Vegetarian

Millet adds nice texture to this traditional favorite. Blueberry muffins are always a crowd pleaser. Bake up a big batch, store them in the freezer, and you’ll always have breakfast on hand.

My son Monte and I both love fresh apricots. Living in Southern California, we’re lucky to get them in abundance. I created this recipe for him. He loves the subtly sweet cornmeal muffin punctuated by bites of tart apricot. (Okay, I admit I’m paraphrasing—he is only five.)

These taste fancy but are very easy to make. Perfect for a weekend brunch! I like making them in early summer during plum season. They are delicate and pretty.

Orange and cranberries are a perfect pairing. Transport yourself to a New England bed and breakfast with these sweet and tart little gems.

These muffins are scrumptious and chock-full of beta-carotene, phytonutrients, protein, and fiber, with no refined sugar. What better way to start your day than with a Morning Glory Muffin?

Making meringues is a bit of an acquired skill and it can take some practice to master the technique (see pages 12–13); however, the impressive results of this super-fluffy topping are worth every ounce of effort. Once you get it right, it’s very simple to make.

This recipe is based on one from Martha Stewart, though mine is dairy free. Use this rich and thick coconuty filling with German Chocolate Cupcakes (page 71), or for an unexpected twist, spread over Coconut Cupcakes (page 52).

Gingerbread muffins are perfect for a decadent holiday breakfast or a healthy snack all year round. These muffins get extremely hot during baking, so it’s best to let some of the steam escape before eating them. They’re moist, like banana bread or cake, and are best once they’ve cooled and set a bit. (You don’t have to wait, but they do reach peak yumminess after resting for 30 minutes.)

These hearty muffins are tasty and energy packed. I find they’re a particular favorite with the toddler set.

The key to the very best gluten-free baked goods is Authentic Foods superfine brown rice flour; it is the Cadillac, or cashmere, of brown rice flours and is worth its weight in gold. It is not grainy like other rice flours, and bakes the most fantastic cookies, cakes, pie crusts, and so on. If you can’t find it at your local natural foods market or Whole Foods, order it online. Both Ener-G and Bob’s Red Mill brown rice flours will also work in these recipes, but they won’t turn out quite as well. I do not recommend Arrowhead Mills brown rice flour, which I find too gritty. The brands of potato starch and tapioca flour or starch are not important; I find them all interchangeable. (Please see Resources, page 177, for more information.)

Although dirt may not sound appetizing, this fun topping is perfect for dusting cakes and cupcakes. You only need one simple ingredient—dark chocolate chips. Just be sure to clean out your coffee grinder before and after making it so you don’t get coffee-flavored dirt or chocolate-flavored coffee—though I could think of worse things.

Making a frosting without butter and powdered sugar is a bit of a feat; this vegan “buttercream” is worth the extra effort. If the texture is too soft, chill the frosting in the refrigerator for anywhere from 10 to 30 minutes to firm up.

Whether smothering my Red Velvet Cupcakes (page 28) or topping Zucchini Cupcakes (page 61), this simple, tangy, and rich frosting is a classic with true versatility.

Here’s a delicious alternative to regular whipped cream made with dairy. I discovered this topping, which some refer to as “vegan whipped cream,” when Sally Parrot Ashbrook left a comment on my website suggesting it. I’ve been hooked ever since! Be sure to use full-fat Thai Kitchen coconut milk for this recipe; the other brands I tested did not work. For an extra kick, top with unsweetened coconut flakes.

This fruity orange frosting makes a deliciously decorative topping for Halloween Cupcakes (page 81) and other festive treats. Change it up and make your own lemon cream cheese frosting by substituting lemon zest for the orange zest and eliminating the food coloring.

Pair this super-creamy, yet dairy-free frosting with Lime Cupcakes (page 55), Piña Colada Cupcakes (page 51), or Vegan Chocolate Cupcakes (page 23).

My older son created this recipe, which is incredible over Chocolate Banana Cupcakes (page 37). After he made a test batch, I asked him if it needed more bananas. His reply? “There’s at least one little bit of banana in every bite.”

According to Joy of Cooking, a ganache is a sleek, rich coating on a European torte, or the center of a rich chocolate truffle. I have adapted the old standard from this amazing cookbook, which is the most dog-eared in my collection. I like this recipe best with Triple Chocolate Cupcakes (page 33) or Almond Fudge Cupcakes (page 38).

These highly nutritious breakfast muffins (made with nuts, seeds, and dried fruit) are a great alternative to store-bought breakfast bars and granola bars because they’re fresh, free of packaging, and costeffective. Enjoy them while they’re still warm!

Spicy chive- and pepper-flecked savory muffins are a wonderful dairy-free option to pair with soup or salad. Sliced in half and loaded with your favorite leftovers, they make a delectable sandwich.