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    Strawberry Buttermilk Muffins

    ha scritto per te

    These light, fluffy strawberry buttermilk muffins are bursting with fresh, juicy strawberries, balanced with a touch of tang. They’re the best way to brighten up a breakfast table! Finish them with a creamy glaze for the perfect summertime treat.

    I love picking fresh strawberries in the summer to use in my favorite strawberry recipes, from strawberry bread to strawberry buckle, and more.

    This recipe was originally created in 2017, but the images and helpful tips have been updated in 2025. The recipe remains the same.

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    Table of Contents

    Baking isn’t just for the holidays and colder months. I can’t wait to dive into summer with treats like blueberry muffins, zucchini muffins, and these strawberry buttermilk muffins made with fresh, seasonal ingredients. These muffins are SUPER moist and light thanks to the buttermilk, bursting with juicy mashed strawberries in every bite. Enjoy these muffins warm from the oven or wait and top them with glaze to make them a little sweeter. They’re hard to resist either way.

    Why I Love These Strawberry Buttermilk Muffins

    Fresh strawberries. Summer is my favorite time to bake these strawberry muffins, when berries are ripe, juicy, and in season. But don’t let that stop you from making them year-round, as they turn out pretty great with frozen berries, too.

    Easy. The muffin batter is quick and easy, needing only a few common pantry ingredients and minutes to prepare. Have these muffins in the oven in 20 minutes or less for a delicious breakfast or snack.

    Soft and fluffy. Buttermilk gives these muffins a super moist, tender texture that makes them extra light and fluffy. It also offers a hint of tang to balance out the sweetness of the strawberries.

    Ingredients You’ll Need

    Almost all the ingredients in this recipe are pantry staples, plus fresh or frozen berries and buttermilk. Check out my notes below, and scroll to the recipe card for the printable ingredients list and full recipe details.

    Dry Ingredients: All-purpose flour, baking powder, baking soda, and salt. Check the expiry dates on the baking powder and soda to ensure they are fresh.

    Sugar – I use granulated sugar but light brown sugar will work, too.

    Eggs and Vanilla – If you think of it, bring the eggs to room temperature before you start.

    Vegetable Oil – Replacing butter with oil results in more tender, moist baked goods. Use a neutral-flavored oil, like canola.

    Buttermilk – If you don’t have buttermilk in the fridge, make homemade buttermilk by combining 1 tablespoon of lemon juice or vinegar with a scant cup of regular milk. After 5 minutes, stir, and it’s ready to use! I’ve used this substitute in recipes from buttermilk pancakes to brownies with great results.

    Strawberries – These muffins turn out the best with fresh, in-season strawberries. However, you can make them year-round with frozen berries (ensure they’re fully thawed and drained). Dice the strawberries so that they’re easier to mash.

    Powdered Sugar – Also called confectioner’s sugar, to combine with milk (any kind) for the glaze.

    How to Make Strawberry Buttermilk Muffins

    Follow the steps below to make soft, tender strawberry buttermilk muffins from scratch. Scroll down to the recipe card after the post for the printable instructions.

    Mix the wet ingredients.

    Add to the dry ingredients.

    Mix the dry and wet ingredients separately. Start by whisking the flour, baking powder, baking soda, salt, and sugar in one bowl. Next, beat the eggs with vanilla, oil, and buttermilk in a separate bowl. Make a well in the center of the flour mixture, pour in the wet mixture, and stir to make the batter. Be careful not to overmix.

    Mash the strawberries.

    Fold the berries into the batter.

    Add the strawberries. Gently mash the diced strawberries using a fork. You don’t want them puréed; there should be a nice mix of mashed with chunks of strawberries. After, fold the berries into the muffin batter.

    Fill the pan and bake.

    Cool and then glaze.

    Bake. Divide the batter between the wells of a lined muffin tin, so each liner is about ⅔ full. Bake the muffins at 375ºF for 15-18 minutes until a toothpick stuck in the center of a muffin comes out clean. Cool the muffins completely on a wire rack before you glaze them.

    Add the glaze. Finally, whisk powdered sugar with milk to make the glaze, and drizzle it over the muffins. Once that’s set, enjoy!

    Recipe Tips

    Use room temperature ingredients. I like to take ingredients like buttermilk and eggs out of the fridge ahead of time. Room-temperature ingredients combine more smoothly into the batter.

    Don’t overmix. Overmixing leads to dense, tough muffins. Mix the wet and dry ingredients just until the batter comes together.

    Use an ice cream scoop. Using an ice cream scoop is such an easy way to portion muffin batter into the liners. It’s quick and all the muffins bake to the same size.

    Cool before you glaze. Move the muffins from the muffin tin and onto a wire rack. They need to cool completely before you add the glaze, otherwise the glaze will melt right off.

    Use different fruit. You can make this recipe with any berries you’d like, such as blueberries, raspberries, and blackberries. You could also use diced peaches, rhubarb, or another fruit that’s in season.

    Add a streusel. Instead of a glaze, top the muffin batter with a homemade streusel topping before baking.

    How to Store

    At room temperature. Store these strawberry buttermilk muffins in an airtight container on the counter for up to 3 days.

    Freeze. You can freeze these muffins for up to 3 months. Thaw the muffins at room temperature when you’re ready to serve.

