These poppyseed muffins are anything but ordinary. Made with almond extract, they’re especially soft and flavorful and are topped with a glorious vanilla bean glaze.
These Blueberry Banana Blender Muffins are everything you could ever want in a morning muffin. They’re packed with protein and flavor to keep you fueled and happy.
These Tahini Chocolate Muffins are gluten free, sweetened with maple syrup and perfect if you’re trying to eat Paleo.
Need to use up some brown bananas? These banana muffins have a drool-worthy crumble topping and are so easy to whip up.
Revamp your usual coffee cake and make them softer and more flavorful with almond butter and cappuccino powder. Plus, bake them in muffin tins for easy serving.
Made with olive oil and whole wheat flour, these pumpkin spice muffins are not too sweet and come with a bit of a healthy spin.
Perfect for a breakfast treat, these sweet potato muffins are packed with nuts and nutrients for a great bite on the go or a relaxing baked good with your morning coffee.
These soft, gluten free peanut butter zucchini muffins are loaded with extra flavor thanks to the nut butter.
These blueberry jalapeño cornbread muffins with bacon will wake up your taste buds with their fun combination of sweet, spicy and savory flavors. They’re perfect for brunch!
Bring Mom a tray of these homemade strawberry muffins for a delightful breakfast in bed this Mother’s Day.
Go bananas today with these different versions of banana bread.
Dark spotted, fragrant bananas are ideal for baking, adding bold flavor to banana muffins, banana bread, and banana cake.
Humble, hearty, and nourishing, these Blueberry Oatmeal Muffins are more than just a sweet way to start your day–they’re an offering of love.
Muffins are a breakfast food, even if they are double chunky chocolate chip muffins, right?
Looking for ways to add a little seasonal flair to your breakfast? Just so happens—it’s pumpkin season, folks. Check out these eight ways to make the most important meal of the day even more fun.
Chipotle Cheddar Cornbread Muffins with Honey Butter are a Southern-inspired side with a hit of complex, smoky flavor.
Full of flavor, thanks to the addition of a gingerbread spice tea, these gingerbread muffins are soft and topped with a sweet crumble so they are sure to be a holiday hit.
They’re soft, made with olive oil, and just sweet enough. Whip up a batch of these white chocolate muffins for a perfect snack or breakfast to-go.
This Carrot Pineapple Muffins that are topped with macadamia nuts and a pineapple glaze is inspired by the tropical flavors of the Hawaiian island of Kauai.
Loaded with plump, fresh blueberries, oats, and cinnamon, these vegan almond muffins are just what your summer mornings are calling for.
This is a vegan muffin that will attract even the dairy-guzzling carnivores in your life. Loaded with bananas, fiber, and chocolate chips, these muffins are perfect for an on-the-go snack.
These healthy banana muffins are ultra easy to make, ultra healthy, and no one will believe they are gluten-free! Under 60 calories per muffin, They are soft, moist, and packed with banana flavor. Also, low-sugar and dairy-free!
Streusel muffins studded with apples are perfectly moist and filled with the flavors of fall. Start baking and your house will smell amazing.
Classic muffins with added quality olive oil for a lighter cake and crispy amaretti for a special taste and texture.
“Everyday” muffins that are anything but ordinary and are still hearty enough for breakfast. Fluffy with a crunch from the apples and walnuts.
Think of them as the ‘love child’ of the two baked treats everyone just loves – banana bread and muffins. Oh, and there are chocolate chips in there too.
A go-to banana bread to make over and over again. It’s tender and hearty and not overly sweet or heavy. Don’t forget to drizzle your muffins with honey.
Tender vanilla-scented muffins are speckled with bright bits of ripe strawberry, and a surprise layer of cheesecakey yumminess.
Irresistible coconut lemon muffins. There’s something about the mix of coconut and lemon that is so fresh and tropical.
Welcome spring with these flavorful muffins with a touch of rosemary.
These orange and walnut muffins with cranberry gems are the perfect little snack for breakfast, dessert…and anytime in between.
Pushpa Kumar’s lovely carrot muffins with coconut and walnuts can be made ahead of time and stores well.
Do you remember when you were a kid playing with leftover dough? This recipe will take you back to those fun times.
The spicy-sweet flavor of cardamom is the star in these aromatic muffins.
Sweet potato has such a mild flavor that it’s really providing the moisture and texture in these muffins, while all the spices give them a kick.
Chocolate and banana are a classic muffin pairing and there’s nothing too complicated about this recipe – anyone can whip up a batch and have a sweet breakfast all week long.
White chocolate in often under appreciated, if you’re a fan of the sweet stuff you’ll love these simple treats.
Whip up a big batch of these super simple muffins and have a sweet breakfast to go all week long.
Mix and match moist pumpkin bread, fudgy chocolate brownies and salted caramel sauce for an assortment of decadent autumn treats.
These sweet, dense muffin-like treats are nothing like the flavorless, cardboard-y rice cakes found in grocery stores here in the States.
Candied cherries let you make fruit-filled muffins for breakfast all year round.
This recipe will also give you fantastic muffins. Follow it the same way, only when the batter is ready, simply spoon it into silicone muffin baking cups rather than a cake pan.
A bevy of aromatic spices flavor these fluffy muffins that can be filled with any dried fruit or nut of your choice.
If you don’t have a mini donut pan, this batter works well as a muffin — just be sure to cook them a little longer.
These fiber-rich whole wheat muffins, made with apples, dates, chickpeas and walnuts are a delicious and healthy way to start the day.
The citrusy crunch of lemon sugar adds a new dimension to this classic breakfast favorite.
These muffins get a double dose of lemon with both zest and extract and swap out some of the butter for coconut oil to add another dimension of flavor.
A crunchy, cinnamon-y, banana chip streusel takes these muffins from basic breakfast to decadent treat.
These muffins make a lovely light lunch or dinner when served with a poached egg and taste perfect with a glass of wine.
These muffins are filled with wholesome goodness of wheat germ, whole wheat, oranges and apples so they make a perfect treat for breakfast, or as that in between meal snack or for a tiny tot’s lunch box.
If you are bringing these muffins to an event, you can make them the night before and store in a sealable container.
These muffins are just full of super good for ya foods. We’ve got blueberries, chia seeds, and flax seeds. Plus very little sugar, oats, and coconut oil.
The lavender sugar topping comes out crunchy on the bottom and serves as a good contrast to the soft baked fruit on top of the upside-down muffins.
Try these awesome chocolate banana fudge muffins from Kim Hamill.
The blueberries for this recipe are perfect when they are at their best: sweet and plump.
Preparing the muffin batter takes no time but cooking quinoa will take about 15 minutes or so.
These muffins are bright with the flavors of lemon and vanilla shining through.
Moist fluffy carrot muffin, made with okara, which is leftover soybean pulp.
Try a “skinny” version of Chocolate Chip Muffins. No butter, no oil.
Today, Dianna Muscari is sharing a recipe for some extremely moist and delicious stuffed banana bread muffins.