18 Delicious Breakfast Muffins Recipes Healthy

Just imagine waking up to the aroma of freshly baked muffins filling your kitchen! Whether you’re craving something sweet, savory, or packed with wholesome ingredients, we’ve gathered 18 delicious breakfast muffin recipes that are both healthy and satisfying. Perfect for busy mornings or lazy weekends, these muffins will become your new go-to. Ready to find your next favorite? Let’s dive into these mouthwatering options!

Blueberry almond flour breakfast muffins

Kicking off your morning with something delicious doesn’t have to be complicated. These blueberry almond flour breakfast muffins are the perfect grab-and-go option that feels both wholesome and indulgent. You’ll love how simple they are to whip up.

Ingredients

Almond flour – 2 cups
Eggs – 3
Maple syrup – ½ cup
Baking soda – 1 tsp
Vanilla extract – 1 tsp
Salt – ¼ tsp
Blueberries – 1 cup

Instructions

1. Preheat your oven to 350°F and line a muffin tin with 10 paper liners.
2. In a large bowl, whisk together the almond flour, baking soda, and salt until well combined.
3. In a separate medium bowl, beat the eggs with the maple syrup and vanilla extract until smooth.
4. Pour the wet ingredients into the dry ingredients and stir gently until just combined.
5. Gently fold in the blueberries, being careful not to overmix the batter.
6. Divide the batter evenly among the 10 prepared muffin cups, filling each about ¾ full.
7. Bake for 18-22 minutes, or until the tops are golden brown and a toothpick inserted into the center comes out clean.
8. Let the muffins cool in the pan for 5 minutes before transferring them to a wire rack.
9. Allow the muffins to cool completely on the wire rack before serving.

Definitely let these muffins cool fully—they firm up beautifully and develop a lovely moist crumb. The almond flour gives them a subtly nutty flavor that pairs perfectly with the burst of sweet blueberries. Try warming one up and spreading it with a little almond butter for an extra protein-packed breakfast treat.

Banana oat protein breakfast muffins

Keeping your morning routine simple doesn’t mean sacrificing flavor or nutrition. You’ll love how these banana oat protein breakfast muffins come together with just a few basic ingredients, giving you a wholesome grab-and-go option that actually tastes great.

Ingredients

Bananas – 3 medium
Rolled oats – 2 cups
Protein powder – ½ cup
Eggs – 2
Baking powder – 1 tsp
Cinnamon – 1 tsp
Salt – ¼ tsp

Instructions

1. Preheat your oven to 350°F.
2. Line a 12-cup muffin tin with paper liners.
3. Mash the bananas thoroughly in a large bowl until no large chunks remain.
4. Add the eggs to the mashed bananas and whisk until fully combined.
5. Stir in the rolled oats, protein powder, baking powder, cinnamon, and salt until just incorporated. Tip: Don’t overmix—a few lumps are fine and will keep your muffins tender.
6. Let the batter rest for 10 minutes to allow the oats to absorb moisture.
7. Divide the batter evenly among the 12 muffin cups, filling each about ¾ full.
8. Bake for 22–25 minutes, or until the tops are golden brown and a toothpick inserted into the center comes out clean. Tip: Rotate the pan halfway through baking for even browning.
9. Remove the muffins from the oven and let them cool in the pan for 5 minutes.
10. Transfer the muffins to a wire rack to cool completely. Tip: Store cooled muffins in an airtight container—they freeze beautifully for up to 3 months.

Grab one straight from the fridge for a cool, dense treat, or warm it slightly to bring out the cozy banana-cinnamon aroma. These muffins have a satisfyingly moist crumb with just the right amount of chew from the oats, making them perfect for slicing and topping with nut butter or yogurt for extra protein.

Cinnamon apple spice breakfast muffins

Ugh, is there anything better than waking up to the smell of warm cinnamon and baked apples? You’re going to love how easy these muffins are to throw together. They make your whole kitchen smell like fall, even on a busy morning.

