Muffin recipe collection

Oatmeal apple raisin muffins with cinnamon and nutmeg, ready in 30 minutes. Hearty, warmly spiced breakfast muffins that taste like fall in every bite.

Oatmeal carrot and raisin muffins are a wholesome breakfast bake with grated carrots, plump raisins, rolled oats, and warming cinnamon. No added sugar in the batter itself.

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.

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 peach muffins made with pureed ripe peaches, whole wheat flour, cinnamon, and optional pecans. Over two cups of real peach flavor in every batch.

Peanut muffins with a hidden jelly surprise: tender peanut-studded muffins baked around a molten pocket of fruit jam and topped with a crunchy peanut sprinkle. PB and J in muffin form, ready in about 45 minutes.

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

Buttery blueberry muffins bursting with berries thanks to a clever trick: mashing half a cup of blueberries into the batter for intense fruit flavor in every single bite.

Whole wheat zucchini oatmeal muffins fold grated zucchini, toasted oats, and pecans into a cinnamon-spiced batter lightened with apple butter. Moist, hearty, and a sneaky way to use up summer squash.

Warmly spiced zucchini muffins with oats, pecans, cinnamon, ginger, and nutmeg. Dip the tops in melted butter and cinnamon sugar while still warm for a bakery-style finish that's absolutely irresistible.

These scrumptious corn muffins are the perfect for breakfast for those who are constantly on the move.

Buttermilk bran muffins that we love for breakfast.

Refrigerator bran muffins with two kinds of bran cereal, buttermilk, and egg whites. Make-ahead batter keeps for weeks in the fridge for fresh-baked muffins on demand.

Moist breakfast muffins loaded with poppy seeds and almond extract. Simple one-bowl batter makes 24 tender muffins in 30 minutes.

Fat-free apple muffins made with applesauce, diced apples, and grated carrots. Cinnamon and cloves add warmth while artificial sweetener keeps them low-calorie. Perfect for guilt-free breakfasts.

Hearty whole-wheat muffins with dried apricots, orange zest, and apricot nectar, studded with nuts for crunch.