50 Muffin Recipes

Choose from these fun new ideas and bake a batch for holiday guests.
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FN0823121_WHOLE_GRAIN_MUFFIN_SILVER_02.tif

FN0823121_WHOLE_GRAIN_MUFFIN_SILVER_02.tif

Fruitcake (No. 40)
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Photo by: Levi Brown

Levi Brown

Fruitcake (No. 40)
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How to make muffins:

  • Line the pan(s) with paper or foil liners; coat the liners with cooking spray. (For savory muffins, dust with flour after spraying.)
  • Fill each liner 2/3 to 3/4 full with batter and bake at 350 degrees F until a toothpick comes out clean.


1. Streusel: Make the topping: Mix 2/3 cup each chopped pecans, brown sugar and flour, and 1/4 teaspoon salt; work in 5 tablespoons cold cubed butter. Make the batter: Mix 2 cups flour, 1 teaspoon baking powder, 1/2 teaspoon each cinnamon and salt, and 1/4 teaspoon baking soda. Whisk 3 eggs, 3/4 cup sugar, 1 stick melted butter, 1 cup sour cream and 1 teaspoon vanilla; fold into the flour mixture. Divide among 12 prepared muffin cups, sprinkle with the topping and bake 20 to 25 minutes.

2. Earl Grey: Make Streusel Muffins (No. 1), replacing the pecans with oats, reducing the sour cream to 3/4 cup and adding 1/3 cup strong Earl Grey tea with the vanilla.

3. Coffee Cake: Make Streusel Muffins (No. 1), doubling the topping; divide among 18 prepared muffin cups and bake.

FN0823121_SNICKERDOODLE_MUFFIN.tif

FN0823121_SNICKERDOODLE_MUFFIN.tif

Food Stylist: Cyd Raftus McDowell

Photo by: Levi Brown

Levi Brown

Food Stylist: Cyd Raftus McDowell

4. Snickerdoodle: Make cinnamon crumble: Mix 2/3 cup sugar, 1/3 cup flour and 1 tablespoon cinnamon; mash in 1/2 stick softened butter. Make the batter for Streusel Muffins (No. 1). Stir 1/2 cup of the cinnamon crumble into the batter; divide among 12 prepared muffin cups and top with the remaining crumble. Bake 25 to 28 minutes.

 

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FN0823121_GINGERBREAD_MUFFIN_DOUBLE.tif

Food Stylist: Cyd Raftus McDowell

Photo by: Levi Brown

Levi Brown

Food Stylist: Cyd Raftus McDowell

5. Ginger-Lemon Minis: Make Gingerbread Muffins (No. 6), dividing the batter among 36 to 48 prepared mini muffin cups. Bake 16 to 18 minutes. Make a dent in each muffin while still warm; cool. Fill with jarred lemon curd.

6. Gingerbread: Mix 2 cups flour, 2 tablespoons cocoa powder, 1 tablespoon ground ginger, 1 teaspoon baking soda and 1/2 teaspoon salt. Whisk 1 stick melted butter, 1/2 cup each sugar and molasses, 1/4 cup milk and 2 eggs; fold into the flour mixture. Divide among 12 prepared muffin cups; bake 20 to 25 minutes.

7. Ginger-Fig: Make Gingerbread Muffins (No. 6), adding 1/4 cup finely chopped dried figs and 1/4 teaspoon orange zest with the eggs.

8. Sugar-and-Spice Minis: Make Gingerbread Muffins (No. 6), adding 1/2 teaspoon pepper with the flour and 1 tablespoon finely grated ginger with the eggs. Divide among 36 to 48 prepared mini muffin cups and sprinkle with chopped crystallized ginger. Bake 16 to 18 minutes.

9. Banana: Mix 2 cups flour, 1/2 cup chopped nuts, 1 teaspoon baking powder, 1/2 teaspoon salt and 1/4 teaspoon baking soda. Whisk 3/4 cup brown sugar, 1 stick melted butter, 1/2 cup each mashed banana and sour cream, and 2 eggs; fold into the flour mixture. Divide among 12 prepared muffin cups; bake 20 to 25 minutes.

FN0823121_APPLE_CRAN_MUFFINS_02.tif

FN0823121_APPLE_CRAN_MUFFINS_02.tif

Food Stylist: Cyd Raftus McDowell

Photo by: Levi Brown

Levi Brown

Food Stylist: Cyd Raftus McDowell

10. Apple-Cranberry: Make Banana Muffins (No. 9), adding 1/2 teaspoon cinnamon with the flour and replacing the nuts with dried cranberries and the banana with applesauce. Top with dried apples and dried cranberries before baking.

