Muffin and Scone Recipes & Ideas

Mace adds a subtle but intriguing flavor to these tasty, tender treats.

This savory muffin's got it all: eggs, sausage, cheese, spinach, and even a bit of apple to help you power through your day.

Cheddar- and jalapeño-flecked cornbread muffins are all too easy to love.

We fully support your decision to start the day by eating a tiny cake.

Late one summer, when I was about 12 years old, my mother packed us all up in the van and took us to a small local fair. At this point there were six of us kids (or was it seven?) and any excuse to get out of the house was a good one. But my mom had a mission — she wasn’t just going to drag us out to a county fair. She was entering a baking contest. She wrapped up a couple loaves of intensely lemony quick bread, drizzled with lemon syrup and sprinkled generously with zest.

I wish you could smell these fall-inspired muffins cooling on my counter right now. Better yet, I wish you could actually be here in my kitchen right now. Because then we could sit down with mugs of coffee and one muffin each, and break off nutmeg-scented nibbles as we trade stories about our day. These muffins, which are great for breakfast, might just be one of my crowning achievements.

“I will never speak badly of a freshly baked cinnamon roll, and this recipe is yet another fine example of why this pastry is one of my all-time favorites.”

And, they give sweet scones a run for their money.

Once you get the hang of the technique of making the dough, you'll be serving them with ease for snacks, brunches, breakfasts, and even for your own casual tea parties at home.

Do you know the Muffin Method? Time to learn it by heart.

Pumpkin season doesn't end with Halloween!

They're just sweet enough, with a little zing from the cranberries to really perk you up.

The winner is giving us serious Starbucks' pumpkin loaf vibes.

A step-by-step recipe for making a batch of English muffins for you and anyone lucky enough to be invited to your table.

I haven’t met anyone who doesn’t like them.

They're light and tender, with a beautiful dark-golden hue.

The orange sugar takes it over the top.

They’re the most Instagrammable muffins I’ve ever baked.

The creaming technique makes the muffins cake-like and tender.

One extra step takes these to the next level.

They have major Tollhouse vibes.

You only need one bowl *and* they use a whole can of pumpkin.

Attention, Costco fans — and chocolate-lovers.

Move over, blueberries.

These muffins use up a whole pound of zucchini.

These miniature cranberry orange muffins are bright and tangy, and a little bit sweet without falling into the realm of “muffins” that are really cupcakes in disguise.

Dorie does it again!

Dorie does it again!

They taste as good as they look.

It's all about the muffin tops.

For serious lemon-lovers only.

A great reason to eat chocolate!

The secret ingredient? Dried strawberries.

They're also vegan and nut-free. Seeds to the rescue!

Golden, buttery, flaky, In a word, perfection.

A hybrid treat that lets you have both.

Complete with a tangy cream cheese glaze.

Serve with a cup of tea or your favorite plant-based milk.

Our new favorite use for overripe bananas.

I know exactly what I'm making for breakfast this week!

Bright, tender, and sugar-topped.

Who needs the bottom of a muffin anyways?

You probably have everything you need already.

They're great for breakfast, but also taste amazing with a scoop of vanilla ice cream.

They're just as good with chili as they are with butter and jam.

They're the perfect fall treat.

They're extra rich and tasty, thanks to evaporated milk, cream cheese, and coconut milk.

Move over, apple cider doughnuts — there's a new breakfast favorite this fall.

Even pumpkin naysayers can't resist them.

Not a blueberry fan? Try apples, pears or chocolate chips!

Kissed with cinnamon-sugar and as fluffy as can be.