6 Muffin Recipes for a Delicious Start to Your Day

A classic vanilla muffin is simple but full of flavor. It's soft, light, and perfect for those who enjoy mild sweetness. This muffin is great on its own or with a bit of jam or butter.

Ingredients:

- 2 cups all-purpose flour

- 1/2 cup granulated sugar

- 1 tablespoon baking powder

- 1/2 teaspoon salt

- 1 cup milk

- 1/2 cup vegetable oil

- 2 eggs

- 2 teaspoons vanilla extract

Instructions:

1. Preheat your oven to 375°F (190°C) and line a muffin tin with paper liners to prevent sticking.

2. In a large bowl, combine flour, sugar, baking powder, and salt. Stir gently to mix the dry ingredients evenly.

3. In another bowl, whisk together the milk, vegetable oil, eggs, and vanilla extract until fully blended.

4. Gradually add the wet ingredients to the dry mixture. Stir slowly until just combined, being careful not to overmix.

5. Use a spoon or scoop to fill each muffin cup about 2/3 full with the batter.

6. Place the muffin tin in the oven and bake for 18-20 minutes. The tops should be lightly golden, and a toothpick inserted into the center should come out clean.

7. Remove from the oven and let the muffins cool in the tin for a few minutes before transferring them to a wire rack to cool completely.

Chocolate chip muffins are a favorite for both kids and adults. They are sweet, fluffy, and full of chocolate in every bite.

Ingredients:

- 2 cups all-purpose flour

- 1/2 cup brown sugar

- 1 tablespoon baking powder

- 1/2 teaspoon salt

- 1 cup milk

- 1/2 cup melted butter

- 2 eggs

- 1 teaspoon vanilla extract

- 1 cup chocolate chips

Instructions:

1. Preheat the oven to 375°F (190°C) and line a muffin tin with paper liners to make removal easy.

2. In a large mixing bowl, combine flour, brown sugar, baking powder, and salt. Stir well to mix everything evenly.

3. In a separate bowl, whisk together the milk, melted butter, eggs, and vanilla extract until smooth.

4. Slowly pour the wet ingredients into the dry ingredients, stirring just enough to blend.

5. Gently fold in the chocolate chips, making sure they are spread throughout the batter.

6. Spoon the batter into each muffin cup, filling them about 2/3 of the way full.

7. Bake for 18-22 minutes, or until the tops are golden and a toothpick comes out clean when inserted in the center.

8. Let muffins cool in the tin for 5 minutes, then transfer to a rack to cool completely before serving.

Chocolate muffins are rich and perfect for chocolate lovers. These muffins are soft, dark, and a little bit decadent.

Ingredients:

- 1 3/4 cups all-purpose flour

- 1/2 cup cocoa powder

- 1 cup granulated sugar

- 1 tablespoon baking powder

- 1/2 teaspoon salt

- 1 cup milk

- 1/2 cup vegetable oil

- 2 eggs

- 1 teaspoon vanilla extract

- 1/2 cup chocolate chips (optional)

Instructions:

1. Preheat the oven to 375°F (190°C) and place liners in your muffin tin.

2. In a large bowl, whisk together the flour, cocoa powder, sugar, baking powder, and salt until well combined.

3. In a separate bowl, beat the milk, oil, eggs, and vanilla extract until the mixture is smooth.

4. Add the wet mixture to the dry ingredients and stir until just combined. Avoid overmixing to keep the muffins tender.

5. Fold in chocolate chips if you want extra chocolatey flavor.

6. Pour the batter into the lined muffin cups, filling each about 2/3 full.

7. Bake for 18-20 minutes or until a toothpick inserted in the center comes out clean.

8. Cool muffins in the pan for 5 minutes, then move them to a wire rack to cool fully.

Pumpkin muffins are great for fall but delicious all year round. They are moist and have a warm, spiced flavor.

Ingredients:

- 1 3/4 cups all-purpose flour

- 1 teaspoon baking soda

- 1/2 teaspoon baking powder

- 1/2 teaspoon salt

- 1 teaspoon ground cinnamon

- 1/2 teaspoon ground nutmeg

- 1/2 cup brown sugar

- 1/4 cup granulated sugar

- 1 cup pumpkin puree

- 2 eggs

- 1/2 cup vegetable oil

- 1/4 cup milk

Instructions:

1. Preheat the oven to 350°F (175°C) and prepare a muffin tin with paper liners.

2. In a large bowl, mix together the flour, baking soda, baking powder, salt, cinnamon, and nutmeg.

3. In another bowl, combine the pumpkin puree, brown sugar, granulated sugar, eggs, oil, and milk. Stir until smooth.

4. Pour the wet ingredients into the dry mixture and stir until just blended.

5. Fill each muffin cup about 2/3 full with the batter.

6. Bake for 20-25 minutes, or until the tops are set and a toothpick inserted in the center comes out clean.

7. Allow to cool for a few minutes in the tin before transferring to a wire rack.

Almond flour muffins are a great option if you want a gluten-free recipe. They are moist and nutty with a soft texture.

Ingredients:

- 2 cups almond flour

- 1/2 teaspoon baking soda

- 1/4 teaspoon salt

- 3 eggs

- 1/4 cup honey or maple syrup

- 1/4 cup milk

- 1 teaspoon vanilla extract

Instructions:

1. Preheat the oven to 350°F (175°C) and line a muffin tin with paper cups.

2. In a medium bowl, stir together the almond flour, baking soda, and salt.

3. In another bowl, whisk the eggs with the honey or syrup, milk, and vanilla extract until well mixed.

4. Add the wet mixture to the dry ingredients and stir until the batter is smooth and even.

5. Pour the batter into the muffin cups, filling each one about 3/4 full.

6. Bake for 18-22 minutes or until the tops are golden and spring back when touched.

7. Let the muffins cool in the tin for 5 minutes before removing to cool completely.

Blueberry muffins are fruity and refreshing. They are soft, sweet, and full of juicy blueberries.

Ingredients:

- 2 cups all-purpose flour

- 1/2 cup granulated sugar

- 2 teaspoons baking powder

- 1/2 teaspoon salt

- 1/2 cup butter, melted

- 1 cup milk

- 2 eggs

- 1 teaspoon vanilla extract

- 1 cup fresh or frozen blueberries

Instructions:

1. Preheat your oven to 375°F (190°C) and line a muffin tray with paper liners.

2. In a large bowl, combine flour, sugar, baking powder, and salt. Stir to mix evenly.

3. In a separate bowl, whisk together the melted butter, milk, eggs, and vanilla extract until smooth.

4. Add the wet ingredients to the dry ones and mix gently until just combined.

5. Fold in the blueberries carefully to avoid breaking them too much.

6. Spoon the batter into the muffin cups, filling them about 2/3 of the way full.

7. Bake for 20-25 minutes or until the muffins are golden brown and a toothpick inserted in the center comes out clean.

8. Let them cool in the tray for a few minutes before transferring to a cooling rack.