Vying for a warm, homemade breakfast but short on time? These 19 quick mug muffin recipes are your new morning saviors. Perfect for busy weekdays, they transform simple pantry staples into single-serving delights in minutes. Say goodbye to bland breakfasts and hello to cozy, customizable treats that make even the most hectic mornings feel special. Let’s dive into these fuss-free favorites!
Blueberry Mug Muffin with Lemon Glaze
Dreading a sweet craving but don’t want to bake a whole batch? This single-serving blueberry mug muffin with a zesty lemon glaze is your perfect, quick fix. It’s ready in minutes and delivers that cozy, bakery-style satisfaction right from your microwave.
Serving: 1 | Pre Time: 2 minutes | Cooking Time: 1 minute
Ingredients
For the muffin:
– 1/4 cup all-purpose flour
– 1 tbsp granulated sugar
– 1/4 tsp baking powder
– Pinch of salt
– 2 tbsp milk
– 1 tbsp vegetable oil
– 1/4 tsp vanilla extract
– 2 tbsp fresh or frozen blueberries
For the lemon glaze:
– 2 tbsp powdered sugar
– 1 tsp fresh lemon juice
– 1/4 tsp lemon zest
Instructions
1. In a standard 12-ounce microwave-safe mug, whisk together 1/4 cup all-purpose flour, 1 tbsp granulated sugar, 1/4 tsp baking powder, and a pinch of salt until no lumps remain.
2. Add 2 tbsp milk, 1 tbsp vegetable oil, and 1/4 tsp vanilla extract to the dry ingredients.
3. Stir the wet and dry ingredients together with a fork until just combined; a few small lumps are okay to avoid overmixing, which can make the muffin tough.
4. Gently fold in 2 tbsp blueberries until evenly distributed throughout the batter.
5. Microwave the mug on high power for 60-70 seconds, or until the muffin top looks dry and springs back lightly when touched.
6. Let the muffin cool in the mug for 2 minutes to set properly and avoid burning your mouth.
7. While the muffin cools, make the glaze by whisking 2 tbsp powdered sugar, 1 tsp fresh lemon juice, and 1/4 tsp lemon zest in a small bowl until smooth.
8. Drizzle the lemon glaze evenly over the warm muffin, using the back of a spoon to spread it if needed.
9. Serve immediately directly from the mug for a cozy, no-fuss treat.
Perfectly moist and bursting with juicy blueberries, this muffin pairs the bright, tangy glaze with a tender crumb. Enjoy it warm as a quick breakfast or an afternoon snack, or try topping it with a scoop of vanilla ice cream for an indulgent dessert twist.
Chocolate Chip Mug Muffin with Vanilla Drizzle
Need a quick, cozy treat that feels like a hug in a mug? You’ve come to the right place. This chocolate chip mug muffin with vanilla drizzle comes together in minutes and satisfies those sweet cravings perfectly.
Serving: 1 | Pre Time: 2 minutes | Cooking Time: 1 minute
Ingredients
For the muffin:
– 1/4 cup all-purpose flour
– 2 tbsp granulated sugar
– 1/4 tsp baking powder
– 2 tbsp milk
– 1 tbsp vegetable oil
– 1/4 tsp vanilla extract
– 2 tbsp chocolate chips
For the drizzle:
– 2 tbsp powdered sugar
– 1 tsp milk
– 1/8 tsp vanilla extract
Instructions
1. In a microwave-safe mug, whisk together 1/4 cup all-purpose flour, 2 tbsp granulated sugar, and 1/4 tsp baking powder until no lumps remain.
2. Add 2 tbsp milk, 1 tbsp vegetable oil, and 1/4 tsp vanilla extract to the mug, stirring until just combined—overmixing can make the muffin tough.
3. Fold in 2 tbsp chocolate chips gently to distribute them evenly throughout the batter.
4. Microwave the mug on high for 60 seconds, or until the muffin has risen and a toothpick inserted into the center comes out clean.
5. While the muffin cools slightly, make the drizzle by whisking 2 tbsp powdered sugar, 1 tsp milk, and 1/8 tsp vanilla extract in a small bowl until smooth; add more milk drop by drop if it’s too thick.
6. Drizzle the vanilla mixture over the warm muffin using a spoon, letting it cascade down the sides for a pretty finish.
7. Let the muffin sit for 1 minute to set the drizzle before digging in—this helps avoid burning your mouth on hot chocolate chips.
Perfectly moist and studded with melty chocolate, this mug muffin has a tender crumb that pairs wonderfully with the sweet vanilla drizzle. Try serving it with a scoop of ice cream for an indulgent twist, or enjoy it as-is for a comforting solo dessert.
Banana Nut Mug Muffin with Cinnamon Swirl
Ooh, you know those mornings when you’re craving something warm and cozy but don’t want to fuss with a whole batch of muffins? This single-serving banana nut mug muffin with a cinnamon swirl is your new best friend—it’s ready in minutes and feels like a special treat. Perfect for when you need a quick breakfast or a comforting snack.
