Kid-Friendly Muffins: 5 Delicious Recipes To Try At Home

Muffins are a delicious and easy-to-make treat that kids of all ages love. Not only are they tasty, but muffins can also be a healthy snack option when made with nutritious ingredients. Here are five types of muffin recipes that are perfect for kids.

Banana Muffins

Ingredients

2 cups all-purpose flour
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1/2 cup unsalted butter, at room temperature
1 cup granulated sugar
2 large eggs
1 tsp vanilla extract
3 ripe bananas, mashed
1/2 cup buttermilk

Method

- Preheat your oven to 350°F (180°C) and line a muffin tin with paper liners.

- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.

- In a large bowl, cream the butter and sugar together until light and fluffy. Add the eggs, one at a time, and beat until well combined. Add the vanilla extract and mashed bananas, and mix until smooth.

- Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk, until everything is well combined.

- Spoon the batter into the prepared muffin tin, filling each liner about 3/4 full.

- Bake for 20-25 minutes, or until a toothpick inserted in the center of a muffin comes out clean.

- Allow the muffins to cool in the tin for a few minutes before transferring them to a wire rack to cool completely.

Blueberry Muffins

Ingredients

2 cups all-purpose flour
1 tbsp baking powder
1/2 tsp salt
1/2 cup unsalted butter, at room temperature
1 cup granulated sugar
2 large eggs
1 tsp vanilla extract
1/2 cup milk
2 cups fresh or frozen blueberries

Method

- Preheat your oven to 375°F (190°C) and line a muffin tin with paper liners.

- In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.

- In a large bowl, cream the butter and sugar together until light and fluffy. Add the eggs, one at a time, and beat until well combined. Add the vanilla extract and mix until smooth.

- Gradually add the dry ingredients to the wet ingredients, alternating with the milk, until everything is well combined.

- Fold in the blueberries gently.

- Spoon the batter into the prepared muffin tin, filling each liner about 3/4 full.

- Bake for 20-25 minutes, or until a toothpick inserted in the center of a muffin comes out clean.

- Allow the muffins to cool in the tin for a few minutes before transferring them to a wire rack to cool completely.

Chocolate Chip Muffins

Ingredients

2 cups all-purpose flour
1 tbsp baking powder
1/2 tsp salt
1/2 cup unsalted butter, at room temperature
1 cup granulated sugar
2 large eggs
1 tsp vanilla extract
1/2 cup milk
1 cup semisweet chocolate chips

Method

- Preheat your oven to 375°F (190°C) and line a muffin tin with paper liners.

- In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.

- In a large bowl, cream the butter and sugar together until light and fluffy. Add the eggs, one at a time, and beat until well combined. Add the vanilla extract and mix until smooth.

- Gradually add the dry ingredients to the wet ingredients, alternating with the milk, until everything is well combined.

- Fold in the chocolate chips gently.

- Spoon the batter into the prepared muffin tin, filling each liner about 3/4 full.

- Bake for 20-25 minutes, or until a toothpick inserted in the center of a muffin comes out clean.

- Allow the muffins to cool in the tin for a few minutes before transferring them to a wire rack to cool completely.

Carrot Muffins

Ingredients

2 cups all-purpose flour
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1 tsp ground cinnamon
1/2 tsp ground ginger
1/4 tsp ground nutmeg
1/2 cup unsalted butter, at room temperature
1 cup granulated sugar
2 large eggs
1 tsp vanilla extract
1 cup grated carrots
1/2 cup unsweetened applesauce

Method

- Preheat your oven to 375°F (190°C) and line a muffin tin with paper liners.

- In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg. Set aside.

- In a large bowl, cream the butter and sugar together until light and fluffy. Add the eggs, one at a time, and beat until well combined. Add the vanilla extract and mix until smooth.

- Gradually add the dry ingredients to the wet ingredients, alternating with the applesauce, until everything is well combined.

- Fold in the grated carrots gently.

- Spoon the batter into the prepared muffin tin, filling each liner about 3/4 full.

- Bake for 20-25 minutes, or until a toothpick inserted in the center of a muffin comes out clean.

- Allow the muffins to cool in the tin for a few minutes before transferring them to a wire rack to cool completely.

Zucchini Muffins

Ingredients

1 1/2 cups all-purpose flour
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 tsp ground cinnamon
1/4 tsp ground nutmeg
1/2 cup unsalted butter, at room temperature
1/2 cup granulated sugar
1/2 cup brown sugar
2 large eggs
1 tsp vanilla extract
1 1/2 cups grated zucchini

Method

- Preheat your oven to 375°F (190°C) and line a muffin tin with paper liners.

- In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg. Set aside.

- In a large bowl, cream the butter and sugars together until light and fluffy. Add the eggs, one at a time, and beat until well combined. Add the vanilla extract and mix until smooth.

- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.

- Fold in the grated zucchini gently.

- Spoon the batter into the prepared muffin tin, filling each liner about 3/4 full.

- Bake for 20-25 minutes, or until a toothpick inserted in the center of a muffin comes out clean.

- Allow the muffins to cool in the tin for a few minutes before transferring them to a wire rack to cool completely.