20 Delicious Breakfast Muffins Recipes Perfect for Mornings

Early mornings just got a whole lot tastier with our roundup of 20 Delicious Breakfast Muffins Recipes Perfect for Mornings! Whether you’re craving something sweet, savory, or packed with protein, we’ve got a muffin to match your morning mood. These easy-to-follow recipes are sure to kickstart your day with a smile. So, grab your mixing bowl and let’s bake up some morning magic together!

Blueberry Lemon Breakfast Muffins

Hey there, let’s talk about these irresistible blueberry lemon breakfast muffins that are about to become your morning staple. Perfectly tangy, sweet, and oh-so-fluffy, they’re a breeze to whip up.

Ingredients

• 1 1/2 cups all-purpose flour, sifted
• 1/2 cup granulated sugar
• 1/4 cup clarified butter, melted
• 2 pasture-raised eggs, lightly beaten
• 1/2 cup whole milk
• 1 tbsp lemon zest, finely grated
• 1/4 cup fresh lemon juice
• 1 cup fresh blueberries, rinsed and dried
• 1 1/2 tsp baking powder
• 1/4 tsp sea salt

Instructions

1. Preheat your oven to 375°F (190°C) and line a muffin tin with paper liners.
2. In a large mixing bowl, whisk together the sifted flour, granulated sugar, baking powder, and sea salt until well combined.
3. In a separate bowl, mix the melted clarified butter, lightly beaten eggs, whole milk, lemon zest, and fresh lemon juice until smooth.
4. Gently fold the wet ingredients into the dry ingredients until just combined, being careful not to overmix.
5. Add the fresh blueberries to the batter, folding them in gently to distribute evenly without crushing.
6. Divide the batter evenly among the prepared muffin cups, filling each about 3/4 full.
7. Bake for 20-22 minutes, or until the muffins are golden and a toothpick inserted into the center comes out clean.
8. Allow the muffins to cool in the tin for 5 minutes before transferring to a wire rack to cool completely.

Velvety soft with bursts of juicy blueberries and a zesty lemon kick, these muffins are a dream. Try serving them warm with a dollop of clotted cream for an extra indulgent treat.

Banana Nut Breakfast Muffins

Oh, you’re going to love these Banana Nut Breakfast Muffins. They’re the perfect grab-and-go morning treat, packed with flavor and just the right amount of sweetness to start your day right.

Ingredients

• 1 1/2 cups all-purpose flour, sifted
• 1 tsp baking soda
• 1/4 tsp sea salt
• 3 overripe bananas, mashed
• 3/4 cup granulated sugar
• 1 large pasture-raised egg, lightly beaten
• 1/3 cup unsalted butter, melted and slightly cooled
• 1/2 cup walnuts, toasted and roughly chopped

Instructions

1. Preheat your oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners.
2. In a medium bowl, whisk together the sifted flour, baking soda, and sea salt until well combined.
3. In a separate large bowl, mix the mashed bananas, granulated sugar, beaten egg, and melted butter until smooth.
4. Gently fold the dry ingredients into the wet ingredients until just combined, being careful not to overmix.
5. Fold in the toasted walnuts, distributing them evenly throughout the batter.
6. Divide the batter evenly among the prepared muffin cups, filling each about 3/4 full.
7. Bake for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
8. Allow the muffins to cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.

Enjoy these muffins warm for a comforting breakfast or pack them for a midday snack. The moist texture and rich banana flavor, complemented by the crunch of walnuts, make them irresistibly delicious. Try serving them with a dollop of almond butter for an extra protein boost.

Chocolate Chip Protein Breakfast Muffins

Just imagine starting your day with a muffin that’s not only delicious but also packed with protein to keep you energized. These Chocolate Chip Protein Breakfast Muffins are the perfect blend of sweet and nutritious, making them an ideal grab-and-go breakfast.

