The magic trick? Whipped egg whites and a batter that knows when to stop mixing. And that sauce? It is simple, bright, and ready to take even a Tuesday morning up a notch if you have leftovers. This combo is breakfast royalty, and yes, you are absolutely invited.

Ingredients You Need:

• All-purpose flour
• Cornstarch
• Baking Powder
• Sugar
• Milk
• Oil
• Eggs
• Mixed Berries
• Lemon Juice

How to Make It:

Waffles:

1. In a large bowl, sift together the flour, cornstarch, baking powder, and sugar. Set aside.
2. Separate the eggs. In one bowl, whisk together the yolks, milk, and oil until fully combined.
3. In a separate bowl, use a hand mixer to beat the egg whites until stiff peaks form.
4. Add the wet ingredients to the dry ingredients and gently stir to combine. Avoid overmixing. A few lumps are totally fine.
5. Carefully fold the egg whites into the batter with a spatula, turning the batter over gently and stirring only until just incorporated. This helps keep the waffles light and airy.
6. Let the batter rest for 15 minutes while you preheat your waffle iron according to the manufacturer’s instructions.
7. Spray the waffle iron with nonstick spray. Spoon in the batter, using about ⅓ to ½ cup per section depending on your iron.
8. Cook until golden brown, about 4 to 6 minutes per waffle.
9. Keep waffles warm in the oven at its lowest temperature until ready to serve.

Mixed Berry Compote:

1. In a small saucepan, combine the frozen berries, lemon juice, and sugar. Heat over medium until the berries thaw and the mixture starts to simmer.
2. Use the back of a spoon to gently mash some of the berries, leaving a mix of smooth and chunky textures.
3. Stir in the cornstarch and continue stirring as the mixture thickens, about 5 minutes.
4. Remove from heat and let it cool slightly before serving. If using a glass container, make sure the compote has cooled enough so it does not crack the glass.

Notes, Variations, and Storage:

• The waffle batter is purposefully mild in sweetness so the fruit compote can shine. Whipping and folding in the egg whites creates that crispy exterior and soft inside everyone loves.
• You can swap the berries for peaches, cherries, or whatever frozen fruit you have on hand.
• Add a dash of cinnamon or splash of vanilla to the batter for a cozy twist.
• Want a little more sweetness? Add a tablespoon of honey or a bit more sugar to the batter.
• Top with fried apples and a sprinkle of cinnamon sugar!
• Let leftover waffles cool completely, then store in an airtight container in the fridge for up to 3 days or freeze for up to 2 months. Reheat in the toaster or oven to bring back that crispy bite. The compote will keep in the fridge for up to 5 days in a sealed container.

Whether you are hosting brunch, treating yourself after a long week, or convincing your family that breakfast is the best meal of the day, these waffles deliver. Stack them high, pour on the compote, and throw in a little extra butter if you are feeling bold.

Just don’t expect leftovers. They tend to disappear fast.

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Crispy Waffles with Mixed Berry Compote

Course Breakfast

Cuisine American

Prep Time 10 minutes minutes

Cook Time 15 minutes minutes

Additional Time 15 minutes minutes

Total Time 40 minutes minutes

Servings 8 -12

Author Emily

Ingredients

• For the Waffles:
• 2 cups sifted all-purpose flour
• 4 tablespoons cornstarch
• 1 tablespoon baking powder
• 2 tablespoons sugar
• 1 1/2 cups milk
• 1/2 cup oil
• 3 eggs separated
• Mixed Berry Compote:
• 3 cups frozen mixed berries
• 1/4 cup sugar
• 2 teaspoons lemon juice
• 1/4 cup cornstarch

Instructions

Waffle Batter:

• In a large bowl, sift together the flour, cornstarch, baking powder, and sugar. Set aside.
• Separate the eggs. In one bowl, whisk together the yolks, milk, and oil until fully combined.
• In a separate bowl, use a hand mixer to beat the egg whites until stiff peaks form.
• Add the wet ingredients to the dry ingredients and gently stir to combine. Avoid overmixing. A few lumps are totally fine.
• Carefully fold the egg whites into the batter with a spatula, turning the batter over gently and stirring only until just incorporated. This helps keep the waffles light and airy.
• Let the batter rest for 15 minutes while you preheat your waffle iron according the manufacturer's instructions.
• Spray the waffle iron with nonstick spray. Spoon in the batter, using about 1/3 to 1/2 cup per section depending on you iron.
• Cook until golden brown, about 4 to 6 minutes per waffle.
• Keep waffles warm in the oven at it's lowest temperature until ready to serve.

Mixed Berry Compote:

• In a small saucepan, combine the frozen berries, lemon juice, and sugar. Heat over medium until the berries thaw and the mixture starts to simmer.
• Use the back of a spoon to gently mash some of the berries, leaving a mix of smooth and chunky textures.
• Stir in the cornstarch and continue stirring as the mixture thickens, about 5 minutes.
• Remove from heat and let it cool slightly before serving. If using a glass container, make sure the compote has cooled enough so it does not crack the glass.

Notes

Notes, Variations, and Storage:

• The waffle batter is purposefully mild in sweetness so the fruit compote can shine. Whipping and folding in the egg whites creates that crispy exterior and soft inside everyone loves.
• You can swap the berries for peaches, cherries, or whatever frozen fruit you have on hand.
• Add a dash of cinnamon or splash of vanilla to the batter for a cozy twist.
• Want a little more sweetness? Add a tablespoon of honey or a bit more sugar to the batter.
• Top with fried apples and a sprinkle of cinnamon sugar!
• Let leftover waffles cool completely, then store in an airtight container in the fridge for up to 3 days or freeze for up to 2 months. Reheat in the toaster or oven to bring back that crispy bite. The compote will keep in the fridge for up to 5 days in a sealed container.

The post Crispy Waffles with Mixed Berry Compote appeared first on My Bread Recipes.

If you’re swimming in sourdough discard and feeling a little guilty tossing it, here’s your muffin-shaped solution. They’re the kind of muffins that look fancy enough to serve at brunch but are simple enough to whip up on a lazy afternoon.

Ingredients for Sourdough Blueberry Muffins Recipe

• All purpose flour
• Baking soda
• Baking powder
• Salt
• Sourdough discard
• Milk
• Egg
• Butter
• Sugar
• Greek yogurt
• Vanilla extract or paste
• Blueberries
• Turbinado or raw sugar

How to Make-it-Yourself

1. Preheat oven to 425°F and line your muffin pan.
2. Coat blueberries with a spoonful of flour to keep them from sinking.
3. Mix dry ingredients: In one bowl, whisk flour, baking soda, baking powder, and salt.
4. Mix wet ingredients: In a bigger bowl, combine discard, mild, egg, melted butter, sugar, yogurt, and vanilla.
5. Combine the wet and dry ingredients gently, careful to not overmix.
6. Carefully fold in the blueberries.

