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.
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.
Made with white whole wheat flour, these squash walnut wheat muffins are perfect with holiday dinners, or for afternoon tea.
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're crunchy and delicious, and a bit unusual. Great with soup.
Quick and easy sugar crusty banana muffins use up your overripe bananas, and they are irresistible at breakfast time.
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.
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.
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 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.
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