WHY YOU’LL LOVE HOMEMADE STARBUCKS MUFFINS

• Bakery-style domes without bakery prices
  
• Fresh blueberry flavor in every single bite
  
• Crunchy sugar tops that make you feel fancy
  
• Easy batter, no mixers, no fuss

Starbucks Blueberry Muffin

Okay friend… these muffins??? They are dangerous. Like “I’ll just have one,” and suddenly three are gone. Poof. Vanished.

And listen… my 15-year-old? Starbucks blueberry muffin superfan. It’s her go-to. Non-negotiable.

So when she took a bite of these and said, “Mom… these taste exactly like Starbucks…” Well, I about fell off my kitchen stool.

And bonus! We’ve got a dozen Starbucks copycat recipes on the site, so clearly we have a theme happening.

These muffins rise tall, get all golden and dramatic, and that turbinado crunch on top?? Whew. It’s giving main character energy. Pull one apart while it’s still warm and try not to swoon. Go on. I dare you.

And in case you’re wondering what to do with all that turbinado sugar left over… You’ll never guess that it’s the secret ingredient to my smoked chicken quarters as well!

Want more delicious muffin recipes? Try my moist & gooey Chocolate Chip Banana Muffins next!

INGREDIENT NOTES

• Unsalted Butter: Melted butter gives these muffins that rich, almost cake-like crumb. Salted butter works too, just reduce the added salt slightly.
  
• Whole Milk: Keeps the batter lush and creamy. Lower-fat milk will work, but the muffins won’t be quite as tender.
  
• Baking Powder & Baking Soda: Yes, both! That’s how you’ll get perfect fluffy Starbucks muffins with gorgeous domed tops.
  
• Vanilla Extract: Use real vanilla if you can. This recipe really lets that flavor shine!
  
• Lemon Zest: Not enough to taste “lemony,” just enough to wake up the blueberries.
  
• Blueberries: Fresh works best in this Starbucks blueberry muffin recipe. They’re less likely to sink or bleed color into the batter, plus they keep their plump, round shape. If using frozen, do NOT thaw. Fold them in straight from the freezer.
  
  Another bakery-style blueberry treat you can make with these is our Blueberry Fritters! They’re fried til’ golden, glazed, and loaded with the fresh blueberries!
  
• Sugar Topping: This is not the time for regular granulated sugar! Demerara and turbinado sugar come in larger crystals for a more satisfying crunch… just like the blueberry muffin at Starbucks. 

VARIATIONS

Lemon Blueberry: Add an extra teaspoon of zest and a tiny squeeze of lemon juice.

Almond Vibes: Swap ½ teaspoon of the vanilla for almond extract. Heavenly.

Triple Berry: Use a mix of blueberries, raspberries, and blackberries.

Cinnamon Swirl: Mix sugar with a little cinnamon before sprinkling on top.

Streusel Topping: Replace the turbinado with a simple crumb topping if you love that bakery crumble.

Chocolate Chip Blueberry: Add ½ cup mini chocolate chips for a sweeter twist.

SERVING SUGGESTIONS

• Enjoy warm with salted butter… trust me on this one.
  
• Pair your Starbucks muffin with our Vanilla Sweet Cream Cold Brew copycat.
  
• Or go full coffee-shop moment with a homemade White Mocha Frappuccino.
  
• Make a brunch board with crispy bacon (made in the oven!) and fluffy egg bites.
  
• Slice and toast the next day for a crispy-edged treat.

STARBUCKS BLUEBERRY MUFFIN FAQ

You know I’ve tested a lot of blueberry muffins over the years. Like… a concerning number. And the trick that won’t quit is that blast of high heat right at the start.

It shocks the batter into rising tall instead of spreading wide. Hello, muffin-top perfection!

Another little secret? That thick batter. Don’t baby it. Thick batter holds the berries in place and gives you those gorgeous pockets of fruit instead of “blueberry sinkhole sadness.”

Trust the process when making this Starbucks blueberry muffin recipe… you’ll taste why.

TOOLS NEEDED

• 12-Cup Muffin Pan: Standard size for perfect bakery muffins.
  
• Large Mixing Bowl: You’ll want room to fold in those berries gently.
  
• Whisk: All the mixing happens by hand.
  
• Cookie Scoop or Large Spoon: Helps fill the muffin cups evenly.
  
• Cooling Rack: Crucial for keeping the bottoms from steaming and getting soggy.

Enjoy!

With love, from our simple kitchen to yours.

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Other Starbucks Copycat Recipes

Cranberry Bliss Bars (Starbucks Copycat Recipe)

Iced Cinnamon Dolce Latte (Starbucks Copycat Recipe)

White Chocolate Mocha Frappuccino

How to Make Cold Foam (Starbucks Sweet Cream Copycat)

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Craving your favorite restaurant meals at home? This exclusive ebook has the boldest, most requested copycat recipes — from fast food faves to sit-down classics.

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Starbucks Blueberry Muffins (Best Copycat Recipe)

Enjoy a fresh Starbucks Blueberry Muffin from home with this easy recipe. You’ll get a dozen for about the price of just one from the cafe!

Course Breakfast

Cuisine American

Method Oven

Prep Time 15 minutes minutes

Cook Time 20 minutes minutes

Total Time 35 minutes minutes

Servings 12 muffins

Calories 261cal

Author Donna Elick

Ingredients

• 1/2 cup (1 stick) unsalted butter, melted and cooled slightly
• 1 cup granulated sugar
• 2 large eggs
• 3/4 cup whole milk
• 2 teaspoons vanilla extract
• 1 teaspoon lemon zest
• 2 1/2 cups all purpose flour
• 1 tablespoon baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon kosher salt
• 8 ounces fresh blueberries about 1 ½ cups
• Turbinado sugar or Demerara sugar for sprinkling

Instructions

• PREHEAT OVEN AND PREP PAN: Preheat the oven to 425°F. Spray a 12 cup muffin pan with nonstick spray.
• MIX WET INGREDIENTS: In a large mixing bowl, whisk 1/2 cup (1 stick) unsalted butter, melted and cooled slightly and 1 cup granulated sugar until combined. Whisk in 2 large eggs until smooth. Add 3/4 cup whole milk, 2 teaspoons vanilla extract, and 1 teaspoon lemon zest. Whisk until the mixture is creamy.
• ADD DRY INGREDIENTS: Sprinkle 2 1/2 cups all purpose flour, 1 tablespoon baking powder, 1 teaspoon baking soda, and 1/2 teaspoon kosher salt evenly over the batter. Gently fold until the dry ingredients disappear. Do not overmix. The batter will be thick.
• FOLD IN BLUEBERRIES: Add 8 ounces fresh blueberries and gently fold just until evenly distributed.
• FILL MUFFIN PAN: Scoop the batter into the muffin cups, filling each almost to the top. Sprinkle Turbinado sugar over each muffin for a crunchy topping.
• REST BATTER: Let the filled muffin pan sit at room temperature for 10 to 15 minutes. This helps create tall, bakery style domes.
• BAKE: at 425°F for 5 minutes. Without opening the oven, reduce the temperature to 350°F. Continue baking 12 to 16 minutes, until the muffins are golden and a toothpick inserted in the center comes out clean.
• COOL: Let the muffins cool in the pan for 5 minutes, then transfer to a cooling rack to cool completely.

Notes

Make Ahead: These muffins taste best the day they are baked but stay soft for 3 days stored in an airtight container at room temperature.

Storage: Keep tightly sealed. The sugar topping softens over time but the muffins stay tender.

Freezing: Freeze cooled muffins in a zip top bag for up to 3 months. Thaw on the counter or warm in a 300°F oven for 5 to 7 minutes.

Ingredient Tip: If your blueberries are very juicy, toss them with 1 teaspoon all purpose flour before adding to the batter to prevent sinking.

Pro Tip: The initial high heat gives these muffins a big rise and that classic bakery muffin look.

