I love big, fluffy, bakery-style muffins, so I make 10 per batch. If you stretch the batter to make 12, bake for 18 to 20 min.—Jennifer Pallian
Vegan ingredients like chickpea water and barista-style oat milk to bring this foolproof recipe to life.
These cranberry orange muffins make use of aquafaba or chickpea water, a vegan alternative to eggs.
If you've only had morning glory muffins from a plastic grocery store shell, you need to try them the way they were originally meant to be enjoyed when they first appeared on the scene in the '70s: fresh, from scratch, with plenty of grated carrot and apple for crunch.
This breakfast classic comes together in under an hour and freezes beautifully.
These peach cobbler muffins are one delicious way to use these lush, juicy stone fruits while they are in season.
Better than banana bread and ultra portable! Using spotty, very ripe bananas will ensure a softer, moist muffin.
Fresh raspberries and thick yogurt keep these gluten-free muffins extra moist.
Pack yourself an extra treat for lunch with this slightly sweet, mostly savoury biscuit-style muffin.
The crisp, crumbly topping on these lemon muffins gives them a professional, café-grade finish.
Instructions Get more of our best pumpkin recipes.
The perfect, seasonal treat. And with maple-bacon icing, need we say more?
Besides making a satisfying chocolate loaf, this not-too-sweet recipe also makes superb muffins. We've added bananas to keep them moist.
Instructions
