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    Waffles

    ha scritto per te

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

    Table of Contents

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

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

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

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

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

    Whisk together the dry ingredients.
    Mix the wet ingredients.

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

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

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

    Fill the waffle iron.
    Done!

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

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

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

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

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

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

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

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

    How to Store and Reheat Leftovers

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

    More Easy Breakfast Recipes

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    Waffles

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    No reviews

    Author: Shelly

    Prep Time: 15 minutes

    Cook Time: 25 minutes

    Total Time: 40 minutes

    Yield: 4–5 waffles 1x

    Category: Breakfast

    Method: Waffle Iron

    Cuisine: American

    Pin

    Description

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

    Ingredients

    Scale
    1x2x3x

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

    Instructions

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

    Notes

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

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    consigliato per te

    • in Recipes

      Cowboy Cookies

      ha scritto per te

      These Cowboy Cookies are chock-full of flavor with a soft, chewy texture. Rustle up some oats, chocolate chips, chopped pecans, and flake coconut for a big batch to feed your whole posse.

      The first time I made these cookies, I knew I wanted to post them here on the blog during the holidays – a.k.a. cookie season. The recipe makes a big batch of delicious cookies. If the dough is portioned with a 1/4 cup measure, you’ll get about 3 1/2 dozen extra-large cookies. If you use a smaller cookie scoop, you’ll get about 6 dozen! So if you’re a cookie swapper, or just a cookie gift-giver, then you may want to bookmark this one!
      The original Cowboy Cookies recipe was made famous by former first lady Laura Bush in 2000, when it appeared in Family Circle magazine. I’d never given it much serious consideration, and I’d pass it by to try other kitchen sink-style cookies. But earlier this year, when it came across my desktop again, I gave the ingredients another look. Oats, cinnamon, brown sugar… pecans. (Yum!) I’d just bought a 2 lb. bag of pecans so the timing seemed right.

      My Secret Ingredient: Whole Wheat Flour
      As you can see, this recipe uses quite a few ingredients. However, most are pantry staples. It would be really easy to change up this recipe with dried cranberries, other nuts, and other chips. But I didn’t do that. I kept everything the same. Except one thing. I used a little whole wheat flour. Swapping in whole wheat flour for some of the all-purpose flour in equal amounts adds a new depth of nutty flavor to your cookie recipe (additional interesting reading in this informative article).

      Cream the Butter and Sugars
      Use your largest mixing bowl, preferably the bowl of a stand mixer. Start with 1 1/2 cups of unsalted butter, at room temperature. Whip it until it’s completely smooth and creamy, then gradually beat in the white and brown sugars. Add the eggs one at a time, then the vanilla. (This formula almost sounds like the beginning of a cake!)

      Add the Dry Ingredients
      Next, whisk together the flours, baking soda, salt, and a tablespoon of ground cinnamon. The cinnamon is so nice in this batter, and really unifies the flavors. So don’t skip it! Pour the dry ingredients over the creamed mixture and stir until just combined. If you have a stand mixer, then paddle the mixture together on the lowest setting.

      Add the Good Stuff
      On top of the base batter, add all of the mix-ins. Can you see how full my mixer bowl is? It’s almost to the top! Stir these ingredients in using short bursts of on-off power on your standing mixer. Or gently fold them in by hand using a rubber spatula. Why? Because you want to avoid redecorating your kitchen with oats, chips, and nuts flung all over the place (ha!).

      A the end of mixing, you should have a thick, scoopable, and not very sticky dough.

      Portion these cookies on large parchment-lined baking sheets by the 1/4 cups full. Or, if you have a standard-size trigger ice cream scoop, those are about 1/4 cup capacity. And you can use that instead for the quickest job. Or, as I mentioned earlier, smaller cookies can be made using a small cookie scoop, or portion the dough by the 1/8 cup (or 2 tablespoons).

      Bake the Cowboy Cookies for 15-ish minutes at 350°F, just until the edges are browned but the centers are still soft. Then transfer them to wire racks to cool completely.

      This is the treat I want in my purse during marathon Christmas shopping trips. They’ll sustain you better than any protein or granola bar. But don’t let that description give you the wrong idea. These are just as worthy of a spot on a fancy holiday dessert buffet. Enjoy!

      Cowboy Cookies

      Heather Baird

      Cowboy cookies are packed with oats, chocolate chips, pecans, and flake coconut. They’re hearty and substantial, and one batch makes about 3 1/2 dozen if scooped by the 1/4 cups. Or, use a standard size cookie scoop to yield about 6 dozen. These cookies are an evergreen favorite, but I think they’re especially good for sharing around the holidays.Use a standing mixer fitted with the paddle attachment for this recipe, if you have one. As I mentioned, the dough is high yield, so the dough almost reaches the top of my 5 quart KitchenAid stand mixer bowl. If you don’t have a stand mixer, use your largest mixing bowl, or even a large stainless steel stock pot to mix the dough in. Note the use of unsweetened flake coconut in this recipe. You can use sweetened flake coconut, with a sweeter end result. I do recommend the unsweetened coconut because it’s not as stringy as the sweet stuff, however, you could whiz the sweetened coconut in a food processor for 1-2 seconds for shorter flakes.

      #wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-full svg * { fill: #5A822B; }#wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-33 svg * { fill: url(#wprm-recipe-user-rating-0-33); }#wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-50 svg * { fill: url(#wprm-recipe-user-rating-0-50); }#wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-66 svg * { fill: url(#wprm-recipe-user-rating-0-66); }linearGradient#wprm-recipe-user-rating-0-33 stop { stop-color: #5A822B; }linearGradient#wprm-recipe-user-rating-0-50 stop { stop-color: #5A822B; }linearGradient#wprm-recipe-user-rating-0-66 stop { stop-color: #5A822B; }No ratings yet

      Prep Time 25 minutes minsCook Time 15 minutes minsTotal Time 40 minutes mins

      Course DessertCuisine American

      Servings 3.5 dozen

      Equipmentlarge cookie sheets (2 or more)
      Ingredients US CustomaryMetric 1 1/2 cups unsalted butter at room temperature1 1/2 cups granulated sugar1 1/2 cups light brown sugar packed3 large eggs1 tablespoon vanilla extract2 cups all-purpose flour1 cup whole wheat flour1 tablespoon baking soda1 tablespoon baking powder1 tablespoon ground cinnamon1 teaspoon fine grain sea salt3 cups semisweet chocolate chips3 cups old-fashioned rolled oats2 cups unsweetened flake coconut2 cups chopped pecans
      Instructions Preheat the oven to 350°F. Cover two or more large baking sheets with parchment paper.In the bowl of a stand mixer fitted with the paddle attachment, or in a very large mixing bowl, beat the butter with an electric mixer until smooth and creamy. Add the granulated sugar and brown sugar. Beat to combine.Add the eggs one at a time, mixing well after each addition, and adding the next only after the previous one is completely incorporated. Mix in the vanilla extract.In a separate large bowl, whisk together the flour, wheat flour, baking soda, baking powder, cinnamon, and salt.Stir the flour mixture into the creamed mixture until just combined.Add the chocolate chips, oats, coconut, and nuts. Mix on low speed until all the ingredients are dispersed throughout the dough.For extra large cookies, scoop cookie dough by level 1/4 cups, or use a standard size trigger ice cream scoop to portion dough onto the prepared pans. Or, use a standard size cookie scoop for smaller cookies. Space the dough mounds at least 3” apart.Bake large cookies for 17-20 minutes, and smaller cookies for 14-16 minutes, or until the edges are lightly brown and the centers are still soft and a little pale. Let the cookies stand on the pan for 3-5 minutes or until firm enough to transfer to wire racks to cool completely.
      NotesLevel 1/4 cups of the dough will yield an extra-large sized cookie. This dough can be portioned for smaller cookies using a standard size cookie scoop. This will yield about 6 dozen cookies.
      Store the cookies airtight for longevity.
      Avoid over-baking these cookies. Be sure to bake just until the edges are golden and the centers are set but still soft. When cool, the cookies will have slightly crisp edges with a soft, chewy center.

      Keyword brown sugar, chocolate chips, chopped pecans, cinnamon, coconut chips, malted milk eggs, rolled oats

      You may also enjoy: LEGGI TUTTO

    • in Recipes

      TikTok Cinnamon Rolls

      ha scritto per te

      I tried out the viral TikTok cinnamon rolls recipe with heavy cream, and the results are to die for! These rich and fluffy cinnamon rolls taste totally homemade. They’re the ultimate ooey-gooey treat to make for breakfast or as an easy dessert. 

      Table of Contents

      Viral TikTok Cinnamon Rolls with Heavy Cream
      If you haven’t already, you NEED to try these TikTok cinnamon rolls! As soon as they came onto my feed last summer, I knew I had to make them. I mean, after the success of this TikTok cinnamon roll dump cake, you didn’t have to ask me twice. 
      These buttery rolls turn out insanely moist and fluffy, soaked in cinnamon sugar and heavy cream. And the best part is that they taste just like they were made from scratch. Find the full recipe below with all the sweet, flaky, ooey-gooey details. Whether you’re looking for a sweet breakfast treat or an easy dessert, you’re going to want to make these.

      Why You’ll Love This Cinnamon Rolls Recipe
      Of course, I’ll always have a special place in my heart for my favorite homemade cinnamon rolls. But this TikTok shortcut is seriously amazing. Here’s why it’s worth it:

      Easy to make. This semi-homemade recipe bakes up perfectly every time, with the helpful shortcut of canned cinnamon roll dough. Just add all the ingredients to a casserole dish and bake everything together.
      Homemade taste and feel. Enjoy full, golden cinnamon rolls smothered in buttery cinnamon sugar, with a fraction of the effort. The cinnamon rolls soak in the heavy cream, butter, and cinnamon you put in the pan, but still bake up magically fluffy. Plus, the rich, cinnamon sauce that the heavy cream makes as it bakes is PERFECT spooned on top of the warm rolls.
      Adaptable. You could absolutely use this TikTok technique with store-bought, baked cinnamon rolls. Simply warm them up in the oven soaked in heavy cream. Once you’ve dressed up ready-made cinnamon rolls this way, you’ll never go back!

      What You’ll Need
      The beauty of this viral cinnamon rolls recipe is that you don’t need to go through the extra step of preparing your own dough (although you could if you wanted to!). Below is a quick overview of the ingredients you’ll need. Remember to scroll to the recipe card for the full recipe details.

      Grands Cinnamon Rolls: These are the pre-packaged cinnamon rolls that come in cans in the refrigerator aisle. You can use any brand and size of rolls you’d like, whether it’s Pillsbury, Trader Joe’s, or a generic version. Keep in mind that if you purchase jumbo rolls, you’ll need to increase the baking time.
      Heavy Cream: The secret ingredient! I recommend using full-fat heavy cream for the best results.
      Melted Butter: Your butter can be salted or unsalted. Melt it in the microwave before you start.
      Cinnamon and Brown Sugar: You’ll combine the melted butter with cinnamon sugar to make a buttery caramel coating for your cinnamon rolls.
      Frosting: It’s totally up to you to use frosting or not, but what cinnamon roll isn’t made better with a slathering of cream cheese icing? I usually use the frosting that comes with the canned rolls, but you can also use homemade. 

      How to Make TikTok Cinnamon Rolls
      While the oven preheats to 350ºF, give a 9×13-inch casserole dish or baking pan a light coating with cooking spray. Here’s how easy it is to get your cinnamon rolls ready for the oven:

      Cover the cinnamon rolls in heavy cream. Open up the cans of cinnamon rolls, leaving the frosting packets aside for now. Arrange the unbaked rolls inside the prepared pan. Next, pour the heavy cream all around the rolls. 
      Add the cinnamon sugar topping. Quickly whisk together melted butter with cinnamon and brown sugar, then pour this over the cinnamon rolls. I know it might look a little weird at this point, but trust the process!
      Bake. Cover the pan with foil and pop it into the oven. Bake the rolls for 45-55 minutes, until most of the liquid is absorbed and the dough is baked through.
      Serve. Spread on that leftover icing from earlier all over the top of the cinnamon rolls while they’re still warm (but not right out of the oven), and then if you’re feeling extra, spoon some of the cinnamon-syrup that the baking created on top too! Prepare to be blown away. These are seriously the best!

      Tips for Success
      Leave it to TikTok to produce a cinnamon roll recipe that’s virtually foolproof! Still, here are a couple of bonus tips for the best results:

      Cover the pan with foil. This way the cinnamon rolls will stay moist while they bake and the sugar and cream won’t burn.
      Let the cinnamon rolls cool before you frost them. Give them about 3-5 minutes to cool off once they’re out of the oven. Otherwise, the heat will melt the frosting. 
      For easier clean-up, soak the pan in hot water after baking to help dissolve the sugar that’s become stuck to the pan. 

      Variation Ideas
      There are plenty of ways to customize these internet-famous cinnamon rolls. Try these easy ideas:

      Nuts. Crumble over chopped pecans, almonds, or walnuts for extra crunch. You can also mix them into the cinnamon sugar sauce.
      Vanilla. Add a couple of drops of vanilla extract to the heavy cream before you soak the rolls for added flavor. 
      Pumpkin spice. For a fall twist, swap out ground cinnamon for pumpkin pie spice, or whisk pumpkin spice into the heavy cream.
      Chocolate. For even more indulgence, drizzle the baked cinnamon rolls with pourable chocolate ganache. Or, maybe caramel sauce is more your speed!

      How to Store TikTok Cinnamon Rolls
      Store your baked cinnamon rolls airtight in the fridge for up to 3 days. I love to warm mine up in the microwave for a few seconds before serving.
      Can I Freeze These Cinnamon Rolls?
      So, here’s the thing: I don’t recommend freezing these TikTok cinnamon rolls. Because this recipe uses heavy cream, there’s the chance that the dairy will split when it’s frozen and thawed.
      That being said if you absolutely must freeze them, it’s still doable. Leave the cinnamon rolls unfrosted and wait for them to cool completely, then double-wrap them tightly in plastic wrap. Freeze the rolls for up to 3 months and defrost them in the fridge overnight before reheating.
      More Easy Baking Recipes

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      TikTok Cinnamon Rolls

      Author: Shelly

      Prep Time: 15 minutes

      Cook Time: 45-55 minutes

      Total Time: 14 minute

      Yield: 10 cinnamon rolls 1x

      Category: Breakfast

      Method: Oven

      Cuisine: American

      Description

      Make the viral TikTok cinnamon rolls with heavy cream! This easy cinnamon rolls recipe tastes homemade, perfect as a sweet breakfast or easy dessert.

      Ingredients

      Scale
      1x2x3x

      2 (5 count) cans of Grands Cinnamon Rolls (17.5- ounces each)
      1 cup heavy cream
      1/2 cup butter, melted
      1 tablespoon ground cinnamon
      3/4 cup light brown sugar

      Instructions

      Preheat the oven to 350°F. Coat a 9×13 with nonstick spray. Open the cans of cinnamon rolls and set the frosting containers aside.
      Place the cinnamon rolls evenly into the prepared pan and pour the heavy cream around the rolls.
      In a medium bowl whisk together the melted butter, cinnamon and brown sugar. Pour this mixture evenly on top of all the cinnamon rolls in the pan.
      Cover the pan with foil and bake for 45 – 55 minutes, until the cinnamon rolls are baked all the way and have absorbed almost all of the liquid in the pan.
      Spread the reserved icing on top and spoon the extra sauce that was created while baking on top too!

      Notes

      Store in an airtight container in the refrigerator for up to 3 days.
      View this recipe on TikTok.

      Keywords: tiktok cinnamon rolls, tiktok cinnamon roll recipe, cinnamon rolls with heavy cream

      Want To Save This Recipe?Find more recipes like this:
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    • in Recipes

      Streusel Topping

      ha scritto per te

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

      Table of Contents

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

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

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

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

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

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

      How To Make Streusel Topping

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

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

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

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

      Pie Recipes:

      Quick Bread Recipes:

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

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

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

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      Streusel Topping

      Author: Shelly

      Prep Time: 2 minutes

      Cook Time: 15 minutes

      Total Time: 17 minutes

      Yield: 3 cups streusel topping 1x

      Category: Dessert

      Method: Oven

      Cuisine: American

      Description

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

      Ingredients

      Scale
      1x2x3x

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

      Instructions

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

      Notes

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

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

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    • in Recipes

      Pull Apart Praline Monkey Bread

      ha scritto per te

      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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    • in Recipes

      Brown Sugar Crumb Cake

      ha scritto per te

      The ULTIMATE Crumb Cake Recipe!! Brown Sugar Crumb Cake is a brown sugar twist on your usual coffee cake! It’s a rich and soft brown sugar cake topped with a thick layer of brown sugar crumbs AND a brown sugar icing!
      Looking for a tradition spin on breakfast cake? Try my Coffee Cake Recipe…it’s THE BEST!

      Brown Sugar Crumb Cake Is the Ultimate Twist On A Classic!
      If you are a regular around here you know my affection for brown sugar. Essentially I will replace granulated sugar for brown sugar whenever I can get away with it. And today, we’re going all the way with my Brown Sugar Crumb Cake…from the cake, to the crumb topping, and the brown sugar icing that adorns the top.
      What’s the Difference Between Crumb Cake and Coffee Cake?
      Essentially not much. Crumb Cake typically has more “crumb topping” than coffee cake does, but really it seems in this day and age they two cakes are fairly interchangeable. Coffee cake is a more general term and doesn’t always HAVE to have crumbs on top…but you can’t really have a crumb cake without crumb topping…so…
      I get MANY comments on my Coffee Cake recipe asking “Where is the coffee in this recipe?” And in the US coffee cake doesn’t HAVE coffee in it, but is meant to be enjoyed along side of a cup of coffee? I don’t make the rules here.

      Ingredients:
      Crumb Topping:
      Brown sugar. You can use either dark brown sugar OR light brown sugar in the crumb topping!SaltButter. Use cold butter for the crumb topping, and a pastry cutter or your hands to form the crumbs!All-purpose flourCake
      Room temperature butter.Brown sugar. Again, you can use either light or dark.Large eggs. The size of the eggs definitely matters when baking so make sure you use large.Vanilla extractBaking sodaKosher saltGreek yogurt. You can also sub in sour cream if you have that on-hand.All-purpose flourIcing
      Brown sugar…and for the last time use light or dark!MilkButter. You will be melting this, so it can be either cold or room temperature. It won’t matter.Vanilla extractPowdered sugar
      Is the Icing Necessary?
      Well, the answer here is no. But yes. Make sense? The icing is absolutely delicious and adds another layer of brown sugar flavor and sweetness.
      BUT you can skip the icing if you run out of time, or are looking for a less sweet option. You can also dust it with powdered sugar as another option!
      How To Store:
      I am all about a warm cake along with a cup of coffee, but this cake is just as good at room temperature as it is warm. And certainly this cake can be enjoyed for multiple days if stored properly! Just make sure it is airtight and you can keep it at room temperature for up to 3 days.
      And you can certainly freeze this cake to enjoy at a later time too! Just cover it airtight. I recommend using plastic wrap to cover the pan, and then aluminum foil as an extra layer of protection in your freezer for up to 30 days.
      You can thaw it out at room temperature and reheat each slice in the microwave! You can also reheat the cake in the oven. Just pop it in a 350°F preheated oven for 5 – 10 minutes until warmed through!

      Looking For More Crumb Cake Recipes? Try These:

      Print

      Brown Sugar Crumb Cake

      Description:
      My breakfast dreams came true when I made this Brown Sugar Crumb Cake. It’s a rich and soft brown sugar cake topped with a thick layer of brown sugar crumbs AND a brown sugar icing!

      Ingredients:

      Crumb
      1 1/4 cups light brown sugar
      1/2 teaspoon kosher salt
      1 cup butter, cold and cut into cubes
      2 1/2 cups all-purpose flour
      Cake
      1/2 cup butter, room temperature
      1 1/4 cups brown sugar (I use dark but you can use either dark or light brown sugar)
      2 large eggs
      2 teaspoon vanilla extract
      1 teaspoon baking soda
      1/2 teaspoon salt
      1 cup Greek yogurt
      2 cups all-purpose flour
      Icing
      3/4 cup brown sugar (you can use either dark or light, I used dark)
      1/3 cup milk
      1/4 cup butter
      1 teaspoon vanilla
      1 cup powdered sugar

      Instructions

      Preheat oven to 350°F. Lightly coat a 9×13 baking pan with nonstick spray. Set aside.
      Crumb
      In a large bowl combine all the crumb ingredients and using a pastry cutter or your hands combine the mixture until crumbs form. I usually start with my pastry cutter and then finish with my hands to form larger crumbs. Set aside.
      Cake
      In the bowl of your stand mixer fitted with the paddle attachment mix the butter and sugar together for 2 minutes. Add the eggs, vanilla, baking soda and salt and mix for an additional minute until combined, scraping the sides of the bowl as necessary. Lower the speed of your mixer to low and In alternating additions add in the flour and yogurt, beginning and ending with the flour. Mix until smooth. Spread the batter in the prepared pan and spread the crumb mixture evenly on top.
      Bake for 30-35 minutes until the center is set and a toothpick comes out clean.
      Icing
      In a medium saucepan combine the brown sugar, milk and butter on medium heat. Bring to a boil and boil for 3 minutes. Immediately remove from the heat. Stir in the vanilla and whisk in the powdered sugar until no more lumps remain. Allow the icing to cool for 10-15 minutes, whisking occasionally until it thickens a bit and then drizzle on top of the warm cake.
      Serve warm or at room temperature.

      Notes:

      store airtight for up to 3 days.
      I noted you can use dark or light brown sugar in this recipe. I used dark in the cake and light in the crumb and icing, but feel free to use all dark or all light.
      Also, note you can add 1 teaspoon of cinnamon to both the cake and the crumb if you would like a cinnamon flavored cake.

      Keywords:: crumb cake, crumb cake recipe, brown sugar cake, breakfast cake, best breakfast recipe, make ahead breakfast, best cake recipe, homemade cake

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      This recipe and its images were originally posted in 2016 and updated in 2020. The recipe remains the same, just updated to be more clear. LEGGI TUTTO