Our 16 Best Muffin Recipes
Zucchini muffins! Blueberry muffins! Scallion-corn muffins! Muffins are a great choose-your-own adventure kind of food, and you can make them sweet or savory, big or small. We’ve gathered some of our favorites in this roundup, from white-chocolate walnut to mini deviled crab cornbread muffins. Read on for even more recipes to try and start preheating your oven now.
Blueberry Muffins with Crumb Topping
These muffins are easy to make: Simply mix the dry and wet ingredients separately, then combine them. Since the baking powder, which lightens the muffins, is activated by moisture, get the batter into the oven immediately.
Chocolate Chip and Banana Muffins
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.
Pumpkin Muffins with Crumb Topping
These moist and tender lightly spiced muffins have a luscious cream cheese filling that is complemented by the cinnamony crumbs on top.
Pumpkin Muffins with Oats and Orange Marmalade
Orange marmalade gives these muffins a bright, sunny flavor.
Apple Snickerdoodle Muffins
Brown sugar and cinnamon get swirled through these light, apple-filled muffins.
Banana Nut 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.
Pimento Cheese Muffins
These muffins get a double-dose of pimento cheese—it’s mixed into the batter, and served with the finished muffins as well.
Matcha Muffins with White Chocolate Chips
Molly Yeh combines toasty matcha powder and creamy white chocolate in this fast muffin recipe.
Gluten-Free Pumpkin Muffins
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.
Corn-Studded Corn Muffins with Honey Mascarpone
Justin Chapple keeps his corn muffins light and moist by using buttermilk in the batter.
Sour Cream Coffee Cake Muffins
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 with Coconut-Cashew Streusel
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.
White Chocolate–Walnut Muffins
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.
Mini Deviled Crab Cornbread Muffins
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.