Whether sweet or savory—these easy-to-prepare little quick breads are perfect for breakfast, snacks, or even dessert.
Ready in a flash and delightful as can be, our muffins will disappear from your table almost as quickly as you can whip them
up. Muffins are easy to master—just follow our tips and you will be on your way.
Five Tips for Perfect Muffins:
1. Leave a few lumps. Over stirring can toughen a muffin.
2. Spray the liners with cooking spray before adding batter.
3. Check for doneness early (about 5 minutes before specified time) since ovens can vary.
4. Cool in the pan 5 minutes, then eat warm or remove to a rack so muffins don't get soggy.
5. Store correctly so muffins stay fresh. Keep in an airtight container for a day or two. Or wrap individually in plastic wrap, place all in a zip-top bag, and freeze up to one month. Thaw at room temperature or in microwave for 10 to 30 seconds.
The tart, rich flavor comes from a favorite Italian combo—olive oil and fresh lemon.
View Recipe: Tuscan Lemon Muffins
Cocoa batter encases chocolate mini chips, which also melt atop for chocolaty goodness. Did we mention chocolate?
View Recipe: Chocolate-Chocolate Chip Muffins
Cheddar, jalapeño, and bacon make these muffins a great partner for chili or as a savory grab-and-go breakfast.
View Recipe: Bacon-Cheddar Corn Muffins
A simple sugar glaze anchors crunchy pistachios, while aromatic spices and black tea speckle the dough.
View Recipe: Pistachio-Chai Muffins
Dried cherries enliven a hearty muffin featuring nutty wheat germ. Vary the flavor with dried apricots or blueberries.
View Recipe: Cherry-Wheat Germ Muffins
Traditional spiced muffins suddenly seem stylish when made with seasonal persimmons. There are two distinct types: Creamy-fleshed
Hachiya is mashed to keep the muffins moist, while firmer Fuyu is diced for fruity bits with some bite.
View Recipe: Spiced Persimmon and Pecan Muffins
This family favorite gets a twist with the addition of whole-wheat flour and oatmeal. Tossing frozen blueberries with flour
before adding them to the batter keeps them from turning the batter purple while they bake. If you use fresh blueberries,
skip that step.
View Recipe: Blueberry Oatmeal Muffins
Most monounsaturated fat in each serving comes from mild-flavored canola oil and rich macadamia nuts. Flaked sweetened coconut
is high in saturated fat for a plant food (nearly 94 percent of the fat is saturated), but a little offers nutty flavor to
the batter and texture to the topping.
View Recipe: Tropical Muffins with Coconut-Macadamia Topping
These muffins are at their best warm, so reheat briefly if you make ahead. Wheat germ is an excellent source of vitamin E.
View Recipe: Orange-Cranberry Wheat Germ Muffins
These moist, 5-star pumpkin muffins get a burst of sweet and sour notes from the dried cranberries. This favorite recipe doubles
easily to feed a crowd.
View Recipe: Pumpkin-Cranberry Muffins
Consider these a breakfast version of a peanut butter and jelly sandwich. Don't use a natural-style peanut butter in this
recipe; it won't have enough sugar or fat to help the muffins rise.
View Recipe: Peanut Butter and Jelly Muffins
Substitute apricots or raisins for chopped pitted dates in this recipe if you like. The dried fruits, nuts, oatmeal, wheat
bran, and whole wheat flour contribute plenty of fiber to each Morning Glory Muffin. Complete your breakfast with fat-free
yogurt and fruit.
View Recipe: Morning Glory Muffins
Whole wheat flour and oatmeal offer whole grains. The prudent amount of walnuts adds fiber, vitamin E, and unsaturated fats.
The English walnuts (the most common variety in supermarkets) provide nearly 20 percent of an adequate daily intake of heart-healthy
omega-3 fats per serving.
View Recipe: Banana Nut Muffins with Oatmeal Streusel
Offer these low-fat, heart-healthy muffins as a side dish or a dessert option for your lunch buffet. To enjoy them to the
fullest, heat briefly in the microwave and pair them with raspberry or orange preserves. Bake the muffins the day before,
cool to room temperature, and store in an airtight container. Save leftovers for breakfast.
View Recipe: Oatmeal Topped Fig Muffins
Oat bran, the outer casing of an oat, is high in fiber. Apples and applesauce make these healthful muffins sweet and moist.
If making ahead, individually wrap cooled muffins, and freeze for up to one week.
View Recipe: Double Apple Bran Muffins
Coarsely chop frozen blackberries, and place them back in the freezer until ready to stir into the batter. To freeze muffins,
let cool completely, and place in zip-top plastic bags. Reheat in microwave 20 seconds.
View Recipe: Whole-Grain Blackberry Spice Muffins
With four whole grains and three dried fruits, these muffins are a great way to get a variety of antioxidants and fiber. Wheat
germ is a good source of vitamin E. Look for untoasted wheat germ in the organic food section of the supermarket. Adding boiling
water to the batter and allowing it to sit for 15 minutes before baking allows the hearty oats, wheat germ, and bran to soak
up the liquid for a more tender muffin.
View Recipe: Whole-Wheat, Oatmeal, and Raisin Muffins
Coffee cake in individualized servings will revolutionize your next breakfast gathering. Fold the batter just four times to
swirl in the sugar mixture, not fully blend it.
View Recipe: Sour Cream and Coffeecake Muffins
Prepare these golden muffins up to two days ahead, and enjoy a light breakfast on Thanksgiving morning—or any morning.
View Recipe: Pumpkin Muffins
Fragrant pears and walnuts make an unbeatable combination. For this recipe, you can use any type of pear available, though
we suggest Anjou or Bartlett. Adding ground walnuts to these muffins results in a delightful richness. Turbinado sugar has
large blond crystals and a subtle molasses flavor; substitute granulated sugar if you don't have turbinado.
View Recipe: Pear and Walnut Muffins
The unique flavor of these little breads is a slight departure from a traditional sweet muffin, and they make a delightful
addition to any brunch menu. If you love the taste of olive oil, choose a robust, full-flavored one for a more intense taste.
View Recipe: Lemon-Scented Olive Oil Muffins
These savory muffins are delicious warm but can be made up to a month in advance and frozen in heavy-duty zip-top plastic
bags. Snatch them out of the freezer for a breakfast or brunch accompaniment that will be ready in a pinch.
View Recipe: Cheddar Green Onion Muffins