50 Muffin Recipes That Make Breakfast a Breeze

Whether you're looking for a make-ahead breakfast to add to your weekend meal prep routine or need a pastry to round out your brunch menu, there's no better choice than muffins. You can make them sweet or savory, fill them with fruit or load them up with chocolate chips. You can even top them with frosting or crunchy trail mix. Whatever you decide, they're the breakast staple that's guaranteed to please—especially when you whip up a classic like blueberry muffins. Ina's version are fluffy, delicious and ready to eat in less than 40 minutes. Best of all, they're made with sour cream which keeps the muffins really soft and moist.

Instead of folding chopped nuts into your banana bread, try trail mix. In this mashup recipe, we combine two of our school-year favorites into one irresistible treat. Plain trail mix works well here, but we love those that include dried banana chips, rainbow chocolate candies or soft coconut flakes.

The word pumpkin probably transports you to fall, from the first PSL of the season to the glowing Halloween decoration on your stoop. But the great news about pumpkin muffins is they’re a warm and comforting breakfast staple all year round! A can of pumpkin puree gets mixed into the batter for soft, tender muffins that stay moist for days. And inside each muffin is a swirl of aromatic pumpkin spice mix that you can make straight from the pantry. No matter the time of year, these are a burst of cozy in every bite!

Rise and shine with Ree's sweet orange muffins, which are finished with a cinnamon-sugar topping for a caramelized crust.

Add these amazing muffins to your list of things to make with rhubarb. They are super light and fluffy and studded throughout with tangy bits of bright pink vegetable. Before baking, the batter is sprinkled with a salty-sweet crumble, resulting in a hit of crunch with every bite. This recipe uses vegetable oil as opposed to butter, which helps keep the muffins moist for days!

A banana bread muffin so light, fluffy and tender, you'd never guess it's made with mostly whole-wheat flour. Using very ripe bananas keeps the muffins moist and minimizes the amount of sugar you add.

Whip up a batch of Ina’s easy corn muffins — that only take 5 minutes of prep work before they're ready to bake.

Stir chocolate chips into chocolate batter for a muffin that’s twice as nice.

Need to revamp your breakfast muffin routine? Instead of adding blueberries, try tart raspberries!

Pro tip: Stir golden raisins into the batter for little bursts of sweetness throughout the moist muffins.

Bran muffins, beware—beneath the sugary tops of these dump-and-stir blueberry muffins is a creamy cheesecake surprise that makes them the only muffin you'll crave. Eat them for breakfast or dessert and add a little lemon zest to the batter if you like yours with some citrus zing.

When you just can’t fathom drinking your breakfast, try these muffins! Spinach, apple, banana and ginger are blended with your choice of milk and avocado oil, then folded into dry ingredients and scooped into muffin tins. A pinch of turbinado sugar is sprinkled on top to add a bit of sweetness, but most importantly, some crunch! Mixing the liquid ingredients first in a blender helps to ensure everything is evenly combined.

No need to miss out on those cinnamon bun flavors, even if you're following a keto diet plan.

Enjoy a full breakfast in one loaded muffin: soft-boiled eggs included! Inspired by the beloved muffins from San Francisco bakery Craftsman and Wolves that have taken patrons and TikTok enthusiasts by storm, we gave these muffins a unique spin with crispy bacon and salty Irish Cheddar studded in each bite. Make sure not to overbake--doing so could turn the beautifully jammy eggs to hard-boiled in a matter of minutes. Serve these warm on their own, or with a sprinkle of flaky sea salt and hot sauce for a transportable, savory, breakfast.

We love the whole wheat pastry flour in this muffin. Lower in gluten than regular white flour, it ups the fiber and provides tenderness.

With hundreds of glowing, 5-star ratings, this muffin recipe is one to keep in your back pocket. Fans call them "the best I've ever had" and rave that the addition of granola really takes them over the top.

Creamy pumpkin and warm ground cinnamon are the perfect combination in a tender muffin. But we upped the ante by adding a decadent cream cheese filling and sweet crumb topping for an over-the-top muffin you’ll want to make all season long.

No one does brunch better than Ina. She serves these muffins warm, but they’re equally delicious the next day.

No one will suspect they’re getting an extra dose of good-for-you ingredients with these sweet-and-delicious, chocolate chip muffins.

These moist banana muffins are free of both eggs and dairy — but are loaded with delicious flavor.

With three kinds of fruit and crunchy walnuts, it's easy to see why this make-ahead breakfast has so many 5-star ratings!

