Quick and Easy Banana-Oat Muffins

Here are lots of easy homemade muffin recipes along with tips and add-ins to make your muffins extra yummy! You’ll find a basic muffin recipe, a bran muffin recipe, oatmeal muffins, fruit muffins and lots more! Homemade muffins are super easy to make and these muffin recipes will give you lots of easy options for an easy snack or a delicious addition to any meal!

Pumpkin Streusel Muffins

Credit: Hector Sanchez; Styling: Heather Chadduck

Blueberry Pound Cake Muffins

mr-Blueberry Pound Cake Muffins Image

Credit: Jen Causey; Food Styling: Margaret Dickey; Prop Styling Kay Clarke

What’s better than blueberry muffins? Blueberry pound cake muffins. These are sweet, fluffy, and rich, with a crispy caramelized top. The blueberries add color and flavor, and the lemon zest adds just enough tartness.

Grapefruit Poppy Seed Muffins

These delightfully tender, not-too-sweet muffins are a delicious twist on the classic lemon poppy seed combo. Grapefruit works exceptionally well in this context, as the flavor comes through delicately, without any of the citrus fruit’s signature bitterness. And the flavors of both the star ingredients of the grapefruit-Champagne glaze shine through deliciously, truly setting these beauties apart, especially in terms of brunch-worthiness. After you’ve set aside a tablespoon for the muffins, simply use the rest of your bottle of Champagne (or you can also use Prosseco) to whip up a round of mimosas.

Roasted Strawberry-Rhubarb Muffins with Pistachio Streusel

mr-Roasted Strawberry-Rhubarb Muffins with Pistachio Streusel image

Credit: Gina DeSimone; Prop styling: Kashara Johnson; Food Styling: Marianne Williams

Featuring roasted strawberries and rhubarb, a delicate hint of cardamom, and a crisp pistachio streusel, these tender muffins say “spring” like no other. You can use frozen rhubarb when making these brunch-worthy muffins, just be sure to thaw fully and press out excess water with paper towels before roasting. Starting the oven at a higher temperature helps the muffins to brown and rise into a nice dome, and lowering it after 8 to 10 minutes allows them to finish cooking through.

Blueberry-Sour Cream Muffins

Blueberry Sour Cream Muffins

Credit: Iain Bagwell Styling: Heather Chadduck Hillegas

When our crumbly-crisp topping meets the light, fluffy belly of this muffin, you’ll swoon.

Cinnamon Roll Muffins

Cinnamon Roll Muffins

Credit: Iain Bagwell; Styling: Catherine Crowell Steele

Yeasted cinnamon rolls take hours—and they’ll set you back 500 calories and 11g saturated fat. Here, we transform the delicacy into a portable muffin that’s packed with whole grains, ribboned with nutty streusel, and topped with a tart-sweet yogurt glaze. The best part? It’s ready in only half an hour. You can keep any leftovers in an airtight container up to 4 days, or freeze up to 1 month—although we doubt they’ll last that long.

Apple-Pecan Streusel Muffins

Apple-Pecan Streusel Muffins

Credit: Alison Miksch; Styling: Caroline M. Cunningham

These muffins are simple enough to make with kids. Reheat by wrapping in foil and popping into a 325° oven for 15 minutes.

Banana-Nut Muffins

Credit: Alison Miksch; Styling: Lydia Degaris Pursell

Pipe on a generous amount of cream cheese-honey filling into each muffin for an extra-special breakfast treat.

Green Smoothie Muffins

Green Smoothie Muffins

Credit: Ryan Moriarty

A whole package of spinach gives these banana muffins their green hue.

Buckwheat Gingerbread Muffins

Buckwheat Gingerbread Muffins

Credit: Thomas J. Story

Gluten-Free Vegan Banana Chocolate Pecan Muffins

EC: Gluten-Free Vegan Banana Chocolate Pecan Muffins FTW

Waking up to an obnoxious alarm becomes slightly more bearable with dangerously fudgy muffins waiting in the kitchen. Dark chocolate, ripe banana, and pecans meld together perfectly to create rich, surprisingly healthy muffins that are perfect for a lazy weekend breakfast or take­-along snack. Dana Shultz, author of Minimalist Baker’s Everyday Cooking, believes this chocolate lover’s dream gluten-free recipe couldn’t be any more perfect in terms of flavor combination. (Truth.) They’re so soft and chewy, this may quickly become your go-to muffin method.

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› 4.7/5 (6)
› Total Time: 25 mins

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Recipe Instructions Preheat oven to 375 degrees F.Mix dry ingredients together.Add oil, milk, and egg. Mix until combined. Don’t over mix.Line 24 count minimuffin pan with paper liners or spray with non-stick spray.

› 4.5/5 (121)
› Estimated Reading Time: 4 mins
› Servings: 24
› Total Time: 15 mins
1. Preheat oven to 375 degrees F.
2. Mix dry ingredients together.
3. Add oil, milk, and egg. Mix until combined. Don’t over mix.
4. Line 24 count mini muffin pan with paper liners or spray with non-stick spray.

