1,289 muffy recipes

Pineapple orange muffins made with quick bread mix, crushed pineapple, orange zest, and pineapple juice in the batter. A tropical, semi-homemade muffin that's moist and citrusy.

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.

Bread machine English muffin bread bakes up with the signature nooks, crannies, and tangy crumb of a Thomas's English muffin, but in slice-able loaf form. Toast it up for breakfast.

Spiced pumpkin muffins swirled with a tangy cream cheese filling, golden brown in 40 minutes. Warm cinnamon and nutmeg in every bite, no mixer needed.

These deliciously moist lemon poppy seed muffins are great for grab-and-go breakfast or an afternoon snack.

Great for breakfast with a glass of orange juice. Grease the muffin tins very well. The cheese tends to make them stick a little.

Fat-free apple oat muffins using pureed prunes as a fat substitute, egg whites instead of whole eggs, and maple syrup for sweetness. Just 90 calories each.

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.

Whole wheat zucchini oatmeal muffins fold grated zucchini, toasted oats, and pecans into a cinnamon-spiced batter lightened with apple butter. Moist, hearty, and a sneaky way to use up summer squash.

Apple streusel muffins with buttermilk, walnuts, cinnamon, and cloves topped with a brown sugar crumble. Warm, spiced, and bakery-worthy from a simple batter.

Coffee cake muffins with a Ghirardelli dark chocolate crumble swirled through. The crumble is spiked with orange zest, cinnamon, instant coffee, and pecans. Egg-washed tops bake up golden and glossy.

Low-fat apple oat muffins made with prune puree instead of butter, maple syrup, and egg whites. Moist, tender, and packed with oats and chopped apples.

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

Make-ahead bran muffin batter keeps in the fridge for 6 weeks, ready to bake fresh muffins on demand. A big-batch breakfast solution for busy households with the classic bran-flake and buttermilk profile.

Classic oatmeal muffins with buttermilk tang and brown sugar sweetness. Ready in 45 minutes after 1-hour oat soak, yields 5 tender breakfast muffins.