They are soft, sweet, and cozy in the best way, and they make the whole kitchen smell amazing. I love keeping a batch on hand for breakfast or a quick snack, and they are perfect for sharing with family or friends. This recipe is simple, comforting, and a little nostalgic, which makes it one of my go-to favorites.

Ingredients for Banana Bread Muffins

• All Purpose Flour
• Baking Powder
• Baking Soda
• Salt
• Butter
• Brown Sugar
• Bananas
• Eggs
• Vanilla

How to make Banana Bread Muffins:

1. Preheat your oven to 350°F. Line a muffin tin with cupcake liners or spray it well with non-stick baking spray.
2. Peel and mash the bananas in a bowl using a fork until creamy. You can leave a few chunks if you like some texture.
3. In a small bowl, crack and lightly beat the eggs with a fork.
4. In a large mixing bowl, combine the flour and butter. Use a hand mixer or stand mixer on low speed until the mixture has a sandy texture.
5. Add the salt, baking powder, and baking soda. Stir to combine.
6. Add the brown sugar, vanilla extract, beaten eggs, and mashed bananas to the bowl.
7. Stir everything with a wooden spoon until just combined. Stop mixing as soon as the batter comes together to avoid overmixing.
8. Let the batter rest in the refrigerator for 30 minutes to 1 hour to hydrate the flour and create a more tender muffin. (You can skip this step if you’re short on time.)
9. Scoop the batter evenly into your prepared muffin tin.
10. Bake for 45 to 60 minutes, depending on your oven and how much banana you used. The muffins are done when a toothpick inserted in the center comes out clean and the tops are golden brown.
11. Let the muffins cool in the pan for 10 minutes. Then transfer them to a wire rack to cool completely.
    

Notes, Variations, and Substitutions

• No butter on hand? You can substitute with an equal amount of vegetable oil or melted coconut oil.
• Going dairy-free? Use a plant-based butter or neutral oil and you’re all set.
• Add-ins: Try chopped walnuts, pecans, chocolate chips, or even a swirl of peanut butter.
• Mini muffins: Use a mini muffin tin and reduce the bake time to around 20 to 25 minutes.
• Summer tip: Toss in fresh blueberries or raspberries for a seasonal twist. Serve them cold from the fridge on a hot day for a surprisingly refreshing snack.

Storage Tips:

Once completely cool, store muffins in an airtight container at room temperature for 3 to 5 days. To freeze, place cooled muffins in a zip-top freezer bag and freeze for up to 3 months. Let them thaw at room temperature for 1 to 2 hours before enjoying.

Perfect for stashing in your beach bag, packing in lunches, or bringing along for summer hikes. These muffins travel well and taste even better under the sun.

These muffins are soft, comforting, and full of that classic banana bread flavor, all wrapped up in muffin form!

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Banana Bread Muffins

These banana bread muffins are soft, moist, and filled with warm banana flavor. Made with ripe bananas, brown sugar, and butter, they are simple to whip up and perfect for breakfast, snacks, or sharing. The batter comes together easily with no fancy equipment, and the muffins freeze beautifully. Whether you're using up overripe bananas or just craving something homemade, this recipe delivers every time.

Course Muffins

Cuisine American

Prep Time 10 minutes minutes

Cook Time 1 hour hour

Total Time 10 minutes minutes

Servings 12

Author Emily

Ingredients

• 2 cups all-purpose flour
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 cup butter 1 stick
• 3/4 cup brown sugar
• 2 to 3 ripe bananas 1 to 1 1/2 cups mashed
• 2 eggs lightly beaten
• 1 teaspoon vanilla extract

Instructions

• Preheat your oven to 350°F. Line a muffin tin with cupcake liners or spray it well with non-stick baking spray.
• Peel and mash the bananas in a bowl using a fork until creamy. You can leave a few chunks if you like some texture.
• In a small bowl, crack and lightly beat the eggs with a fork.
• In a large mixing bowl, combine the flour and butter. use and hand mixer or stand mixer on low speed until the mixture has a sandy texture.
• Add the salt, baking powder, and baking soda. Stir to combine.
• Add the brown sugar, vanilla extract, beaten eggs, and mashed bananas to the bowl.
• Stir everything with a wooden spoon until just combined. Stop mixing as soon as the batter comes together to avoid overmixing.
• Let the batter rest in the refrigerator for 30 minutes to 1 hour to hydrate the flour and create a more tender muffin. ( You can skip this step if you're short on time.)
• Scoop the batter evenly into your prepared muffin tin.
• Bake for 45 to 60 minutes, depending on your oven and how much banana you used. The muffins are done when a toothpick inserted in the center comes out clean and the tops are golden brown.
• Let the muffins cool in the pan for 10 minutes. Then transfer them to a wire rack to cool completely.