Nutrition

Serving: 1 | Calories: 261cal | Carbohydrates: 40g | Protein: 4g | Fat: 9g | Saturated Fat: 5g | Cholesterol: 53mg | Sodium: 314mg | Sugar: 19g | Fiber: 1g | Calcium: 90mg | Iron: 2mg

Originally published January 2024, updated and republished December 2025

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.

The post Starbucks Blueberry Muffins (Best Copycat Recipe) appeared first on The Slow Roasted Italian.

The pumpkin flavor is perfect for pumpkin season – and I love making these and having them with a hot cup of coffee.

It’s not only an easy recipe, but it’s one of those delicious pumpkin recipes that everyone will love. 

One of my favorite parts of this tender muffin is the brown sugar streusel topping. Having that topping on top of each muffin creates the best texture and flavor!

If you’re ready to get started making the best muffins, the recipe card below has all the details. You’re going to love the outcome and never settle for a plain muffin again!

Pumpkin Streusel Muffins

Is there anything pumpkin can’t do?!

I’m 100% one of those people who look forward to fall every year. I love the back-to-school season, the holidays, and getting cozy at home. 

And, of course… pumpkin flavored everything!! 

Between PSLs, pumpkin pies, pumpkin cookies, and more, I’d be better off growing my very own patch in the backyard. 

I’ve already shared A TON of pumpkin-centric recipes with you all, and these pumpkin streusel muffins are the latest in my ever-growing collection!

Perfectly moist and tender on the inside with a crispy streusel topping on the outside, it’s safe to say that these pumpkin muffins with streusel topping check all of the boxes in terms of flavor and texture. 

I love the added crunch chopped walnuts bring to the mix, and the pumpkin pie spice in the glaze on top pulls everything together.

You guys are going to love these too, especially if you’re just as pumpkin obsessed as I am!

Ingredient Notes and Substitutions

• Butter – Unsalted butter is preferred here — make sure to melt it and let it cool slightly before you get started. You could also use vegetable oil instead.
  
• Sugar – You’ll need granulated sugar and light brown sugar. The latter can be replaced with honey or maple syrup if you’d like.
  
• Pumpkin Purée – You need pumpkin purée, not pie filling. Premade fillings are full of sugar and other extra ingredients that you don’t need for pumpkin streusel muffins.
  
  Using fresh pumpkin or real canned pumpkin puree, not pumpkin pie filling, is key. 
  
• Eggs – Bring these to room temperature first! It will make mixing a smooth batter a lot easier.
  
• Half-and-Half – Also needs to be room temp. You can feel free to use whole milk or a non-dairy option like almond milk instead too.
  
• All-Purpose Flour – Nothin’ fancy! If you prefer whole wheat flour or need to use a gluten-free option, you could use either.
  
  A combination of flour mixture will work as well to make these pumpkin crumb cake muffins. 
  
• Pumpkin Pie Spice – Oftentimes, I’ll take the easy route and go for store-bought to have on hand throughout the fall and holiday season!! 
  
  But if you have some extra spices at home, you can make your own with cinnamon, nutmeg, ginger, and cloves.
  
• Streusel Topping – Comes together with a lot of the ingredients listed above! 
  
  All-purpose flour, brown sugar, and pumpkin pie spice are all needed, plus softened salted butter and chopped walnuts — pecans or almonds are great alternatives.
  
  You could also add a few teaspoons of cinnamon to make cinnamon streusel topping. 
  
• Glaze – It’s super simple! Some powdered sugar, half-and-half, and pumpkin pie spice and you’re good to go.

Tips and Tricks to Make Perfect Streusel Pumpkin Muffins

• Mix gently.

This is key for tender pumpkin muffins with streusel topping! 

When you overmix the batter, you’ll cause the gluten to overdevelop which will make things dense and overly chewy.

When incorporating the wet and dry ingredients, mix until just combined — a few lumps are okay.

• Prep the ingredients.

You’ll notice on the ingredients list that a few of them require a bit of forethought before using. 

The unsalted butter must be melted and then slightly cooled. The eggs and half-and-half need to be at room temperature, so pull them out of the fridge about 30-45 minutes before you start. 

Spoon and level out the flour, and soften the salted butter needed for the topping.

As you can see, it requires a bit of planning… make a list and check it twice if you need to!

• And, prep the muffin tins too.

Lining your muffin tins with paper will make removing them after baking a lot easier. 

I find that adding a nonstick cooking spray directly to the tin doesn’t always work, which is why I prefer the liners.

To be extra sure, sometimes I’ll even grease the liners themselves! 

• Adjust the glaze.

If you find that the glaze isn’t exactly how you’d like it, there are some simple tweaks you can make.

To thicken it, add more powdered sugar a little at a time. Stir after each addition until you get the consistency you’re after. If you need to thin it out, add a bit more half-and-half. 

Adjusting the glaze is super simple and can be done to fit your personal preference. I tend to like my glaze a little thicker so that it doesn’t run off the sides of the streusel topped pumpkin muffins.

Prep Ahead

• Prepare the muffin tins
• Bring ingredients to room temperature
• Soften butter(s)
• Preheat your oven to 350°F

Kitchen Tools You Will Need

• Muffin pan – Silicone is a great non-stick option, but a standard metal pan helps pumpkin streusel muffins to brown evenly all the way around.
• Mixing Bowls – I like to have a variety of sizes on hand, and this set has them all.
• Measuring Cups and Spoons – You may be tempted to eyeball the amounts, but I recommend using the proper tools so it comes out just right.
• Whisk – These have held up for over 10 years and are still as good as the day I bought them. With 3 sizes, there is a whisk for every job!

Serving Suggestions 

Once you’ve drizzled the tops of your streusel pumpkin muffins with the glaze, let them sit for about 5-10 minutes. Then, you’re free to dig in!

I like to enjoy these as a fun breakfast treat or even as a dessert after dinner. They taste great with a hot Maple Latte or with some apple cider!

And if you can’t get enough of pumpkin-flavored baked goods and want to serve an entire spread… you’ll want to try my Pumpkin Chocolate Chip Bread, Pumpkin Coffee Cake, and Pumpkin Roll Cake recipes too!

Storing, Freezing, and Reheating

My recipe for pumpkin streusel muffins yields 18 servings!! To keep them fresh, store in an airtight container on the countertop or in your pantry for up to 2 days.

If you want them to last a bit longer, you can refrigerate them for up to 1 week.

You can also freeze them! Wrap each muffin individually in plastic wrap and place in a freezer-safe bag, and they will keep in the freezer for up to 3 months. 

When you want to enjoy one (or a few!), thaw at room temperature or warm them gently in 30-second bursts in the microwave.

Pumpkin Muffins with Streusel Topping FAQ

Enjoy!

With love, from our simple kitchen to yours.

Don’t miss a thing! Follow us on
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Other Easy Pumpkin Recipes

Pumpkin Chocolate Chip Loaf Recipe

Soft & Chewy Pumpkin Oatmeal Cookies (W/ White Chocolate)

Pumpkin Pie Bombs (Pumpkin Stuffed Rolls Recipe) + Video

Easy Pumpkin Coffee Cake with Streusel Topping

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Pumpkin Streusel Muffins Recipe

Pumpkin Streusel Muffins scream fall! Made with pumpkin purée, pumpkin pie spice, a walnut-filled topping, and a pumpkin flavored glaze.

