Food

Random Question: Do You Have a Favorite Muffin Recipe?

Best muffin recipes

The boys usually eat cereal for breakfast, but when I want to start their day in a more exciting way, I’ll bake muffins at night and display them on the table in the morning. What could be better than thinly veiled cake for breakfast? Last fall, we featured this zucchini muffin recipe, and I’ve made it a dozen times since. Here are seven more, and I’d love your recommendations…

Best muffin recipes

Blue Sky bran muffins, which Deb from Smitten Kitchen says are “most amazing straight from the oven… even three days on, they’re impeccably moist.”

Best muffin recipes

Perfect blueberry muffins as a special treat, since, says Deb, “a full teaspoon of coarse sugar on top of each muffin sounds crazy but actually makes a delightfully crunchy lid.”

Best muffin recipes

Apple cider muffins, “which have had me looking forward to breakfast for the past couple of days,” says Tim of Lottie + Doof.

Best muffin recipes

Whole wheat banana chocolate muffins, from Sprouted Kitchen, because a little chocolate for breakfast starts any day off right.

Best muffin recipes

Ginger muffins, which are “unfussy, delicious, and nurturing,” according to Tim of Lottie + Doof.

Best muffin recipes

Sweet potato muffins. “With just cinnamon and nutmeg flavoring the batter, you can really taste the sweet potatoes’ earthy flavor,” says Luisa from the Wednesday Chef.

Best muffin recipes

PB&J muffins. Reports Tieghan of Half Baked Harvest: “Oh, these muffins, everyone over here loves them.”

Thoughts? What are your go-to muffin recipes? I’d love to hear…

P.S. Other breakfast ideas: a toast party and two-ingredient pancakes.

(Top photo by Smitten Kitchen.)

  1. Meagan Walsh says...

    I love Deb’s perfect blueberry muffins, but they’re more sometimes food in our house.

    If you’re looking for a good alternative, overnight oats is quick and easy and can be made ahead of time.

  2. Julie B says...

    Yes! Banana oat muffins. 1 ripe banana, 1 cup oats, 1 egg, 1 spoonful coconut oil, 1 t baking powder OR 1/2 t baking soda, a pinch of salt. Obviously you can increase the yield as you want! From that base the variations are endless. For example:
    – Sub half the banana for pumpkin and add a splash of maple syrup plus whatever spices you prefer.
    – Sub peanut or almond butter for the coconut oil
    -Add chocolate chips
    – Add 1 T cocoa powder per banana, plus a bit of maple syrup and vanilla
    – Raspberries 😍
    – Blueberries and cardamom
    – Coconut flakes and well drained chopped pineapple
    – 1/2 cup spinach per banana (my kids call these “Hulk muffins”)
    Etc.

    • Julie B says...

      I should have specified that you blend these so that the osts of smooth!

  3. Mom of 4 says...

    Can we talk about that sweet, chubby little hand in the picture?! Move over muffins and let me have that sweet little hand! Swoon!

  4. Amy says...

    Ah! I can’t believe no one posted Ina Garten’s Tri Berry muffins! :)

    https://barefootcontessa.com/recipes/tri-berry-muffins

    They are delicious with both frozen (thawed in a strainer/bowl overnight) and fresh berries. I have made them in just about every way imaginable: prepping batter a day in advance, baking then freezing then thawing, only using one fruit, subbing in GF flour for AP flour… even baking then eating then not telling anyone I made them… each time they come out perfectly and are simply the best!

    Only notes I have are that I reduce the sugar by half if you are sensitive to sweetness, and added in 1/8 tsp cardamom. SO. GOOD.

  5. Lori says...

    Great round up! Just a plug for those blueberry muffins by Smitten Kitchen. They are fantastic and my go-to after blueberry picking in early summer.

  6. Natalie T. says...

    Yes! Apple walnut muffins! 1 cup whole wheat flour, 1 1/4 cups all-purpose.
    It’s by Chef Michael Smith but I don’t think you can find his exact recipe online. But apples + cinnamon and different flours = family hit!

  7. I am very intrigued by the ginger muffin recipe! I might try to make a gluten free version! Otherwise, the midwesterner in me says go with a classic blueberry recipe, and make sure there is real butter to slather on your halves :) now I want to make muffins…

    Libby
    https://premedwearspearls.blogspot.com/

  8. Becca says...

    Mini roasted strawberry almond meal muffins from Sprouted Kitchen! Well worth the fussiness of roasting the strawberries. I was mom if the year at a toddler gathering I brought them too..all the moms tasted them to see if their kids would like them and then devoured the entire batch. Moms get hungry for snacks too!

