One bowl, one wooden spoon, and a few modest ingredients are all you'll need to make this delicious Whole Wheat English Muffin Bread.

If you love the rich, caramelized flavor of pecan pie but want a more portable and convenient treat, look no further than these Pecan Pie Muffins. Combining the classic elements of a pecan pie with ... READ MORE

These Pecan Pie Muffins are a mix between a pie and a muffin. They have a muffin texture with a soft gooey inside like a mini Southern pecan pie.

Try out these deliciously moist banana bread muffins & you'll never use another banana bread muffin recipe again! My simple banana bread muffins are quick and easy to make. They also make for the perfect grab and go breakfast or snack ideal for baby-led weaning (BLW)

These cappuccino chip muffins will become your next obsession! With only six steps and 10 minutes of prep, I’m going to teach you my foolproof method for making perfectly moist cappuccino chocolate muffins with bakery-style tops that are seriously impressive.

These sourdough pumpkin spice muffins are made with sourdough discard, pumpkin purée, pumpkin pie spice, and lots of cinnamon! Light and fluffy, are the perfect fall breakfast or snack, with just the right amount of sweetness and spice.

I may have gone a little crazy with the size of these muffins. Thing is... when you want a delicious, moist, crumbly pumpkin muffin you want a big one. I'm not wrong about that. This recipe is very basic and has very little in the way of bells and whistles. You probably have all of the ingredients in your pantry right now. (The only thing I had to pick up was a can of pumpkin but, as it's now cooler weather time, pumpkin becomes a staple at my house too.) I made these, perhaps a little too big - if that's even a thing... you could make 7 jumbo muffins if you don't fill your pans quite so full. You could make 12 regular sized muffins if you don't have the jumbo tins. Moist Jumbo Pumpkin Muffins Ingredients 1 3/4 cup flour 1 cup sugar 1/2 cup dark brown sugar 1 tsp baking soda pinch salt 2 tsp cinnamon 1/4 tsp cloves 1/4 tsp nutmeg 2 eggs 1 (15 oz) can pumpkin puree (NOT pumpkin pie filling) (2 cups) 1/2 cup oil 1 tsp vanilla Directions Preheat oven to 375. Grease a 6 cup jumbo muffin tin with butter and set aside. In a medium bowl, whisk together the flour, sugars, baking soda, salt, and spices. In a bigger bowl, whisk together the eggs, pumpkin, oil, and vanilla. Mix the dry ingredients into the wet ingredients until just mixed. A few streaks of flour is okay - you don't want to over mix or your muffins won't be as fluffy. Scoop the batter evenly into the 6 cups. As you can see... I filled mine very full... you could fill 7 cups instead of the 6 if you are worried about it being too full. (12 regular size) Bake at 375 until a toothpick inserted near the center comes out clean and tops are a light golden color, about 25 - 35 minutes (Depending on your oven. I rotate my muffins in the oven at the ten minute mark and then start checking at 20 minutes. Tops should appear dry.) Let cool for at least 15 minutes in the pan on a wire rack. Then carefully run a butter knife around the edge of the muffin and remove it from the pan. I like to cut mine in half for serving... And, of course, a healthy dose of butter makes things even better... These freeze very well so they work as a make-ahead, travels-well breakfast or snack. After school the kids can pop one in the microwave for a minute and have a delicious treat. You can, of course, add in chocolate chips or butterscotch chips, or nuts, or raisins but it is totally not necessary. Simplicity is the key for these bad boys. So moist. So tender. Basically the best muffin ever.

Classic high-dome tops make these muffins look fresh from the bakery, the center is perfectly moist with a soft, buttery crumb and a delicious nutty flavor. This recipe is written to yield 8 jumbo muffins. For standard size, see notes at the bottom of the recipe. Baking times differ.

Kickstart your day with a twist! Discover how leftover zucchini and bran combine to create mouth-watering Zucchini Bran Muffins, perfect for a nourishing and delicious breakfast.

This Zucchini Walnut Bread is the BEST I've tried! Super moist, tender and soft with plenty of spice and crunchy walnuts in every bite!

Another experiment in my quest for the best bran muffin ever. This is getting really close to it!