28+ Mouthwatering Spring Muffin Recipes to Try This Year

Spring is the perfect time to celebrate fresh flavors, light textures, and vibrant colors.

One of the best ways to embrace this season in the kitchen is by baking up a batch of delicious spring muffins.

Whether you’re looking for something light and fruity, rich and spiced, or a combination of both, spring muffins offer endless possibilities.

From sweet berries and citrus zest to earthy spices and fresh herbs, each muffin brings a unique touch of spring into your home.

In this article, we’ve compiled over 28 mouthwatering spring muffin recipes that are sure to brighten your mornings and elevate your baking repertoire.

Whether you’re hosting a brunch or simply indulging in a sweet treat, these recipes will bring a little sunshine to your table.

28+ Mouthwatering Spring Muffin Recipes to Try This Year

Spring muffins are a wonderful way to welcome the season and enjoy the bounty of fresh ingredients it has to offer.

From zesty lemon and juicy blueberries to earthy zucchini and fragrant cinnamon, these muffins are as diverse as the spring season itself.

With over 28 different recipes to choose from, there’s something for everyone—whether you’re a fan of sweet, savory, or somewhere in between.

Baking these muffins can be a fun and rewarding way to infuse your kitchen with the flavors and aromas of spring.

So, get your muffin tin ready and dive into these tasty recipes for a seasonal treat that’s sure to please family and friends alike.

Lemon Blueberry Spring Muffins

These Lemon Blueberry Spring Muffins are bursting with fresh citrus flavor and packed with sweet, juicy blueberries. The combination of tangy lemon zest and a hint of vanilla makes for a light and fragrant muffin, perfect for celebrating the fresh vibes of spring. A touch of sour cream adds moisture, making these muffins tender and soft. Whether enjoyed for breakfast or as a snack, they’re a delightful way to embrace the season.

Ingredients:

• 1 1/2 cups all-purpose flour
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1/2 cup granulated sugar
• Zest of 1 lemon
• 1/2 cup sour cream
• 1/4 cup unsalted butter, melted
• 2 large eggs
• 1 tsp vanilla extract
• 1 cup fresh blueberries (or frozen, thawed)
• 2 tbsp lemon juice

Instructions:

1. Preheat your oven to 375°F (190°C) and line a muffin tin with paper liners.
2. In a medium bowl, whisk together flour, baking powder, baking soda, salt, and lemon zest.
3. In another bowl, combine sugar, sour cream, melted butter, eggs, vanilla extract, and lemon juice. Mix until smooth.
4. Gradually fold the dry ingredients into the wet ingredients until just combined.
5. Gently fold in the blueberries, being careful not to overmix.
6. Spoon the batter into the muffin tin, filling each cup about 3/4 full.
7. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
8. Allow the muffins to cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely.

These Lemon Blueberry Spring Muffins are a perfect blend of sweetness and zest, making them a delightful spring treat. The fresh blueberries bring a burst of flavor to each bite, while the lemon adds a refreshing twist. Whether served with a cup of tea or as part of a spring brunch, these muffins are sure to brighten your day with their vibrant flavors and soft texture.

Strawberry Rhubarb Muffins

Spring is the time for fresh, seasonal fruits like strawberries and rhubarb, and these Strawberry Rhubarb Muffins take full advantage of these ingredients. The tangy rhubarb pairs beautifully with the sweetness of ripe strawberries, creating a perfect balance of flavors. With a hint of cinnamon and a sprinkle of oats on top, these muffins are not only delicious but also a great way to celebrate the new season.

Ingredients:

• 1 1/2 cups all-purpose flour
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp ground cinnamon
• 1/4 tsp salt
• 1/2 cup granulated sugar
• 1 large egg
• 1/2 cup buttermilk
• 1/4 cup vegetable oil
• 1 tsp vanilla extract
• 1 cup fresh strawberries, chopped
• 1/2 cup rhubarb, chopped
• 1/4 cup rolled oats (for topping)

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 flour, baking powder, baking soda, cinnamon, salt, and sugar.
3. In another bowl, beat together the egg, buttermilk, vegetable oil, and vanilla extract.
4. Pour the wet ingredients into the dry ingredients and stir until just combined.
5. Gently fold in the strawberries and rhubarb.
6. Spoon the batter into the muffin cups, filling each about 3/4 full.
7. Sprinkle the rolled oats on top of each muffin for a crunchy topping.
8. Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
9. Let the muffins cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.

The Strawberry Rhubarb Muffins offer a delightful mix of tart and sweet, a true reflection of spring’s flavor profile. The tender crumb combined with the soft texture of strawberries and the slight tartness of rhubarb makes each bite a moment to savor. Perfect for breakfast or a snack, these muffins will quickly become a seasonal favorite that celebrates the best of spring produce.

