25 Best Fall Muffin Recipes to Savor This Season!

Fall is more than just a season; it’s a cozy celebration wrapped in layers of warm colors and the comforting aroma of spiced baked goods. There’s nothing quite like the taste of freshly baked muffins to capture the essence of autumn. From pumpkin to cranberry to apple, there’s a fall muffin flavor to please every palate.

That’s why I’ve compiled this list of the “25 Best Fall Muffin Recipes to Savor This Season.” Whether you’re a seasoned baker or just someone who loves a good muffin, these recipes will bring some fall magic into your kitchen. Grab your baking supplies and let’s dive into the deliciousness of fall!

1. Pumpkin Spice Muffins

Embrace the quintessential flavor of fall with these moist and aromatic pumpkin spice muffins.

Ingredients:

• 1 3/4 cups all-purpose flour
• 1 cup granulated sugar
• 1/2 cup brown sugar
• 1 tsp baking soda
• 1/2 tsp salt
• 2 tsp cinnamon
• 1/2 tsp nutmeg
• 1/4 tsp cloves
• 2 eggs
• 1 can (15 oz) pumpkin puree
• 1/2 cup vegetable oil
• 1/4 cup orange juice

Instructions:

1. Preheat the oven to 375°F and line a muffin tin with paper liners.
2. In a large bowl, mix together the flour, sugars, baking soda, salt, cinnamon, nutmeg, and cloves.
3. In another bowl, whisk the eggs, pumpkin puree, oil, and orange juice until well combined.
4. Pour the wet ingredients into the dry ingredients and stir until just combined.
5. Fill each muffin cup about 2/3 full with batter.
6. Bake for 20-22 minutes or until a toothpick inserted in the center comes out clean.
7. Allow muffins to cool before enjoying.

2. Apple Cinnamon Muffins

These apple cinnamon muffins are like a bite of apple pie in muffin form—perfectly spiced and full of apple chunks.

Ingredients:

• 1 1/2 cups all-purpose flour
• 1/2 cup granulated sugar
• 1/4 cup brown sugar
• 2 tsp baking powder
• 1/2 tsp salt
• 1 tsp cinnamon
• 1/2 tsp nutmeg
• 1/2 cup milk
• 1/4 cup vegetable oil
• 1 egg
• 1 tsp vanilla extract
• 1 1/2 cups diced apples

Instructions:

1. Preheat the oven to 375°F and prepare a muffin tin with liners.
2. Combine flour, sugars, baking powder, salt, cinnamon, and nutmeg in a large bowl.
3. In a separate bowl, mix together milk, oil, egg, and vanilla extract.
4. Add the wet ingredients to the dry ingredients and stir until just combined.
5. Fold in the diced apples.
6. Spoon the batter into the muffin cups, filling them about 2/3 full.
7. Bake for 20-25 minutes, or until a toothpick comes out clean.
8. Cool on a wire rack and enjoy.

3. Maple Pecan Muffins

Infused with the rich flavors of maple syrup and crunchy pecans, these muffins are a fall favorite.

Ingredients:

• 1 3/4 cups all-purpose flour
• 1/2 cup granulated sugar
• 1/2 tsp salt
• 2 tsp baking powder
• 1/2 cup milk
• 1/2 cup pure maple syrup
• 1/4 cup melted butter
• 1 egg
• 1 tsp vanilla extract
• 1 cup chopped pecans

Instructions:

1. Preheat your oven to 375°F and line a muffin tin with paper liners.
2. Whisk flour, sugar, salt, and baking powder in a large bowl.
3. In another bowl, mix milk, maple syrup, melted butter, egg, and vanilla extract.
4. Pour the wet ingredients into the dry ingredients and stir until just combined.
5. Fold in the chopped pecans.
6. Divide the batter evenly among the muffin cups.
7. Bake for 18-20 minutes, or until a toothpick inserted in the center comes out clean.
8. Let the muffins cool before serving.

