7 Breakfast Muffins to Bake This Morning

Muffins make for a perfect breakfast, whether you’re looking for a grab-and-go meal or one you can leisurely enjoy on a lazy weekend morning. To bake muffins that are unbelievably moist and tender, Pillsbury has a few tips worth following: First, combine the dry ingredients and additions, like blueberries, by stirring them together in a large bowl. Push the flour mixture up the sides of the bowl to make a well, and then combing the liquid ingredients, pouring them into the well all at once.

After adding the liquid mixture, stir until just moistened — overstirring can cause your muffins to turn out tough. To get muffins that are nicely domed, grease the baking cups on the bottoms and only halfway up the sides. Finally, make sure you put the muffins in a preheated oven as soon as the batter is mixed; this prevents your batter from losing its leavening power, which is due to the baking powder and soda. Now that you know how make magnificent muffins, it’s time to put your baking skills to the test and prepare these 7 recipes. They’ll provide you with a delicious start to your day!


Source: iStock

1. The Best Blueberry Muffins

Sweeten your morning with a basic, but delicious, Blueberry Muffin. Juicy blueberries, which can be fresh or frozen, create a terrifically tender muffin, while a topping that consists of sugar and ground nutmeg provides this baked good with the perfect finish. Food.com’s recipe yields 18 muffins and only takes 25 minutes to make. We guarantee it will rival any coffee shop’s bakery items!


  • ½ cup butter or ½ cup margarine, at room temp
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla
  • 2 teaspoons baking powder
  • ¼ teaspoon salt
  • 2 cups all-purpose flour
  • ½ cup milk
  • 2½ cups fresh blueberries or 2½ cups frozen blueberries


  • 1 tablespoon granulated sugar, mixed with
  • ¼ teaspoon ground nutmeg

Directions: Heat oven to 375 degrees Fahrenheit. Grease 18 regular-size muffin cups. In bowl, mix butter until creamy. Add sugar and beat until pale and fluffy. Add eggs one at a time, beating after each. Beat in vanilla, baking powder and salt. With spoon, fold in half of flour then half of milk into batter; repeat. Fold in blueberries. Spoon into muffin cups and sprinkle topping onto each muffin. Bake 15 to 20 minutes, until golden brown and springy to touch.


Source: iStock

2. Apple Snickerdoodle Muffins

Brown sugar and cinnamon create warm and cozy muffins, while chunks of apple add light and juicy flavors. Apples are a great fruit to work into your morning meal; Shape explains that apples are filled with fiber, which will keep you feeling full for longer (and will hopefully help you cut down on trips to your office’s vending machine). This is because it takes our bodies longer to digest complex fiber than it does more simple ingredients, like refined sugar. Food & Wine’s gluten-free recipe yields 12 servings. The recipe shows you how to make your own gluten-free flour, but feel free to use a store-bought version; you can also use all-purpose flour if you’re not working around dietary restrictions.


Brown Sugar Swirl

Cinnamon Sugar

  • ¼ cup granulated sugar
  • 1 teaspoon ground cinnamon


  • 2 large eggs, at room temperature
  • 6 tablespoons unsalted butter, melted and cooled
  • ¼ cup milk
  • 1 teaspoon pure vanilla extract
  • 1½ cups Silvana’s Kitchen Gluten-Free All-Purpose Flour
  • ½ cup granulated sugar
  • ¼ cup packed light brown sugar
  • 2 teaspoons baking powder
  • ½ teaspoon cinnamon
  • ½ teaspoon salt
  • 1 large apple, cored, peeled and cut into ½-inch pieces

Directions: To prepare the brown sugar swirl, preheat the oven to 350 degrees and fill 12 muffin cups with paper liners. In a small bowl, combine the brown sugar with the flour, a pinch of salt and the cinnamon. To prepare the cinnamon sugar, in another small bowl, whisk the granulated sugar with the cinnamon. To make the muffins, in a medium bowl, whisk the eggs with the butter, milk and vanilla until smooth.

