50 Muffin Recipes

How to make muffins:

Line the tart pan(s) with paper or foil; coat the tops with cooking spray. (For savory muffins, also dust with flour.)

Fill each cavity of the pan 2/3–3/4 full with batter and bake at 180°C until a toothpick inserted comes out clean.

1. With streusel. Make the topping. Combine 2/3 cup each chopped pecans, brown sugar, and flour, and 1/4 teaspoon salt; beat in 5 tablespoons cold, cubed butter. Make the batter. Combine 2 cups flour, 1 teaspoon baking powder, 1/2 teaspoon each cinnamon and salt, and 1/4 teaspoon baking soda. Whisk 3 eggs, 3/4 cup sugar, 4 ounces melted butter, 1 cup sour cream, and 1 teaspoon vanilla; fold into the flour mixture. Divide among 12 prepared muffin tins, sprinkle with the topping, and bake for 20 to 25 minutes.

2. With Earl Grey tea. Make streusel muffins (No. 1), substituting rolled oats for the nuts, reducing the sour cream to 3/4 cup, and adding 1/3 cup strong Earl Grey tea along with the vanilla.

3. Cupcakes for coffee. Make streusel muffins (No. 1), doubling the topping; divide among 18 prepared cups and bake.


4. Snickerdoodle. Make the cinnamon topping. Combine 2/3 cup sugar, 1/3 cup flour, and 1 tablespoon cinnamon; mash 2 ounces (55 g) of softened butter into the mixture. Prepare the muffin batter from #1. Stir 1/2 cup of the cinnamon mixture into the batter; divide among 12 prepared cups and top with the remaining topping. Bake for 25-28 minutes.


5. Lemon-ginger. Make gingerbread muffins (No. 6), dividing the batter among 36-48 prepared mini muffin cups. Bake for 16-18 minutes. While still warm, make a well in each muffin; let cool. Fill with lemon curd from a jar.

6. Ginger. Combine 2 cups flour, 2 tablespoons cocoa powder, 1 tablespoon ground ginger, 1 teaspoon baking soda, and 1/2 teaspoon salt. Whisk together 4 ounces melted butter, 1/2 cup each sugar and molasses, 1/4 cup milk, and 2 eggs; fold into the flour mixture. Divide among the 12 prepared ramekins; bake for 20 to 25 minutes.

7. Ginger with figs. Make gingerbread muffins (No. 6) by adding 1/4 cup finely chopped dried figs and 1/4 teaspoon orange zest along with the eggs.

8. Spicy Mini Muffins. Make gingerbread muffins (No. 6), adding 1/2 teaspoon pepper with the flour and 1 tablespoon finely grated ginger with the eggs. Divide among 36-48 prepared mini muffin cups and sprinkle with chopped candied ginger. Bake for 16-18 minutes.

9. Banana. Combine 2 cups flour, 1/2 cup chopped nuts, 1 teaspoon baking powder, 1/2 teaspoon salt, and 1/4 teaspoon baking soda. Whisk together 3/4 cup brown sugar, 4 ounces melted butter, 1/2 cup each mashed banana and sour cream, and 2 eggs; fold into the flour mixture. Divide among the 12 prepared ramekins; bake for 20 to 25 minutes.


10. With cranberry and apple. Make banana muffins (No. 9), adding 1/2 teaspoon cinnamon along with the flour and substituting dried cranberries for the nuts and applesauce for the banana. Sprinkle with dried apple and cranberries before baking.

11. With sweet potato and chocolate. Make banana muffins (No. 9), using mini chocolate chips instead of nuts and canned sweet potato puree instead of banana.


12. Pumpkin. Make banana muffins (No. 9), adding 1 teaspoon of pumpkin pie spice along with the flour, substituting canned pumpkin puree for the banana, and omitting the nuts. Sprinkle with shelled pumpkin seeds and turbinado sugar before baking.

13. With persimmon. Make banana muffins (No. 9), adding 1/2 teaspoon cinnamon and 1/4 teaspoon ground cardamom with the flour, substituting 3/4 cup peeled and mashed persimmon for the banana, and omitting the nuts.

14. Chocolate. Melt 6 tablespoons (90 g) butter with 1/2 cup chopped bittersweet chocolate. Stir in 1 1/2 cups flour, 3/4 cup sugar, 1/2 cup cocoa powder, 1 teaspoon baking powder, 1/2 teaspoon salt, and 1/4 teaspoon baking soda. Whisk in 1 cup milk, 1 egg, and 1 teaspoon vanilla, then fold into the flour mixture. Fold in the melted chocolate mixture. Divide among the 12 prepared ramekins and bake for 22 to 28 minutes.

15. Chocolate with cherries. Defrost, dry, and chop 1 cup frozen pitted cherries. Make chocolate muffins (No. 14), adding cherries with the flour and 1/4 teaspoon almond extract with the vanilla.