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There’s an ongoing argument in my house this summer—which summer berries are the best summer berries. I flounder on spots two and three, weighing the juicy merits of raspberries vs. blackberries vs. strawberries, but the number one spot in my ranking remains the same. The berry to rule all berries is undoubtedly, consistently, unwaveringly blueberries.

Plump, precious blueberries.

I feel much the same when it comes to muffins. The only muffin that matters in my mind is a blueberry muffin. Keep your banana nuts and morning glories; it’s blueberry muffins or bust, as far as I’m concerned.

mr-Bluer Blueberry Muffins image

A recipe on its own is fine and well, but I also want to point out a few details about this blueberry muffin recipe that may help make your own muffin baking journey all the more successful. With that, here are some muffin matters to make notes of.

The Secret Ingredient

I guess it’s not all that secret considering I’m publishing it on the internet, but all the same, let’s talk about freeze-dried blueberries. These happen to be my trick for imparting a deeper blueberry flavor into the muffin itself. Just like those strange, crispy strawberries we all wish there were more of in Special K Red Berries Cereal, freeze-dried blueberries are formerly fresh berries preserved by removing their water content. You can find them at a variety of stores, including Target and Whole Foods. (And you can, of course, purchase them online.)

For this recipe, you’ll take these intensely flavored blueberry morsels and pulverize them into a powder, which you’ll then mix into your other dry ingredients. In developing the recipe, I used a miniature food processor to grind the berries; however, you could also crush them by placing them into a plastic zip-top bag and going at it with a heavy object, such as a mallet. Once you have your pulverized berries, be sure to whisk them thoroughly into your flour mixture, as the berry powder has a proclivity for sticking to itself.

Please Respect the Sour Cream

Many people will tell you to go ahead and substitute Greek yogurt for the sour cream in a recipe such as this—do not listen to those people. Unless you like rubber muffins, that is. There are times when you can substitute yogurt and there are times when yogurt is even preferable, but it’s not every time. And it’s definitely not this time. Because of the difference in protein and fat content, Greek yogurt is not going to do for these muffins what sour cream will. Sour cream’s tang beautifully complements the blueberries, yes, but this high-fat dairy product also provides incredible body and gifts lasting moisture and richness to the batter. The baked result is a wonderfully tender muffin. If you were to swap in Greek yogurt, your baked result would be a disappointingly springy muffin. And who wants that?

Use a Gentle Touch

You’ll see the word “gently” used three times in the method of this recipe, and honestly, it should be caps locked and bolded for all three appearances. The importance of using a delicate hand and avoiding overmixing can not be overstated when it comes to preparing muffins and quick breads. (Again, unless you actually enjoy tough, rubbery muffins.) Try to keep this in mind when you’re hustling towards the finish line of getting these muffins into the oven.

Don’t Overfill the Muffin Cups

I’ll be the first to admit that I am the absolute worst about this. However, if you want to avoid flat muffin tops spreading over the visible surface area of your muffin tin, hinging your beautiful muffins together, fill the cups conservatively.

The Great Muffin Math Mystery

Related to the above, I want to point out that many muffin recipes I’ve tried over the years claim to yield 12 muffins. But if I were to squeeze the amount of batter the recipe produced into 12 muffin cups, they would surely be overfilled. Why might that be, you ask? I think it’s generally understood among recipe developers that a lot of people feel inconvenienced or otherwise displeased by a recipe that yields anything other than 12, or perhaps 24, muffins. Because standard muffin tins typically have 12 muffin cups.

So, if you are ever using a recipe that supposedly makes 12 muffins and you have leftover batter after filling all 12 muffin cups appropriately, you have a few options. You could use a second pan (or make a second batch if you only have one muffin tin) to make a few more muffins. You could fill your 12-cup pan appropriately and try saving the rest of your batter to make a few muffins another day. You could fill your 12-cup pan appropriately and toss the rest of your batter. Or, upon reading this, you could treat yourself to a 24-cup muffin pan so that you never find yourself in this predicament.

This Bluer Blueberry Muffin recipe yields an inconvenient 18 muffins. For that, I’m sorry. But I trust you’ll put the extra 6 muffins to good use.

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These Zucchini Muffins are quick and easy to make in one bowl. They’re soft and fluffy and one of the best ways to enjoy fresh zucchini!

Do you get excited when zucchini season arrives? I sure do! There are so many ways to enjoy fresh zucchini. You can grill it, sauté it or roast it and enjoy delicious baked zucchini. You can spiralize it into zucchini noodles for a lighter alternative to pasta. You can even make stuffed zucchini.

One of my very favorite ways to use fresh zucchini is to bake with it! From zucchini bread, to zucchini cookies, to these zucchini muffins, there are so many delicious possibilities.

When you add zucchini to baked goods like these zucchini bread muffins, you can’t taste the zucchini in the finished product (at least I can’t). You know it’s there because you see the colorful bits of green, but all you taste is a light, tender muffin.

This zucchini muffins recipe makes the best soft, moist zucchini muffins! These healthy muffins are made with wholesome ingredients, including whole wheat flour and applesauce or banana. They are sweetened with honey instead of refined sugar. If you’re craving chocolate chip zucchini muffins, you can stir some chocolate chips into the batter. Or try my zucchini chocolate chip muffins recipe.