Course Dessert

Cuisine American

Method Oven

Prep Time 10 minutes minutes

Cook Time 25 minutes minutes

Total Time 35 minutes minutes

Servings 18 muffins

Calories 257cal

Author Donna Elick

Equipment

• muffin pan
• mixing bowls

Ingredients

Pumpkin Muffins:

• 1/2 cup unsalted butter, melted and cooled slightly 1 stick
• 3/4 cup granulated sugar
• 1/4 cup packed light brown sugar
• 15 ounce can pumpkin puree NOT pie filling
• 2 large eggs room temperature
• 1/4 cup half and half room temperature
• 2 cups 240 grams all-purpose flour, spooned and leveled
• 2 teaspoons pumpkin pie spice
• 1 teaspoons baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon kosher salt

Streusel Topping:

• 1/2 cup all-purpose flour
• 1/2 cup brown sugar packed
• 1/4 cup walnuts chopped
• 1/4 cup salted butter, softened 1/2 stick
• 1/2 teaspoon pumpkin pie spice

Glaze:

• 1 cup powdered sugar
• 2-3 Tablespoons half and half
• 1/2 teaspoon pumpkin pie spice

Instructions

• Preheat the oven to 350°F and line two 12-muffin pans with liners.
• In a large bowl, beat together butter and sugars until well combined, about 1-2 minutes.
• Add in pumpkin puree, eggs, and half and half. Beat until light and fluffy.
• Add dry ingredients to the pumpkin mixture bowl. Sprinkle in flour, pumpkin pie spice, baking powder, and baking soda. Stir until just combined. Do not overmix.
• Fill muffin tins with pumpkin mixture until ¾ full.
• To make streusel topping, stir together flour, brown sugar, walnuts, butter, and pumpkin pie spice until all of the ingredients are fully incorporated.
• Crumble the streusel topping over each muffin.
• Bake muffins for 20-25 minutes or until a toothpick comes out clean. Set muffins aside to cool completely before starting glaze.
• Once muffins have cooled, make glaze by whisking together powdered sugar, half and half, and pumpkin pie spice. Add more powdered sugar or half and half in order to get your desired consistency.
• Drizzle glaze over each muffin and let set for 5-10 minutes before enjoying.

Nutrition

Serving: 1 | Calories: 257cal | Carbohydrates: 40g | Protein: 3g | Fat: 10g | Saturated Fat: 6g | Cholesterol: 40mg | Sodium: 184mg | Sugar: 25g | Fiber: 1g | Calcium: 44mg | Iron: 1mg

Originally published September 2024, updated and republished August 2025

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.

The post Pumpkin Streusel Muffins Recipe appeared first on The Slow Roasted Italian.

Nothing says fall like freshly picked apples and the scent of warm spices like cinnamon and nutmeg. 

There are SO many ways to cook and bake with apples! It’s one of my favorite things to cook with! 

I love the flavor of these easy apple cinnamon muffins. The chopped apples pair perfectly with the added cinnamon sugar to create an apple muffin recipe that no one can deny. 

Keep in mind that this easy recipe makes the best muffins to start the day, but I also think that they’re great for an after-dinner treat, too. 

An added bonus is that you can eat these easy apple muffins any time of day! Now, let’s talk about the chunks of apples used in the original recipe below on the recipe card. 

Most people will use Gala apples because they’re typically sweet and affordable, but you use the best diced apple option that you’re craving. 

Honey crisp is a great one – especially if you can grab some on sale! Honestly, any fresh apples will work! If you want to use a tart apple – go for it. Granny Smith apples would be so good! 

The apple pieces will be a bit tart, but the white sugar and ground cinnamon will balance it out quite nicely. 

You can always add more sweetness to the muffin tops as well if you want or feel like you need to! 
Drizzling maple syrup on top is a great idea and pairs perfectly with the warm cinnamon flavor. 

The next time that you’re craving healthy apple muffins, grab a large bowl and start mixing the wet ingredients and dry ingredients together. 

In a short amount of time, you’ll be filling your cupcake liners and muffin tin full of batter, waiting for them to bake to be able to enjoy. 

Trust me – the wait for this easy apple cinnamon muffin recipe is worth it! 

Apple Cinnamon Muffins

If you love crumbles, cobblers, and streusel, you’ll flip for these apple crumble muffins! 

Topped with buttery streusel and a simple, sweet glaze, apple cinnamon muffins are the ultimate sweet breakfast, snack, or dessert.

If you like these muffins, try my gooey Chocolate Chip Banana Muffins next!

I also have the most delicious and soft banana nut muffins you will ever eat!

Caramel Apple Poke Cake combines all flavors of this apple cinnamon muffins recipe with caramel pudding and whipped brown sugar cream cheese icing.

For fall flavor in cocktail form, try a Caramel Apple Pie Martini. It has a silky texture with just a little kick to keep you warm.

Ingredient Notes and Substitutions

• Flour – Use regular all-purpose flour for this recipe. Be sure to use the spoon and level method for measuring, or your baked goods will come out dense and dry.
  
• Baking Soda and Powder – You’ll need both to get enough lift in your muffins! 
  
• Apples – Grate one to add moisture to the batter, then dice the other for texture — you’ll get little pops of sweetness in every bite!
  
  I use sweet apples for this for a boost of natural sweetness. (think honeycrisp apples, pink lady, golden delicious)
  
• Unsalted Butter – Allow it to soften for the muffin batter, but keep it nice and chilled for the crumble topping.
  
  If salted butter is all you have on hand, omit the additional salt in the recipe.

Tips for Making Apple Crumble Muffins

• Make with or without liners.

If you’ll be enjoying these cinnamon apple muffins yourself, feel free to skip the paper liners and just grease the muffin pan. 

However, paper liners make it easier and more sanitary when serving guests or selling at a bake sale.

• Don’t overmix the crumble topping.

If you apply too much pressure or mix for too long, everything will form into a thick paste. The goal is for the mixture to be crumbly with larger chunks throughout. 

That way, you’ll get little pockets of sugar and spice when you bite into the apple cinnamon muffins.

• Making the powdered sugar glaze

Start with about half of the liquid to see what the consistency is like. Then, slowly add a little more at a time to thin out the icing as needed. 

It should be thick enough to coat the back of a spoon, but thin enough to drizzle smoothly over the apple crumble muffins.

Best Apples for Baking

Any variety of baking apple will work well in this apple cinnamon muffins recipe, depending on how sweet or tart of a flavor you prefer. 

Or, try something completely different by replacing some or all of the apples with pears instead!

The following are some of the most popular varieties for cinnamon apple muffins because they are firmer and hold their shape better when baked:

• Jonagold
• Honeycrisp
• Gala
• Braeburn
• Pink Lady

Apple Cinnamon Muffins Recipe FAQ

Storing and Freezing Apple Crumble Muffins

Store leftover muffins in an airtight container on the counter for 3 to 4 days. 

Enjoy at room temperature or warm in the microwave. You can also reheat them in the oven to crisp up the topping if you’d like.

PRO TIP

To freeze apple crumble muffins, allow them to cool completely before wrapping individually in plastic wrap. 

Then, place in a freezer-safe ziptop bag or container and store in the freezer for up to 3 months.

Thaw in the refrigerator, then remove the plastic wrap before eating. The texture of the crumble topping may become softer, but it will still be delicious.

This is a great way to be able to prep breakfast recipes for later.   

Apple streusel muffins can be stored with or without the powdered sugar glaze. You can always make a fresh batch to drizzle over the muffins once thawed.

Enjoy!

With love, from our simple kitchen to yours.

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Other Delicious Apple Recipes

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Apple Cinnamon Muffins Recipe with Streusel Topping

Apple Cinnamon Muffins are an easy fall treat of moist apple cake with buttery crumble and a drizzle of sweet icing!

Course Dessert

Cuisine American

Method Oven

Prep Time 15 minutes minutes

Cook Time 22 minutes minutes

Total Time 37 minutes minutes

Servings 12 Large Muffins

Calories 392cal

Author Donna Elick

Equipment

• mixing bowls
• whisk
• electric hand mixer
• muffin pan

Ingredients

• 2 Cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon kosher salt
• 1/2 cup unsalted butter
• 1/2 cup granulated sugar
• 1/2 cup light brown sugar
• 2 eggs
• 2 teaspoon vanilla extract
• 2 Granny Smith apples 1 grated and 1 diced, 1 cup of each

Crumble Topping

• 3/4 cup all-purpose flour
• 1/4 cup granulated sugar
• 1/4 cup light brown sugar
• 1/2 teaspoon ground cinnamon
• 6 tablespoons unsalted butter melted

Glaze

• 1 cup powdered sugar
• 4 tablespoons milk or heavy cream, divided

Instructions

• Preheat oven to 375°F (190°C). Grease a 12 cup muffin pan, or line it with muffin wrappers.
• In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg and salt. Set aside.
• In a large bowl, beat together butter, sugar and eggs until smooth. Mix in vanilla.