16. Chocolate macarons. Combine 1 1/2 cups coconut flakes, 1 beaten egg white, 2 tablespoons sugar, and 1/4 teaspoon vanilla. Make chocolate muffins (No. 14), filling the cups halfway with batter; top with the coconut mixture and remaining batter, then bake.

17. With mint candies. Make chocolate muffins (No. 14) by adding 1/4 cup crushed mint caramel candies to the flour. Sprinkle with candy pieces before baking.


18. Corn with blueberries. Make corn muffins (No. 23), substituting all-purpose flour for the flour and adding 3/4 cup blueberries; use 2 tablespoons more sugar and 1 teaspoon more baking powder, and reduce the milk to 1/3 to 2/3 cup. Drop the batter into 1/3-cup portions on greased baking sheets, spacing them 2 inches apart. Cool for 30 minutes, then bake for 16 to 18 minutes at 375°F (190°C).

19. Mexican chocolate. Make chocolate muffins (No. 14), adding 1 teaspoon cinnamon with the flour. Bake and cool, then insert a cinnamon stick into each muffin and top with halved mini marshmallows.


20. Chocolate with nuts. Make Chocolate Muffins (No. 14). While still warm, make a well in each; cool. Combine 1/4 cup each brown sugar, corn syrup, and butter with 1 beaten egg, 1 teaspoon cornstarch, and 1 teaspoon vanilla; cook over medium heat, stirring, until thickened. Stir in 3/4 cup chopped pecans; cool. Spoon the pecan mixture onto the muffins.

21. With Nutella. Make chocolate muffins (No. 14), using Nutella instead of chocolate (melt butter, then mix into the spread) and adding 1/3 cup chopped hazelnuts with the flour.

22. Coffee. Make chocolate muffins (No. 14), adding 1/4 cup crushed chocolate-covered coffee beans with the flour and 2 teaspoons instant espresso powder with the vanilla.

23. Corn. Combine 1.5 cups each all-purpose flour, corn flour, 1/3 cup sugar, 1 teaspoon baking powder, and 1/2 teaspoon each baking soda and salt. Whisk together 2/3 cup sour cream, 2/3 cup milk, 1/4 cup melted butter, and 2 eggs; fold into the flour mixture. Divide the batter among the 12 prepared muffin tins and bake for 20-25 minutes at 200°C.

24. Corn with pineapple. Sauté 1 cup finely chopped pineapple in 2 tablespoons (30 g) butter with 2 tablespoons brown sugar for 5 minutes; cool. Make corn muffins (No. 23), adding pineapple with the flour.

25. With bacon and maple syrup. Make corn muffins (No. 23) without sugar, adding 3 slices of chopped fried bacon to the flour and replacing the milk with maple syrup.

26. With cheese and jalapeno. Make corn muffins (No. 23) by adding 1 small chopped caramelized onion, 1 sliced ​​jalapeño, and 1 cup diced sharp cheddar with the flour.

27. Corn with sausage. Make Corn Muffins (No. 23) using only 1 1/2 cups each all-purpose flour and cornmeal, along with 8 ounces chopped toasted sausage, 1/2 cup corn, 2 sliced ​​green onions, and 1/2 teaspoon dried sage.

28. Sweet with butter. Combine 2 cups flour, 1 teaspoon baking powder, and 1/2 teaspoon salt. Beat 170g softened butter and 2/3 cup sugar until fluffy, then beat in 2 eggs and 1 teaspoon vanilla. Slowly whisk in the flour mixture and 1/3 cup milk, adding them in several batches. Divide between 12 prepared ramekins and bake for 20-25 minutes.


29. Eggnog. Make butter muffins (No. 28), adding 1 teaspoon of nutmeg with the flour. When cool, dip the tops in a mixture of 1 cup of powdered sugar and 2 tablespoons of white rum.

30. Coconut. Make butter muffins (No. 28) by adding 1 cup coconut flakes with the flour and 1/4 teaspoon coconut extract with the vanilla.

31. With currants. Make butter muffins (No. 28), filling each cup 1/3 full with batter; top with 1 teaspoon redcurrant jam, then the remaining batter and bake.


32. With cider and cinnamon. Make butter muffins (No. 28), substituting apple cider for the milk. Brush warm muffins with melted butter and sprinkle with a cinnamon-sugar mixture.


33. Stollen. Make butter muffins (No. 28) by beating 1/3 cup marzipan into the butter and 1/2 teaspoon almond extract into the vanilla. Brush the warm muffins with melted butter and dust with powdered sugar.

34. Panettone. Make butter muffins (No. 28), adding 1/2 cup each of raisins and chopped candied citrus zest with the flour. Sprinkle with coarse sugar before baking.