4. Cranberry Orange Muffins

These zesty cranberry orange muffins are the perfect combination of tart and sweet.

Ingredients:

• 2 cups all-purpose flour
• 3/4 cup granulated sugar
• 2 tsp baking powder
• 1/2 tsp salt
• 1/2 cup orange juice
• 1/4 cup milk
• 1/4 cup vegetable oil
• 1 egg
• 1 tbsp orange zest
• 1 1/2 cups fresh or frozen cranberries

Instructions:

1. Preheat the oven to 400°F and line a muffin tin with paper liners.
2. Mix flour, sugar, baking powder, and salt in a large bowl.
3. In another bowl, combine orange juice, milk, oil, egg, and orange zest.
4. Add the wet ingredients to the dry ingredients and stir until just combined.
5. Fold in the cranberries.
6. Fill the muffin cups about 2/3 full with batter.
7. Bake for 18-20 minutes, or until a toothpick comes out clean.
8. Cool on a wire rack and enjoy.

5. Sweet Potato Muffins

Get a dose of veggies while indulging in these tender and spiced sweet potato muffins.

Ingredients:

• 1 1/2 cups all-purpose flour
• 1 cup granulated sugar
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp cinnamon
• 1/4 tsp nutmeg
• 1/4 tsp salt
• 1 cup mashed sweet potatoes
• 1/3 cup vegetable oil
• 1/4 cup milk
• 2 eggs
• 1 tsp vanilla extract

Instructions:

1. Preheat the oven to 350°F and prepare a muffin tin with liners.
2. In a large bowl, combine flour, sugar, baking powder, baking soda, cinnamon, nutmeg, and salt.
3. In another bowl, mix mashed sweet potatoes, oil, milk, eggs, and vanilla extract.
4. Pour the wet ingredients into the dry ingredients and stir until just combined.
5. Fill muffin cups about 2/3 full with batter.
6. Bake for 25-30 minutes, or until a toothpick comes out clean.
7. Cool before enjoying.

6. Gingerbread Muffins

These gingerbread muffins bring the nostalgic flavors of spicy ginger and molasses to your fall mornings.

Ingredients:

• 2 cups all-purpose flour
• 1/2 cup brown sugar
• 1 tsp baking soda
• 1/2 tsp baking powder
• 1/2 tsp salt
• 1 tsp ground ginger
• 1 tsp cinnamon
• 1/2 tsp ground cloves
• 1/2 cup molasses
• 1/2 cup milk
• 1/4 cup vegetable oil
• 1 egg

Instructions:

1. Preheat the oven to 350°F and line a muffin tin with paper liners.
2. Mix flour, brown sugar, baking soda, baking powder, salt, ginger, cinnamon, and cloves in a large bowl.
3. In another bowl, whisk together molasses, milk, oil, and egg.
4. Pour the wet ingredients into the dry ingredients and stir until just combined.
5. Divide the batter evenly among muffin cups.
6. Bake for 18-22 minutes, or until a toothpick inserted in the center comes out clean.
7. Let cool before enjoying.

7. Pear Cardamom Muffins

Delicate and flavorful, these pear cardamom muffins are a unique fall treat.

Ingredients:

• 2 cups all-purpose flour
• 1 cup brown sugar
• 2 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1 tsp ground cardamom
• 1/2 cup milk
• 1/4 cup vegetable oil
• 2 eggs
• 1 tsp vanilla extract
• 1 1/2 cups diced pear

Instructions:

1. Preheat the oven to 375°F and line a muffin tin with paper liners.
2. In a large bowl, mix flour, brown sugar, baking powder, baking soda, salt, and cardamom.
3. In another bowl, whisk together milk, oil, eggs, and vanilla extract.
4. Add the wet ingredients to the dry ingredients and stir until just combined.
5. Fold in the diced pear.
6. Fill muffin cups about 2/3 full with batter.
7. Bake for 20-25 minutes, or until a toothpick comes out clean.
8. Cool on a wire rack.