  9. Angela says...

    After clicking through to all of the recipes posted in comments, I just wanted to say thank you Joanna for running such a clean website.
    One really can just relax and enjoy the content when visiting your website. I was reminded of that tonight as the pop up banner ads and videos drove me nuts. I am a daily reader of cup of jo, because the aesthetic of your website is so clean. Kudos to you for not going down the banner ad route !

    • Eva says...

      Absolutely!

    • Michelle says...

      Amen :)

  10. Sarah says...

    1 egg
    1 banana
    1 tsp vanilla
    1 cup rolled oats
    1 teaspoon baking powder
    frozen blueberries to taste

    mix. bake until done. I make these every sunday

  11. Nancy says...

    So when my oldest kid was struggling with the transition to kindergarten I instituted ‘Muffin Mondays!’ as a tiny way to get a little bit extra sweetness to start the school week. 4 years later its still going strong and the kids look forward to it every week. Here’s one of our faves:
    https://www.food.com/recipe/food-processor-orange-date-muffins-431687

    • Connie says...

      i LOVE this idea!!! no day of the week needs a muffin more than a monday!

  12. Vix says...

    On top of the Blue Sky Bran Muffins from SK, which were my first thought in response to the title of this post, I also thought of these lovely pumpkin muffins from Cookie + Kate: https://cookieandkate.com/healthy-maple-pumpkin-muffins/ So delicious and easy! And also these pear and cardamom muffins from Megan Gordon’s Whole Grain Mornings, which Deb featured on SK here: https://smittenkitchen.com/2014/01/pear-and-hazelnut-muffins/ (I don’t use the hazlenuts and they’re still amazing!)

  13. Vera says...

    The bran muffins from La Brea Bakery are our favorite. They may seem a little fussy, with the toasted bran and pureed raisins, but it is truly worth it — they are DELICIOUS. Here’s the recipe: https://www.davidlebovitz.com/nancy-silvertons-bran-muffins/

    …and here is what I do a little differently:

    1) I toast the bran in a dry pan on top of the stove, because I find it quicker and easier. When it smells roasty-toasty, it’s ready.
    2) I sprinkle coarse/decorating sugar on top (demerara or something like this https://shop.kingarthurflour.com/items/sparkling-white-sugar-15-oz? ) of the muffins before they go in the oven, for a little extra sparkle, crunch, and excitement.

  14. kiki says...

    The bran muffins from Bakeshop (recipe only available in the cookbook…not to be found online anywhere!) They are INCREDIBLE. http://bakeshoppdx.com/cookbook/

  15. Emily says...

    Am I the only one who doesn’t like sugar on top of their muffins?
    I don’t like a crunchy top!! Soft, soft soft please!

    • Julie says...

      Same!

  16. Someone has probably mentioned this but the Super Hero Muffins from Run Fast Eat Slow. AMAZING!

    • Lauren E. says...

      I wish I could make ahead muffins. My husband will eat anything that isn’t nailed down.

  17. Laura says...

    I love muffins, but with a 3-year-old and 1-year-old many recipes don’t work well for us either in terms of allergens or time. These two recipes (from Laura Morton RDN) I can whip up in the morning and are safe to go to school with them:
    Cozy Sweet Potato Muffins – http://www.mortonsgrove.com/recipes
    One-Bowl Banana (Chocolate Chip) Muffins – https://www.instagram.com/p/BpZnH3xH1cJ/

  18. Jess. says...

    The comment about how moist the BlueSky muffins were “three days on” made me chuckle. I’m sure they’re spectacular. These muffins have never lasted a full day in our house. I also love to make them to give to recent moms, when I take them dinner, so they have dinner AND breakfast solved.

    https://www.yummly.com/recipe/All-Bran-Classic-Carrot-Muffins-AllRecipes-37520 (they call for all-bran cereal, which is sometimes hard to find. I’ve adjusted the recipe to accomodate all sorts of bran cereal, and it works fine)

  19. Anna says...

    I love the amusingly-named Increased Nutrition Muffins from Swistle. A longer and more descriptive name would be Whole Wheat-Banana-Pumpkin-Peanut Butter-Flax-Chocolate Chip-Walnut Muffins. Many opportunities for substitutions: applesauce instead of pumpkin, sunbutter instead of peanut butter, pepitas instead of walnuts, bran or oatmeal instead of flaxseed meal etc. You can also add pumpkin spice <3

  20. I really like these zucchini pineapple crumble top muffins: https://bakincareofbusiness.com/zucchini-pineapple-crumble-top-muffins/
    The crumble top is super easy to make but feels like you’re eating a fancy bakery muffin, plus both fruits and veggies. Also works just as well with whole wheat flour instead of all purpose.
    If you’re ok baking with yeast, these monkey muffins are really fun too, they taste like an inside out cinnamon roll:
    https://bakincareofbusiness.com/monkey-muffins/

  21. mary says...

