30+ Delicious January Muffin Recipes for the Perfect Winter Morning

As the chill of January sets in, there’s no better way to start the day or indulge in a cozy snack than with a freshly baked muffin.

Whether you’re looking for a warm, spiced treat to enjoy with your morning coffee, or a sweet snack to take you through the afternoon, January muffin recipes offer endless possibilities to suit your mood.

From rich, indulgent flavors like chocolate chip banana muffins to light, refreshing ones like cranberry orange muffins, there’s a muffin recipe for every craving.

This collection of over 30 muffin recipes is designed to help you embrace the winter season with cozy, comforting flavors.

You’ll find an array of options—perfect for breakfast, a snack, or even a festive dessert.

So, grab your mixing bowls, preheat your oven, and get ready to discover your new favorite muffin recipe for January!

30+ Delicious January Muffin Recipes for the Perfect Winter Morning

Muffins are a timeless comfort food, and when you pair them with the crisp air and cozy vibes of January, they become an essential part of your winter routine.

Whether you’re preparing for a busy week ahead or simply want to enjoy a slow, quiet morning, these 30+ muffin recipes offer something for every taste.

From fruity muffins like pear and almond to spiced favorites like chai spice, each recipe is an opportunity to indulge in a little homemade warmth.

So, as January unfolds, take the time to explore these muffin recipes and fill your kitchen with the delightful aromas of freshly baked goods.

The simple act of baking can brighten even the coldest days, and with so many recipes to choose from, you’ll never run out of new flavors to try!

Citrus Sunshine Muffins

Brighten up your mornings with these refreshing citrus muffins. Packed with orange zest and a touch of lemon, these muffins deliver a burst of sunshine in every bite. They’re light, fluffy, and perfect for the fresh start of January.

Ingredients

• 2 cups all-purpose flour
• 1/2 cup granulated sugar
• 2 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• Zest of 1 orange
• Zest of 1 lemon
• 1/2 cup freshly squeezed orange juice
• 1/4 cup milk
• 1/3 cup vegetable oil
• 1 large egg
• 1 tsp vanilla extract

Instructions

1. Preheat your oven to 375°F (190°C). Line a muffin tin with paper liners.
2. In a large bowl, whisk together the flour, sugar, baking powder, baking soda, salt, and citrus zests.
3. In another bowl, mix the orange juice, milk, vegetable oil, egg, and vanilla extract until combined.
4. Add the wet ingredients to the dry ingredients and mix gently until just combined. Do not overmix.
5. Divide the batter evenly among the muffin cups, filling each about 2/3 full.
6. Bake for 18–20 minutes, or until a toothpick inserted in the center comes out clean.
7. Allow the muffins to cool for 5 minutes in the pan before transferring them to a wire rack.

These muffins capture the essence of January with their bright, zesty flavors. Perfectly moist and aromatic, they pair wonderfully with a warm cup of tea or coffee on a chilly morning.

Spiced Pear Oat Muffins

Warm spices and juicy pears come together in these hearty oat muffins, ideal for the winter season. They’re naturally sweetened with honey and full of wholesome ingredients, making them a guilt-free January treat.

Ingredients

• 1 cup rolled oats
• 1 1/4 cups whole wheat flour
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1/4 tsp ground ginger
• 1/4 tsp salt
• 1 large pear, peeled and diced
• 1/2 cup plain Greek yogurt
• 1/3 cup honey
• 1/4 cup melted coconut oil
• 1 egg
• 1 tsp vanilla extract

Instructions

1. Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
2. In a large bowl, combine oats, flour, baking powder, baking soda, spices, and salt.
3. In a separate bowl, whisk together yogurt, honey, coconut oil, egg, and vanilla extract.
4. Stir the wet ingredients into the dry ingredients until just combined. Fold in the diced pear gently.
5. Spoon the batter evenly into the muffin cups.
6. Bake for 22–25 minutes, or until a toothpick inserted into the center comes out clean.
7. Let the muffins cool for 5 minutes before removing them from the tin.

These muffins are a cozy way to start the year, combining the sweetness of ripe pears with the heartiness of oats. Enjoy them as a quick breakfast or a satisfying snack during your January afternoons.

Cranberry Almond Muffins

These cranberry almond muffins are bursting with tart cranberries and nutty almond flavors. They’re a perfect balance of sweet and tangy, offering a delightful treat to brighten up winter mornings.

