10+ Muffins Recipes to Brighten Your Breakfast Routine

Muffins—honestly, who doesn’t love them? They’re a classic baked treat you can whip up for breakfast, a quick snack, or even dessert.

You’ll find them in all sorts of flavors, and the best part is, you probably have most of the ingredients sitting in your kitchen already. Making muffins at home is super easy—no fancy skills or hard-to-find stuff needed.

Baking muffins is a fun way to experiment with flavors. Maybe you want them plain, fruity, or packed with chocolate chips and nuts—totally your call.

With just a handful of steps, you’ll have a batch of fresh, warm muffins ready to devour.

Ingredients:

• 2 cups all-purpose flour
• 3 teaspoons baking powder
• ½ teaspoon salt
• ¾ cup sugar
• 1 large egg
• 1 cup milk
• ¼ cup vegetable oil

Cooking Instructions:

1. Preheat oven to 375°F (190°C).
2. In a bowl, mix flour, baking powder, salt, and sugar.
3. In another bowl, whisk together egg, milk, and oil.
4. Stir wet ingredients into dry ingredients until just combined.
5. Spoon batter into a lined or greased muffin pan.
6. Bake for 18-20 minutes, or until a toothpick comes out clean.
7. Let muffins cool a bit before serving.

1) Classic Blueberry Muffins

Classic blueberry muffins are simple, but always hit the spot. Fresh out of the oven, they’re perfect for breakfast or an afternoon treat.

These muffins come out moist, with juicy blueberries tucked into every bite. The crumb is soft, lightly sweet, and just the right amount of tender.

You can make them with pantry staples like flour, sugar, and eggs. Baking powder gives them that nice, fluffy lift.

Try sprinkling a little sugar or cinnamon on top if you’re feeling fancy.

Ingredients

• 2 1/3 cups (340 g) all-purpose flour
• 3/4 cup (145 g) sugar
• 2 teaspoons baking powder
• 3/4 teaspoon salt
• 3/4 cup (180 ml) milk
• 1/3 cup (80 ml) vegetable oil
• 1 large egg
• 1 teaspoon vanilla extract
• 1 cup fresh blueberries

Cooking Instructions

1. Preheat oven to 375°F (190°C).
2. Mix flour, sugar, baking powder, and salt in a bowl.
3. In a separate bowl, whisk milk, oil, egg, and vanilla.
4. Pour wet ingredients into dry and stir gently.
5. Fold in the blueberries—don’t overmix.
6. Fill muffin cups about 2/3 full.
7. Bake for 20-25 minutes, until golden and a toothpick comes out clean.
8. Let them cool before eating—if you can wait.

For a full recipe, check out this Classic Blueberry Muffins Recipe.

2) Banana Chocolate Chip Muffins

Banana chocolate chip muffins are perfect for using up those spotty bananas on the counter. They turn out soft, moist, and packed with chocolate chips.

Honestly, these muffins are a lifesaver for rushed mornings or when you just want a sweet snack.

Making them is straightforward. Mash those bananas, mix in the basics like flour and eggs, and toss in the chocolate chips.

No need for fancy gadgets or hard-to-find stuff—just what’s in your pantry. They bake at 350°F (175°C) until golden, and you can enjoy them right away or save some for later.

Ingredients:

• 2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup vegetable oil
• 3/4 cup sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 2 cups mashed ripe bananas (about 4-6 bananas)
• 1 cup chocolate chips

Cooking Instructions:

1. Preheat oven to 350°F (175°C).
2. Mix flour, baking soda, and salt in a bowl.
3. In another bowl, combine mashed bananas, oil, sugar, eggs, and vanilla.
4. Add the wet stuff to the dry, stirring just until combined.
5. Fold in chocolate chips.
6. Spoon batter into lined muffin cups.
7. Bake 18-22 minutes, or until a toothpick comes out clean.
8. Let them cool a bit before digging in.

For an easy guide, try this banana chocolate chip muffins recipe.

3) Apple Cinnamon Muffins

Apple cinnamon muffins are cozy and simple. The cinnamon gives warmth, while the apple keeps every bite moist and sweet.

You can make these in one bowl, which is always a win for less mess. The crunchy topping adds a little texture, and the ingredients are all pretty basic.

Bake a batch for breakfast or a snack—these stay soft for days.

You’ll notice the apple pieces in every bite, and that cinnamon aroma? Just perfect for a chilly morning.

Ingredients

• 1 ¾ cups all-purpose flour
• ¾ cup white sugar
• 2 teaspoons baking powder
• 1 teaspoon ground cinnamon
• ½ teaspoon salt
• ½ cup butter, melted
• 2 large eggs
• ½ cup milk
• 1 teaspoon vanilla extract
• 1 ½ cups peeled and chopped apples

Cooking Instructions

1. Preheat oven to 375°F (190°C).
2. In a large bowl, mix flour, sugar, baking powder, cinnamon, and salt.
3. In another bowl, whisk melted butter, eggs, milk, and vanilla.
4. Stir wet into dry ingredients until just mixed.
5. Gently fold in chopped apples.
6. Spoon batter into muffin cups, filling about 3/4 full.
7. Bake for 20-25 minutes, or until a toothpick comes out clean.
8. Let cool before serving.

