8 Amazing Muffin Recipes (for any time of day)

If there is one thing I know, it’s muffins. I make them all the time. Whether it’s because we are experiencing a banana overflow, I have a craving for something a little sweet, or to treat the kids to something like a cupcake, but without the icing, I am always making them. So much so that I have amassed a pretty large catalog of muffin recipes. Thus, this roundup post of 8 Amazing Muffin Recipes For Any Time Of Day.

Every single one of these muffins is Dawson-family approved. And every single one is easy, the most complicated probably being the carrot cake muffins but that is due to the glaze, not the actual muffin. The most requested muffin in our house is the basic Banana Muffin with Chocolate Chips followed by the blueberry one. However, my personal favorite is the lemon poppyseed because it’s very light and airy.

Either way, you cannot go wrong with any of these delicious muffins and I personally think this is a post you should save and reference back to it every time the craving hits. Which we all know, it will hit. You’d best be prepared when it does.

1. Basic Banana Muffins: These muffins are my most requested and easiest muffin recipe. The best part is that the recipe isn’t even technically mine, though I adapted it somewhat. Originally, it is from Eat, Live, Run, a blogger who used to be big into food but now veers more towards motherhood, faith, and lifestyle. Either way, she’s adorable and a good follow on the socials. Regardless of whether she really does food anymore, these muffins are a huge hit every time I make them. I adapted her recipe by cutting down the sugar (I don’t like things overly sweet), the baking soda just by a smidge, and adding vanilla. No big adjustments, but just enough to suit my tastes. Truly the one recipe I make over and over again, from memory, these are great kid-friendly muffins everyone loves. Find the recipe HERE.

2. Carrot Cake Muffins with Cream Cheese Glaze: The truth is that I am a sucker for a drizzle. Add a drizzle of icing, frosting, or anything really and I am going to become obsessed. It’s just how I roll. But these little goodie muffins are good without the drizzle too, if it doesn’t float your boat. Filled with the sweetness of the carrot and the warmth of cinnamon and spices, these little nuggets of goodness are a fun little treat. If you don’t have coconut sugar or coconut oil, feel free to sub in brown sugar and butter (or vegetable oil). And either way, don’t skimp on the drizzle. It’s a #gamechanger if I ever saw one. Grab the recipe HERE.

3. Lemon Poppyseed Muffins: These little sweet goodies were one of my hardest-fought recipes. I worked and worked and worked to get the rise right, the ratios on point, and the tart sweetness perfectly balanced. I’m a big fan of how these turned out. Like the carrot cake muffins, you can’t really discount the glaze on these muffins either. A slightly sweet, slightly sour topper of all toppers, I think it takes these muffins #nextlevel. Perfect for spring brunches or Mother’s Day breakfasts, they practically scream sunshine and you will find yourself crazing them long after they are gone. The recipe is HERE.

4. Healthy Banana Muffins: What happens when you take your best every banana muffin recipe and shake it up a little bit, cleaning the ingredients up and using half oat flour? Well, nothing much because they’re still delicious, just healthier. Are these healthy, then? Well, no. Let’s call them

healthy-ish. But they’re delicious and I love the slightly chewier texture and denseness that the oat flour provides. A good alternative just in case you ever grow tired of the O.G. banana muffins. I know. I know. Not likely. But still, these are worth a shot. Find the recipe HERE.

5. Pumpkin Cream Cheese Muffins: A perennial fall favorite, pumpkin spice was having a moment back in the day. Well, it’s still having a day. But I haven’t created something new in the pumpkin realm in a while. Of all of my pumpkin recipes, though, this one might be one of my faves. The cream cheese gives it such a gentle sweetness and the pumpkin is so delicately spiced it’s near perfection. These are so tasty I think it’s a crying shame to relegate them to just one short time of the year. So go ahead, be a rebel, make them in June. Bring fall spice into the heat of summer. I double-dog dare you. Just kidding. I don’t dare you, but I do guarantee that you’ll love them no matter when you make them–winter, spring, summer, or fall. Grab the recipe HERE.

6. Double Chocolate Espresso Muffins: Richness personified. Double Chocolate. Espresso–which adds richness and depth to the chocolate. More chocolate. So much goodness in one little muffin cup. Let’s just call them what they are–cupcakes without icing. No one would argue against you. I promise. If you’re in need of a chocolate fix or have a special occasion that requires some decadence, these are the muffins to make. They’re so dang good I’m salivating as I’m typing this. And that’s a true story, friends. OH yeah. They’re vegan too. So that’s a triple bonus, right? The recipe is linked HERE.

7. Banana Crumble Muffins: Another day. Another banana muffin. This one with crumble on top. I will warn you, the crumble is so addicting you might be tempted to eat it straight from the bowl before baking. Trust me. I know this from experience. The kids like these for something different and I have even been known to throw this crumble on my banana bread too. Perfect for when you have extra bananas but no chocolate chips. I highly recommend them. The recipe is HERE.

8. Blueberry Lemon Muffins: There is almost nothing that I love more than the combination of blueberry and lemon. It’s featured heavily in my blueberry cobbler and it’s such a refreshing tart to sweet ratio it takes every recipe to the next level. These blueberry muffins are infused with lemon sugar, which is incredible. But then they are topped with a lemon sugar sprinkle before baking. Talk about YUM. These are a very springy, very light muffin and one I find myself craving right around the time blueberry season peaks in mid-summer. Make them for your kids, I promise they will fall in love with the tart sweetness. And you will too. The recipe is right HERE.

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