Stop eating your muffins plain! These simple tips will shake up your morning routine.
Photo: Shutterstock / Brent Hofacker
Who doesn’t love a muffin? After all, most consider them a glorified cupcake you can eat for breakfast! Muffins are a traditional breakfast staple almost everyone loves. For one thing, you can make them with any number of ingredients you have on hand. They’re easy to freeze and eat as a snack or as a portable breakfast on the go. But there’s more than one way to eat cupcakes and muffins, you know? Here are our favorite muffin hacks to try.
1. Eat open-faced
Slice those tender muffins in half and slather with warm butter, cream cheese or peanut butter. If you want to get fancy, try them with hazelnut spread, Greek yogurt or cookie butter.
Butter makes everything better, right? Spread softened butter on each side of a halved muffin and crisp it up over high heat in a nonstick pan or griddle. You’ll be amazed how an ordinary muffin can be transformed with crisp, buttery edges. Go the extra mile and top with homemade fruit jam or preserves.
3. Turn ’em inside out!
Who says there’s only one way to eat muffins? If your muffin has a crumble (or other sweet topping) cut the muffin in half across the “waist” (cut off the top and put the bottom on top), turning the crumble inward so you get bits of it in every bite.
Pro tip: Before you turn them sandwich-style, add cream cheese spread (strawberry or brown sugar & cinnamon are my favs).
4. Top with sauce
Whip up a quick sugary glaze or buttery sauce and drizzle on top of your muffin. A sprinkle of chopped nuts gives it even more crunch!
5. Dip and toast (French toast, that is)
Just can’t seem to get through that dozen muffins you made? Have they dried out on your kitchen counter? Slice them, dip in a egg mixture and pan fry them as you normally would with French toast. Serve with homemade whipped cream and top with berries, or sprinkle with confectioners sugar and a drizzle of maple syrup.
6. Master new appetizers
Use savory, mini cornbread muffins to add a unique twist to your appetizer platter! Serve them with whiskey bacon jam, pimiento cheese or savory cream cheese flavors like chive & onion or jalapeno.
7. Serve with ice cream
Unexpected guests, anyone? The more indulgent flavors like banana chocolate chip, chocolate zucchini or pumpkin pair well with a scoop of vanilla ice cream for a super-fast dessert. Drizzle with creme caramel or dulce de leche for a special treat.
8. Broil up some s’mores
Think outside the box: S’mores aren’t only for graham crackers. Top halved chocolate chip muffins with marshmallows and give them a light toast in the broiler. Sprinkle with crumbled graham cracker crumbs.
9. Make a melt
Fill that muffin with cheese and your favorite meat for a quick, portable weekday breakfast or lunch. Then fry in a cast-iron skillet like a grilled cheese sandwich or your favorite melt.
10. Customize that bread pudding
Instead of stale bread, use stale muffins. Once they’ve dried out, cut into bite-sized pieces and combine with a custard mixture of cream and eggs. Add in any other favorite ingredients, place into a baking dish and bake until golden brown. Sprinkle with powdered sugar or serve with a fruit compote.
There are plenty of unique things to try with muffins, so get outside the norm and see if one of these ideas will become your new favorite thing. And if you’re still into eating muffins the more traditional way, here are my favorite muffin recipes worth waking up for.
