14 Classic Muffin Recipes to Bake Anytime

Muffins are one of the most versatile baked goods, offering endless flavor combinations and making them perfect for any time of day. Whether you’re craving something sweet for breakfast or a light snack in the afternoon, a classic muffin recipe always delivers. No matter the season or occasion, these classic muffin recipes will fill your kitchen with comforting aromas and satisfy your cravings in just a few bites.

Blueberry Muffins

Blueberry muffins are a classic choice, bursting with sweet and tangy berries. To make them, mix flour, sugar, baking powder, and a pinch of salt. In another bowl, combine eggs, milk, and melted butter, then gently fold in fresh or frozen blueberries. Spoon the batter into lined muffin tins and bake at 375°F for about 25 minutes until golden brown. The blueberries will burst, adding flavor pockets to every bite. Let them cool slightly before serving for the ultimate morning treat.

Banana Nut Muffins

Banana nut muffins are moist, flavorful, and packed with the nutty crunch of walnuts or pecans. Start by mashing ripe bananas and mixing them with sugar, eggs, and melted butter. Add flour, baking soda, and a touch of cinnamon, folding in chopped nuts at the end. Spoon the batter into muffin tins and bake at 350°F for 20-25 minutes. These muffins are a great way to use overripe bananas while making a perfect snack or quick breakfast option. They’re even better with a bit of butter or honey on top!

Chocolate Chip Muffins

Who can resist the sweetness of chocolate chip muffins? Start by whisking together flour, sugar, baking powder, and a pinch of salt. In another bowl, combine eggs, milk, and melted butter, then fold in a generous amount of chocolate chips. Pour the batter into muffin tins and bake at 375°F for 20 minutes until the tops are lightly browned. The chocolate will melt, creating gooey pockets of sweetness in every bite. These are perfect for both kids and adults alike!

Corn Muffins

Corn muffins bring a savory, slightly sweet flavor to the table, perfect with soups or chili. Combine cornmeal, flour, sugar, baking powder, and salt. In a separate bowl, mix eggs, milk, and melted butter. Combine the wet and dry ingredients, stirring just until moistened, and spoon the batter into greased muffin tins. Bake at 400°F for 20 minutes until golden brown. The result is a moist, crumbly muffin that pairs perfectly with butter and a drizzle of honey.

Lemon Poppy Seed Muffins

Lemon poppy seed muffins are light, fragrant, and just the right balance of tart and sweet. Start by mixing flour, sugar, baking powder, and poppy seeds in a bowl. In another bowl, combine eggs, milk, melted butter, and fresh lemon juice and zest. Fold the dry ingredients into the wet mixture, spoon into muffin tins, and bake at 350°F for 20-25 minutes. These muffins are ideal for a morning pick-me-up or afternoon snack, with a delightful crunch from the poppy seeds and bright lemony flavor.

Bran Muffins

Bran muffins are a healthy and fiber-rich option that’s still delicious. Mix wheat bran, flour, brown sugar, baking powder, and a touch of cinnamon. Combine eggs, milk, and melted butter in a separate bowl, then fold in the dry ingredients. For added texture, stir in raisins or nuts before spooning the batter into muffin tins. Bake at 375°F for 20 minutes. These muffins are great for a heart-healthy breakfast or snack, keeping you full and satisfied for hours.

Cranberry Orange Muffins

Cranberry orange muffins combine the tartness of cranberries with the bright sweetness of orange zest. Start by mixing flour, sugar, baking powder, and a pinch of salt. In another bowl, whisk eggs, orange juice, milk, and melted butter. Fold in fresh or dried cranberries and orange zest, then spoon the batter into muffin tins. Bake at 375°F for about 20 minutes. The citrusy aroma and tart cranberries create a refreshing flavor, perfect for breakfast or a snack with tea.

Apple Cinnamon Muffins

Apple cinnamon muffins are warm, comforting, and perfect for fall. To make them, mix flour, sugar, baking powder, and a generous amount of cinnamon. In another bowl, combine eggs, milk, and melted butter, then fold in finely chopped apples. Spoon the batter into muffin tins and bake at 350°F for 25 minutes. The apples soften during baking, creating a moist texture, while the cinnamon adds warmth and depth. These muffins are perfect fresh out of the oven with a little butter.

Pumpkin Muffins

Pumpkin muffins are spiced with cinnamon, nutmeg, and cloves, making them a fall favorite. Start by mixing flour, sugar, baking powder, and pumpkin spice in a bowl. In another bowl, combine canned pumpkin puree, eggs, milk, and melted butter. Fold the wet ingredients into the dry, spoon the batter into muffin tins, and bake at 350°F for 20-25 minutes. The rich pumpkin flavor and warm spices make these muffins a cozy treat for any time of day.

Double Chocolate Muffins

Double chocolate muffins are a chocolate lover’s dream, made with both cocoa powder and chocolate chips. Start by mixing flour, sugar, cocoa powder, baking powder, and a pinch of salt. In a separate bowl, whisk together eggs, milk, and melted butter. Fold in chocolate chips before spooning the batter into muffin tins. Bake at 375°F for 20 minutes until the tops are set and slightly cracked. These rich, fudgy muffins are perfect for a decadent breakfast or dessert.

Carrot Muffins

Carrot muffins are moist, sweet, and packed with healthy carrots, making them a great way to sneak in some veggies. Mix flour, sugar, baking powder, cinnamon, and grated carrots in a bowl. In another bowl, combine eggs, milk, and melted butter, then fold the wet ingredients into the dry. Spoon the batter into muffin tins and bake at 350°F for 20-25 minutes. These muffins are lightly spiced and have a tender crumb, perfect for breakfast or a snack.

Oatmeal Raisin Muffins

Oatmeal raisin muffins are hearty, slightly sweet, and full of chewy raisins. Combine flour, oats, sugar, and baking powder in a bowl. In another bowl, whisk eggs, milk, and melted butter, then fold in the dry ingredients along with raisins. Spoon the batter into muffin tins and bake at 375°F for 20-25 minutes. The oats give these muffins a chewy texture, while the raisins add bursts of sweetness in every bite.

Zucchini Muffins

Zucchini muffins are a great way to use up extra summer squash, adding moisture and subtle flavor. To make them, mix flour, sugar, baking powder, and cinnamon. In another bowl, combine grated zucchini, eggs, milk, and melted butter. Fold the wet ingredients into the dry, spoon the batter into muffin tins, and bake at 350°F for 20-25 minutes. These muffins are soft, moist, and slightly sweet, perfect for a light snack or breakfast.

Coconut Muffins

Coconut muffins are tropical and sweet, perfect for a little escape. Start by mixing flour, sugar, baking powder, and shredded coconut. In another bowl, whisk eggs, coconut milk, and melted butter. Fold the wet ingredients into the dry, spoon the batter into muffin tins, and bake at 350°F for 20 minutes. The coconut adds a sweet, chewy texture that pairs wonderfully with a cup of coffee or tea.

This article originally appeared on RetailShout.

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