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    The Best Banana Muffins

    The Easiest and Best Banana Muffins Recipe EVER! These are simple to whip up and perfect for a weekend breakfast. Perfectly moist, these are loaded with banana and topped with crumb topping, I can’t get enough of this easy muffin recipe!

    Table of Contents

    My Favorite Banana Muffin Recipe
    I feel like I definitely don’t give muffins enough play around here, and I don’t know why! I mean, who doesn’t love a muffin? I do have a few pretty choice muffin recipes here, ranging from Gooey Cinnamon Muffins all the way to the savory side with Pizza Muffins. BUT I have never posted a classic Banana Muffin recipe! Today we remedy that situation.
    These are super easy to make, loaded with bananas and sprinkled with buttery crumb topping! I love these so much because they always turn out perfectly. They’re perfect to make over the weekend, and then you can grab them for a quick breakfast throughout the week!
    Why Are These The Best? 

    Ease of prep. This Banana Muffin recipe is so easy! No mixer is needed, just a few very ripe bananas! 
    I adapted a tried and true reader favorite recipe. If you’ve ever made my Chocolate Chip Banana Bread recipe you KNOW it’s the best recipe out there. For this muffin recipe I adapted that recipe slightly to work perfectly baked in muffin tins. 
    Totally adaptable! This recipe is open to all possibilities. Don’tl ove a crumb topping? Leave it off. Hate nuts? Don’t use them. Want to add chocolate chips? Go ahead! This is the perfect base recipe to get creative with!

    What You Will Need/Ingredients
    The ingredients are simple as long as you have some over-ripe bananas on your counter. Hop down to the recipe card at the bottom of this post for all the measurements and recipe instructions. Plus, you can print it out to make later!

    Ripe Bananas. You want the bananas to be medium in size, and be very ripe. This means they will be streaked with brown/black. If they’re leaking liquid toss them, but anything up until that point is great! If your banana is all yellow wait a few days to use them for this recipe.
    Melted butter. I like to use salted butter in my banana muffin recipe. You melt it which makes it very easy to mix into the batter and there’s no mixer needed. If you don’t have butter you can use vegetable oil or canola oil in its place. I prefer butter however, because it adds flavor. 
    Sugars: You will use granulated sugar for the muffins and the crumb topping, and light brown sugar just for the crumb topping. 
    Eggs. I use large eggs almost exclusively in my baking recipes unless otherwise stated.
    Vanilla Extract. The vanilla extract in this recipe enhances the banana flavor! 
    Sour cream. Adding sour cream into the muffin batter gives these muffins a tender crumb, while also imparting moisture and fat. You could also use buttermilk, or full fat Greek Yogurt. 
    Dry Ingredients: Baking soda, Kosher salt, and all purpose flour. 
    Chopped Walnuts. I love adding chopped nuts into these muffins, but if you don’t love nuts, simply omit them!

    How To Make Banana Muffins
    Mash the ripe bananas in a medium bowl with a fork. It’s ok if they are a little lumpy. Set those aside for later.
    Stir together the melted butter and granulated sugar then whisk in the eggs and vanilla until it’s smooth. Then stir in the sour cream, mashed bananas, baking soda, and salt. Finally stir in the flour until it’s just incorporated.
    If you are using nuts or chocolate chips you should add them in now

    Line a muffin tin with cupcake/muffin liners. You also can simply grease or coat the muffin pan with nonstick spray. Scoop out 1/4 cup of the muffin batter into each liner. I like to use a measuring cup for this, it makes it super easy. 

    Then of course you have the glorious streusel topping. It’s super easy to make, and I’ve even written an entire post and designated recipe for streusel topping that works on this recipe as well as anytime you want to add crumb topping. Top each muffin evenly with the buttery crumb. The bake time on these is 25-ish minutes, until they are set and a toothpick comes out clean. 

    Let them cool in the pan for about 10 minutes and then serve them warm or transfer to a wire rack to cool completely!
    Do You Have To Add Nuts To These Muffins?
    I know adding nuts to baked goods is a personal preference, so I included the option for walnuts in the recipe card below, but you can certainly omit the nuts from this recipe as well! You can even add chocolate chips into the muffins if you like chocolate!
    What Else Could You Add To These Muffins?
    Banana Pairs well with so many things in baked goods! Here is a list of some fun add-in ideas!

    Chocolate Chips. I mean obviously turning these into Banana Chocolate Chip Muffins is a good idea!
    Mini Peanut Butter Cups
    White Chocolate Chips
    Blueberries
    Cranberries
    Pumpkin Spice
    Coconut
    Cinnamon

    Can You Freeze Banana Muffins?
    YES! These Banana Muffins freeze perfectly! After they’ve cooled completely, you can just place them in a zip-top bag or any airtight container in the freezer them for up to a few months for best freshness! Simply thaw them at room temperature and enjoy! You could reheat them if you would like with just a few seconds in the microwave.

    Can You Make These Muffins Mini?
    Whether it be a weekend breakfast, or on a weekday before work and school, this muffin recipe is a great way to start your morning! You can even make this recipe into mini muffins! Simply use a mini muffin tin, line with paper liners and bake for 7 – 10 minutes, or until they are done!
    Want More Muffin Recipes? Try these!

    Print

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    The Best Banana Muffins

    Author: Shelly

    Prep Time: 10 minutes

    Cook Time: 25 minutes

    Total Time: 35 minutes

    Yield: 12 muffins 1x

    Category: Muffins

    Method: Baking

    Cuisine: Breakfast

    Description

    These Banana Muffins are easy and delicious!

