10 Muffin Ideas: One recipe, 10 Ways


One recipe, 10 Muffin Ideas to Add To Your Breakfast

Choices, these days our house is all about choices. Our toddler loves picking her own clothes, picking between a bath or shower and picking what she’ll have to eat. While thinking of quick breakfast treats that would be easy to grab and go, I thought how great would it be to make different flavors of muffins from one basic muffin recipe. This is a great idea if you have a few kids, picky eaters or anyone with nut allergies in the house. Pour your batter into a muffin tin, then top the batter with your favorite flavors (fruits, nuts, chocolate chips, spices, etc.) and bake it.

This is great for summer guests, or lunchbox snacks, everyone can choose their favorite flavor of muffin to make. It’s also a great way to get creative in the kitchen and have kids involved with the flavor combinations. These are some of my favorite flavor combinations but the possibilities of toppings are endless.

breakfast muffins

The best way to do this is prep your toppings (set aside the nuts, spices and fruits) fill a muffin tin with the batter, and top with your favorite muffin toppings. You can use a cocktail fork or toothpick to push the additional ingredients down into the batter and swirl them around to tuck them in. This way the fillings are spread throughout the muffin and don’t just sit on top of it. You would then bake and cool the muffins like any other muffin recipe.

breakfaast muffins

You can add as little or as much toppings as you like, I ended up using about a tablespoon of each additional ingredient. Here’s the different toppings that I tried: strawberry banana, banana nut, chocolate chip, cherry almond, cinnamon sugar, peanut butter & jelly, blackberry, apple cinnamon, strawberry and cream cheese and peach. Use the left over fruit to make a smoothie or fruit chaat!

The strawberry banana and cherry almond were my favorites!



  • 3 cups all-purpose flour
  • 4 teaspoons baking powder
  • 1/2 teaspoon salt
  • 2 eggs, room temperature
  • 1 cup granulated sugar
  • 1 cup whole milk
  • 1/2 cup canola oil
  • 1 teaspoon vanilla extract
  • coarse sugar for sprinkling (optional)


For the additions: 10breakfastmuffinideas_3

Strawberry Banana

Add chopped strawberries and banana to batter.


Banana Nut:

Add chopped bananas, walnut and pinch of nutmeg.


Chocolate Chip:

Add dark, Milk, or white chocolate chips to batter.

Cherry Almond:

Add pitted cherry and almond slices to batter.

Cinnamon Sugar:

Swirl in pinch of ground cinnamon and brown sugar.

Peanut butter & Jelly:

Top batter with half a teaspoon of favorite nut butter and jelly.


Add 3 blackberries per muffin.

Apple Cinnamon:

Add chopped apples, pinch of cinnamon and brown sugar.

Strawberry and cream cheese:

Add teaspoon of whipped cream cheese, pinch of brown sugar and chopped strawberries.


Add chopped peaches and pinch of nutmeg.



  1. Preheat oven to 425F degrees. Spray your muffin tin of choice with non-stick spray or line with muffin liners. Set aside.
  2. In a large bowl, mix dry ingredients & set aside.
  3. In a medium bowl, whisk together eggs and sugar until combined. Mix in milk, oil, and vanilla. Mixture will be pale and yellow. Fold wet ingredients into dry ingredients and mix everything together
  4. Pour batter into prepared muffin tins, filling all the way to the top. Top with a preferred toppings. Bake at 425F degrees for 5 minutes. Reduce oven temperature to 375 and continue to bake for 20 minutes until tops are lightly golden and centers appear set.
  5. Allow to cool for 10 minutes in pan before enjoying.
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