Rye Raisin Muffins

With a little tinkering, these muffins can go from a healthy, lightly sweet way to start your morning to a savory accompaniment for dinner.

Peach Bran Muffins

These bran muffins use buttermilk and applesauce to achieve a moist crumb. Bran and whole wheat flours make a nutty flavor base for diced peaches.

Cracklin' Oat Bran Blueberry Crunch Muffins

Bursting with berries, these large, bakery-style Blueberry Crunch Muffins have Cracklin' Oat Bran stirred into the batter and buttery streusel topping.

Cape Cod Muffins

A combination of cranberries and blueberries are the trademark of these New England muffins.

Pumpkin Streusel Muffins

Nothing could be cozier than the scent of pumpkin spice muffins coming from the kitchen on a crisp autumn morning (and these muffins are so easy, it could be a weekday morning, at that). They're tender, fragrant, and pillowy-soft, with a buttery crown of toasted pumpkin seeds, chewy rolled oats, and a touch of brown sugar.

Brown Sugar Berry Crumble Muffins

Rich with brown sugar and tangy yogurt, these super moist and tender berry muffins are topped with a crunchy buttery streusel.

Up-and-go breakfast muffins!

No more dry, bland healthy muffins! These breakfast muffins are low fat and refined sugar free with extra dietary fibre. Yet - DELICIOUS!

Cinnamon Raisin Bagels

The cinnamon raisin bagels I grew up with included a touch of whole wheat, which made them slightly more tender—presumably to offset the inherent chewiness of dried fruit. Aside from providing a heartier flavor to underscore the aromatic cinnamon, whole wheat helps the dough absorb a little more water, so you'll notice the ratios are somewhat different from what you'd see in a batch of plain bagels.

Bouchon Bakery Style Banana Muffins

These Bouchon Bakery Style Banana Muffins are the best around! They are buttery and moist with a profound banana flavor, and a deliciously crumbly walnut streusel topping.

Gluten-Free Tuesday: Vegan Banana Bread Muffins

Over the past few months, several Serious Eats readers requested gluten-free recipes that also avoid the "top eight." (The "top eight" in allergy-speak are the eight most common allergens: wheat, milk, eggs, soy, tree nuts, peanuts, fish, and shellfish.) Since multiple food allergies sometimes make breakfast tricky, I decided to make muffins.