Serving: 1 | Pre Time: 5 minutes | Cooking Time: 2 minutes
Ingredients
For the muffin batter:
– 1/4 cup mashed ripe banana (about 1/2 medium banana)
– 1 large egg
– 2 tbsp milk
– 1 tbsp vegetable oil
– 1/4 cup all-purpose flour
– 2 tbsp granulated sugar
– 1/4 tsp baking powder
– 1/8 tsp salt
– 2 tbsp chopped walnuts
For the cinnamon swirl:
– 1 tbsp brown sugar
– 1/2 tsp ground cinnamon
– 1 tsp melted butter
Instructions
1. In a microwave-safe mug (at least 12-ounce capacity), mash the banana with a fork until smooth.
2. Add the egg, milk, and vegetable oil to the mug, and whisk with a fork until fully combined.
3. Tip: Use a ripe banana with brown spots for natural sweetness and moisture.
4. Add the flour, granulated sugar, baking powder, and salt to the mug, and stir until just mixed—don’t overmix to keep the muffin tender.
5. Fold in the chopped walnuts gently with a spoon.
6. In a small bowl, mix the brown sugar, cinnamon, and melted butter to form a paste.
7. Drop spoonfuls of the cinnamon mixture onto the batter in the mug, then use a toothpick to swirl it through in a figure-eight pattern for a marbled effect.
8. Tip: Don’t over-swirl, or the cinnamon will blend too much into the batter.
9. Microwave the mug on high for 1 minute 30 seconds to 2 minutes, checking at 1 minute 30 seconds—it’s done when the top looks set and a toothpick inserted comes out clean.
10. Tip: Microwave times vary, so start with less time to avoid overcooking.
11. Let the muffin cool in the mug for 1-2 minutes before eating to avoid burning your mouth.
This mug muffin comes out fluffy and moist, with pockets of gooey cinnamon swirl and a nice crunch from the walnuts. Serve it warm straight from the mug, or top it with a dollop of yogurt or a drizzle of honey for an extra touch—it’s like having a bakery treat without leaving your kitchen.
Pumpkin Spice Mug Muffin with Cream Cheese Frosting
Let’s be real—some days you just need a cozy, single-serving treat without the fuss of baking a whole batch. This pumpkin spice mug muffin with cream cheese frosting comes together in minutes and delivers all the warm, spiced flavors you crave. It’s perfect for a quick breakfast, afternoon snack, or even a little dessert when you’re short on time.
Serving: 1 | Pre Time: 5 minutes | Cooking Time: 2 minutes
Ingredients
For the mug muffin:
– 1/4 cup all-purpose flour
– 2 tablespoons granulated sugar
– 1/4 teaspoon baking powder
– 1/4 teaspoon pumpkin pie spice
– Pinch of salt
– 3 tablespoons canned pumpkin puree
– 2 tablespoons milk
– 1 tablespoon vegetable oil
– 1/2 teaspoon vanilla extract
For the cream cheese frosting:
– 2 tablespoons cream cheese, softened
– 1 tablespoon powdered sugar
– 1/2 teaspoon milk
Instructions
1. In a microwave-safe mug, whisk together the all-purpose flour, granulated sugar, baking powder, pumpkin pie spice, and salt until well combined.
2. Add the canned pumpkin puree, milk, vegetable oil, and vanilla extract to the mug. Stir until the batter is smooth with no dry streaks—tip: scrape the sides and bottom to incorporate everything evenly.
3. Microwave the mug on high for 1 minute and 30 seconds to 2 minutes, until the muffin is puffed and a toothpick inserted into the center comes out clean. Tip: start with 1 minute 30 seconds and check, as microwave power varies; overcooking can make it dry.
4. While the muffin cools slightly, make the frosting: in a small bowl, mix the softened cream cheese, powdered sugar, and milk until smooth and creamy. Tip: if the cream cheese is too firm, microwave it for 5-10 seconds to soften easily.
5. Spoon the cream cheese frosting over the warm mug muffin, spreading it evenly with a knife or spoon.
Here’s the best part—this muffin is moist and tender with a rich pumpkin spice flavor that pairs perfectly with the tangy, sweet frosting. For a fun twist, top it with a sprinkle of cinnamon or crushed graham crackers, or enjoy it straight from the mug while it’s still warm and gooey.
Apple Cinnamon Mug Muffin with Caramel Sauce
Tired of complicated baking but craving something cozy? This apple cinnamon mug muffin with caramel sauce is your new best friend. It’s a single-serving treat you can whip up in minutes, perfect for when you need a warm, comforting dessert without the fuss.
Serving: 1 | Pre Time: 5 minutes | Cooking Time: 1 minute
Ingredients
For the muffin:
– 1/4 cup all-purpose flour
– 2 tbsp granulated sugar
– 1/4 tsp baking powder
– 1/4 tsp ground cinnamon
– Pinch of salt
– 2 tbsp milk
– 1 tbsp unsalted butter, melted
– 1/4 tsp vanilla extract
– 2 tbsp finely chopped apple (like Granny Smith)
For the caramel sauce:
– 1 tbsp unsalted butter
– 2 tbsp brown sugar
– 1 tbsp heavy cream
– Pinch of salt
Instructions
1. In a microwave-safe mug, whisk together 1/4 cup all-purpose flour, 2 tbsp granulated sugar, 1/4 tsp baking powder, 1/4 tsp ground cinnamon, and a pinch of salt until well combined.
2. Add 2 tbsp milk, 1 tbsp melted unsalted butter, and 1/4 tsp vanilla extract to the dry ingredients, stirring until just mixed—tip: don’t overmix to keep the muffin tender.