    A million years ago (or maybe thirty??) Glamour magazine had a recipe for Strawberry Muffins. Maybe Strawberry/Yogurt Muffins. I really can’t remember. They were the best muffins ever. And soon after I made them i lost the recipe. If anyone can find it…I’d be eternally grateful. They were fabulous and I’ve never stopped thinking about them. And I’ve never been able to duplicate the recipe!

  22. Sara says...

    Not a muffin, but a healthy grab-and-go breakfast I’ve made many times are the granola cluster cookies from Bon Appetit: https://www.bonappetit.com/recipe/granola-cluster-cookies
    They are like granola meets meringue and are pretty easy to put together. I reduce the sugar to 1/2 cup (or even less) with success and they are packed with nuts, seeds, and oats!

  23. joy says...

    Banana muffins from the Joy of Cooking, but cut the sugar in half and use brown instead of white; use half whole-wheat and half white flour, and definitely use 3 (not just 2) bananas. I also use the pumpkin bread recipe from the Joy of Cooking. It makes the perfect amount of batter for 12 muffins. Give the recipe the same treatment as the banana muffin recipe: cut the sugar in half and use brown instead of white, and use half whole-wheat and half white flour.

  24. Kim Gray says...

    I love this recipe for when I have a few over ripe bananas left at the end of the week. https://www.bakerita.com/paleo-banana-nut-muffins/
    I add a few things to the recipe: shredded coconut (1/2 cup), ground flax (1-2 tbsp), hemp hearts (1 tbsp) and pecans along with the walnuts.
    They stay moist for a week if kept in an air tight container, and with healthier (less cake-like) ingredients, I don’t feel guilty grabbing one as I’m headed out the door for breakfast.

  25. Em says...

    One of my daughters gave up naps at 18 months, and since then one of our favorite special activities is baking muffins together while everyone else naps. She practices practical skills like peeling the banana, scooping, pouring, mixing, and we enjoy the one-on-one time that isn’t always easy to come by. Our favorite recipe is simple and easily customizable to her whims (apples, sure! blueberries, yes! shredded carrot, chocolate chips, and ginger, you bet!) and I hope she will remember these shared moments as fondly as I do.

    Our Go-To Muffins:
    1 banana, mashed
    2 tsp baking powder
    2 tsp cinnamon
    3/4 cup milk of choice (we’re non-dairy)
    1 cup all purpose flour of choice
    1 cup of chopped fruit of choice (an apple, berries, shredded carrot, etc.)
    Any other add-ins you choose

    Bake at 400F for 20 minutes

    • Michelle says...

      These are SO close to my faves: https://sallysbakingaddiction.com/banana-muffins/ We also add all kinds of random things – cranberries, blueberries, chocolate chips, etc. They are delicious EVERY time and take so little time to make!

  26. Laura says...

    Superhero muffins from Run Fast, Eat Slow Shalane Flanagan cookbook!

  27. AC says...

    Run Fast. Eat Slow. Superhero Muffins are my go-to!
    Packed with veggies and complex carbs. The recipe suggests you can add a scoop of walnuts, raisins, chocolate chips, etc.- I add them ALL :) Keeps me full for hours.

  28. K says...

    With a giant pat of salted butter, yum!

    • Amy says...

      YES!

  29. Mel says...

    Deb perfect blueberry muffins are my fave indulgence

    Run Fast. Cook Slow. “Superhero muffins” are my go-to for healthier muffins. They’re made with almond flour and oats, fruits and veggies and are filling and delish.

  30. Katie says...

    https://pinchofyum.com/carrot-muffins
    These carrot date muffins are SO good. I have made them countless times now and my kids love them and everyone I share them with asks for the recipe. Double bonus that they are super easy to make and are healthy!!

  31. Stefana Dunca says...

    this is my absolute go to – https://www.bbcgoodfood.com/recipes/rhubarb-crumble-muffins. i always double the fruit and halve the sugar and have tried this with any and all possible fruit and fruit combos (strawberry rhubarb is the winner) and it has turned out perfect time and time again

    • Mary W says...

      These look great. Rhubarb season is coming up soon!