Baking with Zucchini

Since zucchini has a high water content, it can be tricky to bake with. Here are my tips to help you get the best results.

  • To shred zucchini, I recommend using a box grater. Slice off one end and hold the zucchini firmly in your hand as you shred it. Leave the other end on the zucchini to hold on to as you shred it. I shred zucchini using the side with the largest holes on my box grater.
  • After shredding zucchini I usually run a knife through it to chop the shreds just a bit smaller. This makes it more appealing to picky kids because the zucchini pieces are smaller in their muffins. 😉
  • After shredding the zucchini, it’s important to squeeze out excess moisture so that it doesn’t make your batter too wet. To do this, wrap the shredded zucchini in a clean kitchen towel or paper towels and squeeze until you’ve gotten most of the liquid out.

How to Make Zucchini Muffins

This easy recipe can be mixed up in just one bowl. Find the full recipe, including ingredient amounts, in the recipe box below. Here is a quick overview, with a few tips.


  • Zucchini: Before you make the muffin batter, shred your zucchini and squeeze out the excess moisture (see my tips above).
  • Butter: I like to use a small amount of butter in my muffin recipes because it adds flavor and gives the muffins a soft, moist texture. You can substitute coconut oil for dairy-free muffins.
  • Mashed Banana or Applesauce: Since we are using just a small amount of butter, we need either applesauce or banana to give the muffins the best texture. Use mashed banana if you want banana zucchini muffins. Use applesauce if you don’t want your muffins to have banana flavor.
  • Honey or Pure Maple Syrup: You can use either honey or pure maple syrup to sweeten the muffins.
  • Eggs, Vanilla & Cinnamon: Eggs provide structure. Vanilla and cinnamon add flavor.
  • Baking Powder, Baking Soda & Salt: These muffins rise beautifully, thanks to the baking powder and baking soda. Salt helps to bring out the other flavors in baked goods.
  • White Whole Wheat Flour: You can use regular whole wheat flour or all-purpose flour if you do not have white whole wheat flour.
  • Chocolate Chips and/or Chopped Nuts: These mix-ins are optional. The muffins are delicious without them! But I don’t know anyone who can resist a chocolate chip zucchini muffin. If you want to add nuts, I recommend walnuts or pecans.

Recipe Steps

  • Melt the butter. I like to do this right in my mixing bowl (be sure it’s microwave-safe).
  • Whisk in the other wet ingredients: mashed banana or applesauce, honey or maple syrup, vanilla and eggs.
  • Whisk in the cinnamon, baking powder, baking soda and salt. Be sure to whisk very well at this point. You don’t want to leave any clumps of baking powder or baking soda in your muffins.
  • Gently stir in the flour using a rubber spatula. Fold in the zucchini and chocolate chips or nuts, if using. Be very careful to not over-mix the batter at this step.
  • Scoop the batter into your muffin pan.
  • Bake the muffins until a tester inserted into the center of a muffin comes out clean. Let them cool for a few minutes and then enjoy one, warm from the oven!

Baking Tips for Healthy Zucchini Muffins

  • Be careful to not over-mix when you are stirring in the flour and zucchini. Mix just until the ingredients are incorporated. Over-mixing batter for muffins and quick breads can give you dense, gummy muffins.
  • You can use this recipe to make mini muffins in a mini muffin pan. Bake mini muffins for 10 to 13 minutes, or until a tester inserted into the center of a muffin comes out clean.
  • You can store these zucchini muffins in an airtight container at room temperature for up to 3 days. They also freeze well, wrapped airtight, for up to 3 months.

Try my Healthy Strawberry Muffins and Banana Muffins next!

These delicious Zucchini Muffins are quick and easy to make in one bowl. These healthy muffins are one of the best ways to enjoy fresh zucchini!

  • mashed ripe banana,
  • , or pure maple syrup
  • white whole wheat flour, or all-purpose flour
  • chocolate chips or chopped nuts,
  • Preheat oven to 350° F. Spray a muffin pan with cooking spray and set it aside.
  • Wrap the shredded zucchini in a clean kitchen towel or paper towels and squeeze out excess moisture. Set aside.
  • Place the butter in a large microwave-safe mixing bowl and melt it in the microwave. (Or, you can melt the butter in a pan on the stove.)
  • To the bowl with the butter, add the mashed banana (or applesauce), honey (or pure maple syrup), vanilla and eggs. Whisk until well combined.
  • Add the cinnamon, baking power, baking soda and salt. Whisk until very well combined, making sure there are no clumps of baking soda or baking powder in the batter. Add the white whole wheat flour and mix it in using a rubber spatula until just combined. Stir in the zucchini (and chocolate chips or nuts, if using), being careful to not over-mix the batter.
  • Scoop the batter into the muffin pan, dividing it evenly between the 12 muffin wells. Bake muffins fro 16 to 18 minutes, or until a tester inserted into the center of a muffin comes out clean. Let muffins cool in the pan for 5 minutes and then transfer to a wire rack to finish cooling.
  • I use a box grater to shred the zucchini. I like to run a knife through the zucchini a few times after shredding it to chop it a bit smaller.
  • Muffins can be stored in an airtight container at room temperature for up to 3 days or in the freezer for up to 3 months.

