Muffins are the perfect treat to showcase the bountiful produce spring has to offer! Berries, rhubarb and even chives are the stars of some of our most delicious muffin recipes.
34 of the Best Muffin Recipes for Spring
Updated Apr. 27, 2023
1
/
33
Strawberry-Rhubarb Muffins
Strawberry-rhubarb muffins might just be our favorite baked treat to celebrate the sweet-tart flavors of the late spring and summer harvest.
2
/
33
Lemon Pound Cake Muffins
I make these lemony muffins for all kinds of occasions. My family always requests them when we have a brunch. They’re so good! —Lola Baxter, Winnebago, Minnesota
3
/
33
Donut Muffins
Cinnamon sugar–dusted doughnut muffins hit the flavor mark of an old-fashioned jelly doughnut without a deep fryer in sight.
4
/
33
Feta ‘n’ Chive Muffins
This is a spring variation on the savory muffins my husband has made for years. It has a light texture almost like a popover and tastes best eaten hot right from the oven. —Angela Buchanan, Boulder, Colorado
5
/
33
Aunt Betty’s Blueberry Muffins
My Aunt Betty is quite a baker, but I look forward to these mouthwatering blueberry muffin recipe the most. She gives me enough so that I can freeze and enjoy them for weeks. —Sheila Raleigh, Kechi, Kansas
6
/
33
Tropical Muffins
I entered these muffins at our county fair and won the grand champion award for baked goods. They're so moist, they don't need butter. —Sylvia Osborn, Clay Center, Kansas
7
/
33
Berry Cream Muffins
If you can't decide which berries to use in these muffins, you can't go wrong using half raspberries and half blueberries! —Linda Gilmore, Hampstead, Maryland
8
/
33
Banana Macadamia Muffins
These muffins taste even better the next day, so to save time, I often make them the night before. They stay moist for days. —Stasha Wampler, Clinchport, Virginia
9
/
33
Wild Blueberry Muffins
Nothing is better than a warm blueberry muffin in the morning, and these muffins are the best I have ever made. The wild blueberries make them extra special. —Dewey Grindle, Blue Hill, Maine
10
/
33
Chocolate Chip Zucchini Muffins
These soft, tender chocolate chip zucchini muffins can be made whether you have a bumper crop of zucchini or not—no excuses are needed to make this recipe.
11
/
33
Blueberry-Orange Muffins
This recipe was given to me some time ago, and I've used it often since. In fact, it's so good that it won first prize at a county fair! Blueberries are plentiful here in the Midwest, and this is a delicious way to prepare them. —Irene Parry, Kenosha, Wisconsin
12
/
33
Chocolate Banana Muffins
I bake something almost every day—either in the morning before everyone's awake or in the evening. I whip up these tender muffins in no time and serve them with jam for breakfast or ice cream and chocolate syrup for dessert. —Stephanie Kienzle, North Miami Beach, Florida
13
/
33
Apple-Almond Muffins
I like to snack on apple slices slathered with almond butter. That's the flavor combo that inspired these muffins. Add a dash of almond extract to boost the nuttiness. —Kelly Alesso, Chicago, IL
14
/
33
Blackberry Fruit Muffins
Take advantage of delicious summer blackberries by adding them to these muffins. They are very easy to prepare and disappear as soon as they are served.—Candy Woelk, Lexington, Missouri
15
/
33
Blueberry-Bran Muffins
I created this recipe by trial and error. I've only had one outstanding bran muffin at a restaurant, and wanted to come up with a awesome one to make myself. These are moist, healthy, not too sweet and so tasty! Full of grains and fruits.—Nancy, Rens, Prescott, Arizona
16
/
33
Lemon Meringue Muffins
These muffins taste like a favorite pie of mine. The meringue adds a unique flavor.—Nancy Kearney, Massillon, Ohio
17
/
33
Java Muffins
If you love your morning java like I do, get a double dose by paring this crunchy pecan-topped muffin with your favorite hot cup of Joe. They travel well and are ideal to take to work—for that mid-morning coffee break, of course. —Zainab Ahmed, Mountlake Terrace, Washington
18
/
33
Blueberry-Filled Muffins
I consider this recipe a blank canvas for different combinations of preserves and zest. The blueberry-lemon is a tried-and-true favorite, but apricot preserves and orange zest or blackberry preserves with lime zest would be fun to try. —Maria Regakis, Somerville, Massachusetts
19
/
33
Orange Zucchini Muffins
For tender muffins, try this tip: When combining the muffin batter, stir just until dry ingredients are moistened. Overmixing makes muffins less tender. —Chris Snyder, Boulder, Colorado
20
/
33
Herb & Sun-Dried Tomato Muffins
Mom served these muffins instead of bread or buns. Now I make them to serve with soup or chili. — Betsy King, Duluth, Minnesota
21
/
33
Blueberry Lemon Muffins
Our blueberry lemon muffins, with pops of juicy blueberries and a bright zip of citrus, are for lovers of treats both sweet and tart.
