Muffins are one of the very first things I learned how to cook as a child, and they remain a cherished breakfast food. Quick, easy, and bursting with fresh flavors, I’ve come to view muffins as my go-to baking item and my sanity saver in both the morning and at snack time.
I know whenever I go to the coffee shop I can’t resist a muffin, so it’s only natural that I have a wide variety of muffin recipes here!
It’s easy to customize them for different flavors, and they freeze so well for future breakfasts.
Whether you love to fill your muffins with plump, juicy fruits or prefer to use spices and zests as the main flavor, muffins mix up and are ready for the oven in less than ten minutes.
A note about ingredients
In my kitchen I use King Arthur Flour brand flours. Over the years I’ve found it to be the most consistent in terms of quality, and well worth the higher cost.
Items like flax meal, whole wheat pastry flour, and bran meal can be found in most stores these days. Check the bulk bins if your store offers them, so you can buy just what you need.
For fruit muffins, fresh is best, but thawed frozen fruit works as well. Be sure to drain off any excess liquid and toss with a bit of flour before mixing into the batter to ensure even distribution and to keep fruit from sinking.
Be careful to not overmix your batters, because this will cause the gluten to develop further and create large air bubbles in your muffin, making the muffin less tender. Stop mixing once your wet and dry ingredients are just combined.
Muffins are best eaten just out of the oven, but can be stored in an airtight container for up to three days. Alternatively, place them in freezer bags, freeze, and reheat in the microwave or toaster oven.
Each recipe makes 12 standard-size muffins, unless otherwise noted. Be sure to adjust cooking time if using a different size muffin pan.