    Ingredients

    Scale
    1x2x3x

    3 medium bananas, very ripe
    1/2 cup salted butter, melted
    1 cup granulated sugar
    2 large eggs
    2 teaspoons vanilla extract
    1/2 cup sour cream
    1 teaspoon baking soda
    1 teaspoon kosher salt
    1 1/2 cups all purpose flour
    optional – 1/2 cup chopped walnuts

    Crumb Topping

    1/3 cup granulated sugar
    1/3 cup light brown sugar 
    1/4 teaspoon salt
    1/2 cup butter, melted
    1 1/2 cups all-purpose flour

    Instructions

    Preheat oven to 350°F.  Place cupcake liners in a muffin tin. Set aside.
    In a medium bowl mash the bananas with a fork, leaving them slightly lumpy, and set aside.
    In a large bowl stir together the butter and sugar. Mix in the eggs and vanilla and stir until smooth. Add the sour cream, mashed bananas, baking soda, and salt, and stir until blended. Next mix in the flour until incorporated.
    Fold in the walnuts, if desired.
    Portion out 1/4 cup batter into each muffin tin and prepare crumb topping.
    In a medium bowl combine all the crumb topping ingredients: granulated sugar, brown sugar, salt, butter, and flour. The mixture should form large crumbs. Top each muffin with an equal portion of the crumb topping.
    Bake for 25-30 minutes, or until the muffins are set and a toothpick inserted into the center comes out clean.
    Allow the muffins to cool in the pan for 10 minutes, and then remove and cool on a wire rack, or serve warm.

    Notes

    Store airtight for up to 3 days.
    Optional: You can add in 1/2 cup chocolate chips if desired!

    Nutrition

    Serving Size: 1 muffin
    Calories: 489
    Sugar: 29.9 g
    Sodium: 370.1 mg
    Fat: 27 g
    Carbohydrates: 57.6 g
    Protein: 5.4 g
    Cholesterol: 75 mg

    Keywords: banana bread, recipe, banana muffins, cookies and cups, banana

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    Streusel Topping

    Streusel Topping aka Crumb Topping is so easy to make and can be used on many different baked goods from muffins and breads to cakes and pies or baked up on its own and used as a buttery crumble topping!

    Table of Contents

    Easy Streusel Topping Recipe
    I’m going to let you in on a little secret: Crumb Topping is one of my all-time favorite sweets in the world. I’m talking just bake up a tray of ONLY crumb topping and eat it on yogurt, or by the handful…no judgement! Of course that’s not what I normally do…I usually make streusel topping along with pies, muffins, and quick bread. 
    Plus, my classic streusel topping recipe is super versatile. You can add it to WAY more things than coffee cake. Basically it can be added anytime you want a buttery, crumb on top! 
    What Is Streusel Topping?
    Streusel topping, also known as crumb topping or crumble topping, is a mixture of flour, sugar, and butter. The ratios are higher on the flour vs the butter to produce a dry, crumbly texture, but still moist enough to hold together when squeezed into large “crumbs”. Streusel adds a layer of buttery flavor and crunchy texture to baked goods. 
    You can add spices like cinnamon, cardamom, nutmeg or pumpkin pie spice to add to the flavor, or keep it simple and let the brown sugar and butter do the heavy lifting in terms of flavor. Add it to your favorite blueberry muffin recipe or bake it up until it’s crunchy and sprinkle it on top of ice cream!

    What Is the Difference Between Streusel and Crumble Topping?
    Streusel topping and crumble (or crumb) topping are basically the same thing with two different names. Whenever you see a streusel topped recipe, it’s going to be the same as a buttery crumb topping. Although don’t mix this up with a “crisp” topping which typically includes oats like in my Apple Crisp recipe! 
    Also I want to mention to not confuse Streusel with Strudel! Two totally different recipes!

    Ingredients:
    What is a streusel topping made of? The simple ingredients are most likely in your kitchen right now. Make sure to hop down to the bottom of this article to the recipe card which includes the full ingredient measurements and instructions. 

    Melted Butter. I prefer using salted butter in this streusel recipe, but you can certainly use unsalted butter as well. I would increase the amount of additional added salt to 1/2 teaspoon.
    Sugar. I use a combination of granulated sugar and light brown sugar, You could also use dark brown sugar as well or all granulated. 
    Flour. Simple all purpose flour works great in this recipe. If you would like a gluten free option you can use a gluten-free “cup for cup” flour. 
    Salt. Along with the salted butter I like to use a pinch of kosher salt as well. Since there is no real added flavor, the extra pinch of salt in the butter helps balance out the sweetness from the sugar.

    Recipe Variations:
    Here are a few ideas on ingredient additions to change up the classic streusel:

    1 teaspoon ground cinnamon would make a delicious cinnamon streusel 
    1/4 cup chopped pecans (or any other type of nuts like walnuts)
    1 teaspoon pumpkin pie spice
    1/2 teaspoon vanilla extract
    1 teaspoon dry vanilla beans

    How To Make Streusel Topping

    The ease in making this recipe is part of the beauty of it! All you do is mix the dry ingredients and melted butter together in a bowl until combined, so basically no prep time. The mixture will be drier than pie dough, but will still hold together in large crumbs when squeezed. Since I use melted butter you can simply stir it up with a large spoon and then squeeze into crumbs with your hands!