Ingredients

Flour – 1 ½ cups
Baking powder – 2 tsp
Cinnamon – 1 tsp
Salt – ½ tsp
Egg – 1
Milk – ½ cup
Brown sugar – ¾ cup
Vegetable oil – ⅓ cup
Apple – 1, peeled and chopped

Instructions

1. Preheat your oven to 375°F.
2. Line a muffin tin with paper liners.
3. Whisk together the flour, baking powder, cinnamon, and salt in a large bowl.
4. In a separate bowl, beat the egg until smooth.
5. Stir the milk, brown sugar, and vegetable oil into the beaten egg.
6. Pour the wet ingredients into the dry ingredients.
7. Gently fold everything together until just combined—don’t overmix, or your muffins will be tough.
8. Fold in the chopped apple.
9. Divide the batter evenly among the 12 muffin cups, filling each about ⅔ full.
10. Bake for 18–20 minutes, until a toothpick inserted into the center comes out clean.
11. Let the muffins cool in the pan for 5 minutes before transferring them to a wire rack.
12. Cool completely before storing in an airtight container to keep them fresh.

You’ll love how these muffins turn out moist and tender with little bursts of soft apple in every bite. The cinnamon really shines through, making them taste like a cozy autumn morning. Try warming one up and spreading it with a little cream cheese for an extra special treat.

Pumpkin chocolate chip breakfast muffins

Breakfast just got a whole lot more exciting with these pumpkin chocolate chip muffins. You get that cozy pumpkin spice vibe mixed with melty chocolate chips—perfect for busy mornings when you need something delicious and satisfying.

Ingredients

Flour – 1 ½ cups
Baking soda – 1 tsp
Cinnamon – 1 tsp
Salt – ½ tsp
Pumpkin puree – 1 cup
Eggs – 2
Brown sugar – ¾ cup
Vegetable oil – ⅓ cup
Vanilla extract – 1 tsp
Chocolate chips – 1 cup

Instructions

1. Preheat your oven to 375°F.
2. Line a 12-cup muffin tin with paper liners.
3. Whisk together 1 ½ cups flour, 1 tsp baking soda, 1 tsp cinnamon, and ½ tsp salt in a medium bowl.
4. In a large bowl, combine 1 cup pumpkin puree, 2 eggs, ¾ cup brown sugar, ⅓ cup vegetable oil, and 1 tsp vanilla extract.
5. Mix the wet ingredients until fully combined.
6. Gradually add the dry ingredients to the wet ingredients, stirring just until no flour streaks remain.
7. Gently fold in 1 cup chocolate chips.
8. Divide the batter evenly among the 12 muffin cups, filling each about ⅔ full.
9. Bake for 18–22 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
10. Let the muffins cool in the pan for 5 minutes.
11. Transfer the muffins to a wire rack to cool completely.

Hearty and moist, these muffins have a tender crumb that pairs perfectly with the gooey chocolate chips. Try warming one up and spreading it with a little butter for an extra cozy treat, or pack them in lunchboxes for a sweet surprise.

Spinach and feta savory breakfast muffins

Just imagine waking up to the smell of warm, savory muffins baking in your oven. You can whip up these spinach and feta breakfast muffins in no time, and they’re perfect for busy mornings when you need something delicious and portable. They’ll make you feel like you’ve got your life together, even if you’re still in your pajamas.

Ingredients

Flour – 1 cup
Baking powder – 2 tsp
Salt – ½ tsp
Black pepper – ¼ tsp
Eggs – 2
Milk – ¾ cup
Olive oil – ¼ cup
Fresh spinach – 1 cup, chopped
Feta cheese – ½ cup, crumbled

Instructions

1. Preheat your oven to 375°F and grease a standard 12-cup muffin tin.
2. In a large bowl, whisk together 1 cup flour, 2 tsp baking powder, ½ tsp salt, and ¼ tsp black pepper until well combined.
3. In a separate medium bowl, beat 2 eggs until frothy.
4. Add ¾ cup milk and ¼ cup olive oil to the beaten eggs, whisking until fully incorporated.
5. Pour the wet ingredients into the dry ingredients and stir gently until just combined – don’t overmix or your muffins will be tough.
6. Fold in 1 cup chopped fresh spinach and ½ cup crumbled feta cheese until evenly distributed throughout the batter.
7. Divide the batter evenly among the 12 prepared muffin cups, filling each about ⅔ full.
8. Bake at 375°F for 18-22 minutes, until the tops are golden brown and a toothpick inserted in the center comes out clean.
9. Let the muffins cool in the pan for 5 minutes before transferring them to a wire rack – this prevents them from getting soggy on the bottom.
10. Serve warm or store in an airtight container for up to 3 days.