  32. Beth says...

    My husband and I make a double batch of the breakfast muffins from this book http://www.grownandgathered.com.au/thevillage and freeze them to reheat in the oven before work during the week. They are delicious, it’s such a great recipe, it includes apple, zucchini and carrot, and we have adapted it to work with a bunch of different odds and ends from our veggie drawer!

  33. Chistine says...

    So wonderful, I can’t wait to try some of these recipes out this weekend with my daughter.

    My favorite is America’s Test Kitchen’s banana bread. https://www.americastestkitchen.com/recipes/848-the-best-banana-bread I put this in a muffin tins, but sometimes if I feel lazy I make it into a loaf. The recipe is so crazy easy. You don’t even need to use a whisk. I’ve also tweaked the recipe for zucchini chocolate muffins.
    I don’t have a good recipe yet, but another favorite muffin of mine is lemon poppy seeds. If anyone has a good recipe, let me know

  34. Camille says...

    I have to add another Smitten Kitchen muffin recipe…. my absolute favorite is the plum poppyseed ones from her first cookbook. Brown butter makes them a little more work but mindblowing-ly good!

  35. Betsy says...

    I’ve convinced myself that Mollie Katzen’s chocolate ricotta muffins are a healthy breakfast (all that protein?), and the recipe makes a ton and can be tweaked to accommodate dried cherries, almond meal, non-dairy milks…anything. They’re a little dense, but after the second day I put them in the fridge and then that denseness turns to fudginess. http://www.molliekatzen.com/recipes/recipe.php?recipe=chocolate_ricotta_muffins

  36. Ali K says...

    Oh my goodness I’m so thankful when I can throw a muffin at the kids for breakfast and also in their school lunch. I’ve also made the “perfect blueberry muffins” from Smitten Kitchen and they’re so good… It’s the lemon zest! Another favourite are the pumpkin muffins by Cookie and Kate that only uses one bowl. That’s a deal breaker that makes clean up so much easier! https://cookieandkate.com/healthy-maple-pumpkin-muffins/

  37. Bernadette says...

    Feta and chive muffins, absolute joy on a cold day with tomato soup. Or just on their own. So light and fluffy… 💗

  38. Amy says...

    Cookie and Katie’s pumpkin muffins and healthy banana muffins are staples in our house. Add chocolate chips because children.

  39. Joanie Carder says...

    Smitten Kitchen pumpkin muffins are my go to! I add chocolate chips but that’s the only adjustment. They come out fantastic every time. I’ve made them so many times I nearly know the recipe by heart!

    • Sara says...

      Totally agree, Heather! These muffins from Mel are awesome. Not sure how I would actually feed my fam without her blog.

  40. Hali says...

    Not muffins, per se, but I started making “two ingredient” cookies in January with oats and bananas mashed together then baked. That base has evolved into some of my favorite one bowl recipes ever! I start with oats and bananas then throw in whatever I’m feeling like. Last week it was dried apricots, mac nuts, and coconut. Last night was cacao, dried cherries, and walnuts. Tonight I’m gonna go for that classic oatmeal raisin cookie vibe.

    I now blend the oats up a little before mixing them in and use about a tablespoon of baking powder, sometimes a splash of vanilla, and usually some dash of spice. They’re not very sweet, which is why they remind me of muffins. But they’re very healthy and they hit the spot. I’ve been working on my sweet tooth, but if you’re craving something actually sweet, I’d add date syrup or a nice sweetener. The trick is managed expectations (we’re talking bananas and oats here) and a hot cup of milky tea.

  41. Joanna says...

    Blue Sky muffins every morning for me, too. I add raisins instead of fresh fruit, some coconut, and half white, half whole wheat flour. Literally have them every single morning!

  42. Aliez says...

    I am about the fifth person to say so, but the Superhero Muffins from Run Fast, Eat Slow are delicious! SO filling and chock-ful of nutritious ingredients.

    When we’re running low on time and needing a slightly sweeter treat this is our go-to recipe from Pinch of Yum: https://pinchofyum.com/favorite-pumpkin-muffins How brilliant to use oats as a base?! We just grind them up in the vitamix and add the rest of the ingredients. Easy clean up! This winter I made a few dozen of them to freeze ahead of time for easy one-handed food once our baby arrived. Per our plan, my husband brought a dozen to the hospital with us so I would have some delicious and comforting food to eat after giving birth, but he ended up being so excited by the delivery (and as he says “so impressed by my incredible wife who at 9+months pregnant kept making these delicious muffins!”) that he kept offering them to our midwife, doula and all of the nurses and hospital staff who came by, that by the time I could eat, there were none left! All was well though, because a friend brought a giant McDonalds strawberry milkshake which was just sugary and fatty enough to fill my soul after delivering our 8+ lb son! :)

    • Madi says...