Ingredients

• 1 1/2 cups almond flour
• 1/2 cup vanilla whey protein powder
• 1/4 cup coconut sugar
• 1 tsp baking soda
• 1/4 tsp sea salt
• 2 pasture-raised eggs, lightly beaten
• 1/4 cup clarified butter, melted
• 1/4 cup unsweetened almond milk
• 1 tsp pure vanilla extract
• 1/2 cup dark chocolate chips

Instructions

1. Preheat your oven to 350°F and line a muffin tin with parchment liners.
2. In a large bowl, whisk together almond flour, protein powder, coconut sugar, baking soda, and sea salt.
3. In another bowl, combine the lightly beaten eggs, melted clarified butter, almond milk, and vanilla extract until smooth.
4. Gently fold the wet ingredients into the dry ingredients until just combined, being careful not to overmix.
5. Fold in the dark chocolate chips evenly throughout the batter.
6. Divide the batter evenly among the prepared muffin cups, filling each about 3/4 full.
7. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
8. Allow the muffins to cool in the tin for 5 minutes before transferring to a wire rack to cool completely.

Expect these muffins to be moist and fluffy with a rich chocolatey flavor in every bite. Serve them warm with a dab of almond butter for an extra protein boost or enjoy them as is for a quick breakfast treat.

Pumpkin Spice Breakfast Muffins

Ready to kickstart your morning with a cozy, flavorful bite? These pumpkin spice breakfast muffins are your ticket to a deliciously warm start, packed with all the autumnal vibes you crave.

Ingredients

• 1 3/4 cups all-purpose flour, sifted
• 1 tsp baking soda
• 1/2 tsp sea salt
• 1 tbsp pumpkin pie spice
• 1/2 cup clarified butter, melted
• 3/4 cup dark brown sugar, packed
• 2 pasture-raised eggs, lightly beaten
• 1 cup pumpkin puree
• 1/4 cup buttermilk
• 1 tsp pure vanilla extract

Instructions

1. Preheat your oven to 375°F (190°C). Line a muffin tin with paper liners or grease lightly with clarified butter.
2. In a large mixing bowl, whisk together the sifted all-purpose flour, baking soda, sea salt, and pumpkin pie spice until well combined.
3. In a separate bowl, mix the melted clarified butter and dark brown sugar until smooth. Tip: Ensure the mixture is at room temperature to avoid clumping.
4. Add the lightly beaten pasture-raised eggs to the butter mixture, stirring until fully incorporated.
5. Fold in the pumpkin puree, buttermilk, and pure vanilla extract into the wet ingredients until the mixture is uniform.
6. Gradually add the dry ingredients to the wet ingredients, mixing just until combined. Tip: Overmixing can lead to dense muffins, so stop when you no longer see flour streaks.
7. Divide the batter evenly among the prepared muffin cups, filling each about 3/4 full.
8. Bake for 20-22 minutes, or until a toothpick inserted into the center of a muffin comes out clean. Tip: The muffins should spring back lightly when touched.
9. Allow the muffins to cool in the tin for 5 minutes before transferring to a wire rack to cool completely.

Warm from the oven, these muffins boast a tender crumb and a rich, spiced flavor that pairs wonderfully with a dollop of whipped cream or a drizzle of caramel for an extra indulgent treat.

Apple Cinnamon Breakfast Muffins

You know those mornings when you crave something sweet but still want to keep it somewhat healthy? These apple cinnamon breakfast muffins are your answer. They’re packed with cozy flavors and just the right amount of sweetness to start your day right.

Ingredients

• 1 1/2 cups all-purpose flour, sifted
• 1/2 cup granulated sugar
• 1/4 cup light brown sugar, packed
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp sea salt
• 1 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 2 pasture-raised eggs, lightly beaten
• 1/2 cup unsalted butter, melted and cooled
• 1/4 cup whole milk
• 1 tsp pure vanilla extract
• 1 1/2 cups Granny Smith apples, peeled and finely diced

Instructions

1. Preheat your oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners.
2. In a large mixing bowl, whisk together the sifted flour, granulated sugar, brown sugar, baking powder, baking soda, sea salt, cinnamon, and nutmeg until well combined.
3. In a separate bowl, mix the lightly beaten eggs, melted butter, whole milk, and vanilla extract until smooth.
4. Gently fold the wet ingredients into the dry ingredients until just combined; avoid overmixing to ensure tender muffins.
5. Fold in the finely diced apples until evenly distributed throughout the batter.
6. Divide the batter evenly among the prepared muffin cups, filling each about 3/4 full.
7. Bake for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
8. Allow the muffins to cool in the tin for 5 minutes before transferring to a wire rack to cool completely.