    More Strawberry Recipes

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    Strawberry Buttermilk Muffins

    5 Stars 4 Stars 3 Stars 2 Stars 1 Star
    No reviews

    Author: Shelly

    Prep Time: 20 minutes

    Cook Time: 18 minutes

    Total Time: 38 minutes

    Yield: 12 large muffins, or 18 standard size muffins 1x

    Category: Muffins

    Method: Oven

    Cuisine: American

    Pin

    Description

    These tender and moist strawberry buttermilk muffins studded with fresh, juicy strawberries are the best way to brighten up a breakfast table! Finish them with a creamy glaze for the perfect summertime treat.

    Ingredients

    Scale
    1x2x3x

    Muffins

    2 1/2 cups all-purpose flour
    1 1/2 teaspoons baking powder
    1/2 teaspoon baking soda
    1/2 teaspoon kosher salt
    1 cup granulated sugar
    2 eggs
    1 1/2 teaspoons vanilla extract
    1/2 cup vegetable oil
    1 cup buttermilk
    1 1/2 cups fresh strawberries, diced

    Glaze

    1 cup powdered sugar
    2 tablespoons milk LEGGI TUTTO

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      Eggless Morning Glory Muffins

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      Swirled Cinnamon Muffins

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      These sweet cinnamon muffins are everything I love about a classic cinnamon roll, baked into an easy muffin recipe! They’re complete with an ooey-gooey brown sugar filling, buttery oat streusel, and creamy glaze drizzled over top.

      Looking for more sweet breakfast muffins? If you love the cinnamon sugar flavors in this recipe, check out my Snickerdoodle muffins and these actual cinnamon roll muffins, next!

      Table of Contents

      Things to Love About These Cinnamon Muffins

      Ah, cinnamon muffins, how I love you. Let us count the ways. This recipe makes big, fluffy breakfast muffins bursting with wholesome oats, chocolate chips, and all the flavors of a freshly baked cinnamon roll. They’re soft and buttery, complete with a gooey cinnamon sugar layer inside. Here’s why they’re a morning treat to have on repeat:

      Cinnamon roll-inspired. Whenever I don’t feel up to the task of making classic yeasted cinnamon rolls, these cinnamon muffins are a delicious (and very close) second. They even have that gooey filling I crave in the real thing!

      Easy to make. These muffins have a buttery oat topping, cinnamon sugar filling, and the muffin itself (plus a glaze, because I couldn’t resist). The recipe is very beginner-friendly, though, and each step takes just a few minutes. 

      Baked in 20 minutes. With a quick, 20-minute baking time, these muffins are perfect for a weekend morning. You’ll need to budget another 15-20 minutes of prep time, but you can have soft, fluffy cinnamon muffins ready for the breakfast table in under an hour.

      Muffin ingredients.

      Filling ingredients.

      Ingredients You’ll Need

      Many of the ingredients for the filling, topping, and muffin batter overlap, and almost all of them are pantry staples. Here are some notes to get things started. Scroll down to the printable recipe card for the full ingredients list, amounts, and recipe details.

      For the Muffins

      Butter – Salted or unsalted, melted in the microwave. 

      Milk – This can be whole milk, 2%, or any dairy or non-dairy milk you have on hand.

      Eggs – You can bring these to room temperature.

      Flour – All-purpose flour works perfectly here.

      Oats – I recommend using old-fashioned (rolled) oats. Avoid instant oats as they tend to be mushy.

      Cornstarch – The secret to extra soft, fluffy, and tender muffins.

      Baking Powder and Salt – Be sure to check the dates on your baking powder to ensure it’s not expired.

      Spices – Since there’s plenty of cinnamon in the filling, I flavor the muffins with ground nutmeg. You can also use cinnamon here.

      Chocolate Chips – I use white chocolate chips, but any kind goes. You can use milk, dark, or semisweet chocolate chips, or leave them out altogether if you prefer.

      Streusel – I make a variation of a streusel topping with oats, brown sugar, flour, softened butter, and cinnamon.

      Glaze – I finish these cinnamon muffins with a simple (optional) glaze made from powdered sugar, softened butter, and milk. 

      For the Filling

      Butter – Also melted.

      Brown Sugar – This can be light brown sugar or dark brown sugar, it’s up to you. Granulated sugar will also work in a pinch.

      Cinnamon – Ground cinnamon, or you can use a blend of warm spices like cinnamon, nutmeg, or pumpkin pie spice.

      How to Make Cinnamon Muffins

      A few steps are involved in making these cinnamon sugar-filled cinnamon muffins, but don’t worry. All of them are super easy! Follow below and scroll down to the recipe card for the printable instructions.

      Make the streusel.

      Mix the filling.

      Make the topping. I always start by cutting the softened butter into the ingredients for the streusel topping. Once that’s crumbly, I make the filling.

      Prepare the filling. In a separate bowl, mix the ingredients for the cinnamon sugar filling. The consistency should be similar to a wet frosting. Set this aside with the streusel for now.

      Mix the wet ingredients and add the dry ingredients.

      Stir to combine.

      Mix the muffin batter. Next, get out a large bowl and whisk together melted butter, milk, and eggs. Combine the dry ingredients separately, including the chocolate chips. Stir the dry ingredients into the wet batter until it’s just combined.

      Fill each muffin liner halfway full.