      This made me lol. My husband also did NOT understand the serious need for calories post-delivery & anxiously ate all of my carefully, pre-packed snacks 😂

  43. Yes to the Sprouted Kitchen muffins! They are my go-to; really the only muffins I make. And my 3 yo has been known to climb onto the kitchen counter to grab them!!!

  44. Ann says...

    Just plain banana bread muffins my boys have always liked. No nuts, no fruit, just banana.

  45. Em says...

    As someone who eats mostly paleo type foods I really like anything from Paleo Running Momma. Her recipes always work and even the more conventional eaters in our home love eating them too. I made the following and froze them – pulling one out everyday to bring to work as a little 3pm treat.

    Apple Crumb Muffins
    https://www.paleorunningmomma.com/paleo-apple-muffins-crumb-top/

    Chocolate Banana Tahini Muffins
    https://www.paleorunningmomma.com/chocolate-banana-muffins-tahini-paleo/

    Chocolate Chip Zucchini Muffins
    https://www.paleorunningmomma.com/chocolate-chip-zucchini-muffins-paleo/

  46. K says...

    Tip: I worked at a bakery for a year and we made all our muffin batters in advance and mixed and scooped in the morning (fold in blueberries, mash in blackberries, top with streusel, etc) and it worked great. If you want to improve shelf life, they used liquid eggs and everything was fine for up to 2 weeks. Nice to have on hand and just bake every morning when getting ready!

    • CJ says...

      Thanks for sharing! As a mom of two under two, cooking and baking hacks are always appreciated!

  47. Ashley Rust says...

    I make these for handymen, my father in law, every family event where breakfast will be needed, rainy days, sad days, happy days- honestly the best muffins I’ve ever had. Her banana muffins are to die for as well!

    https://cookieandkate.com/healthy-maple-pumpkin-muffins/

    My subs:
    -flax egg (more moist muffins even if you arent vegan)
    -good for life mini choc chips
    -almond or oat milk
    -olive oil or coconut oil works well

  48. PL says...

    I’m always looking for ways to use up my sourdough starter discard, and this King Arthur recipe uses an entire cup! https://www.kingarthurflour.com/recipes/sourdough-date-nut-cranberry-muffins-recipe
    And I have made soooo many substitutions: change out the cranberries for literally anything (different fruit, crystalized ginger, frozen bananas are great since I’m always looking for ways to use those up besides *another* banana bread), change to other nuts/seeds, almond/flax meal for part of the flour, less sugar, brown sugar, etc. and they’ve always been amazing! (Freeze the spares and they reheat just fine in the microwave).
    Accepting recommendations for other sourdough discard recipes, too…

    • Yay for this recipe! I’m always looking for ways to include sourdough in other baking (besides waffles, pancakes, crackers, and English muffins). Thank you!!

  49. Bailey says...

    Pinch of Yum has a handful of muffin recipes that use rolled oats as the grain and dates as sweetener. Throw everything in a blender to make the batter. Healthy and ingenious! I make them almost once a week now.

    https://pinchofyum.com/banana-bread-muffins

  50. lindsay says...

    I have a banana bread recipe that is awesome and I make them into muffins and put blueberries in them. they are very delicious.

  51. Hilary says...

    Ambitious Kitchen is the muffin queen! I love her recipes because they are typically made with whole grains (which I prefer), plenty of healthy fats to actually keep me full, and they’re made with normal ingredients that I always have on hand. If you have dietary needs, she also makes a lot of DF, vegan, GF modifications as well.

    My two faves are her pumpkin muffins and banana muffins:
    https://www.ambitiouskitchen.com/whole-wheat-pumpkin-chocolate-chip-muffins/

    https://www.ambitiouskitchen.com/30-minute-skinny-banana-chocolate-chip-muffins/

    She has a new chai-spiced pumpkin muffin that I have my eye on, too.

    The ONLY non-AK recipe that we make regularly is Cookie & Kate’s apple muffins. Add cinnamon sugar on top and you won’t be disappointed: https://cookieandkate.com/healthy-apple-muffins-recipe/

  52. Leigh says...

    Love those ginger muffins.

  53. Liz says...

    We have made these King Arthur Flour morning glory muffins one million times. They are so good! They keep well and are genuinely filling. As a matter of personal preference we skip the nuts and use wheat germ where it calls for either wheat germ or sunflower seeds. https://www.kingarthurflour.com/blog/2013/01/28/morning-glory-muffins

    • Laura says...