Nutrition information is an estimate.

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  • flour
  • sugar
  • eggs
  • baking powder
  • baking soda
  • salt

Applesauce Muffins Topping

While baking the applesauce muffins, combine:

3 Tbsp. sugar

1/4 tsp. cinnamon

1/4 tsp. nutmeg

1/4 cup butter or margarine, melted

  • Melt 1/4 cup butter or margarine.
  • While the muffin are still hot, dip them in butter and then in the sugar mix.
  • Set aside for a few minutes to cool and to let the topping harden.


You can add some blueberries or cranberries to these muffins to kick them up a notch.


  • Choose a recipe that looks tasty. Try something you haven’t had before, it’s fun to experiment!
  • Make a shopping list and buy the ingredients.
  • Bake your new favorite Muffin Recipe!


Rating: 5 stars

Rating: 3 stars

MAde these tonight. They’re okay, but not great. Took an extra 5 minutes to bake.

Rating: 1 stars

Apparently this recipe can only use whole wheat flour, no substitutions, which in my book makes for a poor recipe.  Without whole wheat flour you are left with a liquid mess that no amount of adding any extra dry ingredients or extra baking time is going to help.  The muffins will never cook through and you have gooey centered very dense muffins that stick to, well, everything.

Honey is a liquid, so there is your issue with too much liquids. I find it rude to criticize a recipe, when you make substitutions. It was tested as written.

I quadrupled this recipe so I could freeze the muffins and enjoy them as a daily, healthy snack. I substituted regular sugar for stevia and honey, I also substituted the canola oil for flax seed oil. This recipe turned out disgusting. The recipe calls for too much baking powder and has to much liquids. The muffins do not cook properly through and are gooey on the inside.
Were the substitutes I made to this recipe not right or is this just the worst banana muffin recipe ever?! Please let me know what you think and any suggestions of what could have gone wrong. I love the idea of these healthy banana muffins and can’t wait to find a recipe that actually turns out.

Very easy to make and love the healthy ingredients. Office enjoyed them as they went quickly. Definitely a recipe to keep!

I’ve made these muffins twice so far and both times turned out great. Yummy, moist, and just sweet enough.

I am not sure why these muffins have a 5 star rating because they are horrible. First of all 16 minutes is not nearly enough time to thoroughly cook the muffins. They need at least a half an hour to not be gooey inside. Second they completely stick to the muffin cups and you lose half the muffin. I would not recommend these at all. There is too much liquid in the recipe and not enough flour.

These are awesome. I did add 5 chocolate chips on each one for decoration.

Easy, delicious, moist and fluffy! I ended up making 10 muffins with the mix instead of 9. I used rolled oats and almond milk instead of instant oats and regular milk, and used 1/6c agave instead of sugar (I decreased the milk by a tbsp to compensate moisture-wise). 16 minutes was perfect in the oven, LOVED these!!

These are outstanding because they are so quick, so easy, and so good. They aren’t pretty, and they don’t keep that well (although they freeze nicely), but it’s not a problem with these muffins as they will get eaten up! My kids love them for breakfast and snacks, and I can make them up fast even on a weekday morning. I like to double the recipe if I have enough bananas because it makes an even 18 and I don’t have to fill muffin cups with water to prevent warping. I also add 1/2 tsp nutmeg to the dry ingredients, which was in the original version from the magazine.

Great! This is my 18 month olds favorite snack. I usually made a batch every week. Replace oil with unsweetened applesauce and use rolled oats. Cook in mini muffin tin for 9 mins.

Rating: 4 stars

This was extremely quick and easy to make. I love the fact that there are oats in this. I added about 1/2 cup of chocolate chips which made this an extreme favorite with my kids.

So easy and so healthy! My daughter loves these muffins!

Great Recipe. Will make it again.

Great and EASY recipe. My two year old finished one without batting an eyelash. The recipe doubles and freezes well too. Will definitely make these again.

Homemade Muffin Recipes And Muffin Ideas

Homemade muffin recipes are very easy to make. Mix the liquid ingredients into the dry ingredients and hand stir lightly. Usually, you only need to stir them about 12-15 times. The batter will be very lumpy but that is the way it should be. Homemade muffins are one thing you don’t want to over-mix. Pour them into greased muffin cups about 2/3 full. If you don’t have enough batter to fill all of the cups in the pan, you can fill the empty ones with water if you like. I do this sometimes but not always.

  • If you are adding nuts or fruit, mix them in with the dry ingredients before you add the liquids. This keeps them from all falling to the bottom of the muffin.
  • Your homemade muffins should come out with rounded tops and a light fluffy texture. If they don’t, there could be a couple of things you are doing wrong:
    Flat heavy muffins with tunnels may mean your oven temperature is too low.If the muffin has a lopsided or misshapen peak, the oven temperature could be too high.Knobs and peaks on top and long tunnels can also be caused by over-mixing.
  • Flat heavy muffins with tunnels may mean your oven temperature is too low.
  • If the muffin has a lopsided or misshapen peak, the oven temperature could be too high.
  • Knobs and peaks on top and long tunnels can also be caused by over-mixing.