    Add it on top of whatever baked good or desserts you’re making OR bake it by spreading it on a lined baking sheet for 15 minutes until the crumbs are golden brown. Once they’re cooled they will get fully crisp!
    Is Melted or Cold Butter Better For Streusel?
    So many streusel recipes require the use of cold butter. You use a party cutter or fork to “cut” or work the butter into the flour, making sure all the flour and sugar gets coated completely. This allow the topping not to melt when baked. BUT after tons of experimenting, I never saw a difference in the finished product when using cold butter vs melted butter EXCEPT how much easier it was to make using melted butter. 
    Once I got the measurements correct I only use melted butter in my crumb topping now. No pastry cutter or elbow grease necessary, just a bowl and a spoon!
    Can You Make Streusel Topping In Advance?
    Absolutely. If you are planning on baking with streusel topping go ahead and prep it, storing it in an airtight container in the refrigerator. If you notice that it dries out too much just melt a tablespoon of butter and drizzle that on top and work it in. You’ll be good to go!

    Can You Bake Streusel Topping On Its Own?
    Absolutely! I have included in the recipe card below the instructions on how to bake streusel topping alone. You can use this on top of a frosted cake, or even add it onto any recipe that uses streusel topping…the pre-baked streusel will make the topping extra  crispy!

    How To Use Crumb Topping?
    Here is a list of recipes that you can use this streusel/crumb topping on. Note that if the recipe doesn’t already call for a crumb topping you might need to increase the bake time by a few minutes!
    Muffin Recipes:

    Pie Recipes:

    Quick Bread Recipes:

    Cake Recipes:
    Some baked, crunchy crumb topping sprinkled on top of the frosting on a layer cake adds texture and flavor, as well as making the cake look pretty! Think of it as buttery sprinkles!

    Use It As A Topping:
    I shared how to bake the streusel alone in the recipe card below. This will make a buttery crumb topping that you can use to sprinkle on so many things like:

    How To Store Streusel Topping
    Making streusel topping ahead is a time saver, whether you’re pre-baking it, or saving it to top your banana bread with. 
    Pre-baked streusel: Baked streusel can be stored airtight at room temperature for up to 5 days. You can also freeze it for up to2 months in a freezer bag. Allow it to thaw at room temperature.
    Unbaked streusel: You can store in an airtight container in the refrigerator for up to 5 days before using. 
    FAQ’s
    What is the difference between crumb and crumble? Just the name. Crumble topping and Crumb topping are essentially the same thing: a mixture of butter, sugar, and flour. Should the streusel topping be added before or after baking? You add streusel topping before baking your pies, cakes, or muffins. It bakes along with whatever you are making. Why is my streusel topping not crumbly? If your crumb topping isn’t crumbly you need to add a little more butter. Chances are you mis-measured the flour, but it is an easy fix. Start with 1 tablespoon of melted butter and mix that in, adding more if necessary. Don’t add too much butter, though, as it will melt as it’s baked. Alternately if your crumb is too wet you can add more flour 1 tablespoon at a time until the right consistency is achieved.   Why does my streusel sink? Streusel topping will sink if the batter you are adding it on top of is too thin. It can also melt into the batter if there is much butter content Why is it called a streusel? Streusel is a German word, and the translation is as a verb to be sprinkled or scattered. Streusel topping is often sprinkled on top of baked goods, hence the name.
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    Streusel Topping

    Author: Shelly

    Prep Time: 2 minutes

    Cook Time: 15 minutes

    Total Time: 17 minutes

    Yield: 3 cups streusel topping 1x

    Category: Dessert

    Method: Oven

    Cuisine: American

    Description

    This easy Streusel Recipe is super versatile and can be used on so many recipes from pies and muffins to simply baking it alone and using it as a buttery, crisp topping (as these instructions show). OR use this recipe anytime a crumb topping is needed or desired!

    Ingredients

    Scale
    1x2x3x

    1/3 cup granulated sugar
    1/3 cup light brown sugar 
    1/4 teaspoon salt
    1/2 cup salted butter, melted and cooled slightly
    1 1/2 cups all-purpose flour

    Instructions

    Preheat the oven to 350°F. Line a baking sheet with parchment paper and set aside. 
    In a large bowl mix the granulated sugar, brown sugar, salt, butter, and flour together until combined. The mixture will be crumbly, but will hold together and form large crumbs when squeezed. 
    Form into crumbs and spread on prepared baking sheet.
    Bake for 10 – 15 minutes until lightly golden. The crumbs won’t get completely crunchy until they cool.
    Allow the topping to cool completely and then package in an airtight container, or zip-top bag until ready to use.

    Notes

    If using this streusel on a separate recipe, follow the instructions as listed but don’t bake it. Sprinkle the uncooked streusel topping on whatever recipe you are making and bake according to THOSE instructions.
    – Store airtight at room temperature for up to 5 days.
    – Freeze in an airtight container for up to 2 months. Thaw at room temperature. 

    Keywords: streusel topping, crumb topping, crumble topping, streusel recipe

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    Maple Bacon Pancakes

    Maple Bacon Pancakes are fluffy buttermilk pancakes sweetened with brown sugar and maple syrup with crispy bits of bacon inside and on top of the pancakes. A real breakfast treat!