      THE FRIGGIN BEST

  54. Jenny says...

    Any muffin, ANY MUFFIN!, can be improved by splitting it in half, buttering each side, and toasting both sides of its tender belly on the griddle. When my grandmother was dying and didn’t have an appetite for anything (homemade vegetable soup suddenly smelled “wormy”, milkshakes were too sweet, yogurt was too sour, and roasted parsnips were “unfathomable”), the last thing I fixed that she really ate was griddled blueberry muffins. I will never forget perching on the counter, pushing muffin halves around with a spatula, while she and my sister laughed over shared halves and coffee. I felt, at least in that moment, like I was doing a good job loving her.

    • Whitney says...

      This warms my heart.

    • Beth says...

      Such a beautiful memory. It makes me think about taking care of my grandmother ❤️

    • Emily says...

      What a beautiful memory. Thank you for sharing. <3

    • Reb says...

      What a beautiful story!

    • Rae says...

      Aww Jenny, what a sweet and moving comment.

    • Mallory says...

      This is beautiful. You should write a memoir.

  55. Michelle says...

    The Superhero Muffins from Run Fast, Cook Fast, Eat Slow are a favorite in our house and everyone I’ve made them for (which is basically everyone!).

  56. Dana says...

    These all look delicious. It’s been too long since I’ve made muffins, will definitely have to give these a try.

    Going a little off course here and recommending a scone recipe. ;) I think scones are underappreciated. It’s true, at times they are too dry, bland, etc. But these ones are great! People have told me I should open a bakery after tasting them, haha. It’s really just this recipe that does the trick.

    https://www.southernliving.com/recipes/best-ever-scones

  57. Ashley says...

    https://www.homesicktexan.com/2012/08/blueberry-lime-oatmeal-muffins.html
    Reduce the sugar and sub Greek yogurt for the sour cream. Sometimes I do orange zest and cranberry instead of lemon/blueberry.

    Deb’s jacked up banana bread makes great muffins: https://smittenkitchen.com/2006/11/jacked-up-banana-bread/
    We reduce the sugar.

    Sally’s chocolate chip pumpkin is easy and tasty too! Pro tip: if you increase everything by 25% (multiply the gram weights by 1.25) you use exactly one can of pumpkin.
    https://sallysbakingaddiction.com/pumpkin-chocolate-chip-bread/

    With any muffin we swap some flour for whole wheat or spelt. And I never use paper liners! Just grease or spray the tins. I think is makes for a better “crust” on the bottom.

    Also, if you’re making muffins, always double and freeze! Muffin tins nest so two take up no more space than one and muffins defrost beautifully.

    • Hilary says...

      I’m a huge Sally fan! I also totally agree with the freezing tip: perfect for quick snacks or busy morning.

    • Amber says...

      Yay for Sally! Her recipes work!!

  58. Lindsey says...

    One of my surprising favorites is from Gwyneth Paltrow’s second cookbook, It’s All Good. She makes a sweet potato muffin with Chinese five spice powder that is SO good and moist. Her blueberry muffins from her first cookbook are also the best ones I’ve ever had! GP can make a muffin, what can I say? :)

  59. Kavita says...

    I love all of Cookie and Kate’s (cookieandkate.com) muffins! Her apple, pumpkin, carrot, and raspberry lemon muffins are my favourites.

    • Jessica says...

      I love her muffins too!

  60. Christine says...

    Yum, so many great recipes!!

    I swear by these Green Smoothie muffins — gluten free and almost-vegan (is that a thing? well…there are eggs, and that’s why). They are so easy and so good. I use half steel cut oats and half regular oats, and way more spinach/leafy greens than the recipe. It is a great one to play around with and make your own. I have learned that in foil muffin liners work way better than paper or none. They store in the fridge well as well.

    https://www.pinterest.ru/pin/57069120259683540/?amp_client_id=CLIENT_ID(_)&mweb_unauth_id=%7B%7Bdefault.session%7D%7D&simplified=true

    • Merridy says...

      Yay- I was hoping someone would link these. I make them all the time- for birthday treats at school, after school snacks, potlucks, you name it… The kids always love them and there is SO MUCH spinach in them. I add a few oats on top to make them look cute.

  61. Brittany says...

    You HAVE to try Run Fast Eat Slow’s superhero muffins. They fill my three boys up before school and satisfy me after an eight mile run too. The whole cookbook is great but you can google this specific recipe!

  62. Ryan says...

    Morning glory muffins!