This banana muffin recipe goes over so well with kids. Not only are these banana bread muffins like cupcakes, but they’re ready, start to finish, in just half an hour! —Lorna Greene, Harrington, Maine
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Both of my daughters love these chocolate chip muffins! I usually double this chocolate chip muffin recipe so I have extras to keep in the freezer for a quick breakfast or snack. —Lori Thompson, New London, Texas
Fresh from the oven, these attractive, delicious muffins make a great accompaniment to any breakfast or brunch. I usually double the recipe because they seem to disappear the minute I set them out. —Marie Herr, Berea, Ohio
Why use ordinary pumpkin pie spice when you can up the ante with your own homemade chai spice? The maple syrup pairs so well with the pumpkin and this warming spice blend. Try substituting old-fashioned rolled oats, pecans, walnuts or even white chocolate chips for the pepitas topping. —Debra Keil, Owasso, Oklahoma
These cinnamon muffins, with a dash of nutmeg in the batter, are seasoned to please. My husband grew up enjoying these tender muffins that his mother made on special weekend mornings.—Katherine McVey, Raleigh, North Carolina
These pretty muffins are perfect for Christmas morning. Make them the night before and keep them on the counter in an airtight container. —Taste of Home Test Kitchen
These yummy zucchini, currant and walnut muffins are an excellent and tasty way to use up surplus zucchini from your garden. —Peg Gausz, Watchung, New Jersey
These healthy muffins would be a real treat to enjoy at breakfast, at lunch or on a coffee break. They are delicious served warm from the oven or freeze well. The avocado adds an extra-special touch. —Joan Hallford, North Richland Hills, Texas
This strawberry muffin recipe is sweet and flavorful because the muffins are made with lots of strawberry jam. They have a feathery texture and are very good when served either hot or cold. My young brother was especially fond of these muffins. —Marion Kirst, Troy, Michigan
I have a family member with special dietary needs, so I came up with these gluten-free sweet potato muffins that we could all enjoy. These are just as good as any traditional recipe, maybe better! If you don't have sweet potato on hand, canned pumpkin may be used instead. —Kallee Krong-Mccreery, Escondido, California
Chopped pecans add pleasant crunch to these hearty banana oatmeal muffins with rich flavor. These muffins are low in cholesterol, but you’d never know it. My husband and I love them. —Marjorie Mott, Galatia, Illinois
My mother always made these tasty muffins whenever our family got together at her house. Now they’re a family favorite at my house, and my in-laws love them, too! —Carolyn Riley, Carlisle, Pennsylvania
When most people think of Maine, they immediately think of lobster. But we who live here know of something equally as good: wild blueberries. Their flavor is unmatched, and they're especially great in this blueberry muffin recipe with sour cream. —Lillian Van der Harst, Center Lovell, Maine
These are such a popular item at the restaurant I own that I had the recipe printed on a card to share with guests. —Linda Williams, LaFayette, Alabama
These bite-sized muffins make a delightful treat. Banana and peanut butter are ideal partners and taste terrific with chocolate. —Patty Putter, Marion, Kansas
I love to make cornbread and corn muffins, but often the results are not moist or sweet enough for my taste. I experimented until I came up with these light, pleasantly sweet muffins. They ended up winning a blue ribbon at our county fair. —Patty Bourne, Owings, Maryland
I am always looking to use up the brown bananas on my counter. My usual go-to was banana nut bread, but when my youngest developed an egg allergy I had to come up with something different. Since bananas and chocolate are so good together I decided to make these muffins. You would never be able to tell they are egg-free. —Danielle Siero, Farmington, Michigan
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
These muffins are perfect for anyone who loves caramel apples. They are particularly good with breakfast or during a coffee break. —Therese Puckett, Shreveport, Louisiana
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
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
With their rich dark chocolate flavor and luscious cream cheese-coconut topping, these irresistible muffins taste more like a decadent dessert than a morning treat. —Sonia Daily, Rochester, Michigan
I've been making these muffins and this cranberry butter for years, and I have never met anyone who didn't like them. I'll usually buy several bags of fresh cranberries when they're available and freeze them to use throughout the year. I've also discovered that powdered buttermilk works well. —Jane Yunker, Rochester, New York
