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    Easy Banana Blueberry Muffins

    Sweet Banana Blueberry Muffins are made with ripe bananas and fresh, juicy blueberries. These homemade fruit-filled muffins are a delicious make-ahead breakfast, and they’re freezer-friendly, too!
    Make sure to check out my classic Blueberry Muffins recipe OR my Blueberries and Cream Muffins too!

    Crazy Moist Banana Blueberry Muffins!
    Just when you thought Blueberry Muffins couldn’t get any better, I went ahead and added in banana! Honestly it was out of pure necessity, as I had some old bananas to use up, but it turned out to be a delicious discovery! Two fruits, one muffin. Pure deliciousness. These simple homemade muffins are an absolute delight. The tangy blueberries combine with the rich banana flavor for a sweet, fruit-flavored explosion that you don’t want to miss.
    What To Expect:
    The texture: Extra moist and cake-like thanks to the combo of banana and sour creamEase of Prep: Just a bowl and a spoon, no mixer required!Bake Time: 25-ish minutes Topping: I simply sprinkled some coarse sugar on top for a little crunch, but you could make a streusel topping like on my Banana Muffins if you love crumble!

    What You’ll Need
    Before we get started, let’s go over the key ingredients. Here’s what you’ll need to make these banana blueberry muffins happen:
    Bananas: The riper the bananas are, the better. Try to use bananas with lots of brown spots on the peel if you can.Butter: Melted. Salted or unsalted butter both work, you can mix in either.Sugar: I like to use granulated sugar in this recipe.Eggs: These will be the binding agents for your muffin batter.Vanilla Extract: For extra sweet flavor.Sour Cream: This makes these muffins super moist.Baking Soda: To help your muffins rise up nice and tall.Salt: I like to use kosher salt in this muffin recipe.Flour: I generally use all purpose flour, but you could try using gluten free flour.Blueberries: Use fresh blueberries if possible.Optional: Add in coarse sugar for the tops of the muffins.
    How to Make Banana Blueberry Muffins
    What I love the most about making these banana blueberry muffins is that it takes around 40 minutes from start to finish, and then I have a bunch of make-ahead breakfasts ready to go. Muffins are always good to have on hand during the week, because you never know when you’ll need a quick, on-the-go breakfast.
    This is what you’ll need to do to mix these together:
    Preheat Oven to 350°F: Place cupcake liners in a muffin tin. Set aside.
    Mash the Bananas: In a medium bowl mash the bananas with a fork, leaving them slightly lumpy, and set aside.
    Mix Muffin Ingredients Together: 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. Then, fold in the blueberries.

    Fill the Muffin Pan: Portion out 1/4 cup batter into each muffin tin and prepare crumb topping and sprinkle on some coarse sugar for a little sweet crunch!

    Bake the Muffins: 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.

    Tips for Success
    Easy, right? These muffins come together in a snap, and they’re done before you know it.
    Here are some tips that make prepping these banana blueberry muffins even easier:
    Do I Have to Use Cupcake Liners? No, I just think that cupcake liners make removing the muffins from the pan easier. You definitely don’t have to use them, though – feel free to omit them and use cooking spray instead.Can I Use Frozen Blueberries? Sure! I like to use fresh – especially in the summer when they’re in season and you can pick them yourself – but frozen will work just fine. Toss the Blueberries in Flour: If you want to prevent the blueberries from bleeding color into the batter, toss them in a tablespoon or so of flour. Don’t Over-Mix the Batter: Over-mixing the batter leads to dense and tough muffins instead of light and fluffy ones, so stir until everything is just combined. Use Room Temperature Ingredients: Letting the sour cream and eggs come to room temperature is a good idea because everything will mix together more smoothly. There will be more resistance if you use refrigerated ingredients.
    How to Store Muffins
    The best way to store these banana blueberry muffins is in an airtight container at room temperature – they’ll last for up to 3 days. They will most likely keep for a couple days longer in the fridge if you need to store them there. (The countertop is usually good for me, since muffins rarely last 3 days in this household.)
    Can I Freeze Banana Blueberry Muffins?
    Absolutely. Freeze these muffins in an airtight container for up to 30 days. Thaw them in the fridge overnight before eating again, and enjoy!

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    Easy Banana Blueberry Muffins

    Description:
    Sweet Banana Blueberry Muffins are made with ripe bananas and fresh, juicy blueberries. These homemade fruit-filled muffins are a delicious make-ahead breakfast, and they’re freezer-friendly, too!

    Ingredients:

    3 medium bananas
    1/2 cup butter, melted
    1 cup granulated sugar
    2 eggs
    2 teaspoons vanilla
    1/2 cup sour cream
    1 teaspoon baking soda
    1 teaspoon kosher salt
    1 1/2 cups all purpose flour
    1 1/4 cups blueberries
    Optional – 1/4 cup coarse sugar for tops of muffins

    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 blueberries.
     Top each muffin with an equal portion of the coarse sugar if desired.
    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 at room temperature for up to 3 days. Freeze airtight for up to 30 days.

    Keywords:: banana blueberry muffins, easy banana muffins

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    More Muffin Recipes to Try
    On the lookout for more easy muffin recipes? Check out these ones, then!

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    Danish Coffee Cake

    Danish Coffee Cake is buttery, flaky, sweet, and best enjoyed with a cup of coffee or tea! Also known as a “Kringle,” it’s easy to make and absolutely delicious!