    A friend baked me a batch when my son was born last fall and I’ve been hooked ever since. I used to eat them in the middle of the night while I was up nursing.

    They feel healthy-ish and are such a perfect one-handed snack for new parents and other busy folks.

    https://www.earthboundfarm.com/recipes/original-morning-glory-muffins/

    I often also add pepitas, or sub raisins for dried cranberries.

  63. We make muffins all the time. Bananas as the base, but add different flours and fillings. This recipe is vegan and can be made gluten free easily.

    3 ripe bananas, mashed
    1/3 cup oil (we like avocado, but olive or vegetable works, too; sunflower oil gives it a great smell)
    1 tsp vanilla
    1 cup almond meal
    3/4 cup whole wheat flour
    1 tsp baking powder
    1/2 tsp salt
    1 TBSP cinnamon or other spices you like
    Chocolate chips, raisins, almond slices, walnuts, fresh fruit (mango or apples are great in this batter) etc. — optional and to taste.

    Mix wet ingredients, then add dry ingredients (flours, cinnamon or other spices, baking powder, salt). Just mix with a fork, no need to be too gentle with this batter. Then add the fillings. I sometimes put in a half-cup of old-fashioned oats and then reduce the amount of regular flour.

    Bake in muffin cups at 350F for 22 minutes. This batter also makes a great loaf.

    • Capa says...

      THANK YOU!
      I’ve been searching for ages for a good, naturally-sweetened muffin recipe <3

  64. b says...

    I love a good blueberry muffin.

  65. Megan says...

    My go to is the Martha Stewart morning glory muffin. I’m all for sneaking vegetables into kids food, and this one has a ton of carrots.

  66. Deanna says...

    The 3 Week Bran Muffins from Sunset Magazine! You make the batter and keep it in the fridge for up to 3 weeks (go figure!). I bake the muffins in a Pyrex cup in the toaster oven while I’m getting ready. My mom used to make them all the time, and it’s the perfect bran muffin.

  67. cecile says...

    Yes! And also: favourite waffle recipes!

  68. MacleanNash says...

    Muffins are my absolute favourite!
    I have been making these for my nephew for the past 6 months and he LOVES them! They are incredibly moist and satisfying. Everything I’ve made of Joy’s always turn out perfectly. Her pancake muffins are also a crowd pleaser.
    https://joythebaker.com/2010/06/sour-cream-molasses-bran-muffins/

    This recipe is another a family favourite! The thought of adding black beans to muffins was hard for me to get my head around but everyone’s reviews in the comments were so positive I had to try them and I am so glad I did. They are AMAZING! An added bonus is they are so deliciously rich they pass as a dessert too!
    https://www.ambitiouskitchen.com/gluten-free-flourless-black-bean-brownie-muffins/

  69. Anybody have a decent chocolate chip muffin recipe that isn’t insanely dense? I’ve never had luck with them.

  70. Melanie says...

    I love muffins!! And I love the recipe exchanges on Cup of Jo! My favorite recipe is for peanut butter muffins. I use a recipe for peanut butter quickbread from EatLiveRun and make muffins instead:

    http://www.eatliverun.com/peanut-butter-sandwich-bread/

  71. Katie says...

    I love muffins. Every Saturday and Sunday I have muffins for breakfast and watch one of my shows. I love muffin time.
    They are NOT healthy. They are “just add milk” $0.99 packet mixes from the grocery store. They make me so happy. (i do know how to make better muffins from scratch… that’s not what muffin time is about)

    • b says...

      I love this ritual so much. This is the kind of thing I imagine myself doing when I live alone.

    • Em says...

      Yes! Muffin Time is the best idea I’ve heard today. Going to institute this in my household!

    • Karyn says...

      I love this! Those muffin mixes are one of the proustian tastes of my 1980s childhood, when they were often in the bread basket at our working parents’ dinner table. We split them in half horizontally and inserted a melty pat of margarine.

  72. Sara says...

    Eight+ years ago, I lived next to a coffee shop that sold Blue Sky muffins. I saw that first picture and immediately recognized them! Coffee shop has since turned into a Starbucks and I live in a different neighborhood, but wow, I am really craving a peach raspberry bran muffin right now. So so so good!

    • Erika says...

      I make Deb’s Blue Sky Muffins all the time. I add dried cherries, a chopped apple, and pecans instead of the berries. My family, including 2 boys under 5, love them! And only 1/4 cup sugar in the whole batch!

    • Kelly says...

      The best blueberry muffins! And blueberry bread for those of us who think scooping into muffin tins is too much work!