3. Fold in 2 tbsp finely chopped apple gently into the batter.
4. Microwave the mug on high for 60 seconds, or until the muffin rises and a toothpick inserted comes out clean—tip: microwave times vary, so check at 50 seconds to avoid overcooking.
5. While the muffin cooks, make the caramel sauce: in a small microwave-safe bowl, combine 1 tbsp unsalted butter, 2 tbsp brown sugar, 1 tbsp heavy cream, and a pinch of salt.
6. Microwave the sauce mixture on high for 30 seconds, then stir until smooth—tip: if it’s too thick, add a splash more cream and heat for 10 seconds.
7. Let the muffin cool for 1 minute, then drizzle the warm caramel sauce over the top.
8. Serve immediately, optionally with a scoop of vanilla ice cream for extra indulgence.
Absolutely delightful, this muffin comes out fluffy with tender apple bits and a cozy cinnamon spice. The gooey caramel sauce adds a rich, buttery sweetness that melts right in—try it topped with a dollop of whipped cream or crumbled graham crackers for a fun twist!
Double Chocolate Mug Muffin with Raspberry Topping
Wondering what to make when that chocolate craving hits but you don’t want to bake a whole batch? You’re in luck. This single-serving treat comes together in minutes right in your mug, delivering a warm, fudgy muffin crowned with a sweet-tart raspberry swirl.
Serving: 1 | Pre Time: 5 minutes | Cooking Time: 1 minute
Ingredients
For the muffin:
– 1/4 cup all-purpose flour
– 2 tbsp granulated sugar
– 2 tbsp unsweetened cocoa powder
– 1/4 tsp baking powder
– Pinch of salt
– 3 tbsp milk
– 2 tbsp vegetable oil
– 1/4 tsp vanilla extract
– 2 tbsp semi-sweet chocolate chips
For the topping:
– 2 tbsp fresh or frozen raspberries
– 1 tsp granulated sugar
Instructions
1. In a standard 12-ounce microwave-safe mug, whisk together 1/4 cup all-purpose flour, 2 tbsp granulated sugar, 2 tbsp unsweetened cocoa powder, 1/4 tsp baking powder, and a pinch of salt until no lumps remain.
2. Add 3 tbsp milk, 2 tbsp vegetable oil, and 1/4 tsp vanilla extract to the dry ingredients. Stir vigorously with a fork for about 30 seconds until the batter is completely smooth and shiny.
3. Fold 2 tbsp semi-sweet chocolate chips into the batter until evenly distributed. Tip: Using a mini spatula helps scrape the sides for a thorough mix.
4. In a small bowl, mash 2 tbsp raspberries with 1 tsp granulated sugar using a fork until it forms a chunky sauce, about 1 minute.
5. Dollop the raspberry mixture over the center of the batter in the mug. Do not stir it in.
6. Microwave the mug on high power for 60 to 70 seconds. Tip: Start checking at 60 seconds—the top should look set and dry, but a few moist crumbs on a toothpick are okay, as it will continue cooking from residual heat.
7. Let the muffin cool in the mug for 2 minutes before eating. Tip: This rest allows the structure to firm up, making it easier to scoop out.
The result is a delightfully tender, cakey muffin with molten chocolate pockets and a bright raspberry ribbon. Serve it straight from the mug with a dollop of whipped cream or a scoop of vanilla ice cream for an extra-indulgent twist.
Peanut Butter Mug Muffin with Chocolate Chunks
Busy mornings or late-night cravings? You need this peanut butter mug muffin with chocolate chunks—it’s ready in minutes and feels like a cozy treat. Just grab a mug and a few pantry staples, and you’ll have a warm, gooey muffin in no time.
Serving: 1 | Pre Time: 2 minutes | Cooking Time: 1 minute
Ingredients
For the batter:
– 3 tbsp all-purpose flour
– 2 tbsp granulated sugar
– ¼ tsp baking powder
– Pinch of salt
For mixing:
– 2 tbsp milk
– 1 tbsp vegetable oil
– 1 tbsp creamy peanut butter
For folding in:
– 2 tbsp semi-sweet chocolate chunks
Instructions
1. In a microwave-safe mug (at least 12 oz), whisk together 3 tbsp all-purpose flour, 2 tbsp granulated sugar, ¼ tsp baking powder, and a pinch of salt until no lumps remain.
2. Add 2 tbsp milk, 1 tbsp vegetable oil, and 1 tbsp creamy peanut butter to the mug. Tip: Use a fork to mix—it blends the peanut butter smoothly without overworking the batter.
3. Stir until the batter is just combined and looks uniform, about 30 seconds. Avoid overmixing to keep the muffin tender.
4. Fold in 2 tbsp semi-sweet chocolate chunks gently with a spoon. Tip: Reserve a few chunks to press on top before cooking for extra melty spots.
5. Microwave the mug on high for 60 seconds. Watch closely—it’s done when the top looks set and a toothpick inserted comes out clean (a few crumbs are fine). Tip: Microwave times vary; if needed, add 10-second bursts until cooked through.
6. Let the muffin cool in the mug for 1–2 minutes before eating—it’ll be hot!
Here’s the best part: this muffin bakes up fluffy with a soft, moist crumb and pockets of melted chocolate. The peanut butter adds a rich, nutty flavor that pairs perfectly with the gooey chocolate chunks. Try it warm with a scoop of vanilla ice cream for an indulgent dessert, or enjoy it straight from the mug with your morning coffee.