Now you’ve got a batch of golden-brown muffins that are moist and tender inside. Nothing beats biting into one and getting that perfect salty kick from the feta alongside the fresh spinach. Try splitting one open while warm and topping it with a fried egg for the ultimate breakfast sandwich situation.

Carrot cake breakfast muffins with cream cheese swirl

Usually, you crave something sweet in the morning but want to keep it somewhat wholesome. These carrot cake breakfast muffins with a dreamy cream cheese swirl totally hit the spot and feel like a treat.

Ingredients

• All-purpose flour – 1 ½ cups
• Baking soda – 1 tsp
• Salt – ½ tsp
• Cinnamon – 1 tsp
• Vegetable oil – ½ cup
• Brown sugar – ¾ cup
• Eggs – 2
• Vanilla extract – 1 tsp
• Shredded carrots – 1 ½ cups
• Cream cheese – 4 oz
• Granulated sugar – ¼ cup

Instructions

1. Preheat your oven to 350°F and line a muffin tin with paper liners.
2. Whisk the flour, baking soda, salt, and cinnamon in a medium bowl until fully combined.
3. In a separate large bowl, whisk the vegetable oil and brown sugar together until smooth.
4. Beat in the eggs one at a time, then stir in the vanilla extract.
5. Gently fold the dry ingredients into the wet mixture until just combined; do not overmix.
6. Fold in the shredded carrots until evenly distributed throughout the batter.
7. In a small bowl, beat the cream cheese and granulated sugar together until smooth and lump-free.
8. Fill each muffin cup halfway with the carrot cake batter.
9. Drop a heaping teaspoon of the cream cheese mixture into the center of each muffin cup.
10. Top each with the remaining carrot cake batter, covering the cream cheese completely.
11. Use a toothpick to gently swirl the cream cheese into the batter for a marbled effect.
12. Bake for 20–22 minutes, or until a toothpick inserted into the muffin part (not the cream cheese) comes out clean.
13. Let the muffins cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.

Gently spiced and perfectly moist, these muffins have a tender crumb that pairs wonderfully with the tangy cream cheese swirl. They’re fantastic warm with a pat of butter or packed for an on-the-go breakfast that feels indulgent yet totally doable.

Peanut butter banana breakfast muffins

Oh my goodness, you need these peanut butter banana breakfast muffins in your life! They’re the perfect grab-and-go morning treat when you’re rushing out the door. Seriously, they come together in minutes and make your whole kitchen smell amazing.

Ingredients

– All-purpose flour – 1½ cups
– Baking powder – 2 tsp
– Salt – ½ tsp
– Ripe bananas – 3 medium
– Creamy peanut butter – ¾ cup
– Brown sugar – ½ cup
– Egg – 1 large
– Milk – ¼ cup
– Vanilla extract – 1 tsp

Instructions

1. Preheat your oven to 375°F.
2. Line a 12-cup muffin tin with paper liners.
3. Mash the 3 ripe bananas in a large bowl until smooth.
4. Add ¾ cup peanut butter to the mashed bananas.
5. Mix until fully combined.
6. Stir in ½ cup brown sugar.
7. Crack in 1 large egg.
8. Pour in ¼ cup milk.
9. Add 1 tsp vanilla extract.
10. Whisk all wet ingredients together until smooth.
11. In a separate bowl, whisk together 1½ cups flour, 2 tsp baking powder, and ½ tsp salt.
12. Tip: Don’t overmix the batter—lumps are totally fine for tender muffins.
13. Gently fold the dry ingredients into the wet mixture.
14. Stop mixing when you no longer see dry flour streaks.
15. Divide the batter evenly among the 12 muffin cups.
16. Tip: Use an ice cream scoop for perfectly even portions.
17. Bake at 375°F for 18-22 minutes.
18. Check for doneness when a toothpick inserted comes out clean.
19. Tip: The tops should be golden brown and spring back when touched.
20. Let muffins cool in the pan for 5 minutes.
21. Transfer to a wire rack to cool completely.