Ingredients

• 2 cups all-purpose flour
• 1/2 cup sugar
• 1/2 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1/2 cup buttermilk
• 1/3 cup vegetable oil
• 1 egg
• 1 tsp almond extract
• 1 cup fresh or frozen cranberries, chopped
• 1/4 cup sliced almonds

Instructions

1. Preheat the oven to 375°F (190°C) and line a muffin tin with paper liners.
2. In a large bowl, mix the flour, sugar, baking powder, baking soda, and salt.
3. In a separate bowl, whisk together buttermilk, oil, egg, and almond extract.
4. Gradually combine the wet and dry ingredients, stirring until just moistened. Fold in cranberries and half the sliced almonds.
5. Spoon the batter into the muffin cups and sprinkle the remaining almonds on top.
6. Bake for 18–20 minutes, or until a toothpick inserted in the center comes out clean.
7. Let the muffins cool for a few minutes in the tin before transferring them to a wire rack.

The tangy burst of cranberries and the nutty crunch of almonds make these muffins unforgettable. Perfect for January mornings, they’re great for sharing or savoring with a loved one by the fireplace.

Apple Cinnamon Streusel Muffins

These apple cinnamon streusel muffins bring warmth and comfort to chilly January mornings. Packed with fresh apples and topped with a crunchy, buttery streusel, they are a delightful way to enjoy the flavors of winter.

Ingredients

For the muffins:

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

For the streusel topping:

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

Instructions

1. Preheat your oven to 375°F (190°C) and line a muffin tin with paper liners.
2. In a large bowl, whisk together the flour, sugar, baking powder, baking soda, cinnamon, nutmeg, and salt.
3. In another bowl, mix milk, oil, egg, and vanilla extract. Add the wet ingredients to the dry and stir until just combined. Fold in the diced apples.
4. To make the streusel, combine flour, brown sugar, cinnamon, and butter in a small bowl. Mix until crumbly.
5. Fill the muffin cups two-thirds full with batter and sprinkle the streusel topping over each.
6. Bake for 18–22 minutes, or until a toothpick inserted into the center comes out clean. Cool for 5 minutes before transferring to a wire rack.

With a moist apple-infused center and a sweet, crumbly topping, these muffins are a comforting treat. They pair wonderfully with a hot beverage on a frosty morning, making January feel extra cozy.

Blueberry Lemon Yogurt Muffins

Bright and refreshing, these blueberry lemon yogurt muffins bring a taste of sunshine to winter mornings. The zesty lemon pairs perfectly with sweet, juicy blueberries, while the yogurt adds a moist, tender texture.

Ingredients

• 1 3/4 cups all-purpose flour
• 1/2 cup granulated sugar
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1/2 cup plain Greek yogurt
• 1/4 cup milk
• 1/3 cup vegetable oil
• 1 egg
• 1 tsp vanilla extract
• Zest and juice of 1 lemon
• 1 cup fresh or frozen blueberries

Instructions

1. Preheat your oven to 375°F (190°C) and line a muffin tin with paper liners.
2. In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
3. In another bowl, combine yogurt, milk, oil, egg, vanilla, lemon zest, and lemon juice. Mix until smooth.
4. Gradually add the wet ingredients to the dry ingredients, stirring gently. Fold in the blueberries.
5. Divide the batter evenly among the muffin cups, filling them about three-quarters full.
6. Bake for 18–20 minutes, or until a toothpick inserted into the center comes out clean. Allow muffins to cool slightly before transferring them to a wire rack.

These muffins are a delightful combination of tangy and sweet, perfect for a mid-morning snack or a light breakfast. They’ll brighten up even the grayest January day.

Banana Walnut Maple Muffins

These banana walnut maple muffins are rich and hearty, making them a perfect winter breakfast or snack. Sweetened naturally with ripe bananas and a touch of maple syrup, they’re wholesome and full of flavor.