Lemon Poppy Seed Mug Muffin with Icing
Remember those cozy mornings when you crave something sweet but don’t want to bake a whole batch? You’re in luck. This single-serving lemon poppy seed mug muffin comes together in minutes, and the sweet icing drizzle makes it feel extra special.
Serving: 1 | Pre Time: 2 minutes | Cooking Time: 1 minute
Ingredients
For the mug muffin:
- 3 tbsp all-purpose flour
- 1 tbsp granulated sugar
- 1/4 tsp baking powder
- 1/8 tsp salt
- 1 tsp poppy seeds
- 1 tbsp vegetable oil
- 2 tbsp milk
- 1/2 tsp lemon zest
- 1 tsp fresh lemon juice
For the icing:
- 2 tbsp powdered sugar
- 1 tsp milk
- 1/4 tsp fresh lemon juice
Instructions
- Grab a standard 12-ounce microwave-safe mug.
- Add the 3 tbsp all-purpose flour, 1 tbsp granulated sugar, 1/4 tsp baking powder, and 1/8 tsp salt to the mug.
- Whisk these dry ingredients together with a fork until well combined.
- Stir in 1 tsp poppy seeds.
- Add 1 tbsp vegetable oil, 2 tbsp milk, 1/2 tsp lemon zest, and 1 tsp fresh lemon juice to the mug. Tip: For the brightest flavor, use freshly grated lemon zest and juice.
- Mix everything with the fork until you have a smooth, thick batter with no dry flour pockets.
- Microwave the mug on high power for 60 to 70 seconds. Tip: Microwave times vary; it’s done when the top looks dry and springs back lightly to the touch.
- Let the muffin cool in the mug for 2 minutes.
- While it cools, make the icing by combining 2 tbsp powdered sugar, 1 tsp milk, and 1/4 tsp fresh lemon juice in a small bowl.
- Stir the icing mixture until completely smooth. Tip: If the icing is too thick, add more milk 1/4 tsp at a time. If too thin, add a little more powdered sugar.
- Drizzle the icing over the warm muffin in the mug.
Fresh from the microwave, this muffin is wonderfully moist and tender with a bright, zesty lemon flavor. The poppy seeds add a delightful little crunch in every bite, and the sweet-tart icing makes it feel like a proper bakery treat. For a fun twist, try adding a handful of blueberries to the batter before microwaving.
Carrot Cake Mug Muffin with Cream Cheese Topping
Finally, you’re craving something sweet and cozy, but don’t want to bake a whole cake. This single-serving carrot cake mug muffin with cream cheese topping is your answer—it’s quick, easy, and totally satisfying. Just mix, microwave, and enjoy a warm, spiced treat in minutes.
Serving: 1 | Pre Time: 5 minutes | Cooking Time: 2 minutes
Ingredients
For the mug muffin:
– ¼ cup all-purpose flour
– 2 tbsp granulated sugar
– ¼ tsp baking powder
– ¼ tsp ground cinnamon
– Pinch of salt
– 2 tbsp grated carrot (packed)
– 2 tbsp milk
– 1 tbsp vegetable oil
– ¼ tsp vanilla extract
For the cream cheese topping:
– 2 tbsp cream cheese (softened)
– 1 tbsp powdered sugar
– ¼ tsp vanilla extract
Instructions
1. In a microwave-safe mug, whisk together ¼ cup all-purpose flour, 2 tbsp granulated sugar, ¼ tsp baking powder, ¼ tsp ground cinnamon, and a pinch of salt until well combined.
2. Add 2 tbsp grated carrot, 2 tbsp milk, 1 tbsp vegetable oil, and ¼ tsp vanilla extract to the mug, stirring just until the batter is smooth with no dry spots—overmixing can make it tough.
3. Microwave the mug on high for 60-90 seconds, checking at 60 seconds; it’s done when the top looks set and a toothpick inserted comes out clean, as microwaves vary in power.
4. While the muffin cools slightly, in a small bowl, mix 2 tbsp softened cream cheese, 1 tbsp powdered sugar, and ¼ tsp vanilla extract until creamy and smooth.
5. Spoon the cream cheese topping over the warm muffin, spreading it gently with a knife or spoon.
6. Let it sit for 1-2 minutes to allow the topping to soften slightly from the heat, then enjoy immediately.
Perfectly moist and spiced with cinnamon, this muffin has a tender crumb from the grated carrot, while the creamy topping adds a tangy sweetness. Serve it warm for a gooey treat, or top with a sprinkle of chopped walnuts for extra crunch—it’s like a mini carrot cake in a mug!
Strawberry Mug Muffin with Whipped Cream
Let’s be real—some days you just need a warm, sweet treat without the fuss of baking a whole batch. Luckily, this strawberry mug muffin with whipped cream comes together in minutes and hits all the cozy dessert notes. You’ll love how the fresh strawberries bake into a tender, cakey muffin right in your mug.
Serving: 1 | Pre Time: 5 minutes | Cooking Time: 2 minutes
Ingredients
For the muffin:
– 1/4 cup all-purpose flour
– 2 tbsp granulated sugar
– 1/4 tsp baking powder
– Pinch of salt
– 3 tbsp milk
– 1 tbsp vegetable oil
– 1/4 tsp vanilla extract
– 1/4 cup fresh strawberries, diced
For the whipped cream:
– 1/4 cup heavy cream
– 1 tsp powdered sugar
Instructions
1. In a microwave-safe mug, whisk together 1/4 cup all-purpose flour, 2 tbsp granulated sugar, 1/4 tsp baking powder, and a pinch of salt until no lumps remain.