8. Caramel Apple Muffins

Experience the fairground favorite in muffin form with these caramel apple muffins.

Ingredients:

• 2 cups all-purpose flour
• 3/4 cup granulated sugar
• 2 tsp baking powder
• 1/2 tsp salt
• 1 tsp cinnamon
• 1/2 tsp nutmeg
• 1/2 cup milk
• 1/4 cup vegetable oil
• 2 eggs
• 1 cup diced apples
• 1/2 cup caramel bits

Instructions:

1. Preheat the oven to 375°F and prepare a muffin tin with liners.
2. Mix flour, sugar, baking powder, salt, cinnamon, and nutmeg in a large bowl.
3. In another bowl, whisk together milk, oil, and eggs.
4. Add the wet ingredients to the dry ingredients and stir until just combined.
5. Fold in the diced apples and caramel bits.
6. Fill muffin cups about 2/3 full with batter.
7. Bake for 20-25 minutes, or until a toothpick comes out clean.
8. Allow muffins to cool before enjoying.

9. Butternut Squash Muffins

Surprisingly sweet and perfectly spiced, these butternut squash muffins are a delightful fall treat.

Ingredients:

• 1 3/4 cups all-purpose flour
• 1 cup granulated sugar
• 1/2 tsp baking soda
• 1/2 tsp baking powder
• 1/2 tsp salt
• 1 tsp cinnamon
• 1/2 tsp nutmeg
• 1 cup mashed butternut squash
• 1/2 cup vegetable oil
• 2 eggs

Instructions:

1. Preheat your oven to 350°F and line a muffin tin with paper liners.
2. In a large bowl, mix flour, sugar, baking soda, baking powder, salt, cinnamon, and nutmeg.
3. In another bowl, whisk together mashed butternut squash, oil, and eggs.
4. Combine wet and dry ingredients and stir until just mixed.
5. Fill each muffin cup about 2/3 full with batter.
6. Bake for 20-25 minutes, or until a toothpick comes out clean.
7. Let the muffins cool before serving.

10. Chocolate Chip Pumpkin Muffins

For those who can’t decide between chocolate and pumpkin, these muffins offer the best of both worlds.

Ingredients:

• 1 3/4 cups all-purpose flour
• 1 cup granulated sugar
• 1/2 cup brown sugar
• 1/2 tsp salt
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1 tsp cinnamon
• 1 cup pumpkin puree
• 1/2 cup vegetable oil
• 2 eggs
• 1 tsp vanilla extract
• 1 cup chocolate chips

Instructions:

1. Preheat the oven to 375°F and prepare a muffin tin with liners.
2. Mix flour, sugars, salt, baking powder, baking soda, and cinnamon in a large bowl.
3. In another bowl, whisk together pumpkin puree, oil, eggs, and vanilla extract.
4. Combine wet and dry ingredients and stir until just mixed.
5. Fold in chocolate chips.
6. Fill each muffin cup about 2/3 full with batter.
7. Bake for 18-22 minutes, or until a toothpick comes out clean.
8. Cool before serving.

11. Chai Spiced Muffins

Infused with the flavors of chai tea, these muffins are perfect for a cozy fall morning.

Ingredients:

• 2 cups all-purpose flour
• 3/4 cup granulated sugar
• 1 tsp baking soda
• 1/2 tsp salt
• 1 tsp ground cinnamon
• 1/2 tsp ground ginger
• 1/2 tsp ground cardamom
• 1/4 tsp ground cloves
• 1/2 cup milk
• 1/4 cup vegetable oil
• 1 egg
• 1 tsp vanilla extract
• 1/2 cup brewed chai tea, cooled

Instructions:

1. Preheat your oven to 375°F and line a muffin tin with paper liners.
2. In a large bowl, mix flour, sugar, baking soda, salt, cinnamon, ginger, cardamom, and cloves.
3. In another bowl, combine milk, oil, egg, vanilla extract, and chai tea.
4. Pour the wet ingredients into the dry ingredients and stir until just combined.
5. Fill each muffin cup about 2/3 full with batter.
6. Bake for 18-20 minutes, or until a toothpick inserted in the center comes out clean.
7. Cool on a wire rack before enjoying.