Carrot Orange Muffins

These Carrot Orange Muffins are a fragrant and vibrant springtime treat. The naturally sweet and earthy flavor of carrots is enhanced by the bright citrus notes from fresh orange juice and zest. A hint of ginger adds a bit of warmth and spice to the muffins, making them a comforting yet refreshing choice. These muffins are moist, tender, and a perfect way to enjoy spring’s bounty.

Ingredients:

• 1 1/2 cups all-purpose flour
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp ground ginger
• 1/4 tsp salt
• 1/2 cup brown sugar
• 2 large eggs
• 1/4 cup vegetable oil
• 1/2 cup orange juice
• Zest of 1 orange
• 1 cup grated carrots (about 2 medium carrots)
• 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 medium bowl, whisk together flour, baking powder, baking soda, ginger, salt, and brown sugar.
3. In a separate bowl, beat together the eggs, vegetable oil, orange juice, orange zest, and vanilla extract.
4. Add the wet ingredients to the dry ingredients and stir until just combined.
5. Fold in the grated carrots.
6. Spoon the batter into the muffin tin, filling each cup about 3/4 full.
7. Bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean.
8. Let the muffins cool in the pan for 5 minutes before transferring them to a wire rack.

Carrot Orange Muffins are a delightful way to usher in spring, with their vibrant flavors and delicate sweetness. The fresh orange zest and juice add a refreshing citrus kick that perfectly complements the natural sweetness of the carrots. These muffins are ideal for a light breakfast or a midday snack, offering a delicious and wholesome way to enjoy the flavors of the season.

Peach Basil Muffins

These Peach Basil Muffins combine the sweetness of ripe peaches with the fresh, aromatic flavor of basil, creating a unique and refreshing muffin perfect for the spring season. The subtle herbal undertone of basil elevates the fruity sweetness of peaches, making every bite a surprising and delightful experience. With a touch of honey and vanilla, these muffins are soft, fragrant, and the ideal snack or breakfast for enjoying the warmer days ahead.

Ingredients:

• 1 1/2 cups all-purpose flour
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1/2 cup granulated sugar
• 1/4 cup honey
• 1/4 cup unsalted butter, melted
• 1 large egg
• 1/2 cup buttermilk
• 1 tsp vanilla extract
• 1 cup fresh peaches, chopped
• 2 tbsp fresh basil, finely chopped

Instructions:

1. Preheat your oven to 375°F (190°C) and line a muffin tin with paper liners.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and sugar.
3. In another bowl, mix the honey, melted butter, egg, buttermilk, and vanilla extract until smooth.
4. Gradually add the wet ingredients to the dry ingredients and stir until just combined.
5. Gently fold in the chopped peaches and basil, being careful not to overmix.
6. Divide the batter evenly among the muffin cups, filling each about 3/4 full.
7. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
8. Let the muffins cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.

Peach Basil Muffins are a delightful combination of sweet and savory flavors, perfectly capturing the essence of spring. The fragrant basil complements the juicy peaches, creating a unique and refreshing taste that is both comforting and unexpected. These muffins are a fantastic way to celebrate the season, offering a tasty and wholesome treat that will leave you craving more.

Honey Lavender Muffins

Honey Lavender Muffins offer a delicate floral note from the lavender, balanced beautifully with the sweetness of honey. The soothing scent and flavor of lavender provide a calming element, while the honey gives the muffins a natural sweetness that isn’t overpowering. These muffins are perfect for those who enjoy subtly flavored baked goods, and they make for a wonderful accompaniment to a cup of tea on a sunny spring afternoon.

Ingredients:

• 1 1/2 cups all-purpose flour
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1/2 cup honey
• 1/4 cup unsalted butter, melted
• 1 large egg
• 1/2 cup milk
• 1 tsp vanilla extract
• 1 tbsp dried lavender buds (food-grade)
• 1 tsp lemon zest

Instructions:

1. Preheat your oven to 375°F (190°C) and line a muffin tin with paper liners.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and lavender buds.
3. In another bowl, mix the honey, melted butter, egg, milk, vanilla extract, and lemon zest until smooth.
4. Add the wet ingredients to the dry ingredients and stir until just combined.
5. Spoon the batter into the muffin cups, filling each about 3/4 full.
6. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
7. Allow the muffins to cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely.

Honey Lavender Muffins are a wonderful spring treat, with their soft crumb and lightly floral flavor. The honey and lavender create a subtle, aromatic experience that’s both soothing and uplifting. These muffins are perfect for those who appreciate elegant flavors and will make a beautiful addition to any springtime gathering or afternoon tea.