Here is a basic homemade muffin mix recipe from Volume 1 of our Dining on A Dime Cookbook:

Corn Dog Muffin Recipe

2 pkg. (8 1/2 oz. each) corn bread mix
2 Tbsp. brown sugar
1 cup milk
2 eggs
4-5 hot dogs or 6-7 little smokies, sliced or chopped

Mix dry ingredients. Stir in wet ingredients just until moist. Don’t over mix. Batter will be thin. Add hot dogs and pour into paper-lined muffin tins. Fill about half full. Bake at 400 degrees for 15 minutes or until golden brown.

Some of these easy homemade muffins recipes are from our cookbook:

Holiday Muffins

1 egg, slightly beaten
1 1/4 cup water
1/4 cup oil
1 jar Holiday Muffin Mix

Preheat oven to 400 degrees and grease muffin tins. In a bowl, empty Holiday Muffins Mix with other ingredients until moistened. Do not overmix. Fill muffin tins 1/2 full. Bake 10-15 minutes or until a toothpick inserted in the center comes out clean. Immediately remove from the pan and serve warm. Makes 15-18 muffins.

This Easy Pumpkin Muffin Recipe is a two ingredient cake recipe that’s easy and yummy! It’s a quick and easy treat that’s a great way to use extra pumpkin or pumpkin that you got on sale!

Easy Homemade Bran Muffins Recipe – Amish Bran Muffins

This easy homemade bran muffins recipe makes muffins that are so moist and delicious you won’t believe that they didn’t come right out of the Amish bakery!

  • Author:
  • Yield:

all-purpose flour
. baking soda
. salt
. allspice
. vanilla
(1 qt.) buttermilk
(20 oz.) box raisin bran flakes

Prevent your screen from going dark

  • Preheat oven to 375°.
  • Mix all of the ingredients together. The batter will be lumpy.
  • Fill muffin cups or tins 2/3 full of the batter.
  • Bake for 20 minutes.
  • This recipe keeps in the refrigerator a long time so it is great if you are short on time. The batter can be kept refrigerated for up to 6 weeks.
  • Because these muffins include cereal as an ingredient, you can buy cereal on sale, use coupons or buy generic brands to keep it inexpensive.

Watch our bran muffins video on YouTube here!

This easy muffin recipe is Mom’s best homemade sweet muffins recipe, which makes moist, sweet and delicious muffins! It is our most favorite muffins recipe! Our family loves them and your family and friends are sure to love them, too!

Applesauce Muffins Recipe – Easy And Delicious!

. baking powder
. salt
butter or margarine, melted
chopped apple (optional)

  • Preheat oven to 425°.
  • Stir all ingredients by hand until mixed. Don’t over mix.
  • Bake 20 minutes.

Apple Cinnamon Muffin Recipe And Gift Mix

This homemade apple cinnamon muffin mix makes super yummy muffins which are great for all kinds of occasions and make great easy gifts in a jar!

Muffin Ingredients

all-purpose flour
. baking soda
. salt
. baking powder
. cinnamon
raisins and/or nuts

Topping Ingredients

  • In a bowl, mix together the first 5 ingredients.
  • Place in an airtight container. Package raisins and nuts separately.
  • Mix topping ingredients in a bowl. Package in a small cellophane bag.

To Make Into A Jar Mix

Attach this note to the jar:

Apple Cinnamon Muffin Mix

To prepare, preheat oven to 350°.

Apple Cinnamon Muffin Mix raisins and/or nuts
1 cup apple juice

2 Tbsp. butter, oil or margarine, melted

1/2 cup applesauce

Stir just until combined. Spoon into lightly greased muffin tins and bake for 20-25 minutes or until a toothpick inserted in the center comes out clean. While still warm, dip each muffin into the melted butter and then the topping. Makes 12-15 muffins.

Cheddar Muffin Recipe – Easy And Delicious!

This cheddar muffin recipe is an easy muffin recipe great to throw together when you need an easy side dish! It goes with anything! Chicken, beef or pork! This is one of my husband Mike’s favorite dishes and I know your family will love it too!

milk (if using mashed potatoes, omit milk)
cup mashed potato flakes or 2 mashed potatoes
vegetable oil
Cheddar cheese, shredded
all-purpose flour
. sugar
. chives, cut into small pieces
. parsley, dried
. baking powder
. salt

  • Preheat oven to 400°.
  • Bring the milk to a boil in a saucepan.
  • Remove from heat and stir in potato flakes. Let stand for 2 minutes.
  • Whip with a fork until smooth. Let it cool slightly.
  • Beat the egg, cheese and oil into the mashed potatoes.
  • Combine the remaining ingredients in a separate bowl.
  • Stir into the potato mixture just until moistened.
  • Fill greased or lined muffin cups 3/4 full.
  • Bake for 20-25 minutes.
  • Cool for 5 minutes.
  • Remove from pan.