12. Pecan Pie Muffins

Imagine all the goodness of pecan pie transformed into a muffin—it’s a fall dessert lover’s dream.

Ingredients:

• 1 cup packed light brown sugar
• 1/2 cup flour
• 1 cup chopped pecans
• 1/2 cup melted butter
• 2 eggs

Instructions:

1. Preheat oven to 350°F and grease a muffin tin (no liners needed).
2. In a bowl, combine brown sugar, flour, and pecans.
3. In another bowl, whisk together melted butter and eggs.
4. Add the wet ingredients to the dry ingredients and stir until just combined.
5. Fill muffin cups about 2/3 full with batter.
6. Bake for 15-18 minutes, or until a toothpick comes out clean.
7. Let cool in the pan for a few minutes before transferring to a wire rack.

13. Spiced Carrot Muffins

These spiced carrot muffins are moist, flavorful, and packed with carrots and warm spices.

Ingredients:

• 1 1/2 cups all-purpose flour
• 1 cup granulated sugar
• 1/2 cup brown sugar
• 1 tsp baking soda
• 1/2 tsp baking powder
• 1/2 tsp salt
• 1 tsp cinnamon
• 1/2 tsp nutmeg
• 1/4 tsp cloves
• 1/2 cup vegetable oil
• 1/4 cup milk
• 2 eggs
• 1 tsp vanilla extract
• 1 1/2 cups grated carrots

Instructions:

1. Preheat the oven to 375°F and line a muffin tin with paper liners.
2. In a large bowl, mix flour, sugars, baking soda, baking powder, salt, cinnamon, nutmeg, and cloves.
3. In another bowl, combine oil, milk, eggs, and vanilla extract.
4. Add the wet ingredients to the dry ingredients and stir until just combined.
5. Fold in grated carrots.
6. Spoon the batter into muffin cups, filling about 2/3 full.
7. Bake for 20-22 minutes, or until a toothpick comes out clean.
8. Cool on a wire rack before enjoying.

14. Cinnamon Roll Muffins

Enjoy the experience of a cinnamon roll in muffin form with these delectable treats.

Ingredients:

• 1 1/2 cups all-purpose flour
• 1/2 cup granulated sugar
• 2 tsp baking powder
• 1/2 tsp salt
• 1/2 cup milk
• 1/4 cup unsalted butter, melted
• 1 egg
• 1 tsp vanilla extract
• 1/4 cup brown sugar
• 1 tbsp cinnamon

Instructions:

1. Preheat the oven to 375°F and line a muffin tin with paper liners.
2. In a large bowl, mix flour, sugar, baking powder, and salt.
3. In another bowl, whisk together milk, melted butter, egg, and vanilla extract.
4. Pour the wet ingredients into the dry ingredients and stir until just combined.
5. In a small bowl, combine brown sugar and cinnamon.
6. Fill each muffin cup with a layer of batter, sprinkle some cinnamon sugar, and then add more batter on top.
7. Swirl the batter gently with a toothpick.
8. Bake for 18-22 minutes, or until a toothpick comes out clean.
9. Cool before serving.

15. Black Forest Muffins

Inspired by the classic dessert, these Black Forest muffins are filled with chocolate and cherries.

Ingredients:

• 1 3/4 cups all-purpose flour
• 1 cup granulated sugar
• 1/2 cup cocoa powder
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 2/3 cup milk
• 1/2 cup vegetable oil
• 2 eggs
• 1 tsp vanilla extract
• 1/2 cup chopped cherries (fresh or frozen, thawed)
• 1/2 cup chocolate chips

Instructions:

1. Preheat your oven to 375°F and prepare a muffin tin with liners.
2. In a large bowl, mix flour, sugar, cocoa powder, baking powder, baking soda, and salt.
3. In another bowl, whisk together milk, oil, eggs, and vanilla extract.
4. Combine wet and dry ingredients and stir until just mixed.
5. Fold in chopped cherries and chocolate chips.
6. Fill muffin cups about 2/3 full with batter.
7. Bake for 20-24 minutes, or until a toothpick comes out clean.
8. Cool on a wire rack before enjoying.

