1,777 snack recipes

Blueberry lovers muffins soak bran flakes cereal in milk for a tender, fiber-rich crumb dense with berries and warm spice. A lower-fat breakfast muffin with cinnamon and nutmeg punch.

Savory muffins seasoned with Parmesan, sage and parsley. Breakfast buttermilk muffins; perfect for a grab 'n go brekkie.

Hearty oat and grated apple muffins sweetened with pure maple syrup. Yogurt keeps them moist, walnuts add crunch, and they're done in 40 minutes start to finish.

Pumpkin nut bread spiced with cinnamon and nutmeg, studded with chopped nuts and optional dried fruit. Tender quick bread that fills the kitchen with autumn warmth, perfect for Thanksgiving morning.

Cheddar cheese and hot chili sauce give this bread incredible flavor, just eating the bread itself is delicious enough!

Enjoy the Autumn season with these scrumptious muffins that don't take long to make!

The best banana bread ever! So flavorful and addictive, and it has never lasted more than a day in our house.

Cream cheese banana nut bread doctors a quick bread mix with cream cheese for an extra-rich, dense loaf studded with pecans. A 6-ingredient shortcut that tastes anything but quick.

Nutty apple muffins loaded with diced apples, chopped walnuts, and shredded coconut. A nutmeg-scented breakfast muffin with crunchy nut texture in every bite and a tender oil-based crumb.

Chocolate raspberry muffins with a homemade raspberry jam swirl, melty chocolate chips, and a tender buttermilk crumb. Bakery-style breakfast muffins from a few pantry staples.

Holiday gingerbread muffins blend whole wheat flour, dark molasses, ginger, cinnamon, and allspice into deep amber, spice-forward muffins. Optional raisins and pecans add chew and crunch to every bite.

Sugar-free blueberry muffins sweetened only by orange juice and fresh blueberries. Bright with citrus zest and warmed by cinnamon and nutmeg. Diabetic-friendly breakfast option.

The raspberry preserves and almond paste tucked inside these delicate muffins make them a surprising treat.

I like to add pumpkin spices: cinnamon, nutmeg, allspice & ginger. I also add a handful each of dried cranberries and walnuts. I cut into equal triangles from a round. When completely cooled, I drizzle with a simple vanilla glaze.

Very moist and fluffy inside, golden brown outside; sour cream added the extra moist and tangy flavor, I used 3/4 cup of brown sugar, and I thought it was the right sweetness. If you have some ripe bananas on hand or you love banana bread, I will definitely recommend this recipe.

These delicious and nutritious muffins are stuffed with a rich cream cheese filling that's combined with lemon zest and honey. Breakfast time has never been this enjoyable!