    Table of Contents

    Maple Bacon Pancakes
    We all love a good weekend breakfast, and a few eggs, a stack of pancakes, and a side of bacon is the holy grail. But what I decided to do was level up the usual stack of pancakes by adding crispy maple bacon right into the pancake batter. I am telling you, I wasn’t so sure when I had the idea if it would work, but they are INCREDIBLE! 
    A while back I made some Pancake Dippers, which are similar to these, but I wanted the pancake itself to be a little sweet…kind of like a McGriddle. The savory bacon mixed with the sweetness of the pancake and the maple syrup is SO good. And the bits of maple bacon inside the pancake is the EXACT right amount. I’m not sure if I’ll ever be able to go back to my regular Buttermilk Pancakes again!
    Maple Bacon Pancakes Ingredients
    Hop over to Imperial Sugar for the list of ingredients and FULL RECIPE: 

    Bacon. I like to use Maple Bacon for this recipe to really amp up the maple flavor. But you can use whatever bacon you prefer. 
    Dry Ingredients: All Purpose Flour, Baking Powder, Kosher Salt
    Dark brown sugar. You can use light brown sugar too if that’s what you have. Just make sure that your dark brown sugar isn’t lumpy!
    Maple Syrup. You can use pure maple syrup or any brand you like, I’m not picky about the type you use!
    Eggs. Use large eggs for this recipe.
    Milk. You can use 2% or whole milk, whatever you have on hand. 
    Vanilla extract. A little vanilla is always good in pancakes.
    Canola oil. You can use vegetable oil as well. Any light colored oil will do, I just prefer not to use butter in this recipe because the oil keeps them fluffy and light. You could use melted butter if you would like, but butter has water in it, which can make your pancakes a little heavier.

    How To Make Maple Bacon Pancakes:
    The steps are super easy to make these pancakes and you can make the bacon ahead to mix into the batter! The total cook time on these is quick, so you’ll have a stunning breakfast in no time!

    Cook the bacon until it’s crispy. I like to bake my bacon for ease and clean up. This recipe uses a whole pound of bacon which fits on my largest baking sheet. I bake it at 400°F for 15- ish minutes until it’s crisp. I find that my oven doesn’t cook evenly, so I watch it, and halfway through I will rotate the pan, or move around a few of the pieces so they all cook the same. 
    Like I said you should cook it crisp because you are adding it into the pancake batter which can naturally soften it up as it sits, so crispy is better!

    The pancake batter comes together very quickly and you whisk maple syrup and dark brown sugar right into the pancake mix for sweetness and flavor. Whisk the wet ingredients separately in a medium bowl and then add them into the dry ingredients in a large bowl until there are no lumps and then stir the bacon right in. You can reserve a little bacon to the side to sprinkle on top when you serve these.
    Cook the pancakes on a medium-low heat griddle and make sure the sides are set and the bubbles on top are popped before you flip. I’ve been impatient more than once which always ends up with messy pancakes!
    TIP: To pour out the pancake batter onto the griddle or skillet use a measuring cup so you get the same size pancake every time. I have a pancake batter dispenser that I love, but since there are pieces of chopped bacon in the batter it gets clogged, so I don’t recommend using that for this recipe. 
    CLICK HERE for the full recipe!

    When Making Pancakes For A Crowd
    The one thing about pancakes is unless you have a large griddle, you can only make so many at a time. If I am making pancakes for the family I like to cook them all and place them on a large baking tray in the oven on “warm” so we can all sit down and enjoy breakfast together. 
    Variations:
    You can really get creative with this recipe! It’s a fun one to play around with and make even more over the top! Along with the bacon try adding:

    Chopped pecans
    Mini Chocolate Chips
    Drizzle on some cream cheese frosting to go completely over the top delish
    Sliced bananas

    Hop over to Imperial Sugar for the full recipe!
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    Fluffy Buttermilk Pancakes

    These Fluffy Buttermilk Pancakes are light and tender made with simple ingredients. Top them with butter and maple syrup for the best classic, homemade pancakes ever!
    Make sure to try my Blueberry Pancakes, they’re a huge hit during blueberry season!

    Table of Contents

    Homemade Fluffy Buttermilk Pancakes
    If not, get ready because today’s the day! Homemade Buttermilk Pancakes are literally only take minutes to make, and are perfect for a weekend brunch, a weekday breakfast or even breakfast for dinner!
    My kids love pancakes, and I have some pretty great recipes that I make on the regular around here. Today we’re taking it back to basics, or should I say classics…and buttermilk pancakes are really the best of them. These are soft and tender on the inside with a light, ever-so-slight crisp, buttery edge. They’re the classic “diner pancake”, and now you can make them in your own kitchen in minutes!
    I could go on and on about this buttermilk pancake recipe, but really, let’s just get down to it, shall we? I mean minimal ingredients, quick cook time, and topped with butter checks just about every box in my favorite food checklist!

    What Ingredients Do You Need For Fluffy Buttermilk Pancakes?
    Like I said, this recipe requires minimal, everyday ingredients…most that you probably have in your kitchen right now!

    Buttermilk: Buttermilk makes these pancakes fluffy and tender. The acid of the buttermilk combined with the baking soda and baking powder gives these the height and airiness. 
    Flour: Just good old all purpose flour works best for these pancakes! If you would like, you could even use half all purpose and half whole wheat flour to give them a nutty flavor and a few more health benefits!
    Sugar: A little granulated sugar adds to the flavor of these pancakes! You could certainly use brown sugar if you would like!
    Dry Ingredients: Salt, Baking Soda, and Baking Powder: The salt adds a little flavor, and the baking soda and powder (combined with the buttermilk) are what make these fluffy!
    Eggs: Use large sized eggs for this recipe, and if you have an egg allergy you could even use 1/2 cup applesauce in place of the eggs. Generally in baking, 1/4 cup applesauce = 1 large egg! But check out my full post on Egg Substitutes for tons of egg alternatives!
    Oil: A little fat add to these pancakes keeps them extra moist. I prefer to use oil instead of melted butter for the lightest texture possible. You can use any light colored oil like vegetable oil or canola oil in this recipe. 
    Vanilla: This is optional, but I love adding vanilla into my pancakes to add a subtle yummy flavor.

