10 Best Breakfast Muffin Recipes That Will Make Your Day!

Breakfast is an important meal of every day. And making sure that you start your day right, is also important. That’s why this list of breakfast muffins will make your days better.

The recipes down below are the best you could find and they all taste super good. There is no doubt in that.

You just have to know your way around the kitchen and these muffin recipes will be as easy as pie, or muffin in this case.

So, get your cooking gear ready and start baking muffins and change your breakfast routine forever!

Here are the 10 Best Breakfast Muffin Recipes!

1- Classic Blueberry Muffins

We start our list with a classic recipe of one of the most favorite muffins out there. It’s very easy to make and it only takes a few minutes. The result is almost a guaranteed sweetness of heaven. (Original recipe from Delish)

Ingredients:

  • 2 c. all-purpose flour
  • 1 tsp. baking powder
  • 1/2 tsp. baking soda
  • 1/4 tsp. kosher salt
  • 1/2 c. (1 stick) unsalted butter, softened
  • 1 c. sugar, plus 1 tbsp. for sprinkling
  • 2 large eggs
  • 1 tsp. pure vanilla extract
  • 3/4 c. Greek yogurt
  • 1 3/4 c. fresh blueberries, divided

How to Make

  1. Preheat oven to 350° and line a muffin tin with muffin cups.
  2. In a large bowl, whisk together flour, baking powder, baking soda, and salt. Set aside. Meanwhile, in another large bowl using a hand mixer, cream together butter and 1 cup sugar until light and fluffy. Add eggs and beat to incorporate, then mix in vanilla and Greek yogurt. In three additions, add dry ingredients, mixing on low speed until smooth. Gently fold in 1 1/2 cups blueberries.
  3. Scoop batter into muffin cups. Place remaining blueberries on top and sprinkle tops with sugar.

Bake muffins until a toothpick comes out clean, 25 to 28 minutes. Let muffins cool slightly in pan, then cool completely on rack.

2- Bakery-Style Chocolate Chip Muffins

This recipe is full of sweetness, especially with the chocolate chips that you will use. It only takes 30 minutes maximum to prepare, which makes it one of my favorite breakfast muffin recipes ever. (Original recipe from Little Sweet Baker)

Ingredients :

  • 2 & ½ cups (308g) all-purpose flour
  • 1 tbsp (13g) baking powder
  • 1 tsp (5g) baking soda
  • ½ tsp (2.5g) salt
  • ½ cup (114g) unsalted butter, melted and cooled
  • 1 cup (200g) granulated sugar
  • 2 large eggs
  • 1 cup (250ml) milk (whole or buttermilk is preferred)
  • 1 tbsp (15ml) vanilla extract
  • 1 & ½ cups (275g) chocolate chips

How to Make

  1. Preheat oven to 425°F. Spray a 12 cup muffin tray with non-stick cooking spray or line with paper liners.
  2. In a large bowl, toss together the flour, baking powder, baking soda, salt and chocolate chips. Set aside.
  3. In a medium bowl, whisk together the melted butter, sugar, eggs, milk and vanilla. Slowly add to the dry ingredients. Gently fold together until JUST combined.
  4. Divide the batter into the 12 muffin cups and bake at 425°F for 5 minutes. Then reduce the oven temperature to 375°F and continue to bake for another 12-15 minutes or until a toothpick inserted into the center comes out clean. Do not overbake or the muffins will be dry. Let cool for about 5-10 minutes and enjoy warm

3- Nutella Banana Oatmeal Muffin

This recipe is both sweet and healthy. It is super easy to make and wouldn’t take that much time of your day. Quick, easy, and healthy breakfast muffins can’t get any better. (Original recipe from Chief in Training.

Ingredients:

  • 2 cups flour
  • 1 cup old fashioned oats
  • ¼ cup white sugar
  • ½ cup brown sugar
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 1 egg
  • ½ cup milk
  • ¼ cup vegetable oil
  • 1 teaspoon vanilla extract
  • 2 bananas, mashed
  • Nutella