    This recipe is made in partnership with Imperial Sugar. Find the FULL RECIPE HERE!
    Easy Homemade Danish Coffee Cake
    Anyone else have a sweet tooth no matter what time of day it is? Dessert is great and everything, but dinnertime feels so far away when its 9am and you’re craving sugar. That’s when coffee cake, aka dessert for breakfast, comes in really handy.
    But not just any coffee cake – this Danish Coffee Cake, which is also traditionally called Kringle. It’s light and flaky, and topped with the perfect amount of sweet vanilla icing. Paired with a cup of coffee, this homemade pastry is the perfect way to kick off your day!

    What is Danish Kringle?
    Danish Kringle is a Danish pastry that is traditionally made up of multiple layers of buttery dough, and topped with icing. Some people like to put nuts and fruits inside of the layers before baking, but I prefer to top the whole thing with chopped walnuts at the end.

    Variation Ideas
    This Danish coffee cake recipe has sweet but subtle flavors. The dough becomes a buttery, pastry-like base, tasting somewhat like a homemade pie crust. It’s then topped with a filling made from butter and eggs, baked in wide strips, and drizzled with sweet vanilla icing. When you mix in the walnuts there is a delicious nutty crunch in each bite, which ties the whole thing together!
    I love the simple vanilla flavor when enjoying this pastry with a cup of coffee, but there are other flavor combinations that you could try! Here are a couple of ideas:
    Orange: You could make an orange-flavored icing with a little orange zest. The same thing could be done with lemon juice/lemon zest.Chocolate: Add chocolate chips to the pastry, or make a chocolate glaze instead of a vanilla one. Add-Ins: Throw some pecans, almonds, raisins, or other fruit into the pastry dough.
    Tips for the Best Danish Coffee Cake
    Check out the FULL RECIPE HERE, but first, here are some tips on how to make the best Danish Kringle! Here are some of my suggestions:
    Forming the Kringle: Traditional Kringle usually takes the shape of an oval, but I like to bake the dough in recatngles instead. You’re just going to cut it up anyway in the end, so why not make life a little easier?Have a Mixer Handy: To make the base layer you’re going to need to combine flour and cubed butter, which is a pain to do by hand, so I recommend having an electric mixer handy. For a Lighter Cake: If you’re looking to cut some calories off of this coffee cake, drizzle thin lines of icing back and forth over the Kringle, instead of spreading it on the whole thing.

    How Do You Serve a Kringle?
    I like to enjoy this Danish coffee cake with coffee, obviously, or a nice cup of tea. If you’ve got kiddos, I suggest serving this pastry with a big glass of milk. Kringle can be served cold, at room temperature, or warm – add a small drizzle of caramel or a little cinnamon if you want to!

    How to Store Danish Coffee Cake
    Store Kringle in an airtight container in the refrigerator for up to 3 days. Because the icing is made with dairy, you don’t want to leave it out at room temperature.
    CLICK HERE FOR THE FULL RECIPE
    More Pastry Recipes to Try
    Looking for more easy pastry recipes? Try some of these: LEGGI TUTTO

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    Deep Dish Sausage and Cheese Quiche

    Brunch is served! Deep Dish Sausage and Cheese Quiche is filled with sausage crumbles and sharp cheddar, which makes a hearty bite for breakfast and beyond.

    I made this quiche last week for the first time and really enjoyed it. My work days are getting busier the closer we inch towards fall (online publishing always starts the season early!). So I’ve been looking for a make-ahead dish that is easy to grab for lunch. Quiche might just be the perfect workshop lunch. There’s plenty of things from the garden right now to add on top, such as cherry tomatoes and fresh basil. Eat a slice cold or re-heated- either way it’s a hearty and quick bite!

    Slice up some melon and berries (which are at summer peak) and you’ve got a beautiful brunch. I served this with what I call ‘Strawberry Salad’. Which is not really salad at all, but sliced fresh strawberries brushed with melted strawberry jam and sprinkled with poppyseed. It’s a great side to this quiche and really, there’s no recipe needed! I make a bunch ahead and it keeps well refrigerated.

    Start this recipe with my easy all-butter crust. However, you can absolutely start this recipe with a ready-made deep dish frozen pie crust. No judgement. My recipe is easy to make in a food processor and comes together quickly.

    To reduce mess, roll the crust between two sheets of parchment to 12-inches. Peel off the top sheet and flip the crust on the second sheet of paper onto the deep dish pan. Peel the paper away and fit it into the deep dish pan. Then, turn the excess crust under at the edges and crimp or pinch the edges. At this point, stick it in the freezer to chill while you prepare the rest of the recipe.

    Fill it up!
    Next, brown some sausage. I recommend regular breakfast sausage – not sage, not hot, not maple-flavored – just the good ol’ standard. Then, in a little of the sausage drippings, sauté onion and bell pepper. When all of this cools down a little, mix it together with shredded sharp cheddar.
    In another little bowl, you’ll combine the wet ingredients. Now. This recipe only uses three eggs which won’t seem like enough. When you pour the mixture over the sausage in the pie shell, it will disappear to the bottom. This is right. This is normal. This quiche will not have a custard-y finish. Instead, it’s a stick-to-your-ribs kind of dish that focuses more on the filling.

    This provided several lunches daily for me and the two other people who dine with me. It was nice being able to breeze in and out of the refrigerator with slices of quiche, melon wedges, and sweet strawberries on the side.

    Deep Dish Sausage and Cheese Quiche is great for summer, especially topped with sun-ripened cherry tomatoes and fresh herbs (or greens like arugula!). But I’m also eyeing it for an easy Christmas Eve breakfast. I’m always looking for a good time-saver for the holidays (here’s another good one!).
    This recipe was adapted from Carolina Cooking.