Apricot Almond Muffins

Apricot Almond Muffins are a delightful combination of fruity sweetness and nutty richness, creating a deliciously balanced muffin. The apricots bring a natural, tangy sweetness, while the almonds offer a crunchy texture and a deep, earthy flavor. With a hint of vanilla and a touch of cinnamon, these muffins are not only flavorful but also incredibly aromatic. Perfect for breakfast or a snack, they’re a wonderful way to celebrate the fresh fruits of the season.

Ingredients:

• 1 1/2 cups all-purpose flour
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp ground cinnamon
• 1/4 tsp salt
• 1/2 cup granulated sugar
• 1/4 cup brown sugar
• 1/4 cup unsalted butter, melted
• 2 large eggs
• 1/2 cup milk
• 1 tsp vanilla extract
• 1 cup dried apricots, chopped
• 1/4 cup sliced almonds (for topping)

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, baking powder, baking soda, cinnamon, salt, and sugars.
3. In a separate bowl, beat the melted butter, eggs, milk, and vanilla extract until smooth.
4. Add the wet ingredients to the dry ingredients and stir until just combined.
5. Gently fold in the chopped apricots.
6. Spoon the batter into the muffin cups, filling each about 3/4 full.
7. Sprinkle sliced almonds on top of each muffin for added crunch.
8. Bake for 20-22 minutes, or until a toothpick inserted into the center comes out clean.
9. Allow the muffins to cool in the pan for 5 minutes before transferring them to a wire rack.

Apricot Almond Muffins are a delicious and hearty spring treat, filled with natural sweetness and a satisfying crunch. The combination of apricots and almonds offers a perfect balance of fruity and nutty flavors, while the cinnamon and vanilla add depth and warmth. These muffins make a wonderful breakfast or snack, and their unique flavor combination is sure to impress anyone who tastes them.

Raspberry Mint Muffins

Raspberry Mint Muffins are a delightful combination of sweet and refreshing flavors, perfect for the spring season. The tartness of fresh raspberries pairs beautifully with the cool, aromatic mint, creating a muffin that’s both light and flavorful. The subtle sweetness from the sugar and a hint of vanilla make these muffins a wonderful treat for breakfast or a light afternoon snack. With their vibrant colors and fresh taste, they capture the essence of spring in every bite.

Ingredients:

• 1 1/2 cups all-purpose flour
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1/2 cup granulated sugar
• 1 large egg
• 1/4 cup unsalted butter, melted
• 1/2 cup milk
• 1 tsp vanilla extract
• 1 cup fresh raspberries
• 2 tbsp fresh mint, finely chopped

Instructions:

1. Preheat your oven to 375°F (190°C) and line a muffin tin with paper liners.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and sugar.
3. In another bowl, mix together the egg, melted butter, milk, and vanilla extract until smooth.
4. Add the wet ingredients to the dry ingredients and stir until just combined.
5. Gently fold in the raspberries and chopped mint.
6. Spoon the batter into the muffin tin, filling each cup about 3/4 full.
7. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
8. Let the muffins cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely.

Raspberry Mint Muffins offer a refreshing twist on traditional muffins, with the combination of tart raspberries and cool mint providing a burst of flavor that’s both invigorating and satisfying. These muffins are light, moist, and perfect for a spring brunch or a quick snack. The minty freshness elevates the natural sweetness of the raspberries, making every bite a vibrant celebration of the season.

Pear Ginger Muffins

Pear Ginger Muffins are a warm and comforting spring treat that combine the natural sweetness of pears with the spicy warmth of ginger. The juicy pears bring moisture and a gentle sweetness, while the ginger adds a bit of zing and complexity to the flavor. These muffins are soft and tender, with a fragrant aroma that will fill your kitchen. The addition of cinnamon and vanilla rounds out the flavor profile, making them the perfect choice for a cozy morning or afternoon pick-me-up.

Ingredients:

• 1 1/2 cups all-purpose flour
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp ground ginger
• 1/2 tsp ground cinnamon
• 1/4 tsp salt
• 1/2 cup brown sugar
• 1/4 cup unsalted butter, melted
• 1 large egg
• 1/2 cup milk
• 1 tsp vanilla extract
• 1 large pear, peeled and chopped
• 1/4 cup crystallized ginger, finely chopped

Instructions:

1. Preheat your oven to 375°F (190°C) and line a muffin tin with paper liners.
2. In a medium bowl, whisk together flour, baking powder, baking soda, ginger, cinnamon, salt, and brown sugar.
3. In another bowl, combine melted butter, egg, milk, and vanilla extract.
4. Gradually add the wet ingredients to the dry ingredients and stir until just combined.
5. Gently fold in the chopped pear and crystallized ginger.
6. Spoon the batter into the muffin tin, filling each cup about 3/4 full.
7. Bake for 20-22 minutes, or until a toothpick inserted into the center comes out clean.
8. Allow the muffins to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.