  Pour half of the dry mixture into the wet mixture and mix until combined. Pour the remaining dry mixture in and continue mixing until combined. Fold in the apples with a spatula or spoon.
• Spoon the mixture into the prepared muffin pan or use a cookie scoop, filling the muffin wells about 3/4 of the way full. Set aside.

Crumble

• In a medium sized bowl, whisk together the crumble ingredients: flour, both sugars, and cinnamon.

  Using a fork, mix in the melted butter until large crumbs start to form. Don’t over mix. Spoon the crumble on top of the batter and lightly press down to help them stick.
• Bake 20-22 minutes in the preheated oven, or until a toothpick inserted in the center of a muffin comes out clean. Allow muffins to sit in pan for 5 minutes, then transfer to a wire rack to cool completely.

Icing

• Whisk the powdered sugar and 2 tablespoons milk (or cream) together until combined and smooth, if the icing needs to be thinner, then add the remaining 1-2 tablespoons milk. and mix until the desired consistency is reached.

  Drizzle icing over muffins and serve warm.
• Store covered at room temperature.

Nutrition

Serving: 1 | Calories: 392cal | Carbohydrates: 63g | Protein: 4g | Fat: 15g | Saturated Fat: 9g | Cholesterol: 63mg | Sodium: 196mg | Sugar: 39g | Fiber: 2g | Calcium: 51mg | Iron: 2mg

Originally published October 2020. Updated and republished July 2025

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.

The post Apple Cinnamon Muffins Recipe with Streusel Topping appeared first on The Slow Roasted Italian.

Muffin recipes like this give you hope for using up those overripe bananas sitting on your counter!

If you’re craving moist banana chocolate chip muffins for the whole family to enjoy, this is the muffin recipe you’ve been waiting for. 

I’ll whip up a batch of muffins to enjoy over the weekend or to have a simple breakfast or afternoon snack on hand when the craving strikes.

Homemade muffins like this are a family favorite in my house – and I have a feeling they’ll be a hit in yours, too. 

All you need are a few simple ingredients to get started, and you’ll be eating the best banana muffins in no time at all.

They’re moist muffins, loaded with banana and chocolate flavor – and perfect for having an easy breakfast on hand! 

Have the kids help make muffin batter by using their superpowers to make the mashed bananas!

Cooking together in the kitchen is a great way to make the perfect muffin that everyone in the family helped bake. 

Easy Chocolate Chip Banana Muffins

Whether you’re looking for a decadent, chocolatey treat to indulge in, or a quick snack to take with you on the go, these easy chocolate chip banana muffins are a great option.

Mix up the batter in one bowl — you can even let the kids help! 

I also have a delectable banana muffin recipe with pecans if you’re not a fan of chocolate, or try Apple Crumble Muffins for a different fruit flavor altogether.

Or, welcome the cooler weather with our chocolate chip pumpkin muffins & chocolate chip zucchini bread!

If you love chocolate muffins, you need to try our Copycat Costco Chocolate Muffin next! They taste just like the muffins from Costco, but with added homemade magic!

Ingredient Notes and Substitutions

• Bananas – Aim for a medium bananas in terms of size. The more ripe they are, the sweeter (and softer) they are! 
  
  Bananas are at their best for banana bread when they have some brown spots or are starting to turn brown all over.
  
  If they’re not quite ripe, stick them in a brown paper bag to speed up the ripening process. 
  
• Light Brown Sugar – This adds a light caramel flavor, plus some extra moisture, to banana bread muffins with chocolate chips. 
  
  Granulated sugar can be used in a pinch, but coconut sugar or raw sugar are closer substitutes.
  
• Vegetable Oil –  Canola oil is an easy swap, or use applesauce for an oil-free version of this recipe. You can also use coconut oil for the banana mixture. 
  
• Chocolate Chips – I love the balance in semi-sweet chocolate chips. You can use dark chocolate, white chocolate, or any other flavor – just be sure to use plenty of chocolate chips! 
  
  Feel free to use whatever type of chocolate your family likes most here — try milk, dark, or even white chocolate chips in your muffins!
  
  Any addition of chocolate chips is a good choice and is what makes these the best banana chocolate chip muffins! 
  
  You can also add a little bit of vanilla extract for a vanilla flavoring. And if you want the best kept secret for having moist banana muffins, a tiny dollop of sour cream or Greek yogurt added to the muffin batter is key! 

Tips for Making Banana Bread Muffins with Chocolate Chips

• Don’t overmix the batter. Stir ingredients in a large bowl just until combined when there are no more streaks of flour. 
  
  Overmixing can cause your chocolate banana muffins to come out tough and dry. 
  
• And let it rest! Many pro bakers let their muffin mix sit in the refrigerator overnight, covered with plastic wrap. 
  
  This allows the flour to absorb the wet ingredients, making a thicker batter and a tastier pastry!
  
• Prevent lumps. Sifting your dry ingredients together can lead to a smoother texture for your batter. 
  
  It’s an easy way to break up any clumps that may have formed during their time in the pantry.
  
• Try a topping. For a bakery-worthy presentation, sprinkle a few extra chocolate chips or raw sugar over the batter before placing the muffin tin in the oven.
  
  You can literally add any fun topping to the tops of the muffins! (of leave the muffin tops just like they are!) I’ve even melted milk chocolate chips and drizzled on the top. 

You can also turn these classic banana muffins into mini banana chocolate chip muffins by baking the delicious muffins in a mini muffin pan!

Mini muffins are still a great way to use over-ripe bananas and create easy banana muffins that are perfect for grabbing and heading out the day. 

Storing Leftover Chocolate Banana Muffins

Once cooled, transfer muffins to an airtight container. They will keep for 4-5 days on the counter, or a few extra days in the refrigerator.

You can also freeze muffins for up to 3 months! Wrap them individually in plastic wrap, then store them in a large freezer-safe ziploc bag or container.

Thaw on the counter, then reheat in the microwave if you prefer to serve these easy chocolate chip banana muffins warm.

Kitchen Tools You Will Need

• Muffin Pan – Silicone is a great non-stick option, but a standard metal pan helps muffins to brown evenly all the way around.
• Whisk or Potato Masher if you don’t want to use a fork.
• Mixing Bowls – I like to have a variety of sizes on hand, and this set has them all.

Easy Chocolate Chip Banana Muffins FAQ

Enjoy!
With love, from our simple kitchen to yours. 

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Other Snack Recipes

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Easy Chocolate Chip Banana Muffins (30 Minute Recipe)

This recipe for Easy Chocolate Chip Banana Muffins combines ripe bananas and gooey chocolate to create perfect, fluffy muffins.

Course Breakfast, Dessert, Snack

Cuisine American

Method Oven

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 17 – 18 muffins

Calories 233cal

Author Donna Elick

Equipment

• mixing bowl
• muffin pan

Ingredients

• 5 medium Bananas ripe & mashed
• 3/4 cup packed light brown sugar
• 1/2 cup vegetable oil
• 1 tablespoon vanilla extract
• 2 cups all-purpose flour
• 1 tablespoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup chocolate chips (optional- plus more to top)
• Optional Raw Sugar to top

Instructions

• Preheat your oven to 350℉ and line your muffin tin with liners.
• Mash your bananas in your mixing bowl with a fork (or whisk, or potato masher), and stir in the sugar, oil, and vanilla.
• Add the flour, baking powder, baking soda, and salt and stir until well combined and no major lumps.
• Fold in the chocolate chips.
• Scoop about ¼ cup of the batter into each muffin liner in the muffin tin (about ⅔ of the way up). Add extra chocolate chips and/or raw sugar to the top if you’d like to make them extra pretty.
• Bake for 20-23 minutes, until a toothpick inserted in the center of a muffin comes out clean.
• Allow to cool and enjoy!

