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Summer is the perfect time to indulge in light, fruity, and refreshing baked goods.
If you’re a fan of muffins and are looking to bring a seasonal twist to your baking, then you’re in for a treat!
From tangy lemon to juicy berries, tropical flavors to nutty combinations, there are endless muffin recipes to explore that will elevate your summer gatherings, morning breakfasts, or afternoon snacks.
Whether you enjoy a sweet burst of fruit, the richness of coconut, or the subtle crunch of nuts, there’s a muffin for every taste.
In this post, we’ve curated 28+ summer muffin recipes that will bring sunshine to your kitchen and satisfy all your cravings.
So grab your mixing bowls, preheat the oven, and let’s dive into these delicious summer-inspired muffin ideas!
28+ Delicious Summer Muffin Recipes You’ll Love
With these 28+ summer muffin recipes at your fingertips, you’ll never run out of creative ways to enjoy muffins during the warm months.
Whether you’re hosting a brunch, preparing a picnic basket, or simply want a delightful snack to enjoy while lounging in the sun, these muffins are sure to impress.
Each recipe brings unique flavors from summer fruits, herbs, and spices, so there’s something to satisfy everyone’s taste.
So, get baking, and don’t forget to share these irresistible treats with your loved ones—they’ll be asking for more!
Blueberry Lemon Sunshine Muffins
These bright and zesty muffins are a summer classic, packed with juicy blueberries and a refreshing burst of lemon.
Perfect for breakfast or a sunny picnic snack, they strike the perfect balance between sweet and tart, offering a light, fluffy texture with every bite.
Ingredients:
- 1 ½ cups all-purpose flour
- ¾ cup granulated sugar
- 2 tsp baking powder
- ¼ tsp salt
- ½ cup milk
- ⅓ cup vegetable oil
- 1 egg
- 1 tsp vanilla extract
- Zest of 1 lemon
- 1 tbsp lemon juice
- 1 cup fresh blueberries
Instructions:
- Preheat the oven to 375°F (190°C) and line a muffin tin with paper liners.
- In a large bowl, whisk together flour, sugar, baking powder, and salt.
- In a separate bowl, whisk milk, oil, egg, vanilla, lemon zest, and lemon juice.
- Pour wet ingredients into dry and mix until just combined.
- Gently fold in the blueberries.
- Divide batter evenly among muffin cups.
- Bake for 18–20 minutes, or until a toothpick comes out clean.
- Cool in the pan for 5 minutes, then transfer to a wire rack.
These muffins are like a bite of sunshine—light, citrusy, and bursting with blueberry flavor.
Serve them warm with a pat of butter or chilled with iced tea for the perfect summer treat.
Peach & Cream Streusel Muffins
Sweet, juicy peaches meet creamy yogurt and a buttery cinnamon streusel topping in this delightful summer muffin.
These muffins bring together the rich warmth of dessert and the freshness of seasonal fruit, making them irresistible at brunches or as an afternoon pick-me-up.
Ingredients:
- 1 ¾ cups all-purpose flour
- ½ cup sugar
- 2 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- ¾ cup plain Greek yogurt
- ¼ cup milk
- 1 egg
- ⅓ cup melted butter
- 1 tsp vanilla extract
- 1 ½ cups diced fresh peaches
For the Streusel Topping:
- ¼ cup flour
- 2 tbsp brown sugar
- 1 tsp cinnamon
- 2 tbsp cold butter, cut into small cubes
Instructions:
- Preheat oven to 375°F (190°C). Line muffin tin or grease well.
- Mix flour, sugar, baking powder, baking soda, and salt in a bowl.
- In another bowl, combine yogurt, milk, egg, melted butter, and vanilla.
- Stir wet ingredients into dry until just mixed. Fold in peaches.
- Fill muffin cups ¾ full.
- Combine streusel ingredients with a fork until crumbly. Sprinkle on muffins.
- Bake 20–25 minutes until golden and a toothpick comes out clean.
With their tender crumb and peachy bursts, these muffins deliver the essence of summer in every bite.
The streusel adds a delightful crunch, elevating them to bakery-style bliss right from your oven.
Raspberry Coconut Dream Muffins
Transport your taste buds to a tropical paradise with these raspberry coconut muffins.
Bursting with tart berries and a hint of creamy coconut, they’re a unique twist on the traditional summer bake—light, flavorful, and irresistibly moist.
