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    Cinnamon-Vanilla Sugar Pretzels

    A sweet twist on a classic, these vanilla bean seed-speckled soft pretzels are coated in a crunchy sugar blend punctuated with the aromatic flavors of cinnamon and Heilala Pure Vanilla Bean Paste. ¾ cup (150 grams) plus 3 teaspoons (12 grams) granulated sugar, divided 1⁄4 cup (55 grams) plus 1 tablespoon (14 grams) firmly packed […] LEGGI TUTTO

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    Zucchini Muffins

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

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

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

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

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

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

    Print

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    Zucchini Muffins

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

    Ingredients:

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

    Instructions

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

    Notes:

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

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

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    Blueberries and Cream Muffins

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

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

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

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

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

    Love Blueberries? Here Are More Recipes You Might Love:

    Print

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    Blueberries and Cream Muffins

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

    Ingredients:

    Crumb Topping:

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

    Cream Cheese Filling:

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

    Muffins:

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

    Instructions

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

    Notes:

    Store airtight in the refrigerator for up to 3 days.

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

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    Strawberry Brioche Tarts

    A hybrid between enriched bread and delicate pastry, brioche is the best of both worlds. The addition of eggs, butter, and milk to a sweetened dough is the secret to a luxurious crumb, making brioche the picture-perfect base for fillings and toppings. For our Strawberry Brioche Tarts, we highlight the season’s freshest fruit. These light-as-air […] LEGGI TUTTO

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    Delicious Cinnamon Babka

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

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

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

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

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

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

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

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

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

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

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

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    Cinnamon Babka Recipe

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

    Ingredients:

    For the Dough:

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

    For the Filling:

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

    For the Sugar Syrup

    2/3 cup water
    2/3 cup granulated sugar

    Instructions

    For the Dough:

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

    For the Filling and the Sugar Syrup:

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

    Assembly:

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

    Notes:

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

    Keywords:: cinnamon babka bread, sweet bread recipe

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