It takes only 30 minutes or less to bake a yummy batch of muffins, so why not serve a warm basketful on Easter morning? Browse our muffin bread recipes for blueberry, applesauce-rhubarb, spicy cinnamon, and dozens of other variations for a quick and welcome Easter bread.
These tender cinnamon-sugar muffins will satisfy big eaters at breakfast.
Light ricotta cheese and whole wheat flour cut fat and add fiber to these muffins from Covered Bridge Farm in Forest Lake, Minnesota.
These savory fruit-and-vegetable muffins are delicious served warm with eggs and bacon at breakfast or brunch.
Fruit and nuts pack these muffins with lots of flavor and texture. Serve them warm for breakfast or brunch or with a pork or chicken dinner.
Chopped toffee makes this muffin recipe decadent. Make ahead and reheat.
Muffins and jelly go so well together so why not bake the jelly right in the muffins? This recipe uses blueberry preserves, but you can use any flavor jelly you wish.
Bake these muffins in standard or mini muffin cups. Either way, they are delicious served with soft-style cream cheese.
For the best flavor, use fresh corn kernels cut from the cob in the batter of these extra-large corn muffins. If you don't have fresh corn, thawed frozen corn kernels will do.
Top warm ginger-scented bran muffins with a fat-free cream cheese and honey spread.
These banana muffins are gently spiced with cinnamon and nutmeg. Pecans in the topping provide the crunch.
Zucchini and chocolate pair up to make these muffins moist and delicious. With pretty packaging, these sweet treats make great food gifts for family and friends.
Brown sugar and walnuts top these spicy-sweet and moist muffins.
Rolled oats add healthy fiber and a chewy texture to these light breakfast muffins.
Filled with chocolate chips and mandarin oranges, these coconut-topped muffins are a bright and cheery eye-opener for breakfast.
Made with soy milk and dairy-free margarine, these flavorful muffins are safe for lactose intolerant snackers. Shredded apples and raisins add a hearty texture.
Chopped pecans make a crunchy topper for these whole grain breakfast muffins.