    Deep Dish Sausage & Cheese Quiche

    Heather Baird

    Brunch is served! Deep Dish Sausage and Cheese Quiche is filled with sausage crumbles and sharp cheddar, which makes a hearty bite for breakfast and beyond.A frozen, unbaked deep dish pie shell can replace the scratch-made crust. This recipe can also be varied with whatever shredded cheese you have on hand.

    .wprm-recipe-rating .wprm-rating-star.wprm-rating-star-full svg * { fill: #5A822B; }No ratings yet

    Prep Time 15 minsCook Time 30 minsTotal Time 45 mins

    Course BreakfastCuisine American, French

    Servings 9

    Equipment9 inch deep dish pie pan
    Ingredients US CustomaryMetric All-butter quiche crust1 1/2 cups all-purpose flour1/2 teaspoon fine grain salt1/2 cup unsalted butter cold5 tablespoons ice waterQuiche filling1 lb. ground pork breakfast sausage1/2 cup finely chopped onion1/3 cup chopped green bell pepper1 1/2 cups shredded extra-sharp cheddar1 tablespoon all-purpose flour3 eggs1 cup evaporated milk1 tablespoon chopped flat-leaf parsley1/8 teaspoon fine grain salt 2 pinches1/4 teaspoon freshly ground pepper
    Instructions CrustIn the bowl of a food processor, add the flour and fine grain salt. Pulse to combine. Cube the butter and add it on top of the flour. Pulse 2-3 times until roughly incorporated and large chunks of butter remain. Continue to pulse as you add the tablespoons of water. Pulse until the mixture forms a rough dough to one side of the bowl.Turn the dough out onto a piece of parchment paper and top with a second piece. Roll to a rough 12-inch circle. Remove the top piece of parchment paper and pick up the crust by the paper and invert onto a 9- inch deep dish pie pan. Remove the paper and press the crust into the pan. Fold under the excess dough at the edges and crimp. Transfer to the freezer while you prep the filling.QuichePreheat the oven to 350F.Brown the sausage in a large skillet over medium-high heat. Stir constantly while cooking until well done, about 8 minutes. Remove sausage to a paper towel-lined plate reserving 1 tablespoon of the drippings in the pan.Sauté the onion and bell pepper over medium-high heat until the onions are translucent and the pepper is tender. Let cool slightly. Remove the pie crust from the freezer and place on a baking sheet.In a large bowl, combine the sausage, onion and pepper, sharp cheddar, and all-purpose flour. Toss to combine. Spoon this mixture into the pie crust.In a separate bowl, whisk together the eggs, milk, parsley, salt, and pepper. Pour over the sausage mixture. The egg mixture will disappear to the bottom of the pan – this is normal.Bake for 30-35 minutes, or until golden brown and set. Cool slightly.Slices can be served warm or chilled, but I prefer this hearty sausage quiche warmed.
    NotesThe homemade crust can be replaced with a 9-inch frozen unbaked deep dish pie crust shell.
    Reheat slices in the microwave for 1:30 seconds at 100% power, or at 350 for 10 minutes in the oven.
    Top with whatever fresh thing you have on hand – cherry tomatoes, basil, arugula, watercress -anything goes!

    Keyword all butter pie crust, breakfast sausage, extra-sharp cheddar

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    Zucchini Muffins

    My Easy Zucchini Muffin Recipe makes soft, moist, and flavor-packed muffins! This is a great way to use up an abundance of zucchini in the summer months, or when you’re just craving a delicious muffin. Add chocolate chips and walnuts to make them an extra special treat!
    Make sure to try my Zucchini Bread recipe too!! It’s delish!

    This Is My Favorite Zucchini Muffin Recipe!
    During the summer months I load up on all the fresh fruits and veggies! I don’t have a green thumb…like AT ALL…but I am first in line at the farmers market!
    I love zucchini, using it as a side dish, roasting it, in salads, and especially in baking! Using zucchini when baking adds extra moisture, fiber, and vitamins without imparting any real flavor. It’s kind of the perfect way to get in your veggies!
    Here Are More Zucchini Recipes You Will Love:

    But Are Zucchini Muffins Healthy?
    Well…the do include zucchini, so I can guess they are healthER than a regular muffin…but I won’t try to spin this recipe as health food…especially with the addition of chocolate chips! You can adjust this recipe a little to make them slightly more healthful, though! Here are a few ideas:
    Sub out half of the all purpose flour for whole wheat flour! This recipe works perfectly as written with this simple adaptation. I don’t prefer using all whole wheat flour in this, as you would need more adjustments to prevent the muffin from being dry. But a simple 50% swap works great!Reduce the amount of sugar by up to 1/4 cup. You will lessen the sweetness of the muffin, but still maintain the texture.Swap out the vegetable oil for coconut oil (measure in its liquid form), or even light olive oil!Sub in 1/4 cup of unsweetened applesauce for the egg. This will lighten the calories a bit!

    Ingredients:
    all-purpose flourgranulated sugarbaking sodaground cinnamonsalteggvegetable oilbuttermilkvanilla extractshredded zucchinioptional – miniature semisweet chocolate chips and/or chopped walnuts

    How To Make Zucchini Muffins:
    Luckily for this recipe there is no mixer needed!! You simply whisk all the dry ingredients together, then separately whisk the wet ingredients together. Add the wet into the dry and fold until combined! Then you just stir in the chocolate chips and/or nuts and portion out into your muffin tin!
    They’re really just that simple, and can be prepped and in the oven in minutes!
    Adding In Chocolate Chips or Nuts…
    I mean I am a big proponent for adding both chocolate chips AND walnuts into these zucchini muffins, but it’s completely up to you! You can even get a little more creative as well! Here are a few more ideas of add-ins:
    Dried fruit, like raisins or dried cranberries. Just 1/2 cup will be great!Shredded coconut is delicious in these too! 1/2 cup as well!Any other type of nut you prefer like pecans, or pistachios…even cashews!Sub in 1/4 cup mashed banana for the egg and it will give it a nice banana flavor too!
    Can You Freeze Zucchini Muffins?
    Yes! These muffins freeze great! Just pop the leftovers in a large zip top bag and freeze them for up to a month for best freshness. Just thaw them at room temperature and they’ll be good to go!

