A muffin tin half filled with baked carrot muffins.
Quentin Bacon
1 of 7

Carrot Muffins

These carrot muffins are easy and filled with grated carrots, cinnamon, allspice, and all the usual carrot cake staples. If you've ever wanted carrot cake for breakfast this is your chance.
Nine banana muffins with white wrappers.
Kate Sears
2 of 7

Banana Muffins

These banana muffins with chocolate chips are relatively healthy and easy and, yes, really quite delicious. In fact, we consider them reason enough to get out of bed.
A tray of twelve mini muffin financiers, each with two raspberries on top.
Marcus Nilsson
3 of 7

Mini-Muffin Financiers

These mini-muffin financiers—small almond cakes—are a French classic. Made with almond flour, egg whites, confectioners sugar, honey, and melted butter, the financiers are studded with raspberries and baked until golden brown.
Five baked blueberry pecan muffins on a wooden surface.
Lynne Ann Mitchell
4 of 7

Blueberry Pecan Muffins

These blueberry pecan muffins with crumb topping are easy and even arguably healthy seeing as they boast nuts, fruit, and, if you make the crumbly topping, oats. Most important, though, they’re some of the best we’ve had. Here’s how to make them.
Three banana bread muffins stacked on top of each other with chai whipped cream on top and more muffins on a plate in the background.
Christina Lane
5 of 7

Banana Bread Muffins

These banana bread muffins are made with very ripe bananas, butter, flour, and a mini muffin pan. Top them with chai whipped cream and serve. Perfect for breakfast and snacks.
Cocoa muffins piled on top of each other on a white cake platter.
6 of 7

Cocoa Muffins

These easy chocolate muffins, made with flour, sugar, cocoa, eggs, oil, and vanilla, have a not-too-sweet but intense cocoa flavor. For those of us with more adult chocolate cravings.
A single apple spice muffin with streusel and pistachios on an inverted metal cake tin.
Michael Spain-Smith
7 of 7

Apple Spice Muffins with Pistachio Streusel

These apple spice muffins with streusel and pistachios are flecked with grated apple to make them crazy moist and flavorful. And they’re topped with a buttery brown sugar and pistachio streusel. Perfect as breakfast or an on-the-go nosh.

About David Leite

I count myself lucky to have received three James Beard Awards for my writing as well as for Leite’s Culinaria. My work has also appeared in The New York Times, Martha Stewart Living, Saveur, Bon Appétit, Gourmet, Food & Wine, Yankee, Los Angeles Times, Chicago Tribune, The Washington Post, and more.

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