I've been on a muffin kick lately. Last month I tried three new recipes, and within the last week I've tried five more recipes. I tend to fail with sweet breads, never getting them to cook all the way through, so I'll stick with muffins. They freeze well - I can pull out one or two, nuke it for a minute, and I've got breakfast.
Blueberry Applesauce Muffins - Specifically suggested for toddlers, my toddler did actually enjoy them. Not something to add to my recipe box, but not bad. Won't make them for a while again because my little one suddenly has decided she dislikes all muffins.
Peanut Butter Muffins - I honestly can't remember if I used this recipe or a different one, but either way the muffins just came out okay. As much as I love the idea of a peanut butter muffin, the final product was a lot more rich than I expected.
Orange Muffins - After reading the comments I altered this recipe - switching the proportions of the liquids (one cup of orange juice and half cup of milk instead of the other way) and used Greek yogurt instead of sour cream. I added more zest - at least from two oranges if not more. Lastly, I skipped the glaze - there is already plenty of sugar, I don't need to add more. And they were delicious! Very light and fluffy and orange awesomeness. After the first batch I made a double batch a week later. This recipe is a keeper.
Oatmeal Cookie Muffins - The first bite of every muffin throws me off, but really enjoy it by the time I'm finished. Slightly different texture, but not as bad as straight oatmeal ones. I added mini chocolate chips, raisins, and crushed pecans. My husband won't eat them (he doesn't like chocolate, raisins, and there's banana in there too), but they are pretty tasty, and good for giving away (I think - I've only eaten them warm). AND they can be made gluten free.
Peanut Butter Apple Muffins - The peanut buttery flavor was much better than the straight peanut butter muffins. Maybe the apple balanced it out better. Not sure how often I'd make these, but it's a good use for a couple leftover apples that no one is eating. (And again, I didn't make the topping.)
Mini Coconut Orange/Lime Muffins - I really liked the texture that the coconut added - a slight crunch without being overwhelming. Much faster than the straight orange muffins (no squeezing oranges), but yum! I did make them semi-mini and find that size perfect. And this morning I tried them with lime - it worked!
Spiced Carrot Muffins - Delicious. Warm, spicy, carroty goodness. I was very hesitant when I made the batter - half of it was the shredded carrot! But it baked up beautifully. Since I'm going to eat muffins anyway, the least I could do is include more vegetables sometimes. I think I'll make these often during the fall and winter.
Lemon Poppyseed Muffins - Husband approved. Following the baking instructions (425 for five minutes down to 375) made a nice crisp top with fluffy inside. Light lemony flavor, that could be enhanced with the glaze, but tasty as is.