How to Make

  1. Preheat oven to 375 degrees F.
  2. In a medium bowl, combine flour, oats, white sugar, brown sugar, baking powder, baking soda and salt. Stir until ingredients are well combined.
  3. In a large bowl, beat egg. Add milk, oil, vanilla and mashed bananas. Sir to mix ingredients until well combined.
  4. Add flour mixture to the banana mixture and stir until ingredients are incorporated, do no over stir.
  5. Line a 12 muffin pan with 12 muffin tins or spray muffin tin generously with cooking spray.
  6. Divide batter evenly among the 12 muffin tins.
  7. Add a teaspoon of Nutella to the top of each muffin and gently cut Nutella into batter with a knife or toothpick to produce pretty swirls.
  8. While the muffins are cooling, prepare the chocolate drizzle by melting the chocolate chips and butter in a shallow bowl. Stir, then drizzle chocolate over cooled muffins.
  9. Makes 12-14 muffins. Muffins taste best served the same day. Muffins remain fresh up to 4 days, covered, at room temperature. Muffins may be frozen. Drizzle with chocolate right before serving.
  10. Bake at 375 degrees for 17-20 minutes or until toothpick comes out clean.

 

4- Chocolate Covered Strawberry Muffins

Ingredients:

  • Muffins
  • 2 cups all-purpose flour
  • 1 Tablespoon baking powder
  • 1/2 teaspoon salt
  • 1 large egg
  • 1 cup granulated sugar
  • 4 Tablespoon (1/2 stick) unsalted butter, melted and cooled slightly
  • 1 and 1/4 cups sour cream (I used light sour cream – regular or nonfat would work too)
  • 1 cup chopped fresh strawberries (thawed frozen would work too)
  • 3/4 cup semi-sweet

Chocolate Drizzle

  • 3 Tablespoons semi-sweet chocolate chips
  • 1/2 Tablespoon butter

How to Make

  1. Preheat the oven to 425F. Line 12-cup muffin tin with liners or spray with nonstick cooking spray. Set aside.
  2. Whisk the flour, baking powder, and salt in a medium bowl until combined. In a separate bowl, whisk the egg until the yolk & white are combined and light-colored. Add the sugar and stir until the mixture is thick. Add the melted butter in 2 or 3 additions, whisking slowly to combine after each addition. Add the sour cream and whisk until JUST combined. Do not overmix.
  3. Add the strawberries and chocolate chips to the dry ingredients. Slowly add the wet ingredients to the dry ingredients in 2 or 3 additions, carefully folding after each addition. Stir until the batter comes together, but try not to over mix. The batter will be very, very thick.
  4. Spoon the batter into prepared muffin tins. Fill the tins all the way to the top. Not 2/3 or halfway filled, ALL the way to the brim. Bake at 425F for 5 minutes. Reduce oven temperature to 350F and continue to bake for 20-22 more minutes. Allow to cool for 5 minutes.
  5. While the muffins are cooling, prepare the chocolate drizzle by melting the chocolate chips and butter in a shallow bowl. Stir, then drizzle chocolate over cooled muffins.
  6. Makes 12-14 muffins. Muffins taste best served the same day. Muffins remain fresh up to 4 days, covered, at room temperature. Muffins may be frozen. Drizzle with chocolate right before serving.

5- Bacon & Egg Breakfast Muffins

This recipe is seriously your everyday morning breakfast but in a sweeter form.You will eat your bacon and egg breakfast, just with an added sugary muffin sweetness. ( Original Recipe from RecipesTin Eats)

Ingredients :

Flavourings

  • 4 oz / 120 g bacon, chopped (I used lean bacon)
  • ½ cup scallions / shallots, chopped
  • 1 cup grated cheddar cheese (or any other flavoured melting cheese)

Dry Ingredients

  • 1¼ cups plain flour
  • 1 tsp baking powder
  • ¼ tsp baking soda

Wet Ingredients

  • ½ cup milk + ½ tsp white vinegar OR ½ cup buttermilk
  • ½ tsp salt
  • 5 tsp sour cream (full fat)
  • 2 tbsp vegetable oil or melted butter
  • 1 egg

Muffin

  • 4 eggs
  • 1 tbsp melted butter (optional, for brushing)

How to Make

  1. Preheat oven to 180C/350F. Spray 4 Texas muffin tin holes with oil (or grease with butter). (Note 3)
  2. Heat a nonstick pan over high heat. Add bacon and fry until lightly browned. Remove onto a paper towel to drain the fat, then set aside.
  3. Place Dry Ingredients in a bowl and mix to combine.
  4. Whisk Wet Ingredients in a separate bowl.
  5. Pour the Wet Ingredients into the Dry Ingredients until just combined. Do not over mix.
  6. Fold in Flavourings, including cooked bacon.
  7. Place 3 tbsp of the batter into 4 muffin tin holes. Bang the tin to flatten the batter.
  8. Make a divot in the batter (so the egg yolk settles in the middle). Crack an egg into each hole. Divide the remaining batter between each hole to cover the egg. (Note 1)
  9. Brush the muffins with melted butter (optional), then bake for 20 minutes or until golden brown.
  10. Remove from oven and allow to rest for 5 minutes before turning out onto a cooling rack.
  11. Best served warm.