    I Have So Many More Muffin Recipes! Here Are A Few You Will Love:

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    Zucchini Muffins

    Description:
    These delicious Zucchini Muffins are soft and moist! a favorite in our house!

    Ingredients:

    1 1/2 cups all-purpose flour
    3/4 cup granulated sugar
    1 teaspoon baking soda
    1 teaspoon ground cinnamon
    1/2 teaspoon salt
    1 egg, lightly beaten
    1/2 cup vegetable oil
    1/4 cup buttermilk
    1 teaspoon vanilla extract
    1 cup shredded zucchini
    optional – 1/2 cup miniature semisweet chocolate chips
    optional – 1/2 cup chopped walnuts

    Instructions

    Preheat oven to 350°F. Line a muffin tin with liners. Set aside.
    In a large bowl whisk together the flour, sugar, baking soda, cinnamon, and salt.
    In a medium bowl whisk together the egg, vegetable oil, buttermilk, and vanilla.
    Add in the wet ingredients into the dry, stirring until just combined. Add in the shredded zucchini, chocolate chips, and walnuts and stir to combine.
    Fill liners 2/3 full with batter and bake for 20 – 23 minutes, until a toothpick inserted into the center comes out clean.
    Serve warm or at room temperature.

    Notes:

    Store airtight for up to 3 days.
    Freeze for up to 30 days
    *nutrition values do not include chocolate chips and/or nuts

    Keywords:: cookies and cups, muffins, zucchini muffins, zucchini recipe

    Want To Save This Recipe?
    PIN for later: LEGGI TUTTO

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    Blueberries and Cream Muffins

    Blueberries and Cream Muffins are a delicious and easy muffin recipe! Soft blueberry muffins topped with a crunchy crumb topping, and filled with a sweet cream cheese filling!
    Make sure to try my classic Blueberry Muffin Recipe too! They’re amazing!

    Blueberries and Cream Muffins Are A Decadent Blueberry Muffin Recipe!
    We love blueberry muffins! I mean doesn’t everyone? I have tons of blueberry recipes here on my site as well. They’re just an easy fruit to bake with.
    But today’s Blueberries and Cream Muffins are for anyone who loves the classic, but wants to mix it up! These are a soft, sweet muffin, filled with a rich cream filling, topped with crunchy crumb topping! What’s not to love?

    What’s the Filling In These Blueberries and Cream Muffins?
    The “cream’ part of these Blueberry Muffins is a sweet cream cheese filling a lot like cheesecake! It is rich, and smooth, and pairs PERFECTLY with the blueberries. Plus, it’s a simple filling to incorporate in this recipe, as well as most muffin or cupcake recipes!

    Ingredients:
    This recipe has a few elements: the crumb topping, the muffin, and the filling. The exact measurements and steps are in the full recipe card at the bottom, but here is a quick list to make sure you have everything you need in your kitchen:
    granulated sugarlight brown sugar kosher saltmelted butterall-purpose flourcream cheesevegetable oileggsvanilla extractbaking sodasour creamfresh blueberries

    Don’t Forget the Crumb Topping!
    Ok, sure you CAN make these without the crumb topping (aka streusel), but who doesn’t love a crunchy, sweet crumb? The textures of this muffin is so great because you have the softness of the cake, the creaminess of the filling, and the crunchy topping. It’s pretty perfect!
    How To Store Blueberry Muffins:
    If you are eating these right away don’t worry abut storing them! But if you want to save some for the next day, I recommend refrigerating them due to the cream cheese in the center!
    How To Freeze:
    These Blueberries and Cream Muffins also freeze beautifully. Just freeze them airtight for up to 30 days (for best freshness) and allow them to thaw in the refrigerator or at room temperature. You can also reheat them if you would like in the microwave for just a few seconds!

    Love Blueberries? Here Are More Recipes You Might Love:

    Print

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    Blueberries and Cream Muffins

    Description:
    Blueberries and Cream Muffins are a delicious and easy muffin recipe! Soft blueberry muffins topped with a crunchy crumb topping, and filled with a sweet cream cheese filling!

    Ingredients:

    Crumb Topping:

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

    Cream Cheese Filling:

    4 ounces cream cheese, room temperature
    1/4 cup granulated sugar

    Muffins:

    1/2 cup vegetable oil
    1 cup granulated sugar
    2 eggs
    1 teaspoons vanilla extract
    1/2 teaspoon kosher salt
    1/2 teaspoon baking soda
    2 cups all purpose flour
    1 cup sour cream
    1 cup fresh blueberries (or frozen and thawed)

    Instructions

    Crumb Topping: In a large bowl combine the granulated sugar, brown sugar, salt, and melted butter. Add in the flour and stir to combine. Mixture should form large crumbs. You can use your hands to mix this as well. Set aside.
    Cream Cheese Filling: In a medium bowl stir together the cream cheese and granulated sugar until combined. Set aside.
    Muffins: Preheat oven to 350°F. Line muffin tin with liners or coat with nonstick spray. Set aside.
    In the bowl of your stand mixer fitted with the paddle attachment mix together the oil, sugar, eggs, and vanilla on medium speed until smooth. Add in the salt and baking soda and mix until incorporated.
    Turn the mixer to low and in alternating portions add in the flour and sour cream, beginning and ending with the flour until incorporated but not over-mixed. Stir in the blueberries.
    Assembly: Fill each liner with 2- tablespoons of muffin batter. Top with 2 teaspoons of cream cheese filling. Top with another 2 tablespoons muffin batter. Sprinkle the crumb topping evenly on top of the muffins.
    Bake for 25 – 30 minutes, or until lightly golden and set.
    Allow the muffins to cool in the tin for 5 minutes and then transfer to a wire rack to cool completely. 