    What If You Don’t Have Buttermilk?
    No problem! I wrote a whole post explaining just how easy Homemade Buttermilk can be! Check it out, because we don’t want something as silly as not having buttermilk in your fridge stop you from making these pancakes, especially when the substitute is so easy! It’s just a little milk and acid like white vinegar and lemon juice.

    Tips To Make the Perfect Pancake
    Classic buttermilk pancakes are super easy to make, but there are always a few tricks that make them come out perfect every time!

    Don’t heat the griddle or skillet too hot. To get that perfect golden brown pancake slower is best!
    Don’t flip too soon! This is my main problem with pancakes, I get impatient! But make sure all the bubbles on top have popped and the sides are set before attempting to flip them over. 
    Use a pancake batter dispenser for perfectly round pancakes. I held out on getting one of these handy tools for WAY too long! I have always used a measuring cup to pour out the batter, but using a dispenser makes the process SO much easier and way less messy! Also note it works great for cupcake batter too!

    What Can I Top Buttermilk Pancakes With?
    Buttermilk Pancakes are the perfect vehicle for tons of toppings! Beyond butter and maple syrup here are a few ideas that we love:

    Fresh Fruit like blueberries, strawberries, or sliced bananas. 
    Whipped Cream
    Powdered Sugar
    Cinnamon Sugar
    Chocolate Sauce
    Nutella
    Caramel Sauce

    Can You Freeze Pancakes?
    Freezing pancakes is great when you are meal prepping. You can easily double (or triple) this recipe and have pancakes for the week!  

    Cool the pancakes completely. Place them in between layers of parchment paper in an airtight container or zip-top bag in the freezer for up to a month for best freshness.
    To reheat the pancakes place them on an un-greased baking sheet and into a 375°F oven. Heat for 5-6 minutes, or until warm.
    Alternately you can reheat the pancakes in the microwave from frozen. Just heat 3-4 pancakes at a time on high for 45 seconds, or until warm.

    Looking For More Breakfast Ideas? Try these:

    Print

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    Fluffy Buttermilk Pancakes

    Author: Shelly

    Prep Time: 5 minutes

    Cook Time: 5 minutes

    Total Time: 10 minutes

    Yield: 12 pancakes 1x

    Category: Pancakes

    Method: Skillet

    Cuisine: Breakfast

    Description

    Fluffy Buttermilk Pancakes are so easy and make the best breakfast!

    Ingredients

    Scale
    1x2x3x

    2 cups all purpose flour
    2 tablespoons granulated sugar
    1 teaspoon kosher salt
    1 teaspoon baking powder
    1 teaspoon baking soda
    2 large eggs
    1 teaspoon vanilla extract
    1/4 cup vegetable oil
    2 cups buttermilk
    Butter for frying

    Instructions

    In a large bowl whisk together the flour, sugar, salt, baking powder, and baking soda.
    In another bowl whisk together the eggs, vanilla, oil, and buttermilk.
    Make a well in the dry ingredients and stir the wet ingredients into the dry ingredients until just combined. If there are a few lumps this is fine.
    Heat a griddle or large skillet over medium-low heat. When hot, melt a tablespoon of butter onto the griddle. Spoon 1/4 cup of pancake batter onto the hot griddle and cook until the edges are lightly set and bubbles form on top of the pancake. Flip and cook until golden brown.
    Serve immediately or place on a baking sheet in a warmed oven until ready to serve.

    Notes

    Store airtight at room temperature for up to 3 days.

    Nutrition

    Serving Size: 1 pancake
    Calories: 123
    Sugar: 4.2 g
    Sodium: 354.6 mg
    Fat: 2.4 g
    Carbohydrates: 20.5 g
    Protein: 4.5 g
    Cholesterol: 35.5 mg

    Keywords: pancakes recipe, cookies and cups, pancakes, buttermilk pancakes, homemade pancakes, pancakes

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    Sweet Potato Biscuits

    Real mashed sweet potatoes take these fluffy Sweet Potato Biscuits to a whole new level of tenderness. These easy homemade biscuits are sweet, flaky, and melt-in-your-mouth, perfect with honey butter or pimento cheese!

    Table of Contents

    Tender and Flaky Sweet Potato Biscuits
    If there ever was a must-bake biscuit recipe, I think I’ve found it. And that’s saying something because biscuits are kind of a thing around here. I love my traditional Skillet Biscuits, which always have a place on my table whether it’s weekend brunch or Thanksgiving dinner.
    Adding sweet potato to the mix was an unexpected twist I never knew I needed. I traveled to North Carolina not too long ago and Sweet Potato Biscuits were on the menu at a restaurant we visited. They were so great that I knew I needed to recreate them at home. And now they’ve definitely gone into our regular rotation! 
    This simple biscuit recipe has a subtle, irresistible sweetness from the sweet potatoes and a hint of sugar. They’re perfect all year long, but in the fall time these will be extra delicious with a pinch of pumpkin pie spice!
    Why You’ll Love This Biscuit Recipe
    These tender sweet potato biscuits are about to change your life. Here’s why:

    Easy. These sweet potato biscuits are the easiest to make with only 5 ingredients. Using self-rising flour means there’s no need for additional leavening.
    Versatile. Homemade biscuits make the perfect side dish for breakfast, lunch, and dinner! Whip up a batch of soft sweet potato biscuits for the holidays, or any time of the year.
    Sweet, cozy flavor. Mashed sweet potato brings a unique, cozy flavor and lovely orange color to buttermilk biscuits. These are perfect for fall baking! You could even spice them up with cinnamon or nutmeg, see further on for easy variations.

