346 muffin recipes

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

Lighter muffins made with crushed pineapple, coconut flavoring, and vanilla. Golden, tender, and not too sweet. A Weight Watchers-friendly bake that freezes well for easy breakfasts.

Coconut and molasses give the muffins delicious tangy. Whole wheat flour adds extra goodness, these muffins are Ideal for breakfast.

Upside-down muffins with pecans and melted margarine in the bottom that become a praline topping when inverted after baking.

Mincemeat is not only good for making cookies, but also good for making delicious muffins.

Wholegrain muffins with bran flakes, rolled oats, molasses, and brown sugar. A high-fiber breakfast muffin that mixes in one bowl and bakes in 15 minutes.

Low-fat whole wheat muffins loaded with shredded zucchini and sweet corn kernels. Light, tender, and wholesome enough for everyday breakfast or snacking.

Wholesome muffins made with whole wheat pastry flour, oats soaked in buttermilk, and grated fresh apple. Honey sweetens naturally while raisins and cinnamon add warmth. No refined sugar needed.

Wholesome after-school snack muffins made with raisin bran cereal, whole wheat, and shredded carrot. Lightly sweet, moist, and full of fiber, a kid-friendly muffin for lunchboxes and snack time.

Low-fat applesauce oatmeal muffins with rolled oats soaked in skim milk, whole wheat flour, and egg whites. No butter, no oil, and just 95 calories each.

Whole wheat and cornmeal muffins sweetened with honey and made oil-free with applesauce. These low-fat, dairy-free muffins are simple pantry-staple baking at its most wholesome.

Cinnamon raisin muffins with a farina-boosted crumb, brushed with fruit juice and rolled in sugar for a sparkly, sweet crust. Makes a dozen in 40 minutes.

Sourdough muffins made from an overnight sponge starter mixed with flour, sugar, and melted shortening. A simple way to use sourdough starter in muffin form.

Orange apricot jam muffins with orange juice concentrate, yogurt, and apricot preserves. Bright citrus-fruit notes and a cinnamon-nutmeg crackle top.

Light currant bran muffins made with buttermilk, egg whites, molasses, and safflower oil. Drop-style batter chills 4 hours for a crispy edge and chewy center. Low-fat and fiber-rich.

Hot apple muffins with chopped apples in the batter and a cinnamon-sugar apple ring baked on top of each one. A big-batch breakfast muffin best served straight from the oven.