Grab one while they’re still slightly warm—the peanut butter flavor really shines through. These stay incredibly moist thanks to the bananas, with just the right amount of sweetness. Try splitting one and toasting it for a crispy exterior, or crumble over yogurt for a fun breakfast parfait.

Sweet potato breakfast muffins with maple glaze

Hey, you know those mornings when you want something sweet but also kinda healthy? Here’s a cozy, make-ahead breakfast that’ll hit the spot. Sweet potato breakfast muffins with maple glaze are perfect for busy days—they’re soft, lightly spiced, and just sweet enough to feel like a treat.

Ingredients

• Sweet potato puree – 1 cup
• All-purpose flour – 1 ½ cups
• Baking powder – 2 tsp
• Salt – ½ tsp
• Cinnamon – 1 tsp
• Eggs – 2
• Maple syrup – ½ cup
• Milk – ¼ cup
• Vanilla extract – 1 tsp
• Unsalted butter – ¼ cup, melted
• Powdered sugar – 1 cup
• Maple syrup – 2 tbsp

Instructions

1. Preheat your oven to 375°F.
2. Line a 12-cup muffin tin with paper liners.
3. Whisk together the sweet potato puree, eggs, ½ cup maple syrup, milk, melted butter, and vanilla extract in a large bowl until smooth.
4. In a separate bowl, combine the flour, baking powder, salt, and cinnamon.
5. Tip: For extra-fluffy muffins, sift the dry ingredients to avoid lumps.
6. Gradually fold the dry ingredients into the wet mixture until just combined; do not overmix.
7. Spoon the batter evenly into the prepared muffin cups, filling each about ⅔ full.
8. Bake for 18–22 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
9. Tip: Rotate the pan halfway through baking for even browning.
10. Let the muffins cool in the pan for 5 minutes, then transfer to a wire rack.
11. While the muffins cool, whisk the powdered sugar and 2 tbsp maple syrup in a small bowl until smooth.
12. Drizzle the glaze over the cooled muffins.
13. Tip: For a thicker glaze, add more powdered sugar; for a thinner one, stir in a teaspoon of milk.

Warm from the oven, these muffins are tender and moist with a subtle sweetness from the maple. The glaze adds a shiny, delicate finish that makes them feel extra special. Try serving them slightly warm with a pat of butter or alongside a hot coffee for the ultimate cozy morning.

Lemon poppy seed breakfast muffins

Craving something bright and bakery-worthy to start your day? These lemon poppy seed muffins are just the thing—they’re tender, zesty, and come together in no time. You’ll love how the fresh lemon flavor wakes up your taste buds.

Ingredients

Flour – 2 cups
Sugar – ¾ cup
Baking powder – 2 tsp
Salt – ½ tsp
Poppy seeds – 2 tbsp
Lemon zest – from 1 lemon
Eggs – 2
Milk – 1 cup
Vegetable oil – ½ cup
Lemon juice – ¼ cup

Instructions

1. Preheat your oven to 375°F and line a muffin tin with paper liners.
2. In a large bowl, whisk together the flour, sugar, baking powder, salt, and poppy seeds.
3. In a separate bowl, whisk the eggs until smooth, then stir in the milk, vegetable oil, lemon juice, and lemon zest.
4. Pour the wet ingredients into the dry ingredients and mix just until combined—don’t overmix, or the muffins can become tough.
5. Divide the batter evenly among the muffin cups, filling each about two-thirds full.
6. Bake for 18–22 minutes, until the tops are golden and a toothpick inserted into the center comes out clean.
7. Let the muffins cool in the pan for 5 minutes before transferring them to a wire rack.
8. For extra lemon flavor, brush the warm muffin tops with a simple glaze made from powdered sugar and lemon juice.

