Seriously Delicious Muffin Recipes You'll Want To Try Right Now

When you're short on time in the morning and you just can't pause in the kitchen long enough to whip up a veggie-filled omelet or throw together a bowl of heart-healthy oatmeal, there is an alternative to that sugary, processed granola bar you may be tempted to grab in your rush. Amazing muffins are a wonderful breakfast food when you need to dash out the door or take a few bites before hustling off to school or work. They're also terrific on the weekend when you have more time to lounge around and can savor every delicious bite. American-style muffins are considered more like quick breads that came around toward the end of the 18th century. They require a muffin tin in order to hold their shape, since they're made with a batter that spreads. 

We've pulled together some yummy muffin recipes that are healthy while others are just darn tasty. Most of the ingredients can be found in your pantry. Even sweeter than their taste is the fact that they're cheap and easy to make. When paired with fresh fruit for breakfast, you'll quickly fill up on some energizing carbs. They can be popped in the freezer to eat later on or stored in an air-tight container to gobble up during the week. You can't go wrong with a muffin in the morning! 

If you're looking for a bargain or to buy goods in bulk, head to a giant warehouse store like Costco, which is where you'll also find the most tantalizing giant muffins in the bakery section. There's blueberry, poppy seed, and the ultimate chocolate-chocolate chip available at Costco. But if you don't have the time to run to the store every time you're craving one of these mountains of mouthwatering chocolate, now you can whip up a batch right at home. You probably have all of the ingredients in your pantry: white sugar, brown sugar, an egg, milk, oil, hot water, flour, cocoa powder, baking powder, baking soda, chocolate chips, salt, and cinnamon. 

For these muffins to closely resemble Costco's, you'll need a jumbo muffin pan, also known as a Texas-sized muffin pan. If you don't happen to have one of those on hand, you can still use a regular-sized muffin tin that simply makes them smaller in size. You won't believe how fantastic these muffins taste once they're fresh and hot right out of the oven. The chocolate chips melt just slightly for an extra ooey gooey treat to this incredible muffin. Enjoy one with a refreshing glass of milk before heading out the door.

If you're feeling a bit guilty after noshing on the aforementioned chocolate-chocolate chip muffins, then give this fruit-based recipe a shot. Banana bread lovers won't be able to get enough of these delicious banana muffins. While they're similar in taste, these muffins are much softer thanks to a surprise ingredient. In a matter of minutes, you'll have the batter for these banana muffins ready to be poured into muffin tins and popped in the oven. For this recipe you'll use white sugar, brown sugar, Greek yogurt (surprise!) that makes them extra moist, softened butter, eggs, flour, baking soda, baking powder, salt, and cinnamon.

The bananas you'll want to use should be overly ripe to the point where you wouldn't want to peel and eat them, but they'll still work well in your recipe. Just make sure they have brown spots on their peel and you know they'll be ready to be mashed. When it comes to selecting the yogurt for this banana muffin recipe, you can use plain or add another hint of flavor by folding in vanilla or honey-flavored Greek yogurt. These are perfect to eat when sprinting out the door in the morning or just hanging out on the weekend.

Blueberries are nature's wonder food, teeming with antioxidants and other amazing benefits. This particular recipe is brimming with berries. Every bite of these blueberry muffins practically melt in your mouth they're so incredible. With the streusel topping, these blueberry muffins are oh so amazing. They don't require a stand mixer to whip up and don't take long at all to prepare or bake. You can even fix them on a Sunday night to devour for breakfast during the week. 

You likely have the ingredients on hand in the pantry. If you have frozen blueberries hiding in the freezer, you just saved yourself a trip to the store and can get started whipping up this recipe right now. Otherwise, fresh blueberries bought at the store or farmer's market work wonderfully, too. Just grab your white sugar, brown sugar, flour, baking soda, baking powder, salt, milk, eggs, oil, and unsalted butter. In a mere 35 minutes total, you'll have a batch of these beautiful and tasty blueberry muffins ready to go. They're surprisingly light and airy, and will keep fresh for several days when stored in an air-tight container so you can sample them all week long. Don't forget to use paper or foil muffin wrappers, though, because the cooked blueberries will bake right onto your metal muffin tin while baking and are hard to scrub off.

As the saying goes, an apple a day keeps the doctor away. With a sprinkling of heart-healthy oatmeal and cinnamon on top of these golden brown apple muffins, this recipe for apple cinnamon muffins quickly will become your go-to for breakfast on the go. All you need is white sugar, brown sugar, flour, baking soda, baking powder, salt, cinnamon, milk, eggs, oil, and an apple along with old fashioned oats, ingredients you probably have just sitting around the pantry. This muffin recipe features a delicious blend of flavors akin to apple bread and brown sugar-cinnamon oatmeal. With just one bite, it's like magic in your mouth!

