1,289 muffy recipes

Get your boost of protein with these easy-to-make muffins that are great for a quick breakfast in the morning.

Vegan corn muffins bound with blended silken tofu instead of eggs. Whole wheat pastry flour, cornmeal, and just four other ingredients. Dairy-free and oil-free.

Lemon chive pepper muffins with fresh lemon zest, chopped chives, and coarsely ground black pepper. A savory-sweet quick bread that pairs with soups and salads.

Hearty date bran muffins made with whole wheat flour, applesauce, and bran cereal for a fiber-packed breakfast you can feel good about. Naturally sweetened and freezer-friendly.

Bran English muffins made with whole wheat flour, honey, and unprocessed bran. Griddle-toasted in muffin rings for that signature nooks-and-crannies texture, with a heartier crumb.

Pineapple lemon upside-down muffins with crushed pineapple, maraschino cherries, brown sugar, and lemon zest baked in whole wheat. Flip them out for a caramelized top.

Baked salmon muffins made with canned salmon, dill, lemon juice, and cracker meal. Shaped as patties or baked in muffin cups for a quick, kid-friendly protein-packed meal.

Mighty muffins are hearty bran muffins with whole wheat flour, wheat germ, molasses, raisins, and nuts. High-fiber breakfast muffins that hold up all week.

Homemade muffin mix with flour, baking powder, dry milk, salt, and shortening. A six-week pantry staple that replaces store-bought Bisquick for muffins, biscuits, and pancakes.

Whole wheat muffins made with pureed anasazi beans, molasses, and carob. No butter, no oil, all blender. Moist, earthy, and packed with fiber and protein.

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.

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.

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.

These scrumptious breakfast muffins are made with buttermilk, diced rhubarb and chopped nuts.

Puffy omelet made with separated eggs, started on the stovetop and finished in the oven. Light as a cloud with a golden top that springs back when touched.

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.