Notes

• No butter on hand? You can substitute with an equal amount of vegetable oil or melted coconut oil.
• Going dairy-free? Use a plant-based butter or neutral oil and you're all set.
• Add-ins: Try chopped walnuts, pecans, chocolate chips, or even a swirl of peanut butter.
• Mini muffins: Use a mini muffin tin and reduce the bake time to around 20 to 25 minutes.
• Summer tip: Toss in fresh blueberries or raspberries for a seasonal twist. Serve them cold from the fridge on a hot day for a surprisingly refreshing snack.

The post Banana Bread Muffins appeared first on My Bread Recipes.

If you’re swimming in sourdough discard and feeling a little guilty tossing it, here’s your muffin-shaped solution. They’re the kind of muffins that look fancy enough to serve at brunch but are simple enough to whip up on a lazy afternoon.

Ingredients for Sourdough Blueberry Muffins Recipe

• All purpose flour
• Baking soda
• Baking powder
• Salt
• Sourdough discard
• Milk
• Egg
• Butter
• Sugar
• Greek yogurt
• Vanilla extract or paste
• Blueberries
• Turbinado or raw sugar

How to Make-it-Yourself

1. Preheat oven to 425°F and line your muffin pan.
2. Coat blueberries with a spoonful of flour to keep them from sinking.
3. Mix dry ingredients: In one bowl, whisk flour, baking soda, baking powder, and salt.
4. Mix wet ingredients: In a bigger bowl, combine discard, mild, egg, melted butter, sugar, yogurt, and vanilla.
5. Combine the wet and dry ingredients gently, careful to not overmix.
6. Carefully fold in the blueberries.

7. Rest the batter in the fridge for an hour, or overnight if preparing the day before.
8. Scoop into muffin cups, about 3/4 full. Sprinkle Turbinado sugar on top.
9. Bake at 425°F for 10 mins, then reduce to 350°F and bake another 12-16 minutes.
10. Cool in the pan for 5 minutes, then transfer to a wire rack.

Recipe Notes:

• Skipping the rest? Totally fine. But the resting gives you those bakery-style domed tops.
• These freeze beautifully – if they last that long!
• Want extra flavor? Try lemon zest in the batter!

More Recipes You Will Love:

1. Lemon Curd Cruffins
2. Cranberry Orange Scones
3. Cherry Chocolate Muffins

Give these sourdough blueberry muffins a try the next time your discard is calling your name. They’re cozy, quick, and guaranteed to brighten your day—one bite at a time.

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Blueberry Sourdough Muffins

These sourdough discard blueberry muffins are soft, fluffy, and bursting with juicy berries. A great way to use up extra starter, this simple recipe delivers bakery-style muffins with a lightly tangy flavor and golden, domed tops. Perfect for breakfast, snacks, or freezing for later!

Course Muffins

Cuisine American

Prep Time 10 minutes minutes

Cook Time 26 minutes minutes

Additional Time 1 hour hour

Total Time 1 hour hour 36 minutes minutes

Servings 12

Author Emily

Ingredients

• 2 cups all-purpose flour (plus a spoonful for the berries?
• 1/2 tsp baking soda
• 1/2 tsp baking powder
• 1/2 tsp salt
• 1 cup sourdough discard
• 1/2 cup milk
• 1 large egg
• 4 tbsp melted butter
• 1 cup sugar
• 1/2 cup Greek yogurt plain or vanilla
• 1 tsp vanilla extract or paste
• 1 cup blueberries
• 1/4 cup turbinado or raw sugar for muffin topping

Instructions

• Preheat oven to 425°F and line your muffin tin.
• Coat blueberries with a spoonful of flour to keep them from sinking.
• Mix dry ingredients: In one bowl, whisk flour, baking soda, baking powder, and salt.
• Mix wet: In a bigger bowl, combine discard, milk, egg, melted butter, sugar, yogurt, and vanilla.
• Combine wet and dry ingredients gently, careful to not overmix.
• Fold in the blueberries carefully.
• Rest the batter in the fridge for an hour, or overnight if making ahead.
• Scoop into muffin cups, about 3/4 full. Sprinkle turbinado sugar on top.
• Bake at 425°F for 10 minutes, then reduce to 350°F and bake another 12-16 minutes.
• Cool in the pan for 5 minutes then transfer to a wire rack.