Pear Ginger Muffins are the perfect balance of sweet and spicy, with juicy pear pieces providing a moist and flavorful base and ginger adding a warm, zesty kick. These muffins are ideal for those who love a comforting yet flavorful treat, and they make for a wonderful spring breakfast or snack. The combination of spices and fruit makes them a delicious way to celebrate the changing season.

Pineapple Coconut Muffins

Pineapple Coconut Muffins are a tropical-inspired treat that brings the sunshine into your kitchen. The sweet, juicy pineapple pairs wonderfully with the nutty coconut, making these muffins a flavorful escape to a tropical paradise. The rich coconut flakes provide texture, while the pineapple keeps the muffins light and refreshing. With a dash of vanilla and a hint of lime, these muffins are perfect for those craving something vibrant and exotic for breakfast or an afternoon snack.

Ingredients:

• 1 1/2 cups all-purpose flour
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1/2 cup granulated sugar
• 1/4 cup unsweetened shredded coconut
• 1 large egg
• 1/2 cup milk
• 1/4 cup unsalted butter, melted
• 1 tsp vanilla extract
• 1 cup fresh pineapple, finely chopped
• 1 tbsp lime zest

Instructions:

1. Preheat your oven to 375°F (190°C) and line a muffin tin with paper liners.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and sugar.
3. In another bowl, combine the shredded coconut, egg, milk, melted butter, vanilla extract, and lime zest. Mix well.
4. Add the wet ingredients to the dry ingredients and stir until just combined.
5. Gently fold in the chopped pineapple.
6. Spoon the batter into the muffin tin, filling each cup about 3/4 full.
7. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
8. Allow the muffins to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.

Pineapple Coconut Muffins offer a tropical escape with every bite. The combination of sweet pineapple and rich coconut creates a light and flavorful muffin that will remind you of sunny beaches and warm breezes. These muffins are perfect for those looking to brighten their spring mornings or to share a little tropical cheer with friends and family. They are a delicious and refreshing way to enjoy the season.

Lemon Blueberry Muffins

Lemon Blueberry Muffins are a bright and zesty treat that perfectly captures the essence of spring. The tartness of fresh lemon pairs beautifully with the sweet, juicy blueberries, creating a muffin that’s both refreshing and flavorful. The muffins have a light and tender crumb, with a burst of blueberry in every bite, complemented by the aromatic zing of lemon. These muffins are ideal for breakfast or as a snack, providing the perfect balance of sweetness and tang.

Ingredients:

• 1 1/2 cups all-purpose flour
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1/2 cup granulated sugar
• 1 large egg
• 1/2 cup milk
• 1/4 cup unsalted butter, melted
• 1 tsp vanilla extract
• 1 tbsp lemon zest
• 1 tbsp lemon juice
• 1 cup fresh blueberries

Instructions:

1. Preheat your oven to 375°F (190°C) and line a muffin tin with paper liners.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and sugar.
3. In another bowl, combine the egg, milk, melted butter, vanilla extract, lemon zest, and lemon juice.
4. Add the wet ingredients to the dry ingredients and stir until just combined.
5. Gently fold in the blueberries.
6. Spoon the batter into the muffin cups, filling each about 3/4 full.
7. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
8. Allow the muffins to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.

Lemon Blueberry Muffins are a vibrant, refreshing treat that perfectly embodies the fresh flavors of spring. The bright, tangy lemon and sweet blueberries create a wonderful contrast, making each bite a delightful burst of flavor. These muffins are perfect for breakfast, brunch, or a light snack and are sure to become a seasonal favorite that everyone will enjoy.

Strawberry Rhubarb Muffins

Strawberry Rhubarb Muffins combine two of spring’s most beloved ingredients—sweet strawberries and tart rhubarb—into a soft, tender muffin. The natural sweetness of the strawberries balances the tangy, slightly sour rhubarb, creating a unique flavor profile that is both refreshing and satisfying. With a sprinkle of sugar on top to create a light crunch and a hint of vanilla to round out the flavors, these muffins are a perfect way to enjoy the season’s bounty.