7. Rest the batter in the fridge for an hour, or overnight if preparing the day before.
8. Scoop into muffin cups, about 3/4 full. Sprinkle Turbinado sugar on top.
9. Bake at 425°F for 10 mins, then reduce to 350°F and bake another 12-16 minutes.
10. Cool in the pan for 5 minutes, then transfer to a wire rack.

Recipe Notes:

• Skipping the rest? Totally fine. But the resting gives you those bakery-style domed tops.
• These freeze beautifully – if they last that long!
• Want extra flavor? Try lemon zest in the batter!

More Recipes You Will Love:

1. Lemon Curd Cruffins
2. Cranberry Orange Scones
3. Cherry Chocolate Muffins

Give these sourdough blueberry muffins a try the next time your discard is calling your name. They’re cozy, quick, and guaranteed to brighten your day—one bite at a time.

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Blueberry Sourdough Muffins

These sourdough discard blueberry muffins are soft, fluffy, and bursting with juicy berries. A great way to use up extra starter, this simple recipe delivers bakery-style muffins with a lightly tangy flavor and golden, domed tops. Perfect for breakfast, snacks, or freezing for later!

Course Muffins

Cuisine American

Prep Time 10 minutes minutes

Cook Time 26 minutes minutes

Additional Time 1 hour hour

Total Time 1 hour hour 36 minutes minutes

Servings 12

Author Emily

Ingredients

• 2 cups all-purpose flour (plus a spoonful for the berries?
• 1/2 tsp baking soda
• 1/2 tsp baking powder
• 1/2 tsp salt
• 1 cup sourdough discard
• 1/2 cup milk
• 1 large egg
• 4 tbsp melted butter
• 1 cup sugar
• 1/2 cup Greek yogurt plain or vanilla
• 1 tsp vanilla extract or paste
• 1 cup blueberries
• 1/4 cup turbinado or raw sugar for muffin topping

Instructions

• Preheat oven to 425°F and line your muffin tin.
• Coat blueberries with a spoonful of flour to keep them from sinking.
• Mix dry ingredients: In one bowl, whisk flour, baking soda, baking powder, and salt.
• Mix wet: In a bigger bowl, combine discard, milk, egg, melted butter, sugar, yogurt, and vanilla.
• Combine wet and dry ingredients gently, careful to not overmix.
• Fold in the blueberries carefully.
• Rest the batter in the fridge for an hour, or overnight if making ahead.
• Scoop into muffin cups, about 3/4 full. Sprinkle turbinado sugar on top.
• Bake at 425°F for 10 minutes, then reduce to 350°F and bake another 12-16 minutes.
• Cool in the pan for 5 minutes then transfer to a wire rack.

Notes

• Skipping the rest? Totally fine. But the resting gives you those bakery-style domed tops.
• These freeze beautifully – if they last that long!
• Want extra flavor? Try lemon zest in the batter!

The post Sourdough Blueberry Muffins appeared first on My Bread Recipes.

Flaky, golden layers wrapped around a bright, tangy lemon curd filling create the perfect balance of buttery and sweet, making them ideal for a cozy breakfast, brunch, or an elegant treat with coffee. Plus, they come together in just 30 minutes—no complicated techniques required!

Ingredients for Lemon Curd Cruffins

• Crescent Dough
• Lemon Curd
• Egg
• Raw Sugar

Step-by-Step Directions for Lemon Curd Cruffins

1. Preheat and Prep: preheat the oven to 350ºF. Line the muffin tin with liners or spray with non-stick cooking spray.
2. Prepare the dough: unroll one can of crescent dough onto a clean surface. If it’s feeling a little too sticky, a light dusting of flour will do the trick. Separate into two sections lengthwise and pinch the seams closed-think of it like giving the dough a little hug to keep everything together.

3. Add the Filling: spread 1/4 cup of lemon curd on each section, leaving a 1/2 inch border. This step is key-resist the temptation to spread it all the way to edges, or you might end up with a gooey (though still delicious) mess.

4. Fold and Shape: gently fold the dough over itself, pinching the edges like you’re tucking in a cozy little pastry blanket. Slice in half lengthwise-don’t worry if things get a little sticky, that’s the magic happening! Roll each piece into a round with the cut side facing up, revealing those beautiful layers.
5. Place in Muffin Tin: snuggle each roll into a muffin cup. Repeat with the second can of dough, making 8 cruffins total.
6. Egg Wash and Sugar: whisk the egg in a small bowl until frothy then brush each cruffin with the egg wash. Sprinkle with raw sugar for that irresistible crunch.

7. Bake: Place the muffin tin in the oven and bake for 20-25 minutes, or until golden brown and flaky. Keep an eye on them-every oven has its own personality!
8. Cool & Serve: Let cool for 5 minutes before loosening the edges with a knife and transferring them to a serving plate. Enjoy warm!

Recipe Notes

• Try swapping out the lemon curd for raspberry, apricot, or even chocolate spread!
• Avoid spreading the lemon curd all the way to the edges—trust me, a little restraint now saves a lot of cleanup later.
• Store covered in an airtight container at room temperature for up to 2 days (if they last that long!).

More Recipes You Will Love

• Apple Cider Mini Donuts
• Chocolate Chip Muffins
• Cherry Chocolate Muffins

There’s something magical about pulling a batch of warm, golden cruffins out of the oven. These are the kind of treats that make lazy weekend mornings feel extra special or impress guests without the stress. Whether you savor them with a cup of coffee or sneak one for dessert, these Lemon Curd Cruffins are pure happiness in pastry form!

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Lemon Curd Cruffin

These easy Lemon Curd Cruffins are a dreamy combo of flaky crescent dough and sweet-tart lemon curd, baked to golden perfection! They taste like a cross between a croissant and a muffin—perfect for brunch, dessert, or a sweet treat with coffee. Quick to make with just a few ingredients!

Course Muffins

Cuisine American

Keyword breakfast, cruffins, muffins

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 8

Calories 321kcal

Author Emily

Ingredients

• 2 – 8 oz cans refrigerated crescent dough
• 1 cup lemon curd
• 1 egg
• 3 tablespoons raw sugar

Instructions

• Preheat the oven to 350 °F. Line a muffin tin with liners or spray with non-stick cooking spray.
• Unroll one can of crescent dough onto a clean surface. If it's feeling a little too sticky, a light dusting of flour will do the trick, Separate into two sections lengthwise and pinch the seams the closed- think of it like giving the dough a little hug to keep everything together. Roll flat to ensure a perfect seal.
• Spread 1/4 cup of lemon curd on each section, leaving a 1/2 inch border. This step is key-resist the temptation to spread it all the way to edges, or you might end up with a mess!
• Gently fold the dough over itself, pinching the edges together. Slice in half lengthwise, roll each piece into a round with the cut side facing up.
• Place each roll into a muffin cup. Repeat with the second can of dough, making 8 cruffins total.
• Whisk the egg in a small bowl until frothy then brush each cruffin with the egg wash. Sprinkle with raw sugar to top it off!
• Place the muffin tin in the oven and bake for 20-25 minutes, or until golden brown and flaky.
• Let cool for 5 minutes before loosening the edges with a knife and transferring them to a serving plate and enjoy warm!