2. Add 3 tbsp milk, 1 tbsp vegetable oil, and 1/4 tsp vanilla extract to the mug, stirring just until the batter is smooth—overmixing can make the muffin tough.
3. Gently fold in 1/4 cup diced fresh strawberries, distributing them evenly throughout the batter.
4. Microwave the mug on high for 1 minute 30 seconds to 2 minutes, watching closely until the muffin rises and a toothpick inserted in the center comes out clean.
5. While the muffin cools slightly, pour 1/4 cup heavy cream and 1 tsp powdered sugar into a small bowl.
6. Use a hand mixer or whisk to whip the cream on medium-high speed for 1–2 minutes until stiff peaks form—chill the bowl first for faster whipping.
7. Spoon the whipped cream over the warm muffin, letting it melt slightly into the top.
8. Garnish with extra strawberry slices if desired, and serve immediately.
Unbelievably moist and bursting with juicy strawberry bits, this muffin has a soft, cake-like crumb that pairs perfectly with the cool, creamy whipped topping. Try it with a drizzle of chocolate sauce or a sprinkle of cinnamon for a fun twist—it’s the ultimate cozy dessert for one.
Oatmeal Raisin Mug Muffin with Brown Sugar Glaze
Fancy a quick, cozy treat that feels like a hug in a mug? You’ll love this oatmeal raisin mug muffin with a sweet brown sugar glaze. It’s perfect for when you need a warm, satisfying snack in minutes, and it’s so easy you can make it with just a few pantry staples.
Serving: 1 | Pre Time: 5 minutes | Cooking Time: 2 minutes
Ingredients
– For the muffin:
– 1/4 cup old-fashioned rolled oats
– 2 tbsp all-purpose flour
– 1 tbsp brown sugar
– 1/4 tsp baking powder
– 1/8 tsp ground cinnamon
– Pinch of salt
– 2 tbsp milk
– 1 tbsp unsalted butter, melted
– 1 tbsp raisins
– For the glaze:
– 1 tbsp brown sugar
– 1 tsp unsalted butter
– 1 tsp milk
Instructions
1. In a microwave-safe mug, combine 1/4 cup old-fashioned rolled oats, 2 tbsp all-purpose flour, 1 tbsp brown sugar, 1/4 tsp baking powder, 1/8 tsp ground cinnamon, and a pinch of salt.
2. Stir the dry ingredients together with a fork until well mixed.
3. Add 2 tbsp milk and 1 tbsp melted unsalted butter to the mug.
4. Mix everything with the fork until just combined, being careful not to overmix to keep the muffin tender.
5. Fold in 1 tbsp raisins evenly into the batter.
6. Microwave the mug on high for 1 minute and 30 seconds to 2 minutes, checking at 1 minute 30 seconds—the muffin is done when it’s puffed up and a toothpick inserted comes out clean.
7. While the muffin cools slightly, make the glaze by combining 1 tbsp brown sugar, 1 tsp unsalted butter, and 1 tsp milk in a small microwave-safe bowl.
8. Microwave the glaze mixture on high for 20 to 30 seconds, stirring halfway through, until the sugar dissolves and it’s smooth.
9. Drizzle the warm glaze over the top of the muffin in the mug.
10. Let the muffin sit for 1 minute to allow the glaze to set slightly before serving.
A warm, gooey delight, this muffin has a soft, cakey texture from the oats and a rich caramel flavor from the brown sugar glaze. Try it with a scoop of vanilla ice cream for an extra indulgent twist, or enjoy it as-is for a comforting breakfast on the go.
Almond Joy Mug Muffin with Coconut Flakes
Kicking off your holiday baking doesn’t have to be a big production—sometimes the coziest treats come together in just minutes. This Almond Joy Mug Muffin with coconut flakes is your quick fix for a warm, dessert-like bite that feels indulgent but is super simple to make right in your microwave. You’ll love how the coconut and almond flavors melt together in a soft, muffin-like texture that’s perfect for a solo snack or a last-minute sweet craving.
Serving: 1 | Pre Time: 5 minutes | Cooking Time: 1 minute
Ingredients
For the batter:
– 1/4 cup all-purpose flour
– 2 tbsp granulated sugar
– 1/4 tsp baking powder
– 2 tbsp milk
– 1 tbsp vegetable oil
– 1/4 tsp vanilla extract
For the mix-ins:
– 2 tbsp sweetened coconut flakes
– 1 tbsp chopped almonds
– 1 tbsp mini chocolate chips
Instructions
1. In a microwave-safe mug (at least 8 oz capacity), whisk together 1/4 cup all-purpose flour, 2 tbsp granulated sugar, and 1/4 tsp baking powder until no lumps remain.
2. Add 2 tbsp milk, 1 tbsp vegetable oil, and 1/4 tsp vanilla extract to the mug, and stir vigorously with a fork until a smooth batter forms—about 30 seconds.
3. Fold in 2 tbsp sweetened coconut flakes, 1 tbsp chopped almonds, and 1 tbsp mini chocolate chips until evenly distributed throughout the batter.
