in all our muffin recipes: healthy banana muffins! These are the blender muffins that started the craze. They're made with oats and banana, and come out with the fluffiest texture. You'd never know they had no flour! You can feel good about serving them to him since it’s basically like eating oatmeal and a banana! (Not a glorified cupcake.)
These apple zucchini muffins are the blender muffin spin on the zucchini muffins above. They’re cozy and satisfying, cinnamon scented and made with oats: no flour at all! This makes them taste hearty and wholesome — and they’re naturally gluten free, too. They’re also just sweet enough: not a cupcake like many muffin recipes!
Make no mistake, these are more like chocolate cupcakes than a healthy breakfast item. But when you’re in the mood for a treat, this chocolate muffins recipe delivers! The lusciously moist base cake is studded with rich chocolate chips, giving us nostalgic childhood vibes.
There’s nothing better than a baked sweet potato, but what about turning this bright orange root vegetable into a baked good? Try these Sweet Potato Muffins! Adding mashed sweet potato to baked goods makes them deliciously moist. These tall, fluffy muffins are perfectly cinnamon spiced and the ideal side dish for a fall meal. They’re also great for snacks or breakfast, slathered with a bit of nut butter!
Ready for a favorite in our muffin recipes that’s actually healthy? Banana blueberry muffins! These muffins are blender muffins: oats, maple syrup and bananas are whizzed in a blender to create a quick batter. That’s right: no flour and no refined sugar! Stir in blueberries in for a tangy kick, and these babies are pretty irresistible. Most muffins leave you with a flour and sugar bomb, but this one is just oats and fruit. Basically, it’s like eating oatmeal instead of a muffin! You’ll feel good after eating it: and your taste buds will too.
How to store muffins
Once you’ve baked up a pan of muffins: what’s the easiest way to store them? Review these guidelines on how to store these muffin recipes:
1 day: Leave the muffins on a cooling rack and cover with a clean, dry dish towel. This helps to retain the fluffy, moist interior and the crunchy topping (if applicable).
Up to 4 days: Place a paper towel in the bottom of a sealed container, then place the muffins in and place a paper towel on top. The paper towels absorb any moisture, which helps to retain the topping texture.
Longer than 4 days: Freeze these muffins in a sealable container and store up to 3 months.
Preheat: Preheat the oven to 400 degrees Fahrenheit. Spray a standard 12-cup muffin tin with cooking spray or add muffin cup papers.
Wash and dry the blueberries.
Make the batter: In a large bowl, whisk the all-purpose flour, sugar, cinnamon, nutmeg, baking powder, and salt. In a separate medium bowl, whisk the eggs, then whisk in the honey, vegetable oil, yogurt, milk and apple cider vinegar until smooth. Stir the wet ingredients into the dry ingredients with a spatula until a thick, smooth batter forms. Fold the blueberries into the batter with a spatula.
Scoop the batter evenly into the muffin cups: the cups will be full to the top, using about a heaping ¼ cup per muffin. Sprinkle the tops with turbinado sugar (or additional granulated sugar).
Bake: Bake the muffins for 18 to 20 minutes, until puffed and golden and a toothpick comes out clean. Cool for 5 minutes in the pan, then transfer to a rack to cool fully, about 1 hour. Eat immediately or they taste even better the next day after storage in a sealed container at room temperature. Store up to 4 days in a sealed container at room temperature, refrigerated up to 1 week or more (allow to come to room temperature before serving), or frozen up to 3 months.