1,170 mufffin recipes

Buttery old-fashioned tea muffins studded with plump raisins, lightly sweetened and baked until golden. A quick, simple teatime treat with a tender crumb that pairs beautifully with jam, clotted cream, or a hot cup of Earl Grey.

Old-fashioned feather muffins made with just six pantry staples for a light, tender crumb. A simple vintage recipe that bakes up in minutes.

Old-fashioned prune muffins with brown sugar, nutmeg, and soft cooked prunes that melt into the batter. A simple mix-and-bake recipe with domed tops and tender crumb.

No-egg bran muffins with cornmeal, molasses, and raisins baked low and slow for a dense, fiber-packed crumb. Just mix and bake, no creaming or beating needed.

Corn muffins made with yellow cornmeal, dry milk powder, and a splash of lemon juice served with whipped honey butter. A big-batch recipe that makes two dozen tender muffins.

Homemade English muffins cooked on a griddle with all the nooks and crannies you love. Includes variations for cinnamon-raisin and whole wheat versions. Makes 20 muffins.

Banana blueberry bran muffins sweetened with honey and corn syrup, made with egg whites and skim milk. A low-fat, high-fiber muffin with no added butter or oil.

Light, citrusy orange muffins topped with mandarin segments shaped like little butterflies. A charming breakfast treat kids will love, ready in 40 minutes.

Over here, and in England, these are just called "muffins", and are the ones in the song about the Muffin Man who lives in Drury Lane. They did actually sell them door-to-door every morning in London until the turn of the century or thereabouts.

Toasted English muffins topped with oregano-spiked deviled ham, crisp apple rings, and bubbly melted cheddar. A sweet-savory open-faced bite that's ready in 30 minutes.

Poppy seed pound cake muffins made with butter, yogurt, and vanilla for a dense, tender crumb. Bakery-style muffins with a subtle crunch from poppy seeds.

Mrs. Beeton's Victorian English muffins and crumpets made with mashed potato in the yeast dough. Authentic 1860s recipe for proper griddle-cooked English breads.

High-fiber carrot or zucchini bran muffins made with whole wheat flour, honey, molasses, and raisins. Sweetened without refined sugar. A wholesome breakfast muffin with real substance.

Whole wheat muffins made with leftover brown rice and a hint of almond extract. A clever way to use up cooked rice, turning yesterday's side dish into a hearty breakfast muffin.

Oats cranberry muffins use prune puree instead of oil or butter, keeping them low in fat but moist and tender. Hearty oats, tart cranberries, and just egg whites make a wholesome muffin that doesn't taste like a compromise.

Whole wheat persimmon muffins spiced with cinnamon and nutmeg, packed with chopped walnuts and raisins. The persimmon pulp keeps them naturally moist and tender, perfect for fall breakfasts when ripe persimmons hit the market.