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Muffin Recipes

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Snappy Ginger Muffins

Meet the Cook: To tell the truth, I cook out of necessity but enjoy myself when I bake! I make these for school lunches and my husband to take with him to work. They are nice to serve for breakfast besides. Our children are 9 and 5. While we don't farm, our home's out in the country and we do have a pony here. -Marlene Falsetti, Lowbanks, Ontario
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Moist Bran Muffins

Moist Bran Muffins

Moist Bran Muffins

These tender, slightly sweet muffins are a tasty way to round out any meal. The recipe makes a small quantity for a couple or a single person.—Mildred Ross, Badin, North Carolina

Sourcream Berry Muffins

Sourcream Berry Muffins

Sourcream Berry Muffins

Baked in greased muffin cups, this delicious treats bake up beautifully. If you like lemon or want a streusel topping, it's easy to vary this recipe to suit your fancy.

Orange Corn Muffins

Orange Corn Muffins

Orange Corn Muffins

"THIS IS an old recipe that I decided to improve upon—I thought the topping was too sweet, so I just left it off. I also took out the pecans that the recipe called for. Sometime, I'll make lemon corn muffins by substituting lemon peel if I don't happen to have any oranges on hand."
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Oat-Topped Raspberry Muffins

Oat-Topped Raspberry Muffins

Oat-Topped Raspberry Muffins

These muffins are my family's favorite and can be made with blueberries as well. Serve them for breakfast with jam or for dessert with ice cream.

Orange Tea Muffins

Orange Tea Muffins

Orange Tea Muffins

Because they're so rich, I usually make these muffins for special occasions—brunches and breakfasts mainly. They're good at all hours, though, as a snack with tea or coffee. My husband and I plus our 14-year-old son live in a suburban area. Luckily, our property backs up against a farm. Last year, we were excited to see deer in the yard—two adults and four babies. I learned my way around the kitchen by trial and error. So having a recipe featured in Country Woman is a

Gluten-Free Cornmeal Muffins

Gluten-Free Cornmeal Muffins

Gluten-Free Cornmeal Muffins

Serve these muffins warm with butter, honey or even salsa! Reheat leftovers in foil in the oven...if there are any! —Laura Fall-Sutton, Buhl, Idaho

Cream Cheese Bran Muffins

Cream Cheese Bran Muffins

Cream Cheese Bran Muffins

“These are really good and so moist,” writes Jeannette Mack of Rushville, New York. “The cream cheese center eliminates the need to add butter to the muffin.”

Frosted Pumpkin Muffins

Frosted Pumpkin Muffins

Frosted Pumpkin Muffins

In Muncie, Indiana, Samantha Callahan jazzes up pound cake mix with some canned pumpkin and pumpkin pie spice to create these sweet muffins. "They're so good, even picky eaters cannot seem to get enough," notes the substitute teacher's aide. "They're also delicious without frosting or nuts."

Versatile Oat Mix

Versatile Oat Mix

Versatile Oat Mix

In El Dorado, Arkansas, Dorothy Smith uses one oatmeal mixture in three tasty ways. For breakfast, savor a stack of pleasant pancakes, or spread warm muffins with butter, honey or jam. For dessert, a golden fruit crisp offers old-fashioned flavor with the ease of canned pie filling.

Hearty Morning Muffins

Hearty Morning Muffins

Hearty Morning Muffins

"These delicious muffins are loaded with goodies," writes Elaine Kauffman of Tofield, Alberta. "I got the recipe from our pastor's wife. We like them for Sunday breakfast, but it's a good idea to double the recipe and keep some in the freezer for brown-bag lunches during the week."

Pumpernickel Muffins

Pumpernickel Muffins

Pumpernickel Muffins

These dense muffins are a perfect accompaniment to a hearty entree. The rye flour gives the texture some and the dried cherries add to the flavor.
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