16. Blueberry Maple Muffins

Sweet blueberries and the rich flavor of maple syrup combine in these delicious muffins.

Ingredients:

• 2 cups all-purpose flour
• 3/4 cup granulated sugar
• 2 tsp baking powder
• 1/2 tsp salt
• 1/2 cup milk
• 1/2 cup maple syrup
• 1/4 cup vegetable oil
• 2 eggs
• 1 tsp vanilla extract
• 1 1/2 cups fresh or frozen blueberries

Instructions:

1. Preheat the oven to 375°F and line a muffin tin with paper liners.
2. In a large bowl, mix flour, sugar, baking powder, and salt.
3. In another bowl, whisk together milk, maple syrup, oil, eggs, and vanilla extract.
4. Pour the wet ingredients into the dry ingredients and stir until just combined.
5. Fold in the blueberries gently.
6. Fill each muffin cup about 2/3 full with batter.
7. Bake for 20-22 minutes, or until a toothpick inserted in the center comes out clean.
8. Cool on a wire rack before enjoying.

17. Pumpkin Cream Cheese Muffins

These pumpkin muffins filled with cream cheese create a perfect fall breakfast or snack.

Ingredients:

• 1 3/4 cups all-purpose flour
• 1 cup granulated sugar
• 1 tsp baking soda
• 1/2 tsp salt
• 2 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• 1/4 tsp ground cloves
• 1 cup pumpkin puree
• 1/2 cup vegetable oil
• 2 large eggs
• 1 tsp vanilla extract
• 8 oz cream cheese, softened
• 1/4 cup granulated sugar

Instructions:

1. Preheat the oven to 350°F and line a muffin tin with paper liners.
2. In a large bowl, mix flour, 1 cup of sugar, baking soda, salt, cinnamon, nutmeg, and cloves.
3. In another bowl, combine pumpkin puree, oil, eggs, and 1 tsp vanilla extract.
4. Add the wet ingredients to the dry ingredients and stir until just combined.
5. In a small bowl, blend softened cream cheese and 1/4 cup sugar until smooth.
6. Fill each muffin cup with a layer of batter, then a spoonful of the cream cheese mixture, then top with more batter.
7. Bake for 18-22 minutes, or until a toothpick inserted in the center comes out clean.
8. Cool on a wire rack and enjoy.

18. Banana Nut Muffins

These moist and flavorful banana nut muffins are perfect for a fall breakfast or snack.

Ingredients:

• 1 1/2 cups all-purpose flour
• 1 tsp baking powder
• 1 tsp baking soda
• 1/2 tsp salt
• 3 large ripe bananas, mashed
• 3/4 cup granulated sugar
• 1 egg
• 1/3 cup melted butter
• 1/2 cup chopped walnuts

Instructions:

1. Preheat the oven to 350°F and line a muffin tin with paper liners.
2. In a large bowl, mix flour, baking powder, baking soda, and salt.
3. In another bowl, combine mashed bananas, sugar, egg, and melted butter.
4. Add the wet ingredients to the dry ingredients and stir until just combined.
5. Fold in chopped walnuts.
6. Fill each muffin cup about 2/3 full with batter.
7. Bake for 18-20 minutes, or until a toothpick comes out clean.
8. Cool before serving.

19. Sweet Potato Pecan Muffins

Tender and sweet, with crunchy pecans, these sweet potato pecan muffins are a great fall treat.