Notes

• Try swapping out the lemon curd for raspberry, apricot, or even chocolate spread.
• Avoid spreading the lemon curd all the way to the edges.
• Store covered in an airtight container at room temperature for up to 2 days,

The post Lemon Curd Cruffins appeared first on My Bread Recipes.

There’s something so special about a batch of homemade mini donuts—warm, soft, and coated in a sweet cinnamon-sugar hug. These Apple Cider Mini Donuts are bursting with flavor and the perfect little treat to brighten your day!

Ingredients for Apple Cider Mini Donuts

• Apple Sauce
• Apple Cider
• Eggs
• Sugar
• Butter
• All Purpose Flour
• Baking Powder
• Salt
• Vanilla Extract
• Cinnamon

Step-by-Step Directions for Apple Cider Mini Donuts

1. Preheat the mini donut maker. If using an oven, preheat to 350°F and grease a mini donut pan.
2. Prepare the batter: In a mixing bowl, combine apple sauce, apple cider, and eggs. Stir until eggs are fully incorporated.
3. Mix dry ingredients: Add sugar, melted butter, flour, baking powder, salt, and vanilla extract to the wet ingredients. Stir gently until just combined—don’t overmix! A few lumps in the batter are fine.
4. Fill the donut maker or pan: Transfer the batter into a piping bag or a zip-top bag with the corner cut off. Pipe the batter into the mini donut molds in one quick motion. Avoid overfilling.
5. Cook the donuts: If using a mini donut maker, cook for 8-11 minutes, or until golden brown. If baking in the oven, bake for 8-14 minutes until golden.
6. Coat the donuts: Melt 2 tablespoons of butter in a zip-top bag. Add the freshly baked donuts and shake to coat. In a separate bowl, mix sugar and cinnamon, then add the mixture to the bag and shake again to coat the donuts evenly.

Alternative Toppings

If you’d like to switch up the flavors, try these delicious alternatives:

• Powdered Sugar & Cinnamon – Combine powdered sugar with a little cinnamon and shake to coat.
• Cinnamon Glaze – Mix ½ cup powdered sugar, 1 teaspoon cinnamon, and 1-2 tablespoons milk. Drizzle over the donuts for an extra sweet touch.

Notes & Best Storing Options

• If you don’t have a mini donut maker, you can bake these in a mini donut pan at 350°F for 8-14 minutes or until golden brown.
• Store leftover donuts in an airtight container at room temperature for up to 2 days.
• For longer storage, place donuts in an airtight container in the refrigerator for up to 5 days.
• To freeze, store donuts in a freezer-safe bag or container for up to 2 months. Reheat in the microwave for 10-15 seconds or in a warm oven to bring back that fresh-from-the-oven taste.

There’s something so special about a batch of homemade mini donuts—warm, soft, and coated in a sweet cinnamon-sugar hug. These Apple Cider Mini Donuts are bursting with flavor and the perfect little treat to brighten your day!

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Apple Cider Mini Donuts

Keyword breakfast, desserts, donuts, snacks, treats

Servings 36

Calories 70kcal

Author Emily

Ingredients

• For the Donuts:
• ¼ cup apple sauce
• 1 cup apple cider
• 2 eggs
• ½ cup sugar
• 2 tablespoons melted butter
• 2 ½ cups all purpose flour
• 2 teaspoons baking powder
• ½ tsp salt
• 1 teaspoon vanilla extract
• Cinnamon Sugar coating
• 2 tablespoons melted butter
• ¼ granulated sugar
• 1 tablespoon cinnamon

Instructions

• Preheat the mini donut maker. If using an oven preheat to 350ºF and grease a mini donut pan.
• Prepare the batter. In a mixing bowl, combine apple sauce, apple cider, and eggs. Stir until eggs are fully incorporated.
• Mix dry ingredients. Add sugar, melted butter, flour, baking powder, salt, and vanilla extract to the wet ingredients. Stir gently until just combined – don't overmix! A few lumps in the batter are fine.
• Fill the donut maker or pan. Transfer the batter into a piping bag or a zip-top bag with the corner cut off. Pipe the batter into the mini donut molds in one quick motion. Avoid overfilling.
• Cook the donuts. If using a mini donut maker, cook for 8-11 minutes, or until golden brown. If baking in the oven, bake for 8-14 minutes until golden.
• Coat the donuts. Melt 2 tablespoons of butter in a zip-top bag. Add the freshly baked donuts and shake to coat. In a separate bowl, mix sugar and cinnamon, then add the mixture to the bag and shake to coat the donuts evenly.

Notes

Alternative Toppings

If you’d like to switch up the flavors, try these delicious alternatives:

• Powdered Sugar & Cinnamon – Combine powdered sugar with a little cinnamon and shake to coat.
• Cinnamon Glaze – Mix ½ cup powdered sugar, 1 teaspoon cinnamon, and 1-2 tablespoons milk. Drizzle over the donuts for an extra sweet touch.

Notes & Best Storing Options

• If you don’t have a mini donut maker, you can bake these in a mini donut pan at 350°F for 8-14 minutes or until golden brown.
• Store leftover donuts in an airtight container at room temperature for up to 2 days.
• For longer storage, place donuts in an airtight container in the refrigerator for up to 5 days.
• To freeze, store donuts in a freezer-safe bag or container for up to 2 months. Reheat in the microwave for 10-15 seconds or in a warm oven to bring back that fresh-from-the-oven taste.

The post Apple Cider Mini Donuts appeared first on My Bread Recipes.

With their golden, buttery layers, tangy cranberries, and a hint of citrusy zest, cranberry orange scones are the perfect way to add a little sunshine to your day—whether it’s breakfast, brunch, or a well-deserved treat!

Ingredients for Cranberry Orange Scones:

• flour
• baking powder
• salt
• sugar
• vanilla extract
• heavy whipping cream
• dried cranberries
• orange
• powdered sugar
• orange juice
• cream
• salt

Step-By-Step Instructions to Make it Yourself!

1. Preheat the Oven and Prepare the Pan. Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper. This ensures the scones won’t stick and gives them a nice, even bake.
2. Mix the Dry Ingredients. In a large mixing bowl, whisk together the flour, baking powder, salt, and sugar until fully combined.
3. Add the Wet Ingredient. Mix the vanilla extract into the heavy cream. Slowly pour the cream into the dry ingredients, a little at a time, while stirring gently. Be careful not to overmix—this will make the scones tough. You want to just bring the dough together. If needed, add 1-2 more tablespoons of cream to help the dough form. The dough should not be sticky, but there should be no dry flour left at the bottom of the bowl.
4. Add Cranberries and Orange Zest. Once the dough comes together, fold in the dried cranberries and the zest of three-quarters of the orange. Leave a little zest for the glaze later.
5. Shape the Scones. Turn the dough out onto a floured surface and knead it gently 5 or 6 times to incorporate the cranberries and zest. Divide the dough in half, then form each half into a ball. Pat each ball into a 6-inch circle. Place both circles onto the prepared baking sheet.
6. Cut the Dough and Brush with Cream. Cut each circle into 6 even wedges. Space them out a little so they have room to rise as they bake. Brush the tops of the scones with a little extra heavy cream to give them a nice golden finish.

