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…
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.”
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.”
Apple cider muffins, “which have had me looking forward to breakfast for the past couple of days,” says Tim of Lottie + Doof.
Whole wheat banana chocolate muffins, from Sprouted Kitchen, because a little chocolate for breakfast starts any day off right.
Ginger muffins, which are “unfussy, delicious, and nurturing,” according to Tim of Lottie + Doof.
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.
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…
(Top photo by Smitten Kitchen.)