Instead of relying on fat for flavor, Ellie’s better-for-you muffins get their distinctively warm spiciness from molasses, dark brown sugar and a total of four ground spices: cinnamon, ginger, cloves and nutmeg. Low-fat buttermilk, canned pumpkin and just a touch of canola oil instill a moist tenderness in each of these wholesome pumpkin seed-flecked muffins.

Everyone needs a go-to muffin recipe. This is our favorite banana muffin, with a recipe that gives you the flexibility to use different flours—even gluten-free. Then we load the batter with fresh blueberries, which become jammy and delicious when baked. Perfect for breakfast, a snack or hot out of the oven.

From the freezer to the table in under an hour, these muffins are ideal as an easy make-ahead option for a crowd. Freezing them before baking-instead of reheating after baking-ensures that they'll taste freshly baked, with soft tender insides and hot, gooey berries.

Whipped egg whites make this gluten-free cornbread rise just like the real deal, and the consistency is right on, thanks to cauliflower rice. We spiced it up further with cheddar and jalapenos.

This recipe guarantees plenty of blueberries with its secret batter ratio that creates the right amount of support for the weight and moisture that comes when adding fruit to your baked goods.

Using melted ice cream is a baking shortcut that makes sense — in one ingredient you get cream, sugar, cookies and vanilla. Mix it with self-rising flour for the ultimate easy muffins. And a cookie in the middle is a sweet surprise!

Make the most of your winter produce and leftover eggnog with these seasonal muffins.

Trisha takes one of our favorite recipes — banana bread — and turns it into an individual-size breakfast treat, complete with chocolate chips!

Enjoy peach cobbler as a breakfast on the go with these ultra-moist, peach-filled muffins. The buttermilk and sour cream create a super tender muffin, while the pecan crumble topping gives a nice crunch. If you are using frozen peaches, they will be easiest to chop and slice when still partially frozen.

When you can’t choose between two — combine these classics for a must-try muffin mashup!

Before folding the dried cranberries into the batter, gently simmer them in orange juice until they become plump and extra juicy. With a little orange zest woven into each bite, these golden-brown muffins are tangy, bright and topped with a sprinkling of sugar.

Bananas serve a dual purpose in Tyler’s fan-favorite muffins: pureed bananas add moisture and chopped bananas add in texture, leaving you with a doubly delicious treat.

Lucky for busy parents, these muffins actually improve after a stay in the freezer. So make a batch on Sunday, freeze them, then pop one straight into a lunchbox for a moist, tender and delicious midmorning or late afternoon snack.

These muffins are jam packed with all sorts of flavor and textures that include carrots, apple, pineapple, pecans, coconut and raisins. The best part? You can totally make the batter a day ahead and store in your refrigerator until you're ready to bake.

Gina uses honey to sweeten her cornbread muffin recipe, which she likes to pair with savory barbecue and spicy shrimp.

Ina sweetens up her bran muffins by adding blueberries and replacing some of the granulated sugar with honey. The result? A better-for-you breakfast that’s irresistibly delicious.

Ellie’s secret for excellent muffins? Applesauce — the liquid adds tons of moisture to the batter while boosting the flavor of her chopped fresh apples.

These vegan muffins are just as satisfying as the standard variety, with the same sweet, tender crumb. You can use fresh or frozen blueberries; the fresh may make the muffins slightly moister.

We keep it classic with these super-flavorful muffins: banana, dark brown sugar, cinnamon, vanilla and walnuts. What could be better than that?!

These tiny muffins are packed with a variety of spices like paprika, cinnamon, cumin and cayenne that bring a special zing to their subtly sweet flavor.

Stir golden raisins into the batter for little bursts of sweetness throughout these moist (but better-for-you!) muffins.

With these super-stuffed muffins, you get a full breakfast in one grab-and-go package. All that’s missing is a cup of coffee!

The key to keeping these sweet, blueberry-studded muffins tender is to not overmix your batter. Once you combine the wet and dry ingredients, keep the stirring to a minimum.

Grated carrots and crushed pineapple add naturally sweet flavor to these muffins, which are made with a mix of whole-wheat and all-purpose flours. They're perfect for a busy morning or an after-dinner treat.

Ree knows how to start her mornings right — with subtly sweet cornbread muffins that hold a cheesy surprise.

There’s nothing subtle about Ree’s decadent treats. Each muffin is dipped in melted butter and rolled in a mixture of cinnamon, sugar and cocoa. Serve with tea for an afternoon pick-me-up.

Frozen cherries are key for Valerie’s creamy muffins — the fruit comes already pitted, which saves tons of time in the kitchen.

If you love shoofly pie, then you’ll adore these inspired breakfast muffins. Bobby uses molasses and light brown muscovado sugar (along with a pinch of allspice and little vanilla) to recreate the classic flavor.