Notes

These muffins will last 4-5 days at room temperature in an airtight container.

These muffins also freeze well and reheat easily in about 15-30 seconds in the microwave.

Nutrition

Serving: 1 | Calories: 233cal | Carbohydrates: 36g | Protein: 2g | Fat: 10g | Saturated Fat: 3g | Sodium: 179mg | Sugar: 20g | Fiber: 1g | Calcium: 61mg | Iron: 1mg

Originally published July 2023, updated and republished June 2025

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.

The post Easy Chocolate Chip Banana Muffins (30 Minute Recipe) appeared first on The Slow Roasted Italian.

Costco Chocolate Muffin

I’ll be the first to say it… I love Costco!! Their selection is ENORMOUS, and with a bunch of recipes to test each and every week, we go through a lot of ingredients in our house… and fast!

Every couple of weeks or so before I go I ask everyone in the house if they want anything specific. Both my husband and daughter always request something sweet.

We are all obsessed with the bakery section. But one treat that stands out amongst the rest is definitely the famous Costco chocolate muffin! 

My version is just as good (if not better, ahem). These muffins are rich, indulgent in the best way, and totally bursting with deep chocolate flavor. 

And, they’re super easy to make with some key tips and tricks!

This Costco double chocolate muffin recipe is just the latest in my growing collection! Try my blueberry muffins, corn muffins, pumpkin streusel muffins, and apple cinnamon muffins next. 

For more Costco goodness, try my Costco Pinwheels, Onion and Cheese Pinwheels, Mac and Cheese, and Chicken Bake!

Or more Costco dessert recipes like Key Lime Pie!

Ingredient Notes and Substitutions

• All-Purpose Flour – Regular AP flour works well for these Costco chocolate muffins. Make sure to measure correctly by spooning and leveling to prevent dry and crumbly results! 
  
• Unsweetened Cocoa Powder – Provides that yummy, deep chocolate flavor. Natural, unsweetened cocoa powder works best. 

Dutch-processed cocoa could also be used, but understand it may alter the flavor a bit.

• Granulated Sugar – For sweetness of course! Sugar also surprisingly adds moisture. In fact, it’s considered a wet ingredient!
  
• Baking Soda & Baking Powder – Both are needed to help the muffins rise. If yours has been sitting in the cupboard for a while, double-check it’s not expired.
  
• Vegetable Oil – Also keeps the muffins moist. Melted butter is a decent sub, but it will give you a denser texture.
  
• Eggs – Binds everything together, and the extra yolk incorporates even more richness. 
  
• Hot Water – Needed to “bloom” the cocoa powder. Not only does this enhance the chocolate flavor, but it also makes it easier to dissolve into the Costco chocolate muffin batter.
  
• Vanilla Extract – Adds to the overall sweetness.
  
• Sour Cream – My secret ingredient for extra moist and rich muffins! Don’t substitute with low-fat sour cream — it’s just not the same.

If you do need an alternative, Greek yogurt is your best bet.

• Chocolate Chips – I like semi-sweet chips like in the chocolate muffins at Costco, but you could also try milk chocolate, dark chocolate, or even white chocolate for variety. 

Whatever you choose, make sure they’re high-quality for the best melt.

Tips and Tricks to Make Perfect Costco Chocolate Muffins

• Don’t skip the blooming step!

It bears mentioning twice! 

Combining the cocoa powder with hot water so it “blooms” makes it taste even more chocolaty. It also prevents any dry, powdery lumps from messing with the batter. 

Let it cool slightly before adding it to the wet ingredients so you don’t end up with scrambled eggs.

• Use room temperature ingredients.

Bring the eggs and sour cream to room temperature first for the best texture. 

Eggs that are too cold can cause the Costco chocolate muffin batter to seize, and cold sour cream won’t incorporate as smoothly. 

All of the above could cause the muffins to go flat! 

• Fill the muffin cups generously.

For big, bakery-style muffins, fill your jumbo muffin cups about ¾ full.

This helps create a high, domed top just like the chocolate muffins at Costco.

• Check for doneness early.

I usually start around the 25-minute mark to ensure nothing has burned.

You’ll know they’re done when a toothpick comes out clean with a few moist crumbs but no wet batter.

If you leave them in for too long, the muffins will come out too dry, so be careful!

Prep Ahead

• Bring the sour cream and eggs to room temperature
• Measure out and divide the cocoa powder and chocolate chips

Kitchen Tools You Will Need

• Mixing Bowls – I like to have a variety of sizes on hand, and this set has them all.
• Whisk – These have held up for over 10 years and are still as good as the day I bought them. With 3 sizes, there is a whisk for every job!
• A sturdy Silicone Spatula can be used for scraping, stirring, and smoothing and is easy to clean too! 
• Jumbo Muffin Tin & Liners
• Cooling Racks – Cool a large batch of treats without taking up a lot of counter space.

How to Get Bakery-Style Muffins

There are a couple of easy tips and tricks you can use to get results that are exactly like the chocolate muffins at Costco!

• Use a jumbo muffin tin to get the right size.
• Sprinkle extra chocolate chips on top just before baking.
• Bake at a higher temperature (375°F) to help create that nice domed top.

And don’t forget to fill each muffin cup ¾ full too. It’s another crucial step to getting the bakery look and feel!

Storage and Reheating

Chocolate muffin batter will keep in the refrigerator for up to 24 hours if you want to whip it up the night before you plan on baking!

Baked muffins will keep in an airtight container at room temp for up to 3 days. 

Alternatively, store them in the fridge for up to 1 week or in the freezer for 3 months. I suggest wrapping each muffin separately in plastic wrap first if you do want to freeze them!

Thaw frozen muffins at room temperature or warm in the microwave for 20-30 seconds until warmed through.

Costco Double Chocolate Muffin FAQ

Enjoy!

With love, from our simple kitchen to yours.

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Other Easy Muffin Recipes

Easy Banana Coffee Cake Muffins with Pecans Recipe

Starbucks Blueberry Muffins (Best Copycat Recipe)

Pumpkin Streusel Muffins Recipe

Apple Cinnamon Muffins Recipe with Streusel Topping

🍔 Copycat Creations Vol 1
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Copycat Costco Chocolate Muffin Recipe

Learn how to make my Costco Chocolate Muffin recipe to get bakery-style treats at home! Rich, chocolaty, indulgent, and great for snacking.

Course Breakfast, Dessert

Cuisine American

Method Oven

Prep Time 15 minutes minutes

Cook Time 30 minutes minutes

Total Time 45 minutes minutes

Servings 6 jumbo muffins

Calories 882cal

Author Donna Elick

Ingredients

• 1 2/3 cups all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1 teaspoon kosher salt
• 3/4 cup unsweetened cocoa powder divided
• 1/2 cup hot water
• 1 cup granulated sugar
• 1/3 cup vegetable oil
• 2 large eggs plus 1 yolk at room temperature
• 2 teaspoons pure vanilla extract
• 3/4 cup sour cream at room temperature
• 15 ounces semi-sweet chocolate chips about 2 1/2 cups, divided

Instructions

• Preheat the Oven: Preheat your oven to 375°F (190°C). Line a 6-cup jumbo muffin tin with jumbo cupcake liners or lightly grease each cup.
• Bloom the Cocoa Powder: In a small bowl, whisk together 1/4 cup of cocoa powder and 1/2 cup of hot water until smooth. Set aside to cool slightly.
• Mix the Dry Ingredients: In a medium bowl, whisk together the flour, remaining 1/2 cup of cocoa powder, baking powder, baking soda, and salt until evenly combined.
• Prepare the Wet Ingredients: In a large mixing bowl, whisk together the granulated sugar, vegetable oil, eggs, egg yolk, and vanilla extract until smooth and well combined. Stir in the sour cream and the cocoa mixture, mixing until fully incorporated.
• Combine Wet & Dry Ingredients: Gradually add the dry ingredients to the wet ingredients, stirring gently until just combined. Avoid overmixing, as this can lead to dense muffins.
• Fold in the Chocolate Chips: Reserve 1/2 cup of chocolate chips for topping. Gently fold the remaining 2 cups of chocolate chips into the batter.
• Fill & Top the Muffins: Evenly distribute the batter among the prepared muffin cups, filling each about three-quarters full. Sprinkle the reserved 1/2 cup of chocolate chips on top of each muffin.
• Bake the Muffins: Bake for 25–30 minutes, or until a toothpick inserted into the center of a muffin comes out with a few moist crumbs but no wet batter.
• Cool & Serve: Let the muffins cool in the tin for 10 minutes, then transfer to a wire rack to cool completely. Enjoy!

