21 Easy Muffin Recipes for Glorious Mornings

A muffin (or two) a day keeps the blues far away.

By
Rachel Knecht
Rachel Knecht
Rachel Knecht
Rachel Knecht turned her home baking into a career in 2016 when she began working as the head baker at The Greenbean Coffeehouse in Seattle, WA. Afterwards, she started Baking with Rachel (her blog), began teaching kids' cooking classes, and recipe tested for the cookbook "Let's Stay In" by Ashley Rodriguez.
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Published September 10, 2023
Rachel Knecht
Overhead view of healthy zucchini muffins.
Eliezer Martinez

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 a couple tips to keep in mind when making muffins. Make sure that you don’t overmix the batter, which can cause the muffins to become tough. Another tip I’ve found helpful when I make muffins is to spray the paper liner with cooking spray before adding the batter. This will ensure that you don’t leave half the muffin stuck to the liner. Lastly, let the muffins rest in the tin for a couple 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.

  • Banana Chocolate Chip Muffins

    Banana Chocolate Chip Muffins on a Cooling Rack Over a Red and White Checkered Kitchen Towel

    Simply Recipes / Mark Beahm

    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.

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  • Cream Cheese Zucchini Muffins

    Cream Cheese Zucchini Muffins With One Cut in Half, All on a Cooling Rack

    Simply Recipes / Mark Beahm

    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 that they aren’t too sweet.

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  • Blueberry Muffin Tops

    Blueberry Muffin Top on a Plate, Surrounded by a Bowl of Blueberries, More Muffin Tops on a Wire Rack, a Glass of Milk, and Another Muffin Top on a Plate

    Simply Recipes / Mark Beahm

    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.

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  • Pumpkin Muffins

    Classic pumpkin muffins nestled in a cream colored linen and oval bowl.

    Simply Recipes / Cambrea Gordon

    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!

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    Continue to 5 of 21 below.

  • Blackberry Muffins

    Blackberry Muffin on a Small Plate Cut in Half Slathered with Some Butter Next to a Cup of Tea and More Muffins on a Cooling

    Simply Recipes / Sally Vargas

    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.

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  • Morning Glory Muffins

    Morning Glory Muffins
    Sheryl Julian

    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. 

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  • Pumpkin Cream Cheese Muffins

    Pumpkin swirl cut in half to show the swirls.

    Cambrea Gordon

    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.

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  • Banana Nut Muffins

    Banana Nut Muffins

    Simply Recipes / Michelle Becker

    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. 

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    Continue to 9 of 21 below.

  • Chocolate Cranberry Zucchini Muffins

    Chocolate Cranberry Zucchini Muffins on a cooling rack.
    Emma Christensen

    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.

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  • Pumpkin Chocolate Chip Muffins

    Pumpkin spice chocolate chip muffins stacked in a low bowl.
    Cambrea Gordon

    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.

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  • Gluten-Free Chocolate Chip Muffins

    Chocolate Chip Muffins Gluten-Free
    Megan Gordon

    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.

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  • Blueberry Muffins

    Blueberry muffin on a marble background
    Elise Bauer

    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.

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    Continue to 13 of 21 below.

  • Zucchini Muffins

    Zucchini muffins cooling on a rack.
    Eliezer Martinez

    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.

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  • Strawberry Oatmeal Muffins

    Strawberry Oatmeal Muffins
    Elise Bauer

    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.

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  • Orange-Spiced Whole Wheat Muffins

    Whole Wheat Muffin with Buttermilk
    Alison Conklin

    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.

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  • Apple-Cinnamon French Toast Muffins

    Apple Cinnamon French Toast Muffins
    Sally Vargas

    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.

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    Continue to 17 of 21 below.

  • Spicy Paleo Pumpkin Muffins

    Paleo Pumpkin Muffins
    Sabrina Modelle

    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.

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  • Lemon Poppy Seed Muffins

    Three lemon poppyseed muffins on a wood table.
    Elise Bauer

    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.

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  • Oatmeal Muffins with Raisins, Dates, and Walnut

    Oatmeal Muffins Raisins Dates Walnuts
    Elise Bauer

    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.

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  • Pumpkin Ginger Nut Muffins

    Pumpkin Ginger Muffins
    Elise Bauer

    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.

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    Continue to 21 of 21 below.

  • Lemon Ginger Muffins

    Three Lemon Ginger Muffins on a white plate.
    Elise Bauer

    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.

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