4. Microwave the mug on high for 60 seconds, watching for the muffin to rise and set; it’s done when the top looks dry and a toothpick inserted comes out clean.
5. Let the muffin cool in the mug for 2 minutes to firm up slightly before eating.
Getting this mug muffin out of the oven (well, microwave) gives you a tender, cakey interior studded with chewy coconut, crunchy almonds, and melty chocolate chips. Serve it warm with a dollop of whipped cream or a drizzle of melted chocolate for an extra-decadent twist—it’s like having a portable Almond Joy bar in fluffy muffin form!
Maple Pecan Mug Muffin with Butter Glaze
Let’s be real—some days you just need a warm, cozy treat without the fuss of baking a whole batch. This maple pecan mug muffin with butter glaze is your perfect single-serving solution, ready in minutes when that sweet craving hits. You’ll love how the maple and toasted pecans come together in a fluffy little cake topped with a sweet, buttery drizzle.
Serving: 1 | Pre Time: 5 minutes | Cooking Time: 1 minute
Ingredients
For the muffin:
– ¼ cup all-purpose flour
– 1 tbsp granulated sugar
– ¼ tsp baking powder
– Pinch of salt
– 2 tbsp milk
– 1 tbsp vegetable oil
– 1 tbsp pure maple syrup
– 2 tbsp chopped pecans
For the glaze:
– 1 tbsp unsalted butter
– 2 tsp powdered sugar
– ½ tsp pure maple syrup
Instructions
1. In a microwave-safe mug, whisk together ¼ cup all-purpose flour, 1 tbsp granulated sugar, ¼ tsp baking powder, and a pinch of salt until no lumps remain.
2. Add 2 tbsp milk, 1 tbsp vegetable oil, and 1 tbsp pure maple syrup to the mug, and stir until just combined—be careful not to overmix, as this keeps the muffin tender.
3. Fold in 2 tbsp chopped pecans gently with a spoon.
4. Microwave the mug on high for 60 seconds, or until the top looks dry and springs back lightly when touched; microwaves vary, so check at 50 seconds if yours runs hot.
5. While the muffin cooks, melt 1 tbsp unsalted butter in a small bowl in the microwave for 15–20 seconds until liquid.
6. Whisk 2 tsp powdered sugar and ½ tsp pure maple syrup into the melted butter until smooth and glossy.
7. Let the muffin cool in the mug for 1–2 minutes to set, then drizzle the butter glaze evenly over the top.
8. Serve warm directly from the mug for the best experience.
What you get is a delightfully moist muffin with a soft crumb, packed with the rich, caramel-like flavor of maple and the nutty crunch of pecans. The glaze adds a sweet, buttery finish that soaks in just enough—try it with a scoop of vanilla ice cream for an extra-indulgent twist, or enjoy it as a quick breakfast treat with your morning coffee.
Vanilla Bean Mug Muffin with Berry Compote
Sometimes you just need a warm, sweet treat in minutes, and this vanilla bean mug muffin with berry compote is the perfect solution. You’ll love how the fluffy vanilla cake soaks up the bright, fruity sauce, and it all comes together in your microwave. It’s the ultimate cozy dessert for one when a craving strikes.
Serving: 1 | Pre Time: 5 minutes | Cooking Time: 2 minutes
Ingredients
For the muffin:
– 4 tbsp all-purpose flour
– 2 tbsp granulated sugar
– 1/4 tsp baking powder
– 1/8 tsp salt
– 3 tbsp milk
– 1 tbsp vegetable oil
– 1/4 tsp vanilla bean paste or vanilla extract
For the berry compote:
– 1/4 cup mixed frozen berries (like strawberries, blueberries, and raspberries)
– 1 tsp granulated sugar
– 1 tsp water
Instructions
1. In a microwave-safe mug, whisk together 4 tbsp all-purpose flour, 2 tbsp granulated sugar, 1/4 tsp baking powder, and 1/8 tsp salt until no lumps remain.
2. Add 3 tbsp milk, 1 tbsp vegetable oil, and 1/4 tsp vanilla bean paste to the mug, and stir until just combined—be careful not to overmix, as this keeps the muffin tender.
3. Microwave the mug on high for 60-90 seconds, checking at 60 seconds; it’s done when the top looks dry and springs back lightly to the touch, which prevents overcooking.
4. While the muffin cooks, combine 1/4 cup mixed frozen berries, 1 tsp granulated sugar, and 1 tsp water in a small microwave-safe bowl.
5. Microwave the berry mixture on high for 30-45 seconds, stirring halfway through, until the berries are soft and release their juices to form a saucy compote.
6. Let the muffin cool in the mug for 1-2 minutes to set, then spoon the warm berry compote over the top just before serving.
Mug cakes can be tricky, but this one turns out moist and cakey every time, with the vanilla bean adding a rich, aromatic flavor. The berry compote bursts with tangy sweetness, making it feel indulgent yet simple—try it with a scoop of vanilla ice cream for an extra-decadent twist!
Matcha Green Tea Mug Muffin with Honey Drizzle
Dreading the holiday baking marathon but craving something sweet? You’re in luck—this single-serving matcha mug muffin comes together in minutes with pantry staples. It’s the perfect cozy treat when you want dessert without the fuss.
