If You’re Not Eating Your Muffins Like This, Then You’re Doing It Wrong
Updated: Aug. 14, 2018Stop eating your muffins plain! These simple tips will shake up your morning routine.
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 them, 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.
Psst! Here’s how to make peanut butter from scratch.
2. Saute in 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.
Try our best muffin recipes.
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Basic Banana Muffins
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
Pumpkin-Apple Muffins with Streusel Topping
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 Psst! Are you eating your muffins wrong?
Blueberry Cream Muffins
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 these blueberry muffins with sour cream. —Lillian Van der Harst, Center Lovell, Maine
Applesauce Muffins
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
Peanut Butter-Banana Muffins
These bite-sized muffins make a delightful treat. Banana and peanut butter are ideal partners and taste terrific with chocolate. —Patty Putter, Marion, Kansas
Sweet Corn Muffins
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 Our favorite muffin recipes ever.
Egg-Free Double Chocolate Banana Muffins
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
Chocolate Chip Pumpkin Muffins
“Here’s a recipe that your readers will love!” writes Jennifer Jackson of Charlottesville, Virginia. “It’s simple, yet filling and delicious.”
Caramel Apple Muffins
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
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
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
Coconut Chocolate Muffins
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
Buttermilk Cranberry Muffins
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
Pumpkin Surprise Muffins
Filled with cream cheese and apricot preserves, these almond-topped pumpkin muffins are absolutely heavenly. —Elizabeth Blondefield, San Jose, California
Pomegranate Cream Cheese Surprise Muffins
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
Brown Sugar Oat Muffins
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
Cranberry Muffins
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
Morning Maple Muffins
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
Lemon Meringue Muffins
These muffins taste like a favorite pie of mine. The meringue adds a unique flavor.—Nancy Kearney, Massillon, Ohio
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
Breakfast Egg Muffins
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
Cinnamon Doughnut Muffins
Back when my children were youngsters, they loved these doughnut muffins as after-school treats or with Sunday brunch. —Sharon Pullen, Alvinston, Ontario
Rhubarb Streusel Muffins
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 Blueberry Muffins
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 Find more healthy muffin recipes here.
Lemon-Filled Gingerbread Muffins
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
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
Irish Soda Bread Muffins
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
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
Pumpkin Banana Muffins
Two delightful quick bread flavors combine in one delicious muffin. Enjoy 'em with a hot cup of coffee on a cool day.
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 This is the best blueberry muffin mix you can buy.
Sausage Pancake Muffins
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
Coconut Carrot Muffins
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
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
Bacon-Peanut Butter Cornbread Muffins
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
Frozen Blueberry Muffins
Ardyce Piehl of Wisconsin Dells, Wisconsin relates, "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."
Coastal Carolina Muffin-Tin Frittatas
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
Wonderful English Muffins
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
Lemon Crumb Muffins
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 Muffins
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
Coffee Cake Muffin Mix
Our local home-school group has an annual Christmas craft breakfast. Forty children signed up to come to my table and make this mix. It was so rewarding to see their excitement as they created a special gift to give. —Tamera Serafin, New Windsor, Maryland
Apple Streusel Muffins
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
Cranberry Pumpkin Muffins
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
S'mores Monkey Bread Muffins
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
Sour Cream Chip Muffins
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
Cranberry Sweet Potato Muffins
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
Zucchini-Chocolate Chip Muffins
Whenever I make these 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
Pigs in a Pool
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
Chocolate Chip Oatmeal Muffins
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
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
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
Apple Spice Muffins
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
Pecan Pie Mini Muffins
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
Sausage Cheese Muffins
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
Monkey Muffins
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
Ginger Pear Muffins
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
Breakfast in a Muffin
For a change of pace from sweet muffins, I like to make these. They're loaded with lots of flavor and perfect for mornings when you need to eat on the run. —Janne Rowe, Wichita, Kansas
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
Pumpkin Spice Muffins
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
Cranberry Nut Muffins
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 Originally Published: January 19, 2018