Ingredients:

• 1 1/2 cups all-purpose flour
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1/2 cup granulated sugar
• 1/4 cup brown sugar
• 1/4 cup unsalted butter, melted
• 1 large egg
• 1/2 cup milk
• 1 tsp vanilla extract
• 1 cup strawberries, chopped
• 1 cup rhubarb, chopped
• 2 tbsp sugar (for topping)

Instructions:

1. Preheat your oven to 375°F (190°C) and line a muffin tin with paper liners.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, salt, granulated sugar, and brown sugar.
3. In another bowl, whisk together the melted butter, egg, milk, and vanilla extract until smooth.
4. Add the wet ingredients to the dry ingredients and stir until just combined.
5. Gently fold in the chopped strawberries and rhubarb.
6. Spoon the batter into the muffin cups, filling each about 3/4 full.
7. Sprinkle the sugar over the tops of the muffins for a sweet, crunchy finish.
8. Bake for 20-22 minutes, or until a toothpick inserted into the center comes out clean.
9. Let the muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

Strawberry Rhubarb Muffins are the perfect springtime treat, with the tangy rhubarb and sweet strawberries creating a delightful and balanced flavor. The light, fluffy texture and the crunchy sugar topping add an extra dimension to the muffins, making them a satisfying snack or breakfast. These muffins celebrate the fresh, vibrant flavors of the season, and they’re a wonderful way to share the joy of spring with friends and family.

Carrot Cake Muffins

Carrot Cake Muffins bring the beloved flavors of classic carrot cake into a convenient and delicious muffin form. These muffins are filled with grated carrots, warm spices like cinnamon and nutmeg, and a touch of sweetness from brown sugar. The addition of walnuts adds a nice crunch, while a drizzle of cream cheese glaze can take them to the next level of decadence. These muffins are perfect for a cozy spring breakfast or as a treat to share with loved ones.

Ingredients:

• 1 1/2 cups all-purpose flour
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1/4 tsp salt
• 1/2 cup brown sugar
• 1/4 cup granulated sugar
• 2 large eggs
• 1/2 cup vegetable oil
• 1 tsp vanilla extract
• 1 1/2 cups grated carrots
• 1/2 cup chopped walnuts
• 1/4 cup cream cheese (for glaze)
• 1/4 cup powdered sugar (for glaze)

Instructions:

1. Preheat your oven to 375°F (190°C) and line a muffin tin with paper liners.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, salt, and sugars.
3. In a separate bowl, whisk the eggs, vegetable oil, and vanilla extract until smooth.
4. Add the wet ingredients to the dry ingredients and stir until just combined.
5. Fold in the grated carrots and walnuts.
6. Spoon the batter into the muffin cups, filling each about 3/4 full.
7. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
8. For the glaze, beat the cream cheese and powdered sugar together until smooth and drizzle over the cooled muffins.

Carrot Cake Muffins are a delightful and comforting treat that brings the flavors of carrot cake into a portable form. The warm spices, sweet carrots, and crunchy walnuts make these muffins both satisfying and flavorful. With the optional cream cheese glaze, these muffins become an extra special treat, perfect for celebrating the spring season or sharing with friends and family at a gathering.

Apricot Almond Muffins

Apricot Almond Muffins combine the sweet, slightly tangy flavor of dried apricots with the rich, nutty crunch of almonds, creating a perfect springtime muffin. The moist texture of the muffins is complemented by the chewiness of the apricots, while the almonds add a delightful crunch. A hint of almond extract enhances the nutty flavor, making these muffins perfect for breakfast or an afternoon snack. The apricot-almond combination is light, refreshing, and incredibly satisfying.

Ingredients:

• 1 1/2 cups all-purpose flour
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1/2 cup granulated sugar
• 1/4 cup unsalted butter, melted
• 1 large egg
• 1/2 cup milk
• 1 tsp almond extract
• 1/2 cup dried apricots, chopped
• 1/4 cup sliced almonds

Instructions:

1. Preheat your oven to 375°F (190°C) and line a muffin tin with paper liners.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and sugar.
3. In another bowl, whisk together the melted butter, egg, milk, and almond extract.
4. Add the wet ingredients to the dry ingredients and stir until just combined.
5. Gently fold in the chopped apricots and sliced almonds.
6. Spoon the batter into the muffin cups, filling each about 3/4 full.
7. Sprinkle a few extra sliced almonds on top for added crunch.
8. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
9. Let the muffins cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.

Apricot Almond Muffins are a delightful combination of textures and flavors, with the chewy apricots and crunchy almonds offering a satisfying bite in every muffin. The subtle almond extract elevates the flavor, creating a treat that is perfect for spring mornings or as an afternoon snack. These muffins are a great way to enjoy a light yet indulgent baked good that highlights the season’s best ingredients.

Honey Lemon Poppy Seed Muffins

Honey Lemon Poppy Seed Muffins are a sweet and zesty treat that combines the bright, refreshing flavor of lemon with the natural sweetness of honey. The poppy seeds add a subtle crunch and a hint of texture to each bite. These muffins have a delicate, airy crumb and a slightly sweet glaze on top that enhances the natural flavors. They are perfect for a light breakfast, a spring picnic, or an afternoon snack, offering the ideal balance of sweetness and tang.