Ingredients:
- 1 ½ cups all-purpose flour
- ½ cup shredded sweetened coconut
- ½ cup sugar
- 2 tsp baking powder
- ½ tsp salt
- ¾ cup coconut milk
- ⅓ cup coconut oil, melted
- 1 egg
- 1 tsp vanilla extract
- 1 cup fresh or frozen raspberries
Instructions:
- Preheat oven to 375°F (190°C). Line or grease a muffin tin.
- Mix flour, coconut, sugar, baking powder, and salt in a large bowl.
- In another bowl, whisk coconut milk, coconut oil, egg, and vanilla.
- Combine wet and dry ingredients, stirring gently until just combined.
- Carefully fold in raspberries to avoid overmixing.
- Spoon batter into muffin cups, filling about ¾ full.
- Bake for 18–22 minutes or until a toothpick inserted comes out clean.
- Cool for 10 minutes before removing from the pan.
These muffins are a fruity, tropical dream, perfect for summer breakfasts or beachside snacks.
The tang of raspberries plays beautifully against the mellow coconut, offering a balanced flavor and a soft, tender crumb that keeps you coming back for more.
Strawberry Basil Muffins
A surprising yet delightful combination, these muffins blend the sweetness of ripe strawberries with the earthy freshness of basil, creating a savory-sweet experience that’s perfect for summer mornings.
The addition of fresh basil elevates these muffins, making them a unique and refreshing treat for any occasion.
Ingredients:
- 1 ½ cups all-purpose flour
- ½ cup sugar
- 2 tsp baking powder
- ¼ tsp baking soda
- ½ tsp salt
- ¾ cup milk
- ⅓ cup melted butter
- 1 egg
- 1 tsp vanilla extract
- 1 cup fresh strawberries, chopped
- ¼ cup fresh basil, finely chopped
Instructions:
- Preheat oven to 375°F (190°C). Line a muffin tin with paper liners.
- In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
- In a separate bowl, mix the milk, melted butter, egg, and vanilla.
- Pour the wet ingredients into the dry and stir until just combined.
- Gently fold in the chopped strawberries and basil.
- Spoon the batter evenly into the muffin cups.
- Bake for 18-22 minutes or until a toothpick inserted comes out clean.
- Cool on a wire rack for 5 minutes before serving.
The surprising burst of basil with the sweetness of strawberries is a summer flavor combination you won’t find anywhere else.
These muffins are great for an elegant brunch or served with afternoon tea, offering a fresh, herbaceous twist on your typical fruit muffin.
Mango Lime Muffins
Sweet, tropical mangoes and tangy lime come together in this vibrant muffin, bursting with flavor in every bite.
A perfect way to enjoy the sunshine in muffin form, these tropical treats are soft, fragrant, and full of zesty goodness, making them an ideal addition to any summer spread.
Ingredients:
- 1 ½ cups all-purpose flour
- ¾ cup sugar
- 1 tsp baking powder
- ¼ tsp baking soda
- ¼ tsp salt
- ½ cup milk
- ⅓ cup vegetable oil
- 1 egg
- 1 tsp vanilla extract
- 1 cup ripe mango, diced
- Zest of 1 lime
- 1 tbsp lime juice
Instructions:
- Preheat the oven to 375°F (190°C) and line a muffin tin with paper liners.
- In a large bowl, combine flour, sugar, baking powder, baking soda, and salt.
- In another bowl, whisk together milk, oil, egg, vanilla, lime zest, and lime juice.
- Stir the wet ingredients into the dry ingredients until just combined.
- Gently fold in the diced mango.
- Spoon the batter into muffin cups, filling them about ¾ full.
- Bake for 18-22 minutes or until a toothpick inserted comes out clean.
- Let the muffins cool for a few minutes in the tin before transferring to a wire rack.
The sweet, tropical mango flavor pairs beautifully with the tangy zing of lime, making these muffins a perfect tropical escape in the form of a breakfast bite or snack.
They’re a fresh and flavorful way to make the most of summer’s bounty.
Watermelon Mint Muffins
These muffins combine the refreshing taste of watermelon with the coolness of mint, creating a truly unique, hydrating treat for hot summer days.
With their subtly sweet flavor and tender crumb, these muffins are an ideal way to enjoy the best of summer fruits in muffin form.
Ingredients:
- 1 ½ cups all-purpose flour
- 1 cup sugar
- 2 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- ¾ cup watermelon puree (fresh watermelon blended)
- ¼ cup milk
- ⅓ cup melted butter
- 1 egg
- 1 tsp vanilla extract
- 2 tbsp fresh mint, finely chopped
Instructions:
- Preheat the oven to 375°F (190°C) and line a muffin tin with paper liners.
- In a large bowl, combine flour, sugar, baking powder, baking soda, and salt.