    Notes:

    Store airtight in the refrigerator for up to 3 days.

    Keywords:: cookies and cups, breakfast, muffins, blueberry muffins, blueberries and cream

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    Delicious Cinnamon Babka

    This Homemade Cinnamon Babka Recipe is a sweet, buttery yeast bread with a delicious cinnamon swirl! Making babka from scratch is extra delicious! Perfect for a holiday breakfast, or even just a weekend when you’re feeling extra domestic. Slather it with butter and you will be in LOVE!

    This Fluffy Homemade Babka Recipe Is the BEST!
    Tired of whipping together batches of banana bread and zucchini bread? If you are, consider adding in more chocolate chips – that always renews my interest. But hold off on that for the moment, because you’re going to want to give this Cinnamon Babka Recipe a try.
    Cinnamon babka is so fluffy and tender, and the cinnamon-sugar combination is such a treat for the tastebuds. It’s really fun to make too! How many other bread recipes call for twisting the dough together?
    Also, can you think of a better indulgent breakfast? This babka is everything you love about cinnamon rolls, but with considerably less mess. Just slice yourself a piece, and be on your way!

    What is Babka?
    Babka originated in the Jewish communities of Poland and Ukraine – it’s essentially a braided bread that has become sweeter and sweeter over time. The first versions were made with challah dough, that was then twisted up and filled with jam, and baked. Now these dough twists can be packed with anything from cinnamon to chocolate – and don’t forget the sugar syrup either!

    What You’ll Need For This Babka Recipe:
    What goes into making cinnamon babka? Quite a bit, actually; these are the ingredients you’ll need to round up in order to get started:
    For the Dough
    Flour: This recipe uses all-purpose flour – I needed about 4 cups, but you may need a little less or a little more depending on how the dough shapes up while you’re mixing it.Salt: Kosher salt balances/enhances the sweetness of the bread.Sugar: I used granulated sugar, but you can substitute in brown sugar instead if you want to.Instant Yeast: Any brand of Instant Yeast will work.Milk: Let it come to room temperature before adding it to the dough.Vanilla Extract: For extra sweet flavor.Eggs and an Egg Yolk: Let these come to room temperature also.Butter: Once again, make sure it’s room temperature.
    For the Filling
    Butter: This time you’ll need to melt it.Cinnamon: Obviously you need some ground cinnamon for Cinnamon Babka!SugarKosher Salt
    For the Sugar Syrup
    WaterSugar
    How to Make Homemade Babka (With A Cinnamon Swirl!)
    Making cinnamon babka may seem like a daunting process, but this step-by-step guide is here to assist! Here’s what you’ll need to do, starting with the formation of the dough:
    Form the Dough: In the bowl of your stand mixer fitted with the hook attachment mix 3 1/2 cups flour, salt, granulated sugar, and yeast, until combined. Turn the mixer to low and add in the milk, vanilla, and eggs one at a time until mostly combined.
    Add in the Butter: One tablespoon at a time until incorporated. Turn the mixer up to medium speed and mix for 10 minutes. Add in more flour as needed until it becomes soft, smooth, and elastic. I generally add in 4 cups total.
    Let Dough Rise: Coat a large bowl in nonstick spray or oil and place the dough into the bowl, cover, and allow to rise for 1 hour in a warm, draft-free place.

    Make the Filling: In a medium bowl combine the butter, cinnamon, sugar, and salt. Set aside.

    Prepare the Sugar Syrup: In a small saucepan combine the water and sugar. Bring to a boil and boil for 2 minutes, stirring frequently. Remove from the heat and set aside to cool.
    Assembly: Coat 2 8×4- inch loaf pans with nonstick spray. Line the pans with parchment paper, allowing the paper to overhang the ends for easy removal.
    Split Dough in Half: When the dough has risen, divide it in half. Working with one half at a time, roll out on a lightly floured surface into a 10×12- inch rectangle. Spread half of the filling onto the dough. Roll up the dough tightly from the 10- inch side into a log.

    Slice the Dough: Cut the dough lengthwise down the middle, so the filling is exposed. Twist each half. Then twist the two halves together like a rope. Place the twisted dough into one of the prepared pans. Repeat this process with the remaining dough. Cover the pans and allow to rise for 30 minutes in a warm, draft-free place.

    Bake: Preheat oven to 350°F. Bake the loaves for 30 minutes. Remove from the oven and drizzle the sugar syrup evenly on each loaf, using all the syrup. Place back in the oven and bake for an additional 15 – 20 minutes until golden brown. To ensure the bread is baked it will reach an internal temperature of 190°F.

    Let Cool: Place a wire cooling rack on a baking sheet and remove the bread from the pans using the parchment paper, transferring them to the wire rack to cool. Sugar syrup will drip from the bottom of the bread as it cools.