Notes

• Skipping the rest? Totally fine. But the resting gives you those bakery-style domed tops.
• These freeze beautifully – if they last that long!
• Want extra flavor? Try lemon zest in the batter!

The post Sourdough Blueberry Muffins appeared first on My Bread Recipes.

Flaky, golden layers wrapped around a bright, tangy lemon curd filling create the perfect balance of buttery and sweet, making them ideal for a cozy breakfast, brunch, or an elegant treat with coffee. Plus, they come together in just 30 minutes—no complicated techniques required!

Ingredients for Lemon Curd Cruffins

• Crescent Dough
• Lemon Curd
• Egg
• Raw Sugar

Step-by-Step Directions for Lemon Curd Cruffins

1. Preheat and Prep: preheat the oven to 350ºF. Line the muffin tin with liners or spray with non-stick cooking spray.
2. Prepare the dough: unroll one can of crescent dough onto a clean surface. If it’s feeling a little too sticky, a light dusting of flour will do the trick. Separate into two sections lengthwise and pinch the seams closed-think of it like giving the dough a little hug to keep everything together.

3. Add the Filling: spread 1/4 cup of lemon curd on each section, leaving a 1/2 inch border. This step is key-resist the temptation to spread it all the way to edges, or you might end up with a gooey (though still delicious) mess.

4. Fold and Shape: gently fold the dough over itself, pinching the edges like you’re tucking in a cozy little pastry blanket. Slice in half lengthwise-don’t worry if things get a little sticky, that’s the magic happening! Roll each piece into a round with the cut side facing up, revealing those beautiful layers.
5. Place in Muffin Tin: snuggle each roll into a muffin cup. Repeat with the second can of dough, making 8 cruffins total.
6. Egg Wash and Sugar: whisk the egg in a small bowl until frothy then brush each cruffin with the egg wash. Sprinkle with raw sugar for that irresistible crunch.

7. Bake: Place the muffin tin in the oven and bake for 20-25 minutes, or until golden brown and flaky. Keep an eye on them-every oven has its own personality!
8. Cool & Serve: Let cool for 5 minutes before loosening the edges with a knife and transferring them to a serving plate. Enjoy warm!

Recipe Notes

• Try swapping out the lemon curd for raspberry, apricot, or even chocolate spread!
• Avoid spreading the lemon curd all the way to the edges—trust me, a little restraint now saves a lot of cleanup later.
• Store covered in an airtight container at room temperature for up to 2 days (if they last that long!).

More Recipes You Will Love

• Apple Cider Mini Donuts
• Chocolate Chip Muffins
• Cherry Chocolate Muffins

There’s something magical about pulling a batch of warm, golden cruffins out of the oven. These are the kind of treats that make lazy weekend mornings feel extra special or impress guests without the stress. Whether you savor them with a cup of coffee or sneak one for dessert, these Lemon Curd Cruffins are pure happiness in pastry form!

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Lemon Curd Cruffin

These easy Lemon Curd Cruffins are a dreamy combo of flaky crescent dough and sweet-tart lemon curd, baked to golden perfection! They taste like a cross between a croissant and a muffin—perfect for brunch, dessert, or a sweet treat with coffee. Quick to make with just a few ingredients!

Course Muffins

Cuisine American

Keyword breakfast, cruffins, muffins

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 8

Calories 321kcal

Author Emily

Ingredients

• 2 – 8 oz cans refrigerated crescent dough
• 1 cup lemon curd
• 1 egg
• 3 tablespoons raw sugar

Instructions

• Preheat the oven to 350 °F. Line a muffin tin with liners or spray with non-stick cooking spray.
• Unroll one can of crescent dough onto a clean surface. If it's feeling a little too sticky, a light dusting of flour will do the trick, Separate into two sections lengthwise and pinch the seams the closed- think of it like giving the dough a little hug to keep everything together. Roll flat to ensure a perfect seal.
• Spread 1/4 cup of lemon curd on each section, leaving a 1/2 inch border. This step is key-resist the temptation to spread it all the way to edges, or you might end up with a mess!
• Gently fold the dough over itself, pinching the edges together. Slice in half lengthwise, roll each piece into a round with the cut side facing up.
• Place each roll into a muffin cup. Repeat with the second can of dough, making 8 cruffins total.
• Whisk the egg in a small bowl until frothy then brush each cruffin with the egg wash. Sprinkle with raw sugar to top it off!
• Place the muffin tin in the oven and bake for 20-25 minutes, or until golden brown and flaky.
• Let cool for 5 minutes before loosening the edges with a knife and transferring them to a serving plate and enjoy warm!

