Muffin

Muffins may be introduced as soon as baby is ready to start solids, which is generally around 6 months, as long as they do not contain honey, which carries a risk of infant botulism for babies under 12 months, and nuts or other choking hazards. Note that muffins are typically made with dairy, egg, and wheat, and may contain other common allergens.

The quick-bread muffin—a small, individually portioned baked good leavened with baking powder or baking soda rather than yeast—has roots in American and British baking traditions of the 18th and 19th centuries, when chemical leavening made it possible to produce a tender, single-serving cake with little effort. Today the muffin is found in countless sweet and savory variations: blueberry, bran, banana, chocolate chip, cornmeal, zucchini, cheese, and more.

• Muffins can be crumbly or a bit dry, and crumbs can scatter in baby’s mouth and make the food more difficult to manage. Add a spread like yogurt, butter, or applesauce to make it easier.

• Make a double batch and freeze. Muffins freeze well and reheat quickly, making them an easy food to keep on hand. Thaw at room temperature or warm briefly in the microwave.

It depends. Moist, soft muffins offered in an age-appropriate way present a low risk, but firm or dry, crumbly muffins are harder for babies to manage, and some muffins contain choking hazards like whole nuts, nut pieces, or chocolate chunks. To reduce the risk, prepare and serve muffins in an age-appropriate way as described in How to Serve. As always, create a safe eating environment and stay within reach of baby during meals.

Learn the signs of choking and more about choking first aid in our free guides, Infant Rescue and Toddler Rescue.

Yes. Most muffin recipes contain wheat, egg, and dairy, all common allergens, and may contain other common food allergens such as tree nuts or peanuts as well. 

It is important to introduce common food allergens individually and rule out a food allergy before offering baby prepared foods that contain multiple potential food allergens. This way, when you are ready to share a muffin, you will be confident that baby has already safely eaten any common food allergens in it. This approach can also help you quickly identify potential culprits in the unlikely event that baby experiences an allergic reaction after eating a muffin.

While a taste of any muffin that is free of honey or choking hazards is okay here and there, some muffins are more nutritious than others. Muffins made from whole grain flours or that contain ingredients like flaxseed or bran offer some extra fiber, and some muffins contain shredded vegetables or pieces of fruit, which offer a variety of vitamins and minerals to growing babies.

Some muffins can be high in added sugar, including sugars from agave or maple syrups. While an occasional taste of sweetened muffins is fine, regularly consuming excessive amounts of food with added sugar can increase the risk of cavities as baby’s teeth come in and decrease the child’s motivation to try other food.^{[1] [2] [3]} When it comes to added sugar, aim for a gentle balance: reduce when you can, enjoy when you can’t, and aim to share a variety of food over time.^{[4] [5] [6] [7]} Learn more about sugar and babies.

Yes, as long as the fruit baked into a muffin is soft and well-cooked. Foods like blueberries, banana, diced apple, or grated zucchini that have been incorporated into the batter and baked are fully softened and not a choking hazard.

Yes, babies can have age-appropriate muffins bought from stores or bakeries. Store-bought muffins tend to have more added sugar than homemade versions, but an occasional taste of these is not a cause for concern. Always check the ingredients and make sure any common allergens in the muffin have been safely introduced before sharing with baby.

Yes, and there are lots of great low- or no-added sugar recipes that the whole family can enjoy. For most muffin recipes, you can reduce around one-third to one-half of the sugar called for in the ingredients without affecting the muffins’ texture or shape. Ripe mashed banana, unsweetened applesauce, or grated apple can replace some or all of the sugar while adding natural sweetness and moisture, if desired.