      Add the cinnamon sugar filling.

      Fill the muffin pan. Divide half the muffin batter evenly between the lined wells of a muffin pan, so each liner is halfway full. Top each muffin with 2 teaspoons of cinnamon filling.

      Add another layer of batter.

      Top with streusel and bake!

      Add the topping. Finally, top each muffin with a final layer of batter. Sprinkle the tops of the muffins with the streusel.

      Bake. These cinnamon muffins go into the oven at 400ºF for 20-25 minutes, until they’re baked through in the center. Cool the muffins outside of the pan before adding the glaze.

      Add the glaze. If you’re finishing off these muffins with a glaze (I mean, why not?), whisk together softened butter with milk and powdered sugar until smooth and lump-free. Drizzle the glaze over the cooled muffins, and enjoy! 

      Recipe Tips

      Preheat the oven. Make sure that your oven is fully preheated to 400ºF before you bake your cinnamon muffins (or any muffins, for that matter). Muffins need high heat to get those tall, beautiful domes just like you see in the bakeries!

      Don’t overmix the muffin batter. As is the case with most baked goods, overmixing the batter for these cinnamon muffins will yield dense, tough, chewy muffins instead of light, fluffy ones. Fold the ingredients together gently and be careful not to overwork the batter once you’ve combined the wet and dry ingredients.

      Adapt the consistency of the glaze. If you’re glazing your cinnamon muffins, you can add more milk to thin out the glaze, or more powdered sugar to help thicken it.

      More add-ins. These muffins are pretty fully loaded as-is, but if you want to, you can substitute the white chocolate chips with different add-ins like blueberries, cranberries, or chopped nuts, like pecans.

      How to Store Homemade Muffins

      At room temperature. These cinnamon muffins are at their freshest when stored at room temperature for up to 3 days. You can keep them in the fridge, but I suggest taking them out ahead to enjoy them at room temperature.

      Freeze. I recommend freezing these cinnamon muffins unglazed. Let the muffins cool completely and store them in a freezer bag or container. Freeze for up to 3 months, and thaw at room temperature for serving.

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      Cinnamon Muffins

      5 Stars 4 Stars 3 Stars 2 Stars 1 Star
      5 from 2 reviews

      Author: Shelly

      Prep Time: 20 minutes

      Cook Time: 20 minutes

      Total Time: 40 minutes

      Yield: 12 muffins 1x

      Category: Breakfast

      Method: Oven

      Cuisine: American

      Pin

      Description

      These soft and fluffy cinnamon muffins are the perfect breakfast treat, with an ooey-gooey brown sugar filling, buttery oat streusel, and creamy glaze!

      Ingredients

      Scale
      1x2x3x

      Streusel Topping:

      1/2 cup light brown sugar, packed
      1/3 cup old-fashioned oats
      1/2 cup all-purpose flour
      3 tablespoons butter, room temperature 
      1/4 teaspoon ground cinnamon

      Filling:

      3 tablespoon melted butter
      1/2 cup light brown sugar
      3 teaspoon ground cinnamon

      Muffin:

      1/2 cup butter, melted
      3/4 cup milk
      2 large eggs
      1 3/4 cups all-purpose flour
      1/2 cup old-fashioned oats
      2 tablespoons cornstarch
      3/4 cup granulated sugar
      1 tablespoon baking powder
      1 teaspoon kosher salt
      1/4 teaspoon ground nutmeg
      optional: 1/2 cup white chocolate chips

      Glaze Icing:

      1 cup powdered sugar
      1 tablespoon butter, room temperature
      2 tablespoon milk LEGGI TUTTO

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      Waffles

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      This is my favorite, fool-proof waffle recipe! Master the art of making perfect waffles that are soft and fluffy on the inside and browned and crispy outside. For the tastiest waffles, prepare the batter the night before!

      Table of Contents

      Why You’ll Love This Waffles Recipe
      Is there anything better than waking up to a fresh batch of waffles slathered with butter and syrup? This is my best waffle recipe, and it always produces thick and fluffy waffles that are perfectly golden and crispy on the outside, with warm, soft middles. Here’s why you’ll love it:

      Easy ingredients. These homemade waffles share many of the same ingredients found in pancakes. With a few tweaks, this recipe makes thick, soft, fluffy waffles that get browned and crispy on the outside.
      Fool-proof. With the right ratio of ingredients, these waffles cook up perfectly every time with zero effort.
      Make-ahead friendly. Whip up a batch of waffle batter the night before you plan on cooking it. It’s actually better if you do!
      Every occasion. This recipe is perfect for weekends, holidays, or any given day of the week. Who can say no to freshly cooked waffles? Not THIS household.

      Ingredients You’ll Need
      Pantry ingredients are the name of the game, here. Check out some quick notes below, and scroll down to the recipe card for a printable ingredients list.

      Flour – You can make this recipe with all-purpose flour. I’ll sometimes swap half of the all-purpose for equal parts whole wheat flour for added texture.
      Salt and Baking Powder – For flavor and leavening. Make sure that you’re using baking powder and not baking soda, as they aren’t the same. You can make a homemade baking powder substitute if needed.
      Eggs – Separate the egg whites from the yolks before you start.
      Vanilla – I recommend real vanilla extract over imitation vanilla.
      Sugar – I prefer the flavor of brown sugar. Granulated white sugar works just as nicely.
      Oil – Choose a good quality, neutral-flavored vegetable oil, like canola oil. Alternatively, you can replace the oil with melted and cooled butter if you prefer.
      Milk – Whole milk or 2% milk, warmed in the microwave beforehand. Avoid low-fat or skim milk as the insides of the waffles turn out drier.

