easy muffin recipes

These easy Pumpkin Spice Muffins with streusel topping make the perfect fall breakfast. The best part? You can make them ahead! 

Pumpkin Spice Muffins

c. all-purpose flour

c. sugar

c. dark brown sugar

pumpkin pie spice

kosher salt

tbsp. butter, melted

baking powder

baking soda

cinnamon

c. canned pumpkin

eggs

butter,

sour cream

tbsp. pure vanilla extract

These sound lovely!  What size is the can of pumpkin?

I really liked them! I did an other muffin recipe with pumpkin not long ago that I thought were pretty good but these are better. My only issue was that the streusel topping became soft and didn't stay crispy after a few days... But overall those a really good. ;)

Me and my family really liked these muffins!

I’m a muffin person more than a donut 🍩 person but I’ll eat yummy donuts 🍩 too!! 😂

I just made these and oh boy im gonna get diabetes because i think im finna eat all 15 they are SO GOOD so good

Thanks for sharing the unit! I would be kinda sorta really lost without.......

If you love an Old Fashioned Donut, you will adore these muffins.  This recipe turns out perfectly dense and rich every time and is an easy breakfast muffin recipe

Old Fashioned Donut Muffins

C butter, room temperature

vegetable oil

C white sugar

brown sugar

tsp baking powder

tsp baking soda

tsp nutmeg

salt

tsp vanilla extract

C flour

C milk

Tb butter, melted

C sugar

vanilla

Tb water

1.  Preheat oven to 375 degrees and line 12 muffin cups with liners.

2.  Mix with a wooden spoon the butter, oil and both sugars until smooth.  

4. Add the baking powder, baking soda, nutmeg, cinnamon, salt and vanilla.

5. Fold in about 1/3 of the flour using a rubber spatula and stir just until combined.  Add about 1/2 of the milk and stir just until combined.  Add another 1/3 of the flour and stir just until combined.  Add the remaining 1/2  of the milk and stir just until combined.  Add remaining flour and stir just until combined.  Do NOT over mix any of these steps.  Under mixing is better than over mixing!!!  If you over mix, your muffins will not dome well and will be tough.

6. Divide the batter evenly between the 12 muffin cups.  They will be quite full.  Bake for 17-19 minutes until the tops are springy to the touch.  Allow them to cool for a few minutes before removing them from the pan.  Cool for 10 minutes on a rack before glazing.

7. Beat together all the ingredients for the glaze. Dip the top of each muffin in the glaze, allowing the excess to drip back into the bowl.  Allow the first glaze layer to harden, then dip them once more.

These muffins are getting rave reviews in my household! I only used 1/3 of a teaspoon of nutmeg and about half the glaze. Baked for 19 mins and they were perfect. 

Thank you for sharing this! It was a nice departure from my regular baking, and everyone's tips in the comments were helpful.

I was really excited to try these. They turned out a very nice consistency but I think they need more spice to taste like old fashioned donuts. I added pumpkin pie spice to the glaze and re-dipped.

I made a test batch of mini’s the other day because I want to serve them at our safety meeting tomorrow. The flavore was great, but mine turned out dry, they weren’t tough just dry.. Any tips on them being moist?

These were delicious!  I needed to use up some buttermilk I has so used that.  It required another 1/4 cup of buttermilk as it was too thick.

Replace the 2/3 cup of flour with cocoa powder. It will work very well.

This was a good recipe. I actually baked the muffins at 375 and they rose more and were less dense, I think next time I'm going to put a bit of maple syrup in the glaze and sprinkle with crumbled bacon.

holy CRAP THESE TASTE AMAZING!! Best muffin recipe I've ever made and thankful for your tip about not over mixing because they turned out PERFECT! I used GF flour because my bf has celiac disease and we used almond milk instead of regular milk and everything worked just fine! I also added a bit of almond extract. YUM X100

Made these last weekend, and hubby LOVED them. So much so, he’s wanting to make them for Christmas dessert, but in a Bundt pan, any tips or suggestions on how to accomplish that?

https://www.youtube.com/watch?v=2MYcQKGYKbY

Old Fashioned Donut Muffins are just as good as your favorite doughnut but in muffin form. Double dipped in the glaze for muffin perfection! Full details on the blog https://www.mykitchenescapades.com/old-fashioned-donut-muffins/

Easy Old Fashioned Donut Muffins

Monkey bread is a family favorite, but some days we just don&#039;t have the hour of time it takes to make the full version. These mini monkey bread muffins bake so quickly and they&#039;re easy to grab and go!

Monkey Bread Muffins

Grand’s Original Biscuits

sugar

butter

milk

Preheat oven to 350 degrees. Spray 10 muffin wells in a muffin tin with non-stick cooking spray.