7. Chill Before Baking. Place the baking sheet in the freezer for 15 minutes. This step helps the scones keep their shape while baking and gives them a flakier texture.
8. Bake the Scones. Bake the scones in the preheated oven for 14-16 minutes, or until the edges are golden brown and the tops are firm. The scones should have risen nicely.
9. Cool the Scones. Let the scones cool on the baking sheet for about 10 minutes before glazing. This gives them time to set and cool down slightly, making them easier to handle.
10.  Prepare the Glaze. While the scones cool, prepare the glaze by whisking together the powdered sugar, orange juice, remaining orange zest, cream, vanilla extract, and a pinch of salt. Add enough cream to reach a thin, pourable consistency.
11. Drizzle the Glaze. Once the scones are cooled for 10 minutes, drizzle the glaze over the tops. You can use a spoon or drizzle it with a fork for a nice effect. You can also sprinkle a little extra zest on top for more flavor.

Recipe Notes

Notes:

• Adjusting Cream: The amount of cream you’ll need can vary depending on your environment and how you measure the flour. If you live in a particularly humid climate or your flour is dry, you may need slightly more or less cream.
• Chop Cranberries (Optional): For smaller, more evenly distributed pieces of cranberry, you can roughly chop the cranberries before adding them to the dough. This is optional but can make for a nicer texture in the scones.
• Glaze vs. Sugar Topping: If you prefer a little crunch on your scones, you can skip the glaze and instead sprinkle turbinado or coarse sugar over the scones before baking.
• Substitutions: Feel free to swap out the dried cranberries for other dried fruits like cherries, apricots, or raisins. You can also add chopped nuts like walnuts or almonds for added texture.
• Store in an airtight container. Store at room temp for 1-2 days, for longer storage; place in refrigerator or freezer.

More Recipes You Will Love:

• Homemade Cinnamon Rolls
• Cherry Chocolate Muffins
• Lemon Poppy Seed Donuts
• Quick Cranberry Orange Rolls

These cranberry orange scones are quick to make, yet packed with flavor. The tangy sweetness of cranberries pairs perfectly with the citrusy zest of orange, creating a balance of flavors that will make your day extra special. The glaze adds a final touch of sweetness, but if you prefer a more rustic approach, skipping it in favor of a sugar topping is just as delicious.

Enjoy these scones fresh out of the oven or as a midday snack with a cup of tea or coffee. Happy baking!

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Cranberry Orange Scones

Cranberry Orange Scones are the perfect combination of biscuit and cake, and these cranberry orange scones take that to a whole new level. With the bright, zesty flavors of orange paired with the tart sweetness of dried cranberries, these scones are perfect for breakfast, brunch, or a cozy afternoon snack. Top them off with a simple glaze, and you’ve got a treat that everyone will love

Course Biscuits

Cuisine American

Keyword biscuits, desserts, rolls, scones

Prep Time 30 minutes minutes

Cook Time 20 minutes minutes

Total Time 50 minutes minutes

Servings 12

Calories 377kcal

Author Emily

Ingredients

• For the Scones:
• 3 cups all-purpose flour
• 1 tablespoon baking powder
• 1 teaspoon salt
• ½ cup sugar
• 1 teaspoon vanilla extract
• 1 1/3 to 1 ½ cups heavy whipping cream plus extra for brushing
• 1 cup dried cranberries
• Zest of 1 orange
• For the Glaze:
• 1 cup powdered sugar
• 1 tablespoon orange juice
• Orange zest from the remaining orange
• 1-2 tablespoons of cream or more, if needed
• A splash of vanilla extract
• A pinch of salt

Instructions

• Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper. This ensures the scones won’t stick and gives them a nice, even bake.
• In a large mixing bowl, whisk together the flour, baking powder, salt, and sugar until fully combined.
• Mix the vanilla extract into the heavy cream. Slowly pour the cream into the dry ingredients, a little at a time, while stirring gently. Be careful not to overmix- this will make the scones tough. You want to just bring the dough together. If needed, add 1-2 more tablespoons of cream to help the dough form. The dough should not be sticky, but there should be no dry flour left at the bottom of the bowl.
• Once the dough comes together, fold in the dried cranberries and the zest of 3/4 of the orange. Leave a little zest for later.
• Turn the dough out onto a floured surface and knead it gently 5 to 6 times to incorporate the cranberries and zest. Divide the dough in half, then form each half into a ball. Pat each ball into a 6-inch circle. Place both circles onto the prepared baking sheet.
• Cut each circle into 6 even wedges. Space them out a little so they have room to rise as the bake. Brush the tops of the scones with a little extra heavy cream to give them a nice golden finish.
• Place the baking sheet in the freezer for 15 minutes. This step helps the scones keep their shape while baking and gives them a flakier texture.
• Bake the scones in the preheated oven for 14-16 minutes, or until the edges are golden brown and the tops are firm. The scones should have risen nicely.
• Let scones cool on the baking sheet for about 10 minutes before glazing. The gives them time to set and cool down slightly, making them easier to handle.
• While the scones cool, prepare the glaze by whisking together the powdered sugar, orange juice, remaining orange zest, cream, vanilla, and a pinch of salt. Add enough cream to reach a thin, pourable consistency.
• Once the scones are cooled for 10 minutes, drizzle the glaze over the tops. You can use a spoon or drizzle it with a fork for a nice effect. You can also sprinkle a little extra zest on top for more flavor.

Notes

• Adjusting Cream: The amount of cream you’ll need can vary depending on your environment and how you measure the flour. If you live in a particularly humid climate or your flour is dry, you may need slightly more or less cream.
• Chop Cranberries (Optional): For smaller, more evenly distributed pieces of cranberry, you can roughly chop the cranberries before adding them to the dough. This is optional but can make for a nicer texture in the scones.
• Glaze vs. Sugar Topping: If you prefer a little crunch on your scones, you can skip the glaze and instead sprinkle turbinado or coarse sugar over the scones before baking.
• Substitutions: Feel free to swap out the dried cranberries for other dried fruits like cherries, apricots, or raisins. You can also add chopped nuts like walnuts or almonds for added texture.

The post Cranberry Orange Scones appeared first on My Bread Recipes.

I really love  this recipe because every roll is soft, fluffy, and bursting with cinnamon goodness. When I make these rolls they are pretty much devoured in minutes in my house, we have a bit of a weakness for fresh cinnamon rolls, and the cream cheese frosting is to die for! With a rich, buttery dough, a sweet cinnamon-sugar filling, and a creamy frosting, these rolls are the ultimate comfort food. Here’s how you can make your own batch of cinnamon rolls from scratch!

