If you love muffins, try our 4 Best Cannabis Muffin Recipes!

Our made-in-minutes muffins, enhanced with cannabis, are delicious and will stay fresh for days! Here’s why this recipe is a genius idea.

Keep reading to decide whether you want to bake your favorite muffin recipe with weed… OR all four of them.

Chocolate Covered Strawberry Muffins With Weed

You’ll love these chocolate-drizzled muffins so much that you’ll be tempted to eat them all in one sitting. But I have a secret for you: freeze them individually! Take one out 20 minutes before you want to eat it, and enjoy!

Ingredients

2 cups all-purpose flour
1 1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 large egg – room temp
3/4 cup granulated sugar
5 tbsp cannabis butter unsalted, room temp
1 cup sour cream
1/4 cup milk
1 tsp pure vanilla extract
1 cup fresh strawberries chopped
3/4 cup chocolate chips

Chocolate Drizzle

4 oz semi sweet chocolate bar chopped

Instructions

Before you do anything else, preheat your oven to 425°F. Once that’s done, take a 12-count muffin pan and either spray it with nonstick spray or line it with cupcake liners. After that’s taken care of, set the pan aside for now.
In a large bowl, whisk together the flour, baking powder, baking soda, and salt. In another medium-sized bowl mix together the egg, sugar and melted cannabutter until well combined. Add in the sour cream milk and vanilla extract stirring until just mixed through. Now pour this wet mixture into your dry ingredients mixing a few times before folding in the strawberries and chocolate chips with rubber spatula ensuring everything is evenly distributed. Your batter should be very thick.
Fill the liners all the way to the top with batter using a spoon. Then, bake at 425°F (218°C) for 5 minutes. While keeping the muffins in oven, reduce oven temperature 350°F (177°C). Lastly, bake for 17-19 more minutes or until done by inserting a toothpick in center and seeing if it comes out clean.
Let the muffins sit for 5 minutes in the pan before moving them to a wire rack.

Pumpkin Spice Muffins

Ingredients

Struesel Topping Ingredients

1/2 cup all purpose flour
1/4 cup white granulated sugar
1/4 cup brown sugar
1 tsp pumpkin pie spice
1 pinch salt
4 tbsp Cannabis Butter melted

Pumpkin Spice Muffin Ingredients

1 1/2 cups all purpose flour
3/4 cup granulate sugar
1 tsp baking powder
1/2 tsp salt
1/2 tsp baking soda
1 tsp cinnamon
2 tsp pumpkin pie spice
1 cup canned pumpkin
2 lg eggs
6 tbsp cannabis butter melted
1/4 cup sour cream
1 tsp pure vanilla extract

Instructions

Preheat your oven to 350° and line a muffin tin with liners. To make the crumb topping, mix together flour, sugars, pumpkin pie spice, and salt in a medium bowl. Pour in the melted Cannabis butter and stir until crumbs form.
In a big bowl, whisk flour, sugar, baking powder, baking soda, salt, cinnamon and pumpkin pie spice together. Add pumpkin puree’, eggs,, more cannabis butter , sour cream and vanilla extract to the mixture and stir until it is all combined.
Divide batter into muffin liners. Top each with crumb topping.
Leave the muffins in until they develop a golden brown hue, which should only take around 25 minutes. After that, use a toothpick to test if they’re ready–if it comes out clean, then the muffins are good to go! Let them cool off in the pan before serving.

Skinny Chocolate Muffin With Cannabis Sugar

Skinny, mini, and – most importantly – delicious. You won’t be able to tell that they contain half the sugar content because the taste is so rich.

You won’t be able to resist these tasty chocolate fudge banana weed muffins sweetened with cannabis sugar!

Ingredients

3 large very ripe bananas
2/3 cup cannabis sugar
1 large egg
1/3 cup unsweetened applesauce
1/2 cup all-purpose flour
1/2 cup whole wheat flour
1/2 cup unsweetened cocoa powder
1/2 tsp salt
1 tsp baking soda
1 tsp baking powder
1 cup semi sweet chocolate chips plus more for topping if you like

Instructions

Preheat oven to 375°F. Insert baking cups into a muffin tin and set it aside. In a large bowl, use a fork to mash the bananas until there are no big lumps remaining.
In a separate bowl, whisk together the flour, cocoa powder, salt, baking soda and baking powder. Gently fold this into the wet ingredients until combined. Add in chocolate chips – don’t worry if the batter looks a little chunky.
Once the batter is ready, fill each of the 12 muffin cups to the top and bake for 18-20 minutes. To check if they’re done, stick a toothpick into the center of one; if it comes out clean, they’re all set. Let them cool in their pan for 3 minutes before moving them to a wire rack to finish cooling completely.

Cannabis Banana Muffins

Ingredients

1/4 Cup Cannabis Oil
2 1/2 cups unbleached all-purpose flour
1/2 teaspoon baking soda
3/4 cup dark brown sugar
1/4 teaspoon ground cinnamon
2 cups smashed bananas (about 4 to
1/2 cup milk
2 large eggs, at room temperature
1/8 teaspoon fine salt
1/2 teaspoon pure vanilla extract
3/4 cups chopped walnuts

Instructions

Preheat the oven to 350 degrees Fahrenheit. Grab a 12-muffin tin and lightly brush it with butter so the muffins don’t stick later.
In a medium bowl, whisk together the flour, baking soda, brown sugar and cinnamon. Set this mixture aside for now.
In a large bowl or measuring cup with a spout, whisk together the banana, cannabis oil, milk, eggs, salt, and vanilla.
In the center of your dry ingredients, make a small well. Next, pour your wet ingredients into the well; then stir until the dry ingredients are only moist–be sure to leave some lumps. If you overmix the batter, your muffins will come out dense. To finish gently stirring in the nuts and dividingthe batter evenly among each filled muffin tin cup.
Put the muffins in the oven and
Rotate the pan halfway through cooking time for an evenly baked product. Check if the muffins are done by inserting a toothpick into center of one; it should come out clean. Let them cool in the pan on a rack for a couple minutes before taking them out to finish cooling on the rack. Enjoy warm or at room temperature!
Muffins that taste like cannabis and bananas.