Open the can of biscuits and separate cut each biscuit into 12 pieces.

In a medium bowl, combine the sugar and cinnamon. Toss each biscuit piece in the sugar mixture to coat. Alternately, place the cinnamon and sugar in a zip top bag, add the biscuit pieces, and shake to coat.

Place 9 pieces of biscuit in each of the 10 muffin wells.

In a medium saucepan, melt the butter over medium heat. Stir in the brown sugar and whisk constantly until it just begins to boil. Do not overcook.

Remove from the heat and drizzle the caramel mixture evenly over each muffin.

Bake for 13-15 minutes or until the biscuits are golden and cooked through.

Let biscuits cool in the pan for 5 minutes. Carefully remove the muffins from the pan to a cooling rack set over parchment paper.

Add ¼ cup of powdered sugar to a measuring cup. Stir in the milk until well combined. Drizzle the glaze over each of the muffins.

Serve immediately.

The perfect way to hide donuts as an acceptable breakfast food.

Applesauce Donut Muffins

sugar (divided)

cinnamon applesauce

flour

cinnamon (divided)

Preheat oven to 350 degrees. Spray a mini muffin tin with non-stick cooking spray.

In the bowl of a stand mixer, beat together 1/2 cup of butter and 1 cup of sugar until light and fluffy. Beat in the egg, vanilla, and applesauce until well combined.

Gradually stir in the flour, baking soda, and 1/2 teaspoon of cinnamon.

Fill the muffin wells 2/3 full. Bake for 20 minutes or until a toothpick inserted in the center of a muffin comes out clean.

Let cool for 10 minutes before carefully removing the muffins from the tin.

Melt the remaining 1/2 cup of butter. Place in a small bowl.

Stir together the remaining 1/2 cup of sugar and teaspoon of cinnamon and place in a second small bowl.

Dunk each muffin in the butter and then roll in the cinnamon sugar mixture to coat.

Gluten Free Mocha Muffins are chocolate muffins made with coffee and chocolate chips. It’s an easy and simple gluten free muffin recipe to make!

Gluten Free Mocha Muffins Recipe

(46 g) Dutch Processed Cocoa Powder

xanthan gum (omit

(152 g) granulated sugar

fine sea salt

chocolate chips/chunks

eggs, room temperature

buttermilk, room temperature (see notes for dairy free)

strong brewed coffee, room temperature

avocado oil

vanilla extract

Preheat oven to 400 degrees and line a...

Preheat oven to 400 degrees and line a 12-cup (standard) muffin tin with paper liners or spray with non-stick spray.

In a large bowl, whisk together the gluten...

In a large bowl, whisk together the gluten free flour, cocoa powder, xanthan gum, granulated sugar, baking powder, baking soda, and salt. Stir in the chocolate chips and then set the bowl aside.

In a medium bowl, whisk together the eggs,...

In a medium bowl, whisk together the eggs, buttermilk, coffee, oil, and vanilla extract. Pour the wet ingredients into the dry ingredients and stir until combined.

Transfer the batter to the prepared muffin cups,...

Transfer the batter to the prepared muffin cups, dividing the batter evenly.

Bake the muffins at 400 degrees for 15-18...

Bake the muffins at 400 degrees for 15-18 minutes or until done. Cool the muffins in the pan for 5 minutes and then remove them from the pan to cool completely on a wire rack.

Mega moist, fudgy chocolate muffins made with cocoa and chocolate chunks for double the chocolate! Easy to make, decadent and absolutely delicious!

Chocolate Muffins

unsalted butter

bittersweet (55% to 72% dark chocolate, roughly chopped, divided)

all-purpose flour

cocoa powder (sifted if lumpy)

coffee

yogurt

egg (at room temperature)

Coat

Place a rack in the center of oven and preheat oven to 375 degrees F. Lightly coat a standard 12-cup muffin pan with nonstick spray or fit with paper liners.

Heat

Place a medium heat-proof bowl over a pan of simmering water. Add butter and half of the chocolate. Heat gently, stirring often, until chocolate is almost completely melted. Remove from heat and continue stirring, allowing the residual heat to melt the chocolate the rest of the way. Let the mixture cool for 5 minutes.

Whisk

Meanwhile, in a large mixing bowl, whisk together the flour, granulated sugar, cocoa powder, baking powder, baking soda, and salt. Set aside.

Pour

To the bowl with the cooled chocolate, whisk in the coffee, yogurt, egg, vanilla extract until smoothly combined. Pour the wet mixture into the bowl with the dry ingredients. With a rubber spatula, stir to combine. Stop as soon as the flour disappears.

