Muffin Recipes to Swoon Over

A bakery-style collection of rich, fluffy, and irresistible muffins—perfect for breakfast, brunch, or dessert.

1️⃣ Dark Chocolate Muffins

Rich, fudgy, and loaded with melty chips—pure cocoa bliss.

Ingredients

• 1½ cups (190 g) plain flour
• ½ cup (45 g) Dutch-process cocoa powder
• ¾ cup (150 g) granulated sugar
• 1 tsp (4 g) baking powder
• ½ tsp (3 g) salt
• 1 cup (170 g) dark chocolate chips, divided
• ¾ cup (180 ml) whole milk or almond milk
• 2 large eggs (~100 g without shell)
• ⅓ cup (80 ml) vegetable oil or melted butter
• 1 tsp (5 ml) vanilla extract

Method

1. Preheat oven to 350°F (175°C). Line a muffin tin.
2. Whisk flour, cocoa, sugar, baking powder, and salt.
3. Melt half the chocolate chips in 20‑second bursts until smooth.
4. Whisk milk, eggs, oil, and vanilla until creamy.
5. Gently stir wet into dry ingredients—do not overmix.
6. Fold in remaining chocolate chips.
7. Fill cups ⅔ full.
8. Bake 18–20 minutes, until a toothpick comes out clean.
9. Cool 5 minutes in pan, then transfer to a rack.

2️⃣ Red Velvet Muffins (White Chocolate Chips)

Velvety, vibrant, and studded with creamy white chocolate.

Ingredients

• 2 cups (240 g) plain flour
• ¼ cup (20 g) unsweetened cocoa powder
• 2 tsp (8 g) baking powder
• ¼ tsp (1.2 g) baking soda
• ½ tsp (3 g) salt
• ¼ cup (59 ml) neutral oil
• ¼ cup (57 g) melted unsalted butter
• 1 cup (200 g) sugar
• 2 large eggs, room temperature
• 1–2 tsp red gel food coloring
• 2 tsp (10 ml) vanilla extract
• 1 cup (237 ml) buttermilk, room temperature
• 1 cup (170 g) white chocolate chips

Method

1. Whisk dry ingredients together.
2. Mix butter, oil, sugar, eggs, vanilla, and food coloring.
3. Alternate adding dry ingredients and buttermilk; mix gently.
4. Rest batter 30 minutes. Preheat oven to 375°F (190°C).
5. Fold in white chocolate chips.
6. Fill every other liner for tall tops.
7. Bake 18–22 minutes, until springy or with moist crumbs.
8. Add extra chips on top while warm. Cool before removing.

3️⃣ Banana Muffins

Soft, fragrant, and naturally sweet—perfect for ripe bananas.

Ingredients

• 3 ripe bananas, mashed (300 g peeled)
• ⅓ cup (75 g) melted butter
• 1 tsp (5 g) baking soda
• Pinch of salt
• ¾ cup (150 g) sugar
• 1 large egg (50 g), beaten
• 1 tsp (5 ml) vanilla extract
• 1 cup (125 g) all-purpose flour

Method

1. Preheat oven to 350°F (175°C). Grease muffin pan.
2. Mash bananas until smooth.
3. Stir in butter, baking soda, and salt.
4. Add sugar, egg, and vanilla.
5. Fold in flour gently.
6. Fill cups ⅔ full.
7. Bake 18–20 minutes.
8. Cool briefly before transferring.

4️⃣ Blueberry Muffins with Crispy Topping

Tender crumb, juicy berries, and a sweet crunch.

Ingredients

• 1¾ cups (240 g) cake flour
• ⅔ cup (160 ml) milk
• 2 large eggs
• ½ cup (100 g) oil or melted butter
• ¼ cup (30 g) dry milk powder
• ½ cup + 1 tbsp (90 g) sugar
• 2 tsp (9 g) baking powder
• ~¾ cup blueberries

Crispy Topping

• 2½ tbsp (20 g) cake flour
• 2 tsp (10 g) softened butter
• 2 tsp (10 g) sugar

Method

1. Whisk milk and eggs.
2. Stir in oil and sugar.
3. Sift in dry ingredients; mix gently.
4. Rub topping ingredients together.
5. Fill liners ¾ full.
6. Add blueberries and topping.
7. Bake 350°F (175°C) for 25 minutes.

5️⃣ Pumpkin Cheesecake Muffins with Streusel

Creamy centers, warm spice, and buttery crumble.

Cream Cheese Filling

• 8 oz (225 g) cream cheese, room temperature
• ⅓ cup (40 g) powdered sugar
• ½ tsp vanilla extract

Muffin Batter

• ¾ cup (170 g) softened butter
• ½ cup (100 g) sugar
• ¼ cup (50 g) light brown sugar
• 2 large eggs
• 1 cup (240 g) pumpkin purée
• 1½ tsp vanilla extract
• 2 tbsp (30 ml) milk
• 1¼ cup (160 g) flour
• 1 tsp pumpkin spice
• ½ tsp cinnamon
• ¾ tsp baking powder
• ¾ tsp baking soda
• ½ tsp salt

Streusel

• ½ cup (65 g) flour
• ⅓ cup (45 g) brown sugar
• 1 tbsp (12 g) sugar
• ½ tsp cinnamon
• 3 tbsp (45 g) melted butter

Method

1. Mix cream cheese filling until smooth.
2. Combine streusel and chill.
3. Preheat oven to 375°F (190°C).
4. Cream butter and sugars; add eggs, pumpkin, vanilla, and milk.
5. Stir in dry ingredients.
6. Layer batter, filling, then batter.
7. Top with streusel.
8. Bake 18–20 minutes.

6️⃣ Carrot Cake Muffins

Spiced, nutty, and packed with texture.

Ingredients

• ⅓ cup (75 g) melted butter
• 1 cup (200 g) brown sugar
• 1 large egg
• ½ cup (120 ml) buttermilk
• ½ tsp vanilla extract
• 1½ cups (190 g) flour
• 1 tsp baking powder
• ½ tsp baking soda
• ½ tsp salt
• 1 tsp cinnamon
• 1½ cups (150 g) grated carrots
• ½ cup (45 g) shredded coconut
• ¼ cup (40 g) golden raisins
• ½ cup (60 g) chopped pecans

Method

1. Preheat oven to 375°F (190°C).
2. Whisk wet ingredients.
3. Stir in dry ingredients gently.
4. Fold in carrots, coconut, raisins, and pecans.
5. Fill muffin cups.
6. Bake 18–25 minutes.
7. Cool before serving.

Enjoy baking! These muffins store well for 2–3 days at room temperature or freeze beautifully for up to 2 months.