22 Muffin Recipes You’ll Want To Make Forever and Ever

Every time I make muffins on Sunday, I feel like Monday morning goes a little better, so I try to make muffins as often as possible.

Although they are very easy to make, there are three tips to keep in mind when making muffins. First, be careful not to overmix the batter, which can make the muffins tough. Next, spray the paper liner with cooking spray before adding the batter. This will ensure that half of the muffin doesn't stick to the liner. Finally, let the muffins sit in the liner for a few minutes after baking, then remove them and cool on a wire rack. This will prevent the bottoms of the muffins from getting soggy.

There are so many things to love about making and eating muffins! They're quick to mix, quick to bake, and easy to serve.

Making banana muffins is faster than baking banana bread, and you don't have to slice it before eating. Using mini chocolate chips means you'll get a little chocolate in every bite. For a heartier muffin, let the batter sit before baking.

Use your (or your neighbor's!) bountiful harvest of zucchini to make a simple zucchini muffin. You don't have to squeeze the water out of the zucchini before adding it to the batter. The cream cheese layer adds a slight tartness to the muffins so they're not too sweet.

I can't help but peel the top off the muffin and eat it first. This recipe saves me the trouble and just serves the top. These moist muffins are topped with an oat streusel and then baked on a baking sheet (no special sheet pan needed). Use fresh blueberries for best results.

I'm always thrilled when a pumpkin muffin recipe uses an entire can of pumpkin. Tender and slightly spicy, it's exactly what I look for when the pumpkin muffin craving strikes. Plus, it only uses two bowls!

Wild blackberries grow all over our neighborhood in the summer. We usually end up eating them straight out of a bowl, but using them to make easy muffins is the next best thing. If you don’t have fresh blackberries, thaw frozen blackberries and drain the liquid before adding them to the batter.

If you love carrot cake, these muffins are for you. Less sweet, more filling, and perfect for breakfast, you'll make them again and again.

Pumpkin muffins are a must-have for chilly fall mornings. The addition of a cream cheese swirl and a crunchy streusel topping only makes them better. While these muffins may look like they took all day to make, you'll be in and out of the kitchen in less than an hour.

Make good use of your ripe bananas and make these banana walnut muffins! The ingredient list is so short that you can easily memorize it. And you can freeze these muffins for up to 3 months. When you're ready to eat them, microwave them for 30 seconds and serve the muffin warm with a pat of butter.

Save a few bucks and make bakery-style muffins at home. It's easy! These double chocolate muffins are tall, moist, and come together in one bowl (no mixer needed) in no time.

Fresh cranberries will soon be available in stores, and what better way to use them than in a muffin. The tartness of the cranberries is balanced by the zucchini and cocoa powder. The batter is mixed in a single bowl and comes out of the oven after an hour.

I've made more pumpkin chocolate chip muffins than I can count. They're always a welcome addition to breakfast, after school, or in a lunch box. After you make these, try the double chocolate version.

Moist, chocolatey muffins with only nine ingredients? I’m in! They’re both gluten-free and vegan, so no one is left out. Use an alternative flour blend that includes xanthan gum, like Bob’s Red Mill 1-to-1 Gluten-Free Baking Flour Blend.

Everyone should have a blueberry muffin recipe. Keep blueberries from sinking to the bottom by tossing them with a few tablespoons of flour before folding them into the batter.

Soft zucchini muffins sprinkled with nuts and dried fruit are always a popular breakfast treat. Fill the pan right to the brim with batter and you'll get the slightly crunchy muffin top you crave.

I'm always looking for ways to get my family to eat oatmeal and muffins are the best way I've found. Letting the oats soak in the yogurt softens them and makes them practically invisible in the finished muffin.

Make a cup of tea to sip while eating these comforting muffins. Whole wheat flour gives the muffin a slightly nutty flavor while keeping it tender. Store muffins in an airtight container on the counter for up to 5 days.

Expand your definition of a muffin and make these cute-as-can-be versions of French toast. The crusty bread sits in the batter for 4 hours or overnight, making them perfect for making ahead and baking in the morning.

This one is for the savory muffin lovers. It uses freshly grated pumpkin and grain-free flours, plus a veggie boost with chopped red pepper and onion. If you don't have sugar pie pumpkin, you can substitute grated winter squash or carrots.

Knowing that lemon poppy seed muffins are waiting for you will make it a little easier to get out of bed. While not overly sweet, these muffins take a closer look at cupcakes by creaming butter and sugar and adding a lemon glaze. I promise no one will complain.

I love date walnut oatmeal on a cold day, but a grab-and-go version is even better! I like to use pitted dates and chop them myself instead of using chopped dates rolled in flour. Dates are softer and have a fresher date flavor.

Use up the rest of the can of pumpkin puree and make breakfast for several days. Win-win! Candied ginger adds a sweet and spicy element, but isn't necessary if you don't have any in the pantry.

If you're tired of subtle flavors, opt for this recipe and use fresh grated ginger and an impressive amount of lemon zest for your morning muffins. The icing sugar glaze adds a touch of sweetness and a pretty shiny top.