Notes

Make-Ahead Tips: The batter can be mixed up to 24 hours in advance and stored in the refrigerator before baking.

Storage: Store muffins in an airtight container at room temperature for up to 3 days. Refrigerate for up to 1 week or freeze for up to 3 months.

Freezing: Wrap each muffin individually in plastic wrap, then place in a freezer bag. Thaw at room temperature or warm in the microwave for 20–30 seconds.

Customization Ideas: Swap semi-sweet chocolate chips for dark chocolate, milk chocolate, or white chocolate chips for a different flavor twist.

Nutrition

Serving: 1 | Calories: 882cal | Carbohydrates: 105g | Protein: 13g | Fat: 48g | Saturated Fat: 22g | Cholesterol: 83mg | Sodium: 664mg | Sugar: 61g | Fiber: 11g | Calcium: 181mg | Iron: 8mg

Originally published May 2025

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.

The post Copycat Costco Chocolate Muffin Recipe appeared first on The Slow Roasted Italian.

While banana pecan muffins are a personal favorite, I’ve made this recipe as a base for all kinds of flavor combinations – blueberry, apple streusel, and even chocolate chip!

You can even do orange muffins as well. When it comes to delicious recipes where fruit can be added, all sorts of doors are opened. 

All I know that adding chocolate chips to these already moist coffee cake muffins sounds like a dessert dream as well! Perfect for a brunch recipe. These really are the best coffee cake muffins! 

Coffee Cake Muffins

Typically, I’ll make two double batches of these banana nut muffins and freeze some for later. You could also gift your excess to neighbors or share them at a bake sale. 

Love these coffee banana muffins? Try these Chocolate Chip Banana Muffins next!

Don’t miss these chocolate chip pumpkin muffins and pumpkin streusel muffins too — they are to die for!

Also try my peppermint white chocolate cruffins, they’re you’re favorite muffins with a little twist!

Looking for more easy breakfast options? This cinnamon roll monkey bread can be made in the crockpot and combines two favorites into one! And this Cream Cheese Coffee Cake is borderline the perfect morning treat!

If you prefer flavors that are more tart, try my Super Quick Cranberry Orange Bread or copycat Starbucks Cranberry Bliss Bars instead.

Banana Pecan Muffins Tips and Tricks

• Use room temperature ingredients. Warm the butter, milk, sour cream, and eggs on the counter for about 30 minutes before starting these banana coffee cake muffins. 
  
  This helps everything combine smoothly and prevents the batter from separating.
  
• Want fewer dishes to clean? Smash the bananas with a fork or potato masher and fold them in with the pecans.
  
• Make them nut-free. If you have food allergies (or just don’t like nuts), you can simply leave them out.
  
• Grab-and-go option: Use paper liners and wrap each of the moist banana muffins in plastic once cooled. 
  
  Then, you can toss a couple in your bag on the way out the door!

Serving Suggestions

Enjoy these banana pecan muffins plain or slice them in half and spread butter over the center. You can even add some butter to the top of the muffin, too! 

They are particularly delicious with a cup of coffee, hot tea, hot chocolate, or milk! Enjoy these crumb cake muffins however you would like! 

Coffee Cake Muffins FAQ

Enjoy!

With love, from our simple kitchen to yours.

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Easy Banana Coffee Cake Muffins with Pecans Recipe

These coffee cake muffins are soft and tasty, especially with a little butter on top! Use up those ripe bananas for a quick and easy breakfast.

Course Dessert

Cuisine American

Method Oven

Prep Time 20 minutes minutes

Cook Time 25 minutes minutes

Total Time 45 minutes minutes

Servings 25 – 30 muffins

Calories 217cal

Author Donna Elick

Ingredients

• 12 tablespoons unsalted butter 1 1/2 sticks , at room temperature
• 1 1/2 cups granulated sugar
• 4 large eggs room temperature
• 1 tablespoon pure vanilla extract or vanilla bean paste
• 1 cup sour cream
• 1/4 cup whole milk
• 2 1/2 cups all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon kosher salt
• 4 large ripe bananas
• 1 cup pecans chopped

Instructions

• Preheat the oven to 350 degrees F. Place paper liners in muffin pans.
• In a large bowl, sift together the flour, baking powder, baking soda, and salt. Set aside.
• In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and sugar until light and fluffy, about 5 minutes.
• With the mixer on low speed, add the eggs 1 at a time, then add the vanilla, sour cream, and milk. Your batter may separate if the ingredients are not room temperature. If so, scrape down the bowl and continue, it will smooth out during the next step. With the mixer on low speed add the flour mixture to the batter and beat until just mixed.
• Place bananas in a blender or food processor and puree.
• Add banana puree and nuts and mix until combined.
• Scoop the batter into the prepared muffin pans, filling each cup just over the top, and bake for 25 to 30 minutes, until the muffins are lightly browned on top and a cake tester comes out clean.
• Enjoy!

Nutrition

Serving: 1 | Calories: 217cal | Carbohydrates: 27g | Protein: 3g | Fat: 11g | Saturated Fat: 5g | Cholesterol: 50mg | Sodium: 119mg | Sugar: 15g | Fiber: 1g | Calcium: 43mg | Iron: 1mg

Originally published March 2012, updated and republished March 2025

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.

The post Easy Banana Coffee Cake Muffins with Pecans Recipe appeared first on The Slow Roasted Italian.

Cracker Barrel Corn Muffin Recipe

While I may be known for my Italian recipes, I’m a Southern girl at heart. Give me simple, down-home recipes any day!

That’s why I’m so excited to share this recipe for Cracker Barrel corn muffins. It’s incredibly easy to make, and I usually have everything on hand already — no need for a special trip to the store.

And since each batch only takes about half an hour to make, I can throw them together quickly for just about any meal.

I like to keep them in rotation with these Texas Roadhouse rolls or copycat cheddar bay biscuits, depending on what I’m serving for dinner.

End the meal off perfectly sweet with our Copycat Beignets also from Cracker Barrel!

Trust me, you’re going to want to make double because these are the first things to disappear from the table!

Ingredient Notes and Substitutions

• Unsalted Butter – A must in any Southern recipe! Use some to grease the muffin pan (soften first) and more in the batter.
  
  Let the melted butter cool a bit before mixing it with the other ingredients so it doesn’t cook the eggs.
  
• Self-rising Flour – If you don’t have any, you can make your own with 3 simple ingredients! Mix 1 cup of all-purpose flour with 1 ½ teaspoons of baking powder and ¼ teaspoon of salt.
  
• Cornmeal – This is not the same as corn flour, so pay close attention to the label. Cornmeal has a grittier texture and is a staple for cornbread and corn muffin recipes.
  
• Sugar – Granulated sugar is perfect for this Cracker Barrel corn muffin recipe, but you can substitute coconut sugar or honey if you prefer.
  
  Reduce the amount to 3 tablespoons if using honey.
  