- In another bowl, whisk together watermelon puree, milk, melted butter, egg, and vanilla.
- Add the wet ingredients to the dry and stir until just combined.
- Gently fold in the chopped mint.
- Spoon the batter evenly into the muffin cups, filling them about ¾ full.
- Bake for 18-22 minutes or until golden and a toothpick inserted comes out clean.
- Cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
With the light, hydrating flavor of watermelon and the cool, crisp touch of mint, these muffins are a deliciously refreshing treat perfect for the heat of summer.
They’re perfect for breakfast or an afternoon snack by the pool, offering a light, refreshing bite when you need it most.
Apricot Almond Muffins
These moist and flavorful muffins pair the sweet, slightly tart taste of apricots with the delicate crunch of almonds, creating a wonderful balance of textures.
The natural sweetness of the apricots shines through, while the almonds add a rich, nutty depth. Perfect for a cozy breakfast or a summer brunch spread.
Ingredients:
- 1 ½ cups all-purpose flour
- ½ cup sugar
- 2 tsp baking powder
- ¼ tsp baking soda
- ¼ tsp salt
- 1/3 cup unsweetened applesauce
- ¼ cup milk
- 1 egg
- 1 tsp vanilla extract
- 1 cup fresh apricots, chopped
- ¼ cup slivered almonds
Instructions:
- Preheat oven to 375°F (190°C) and line a muffin tin with paper liners.
- In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
- In a separate bowl, combine applesauce, milk, egg, and vanilla extract.
- Add the wet ingredients to the dry ingredients and stir until just combined.
- Gently fold in the chopped apricots and slivered almonds.
- Fill the muffin cups ¾ full with batter.
- Bake for 18–22 minutes, or until a toothpick inserted comes out clean.
- Let cool in the pan for 5 minutes, then transfer to a wire rack.
These muffins are a delightful mix of fruity sweetness and nutty richness, making them a standout addition to any summer gathering.
The apricots provide a refreshing flavor, while the almonds lend a satisfying crunch—perfect for any time of day.
Cherry Coconut Muffins
Packed with the lush sweetness of cherries and the creamy richness of coconut, these muffins are like a mini vacation in every bite.
The fruity tartness of the cherries is complemented by the mellow coconut, making them a flavorful and satisfying treat perfect for warm summer days.
Ingredients:
- 1 ½ cups all-purpose flour
- ½ cup sugar
- 2 tsp baking powder
- ¼ tsp baking soda
- ¼ tsp salt
- ¾ cup milk
- ⅓ cup coconut oil, melted
- 1 egg
- 1 tsp vanilla extract
- 1 cup fresh cherries, pitted and chopped
- ½ cup shredded unsweetened coconut
Instructions:
- Preheat oven to 375°F (190°C). Line a muffin tin with paper liners.
- In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
- In another bowl, whisk together milk, melted coconut oil, egg, and vanilla extract.
- Add the wet ingredients to the dry ingredients and stir until just combined.
- Gently fold in the chopped cherries and shredded coconut.
- Spoon the batter evenly into the muffin cups, filling them about ¾ full.
- Bake for 18–22 minutes, or until golden and a toothpick inserted comes out clean.
- Cool in the pan for 5 minutes, then transfer to a wire rack.
These muffins are a perfect combination of sweet, tart, and tropical.
The cherries give a juicy burst of flavor, while the coconut adds a fragrant, soft texture, making them the perfect treat for picnics or a relaxing summer morning.
Pineapple Coconut Crumble Muffins
With the perfect balance of tropical pineapple and creamy coconut, these muffins are an ideal summer indulgence.
Topped with a crunchy crumble that adds a delightful texture, these muffins are sweet, moist, and bursting with tropical flavors, offering a taste of the islands right in your own kitchen.
Ingredients:
- 1 ½ cups all-purpose flour
- ½ cup sugar
- 1 tsp baking powder
- ¼ tsp baking soda
- ¼ tsp salt
- ¾ cup crushed pineapple, drained
- ¼ cup coconut milk
- ⅓ cup melted coconut oil
- 1 egg
- 1 tsp vanilla extract
- ½ cup shredded coconut
For the Crumble Topping:
- ¼ cup all-purpose flour
- 2 tbsp brown sugar
- 2 tbsp shredded coconut
- 2 tbsp cold butter
Instructions:
- Preheat oven to 375°F (190°C). Line a muffin tin with paper liners.
- In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
- In a separate bowl, combine crushed pineapple, coconut milk, melted coconut oil, egg, and vanilla.
- Add wet ingredients to the dry ingredients and stir until just combined.