    What You’ll Need
    You can count the ingredients for these sweet potato biscuits on one hand! I outline them below. Be sure to scroll to the recipe card below the post for the full ingredients and recipe details.

    Flour and Sugar: For this biscuit recipe, I use self-rising flour and regular granulated sugar. Adding a bit of sugar makes these a little sweeter, and boosts the flavor of the sweet potatoes.
    Butter: Make sure to use cold, salted butter. Cutting it into cubes will make it easier to mix with the other biscuit ingredients. I also like to brush the tops of freshly baked sweet potato biscuits with a bit of additional melted butter.
    Mashed Sweet Potatoes: You’ll need about two medium-sized fresh sweet potatoes, cooked, cooled, and mashed before your start. See below for preparation notes!
    Buttermilk: Like your butter, you’ll want your buttermilk cold from the fridge. If you don’t have buttermilk, it’s easy to make your own.

    Preparing the Sweet Potatoes
    Before you make your biscuits, you’ll need some mashed sweet potatoes. This is easy to do by boiling them on the stove, roasting the sweet potatoes in the oven, or cooking the sweet potatoes in the microwave. These biscuits are also a great way to use up leftover baked sweet potatoes. 
    My preferred method is baking the sweet potatoes. Simply scrub your sweet potatoes clean and bake them in the oven at 400ºF for 45-55 minutes, until they’re soft. 
    Whichever way you go about cooking your sweet potatoes, once they’re done, squeeze them out of their jackets and use a fork to mash them. Make sure that you allow the puree to cool completely before making your biscuits.
    How to Make Sweet Potato Biscuits
    This recipe makes enough dough to comfortably fit 10 biscuits inside a 12-inch cast iron skillet (see my tips below and the recipe card for notes on other sizes). While your oven preheats to 450ºF, grease your skillet, and then get started on the biscuit dough:

    Combine the butter and dry ingredients. Whisk the flour and sugar together, then cut in the cold butter cubes. You can do this using two forks, or a pastry blender. You want the mixture to be crumbly with small pieces of butter throughout.
    Add the sweet potatoes. Next, stir buttermilk into the mashed sweet potatoes, then combine this with the dough. Do your best to not overwork the biscuit dough. We want all those small pockets of butter to stay intact for tender, flaky biscuits.

    Knead. Now, on a floured surface, fold the dough over itself a few times to create the layers. Then, use your hands to press the dough out into a disc (aim for about 1 ½ inches thick).

    Shape the biscuits. Finally, cut out the dough using a round biscuit cutter, and arrange the biscuits inside your greased skillet. It’s fine if the biscuits are touching the pan.
    Bake. Pop those babies into your preheated oven. Bake the biscuits for 20-25 minutes, until they’re golden, then take them out, brush the tops with melted butter, and serve.

    Tips for The Best Biscuits
    If you’re wary of making your own biscuits, I’ve got your back. Once upon a time, I was no stranger to the fear of my homemade biscuits turning out like hockey pucks, too! But I promise, with a bit of practice, this recipe, and some helpful tips below, you’re going to nail it.

    Keep your ingredients cold. Cold ingredients, like the butter and buttermilk in this recipe, are essential for the best flaky biscuits. This is why it’s also important to cool your mashed sweet potatoes completely before adding them to the dough.
    Don’t overwork the dough. It’s worth repeating, but make sure that you don’t handle the dough too much when mixing and kneading. Overworking activates the gluten in the dough, which leads to dense biscuits. 
    Don’t twist when cutting the biscuit dough. Twisting the biscuit cutter seals the edges of the biscuits, which prevents them from puffing up. Instead, press the cutter firmly into the dough.
    Different skillet sizes: You can make these sweet potato biscuits in a 10-inch skillet, though you’ll have 2 biscuits left over. If you’d like, you can bake the extra two in a smaller baking pan at the same time. Alternatively, bake your biscuits in two 8-inch skillets.
    Try adding spices. For an even cozier fall or holiday spin on these sweet potato biscuits, why not try adding cinnamon, nutmeg, or mixed spice to the dough. The spices play off of the sweet potato perfectly!

    Common Questions
    What’s the secret to light and flaky biscuits? The first key to flaky biscuits is cold ingredients. Keep your ingredients in the fridge until you’re ready to use them, and if you’re baking in a warm kitchen, refrigerate your biscuits before you bake them. Another rule is to not overwork the dough, as this yields a tough, dense biscuit. Can I use canned sweet potato puree? If you’re pressed for time, yes, it’s fine to make these biscuits with canned sweet potato puree. I recommend passing canned puree through a fine mesh sieve to drain any excess water.