      How to Make Waffles Like a Pro
      Get your waffle iron nice and hot, and let’s get started on this quick step-by-step tutorial for the best waffles EVER! Remember to scroll to the recipe card for printable recipe directions.

      Whisk together the dry ingredients.
      Mix the wet ingredients.

      Mix the dry ingredients. While the waffle iron preheats, whisk together flour, salt, and baking powder in a bowl.
      Combine the wet ingredients. In another bowl, whisk up the egg yolks (leave the whites for now), vanilla, sugar, and oil.

      Combine the wet and dry ingredients.
      Fold in the egg whites.

      Add the dry ingredients to the wet. Alternating with warm milk, incorporate the dry ingredients into the wet batter. Stir everything together until smooth.
      Add the egg whites. Remember those whites? Now, you’ll give them a good whip in your stand mixer (or with a whisk if you have the willpower), until stiff peaks form. Fold the whipped egg whites into the batter.

      Fill the waffle iron.
      Done!

      Fill the waffle iron. Scoop the finished batter into your hot waffle iron and let it cook until the waffles are golden brown. You may need to repeat with a second batch depending on the size of your waffle maker.
      Serve! Once your waffles are done, serve them right away topped with maple syrup and more easy toppings. See below for ideas.

      What Is a Waffle Iron?
      Yes, you’ll need a waffle iron (also called a waffle maker) to make waffles. A waffle maker cooks the batter between two hot plates with grids that create a waffle’s signature indented shape. 
      How Long Does It Take to Cook Waffles in a Waffle Maker?
      Once your waffle iron is hot, brush the plates with a little oil and then ladle in just enough batter to cover the surface of the grid. Cook the waffles according to the manufacturer’s instructions, usually 5-6 minutes per side, until golden brown. Cooking times will vary depending on your waffle maker, so be sure to refer to the instructions for your particular model.

      Tips for Perfect Waffles
      You’re well on your way to a plateful of decadent homemade waffles! Here are some additional pro tips and tricks for perfect waffles, every time:

      Check the dates on your ingredients. If the baking powder you’re using has been sitting in your pantry for a while, check to ensure it isn’t past its expiration date. Fresh baking powder is best for the softest, fluffiest waffles.
      Whip the egg whites. Whipping the egg whites separately is key to a lighter, fluffier texture.
      Make the batter ahead of time. For extra-soft, extra-flavorful waffles, make the batter at least 2 hours ahead, or the night before. Not only do you wake up to batter that’s ready to go (bonus!), but resting lets the flour soften and swell as it absorbs the liquid.
      Preheat the waffle iron. The saying “strike while the iron is hot” definitely applies to waffles and pancake recipes! If the iron isn’t hot enough, your waffles will turn out pale and squishy. I recommend preheating your waffle maker for at least 10 minutes and giving it a couple of minutes to heat up again between batches.
      How to tell when waffles are done: If your waffle maker doesn’t come with a doneness alert, watch the steam coming out of the iron as the batter cooks. The waffles should be done once the steam stops (usually after 5-6 minutes). If the lid still sticks when you go to lift it, leave the waffles in for an extra 30 seconds.
      Adapt the amount of batter. I usually add ¾ cup of batter to my waffle maker. This amount can vary depending on the size of your machine. If you’re unsure, start with ½ cup and go from there.
      Keep the waffles warm. To keep the finished waffles warm while you cook the remaining batter, place the cooked waffles into your oven on the lowest setting. They can rest directly on the oven rack. This also helps crisp up the outsides even more!

      Waffle Variations 
      Like pancakes, waffles are one of those breakfast icons that you can make your own with add-ins and flavors. Try these ideas:

      Substitute the vegetable oil. I regularly sub in coconut oil for the canola oil in this recipe. Make sure that you measure the coconut oil in its liquid state, not solid. 
      Use whole wheat flour. I’ll often replace 1 cup of all-purpose flour with 1 cup of whole wheat flour. The result is a nice-textured waffle with a hint of nutty flavor, which I love. 
      Add-ins. Customize this basic waffle recipe with your favorite add-ins, like blueberries, strawberries, or chocolate chips.
      Buttermilk waffles. Replace the whole milk in this recipe with equal parts buttermilk. Or, try my buttermilk waffle recipe.
      Churro waffles. I have a recipe for churro waffles that’s game-changing! If you’ve never had yeasted waffles coated in crunchy cinnamon sugar before before, you’re in for a treat.