Ingredients:

• 1 1/2 cups all-purpose flour
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1/2 cup granulated sugar
• 2 tbsp honey
• 1 large egg
• 1/2 cup milk
• 1/4 cup unsalted butter, melted
• 1 tbsp lemon zest
• 1 tbsp lemon juice
• 1 tbsp poppy seeds
• 1/4 cup powdered sugar (for glaze)

Instructions:

1. Preheat your oven to 375°F (190°C) and line a muffin tin with paper liners.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and sugar.
3. In another bowl, whisk together the honey, egg, milk, melted butter, lemon zest, lemon juice, and poppy seeds.
4. Add the wet ingredients to the dry ingredients and stir until just combined.
5. Spoon the batter into the muffin cups, filling each about 3/4 full.
6. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
7. For the glaze, whisk the powdered sugar with a little lemon juice to make a smooth drizzle, and drizzle over the cooled muffins.

Honey Lemon Poppy Seed Muffins offer a delightful combination of sweetness, tang, and texture. The honey and lemon flavors create a refreshing and light taste, while the poppy seeds provide a fun crunch. The optional glaze adds an extra touch of sweetness, making these muffins an irresistible treat for any occasion. They are perfect for brightening up your spring mornings or sharing with friends at a gathering.

Zucchini Walnut Muffins

Zucchini Walnut Muffins are a delicious way to incorporate fresh vegetables into a sweet and satisfying treat. The mild flavor of zucchini adds moisture and lightness to the muffins, while the toasted walnuts provide a crunchy contrast and a rich, nutty flavor. With hints of cinnamon and vanilla, these muffins are subtly spiced, making them perfect for breakfast or as a snack. The addition of zucchini helps keep the muffins soft and tender, while the walnuts add texture and depth.

Ingredients:

• 1 1/2 cups all-purpose flour
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp ground cinnamon
• 1/4 tsp salt
• 1/2 cup granulated sugar
• 1/4 cup brown sugar
• 2 large eggs
• 1/4 cup unsalted butter, melted
• 1/2 cup milk
• 1 tsp vanilla extract
• 1 1/2 cups zucchini, grated
• 1/2 cup chopped walnuts

Instructions:

1. Preheat your oven to 375°F (190°C) and line a muffin tin with paper liners.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, salt, granulated sugar, and brown sugar.
3. In another bowl, beat the eggs, melted butter, milk, and vanilla extract together.
4. Add the wet ingredients to the dry ingredients and stir until just combined.
5. Fold in the grated zucchini and chopped walnuts.
6. Spoon the batter into the muffin cups, filling each about 3/4 full.
7. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
8. Let the muffins cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.

Zucchini Walnut Muffins are a wonderfully moist and flavorful treat that balances the subtle vegetable flavor with the richness of toasted walnuts. The light spicing and tender crumb make these muffins perfect for spring mornings or as an afternoon snack. They’re a great way to sneak in some veggies while indulging in a delicious baked good, and they’re sure to be a hit with anyone who loves a wholesome, nutty muffin.

Strawberry Rhubarb Muffins

Strawberry Rhubarb Muffins are a sweet and tangy treat that combines the fruity sweetness of strawberries with the tartness of rhubarb. This pairing creates a muffin that has a perfect balance of flavors—lightly sweet with a hint of acidity. The addition of cinnamon and vanilla brings warmth to the overall flavor profile, while the soft, moist crumb of the muffins ensures a delightful bite. These muffins are ideal for spring and summer gatherings or a refreshing breakfast option.

Ingredients:

• 1 1/2 cups all-purpose flour
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp cinnamon
• 1/4 tsp salt
• 1/2 cup granulated sugar
• 1/4 cup unsalted butter, melted
• 1 large egg
• 1/2 cup buttermilk
• 1 tsp vanilla extract
• 1 cup fresh strawberries, chopped
• 1 cup rhubarb, chopped
• 1 tbsp sugar (for topping)

Instructions:

1. Preheat your oven to 375°F (190°C) and line a muffin tin with paper liners.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, and salt.
3. In another bowl, whisk together the sugar, melted butter, egg, buttermilk, and vanilla extract.
4. Add the wet ingredients to the dry ingredients and stir until just combined.
5. Gently fold in the chopped strawberries and rhubarb.
6. Spoon the batter into the muffin cups, filling each about 3/4 full.
7. Sprinkle a little sugar on top of each muffin for a sweet crunch.
8. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
9. Let the muffins cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.