Enjoy these warm from the oven—their crumb is soft and moist, with a sunny lemon zing in every bite. They’re perfect with your morning coffee or as a grab-and-go snack, and the poppy seeds add just the right bit of crunch.

Cranberry orange breakfast muffins

Just imagine waking up to the warm, cozy aroma of cranberry orange muffins filling your kitchen. You’ll love how these bright, citrusy muffins pair perfectly with your morning coffee. They’re seriously the best way to start any day!

Ingredients

Flour – 2 cups
Sugar – ¾ cup
Baking powder – 2 tsp
Salt – ½ tsp
Egg – 1
Milk – 1 cup
Butter – ½ cup, melted
Orange zest – 2 tbsp
Cranberries – 1 cup, fresh

Instructions

1. Preheat your oven to 375°F and line a muffin tin with paper liners.
2. Whisk together 2 cups flour, ¾ cup sugar, 2 tsp baking powder, and ½ tsp salt in a large bowl.
3. In a separate bowl, beat 1 egg until smooth.
4. Stir in 1 cup milk and ½ cup melted butter into the beaten egg.
5. Gently fold the wet ingredients into the dry ingredients until just combined.
6. Mix in 2 tbsp orange zest and 1 cup fresh cranberries.
7. Divide the batter evenly among 12 muffin cups, filling each about ⅔ full.
8. Bake for 18-22 minutes until golden brown and a toothpick inserted comes out clean.
9. Let the muffins cool in the pan for 5 minutes before transferring to a wire rack.
10. Cool completely before serving.

You’ll adore the tender crumb and bursts of tart cranberry in every bite. That bright orange zest really makes them pop with flavor! Try splitting one warm and slathering it with cream cheese for an extra special treat.

Zucchini chocolate breakfast muffins

Craving something sweet but secretly healthy for your morning routine? You’ve got to try these zucchini chocolate breakfast muffins. They’re the perfect way to sneak in some veggies while satisfying that chocolate craving first thing in the morning.

Ingredients

Flour – 1 ½ cups
Cocoa powder – ½ cup
Baking soda – 1 tsp
Salt – ½ tsp
Eggs – 2
Sugar – ¾ cup
Vegetable oil – ½ cup
Vanilla extract – 1 tsp
Shredded zucchini – 1 ½ cups
Chocolate chips – ½ cup

Instructions

1. Preheat your oven to 350°F and line a muffin tin with paper liners.
2. Whisk together 1 ½ cups flour, ½ cup cocoa powder, 1 tsp baking soda, and ½ tsp salt in a medium bowl.
3. Beat 2 eggs with ¾ cup sugar in a separate large bowl until pale and fluffy.
4. Slowly pour in ½ cup vegetable oil while continuing to mix.
5. Stir in 1 tsp vanilla extract until fully incorporated.
6. Gently fold the dry ingredients into the wet mixture until just combined.
7. Squeeze excess moisture from 1 ½ cups shredded zucchini using paper towels.
8. Fold the drained zucchini and ½ cup chocolate chips into the batter.
9. Divide the batter evenly among 12 muffin cups, filling each about ⅔ full.
10. Bake for 18-22 minutes until a toothpick inserted comes out clean.
11. Cool the muffins in the pan for 5 minutes before transferring to a wire rack.

Fresh from the oven, these muffins have the most wonderfully moist crumb thanks to the zucchini, with rich chocolate flavor in every bite. Try warming one up and spreading it with a little peanut butter for an extra protein boost, or enjoy them chilled straight from the fridge for a different texture experience.

Double chocolate breakfast muffins with avocado

Diving into your morning routine just got a whole lot more delicious with these double chocolate breakfast muffins. They’re secretly packed with avocado for extra creaminess and nutrients, making them the perfect grab-and-go treat that feels indulgent but keeps you fueled. You’ll love how easy they come together for busy weekday mornings or lazy weekend brunches.