      Waffle Toppings
      These waffles are so flavorful and crispy that they hardly need anything more than a pat of butter and a generous drizzle of maple syrup or honey. When it comes to more toppings, here are more ideas to try:

      Fruit – Fresh berries (blueberries, raspberries, and strawberries), diced apples, or fruit sauce, like this homemade strawberry syrup. 
      Preserves – Choose your favorite fruit jam, compote, or preserve. I love my waffles topped with fresh homemade lemon curd!
      Whipped cream – Make your own whipped cream or use your preferred whipped topping from the store. Other options are creme fraiche, mascarpone, or vanilla yogurt.
      Nutella – The original chocolate hazelnut spread, or this easy whipped Nutella frosting is also delish.
      Sugar – Try a dusting of powdered sugar, or cinnamon sugar.
      Nuts – Chopped walnuts, toasted pecans, or try sprinkling over candied pecans.
      Sauces – Add a drizzle of hot fudge sauce or easy microwave caramel sauce.
      Ice Cream – Make your waffles a la mode with a scoop of your favorite ice cream. Waffles for dessert? Hello!
      Chicken – If you’re from the south, you already know that fried chicken and waffles is a classic combo. Top these with crispy air fryer chicken and douse the whole thing with syrup and gravy (or chicken dipping sauce) for a sweet-savory meal-in-one. 

      How to Store and Reheat Leftovers

      Refrigerate. Store leftover waffles in an airtight container in the fridge for up to 2-3 days.
      Reheat. Reheat waffles on a griddle or in a skillet, or you can use the toaster oven (or regular oven). The microwave is another option, however, the outside won’t get crispy.
      Freeze. Skip the box of Eggos and make homemade freezer waffles! Store the cooked and cooled waffles in a freezer-safe bag or container and freeze them for up to 2-3 months. You can pop them in the toaster oven to reheat from frozen, or warm them in a skillet until hot throughout.

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      Waffles

      5 Stars 4 Stars 3 Stars 2 Stars 1 Star
      No reviews

      Author: Shelly

      Prep Time: 15 minutes

      Cook Time: 25 minutes

      Total Time: 40 minutes

      Yield: 4–5 waffles 1x

      Category: Breakfast

      Method: Waffle Iron

      Cuisine: American

      Pin

      Description

      Master the art of making perfect waffles! These homemade waffles are soft and fluffy inside and browned and crispy outside.

      Ingredients

      Scale
      1x2x3x

      2 cups all-purpose flour
      1/2 teaspoon kosher salt
      4 teaspoons baking powder
      2 eggs, whites and yolks separated
      1 teaspoon vanilla
      1 tablespoon brown sugar
      1/2 cup canola oil
      1 3/4 cup warm milk

      Instructions

      Heat your waffle iron and spray lightly with non-stick spray.
      In a large bowl whisk together the flour, salt, and baking powder. Set this aside.
      In another large bowl whisk together the egg yolks, vanilla, brown sugar, and oil.
      In alternating additions add the dry ingredients and the warm milk into the bowl with the egg yolk mixture, beginning and ending with the dry ingredients. Mix until smooth.
      In the bowl of your stand mixer fitted with the whisk attachment, beat the reserved egg whites until stiff peaks form.
      Fold the egg whites into the waffle batter until just combined.
      Scoop ¾ cup of the batter into the hot waffle iron and cook until it’s golden brown.
      Serve immediately with syrup.

      Notes

      Coconut oil can be substituted for the canola oil in this recipe. Make sure to measure the coconut oil in its liquid state, not solid.
      For a more textured waffle, replace 1 cup of all-purpose flour with 1 cup of whole wheat flour.

      Want To Save This Recipe?Find more recipes like this: LEGGI TUTTO

    • in Recipes

      Orange Bubble Bread

      ha scritto per te

      Orange Bubble Bread will be the latest and greatest addition to your brunch menu. This yeasted pull-apart loaf is infused with a triple dose of zesty orange flavor.

      Here’s something different for your breakfast or brunch lineup. Orange Bubble Bread. It’s a yeasty loaf of pull-apart bread ‘bubbles’ made of orange sugar-coated dough. I first saw this recipe in an old Cooking Light ‘Best Of‘ cookbook. It was formulated for use in a bread machine. Because I don’t have the counterspace or room in my cabinets to store a bread machine, this recipe sat bookmarked for about 8 years. As I’ve searched for new spring recipes with bright flavors, this bread came to mind. I decided it was time to re-work the recipe sans bread machine.
      Honestly, I don’t know why I waited so long! It wasn’t that hard to figure out following the basics of blooming yeast and mixing dough. Because of its interactive pull-apart nature, it’s perfect for informal get-togethers where sticky fingers and hands-on enjoyment are all part of the fun. (Such as a lazy Sunday brunch with friends and family.) And it’s so deliciously soft and yeasty! In the words of my BFF “It tastes like an orange sugar doughnut!”.

      What is Bubble Bread?
      Bubble bread, much like its cousin monkey bread, is a sweet yeasted loaf that’s baked to golden brown perfection in a tube or bundt pan. It’s composed of small pieces of dough rolled into balls. Which creates a bubbled look when baked. Each dough ball is rolled in melted butter and coated in a flavorful orange sugar mixture. The baked loaf is covered with a simple orange confectioners’ glaze while still warm. Speaking of, it’s best served warm, because that’s when it’s at peak flavor and soft texture.

      Make the Yeast Dough
      Bloom the yeast in a mixture of warm milk, water, melted butter, and a touch of sugar. This creates the perfect environment for the yeast to activate and work its magic. Once frothy, add in additional sugar, eggs, flour, and a generous amount of orange zest for that citrusy punch. I used my stand mixer and dough hook, but if you prefer the therapeutic act of kneading by hand, then that works too. Knead until the dough is soft yet elastic.

