A Multitude of Muffin Recipes — for Breakfast, Lunch, Dessert, and Snack Time

These blueberry muffins are not only easy to make (they require just one bowl) but they’re also perfect in nearly every way: they’re not too sweet, boast a tender crumb, and are bursting with blueberries in each and every bite.

These super-simple cranberry orange muffins, inspired by that loaf my mom loved, are a make-ahead breakfast that was made for busy mornings.

These muffins were born out of our love of tea – especially tea with citrus and spices – and a packet of dried peaches.

These muffins have a bit of white flour and a bit of wheat, a bit of table sugar and a bit of brown. Cinnamon, nutmeg, and ginger bring some spicy warmth, while a splash of vanilla lingers hauntingly in the background.

A streusel topping creates contrast to the tender muffin and the crunchy, buttery flavors definitely gild the lily in the best way possible.

Here's a healthy bran muffin that is actually moist, is truly packed with fruit, and that feels substantial and satisfying for breakfast.

These muffins come with tart-sweet dried cherries and a sprinkling of granola on the top for crunch. It’s a bit like a yogurt parfait in baked good form, but one that freezes extremely well, so I can just throw it in a lunchbox the night before to thaw.

These banana nut muffins are extra moist and tender — you can slice one in half, slather it with butter, and take a healthy bite, all without fear that your breakfast will disintegrate into crumbs.

The texture of these muffins comes from the mixture of shredded sweet potato and apple, plump raisins, coconut flakes, and chopped walnuts that are stirred into the whole-wheat batter.

These muffins are so fluffy and moist, you wouldn’t even guess that they’re made with whole-wheat flour and are completely vegan, too.

These apple-zucchini muffins have an oat crumble topping and dollop of sweetened crème fraîche.

This version is packed with a rich pumpkin spice aroma and bakes up with a super-soft, tender crumb and tall domed top. Best of all, it comes together in a single mixing bowl with a whole can of pumpkin.

Muffins are a great way to use up a bumper crop of zucchini, especially when there’s chocolate, chocolate chips, and cinnamon involved.

Tender pumpkin muffins are topped with a little swirl of eggnog-flavored cream cheese.

This recipe makes a muffin that’s buttery and hearty, with a soft texture and a light crumb. Baking works to tame the bite of the radish a bit, and it pairs so well with the creamy crumbles of goat cheese.

These hand-held breakfast bites are a pleasant meet-up of quiche and muffin.

These muffins come together quickly and are a great high-protein option for those of us who are looking for a bigger hit of protein in the morning.

Part muffin, part frittata, these savory breakfast muffins boast a texture that’s soft, airy, and rich.

Our most basic recipes you can customize dozens of different ways.

These holiday-ready gingerbread muffins boast really subtle warm spices and just the right amount of dark sweetness.

These citrus-infused muffins are light and tender, buttery and moist.

These muffins are lightly spiced and have a little heft to it, much like coffee cake, with a nutty brown sugar topping and a sweet glaze.

These doughnut muffins have the remarkable texture and flavor of classic cake doughnuts, plus a generous glug of eggnog for good measure.

A recipe based on the originals served at Prange's Department Store in Sheboygan, Wisconsin.

These double chocolate muffins have a hint of butterscotch and rich undertones of dark brown sugar. They’re good any time of the day and a snap to whip up without any butter creaming or need for a mixer.

This easy recipe delivers a reliably tender, moist crumb with cozy flavor.

A delicate, flavor-packed, nutrient-rich muffin with chunks of figs, hazelnuts, and oats.

These muffins are oh-so-moist, nutty, and sweet all at the same time. They are healthy enough to enjoy for breakfast, but rich enough to feel like you’re getting a treat