Muffin

Featuring cornmeal and fresh corn kernels.

Bake a batch for portable breakfasts all week long.

A PSL lover’s dream come true. Big, soft bakery-style pumpkin muffins with crunchy pumpkin seed streusel and lots of spice. Great with butter and coffee.

All the fun of banana bread in a portable, oh-so-charming package. Plus, it all comes together in one bowl for easy cleanup.

These plush bakery-style orange muffins are inspired by a much-loved version from Costco.

Here’s a berry-studded cake so simple you can make it on vacation but so good you’ll want to make it even when you’re not.

This is the wholesome fruit- and veggie-packed muffin you’ll be thankful to have around on busy mornings when you need breakfast to go.

Like the best possible Morning Glory muffins but with grated butternut squash instead of carrot.

Freeze-dried strawberries are our new baking obsession. You’ll understand why once you’ve made these strawberry doughnut muffins.

The classic blueberry muffin gets a makeover with nutty, whole-grain spelt flour in the batter and the crispy streusel topping.

Muffins! Burgers! Okay, yes, salads!

Apples glazed in honey, deeply toasted pecans, and tangy buttermilk raise this muffin from Ochre Bakery far above average.

Spiced with just enough cinnamon and sweetened with maple syrup, these gluten-free muffins are the breakfast treat of the season.

Tired of sub-par gluten-free muffins, senior food editor Anna Stockwell developed one that’s healthy enough for breakfast, decadent enough for an afternoon treat, and full of fall flavors.

A new recipe you can make for breakfast, slathered with honey butter, or as an all-purpose barbecue side.

From pies and cakes to cookies and muffins, you'll never have to guess again.

Does frozen fruit have to be thawed? Are some better than others? All your burning (err...freezing?) questions, answered.

Preparing a delicious meal the whole family can enjoy is a great way to help your kids learn the benefits of eating healthy. When you find ways to incorporate nutrient-rich fruits and veggies into recipes so you can truly “eat your colors”—you’ll start to see that your kids are inspired to follow your lead. Whether you’re looking for ways to incorporate red, green, purple, orange, white, or yellow into your next meal, we partnered with Plum Organics® the organic brand behind Eat Your Colors®, to share the tips, tricks, and recipes to make it simple to achieve.

Including our favorite approach for cooking quinoa.

It wasn't easy, but we made a healthy muffin we actually want to eat.

Because Thanksgiving traditions are whatever you want them to be, and that can mean rice porridge, fried dough, and muffins.

The dough will seem fairly wet when shaping into rounds, but the high hydration is key to forming those trademark nooks and crannies. This is part of BA's Best, a collection of our essential recipes.

You can make these blueberry muffins with just all-purpose flour, but using whole wheat too gives them a heartier, nuttier flavor. 

You can use this batter as a base and swap in other fruits and spices (say cranberries and finely grated orange zest and ginger) for the blueberries, cinnamon, and nutmeg.