Golden and fragrant, these muffins boast a moist crumb and a perfect balance of sweet and spicy. Serve them warm with a dollop of clotted cream or a drizzle of caramel for an extra indulgent treat.

Double Chocolate Breakfast Muffins

Kickstart your morning with these indulgent Double Chocolate Breakfast Muffins. They’re the perfect blend of rich cocoa and sweet chocolate chips, baked into a fluffy, moist muffin that makes waking up a little easier.

Ingredients

• 1 1/2 cups all-purpose flour
• 1/2 cup unsweetened cocoa powder
• 1 cup granulated sugar
• 2 tsp baking powder
• 1/2 tsp salt
• 1/2 cup clarified butter, melted
• 2 pasture-raised eggs, lightly beaten
• 3/4 cup whole milk
• 1 tsp pure vanilla extract
• 1 cup semi-sweet chocolate chips

Instructions

1. Preheat your oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners.
2. In a large mixing bowl, whisk together the flour, cocoa powder, sugar, baking powder, and salt until well combined.
3. In a separate bowl, mix the melted clarified butter, lightly beaten eggs, whole milk, and vanilla extract until smooth.
4. Pour the wet ingredients into the dry ingredients and stir until just combined. Tip: Overmixing can lead to dense muffins, so stop when you no longer see dry flour.
5. Gently fold in the semi-sweet chocolate chips until evenly distributed throughout the batter.
6. Divide the batter evenly among the prepared muffin cups, filling each about 3/4 full. Tip: Using an ice cream scoop ensures uniform size and even baking.
7. Bake for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean. Tip: Rotate the muffin tin halfway through baking for even browning.
8. Allow the muffins to cool in the tin for 5 minutes before transferring to a wire rack to cool completely.

Warm from the oven, these muffins boast a tender crumb and a deep chocolate flavor, punctuated by melty chocolate chips. Serve them with a dollop of whipped cream or a drizzle of caramel for an extra decadent breakfast treat.

Strawberry Oatmeal Breakfast Muffins

These Strawberry Oatmeal Breakfast Muffins are the perfect way to start your day. Packed with juicy strawberries and hearty oats, they’re a delicious grab-and-go option that doesn’t skimp on flavor or nutrition.

Ingredients

• 1 1/2 cups all-purpose flour
• 1 cup rolled oats
• 1/2 cup granulated sugar
• 1/4 cup light brown sugar, packed
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1/2 cup unsalted butter, melted and cooled
• 2 pasture-raised eggs, lightly beaten
• 1 tsp pure vanilla extract
• 1/2 cup buttermilk
• 1 1/2 cups fresh strawberries, diced

Instructions

1. Preheat your oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners.
2. In a large bowl, whisk together the flour, oats, granulated sugar, brown sugar, baking powder, baking soda, and salt.
3. In another bowl, combine the melted butter, beaten eggs, vanilla extract, and buttermilk until smooth.
4. Gently fold the wet ingredients into the dry ingredients until just combined. Tip: Overmixing can lead to dense muffins.
5. Carefully fold in the diced strawberries, distributing them evenly throughout the batter.
6. Divide the batter evenly among the prepared muffin cups, filling each about 3/4 full.
7. Bake for 20-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean. Tip: Rotate the muffin tin halfway through baking for even browning.
8. Allow the muffins to cool in the tin for 5 minutes before transferring to a wire rack to cool completely. Tip: For extra moisture, brush the tops with a little melted butter while still warm.

Enjoy these muffins warm for a soft, tender crumb and bursts of strawberry sweetness. They’re also fantastic sliced and toasted with a smear of cream cheese for an extra indulgent breakfast.

Peanut Butter Banana Breakfast Muffins

These peanut butter banana breakfast muffins are the perfect grab-and-go option for busy mornings. They’re packed with flavor and just the right amount of sweetness to start your day off right.

Ingredients

• 1 1/2 cups all-purpose flour, sifted
• 1 tsp baking soda
• 1/4 tsp sea salt
• 3 ripe bananas, mashed
• 1/2 cup creamy peanut butter
• 1/3 cup pure maple syrup
• 1/4 cup unsalted butter, melted and cooled
• 2 pasture-raised eggs, lightly beaten
• 1 tsp vanilla extract

Instructions

1. Preheat your oven to 375°F (190°C) and line a muffin tin with paper liners.
2. In a large bowl, whisk together the sifted flour, baking soda, and sea salt.
3. In another bowl, combine the mashed bananas, peanut butter, maple syrup, melted butter, beaten eggs, and vanilla extract until smooth.
4. Gently fold the wet ingredients into the dry ingredients until just combined; avoid overmixing to ensure tender muffins.
5. Divide the batter evenly among the prepared muffin cups, filling each about 3/4 full.
6. Bake for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
7. Allow the muffins to cool in the tin for 5 minutes before transferring to a wire rack to cool completely.

