Our Favorite Healthy Muffins
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.
Blueberry-Sour Cream Muffins
When our crumbly-crisp topping meets the light, fluffy belly of this muffin, you'll swoon.
Top of the Morning Muffins
Maple Pumpkin Blender Muffins
Apple Streusel Muffins with Maple Drizzle
For these irresistible whole-grain goodies, it's all about the drizzle.
Fruit of the Forest Muffins
Magical Blender Muffins
Tuscan Lemon Muffins
The tart, rich flavor comes from a favorite Italian combo—olive oil and fresh lemon.
Whole-Grain Bran Muffins
This classic recipe is a wholesome base for mix-ins. Try adding sunflower seeds with blueberries, or grated carrot with walnuts.
Chocolate-Chocolate Chip Muffins
Cocoa batter encases chocolate mini chips, which also melt atop for chocolaty goodness. Did we mention chocolate?
Cinnamon Roll Muffins
We transform the cinnamon roll into a portable muffin that's packed with whole grains, ribboned with nutty streusel, and topped with a tart-sweet yogurt glaze. Yeasted cinnamon rolls take hours. These speedy muffins are done in just 30 minutes. Keep leftovers in an airtight container up to 4 days, or freeze up to 1 month.
Spicy Bacon and Brew Muffins
The onset of autumn is worth celebrating, so why not make a huge batch of mulled apple cider and serve it with these spiced pumpkin muffins? The pumpkin adds gorgeous color, flavor, and moisture as well as fiber, vitamin A, and potassium.
Whole-Wheat, Oatmeal, and Raisin Muffins
Bacon-Cheddar Corn Muffins
Cheddar, jalapeño, and bacon make these muffins a great partner for chili or as a savory grab-and-go breakfast.
Tender almond cake surrounds a raspberry filling in this playful riff on classic linzer torte.
A simple sugar glaze anchors crunchy pistachios, while aromatic spices and black tea speckle the dough.
Blueberry and Oatmeal Muffins
Spiced Persimmon and Pecan 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.
Cherry-Wheat Germ Muffins
Dried cherries enliven a hearty muffin featuring nutty wheat germ. Vary the flavor with dried apricots or blueberries.
Tropical Muffins with Coconut-Macadamia Topping
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.
Create a rich muffin for chocolate lovers with three different kinds of chocolate: bittersweet, cocoa, and semisweet chocolate chips.
Pear and Walnut 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.
Almond Coffee Cake Muffins
Sour Cream and Coffeecake 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.
Orange-Hazelnut Snack Muffins
Hazelnut flour (often called meal) is full of heart-healthy fats, fiber, and protein.
Orange-Cranberry Wheat Germ Muffins
These muffins are at their best warm, so reheat briefly if you make ahead. Wheat germ is an excellent source of vitamin E.
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.
Peanut Butter and Jelly 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.
Morning Glory 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.
Banana Nut Muffins with Oatmeal Streusel
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.
Oatmeal Topped Fig Muffins
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.
Double Apple Bran 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.
Whole-Grain Blackberry Spice 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.
Prepare these golden muffins up to two days ahead, and enjoy a light breakfast on Thanksgiving morning—or any morning.
Lemon-Scented Olive Oil 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.
Cheddar Green Onion 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.
Jammin' Oat Muffins
Made with steel-cut oats and filled with raspberry preserves, this hearty muffin is the perfect grab-and-go breakfast.
Cheesy Jalapeño-Sour Cream Corn Muffins
What is chili without corn muffins? Pickled jalapeños add a little extra zip and dimension without too much heat. You can omit them or substitute minced cilantro if you like. Make the corn muffins a day or two ahead and refrigerate then leave out at room temperature with the Kale, Jicama, and Orange Salad and Frosted Brown Butter Blondies. The addition of sour cream makes these muffins incredibly tender—they won't dry out if made in advance. Looking for a spooky spin? Use blue cornmeal; it'll turn the muffins a greenish blue.
Kathie's Zucchini Muffins
A touch of honey and dash of cinnamon give this zucchini muffin recipe a sweetness that complements the zucchini's mild flavor.