Chocolate Chip and Banana Muffins
Like banana bread, these especially moist muffins by F&W's Grace Parisi are a great way to use up overripe bananas. Chopped toasted pecans would be delicious in them, too.
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. For soft edges, use liners; for crisp edges, use a well-greased, unlined pan. You can easily replace the blueberries with other kinds of fresh fruit, such as raspberries or peaches (chopped into small pieces). In the off-season I used IQF (individually quick-frozen) fruit; there's no need to thaw.
Jumbo Strawberry-and-Rhubarb Muffins
When farmers' markets are in full swing, cookbook author and hunter Georgia Pellegrini loves making these jumbo sugar-topped muffins with fresh strawberries and rhubarb.
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.
White House Honey-Oat Muffins
Spike Mendelsohn was inspired by the new beehive in the White House garden to make these lovely, not-too-sweet muffins. "I'm not a big breakfast eater, but I have muffins in my house right now," he says.
BlueberrySour Cream Muffins
Some little rituals, like baking on Sunday for the week, provide cookbook author Eugenia Bone a kind of stress-free reprieve, and at the same time let her stock up on fuel for the family, like these muffins.
Spiced Yogurt Muffins
These ingeniously moist muffins from baker Jennifer Musty are rich in calcium and low in fat.
Pumpkin Muffins with Oats and Orange Marmalade
Orange marmalade gives these homey muffins a unique flavor, and the whole grains make them a more virtuous alternative to cupcake-like pumpkin muffins.