Muffin Recipe Ideas

Try one of these fun new muffin ideas from Food Network Magazine.

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Photo By: Levi Brown

Photo By: Levi Brown

Photo By: Levi Brown

Photo By: Levi Brown

Photo By: Levi Brown

Photo By: Levi Brown

Photo By: Levi Brown

Photo By: Levi Brown

Photo By: Levi Brown

Photo By: Levi Brown

Photo By: Levi Brown

Photo By: Levi Brown

Photo By: Levi Brown

Snickerdoodle Muffins (No. 4)

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: 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. 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.

Ginger-Lemon Minis Muffins (No. 5)

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 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.

Apple-Cranberry Muffins (No. 10)

Mix 2 cups flour, 1/2 teaspoon cinnamon, 1/2 cup dried cranberries, 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 applesauce and sour cream, and 2 eggs; fold into the flour mixture. Divide among 12 prepared muffin cups. Top with dried apples and dried cranberries before baking; bake 20 to 25 minutes.

Pumpkin Muffins (No. 12)

Mix 2 cups flour, 1 teaspoon pumpkin pie spice, 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 canned pure pumpkin and sour cream, and 2 eggs; fold into the flour mixture. Divide among 12 prepared muffin cups. Top with hulled pumpkin seeds and turbinado sugar before baking; bake 20 to 25 minutes.

Blueberry-Corn Tops (No. 18)

Mix 1 1/2 cups each cake flour and cornmeal, 1/3 cup and 2 tablespoons sugar, 3/4 cup blueberries, 2 teaspoons baking powder and 1/2 teaspoon each baking soda and salt. Whisk 2/3 cup sour cream, 1/3 cup milk, 1 stick melted butter and 2 eggs; fold into the flour mixture. 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.

Chocolate–Pecan Pie Muffins (No. 20)

Melt 6 tablespoons butter with 1/2 cup 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. Stir in the chocolate. Divide among 12 muffin cups and bake 22-28 minutes. Make a dent 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 pecans; cool. Spoon the pecan mixture over the muffins.

Eggnog Muffins (No. 29)

Mix 2 cups flour, 1 teaspoon nutmeg, 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. When cool, dip the tops in a mixture of 1 cup confectioners' sugar and 2 tablespoons white rum.

Cider-Cinnamon Muffins (No. 32)

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 apple cider in alternating batches. Divide among 12 prepared muffin cups and bake 20 to 25 minutes. Brush the warm muffins with melted butter and sprinkle with cinnamon sugar.

Stollen Muffins (No. 33)

Mix 2 cups flour, 1 teaspoon baking powder and 1/2 teaspoon salt. Beat 1 1/2 sticks softened butter, 1/3 cup marzipan and 2/3 cup sugar until fluffy, then beat in 2 eggs, 1/2 teaspoon almond extract 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. Brush the warm muffins with melted butter and dust with confectioners' sugar.

Fruitcake (No. 40)

Soak 3/4 cup dried fruit in brandy overnight; drain and chop. Mix 2 cups flour, 1/2 cup each of the dried fruit and chopped pecans, 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. Top with the remaining dried fruit and more pecans before baking. Bake 20 to 25 minutes.

Sugar Plum Minis (No. 42)

Mix 1 cups flour, 1 cup finely crushed graham cracker crumbs, 1/2 cup sugar, 1 chopped peeled pear, 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, 1 teaspoon grated ginger 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.

Rudolph Mini Muffins (No. 43)

Mix 1 1/2 cups flour, 1/2 cup finely ground pistachios, 1/2 cup sugar, 1 1/2 teaspoons baking powder. Whisk 3/4 cup each milk and vegetable oil, 2 eggs and 1/2 teaspoon almond extract; fold into the flour mixture. 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.

Ham and Cheese Muffins (No. 44)

Mix 2 cups flour, 1 cup shredded havarti, 2/3 cup diced ham, 1/4 cup grated parmesan and 1 small chopped caramelized onion, 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.