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Muffins big and small: we love them all! The Perfect Pantry's Top 10 muffins

Pumpkin-pecan mini muffins: the perfect size for the Thanksgiving table.

When Fall comes to New England, I love to bake muffins, savory or sweet. I'm not a huge fan of cakes or pies, and I seldom put bread on the table with a meal. Yet I love something bread-like, and not too sugary (no icing for me), and muffins fill that niche so well. They can be fruity, or crunchy, or packed with grains. My favorites are the mini muffins that you can consume in just a few bites, but occasionally I like to bake muffin tops, or even full-size muffins. Serve them warm, with sweet butter that melts right away when you crack the muffins open. Muffins are quick and easy to make, especially if you use an ice cream scoop to fill the muffin tins, ensuring that each muffin is the same size and shape.

Here are some of my favorite muffins for Fall, starting with the pumpkin-pecan mini muffins in the photo above. You don't even need a mixer to make them.

Apple raisin walnut spice muffins can be made ahead and frozen.

Most muffins don't hold well beyond the day they're made, but these apple raisin walnut spice muffins can go into the freezer. Make them full size, or mini.

Squash walnut wheat muffins, made with whole wheat flour, are perfect for holiday breakfasts.

Made with white whole wheat flour, these squash walnut wheat muffins are perfect with holiday dinners, or for afternoon tea.

No mixer needed for these Irish soda bread muffins with golden raisins.

No mixer needed to make these Irish soda bread muffins. They're best made right before serving. Raisins optional.

Blue corn muffins won't win any beauty contests, but they are delicious!

Blue corn muffins won't win any beauty contests, but they're crunchy and delicious, and a bit unusual. Great with soup.

These banana muffins have a crunchy crust!

Quick and easy sugar crusty banana muffins use up your overripe bananas, and they are irresistible at breakfast time.

Rhode Island white corn and green chile muffins, a little bit of zip for breakfast!

Add some zip to your breakfast with these Rhode Island white corn and green chile cheese muffins. You can make them with yellow cornmeal if you can't find the white.

Granola muffins, baked in a muffin-top pan.

Baked in a muffin-top pan, these granola muffins add lots of crunch to your brunch. Make them with your favorite homemade or store-bought granola.

Serve these cinnamon buttermilk muffins hot from the oven.

Cinnamon buttermilk muffins taste best served hot, right from the oven, with plenty of melting butter. Your house will smell amazing while they bake, too.

When you just want a bite or two of chocolate at the end of a meal, have one of these chocolate chip mini-muffins.

When you need a bite or two of something sweet at the end of your meal, reach for one of these chocolate chocolate-chip mini muffins. I always make these in mini size, for automatic portion control, but you can bake them into full-size muffins for more chocolate goodness.

The Perfect Pantry's Top 10 muffin recipes: big and small, we love them all!


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Comments

I'm with ya on the cakes and pies. I'd much prefer a muffin - not too sweet - or a crisp cookie. Pumpkin Pecan Mini Muffins would fit the bill! Fall has arrived in New England. Now, we need to get together before the snow arrives!

Janice, I've served those pumpkin pecan mini muffins for holidays, and the squash muffins as well. But honestly, our favorite (aside from the chocolate chip, of course) are the Irish soda bread muffins!

They all sound good, but I think the Irish soda bread muffins are the one's I'd make most often too!

Kalyn, those soda bread muffins came to me in a dream, and they turned out to be just perfect. I'm going to make them again this year, even though we're not hosting a big family dinner!

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