10 Muffin Recipes You'll Want To Make Forever and Ever

Whenever I make muffins on Sunday, I feel like Monday morning goes a little more smoothly. So I try to make muffins as often as possible.

Though very easy to make, there are three tips to keep in mind when making muffins. First, make sure that you don’t overmix the batter, which can cause the muffins to become tough. Second, spray the paper liner with cooking spray before adding the batter. This will ensure you don’t leave half the muffin stuck to the liner. Lastly, let the muffins rest in the tin for a couple of minutes after baking, but then remove them and let them finish cooling on a rack. This keeps the bottoms of the muffins from getting soggy.

There's so much to love about both baking and eating muffins! They're quick to mix together, fast to bake, and basically serve themselves.

1. Banana Chocolate Chip Muffins

Making banana muffins is quicker than baking banana bread, plus you don’t have to slice it before tucking in. By using mini chocolate chips, you’ll get a little chocolate in every bite. For the loftiest muffins, rest the batter before baking.

2. Blueberry Muffin Tops

I can’t help but pull the muffin top off and eat it first. This recipe saves me the trouble and serves up the top only. These plush muffin tops are topped with an oat streusel and then baked on a sheet pan (no special pan needed). Use fresh blueberries for the best results.

3. Pumpkin Muffins

I’m always thrilled when a pumpkin muffin recipe uses a whole can of pumpkin. Tender and lightly spiced, these are exactly what I’m looking for when the craving for a pumpkin muffin strikes. Plus, it only uses two bowls!

4. Blackberry Muffins

Wild blackberries grow all over our neighborhood in the summer. We usually end up eating them straight out of a bowl, but using them to make easy muffins is the next best thing. If you don’t have fresh blackberries then thaw frozen blackberries and drain the liquid before adding them to the batter.

5. Banana Nut Muffins

Put your ripe bananas to good use and make banana nut muffins! The ingredient list is so short you can easily commit it to memory. And you can freeze these muffins for up to 3 months. When you’re ready to eat them, microwave for 30 seconds and serve the warm muffin with a pat of butter. 

6. Blueberry Muffins

Everyone should have a go-to blueberry muffin recipe. Keep the blueberries from sinking to the bottom by tossing them in a couple tablespoons of flour before mixing them in the batter.

7. Zucchini Muffins

Tender zucchini muffins studded with nuts and dried fruit are always a welcome breakfast treat. Fill the tin up to the brim with batter and you’ll achieve the slightly crunchy muffin top you’re craving.

8. Strawberry Oatmeal Muffins

I’m always looking for ways to get my family to eat oatmeal and muffins are the best vehicle that I’ve found. Letting the oatmeal soak in the yogurt softens it and makes it virtually invisible in the finished muffin.

9. Oatmeal Muffins with Raisins, Dates, and Walnut

I love date and walnut oatmeal on a cold morning but a grab-n-go version is even better! I like using pitted dates and chopping them myself instead of using chopped dates rolled in flour. The dates are softer and have a fresher date flavor.

10. Lemon Ginger Muffins

If you’re tired of subtle flavors, head to this recipe and use grated fresh ginger and a stunning amount of lemon zest for your morning muffins. The powdered sugar glaze adds a touch of sweetness and an attractive shiny top.