Ingredients for Homemade Cinnamon Rolls

For the Dough:

• lukewarm milk
• butter
• sugar
• salt
• dry yeast
• lukewarm water
• cinnamon
• eggs
• flour

For the Filling:

• sugar
• brown sugar
• cinnamon

For the Frosting:

• cream cheese
• cup butter
• powdered sugar
• vanilla extract
• salt
• whole milk

How to Make it Yourself

1. Heat the Milk and Butter

In a saucepan, pour 2 cups of milk and add 1/2 cup of softened butter. Heat over low heat, stirring occasionally until the butter is completely melted. This creates a rich, buttery base for the dough.

2. Bloom the Yeast

While the milk and butter are heating, place 1/2 cup of lukewarm water in a bowl and sprinkle in 2 teaspoons of dry yeast. Stir slightly and let it sit for about 5 minutes to allow the yeast to bloom. If your yeast doesn’t become bubbly, it might be old and you may need to start over.

3. Mix the Wet Ingredients

Once the milk and butter mixture has cooled to lukewarm, pour it into a mixing bowl. If using a stand mixer, attach the dough hook and mix in the bloomed yeast. Stir until well combined.

4. Add Sugar, Cinnamon, and Eggs

Mix in 1/2 cup of sugar, 1 tablespoon of cinnamon, 2 teaspoons of salt, and 2 eggs. Blend until the ingredients are evenly incorporated.

5. Add the Flour

Slowly incorporate flour into the mixture, one cup at a time. Let each addition absorb before adding the next. Use between 7 to 8 cups of flour, depending on how the dough feels. The dough should be soft but slightly sticky. Knead with the dough hook for 5 to 7 minutes, or until smooth and pulling away from the bowl.

6. Let the Dough Rise

Transfer the dough to a floured surface and shape it into a ball. Place it in a greased bowl, turning it to coat with the grease. Cover the bowl with a damp cloth and set it in a warm, draft-free area to rise for 1 ½ to 2 hours, or until doubled in size.

7. Punch Down and Let it Rise Again

Once the dough has doubled in size, punch it down gently and let it rise for another 30 to 45 minutes until it puffs up again.

8. Roll Out the Dough

Turn the dough out onto a floured surface and divide it in half to make it easier to work with. Roll each half into a rectangle about 1/4 inch thick.

9. Add the Filling

Spread 1/4 cup of softened butter over the surface of each rectangle. Then, sprinkle on half of the granulated sugar, brown sugar, and cinnamon mixture. Be generous with the cinnamon!

10. Roll and Cut

Roll each dough rectangle tightly from the long side, forming a log. Slice into 1 ½-inch wide pieces. Place the rolls in a greased baking pan, making sure they’re snug against each other. Cover the pan with a cloth and let the rolls rise for another 20 to 30 minutes.

11. Bake to Perfection

Preheat your oven to 350°F (175°C). Bake the rolls for 25 to 30 minutes, or until golden brown and delicious.

12. Make the Frosting

While the rolls bake, prepare the frosting. Beat together 1 (8-ounce) package of cream cheese and 1/2 cup of butter until light and fluffy. Mix in 1 teaspoon of vanilla, a pinch of salt, and gradually add in 3 cups of powdered sugar. Adjust the consistency by adding 2 to 4 tablespoons of milk until the frosting is spreadable.

13. Frost and Enjoy

Once the rolls have cooled for about 15 minutes, generously spread the frosting over each warm roll.

Recipe Notes

• Check Your Yeast: Always make sure your yeast blooms before using it. If the mixture doesn’t bubble, the yeast might be inactive.
• Don’t Skip the Second Rise: Allowing the dough to rise twice gives the rolls their light and fluffy texture.
• Roll Tightly: When rolling the dough, make sure to roll it tightly to ensure you have swirls in every bite!
• Warming Rolls Up: If you’re storing leftovers, you can reheat them in the microwave or oven for that just-baked warmth.
• Storage: Store in airtight container at room temperature.
• Variations: For a slightly less sweet roll, serve without frosting.

More Recipes You Will Love

• Cinnamon Rolls with Cream Cheese Icing
• Lemon Sweet Rolls
• Homemade Cinnamon Rolls
• Cinnamon Pound Cake

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Homemade Cinnamon Rolls

Homemade Cinnamon Rolls has to be one of the most comforting sweeting treats, there’s something magical about fresh, homemade cinnamon rolls. Whether you’re making them for a special occasion or just because, these homemade cinnamon rolls are sure to impress.

Course Bread

Cuisine American

Prep Time 3 hours hours

Cook Time 30 minutes minutes

Cool Time 15 minutes minutes

Total Time 3 hours hours 45 minutes minutes

Servings 12

Calories 2574kcal

Ingredients

• For the Dough:
• 2 cups lukewarm milk
• 1/2 cup butter softened (1 stick)
• 1/2 cup sugar
• 2 teaspoons salt
• 2 teaspoons dry yeast
• 1/2 cup lukewarm water
• 1 tablespoon cinnamon
• 2 eggs
• 7 to 8 cups flour adjust as needed
• For the Filling:
• 1 cup granulated sugar
• 1 cup brown sugar
• 3 tablespoons cinnamon
• For the Frosting:
• 1 8-ounce package cream cheese
• 1/2 cup butter
• 3 cups powdered sugar
• 1 teaspoon vanilla extract
• A pinch of salt
• 2 to 4 tablespoons whole milk depending on desired consistency

Instructions

• Preheat your oven to 350°F.
• In a saucepan, pour 2 cups of milk and add 1/2 cup of softened butter. Heat over low heat, stirring occasionally until the batter is completely melted. This creates a rich, buttery base for the dough.
• While the milk and butter are heating, place 1/2 cup of lukewarm water in a bowl and sprinkle in 2 teaspoons of dry yeast. Stir slightly and let it sit for about for 5 minutes to allow the yeast to bloom. If your yeast doesn't become bubbly, it might be old and you may need to start over.
• Once the milk and butter mixture has cooled to lukewarm, pour it into a mixing bowl. If using a stand mixer, attach the dough hook and mix in the bloomed yeast. Stir until well combined.
• Mix in 1/2 cup of sugar, 1 tablespoon of cinnamon, 2 teaspoons of salt, and 2 eggs. Blend until the ingredients are evenly incorporated.
• Slowly add flour into the mixture, one cup at a time. Let each addition absorb before adding the next. Use between 7 to 8 cups of flour, depending on how the dough feels. The dough should be soft but slightly sticky. Knead with the dough hook for 5-7 minutes, or until smooth and pulling away from the bowl.
• Transfer the dough to a floured surface and shape it into a ball. Please it in a greased bowl, turning it to coat with the grease. Cover the bowl with a damp cloth and set it in a warm, draft-free area to rise for 1 1/2 to 2 hours, or until doubled in size.
• Once the dough as doubled in size, punch it down gently and let it rise for another 30 to45 minutes until it puffs up again.
• Turn the dough out onto a floured surface and divide it in half to make it easier to work with. Roll each half into a rectangle about 1/4 inch thick.
• Spread 1/4 cup of softened cutter over the surface of each rectangle. Then, sprinkle on half of the filling mixture.
• Roll each dough rectangle tightly from the long side, forming a log. Slice into 1 1/2-inch wide pieces. Place the rolls in a greased baking pan, making sure they are snug against each other. Cover the pan with a cloth and let the rolls rise for another 20 to 30 minutes.
• Bake the rolls for the 25 to 30 minutes or until golden brown.
• While the rolls bake, prepare the frosting. Beat together 1 (8-ouze) package of cream cheese and 1/2 cup of butter until light and fluffy. Mix in 1 teaspoon of vanilla, a pinch of salt, and gradually add in 3 cups of powedered sugar. Adjust the consistency by adding 2 to 4 tablespoons of milk until the frosting is spreadable.
• Once the rolls have cooled for about 15 minutes, generously spread the frosting over each warm roll.