Ingredients

Flour – 1 ½ cups
Cocoa powder – ½ cup
Baking soda – 1 tsp
Salt – ½ tsp
Eggs – 2
Mashed avocado – 1 cup
Maple syrup – ¾ cup
Vanilla extract – 1 tsp
Chocolate chips – 1 cup

Instructions

1. Preheat your oven to 375°F and line a muffin tin with paper liners.
2. Whisk together 1 ½ cups flour, ½ cup cocoa powder, 1 tsp baking soda, and ½ tsp salt in a large bowl until no lumps remain.
3. In a separate bowl, mash 1 cup avocado with a fork until completely smooth.
4. Tip: Make sure your avocado is very ripe for the creamiest texture.
5. Add 2 eggs, ¾ cup maple syrup, and 1 tsp vanilla extract to the mashed avocado, then whisk until fully combined.
6. Pour the wet ingredients into the dry ingredients and stir gently with a spatula until just mixed.
7. Tip: Don’t overmix—a few streaks of flour are fine to keep the muffins tender.
8. Fold in 1 cup chocolate chips until evenly distributed throughout the batter.
9. Divide the batter evenly among the 12 muffin cups, filling each about ⅔ full.
10. Bake for 18–20 minutes, or until a toothpick inserted into the center comes out clean.
11. Tip: Rotate the pan halfway through baking for even browning.
12. Let the muffins cool in the pan for 5 minutes before transferring to a wire rack.
These muffins stay incredibly moist thanks to the avocado, with a rich chocolate flavor that’s balanced by the subtle sweetness of maple syrup. Try warming one up and spreading it with a dab of almond butter for an extra-decadent breakfast twist.

Strawberry yogurt breakfast muffins

Hey, you know those mornings when you’re rushing but still want something homemade and wholesome? Here’s your new favorite grab-and-go breakfast that comes together in minutes. These strawberry yogurt muffins are moist, lightly sweet, and perfect with your morning coffee.

Ingredients

Flour – 1 ½ cups
Baking powder – 2 tsp
Salt – ½ tsp
Sugar – ¾ cup
Plain yogurt – 1 cup
Egg – 1
Vegetable oil – ¼ cup
Vanilla extract – 1 tsp
Fresh strawberries – 1 cup, chopped

Instructions

1. Preheat your oven to 375°F and line a muffin tin with paper liners.
2. Whisk together flour, baking powder, and salt in a medium bowl.
3. In a separate large bowl, beat sugar, yogurt, egg, oil, and vanilla until smooth.
4. Tip: Don’t overmix the batter—just fold until no dry streaks remain for tender muffins.
5. Gently fold the dry ingredients into the wet ingredients using a spatula.
6. Fold in the chopped strawberries until evenly distributed.
7. Divide the batter evenly among 12 muffin cups, filling each about ⅔ full.
8. Tip: For taller muffin tops, let the filled tin sit for 10 minutes before baking.
9. Bake for 18–22 minutes until the tops spring back when lightly pressed.
10. Tip: Check doneness with a toothpick—it should come out clean with no wet batter.
11. Cool muffins in the pan for 5 minutes, then transfer to a wire rack.
12. Let cool completely before storing in an airtight container.

Very moist and tender, these muffins have a subtle tang from the yogurt and bursts of sweet strawberry in every bite. Try them warm with a drizzle of honey or split and toasted with a smear of cream cheese for an extra treat.

Pineapple coconut breakfast muffins

Zipping through busy mornings just got tastier with these pineapple coconut breakfast muffins. You’ll love how these tropical treats come together in minutes and fill your kitchen with vacation vibes. They’re the perfect grab-and-go breakfast that actually feels special.