11. Sweet Potato–Chocolate: Make Banana Muffins (No. 9), replacing the nuts with mini chocolate chips and the banana with canned sweet potato purée.

FN0823121_STOLLEN_PEPITA_01.tif

FN0823121_STOLLEN_PEPITA_01.tif

Food Stylist: Cyd Raftus McDowell

Photo by: Levi Brown

Levi Brown

Food Stylist: Cyd Raftus McDowell

12. Pumpkin: Make Banana Muffins (No. 9), adding 1 teaspoon pumpkin pie spice with the flour, omitting the nuts and replacing the banana with canned pure pumpkin. Top with hulled pumpkin seeds and turbinado sugar before baking.

13. Persimmon: Make Banana Muffins (No. 9), adding 1/2 teaspoon cinnamon and 1/4 teaspoon ground cardamom with the flour, omitting the nuts and replacing the banana with 3/4 cup puréed, peeled persimmons.

14. Chocolate: Melt 6 tablespoons butter with 1/2 cup chopped bittersweet chocolate. Mix 1 3/4 cups flour, 3/4 cup sugar, 1/2 cup cocoa powder, 1 teaspoon baking powder, 1/2 teaspoon salt and 1/4 teaspoon baking soda. Whisk 1 cup milk, 1 egg and 1 teaspoon vanilla, then stir into the flour mixture. Stir in the melted chocolate mixture. Divide among 12 prepared muffin cups and bake 22 to 28 minutes.

15. Cherry-Chocolate: Thaw, drain and chop 1 cup frozen pitted cherries. Make Chocolate Muffins (No. 14), adding the cherries with the flour and 1/4 teaspoon almond extract with the vanilla.

16. Chocolate Macaroon: Mix 1 1/2 cups shredded coconut, 1 beaten egg white, 2 tablespoons sugar and 1/4 teaspoon vanilla. Make Chocolate Muffins (No. 14), filling the cups halfway with the batter; top with the coconut mixture and the remaining batter, then bake.

17. Candy Cane: Make Chocolate Muffins (No. 14), adding 1/4 cup crushed peppermint candies with the flour. Sprinkle with more crushed candies before baking.

FN0823121_MUFFIN_TOP.tif

FN0823121_MUFFIN_TOP.tif

Food Stylist: Cyd Raftus McDowell

Photo by: Levi Brown

Levi Brown

Food Stylist: Cyd Raftus McDowell

18. Blueberry-Corn Tops: Make Corn Muffins (No. 23), replacing the regular flour with cake flour and adding 3/4 cup blueberries with the flour; increase the sugar by 2 tablespoons and the baking powder by 1 teaspoon, and reduce the milk to 1/3-2/3 cup. Arrange 1/3-cup mounds of batter 2 inches apart on oiled baking sheets. Chill 30 minutes, then bake at 375 degrees F, 16 to 18 minutes.

19. Mexican Hot Cocoa: Make Chocolate Muffins (No. 14), adding 1 teaspoon cinnamon with the flour. Bake and cool, then insert a cinnamon stick into each and top with halved mini marshmallows.

FN0823121_CHOC_PECAN_01.tif

FN0823121_CHOC_PECAN_01.tif

Food Stylist: Cyd Raftus McDowell

Photo by: Levi Brown

Levi Brown

Food Stylist: Cyd Raftus McDowell

20. Chocolate-Pecan Pie: Make Chocolate Muffins (No. 14). Make a dent in each while still warm; cool. Cook 1/4 cup each brown sugar, corn syrup and butter with 1 beaten egg and 1 teaspoon each cornstarch and vanilla over medium heat, stirring, until thick. Stir in 3/4 cup chopped pecans; cool. Spoon the pecan mixture over the muffins.

21. Nutella: Make Chocolate Muffins (No. 14), replacing the bittersweet chocolate with Nutella (melt the butter, then mix with the Nutella) and adding 1/3 cup chopped hazelnuts with the flour.

22. Mocha: Make Chocolate Muffins (No. 14), adding 1/4 cup crushed chocolate-covered espresso beans with the flour and 2 teaspoons instant espresso powder with the vanilla.

