1,170 muffin recipes

Oatmeal buttermilk muffins with a hidden pocket of orange marmalade baked inside. Tender crumb from soaked oats with optional almonds for crunch.

Cheesy crab-topped English muffin bites with sharp Old English cheese and garlic. Make ahead, freeze, then broil straight from the freezer for instant hot appetizers.

Cornmeal muffins with a tender crumb and golden crust, made with yellow cornmeal, milk, and a quick muffin-method batter. The classic Southern breakfast bread, baked hot in 20 minutes.

Fresh fig muffins with a tender crumb, chopped ripe figs folded into the batter, and a tall golden top. Late summer breakfast or brunch in 30 minutes.

Pumpkin spice muffins with a cinnamon streusel topping, made quick with biscuit baking mix. Warm spices of nutmeg, ginger, and cinnamon in every tender bite.

Mandarin orange muffins spiced with allspice and nutmeg, dipped warm in melted butter and cinnamon sugar. Tender and citrusy with bursts of orange in every bite.

Eggless corn muffins use just seven pantry staples and no eggs at all. Lightly sweet, tender, and ready in 40 minutes start to finish. A solid pick for egg allergies or when the carton's empty.

Buckwheat apple muffins with chopped dates and buttermilk. A wholesome breakfast muffin with earthy buckwheat flavor, tart Granny Smith apples, and natural date sweetness.

Healthy bran muffins with prune juice, applesauce and raisins.

Pizza muffins top split English muffins with sauce, cheese, ham, and pineapple, then broil until bubbly. A 5-minute after-school snack or lazy-night dinner.

Rice muffins made with cold cooked rice mixed into a simple muffin batter. A smart way to use leftover rice, with a tender crumb and slightly chewy texture from the rice grains throughout.

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.

Cookies and cream muffins loaded with chopped Oreos folded into a sour cream batter. Tender, moist, and studded with chocolate cookie chunks and cream filling in every bite.

Johnny cake muffins with equal parts cornmeal and flour, a touch of sugar, and plenty of baking powder for a tall rise. A New England classic baked in muffin form.

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.

Passover farfel muffins made with matzah farfel, eggs, and schmaltz baked in a hot muffin tin until puffy and golden. A 4-ingredient Pesach side dish with crispy edges.