Ingredients

• 1 1/2 cups all-purpose flour
• 1/2 cup whole wheat flour
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1/2 tsp ground cinnamon
• 3 ripe bananas, mashed
• 1/4 cup maple syrup
• 1/4 cup vegetable oil
• 1 egg
• 1 tsp vanilla extract
• 1/2 cup chopped walnuts

Instructions

1. Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners.
2. In a large bowl, whisk together all-purpose flour, whole wheat flour, baking powder, baking soda, salt, and cinnamon.
3. In another bowl, combine mashed bananas, maple syrup, oil, egg, and vanilla. Mix until smooth.
4. Gradually add the wet ingredients to the dry ingredients, mixing until just combined. Fold in the walnuts.
5. Spoon the batter evenly into the muffin cups.
6. Bake for 20–24 minutes, or until a toothpick inserted into the center comes out clean. Let cool for a few minutes before transferring to a wire rack.

The natural sweetness of bananas and maple syrup, combined with the crunch of walnuts, makes these muffins a satisfying and wholesome choice. They’re an excellent way to start your day with warmth and energy in the heart of winter.

Carrot Ginger Muffins

Packed with the earthy sweetness of carrots and the subtle warmth of ginger, these muffins are a delightful January treat. They’re moist, lightly spiced, and perfect for a healthy snack or a cozy breakfast.

Ingredients

• 1 1/2 cups all-purpose flour
• 1/2 cup whole wheat flour
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1 tsp ground cinnamon
• 1/2 tsp ground ginger
• 1/4 tsp nutmeg
• 1/2 cup brown sugar
• 1/3 cup vegetable oil
• 1/2 cup milk
• 1 egg
• 1 tsp vanilla extract
• 1 1/4 cups grated carrots
• 1/4 cup chopped walnuts or raisins (optional)

Instructions

1. Preheat the oven to 375°F (190°C) and line a muffin tin with paper liners.
2. In a large bowl, whisk together all-purpose flour, whole wheat flour, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg.
3. In another bowl, mix brown sugar, oil, milk, egg, and vanilla until smooth.
4. Gradually fold the wet ingredients into the dry ingredients until just combined. Stir in the grated carrots and optional walnuts or raisins.
5. Spoon the batter into the muffin cups, filling them two-thirds full.
6. Bake for 18–22 minutes, or until a toothpick inserted into the center comes out clean. Cool for a few minutes before transferring to a wire rack.

These muffins are a healthy way to enjoy the sweet, comforting flavors of winter. The ginger adds a slight kick, making them both refreshing and warming for the season.

Pumpkin Spice Muffins

These pumpkin spice muffins are a warm and cozy option for January mornings. With the comforting aroma of cinnamon, cloves, and nutmeg, they make winter feel a little more inviting.

Ingredients

• 1 3/4 cups all-purpose flour
• 1/2 cup brown sugar
• 1/4 cup granulated sugar
• 2 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• 1/4 tsp ground cloves
• 1/2 tsp ground ginger
• 1 cup canned pumpkin puree
• 1/3 cup vegetable oil
• 2 eggs
• 1 tsp vanilla extract
• 1/4 cup chopped pecans or chocolate chips (optional)

Instructions

1. Preheat your oven to 375°F (190°C) and line a muffin tin with paper liners.
2. In a large bowl, combine flour, sugars, baking powder, baking soda, salt, and spices.
3. In another bowl, mix pumpkin puree, oil, eggs, and vanilla until well blended.
4. Add the wet ingredients to the dry ingredients and stir until just combined. Fold in optional pecans or chocolate chips if desired.
5. Divide the batter evenly among the muffin cups.
6. Bake for 18–22 minutes, or until a toothpick inserted into the center comes out clean. Cool for 5 minutes before transferring to a wire rack.

Soft, flavorful, and packed with the essence of winter spices, these muffins are a comforting indulgence. They’re perfect for cozying up by the fire with a cup of tea or coffee.

Date and Almond Muffins

Naturally sweetened with dates and filled with crunchy almonds, these muffins are a nutritious yet indulgent January snack. Their rich flavor and wholesome ingredients make them a perfect winter pick-me-up.

Ingredients

• 1 cup whole wheat flour
• 1/2 cup all-purpose flour
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1/2 tsp ground cinnamon
• 1/4 cup coconut sugar or brown sugar
• 1 cup pitted dates, chopped
• 1/4 cup almond milk (or any milk of choice)
• 1/3 cup vegetable oil
• 1 egg
• 1 tsp vanilla extract
• 1/4 cup chopped almonds

Instructions

1. Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners.
2. In a small bowl, soak the chopped dates in almond milk for 10 minutes to soften.
3. In a large bowl, mix whole wheat flour, all-purpose flour, baking powder, baking soda, salt, cinnamon, and sugar.
4. In another bowl, whisk together the oil, egg, and vanilla extract. Add the soaked dates with their milk to the mixture.
5. Fold the wet ingredients into the dry ingredients until just combined. Stir in the chopped almonds.
6. Spoon the batter into the muffin cups, filling them about two-thirds full.
7. Bake for 20–24 minutes, or until a toothpick inserted into the center comes out clean. Let cool for 5 minutes before transferring to a wire rack.