- Gently fold in the shredded coconut.
- For the crumble, combine flour, brown sugar, shredded coconut, and cold butter. Use a fork to mix until it forms coarse crumbs.
- Spoon the batter into muffin cups, then sprinkle the crumble topping evenly on top.
- Bake for 20–25 minutes, or until golden and a toothpick inserted comes out clean.
- Let cool for 5 minutes in the pan, then transfer to a wire rack.
These pineapple coconut muffins with their sweet, moist interior and crunchy topping will take you straight to the tropics.
Whether enjoyed as an afternoon snack or a special breakfast treat, they are sure to brighten any summer day.
Lemon Raspberry Ricotta Muffins
These moist and tender muffins are filled with fresh raspberries and creamy ricotta cheese, giving them a rich, soft texture and a tangy burst of flavor.
The bright lemon zest adds a refreshing citrus note, making these muffins an ideal snack or breakfast to start your summer day off right.
Ingredients:
- 1 ½ cups all-purpose flour
- ¾ cup sugar
- 2 tsp baking powder
- ¼ tsp salt
- 1 cup ricotta cheese
- ½ cup milk
- 1 egg
- 1 tsp vanilla extract
- Zest of 1 lemon
- 1 cup fresh raspberries
Instructions:
- Preheat the oven to 375°F (190°C) and line a muffin tin with paper liners.
- In a large bowl, whisk together flour, sugar, baking powder, and salt.
- In another bowl, whisk together ricotta, milk, egg, vanilla extract, and lemon zest.
- Combine the wet ingredients with the dry ingredients, stirring until just combined.
- Gently fold in the raspberries.
- Divide the batter evenly among the muffin cups, filling them about ¾ full.
- Bake for 18–20 minutes or until golden and a toothpick inserted comes out clean.
- Let cool for 5 minutes before transferring to a wire rack.
These muffins are light yet rich, with a balance of creamy, tangy, and fruity flavors.
The ricotta adds a slight creaminess that makes them moist without being heavy, while the lemon and raspberries provide the perfect burst of freshness for a summer treat.
Zucchini and Carrot Muffins
Packed with summer vegetables, these zucchini and carrot muffins are moist, slightly sweet, and full of earthy flavor.
Perfect for breakfast, brunch, or an afternoon snack, they make use of two of the season’s freshest ingredients while also sneaking in a bit of extra nutrition.
Ingredients:
- 1 ½ cups all-purpose flour
- ½ cup brown sugar
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp cinnamon
- ¼ tsp salt
- 2 large eggs
- ½ cup vegetable oil
- 1 tsp vanilla extract
- 1 ½ cups grated zucchini
- 1 cup grated carrot
- ½ cup chopped walnuts (optional)
Instructions:
- Preheat the oven to 350°F (175°C). Line a muffin tin with paper liners.
- In a large bowl, whisk together flour, sugar, baking powder, baking soda, cinnamon, and salt.
- In another bowl, whisk together eggs, vegetable oil, and vanilla extract.
- Add the wet ingredients to the dry ingredients and stir until just combined.
- Fold in the grated zucchini, grated carrot, and walnuts (if using).
- Divide the batter evenly into the muffin cups, filling them about ¾ full.
- Bake for 20–25 minutes or until a toothpick inserted into the center comes out clean.
- Cool for 5 minutes in the tin, then transfer to a wire rack.
These muffins are a great way to use up extra summer zucchini and carrots, offering a light, naturally sweet flavor with a hint of spice.
The walnuts add a pleasant crunch, making them a delicious, healthy option for those looking to enjoy some extra vegetables without compromising on taste.
Cantaloupe Mint Muffins
Bursting with the sweetness of ripe cantaloupe and the coolness of fresh mint, these muffins offer a refreshing and light summer treat.
With a soft crumb and a fragrant flavor profile, they are perfect for a warm morning or as a light snack after a day in the sun.
Ingredients:
- 1 ½ cups all-purpose flour
- ¾ cup sugar
- 1 tsp baking powder
- ¼ tsp baking soda
- ¼ tsp salt
- ¾ cup cantaloupe puree (fresh cantaloupe blended)
- ½ cup milk
- ⅓ cup vegetable oil
- 1 egg
- 1 tsp vanilla extract
- 2 tbsp fresh mint, finely chopped
Instructions:
- Preheat the oven to 375°F (190°C) and line a muffin tin with paper liners.
- In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
- In another bowl, whisk together cantaloupe puree, milk, vegetable oil, egg, and vanilla extract.
- Add the wet ingredients to the dry ingredients and stir until just combined.
- Gently fold in the chopped mint.
