I always enjoy the smell of muffins baking. Below are some fun muffin recipes.
Chocolate Zucchini Muffins
makes twenty-four small muffins
This is a great breakfast treat that uses staples you should generally have on hand like flour, oats, and yogurt. The yogurt and zucchini make these muffins super moist and yummy, but still a reasonably nutritious (if slightly sugary) choice for breakfast.
Make these in mid-summer, during the height of zucchini season, when larger zucchini are really cheap. Big zucchini are generally a bit woodier, but they’re still great for baking.

- 2 cups grated zucchini
- 11 ⁄2 cups all-purpose flour
- 11 ⁄2 cups oats
- 1 ⁄2 cup cocoa powder
- 11 ⁄2 cups sugar
- 1 tbsp cinnamon optional
- 2 tsp baking soda
- 1 tsp salt
- 4 eggs
- 1 cup plain yogurt
- 1 ⁄2 cup dark chocolate chips optional
- Preheat the oven to 350 °F.
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Preheat the oven to 350 °F.
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Cut off the round end of the zucchini (which is a little tough), but keep the stem to use as a handhold. Shred the zucchini with a box grater, stopping when you get to the stem.
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Butter or oil 24 muffin tins, or just line them with muffin cups.
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Measure the dry ingredients (flour, oats, cocoa powder, sugar, cinnamon, baking soda, and salt) into a medium bowl.
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Mix the zucchini, eggs, and yogurt in a larger bowl. Add the dry ingredients, then mix until everything is just combined. Add the chocolate chips if you’re using them, then stir once.
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With a spoon, dollop the batter into the muffin tins until each cup is about 3⁄4 full and bake for 20 minutes.
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Pull the muffins out and poke with a toothpick or knife. If it comes out wet, bake the muffins for 5 more minutes.
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Let the muffins cool in their tins for 20
Apple Coffee Cake Muffins

- 1/2 cup chopped pecans
- 1/3 cup Baking sprouted whole wheat flour
- 1/4 cup packed brown sugar
- 1 teaspoon ground cinnamon
- 3 tablespoons butter softened
- 1 1/3 cups Baking sprouted whole wheat flour
- 1/2 cup cane sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon fine sea salt or kosher salt
- 1 teaspoon ground cinnamon
- 1/2 cup sour cream
- 1/3 cup butter melted
- 2 eggs
- 1 teaspoon vanilla
- 1 cup finely chopped peeled apple
- 3/4 cup powdered sugar
- 3 to 4 teaspoons milk
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Heat oven to 375°F. Place paper baking cup in each of 12 regular-size muffin cups
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In small bowl, mix first 4 Streusel ingredients. Add softened butter; mix with fingers to work butter into dry mixture until crumbly. Set aside.
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In large bowl, stir 1 1/3 cups flour, the cane sugar, baking powder, baking soda, salt and 1 teaspoon cinnamon until blended. In another small bowl, beat sour cream, melted butter, eggs and vanilla with whisk until blended.
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Add sour cream mixture to flour mixture in large bowl; stir just until blended. Stir in chopped apple. Gently fold in 1/2 cup of the streusel mixture.
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Divide batter evenly among muffin cups. Top each with about 1 tablespoon of the remaining streusel mixture.
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Bake 18 to 22 minutes or until toothpick inserted in center comes out clean. Cool 15 minutes. Remove from pan.
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In small bowl, mix Glaze ingredients until smooth and thin enough to drizzle. Drizzle over muffins.