Ingredients:

• 2 cups all-purpose flour
• 1 cup granulated sugar
• 2 tsp baking powder
• 1/2 tsp salt
• 1/2 tsp cinnamon
• 1/2 tsp nutmeg
• 1 cup mashed sweet potatoes
• 1/2 cup vegetable oil
• 2 large eggs
• 1 tsp vanilla extract
• 1 cup chopped pecans

Instructions:

1. Preheat your oven to 375°F and line a muffin tin with paper liners.
2. In a large bowl, mix flour, sugar, baking powder, salt, cinnamon, and nutmeg.
3. In another bowl, combine mashed sweet potatoes, oil, eggs, and vanilla extract.
4. Add the wet ingredients to the dry ingredients and stir until just combined.
5. Fold in chopped pecans.
6. Fill each muffin cup about 2/3 full with batter.
7. Bake for 20-25 minutes, or until a toothpick inserted in the center comes out clean.
8. Let the muffins cool before serving.

20. Cinnamon Pear Muffins

These muffins, bursting with chunks of juicy pear and warm cinnamon, make a wonderful fall breakfast.

Ingredients:

• 1 1/2 cups all-purpose flour
• 1/2 cup granulated sugar
• 1/4 cup brown sugar
• 2 tsp baking powder
• 1/2 tsp salt
• 1 tsp ground cinnamon
• 1/2 cup milk
• 1/4 cup vegetable oil
• 1 large egg
• 1 tsp vanilla extract
• 1 1/2 cups chopped pear

Instructions:

1. Preheat the oven to 375°F and line a muffin tin with paper liners.
2. In a large bowl, mix flour, sugars, baking powder, salt, and cinnamon.
3. In another bowl, combine milk, oil, egg, and vanilla extract.
4. Pour the wet ingredients into the dry ingredients and stir until just combined.
5. Gently fold in the chopped pear.
6. Fill each muffin cup about 2/3 full with batter.
7. Bake for 20-25 minutes, or until a toothpick comes out clean.
8. Cool on a wire rack and enjoy.

21. Maple Bacon Muffins

These savory-sweet muffins with a hint of maple and bacon are perfect for breakfast.

Ingredients:

• 2 cups all-purpose flour
• 1/4 cup granulated sugar
• 1/4 cup brown sugar
• 1 tbsp baking powder
• 1/2 tsp salt
• 1 cup milk
• 1/4 cup vegetable oil
• 2 eggs
• 1/2 cup maple syrup
• 8 slices cooked bacon, chopped

Instructions:

1. Preheat your oven to 375°F and prepare a muffin tin with liners.
2. In a large bowl, mix flour, sugars, baking powder, and salt.
3. In another bowl, combine milk, oil, eggs, and maple syrup.
4. Pour the wet ingredients into the dry ingredients and stir until just combined.
5. Fold in chopped bacon.
6. Fill each muffin cup about 2/3 full with batter.
7. Bake for 20-25 minutes, or until a toothpick comes out clean.
8. Let cool before serving.

22. Pumpkin Streusel Muffins

These pumpkin muffins topped with a buttery streusel are truly irresistible.

Ingredients:

• 1 1/2 cups all-purpose flour
• 1/2 cup granulated sugar
• 1/2 cup brown sugar
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1 tsp cinnamon
• 1/2 tsp nutmeg
• 1/4 tsp cloves
• 1/2 cup vegetable oil
• 2 eggs
• 1 cup pumpkin puree
• 1 tsp vanilla extract

Streusel Topping:

• 1/2 cup brown sugar
• 1/4 cup all-purpose flour
• 2 tbsp butter, melted
• 1 tsp cinnamon

Instructions:

1. Preheat your oven to 350°F and line a muffin tin with paper liners.
2. In a large bowl, mix flour, sugars, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves.
3. In another bowl, whisk together oil, eggs, pumpkin puree, and vanilla extract.
4. Pour the wet ingredients into the dry ingredients and stir until just combined.
5. In a small bowl, mix brown sugar, flour, melted butter, and cinnamon for the streusel topping.
6. Fill each muffin cup about halfway with batter, then sprinkle with streusel topping.
7. Add the remaining batter on top and finish with more streusel.
8. Bake for 20-25 minutes, or until a toothpick inserted in the center comes out clean.
9. Cool on a wire rack.

