Fruit

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?

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.

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.”

Celebrate the Fourth of July in healthy style with this very berrybedecked vanilla cupcake. Berries will be in their prime for this gorgeous, patriotic dessert.

Dreamy whipped cream coupled with luscious chocolate ganache makes these cupcakes enticing for your Valentine.

A sundae in a cupcake? Yes, please! Light and fluffy strawberry cupcakes make this twist on a classic dessert a fun addition to any party. Assemble beforehand or set out bowls of all the toppings and let your guests customize their own cupcakes.

Chocolate cake with a whipped cream center is then topped with chocolate frosting, more whipped cream, chocolate shavings, and a cherry.

Light and nutty, these purely fruit-sweetened cupcakes are perfect with brunch, and quite the showstopper smothered with Whipped Cream Frosting (page 93) or Banana Whipped Cream Frosting (page 93).

German chocolate cake did not originate in Germany—according to The Dictionary of American Food and Drink, it was invented by a reader of a Dallas newspaper in 1957. This treat is typically laden with sugar and evaporated milk. Enjoy my gluten-free, dairy-free version instead.

Cream Cheese Frosting (page 95) pairs naturally with these cupcakes. If you can’t have dairy, try them with Vegan Coconut Whip (page 94), which accents their nutty flavor quite nicely. I make these cupcakes every August; they’re a great way to deal with the massive influx of zucchini during peak harvest.

Tart chunks of green apple and warming cinnamon make this healthy and delicious cupcake the ideal after-school snack. Pack, unfrosted, in a lunch box along with a small container of Cream Cheese Frosting (page 95) for a special school-lunch dessert.

Healthy bioflavonoids in orange zest and nutritious antioxidants in rosemary make this nourishing delight the perfect complement to a late afternoon cup of chai.

I love these light and fluffy lime cupcakes topped with Vegan Coconut Frosting (page 97) and a little lime zest. For a special touch, toast 1/2 cup of shredded coconut and sprinkle it over the frosted cupcakes. Simple and refreshing, they’re perfect for a summer picnic or potluck.

Pineapple, coconut, and white chocolate chips bring the flavor of the tropics into your home, even in the depths of winter. I like them plain or topped with Vegan Coconut Frosting (page 97). School bake sale? Try these super-sweet treats for a sure sellout.