This homemade bran muffins recipe is an easy muffin recipe that makes muffins so moist and delicious you won’t believe that they didn’t come right out of the Amish bakery. You can make the batter up for the week and just take out what you need each day to make fresh homemade muffins in a snap!

Easy Cinnamon Muffins Recipe

pkg. muffin mix (banana, blueberry, apple etc.)
brown sugar
. cinnamon
nuts, optional

  • Preheat oven to 350°.
  • Grease an 8 or 9 inch square pan.
  • Mix muffin mix gently in the pan according to the package directions.
  • Mix sugar and cinnamon.
  • Sprinkle over the top of the muffin mixture along with the nuts.
  • Bake for 25 to 35 minutes or until done. A toothpick inserted in the center should come out clean when it is done.

Easy Oatmeal Muffins Recipe

This easy oatmeal muffins recipe is super easy to make and EVERYONE love them! You can easily add berries, chocolate chips, raisins to add extra pizzaz!

quick cooking oatmeal
packed brown sugar
all-purpose flour
. baking powder
. salt
. baking soda
. cinnamon (optional)
vegetable oil
raisins (optional)

  • Preheat oven to 400°.
  • Mix all ingredients in the order listed. The batter will be lumpy.
  • Spoon batter into greased muffin tins, 2/3 full.
  • Bake 15-20 minutes. Makes 1 dozen.

These oatmeal muffins can be frozen up to 6 months.

This applesauce muffin recipe makes incredibly delicious muffins that your family and friends will love! These muffins are super moist and they’re great for parties, get-togethers and kids snacks!

Baking Mix Muffins Recipe

baking mix
vegetable oil

  • Preheat oven to 400°.
  • Mix dry baking mix and sugar.
  • Add egg, water and vegetable oil to dry ingredients.
  • Mix only enough to moisten the flour. The batter will be lumpy.
  • Fill greased muffin tins two-thirds full.
  • Bake for 20 minutes.
  • For an added surprise fill each muffin cup halfway and then add a spoonful of jelly. Top with more batter.
  • Add raisins, cinnamon or nuts for gourmet muffins.

This homemade apple cinnamon muffin mix makes super yummy muffins which are great for all kinds of occasions and make great easy gifts in a jar! They’re great for breakfast, after school snacks, as an addition to a family meal and more! Our family loves them and you will, too!

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Homemade Pumpkin Muffins

1 cake mix (any flavor works, but chocolate is our hands down favorite!)
1 can pumpkin or 2 cups mashed cooked pumpkin

Beat the ingredients together with an electric mixer until smooth. (It will be really thick.) Add 1 cup mini chocolate chips and stir. Line muffin tins with paper muffin cups and spray with non-stick spray. Use an ice cream scoop to put the batter into the muffin cups. (I can get 24 from one box of mix.) Bake at 350 degrees for around 20 minutes. Cool and frost if desired. My family likes them just as they are when they are hot from the oven.

Spice cake mix is great – add white chocolate chips, peanut butter chips or butterscotch chips

I have made pumpkin muffins with white cake mix and yellow cake mix too. They have around 120 calories a piece with the mini chocolate chips and are virtually fat free. If you are on weight watchers they only count as 1 point.

This is a fabulous way to sneak some vitamin A rich veggies in on the kids. Just don’t let them see you put the pumpkin into the muffins and they will never know it is there. These are more moist than name brand very expensive double chocolate chip muffins.

This easy cinnamon recipe is actually an un-muffins recipe because it is prepared in a cake pan. It is an easy recipe to modify box packages muffins to make them seem more homemade! Homemade taste without the work!

Pecan Pie Muffins Recipe

This quick and easy pecan pie muffins recipe is easy to make and tastes just like homemade pecan pie! It ‘s convenient and great for lunches and parties!

chopped pecans
brown sugar
all-purpose flour
(stick) butter or margarine, melted

  • Preheat oven to 350°.
  • Combine the first 3 ingredients.
  • In a separate bowl beat the eggs until foamy.
  • Add butter.
  • Pour the egg mixture into the dry ingredients.
  • Blend until moistened. Don’t over-blend.
  • Pour into muffin tins with papers.
  • Bake for 20-25 minutes.

This easy Homemade Butterscotch Muffins Recipe is an easy variation on homemade muffins that your family will love! It makes a delicious treat that’s great for breakfast or a snack! If you like homemade muffins, this is a recipe you’ll definitely want to try!

Easy Butterscotch Muffins Recipe

This easy butterscotch muffins recipe makes moist and tasty butterscotch flavored muffins with a crumbly cinnamon and sugar topping that’s sure to please!

2 cups all-purpose flour

1 cup sugar

1 (3.4 oz.) pkg. instant butterscotch pudding

1 (3.4 oz.) pkg. instant vanilla pudding

2 tsp. baking powder

1 tsp. salt

1 cup water

1 tsp. vanilla

3/4 cup vegetable oil

Butterscotch Muffins Topping

2/3 cup brown sugar, packed

2 tsp. cinnamon

1/2 cup nuts, ground (walnuts, pecans, almonds, etc.)

