Electric Mixer

Buckles differ from crumbles and crisps in that the fruit is interwoven with cake batter, then topped with a crumb topping. This dessert is a favorite of my son Monte’s. He loves it for its funny-sounding name and its supreme yumminess. The top should have a buckled or crumpled appearance.

These tasty, not-too-sweet muffins are packed with protein-rich quinoa and plenty of antioxidant-rich fruit. Add a glass of calcium-enriched OJ or rice milk, and you have a complete breakfast.

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.

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.

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.

Eureka! A frosting with just two ingredients. Spread this rich, sweet, creamy frosting over Chocolate Cupcakes (page 22), Strawberry Cupcakes (page 24), or, for an extra sweet treat, White Chocolate Cherry Cupcakes (page 40).

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).

An ultra-versatile classic, use whipped cream frosting on Strawberry Cupcakes (page 24) to create little strawberry shortcakes, on Apple Spice Cupcakes (page 60) for a taste of mini apple pie, or on just about any other cupcake to turn an everyday delight into elegant perfection.

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.”

Who would guess that this super-rich and thick chocolate frosting is vegan? Frost over everything, or simply eat it with a spoon, like I do.

From the beloved Greek pairing of spinach and feta comes this tantalizing combination of flavors. For a fast, elegant appetizer, whip up a batch of these as mini muffins—skip the paper liners, copiously grease the pan with oil, scoop 1 tablespoon of batter into each cup, and bake at 400°F for 6 to 8 minutes, then let them cool while you are mixing drinks. The yield is approximately 40 mini muffins.