      Shape the Dough
      Divide the dough into 24 equally sized pieces. Then, roll each piece into a ball (see video for technique). I will admit, not all of my dough balls were exactly even. But everything turned out alright in the end. (No perfectionism necessary!) Cover the dough balls in plastic wrap so they don’t dry out.

      Make the Orange Sugar Coating
      The signature flavor of Orange Bubble Bread comes from its irresistible orange sugar coating. Mix together freshly grated orange zest with sugar until thoroughly combined. Large navel oranges are ideal for this recipe, because they provide ample skins for zesting. But you can use whatever orange variety you have on hand. Rub the zest into the sugar using your fingertips to really disperse the orange oil into the sugar. It smells so good! Just like aromatherapy in the kitchen.

      Coat the Dough Balls in Orange Sugar
      One by one, dip each dough ball in melted butter. Then dip it into the orange sugar mixture. This double-dipping ensures that the sugar sticks to the dough. The result is a caramelized, golden exterior once baked. Arrange the coated dough balls snugly in the tube pan or bundt pan. I used an 8-inch angel food cake pan but you can also use a bundt pan. If using a bundt pan, then choose one without a lot of detail. A plain fluted one will work just fine.

      Rise and Bake
      Cover the pan with plastic wrap. Allow the assembled dough balls to rise until doubled in size. Then, bake at 350°F for 40-45 minutes, or until the bread is golden brown and an instant-read thermometer registers 190°F for the internal temperature.

      Make the Orange Glaze
      In a small bowl, combine powdered sugar, freshly squeezed orange juice, and more orange zest. Whisk together until well combined. Drizzle the warm loaf with the glaze, allowing it to seep into every crevice. Use a pastry brush to coat the entire bread loaf with the orange glaze.

      Serving Suggestions
      Once glazed you can pick off individual dough pieces for bite-sized treats. Or you can cut the bread into slices. Here are some ways I like to enjoy this bread:

      Breakfast: Serve warmed pieces of Orange Bubble Bread alongside a cup of freshly brewed coffee or a glass of freshly squeezed orange juice. Pair it with scrambled eggs and crispy bacon for a bountiful and satisfying breakfast. My husband loves a slice covered with salted butter and drizzled with honey for both breakfast and dessert.
      Brunch: Serve the loaf as the table centerpiece alongside savory fare. It’s something sweet to offer instead of waffles or cinnamon rolls. You can also arrange slices on a platter alongside assorted jams and jellies (and of course, marmalade!) Complement the citrusy flavors with a pitcher of mimosas or a refreshing citrus salad.
      Dessert: For a decadent dessert, serve slices of Orange Bubble Bread warm with a scoop of vanilla ice cream. The contrast of warm, citrus-infused bread with cold ice cream is SO GOOD!

      We’ve really enjoyed eating this bread for practically every meal! Breakfast and dessert especially, but also whenever we’ve craved a sweet bite. I’m almost certain it will be making an appearance later this year, when winter citrus is at its most sparkling. But for now, it’s a real contender for Mother’s Day brunch!

      Related recipe: Pepperoni Pizza Monkey Bread

      Orange Bubble Bread

      Heather Baird

      This Orange Bubble Bread is bursting with citrus flavor, and it’s bound to become your new favorite brunch addition. Baked to golden perfection and drizzled with a zesty orange glaze, this sweet yeasted bread is perfect for breakfast, brunch, or dessert. It can be eaten as pull-apart bread or you can slice it into pieces. This recipe requires lots of orange zest! Purchase 3 large navel oranges to cover all of your zest and juice requirements for this bread. If available, choose unwaxed organic oranges. Use a microplane grater or the smallest holes on a box grater to get the finest shreds of orange zest for this recipe.

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      Prep Time 30 minutes minsCook Time 40 minutes mins90 minutes rise time 1 hour hr 30 minutes minsTotal Time 2 hours hrs 40 minutes mins

