Recreate the chocolate muffins that went viral at the 2024 Paris Olympics.

"One day, Pippa was pootling around the kitchen, trying to think of something to bake, and decided to pull out all the little jars and see what she could make. Half a jar of pepitas plus some bran, a bit of butternut pumpkin and the remains of a packet of cream cheese were reminiscent of pumpkin pie, and so this muffin was born." – Michael & Pippa James

"These are the muffins we were very proud of when the kids were small, packed full of wholemealy goodness and grated vegetables. We wish our children preferred these to the white-flour choc-chip version, but alas... The best thing about these is that you can use what you’ve got – seeds, nuts or grated vegetables – stick to starchy things like pumpkin, carrots, beetroot, parsnips or apples. You can also swap the orange zest for lemon, or use ground spices like cinnamon, allspice or nutmeg." – Alex Elliott-Howery and Jaimee Edwards Recipe note: You’ll need a 12-hole muffin pan. This recipe is by Alex Elliott-Howery and Jaimee Edwards from Cornersmith.

These healthier muffins make a great breakfast and are sweetened with rice malt syrup instead of refined sugars.

Everyone will love these fluffy, flavour-packed savoury muffins.

Helena Moursellas shares these super-versatile muffins. They're a tasty treat as well as being a great way to use up any leftover herbs.

“When it comes to fruits, there is nothing more satisfying for me than berries and apples. I love the tartness and vibrance that raspberries provide, not to mention the potassium and omega-3 fatty acids for healthy skin and bones. Apples are a great source of fibre and vitamins C and E. This recipe is a powerhouse of antioxidants, fibre and good fats. These are my favourite muffins to snack on before I go to the gym." – Sergio Perera

These blueberry muffins will bake your day!

These sweet and syrupy muffins are the best way to treat the 3pm blues.

“The gentle sweetness of poached pear complements the maple and vanilla, and the toasty almond. Crumble on top is the perfect finish!” – Helena Moursellas

“Every form of coconut is a staple in my pantry. This recipe is inspired by a favourite childhood treat, Coconut Rough.” – Phoebe Wood. You’ll need a 12-hole muffin pan for this recipe.

These pancetta and egg muffins are the perfect way to use up any leftover charcuterie bits.

“At the ranch, our guests have a ‘morning hot muffin’ delivered to their doorstep as the sun rises, to enjoy with coffee. It’s a warm little gesture that makes the ranch feel like home, so you can sit in bed with your muffin and your coffee and enjoy the view. Serve this butter with anything. In fact, make triple the amount and keep some in your fridge for every occasion.” – Pip Sumbak

This recipe had us at choctella! These banana and chocolate muffins inspired by Bundaberg's leafy banana plantations are nothing short of delicious. This is an edited extract from Surfing the Menu – Next Generation by Dan Churchill and Hayden Quinn (published by Simon & Schuster, $49.99).

Helena Moursellas' recipe marries classic complementary flavour combos and pops them in a muffin.