Our 16 Best Muffin Recipes

Like banana bread, these especially moist chocolate chip muffins are a great way to use up overripe bananas.  Muffins are an easy baking project because there’s very little prep; this batter comes together in just 15 minutes. To add extra protein and delicious crunch, add some chopped toasted pecans, too.

These moist and tender lightly spiced muffins have a luscious cream cheese filling that is complemented by the cinnamony crumbs on top.

Orange marmalade gives these muffins a bright, sunny flavor.

Brown sugar and cinnamon get swirled through these light, apple-filled muffins.

These muffins might just be the best use for those too-ripe bananas on your counter. We like our banana nut muffins with toasted chopped walnuts, but pecans, hazelnuts or roasted salted peanuts would be delicious too. We’ve also been known to sneak in some dark or milk chocolate chips.

These muffins get a double-dose of pimento cheese—it’s mixed into the batter, and served with the finished muffins as well.

Molly Yeh combines toasty matcha powder and creamy white chocolate in this fast muffin recipe.

It may seem like a fussy step to let both the batter and the streusel rest at room temperature, but it is important. The starches in gluten-free flour—usually potato starch or cornstarch—need time to absorb enough liquid. The payoff for your patience? Moist, tender muffins with a delicate crumb.

Justin Chapple keeps his corn muffins light and moist by using buttermilk in the batter.

If you want to make these muffins ahead of time, they can be stored in an airtight container for up to two days.

Kay Chun likes making these savory muffins for breakfast instead of the more typical sweet muffin.

Zucchini muffins get a tropical makeover thanks to an easy stir-together coconut-cashew streusel topping punched up with a lime-and­–coconut milk glaze. Grated zucchini keeps the muffins extra-moist and tender, while cardamom adds a nice citrusy, floral note.

These deliciously moist muffins get fantastic flavor from corn kernels and scallions.

When white chocolate is baked into a muffin like this one from Food & Wine’s Justin Chapple, little bits of it get toasty, caramelized, and irresistible.

At his dinner parties in Harlem, chef and cookbook author Alexander Smalls pairs creamy, slightly spicy, fresh deviled crab with tender corn muffins, barely sweetened with brown sugar and studded with corn kernels, for a quick one-bite appetizer. Choose fresh crab over pasteurized for the best flavor.