    What to With Serve Sweet Potato Biscuits
    These sweet potato biscuits make wonderful breakfast biscuits, warmed up and spread with a pat of butter. I like to drizzle mine with maple syrup or honey. Of course, old-fashioned biscuits of any kind are a classic side for Southern cooking! Try these ideas:

    How to Store and Reheat Leftovers
    Store leftover sweet potato biscuits airtight at room temperature for up to 3 days. Reheat these biscuits in the oven for a few minutes, or in the toaster.
    Can I Freeze Sweet Potato Biscuits? 
    Yes! The baked and cooled biscuits can be stored in an airtight container or freezer bag and kept frozen for up to 3 months. Defrost your biscuits in the fridge or at room temperature before reheating and serving.
    More Homemade Biscuit Recipes

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    Sweet Potato Biscuits

    Author: Shelly

    Prep Time: 30 minutes

    Cook Time: 25 minutes

    Total Time: 55 minutes

    Yield: 10 biscuits 1x

    Category: Breads

    Method: Oven

    Cuisine: American

    Description

    Real sweet potatoes bring delicious tenderness and flavor to homemade Sweet Potato Biscuits! These flaky biscuits are perfect for breakfast or as a side dish.

    Ingredients

    Scale
    1x2x3x

    3 cups self-rising flour
    2 tablespoons granulated sugar
    1/2 cup cold salted butter, cut into small cubes
    1 1/2 cups cold cooked and mashed sweet potatoes (about 2 medium sweet potatoes)
    3/4 cup cold buttermilk
    2 tablespoons salted butter, melted

    Instructions

    Preheat your oven to 450°F. Coat a 12-inch cast iron skillet with butter (*see tip #1). Set aside.
    In a large bowl, whisk together the self-rising flour and sugar. Using a pastry blender or two forks, cut in the cold butter until the mixture is crumbly and the butter is in pea-sized pieces in the mixture. Set aside.
    In a small bowl, stir together mashed sweet potatoes and buttermilk. Add this mixture to the flour mixture and stir to combine. The dough shouldn’t be either too sticky or too dry. If it’s too dry add in a splash of buttermilk, or If the dough is very sticky add in a tablespoon more flour (see tip #2). The trick is to not handle the dough too much, as you want the cold butter pieces to remain. This is what will make your biscuits extra flaky.
    Transfer the dough to a lightly floured counter and knead by folding the dough over on itself 4 – 5 times. This is what creates layers. Press the dough into a 1 1/2- inch disk.
    Using a 3-inch round biscuit cutter dusted with flour (see tip #3), cut out biscuits and arrange them in the cast iron skillet (they will touch in the pan, this is fine). Use all the dough.
    Bake biscuits for 20 – 25 minutes, or until golden brown and cooked through.
    Remove the pan from the oven and immediately brush with melted butter.

    Notes

    Tip #1: If you don’t have a 12-inch skillet you can make these in a 10-inch skillet but will have dough left over for 2 biscuits. Or you can use 2 8-inch skillets
    Tip #2: Keep all the ingredients cold. This will produce the fluffiest, flakiest biscuits.
    Tip #3: Don’t Twist the Biscuit Cutter. Firmly press the cutter down into the dough, but don’t actually twist. Twisting the biscuit cutter seals off the edges of the biscuits and they therefore will not rise as high.

    Keywords: sweet potato biscuits, sweet potato biscuit recipe, homemade biscuits

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    Compost Cookies (to Satisfy Every Craving!)

    Compost Cookies® are loaded with all kinds of sweet and salty snacks. Adapted from Milk Bar’s famous recipe, this version has peanut-ty flavor.

    Compost Cookies. I think we can all agree that it’s not the most tempting name. But don’t let that fool you! These cookies are buttery rounds of YUM. Filled with plenty of mix-ins that include chocolate chips, peanut butter morsels, pretzels, graham crackers, oats, honey-roasted peanuts, and coffee grounds. Yes! You read that right. Not used coffee grounds, but fresh ground coffee. Each bite offers something unique for the ultimate snacking experience.
    The story goes that these cookies were born of necessity due to an ingredients shortage. And sweets chef Christina Tosi of Milk Bar fame made something special from what was on hand. They’ve been called Kitchen Sink Cookies and Garbage Cookies due to their impressive amount of add-ins. Tosi says “Call them what you want, and make them as we make them at Milk Bar, or add your own favorite snacks to the cookie base in place of ours”. Which is exactly what I did.

    One special ingredient I added to the base dough is plain yellow cornmeal. This gives the cookie even more creaveable texture. I’ve made these a few times now – with and without – and I love the cornmeal addition. However, if you don’t have cornmeal on hand, it can be replaced with an equal amount of flour. No big deal!
    Get all the dry dough ingredients into a big bowl and whisk to combine. Set aside. Next, it’s time to raid your snack pantry!
    My suggested mix-ins: broken pretzels, honey-roasted peanuts, broken graham crackers, peanut butter morsels, oats, ground coffee, semisweet chocolate chips.

    Compost Cookie mix-ins.
    The Milk Bar cookie recipe encourages experimentation, which makes me happy. Who doesn’t love a variable recipe where almost anything goes? However, my peanut-ty take was so well-received that I keep repeating the same ingredients. And that was the reason I decided to post the recipe here.
    Gather the recipe’s mix-in ingredients, or whatever mixture of snack foods that inhabits your pantry, and stir them together in a bowl. Set aside to make the base dough.

    Make the base dough
    In the bowl of an electric mixer (preferably a stand mixer) cream together butter, granulated sugar, and brown sugar. Add an egg and vanilla extract; blend those together well.

    Add the dry mixture and beat until just combined. Don’t over mix!