• Eggs – You’ll get better results if your eggs are room temperature, but it’s not a requirement. Just be sure to whisk them really well before adding the dry ingredients.
  
• Buttermilk – Need an easy substitute? Stir 1 tablespoon of vinegar or lemon juice into 1 cup of regular milk (even plant-based milk!).
  
  Let it sit for about 5 minutes to thicken, then use as directed.
  
• Vegetable Oil – Regular vegetable oil is perfect, though canola or avocado oil would work as well.

Tips and Tricks to Make This Recipe for Cracker Barrel Corn Muffins

• Ingredient combos are key for the right texture.

Flour keeps the muffins light and fluffy, while cornmeal provides extra texture and all the corn flavor.

You need melted butter and oil too — so don’t try to use all of one or the other! Together, they create and moist and tender crumb, with butter adding flavor and oil keeping them nice and soft.

• Don’t overmix the batter.

Yes, I say this a lot, but it really makes a big difference! Overmixing will almost always create tough, dense, and dry baked goods.

When it comes to this Cracker Barrel corn muffin recipe, stir just until the dry ingredients are moistened and you no longer see streaks of flour.

• Grease the muffin pan really well.

I like to rub softened butter into each of the wells instead of using cooking spray. Not only does the butter prevent the muffins from sticking, but it helps with browning and adds loads of flavor too!

• Let muffins rest after baking.

It’s best to let them cool in the pan for about 5 minutes, which also makes them easier to remove. However, don’t leave them too long or they’ll overbake!

Prep Ahead

• Soften butter to grease pan
• Melt butter for the batter
• Bring eggs to room temp

Kitchen Tools You Will Need

• Muffin Pan – Silicone is a great non-stick option, but a standard metal pan helps muffins to brown evenly all the way around.
• Mixing Bowls – I like to have a variety of sizes on hand, and this set has them all.
• Whisk – These have held up for over 10 years and are still as good as the day I bought them. 
• Cookie Scoops – Large scoops make it easier to divide the batter into the pan. Also great for meatballs, cookies, ice cream, and portioning out leftovers!

Serving Suggestions 

Corn muffins go so well with cozy dishes like chili, soups, and stews. But don’t limit them to wintertime — they work great with BBQ favorites like pulled pork, chicken, your favorite steak, and even seafood.

They’re also delicious on their own! Drizzle each Cracker Barrel corn muffin with some honey (hot honey would be incredible!) when they’re warm from the oven.

Or, split them open and slather on some honey butter after serving.

Serve them on the side with other Cracker Barrel favorites like broccoli cheddar chicken or pot roast!

Storing and Reheating Cracker Barrel Corn Muffins

Keep leftovers in an airtight container so they don’t dry out. These homemade Cracker Barrel corn muffins will last for 2 days on the counter or up to a week in the refrigerator.

You can also freeze them for even longer storage. Wrap each Cracker Barrel corn muffin in plastic wrap, then place them in a Ziploc freezer bag and store for up to 3 months.

Thaw on the counter or warm muffins in the oven for about 5 minutes at 350°F. To microwave, wrap each one in a damp paper towel and heat for 20-30 seconds.

Cracker Barrel Corn Muffin FAQ

Enjoy!

With love, from our simple kitchen to yours.

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Other Easy Cracker Barrel Copycat Recipes

Cracker Barrel Meatloaf Recipe (Copycat) + Video

Copycat Cracker Barrel Hash Brown Casserole Recipe

Cracker Barrel Chicken and Dumplings Recipe + Video

The BEST Copycat Cracker Barrel Mac and Cheese

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Craving your favorite restaurant meals at home? This exclusive ebook has the boldest, most requested copycat recipes — from fast food faves to sit-down classics.

👉 Buy your copy now and start cooking the meals you love!

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Copycat Cracker Barrel Corn Muffin Recipe

Make this Cracker Barrel Corn Muffin Recipe with simple pantry ingredients in 25 minutes. Golden, buttery, and incredibly tender results!

Course Bread

Cuisine American

Method Oven

Prep Time 10 minutes minutes

Cook Time 15 minutes minutes

Total Time 25 minutes minutes

Servings 12 muffins

Calories 203cal

Author Donna Elick

Equipment

• mixing bowls
• muffin tin

Ingredients

• softened butter for greasing the muffin tin
• 1 cup self-rising flour
• 1 cup cornmeal
• 1/4 cup granulated sugar
• 2 large eggs
• 1 cup buttermilk
• 1/4 cup salted butter melted
• 1/4 cup vegetable oil

Instructions

• Preheat your oven to 400°F (200°C). Use softened butter to generously grease a muffin tin, ensuring each cup is well coated.
• In a large bowl, combine the self-rising flour, cornmeal, and sugar. Stir until well blended.
• In a separate medium bowl, whisk together the eggs, buttermilk, melted butter, and vegetable oil until smooth.
• Pour the wet ingredients into the dry ingredients. Gently stir until just combined. Be careful not to overmix; a few lumps are okay to keep the muffins tender.
• Evenly divide the batter among the greased muffin cups, filling each about two-thirds full.
• Place the muffin tin in the preheated oven and bake for 15 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
• Remove the muffins from the oven and let them cool in the tin for 5 minutes. Serve warm and enjoy!

Notes

Store the muffins in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate them for up to a week or freeze for up to 3 months. To freeze, wrap each muffin individually in plastic wrap and place them in a zip-top bag.

To enjoy warm muffins, reheat them in the oven at 350°F (175°C) for about 5 minutes or microwave for 20-30 seconds.

If you don’t have self-rising flour, you can make your own by combining 1 cup of all-purpose flour with 1 1/2 teaspoons of baking powder and 1/4 teaspoon of salt.

For a savory twist, add 1/2 cup of shredded cheddar cheese and a tablespoon of chopped jalapeños to the batter. For a sweet variation, try adding 1/2 cup of fresh or frozen blueberries.

To achieve a light and fluffy texture, make sure not to overmix the batter. Stir just until the dry ingredients are moistened. Additionally, using room temperature ingredients can help the batter mix more evenly, contributing to the perfect muffin texture.

Nutrition

Serving: 1 | Calories: 203cal | Carbohydrates: 22g | Protein: 4g | Fat: 11g | Saturated Fat: 4g | Cholesterol: 43mg | Sodium: 64mg | Sugar: 5g | Fiber: 1g | Calcium: 31mg | Iron: 1mg

Originally published October 2024

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.

The post Copycat Cracker Barrel Corn Muffin Recipe appeared first on The Slow Roasted Italian.

These Chocolate Chip Pumpkin Muffins take 30 seconds from freezer to table.  Breakfast muffins to the rescue!

Morning is not my favorite time of day.  Saying I am not a morning person is a bit of an understatement.  Truth be told, every morning until my daughter was born I would stumble around in a daze for an hour.   So, that said…

An easy breakfast is a great idea some days.  So, I frequently make muffins and toss them in the freezer.  Then just pull one out and microwave it for 30 seconds.  Add a glass of almond milk and abracadabra you have a simple breakfast!  And I can still stumble around the house like a mommy zombie without any major catastrophe.

Chocolate Chip Pumpkin Muffins

I was really craving fall flavors and decided to give this unusual combination a try.  Surprisingly, chocolate and pumpkin are fabulous together.  Moist and delicious.  Most delicious warm.  We love these and you are going to love these too.  Who knows – Lemon and chocolate may be next. Stranger things have happened.

Enjoy!

With love, from our simple kitchen to yours. 

