Multitude of Muffins
Leslie Davis

Multitude of Muffins

The weather may be getting colder, but the kitchen is getting warmer with these mouth-watering muffins. Bake these treats for breakfast, snacks or dessert.  


Fabulous Fruit Muffins [1]

Baking and eating these muffins are a great way to get some additional healthy fruit in your meal plan. These muffins can be made with your favorite fresh or frozen fruits.  


  • 1 1/4 cups flour 
  • 1/4 cup sugar 
  • 1 teaspoon baking powder 
  • 1/2 teaspoon baking soda 
  • 3/4 cup buttermilk, low-fat 
  • 2 tablespoons margarine, melted 
  • 1 eggslightly beaten 
  • 1/2 teaspoon vanilla extract 
  • 1 cup frozen strawberriescoarsely chopped, or other fruit, fresh or frozen 


  1. Wash your hands and work area.
  2. Heat oven to 400 degrees. Spray muffin tin with non-stick cooking spray.
  3. In a large bowl, combine the flour, sugar, baking powder, and baking soda. Stir well until all ingredients are blended.
  4. In another bowl, combine buttermilk, margarine, egg, and vanilla. Pour this mixture into the dry ingredients (made in step #3).
  5. Using a large spoon, gently stir ingredients just until moist (do not over-mix). Add fruit and stir gently (do not over-mix).
  6. Spoon batter evenly into 9 muffin cups.
  7. Bake 20 to 25 minutes or until golden brown.
  8. Serve hot or cold. Muffins may be frozen for later use.


Peanut Butter Muffins [2]

Who doesn’t love peanut butter? This simple recipe will boost your protein and fiber intake as well as leave you satisfied every time!


  • 3/4 cup peanut butter, chunky 
  • 1 tablespoon honey 
  • 2 egg 
  • 1 cup milk, skim 
  • 1 1/2 cups flour 
  • 1/2 cup cornmeal 
  • 3 tablespoons sugar 
  • 2 teaspoons baking powder 
  • 1/2 teaspoon salt


  1. Preheat the oven to 375 degrees.
  2. Line 12 muffin cups with paper baking cups (or grease the bottom of each cup with butter or margarine).
  3. Put the peanut butter and honey in a mixing bowl. Beat until well blended.
  4. Add the eggs 1 at a time, beating well after each egg.
  5. Add the milk, and mix well.
  6. Add the flour, cornmeal, sugar, baking powder, and salt. Stir just until they are moistened. Don’t stir them too much.
  7. Fill each muffin cup 2/3 full.
  8. Bake for 20 to 25 minutes until golden brown.
  9. Put on a wire rack.
  10. Cool for at least 10 minutes before serving.


Very Blueberry Buttermilk Muffins [3]

These moistcolorful muffins are a great addition to your plate any time of day!  


  • 2 cups plus 2 tablespoons whole wheat flour, divided 
  • 1/2 cup light brown sugar 
  • 2 teaspoons baking powder 
  • 1/2 teaspoon baking soda 
  • ½ teaspoon cinnamon (optional) 
  • ½ teaspoon salt 
  • 1 cup low-fat 1% buttermilk 
  • 2 large eggs 
  • ¼ cup vegetable oil
  • 2 teaspoons vanilla extract 
  • 12 ounces (2 cups) frozen blueberries (do not thaw) 


  1. Preheat oven to 350˚F. Prepare a 12-cup muffin pan by spraying cups with nonstick cooking spray. 
  2. In a large mixing bowl, combine 2 cups whole wheat flour, brown sugar, baking powder, baking soda and salt. 
  3. In a small bowl, whisk together buttermilk, eggs, vegetable oil and vanilla extract. In a separate bowl, toss frozen berries with remaining 2 tablespoons flour. 
  4. Pour the buttermilk mixture into the flour mixture and stir just until combined. Fold in blueberries. 
  5. Divide the batter evenly between the prepared muffin cups. The batter will come almost to the top of the cups.
  6. Bake at 350˚F for 30—35 minutes or until a toothpick inserted into the middle of one of the center muffins comes out clean.
  7. Allow to cool in the pan for 5 minutes and then remove to a rack to cool slightly. Serve warm or at room temperature. 


  • No need to thaw the blueberries before adding them to the batter. Keep them frozen and toss them with a little flour before stirring them into the batter to keep them from sinking to the bottom of the muffin as they bake. 
  • Amp up the flavor and nutrition even more with any of these “add-ins”: 2 tablespoons milled flax seed, ¼ cup chopped nuts, 1 teaspoon grated lemon peel, or ¼ cup shredded coconut. 
  • Want to make mini muffins? This recipe will make about 3 dozen. Bake at 350 degrees F for 12—14 minutes. 


Oatmeal Raisin Muffins [4]

 Short on time? These muffins are easy to prepare, healthy and a great portable food when you are on-the-go. 


  • 1 egg 
  • 1 cup milk, fat-free 
  • 1/3 cup oil 
  • 1 1/4 cups flour 
  • 1 cup oatmeal 
  • 1/3 cup sugar 
  • 1 teaspoon baking powder 
  • 1 teaspoon salt 
  • 1/2 cup raisins 
  • teaspoon margarine or butter (to grease the muffin cups) 


  1. Preheat the oven to 400 degrees. 
  2. Put the egg, milk, and oil in a small mixing bowl. Slowly stir them together. 
  3. In a large mixing bowl, mix the flour, oatmeal, sugar, baking powder, salt and raisins. Stir until they are mixed. 
  4. Pour the egg-milk-oil mix into the large bowl with the dry ingredients. 
  5. Stir until the dry ingredients are barely moistened. Do not over-mix (the batter should be lumpy). 
  6. Grease each cup in the muffin pans with some margarine or butter. 
  7. Spoon the batter into the cups in each muffin pan, until each cup is half-full of batter. 
  8. Bake for 20 to 25 minutes, or until the muffins are golden brown. 


  • Making half your grains whole is an easy Dietary Guidelines for Americans goal to reach with this recipe. The oats in this recipe get you part of the way there. Try using a mix of half whole wheat flour and half all-purpose flour. If your family does better with small shifts, use ¼ cup whole wheat flour and 1 cup all-purpose flour at first. Then, over time, increase the amount of whole wheat and decrease the amount of all-purpose flour. 


  1. Fabulous Fruit Muffins 
  2. Peanut Butter Muffins 
  3. Very Blueberry Buttermilk Muffins
  4. Oatmeal Raisin Muffins

Written by: Leslie Davis, MS, RDN, LD, CDCES | Edited by the Nutrition Team 

Posted on: January 22, 2021

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