20 Best Muffin Recipes Ever

Everyone loves muffins. They can be filled with healthy fruits and vegetables and become the perfect breakfast or snack. That’s why it pays to always have a few spare muffins in the freezer.

1. Blueberry Muffins

Blueberry Muffins
© 5second, AdobeStock

These muffins are incredibly moist.

Cooking Time: 30 minutes.
Yield: 16 servings.

Ingredients:

  • 1 cup white sugar
  • ¾ cup butter
  • 2 large eggs
  • 2 tbsp. olive oil
  • 1 cup blueberry-flavored yogurt
  • ½ cup milk
  • 2 tsp. lemon zest
  • 3 cups whole wheat flour
  • 2 tsp. baking powder
  • ½ tsp. baking soda
  • ½ tsp. salt
  • ¾ cup blueberries
  • ½ cup brown sugar
  • 1/3 cup chopped pecans
  • 1 tsp. cinnamon

Directions:

  1. Preheat the oven to 375 degrees.
  2. Line 16 muffin cups with paper muffin liners.
  3. Whip the butter and sugar until fluffy.
  4. Add the eggs and olive oil and continue whipping for another minute.
  5. Stir in the yogurt, milk, and lemon zest.
  6. In a second bowl, combine the flour, baking powder, baking soda, and salt.
  7. Add half the flour mix to the butter mixture.
  8. Combine the remaining flour with the blueberries and gently fold into the batter.
  9. Stir together the brown sugar, pecans, and cinnamon in a small bowl.
  10. Spoon batter into prepared muffin cups.
  11. Sprinkle the brown sugar topping over each muffin.
  12. Bake the muffins for 30 minutes.

2. Banana Muffins

Banana Muffins
© pamela_d_mcadams, AdobeStock

This is a great way to use up ripe bananas.

Cooking Time: 18 minutes.
Yield: 10 servings.

Ingredients:

  • 1 3/4 cups white flour
  • 1 tsp. baking soda
  • 1 tsp. baking powder
  • Salt to taste
  • ½ tsp. cinnamon
  • ¼ tsp. nutmeg
  • 3 mashed bananas
  • ½ cup white sugar
  • ¼ cup brown sugar
  • ¾ cup chopped walnuts
  • 1 beaten egg
  • ⅓ cup canola oil

Directions:

  1. Preheat the oven to 375 degrees.
  2. Line 10 muffin cups with muffin papers.
  3. Combine the flour, baking soda, baking powder, salt, cinnamon, and nutmeg in a bowl.
  4. In a second bowl, whisk together the banana, sugars, walnuts, egg, and canola oil.
  5. Fold the banana mixture into the flour and combine until there is a batter.
  6. Fill the muffin cups with the batter.
  7. Bake for 18 minutes.

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3. Chocolate Chip Banana Muffins

Chocolate Chip Banana Muffins
© mbruxelle, AdobeStock

These are just wonderful – the secret is that hint of coffee.

Cooking Time: 35 minutes.
Yield: 18 servings.

Ingredients:

  • ¼ cup canola oil
  • 1 cup applesauce
  • ½ cup white sugar
  • ¼ cup brown sugar
  • 1 beaten egg
  • 2 ½ ripe bananas
  • 2 tbsp. instant coffee mixed with 2 tbsp. water
  • 2 ¼ cups white flour
  • Salt to taste
  • 1 tsp. baking powder
  • 1 tsp. baking soda
  • 2 tsp. flax seeds
  • ¾ cup semisweet chocolate chips

Directions:

  1. Preheat the oven to 350 degrees.
  2. Process the oil, applesauce, sugar, egg, banana, and instant coffee in a food processor for 2 minutes.
  3. Add the flour, salt, baking powder, baking soda, and flax seeds and process for 2 more minutes.
  4. Mix in the chocolate chips and blend the batter.
  5. Transfer the batter to an 18-cup muffin tin.
  6. Bake for 35 minutes and let cool.

4. Honey Bran Muffins

Honey Bran Muffins
© Brent Hofacker, AdobeStock

Healthy bran muffins partially sweetened with apple juice, apples, and just a bit of honey.

Cooking Time: 20 minutes.
Yield: 16 servings.