Notes

• Try swapping out the lemon curd for raspberry, apricot, or even chocolate spread.
• Avoid spreading the lemon curd all the way to the edges.
• Store covered in an airtight container at room temperature for up to 2 days,

The post Lemon Curd Cruffins appeared first on My Bread Recipes.

Packed with juicy dark cherries and rich chocolate chips, these muffins are the perfect combination of sweet and tart, soft and decadent. Best of all, they’re incredibly easy to make, allowing you to spend more time enjoying the festivities and less time in the kitchen. Here’s how you can whip up these delightful muffins in no time!

Ingredients You Will Need

• Sugar
• Shortening
• Egg
• Cake Flour
• Baking Powder
• Salt
• Milk
• Frozen Dark Sweet Cherries (thawed and roughly chopped)
• Mini Semi-Sweet Chocolate Chips

Step-by-Step Instructions

1. Preheat the Oven: Set your oven to 400°F (200°C) and let it warm up while you prepare the batter.

2. Mix the Batter:

• In a large mixing bowl, cream together the shortening (or butter) and sugar until light and fluffy.
• Add the egg and beat until combined.
• Slowly mix in the flour, baking powder, and salt.
• Pour in the milk, stirring gently until the ingredients are well incorporated.

3. Add the Stars of the Show:

• Gently fold in the chopped, thawed cherries. The cherries will add natural sweetness and moisture to the muffins.
• Mix in the mini semi-sweet chocolate chips, making sure they are evenly distributed throughout the batter.

4. Rest the Batter: Let the batter rest for 10-15 minutes. This helps create a fluffier texture when baking.

5. Prepare the Muffin Pan: While the batter rests, line a 12-cup muffin pan with paper liners or lightly grease each cup.

6. Bake:

• Evenly divide the batter between the 12 muffin cups, filling each about ¾ full.
• Bake for 20 minutes or until a toothpick inserted into the center comes out clean. Be sure to check at the 15-minute mark as oven temperatures can vary.

7. Cool and Enjoy: Allow the muffins to cool for a few minutes before transferring them to a wire rack. Serve warm or at room temperature for a comforting holiday treat.

Recipe Notes and Variations

Chocolate Chip Swaps: You can easily switch out the semi-sweet chocolate chips for dark or white chocolate, depending on your preference.

Cake Flour Alternative: If you don’t have cake flour, create your own by substituting 2 tablespoons of cornstarch for 2 tablespoons of all-purpose flour.

Toppings: For an extra festive touch, sprinkle the tops with powdered sugar after the muffins have cooled, or add a cinnamon-sugar topping before baking for a little extra sweetness and texture.

Storage:

These muffins can be stored at room temperature in an airtight container for up to three days. They’re also freezer-friendly! Just wrap them individually and freeze for up to a month. When ready to enjoy, thaw at room temperature or pop them in the microwave for a few seconds for that fresh-baked taste.

More Recipes You Will Love

• Chocolate Chip Muffins
• Cranberry Almond Muffins
• Chocolate Chunk Coffee Cake Muffins
• Mini Pumpkin Cruffins

So, the next time you’re in the mood to bake something special, give these Holiday Cherry Chocolate Muffins a try. With their festive flavors and simple preparation, they’ll become a seasonal favorite in no time.

Happy baking and happy holidays! 🎄

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Holiday Cherry Chocolate Muffins

Packed with juicy dark cherries and rich chocolate chips, these muffins are the perfect combination of sweet and tart, soft and decadent. Best of all, they’re incredibly easy to make, allowing you to spend more time enjoying the festivities and less time in the kitchen.

Course Bread

Cuisine American

Keyword cherry, cherry muffins, chocolate, chocolate muffins, holiday, holiday treats, muffins

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 12 Muffins

Calories 194kcal

Author Emily

Ingredients

• ¼ cup sugar
• ¼ cup shortening
• 1 egg
• 1 ¾ cups cake flour
• 4 teaspoons baking powder
• 1 teaspoon salt
• 1 cup milk
• 2 cups frozen dark sweet cherries thawed and roughly chopped
• ½ cup mini semi-sweet chocolate chips

Instructions

• Preheat oven to 400°F.
• In a large mixing bowl, cream together shortening and butter.
• Add the egg, mix until combined.
• Slowly mix in the flour, baking powder, and salt.
• Pour in the milk, stirring gently until all the ingredients are will incorporated.
• Gently fold in the chopped, thawed cherries.
• Mix in the mini semi-sweet chocolate chips, making sure they are evenly dispersed throughout the batter.
• Let the batter rest for 10-15 minutes.
• While the batter rests, line a 12 cup muffin pan with paper liners or lightly grease each cup.
• Evenly divide the batter between the muffin cups, filling each about 3/4 full.
• Bake for 20 minutes or until a toothpick comes out clean. Be sure to check at the 15-minute mark as oven temperatures may very.
• Cool and enjoy!