23. Corn: Mix 1 1/2 cups each flour and cornmeal, 1/3 cup sugar, 1 teaspoon baking powder and 1/2 teaspoon each baking soda and salt. Whisk 2/3 cup each sour cream and milk, 1 stick melted butter and 2 eggs; fold into the flour mixture. Divide the batter among 12 prepared muffin cups and bake at 400 degrees F, 20 to 25 minutes.

24. Corn-Pineapple: Sauté 1 cup finely diced pineapple in 2 tablespoons each butter and brown sugar, 5 minutes; cool. Make Corn Muffins (No. 23), adding the pineapple with the flour.

25. Maple-Bacon: Make Corn Muffins (No. 23), omitting the sugar, adding 3 slices chopped cooked bacon with the flour and replacing the milk with maple syrup.

26. Jalapeno-Cheddar: Make Corn Muffins (No. 23), adding 1 small chopped caramelized onion, 1 chopped jalapeno and 1 cup diced sharp cheddar with the flour.

27. Corn-Sausage: Make Corn Muffins (No. 23), using only 1 1/4 cups each flour and cornmeal and adding 1/2 pound chopped cooked sausage, 1/2 cup corn, 2 sliced scallions and 1/2 teaspoon dried sage with the flour.

28. Sweet Butter: Mix 2 cups flour, 1 teaspoon baking powder and 1/2 teaspoon salt. Beat 1 1/2 sticks softened butter and 2/3 cup sugar until fluffy, then beat in 2 eggs and 1 teaspoon vanilla. Slowly beat in the flour mixture and 1/3 cup milk in alternating batches. Divide among 12 prepared muffin cups and bake 20 to 25 minutes.

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FN0823121_RUDOLPH_EGGNOG_04.tif

Food Stylist: Cyd Raftus McDowell

Photo by: Levi Brown

Levi Brown

Food Stylist: Cyd Raftus McDowell

29. Eggnog: Make Sweet Butter Muffins (No. 28), adding 1 teaspoon nutmeg with the flour. When cool, dip the tops in a mixture of 1 cup confectioners' sugar and 2 tablespoons white rum.

30. Coconut: Make Sweet Butter Muffins (No. 28), adding 1 cup shredded coconut with the flour and 1/4 teaspoon coconut extract with the vanilla.

31. Red Currant: Make Sweet Butter Muffins (No. 28), filling the muffin cups one-third of the way; top each with 1 teaspoon red currant jelly, then top with the remaining batter and bake.

FN0823121_APPLE_CIDER_MUFFIN.tif

FN0823121_APPLE_CIDER_MUFFIN.tif

Food Stylist: Cyd Raftus McDowell

Photo by: Levi Brown

Levi Brown

Food Stylist: Cyd Raftus McDowell

32. Cider-Cinnamon: Make Sweet Butter Muffins (No. 28), replacing the milk with apple cider. Brush the warm muffins with melted butter and sprinkle with cinnamon sugar.

33. Stollen: Make Sweet Butter Muffins (No. 28), beating in 1/3 cup marzipan with the butter and 1/2 teaspoon almond extract with the vanilla. Brush the warm muffins with melted butter and dust with confectioners' sugar.

34. Panettone: Make Sweet Butter Muffins (No. 28), adding 1/2 cup each raisins and minced candied citrus peel with the flour. Sprinkle with coarse sugar before baking.

35. Salted Caramel Minis: Mix 1/2 cup jarred dulce de leche and 1/4 teaspoon kosher salt. Make Sweet Butter Muffins (No. 28), swirling the dulce de leche mixture into the batter. Divide among 36 to 48 prepared mini muffin cups. Bake 16 to 18 minutes.

36. Whole-Grain: Mix 1 cup all-purpose flour, 1/2 cup each whole-wheat flour and chopped dried fruit, 1/4 cup oats, 1 tablespoon wheat germ, 1 1/2 teaspoons baking powder, 1/2 teaspoon salt and 1/4 teaspoon baking soda. Whisk 1/2 cup each yogurt, vegetable oil and brown sugar, 2 eggs and 1 teaspoon vanilla; fold into the flour mixture. Divide among 12 prepared muffin cups. Bake 20 to 25 minutes.

37. Peanut-Apricot: Make Whole-Grain Muffins (No. 36), reducing the all-purpose flour to 3/4 cup and whisking in 1/2 cup each peanut butter and chopped dried apricots with the vanilla.