Strawberry Rhubarb Muffins are the perfect spring treat that beautifully captures the flavors of the season. The combination of sweet strawberries and tangy rhubarb offers a delightful contrast, and the cinnamon adds a touch of warmth. These muffins are ideal for a brunch spread or as a snack to enjoy with tea or coffee. The burst of fruit in each bite makes them refreshing and satisfying, and they are sure to be a hit with anyone who loves a fruity muffin.

Lemon Poppy Seed Muffins

Lemon Poppy Seed Muffins are a classic, refreshing treat that pairs the bright, zesty flavor of lemon with the nutty crunch of poppy seeds. These muffins have a light, airy texture and are perfectly balanced in sweetness and tartness. The lemon flavor shines through in both the batter and the glaze, while the poppy seeds add a delightful crunch and subtle flavor. These muffins are perfect for spring mornings or as an afternoon pick-me-up, offering a burst of freshness with every bite.

Ingredients:

• 1 1/2 cups all-purpose flour
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1/2 cup granulated sugar
• 2 tbsp poppy seeds
• 1/2 cup unsalted butter, softened
• 2 large eggs
• 1/2 cup sour cream
• 1 tbsp lemon zest
• 2 tbsp fresh lemon juice
• 1/4 cup milk
• 1/2 cup powdered sugar (for glaze)

Instructions:

1. Preheat your oven to 375°F (190°C) and line a muffin tin with paper liners.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, salt, sugar, and poppy seeds.
3. In another bowl, beat the butter and eggs together until light and fluffy.
4. Add the sour cream, lemon zest, lemon juice, and milk, and mix until smooth.
5. Gradually add the wet ingredients to the dry ingredients and stir until just combined.
6. Spoon the batter into the muffin cups, filling each about 3/4 full.
7. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
8. For the glaze, whisk the powdered sugar with a little lemon juice to make a smooth drizzle and drizzle over the cooled muffins.

Lemon Poppy Seed Muffins are a refreshing and delightful treat, perfect for those who love the balance of sweet and tart flavors. The lemon zest and juice create a fresh, vibrant taste, while the poppy seeds provide a fun crunch. These muffins are an excellent choice for a light breakfast, brunch, or tea time. With their bright flavor and delicate crumb, they will quickly become a springtime favorite.

Carrot Ginger Muffins

Carrot Ginger Muffins are a warm, spiced treat that pairs the earthiness of carrots with the bold flavor of fresh ginger. The natural sweetness of the carrots adds moisture and richness, while the ginger gives the muffins a zesty, aromatic kick. With a light, fluffy texture and hints of cinnamon and nutmeg, these muffins are a comforting choice for spring mornings or as an afternoon snack. The added walnuts give them extra crunch and depth, making them a satisfying and flavorful treat.

Ingredients:

• 1 1/2 cups all-purpose flour
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1/4 tsp salt
• 1/2 cup granulated sugar
• 1/4 cup brown sugar
• 2 large eggs
• 1/4 cup unsalted butter, melted
• 1/2 cup milk
• 1 tsp vanilla extract
• 1 1/2 cups grated carrots
• 1 tbsp fresh grated ginger
• 1/2 cup chopped walnuts (optional)

Instructions:

1. Preheat your oven to 375°F (190°C) and line a muffin tin with paper liners.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, salt, granulated sugar, and brown sugar.
3. In another bowl, beat the eggs, melted butter, milk, and vanilla extract together.
4. Add the wet ingredients to the dry ingredients and stir until just combined.
5. Fold in the grated carrots, fresh ginger, and walnuts (if using).
6. Spoon the batter into the muffin cups, filling each about 3/4 full.
7. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
8. Let the muffins cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.

Carrot Ginger Muffins offer a deliciously spiced, moist, and comforting bite that’s perfect for the spring season. The carrots provide natural sweetness and moisture, while the fresh ginger adds a lively, aromatic punch. The warm spices of cinnamon and nutmeg round out the flavors beautifully. These muffins are a wonderful breakfast or snack option that will satisfy your craving for something sweet, wholesome, and flavorful. They’re sure to be a crowd-pleaser!

Blueberry Lemon Muffins

Blueberry Lemon Muffins combine the sweet, juicy burst of fresh blueberries with the bright, tangy flavor of lemon. The light, fluffy texture of these muffins is perfectly balanced with the subtle sweetness from the berries and the zesty kick from the lemon zest and juice. The muffins are finished with a sprinkle of sugar on top, creating a light, sugary crunch with each bite. This delightful combination makes them an ideal spring treat for breakfast or a sweet afternoon snack.