    Finally, get all those bits and bobs in the bowl and mix briefly. Beat together for 10-15 on low speed. This should distribute the mix-ins throughout without beating them up too much.

    Look at that gorgeous dough chock full of – everything! All of those additions seem to be held together with a whisper of cookie dough. But in the end, the cookies bake up with a nice balanced ratio of dough to mix-ins.

    The right measure.
    Portion these by the level 1/4 cup measures. Use a standard size ice cream scoop if you have one. Because it’s approximately 1/4 cup capacity. Space the cookies far apart. They will spread a little. If you find they’re spreading a little unevenly, you can gently push the cookie edges into a round shape using a butter knife while they are still hot.

    Add some extras on top! This gives the finished cookies bakery-made appeal. I used broken pretzel sticks on some of the unbaked cookies, and tiny twists on others. Bake the cookies. They should be well browned on the edges and barely set in the centers. About 13 minutes was just right in my oven, but no two ovens are alike. So keep an eye on them as they bake.

    I’m tempted to call these ‘Midnight Snack Cookies’ instead of ‘Compost Cookies’ because they sweet, salty, crunchy, chewy, chocolaty, and peanut-buttery all at once. They satisfy every craving!

    This recipe makes about 2 dozen (I got 21 in my kitchen), so there’s plenty to share. Although, no judgment here if you decide to keep them all to yourself!
    Related recipe: 10 Cup Cookies

    Compost Cookies

    Heather Baird

    Simply put, this is a really delicious cookie with a lot of stuff in it. Adapted from Milk Bar’s famous recipe, this cookie has an abundance of sweet, salty, and crunchy ingredients. This rendition of the recipe has peanut-ty flavor with honey-roasted peanuts and peanut butter morsels in the mix. It also has semisweet chips, oats, crushed graham crackers, and ground coffee. A small amount of plain yellow cornmeal bumps up the texture of the cookie dough. If you don’t have any on hand, you can still make this recipe. Swap in 1/3 cup of all-purpose flour for the cornmeal.Be careful not to overbake these cookies. The cookies are done when the edges are brown and the center is just set and still soft and pale. 13 minutes was just right for my oven, but since ovens vary, I urge you to keep an eye on the cookies as they bake.

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    Prep Time 20 minutes minsCook Time 15 minutes mins1 hour chill time 1 hour hrTotal Time 1 hour hr 35 minutes mins

    Course DessertCuisine American

    Servings 2 dozen

    Equipment¼ cup measure, or trigger ice cream scoopparchment paper2-4 Light aluminum cookie sheets
    Ingredients US CustomaryMetric 1 cup all-purpose flour1/3 cup plain yellow cornmeal stone ground1/2 teaspoon baking powder1/4 teaspoon baking soda1 teaspoon fine grain sea salt1 cup honey-roasted peanuts1 cup broken pretzel sticks or tiny twists or a combination of the two1 cup coarsely crushed graham crackers about 8 squares1 cup semisweet chocolate chips1/2 cup peanut butter morsels such as Reese’s1/3 cup quick cooking oats1 tablespoon coffee grounds1 cup unsalted butter at room temperature1 cup granulated sugar2/3 cup light brown sugar firmly packed1 large egg at room temperature1 teaspoon vanilla extract
    Instructions In a mixing bowl, whisk together the flour, cornmeal, baking powder, baking soda, and salt.In a separate large bowl combine the peanuts, pretzels, graham crackers, peanut butter chips, oats, and coffee grounds. Stir to combine.In the bowl of an electric stand mixer fitted with the paddle attachment, beat together the butter, sugar, and brown sugar until light and fluffy (2-3 minutes). Add the egg and vanilla extract. Beat again until well combined.Add the flour mixture to the creamed butter mixture and beat until just combined on low speed. Scrape down the bowl as needed and beat again briefly.Pour in the mixture of add-ins and stir together on low speed until they are all well dispersed throughout the dough, about 15 seconds. Scrape down the bowl with a large rubber spatula to make sure there are no hidden pockets of plain batter. If you find some, incorporate them using a large rubber spatula.Line large cookie sheets with parchment paper (avoid using dark-coated cookie sheets; light aluminum works best here). Scoop dough by the level 1/4 cup measures and place them on the cookie sheets, well-spaced because these cookies spread. Top with additional chips, nuts, and pretzels, if desired. Chill the dough on the sheets in the refrigerator for 30 minutes.Preheat the oven to 375 F.Bake the cookies for 13-15 minutes, or until the edges are browned and the centers are just set yet still soft. The centers will look underbaked. Let the cookies stay on the pans until they are firm enough to transfer, 5-7 minutes. If cookies aren’t perfectly round when they come out of the oven, use a butter knife to gently push the edges into shape while they are still hot. Transfer the cookies to wire racks to cool completely.Store cookies airtight for up to 5 days. To freeze cookies, store double bagged freezer bags with the air removed for up to 2 months.
    NotesUse the right pan: Light aluminum pans work best with this recipe, as dark-coated non-stick pans tend to make the edges of the dough spread.
    Anything goes! Fritos, tortilla chips, cereal, nuts, dried fruit – you name it. The original Compost Cookie recipe has potato chips as an ingredient. If you plan to swap in potato chips, choose a thicker cut variety with ridges so they’ll stand up to being mixed into the cookie dough.
    This recipe was adapted from Christina Tosi’s recipe from Milk Bar. 

    Keyword compost cookies, garbage cookies, ground coffee, kitchen sink cookies, midnight snack cookies, peanut butter morsels, semisweet chips

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