In a large bowl, whisk the flour with the granulated sugar, brown sugar, baking powder, cinnamon and salt. Using a wooden spoon, stir in the wet ingredients until combined. Fold in the apple and the brown sugar swirl. Spoon the batter into the muffin cups and sprinkle with the cinnamon sugar. Bake the muffins in the center of the oven for about 22 minutes, until a toothpick inserted in the center comes out clean. Let cool slightly before serving.

Cupcake pyramid

Source: iStock

3. Donut Muffins

Combine two breakfast foods into one superb meal with AllRecipes.com’s Donut Muffins. These mini muffins taste just like cinnamon-sugar doughnut holes and are bursting with toasty flavors, thanks to the nutmeg that’s woven throughout. The recipe yields 24 muffins.


  • ½ cup white sugar
  • ¼ cup margarine, melted
  • ¾ teaspoon ground nutmeg
  • ½ cup milk
  • 1 teaspoon baking powder
  • 1 cup all-purpose flour
  • ¼ cup margarine, melted
  • ½ cup white sugar
  • 1 teaspoon ground cinnamon

Directions: Preheat oven to 375 degrees Fahrenheit. Grease 24 mini-muffin cups. Mix ½ cup sugar, ¼ cup margarine, and nutmeg in a large bowl. Stir in the milk, then mix in the baking powder and flour until just combined. Fill the prepared mini muffin cups about half full. Bake in the preheated oven until the tops are lightly golden, 15 to 20 minutes.

While muffins are baking, place ¼ cup of melted margarine in a bowl. In a separate bowl, mix together ½ cup of sugar with the cinnamon. Remove muffins from their cups, dip each muffin in the melted margarine, and roll in the sugar-cinnamon mixture. Let cool and serve.


Source: iStock

4. Cappuccino Muffins

Kick-start your day with caffeinated muffins. If you’re worried these java-infused, chocolate flavored-muffins won’t be decadent enough on their own (but they will be, trust us!), Taste of Home also shows you how to make an espresso spread, which consists of cream cheese, sugar, coffee granules, vanilla, and chocolate chips. Leftover espresso spread to use up? Try slathering it on a bagel.


Espresso Spread

  • 4 ounces cream cheese, cubed
  • 1 tablespoon sugar
  • ½ teaspoon instant coffee granules
  • ½ teaspoon vanilla extract
  • ¼ cup miniature semisweet chocolate chips


  • 2 cups all-purpose flour
  • ¾ cup sugar
  • 2½ teaspoons baking powder
  • 1 teaspoon ground cinnamon
  • ½ teaspoon salt
  • 1 cup 2% milk
  • 2 tablespoons instant coffee granules
  • ½ cup butter, melted
  • 1 egg
  • 1 teaspoon vanilla extract
  • ¾ cup miniature semisweet chocolate chips

Directions: Preheat oven to 375 degrees Fahrenheit. In a food processor, combine the spread ingredients; cover and process until well blended. Transfer to a small bowl; cover and refrigerate until serving. In a large bowl, combine the flour, sugar, baking powder, cinnamon and salt. In another bowl, combine milk and coffee granules until coffee is dissolved.

Add the butter, egg, and vanilla. Stir into dry ingredients just until moistened. Fold in chocolate chips. Fill greased or paper-lined muffin cups two-thirds full. Bake at 375 degrees for 17 to 20 minutes or until a toothpick inserted near the center comes out clean. Cool for 5 minutes before removing from pans to wire racks. Serve warm with espresso spread.

Banana walnut muffins cooling on a cutting board with walnuts scattered in foreground.

Source: iStock

5. Banana, Yogurt and Walnut Muffins

Women’s Health proves that muffins don’t have to be unhealthy. These diet-friendly baked goods consist of oatmeal, flaxseed, yogurt, banana, agave, and walnuts, creating a morning meal that will leave you feeling energized. The recipe yields 18 servings, with each containing 146.8 calories, 7 grams of fat, 10 grams of sugar, and 1.7 grams of fiber.