22
/
33
Herb & Sun-Dried Tomato Muffins
Mom served these muffins instead of bread or buns. Now I make them to serve with soup or chili. — Betsy King, Duluth, Minnesota
23
/
33
Chocolate Chocolate Chip Muffins
The title says it all! I use whole wheat flour and applesauce to make the muffins lighter without sacrificing any flavor. We make these chocolate chocolate chip muffins for breakfast at the school where I work. —Theresa Harrington, Sheridan, Wyoming
24
/
33
Poppy Seed Mini Muffins
These moist muffins may be small, but they're always a big hit on a brunch buffet, as a quick snack or as part of a bread basket assortment. The combination of poppy seeds and a hint of lemon makes them irresistible. —Kathryn Anderson, Casper, Wyoming
25
/
33
Rhubarb Nut Muffins
Muffins are my weakness! When I make these to take to a gathering, I always come home with an empty plate. —Mary Kay Morris, Cokato, Minnesota
26
/
33
Pineapple Upside-Down Muffins
For a modern version of upside-down cake, we use pineapple and a sweet batter to make fun muffins with a cherry on top. —Suzeanne Longwill, Ortonville, Michigan
27
/
33
Grandma's Honey Muffins
I can remember my Grandma Wheeler making these delicious muffins—we'd eat them nice and warm, fresh from the oven! She was a "pinch of this and handful of that" kind of cook, so getting the ingredient amounts correct for the recipe was a challenge. Now it's a family treasure! —Darlis A. Wilfer, West Bend, Wisconsin
28
/
33
Lemon-Streusel Blueberry Muffins
My family and friends really enjoy fresh muffins. My berry-packed muffin flavor combo of almond extract and cardamon is just divine. And to top it off, the sweet lemon-cinnamon scented streusel is heavenly.—Shirley Riley, Water Valley, Mississippi
29
/
33
Ham and Cheese Muffins
Serve these savory biscuitlike muffins for breakfast, at snack time or along with a hearty bowl of soup. —Doris Heath, Franklin, North Carolina
30
/
33
Walnut Zucchini Muffins
Shredded zucchini adds makes these walnutty muffins extra tender. If you have lots of zucchini in summer as many of us do, this is a good way to use some of it. —Harriet Stichter, Milford, Indiana
31
/
33
Doughnut Muffins
After many tries and many different recipes that just weren't up to par, I finally decided to recreate my own version of a doughnut muffin. It has the taste of a cake doughnut and it's a lot simpler to make. —Morgan Botwinick, Richmond, Virginia
32
/
33
Egg-Free Double Chocolate Banana Muffins
These double chocolate banana muffins make the best use of any brown bananas you have left in the fruit bowl. Mash them into our chocolate muffin mix and you have a delightful snack in under half an hour.
33
/
33
Burst o’ Lemon Muffins
While I visited my sister in Florida, she baked a batch of these incredible muffins. They have a cakelike texture with sweet coconut and a mouthwatering lemon zing. I went home with the recipe. —Nancy Rader, Columbus, OhioOriginally Published: February 18, 2019