    Tips for Success
    That was a lot of steps, I know, but the results are so worth your effort. Here are some extra tips to help you iron out the process:
    Let Babka Cool Before Slicing: This will cut down on crumbs and ensure that the cinnamon filling stays in the bread.Working with the Dough: If the ends of the dough halves are not sticking together in the twist, try adding a little bit of water to them. Also, before you bake the loaf, poke a couple of small holes in the dough so that there won’t be separation between the bread and the filling. Variations: Make the filling using chocolate or Nutella for an even more decadent treat.

    Serving Suggestions
    I like to serve cinnamon babka warm, or at room temperature. It’s great with a steaming cup of coffee, or a big glass of milk. If you want to make it into a dessert, serve it with a scoop of vanilla ice cream and a drizzle of chocolate syrup!
    How to Store Leftovers
    Store this babka in an airtight container at room temperature for up to 3 days. Or, if you store it in the fridge, it can last for up to a week.
    Can I Freeze Cinnamon Babka?
    Sure. You can opt to freeze your loaves for up to 30 days.

    Print

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    Cinnamon Babka Recipe

    Description:
    If you love sweet breads or cinnamon rolls, you will fall in love with this Cinnamon Babka recipe – guaranteed. It’s tender, fluffy, so sweet, and the perfect indulgent breakfast or snack to give you a burst of energy for the day ahead!

    Ingredients:

    For the Dough:

    4 – 4 1/2 cups all purpose flour
    1 teaspoon kosher salt
    1/2 cup granulated sugar
    1 (1- ounce) package Instant Yeast (2 1/4 teaspoons)
    1/2 cup milk, room temperature
    1 teaspoon vanilla extract
    3 large eggs, room temperature
    1 egg yolk, room temperature
    10 tablespoons butter, room temperature

    For the Filling:

    1/2 cup butter, melted
    1 1/2 tablespoons ground cinnamon
    1 cup granulated sugar
    1/8 teaspoon kosher salt

    For the Sugar Syrup

    2/3 cup water
    2/3 cup granulated sugar

    Instructions

    For the Dough:

    In the bowl of your stand mixer fitted with the hook attachment mix 3 1/2 cups flour, salt, granulated sugar, and yeast, until combined. Turn the mixer to low and add in the milk, vanilla, and eggs one at a time until mostly combined. Add in the butter one tablespoon at a time until incorporated. Turn the mixer up to medium speed and mix for 10 minutes. Add in more dough as needed until it becomes soft, smooth, and elastic. I generally add in 4 cups total.
    Coat a large bowl in nonstick spray or oil and place the dough into the bowl, cover, and allow to rise for 1 hour in a warm, draft-free place.

    For the Filling and the Sugar Syrup:

    In a medium bowl combine the butter, cinnamon, sugar, and salt. Set aside.
    In a small saucepan combine the water and sugar. Bring to a boil and boil for 2 minutes, stirring frequently. Remove from the heat and set aside to cool.

    Assembly:

    Coat 2 8×4- inch loaf pans with nonstick spray. Line the pans with parchment paper, allowing the paper to overhang the ends for easy removal.
    When the dough has risen, divide it in half. Working with one half at a time, roll out on a lightly floured surface into a 10×12- inch rectangle. Spread half of the filling onto the dough. Roll up the dough tightly from the 10- inch side into a log.
    Cut the dough lengthwise down the middle, so the filling is exposed. Twist each half. Then twist the two halves together like a rope.
    Place the twisted dough into one of the prepared pans. Repeat this process with the remaining dough. Cover the pans and allow to rise for 30 minutes in a warm, draft-free place.
    Preheat oven to 350°F. Bake the loaves for 30 minutes. Remove from the oven and drizzle the sugar syrup evenly on each loaf, using all the syrup. Place back in the oven and bake for an additional 15 – 20 minutes until golden brown. To ensure the bread is baked it will reach an internal temperature of 190°F.
    Place a wire cooling rack on a baking sheet and remove the bread from the pans using the parchment paper, transferring them to the wire rack to cool. Sugar syrup will drip from the bottom of the bread as it cools.

    Notes:

    Serve warm or at room temperature. Store airtight for up to 3 days. Alternately you can freeze this for up to 30 days.

    Keywords:: cinnamon babka bread, sweet bread recipe

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    Pull Apart Praline Monkey Bread

    Monkey Bread is a sweet, pull-apart, pastry-style bread. Each piece is coated in melted butter and cinnamon sugar and baked to perfection in a bundt pan! I top mine with an out of control praline style-brown sugar icing that is to die for!
    If you love Monkey Bread, try my Cheese Stuffed Garlic Pull-Apart Bread for a savory option!

    My Monkey Bread Recipe Is A Family Favorite!
    I am SO excited to share this recipe with you! It’s a recipe that I shared in my book that is such a favorite I decided it needed a permanent place here on my site! It’s a Praline Pull Apart Monkey Bread that is ridiculously decadent and delicious.
    What makes this monkey bread so special is that it is 100% from scratch. The dough is a simple yeast dough that makes all the difference in the world. Of course there are so many monkey bread recipes out there that used canned biscuit dough, but the homemade dough is what sets this recipe apart.
    What Is Monkey Bread?
    Monkey Bread is a pastry that you pull apart and eat with your fingers (like a monkey I guess?). I didn’t create the name! What you generally have is cinnamon-coated dough pieces that are baked together in a larger pan, creating a cobbly-looking bread.
    I used to make Monkey Bread growing up with my grandma. We would bake it and take it over to her friend’s houses for their “coffee hour”. We always made the shortcut version with canned biscuits, but oh how I loved dipping each biscuit piece into melted butter first, and then that sweet cinnamon-sugar mixture. Sometimes we would add nuts, other times we would leave them out, but the addition of chopped pecans adds a little extra texture and flavor that I love.
    When I decided to create a homemade version of my childhood favorite for my book I wanted to have all the elements of the nostalgia, but make it a little more indulgent! That’s where the chopped pecans and brown sugar, praline-style, icing comes in! You can absolutely skip this step, but it sure does make it extra delish!