Notes

Recipe Notes

Check Your Yeast: Always make sure your yeast blooms before using it. If the mixture doesn’t bubble, the yeast might be inactive.

Don’t Skip the Second Rise: Allowing the dough to rise twice gives the rolls their light and fluffy texture.

Roll Tightly: When rolling the dough, make sure to roll it tightly to ensure you have swirls in every bite!

Warming Rolls Up: If you’re storing leftovers, you can reheat them in the microwave or oven for that just-baked warmth.

Storage: Store in airtight container at room temperature.

Variations: For a slightly less sweet roll, serve without frosting.

The post Homemade Cinnamon Rolls appeared first on My Bread Recipes.

Packed with juicy dark cherries and rich chocolate chips, these muffins are the perfect combination of sweet and tart, soft and decadent. Best of all, they’re incredibly easy to make, allowing you to spend more time enjoying the festivities and less time in the kitchen. Here’s how you can whip up these delightful muffins in no time!

Ingredients You Will Need

• Sugar
• Shortening
• Egg
• Cake Flour
• Baking Powder
• Salt
• Milk
• Frozen Dark Sweet Cherries (thawed and roughly chopped)
• Mini Semi-Sweet Chocolate Chips

Step-by-Step Instructions

1. Preheat the Oven: Set your oven to 400°F (200°C) and let it warm up while you prepare the batter.

2. Mix the Batter:

• In a large mixing bowl, cream together the shortening (or butter) and sugar until light and fluffy.
• Add the egg and beat until combined.
• Slowly mix in the flour, baking powder, and salt.
• Pour in the milk, stirring gently until the ingredients are well incorporated.

3. Add the Stars of the Show:

• Gently fold in the chopped, thawed cherries. The cherries will add natural sweetness and moisture to the muffins.
• Mix in the mini semi-sweet chocolate chips, making sure they are evenly distributed throughout the batter.

4. Rest the Batter: Let the batter rest for 10-15 minutes. This helps create a fluffier texture when baking.

5. Prepare the Muffin Pan: While the batter rests, line a 12-cup muffin pan with paper liners or lightly grease each cup.

6. Bake:

• Evenly divide the batter between the 12 muffin cups, filling each about ¾ full.
• Bake for 20 minutes or until a toothpick inserted into the center comes out clean. Be sure to check at the 15-minute mark as oven temperatures can vary.

7. Cool and Enjoy: Allow the muffins to cool for a few minutes before transferring them to a wire rack. Serve warm or at room temperature for a comforting holiday treat.

Recipe Notes and Variations

Chocolate Chip Swaps: You can easily switch out the semi-sweet chocolate chips for dark or white chocolate, depending on your preference.

Cake Flour Alternative: If you don’t have cake flour, create your own by substituting 2 tablespoons of cornstarch for 2 tablespoons of all-purpose flour.

Toppings: For an extra festive touch, sprinkle the tops with powdered sugar after the muffins have cooled, or add a cinnamon-sugar topping before baking for a little extra sweetness and texture.

Storage:

These muffins can be stored at room temperature in an airtight container for up to three days. They’re also freezer-friendly! Just wrap them individually and freeze for up to a month. When ready to enjoy, thaw at room temperature or pop them in the microwave for a few seconds for that fresh-baked taste.

More Recipes You Will Love

• Chocolate Chip Muffins
• Cranberry Almond Muffins
• Chocolate Chunk Coffee Cake Muffins
• Mini Pumpkin Cruffins

So, the next time you’re in the mood to bake something special, give these Holiday Cherry Chocolate Muffins a try. With their festive flavors and simple preparation, they’ll become a seasonal favorite in no time.

Happy baking and happy holidays! 🎄

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Holiday Cherry Chocolate Muffins

Packed with juicy dark cherries and rich chocolate chips, these muffins are the perfect combination of sweet and tart, soft and decadent. Best of all, they’re incredibly easy to make, allowing you to spend more time enjoying the festivities and less time in the kitchen.

Course Bread

Cuisine American

Keyword cherry, cherry muffins, chocolate, chocolate muffins, holiday, holiday treats, muffins

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 12 Muffins

Calories 194kcal

Author Emily

Ingredients

• ¼ cup sugar
• ¼ cup shortening
• 1 egg
• 1 ¾ cups cake flour
• 4 teaspoons baking powder
• 1 teaspoon salt
• 1 cup milk
• 2 cups frozen dark sweet cherries thawed and roughly chopped
• ½ cup mini semi-sweet chocolate chips

Instructions

• Preheat oven to 400°F.
• In a large mixing bowl, cream together shortening and butter.
• Add the egg, mix until combined.
• Slowly mix in the flour, baking powder, and salt.
• Pour in the milk, stirring gently until all the ingredients are will incorporated.
• Gently fold in the chopped, thawed cherries.
• Mix in the mini semi-sweet chocolate chips, making sure they are evenly dispersed throughout the batter.
• Let the batter rest for 10-15 minutes.
• While the batter rests, line a 12 cup muffin pan with paper liners or lightly grease each cup.
• Evenly divide the batter between the muffin cups, filling each about 3/4 full.
• Bake for 20 minutes or until a toothpick comes out clean. Be sure to check at the 15-minute mark as oven temperatures may very.
• Cool and enjoy!

The post Holiday Cherry Chocolate Muffins appeared first on My Bread Recipes.

Whether you’re serving it at brunch, gifting it to friends, or keeping it all to yourself (no judgment here!), this bread is sure to impress.

Ingredients for Pumpkin Bread with Mandarin Oranges

Here’s a quick look at the ingredients you’ll need for this recipe:

• unsalted butter (room temperature)
• granulated sugar
• eggs
• pumpkin puree
• mandarin oranges in light syrup (drain and reserve syrup)
• all-purpose flour
• baking soda
• baking powder
• salt
• cinnamon
• nutmeg

Optional:

• Chopped pecans or walnuts
• Powdered sugar glaze or pumpkin seeds

Step-by-Step Instructions

1. Prep Your Ingredients

Start by preheating your oven to 350°F (175°C). Drain the mandarin oranges, making sure to reserve the syrup for later. Set both aside for now. You’ll also want to grease and flour two loaf pans or line them with parchment paper to prevent sticking.