35. With salted caramel. Combine 1/2 cup of the jarred dulce de leche cream and 1/4 teaspoon of salt. Make butter muffins (No. 28), swirling the cream into the batter. Divide among 36-48 prepared mini muffin cups. Bake for 16-18 minutes.

36. Whole grains. Combine 1 cup all-purpose flour, 1/2 cup each whole-wheat flour and chopped dried fruit, 1/4 cup rolled oats, 1 tablespoon wheat germ, 1 1/2 teaspoons baking powder, 1/2 teaspoon salt, and 1/4 teaspoon baking soda. Whisk together 1/2 cup each yogurt, vegetable oil, and brown sugar, 2 eggs, and 1 teaspoon vanilla; fold into the flour mixture. Divide among the 12 prepared muffin tins. Bake for 20 to 25 minutes.

37. With peanut butter and dried apricots. Make whole grain muffins (No. 36) by reducing the all-purpose flour to 3/4 cup and whisking in 1/2 cup each peanut butter and chopped dried apricots along with the vanilla.

38. Carrots. Make whole grain muffins (No. 36) by adding 2 grated carrots, 1/2 cup raisins, 1/4 cup each coconut and sunflower seeds, and 1/2 teaspoon cinnamon to the flour; stir in 1/2 teaspoon lemon zest along with the vanilla.

39. With spices. Combine 2 cups flour, 1/2 cup sugar, 1 1/2 teaspoons baking powder, and 1/2 teaspoon each cinnamon, nutmeg, and salt. Whisk together 3/4 cup milk and vegetable oil, 2 eggs, and 1 teaspoon vanilla; stir into the flour mixture. Divide among 12 prepared muffin tins and sprinkle with coarse sugar. Bake for 20-25 minutes.


40. With dried fruits. Soak 3/4 cup dried fruit in brandy overnight; drain and chop. Make Spice Muffins (No. 39) by mixing 1/2 cup dried fruit and 1/2 cup chopped pecans with the flour. Sprinkle with the remaining dried fruit and nuts before baking.

41. With ginger and pear. Make Spice Muffins (No. 39), substituting 1 cup of the flour for crushed graham crackers, adding 1 sliced, peeled pear with the flour, and 1 teaspoon of grated ginger with the vanilla.


42. With prunes. Make spiced muffins (No. 39), substituting ground almonds for 1/2 cup of the flour and adding 1 teaspoon of orange zest along with the vanilla. Divide among 36-48 prepared mini muffin cups. Garnish each muffin with a prune half and a dusting of coarse sugar. Bake for 16-18 minutes.


43. With pistachios. Make spiced muffins (No. 39), substituting ground pistachios for 1/2 cup flour, omitting the spices, and replacing the vanilla with 1/2 teaspoon almond extract. Divide among 36-48 prepared mini muffin cups and bake for 16-18 minutes. While still warm, make a well in each muffin; fill with candied cherries and sprinkle with pistachios.


44. With cheese and ham. Make Herb Muffins (No. 46) by omitting the parsley and adding 1 cup grated Havarti cheese, 2/3 cup diced ham, 1/4 cup grated Parmesan, and 1 small chopped caramelized onion to the flour.

45. With poppy seeds and grapefruit. Make spiced muffins (No. 39) without the spices, adding 2 tablespoons poppy seeds and 2 teaspoons grapefruit zest along with the vanilla.

46. ​​With greens. Combine 2 cups flour, 1/4 cup chopped parsley, 1 tablespoon sugar, 2 teaspoons baking powder, and 3/4 teaspoon salt. Whisk together 1 1/2 cups milk, 1 egg, and 2 tablespoons melted butter; fold into the flour mixture. Divide among the 12 prepared ramekins and bake for 16-20 minutes at 400°F (200°C).

47. "Cheese balls". Make Herb Muffins (No. 46) by adding 1 1/2 cups grated sharp cheddar, 3 ounces diced cream cheese, and 1/4 cup grated Parmesan cheese to the flour. Divide among 36-48 prepared mini muffin cups; top with sliced ​​almonds. Bake for 12-14 minutes.

48. With spinach. Make Herb Muffins (No. 46) by adding 1/2 cup frozen spinach (thawed and squeezed dry), 1 chopped caramelized onion, 1 cup crumbled feta, and 2 tablespoons chopped dill to the flour mixture.

49. Potatoes with bacon. Make Herb Muffins (No. 46) by substituting quick-cooking potato flakes for 1/2 cup of the flour and adding 3 slices of chopped cooked bacon along with the flour; use chives instead of parsley, increase the salt to 1.25 teaspoons, and increase the milk to 1.5 cups.

50. With egg and bacon. Make Herb Muffins (No. 46) by omitting the parsley and adding 6 slices of crispy bacon, 3/4 cup grated Swiss cheese, and 4 chopped scrambled eggs to the flour mixture. Bake, then sprinkle with cheese and broil for another 1 minute.