Blueberry muffins! Scallion-corn muffins! Muffins are a great choose-your-own-adventure kind of food, and you can make them sweet or savory, big or small. We’ve gathered some of our favorites in this roundup, from sour cream coffee cake to mini deviled crab cornbread muffins. Read on for even more recipes to try and start preheating your oven now.
Chocolate Chip and Banana Muffins
Like banana bread, these especially moist chocolate chip muffins are a great way to use up overripe bananas. Muffins are an easy baking project because there’s very little prep; this batter comes together in just 15 minutes. To add extra protein and delicious crunch, add some chopped toasted pecans, too.
Pumpkin Muffins with Crumb Topping
These moist and tender lightly spiced muffins have a luscious cream cheese filling that is complemented by the cinnamony crumbs on top.
Apple Snickerdoodle Muffins
Brown sugar and cinnamon get swirled through these light, apple-filled muffins.
Banana Nut Muffins
These muffins might just be the best use for those too-ripe bananas on your counter. We like our banana nut muffins with toasted chopped walnuts, but pecans, hazelnuts, or roasted salted peanuts would be delicious too. We’ve also been known to sneak in some dark or milk chocolate chips.
Sour Cream Coffee Cake Muffins
If you want to make these muffins ahead of time, they can be stored in an airtight container for up to two days.
Kay Chun likes making these savory muffins for breakfast instead of the more typical sweet muffin.
These deliciously moist muffins get fantastic flavor from corn kernels and scallions.
Mini Deviled Crab Cornbread Muffins
At his dinner parties in Harlem, chef and cookbook author Alexander Smalls pairs creamy, slightly spicy, fresh deviled crab with tender corn muffins, barely sweetened with brown sugar and studded with corn kernels, for a quick one-bite appetizer. Choose fresh crab over pasteurized for the best flavor.