2. Make the Batter

In a large mixing bowl, cream together the butter and sugar until it’s light and fluffy. This is the base of your bread, ensuring a perfect texture. Add your eggs one at a time, mixing well after each addition.

Next, add the pumpkin puree and ⅔ cup of the reserved mandarin orange syrup. The syrup adds moisture and a hint of citrus flavor. Mix everything until it’s well combined.

3. Combine Dry Ingredients

In a separate bowl, sift together the flour, baking soda, baking powder, salt, cinnamon, and nutmeg. These are the classic fall spices that give the bread its warm, cozy flavor. Gradually add the dry ingredients into the wet mixture, stirring until just combined. Be careful not to over-mix —this is key to achieving a tender loaf!

4. Add Mandarin Oranges

Gently fold the mandarin oranges into the batter. As you mix, break up the orange segments slightly to distribute them throughout the loaf. This will ensure you get that perfect bite of sweet, juicy orange in every slice.

5. Bake

Pour the batter evenly into the prepared loaf pans and bake for about 60 minutes, or until a toothpick inserted into the center comes out clean. The top should be golden and the kitchen will smell like pure autumn!

Let the loaves cool in the pans for about 15 minutes before transferring them to a wire rack to cool completely.

Variations to Try

If you want to take this bread to the next level, try one of these fun variations:

• Nutty Crunch: Add ½ cup of chopped pecans or walnuts to the batter along with the mandarin oranges for a nutty crunch.
• Citrus Glaze: Mix 1 cup of powdered sugar with the remaining mandarin orange syrup, a pinch of salt, and a little vanilla extract to make a glaze. Drizzle this over the cooled loaves for an extra layer of sweetness.
• Pumpkin Seed Topping: Before baking, sprinkle ½ cup of pumpkin seeds on top of the batter. This adds a beautiful look and extra texture to your bread.

Helpful Tips for Perfect Pumpkin Bread

• Don’t Overmix: Once you add the dry ingredients to the wet, mix just until combined. Overmixing can lead to dense bread, and we want it to be light and fluffy!
• Breaking Up the Oranges: As you fold the mandarin oranges into the batter, break them up a bit with your spoon. This creates varying sizes of orange pieces in the loaf, giving you those delightful bursts of citrus in every bite.
• Freezing for Later: This bread freezes wonderfully! Wrap it tightly in plastic wrap and place in a freezer-safe bag. It’ll keep for up to three months, and when you’re ready to eat it, just thaw at room temperature.

Serving Suggestions

While this Pumpkin Bread with Mandarin Oranges is fantastic on its own, who can resist adding a little something extra? Try spreading a bit of sweet cream butter on a warm slice, or serve it with a drizzle of honey or maple syrup for an indulgent treat. It’s also lovely alongside a hot cup of coffee or tea, making it a perfect addition to your fall breakfast table.

More Recipes You Will Love

• Blueberry Donuts
• Lemon Poppy Seed Donuts
• Apple Bread
• Orange Cardamon Bread

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Pumpkin Bread with Mandarin Oranges

Moist and flavorful pumpkin bread with mandarin oranges and warm spices. A perfect fall treat with a citrus twist!

Course Bread

Cuisine American

Prep Time 15 minutes minutes

Cook Time 1 hour hour

Total Time 1 hour hour 15 minutes minutes

Servings 2 loafs

Ingredients

• ¾ cup unsalted butter room temperature
• 1 ½ cups granulated sugar
• 4 large eggs
• 1 15- ounce can pumpkin puree
• 1 15- ounce can mandarin oranges in light syrup drain and reserve syrup
• 3 ¾ cups all-purpose flour
• 2 teaspoons baking soda
• ½ teaspoon baking powder
• 1 ½ teaspoons salt
• 1 teaspoon cinnamon
• 1 teaspoon nutmeg
• Optional:
• Chopped pecans or walnuts
• Powdered sugar glaze or pumpkin seeds

Instructions

• Preheat oven to 350°F.
• Drain the mandarin oranges, making sure to reserve the syrup for later use.
• Grease and flour two loaf pans or line them with parchment paper.
• In a large mixing bowl, cream together the butter and sugar until light and fluffy.
• Add eggs one at a time, mixing will after each egg.
• Add the pumpkin puree and 2/3 cup of the reserved mandarin orange syrup, mix until well combined.
• In a separate bowl, sift together the, flour, baking soda, baking powder, salt, cinnamon, and nutmeg.
• Gradually add the dry ingredients into the wet mixture, stirring until just combined.
• Gently fold the mandarin oranges into the batter, breaking up the oranges slightly to distribute around the loaf.
• Pour batter evenly into the prepared loaf pans.
• Bake for 60 minutes, or until a toothpick comes out clean.
• Cool for 15 minutes, then enjoy!

The post Pumpkin Bread with Mandarin Oranges appeared first on My Bread Recipes.

Why You Should Make Glazed Lemon Poppy Seed Donuts

• These baked donuts have a soft crumb and they are loaded with lemon flavor and crunchy poppy seeds.
• A quick and easy recipe that comes together in about 30 minutes, start to finish.
• Make these the night before for a tasty breakfast to enjoy on the go.

Ingredients for Lemon Poppy Seed Donuts

• Butter
• Vegetable Oil
• Egg
• Milk
• Lemon Juice
• All Purpose Flour
• Poppy Seeds
• Baking Powder
• Baking Soda
• Kosher Salt
• Shortening – to grease the pan.
• Powdered Sugar

Step By Step Directions for Baked Lemon Poppy Seed Donuts

1. In a large mixing bowl, add melted butter, vegetable oil, egg, milk and lemon juice. Whisk together until combined.
2. Add flour, poppy seeds, baking powder, baking soda and salt. Stirring until combined.
3. Grease the donut pan with shortening or non-stick cooking spray.
4. Spoon batter into a piping bag or zip top bag with a large opening cut into the corner.
5. Pipe batter into the pan, filling about 1/2 full.
6. Bake for 8 -10 minutes or until a toothpick inserted comes out clean.
7. Cool donuts in the pan about 5 minutes, loosen with a sharp knife around the edges and center. Invert onto a wire rack to cool completely.
8. Wash the donut pan and repeat with remaining batter.
9. Make the glaze in a medium size, shallow bowl by whisking together powdered sugar, melted butter and lemon juice.
10. Line a baking sheet with parchment paper and a wire rack.
11. Dip cooled donuts into glaze, turning over to coat both sides. Allow excess to drip off. Place donuts onto lined baking sheet and allow to rest until glaze sets up.

Recipe Notes

• Storage: Store cooled donuts in a single layer in a zip top plastic bag or on a plate covered with plastic wrap up to 2 days.
• Variations: If you don’t have a donut pan, make these into muffins, filling the muffin tins 3/4 full. It should make 6 muffins.
• Make them Orange: Use orange juice in place of the lemon juice in the batter and glaze.