Ingredients

Flour – 1 ½ cups
Baking powder – 2 tsp
Salt – ½ tsp
Sugar – ¾ cup
Coconut oil – ⅓ cup
Egg – 1
Milk – ½ cup
Crushed pineapple – 1 cup
Shredded coconut – ½ cup

Instructions

1. Preheat your oven to 375°F and line a muffin tin with paper liners.
2. Whisk together flour, baking powder, and salt in a medium bowl.
3. In a separate bowl, beat sugar and coconut oil until creamy – this creates the perfect muffin texture.
4. Beat in the egg until fully combined.
5. Stir in milk and crushed pineapple with its juice.
6. Gently fold the dry ingredients into the wet mixture until just combined – don’t overmix or your muffins will be tough.
7. Fold in shredded coconut.
8. Divide the batter evenly among 12 muffin cups, filling each about ⅔ full.
9. Bake for 18-22 minutes until golden brown and a toothpick inserted in the center comes out clean.
10. Let muffins cool in the pan for 5 minutes before transferring to a wire rack. Buttery and moist with juicy pineapple pockets, these muffins taste like sunshine in every bite. The coconut adds just enough tropical flair without being overwhelming – perfect with your morning coffee or as an afternoon pick-me-up.

Egg and cheese savory breakfast muffins

Ugh, mornings can be rough, right? You need something quick, delicious, and portable. These egg and cheese savory breakfast muffins are your new best friend—they’re packed with protein and ready when you are.

Ingredients

Eggs – 6 large
Milk – ¼ cup
Shredded cheddar cheese – 1 cup
All-purpose flour – ½ cup
Baking powder – 1 tsp
Salt – ½ tsp
Black pepper – ¼ tsp
Cooking spray

Instructions

1. Preheat your oven to 375°F.
2. Generously spray a 12-cup muffin tin with cooking spray to prevent sticking.
3. Crack the 6 eggs into a large mixing bowl.
4. Whisk the eggs vigorously for 30 seconds until they are fully blended and slightly frothy.
5. Pour in the ¼ cup of milk and whisk again until just combined.
6. Add the ½ cup of all-purpose flour to the bowl.
7. Sprinkle in the 1 tsp of baking powder, ½ tsp of salt, and ¼ tsp of black pepper.
8. Whisk the mixture for 1 minute until no dry flour streaks remain and the batter is smooth.
9. Fold in the 1 cup of shredded cheddar cheese with a spatula until evenly distributed.
10. Evenly divide the batter among the 12 prepared muffin cups, filling each about ¾ full.
11. Bake for 18–20 minutes at 375°F until the tops are golden brown and a toothpick inserted into the center comes out clean.
12. Let the muffins cool in the pan for 5 minutes before transferring them to a wire rack.

Perfectly fluffy and cheesy, these muffins have a satisfyingly tender crumb. Pop one in the microwave for 15 seconds to revive that warm, melty cheese center, or crumble them over a salad for a protein-packed lunch twist.

Gluten-free almond joy breakfast muffins

Just when you thought almond joy was only for candy bars, these gluten-free breakfast muffins bring that same delicious flavor to your morning routine. They’re perfect for busy mornings when you need something quick but satisfying. You’ll love how easy they come together with just a few simple ingredients.

Ingredients

Almond flour – 2 cups
Shredded coconut – 1 cup
Eggs – 3
Honey – ½ cup
Dark chocolate chips – ¾ cup
Baking soda – 1 tsp
Salt – ¼ tsp

Instructions

1. Preheat your oven to 350°F and line a muffin tin with 12 paper liners.
2. In a large bowl, combine 2 cups almond flour, 1 cup shredded coconut, 1 tsp baking soda, and ¼ tsp salt.
3. Whisk 3 eggs and ½ cup honey together in a separate bowl until smooth.
4. Pour the wet ingredients into the dry ingredients and stir until just combined.
5. Fold in ¾ cup dark chocolate chips, being careful not to overmix the batter.
6. Divide the batter evenly among the 12 muffin cups, filling each about ¾ full.
7. Bake for 18-22 minutes until the tops are golden brown and a toothpick inserted comes out clean.
8. Let the muffins cool in the pan for 5 minutes before transferring to a wire rack.
9. Allow the muffins to cool completely before serving.

These muffins have a wonderfully moist, tender crumb with that signature almond joy combination of coconut and chocolate. The almond flour gives them a slightly nutty flavor that pairs perfectly with the sweet honey and rich chocolate chips. Try warming them up and serving with a dollop of Greek yogurt for an extra protein boost!