Serving: 1 | Pre Time: 5 minutes | Cooking Time: 1 minute
Ingredients
For the muffin:
– 1/4 cup all-purpose flour
– 1 tbsp granulated sugar
– 1/2 tsp baking powder
– 1/4 tsp matcha green tea powder
– Pinch of salt
– 3 tbsp milk
– 1 tbsp vegetable oil
– 1/4 tsp vanilla extract
For the drizzle:
– 1 tsp honey
Instructions
1. In a microwave-safe mug, whisk together 1/4 cup all-purpose flour, 1 tbsp granulated sugar, 1/2 tsp baking powder, 1/4 tsp matcha powder, and a pinch of salt until no lumps remain. Tip: Sift the matcha powder first to avoid clumps.
2. Add 3 tbsp milk, 1 tbsp vegetable oil, and 1/4 tsp vanilla extract to the dry ingredients. Stir gently until just combined—overmixing can make the muffin tough.
3. Microwave the mug on high for 60 seconds. The muffin is done when the top looks dry and springs back lightly to the touch. Tip: Microwave times vary, so check at 50 seconds if yours runs hot.
4. Let the muffin cool in the mug for 2 minutes to set. Tip: This prevents it from crumbling when you drizzle.
5. Drizzle 1 tsp honey evenly over the warm muffin. Serve immediately.
Enjoy this fluffy, lightly sweet muffin with a vibrant green hue from the matcha. The honey adds a delicate floral note that pairs beautifully with the earthy tea flavor—try it with a dollop of whipped cream or fresh berries for an extra treat.
Chai Spice Mug Muffin with Vanilla Frosting
Just when you need a cozy treat in a hurry, this chai spice mug muffin with vanilla frosting comes to the rescue. It’s a single-serving delight you can whip up in minutes right in your microwave.
Serving: 1 | Pre Time: 5 minutes | Cooking Time: 1 minute
Ingredients
For the muffin:
– 1/4 cup all-purpose flour
– 2 tbsp granulated sugar
– 1/4 tsp baking powder
– 1/8 tsp ground cinnamon
– 1/8 tsp ground ginger
– 1/8 tsp ground cardamom
– 1/8 tsp ground cloves
– 2 tbsp milk
– 1 tbsp vegetable oil
– 1/4 tsp vanilla extract
For the frosting:
– 2 tbsp powdered sugar
– 1 tsp milk
– 1/8 tsp vanilla extract
Instructions
1. In a microwave-safe mug, whisk together 1/4 cup all-purpose flour, 2 tbsp granulated sugar, 1/4 tsp baking powder, 1/8 tsp ground cinnamon, 1/8 tsp ground ginger, 1/8 tsp ground cardamom, and 1/8 tsp ground cloves until well combined.
2. Add 2 tbsp milk, 1 tbsp vegetable oil, and 1/4 tsp vanilla extract to the mug, and stir until the batter is smooth with no dry spots.
3. Microwave the mug on high for 60 seconds, or until the muffin has risen and the top looks set and dry to the touch.
4. Let the muffin cool in the mug for 2 minutes to firm up slightly.
5. In a small bowl, whisk 2 tbsp powdered sugar, 1 tsp milk, and 1/8 tsp vanilla extract until smooth to make the frosting.
6. Spoon the frosting over the top of the warm muffin, letting it drizzle down the sides.
Let this muffin cool for another minute before digging in—it’ll be wonderfully moist with a warm, aromatic chai spice blend. The vanilla frosting adds a sweet, creamy contrast that makes it feel like a special dessert, perfect with a cup of tea or coffee.
Red Velvet Mug Muffin with Cream Cheese Drizzle
A cozy, single-serving dessert that’s ready in minutes—this red velvet mug muffin with cream cheese drizzle is your go‑to when a sweet craving hits. It’s rich, chocolatey, and topped with a tangy drizzle that makes it feel special. You’ll love how easy it is to whip up with just a mug and a microwave.
Serving: 1 | Pre Time: 5 minutes | Cooking Time: 1 minute
Ingredients
For the muffin:
– ¼ cup all‑purpose flour
– 2 tbsp granulated sugar
– 1 tbsp unsweetened cocoa powder
– ¼ tsp baking powder
– Pinch of salt
– 3 tbsp milk
– 1 tbsp vegetable oil
– ½ tsp vanilla extract
– ½ tsp red food coloring
For the cream cheese drizzle:
– 2 tbsp cream cheese, softened
– 1 tbsp powdered sugar
– 1 tsp milk
Instructions
1. In a microwave‑safe mug, whisk together ¼ cup all‑purpose flour, 2 tbsp granulated sugar, 1 tbsp unsweetened cocoa powder, ¼ tsp baking powder, and a pinch of salt until no lumps remain.
2. Add 3 tbsp milk, 1 tbsp vegetable oil, ½ tsp vanilla extract, and ½ tsp red food coloring to the mug. Stir until the batter is smooth and evenly red.
3. Microwave the mug on high for 60–70 seconds, or until the muffin has risen and the top looks set. Tip: Check at 60 seconds—if it’s still wet, microwave in 5‑second bursts to avoid overcooking.
4. While the muffin cools slightly, make the drizzle: In a small bowl, mix 2 tbsp softened cream cheese, 1 tbsp powdered sugar, and 1 tsp milk until smooth and pourable. Tip: If the cream cheese is too firm, warm it for 5 seconds in the microwave to soften.