Filled with cream cheese and apricot preserves, these almond-topped pumpkin muffins are absolutely heavenly. —Elizabeth Blondefield, San Jose, California
I baked these muffins for the kids I babysit, and they couldn't get enough. Their favorite part? The filling, of course! —Jodie Gharbi, Shreveport, Louisiana
With Kansas being one of the top wheat-producing states, it seems only fitting to share a recipe containing whole wheat flour. These are great muffins to have for breakfast or a late night snack with a cup of hot cocoa. —Regina Stock, Topeka, Kansas
There's an abundance of cranberries in our area during the fall, and this recipe is one of my favorite ways to use them. I've often given these fresh-baked muffins as a small gift to friends, and they're always well received. —Ronni Dufour, Lebanon, Connecticut
Maple combines with a subtle touch of cinnamon and nuts to give these muffins the flavor of a hearty pancake breakfast. But you don’t have to sit down to enjoy them. Our 2-year-old comes back for seconds, and even my husband—who doesn’t normally like muffins—likes these. —Elizabeth Talbot, Lexington, Kentucky
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
After enjoying scrambled egg muffins at a local restaurant, I came up with this breakfast egg muffins recipe that my husband likes even better. They're pretty, hearty and fun to serve, too. —Cathy Larkins, Marshfield, Missouri
Back when my children were youngsters, they loved these doughnut muffins as after-school treats or with Sunday brunch. —Sharon Pullen, Alvinston, Ontario
What a pleasure it is to set out a basket of these rhubarb muffins...although the basket doesn't stay full for very long! I have six children and two grandsons, so I do a lot of baking. This rhubarb streusel muffins recipe is based on a coffee cake recipe. —Sandra Moreside, Regina, Saskatchewan
Whole wheat flour gives nutritious flair to these healthy blueberry muffins. Fresh from the oven, they’ll warm you up on cold, winter days. —Sheila Siem, Calumet, Michigan
Honest Abe rarely spoke about food in his speeches. But in one of his famous debates with Stephen Douglas, Lincoln told a story from his childhood about sharing gingerbread men with a friend. The tale charmed his audience —these gingerbread muffins will charm you, too. —Suzette Jury, Keene, California
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
Irish soda bread is traditionally made in a loaf shape, but these muffins have the same terrific flavor with buttermilk, caraway seeds and currants. They are easy to make and delicious served warm. —Lorraine Ballsieper, Deep River, Connecticut
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
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
My kids love sausage and pancakes but making them during the week was out of the question. I purchased the frozen variety on a stick but wasn't keen on the calories, additives or price. This version of pigs in a blanket is a great alternative that's much more cost effective. —Lisa Dodd, Greenville, South Carolina
If you like carrot cake, you'll probably like these muffins, too. They make a neat treat for an Easter get-together! I use canned carrots to save some extra time in the kitchen. —Brittany Carrington, Tehachapi, California
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
My family just can't get enough bacon and peanut butter, so I created these quick and easy cornbread muffins using ingredients I regularly keep stocked in my pantry and fridge. The streusel topping adds a delicious sweet-salty crunch! No peanut butter baking chips on hand? For a different flavor twist, swap in chocolate chips, then drizzle the warm muffins with chocolate syrup instead of caramel topping. —Shannon Kohn, Summerville, South Carolina
These moist muffins are chock-full of blueberries. I keep frozen berries on hand-it's so convenient to be able to fold them frozen into the muffin batter. —Ardyce Piehl, Wisconsin Dells, Wisconsin
Incorporating the flavors of a low country South Carolina crab boil, these tasty frittatas are easy to make and fun to eat. If you have leftover cooked potatoes (roasted or boiled), try dicing them and substituting them for the refrigerated shredded potatoes in this recipe. —Shannon Kohn, Summerville, South Carolina
When I was growing up on a farm, my mom always seemed to be making homemade bread...nothing tasted so good! Now I like to make these simple yet delicious muffins for my own family. —Linda Rasmussen, Twin Falls, Idaho
I love to have the dough for these muffins ready and waiting in the refrigerator when company comes. They bake up in just 20 minutes and taste delicious warm. Their cakelike texture makes them perfect for breakfast, dessert or snacking. —Claudette Brownlee, Kingfisher, Oklahoma
