Start with this Basic Breakfast Muffins recipe and then mix things up with these eight variations! (You know what they say about variety ...)
Sprinkle muffin tops with a mixture of 3 Tbsp sugar and 1 tsp cinnamon before baking.
Stir 1 cup blueberries into batter. Before baking, top muffins with streusel: Combine ¼ cup flour, ¼ cup brown sugar, ½ tsp cinnamon, and 2 Tbsp cold cubed butter.
Stir 1 cup raisins into batter and sprinkle muffin tops with rolled oats.
Fill muffin cups a third of the way with batter and spoon 1 tsp seedless jam into each, making sure not to touch edges of pan. Top with more batter. Sprinkle with slivered almonds before baking.
Banana Chocolate Chip
Stir 1 mashed banana and ½ cup chocolate chips into batter.
Lemon Poppy Seed
Substitute 1 tsp lemon extract for vanilla and add 2 Tbsp poppy seeds to batter.
Mix in 1 tsp cinnamon, ½ tsp nutmeg, and ½ to 1 cup chopped apple.
Stir ½ cup shredded, sweetened coconut and ¼ cup drained, chopped canned pineapple into batter. Sprinkle each muffin with 1 tsp coconut before baking.
8 Muffins for Breakfast or Snacktime
Brain-Boosting School Day Breakfasts
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