One bite into these muffins reveals a moist, fluffy texture with the perfect balance of peanut butter and banana flavors. Try serving them warm with a drizzle of honey or a dollop of Greek yogurt for an extra special touch.

Carrot Cake Breakfast Muffins

Got a craving for something sweet yet wholesome to kickstart your morning? These carrot cake breakfast muffins are your answer, blending the cozy flavors of carrot cake into a grab-and-go treat that’s as nutritious as it is delicious.

Ingredients

• 1 1/2 cups whole wheat pastry flour
• 1 tsp baking soda
• 1/2 tsp sea salt
• 1 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1/2 cup pure maple syrup
• 1/3 cup melted coconut oil
• 2 pasture-raised eggs, lightly beaten
• 1 tsp pure vanilla extract
• 1 1/2 cups finely grated carrots
• 1/2 cup crushed pineapple, drained
• 1/4 cup chopped walnuts

Instructions

1. Preheat your oven to 350°F and line a muffin tin with parchment liners.
2. In a large bowl, whisk together the whole wheat pastry flour, baking soda, sea salt, cinnamon, and nutmeg until well combined.
3. In a separate bowl, mix the pure maple syrup, melted coconut oil, lightly beaten pasture-raised eggs, and pure vanilla extract until smooth.
4. Fold the wet ingredients into the dry ingredients until just combined, being careful not to overmix.
5. Gently stir in the finely grated carrots, drained crushed pineapple, and chopped walnuts until evenly distributed throughout the batter.
6. Divide the batter evenly among the prepared muffin cups, filling each about 3/4 full.
7. Bake for 20-22 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
8. Allow the muffins to cool in the tin for 5 minutes before transferring to a wire rack to cool completely.

Unbelievably moist and packed with flavor, these muffins offer a perfect balance of sweetness and spice. Serve them warm with a dollop of Greek yogurt for an extra protein boost or enjoy them as is for a quick, satisfying breakfast.

Zucchini Chocolate Breakfast Muffins

Let’s face it, mornings can be hectic, but these zucchini chocolate breakfast muffins are here to save the day. Packed with nutrients and a hint of sweetness, they’re the perfect grab-and-go option for busy mornings.

Ingredients

• 1 1/2 cups all-purpose flour
• 1/2 cup cocoa powder
• 1 tsp baking soda
• 1/2 tsp sea salt
• 1/2 cup clarified butter, melted
• 3/4 cup coconut sugar
• 2 pasture-raised eggs, lightly beaten
• 1 tsp pure vanilla extract
• 1 1/2 cups grated zucchini, excess moisture squeezed out
• 1/2 cup dark chocolate chips

Instructions

1. Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
2. In a large bowl, whisk together the all-purpose flour, cocoa powder, baking soda, and sea salt until well combined.
3. In a separate bowl, mix the melted clarified butter and coconut sugar until smooth. Tip: Ensure the butter is cooled slightly to avoid cooking the eggs.
4. Add the lightly beaten eggs and pure vanilla extract to the butter mixture, stirring until fully incorporated.
5. Fold the grated zucchini into the wet ingredients. Tip: Squeezing out the excess moisture from the zucchini prevents the muffins from becoming soggy.
6. Gradually add the dry ingredients to the wet mixture, stirring just until combined. Avoid overmixing to keep the muffins tender.
7. Gently fold in the dark chocolate chips.
8. Divide the batter evenly among the prepared muffin cups, filling each about 3/4 full.
9. Bake for 20-22 minutes, or until a toothpick inserted into the center comes out clean. Tip: The muffins should spring back when lightly touched.
10. Allow the muffins to cool in the tin for 5 minutes before transferring to a wire rack to cool completely.

Out of the oven, these muffins boast a moist, tender crumb with a rich chocolate flavor that’s perfectly balanced by the subtle freshness of zucchini. For an extra indulgent twist, serve them warm with a dollop of almond butter or a drizzle of honey.