Stir

Stir in the remaining chopped chocolate. Divide the batter evenly between the 12 muffin cups.

Bake

Bake the muffins for 16-20 minutes, until a toothpick inserted into center of a muffin comes out clean without any wet batter clinging to it. Place the pan on a cooling rack and cool in the pan for 5 minutes, then carefully unmold the muffins and transfer to the rack to finish cooling completely. Serve warm or at room temperature.

https://content.jwplatform.com/videos/Yifn4C0c.mp4

Chocolate Muffins Recipe

These Double Chocolate Banana Muffins are sweet and flavorful, made with ripe bananas and plenty of rich chocolate. Perfect for a quick breakfast treat and made in just one bowl!

Double Chocolate Banana Muffins

butter (softened)

white sugar

bananas (mashed - about 1 cup)

all purpose flour

cocoa powder

Preheat oven to 350 degrees. Place muffin liners into a muffin tin.

Add the butter and sugars to a mixing bowl and beat until well combined.

Beat in the egg, vanilla, banana, and sour cream until just combined.

Stir in the flour, cocoa powder, baking soda, and salt.

Scoop the batter into the muffin wells, filling them 2/3 of the way full.

Sprinkle the top with chocolate chips and gently press them into the batter.

Bake for 18-20 minutes or until a tester comes out clean.

Let the muffins cool before serving.

These mini muffins are my take on the packaged muffins that the kids seem to love. These are so much cheaper to make, taste a million times better, and are easy to freeze in little bags for lunches and snacks!

Mini Chocolate Chip Muffins

butter (room temperature)

buttermilk

mini chocolate chips

Preheat oven to 350 degrees. Line a muffin tin with paper liners or spray with non-stick spray.

Add the butter, brown sugar, and sugar to a mixing bowl and beat on medium speed until light and fluffy.

Beat in the eggs until well incorporated.

Stir in the sour cream, buttermilk, and vanilla until combined.

Add the flour, baking soda, baking powder, and salt to the bowl and stir by hand until the flour has just disappeared into the batter. Do not overmix or your muffins will be tough.

Gently fold the chocolate chips into the batter with a rubber spatula.

Fill the muffin tins 2/3 full.

Bake for 12-14 minutes or until the tops spring back when lightly pressed.

Cool for 10 minutes in the muffin tin before removing to the counter to cool completely.

These pumpkin muffins are so moist and full of pumpkin flavor. The cream cheese center is the perfect sweet surprise.

Pumpkin Muffins with Cream Cheese Filling

pumpkin

cream cheese

Pre-heat oven to 350 degrees.

Cream together butter and sugars until creamy.

Beat in pumpkin, buttermilk, and eggs.

Combine the dry ingredients in a small bowl and mix into the batter. Stir just until combined. Set aside.

Combine the cream cheese, sugar, and vanilla and mix until smooth and creamy.

Grease or line a muffin tin with papers and drop one to two tablespoons of the batter into each muffin cup.

Drop one teaspoon of the filling in each muffin cup.

Add one more tablespoon of batter to each muffin cup to cover the filling.

Bake for 24-27 minutes or until baked through. Cool for 5 minutes before removing to a cooling rack.

https://mediavine-res.cloudinary.com/video/upload/t_original/v1567170352/ghqkgrfnkqx2jsesbd6f.mp4

https://www.bunsinmyoven.com/pumpkin-muffins-with-cream-cheese-filling/

Cream Cheese Pumpkin Muffins

These mini banana muffins are simple to make and they taste better and are healthier and cheaper than the packaged mini muffins my kids are always wanting. We love these with chocolate chips, but you can swap them for walnuts or just leave them out, if you prefer.

Top 10 easy muffin recipes recipes from across the web

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Top Tags

Pumpkin Spice Muffins

Old Fashioned Donut Muffins

Monkey Bread Muffins

Applesauce Donut Muffins

Gluten Free Mocha Muffins Recipe

Chocolate Muffins

Double Chocolate Banana Muffins

Mini Chocolate Chip Muffins

Pumpkin Muffins with Cream Cheese F...

Mini Banana Muffins

Top 10 easy muffin recipes recipes from across the web

The most viewed easy muffin recipes recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Pumpkin Spice Muffins

Old Fashioned Donut Muffins

Monkey Bread Muffins

Applesauce Donut Muffins

Gluten Free Mocha Muffins Recipe

Chocolate Muffins

Double Chocolate Banana Muffins

Mini Chocolate Chip Muffins

Pumpkin Muffins with Cream Cheese F...

Mini Banana Muffins

The most viewed easy muffin recipes recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine