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      The Best Strawberry Recipes

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      Make the most of your seasonal strawberry haul with The Best Summer Strawberry Recipes! I’ve rounded up my favorite strawberry desserts and sweet summer recipes that I can’t wait for you to try.
      Hunting for more easy dessert ideas featuring summer’s best ingredients? Check out my Best Lemon Desserts, next!

      Table of Contents

      22 Strawberry Desserts to Make This Summer
      Are you ready? Because I’m about to sweeten up your summer! It’s strawberry season, and that means strawberry desserts. I’m slowly finding ways to work fresh, flavorful strawberries into all my baking these days. Zero regrets! Naturally, I’ve rounded up some of my favorite summer strawberry recipes to inspire you to do the same.
      These summer desserts are loaded with enough strawberries to make any berry lover swoon. From strawberry cakes to cool and creamy frozen treats, pies, strawberry shortcake, and more delicious recipes, there are so many ways to transform seasonal strawberries into the BEST desserts. These recipes have you covered from Memorial Day until Labor Day, all summer long.
      I’ve also thrown in some of my best tips for choosing the ripest strawberries when they’re in season, how to store them, and even how to freeze them!
      Why You’ll Love These Strawberry Recipes
      In case you couldn’t tell, I’m berry excited about the strawberry season. Here’s why you’ll love these recipes:

      Easy to make. Who doesn’t love a dessert that tastes amazing, that’s also stress-free? These strawberry recipes keep it simple while oozing fresh summer flavors in every bite.
      Vibrant flavors. The ripest strawberries bring all sorts of delicious sweetness and freshness to these easy dessert ideas. Not to mention a pop of rosy color!
      Perfect for summer. Strawberries are a surefire sign that summer is here. Take these desserts along with you to cookouts, parties, or make them just because. These are the perfect recipes to satisfy your sweet tooth all season long.

      When Are Strawberries in Season?
      So, what are the best months for strawberries? For most of the US, strawberries are in peak season from mid-May to early June. This of course can vary a bit depending on which part of the country you’re in. As soon as berry season arrives, you best believe I’m first in line at my local farm stall.

      How to Pick Strawberries at the Store
      Get in, we’re going strawberry shopping! But how do you know if you’re picking the right berries? Below are my tips for choosing the very best strawberries:

      Color and Plumpness: Look for bright, plump berries that are red from top to bottom. Unlike some other fruits, strawberries don’t ripen after they’re picked. If the strawberries have a lot of yellow and green shading, they’ll stay that way and won’t be as sweet. And if the berries look dry or shriveled at all, give them a pass.
      Leaves: Fresh green leaves = fresh strawberries. Dry, wilted leaves indicate that the berries were picked a while ago.
      Signs of Mold: It probably goes without saying, but if any of the strawberries are moldy, it’s best to pick another box. Mold means that the berries are going bad, even if some of them aren’t spoiled just yet.

      How to Store and Freeze Fresh Strawberries
      Now that you’ve selected the best strawberries of the bunch, make sure you store them properly. It’s easy to do:

      Store: Store your strawberries in the fridge until you’re ready to wash and eat them. It’s best to leave strawberries whole and unwashed when you store them so that they aren’t exposed to moisture. To prolong the life of your fresh strawberries, store them in a single layer inside an airtight container lined with a paper towel. Properly stored strawberries can last in the fridge for a week (or sometimes longer).
      Freeze: Fresh strawberries can be frozen either whole or chopped. Before you freeze your berries, remove the stems, then flash-freeze the berries on a baking sheet. Once solid, transfer the frozen berries to a freezer bag or airtight container. They’ll stay fresh for up to 6 months. Frozen strawberries are perfect to use in everything from smoothies to pies.
      Wash: Place your fresh berries into a colander and give them a good rinse under cold water before you eat them. 

      My Favorite Strawberry Recipes
      Below you’ll find all my best, brightest strawberry desserts and flavorful, summery treats made with my favorite berry.
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      Strawberry Sheet Cake
      We’re kicking things off with this soft and moist strawberry cake that’s made for feeding a crowd. This is an easy sheet cake recipe made totally from scratch, right down to the creamy icing.

      Krispie Treat Ice Cream Pie
      This refreshing strawberry ice cream pie is what summer dreams are made of. Cool and creamy like an ice cream cake, set inside a crunchy Rice Krispie treat crust and topped with fluffy whipped cream.

      Matcha Cake With Strawberry Frosting
      This soft and buttery matcha cake is smothered in rich and creamy homemade strawberry frosting. It’s the perfect combination of earthy green tea flavors and bright, fruity strawberries.

      Strawberry Lemon Icebox Pie
      This easy icebox pie recipe made with fresh strawberries and lemon is my go-to make ahead dessert for summer BBQs, and then some. It’s the ultimate no-bake dessert that’s absolutely bursting with citrus and berry flavors.

      Fresh Strawberry Bread
      You can use fresh or frozen strawberries to make this easy strawberry bread, but it’s one of my favorite recipes to make when strawberries are in season! This quick bread recipe is tender and moist, with bright pops of berries throughout, drizzled with sweet strawberry cream cheese icing.

      Strawberry Brownies
      These strawberry brownies have all the flavor of a chocolate-covered strawberry wrapped up in a delicious dessert bar! Made from fudgy brownies covered in a thick layer of strawberry frosting, finished off with rich homemade chocolate ganache.

      Strawberry Pound Cake
      Bake your fresh strawberries right into this moist strawberry pound cake! This is the perfect summer twist on a classic bundt cake recipe. Bring this pound cake along to BBQs, picnics, and parties. It’s guaranteed to disappear!

      Chocolate Covered Strawberry Cheesecake
      Imagine that your favorite creamy cheesecake married a chocolate covered strawberry. You’ll get this classic cheesecake topped with vanilla mousse, fresh strawberries, and a generous drizzle of melted chocolate. It’s a love for the ages!

      Easy Strawberry Syrup
      Make your own homemade strawberry syrup that rivals anything you’ll find in your favorite ice cream parlor! I’ll never run out of summer desserts to drizzle with sweet strawberry sauce.

      Strawberry Buttermilk Muffins
      Tangy buttermilk and fresh strawberries are a match made in baking heaven. Whip up a batch of these easy strawberry muffins and enjoy them for breakfast or dessert.

      Strawberry Shortbread Bars
      These shortbread bars are my lazy girl’s version of a thumbprint cookie, filled with ribbons of sweet strawberry jam. These cookie bars taste even better when I get my hands on fresh strawberry jam from my local famer’s market.

      Strawberry Pop Tart Cake
      This cake is a strawberry Pop Tart extravaganza, and you’re all invited. It’s made with layers of moist vanilla cake filled with strawberry jam, smothered with frosting and loaded up with real Pop Tarts!

      Strawberry Buckle
      This skillet strawberry buckle recipe is tender and rich on the inside, crisp on the outside, topped with a buttery crumble. It’s an easy variation of a coffee cake that’s ultra-moist and bursting with fresh summer strawberries.

      Berry Crisp
      I’ll make this berry crisp with any berry, but strawberries are a must when in season! It’s the perfect easy dessert to bring to summer BBQs and it’s always the first to vanish from the baking dish. Enjoy a scoop with strawberry ice cream!

      Strawberry Sweet Cream Rolls
      These sweet cream rolls are a strawberries-and-cream spin on ooey-gooey sticky buns. They’re made from buttery pastry rolled up around strawberry cream cheese, amped up with real strawberries. It’s the ultimate breakfast treat smothered in sweet vanilla glaze!

      Pound Cake Trifle
      This easy yet impressive pound cake trifle recipe is the perfect dessert to make in berry season. It’s giving red, white, and blue dessert vibes for the 4th of July, don’t you think? The freshest, ripest strawberries are a must!

      Chocolate Dipped Strawberry Cheesecake Sandwiches
      These strawberry cheesecake sandwiches are an easy treat to whip up, no baking needed! I make these with strawberry cream cheese smeared between two crunchy graham crackers with strawberry preserves, then dip the whole thing in chocolate (because, why not?).

      Roasted Strawberry Buttercream
      Roasting fresh ripe strawberry slices takes their sweet flavors to a whole ‘nother level. Then it’s just a matter of blending them up and combining the puree with butter and powdered sugar for the ultimate strawberry buttercream frosting!

      Company Strawberry Shortcake
      I couldn’t have a list of strawberry desserts without including my mom’s retro company strawberry shortcake. This recipe is perfect for feeding a hungry crowd at your neighborhood cookout. Who can resist tender shortcake topped with fluffy whipped cream and strawberries? No one.

      Berry Slab Pie
      This summer berry slab pie is packed with a juicy medley of seasonal strawberries, raspberries, and blueberries for the ultimate sunshine-filled slice. Serve it with a scoop of vanilla ice cream that melts over the buttery crust. You won’t be disappointed.

      Angel Food Cake with Wine Soaked Berries
      I think maybe the only thing better than fresh, ripe strawberries is fresh strawberries soaked in my favorite white wine! Serve them as the topping for this light and fluffy angel food cake (and don’t forget the whipped cream).

      Berry Ambrosia Salad
      Whenever I bring home a berry haul, one of the first things I’ll make is this ambrosia salad. This recipe combines juicy strawberries, blackberries, and blueberries with a creamy dressing, coconut, and marshmallows for a fresh take on a classic fruit salad.

      Looking for even more summer desserts and seasonal recipes? Find tons of ideas using my recipe finder!
      PIN for later: LEGGI TUTTO

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      Croissant Bread Pudding with Chocolate Sauce

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      Serve this versatile Croissant Bread Pudding with Chocolate Sauce for breakfast, brunch, or dessert! It’s everything you love about croissants and chocolate, in one decadent dish.

      This Croissant Bread Pudding has recently become a favorite of mine, and a dish you can invite to any meal. Overnight guests? Prep it the night before, and bake it in the morning for a welcoming breakfast or brunch. Or, serve it after dinner with plenty of chocolate sauce for dessert. It’s the ultimate low-lift comfort food. And it’s even better sprinkled with a bite of fresh chopped strawberries.

      Purchase some mini croissants.
      Begin with mini croissants, also called ‘cocktail’ croissants, found in the deli section at your local grocery store. Large croissants will work too, if that’s what you have on hand (this recipe is a good way to salvage stale croissants). However, the minis arrange neatly in an even layer, in a 13×9 dish. You could leave them whole, but I like cutting them into thirds. This helps the custard to flow around each piece of bread and thoroughly soaks them with the creamy mixture.

      Break out the hand mixer.
      Eggs, butter, sugar, and heavy cream are the base for the rich custard. Combine them with a hand mixer in a big bowl. Then, pour it over the arranged croissants. Some buttery bits will float on top, and that’s perfectly fine. As the bread pudding bakes, the butter melts and bastes all those croissants.

      Bake at 350°F for about 45 minutes. Then, remove the pan from the oven and let cool slightly. You could stop right here, and enjoy this warm on its own, or with a drizzle of maple syrup. But if you’re looking for something extra-special, then try my easy chocolate sauce recipe. It’s almost too easy!

      Make the chocolate sauce.
      Combine 6 oz. (1 cup) semisweet chocolate chips and 3/4 cup evaporated milk in a microwave-safe bowl. Then, heat the mixture in the microwave for 1-2 minutes, until it bubbles. Next, allow the mixture stand for a couple of minutes then whisk the two ingredients together.

      After the mixture is whisked smooth, add 2 tablespoons salted butter. Whisk again until smooth. And that’s it! Pour the sauce into a small pitcher and serve on the side, or go ahead and drizzle a little over the bread pudding if the spirit moves you.
      I should note that this sauce is not thick. It’s more the consistency of maple syrup, and it soaks into the bread pudding much like hot maple syrup would.

      I couldn’t resist adding some chopped strawberries on top. Again, this is optional. But you can’t go wrong with strawberries and chocolate!

      Additionally, and for the sake of exploring every option, we lightly sprinkled on some powdered sugar. It doesn’t make much difference in flavor, but it sure does look pretty. With Mother’s Day in just a couple of weeks, I can’t help but think it would be the perfect easy brunch dish to add to your menu.
      Related recipe: Smoked Mozzarella Bread Pudding

      Croissant Bread Pudding with Chocolate Sauce

      Heather Baird

      Flaky croissants and rich chocolate syrup combine in this decadent bread pudding recipe. It’s appropriate for breakfast, brunch, or an after dinner dessert. You’ll need 16 oz. (1 lb.) prepared croissants from your favorite bakery or grocery store deli. I prefer the mini ‘cocktail’ croissants for this recipe, but large croissants can also be used. Just chop each large croissant into 6 pieces before adding them to the dish.The chocolate sauce can be made in the microwave or on the stove top. It’s not a thick sauce, so it soaks into the bread pudding much like hot maple syrup would.

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      Prep Time 10 minsCook Time 45 minsTotal Time 55 mins

      Course Bread, Breakfast, BrunchCuisine American

      Servings 8

      Equipment13×9 inch baking dishHand mixer
      Ingredients  Croissant bread pudding16 oz. mini croissants1/2 cup unsalted butter at room temperature1 cup sugar1 teaspoon vanilla extract5 large eggs at room temperature2 cups whole milk at room temperature1/2 cup heavy cream at room temperatureQuick chocolate sauce and toppings1 cup semisweet chocolate chips3/4 cup evaporated milk2 tablespoons unsalted butter1 cup chopped strawberries optional
      Instructions Croissant bread puddingPreheat the oven to 350°F. Butter a 13×9 inch baking dish.Cut the croissants into thirds using a serrated knife. Arrange the croissants in the bottom of the pan in an even layer (this doesn’t have to be perfect).In the bowl of an electric mixer, beat together the butter and sugar. Add the vanilla extract and mix again. Add eggs and beat until incorporated. Pour in the milk and heavy cream. Beat until combined.Pour the mixture over the croissants; press them down into the custard mixture to ensure every piece is covered and soaked with the custard. Allow the mixture to stand for at least 30 minutes, or overnight.Cover the pan with foil and bake for 35 minutes. Uncover the dish and then bake for an additional 10 minutes, or until well puffed with a set center. Remove from the oven and let cool slightly.Quick chocolate sauceCombine the chips and evaporated milk in a microwave-safe bowl. Heat the mixture at 100% power in 1 minute intervals until the mixture bubbles (about 2 minutes, more or less, depending on the wattage of your microwave). Let stand 1 minute; whisk well until combined. Stir in the butter and whisk until melted and incorporated.Serve chocolate sauce in a small pitcher or gravy boat alongside the bread pudding. Or, drizzle chocolate sauce over bread pudding and top with chopped berries. Serve warm.
      NotesThe chocolate sauce can be made on the stove top. Combine the chips and milk in a saucepan and bring to a bubble. Whisk together until smooth then finish by stirring in the butter. Sometimes evaporated milk is confused for sweetened condensed milk.
      Be sure to get the right canned milk! Evaporated milk is not sweet and has a thin, pourable consistency like whole milk.

      Keyword bread pudding, breakfast bake, breakfast casserole, chopped strawberries, croissant bread pudding, croissant casserole, croissants, custard, orange chocolate sauce

      This recipe was adapted from Michael Chiarello’s Chocolate Croissant Bread Pudding.

      You may also enjoy: LEGGI TUTTO

    • in Recipes

      Lemon Curd Recipe

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      My Lemon Curd is a delicious homemade recipe that consists of lemon juice, lemon zest, eggs, sugar and butter. Perfect to use in baked goods, as well as a spread on biscuits or pancakes! 

      Table of Contents

      My Homemade Lemon Curd Recipe Is Easy And Delicious!
      If there’s one thing that can brighten up any dessert or breakfast spread, it’s the tangy citrus sweetness of homemade lemon curd. With its silky texture and vibrant flavor, lemon curd is a versatile treat that can be used as a filling for cakes, a topping for pancakes, a spread for scones, or simply enjoyed on its own by the spoonful…which I am definitely guilty of!
      I love a lemon recipe, which is tough in my house, because I am the only one. I have tons of lemon recipes here on my site that I adore, but have to share with friends and family just to get them out of my house…otherwise I’ll eat them all! Regardless of that I won’t ever stop making them because I know you love them too! SO today we’re making Homemade Lemon Curd, and I’ve learned some tips and tricks that I’m excited to share with you.
      What Is Lemon Curd?
      It is a creamy, citrus-based sweet spread or filling. Think of it a lot like a jam or jelly, but perfectly smooth, almost like the filling of a lemon meringue pie. The process of making lemon curd involves cooking the lemon juice, zest, sugar, and eggs together until thickened to create a luscious and velvety consistency. The addition of butter make sit rich and silky, make it a true sweet treat. How you use is it totally up to you, but I especially love spreading it in cakes along with buttercream. The two paired together is outrageous. 
      Only 5 Ingredients Needed!
      The ingredient list is simple: lemons, granulated sugar, unsalted butter, eggs, and salt. Beyond fresh lemons you most likely have all the other ingredients in your kitchen right now! And don’t skip using fresh lemon juice…the bottled juice is fine in a pinch for recipes, but fresh is best for this recipe. 
      TIP: Make sure all your ingredients are at room temperature! Everything will thicken up smoother and nicer with room temperature butter, eggs, and lemon juice!

      Special Tools:
      There is nothing out of the ordinary needed for to make this recipe, but having the proper equipment is always a key to success. Nothing on this list is necessary to make this recipe, they are all just helpful tools!

      Zester. A zester is a very common kitchen tool, and if you don’t have one, I highly recommend it. They are inexpensive and perfect for grating zest from citrus fruits as well as Parmesan cheese! If you don’t have one, use any fine grater you have. 
      Lemon Squeezer. This is TOTALLY optional, but I will say that once i bought one I can’t imagine not having it. I use my squeezer WAY more than I thought I would. It makes squeezing lemons/limes/small oranges SO easy and gets out way more juice from the fruit than I ever got out by hand. Plus is catches all the seeds!
      Ceramic coated, or porcelain heavy bottomed saucepan or Dutch Oven. I recommend (if possible) not using a metal saucepan for lemon curd. You can and it will be fine…I do from time to time (as you see in my pictures). But using a metal pan can sometimes give your lemon curd a metallic flavor as the citrus reacts to the metal. I’ll hit on this a little later, but it’s just a tip to note. 
      Silicone whisk. Like I said above, metal can react with the citrus, so use a silicone whisk if you have one. 
      Strainer. If you want impossibly smooth lemon curd, go ahead and strain it!

      How to Make Lemon Curd:
      Prep: In a small saucepan/Dutch oven over medium heat, whisk your eggs, sugar, salt, and lemon juice together until combined.

      Cook: Add in the butter and lemon juice and cook the mixture at medium-low heat until it’s thickened. You will need to whisk it consistently, so don’t leave it alone! This step will take 10-ish minutes. But you will know when it starts to thicken, and an easy test is to see if the curd coats the back of a spoon, a lot like syrup would.  If not cook a little longer.

      Chill: Transfer the curd to a small glass bowl. If you are choosing to strain it, this is when you would do that. Allow the curd to cool at room temperature for 15 minutes or so, and then press a piece of plastic wrap gently into the top and pop it into the fridge until completely chilled. The custard texture will continue to thicken as it chills.

      Why Does My Lemon Curd Taste Metallic?
      The use of uncoated aluminum cookware/utensils is probably the culprit. Lemon juice is highly acidic and can react with uncoated aluminum cookware, leading to a metallic taste in the lemon curd. To avoid this, use cookware that is coated or made of non-reactive materials, for example a silicone whisk and a ceramic coated Dutch oven are easy alternatives. 
      TIP: If you don’t have a ceramic coated pot you can use a double boiler. Place a heat-safe glass bowl on top of a bowl of simmering water and whisk until thickened.
      What to Do If Your Curd Won’t Thicken 
      If you’re lemon curd isn’t thickening, there are a few reasons that are possible:

      Not enough cooking time. Continue cooking and whisking the lemon curd…it will eventually thicken!
      The ratio of eggs, sugar, butter, and lemon juice in the recipe is crucial for the proper thickening of lemon curd. We have all mis-measured in the past, even when you think you are being the most careful…just double check you didn’t use extra large eggs, or too much juice!
      The heat is too high or too low: Cooking lemon curd at too high or too low heat can affect its thickening. If the heat is too high, the eggs can scramble too quickly, resulting in a curd that won’t thicken properly. If the heat is too low, the curd may take longer to thicken or not thicken at all. Make sure to cook the lemon curd over low to medium heat as per the recipe instructions.

      Why Strain Your Lemon Curd?
      This is an optional step that helps ensure a smooth and velvety texture, free of any lumps or bits of cooked egg. Here’s how:

      Place a fine mesh sieve or strainer over a glass bowl. 
      Once your lemon curd is cooked and thickened, remove it from the heat and carefully pour it through the strainer. Any lumps or bits of zest will catch in the strainer. 
      Discard any bits the strainer caught!

      Ways to Use Lemon Curd:

      As a Spread: It is commonly used as a spread on toast, English muffins, scones, biscuits, or pancakes. For breakfast try mixing it into yogurt, on French Toast, or as a filling in crepes!
      In Desserts: It can be used as a filling in pies, tarts, or cakes. It can also be used as a layer in parfaits, trifles, or cakes.
      As a Dip or Sauce: Lemon curd can be used as a dip for fruits, cookies, or even savory items like chicken tenders. It can also be used as a sauce drizzled over desserts, such as cheesecake, ice cream, or pavlova. 
      In Baking: It can be used as an ingredient in baking recipes to add a zesty flavor. It can be used in cakes, cupcakes, cookies, or bars to add a tangy kick. It can also be used to fill pastries, turnovers, or danishes for a burst of citrusy goodness.
      In Cocktails or Beverages: It can be stirred into cocktails or mixed with sparkling water, lemonade, or tea to create a refreshing and citrusy beverage.
      As a Gift: It can be jarred and gifted to friends, family, or neighbors. Who wouldn’t love a loaf of freshly baked bread and a cute jar of lemon curd?

      Recipes To Use Lemon Curd In:

      Storing or Freezing Your Lemon Curd 

      In the Refrigerator: It will keep in the refrigerator airtight for up to 10 days. You can remove the plastic wrap that you pressed into the curd when it is chilled and transfer to jars with lids if desired. Once it is chilled a skin will not form.
      To Freeze: Transfer the lemon curd into a freezer safe/airtight container for up to 30 days for best freshness. When you’re ready to use the frozen lemon curd, transfer it to the refrigerator and let it thaw overnight. Avoid thawing lemon curd at room temperature or using the microwave, as this can cause the curd to become too runny. Once thawed, give the lemon curd a gentle stir to restore its smooth texture. If needed, you can also whisk it lightly to bring back its creamy consistency.

      Print

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      Lemon Curd Recipe

      Author: Shelly

      Prep Time: 5 minutes

      Chill Time: 2 hours

      Cook Time: 10 minutes

      Total Time: 2 hours 15 minutes

      Yield: 2 cups 1x

      Category: Condiment

      Method: Stove Top

      Cuisine: American

      Description

      Homemade Lemon Curd is very easy to make and so delicious used in baking recipes, or spread on a piece of toast!

      Ingredients

      Scale
      1x2x3x

      3 large eggs
      1 1/4 cups granulated sugar
      1/2 teaspoon kosher salt
      2/3 cup lemon juice (3 to 4 medium lemons)
      1/2 cup butter, cut into slices at room temperature
      1 tablespoon lemon zest

      Instructions

      In a small saucepan (*see tip) over medium heat, whisk together the eggs, sugar, salt, and lemon juice until smooth. 
      Add in the butter and lemon zest and continue cooking until the mixture is thickened enough to coat the back of a spoon, whisking constantly, about 10 minutes. *See note
      Transfer the lemon curd to a small glass bowl and allow it to cool at room temperature for 15 minutes. Use a strainer or sieve when pouring into the bowl if you notice the curd has any lumps. 
      Press plastic wrap to the surface of the curd to prevent a skin from forming, and then and refrigerate until completely chilled. (see Tip#2)

      Notes

      *Tip #1 – I like to use a small ceramic coated Dutch oven (like a Le Creuset) to cook my lemon curd to avoid a metallic taste that can happen when using a metal saucepan. The lemon juice can react to the metal when it’s hot giving the lemon curd that metal taste. Additionally a metal whisk can cause this to happen as well, so swap that out for a silicone whisk. 
      *Tip #2 – Once the lemon curd is completely chilled you can remove the plastic wrap pressed into the top and transfer the curd to jars with lids if you prefer.
      Store airtight in your refrigerator for up to 10 days in a glass container.
      Freeze airtight for up to 30 days.

      Keywords: cookies and cups, lemon curd, lemons, lemon zest

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    • in Recipes

      TikTok Cinnamon Roll Dump Cake

      ha scritto per te

      Cinnamon Roll Dump Cake is a gooey combination of cinnamon rolls and coffee cake. Simple store bought ingredients create this over the top viral breakfast cake!
      If you like this kind of recipe make sure to try my Easy Cinnamon Roll Cake too!

      Table of Contents

      Super Easy Cinnamon Roll Dump Cake Recipe!
      I have TONS of homemade desserts on my website…but today isn’t “from scratch”. This is a pure dump and go recipe that magically works even though it doesn’t seem like it will. In fact, this is the type of recipe that was MADE for TikTok. Of course, I have a video over there making this Cinnamon Roll Dump Cake that you should definitely check out too. I first saw a version of this on allrecipes.com and I knew I had to throw my spin on it. I have so many dump cake recipes on my site already, and of course a pretty epic cinnamon roll recipe as well, so I knew this was one that I had to recreate for my readers. And omg it is so freaking delicious. Like out.of.control. It is by no means diet food, but it’s worth every last calorie. 

      Why You Will Love This TikTok Recipe
      So many of us have tried a recipe from the popular app and had it turn out…well…less than perfect.. But this recipe works. It’s kind of magic. Also I hope you know I wouldn’t share a recipe on TikTok or here on my website that hasn’t been tested and is also delicious! And not only is this cinnamon roll dump cake easy to make, but it also has a warm, comforting flavor that’s perfect for any occasion. The cinnamon and brown sugar combines with the canned ready-made cream cheese frosting to create a gooey, caramelized layer as the cake bakes, while the pecans add a satisfying crunch. And with the added convenience of using canned cinnamon rolls, and all store-bought items you can have this dessert ready to go in just a few minutes.

      Ingredients:
      There is nothing from scratch about this recipe…which is exactly the point. Here’s what you need:

      2 cans cinnamon rolls. You’re going to want to get the “Grands” style…you know the ones, that you can unroll and come in a can of 5. You will also need the icing, so set that aside!
      1 can of frosting. You can really use any flavor, but cream cheese frosting or just vanilla is really the best in this recipe.
      Chopped Pecans. You can even omit the nuts in this if you prefer, but we like the little crunch they add! You could even sub in walnuts if you don’t have pecans on-hand.
      Coffee Cake Mix. Or sometimes I find it called “Cinnamon Swirl” cake. The brand doesn’t matter, just get the 21 ounce box. I use the Krusteaz brand, but whatever brand you have is fine. Mine comes with a cake mix and also a separate pouch of cinnamon sugar mix. I use both!
      Butter! Just slice it into thin pats and place it all over the top of the cake mix.

      How Do You Make Cinnamon Roll Dump Cake?
      The beauty of this recipe is how easy it is. You literally dump everything into a 9×13 and bake!

      Preheat your oven to 350°F. Coat a 9×13 baking dish with nonstick spray and set aside. 
      Open your cinnamon rolls and reserve the can of icing in the packages. Using a knife or kitchen scissors, cut the cinnamon rolls into 1- inch pieces and place in a single layer into the prepared pan.
      Remove the lid and foil seal on the frosting. Microwave it for 30 seconds to loosen it up. Stir until smooth and pour it all over the cut cinnamon rolls in the pan.
      Sprinkle the chopped pecans on top of the frosting layer. 
      Open the box of cake mix and sprinkle the dry mix on top of the nut layer evenly. (If your cake mix comes with a separate pouch of cinnamon sugar mix, just sprinkle that on top too.
      Slice the butter evenly and place the butter pats on top of the dry cake mix. 
      Bake for 40 – 45 minutes until the center is set and the top is golden brown.
      Allow the cake to cool for 10 minutes and then microwave the reserved cinnamon roll icing for 15 seconds and stir to make it pourable. Drizzle the icing all over the top.
      Serve warm!

      Tips For Baking Success
      This is a very easy recipe, with a very high success rate. Might I even say, impossible to mess up like most dump cakes, which is great for beginners or anyone who wants a quick and delicious recipe. The only thing you could really do wrong here is over or underbake. Just ensure the center is set, so you don’t end up with doughy cinnamon rolls.
      Variations For Cinnamon Roll Dump Cake
      This recipe is completely open for adaptations. Here are a few ideas:

      Add in some chopped apples when you add the nuts to create an Apple Cinnamon Roll Dump Cake. I would use 1 – 2 peeled and diced Granny Smith apples, depending on how many apples you would like! I haven’t tried it yet, but I imagine apple pie filling would work too. The cake would be a little more like a cobbler with the added moisture, but it would still be delicious. 
      A lot of people like raisins in their cinnamon rolls, so feel free to add in raisins when you sprinkle on the nuts.
      You could honestly use any type of cake mix or any flavor frosting in this recipe and it will create a whole new flavor profile. Try a spice cake mix and some pumpkin pie spice to give it a real fall vibe. Get creative!

      More Cinnamon Roll Recipes To Try:

      Print

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      clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

      TikTok Cinnamon Roll Dump Cake

      Author: Shelly

      Prep Time: 10 minutes

      Cook Time: 40 minutes

      Total Time: 50 minutes

      Yield: serves 10 1x

      Category: Cake

      Method: Oven

      Cuisine: Breakfast

      Description

      Simple store bought ingredients create this over the top breakfast cake. Super easy to make, and a definite crowd pleaser!

      Ingredients

      Scale
      1x2x3x

      2 (17.5- ounce/5 count) cans cinnamon rolls
      1 (16- ounce) container pre-made cream cheese frosting
      3/4 cup chopped pecans
      1 (21.5- ounce) package cinnamon swirl or coffee cake mix
      3/4 cup butter, sliced into thin pieces

      Instructions

      Preheat the oven to 350°F. Coat a 9×13 baking pan with nonstick spray and set aside.
      Open your cinnamon rolls and reserve the cans of icing in the packages. Using a knife or kitchen scissors, cut the cinnamon rolls into 1- inch pieces and place in a single layer into the prepared pan.
      Remove the foil seal from the frosting and microwave it for 25 seconds to loosen it up. Stir until smooth and pour it all over the cut cinnamon rolls in the pan.
      Sprinkle the chopped pecans on top of the frosting layer.
      Sprinkle the dry mix on top of the nut layer evenly. (If your cake mix comes with a separate pouch of cinnamon sugar mix, just sprinkle that on top too.
      Place the butter slices evenly on top of the dry cake mix.
      Bake for 40 – 45 minutes until the center is set and the top is golden brown.
      Allow the cake to cool for 10 minutes and then microwave the reserved cinnamon roll icing for 15 seconds and stir to make it pourable. Drizzle the icing all over the top of the cake.
      Serve warm!

      Keywords: cookies and cups, cinnamon rolls, breakfast cake, coffee cake, dump cake

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    • in Recipes

      7UP Biscuits

      ha scritto per te

      These buttery homemade 7UP Biscuits only need 4 ingredients! Made with Bisquick and the delicious tanginess of sour cream, these tender biscuits are a delicious and easy side to serve warm from the oven, smothered in butter or jam. 
      If you don’t have 7UP try my Butter Swim Biscuit Recipe.

      Table of Contents

      Tender Homemade 7UP Biscuits
      We may or may not be slightly obsessed with biscuits in this household. From my all-time best Skillet Biscuits to insanely light and fluffy Angel Biscuits, to these savory Cheddar Bay Biscuits, there are a few biscuit recipes floating around this blog. I love them all and make them often. 
      The latest recipe to hit my weekly rotation is this one for the most incredible 7UP biscuits! Light, fluffy, airy, tender, moist – insert appropriate adjective for AWESOME – plus, a hint of sweetness. All of the above describes these scrumptious 7UP biscuits. One whiff of these as they came out of the oven and I knew I was in for something special. Serve these biscuits warm and buttered up after they’re baked, drench them with stews and chilis, or turn them into your favorite recipe for biscuits and gravy. Any way you slice them, you won’t be disappointed!
      Why Use 7UP in Biscuits?
      Because it’s carbonated, 7UP takes the place of other leavening agents in baking. Instead of baking soda or baking powder, the carbonation in the soda helps these biscuits rise and puff up as they bake. The result is a biscuit with a delicious fine crumb and moist, light texture!
      To see 7UP in action in another easy baking idea, check out my recipe for 7UP Cake.

      Recipe Ingredients
      These are basically 3-ingredient biscuits, with the addition of 7UP to get them nice and fluffy! Below is an overview of the ingredients, and be sure to have a little scroll down to the recipe card for the full amounts:
      Bisquick: Yes, these are Bisquick biscuits! If you’ve never baked with Bisquick before, this is sort of the biscuit equivalent of a boxed cake mix. It’s a “shortcut ingredient,” made from a blend of flour, salt, leavening, and fat. If you don’t have it handy, you can make your own! See the tips section below for more details.Sour Cream: This recipe brings sour cream into the mix for added moisture and tang. 7UP: Even though these are called 7UP biscuits, this recipe will work with Sprite or any other clear, highly carbonated soda. Butter: These biscuits are baked in a pool of butter. You read that right! They’re sort of halfway to a swim biscuit, and by the time the dough bakes up you’re left with an exceptionally buttery, flaky texture.  
      How to Make 7Up Biscuits
      It doesn’t take long to have a batch of these 7UP biscuits on the table. Just one more reason to love ‘em! The recipe comes together in a flash:

      Combine the Ingredients: To make your biscuit dough, combine Bisquick with sour cream and 7UP in a large bowl. Give it a mix until the ingredients are just combined.

      Cut Out the Dough: Give a clean, flat work surface a light dusting with more Bisquick. Next, press the biscuit dough out to about a half-inch in thickness. Use a biscuit cutter or a knife to cut 8 biscuits from the dough.
      Prepare the Pan: Dump a bit of melted butter into a 9×9-inch baking pan. Arrange the biscuits in a single layer right on top of the butter. 
      Bake: Pop those buttery beauties into a 450ºF oven for about 10 minutes or so, until they’re golden. Right as you take them out, brush the biscuits with more melted butter. Voilà! Serve them warm and prepare to swoon. See below for easy serving suggestions!

      Tips for the Best Biscuits
      This recipe is awesome mainly because it’s so darn easy! Here are some extra tips to ensure that your biscuits will turn out the picture of perfection:
      Swap Out the Soda: If you don’t have 7UP in the fridge, you’re welcome to use any clear soda for this recipe. Sprite will also do the trick!If You Don’t Have Bisquick: Don’t panic. Make your own with an easy mix of pantry staples! Sift together 2 cups of all-purpose flour with 3 teaspoons baking powder, and ½ teaspoon kosher salt. Cut in 2 tablespoons of room temperature butter or shortening, making sure the flour is well coated. Tada! Homemade bisquick, no sweat.

      Serving Suggestions
      Breakfast, brunch, lunch, or dinner, these 7UP biscuits make the best stand-alone treat or easy side dish. Freshly baked from the oven, you can’t beat a tender 7UP biscuit smothered in butter or jam, or drizzled with honey. Next to a cup of coffee, it’s my breakfast of dreams!
      As a simple side dish, pair your biscuits with any of the following dinner ideas:

      You can also use these biscuits in all your favorite biscuit-centric recipes! Transform your 7UP biscuits into biscuits and gravy, make them into breakfast sandwiches, or fill them with ingredients like chicken parm or cheeseburger fixings for easy biscuit sliders.

      How to Store 
      These 7UP biscuits will keep at room temperature for up to 2 days. Seal them inside a resealable bag or airitight container on the countertop so that they maintain the most freshness. Biscuits can also be kept in the fridge for an extra day or two, though the texture won’t be quite as crisp and fluffy. However, something tells me you won’t have any issues finishing a batch of these biscuits before then!
      You can also freeze your biscuits airtight for up to 30 days. Thaw them at room temperature before serving, and see below for reheating tips.
      The Best Way to Reheat Biscuits
      The best way to reheat homemade biscuits is to pop them back into the oven! Line a baking sheet with parchment paper and place the biscuits onto the sheet and into the oven at 350ºF. Reheat them for about 5 minutes, or until warmed through.
      Print

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      7UP Biscuits

      Author: Shelly

      Prep Time: 15 minutes

      Cook Time: 10 minutes

      Total Time: 25 minutes

      Yield: 8 biscuits 1x

      Category: Side Dish

      Method: Oven

      Cuisine: American

      Description

      These buttery homemade 7UP Biscuits only need 4 ingredients! Soft and tender Bisquick biscuits are a delicious and easy side to serve warm from the oven, smothered in butter or jam.

      Ingredients

      Scale
      1x2x3x

      2 1/3 cups Bisquick, plus 1 tablespoon to dust countertop
      1/2 cup sour cream
      1/2 cup 7Up (you can use Sprite as well, see note)
      1/4 cup butter, melted
      2 tablespoons butter, melted

      Instructions

      Preheat the oven to 450°F.
      In a large bowl, combine 2 1/3 cups of Bisquick, sour cream, and 7UP. Mix until just combined.
      Dust a clean countertop with the remaining 1 tablespoon of Bisquick. Transfer dough to the countertop and press out into a 1- inch thick circle. Using a 3- inch round biscuit cutter (or knife), cut the dough into 8 biscuits.
      Pour 1/4 cup melted butter into the bottom of a 9×9 pan. Place biscuits into the pan directly into the melted butter.
      Bake for 10 minutes, or until golden brown. Brush with the remaining 2 tablespoons of melted butter.
      Serve warm.

      Notes

      You can use any clear soda for this recipe.

      Keywords: biscuits with 7up, bisquick biscuit recipe, homemade biscuits

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    • in Recipes

      No-Bake Energy Bites

      ha scritto per te

      Chocolate peanut butter no-bake Energy Bites take just minutes to prepare for an endlessly customizable, easy snack! Load this protein balls recipe up with your favorite mix-ins. There’s nothing like a healthy snack that tastes like an indulgent treat!

      Table of Contents

      Healthy, No-Bake Energy Bites with Peanut Butter and Chocolate!
      These chocolate peanut butter protein bites are rich, full of flavor, and super-sustaining. Pop one of these when your stomach starts rumbling. Instant satisfaction to carry you through a daily lull! Even better, these easy no-bake energy bites happen to be L-O-A-D-E-D with healthy ingredients. My kids love these just as much (if not more than) chocolate chip cookies. I didn’t know that was possible, but these don’t last long in my house. And knowing they are packed with nutrient-rich ingredients I don’t mind.
      Inspired by my Healthy Banana Oatmeal Cookies, I set out to make a healthy snack that also feels like it’s indulging my sweet side. So, along with the oats and seeds, out came the jar of peanut butter and a bag of chocolate chips. A little sweet along with the healthy stuff is my kind of snack. Great for an on the go breakfast, an after school snack, or anytime in between.
      Are Energy Bites Good for You?
      You may know energy bites by their other names: protein balls, energy balls, or even bliss balls. This recipe is obviously blissful. But energy bites are also good for you! It always comes down to the ingredients you use to make them.
      This energy balls recipe is filled with wholesome oats for fiber, protein-rich peanut butter, plus nutritious superfoods like flax and chia, among other vitamins and nutrients. They’re the ultimate guilt-free, energy-boosting bite to take along on busy days.

      The Ingredients You’ll Need
      I’ve rounded up everything you’ll need to make these fun, filling energy bites. Don’t forget to scroll down to the recipe card for the full details:
      Oats: I recommend old-fashioned oats when making energy bites. Oats lend structure and (more importantly) give off some serious oatmeal cookie vibes!Peanut Butter: Creamy peanut butter helps to bind the ingredients together. Not to mention it also adds protein and scrumptious flavor! You could also use another type of nut butter in place of peanut butter, like cashew or almond butter.Honey: Honey acts as a natural sweetener. Pure maple syrup or agave are also good options to make these chocolate peanut butter energy balls into “vegan truffles”.Vanilla: Pure vanilla extract is best.Shredded Coconut: For added texture. Feel free to omit if coconut isn’t your thing.Flax Seed Meal & Chia Seeds: Get in your heart-healthy omega-3s! Both flax seeds and chia seeds are added sources of protein, fiber, and nutrients.Mini Chocolate Chips: I like the mini kind as I can fit more chips into each energy ball. But regular-sized chocolate chips will also work.
      How to Make Them
      You don’t need any fancy equipment or food processors (or even an oven) to make easy energy bites at home. Just a big bowl and something to mix with. You can even use your hands!

      Combine: Toss all your ingredients in a bowl and give it a good mix. Next, chill the mixture so that it’s less sticky and easier to handle.

      Shape: After about a half hour in the fridge, the mixture should be good to go! I like to use a small cookie scoop to portion out the mixture into even-sized balls. You can use your hands to roll and shape them.
      Store: Place the rolled energy bites into an airtight container to keep in the fridge or freezer. See more tips on how to store energy bites in the section further on. 

      Tips, Hacks, and Easy Variations
      This recipe is simple to pull together, leaving plenty of room for easy customizing. Here are my tips for the best energy bites and variations:
      What If I’m Allergic to Nuts?: If you’d like to make this recipe nut allergy-friendly, nut butter can be replaced with a nut-free alternative like sunflower seed butter.Why Is My Batter So Sticky?: If you use natural peanut butter in this recipe, the extra oils can cause the mixture to become overly tacky. I recommend adding extra oats in this case, a little at a time, to help balance out the texture.Choose Your Superfood: The world is your superfood oyster. Try other nourishing add-ins like pumpkin seeds, sunflower seeds, raisins, dried goji berries, and currants.Powdered Supplements: For even more protein, mix in a spoonful of your favorite whey or protein powder. You could also stir collagen powder into your energy bites for a boost of skin hydration!Double Chocolate: To give these peanut butter protein balls even more of a chocolate kick, mix in a tablespoon of cocoa powder (plus dark chocolate chunks!).White Chocolate: Instead of dark or milk chocolate chips, add white chocolate chips. You could even mix in red cranberries for white chocolate cranberry energy bites!Chopped Nuts: Stir in a handful of the nuts of your choice. Crushed peanuts, almonds, pecans, walnuts, hazelnuts, and macadamia nuts are all good options.

      How Do You Store No-Bake Energy Bites?
      These homemade energy bites hold up best when stored airtight in the fridge. They’ll keep for up to 1 week for an easy anytime snack. Alternatively, you can freeze them! See below.
      Can I Freeze This Recipe?
      These energy balls will stay fresh for up to 1 month in the freezer. Store them in a freezer bag or seal them in a container and you’ll have endless energy boosts at your fingertips, whenever you’d like to thaw them. They thaw out pretty quickly in the fridge, or in a ziplock bag inside your purse for on-the-go, healthy snacking!
      Print

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      No-Bake Energy Bites

      Author: Shelly

      Prep Time: 5 minutes

      Chilling Time: 30 minutes

      Total Time: 35 minutes

      Yield: 36 bites 1x

      Category: Snack

      Method: No-bake

      Cuisine: American

      Description

      Healthy No-Bake Energy Bites take just minutes to prepare! This recipe for chocolate peanut butter protein balls is easy to customize with your favorite mix-ins, for a healthy snack that tastes like an indulgent treat!

      Ingredients

      Scale
      1x2x3x

      2 cups old-fashioned oats
      1 cup creamy peanut butter
      2/3 cup honey (you can use maple syrup or agave syrup as well)
      2 teaspoons vanilla
      1 1/3 cup shredded coconut
      1 cup flax seed meal
      1 tablespoon chia seeds
      1/2 cup mini chocolate chips

      Instructions

      In a large bowl mix all the ingredients together. Chill the mixture for at least 30 minutes to make the mixture less sticky.
      Use a small (1- tablespoon) sized cookie scoop to portion out the mixture and roll it into balls.
      Store airtight in the refrigerator for up to 7 days, or airtight in the freezer for up to a month for the best freshness.

      Keywords: peanut butter protein balls, no bake protein balls, no bake energy bites

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      PIN for later: LEGGI TUTTO

    • in Recipes

      Pumpkin Snickerdoodle Muffins

      ha scritto per te

      An inviting blend of warm  spice and delicately sweet , these Pumpkin Snickerdoodle Moffer a punched-up autumn flavor profile. Best of all, the stir-together batter can be whipped up in a flash and the  Streusel can be made ahead, supplying the perfect baked good when you need to make something delicious on the fly. 2½ cups (313 grams) […] LEGGI TUTTO

    • in Recipes

      Perfectly Moist Chocolate Muffins

      ha scritto per te

      Moist, chocolatey and delicious – these easy chocolate muffins are sure to become a favorite with all your friends and family. The perfect breakfast or snack, this recipe is better than the bakery!
      Love chocolate? You HAVE to try my Ridiculous Chocolate Cake. It’s everyone’s favorite!

      Table of Contents

       What’s the Secret to Moist Chocolate Muffins? 
      Big, rich, moist double chocolate muffins, like the kind you see at the bakeries are really easy to make at home. The are a decadent treat with a cup of coffee or milk in the morning, or even rich enough to be enjoyed as a dessert. I use a combination of whole milk and full fat sour cream in this recipe, along with oil to really make these the most moist muffins ever. Also I share some tips and tricks below that really make this chocolate muffin recipe the best!

      What You’ll Need To Make Chocolate Muffins:
      All purpose flourUnsweetened cocoa powderBaking sodaKosher saltGranulated sugar. I have made these muffins with light brown sugar as well. I haven’t noticed a difference in taste, but the texture is a bit heavier. Whole milkOptional – instant coffee granulesSour cream. If you don’t have sour cream you can use buttermilk as a substitute. But don’t use buttermilk as a sub for the whole milk! You could also use plain Greek Yogurt as well. Large eggsVanilla extract Vegetable oil or Canola oil. You could use melted butter in place of the oil, but this can end with a slightly drier texture, in that butter has water content and oil does not. In the baking, the water will absorb and evaporate, taking moisture along with it. Semi-sweet chocolate chips. You could even use chocolate chunks, chopped chocolate, or mini chocolate chips.

       How to Make Chocolate Muffins 
      Preheat the oven to 350°F. Line a muffin pan with cupcake liners. Set aside.In a large bowl whisk together the flour, cocoa powder, baking soda, salt, and granulated sugar. Set aside.In a medium bowl whisk together the milk, sour cream, eggs, vanilla, and vegetable oil until smooth. Pour the wet ingredients into the dry ingredients and using a rubber spatula, fold together until just combined. Add in most of the chocolate chips, reserving a handful to press into the top of the batter before baking, and stir to combine.Using a large cookie scoop (1/4 cup) fill the muffin tins almost to the top. Bake for 18 – 20 minutes until the centers are set.Allow the muffins to cool in the pan for 5 minutes and then transfer to a wire rack.Serve warm or at room temperature.
      Equipment You Will Need:
      Muffin tin. I use a standard sized muffin tin for this recipe that yields 16 muffins. You can bake jumbo muffins using this recipe if you prefer. You will need to increase the bake time to 25 – 30 minutes. You can also make mini muffins suing this recipe. Just line the pan with mini muffin liners and bake for 10 minutes. Large cookie scoop. I find that using a cookie or ice cream scoop to portion out the dough makes filling cupcake liners very easy!Good Chocolate. I love my Callebaut chocolate chips, and they are perfect in this recipe. Cupcake Liners. I love these parchment paper liners that I get on Amazon. If you prefer not to use liners, make sure you are coating the muffin cups in the pan with nonstick spray. 

      Tips For Success
      Use room temperature ingredients! These muffins work best if baked with all room temperature ingredients. The bake time will be more exact, as well as they will raise and create even domes if all the ingredients are the same temperature.Don’t over mix. The key to this recipe, as with most baking recipes is don’t over-mix the batter.To create the most tender muffins you don’t want too much gluten to form creating chewy, gummy, and tough muffins. Think about the texture of a muffin: you want a very moist crumb. Don’t over mix!You can add coffee granules for a deeper chocolate flavor. You see with a lot of chocolate cake recipes the use of coffee. And it’s an option here! You shouldn’t really be able to taste the coffee, it will just enhance the flavor of the chocolate. When I use coffee in this recipe I stir it into the milk and dissolve it, before mixing the wet ingredients.  If you are looking to really amp up the chocolate in this recipe use dark or dutch process cocoa powder for a more intense chocolate base. And of course, don’t over-bake these. When the tops are just set, they will be done baking. You can insert a toothpick in the center to check. A few moist crumbs should stick to the toothpick. The longer you leave them in the oven after that, the drier they will get. How To Make Muffins Less Dry? This is a common problem with chocolate muffins especially and it’s an easy fix! Make sure to measure your cocoa powder and flour properly, using the spoon and sweep method. Also like I said before don’t over bake!

      How to Store Them
      These muffins are great if stored at room temperature in an airtight container for up to 3 days. You can also freeze them in an airtight container in the freezer for up to 30 days for best freshness. 
      More Muffin Recipes to Try:

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      Perfectly Moist Chocolate Muffins

      Author: Shelly

      Prep Time: 10 minutes

      Cook Time: 20 minutes

      Total Time: 30 minutes

      Yield: Yield: 16 standard sized muffins

      Category: Muffins

      Method: Oven

      Cuisine: Breakfast

      Description

      These Perfectly Moist Chocolate Muffins are the perfect sweet treat with coffee!!

      Ingredients

      Scale
      1x2x3x

      1 3/4 cup all purpose flour
      2/3 cup unsweetened cocoa powder
      1 teaspoon baking soda
      1 teaspoon kosher salt
      1 cup granulated sugar
      1/2 cup whole milk, room temperature
      Optional – 1 tablespoon instant coffee granules *see note
      3/4 cup sour cream, room temperature
      2 large eggs, room temperature
      2 teaspoons vanilla extract 
      1/2 cup vegetable oil
      2 cups semi-sweet chocolate chips

      Instructions

      Preheat the oven to 350°F. Line a muffin tin with cupcake liners. Set aside.
      In a large bowl whisk together the flour, cocoa powder, baking soda, salt, and granulated sugar. Set aside.
      In a medium bowl whisk together the milk, sour cream, eggs, vanilla, and vegetable oil until smooth. Pour the wet ingredients into the dry ingredients and using a rubber spatula, fold together until just combined. Add in most of the chocolate chips, reserving a handful to press into the top of the batter before baking, and stir to combine.
      Using a large cookie scoop (1/4 cup) fill the muffin tins almost to the top. Bake for 18 – 20 minutes until the centers are set.
      Allow the muffins to cool in the pan for 5 minutes and then transfer to a wire rack.
      Serve warm or at room temperature.

      Notes

      *Instant coffee in this recipe will enhance the chocolate flavor. If using, dissolve the granules into the milk before mixing the wet ingredients together. 
      Store airtight at room temperature for up to 3 days. Freeze airtight for up to 30 days

      Keywords: cookies and cups, chocolate muffins, muffin recipe

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