If you want to boost the health benefits of this recipe, you could add more diced apples to the batter before baking, but it will yield another muffin or two in the end. You can pick up a bag of organic apples at the store, swing by an apple orchard in the fall, or pick up a basket of apples at the farmer's market. It doesn't matter what type of apple you use — just pick whatever is your favorite. Wash each bite of muffin down with a glass of ice cold milk and breakfast will quickly become your favorite meal of the day. You'll just adore this apple cinnamon recipe!

These crazy good cinnamon muffins walk a fine line between a delicious dessert-worthy food and a quick bite of breakfast with a zing of cinnamon and sugar. They would taste fantastic paired with yogurt or fruit for breakfast, but also with a dollop of whipped cream or ice cream on top as a dessert. Since they store well for up to 7 days in an airtight container, they work well for a week's worth of breakfast or an after-dinner dessert.

Most of the ingredients required you'll already have at home, like sugar, vanilla extract, baking powder, butter, flour, brown sugar, cinnamon, and salt. You'll need whole milk, too, but don't sub for a lower fat or fat-free milk. The creaminess of the whole milk helps make the muffins thicker, more dense. The batter for this particular mix is pretty thick, too, so don't be concerned when scraping the bowl and pouring the mix into the muffin tin. Once your batch of cinnamon muffins is done baking and have cooled just a bit, the cinnamon-sugar crumble on top will make it impossible to eat just one of these muffins!

Not only are these cranberry muffins absolutely amazing and clearly different from what you envision as a traditional breakfast muffin, but they're beautiful looking, too. Just grab the flour, sugar, baking powder, baking soda, salt, oil, milk, eggs, and vanilla extract from the cupboard, along with frozen cranberries out of the freezer. You could use fresh cranberries, but they aren't always available year-round while frozen cranberries are. The batter is thick, not runny, with ripe red cranberries peeking out from the dense yellowish mix. 

These muffins taste exceptionally fantastic warm out of the oven with a bit of butter or jelly spread across the top or eaten plain at breakfast time during the week. The tartness of the cranberries, even after they're baked, really offset the sweetness from the sugar and vanilla extract called for in this recipe. For an extra burst of flavor, you could add the zest of an orange to the batter, too. Since these muffins freeze well, you can bake a really big batch at one time and portion off some to store in a container for the week, then pull the rest out of the freezer for later and enjoy!

Pumpkin-flavored food and drinks taste delectable any time of the year, not just for the fall season. Now you can make bakery-worthy pumpkin muffins right at home and have your kitchen smelling like a fresh fall day. By using a can of pumpkin puree in this recipe, these muffins are moist and taste simply amazing. Canned pumpkin is cooked, pureed pumpkin while pumpkin pie filling already is seasoned and sweetened, so avoid the latter. 

This recipe is brimming with the enticing spices of cinnamon, cloves, ginger, and nutmeg, and the addition of brown sugar used in this recipe gives the muffins a hint of molasses, too. You could even sprinkle these pumpkin muffins with healthy pumpkin seeds for a bit of crunch on top or even a spoonful of granola. Raid the pantry for flour, baking soda, vanilla extract, milk, salt, white and brown sugar, eggs, and the pumpkin puree for this recipe. That's it! If you really love the flavors of fall, you could add in extra ginger and cinnamon to the recipe and relish these muffins for breakfast or as an afternoon snack. 

Overflowing with streusel, these coffee cake muffins are fantastic fresh out of the oven in time for breakfast or warmed up in the microwave for a snack. They are made with flour, brown sugar, cinnamon, baking powder, baking soda, salt, milk, oil, eggs, vanilla extract, and butter, ingredients similar to what goes in a coffee cake. To make them vegan, just swap out the eggs and butter with a vegan option and use a non-dairy milk. They take just 15 minutes to prepare and another 15 minutes to bake, and a minute to eat — they're that good. In fact, if there is any leftover coffee cake crumble from the tops that spilled over to the muffin tin, you'll want to scoop it all right up and eat with a spoon. They're even better than anything you can buy at the bakery and conveniently made in your very own kitchen. 

If you really, really love the crumble on top, you could double it and gently press it down into the batter before baking so you don't lose a lot of it when they rise while baking. This recipe quickly will become a favorite in your home.