While I’ve been working on becoming more of a morning person, elaborate plates of French toast or pans of cinnamon rolls still don’t fit into the average weekday schedule. (If you’ve figured out how to make it work, let me know.) I tend to lean toward quick options with plenty of leftover so I can grab a quick bite all week. In the category of “fast and easy”, muffin recipes have always been a top-tier option for grab-and-go breakfasts or afternoon snacks.
36 Muffin Recipes You’ll Love to Wake Up To
One of the best things about these mini but mighty baked goods is their versatility. From savory to sweet, the possibilities for muffin recipes are endless. Plus, they’re a great way to up your nutrient intake without cooking a full-fledged meal first thing in the morning. I know it may be hard to fight the urge to pick up a sugar-filled muffin from your local bakery when your eyes are barely open, but trust us on this one. We’re here to squash the misconception that muffins can’t be a filling, healthy, and delicious way to start your day.
Lemon Poppy Seed Muffins
Simple, stunning, and not too sweet, these lemon poppy seed muffins are practically perfect in every way. The secret to the great taste of these muffins is grinding your poppy seeds before adding them to the muffin batter, bringing out their nutty flavor with an easy-to-eat texture.
Grain-Free Zucchini Muffins
Let’s face it—GF baking isn’t always easy. Fortunately, Camille has nailed down the perfect grain-free muffin recipe, and they’re simply divine. These muffins contain ingredients curated for optimal gut health while still keeping it sweet with shredded coconut and dark chocolate. If there’s one recipe you make out of this list, let it be this one.
Cranberry Orange Muffins
I love incorporating citrus flavors into my baked goods, and these cranberry orange muffins do the trick. The confectioner’s sugar and orange juice glaze lend a sweet and subtle tanginess to each bite.
Banana Pumpkin Muffins
How can you go wrong with banana AND pumpkin? Not to mention, this recipe is a quick and easy way to make a grab-and-go breakfast that isn’t high in sugar. Another bonus: it’s gluten- and dairy-free.
Pumpkin Morning Glory Muffins
Morning glory muffins are the perfect bit of everything, and adding pumpkin to the mix makes these muffins hard to resist. There are so many ways to sub ingredients in and out of this recipe if your refrigerator is emptier than usual, so let your creative juices flow and enjoy these muffins’ fall flavors.
One-Bowl Morning Glory Muffins
This healthy and simple muffin recipe is one of my favorite breakfasts to wake up to. Not only do these muffins leave me satiated, but the baking process also wakes me up just enough to start my day on the right foot.
Vegan Banana Muffins
Think banana bread, but better. Our food editor, Suruchi, put together the best vegan alternative to banana bread, and what better way than in muffin form? These nutty banana muffins are such a perfect snack or quick morning breakfast.
Anti-Inflammatory Berry + Turmeric Muffins
It’s safe to say that any time I come across an anti-inflammatory recipe, it’s an instant yes. Using wholesome ingredients with great flavors makes these muffins so unique (and delicious). Coconut oil keeps them moist and the blend of chia seeds and walnuts lends a nutty texture.
Lani’s Blueberry Power Muffins (Gluten & Dairy Free)
Who doesn’t love a good blueberry muffin? This gluten- and dairy-free recipe is a quick, easy way to pop out a delicious breakfast or snack without spending all day in the kitchen.
Olive Oil & Orange Blossom Muffins
SOS. Quick! Send plane tickets and weekender bag, all I can think about is escaping on vacation. Every year, when I’ve recovered from the aftermath of the holidays and the weather begins to warm up (yes, that happens in February down here in Austin), I find myself daydreaming more than usual; my thoughts drifting towards
Jam-Filled Gluten-Free Muffins
Another gluten-free option that couldn’t be more stunning is these jam-filled muffins. While the jam makes these muffins pop, the add-ins are really what brings out the flavor. These muffins include various flavors, getting a spicy warmth from the cinnamon and a kick of citrus from the orange zest.
Buckwheat Muffins with Royal Fig Jam
These muffins don’t follow your typical AP flour-based recipe, and they’re that much better because of it. The pairing of buckwheat and fig jam is the perfect balance of nutty and fruity.
Salted Caramel Apple Muffins
Caramel apples have always ranked high on my dessert list. Taking these flavors and converting them into muffin form makes the perfect party-pleaser that will have everyone talking.
Maple Molasses Muffins
Spiced muffins are one of my favorite fool-proof fall desserts. The combination of maple and molasses flavors is genius and can be eaten for breakfast, as a snack, or for dessert. We love to top them with whipped cream… don’t knock it before you try it.
Sprouted Rye Apple Butter Muffins
I didn’t realize what I was missing until I tried out Barrie Cullinan’s muffin recipe, and let me just say, she knew exactly what she was doing. The apple butter flavors and mouth-watering streusel topping for this muffin recipe combine rich flavor with superb texture.