More Tasty Breakfast Recipes You’ll Love

• Blueberry Donuts
• Chocolate Chip Muffins
• Toasted Wheat Bread

If you are looking for a quick and easy breakfast or snack, give these Lemon Poppy Seed Donuts a try.

If you love this recipe as much as we do, please leave a comment and a five star review. Be sure to help us share Pinterest, Facebook and Instagram.

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Lemon Poppy Seed Donuts

Lemon Poppy Seed Donuts are a quick treat for any morning of the week. These donuts are baked, not fried and topped with a tangy lemon glaze for a delightful treat.

Course Breakfast

Cuisine American

Keyword baked donuts, lemon donuts, poppy seed donuts, quick breakfast

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 12 Donuts

Calories 187kcal

Author Milisa

Ingredients

• 2 tablespoons butter
• 2 tablespoons vegetable oil
• 1 large egg
• 1/3 cup granulated sugar
• 1 tablespoon lemon juice
• 1/2 cup milk
• 1 1/3 cup all purpose flour
• 1 tablespoon poppy seeds
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt

for the glaze

• 1 1/2 cups powdered sugar
• 1 tablespoon melted butter
• 1/4 cup lemon juice

Instructions

• Preheat oven to 375°.
• In a large mixing bowl, add melted butter, vegetable oil, egg, milk and lemon juice. Whisk together until combined.
• Add flour, poppy seeds, baking powder, baking soda and salt. Stirring until combined.
• Grease the donut pan with shortening or non-stick cooking spray.
• Spoon batter into a piping bag or zip top bag with a large opening cut into the corner.
• Pipe batter into the pan, filling about 1/2 full.
• Bake for 8 -10 minutes or until a toothpick inserted comes out clean.
• Cool donuts in the pan about 5 minutes, loosen with a sharp knife around the edges and center. Invert onto a wire rack to cool completely.
• Wash the donut pan and repeat with remaining batter.
• Make the glaze in a medium size, shallow bowl by whisking together powdered sugar, melted butter and lemon juice.
• Line a baking sheet with parchment paper and a wire rack.
• Dip cooled donuts into glaze, turning over to coat both sides. Allow excess to drip off. Place donuts onto lined baking sheet and allow to rest until glaze sets up.

Notes

Storage: Store cooled donuts in a single layer in a zip top plastic bag or on a plate covered with plastic wrap up to 2 days.

Variations: If you don’t have a donut pan, make these into muffins, filling the muffin tins 3/4 full. It should make 6 muffins.

Make Orange Donuts: Use orange juice in place of the lemon juice in the batter and glaze.

The post Lemon Poppy Seed Donuts appeared first on My Bread Recipes.

These muffins have a slightly dense crumb that doesn’t fall apart with every bite. They are tender and moist but not so messy as a crumb top muffin. This makes them perfect for a grab and go breakfast or after school treat.

Why Make these Chocolate Chip Muffins?

• These muffins are so delicious with a buttery crumb and plenty of chocolate flavor.
• A quick recipe that can be made ahead and freezer friendly.
• Made with pantry staples and no special equipment.

Ingredients Needed

• Butter
• Vegetable Oil
• Granulated Sugar
• Brown Sugar
• Large Eggs
• Milk
• Vanilla Extract
• All Purpose Flour
• Baking Powder
• Baking Soda
• Kosher Salt
• Chocolate Chips- semi-sweet or milk chocolate

Step By Step Directions for Chocolate Chip Muffins

1. Melt the butter and pour into a mixing bowl with vegetable oil, granulated sugar and brown sugar. Mix together with a wooden spoon.
2. Stir in milk, eggs and vanilla.
3. Add flour, baking powder, baking soda and salt. Stir just until combined, it is okay if there are a few lumps.
4. Fold in chocolate chips.
5. Butter a 12 cup muffin tin or line with muffin liners. Use a muffin scoop or serving spoon to fill the muffin tin with batter.
6. Bake in a preheated oven for 15-17 minutes or until a toothpick inserted comes out clean.
7. Run a sharp knife around the muffins if you are not using liners. Remove muffins to a wire rack to cool.

How to Store Muffins

• Store cooled muffins in a zip top bag at room temperature up to 2 days or refrigerate up to 5 days.
• Freeze baked muffins in a freezer bag in a single layer up to 3 months.

Variations and Add Ins

• Chips: Use any flavor of chips that you like or use mini chocolate chips.
• Nuts: Chopped pecans or walnuts go great in these muffins.
• Cinnamon: A teaspoon of cinnamon adds warm flavor and pairs great with the chocolate chips.

More Easy Breakfast Treats to Try

• Blueberry Donuts
• Lemon Poppy Seed Donuts

If you are looking for a delicious muffin recipe to grab and go for busy mornings, give these Chocolate Chip Muffins a try.

If you love this recipe as much as we do, please leave a comment and a five star review. Be sure to help us share Pinterest, Facebook and Instagram.

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Chocolate Chip Muffins

Chocolate Chip Muffins are perfect for busy mornings. Bakery style muffins with a crisp outside and buttery inside loaded with chocolate chips.

Course Muffins

Cuisine American

Keyword breakfast muffins, chocolate muffins, muffins, muffins that aren’t crumbly, sturdy muffins

Prep Time 10 minutes minutes

Cook Time 15 minutes minutes

Total Time 25 minutes minutes

Servings 12 Muffins

Calories 354kcal

Author Milisa

Ingredients

• 1/4 cup butter plus more for buttering the tin
• 1/4 cup vegetable oil
• 1/2 cup granulated sugar
• 1/3 cup brown sugar
• 2 eggs
• 1 cup milk
• 2 2/3 cups flour
• 1 1/2 tsp baking powder
• 1/4 tsp baking soda
• 1 teaspoon kosher salt
• 1 1/2 cups chocolate chips

Instructions

• Preheat oven to 425°.
• Line or butter a 12 cup muffin tin.
• Melt the butter and pour into a mixing bowl with vegetable oil, granulated sugar and brown sugar. Mix together with a wooden spoon.
• Stir in milk, eggs and vanilla.
• Add flour, baking powder, baking soda and salt. Stir just until combined, it is okay if there are a few lumps.
• Fold in chocolate chips.
• Bake for 15-17 minutes or until a toothpick inserted comes out clean.
• Run a sharp knife around the muffins if you are not using liners. Remove muffins to a wire rack to cool.

Notes

Store cooled muffins in a zip top bag at room temperature up to 2 days or refrigerate up to 5 days.

Freeze baked muffins in a freezer bag in a single layer up to 3 months.

Variations:

Chips: Use any flavor of chips that you like or use mini chocolate chips.

Nuts: Chopped pecans or walnuts go great in these muffins.

Cinnamon: A teaspoon of cinnamon adds warm flavor and pairs great with the chocolate chips.

The post Chocolate Chip Muffins appeared first on My Bread Recipes.