Oatmeal raisin breakfast muffins

You know those mornings when you want something wholesome but don’t have time for a big production? Yeah, these oatmeal raisin breakfast muffins are your new best friend for exactly that.

Ingredients

– Rolled oats – 1½ cups
– All-purpose flour – 1 cup
– Brown sugar – ¾ cup
– Baking powder – 2 tsp
– Cinnamon – 1 tsp
– Salt – ½ tsp
– Milk – 1 cup
– Egg – 1 large
– Vegetable oil – ¼ cup
– Raisins – ¾ cup

Instructions

1. Preheat your oven to 375°F.
2. Line a 12-cup muffin tin with paper liners.
3. Combine 1½ cups rolled oats, 1 cup all-purpose flour, ¾ cup brown sugar, 2 tsp baking powder, 1 tsp cinnamon, and ½ tsp salt in a large bowl.
4. Whisk 1 cup milk, 1 large egg, and ¼ cup vegetable oil in a separate bowl.
5. Pour the wet ingredients into the dry ingredients.
6. Stir gently until just combined.
7. Fold in ¾ cup raisins.
8. Divide the batter evenly among the 12 muffin cups.
9. Bake for 18-22 minutes until the tops spring back when lightly pressed.
10. Cool in the pan for 5 minutes.
11. Transfer muffins to a wire rack.

Let these cool completely before storing—they’ll stay moist for days. The chewy oats and sweet raisins make them feel like a treat, but they’re totally breakfast-approved. Love them warm with a pat of butter or grab one straight from the fridge on your way out the door.

Chai spice breakfast muffins with honey drizzle

Diving into cozy morning baking? These chai spice breakfast muffins with honey drizzle are exactly what you need to start your day right. They come together quickly and fill your kitchen with the most incredible warm spice aroma. You’ll love how simple they are to make from basic pantry staples.

Ingredients

Flour – 2 cups
Baking powder – 2 tsp
Salt – ½ tsp
Cinnamon – 1 tsp
Ginger – ½ tsp
Cardamom – ½ tsp
Nutmeg – ¼ tsp
Cloves – ¼ tsp
Egg – 1
Milk – 1 cup
Vegetable oil – ½ cup
Brown sugar – ¾ cup
Honey – ¼ cup

Instructions

1. Preheat your oven to 375°F and line a 12-cup muffin tin with paper liners.
2. Whisk together 2 cups flour, 2 tsp baking powder, ½ tsp salt, 1 tsp cinnamon, ½ tsp ginger, ½ tsp cardamom, ¼ tsp nutmeg, and ¼ tsp cloves in a large bowl.
3. In a separate bowl, beat 1 egg until smooth.
4. Add 1 cup milk, ½ cup vegetable oil, and ¾ cup brown sugar to the beaten egg, whisking until fully combined.
5. Pour the wet ingredients into the dry ingredients and stir gently until just combined – don’t overmix or your muffins will be tough.
6. Divide the batter evenly among the 12 muffin cups, filling each about ⅔ full.
7. Bake at 375°F for 18-22 minutes until the tops spring back when lightly pressed.
8. Let the muffins cool in the pan for 5 minutes, then transfer to a wire rack – this prevents soggy bottoms.
9. While muffins cool, warm ¼ cup honey slightly to make it easier to drizzle.
10. Drizzle the warmed honey over the cooled muffins using a spoon or fork.
11. Let the honey set for a few minutes before serving.

Here’s what makes these muffins special: they’re incredibly moist with a tender crumb that practically melts in your mouth. The chai spices create this wonderful warmth that pairs perfectly with the sweet honey drizzle. Try serving them warm with a pat of butter melting into the top for the ultimate cozy breakfast experience.

Summary

Whether you’re craving something sweet, savory, or packed with protein, these 18 breakfast muffins offer endless delicious possibilities. We hope you find some new favorites to brighten your mornings! Don’t forget to leave a comment telling us which recipe you loved most and share this roundup on Pinterest so other home cooks can discover these tasty treats too.