6- Peanut Butter Banana Chocolate Chip Muffins

This is exactly the excuse you needed to have some chocolate for your morning meal. Baking a muffin made of peanut butter, chocolate chips, and bananas will make your day full of energy. (Original Recipe from Mom on Time Out)

Ingredients :

  • 3-4 ripe bananas (approx 1½ cups mashed)
  • 6 Tbls butter softened
  • ½ cup creamy peanut butter
  • ¾ c light brown sugar
  • 1 egg
  • 1 tsp vanilla
  • 1¼ c flour, divided
  • 1 tsp baking soda
  • 1 tsp baking powder
  • ½ tsp salt
  • ¾ cup semi-sweet chocolate chips
  • ½ cup Reese’s peanut butter chips

How to Make

  1. Preheat the oven to 325 degrees. Peel and mash the bananas.
  2. Add in the egg, butter, peanut butter, brown sugar and vanilla and mix until well combined.
  3. Combine 1 cup of flour and remaining dry ingredients, reserving ¼ cup of flour. Add the dry ingredients and stir just until combined. Do not overmix.
  4. Combine Reese’s peanut butter chips, and chocolate chips in a bowl. Sprinkle remaining ¼ cup of flour over the chips and gently coat the chips with flour.
  5. Add to batter and mix just until combined.
  6. Lightly grease a muffin tin or line with baking cups.
  7. Divide batter evenly among 12 cups.
  8. Bake muffins for 20-25 minutes or until golden brown. Let the muffins cool slightly before removing from tin. Enjoy!

7- Red Velvet Cream Cheese Muffin

If you love red velvet, this recipe is everything you need. It may not be as easy and simple and takes a bit longer than 30 minutes, but your breakfast muffins will never taste the same after this. (Original Recipe from Averie Cooks)

Ingredients :

Crumb Topping

  • 1/2 cup granulated sugar
  • 1/4 cup all-purpose flour
  • 2 tablespoons unsalted butter, diced into cubes
  • Cream Cheese Mixture
  • 4 ounces brick-style cream cheese, softened (lite is okay)
  • 1/4 cup granulated sugar
  • 1/2 teaspoon vanilla extract

Muffins

  • 1 1/4 cups all-purpose flour
  • 1/2 cup granulated sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt, or to taste
  • 1 large egg
  • 1/2 cup canola or vegetable oil
  • 1/3 cup buttermilk
  • 2 tablespoons natural unsweetened cocoa powder
  • 2 teaspoons red liquid food coloring

How to Make

  1. Preheat oven to 375F. Spray a Non-Stick 12-Cup Regular Muffin Pan very well with floured cooking spray or grease and flour the pan; set aside. (I don’t prefer the cosmetic look of muffin liners).
  2. Crumb Topping – To a medium bowl, add the sugar, flour, and using two forks or a pastry cutter, cut in the butter until you have coarse crumbs; set aside.
  3. Cream Cheese Mixture – To a separate medium bowl, combine the cream cheese, sugar, vanilla, and beat with a handheld electric mixer until smooth, or whisk by hand until smooth; set aside.
  4. Muffins – To a large bowl, add the flour, sugar, baking powder, salt, and whisk to combine; set aside.
  5. To a separate medium bowl, add the egg, oil, buttermilk, cocoa powder, red food coloring, and whisk to combine.
  6. Add the wet ingredients to the dry and stir just until moistened. Batter is thick and some lumps will remain, don’t overmix.
  7. Fold the cream cheese mixture into the muffin batter, being careful not to overmix. Some streaks of cream cheese should remain.
  8. Turn batter out into prepared pan, filling each cavity about two-thirds full.
  9. Evenly sprinkle each muffin with the crumb topping.
  10. Bake for about 17 to 19 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs but no batter, Allow muffins to cool in pan for about 10 minutes, or until they’ve firmed up and are cool enough to handle, and then transfer to a rack to cool completely. Muffins will keep airtight at room temperature for up to 3 days (I’m comfortable storing baked good with cream cheese at room temp, but use the fridge if you prefer), or in the freezer for up to 4 months.

