These French toast muffins are just like the classic breakfast, but made in a muffin pan! Make a batch for breakfast during the week or your next holiday or brunch gathering.

Just when you think French toast couldn’t get any better, it does with these delicious French toast muffins! This recipe has all of the same components as traditional French toast, but it’s made easier by baking it in a muffin pan.

Why You Will Love This Recipe

• Great make ahead option. You can bake these ahead of time and reheat in the morning for a quick and simple breakfast.
• No flipping required! All you have to do is mix everything together, scoop it into a muffin pan, and bake.
• An easy way to use up leftover bread. If you have some leftover bread in your freezer, this is a great way to use it up!

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Homemade cornbread muffins are simple to make and taste so much better than the boxed mix! Serve them alongside your favorite soups, stews, and chilis for a hearty meal everyone will love.

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These zucchini muffins are lightly spiced with cinnamon and nutmeg, and are ultra moist and tender. Make a batch on the weekend and enjoy for breakfast throughout the week! 

One of my favorite treats in the summer is zucchini bread. Whether it’s plain or studded with chocolate chips and walnuts, I look forward to baking a loaf (or three!) once zucchini season rolls around. 

What’s so great about these zucchini muffins is that they’re essentially the poppable form of zucchini bread, plus they take less time to bake. Perfect for breakfast on-the-go! 

This recipe makes 10 regular-sized muffins, but you can easily scale it up if you want to make extra to freeze for later. You can also add mix-ins like chopped nuts or chocolate chips to customize your muffins.

Ingredients You’ll Need for This Recipe 

You can make this zucchini muffin recipe using ingredients you likely have in your pantry already.

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These lemon blueberry muffins are ultra moist thanks to the sour cream and oil in the batter. The lemon glaze on top adds an extra pop of citrus flavor!

There’s something about lemon and blueberry recipes that scream “spring.” These lemon blueberry muffins are no exception!  

The muffins themselves are supremely moist thanks to the combination of oil and sour cream in the batter. To amp up the lemon flavor, I used both lemon juice and lemon zest in the batter. There’s nothing worse than biting into a lemon muffin, only for it to barely taste like lemon! 

If you’re a lemon fiend, you’ll love the simple lemon powdered sugar glaze on top of these muffins. It’s the same type of glaze you’d find on a loaf of lemon bread, but this time I drizzled it all over the muffins.

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These morning glory muffins are packed with goodies like raisins, walnuts, coconut, carrots, & apple. Perfect for Easter or Mother’s Day! 

These morning glory muffins are the perfect way to kickstart your morning. They taste similar to carrot cake, but they’re filled with even more goodies like shredded apple, raisins, chopped nuts, and sweetened shredded coconut.

These muffins are on the healthier side, too. They’re made with both white and whole wheat flour, and applesauce and oil in place of butter. I wouldn’t call these 100% healthy by any means, but it’s all about balance, right?

If you’re on the hunt for Mother’s Day or Easter Brunch ideas, keep these muffins in mind. They can be made in advance and pair perfectly with fruit salad, breakfast casseroles, and more!

Recipe Ingredients 

This morning glory muffin recipe has a lengthy ingredients list, but that’s because there are so many mix-ins.

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These Chocolate Chip Muffins are incredibly soft, moist, and jam-packed with chocolate chips. These muffins are perfect for an easy breakfast that you can make ahead of time and they freeze beautifully too!

Over the last year I’ve had quite a few requests for more muffin recipes on my site. So far this year, I’ve shared these lemon poppy seed muffins and these banana muffins, so today I’m sharing another one – my homemade chocolate chip muffins!

Not only is this muffin recipe incredibly easy to make but it makes a great muffin base too. I’ve also included several different ways that you can change up these chocolate chip muffins to really make them your own.

More Reasons To Love This Muffin Recipe

• They’re incredibly soft and moist
• Packed with tons of chocolate chips
• They freeze beautifully!

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These Banana Muffins are delicious, easy to make, packed with flavor, and ready in a little over 30 minutes. The perfect way to use up overripe bananas!

Do you always end up with too many bananas on your counter at the end of the week? Over the years I’ve shared some of my favorite way to use up overripe bananas with my homemade banana bread, banana cake, and blueberry banana baked oatmeal.

So today I wanted to share another fantastic way to use up those ripe bananas with these easy banana muffins. One of the things that I love about this recipe is that you don’t need a mixer to make it. You only need a couple of bowls and about 30 minutes to make these muffins.

I think these muffins are fantastic plain, but if you want to add some chopped nuts, chocolate chips or even blueberries I’ve added some options for that as well.

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These Lemon Poppy Seed Muffins are incredibly delicious, easy to make, packed with lemon flavor, and topped with a simple lemon glaze. Perfect for breakfast or dessert!

The other day I realized that it’s been far too long since I’ve shared a lemon recipe with you. With spring just around the corner, I felt like it was time to whip up something lemony so I got to work creating the perfect lemon poppy seed muffin recipe.

These lemon poppyseed muffins are packed with lemon flavor and topped with a simple lemon glaze. They’re also incredibly simple to throw together for an easy breakfast or dessert. In fact, you don’t even need a mixer to make these muffins.

If you don’t have any poppy seeds on hand, you can simply leave them out for regular lemon muffins. This is also a wonderful recipe that you can prepare the night before and enjoy for breakfast the next morning!

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These Apple Muffins are incredibly soft, moist, filled with chunks of fresh apples, and topped with an easy crumb topping. Perfect for breakfast or dessert!

Do you love baking with apples? I love apples because they add so much moisture and flavor to baked goods. So today, I wanted to share one of my favorite apple creations this fall — these apple crumble muffins!

These muffins are incredibly simple to throw together and a great way to use up any extra apples you may have on hand this time of year. I topped these with a crumb topping and a vanilla glaze, but you can easily leave them off for regular apple cinnamon muffins.

These muffins will also freeze well, so you can keep some in the freezer for a rainy day. Plus, who doesn’t love a recipe that doubles as breakfast or dessert?!

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These Blueberry Muffins are easy to make, super moist, tender, and jam-packed with blueberries. Perfect for breakfast or brunch! 

When it comes to baking, I truly believe that you can’t beat a classic recipe. Especially when it comes to homemade blueberry muffins!

Not only are these muffins buttery, perfectly sweetened, and tender but they’re also jam-packed with tons of blueberries. And if you don’t have any fresh blueberries, don’t worry! This recipe will also work with frozen blueberries which makes this a perfect treat to enjoy year-round.

Plus, I’m sharing a little secret to getting your muffins to rise nice and tall in the oven. Hint: it involves adjusting your oven temperature as the muffins are baking!

How To Make Blueberry Muffins

To make these muffins, you’ll start by creaming together some unsalted butter and granulated sugar for 4-5 minutes or until light and fluffy.

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