38. Carrot: Make Whole-Grain Muffins (No. 36), adding 2 grated carrots, 1/2 cup raisins, 1/4 cup each shredded coconut and sunflower seeds, and 1/2 teaspoon cinnamon with the flour; add 1/2 teaspoon lemon zest with the vanilla.

39. Spice: Mix 2 cups flour, 1/2 cup sugar, 1 1/2 teaspoons baking powder and 1/2 teaspoon each cinnamon, nutmeg and salt. Whisk 3/4 cup each milk and vegetable oil, 2 eggs and 1 teaspoon vanilla; fold into the flour mixture. Divide among 12 prepared muffin cups and sprinkle with coarse sugar. Bake 20 to 25 minutes.

40. Fruitcake: Soak 3/4 cup dried fruit in brandy overnight; drain and chop. Make Spice Muffins (No. 39), adding 1/2 cup of the dried fruit and 1/2 cup chopped pecans with the flour. Top with the remaining dried fruit and more pecans before baking.
 

41. Pear-Ginger: Make Spice Muffins (No. 39), replacing 1 cup of the flour with finely crushed graham cracker crumbs and adding 1 chopped peeled pear with the flour and 1 teaspoon grated ginger with the vanilla.

FN0823121_SUGAR_PLUM_02.tif

FN0823121_SUGAR_PLUM_02.tif

Food Stylist: Cyd Raftus McDowell

Photo by: Levi Brown

Levi Brown

Food Stylist: Cyd Raftus McDowell

42. Sugar Plum: Minis Make Spice Muffins (No. 39), replacing 1/2 cup of the flour with finely ground almonds and adding 1 teaspoon orange zest with the vanilla. Divide among 36 to 48 prepared mini muffin cups. Top each with a prune half and sprinkle with coarse sugar. Bake 16 to 18 minutes.

43. Rudolph Minis: Make Spice Muffins (No. 39), replacing 1/2 cup of the flour with finely ground pistachios, omitting the spices and replacing the vanilla with 1/2 teaspoon almond extract. Divide among 36 to 48 prepared mini muffin cups and bake 16 to 18 minutes. Make a dent in each while still warm; fill with a candied cherry and top with more pistachios.

FN0823121_HAM_AND_CHEESE_MUFFIN.tif

FN0823121_HAM_AND_CHEESE_MUFFIN.tif

Food Stylist: Cyd Raftus McDowell

Photo by: Levi Brown

Levi Brown

Food Stylist: Cyd Raftus McDowell

44. Ham and Cheese: Make Herb Muffins (No. 46), omitting the parsley and adding 1 cup shredded havarti, 2/3 cup diced ham, 1/4 cup grated parmesan and 1 small chopped caramelized onion with the flour.

45. Grapefruit-Poppy: Make Spice Muffins (No. 39), omitting the spices and adding 2 tablespoons poppy seeds and 2 teaspoons grapefruit zest with the vanilla.

46. Herb: Mix 2 cups flour, 1/4 cup chopped parsley, 1 tablespoon sugar, 2 teaspoons baking powder and 3/4 teaspoon salt. Whisk 1 1/4 cups milk, 1 egg and 2 tablespoons melted butter; fold into the flour mixture. Divide among 12 prepared muffin cups and bake at 400 degrees F, 16 to 20 minutes.

47. Cheese Ball Minis: Make Herb Muffins (No. 46), adding 1 1/2 cups shredded sharp cheddar, 3 ounces diced cream cheese and 1/4 cup grated parmesan with the flour. Divide among 36 to 48 prepared mini muffin cups; sprinkle with chopped almonds. Bake 12 to 14 minutes.

48. Spinach: Make Herb Muffins (No. 46), adding 1/2 cup thawed frozen spinach (squeezed dry),1 chopped caramelized onion, 1 cup crumbled feta and 2 tablespoons chopped dill with the flour.

49. Potato-Bacon: Make Herb Muffins (No. 46), replacing 1/2 cup of the flour with instant potato flakes and adding 3 slices chopped cooked bacon with the flour; replace the parsley with chives, increase the salt to 1 1/4 teaspoons and increase the milk to 1 1/2 cups.

50. Bacon and Egg: Make Herb Muffins (No. 46), omitting the parsley and adding 6 slices chopped cooked bacon, 3/4 cup shredded Swiss cheese and 4 chopped scrambled eggs with the flour. Bake, then top with more cheese and broil until golden, 1 minute.

Photographs by Levi Brown

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