    Ingredients:
    There are a few steps to this recipe, but don’t let that intimidate you! Everything is easy to do, and it’s also a great make ahead recipe!
    Dough:
    Dry active yeast. You can also use Instant or “Rapid Rise” yeast as well. If you do use Instant, the rise time will be about 45 minutes to 1 hour, as opposed to 2 hours.granulated sugarwarm watervegetable oilkosher saltall purpose flour
    Coating:
    light brown sugarmelted butterchopped pecans – you can omit the nuts if you have an allergy or just prefer no nuts!
    Icing:
    butterlight brown sugarheavy creampowdered sugar

    Tips On How To Make Monkey Bread:
    The full recipe is below in the printable recipe card, but I definitely want to share some of my favorite tips so your Monkey Bread turns out perfectly!
    Make sure to grease your bundt pan well. This is kind of a no-brainer, but there is always that moment when you invert the bundt pan and pray that nothing sticks! Luckily Monkey Bread is a pretty “rustic” looking bread, so imperfections will never be noticed! Plus you’re covering the top in icing!Allow the dough to rise in a warm, draft-free place. My oven has a “proof” setting which I use all the time and really love. But if you don’t have that on your oven, just try to place your bowl of dough in the warmest part of your kitchen. Another trick I have used in the past if you don’t have a proof setting on your oven is before you start making the dough, turn the oven on to the lowest temperature. Allow it to preheat, then turn the oven off. Start making your dough and by the time you’re ready to allow it to rise, the oven will have cooled down enough that it will be the perfect place to let your dough rise. Make sure the oven isn’t too warm. You just want it to be a little warmer than room temp!Leave out the nuts if you aren’t a fan…same with the frosting. You can easily make this “plain” and it’s still great!Serving this warm is a NEXT LEVEL experience. Highly recommend!

    Do You Have To Use A Bundt Pan?
    You don’t have to, but it sure is pretty! You can make this recipe in 2, 8×4 loaf pans if that’s what you have!
    Do You Have To Make the Icing?
    Nope! The bread on its own is sweet, but the addition of that brown sugar praline icing is really outstanding!!!

    Can You Make the Dough Ahead?
    Absolutely! I have included in the recipe that if you would prefer to make the dough ahead you can! Allow the dough to rise in the refrigerator instead of at room temperature. You can do this overnight or up to 3 days!
    Can You Use Canned Biscuits For This Monkey Bread Recipe?
    If you love the idea of this recipe but just don’t have the time to make your own dough, I totally get it. You can use 2 (16- ounce) cans of canned biscuits.(I recommend the Grands! Flaky Biscuits). Cut each biscuit into 4 equal pieces and dip each piece in your melted butter, then cinnamon sugar mixture!

    How To Store:
    Honestly, this bread is best is enjoyed the same day, but you can absolutely store it if you just can’t finish it! I don’t recommend more than 2 days though for freshness. Just store it airtight at room temperature!
    Print

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    Pull Apart Praline Monkey Bread

    Description:
    This Monkey bread is out of control delicious! It’s the perfect breakfast or brunch recipe for special occasions.

    Ingredients:

    Dough:

    2 teaspoons dry active yeast
    1 teaspoon granulated sugar
    1 1/3 cups warm water
    2 tablespoons vegetable oil
    2 teaspoons kosher salt
    3 1/2 – 4 cups all purpose flour

    Coating:

    1 1/4 cup light brown sugar, packed
    1/2 cup butter, melted
    3/4 cup chopped pecans

    Icing:

    4 tablespoons butter
    1 cup light brown sugar, packed
    1/4 cup heavy cream
    1 cup powdered sugar

    Instructions

    Dough: Mix the yeast, sugar and water together in a bowl and allow the mixture to sit for 4 minutes until the yeast is dissolved. 
    In the bowl of the stand mixer fitted with the dough hook attachment mix 3 ½ cups flour, salt and oil together on low speed. Stir the yeast mixture and then slowly add it to the bowl with the flour. Mix this on medium speed for 5- 6 minutes. If the dough is excessively sticky add the remaining flour 1 tablespoon at a time until it becomes it becomes smooth.
    Spray the inside of a large bowl with cooking spray and transfer the dough into the bowl, cover with a clean dish cloth, place in a warm place and allow it to raise for 2 hours or until it has doubled in size. Alternately you can place the dough into a sprayed gallon sized zip-top bag and allow it to rise in the refrigerator overnight (you get the same results and the dough is ready in the morning for breakfast).
    Coating and Assembly: Preheat your oven to 350°F/175°C
    Spray a bundt pan with cooking spray. Sprinkle half of the pecans into the bottom of the pan evenly and it set aside.
    Place the brown sugar and melted butter in a small bowl and stir to combine. 
    Punch the risen dough down and tear pieces of the dough off and roll into 1- inch balls. Dip each dough ball into the brown sugar/butter mixture and place in the prepared pan. Continue this with all the dough, placing it in the pan evenly. Drizzle any remaining brown sugar/butter mixture on top of the dough and finally sprinkle on the remaining pecans.
    Bake the bread for 30- 35 minutes until it’s risen and lightly golden.
    Remove the pan from the oven and place on a wire rack to cool slightly.
    Icing: While the bread is cooling make your icing by combining the butter, brown sugar and heavy cream into a medium saucepan. Cook the mixture, stirring frequently, until it comes to a boil and boil for one minute. Remove from the heat immediately and whisk in the powdered sugar.
    Invert the bundt pan onto a cake stand or serving platter. Drizzle the icing evenly on top of the bread.
    Serve warm.