5. Drizzle the cream cheese mixture over the warm muffin. Tip: For a thicker drizzle, use less milk; for a thinner one, add an extra ½ tsp milk.
6. Let the muffin sit for 1–2 minutes to firm up slightly before eating.
Dense yet tender, this muffin has that classic red velvet flavor with a hint of cocoa and a creamy, tangy finish. Serve it warm with a scoop of vanilla ice cream or crumble it over yogurt for a fun twist—either way, it’s a quick treat that feels indulgent.
Zucchini Bread Mug Muffin with Walnut Crunch
You know those times when you want something warm and comforting but don’t want to bake a whole loaf? Yeah, me too. This single-serving zucchini bread mug muffin with a walnut crunch is your answer—it’s quick, easy, and hits all the cozy notes.
Serving: 1 | Pre Time: 5 minutes | Cooking Time: 2 minutes
Ingredients
For the muffin batter:
– ¼ cup grated zucchini (packed)
– 3 tbsp all-purpose flour
– 1 tbsp granulated sugar
– ¼ tsp baking powder
– ⅛ tsp ground cinnamon
– Pinch of salt
– 2 tbsp milk
– 1 tbsp vegetable oil
– ¼ tsp vanilla extract
For the walnut crunch:
– 1 tbsp chopped walnuts
– ½ tsp brown sugar
Instructions
1. Grate ¼ cup of zucchini using the large holes of a box grater, then squeeze it firmly in a paper towel to remove excess moisture—this prevents a soggy muffin.
2. In a microwave-safe mug (at least 12 oz capacity), whisk together 3 tbsp flour, 1 tbsp sugar, ¼ tsp baking powder, ⅛ tsp cinnamon, and a pinch of salt until no lumps remain.
3. Add the grated zucchini, 2 tbsp milk, 1 tbsp oil, and ¼ tsp vanilla extract to the mug, and stir just until the batter is combined; avoid overmixing for a tender texture.
4. In a small bowl, mix 1 tbsp chopped walnuts with ½ tsp brown sugar to create the crunch topping.
5. Sprinkle the walnut-sugar mixture evenly over the batter in the mug.
6. Microwave the mug on high for 1 minute 30 seconds to 2 minutes, checking at 1 minute 30 seconds—it’s done when the top looks set and a toothpick inserted comes out clean.
7. Let the muffin cool in the mug for 1 minute before eating to avoid burning your mouth.
This mug muffin bakes up moist and spiced from the zucchini and cinnamon, with a delightful crunch from the walnut topping. Try it warm with a drizzle of honey or a scoop of vanilla ice cream for an extra treat—it’s like a mini dessert in minutes!
Cinnamon Roll Mug Muffin with Cream Cheese Icing
Need a cozy treat in minutes? You’ve found it. This cinnamon roll mug muffin brings all the warm, gooey goodness of a classic cinnamon roll right to your microwave, topped with a dreamy cream cheese icing that makes it irresistible.
Serving: 1 | Pre Time: 5 minutes | Cooking Time: 1 minute
Ingredients
- For the muffin:
- 4 tbsp all-purpose flour
- 1 tbsp granulated sugar
- 1/4 tsp baking powder
- 1/8 tsp ground cinnamon
- 3 tbsp milk
- 1 tbsp vegetable oil
- For the cinnamon swirl:
- 1 tbsp brown sugar
- 1/4 tsp ground cinnamon
- 1/2 tsp melted butter
- For the cream cheese icing:
- 2 tbsp cream cheese, softened
- 2 tbsp powdered sugar
- 1/2 tsp milk
Instructions
- Grab a microwave-safe mug that holds at least 12 ounces.
- Add 4 tbsp all-purpose flour, 1 tbsp granulated sugar, 1/4 tsp baking powder, and 1/8 tsp ground cinnamon to the mug.
- Whisk the dry ingredients together with a fork until well combined.
- Pour in 3 tbsp milk and 1 tbsp vegetable oil.
- Stir the mixture with the fork until just smooth, avoiding overmixing to keep the muffin tender.
- In a small bowl, mix 1 tbsp brown sugar, 1/4 tsp ground cinnamon, and 1/2 tsp melted butter to form the cinnamon swirl.
- Drop spoonfuls of the cinnamon swirl mixture onto the muffin batter in the mug.
- Use a knife to gently swirl the cinnamon mixture into the batter, creating a marbled effect.
- Microwave the mug on high for 60 seconds, or until the muffin rises and looks set on top.
- Let the muffin cool in the mug for 2 minutes to firm up slightly.
- While it cools, beat 2 tbsp softened cream cheese, 2 tbsp powdered sugar, and 1/2 tsp milk in a bowl until smooth for the icing.
- Drizzle the cream cheese icing over the warm muffin just before serving.
Enjoy it warm for a soft, cakey texture with bursts of cinnamon sweetness. The cream cheese icing melts into every bite, making it perfect with a morning coffee or as a quick dessert—try sprinkling extra cinnamon on top for a festive touch.
Summary
A perfect solution for hectic mornings, these 19 mug muffin recipes deliver homemade goodness in minutes. We hope you find a new favorite to fuel your day! Give one a try, then let us know which you loved in the comments below. If you enjoyed this roundup, please share it on Pinterest to help other busy cooks discover these quick treats. Happy baking!
