Muffin Recipes

Blue corn muffins studded with cranberries and sweetened with honey. Finely ground blue cornmeal gives these a striking purple-gray color and earthy, nutty flavor.

Bite-sized pumpkin muffins with brown sugar, cinnamon, and nutmeg made with canned pumpkin puree. Egg-free, quick to mix, and baked in just 10 to 15 minutes.

Wheat-free fruit and nut muffins made with rice flour and cornstarch, loaded with dried apricots, fresh cranberries, and chopped cashews. Sweetened with honey.

Apple nut muffins made with unsweetened applesauce, chopped nuts, and just a quarter cup of sugar. Tender, lightly sweet breakfast muffins with a moist apple crumb.

Old fashioned ginger muffins made with molasses, cinnamon, cloves, and ground ginger. A cup of hot water creates a tender, moist crumb that tastes like classic gingerbread in muffin form.

Spiced pumpkin muffins swirled with a tangy cream cheese filling, golden brown in 40 minutes. Warm cinnamon and nutmeg in every bite, no mixer needed.

Carrot-ginger breakfast muffins with whole wheat pastry flour, fresh ginger root, maple syrup, and honey. Spiced with cinnamon and nutmeg, naturally sweetened and wholesome.

Almond poppy seed muffins with a light, tender crumb. Simple pantry ingredients, mixed by hand in one bowl, and ready in 35 minutes. Nutty, lightly sweet, and studded with crunchy poppy seeds.

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

Apple crunch muffins with shredded unpeeled tart apple baked in and a brown sugar pecan crunch topping. Best served hot from the oven with butter and jam.

Fat-free apple oat muffins using pureed prunes as a fat substitute, egg whites instead of whole eggs, and maple syrup for sweetness. Just 90 calories each.

These muffins have everything you crave for breakfast in one bite!

Big batch raisin bran muffins: a six-week refrigerator batter that bakes off fresh muffins anytime. Buttermilk-rich, lightly spiced, and packed with raisin bran for hearty, fiber-loaded breakfasts.

Like muffins but they're called puffins. So quick and easy to make using Bisquick or similar biscuit baking mix. Lightly sweetened and enriched with cottage cheese and brightened with lemon, they're a puffin delight.

Brainy bran muffins with buttermilk, honey, brown sugar, cinnamon, and raisins. Tender, moist, and freezer-friendly for grab-and-go breakfasts all week.

These easy and tasty bran muffins are excellent for breakfast, brunch or a snack during the day.