Cranberry Orange Breakfast Muffins

Unbelievably easy to whip up, these Cranberry Orange Breakfast Muffins are your new go-to for a bright start to the day. You’ll love the tangy cranberries paired with the sweet citrus notes, all wrapped in a tender, moist crumb.

Ingredients

• 1 1/2 cups all-purpose flour, sifted
• 1/2 cup granulated sugar
• 1/4 cup light brown sugar, packed
• 2 tsp baking powder
• 1/4 tsp kosher salt
• 1/2 cup unsalted butter, melted and cooled
• 2 pasture-raised eggs, lightly beaten
• 1/2 cup whole milk
• 1 tbsp orange zest, finely grated
• 1/4 cup fresh orange juice
• 1 cup fresh cranberries, roughly chopped

Instructions

1. Preheat your oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners.
2. In a large bowl, whisk together the sifted flour, granulated sugar, brown sugar, baking powder, and kosher salt until well combined.
3. In a separate bowl, mix the melted butter, beaten eggs, whole milk, orange zest, and orange juice until smooth.
4. Gently fold the wet ingredients into the dry ingredients until just combined, being careful not to overmix. Tip: Overmixing can lead to tough muffins.
5. Fold in the chopped cranberries until evenly distributed throughout the batter.
6. Divide the batter evenly among the prepared muffin cups, filling each about 2/3 full. Tip: An ice cream scoop ensures uniform size and easy filling.
7. Bake for 18-20 minutes, or until the muffins are golden and a toothpick inserted into the center comes out clean. Tip: Rotate the pan halfway through baking for even browning.
8. Allow the muffins to cool in the pan for 5 minutes before transferring to a wire rack to cool completely.

Perfectly balanced between sweet and tart, these muffins boast a fluffy interior with bursts of juicy cranberries. Serve them warm with a dab of honey butter for an extra indulgent treat.

Almond Flour Blueberry Breakfast Muffins

Oh, you’re going to love these almond flour blueberry breakfast muffins. They’re the perfect grab-and-go option for busy mornings, packed with juicy blueberries and a tender, moist crumb.

Ingredients

• 2 cups finely ground almond flour
• 1/4 cup coconut flour
• 1/2 teaspoon baking soda
• 1/4 teaspoon sea salt
• 3 pasture-raised eggs, lightly beaten
• 1/3 cup pure maple syrup
• 1/4 cup coconut oil, melted and slightly cooled
• 1 teaspoon pure vanilla extract
• 1 cup fresh blueberries, rinsed and dried

Instructions

1. Preheat your oven to 350°F (175°C) and line a muffin tin with parchment liners.
2. In a large bowl, whisk together the almond flour, coconut flour, baking soda, and sea salt until well combined.
3. In a separate bowl, mix the lightly beaten eggs, maple syrup, melted coconut oil, and vanilla extract until smooth.
4. Gently fold the wet ingredients into the dry ingredients until just combined, being careful not to overmix.
5. Carefully fold in the blueberries, distributing them evenly throughout the batter.
6. Divide the batter evenly among the prepared muffin cups, filling each about 3/4 full.
7. Bake for 20-22 minutes, or until the tops are golden and a toothpick inserted into the center comes out clean.
8. Allow the muffins to cool in the tin for 5 minutes before transferring to a wire rack to cool completely.

Perfectly tender with a slight nuttiness from the almond flour, these muffins are bursting with sweet blueberries. Try serving them warm with a dollop of coconut yogurt for an extra special treat.

Sweet Potato Breakfast Muffins

Waking up to the aroma of something sweet and wholesome baking in the oven is one of life’s simple pleasures. You’ll love these Sweet Potato Breakfast Muffins for their cozy, comforting vibe and the fact that they’re packed with good-for-you ingredients.