  73. Purnima Mani says...

    I love Sprouted Kitchen for breakfast recipes that perfectly straddle the line between being healthy and feeling like a treat. We started the school year with her zucchini muffins, too.
    In the last few months, the kids and I have been devouring her pumpkin almond meal muffins. I’m usually not a fan of pumpkin in baked goods, but the almond meal in these balances their flavor perfectly, while also keeping the muffins moist – and, bonus, they’re gluten free!
    https://www.sproutedkitchen.com/home/2017/10/20/almond-meal-pumpkin-muffins
    Another sorta muffin (it’s frittatas baked in muffin tins) which make for a nice savory addition to our breakfast roll call are Luisa’s spinach ricotta frittatine. I’ve played around with the veggies, herbs, and cheese with great results – broccoli/corn/cheddar/chives frittatine were the most recent and delicious variation.
    https://www.thewednesdaychef.com/the_wednesday_chef/2019/03/catherine-newmans-ricotta-and-spinach-frittatine.html

    • Rachel says...

      I ran the LA marathon yesterday and ate those beforehand! They’re good running fuel and are delicious!

  74. Refrigerator bran muffins: https://bit.ly/2Q2OMM1. The genius of this recipe is that you make the batter ahead of time (bran flakes, buttermilk, etc) and then store it in the fridge. Whenever you get a hankering for muffins, a fresh batch is just 15 minutes away, no mixing necessary!

  75. Jamie says...

    These Cranberry Apple Muffins are our usual Thanksgiving morning breakfast. We always wonder why we don’t make them more often, but you really need to use fresh cranberries. And granny smith apples.

    https://www.tasteofhome.com/recipes/cranberry-apple-muffins/

    Years ago, we started calling them Colon Blow muffins (after the SNL cereal skit) because of their, um, amount of fiber. When we recommend them to others, we politely call them Holiday Muffins, but everyone asks if we are having Colon Blows on Thanksgiving.

  76. Courtney says...

    I have a muffin basically every day with my tea for second breakfast. Usually, it’s Deb’s Blue Sky bran muffins but with these changes to make them healthy enough to eat daily:
    – sub applesauce for the sugar (you don’t miss it!)
    – half whole wheat/half white flour
    – sub 1 cup fat-free greek yogurt and 1/3 cup milk for the buttermilk

    Plus I use all blueberries and just mix them right into the batter, none of that “sprinkling on top then adding more batter” business. I’ve got the process down to a science and can do it without the recipe, in about 30 minutes from start to muffin-with-mug-of-of tea. I ate two a day when I was pregnant/nursing!

    I’ve also been making Superhero Muffins lately, because my son is tiny and needs the extra calories. I basically make as written but don’t add the nuts, and only use 1/4 cup of maple syrup. They’re still really tasty and super filling: https://runfasteatslow.com/blogs/news/superhero-muffins

    Also, highly recommend these silicone muffin cups, since they’re reusable and fun colors! My daughter likes to organize them in rainbow order: https://smile.amazon.com/gp/product/B01N0EL4Z5/

    • Meighan says...

      those silicone cups are the BEST – i never have to worry about whether or not i can make muffins on a sunday morning because i ran out of cups the last time i made them! great for the environment and, agree, the colors are extra fun! i also think they keep the muffins moist versus the paper ones, but that is just my own opinion

    • Beth says...

      I’ve also been keeping a batch of the Superhero Muffins in my freezer—thanks to COJ and Jenny for sharing! I’ve been alternating between those and the COJ zucchini muffins—also delicious with gf flour blend.

      My other go-to muffins are Megan Gordon’s Pumpkin Muffins with Pepita Streusel and her Blackberry Cornmeal Muffins (I usually just use blueberries). I love that her muffins and breads are not too sweet—perfect for second breakfast as another reader commented! https://asweetspoonful.com/2016/10/pumpkin-muffins-with-pepita-streusel.html

    • Erin says...

      I second the appreciation of silicone muffin cups. We also like being free of a muffin tin; we set them on sheet pans and can do a lot more that way.

      My kids also like arranging them in rainbow order, haha.

      I’m going to try the superhero muffin recipe!

  77. Mallory says...

    I love muffins. I make at least a dozen every week. Here are my tried and true:
    1. When you are feeling like you need more vegetables: https://runfasteatslow.com/blogs/news/superhero-muffins
    2. When you would rather have a donut: https://www.melskitchencafe.com/cinnamon-and-sugar-dusted-coconut-vanilla-breakfast-muffins/
    3. When you want a classic muffin: 100 Days of Real Food Raspberry Muffins (not available online, but in her Lisa’s AMAZING cookbooks.