- Spoon the batter evenly into the muffin cups, filling them about ¾ full.
- Bake for 18–22 minutes or until golden and a toothpick inserted comes out clean.
- Cool for 5 minutes in the pan, then transfer to a wire rack.
These cantaloupe mint muffins are a perfect balance of sweet and refreshing, offering a tropical twist on a classic muffin.
The combination of ripe cantaloupe and fresh mint is both hydrating and invigorating, making them a great option to enjoy on a hot summer day.
Blackberry Lemon Poppy Seed Muffins
These muffins are a deliciously tangy twist on the classic lemon poppy seed, adding juicy blackberries to the mix for an extra burst of flavor.
The poppy seeds add a subtle crunch, and the combination of lemon and blackberry creates a vibrant, fruity treat perfect for summer mornings or afternoon tea.
Ingredients:
- 1 ½ cups all-purpose flour
- ¾ cup sugar
- 2 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- 1 tbsp poppy seeds
- Zest of 1 lemon
- ½ cup milk
- ⅓ cup vegetable oil
- 1 egg
- 1 tsp vanilla extract
- 1 cup fresh blackberries
Instructions:
- Preheat the oven to 375°F (190°C) and line a muffin tin with paper liners.
- In a large bowl, whisk together flour, sugar, baking powder, baking soda, salt, and poppy seeds.
- In another bowl, combine milk, oil, egg, vanilla extract, and lemon zest.
- Stir the wet ingredients into the dry ingredients until just combined.
- Gently fold in the blackberries, being careful not to crush them.
- Spoon the batter into the muffin cups, filling them about ¾ full.
- Bake for 18–22 minutes or until golden and a toothpick inserted comes out clean.
- Cool for 5 minutes in the pan before transferring to a wire rack.
These muffins offer a perfect combination of tart lemon and sweet blackberries, while the poppy seeds add a delightful crunch.
They’re refreshing, light, and just the right amount of indulgence for a summer snack or breakfast treat.
Plum Ginger Muffins
These muffins combine the juicy sweetness of plums with the spicy warmth of ginger, creating a unique flavor profile that’s perfect for summer.
The plums add moisture and a tart kick, while the ginger gives each bite a warming depth that balances the fruitiness beautifully.
Ingredients:
- 1 ½ cups all-purpose flour
- ½ cup brown sugar
- 2 tsp baking powder
- ¼ tsp baking soda
- ¼ tsp salt
- 1 tsp ground ginger
- 1 tsp cinnamon
- ½ cup milk
- ⅓ cup vegetable oil
- 1 egg
- 1 tsp vanilla extract
- 1 ½ cups plums, pitted and chopped
Instructions:
- Preheat the oven to 375°F (190°C) and line a muffin tin with paper liners.
- In a large bowl, whisk together flour, sugar, baking powder, baking soda, salt, ginger, and cinnamon.
- In a separate bowl, whisk together milk, oil, egg, and vanilla extract.
- Stir the wet ingredients into the dry ingredients until just combined.
- Gently fold in the chopped plums.
- Spoon the batter evenly into the muffin cups.
- Bake for 18–20 minutes, or until a toothpick inserted comes out clean.
- Let the muffins cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
The combination of plums and ginger creates a warm, comforting flavor that feels both sweet and spicy.
These muffins are perfect for fall or any time you want a unique, flavorful twist on your typical summer muffin.
Pineapple Banana Muffins
Sweet, moist, and tropical, these pineapple banana muffins are the ultimate comfort food for summer.
The combination of ripe bananas and fresh pineapple gives them a juicy, soft texture, while the sweetness of the fruit keeps them light and refreshing. Perfect for breakfast or a light afternoon snack, they’re an easy way to make the most of the season’s produce.
Ingredients:
- 1 ½ cups all-purpose flour
- ½ cup sugar
- 1 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- 1 cup mashed ripe banana (about 2 bananas)
- ¾ cup crushed pineapple, drained
- 1/3 cup vegetable oil
- 1 egg
- 1 tsp vanilla extract
Instructions:
- Preheat the oven to 375°F (190°C) and line a muffin tin with paper liners.
- In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
- In another bowl, combine mashed bananas, pineapple, vegetable oil, egg, and vanilla extract.
- Add the wet ingredients to the dry ingredients and stir until just combined.
- Spoon the batter evenly into the muffin cups, filling them about ¾ full.
- Bake for 18–20 minutes, or until golden and a toothpick inserted comes out clean.
- Cool for 5 minutes in the pan before transferring to a wire rack.
These pineapple banana muffins are soft, sweet, and full of tropical flavor, with a nice balance of sweetness and moisture.
