1,170 muffin recipes

Garden herb muffins are savory low-fat muffins studded with grated carrot, green onion, garlic, and mustard. A bread basket savory bake for soups and salads.

These scrumptious muffins are perfect for those long days at work. But you might have to take an extra one for your boss, just in case.

Maple bran muffins made with whole wheat flour, natural bran, walnuts, and real maple syrup, topped with a sweet maple glaze. A wholesome, high-fiber breakfast muffin with genuine maple flavor.

Buttery blueberry muffins bursting with berries thanks to a clever trick: mashing half a cup of blueberries into the batter for intense fruit flavor in every single bite.

Coffee cake muffins with a cinnamon-pecan brown sugar streusel baked inside and on top. All the flavor of coffee cake in individual portions, ready in 30 minutes.

Peanut butter bran muffins made with whole wheat flour, double peanuts, and just 1 tablespoon of sugar. High-fiber breakfast muffins ready in 30 minutes. Diabetic-friendly.

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

Scrumptious apple muffins that are just in time for the Autumn season.

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.

Homemade English muffins griddle-cooked with cornmeal crust. A simple yeast dough rolled, cut into rounds, and browned slowly on a hot griddle for nooks-and-cranny texture.

Crazy corn muffins with sour cream, maple syrup, and pecan pieces for a tender, slightly sweet cornbread muffin with nutty crunch. Freezer-friendly and perfect for breakfast or alongside chili.

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.

Irish coffee muffins made with real Irish whiskey, Kahlua coffee liqueur, and heavy cream baked into a tender, boozy breakfast treat. Just 30 minutes start to finish.

Zucchini muffins with cinnamon, brown sugar, and chopped walnuts. Moist and tender from grated zucchini, this easy batter also works as two full-sized bread loaves.

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.

Tender corn muffins made with sour cream, butter, and cornmeal for a moist, slightly sweet crumb. The sour cream and baking soda give these an extra-light texture.