Try these apple cinnamon muffins for a quick homemade treat.

4) Pumpkin Spice Muffins

Pumpkin spice muffins—honestly, they taste like fall in a bite. They’re soft, moist, and full of spices like cinnamon, ginger, and nutmeg.

Pumpkin puree makes them extra tender. You can toss in chocolate chips or nuts if you want to mix things up.

Baking at 400°F (200°C) gives them a nice rise and a golden top.

Ingredients

• 1/2 cup pumpkin puree
• 1/2 cup melted butter
• 1 cup sugar
• 2 eggs
• 1 1/2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 teaspoon cinnamon
• 1/2 teaspoon ginger
• 1/4 teaspoon nutmeg
• 1/4 teaspoon cloves

Cooking Instructions

1. Preheat oven to 400°F (200°C).
2. In a bowl, mix pumpkin puree, melted butter, sugar, and eggs.
3. In another bowl, combine flour, baking powder, baking soda, salt, and spices.
4. Add dry ingredients to wet and stir just until mixed.
5. Spoon batter into muffin cups.
6. Bake for 15-20 minutes, or until a toothpick comes out clean.

Check out this pumpkin muffin recipe for more tips.

5) Lemon Poppy Seed Muffins

Lemon poppy seed muffins are bright and zesty. The lemon gives them a fresh kick, and the poppy seeds add a little crunch.

You can top them with a quick lemon glaze for extra sweetness and shine.

No mixer needed here—just mix wet and dry ingredients separately, then combine. Baking at 400°F (200°C) helps them puff up nicely.

If you want, brush them with lemon syrup for that bakery finish.

Ingredients

• 2 cups all-purpose flour
• 1 tablespoon poppy seeds
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 3/4 cup sugar
• 2 large eggs
• 1 cup buttermilk
• 1/3 cup vegetable oil
• Zest and juice of 1 lemon

Cooking Instructions

1. Preheat oven to 400°F (200°C).
2. In a bowl, mix flour, poppy seeds, baking powder, baking soda, salt, and sugar.
3. In another bowl, whisk eggs, buttermilk, oil, lemon zest, and juice.
4. Combine wet and dry ingredients, stirring just until mixed.
5. Fill muffin cups about 3/4 full.
6. Bake for 15–20 minutes, or until a toothpick comes out clean.
7. Let muffins cool before glazing, if you’re adding it.

More tips and variations are over here: lemon poppy seed muffins.

6) Double Chocolate Muffins

Double chocolate muffins are rich and chocolatey—basically dessert for breakfast, if you ask me.

They’re soft and moist, with chocolate chips melting into every bite. Cocoa powder and sour cream keep the texture tender.

You can make them in one bowl, which is always a bonus. Some folks add a pinch of espresso to boost the chocolate flavor.

You’ll get gooey chocolate inside, and the tops stay fluffy.

Ingredients

• 1 ¾ cups all-purpose flour
• ½ cup cocoa powder
• 1 cup sugar
• 1 tsp baking powder
• ½ tsp baking soda
• ½ tsp salt
• 1 cup sour cream
• 2 large eggs
• ½ cup vegetable oil
• 1 tsp vanilla extract
• 1 cup chocolate chips or chunks

Cooking Instructions

1. Preheat oven to 350°F (175°C). Grease or line a muffin tin.
2. In a large bowl, stir together flour, cocoa powder, sugar, baking powder, baking soda, and salt.
3. In another bowl, whisk sour cream, eggs, oil, and vanilla.
4. Add wet to dry, mixing just until combined. Fold in chocolate chips.
5. Divide batter into muffin cups.
6. Bake for 18-22 minutes, until a toothpick comes out clean.
7. Let them cool for 5 minutes, then move to a rack to finish cooling.

7) Strawberry Cream Cheese Muffins

Strawberry cream cheese muffins are soft and a little bit fancy. You get sweet strawberries mixed into the batter, plus a creamy cheesecake layer inside.

A crumbly streusel on top brings a nice crunch. You don’t need anything special—just your usual flour, sugar, and eggs.

They’re perfect for breakfast or a snack, especially when you want something sweet but not too rich. The cream cheese filling and fresh berries really make these stand out, but they’re still easy to pull together.