They’re an easy way to enjoy a combination of fruity flavors that are perfect for summer mornings or a delicious snack on the go.
Raspberry Lime Muffins
These raspberry lime muffins are bursting with fresh, tangy flavors, making them a refreshing treat for the summer.
The tartness of the lime pairs perfectly with the sweet juiciness of the raspberries, creating a balance of flavors that are both bright and delicious. These muffins are light, fluffy, and the ideal addition to any summer brunch or picnic.
Ingredients:
- 1 ½ cups all-purpose flour
- ¾ cup sugar
- 2 tsp baking powder
- ¼ tsp baking soda
- ¼ tsp salt
- Zest of 1 lime
- ½ cup milk
- ⅓ cup vegetable oil
- 1 egg
- 1 tsp vanilla extract
- 1 cup fresh raspberries
Instructions:
- Preheat the oven to 375°F (190°C) and line a muffin tin with paper liners.
- In a large bowl, whisk together flour, sugar, baking powder, baking soda, salt, and lime zest.
- In a separate bowl, combine milk, vegetable oil, egg, and vanilla extract.
- Stir the wet ingredients into the dry ingredients until just combined.
- Gently fold in the raspberries.
- Spoon the batter evenly into the muffin cups, filling them about ¾ full.
- Bake for 18–22 minutes or until golden and a toothpick inserted comes out clean.
- Cool in the pan for 5 minutes, then transfer to a wire rack.
These raspberry lime muffins are the perfect combination of sweet and tart, with the bright citrusy zing of lime and the juicy burst of fresh raspberries.
They make a refreshing summer treat that’s great for any time of day, from breakfast to dessert.
Honeydew Melon Muffins
Soft, moist, and subtly sweet, honeydew melon muffins bring a refreshing, light flavor to the table.
The honeydew melon adds a natural sweetness and a delicate fragrance, making these muffins a unique summer treat. They’re perfect for a light breakfast or as a refreshing snack when you need something cooling and delicious.
Ingredients:
- 1 ½ cups all-purpose flour
- ½ cup sugar
- 2 tsp baking powder
- ¼ tsp baking soda
- ¼ tsp salt
- ¾ cup honeydew melon puree (fresh honeydew blended)
- ½ cup milk
- ⅓ cup vegetable oil
- 1 egg
- 1 tsp vanilla extract
Instructions:
- Preheat the oven to 375°F (190°C) and line a muffin tin with paper liners.
- In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
- In a separate bowl, whisk together honeydew melon puree, milk, vegetable oil, egg, and vanilla extract.
- Stir the wet ingredients into the dry ingredients until just combined.
- Spoon the batter evenly into the muffin cups, filling them about ¾ full.
- Bake for 18–20 minutes or until golden and a toothpick inserted comes out clean.
- Cool in the pan for 5 minutes before transferring to a wire rack.
The honeydew melon adds a delicate sweetness and moisture to these muffins, making them light and refreshing.
These are perfect for those looking for a less sugary, more natural fruit-based muffin that’s still packed with flavor.
Sweet Corn and Blueberry Muffins
A surprising but delicious pairing of sweet corn and blueberries, these muffins offer a unique flavor combination that’s both comforting and refreshing.
The cornmeal gives these muffins a light texture with a slight crunch, while the juicy blueberries add bursts of sweetness. These muffins are perfect for a summer picnic or a hearty breakfast on a warm day.
Ingredients:
- 1 cup all-purpose flour
- ½ cup cornmeal
- ½ cup sugar
- 2 tsp baking powder
- ¼ tsp baking soda
- ¼ tsp salt
- ½ cup milk
- ⅓ cup vegetable oil
- 1 egg
- 1 tsp vanilla extract
- 1 cup fresh blueberries
Instructions:
- Preheat the oven to 375°F (190°C) and line a muffin tin with paper liners.
- In a large bowl, whisk together flour, cornmeal, sugar, baking powder, baking soda, and salt.
- In another bowl, whisk together milk, vegetable oil, egg, and vanilla extract.
- Stir the wet ingredients into the dry ingredients until just combined.
- Gently fold in the blueberries.
- Spoon the batter evenly into the muffin cups, filling them about ¾ full.
- Bake for 18–22 minutes or until golden and a toothpick inserted comes out clean.
- Cool in the pan for 5 minutes before transferring to a wire rack.
These sweet corn and blueberry muffins offer a hearty yet refreshing combination of flavors, with the cornmeal providing texture and the blueberries offering bursts of sweetness.
They’re a unique and satisfying way to enjoy two summer favorites in one muffin.