Ingredients:

  • 2 cups apple juice
  • 2 cups finely chopped apples
  • 2 cups white flour
  • 2 tsp. baking soda
  • ¼ tsp. cloves
  • Salt to taste
  • 1 cup brown sugar
  • ½ cup olive oil
  • ¼ cup honey
  • 5 beaten eggs
  • 4 cups bran cereal

Directions:

  1. Combine the apple juice and apples in a bowl. Set aside.
  2. In a second bowl, combine the flour, baking soda, cloves, and salt. Set aside.
  3. In a third and large bowl, whisk together the brown sugar, oil, honey, eggs, and the bran cereal.
  4. Stir in the apple juice mixture and the flour mixture.
  5. Refrigerate for 3 hours.
  6. Stir the chilled batter and fill two muffin tins with paper lining.
  7. Divide the batter between the muffin tins.
  8. Bake for 20 minutes and let cool.

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5. Classic Raisin Bran Muffins

Classic Raisin Bran Muffins
© MSPhotographic, AdobeStock

These classic muffins are sweet and delicious.

Cooking Time: 20 minutes.
Yield: 18 servings.

Ingredients:

  • 2 cups wheat bran
  • 2 cups whole wheat flour
  • Salt to taste salt
  • ½ tsp. cinnamon
  • 1 tsp. baking soda
  • 2 beaten eggs
  • 2 cups plain yogurt
  • ½ cup brown sugar
  • ¼ cup molasses
  • 3 tbsp. Crisco
  • ½ cup chopped raisins
  • ½ cup chopped walnuts

Directions:

  1. Preheat the oven to 350 degrees.
  2. Line an 18-cup muffin tin with paper.
  3. Combine the wheat bran, whole wheat flour salt, cinnamon, and baking soda in a bowl. Set aside.
  4. Whisk the eggs, yogurts, sugar, molasses, and Crisco in another bowl.
  5. Stir in the bran/wheat mixture, along with the raisins and walnuts.
  6. Transfer the batter to the muffin tin.
  7. Bake for 20 minutes.

6. Chocolate Muffins

Chocolate Muffins
© matka_Wariatka, AdobeStock

These are a very chocolaty treat.

Cooking Time: 25 minutes.
Yield: 12 servings.

Ingredients:

  • 2 cups flour
  • ¾ cup unsweetened cocoa powder
  • 1 ½ cup white sugar
  • ½ tsp. baking soda
  • 1 tsp. baking powder
  • Salt to taste
  • 1 1/4 cups milk
  • ½ cup sour cream
  • 2 beaten egg
  • 3 tbsp. olive oil
  • 1 tsp. almond extract
  • 1 cup semisweet dark chocolate chips
  • ¾ cup chopped pecans
  • ¼ cup sugar

Directions:

  1. Preheat the oven to 350 degrees.
  2. Line a muffin tin with paper muffin liners.
  3. Combine the dry ingredients, flour, cocoa, sugar, baking powder, baking soda, and salt in a bowl.
  4. Combine the wet ingredient, milk, sour cream, eggs, and almond extract in a second bowl.
  5. Stir the flour into the milk mixture.
  6. Add the chocolate chips and pecans and combine well.
  7. Transfer the batter to the muffin cups.
  8. Sprinkle the top of the muffins with sugar.
  9. Bake for 25 minutes.

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7. Raspberry Muffins

Raspberry Muffins
© kate_smirnova, AdobeStock

Fresh raspberries make these muffins burst with flavor.

Cooking Time: 20 minutes.
Yield: 12 servings.

Ingredients:

  • 2 cups white flour
  • ⅓ cup white sugar
  • 1 tbsp. baking powder
  • Salt to taste
  • 2/3 cup milk
  • 2 beaten eggs
  • ¼ cup melted butter
  • 1 tsp. almond extract
  • ½ tsp. vanilla extract
  • 2 cups fresh raspberries
  • ¾ cup confectioners' sugar
  • ½ tsp. almond extract
  • ¼ cup milk

Directions:

  1. Preheat the oven to 400 degrees.
  2. Coat the inside of 12 muffin cups with non-stick spray.
  3. Combine flour, sugar, baking powder, and salt in a bowl.
  4. In another bowl, whisk together the milk and eggs.
  5. Add the flour, melted butter, almond extract, and vanilla extract to the milk and stir well.
  6. Gently fold in the fresh raspberries.
  7. Divide the batter between the 12 muffin cups.
  8. Bake the muffins for 20 minutes.
    While the muffins are baking, combine the confectioner’s sugar, almond extract, and milk and heat in a saucepan.
  9. Drizzle the icing over the warm muffins.