Ingredients

• 1 ¾ cups all-purpose flour
• ¾ cup sugar
• 1 tsp baking powder
• ½ tsp baking soda
• ¼ tsp salt
• ½ cup Greek yogurt
• ⅓ cup vegetable oil
• 1 large egg
• 1 tsp vanilla extract
• 1 cup diced fresh strawberries
• 8 oz cream cheese, softened
• ¼ cup sugar (for filling)

Cooking Instructions

1. Preheat your oven to 350°F (175°C).
2. In a bowl, combine flour, sugar, baking powder, baking soda, and salt.
3. Whisk yogurt, oil, egg, and vanilla in another bowl.
4. Add the wet ingredients to the dry ingredients and stir just until mixed.
5. Gently fold in the strawberries.
6. Beat the cream cheese with ¼ cup sugar until smooth.
7. Fill muffin cups halfway with batter.
8. Spoon in some cream cheese filling, then cover with more batter.
9. Bake for 20-25 minutes.
10. Check with a toothpick—if it comes out clean, they’re done.
11. Let them cool before you dig in.

For the full recipe, check out Strawberry Cream Cheese Muffins.

8) Carrot Walnut Muffins

Carrot walnut muffins hit that sweet spot—literally. They’re moist, a little crunchy, and packed with grated carrots and walnuts.

Honestly, they’re just as good for breakfast as they are for an afternoon snack. I love that you can throw them together without much fuss.

Adding walnuts brings a nutty bite. If you’re feeling adventurous, toss in a sprinkle of cinnamon for warmth.

Ingredients

• 1 ½ cups all-purpose flour
• 2 cups grated carrots (about 4-5 carrots)
• ¾ cup coconut sugar or regular sugar
• ½ cup walnuts, finely chopped
• 1/2 cup vegetable oil
• 1 egg
• ½ teaspoon vanilla extract
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon cinnamon (optional)
• Pinch of salt

Cooking Instructions

1. Set your oven to 350°F (175°C).
2. Mix flour, baking powder, baking soda, salt, and cinnamon in a bowl.
3. In a separate bowl, whisk egg, oil, sugar, and vanilla.
4. Stir in grated carrots and walnuts.
5. Combine the wet and dry mixtures—don’t overmix.
6. Spoon the batter into paper-lined muffin cups.
7. Bake for 20-25 minutes.
8. Let them cool a bit before eating.

You can find a similar recipe at Something Nutritious.

9) Zucchini Bran Muffins

If you’ve got extra zucchini, these bran muffins are a solid way to use it up. They’re moist, with just enough sweetness.

I like to throw in some walnuts or raisins for a little extra. The bran gives them a hearty, wholesome feel.

You’ll mix shredded zucchini with eggs, brown sugar, and a splash of oil. Cinnamon and vanilla make everything smell amazing.

These bake quickly and work for breakfast or a snack. I sometimes drizzle a bit of honey on top.

Ingredients

• 2 cups shredded zucchini
• 1 1/2 cups bran cereal or bran flakes
• 2 eggs
• 1/3 cup brown sugar
• 3 tablespoons oil (olive or coconut)
• 1 teaspoon vanilla extract
• 1 teaspoon cinnamon
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• Optional: chopped walnuts or raisins

Cooking Instructions

1. Preheat oven to 350°F (175°C).
2. Whisk eggs, sugar, oil, and vanilla in a bowl.
3. Stir in the zucchini.
4. In another bowl, mix bran, cinnamon, baking powder, baking soda, and salt.
5. Add the dry mix to the wet mix and stir until just combined.
6. Fold in nuts or raisins if you want.
7. Spoon the batter into a muffin tin.
8. Bake for 20-25 minutes, then check with a toothpick.

10) Peach Streusel Muffins

Peach streusel muffins? Oh, they’re good. Soft, moist, and loaded with juicy peaches.

That cinnamon streusel on top gives a sweet crunch. If you can get fresh peaches, use them—they make all the difference.

The streusel’s just brown sugar, butter, and cinnamon. It’s simple but makes the muffins feel special.

They bake up golden and smell amazing, seriously like summer in your kitchen.

Ingredients

• 2 cups all-purpose flour
• 1/2 cup sugar
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1/2 teaspoon cinnamon
• 1/2 cup unsalted butter, melted
• 2 large eggs
• 1/2 cup milk
• 1 1/2 cups fresh peaches, diced

Streusel Topping

• 1/3 cup brown sugar
• 1/4 cup all-purpose flour
• 1/4 cup unsalted butter, cold and cubed
• 1/2 teaspoon cinnamon

Cooking Instructions

1. Preheat your oven to 375°F (190°C).

2. Grab a bowl and mix together the flour, sugar, baking powder, salt, and cinnamon.

3. In a separate bowl, whisk the eggs with melted butter and milk.

4. Pour the wet mixture into the dry ingredients.

5. Gently fold in the diced peaches.

6. For the streusel, mix brown sugar, flour, cinnamon, and butter with your hands or a fork until it looks crumbly.

7. Fill your muffin cups about 3/4 of the way.

8. Sprinkle the streusel over each one.

9. Bake for 20-25 minutes.

10. Pull them out when they’re golden and a toothpick comes out clean—try not to eat one right away, but honestly, who could blame you?