Peach and Cream Cheese Muffins
These peach and cream cheese muffins are a luxurious treat, with the creamy richness of the cream cheese perfectly complementing the juicy sweetness of the fresh peaches.
The muffins have a light and moist texture, and the cream cheese adds a velvety smoothness that takes them to the next level. Perfect for a weekend brunch or a special breakfast.
Ingredients:
- 1 ½ cups all-purpose flour
- ¾ cup sugar
- 2 tsp baking powder
- ¼ tsp baking soda
- ¼ tsp salt
- ½ cup cream cheese, softened
- ½ cup milk
- ⅓ cup vegetable oil
- 1 egg
- 1 tsp vanilla extract
- 1 ½ cups fresh peaches, diced
Instructions:
- Preheat the oven to 375°F (190°C) and line a muffin tin with paper liners.
- In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
- In another bowl, beat together the softened cream cheese, milk, oil, egg, and vanilla extract until smooth.
- Add the wet ingredients to the dry ingredients and stir until just combined.
- Gently fold in the diced peaches.
- Divide the batter evenly among the muffin cups, filling each about ¾ full.
- Bake for 18–22 minutes or until golden and a toothpick inserted into the center comes out clean.
- Cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
These muffins are a creamy, fruity delight that perfectly balances the natural sweetness of the peaches with the smooth, tangy cream cheese.
The soft, moist texture makes them incredibly satisfying and perfect for any summer gathering.
Watermelon Lime Muffins
These watermelon lime muffins are refreshing and light, offering the sweet taste of watermelon paired with the zesty freshness of lime.
The natural sweetness of watermelon makes the muffins soft and moist, while the lime adds a citrusy pop that lifts the flavor. It’s like a bite of summer in every muffin.
Ingredients:
- 1 ½ cups all-purpose flour
- ¾ cup sugar
- 2 tsp baking powder
- ¼ tsp baking soda
- ¼ tsp salt
- ¾ cup watermelon puree (fresh watermelon blended)
- ½ cup milk
- ⅓ cup vegetable oil
- 1 egg
- 1 tsp vanilla extract
- Zest of 1 lime
Instructions:
- Preheat the oven to 375°F (190°C) and line a muffin tin with paper liners.
- In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
- In another bowl, combine watermelon puree, milk, vegetable oil, egg, and vanilla extract.
- Add the wet ingredients to the dry ingredients and stir until just combined.
- Stir in the lime zest.
- Spoon the batter into the muffin cups, filling them about ¾ full.
- Bake for 18–20 minutes or until golden and a toothpick inserted comes out clean.
- Cool for 5 minutes in the pan before transferring to a wire rack to cool completely.
These watermelon lime muffins offer a refreshing, fruity combination that’s perfect for hot summer days.
The watermelon keeps the muffins incredibly moist, and the lime provides a bright, tangy contrast, making them an ideal treat for any time of the day.
Fig and Walnut Muffins
Rich, hearty, and packed with flavor, these fig and walnut muffins are the perfect balance of sweet and nutty.
The figs lend a natural sweetness and chewiness, while the walnuts add a crunchy texture that complements the softness of the muffins. Perfect for a cozy breakfast or as a satisfying snack during the day.
Ingredients:
- 1 ½ cups all-purpose flour
- ¾ cup brown sugar
- 2 tsp baking powder
- ¼ tsp baking soda
- ¼ tsp salt
- 1 tsp cinnamon
- ½ cup milk
- ⅓ cup vegetable oil
- 1 egg
- 1 tsp vanilla extract
- 1 cup fresh figs, chopped
- ½ cup walnuts, chopped
Instructions:
- Preheat the oven to 375°F (190°C) and line a muffin tin with paper liners.
- In a large bowl, whisk together flour, sugar, baking powder, baking soda, salt, and cinnamon.
- In another bowl, whisk together milk, vegetable oil, egg, and vanilla extract.
- Add the wet ingredients to the dry ingredients and stir until just combined.
- Fold in the chopped figs and walnuts.
- Spoon the batter into the muffin cups, filling them about ¾ full.
- Bake for 20–22 minutes or until golden and a toothpick inserted comes out clean.
- Cool for 5 minutes in the pan before transferring to a wire rack to cool completely.
The combination of figs and walnuts creates a muffin with rich, deep flavors, and the crunch of the walnuts adds a satisfying texture.
These muffins are perfect for those who love a more rustic, hearty treat with a touch of sweetness from the figs.
Cherries and Almond Muffins
These cherry and almond muffins are bursting with the sweet, tart flavor of fresh cherries and the fragrant nuttiness of almond.