Mini Dutch Babies
These Dutch babies, while not technically a muffin, are just too cute and delicious not to make an appearance on this list. Although this recipe includes blueberry and lemon flavors (a top-tier pairing), the possibilities are endless for which combos you want to explore.
Surprise! The green in these muffins isn’t matcha. Like your smoothie, these just-sweet-enough muffins get their verdant hue from a handful of spinach. Good news: You get all the vitamin-packed green goodness without any of the flavor. Can I get a win-win?
In a blind taste test, I’d bet money that you wouldn’t believe these light and airy lemon muffins are vegan. Although the ingredient list is a bit long, it’s worth the splurge on these plant-based, tangy treats.
I had never dabbled in baking with rhubarb before I tried these muffins—and now I regret waiting for so long. The geometric decoration and pop of color is the aesthetically pleasing breakfast that I want every morning.
This yogurt muffin recipe features four mix-ins for whatever fruit you’re feeling. Yogurt is also a great probiotic, aiding in digestion, (which—TMI—but many of us may find beneficial in the morning). The flavors in this recipe are everything you could want in your AM meal.
When your daily cinnamon swirl bagel gets old, these muffins are a great alternative. We’re sorry for all of the bagels that will soon be abandoned in your pantry after you try these delicious muffins.
We may still be wrapping up winter, but I can’t wait until fall for when I can pick fresh apples for these tasty treats. I love that this recipe utilizes the fruit’s natural sweetness to create a muffin that’s balanced in flavor.
Whether it be in a latte or a pastry, I will never turn down anything chai-infused. These muffins taste almost like banana bread with chocolate chips, but have that added kick from the warming spices. Many of these spices have added health benefits, too—perfect for beating any winter cold.
Eating more plant-based foods is one of my resolutions for 2024, and these muffins make it that much easier. But if “vegan” makes you doubt these muffins, think again. Baked in the oven, the strawberries get perfectly jammy, offsetting the crumbly, sticky streusel topping. They’re exactly what I want for breakfast… and dessert.
Maybe it’s because I’m a Scorpio, but autumnal treats are something that I love enjoying year-round. Pumpkin isn’t just a cozy fall flavor—it’s also many bakers’ secret trick to getting super moist results. Plus, the spice combo in these muffins is peak morning magic.
These simple muffins couldn’t be easier—and they master the balance of being tasty but not too sweet. I can’t get enough of their moist crumb and the batter’s comforting flavors. They’re the perfect on-the-go breakfast or snack.
There’s nothing fresher than a bite of these coconut-orange muffins. They’re soft and fluffy, offering a burst of flavor (plus vitamin C!) thanks to the freshly squeezed OJ. To add to these muffins’ list of attributes, they also contain a surprising amount of protein and fiber—both of which are key to feeling satiated post-brekkie.
Cranberry and orange are an elite flavor pairing and this healthier spin on the classic combo is the year-round treat our tastebuds have been begging for. (Because PSA: Cranberries add a touch of tartness that should be enjoyed way beyond the holidays.)
While the recipe name might immediately send your thoughts to dessert, take heart—these muffins are both vegan and gluten-free. And while we know that doesn’t necessarily make them healthy per se, these muffins are packed with a nourishing blend of alt flours, banana, and of course, raspberries.
I’m always down for a good sweet potato recipe, no matter the time of year. There’s just no refusing the sweetness and warmth of this root veg, especially when complemented by pecans’ nutty flavor and crunchy bite.
Is it just me, or are cherries a forgotten fruit? Well, not anymore—these muffins are bringing the sweet/tart treats back into the limelight. To make things all the easier, you can opt for frozen cherries if you can’t find them fresh.
At first glance (and from the fact that “doughnut” is highlighted in the name), these might seem more dessert-adjacent than breakfast-friendly. But hello… antioxidants! Fine, my argument might not be the most convincing, but these doughnut-muffin hybrids are a sweet treat I’d happily gobble up on a Friday—and indulge in all weekend long.
I can’t say I’ve ever gotten on board with a jam-filled doughnut. But these muffins? I’m fully here for the combo. I love pairing my morning bowl of oatmeal with a mix of blueberries and raspberries—and these muffins bring the pairing into packable, portable form.
Streuseled dishes always catch my eye and remind me of my childhood. The warm flavors of the acorn squash pair perfectly with a warm cup of coffee or tea for slow mornings.
Zucchini is an ingredient I just recently began keeping on hand in my refrigerator, and I’ve had no regrets since incorporating it into my daily meals. This recipe helps to get your veggies in while enjoying a light and sweet muffin (and a handful of chocolate chips for good measure).
If you’re a fan of berries, then this recipe is for you. These muffins take me back to tea parties with their sweet honey and jam flavors. The batter isn’t too complicated, making for a quick recipe that won’t disappoint.