  • Preheat oven to 350°.
  • Mix all ingredients just until moistened. Try not to overmix.
  • Pour into greased or paper lined muffin cups so they’re 2/3 full.
  • Mix topping and sprinkle on the batter.
  • Bake 15-20 minutes, until a toothpick inserted in the center comes out clean.

This easy baking mix muffin recipe makes delicious muffins in just minutes with our homemade baking mix, Bisquick or your favorite baking mix recipe.

Mom’s Best Homemade Sweet Muffins Recipe

egg1/2 cup buttermilk1/4 cup vegetable oil1/2 cup sugar1 1/2 tsp. baking powder1/2 tsp. salt1/2 tsp. soda1 1/2 cups flour

  • Preheat oven to 400°.
  • Mix all the ingredients in a bowl. The batter will be slightly lumpy.
  • Place batter 2/3 full into greased muffin tins or muffin tins lined with papers.
  • Bake 15-20 minutes.

This oatmeal muffins recipe is an easy muffin recipe that EVERYONE loves! You can add blueberries, cranberries, chocolate chips, raisins to the recipe to add some pizzaz!

This is a great muffin recipe to use to teach the kids to start helping out in kitchen! Let them choose what add-ins to put in and then they can take the muffins in lunches or for an after school snack!

This recipe is in volume 1 of our cookbook.

Holiday Muffins Recipe – Easy Gift In A Jar!

3 cups flour
1 cup sugar
1/2 cup dry milk
1 Tbsp. baking powder
1 tsp. salt
1/2 tsp. nutmeg
1 1/2 tsp. cinnamon
1/4 tsp. cloves

Combine all ingredients. Place mix in a one quart jar.

Reprinted from Minimalist Baker’s Everyday Cooking by arrangement with Avery, a member of Penguin Group (USA) LLC, a Penguin Random House Company.

Sticky-Bun Pumpkin Muffins

Sticky-Bun Pumpkin Muffins

Credit: Jennifer Davick; Styling: Buffy Hargett

Muffin cup capacity will vary depending on pan manufacturer. Yield may increase if smaller muffin cups are used.

Pumpkin Streusel Muffins

Pumpkins aren’t just for carving! You choose—Make Pumpkin Streusel Muffins or loaves. For loaves, spoon batter into 2 greased 8- x 4-inch loaf pans, and bake 55 minutes.

Hearty Ham and Cheddar Cornbread Muffins

Hearty Ham and Cheddar Cornbread Muffins

Outmaneuver your morning fast-food cravings with these savory grab-and-go breakfast muffins. Leftover ham comes to the rescue with day-sustaining protein; equal parts cornmeal and flour yield a not-so-bready muffin with a perfect tender crumb. Make a batch of these on the weekend and save the leftovers for breakfast all week long.

Mini Mimosa Muffins

mimosa muffins video hero

Nothing says you’ve started off the weekend strong like a mimosa. However, for those who aren’t quite ready to get tipsy at 10 am, allow us to offer a compromise in the form of a mimosa muffin. Biting into a mimosa sounds like a strange concept, but after tasting these mini muffins you’ll understand.

Apple Streusel Muffins with Maple Drizzle

Credit: Randy Mayor; Food Styling: Kellie Gerber Kelley; Prop Styling: Claire Spollen

The classic combo of apples and maple are presented in delicious muffin format.

Carrot-Apple-Flax Muffins

Credit: Romulo Yanes; Styling: Megan Hedgpeth

Made with carrots, apples, raisins, and cinnamon, these muffins are full of fall flavors.

Cranberry-Cornmeal Muffins

Credit: Ryan Benyi; Styling: Jen Everett

Studded with fresh cranberries, Cranberry-Cornmeal Muffins are both delicious and nutritious while delivering a great on-the-go-breakfast or snack.

Yogurt Streusel Muffins

Yogurt Streusel Muffins

Credit: Mark Thomas; Styling: Lynn Miller

Tangy yogurt is a healthy addition to the batter of these tasy muffins. The spiced nut streusel topping makes this one a recipe for the books.

Blueberry Power Muffins with Almond Streusel

Blueberry Power Muffins with Almond Streusel

Credit: Photography: Becky Luigart-Stayner; Styling: Jan Gautro

Jump-start your morning with these muffins, packed with B vitamins, calcium, antioxidants, and heart-healthy fats. We’ve made them healthier by incorporating whole wheat flour, oats, and low-fat yogurt and milk. Try substituting other berries or bananas for even more flavor combinations.

Cranberry-Orange Muffins

Credit: Photography: Randy Mayor; Styling: Melanie J. Clarke

Pair tart dried cranberries with sweet grated orange rind for an irresistible muffin that’s perfect for a quick, on-the-go snack.

Pear and Walnut Muffins

Pear and Walnut Muffins

Credit: Jan Smith

The salty, crunchy nuts complement the sweet pears perfectly. For optimal flavor, use Anjou or Bartlett pears and turbinado sugar.

Whole-Grain Bran Muffins

Whole-Grain Bran Muffins

Credit: Randy Mayor; Styling: Claire Spollen

This classic recipe is a wholesome base for mix-ins. Try adding sunflower seeds with blueberries, or grated carrot with walnuts.