    Notes:

    Store airtight at room temperature for up to 2 days

    Keywords:: cookies and cups, monkey bread, pull apart bread, yeast dough, bundt pan, breakfast, brunch

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    Inside Out Carrot Cake Muffins

    150 SharesThese Inside Out Carrot Cake Muffins are the perfect treat for breakfast, snack time, dessert, or Easter brunch! The cream cheese filling bursts out of the top of the crunchy sugar coated muffin, making them just as pretty as they are tasty!
    Make sure to try my Carrot Cake Recipe too…it is the ABSOLUTE best!

    This recipe was originally posted back in 2014. The photos and recipe tips have been updated in 2021, but the recipe remains the same.
    Inside Out Carrot Cake Muffins!
    Muffins are pretty under-rated in my house. The lack of frosting piled on top is a deal breaker…sometimes a streusel will solve this issue, sometimes a glaze…but generally no one ever requests muffins.
    But I think I have solved the issue with these Inside Out Carrot Cake Muffins…because the frosting baked inside, which kinda makes them like cake you can eat for breakfast. And everyone seemed to like that idea.

    Cream Cheese Filled Carrot Cake Muffins Are An Easy Brunch Idea!
    These muffins are not only delicious, but they are so pretty! When they bake the cream cheese filling peeks through the tops, which creates a gorgeous, crackly finish that looks amazing on a brunch platter!
    My kids enjoy these for breakfast, or as a snack. Even though they claim “carrot cake isn’t their favorite”.

    Ingredients:
    Filling
    cream cheesepowdered sugarvanilla extract
    Muffins
    all purpose flourbaking powderkosher saltground cinnamonlight brown sugareggsvanilla extractwatervegetable oilgrated carrotscoarse sugar

    Tips:
    These carrot muffins are really very easy to make, but there are a few tips that I want to share to make sure you have perfect results.
    Don’t use pre-grated carrots! I know it’s nice to use shortcuts from time to time, but the pre-grated carrots that you can buy in the produce section of most grocery stores are just too coarse to work well in baked goods. Save those for your salads. Simply use a grater and grate up some whole carrots. The flavor is so much better, there is more moisture and they will be much thinner, giving your muffin a great texture!You CAN use low fat cream cheese! Look, you don’t have to, but you absolutely CAN use a lower fat cream cheese for the filling and they will turn out great!Don’t over-mix the batter. Keep these muffins tender and light by just folding the wet ingredients into the dry without over-mixing. That’s the beauty of these as well, no stand mixer necessary! You can use a hand mixer to make the filling creamy, but you also can skip that step and mix it up with a wooden spoon!Make sure your cream cheese is room temperature! It’s easy to want to skip this step, but the cream cheese filling will be much easier to mix when it’s room temperature, and won’t be lumpy!
    Add-In Ideas:
    You can get creative with these muffins if you would like! Here’s a few ideas:
    Raisins. A lot of folks like their carrot cake with raisins, so throw in 1/2 – 3/4 cup to the batter to add a little more sweetness!Walnuts. Chopped walnuts will add texture, so chop them up and add in 1/2 cup or so!Crumb topping! If you want to go the extra mile, add a little crumb topping on top! Ohhh yeah!

    But…Are These Carrot Muffins Healthy?
    Ummmm, do you want me to lie to you here? These aren’t exactly health food. There are carrots in there, so I’m going to say that’s something. BUT you absolutely could make these without the cream cheese filling inside.
    How To Store:
    Since these are filled with that cream cheese mixture you will need to refrigerate these if you want to enjoy them over the next few days.
    And yep, they freeze great! Just store them in an airtight container for up to 30 days, and allow them to thaw at room temperature.

    Print

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    Inside Out Carrot Cake Muffins

    Description:
    Inside Out Carrot Cake Muffins are the perfect breakfast or brunch idea!

    Ingredients:

    Filling

    8– ounces cream cheese, room temperature
    3/4 cup powdered sugar
    1 teaspoon vanilla

    Muffins

    2 1/4 cup all purpose flour
    1 1/2 teaspoon baking powder
    1 teaspoon kosher salt
    1 1/2 teaspoon cinnamon
    1 cup light brown sugar packed
    2 eggs
    1 teaspoon vanilla
    3/4 cup water
    1/3 cup vegetable oil
    1 cup grated carrots
    1/4 cup coarse sugar (like Sugar in the Raw)

    Instructions

    Filling: Mix the cream cheese, powdered sugar and vanilla in a mixing bowl until creamy, about 1 minute using a hand mixer. Set aside.
    Muffins: Preheat the oven to 400°F. Line muffin tin with cupcake liners or coat muffin tin with nonstick spray. Set aside.
    Whisk the flour, baking powder, salt, cinnamon and brown sugar together in large bowl, set aside.
    In another medium sized bowl whisk the eggs, oil and water together until foamy.
    Stir the wet ingredients into the flour mixture and fold in the carrots.
    Assembly: Place 2 tablespoons of muffin batter into the bottom of each muffin tin. Top with 1 tablespoon of cream cheese mixture and finally drop another tablespoon of muffin batter on top of that, covering the cream cheese. Sprinkle generously with coarse sugar.
    Bake for 20 minutes until the muffins are set.
    Serve warm or room temperature

    Notes:

    Store airtight in the refrigerator for up to 3 days
    Freeze for up to 30 days

    Keywords:: cookies and cups, carrot cake, carrot cake muffins, muffin recipe, breakfast, brunch, easter

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