8. Breakfast Muffins

Breakfast Muffins
© kate_smirnova, AdobeStock

These are a wonderful way to start the day – very healthy. Grating the carrot and apple will help keep the muffins smooth – and start your day off right.

Cooking Time: 20 minutes.
Yield: 12 servings.

Ingredients:

  • 2 cups whole wheat flour
  • 1 ¼ cup brown sugar
  • 2 tsp. baking soda
  • 1 tsp. cinnamon
  • Salt to taste
  • 1 peeled and grated carrot
  • ¾ cup raisins
  • ¾ cup chopped pecans
  • 1 peeled and grated apple
  • 3 eggs
  • 1 cup apple sauce
  • 1 tsp. vanilla extract

Directions:

  1. Preheat the oven to 350 degrees.
  2. Lightly grease a 12-cup muffin pan.
  3. In a large bowl, combine the flour, sugar, baking soda, cinnamon, and salt.
  4. Add the grated carrot, raisins, pecans, and grated apple and stir well.
  5. Use a separate bowl to whisk the eggs, apple sauce, and vanilla extract.
  6. Gently add the flour mixture to the egg mixture.
  7. Fill the muffin pan with the batter.
  8. Bake for 20 minutes.

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9. Savory Sausage Muffins

Savory Sausage Muffins
© la_vanda, AdobeStock

This is breakfast in a muffin. Enjoy them on their own or serve with eggs.

Cooking Time: 10 minutes.
Yield: 12 servings.

Ingredients:

  • 1 cup whole-wheat flour
  • 1 cup oats
  • 2 tsp. baking powder
  • 1 tsp. baking soda
  • Salt to taste
  • 2 minced garlic cloves
  • 1 tbsp. chopped onion (keep the rest of the onion for dinner)
  • ⅓ cup melted butter
  • 2 beaten eggs
  • 1 cup plain yogurt
  • 4 crumbled cooked breakfast sausages
  • 3 tbsp. grated cheddar cheese

Directions:

  1. Preheat the oven to 400 degrees.
  2. Line a muffin tin with paper liners.
  3. Combine the flour, oats, baking powder, baking soda, salt, garlic, and onion in a bowl.
  4. In a second bowl, mix the melted butter, eggs, and yogurt.
  5. Stir the flour into the butter/egg mixture and combine but don’t mix too hard.
  6. Add the crumbled sausages and cheddar cheese.
  7. Fill the muffin tin with the batter.
  8. Bake for 10 minutes.

10. Apple Muffins

Apple Muffins
© FomaA, AdobeStock

The strudel topping for these muffins is wonderful.

Cooking Time: 20 minutes.
Yield: 12 servings.

Ingredients:

  • 2 cups flour
  • 1 tsp. baking powder
  • ½ tsp. baking soda
  • Salt to taste
  • ½ cup butter
  • 2 tbsp. apple sauce
  • ½ cup white sugar
  • ½ cup brown sugar
  • 1 tsp. cinnamon
  • ½ tsp. nutmeg
  • 2 beaten eggs
  • 1 tsp. vanilla
  • 1 small, grated apple
  • 1 small, chopped apple
  • ⅓ cup brown sugar
  • 2 tbsp. flour
  • ¼ tsp. allspice
  • 2 tbsp. butter

Directions:

  1. Preheat the oven to 375 degrees.
  2. Line a 12-cup muffin tin with paper liners.
  3. Combine the flour, baking powder, baking soda, and salt in a bowl.
  4. In a second, larger, bowl, whisk together the butter, sugars, cinnamon, nutmeg, and vanilla.
  5. Add both the grated and chopped apples and combine well.
  6. Transfer the batter to the muffin tin.
  7. Stir together the brown sugar, flour, allspice, and butter until you have a coarse strudel topping.
  8. Sprinkle the topping over the muffins.
  9. Bake for 20 minutes and let cool.

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11. Cranberry Muffins

Cranberry Muffins
© fahrwasser, AdobeStock

What would Christmas morning be without these? These muffins combine the tartness of cranberries with the sweetness of orange juice.

Cooking Time: 25 minutes.
Yield: 12 servings.