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Other Delicious Muffin Recipes

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Chocolate Chip Pumpkin Muffins

Morning is not my favorite time of day. Saying I am not a morning person is a bit of an understatement. Truth be told, every morning until my daughter was born I would stumble around in a daze for an hour. So, that said…

Course Dessert

Cuisine American

Method Oven

Prep Time 5 minutes minutes

Cook Time 20 minutes minutes

Total Time 25 minutes minutes

Servings 12 muffins

Calories 294cal

Author Donna Elick

Equipment

• mixing bowls
• stand mixer
• muffin pans

Ingredients

• 1 1/2 cups all purpose flour
• 1 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground ginger
• 1/8 teaspoon ground cloves
• 1/4 teaspoon freshly ground nutmeg
• 1/2 teaspoon kosher salt
• 1/2 cup unsalted butter room temperature
• 1 cup granulated sugar
• 2 large eggs
• 2 teaspoons pure vanilla extract
• 3/4 cup canned pumpkin puree solid packed
• 1 cup semisweet chocolate chips

Instructions

• Preheat oven to 350°F.
• Line 12 muffin cups with paper liners.
• In a large bowl, combine the flour, baking soda, ground spices, and salt. Whisk to combine. Set aside.
• In the bowl of a electric mixer, beat the butter and sugar until light and fluffy. About 2-3 minutes. Add the eggs, one at a time, beating well after each addition. Beat in the vanilla extract. Scrape down the sides of the bowl. With the mixer on low speed, alternately add the flour mixture and pumpkin puree, in three additions, beginning and ending with the flour mixture. Fold in the chocolate chips.
• Fill the muffin cups evenly with the batter using two spoons or an ice cream scoop. Place in the oven and bake for about 18 – 20 minutes, or until firm to the touch and a toothpick inserted in the center of one of the muffins comes out clean. Place on a wire rack to cool.

Nutrition

Serving: 1 | Calories: 294cal | Carbohydrates: 38g | Protein: 4g | Fat: 14g | Saturated Fat: 8g | Cholesterol: 49mg | Sodium: 202mg | Sugar: 23g | Fiber: 2g | Calcium: 24mg | Iron: 2mg

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.

The post Chocolate Chip Pumpkin Muffins appeared first on The Slow Roasted Italian.

A simple and delicious breakfast usually leads me to muffins.  I love to freeze them as defrost them as I need them.  In the mood for a change I decided to bake up some Hawaiian flavors; coconut, macadamia nuts, bananas and pineapple. 

Oh my, was this a good idea!  These are moist and delicious.  To be honest they are so good I haven’t had a chance to freeze them.  The whole family loves them and I am sure you will too! I also made these amazing Tuscan lemon muffins that you will love.

Enjoy!

With love, from our simple kitchen to yours. 

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Don’t miss these other simply scrumptious muffin recipes!

The best muffins of your life!!! Banana Nut Coffee Cake Muffins are moist, flavorful and so utterly delicious. They freeze perfectly too! 

Tuscan Lemon Muffins are incredibly flavorful, moist and delicious. Easy kid friendly recipe with no mixer required!

OTHER EASY MUFFIN RECIPES

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Hawaiian Muffins

Hawaiian Muffins are super moist muffins with pineapple, banana, coconut and Macadamia nuts! This recipe is fantastic for breakfast!

Course Breakfast

Cuisine American

Method Oven

Prep Time 10 minutes minutes

Cook Time 30 minutes minutes

Total Time 40 minutes minutes

Servings 12 muffins

Calories 416cal

Author Donna Elick

Equipment

• muffin pans
• mixing bowls
• whisk
• measuring spoons
• stand mixer OR
• electric hand mixer

Ingredients

• 2 1/2 cups all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon kosher salt
• 12 tablespoons unsalted butter room temperature
• 1 1/2 cups sugar
• 4 large eggs room temperature
• 2 teaspoons almond extract
• 1 teaspoons pure vanilla extract
• 1/4 cup milk
• 5 medium ripe bananas smashed
• 1 1/2 cup crushed pineapple
• 1 1/2 cups coconut divided
• 1 cup chopped macadamia nuts

Instructions

• Preheat the oven to 350°F. Place 12 liners into muffin pan(s).
• In a large bowl, combine the flour, baking powder, baking soda, and salt. Whisk until mixed well. Set aside.
• In the bowl of an stand mixer fitted with the paddle attachment, cream the butter and sugar until light and fluffy, about 5 minutes.
• With the mixer on low speed, add the eggs 1 at a time, then add the almond, vanilla, and milk. Your batter may separate if the ingredients are not room temperature. If so, scrape down the bowl and continue, it will smooth out during the next step. With the mixer on low speed add the flour mixture to the batter and beat until just mixed.
• Add bananas, pineapple, 1 cup coconut and nuts and mix until combined.
• Scoop the batter into the prepared muffin pans, filling each cup about 2/3 full. Gently press a pinch of the remaining coconut on the muffin tops, and bake for 25-30 minutes***, until the muffins are lightly browned on top and a cake tester comes out clean.
• Check muffins at 15 minutes; if the coconut starts getting too dark, place a sheet of aluminum foil over muffins.

Nutrition

Serving: 1muffin | Calories: 416cal | Carbohydrates: 63g | Protein: 6g | Fat: 17g | Saturated Fat: 11g | Cholesterol: 85mg | Sodium: 241mg | Sugar: 36g | Fiber: 3g | Calcium: 70mg | Iron: 2mg

Originally published October 2012.

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for your support; it allows us to keep creating new recipes.

The post Hawaiian Muffins appeared first on The Slow Roasted Italian.

Fall and comfort food seem to go hand in hand.  This week has been the perfect time to break out all my favorite comfort dishes and desserts.  Lemon and cheese are 2 of my three comfort sweets, chocolate being the third.  Not to be a snob, but chocolate and lemon…  Not my thing.

Looking for something different, try our banana nut muffins that are soft and delicious.

Tuscan Lemon Muffins

These lemon muffins are so special.  Made with ricotta cheese and olive oil they have the perfect Tuscan flavor and the best texture.  My whole family raved over these.  So easy your kids could make these.  No blender, one bowl.  Whisk scoop and bake!  Perfect.

Enjoy!

With love, from our simple kitchen to yours. 

Don’t miss a thing! Follow us on

Facebook | Twitter | Pinterest | Instagram 

Other Easy Muffin Recipes

Print

Tuscan Lemon Muffins

Fall and comfort food seem to go hand in hand. This week has been the perfect time to break out all my favorite comfort dishes and desserts. Lemon and cheese are 2 of my three comfort sweets, chocolate being the third. Not to be a snob, but chocolate and lemon… Not my thing.

Course Dessert

Cuisine American

Method Oven

Prep Time 10 minutes minutes

Cook Time 16 minutes minutes

Total Time 26 minutes minutes

Servings 12 Muffins

Calories 191cal

Author Donna Elick

Equipment

• mixing bowls
• muffin pans
• paper liners

Ingredients

• 8 ounces all-purpose flour 1 3/4 cups
• 3/4 cup granulated sugar + 2 tablespoons sugar, divided
• 2 1/2 teaspoons baking powder
• 1/2 teaspoon salt
• 3/4 cup whole ricotta cheese
• 1/2 cup water
• 1/4 cup olive oil extra virgin
• 2 tablespoons lemon zest
• 6 tablespoons lemon juice
• 1 large egg lightly beaten

Instructions

• Preheat oven to 375°F. Prepare a 12 cup muffin tin with liners.
• Combine flour, 3/4 cup sugar, baking powder and salt. Whisk to combine. Make a well in center. Add ricotta, water, oil, zest, lemon juice and egg. Whisk ingredients together until just combined.
• Divide batter among muffin cups. Sprinkle 2 tablespoons sugar over muffins. Bake for 14-16 minutes or until a wooden pick inserted in center comes out clean. Cool 5 minutes in pan on a wire rack. Serve and enjoy!
• Recipe adapted from Cooking Light May 2011

Nutrition

Serving: 1 | Calories: 191cal | Carbohydrates: 28g | Protein: 4g | Fat: 7g | Saturated Fat: 2g | Cholesterol: 21mg | Sodium: 205mg | Sugar: 13g | Fiber: 1g | Calcium: 88mg | Iron: 1mg

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.

The post Tuscan Lemon Muffins appeared first on The Slow Roasted Italian.