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20 muffin recipes

Cupcakes may have had their trendy moment, but they will never deliver the comfort of the humble muffin. Whether sweet with chocolate chips or perfect vehicles for the season's fresh berries these individual quick breads can either be sweet or savory. Serve them on the side of scrambled eggs for breakfast, tuck them into a pocket for a pick-me-up snack, or satisfy a late-night craving with these 20 muffins you'll be sure to love. 

Kitchen Report
Use your own oven roasted pumpkin purée for a fresher pumpkin flavoring in baked goods, such as these pumpkin raisin muffins.

1. Orange, cinnamon, and date muffins

Kitchen Report
These flavor-rich muffins have the bitter tang of orange peel sweetened by dates, honey, and brown sugar.

By Kendra Nordin, Kitchen Report

Makes 12 muffins

1 orange
1 large egg
5 tablespoons butter
6 ounces (about 3/4 cup) dates
1/2 cup milk
1 tablespoon honey
1-1/3 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1-1/2 teaspoons cinnamon
Salt, a pinch
1/3 cup brown sugar

1. Preheat the oven to 400 degrees F and line a 12-hole muffin pan with paper baking cups.

2. Slice the orange into quarters [or maybe even eighths] and remove any seeds, but leave the peel on. In a food processor, whiz the orange, egg, butter, dates, milk, and honey together until finely chopped and well combined.

3. Sift the flour, baking powder, baking soda, cinnamon, and a pinch of salt into a large bowl, then add the sugar. Make a well in the center and pour in the date and orange mixture, stirring until just combined. The mixture will be runny.

4. Spoon the batter into the baking cups, filling each about three-quarters full. Bake for 15-20 minutes until risen and golden brown.

5. Remove from the oven and leave to cool in the pan for 15 minutes before transferring to a wire rack to cool completely.

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Mark Sappenfield
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