Ingredients:

  • 1 ½ cups flour
  • 1 ½ tbsp. baking powder
  • Salt to taste
  • 1/3 cup brown sugar
  • ¼ cup canola oil
  • 1 beaten egg
  • ½ tsp. orange extract
  • ¾ cup orange juice
  • 1 cup chopped cranberries
  • ½ cup chopped walnuts
  • 3 tbsp. brown sugar

Directions:

  1. Preheat the oven to 400 degrees.
  2. Combine the flour, baking powder, and salt in a bowl and set aside.
  3. Sift together flour, salt, and baking powder. Set aside.
  4. Whisk the sugar and oil together, then add the egg.
  5. Stir in the orange extract and orange juice.
  6. Stir the flour mixture into the sugar mixture and fold in the cranberries and walnuts.
  7. Coat a muffin pan with non-stick spray.
  8. Add the batter to the muffin pan.
  9. Sprinkle with the additional brown sugar.
  10. Bake for 25 minutes.

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12. Vanilla-Cranberry Muffins

Vanilla-Cranberry Muffins
© Alexandra, AdobeStock

Most people have left-over cranberry sauce on Thanksgiving – so why not use it to create luscious muffins?

Cooking Time: 20 minutes.
Yield: 12 servings.

Ingredients:

  • 2 cups white flour
  • 2 tbsp. oat bran
  • ½ cup brown sugar
  • ¼ cup white sugar
  • 2 tsp. baking powder
  • Salt to taste
  • ½ tsp. lemon zest
  • 1 cup cranberry sauce
  • 1 cup chopped pecans
  • ½ cup milk
  • ½ cup sour cream
  • ¼ cup coconut oil
  • 1 beaten egg
  • 1 tsp. vanilla extract
  • ¼ cup brown sugar

Directions:

  1. Preheat the oven to 400 degrees.
  2. Fill an 18-cup muffin tin with paper liners.
  3. Combine the flour, sugars, baking powder, and salt in bowl.
  4. In a second bowl, whisk the lemon zest, cranberry sauce, pecans, milk, sour cream, coconut oil, egg, and vanilla extract.
  5. Stir the flour into the cranberry mixture.
  6. Transfer the batter to the muffin tin.
  7. Drizzle with brown sugar.
  8. Bake for 20 minutes.

13. Corn Muffins

Corn Muffins
© minadezhda, AdobeStock

Corn muffins are so delicious when warm and toasted. They can be jazzed up with some jalapeno pepper, if desired.

Cooking Time: 20 minutes.
Yield: 12 servings.

Ingredients:

  • 1 ½ cup cornmeal
  • ¾ cup flour
  • ¼ cup white sugar
  • 2 tbsp. brown sugar
  • 2 tsp. baking powder
  • Salt to taste
  • 2 beaten eggs
  • ¼ cup vegetable oil
  • 1 cup buttermilk
  • ¼ cup sour cream

Directions:

  1. Preheat the oven to 400 degrees.
  2. Line a muffin pan with paper liners.
  3. Combine the cornmeal, flour, sugars, baking powder, and salt in a bowl.
  4. Add the eggs, oil, buttermilk, and sour cream and keep stirring gently.
  5. Transfer the batter to the muffin pan.
  6. Bake for 20 minutes.

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14. Lemon Poppy Seed Muffins

Lemon Poppy Seed Muffins
© fahrwasser, AdobeStock

This is pure lemon goodness.

Cooking Time: 18 minutes.
Yield: 12 servings.

Ingredients:

  • ¾ cup milk
  • 1/3 cup canola oil
  • ½ cup lemon yogurt
  • 1 beaten egg
  • 1 ¾ cups flour
  • 1/3 cup white sugar
  • 2 tbsp. poppy seeds
  • 2 tsp. lemon zest
  • 2 tsp. baking powder
  • ½ tsp. baking soda
  • Salt to taste
  • 1/3 cup sugar
  • 1/3 cup lemon juice

Directions:

  1. Preheat the oven to 400 degrees.
  2. Coat a muffin pan with non-stick spray.
  3. Whisk the milk, oil, yogurt, and egg in a bowl.
  4. Stir in the flour, sugar, poppy seeds, lemon zest, baking powder, baking soda, and salt.
  5. Blend well and transfer the batter to the muffin pan.
  6. Bake for 18 minutes.
  7. While the muffins are baking combine the lemon juice and sugar in a small pan and simmer for 8 minutes to create a syrup.
  8. Drizzle the baked muffins with the syrup.