These muffins are hearty, naturally sweet, and bursting with flavor from the dates and almonds. They’re an excellent choice for a healthier snack that doesn’t compromise on taste.

Chocolate Chip Banana Muffins

These chocolate chip banana muffins are a perfect treat for banana lovers with a craving for a touch of sweetness. Moist, flavorful, and studded with melty chocolate chips, they make an irresistible breakfast or snack in January.

Ingredients

• 1 1/2 cups all-purpose flour
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1/2 tsp ground cinnamon
• 3 ripe bananas, mashed
• 1/4 cup granulated sugar
• 1/4 cup brown sugar
• 1/3 cup vegetable oil
• 1 egg
• 1 tsp vanilla extract
• 1 cup semi-sweet chocolate chips

Instructions

1. Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners.
2. In a large bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon.
3. In a separate bowl, combine mashed bananas, sugars, oil, egg, and vanilla extract. Mix until smooth.
4. Add the wet ingredients to the dry ingredients and stir gently until just combined. Fold in the chocolate chips.
5. Spoon the batter into the muffin cups, filling each about two-thirds full.
6. Bake for 18–22 minutes, or until a toothpick inserted into the center comes out clean. Cool for 5 minutes before transferring to a wire rack.

These muffins are a comforting, indulgent treat with the natural sweetness of bananas and the rich taste of chocolate. They are a delightful way to enjoy a warm, cozy January breakfast.

Zucchini Lemon Muffins

A light and refreshing option, these zucchini lemon muffins are bursting with flavor and texture. With fresh zucchini and a hint of lemon, they are a perfect way to start your day or enjoy as a snack during the winter months.

Ingredients

• 1 1/2 cups all-purpose flour
• 1/2 cup rolled oats
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1/2 tsp ground cinnamon
• Zest of 1 lemon
• 1 cup finely grated zucchini (about 1 medium zucchini)
• 1/4 cup honey
• 1/3 cup vegetable oil
• 2 eggs
• 1 tsp vanilla extract
• 1/4 cup lemon juice

Instructions

1. Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners.
2. In a large bowl, combine flour, oats, baking powder, baking soda, salt, cinnamon, and lemon zest.
3. In another bowl, whisk together the grated zucchini, honey, oil, eggs, vanilla extract, and lemon juice.
4. Add the wet ingredients to the dry ingredients and stir until just combined.
5. Spoon the batter evenly into the muffin cups, filling each about two-thirds full.
6. Bake for 18–20 minutes, or until a toothpick inserted into the center comes out clean. Cool for 5 minutes before transferring to a wire rack.

These muffins are light, fresh, and a perfect balance of savory and citrusy flavors. The zucchini adds moisture without overpowering the taste, while the lemon brings a bright zing, making them an ideal winter snack.

Coconut Pineapple Muffins

These tropical-inspired coconut pineapple muffins bring a bit of sunshine to January with their sweet and slightly tangy flavor. Packed with pineapple and shredded coconut, they’re perfect for anyone craving a fruity, moist muffin.

Ingredients

• 1 1/2 cups all-purpose flour
• 1/2 cup shredded coconut
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1/2 tsp ground cinnamon
• 1/2 cup crushed pineapple, drained
• 1/4 cup granulated sugar
• 1/3 cup vegetable oil
• 1 egg
• 1 tsp vanilla extract
• 1/4 cup coconut milk (or regular milk)

Instructions

1. Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners.
2. In a large bowl, whisk together flour, shredded coconut, baking powder, baking soda, salt, and cinnamon.
3. In a separate bowl, mix together the crushed pineapple, sugar, oil, egg, vanilla extract, and coconut milk.
4. Add the wet ingredients to the dry ingredients and stir gently until just combined.
5. Spoon the batter into the muffin cups, filling each about two-thirds full.
6. Bake for 18–22 minutes, or until a toothpick inserted into the center comes out clean. Cool for 5 minutes before transferring to a wire rack.