8- Easy Breakfast Casserole Muffins

It is always a good idea to start your morning with a nice breakfast muffin. What is a better idea? An easy to make casserole breakfast muffin! (Original Recipe from Thriving Home Blog)

Ingredients :

  • 3-4 pieces whole wheat bread, torn into small pieces (enough to fill muffin tins almost to top)
  • 3-4 slices deli ham (look for preservative-free)
  • 1 cup shredded cheddar cheese
  • 8 eggs
  • 1 cup milk
  • 2 teaspoons ground mustard
  • ½ teaspoon ground pepper (or more or less to taste)
  • dried Parsley

How to Make

  1. Preheat oven to 400 degrees F. Grease muffins tins well.
  2. Drop bread pieces evenly in muffin tins until they come about ⅔ of the way up the tin.
  3. Sprinkle ham pieces evenly in each tin.
  4. Sprinkle cheese evenly in each tin.
  5. Whisk together eggs, milk, ground mustard, and pepper.
  6. Pour egg mixture evenly into each muffin tin.
  7. Sprinkle a little-dried Parsley on the top of each one.
  8. Bake for 15-18 minutes or until golden brown on top and cooked through the middle.

9- Mini Banana Breakfast Muffins

If you love cooking stuff that looks super cute while you eat it, and you want it to be healthy as well, then this recipe of small banana muffins is what you will make every morning. (Original Recipe from Seaonsly Creations)

Ingredients :

  • 1½ cups flour
  • 2 teaspoon baking powder
  • ¼ teaspoon salt
  • ⅓ cup milk
  • ½ cup brown sugar, packed
  • 2 eggs
  • ⅓ cup vegetable oil
  • 1 ripe banana, mashed (about 1 cup)
  • ½ teaspoon vanilla extract

How to Make

  1. Preheat oven to 350 degrees.
  2. Grease a mini muffin tin with cooking spray, set aside.
  3. In a medium bowl, whisk flour, baking powder and salt together. Set aside.
  4. In a large bowl, whisk together eggs and sugar by hand. Then add milk, oil and vanilla; mix until just combined.
  5. Fold the wet ingredients and dry ingredients together until just combined. You should see lumps in the batter. Stir in mashed banana.
  6. Fill each muffin cup about ¾ full. Bake for 12-14 minutes on the top rack. Muffins are done when an inserted toothpick comes out clean. Store in an airtight container for 3-4 days, or, store in the freezer once muffins are completely cooled.

10- English Breakfast Mini Frittatas

This lowcarb breakfast muffin recipe is a delight. It’s probably the healthiest recipe on our list today, and it only takes 30 minutes to make. It’s so easy too. (Original Recipe from Paleo with Mrs. P.)

Ingredients :

  • 8 eggs, whisked together with 3 tbsp water
  • 2 spring onions, finely chopped
  • ½ tsp sea salt
  • 110g cherry tomatoes, sliced into half
  • 60g button mushrooms, sliced
  • pinch black pepper (to each muffin)
  • 5 rashers bacon

How to Make

  1. Preheat oven to 180° c
  2. In to a frying pan over high heat place bacon and dry fry for approx 2 minutes on each side (you want it to be cooked but not crispy as it will cook in the oven later). Place to the side
  3. In to the same frying pan place a little oil (preferably coconut) and fry off mushrooms for about 2 minutes- just to soften them. Place to the side
  4. Chop your bacon into thin (about 1.0 cm) length strips
  5. With all your ingredient in front of you, into muffin holders (I always use silicone as they don’t need greasing, but if yours are not silicone then please grease first) place lengths of bacon (about 4 pieces in each one)
  6. Followed by a few mushrooms, 2 cherry tomato halves and then fill with egg mixture to near the top
  7. Sprinkle a little sea salt over the top and add some chopped spring onion and a little black pepper to finish
  8. Repeat until all the mixture has been used (I make around 12 medium sized muffins)
  9. Place muffins into the oven for around 15 minutes (and then check), if they have not risen or are still a little soft then keep them in for a further 5 minutes and check.
  10. Once risen, take out of oven and place on wire rack to cool
  11. Serve hot or cold

Conclusion

Now, I hope you decided to try at least one of these.

If so, please let me know in the comments down below which one. If you have any other recipes that you think should be included in this list, tell us more about them!

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