15. Almond Muffins

Almond Muffins
© minadezhda, AdobeStock

Quick muffins with a lovely almond flavor.

Cooking Time: 18 minutes.
Yield: 12 servings.

Ingredients:

  • ¾ cup white sugar
  • ½ cup butter
  • 2 egg yolks
  • 1 tbsp. almond extract
  • ¼ tsp. lemon extract
  • 1 ⅓ cup white flour
  • 1 tsp. baking powder
  • ½ tsp. baking soda
  • Salt to taste
  • ½ cup milk
  • 1/3 cup sour cream
  • 2 tbsp. chopped almonds
  • 2 egg whites

Directions:

  1. Preheat the oven to 350 degrees.
  2. Line a muffin tin with paper liners.
  3. Use an electric mixer to beat the sugar and butter in a bowl.
  4. Add the yolks, almond extract, and lemon extract and beat until the mixture is smooth.
  5. Use a second bowl to combine the flour, baking powder, baking soda, and salt.
  6. Stir the flour in the yolk mixture and add the milk, sour cream, and almonds.
  7. Whisk the egg whites until they peak and gently fold into the batter.
  8. Transfer the batter to the muffin tin.
  9. Bake for 18 minutes and let cool.

16. Pumpkin Muffins

Pumpkin Muffins
© nblxer, AdobeStock

These are the perfect muffins for Thanksgiving.

Cooking Time: 20 minutes.
Yield: 12 servings.

Ingredients:

  • 1 ½ cup whole wheat flour
  • 1 ½ tbsp. pumpkin pie spice
  • 1 tsp. baking soda
  • Salt to taste
  • ¼ tsp. cloves
  • 1 ¾ cup pumpkin pie filling
  • 1 ½ cup white sugar
  • ¾ cup raisins
  • ½ cup apple sauce
  • ¼ cup milk
  • 2 beaten eggs

Directions:

  1. Preheat the oven to 350 degrees.
  2. Line a muffin pan with paper liners.
  3. Combine the flours, pumpkin pie spice, baking soda, salt, and cloves in a bowl.
  4. Stir together the pumpkin pie filling, sugar, raisins, apple sauce, milk, and eggs in another bowl.
  5. Slowly add the flour to the pumpkin pie filling and combine well.
  6. Add the batter to the muffin pan.

17. Cheddar Cheese Muffins

Cheddar Cheese Muffins
© Liliya Trott, AdobeStock

These muffins have just enough cheese to excite.

Cooking Time: 20 minutes.
Yield: 12 servings.

Ingredients:

  • 2 cups white flour
  • 2 tbsp. white sugar
  • 1 tbsp. baking powder
  • Salt to taste
  • 1 tsp. baking soda
  • 1 cup shredded Cheddar cheese
  • ½ cup shredded mozzarella cheese
  • 1 cup plain yogurt
  • 3 tbsp. chopped onion
  • ¼ tsp. cayenne pepper
  • 2 beaten eggs
  • ¼ cup melted butter

Directions:

  1. Preheat the oven to 400 degrees.
  2. Line a muffin tin with paper linings.
  3. Combine the flour, sugar, baking powder, salt, and baking soda in a bowl.
  4. Add the cheeses, yogurt, onion, cayenne pepper, eggs, and melted butter and stir well.
  5. Add the batter to the muffin tin.
  6. Bake for 20 minutes.

18. Stuffed Corn Muffins

Stuffed Corn Muffins
© Vika, AdobeStock

These muffins are perfect for a tailgate party or as a pre-dinner snack. The crab stuffing is delicious and will pleasantly surprise your guests.

Cooking Time: 30 minutes.
Yield: 12 servings.