Pumpkin-Chocolate Chip Muffins

Pumpkin-Chocolate Chip Muffins

Whip up a batch of Pumpkin-Chocolate Chip Muffins to have on-hand for a fast, breakfast-on-the-go. Pumpkin puree and seeds provide seasonal flavor with added sweetness from chocolate chips.

Whole-Grain Blackberry Spice Muffins

Whole-grain oats add nutritional “oomph” to this blackberry muffin recipe. We’ve called for apple-pie spice, but try experimenting with pumpkin-pie spice or plain cinnamon and nutmeg to make these muffins your own.

Peanut Butter and Jelly Muffins

Peanut Butter and Jelly Muffins

Kids are sure to love this twist on the classic PB&J sandwich. The peanut butter flavor is mild by design, but one reviewer suggests spooning the peanut butter on top of the muffins before baking instead of mixing into the batter for a more pronounced flavor.

Kathie’s Zucchini Muffins

Delicious, satisfying, and filled with summer veggies—these muffins consistently receive rave reviews from bakers and eaters alike.

Pistachio-Chai Muffins

Credit: John Autry

These healthy muffins get their unique flavor from chai tea blend and roasted chopped pistachios.

Fruit of the Forest Muffins

Fruit of the Forest Muffins

Credit: Oxmoor House

These gluten-free muffins highlight mixed fresh berries, but you can omit the berries and use the recipe to incorporate any other gluten-free mix-ins you like.

Banana-Nutella Muffins

Credit: Kate Sears; Styling: Gerri Williams for James Reps

Sweet and fruity, nutty and chocolaty: these scrumptious Banana-Nutella Muffins have it all.

Whole Wheat, Oatmeal, and Raisin Muffins

Whole Wheat, Oatmeal, and Raisin Muffins

Ramp up your fiber intake with these delicious muffins, which feature a hearty combination of wheat germ, whole wheat flour, wheat bran, and quick-cooking oats. Dates, raisins, and cranberries add just a touch of sweet and tart flavors. Pair with a glass of skim milk for a filling breakfast treat.

Top of the Morning Muffins

Top of the Morning Muffins

Let’s get healthy! A breakfast of one of these homemade gluten-free muffins, a cup of low-fat Greek yogurt, and a piece of fruit has fewer calories and more protein than one commercial gluten-free muffin.

Jam-Filled Poppy-Seed Muffins

Jam-Filled Poppy-Seed Muffins

Kids will love biting into Jam-Filled Poppy-Seed Muffins to discover a colorful, sweet surprise inside.

Tuscan Lemon Muffins

Tuscan Lemon Muffins

Using ricotta cheese ensures a light and fluffy texture while resulting in a moist and delicious muffin. Enjoy these lemony treats for breakfast or a sweet snack.

Chocolate Chip-Coffee Muffins

Chocolate Chip-Coffee Muffins

Credit: Johnny Autry; Styling: Cindy Barr

Every bite of Chocolate Chip-Coffee Muffins delivers a jolt of coffee flavor and chunks of chocolate. Enjoy the muffins each morning with your favorite cup of joe.

Morning Glory Muffins

Morning Glory Muffins

Credit: Randy Mayor; Styling: Jan Gautro

Substitute apricots or raisins for chopped pitted dates in this recipe if you like. The dried fruits, nuts, oatmeal, wheat bran, and whole wheat flour contribute plenty of fiber to each morning glory muffin. Complete your breakfast with fat-free yogurt and fruit.

Basic Homemade Muffin Recipe

all-pourpose flour
. baking powder
. salt
egg, beaten

  • Preheat oven to 400°.
  • Mix ingredients together.
  • Spoon into greased muffin cups, 2/3 full.
  • Bake for 20-25 minutes.

Add these ingredients to a basic muffin recipe or mix to liven up your homemade muffins:

  • Bacon or Ham – Reduce sugar to 2 Tbsp. and add 1/2 cup chopped bacon or ham
  • Blueberries – 1 cup
  • Cherries or cranberries – 2/3 cup of cherries or cranberries, mixed with 2 Tbsp. of sugar first
  • Dried fruit – 1/2 cup apricots, currants, peaches, figs, prunes, raisins or dates
  • Nuts – 1/3 cup chopped
  • Cheese – 1/2 cup grated cheese and 1/8 tsp. paprika
  • Cornmeal – 1 cup cornmeal and 1 cup flour
  • Whole wheat – 1 cup whole wheat flour and 1 cup flour. This is especially good with crumbled bacon.The sky is the limit with what you can add to a muffin mix if you have a hand full of many different things. For example, a little leftover corn would be good in a cornmeal muffin, a few chocolate chips would spruce up lots of different muffins, etc.

Sour Cream Blueberry Muffin Recipe

This easy sour cream blueberry muffin recipe makes moist and delicious blueberry muffins! This is a classic blueberry muffin recipe everyone will love!

biscuit mix
(8 oz.) sour cream
fresh or frozen blueberries

  • Preheat oven to 375°.
  • Mix ingredients in order just until combined.
  • Fold in blueberries.
  • Pour into greased muffin tins 3/4 full.
  • Sprinkle with a little sugar on top.
  • Bake for 20-25 minutes.

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