1,170 mufffin recipes

Fat-free carrot muffins with cinnamon, cloves, orange zest, and raisins. No butter or oil needed, just grated carrots and eggs for moisture in a warmly spiced batter.

Quick whole wheat muffins using Nora Mill muffin mix, buttermilk, eggs, and melted butter. Just four ingredients and 20 minutes in a hot oven for hearty, rustic muffins.

Pineapple upside-down muffins crowned with toasted coconut and a sticky pineapple preserve cap. Cinnamon-scented batter, individual portions, no mixer required.

Egg-free bran muffins packed with grated carrots, dried apricots, raisins, and walnuts. Made with whole-wheat flour, orange juice, and honey for naturally sweet, low-fat muffins.

Pumpkin oat muffins with buttery crumb topping and sweet raisins. Quick 40-minute breakfast muffins baked with warm pumpkin pie spice. Serve hot with jam for fall mornings.

These muffins are great. They are not too sweet, have just the right amount of cream cheese, and are nice and filling.

Orange and white chocolate muffins scented with fresh orange zest, vanilla bean seeds, and melted white chocolate chunks. Tender crumb, golden tops, perfect with morning coffee.

Lemon yogurt poppy seed muffins with a tangy lemon glaze, made with lowfat lemon yogurt and fresh lemon zest. Tender crumb with a bright citrus punch and a satisfying poppy seed crunch in every bite.

English muffin bread for the bread machine creates the signature nooks-and-crannies crumb in a sliceable loaf. Toasts up like the rounds for butter and jam mornings.

Vegan pumpkin oat muffins with unique pumpkin topping instead of butter. Egg-free recipe uses soy milk and apple juice for moist, plant-based fall muffins. Dairy-free breakfast.

Whole wheat raisin bran muffins with honey, molasses, and chopped pecans. High-fiber, lightly sweet breakfast muffins ready in 25 minutes.

Orange up your mornings with these scrumptious muffins that are delicious to the last bite!

Store in closed container in refrigerator for up to 6 weeks.

Savory bacon cheddar muffins with oats, a pinch of chili powder, and skim milk. A hearty, grab-and-go breakfast muffin for the brunch crowd or a make-ahead school morning.

Apple cranberry nut muffins packed with shredded apples, carrots, tart cranberries, and walnuts. Spiced with cinnamon for a moist, bakery-style muffin loaded with fruit and crunch.

Quick johnnycakes from corn muffin mix: just thin the box batter slightly, fry on a hot griddle like pancakes. Crispy edges, tender corn-flavored center, ready in 15 minutes for breakfast or supper.