Ingredients:

  • 1 cup cooked crab meat – fresh is best, but canned is okay
  • ½ cup grated cheddar cheese
  • 2 tbsp. sour cream
  • 1 tsp. Old Bay seasoning
  • ¼ tsp. cayenne pepper
  • ¼ tsp. coriander
  • 1 tsp. lemon juice
  • ¼ tsp. Worcestershire sauce
  • salt to taste
  • 1 cup white flour
  • 1 cup cornmeal
  • Salt to taste
  • ½ tsp. baking soda
  • 1 tbsp. sugar
  • 2 beaten eggs
  • ¾ cup milk
  • ¼ cup sour cream
  • 2 tbsp. chopped scallions
  • ½ cup melted butter
  • ½ cup grated pepper Jack cheese

Directions:

  1. Preheat the oven to 375 degrees.
  2. Coat a muffin tin with non-stick spray.
  3. Combine the crab meat, cheddar cheese, sour cream, Old Bay seasoning, cayenne pepper, coriander, lemon, Worcestershire sauce, and salt in a bowl.
  4. In a large, second bowl, combine the flour, cornmeal, salt, sugar, and baking soda.
  5. Stir in the eggs, milk, sour cream, scallions, and melted butter and combine well.
  6. Transfer the cornmeal batter to the muffin tin.
  7. Add 2 tbsp. of crab filling to each muffin.
  8. Top each muffin with some Pepper Jack cheese.
  9. Bake for 30 minutes.

19. Zucchini Muffins with a Kick

Zucchini Muffins with a Kick
© anna_shepulova, AdobeStock

These savory muffins are great anytime.

Cooking Time: 40 minutes.
Yield: 16 servings.

Ingredients:

  • 2 tbsp. olive oil
  • 1 small, chopped onion
  • 3 minced garlic cloves
  • ½ cup chopped sun-dried tomatoes
  • 1 cup shredded zucchini with all the liquid squeezed out
  • 1 chopped jalapeno pepper
  • 2 cups white flour
  • ¼ cup cornmeal
  • ¼ cup whole wheat flour
  • 2 tsp. baking powder
  • 1 tsp. baking soda
  • Salt and pepper to taste
  • 1 tsp. herbs de Provence
  • 1 tsp. sunflower seeds
  • ½ cup butter
  • 2 tbsp. sugar
  • 2 beaten eggs
  • 2 eggs
  • 5 tbsp. sour cream
  • ¼ cup buttermilk
  • ½ tsp. hot sauce
  • 2 tsp. olive oil

Directions:

  1. Preheat the oven to 375 degrees.
  2. Line a 16-cup muffin tin with paper liners.
  3. Heat the olive oil in a skillet and sauté the onion and garlic for 5 minutes.
  4. Add the sun-dried tomatoes and remove the skillet from the heat.
  5. Place the ingredients in a food processor with the zucchini and jalapeno red peppers and process until chopped.
  6. Combine the flour, cornmeal, whole wheat flour, baking powder, baking soda, and herbs the Provence and sunflower seeds in a bowl.
  7. In another bowl, whisk the butter and sugar using a hand mixer.
  8. Add the eggs and continue beating, then add the sour cream, buttermilk, hot sauce, and olive oil.
  9. Slowly add the flour mix to the butter/sugar mixture and keep incorporating.
  10. Add the zucchini mixture and blend well.
  11. Add the batter to the muffin tin.
  12. Bake the muffins for 35 minutes.

20. Double Chocolate Muffins

Double Chocolate Muffins
© azurita, AdobeStock

These muffins have plenty of healthy ingredients, and they still burst with flavor.

Cooking Time: 25 minutes.
Yield: 12 servings.

Ingredients:

  • ¾ cup whole wheat flour
  • ¾ cup ground flax seed
  • ½ cup ground oats
  • 1 tsp. baking soda
  • 2 tsp. baking powder
  • ½ cup cocoa powder
  • 2 tsp. cinnamon
  • 1 tsp. nutmeg
  • 1 cup semisweet chocolate chips
  • 1 cup buttermilk
  • ¾ cup plain yogurt
  • ¾ cup brown sugar
  • 1 tbsp. flax seed mixed with 3 tbsp. water
  • 1 tsp. vanilla extract
  • ¼ cup raw sugar

Directions:

  1. Preheat the oven to 400 degrees.
  2. Line a muffin tin with paper liners.
  3. Combine the whole wheat flour, flax seeds, ground oats, baking soda, baking powder, cocoa powder, cinnamon, nutmeg, and chocolate chips in a bowl.
  4. In a second bowl, whisk together the buttermilk, yogurt, brown sugar, flax seed with water, and vanilla extract.
  5. Stir the buttermilk mixture into the flour.
  6. Add the batter to the muffin tin and top with the raw sugar.
  7. Bake for 25 minutes.
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