  • 1¼ cups oatmeal
  • ½ cups rice flour
  • ¼ cups ground flaxseed
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 2 eggs, beaten
  • ¼ cup plain yogurt
  • 3 medium, ripe bananas, mashed
  • ½ cup agave syrup
  • ⅓ cup grapeseed oil
  • ¼ cup walnut pieces

Directions: Preheat oven to 375 degrees Fahrenheit. In a large bowl, whisk together oatmeal, flour, flaxseed, baking powder, and baking soda. In a separate bowl, combine eggs, yogurt, bananas, syrup, and oil. Add flour mixture and fold in walnuts. Divide batter into paper-lined muffin cups. Bake for 20 to 22 minutes or until tops spring back when lightly touched. Cool on a wire rack.

Fresh baked bacon cheddar muffins wicker tray on blue background

Source: iStock

6. Savory Breakfast Muffins

If sweet breakfasts aren’t your thing, then allow us to introduce you to Eating Well’s Savory Breakfast Muffins. Canadian bacon provides these baked goods with a wonderful smokiness, and your tastebuds will welcome the fresh flavors that bell peppers and scallions provide. The recipe yields 1 dozen muffins.


  • 2 cups whole-wheat flour
  • 1 cup all-purpose flour
  • 1 tablespoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon freshly ground pepper
  • ¼ teaspoon salt
  • 2 eggs
  • 1⅓ cups buttermilk
  • 3 tablespoons extra-virgin olive oil
  • 2 tablespoons butter, melted
  • 1 cup thinly sliced scallions, (about 1 bunch)
  • ¾ cup diced Canadian bacon, (3 ounces)
  • ½ cup grated cheddar cheese
  • ½ cup finely diced red bell pepper

Directions: Preheat oven to 400 degrees Fahrenheit. Coat 12 muffin cups with cooking spray. Combine whole-wheat flour, all-purpose flour, baking powder, baking soda, pepper and salt in a large bowl. Whisk eggs, buttermilk, oil and butter in a medium bowl. Fold in scallions, bacon, cheese and bell pepper.

Make a well in the center of the dry ingredients. Add the wet ingredients and mix with a rubber spatula until just moistened. Scoop the batter into the prepared pan. Bake the muffins until the tops are golden brown, 20 to 22 minutes. Let cool in the pan for 5 minutes. Loosen the edges and turn the muffins out onto a wire rack to cool slightly before serving.


Source: iStock

7. Sunny Morning Muffins

Fruit and warm spices abound in Food Network’s Sunny Morning Muffins. There’s a little bit of everything in this breakfast item, from blueberries, bananas, and strawberries to walnuts to, lemon zest, and nutmeg. This is the perfect recipe to awaken your tastebuds on a hectic weekday morning; it yields 12 muffins.


  • 1 cup strawberries, chopped
  • 1 cup sugar, plus 2 tablespoons
  • 1½ cups all-purpose flour
  • Pinch ground cinnamon
  • ½ teaspoon baking soda
  • ¼ teaspoon ground nutmeg
  • 1 teaspoon salt
  • 1 ripe banana, mashed
  • 2 large eggs
  • ¼ cup canola oil
  • 1 lemon, zested
  • ½ pint blueberries
  • 1 cup chopped walnuts

Directions: Preheat oven to 350 degrees Fahrenheit. In a small bowl, mix together strawberries and 2 tablespoons sugar. Let sit 15 minutes until strawberries give off juices. In a small bowl, mix together flour, cinnamon, baking soda, nutmeg and salt. In a large bowl, whisk together the mashed banana, eggs, oil, 1 cup sugar, strawberries, and lemon zest.

Mix the dry ingredients into the wet ingredients until combined. Do not over mix. Fold in blueberries and walnuts.
Scoop batter evenly into muffin cups. Bake until a toothpick inserted in center of muffin comes out with a few crumbs but not wet, about 30 minutes. Cool on a rack to room temperature.

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