The almond extract adds a lovely, warm flavor that enhances the cherries’ natural sweetness. These muffins are perfect for a decadent summer breakfast or an afternoon tea treat.
Ingredients:
- 1 ½ cups all-purpose flour
- ¾ cup sugar
- 2 tsp baking powder
- ¼ tsp baking soda
- ¼ tsp salt
- 1 tsp almond extract
- ½ cup milk
- ⅓ cup vegetable oil
- 1 egg
- 1 cup fresh cherries, pitted and chopped
- ¼ cup sliced almonds
Instructions:
- Preheat the oven to 375°F (190°C) and line a muffin tin with paper liners.
- In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
- In another bowl, whisk together almond extract, milk, vegetable oil, and egg.
- Stir the wet ingredients into the dry ingredients until just combined.
- Gently fold in the chopped cherries and sliced almonds.
- Divide the batter evenly among the muffin cups, filling each about ¾ full.
- Bake for 18–22 minutes or until golden and a toothpick inserted comes out clean.
- Cool in the pan for 5 minutes before transferring to a wire rack to cool completely.
These muffins offer a perfect balance of sweet, tart, and nutty flavors.
The cherries bring a burst of freshness, while the almonds add a satisfying crunch and a warm, fragrant depth. These are great for any summer gathering or as a special breakfast.
Apricot Coconut Muffins
These apricot coconut muffins are tropical and light, with a delightful combination of soft, sweet apricots and the rich, nutty flavor of coconut.
The coconut adds texture and depth, while the apricots give a juicy, fruity kick. These muffins are perfect for a sunny morning or as an afternoon snack when you need something sweet and satisfying.
Ingredients:
- 1 ½ cups all-purpose flour
- ¾ cup sugar
- 2 tsp baking powder
- ¼ tsp baking soda
- ¼ tsp salt
- ½ cup shredded coconut
- 1 cup chopped fresh apricots
- ½ cup milk
- ⅓ cup vegetable oil
- 1 egg
- 1 tsp vanilla extract
Instructions:
- Preheat the oven to 375°F (190°C) and line a muffin tin with paper liners.
- In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
- Stir in the shredded coconut.
- In another bowl, whisk together milk, vegetable oil, egg, and vanilla extract.
- Add the wet ingredients to the dry ingredients and stir until just combined.
- Gently fold in the chopped apricots.
- Spoon the batter evenly into the muffin cups, filling each about ¾ full.
- Bake for 18–22 minutes or until golden and a toothpick inserted comes out clean.
- Cool for 5 minutes in the pan before transferring to a wire rack.
These apricot coconut muffins are bursting with tropical flavors, offering a sweet, chewy texture from the apricots and a rich coconut flavor.
They’re a light, refreshing treat that’s perfect for summer mornings or whenever you need a little taste of the tropics.
Caramelized Banana and Walnut Muffins
These caramelized banana and walnut muffins are indulgent yet comforting, with the rich sweetness of caramelized bananas and the nutty crunch of walnuts.
The bananas bring a natural sweetness, and caramelizing them gives the muffins a deeper flavor, making them feel like a decadent dessert while still being perfect for breakfast or a snack.
Ingredients:
- 1 ½ cups all-purpose flour
- ¾ cup brown sugar
- 2 tsp baking powder
- ¼ tsp baking soda
- ¼ tsp salt
- ½ tsp cinnamon
- ½ cup milk
- ⅓ cup vegetable oil
- 1 egg
- 2 ripe bananas, mashed
- ½ cup walnuts, chopped
Instructions:
- Preheat the oven to 375°F (190°C) and line a muffin tin with paper liners.
- In a large skillet over medium heat, cook the mashed bananas and brown sugar, stirring occasionally, until the bananas become soft and caramelized, about 5–7 minutes. Let cool slightly.
- In a large bowl, whisk together flour, sugar, baking powder, baking soda, salt, and cinnamon.
- In another bowl, whisk together milk, vegetable oil, egg, and the caramelized bananas.
- Stir the wet ingredients into the dry ingredients until just combined.
- Gently fold in the chopped walnuts.
- Spoon the batter evenly into the muffin cups, filling each about ¾ full.
- Bake for 18–22 minutes or until golden and a toothpick inserted comes out clean.
- Cool for 5 minutes in the pan before transferring to a wire rack to cool completely.
The caramelized bananas add a deep, rich sweetness to these muffins, while the walnuts offer a crunchy contrast.
These muffins are an irresistible combination of flavors, and the caramelization process makes them feel indulgent while still being a simple, homey treat.