The post Holiday Cherry Chocolate Muffins appeared first on My Bread Recipes.

These muffins have a slightly dense crumb that doesn’t fall apart with every bite. They are tender and moist but not so messy as a crumb top muffin. This makes them perfect for a grab and go breakfast or after school treat.

Why Make these Chocolate Chip Muffins?

• These muffins are so delicious with a buttery crumb and plenty of chocolate flavor.
• A quick recipe that can be made ahead and freezer friendly.
• Made with pantry staples and no special equipment.

Ingredients Needed

• Butter
• Vegetable Oil
• Granulated Sugar
• Brown Sugar
• Large Eggs
• Milk
• Vanilla Extract
• All Purpose Flour
• Baking Powder
• Baking Soda
• Kosher Salt
• Chocolate Chips- semi-sweet or milk chocolate

Step By Step Directions for Chocolate Chip Muffins

1. Melt the butter and pour into a mixing bowl with vegetable oil, granulated sugar and brown sugar. Mix together with a wooden spoon.
2. Stir in milk, eggs and vanilla.
3. Add flour, baking powder, baking soda and salt. Stir just until combined, it is okay if there are a few lumps.
4. Fold in chocolate chips.
5. Butter a 12 cup muffin tin or line with muffin liners. Use a muffin scoop or serving spoon to fill the muffin tin with batter.
6. Bake in a preheated oven for 15-17 minutes or until a toothpick inserted comes out clean.
7. Run a sharp knife around the muffins if you are not using liners. Remove muffins to a wire rack to cool.

How to Store Muffins

• Store cooled muffins in a zip top bag at room temperature up to 2 days or refrigerate up to 5 days.
• Freeze baked muffins in a freezer bag in a single layer up to 3 months.

Variations and Add Ins

• Chips: Use any flavor of chips that you like or use mini chocolate chips.
• Nuts: Chopped pecans or walnuts go great in these muffins.
• Cinnamon: A teaspoon of cinnamon adds warm flavor and pairs great with the chocolate chips.

More Easy Breakfast Treats to Try

• Blueberry Donuts
• Lemon Poppy Seed Donuts

If you are looking for a delicious muffin recipe to grab and go for busy mornings, give these Chocolate Chip Muffins a try.

If you love this recipe as much as we do, please leave a comment and a five star review. Be sure to help us share Pinterest, Facebook and Instagram.

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Chocolate Chip Muffins

Chocolate Chip Muffins are perfect for busy mornings. Bakery style muffins with a crisp outside and buttery inside loaded with chocolate chips.

Course Muffins

Cuisine American

Keyword breakfast muffins, chocolate muffins, muffins, muffins that aren’t crumbly, sturdy muffins

Prep Time 10 minutes minutes

Cook Time 15 minutes minutes

Total Time 25 minutes minutes

Servings 12 Muffins

Calories 354kcal

Author Milisa

Ingredients

• 1/4 cup butter plus more for buttering the tin
• 1/4 cup vegetable oil
• 1/2 cup granulated sugar
• 1/3 cup brown sugar
• 2 eggs
• 1 cup milk
• 2 2/3 cups flour
• 1 1/2 tsp baking powder
• 1/4 tsp baking soda
• 1 teaspoon kosher salt
• 1 1/2 cups chocolate chips

Instructions

• Preheat oven to 425°.
• Line or butter a 12 cup muffin tin.
• Melt the butter and pour into a mixing bowl with vegetable oil, granulated sugar and brown sugar. Mix together with a wooden spoon.
• Stir in milk, eggs and vanilla.
• Add flour, baking powder, baking soda and salt. Stir just until combined, it is okay if there are a few lumps.
• Fold in chocolate chips.
• Bake for 15-17 minutes or until a toothpick inserted comes out clean.
• Run a sharp knife around the muffins if you are not using liners. Remove muffins to a wire rack to cool.

Notes

Store cooled muffins in a zip top bag at room temperature up to 2 days or refrigerate up to 5 days.

Freeze baked muffins in a freezer bag in a single layer up to 3 months.

Variations:

Chips: Use any flavor of chips that you like or use mini chocolate chips.

Nuts: Chopped pecans or walnuts go great in these muffins.

Cinnamon: A teaspoon of cinnamon adds warm flavor and pairs great with the chocolate chips.

The post Chocolate Chip Muffins appeared first on My Bread Recipes.