Ingredients

• 1 cup mashed roasted sweet potato, cooled
• 2 pasture-raised eggs, lightly beaten
• 1/2 cup pure maple syrup
• 1/4 cup clarified butter, melted and cooled
• 1 tsp vanilla extract
• 1 1/2 cups almond flour
• 1 tsp baking soda
• 1/2 tsp sea salt
• 1 tsp ground cinnamon
• 1/4 tsp ground nutmeg

Instructions

1. Preheat your oven to 350°F and line a muffin tin with parchment liners.
2. In a large bowl, whisk together the mashed sweet potato, eggs, maple syrup, clarified butter, and vanilla extract until smooth.
3. Tip: For the smoothest batter, ensure all ingredients are at room temperature before mixing.
4. In a separate bowl, sift together the almond flour, baking soda, sea salt, cinnamon, and nutmeg.
5. Gently fold the dry ingredients into the wet mixture until just combined, being careful not to overmix.
6. Tip: Overmixing can lead to dense muffins, so stop as soon as you no longer see dry flour.
7. Divide the batter evenly among the prepared muffin cups, filling each about 3/4 full.
8. Bake for 20-22 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
9. Tip: Rotate the muffin tin halfway through baking to ensure even browning.
10. Allow the muffins to cool in the tin for 5 minutes before transferring to a wire rack to cool completely.

Yield: These muffins boast a tender crumb and a subtly sweet, spiced flavor that pairs beautifully with a dollop of almond butter or a drizzle of extra maple syrup for those mornings when you’re craving something extra special.

Lemon Poppy Seed Breakfast Muffins

Mornings just got brighter with these lemon poppy seed breakfast muffins. They’re the perfect blend of tangy and sweet, with a tender crumb that’ll have you reaching for seconds.

Ingredients

• 1 1/2 cups all-purpose flour, sifted
• 1/2 cup granulated sugar
• 2 tsp baking powder
• 1/4 tsp salt
• 1 tbsp poppy seeds
• 1/2 cup unsalted butter, melted and cooled
• 2 pasture-raised eggs, lightly beaten
• 1/2 cup whole milk
• 1 tbsp lemon zest
• 2 tbsp fresh lemon juice

Instructions

1. Preheat your oven to 375°F (190°C) and line a muffin tin with paper liners.
2. In a large bowl, whisk together the sifted flour, sugar, baking powder, salt, and poppy seeds.
3. In another bowl, mix the melted butter, beaten eggs, milk, lemon zest, and lemon juice until well combined.
4. Gently fold the wet ingredients into the dry ingredients until just combined; avoid overmixing to ensure tender muffins.
5. Divide the batter evenly among the prepared muffin cups, filling each about 2/3 full.
6. Bake for 18-20 minutes, or until the muffins are golden and a toothpick inserted into the center comes out clean.
7. Allow the muffins to cool in the tin for 5 minutes before transferring to a wire rack to cool completely.

Light and fluffy with a zesty lemon punch, these muffins are a morning game-changer. Try them warm with a dollop of honey butter for an extra indulgent treat.

Raspberry White Chocolate Breakfast Muffins

Fancy a sweet start to your day? These raspberry white chocolate breakfast muffins are just the ticket, blending tart berries with creamy chocolate for a morning treat that feels indulgent yet totally doable.

Ingredients

• 1 1/2 cups all-purpose flour, sifted
• 1/2 cup granulated sugar
• 2 tsp baking powder
• 1/4 tsp salt
• 1/2 cup unsalted butter, melted and cooled
• 2 pasture-raised eggs, lightly beaten
• 1/2 cup whole milk
• 1 tsp pure vanilla extract
• 1 cup fresh raspberries, lightly crushed
• 3/4 cup white chocolate chips

Instructions

1. Preheat your oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners.
2. In a large bowl, whisk together the sifted flour, sugar, baking powder, and salt until well combined.
3. In a separate bowl, mix the melted butter, beaten eggs, milk, and vanilla extract until smooth.
4. Gently fold the wet ingredients into the dry ingredients until just combined; avoid overmixing to keep the muffins light.
5. Carefully stir in the crushed raspberries and white chocolate chips, distributing them evenly throughout the batter.
6. Divide the batter evenly among the prepared muffin cups, filling each about 3/4 full.
7. Bake for 20-25 minutes, or until the muffins are golden and a toothpick inserted into the center comes out clean.
8. Allow the muffins to cool in the tin for 5 minutes before transferring to a wire rack to cool completely.

These muffins strike a perfect balance between moist and fluffy, with bursts of raspberry and pockets of melted white chocolate. Try serving them warm with a dollop of clotted cream for an extra decadent breakfast.

