Seriously Delicious Muffin Recipes You'll Want To Try Right Now

When you're short on time in the morning and you just can't pause in the kitchen long enough to whip up a veggie-filled omelet or throw together a bowl of heart-healthy oatmeal, there is an alternative to that sugary, processed granola bar you may be tempted to grab in your rush. Amazing muffins are a wonderful breakfast food when you need to dash out the door or take a few bites before hustling off to school or work. They're also terrific on the weekend when you have more time to lounge around and can savor every delicious bite. American-style muffins are considered more like quick breads that came around toward the end of the 18th century. They require a muffin tin in order to hold their shape, since they're made with a batter that spreads. 

We've pulled together some yummy muffin recipes that are healthy while others are just darn tasty. Most of the ingredients can be found in your pantry. Even sweeter than their taste is the fact that they're cheap and easy to make. When paired with fresh fruit for breakfast, you'll quickly fill up on some energizing carbs. They can be popped in the freezer to eat later on or stored in an air-tight container to gobble up during the week. You can't go wrong with a muffin in the morning! 

If you're feeling a bit guilty after noshing on the aforementioned chocolate-chocolate chip muffins, then give this fruit-based recipe a shot. Banana bread lovers won't be able to get enough of these delicious banana muffins. While they're similar in taste, these muffins are much softer thanks to a surprise ingredient. In a matter of minutes, you'll have the batter for these banana muffins ready to be poured into muffin tins and popped in the oven. For this recipe you'll use white sugar, brown sugar, Greek yogurt (surprise!) that makes them extra moist, softened butter, eggs, flour, baking soda, baking powder, salt, and cinnamon.

The bananas you'll want to use should be overly ripe to the point where you wouldn't want to peel and eat them, but they'll still work well in your recipe. Just make sure they have brown spots on their peel and you know they'll be ready to be mashed. When it comes to selecting the yogurt for this banana muffin recipe, you can use plain or add another hint of flavor by folding in vanilla or honey-flavored Greek yogurt. These are perfect to eat when sprinting out the door in the morning or just hanging out on the weekend.

As the saying goes, an apple a day keeps the doctor away. With a sprinkling of heart-healthy oatmeal and cinnamon on top of these golden brown apple muffins, this recipe for apple cinnamon muffins quickly will become your go-to for breakfast on the go. All you need is white sugar, brown sugar, flour, baking soda, baking powder, salt, cinnamon, milk, eggs, oil, and an apple along with old fashioned oats, ingredients you probably have just sitting around the pantry. This muffin recipe features a delicious blend of flavors akin to apple bread and brown sugar-cinnamon oatmeal. With just one bite, it's like magic in your mouth!

If you want to boost the health benefits of this recipe, you could add more diced apples to the batter before baking, but it will yield another muffin or two in the end. You can pick up a bag of organic apples at the store, swing by an apple orchard in the fall, or pick up a basket of apples at the farmer's market. It doesn't matter what type of apple you use — just pick whatever is your favorite. Wash each bite of muffin down with a glass of ice cold milk and breakfast will quickly become your favorite meal of the day. You'll just adore this apple cinnamon recipe!

Not only are these cranberry muffins absolutely amazing and clearly different from what you envision as a traditional breakfast muffin, but they're beautiful looking, too. Just grab the flour, sugar, baking powder, baking soda, salt, oil, milk, eggs, and vanilla extract from the cupboard, along with frozen cranberries out of the freezer. You could use fresh cranberries, but they aren't always available year-round while frozen cranberries are. The batter is thick, not runny, with ripe red cranberries peeking out from the dense yellowish mix. 

These muffins taste exceptionally fantastic warm out of the oven with a bit of butter or jelly spread across the top or eaten plain at breakfast time during the week. The tartness of the cranberries, even after they're baked, really offset the sweetness from the sugar and vanilla extract called for in this recipe. For an extra burst of flavor, you could add the zest of an orange to the batter, too. Since these muffins freeze well, you can bake a really big batch at one time and portion off some to store in a container for the week, then pull the rest out of the freezer for later and enjoy!

Overflowing with streusel, these coffee cake muffins are fantastic fresh out of the oven in time for breakfast or warmed up in the microwave for a snack. They are made with flour, brown sugar, cinnamon, baking powder, baking soda, salt, milk, oil, eggs, vanilla extract, and butter, ingredients similar to what goes in a coffee cake. To make them vegan, just swap out the eggs and butter with a vegan option and use a non-dairy milk. They take just 15 minutes to prepare and another 15 minutes to bake, and a minute to eat — they're that good. In fact, if there is any leftover coffee cake crumble from the tops that spilled over to the muffin tin, you'll want to scoop it all right up and eat with a spoon. They're even better than anything you can buy at the bakery and conveniently made in your very own kitchen. 

If you really, really love the crumble on top, you could double it and gently press it down into the batter before baking so you don't lose a lot of it when they rise while baking. This recipe quickly will become a favorite in your home.