Ingredients:

• 1 1/2 cups all-purpose flour
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1/2 cup granulated sugar
• 1 tbsp lemon zest
• 1/4 cup unsalted butter, melted
• 1 large egg
• 1/2 cup buttermilk
• 1 tsp vanilla extract
• 1 cup fresh blueberries
• 2 tbsp sugar (for topping)

Instructions:

1. Preheat your oven to 375°F (190°C) and line a muffin tin with paper liners.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and sugar.
3. In a separate bowl, whisk together the melted butter, egg, buttermilk, and vanilla extract.
4. Add the wet ingredients to the dry ingredients and stir until just combined.
5. Gently fold in the blueberries and lemon zest.
6. Spoon the batter into the muffin cups, filling each about 3/4 full.
7. Sprinkle the sugar on top of the muffins for added crunch.
8. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
9. Allow the muffins to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.

Blueberry Lemon Muffins are a refreshing and vibrant treat that perfectly captures the flavors of spring. The combination of sweet blueberries and tangy lemon makes these muffins light, refreshing, and just the right amount of sweet. Whether enjoyed as part of a spring brunch or as a light breakfast, these muffins are sure to become a favorite. Their balance of flavors and soft, airy texture make them an ideal choice for a delicious snack to brighten your day.

Zucchini Spice Muffins

Zucchini Spice Muffins are a warm, cozy option packed with fresh zucchini and aromatic spices. The zucchini adds moisture to the batter, making these muffins incredibly soft and tender. Combined with cinnamon, nutmeg, and a touch of cloves, the spice blend brings a comforting warmth perfect for the spring season. These muffins are not only delicious but also a great way to use up extra zucchini, making them both tasty and practical.

Ingredients:

• 1 1/2 cups all-purpose flour
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• 1/4 tsp ground cloves
• 1/4 tsp salt
• 1/2 cup granulated sugar
• 1/4 cup brown sugar
• 1/2 cup unsweetened applesauce
• 2 large eggs
• 1 tsp vanilla extract
• 1 1/2 cups grated zucchini (about 1 medium zucchini)
• 1/2 cup chopped walnuts (optional)

Instructions:

1. Preheat your oven to 375°F (190°C) and line a muffin tin with paper liners.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, cloves, salt, granulated sugar, and brown sugar.
3. In another bowl, whisk together the applesauce, eggs, and vanilla extract until smooth.
4. Add the wet ingredients to the dry ingredients and stir until just combined.
5. Gently fold in the grated zucchini and walnuts (if using).
6. Spoon the batter into the muffin cups, filling each about 3/4 full.
7. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
8. Let the muffins cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.

Zucchini Spice Muffins are a wonderful way to enjoy the flavors of fall and spring in a single, tender bite. The combination of moist zucchini and fragrant spices creates a comforting muffin that is perfect for any time of day. These muffins are great for breakfast, as a snack, or even as a healthy addition to your spring picnic spread. With their satisfying texture and rich flavor, they offer a delightful taste of the season.

Cherry Almond Muffins

Cherry Almond Muffins are a delightful treat that marries the tart sweetness of fresh cherries with the nutty richness of almonds. The burst of cherries in each muffin provides a juicy contrast to the buttery, soft crumb of the muffin, while the almonds add a satisfying crunch. This combination of flavors is enhanced with a hint of almond extract, making these muffins fragrant and irresistible. Perfect for a spring breakfast or brunch, they bring a touch of elegance to any occasion.

Ingredients:

• 1 1/2 cups all-purpose flour
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1/2 cup granulated sugar
• 1/2 cup unsalted butter, softened
• 1 large egg
• 1/2 cup buttermilk
• 1 tsp vanilla extract
• 1/2 tsp almond extract
• 1 cup fresh cherries, pitted and chopped
• 1/4 cup sliced almonds (for topping)

Instructions:

1. Preheat your oven to 375°F (190°C) and line a muffin tin with paper liners.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and sugar.
3. In another bowl, beat the softened butter and egg together until light and fluffy.
4. Add the buttermilk, vanilla extract, and almond extract, and stir until smooth.
5. Add the wet ingredients to the dry ingredients and stir until just combined.
6. Gently fold in the chopped cherries.
7. Spoon the batter into the muffin cups, filling each about 3/4 full.
8. Sprinkle the sliced almonds on top of the muffins.
9. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
10. Allow the muffins to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.

Cherry Almond Muffins are the perfect balance of sweet, tart, and nutty flavors, making them an ideal spring treat. The fresh cherries burst with flavor, while the almonds add a delightful crunch that contrasts nicely with the soft, fluffy texture of the muffin. These muffins are a great addition to a brunch spread or as a special snack to enjoy with your afternoon coffee. The almond extract enhances the natural flavors, making each bite simply irresistible.

Note: More recipes are coming soon!