Pineapple Coconut Breakfast Muffins

Now, imagine starting your day with a tropical twist that transports you straight to a sunny beach. These Pineapple Coconut Breakfast Muffins are your ticket to a morning paradise, combining juicy pineapple and creamy coconut in a fluffy, irresistible treat.

Ingredients

• 1 1/2 cups all-purpose flour, sifted
• 1/2 cup granulated sugar
• 1/4 cup unsweetened shredded coconut
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp sea salt
• 1/2 cup clarified butter, melted and slightly cooled
• 2 pasture-raised eggs, lightly beaten
• 1/2 cup buttermilk
• 1 tsp pure vanilla extract
• 1 cup fresh pineapple, finely diced

Instructions

1. Preheat your oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners.
2. In a large mixing bowl, whisk together the sifted flour, granulated sugar, shredded coconut, baking powder, baking soda, and sea salt until well combined.
3. In a separate bowl, mix the melted clarified butter, lightly beaten eggs, buttermilk, and vanilla extract until smooth.
4. Gently fold the wet ingredients into the dry ingredients until just combined; avoid overmixing to ensure tender muffins.
5. Carefully stir in the finely diced fresh pineapple until evenly distributed throughout the batter.
6. Divide the batter evenly among the prepared muffin cups, filling each about 3/4 full.
7. Bake for 18-20 minutes, or until the muffins are golden brown and a toothpick inserted into the center comes out clean.
8. Allow the muffins to cool in the tin for 5 minutes before transferring to a wire rack to cool completely.

These muffins boast a moist crumb with bursts of sweet pineapple and a subtle coconut undertone. Serve them warm with a dollop of coconut cream for an extra indulgent breakfast or enjoy them as is for a quick, on-the-go snack.

Maple Pecan Breakfast Muffins

Perfect for those lazy weekend mornings when you crave something sweet but not too heavy, these Maple Pecan Breakfast Muffins are a game-changer. You’ll love the cozy blend of maple and toasted pecans, all wrapped up in a tender, moist muffin.

Ingredients

• 1 1/2 cups all-purpose flour, sifted
• 1/2 cup pure maple syrup, grade A
• 1/4 cup clarified butter, melted
• 2 pasture-raised eggs, lightly beaten
• 1/2 cup buttermilk, room temperature
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp sea salt
• 1/2 cup pecans, toasted and roughly chopped

Instructions

1. Preheat your oven to 375°F (190°C) and line a muffin tin with paper liners.
2. In a large mixing bowl, whisk together the sifted flour, baking powder, baking soda, and sea salt until well combined.
3. In a separate bowl, mix the melted clarified butter, pure maple syrup, lightly beaten eggs, and room temperature buttermilk until smooth.
4. Gently fold the wet ingredients into the dry ingredients until just combined; avoid overmixing to ensure tender muffins.
5. Fold in the toasted and roughly chopped pecans, distributing them evenly throughout the batter.
6. Divide the batter evenly among the prepared muffin cups, filling each about 3/4 full.
7. Bake for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
8. Allow the muffins to cool in the tin for 5 minutes before transferring to a wire rack to cool completely.

Unbelievably moist with a delightful crunch from the pecans, these muffins are a testament to the magic of maple. Serve them warm with a dab of butter or a drizzle of extra maple syrup for an indulgent breakfast treat.

Spinach and Feta Breakfast Muffins

You know those mornings when you’re rushing out the door but still want something hearty and healthy? Yeah, these Spinach and Feta Breakfast Muffins are your savior—packed with flavor and ready in a flash.

Ingredients

• 1 cup all-purpose flour, sifted
• 1 tsp baking powder
• 1/2 tsp sea salt
• 2 pasture-raised eggs, lightly beaten
• 1/2 cup whole milk
• 2 tbsp clarified butter, melted
• 1 cup fresh spinach, finely chopped
• 1/2 cup feta cheese, crumbled
• 1/4 tsp freshly ground black pepper

Instructions

1. Preheat your oven to 375°F (190°C) and grease a 12-cup muffin tin with clarified butter.
2. In a large mixing bowl, whisk together the sifted all-purpose flour, baking powder, and sea salt until well combined.
3. In a separate bowl, mix the lightly beaten pasture-raised eggs, whole milk, and melted clarified butter until smooth.
4. Gently fold the wet ingredients into the dry ingredients until just combined; avoid overmixing to keep the muffins light and fluffy.
5. Stir in the finely chopped fresh spinach, crumbled feta cheese, and freshly ground black pepper until evenly distributed throughout the batter.
6. Divide the batter evenly among the prepared muffin cups, filling each about 2/3 full.
7. Bake for 20-25 minutes, or until the muffins are golden brown and a toothpick inserted into the center comes out clean.
8. Allow the muffins to cool in the tin for 5 minutes before transferring to a wire rack to cool completely.