These coconut pineapple muffins are wonderfully moist and full of tropical flavors. They’re perfect for brightening up a cold January morning or enjoying as a sweet afternoon treat.

Cranberry Orange Muffins

These cranberry orange muffins are bursting with a refreshing citrusy flavor and the tartness of cranberries, making them a delightful winter treat. The sweet and tangy combination is perfect for brightening up any chilly January morning.

Ingredients

• 1 1/2 cups all-purpose flour
• 1/2 cup granulated sugar
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1 tsp ground cinnamon
• Zest of 1 orange
• 1 cup fresh or frozen cranberries, chopped if large
• 1/2 cup orange juice
• 1/4 cup vegetable oil
• 1 egg
• 1 tsp vanilla extract

Instructions

1. Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
2. In a large bowl, whisk together flour, sugar, baking powder, baking soda, salt, cinnamon, and orange zest.
3. In another bowl, combine orange juice, oil, egg, and vanilla extract. Mix until smooth.
4. Add the wet ingredients to the dry ingredients and stir gently to combine. Fold in the cranberries.
5. Spoon the batter into the muffin cups, filling each about two-thirds full.
6. Bake for 18–22 minutes, or until a toothpick inserted into the center comes out clean. Allow to cool for a few minutes before transferring to a wire rack.

These muffins are the perfect balance of tart and sweet, with the citrusy orange brightening the rich cranberry flavor. They make a great snack or breakfast treat for anyone looking for something fresh and flavorful in the winter months.

Chai Spice Muffins

These chai spice muffins are full of aromatic spices that evoke the warmth and comfort of a cup of chai tea. The mix of cinnamon, ginger, cardamom, and cloves makes these muffins a perfect cozy choice for January mornings.

Ingredients

• 1 3/4 cups all-purpose flour
• 1/2 cup brown sugar
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1 tsp ground cinnamon
• 1/2 tsp ground ginger
• 1/4 tsp ground cardamom
• 1/4 tsp ground cloves
• 1/2 cup milk
• 1/3 cup vegetable oil
• 2 eggs
• 1 tsp vanilla extract

Instructions

1. Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners.
2. In a large bowl, whisk together the flour, sugar, baking powder, baking soda, salt, and all the spices (cinnamon, ginger, cardamom, and cloves).
3. In another bowl, whisk together the milk, oil, eggs, and vanilla extract.
4. Add the wet ingredients to the dry ingredients and stir until just combined.
5. Spoon the batter evenly into the muffin cups, filling them about two-thirds full.
6. Bake for 18–20 minutes, or until a toothpick inserted into the center comes out clean. Let cool for a few minutes before transferring to a wire rack.

These muffins are warmly spiced and full of flavor, with the chai spices making them a comforting treat. Perfect for those who love a spiced, aromatic flavor that’s perfect for January mornings or an afternoon snack.

Pear and Almond Muffins

These pear and almond muffins are light, moist, and delicately flavored, with a lovely almond richness paired with the natural sweetness of pears. A perfect winter muffin for those looking for something both comforting and light.

Ingredients

• 1 1/2 cups all-purpose flour
• 1/2 cup almond flour
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1/2 tsp ground cinnamon
• 2 ripe pears, peeled and diced
• 1/4 cup granulated sugar
• 1/4 cup honey
• 1/3 cup vegetable oil
• 1 egg
• 1 tsp vanilla extract
• 1/4 cup sliced almonds (optional)

Instructions

1. Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners.
2. In a large bowl, whisk together all-purpose flour, almond flour, baking powder, baking soda, salt, and cinnamon.
3. In another bowl, mix together the diced pears, sugar, honey, oil, egg, and vanilla extract.
4. Add the wet ingredients to the dry ingredients and stir gently until just combined.
5. Spoon the batter into the muffin cups, filling each about two-thirds full. Top with sliced almonds if using.
6. Bake for 20–24 minutes, or until a toothpick inserted into the center comes out clean. Cool for 5 minutes before transferring to a wire rack.

The combination of almond and pear gives these muffins a light, nutty flavor with a burst of fruity sweetness. They are perfect for those who want a muffin that’s elegant yet simple, making them ideal for breakfast or a light snack.

Note: More recipes​ are coming soon!