      Course Bread, Breakfast, BrunchCuisine American

      Servings 12

      Equipment8 or 9 inch nonstick tube pan or bundt pan
      Ingredients US CustomaryMetric Bloomed yeast mixture1 cup whole milk1/4 cup water4 tablespoons unsalted butter1 tablespoon granulated sugar2 1/4 teaspoons active dry yeastYeast dough1 large egg1/2 cup granulated sugar1 teaspoon fine grain sea salt1 tablespoons grated orange zest4 cups all-purpose flourOrange sugar coating1/2 cup granulated sugar1 tablespoon grated orange zest1/4 cup unsalted butter meltedOrange glaze1 cup powdered sugar3 tablespoons orange juice freshly squeezed2 teaspoons grated orange zest
      Instructions Bloomed yeast mixturePlace the milk, water, and butter in a small saucepan and heat until melted. Let cool to 110°-115°F. Pour the mixture into the large bowl of an electric mixer fitted with the paddle attachment. Add the granulated sugar and stir with a spoon to combine. Stir in the yeast. Let stand until bloomed and foamy, 5-7 minutes.Yeast doughTo the bloomed yeast mixture, add the egg, sugar, and salt. Mix until combined. Mix in the orange zest. Add half of the flour and stir with the paddle attachment to form shaggy dough. Add about 1/2 cup flour more to the bowl and switch to the dough hook. Knead until the dough is consistent and elastic. If dough is lax and very sticky, add more flour a little at a time. You may not need to use all of the flour. Knead for 5 minutes. The dough should be soft and elastic, and just a little sticky. Place the dough into a greased bowl and turn over to coat. Cover with plastic wrap and let rise in a warm place until doubled, about 45 minutes.Deflate dough and turn out onto a lightly floured surface. Cut into 24 even pieces. (To do this, I shape the dough into a round disk, and then cut into four pieces. Cut each quarter in half, and then each half into 3 pieces for 24 portions. See video for technique.) Roll each dough piece under a cupped hand into balls; cover dough with plastic wrap so the balls don’t dry out.Orange sugar coatingIn a medium bowl, combine the granulated sugar and orange zest. Mix well using your fingertips to rub the zest into the sugar. The sugar should turn orange from the orange oil in the zest.Grease an 8 or 9-inch nonstick tube pan or bundt pan with cooking spray.Place the bowl of melted butter in close proximity to the bowl of orange sugar. Dip each dough ball first into the melted butter, then into the orange sugar. Roll until the ball is coated and transfer to a greased tube pan. Repeat the process, arranging the balls in an even layer in the bottom of the pan, and then arranging a ring of dough balls on top of the first layer. Cover and let rise in a warm place free from drafts, about 45 minutes, or until doubled in size.Preheat the oven to 350°F.Bake the bread for 40-50 minutes, or until golden brown. You can check done-ness with an instant read thermometer, which registers an internal temperature of 190°F when cooked through. Keep in mind that baking times will vary according to the size pan you use. Using an 8-inch pan will take closer to 50 minutes, whereas a 9-inch bundt pan will bake slightly quicker.Cool in the pan 5 minutes. Turn the bread out of the pan and then stand it back upright. Cool 15 minutes.Orange glazeCombine the powdered sugar, orange juice, and orange zest in a small bowl and whisk to combine. Pour the glaze over the warm bread. Brush excess glaze over the outside of the bread using a pastry brush. Serve the bread warm. See notes for re-heating instructions.
      NotesWhat to expect: This bread has an orange zest-speckled interior that is soft and lightly sweet. The exterior has a caramelized orange sugar coating. The entire loaf is glazed with a zesty orange glaze made with orange juice and orange zest. It’s a bright-tasting loaf that makes a wonderful breakfast or brunch. Serve it warm for best flavor and texture.
      Baking Pan: If you use an angel food cake pan with a removable bottom as I did, place the pan on a parchment-covered baking sheet and bake the bread on the baking sheet. This will catch any oil or sugar that may seep out (this was minimal). A better choice is a standard-size 9-inch nonstick bundt pan. The bread can also be baked in one even layer in a 10-inch round cake pan, however the baking time will be much reduced (30-35 minutes).
      Reheating Instructions
      Microwave Method: Place individual slices of Orange Bubble Bread on a microwave-safe plate and cover them loosely with a damp paper towel. Microwave on high for 20-30 seconds, or until warmed through. Be careful not to overheat, as this can make the bread tough or dry.
      Oven Method: For larger portions or the entire loaf, preheat your oven to 350°F (175°C). Wrap the bread loosely in aluminum foil to prevent it from drying out and place it on a baking sheet. Heat in the oven for 10-15 minutes, or until warmed through. This method ensures even heating and helps to retain moisture.

      Keyword active dry yeast, all purpose flour, brunch recipe, bubble bread, confectioners’ sugar, dessert bread, monkey bread variation, mother’s day brunch, orange bubble bread, pull-apart bread, whole milk, yeasted bread recipe

      You may also enjoy: LEGGI TUTTO

    • in Recipes

      Sour Cream Apple Coffee Cake

      ha scritto per te

      This Sour Cream Apple Coffee Cake is soft, tender, and loaded with apples and cinnamon. The crumb topping gives the cake a buttery crunch along with a creamy, sweet glaze to top it off!
      Make sure to try my classic Coffee Cake recipe too!

      Table of Contents

      Well, it’s that time of year again to make sure your kitchen is fully stocked with apples and cinnamon. Of course baking with this winning combo makes your house smell delicious, but you also end up with a cake that you will absolutely LOVE!
      I feel like this cake is the mash-up of two super popular recipes that I have already on my site, my Apple Fritter Cake and my Easy Cinnamon Roll Cake. Basically if you like those, you will LOVE this one.
      Why You’ll Love This Apple Coffee Cake

      Easy Ingredients. This is especially great to make during apple season when they are plentiful, but easily can and should be enjoyed all year long. The cake has multiple steps, but everything is easy to make and is a great beginner recipe!
      Texture. The addition of sour cream into the cake makes it extra moist and tender, plus the juiciness the apples bring makes this soft and tender!
      Flavor. The apples, the cinnamon, the crumb topping, and the icing! The fun part about this cake is there is not only a cinnamon crumb topping, you have a cinnamon sugar swirl in every bite.

      Do You Have To Use Sour Cream In This Cake Recipe?
      I know there are some of you who don’t like sour cream, but trust me in that you can’t taste it in this recipe at all. It simply adds a moistness and gives the cake a tender crumb. BUT if you don’t have sour cream, you can sub full-fat Greek Yogurt in its place.
      Ingredients
      I am going to list what you will need for this Apple Cinnamon Coffee Cake recipe, but there are 4 elements to the cake: the crumb topping, the swirl mixture, the cake, and the icing. All of the ingredients are simple, and there is a lot of overlap in the elements, so make sure to scroll down to the bottom of this post to the recipe card that has all the measurements and instructions!