Just out of the oven, these muffins boast a tender crumb with pockets of melted feta and vibrant spinach. Serve them warm with a dollop of Greek yogurt or a drizzle of hot honey for an extra kick.

Bacon Cheddar Breakfast Muffins

Ever find yourself craving something savory, cheesy, and downright irresistible in the morning? These Bacon Cheddar Breakfast Muffins are your answer, combining fluffy texture with bold flavors to kickstart your day.

Ingredients

• 1 1/2 cups all-purpose flour, sifted
• 1/2 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/4 teaspoon kosher salt
• 1/2 cup unsalted butter, melted and slightly cooled
• 2 pasture-raised eggs, lightly beaten
• 1/2 cup whole milk
• 1 cup sharp cheddar cheese, grated
• 4 slices thick-cut bacon, cooked until crisp and crumbled
• 1 tablespoon fresh chives, finely chopped

Instructions

1. Preheat your oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners.
2. In a large mixing bowl, whisk together the sifted flour, baking powder, baking soda, and kosher salt until well combined.
3. In a separate bowl, mix the melted butter, lightly beaten eggs, and whole milk until smooth. Tip: Ensure the butter is slightly cooled to avoid cooking the eggs.
4. Pour the wet ingredients into the dry ingredients, stirring just until combined. Overmixing can lead to dense muffins.
5. Gently fold in the grated cheddar cheese, crumbled bacon, and chopped chives until evenly distributed throughout the batter.
6. Divide the batter evenly among the prepared muffin cups, filling each about 3/4 full. Tip: An ice cream scoop ensures uniform size and easy filling.
7. Bake for 18-20 minutes, or until the muffins are golden brown and a toothpick inserted into the center comes out clean. Tip: Rotate the muffin tin halfway through baking for even browning.
8. Allow the muffins to cool in the tin for 5 minutes before transferring to a wire rack to cool slightly.

Zesty with a perfect balance of savory bacon and sharp cheddar, these muffins boast a tender crumb and golden crust. Serve them warm with a dollop of sour cream or alongside a fresh fruit salad for a delightful contrast.

Vegan Banana Walnut Breakfast Muffins

Perfect for those rushed mornings, these vegan banana walnut breakfast muffins are a breeze to whip up and packed with flavor. You’ll love how the ripe bananas and crunchy walnuts come together in every bite.

Ingredients

• 1 1/2 cups all-purpose flour
• 1/2 cup organic cane sugar
• 1 tsp baking soda
• 1/2 tsp sea salt
• 3 overripe bananas, mashed
• 1/3 cup coconut oil, melted
• 1 tsp pure vanilla extract
• 1/2 cup walnuts, chopped

Instructions

1. Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
2. In a large bowl, whisk together the all-purpose flour, organic cane sugar, baking soda, and sea salt.
3. In another bowl, combine the mashed bananas, melted coconut oil, and pure vanilla extract until smooth.
4. Fold the wet ingredients into the dry ingredients until just combined, being careful not to overmix.
5. Gently stir in the chopped walnuts.
6. Divide the batter evenly among the prepared muffin cups, filling each about 2/3 full.
7. Bake for 20-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
8. Allow the muffins to cool in the tin for 5 minutes before transferring to a wire rack to cool completely.

Yield muffins with a moist, tender crumb and a delightful crunch from the walnuts. Try them warm with a drizzle of almond butter for an extra indulgent treat.

Summary

These 20 delicious breakfast muffin recipes are a treasure trove of morning inspiration, offering something for every taste and occasion. Whether you’re craving sweet, savory, or something in between, there’s a muffin here to start your day right. We’d love to hear which recipes you try and adore—don’t forget to leave a comment and share your favorites on Pinterest!

Louise Cutler

I’m Louise Cutler, a food lover who enjoys creating simple, flavorful recipes that anyone can make and share at home.