Quiche cups are my showstopper potluck dish. Hash browns and Asiago cheese make up the crusts. Eggs, spinach and bacon do the rest. —Nicole Stone, Gilbertville, Iowa
Our local home-school group has an annual Christmas craft breakfast. Forty children signed up to come to my table and make this muffin recipe mix. It was so rewarding to see their excitement as they created a special gift to give. —Tamera Serafin, New Windsor, Maryland
These apple streusel muffins remind us of coffee cake, and my husband and kids love them as a quick breakfast or snack on the run. The drizzle of glaze makes them pretty enough for company. —Dulcy Grace, Roaring Spring, Pennsylvania
Tart, juicy cranberries enhance the delicate pumpkin flavor of these muffins. Sometimes I dust the tops with powdered sugar to add a little sweetness. —Sue Ross, Casa Grande, Arizona
When it comes to mini versions of anything, I'm sold! These muffins are ooey-gooey individual-sized monkey breads made with frozen dinner roll dough, graham cracker crumbs, chocolate chips and mini marshmallows. They couldn't be easier to make, and kids just love them. —Tina Butler, Royse City, Texas
Take one bite and you'll see why I think these rich, tender muffins are the best I've ever tasted. Mint chocolate chips make them a big hit with my family and friends. —Stephanie Moon, Boise, Idaho
Bold autumn flavors of sweet potatoes, cranberries and cinnamon give seasonal appeal to these golden muffins. I recommended them for a change-of-pace treat with a meal, packed into a lunch box or as a snack.
—Diane Musil, Lyons, Illinois
Whenever I make these zucchini chocolate chip muffins, I freeze several. As I'm leaving for work in the morning, I pull one out and enjoy it at the office with a cup of coffee. —Janet Pierce DeCori, Rockton, Illinois
My kids love sausages and pancakes but making them during the week was out of the question. I bought the frozen variety on a stick but wasn't keen on the calories, additives or price. This version of pigs-in-a-blanket is a tasty, thrifty alternative. —Lisa Dodd, Greenville, South Carolina
I saw this recipe in a newspaper years ago and have changed it quite a bit. I make these muffins at least once a month and get many requests for the recipe. —Cheryl Bohn, Dominion City, Manitoba
Shredded zucchini makes this walnutty muffin recipe 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
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
I came up with this recipe when I was out of my usual muffin-making ingredients. I improvised, and the results were terrific! —Beckie Lapointe, Abbotsford, British Columbia
While these are delicious year-round, you could easily turn them into an edible Christmas gift. They look festive on a decorative tray wrapped in red or green cellophane or tucked into a giveaway cookie plate. And don't forget to include the recipe so your recipient can enjoy this treat over and over again! —Pat Schrand, Enterprise, Alabama
These small savory muffins are fun to serve as appetizers or at brunch. With just five ingredients, the tasty bites are easy to whip up to take to a party, the office or a friend. —Willa Paget, Nashville, Tennessee
These bite-sized peanut butter, banana and chocolate chip muffins will be a favorite with your family and friends. It's also a good way to use up overripe bananas! —Amie Longstaff, Painesville Township, Ohio
This wonderful recipe has been in my files for years. The chunks of fresh pear make each bite moist and delicious. —Lorraine Caland, Thunder Bay, Ontario
For a change of pace from sweet muffins, I like to make this muffin recipe. They're loaded with lots of flavor and perfect for mornings when you need to eat on the run. —Janne Rowe, Wichita, Kansas
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
Nothing beats these quick muffins for irresistible, homemade pumpkin pie flavor. Serve them with any meal or as a satisfying snack. —Michel Karkula, Chandler, Arizona
These are delicious, beautiful muffins. I serve them during the holidays or anytime cranberries are available. The leftovers always make good breakfast treats. Through the years I've tried many cranberry recipes for bread and muffins, but this remains my family's all-time favorite! —Flo Burtnett, Gage, Oklahoma
When Rashanda’s not tasting and perfecting Taste of Home’s recipes, you’ll find this food editor sifting through our recipe collection, curating digital content or tracking the latest culinary trends. While studying for her bachelor’s degree in culinary arts, Rashanda interned in Southern Living’s test kitchen and later spent nearly a decade developing recipes and food content at ConAgra Brands. In her spare time, she loves scoping out local farmers markets and having picnics in the park.