      Butter. I use salted butter in this recipe. You will need both cold butter, and room temperature butter. The cold butter you will use to make the crumb topping and the room temperature butter will be used in the cake batter.
      Sugars. You will use granulated sugar, light brown sugar AND powdered sugar. The granulated sugar will be used in the cinnamon swirl and the cake, while the brown sugar is used in the crumb topping. POwdered sugar is used in the icing on top!
      Dry Ingredients: All purpose flour, kosher salt, baking soda and baking powder, and ground cinnamon.
      Sour Cream. If you don’t have sour cream you can sub in Greek yogurt or even buttermilk in a pinch.
      Eggs. I use large sized eggs in all my baking recipes.
      Apples. I suggest Granny Smith apples in this recipe because they are tart and sweet, but also bake well and don’t get mushy! BUT you can use whatever type of apples you like.

      How To Make Apple Coffee Cake
      The cake batter comes together very easily. Dice up the apples and stir those in at the end, making sure that the apples are evenly distributed in the cake batter.

      Half of the cake batter in a 9×13 with the cinnamon sugar mixture swirled in.
      The remaining cake batter and cinnamon sugar mixture swirled into the batter.

      Spread half of the cake batter into a greased 9×13 baking pan and then top it with half of the cinnamon swirl mixture, which is light brown sugar and ground cinnamon mixed together. Run a butter knife through that to swirl it into the cake. Then repeat this step with the remaining cake batter and then the rest of the cinnamon swirl mixture.

      Then you are going to top the whole cake with a delicious and buttery crumb topping. The layers of flavor in this cake are outstanding. You have the buttery cake batter loaded with apples, the brown sugar cinnamon swirl, and now the crumb topping!
      Once it’s baked you will have a perfect looking coffee cake. You could stop there, but a sweet drizzle of icing just send this over the top. Enjoy it warm or at room temperature.

      How To Store Apple Coffee Cake
      You can store this cake airtight at room temperature for up to 3 days. You can also refrigerate it for up to 5 days for best freshness! I don’t prefer cold cake, so I recommend that if you refrigerate it, take it out of the fridge before serving, allowing it to come back up to room temperature.
      To Freeze:
      Freeze this airtight in the freezer for up to 2 months for best freshness. Allow it to thaw at room temperature or in the refrigerator before serving.

      More Coffee Cake Recipes You Will Love

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      Sour Cream Apple Coffee Cake

      Author: Shelly

      Pin

      Description

      This apple twist on coffee cake is moist, tender, and delicious! 

      Ingredients

      Scale
      1x2x3x

      Crumb Topping

      1 cup cold butter, cubed
      3/4 cup light brown sugar 
      1/2 teaspoon kosher salt
      1 teaspoon ground cinnamon
      1 cup all purpose flour

      Cinnamon Swirl

      1/2 cup granulated sugar
      1 1/2 teaspoons ground cinnamon

      Cake

      1 cup butter, room temperature
      1 1/2 cups granulated sugar
      2 teaspoons vanilla extract
      4 large eggs
      16 ounces sour cream
      1/2 teaspoon kosher salt
      1 1/2 teaspoons baking soda
      1 teaspoon baking powder
      3 1/2 cups all-purpose flour
      2 – 2 1/2 cups peeled and diced Granny Smith apples (2 medium-sized apples)

      Glaze

      1 cup powdered sugar
      1 tablespoon milk
      1/2 teaspoon vanilla

      Instructions

      Preheat the oven to 350°F. Coat a 9×13-inch baking dish with nonstick spray and set aside.
      Crumb Topping: In a medium bowl combine the butter, brown sugar, salt, cinnamon and flour. Using your hands or a pastry cutter combine ingredients until they resemble coarse sand and hold together when squeezed. Set aside.
      Cinnamon Swirl: In a small bowl combine the sugar and cinnamon. Set aside.
      Cake: In the bowl of your stand mixer fitted with the paddle attachment combine butter and sugar, mixing on medium speed for 2 minutes.
      Add in vanilla and eggs mixing until smooth, scraping sides of bowl as necessary. Add in sour cream, salt, baking soda, and baking powder, and continue mixing on medium speed for 30 seconds, until mixture is combined.
      Turn the mixer to low and add in the flour, mixing until just incorporated and then stir in the apples.
      Spread half of the batter into the prepared pan. Sprinkle the batter with half of the cinnamon swirl mixture. Using a butter knife, swirl the mixture into the batter.
      Repeat with the remaining batter and remaining cinnamon sugar.
      Sprinkle the crumb topping onto the cake evenly.
      Bake for 60 minutes, or until a toothpick inserted into the center comes out clean.
      Allow the cake to cool for 20 minutes.
      Icing: Prepare the icing by whisking the powdered sugar, milk, and vanilla together until smooth. Drizzle over top of cake. 
      Serve warm or at room temperature. 

      Notes

      Store airtight at room temperature for up to 3 days. 
      Store airtight  in the refrigerator for up to 5 days. 
      Freeze airtight in the freezer for up to 2 months, thaw at room temperature.

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