23. Spiced Nut Muffins

These spiced nut muffins are packed with warm flavors and crunchy nuts, perfect for cool fall mornings.

Ingredients:

• 2 cups all-purpose flour
• 1 cup granulated sugar
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1 tsp cinnamon
• 1/2 tsp nutmeg
• 1/4 tsp cloves
• 1/2 cup vegetable oil
• 2 eggs
• 1 cup milk
• 1 tsp vanilla extract
• 1 cup mixed nuts, chopped

Instructions:

1. Preheat your oven to 375°F and line a muffin tin with paper liners.
2. In a large bowl, mix flour, sugar, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves.
3. In another bowl, whisk together oil, eggs, milk, and vanilla extract.
4. Pour the wet ingredients into the dry ingredients and stir until just combined.
5. Fold in chopped nuts.
6. Fill each muffin cup about 2/3 full with batter.
7. Bake for 20-25 minutes, or until a toothpick inserted in the center comes out clean.
8. Let the muffins cool before serving.

24. Honey Cornbread Muffins

These slightly sweet honey cornbread muffins are perfect alongside a bowl of chili or as a fall snack.

Ingredients:

• 1 cup all-purpose flour
• 1 cup cornmeal
• 1/4 cup granulated sugar
• 1 tbsp baking powder
• 1/2 tsp salt
• 1 cup milk
• 1/2 cup honey
• 1/4 cup melted butter
• 2 eggs

Instructions:

1. Preheat your oven to 400°F and grease a muffin tin.
2. In a large bowl, combine flour, cornmeal, sugar, baking powder, and salt.
3. In another bowl, whisk together milk, honey, melted butter, and eggs.
4. Add the wet ingredients to the dry ingredients and stir until just combined.
5. Fill each muffin cup about 2/3 full with batter.
6. Bake for 15-18 minutes, or until a toothpick inserted in the center comes out clean.
7. Cool on a wire rack before serving.

25. Coffee Crumb Muffins

Perfect for a fall morning, these coffee crumb muffins are topped with a delicious cinnamon crumble.

Ingredients:

• 2 cups all-purpose flour
• 1 cup granulated sugar
• 2 tsp baking powder
• 1/2 tsp salt
• 1/2 cup milk
• 1/2 cup strong brewed coffee, cooled
• 1/2 cup vegetable oil
• 2 eggs
• 1 tsp vanilla extract

Crumb Topping:

• 1/2 cup brown sugar
• 1/3 cup all-purpose flour
• 1/4 cup melted butter
• 1 tsp cinnamon

Instructions:

1. Preheat your oven to 375°F and line a muffin tin with paper liners.
2. In a large bowl, mix flour, sugar, baking powder, and salt.
3. In another bowl, whisk together milk, brewed coffee, oil, eggs, and vanilla extract.
4. Add the wet ingredients to the dry ingredients and stir until just combined.
5. In a small bowl, mix brown sugar, flour, melted butter, and cinnamon for the crumb topping.
6. Fill each muffin cup about halfway with batter, sprinkle with crumb topping, add more batter, and finish with more crumb topping.
7. Bake for 20-25 minutes, or until a toothpick inserted in the center comes out clean.
8. Cool on a wire rack and enjoy.

Conclusion

These fall muffin recipes are sure to warm your kitchen and your heart as the leaves begin to change and the air gets crisper. Baking has a way of bringing people together, and what better way to enjoy quality time with family. Each recipe offers a unique taste of the season, from the classic pumpkin spice to the unexpected delight of coffee crumb.

Whether you’re hosting a brunch, preparing snacks for school, or simply indulging in some solo baking therapy, these muffins make the perfect companion to any autumn day. Enjoy experimenting with these recipes, and may your home be filled with the comforting aromas and flavors of fall. Happy baking!