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  • Brown Butter Chocolate Chip Cookies

    Brown Butter Chocolate Chip Cookies

    Brown Butter Chocolate Chip Cookies are perfectly thick and chewy chocolate chip cookies that are made even better with rich browned butter. They might just be better than the classic and are just as simple to make!

    Browned Butter is a special ingredient that makes every sweet a little bit more special. Warming it up in the pan gives it an extra depth of flavor and I love it so much! Once you try these amazing cookies, you will want all the browned butter recipes! You’ve got to try these Browned Butter Snickerdoodles, these amazing Brown Butter M&M Cookies, and one of my favorites, these Maple Cookies with Brown Butter Frosting.

    Browned butter chocolate chip cookies, chewy, thick and incredible.

    Browned Butter Chocolate Chip Cookies

    Brown butter just makes every cookie recipe better. Actually, I’m going to be bold here are say it makes EVERY recipe better. It gives everything a caramelly, nutty flavor that is to die for! And it is no exception in this brown butter chocolate chip cookie recipe. This recipe takes chocolate chip cookies to the next level. It tastes sweet and nutty at the same time. I immediately had to try it in some of my other recipes, like these Brown Butter Sugar Cookie Bars.

    I think that this might just be the best cookie recipe that I have tried! And that is saying a lot, because I make a mean Pumpkin Cheesecake Snickerdoodle. There is just something so perfect about a chocolate chip cookie, and the brown butter just takes it to the next level. You definitely won’t regret giving this recipe a try! You can even say the browned butter is your secret ingredient to the perfect chocolate chip cookie. I know people will be asking for your recipe once they try these!

    Ingredients

    Brown butter cookies need the same ingredients as a regular chocolate chip cookie recipe. I like to include some yogurt for extra moisture and flavor, and I use coarse sea salt instead of regular. I just love the little bites of salt! You will also want some wire racks for cooling the cookies, and a cookie scoop for scooping out the cookie dough ball. You can find the measurements below in the recipe card.

    • Butter: Use unsalted butter. I explain how to brown the butter in the recipe card.
    • Flour: All purpose will work.
    • Baking Soda: The leavening agent.
    • Coarse Sea Salt: You get a nice salty flavor in every bite and it totally makes it taste like a salted caramel cookie.
    • Brown Sugar: Light or dark will both work.
    • Sugar: White granulated is what I use.
    • Egg: Make sure to use large grade A eggs.
    • Egg Yolk: Adds extra moisture.
    • Vanilla: Adds classic sweetness and flavor.
    • Plain Yogurt: Creates the moisture lost by browning the butter.
    • Chocolate Chips: Semi-sweet, dark, milk, chunk or a mixture of chocolate works. I really like a mixture of milk chocolate and chocolate chunks.
    Making the perfect browned butter chocolate chip cookie

    There is nothing better than a gooey chewy warm out of the oven brown butter chocolate chip cookie. My mouth is watering right now just thinking about it! The only extra step you need to take is to brown the butter. The rest of the recipe is really pretty much the same as any chocolate chip cookie recipe. The key is to chill the dough for at least 30 minutes, I promise it will make a difference!

    1. Brown Butter: Cut the butter in piece and place in a saucepan over medium heat. Whisking constantly allow the butter to brown. Then remove from heat and let cool to room temp.
    2. Mix: Whisk the flour, baking soda, and sea salt together in a bowl and set aside.
    3. Combine: In a stand mixer combine sugars and brown butter, blend until smooth. Then add in the egg, egg yolk, vanilla and yogurt.
    4. Fold: Next fold in the flour mixture into the wet. Then stir in the chocolate chips.
    5. Chill: Cover and place in refrigerate for at least 30 min.
    6. Bake: On a baking sheet lined with parchment scoop the dough out by tablespoons about 2 inches apart and then bake for 10-12 min. in a 350 degree oven.

    How to Brown Butter

    Browning butter is quite simple but you do have to be careful you don’t burn it. Make it on the stovetop and wait for the nutty aroma to fill your home.

    • Use a Light Colored Pan: If you have one, use a light-colored pan. This will help you see when the butter is browned. This will help you tell the difference between browned and burnt.
    • Stir: Continue to stir as it melts and watch as it turns to an amber color and smells nutty. Then it’s done.
    • Remove: To keep it from continuing to cook, quickly remove from heat and pour into a heat-proof bowl. Make sure to scrape all the dark brown bits from the bottom. Those are the flavor makers.
    • Moisture: When you brown butter, you get incredible flavor but you do lose moisture. That’s why adding yogurt or milk to your brown butter chocolate chip cookies is necessary.

    Browned butter chocolate chip cookies are thick, chewy and amazing.

    Tips for Making Brown Butter Chocolate Chip Cookies

    Even if you have made brown butter chocolate chip cookies, go through these tips! They will help you get the perfect cookie every time.

    • Chill: It is so important to chill cookie dough. It ensures a thicker cookie and a more intense flavor. It will also heighten the buttery caramel flavor of the browned butter.
    • Nuts: Add chopped nuts for extra texture and flavor!
    • Sea Salt: The sea salt creates these pockets of saltiness that balances the sweetness, you can add up to 1 teaspoon of the sea salt.
    • Yogurt: Seems weird but it’s necessary since the browned butter loses moisture, so this replaces it.
    • Storage: Keep cookies in a fresh in an airtight container for up to a week.
    • Freeze: You can freeze precooked cookie dough for cookies later. Just roll out and freeze for 30 min. Then transfer to a freezer safe bag, they’ll keep for up to 3 months.
    • Freeze Cooked Cookies:  Cool completely then place in a freezer safe bag and keep for up to 3 months.

    Browned Butter Chocolate Chip Cookies that are thick chewy and amazing.

    Storing Leftovers

    These browned butter chocolate chip cookies make the BEST leftovers. I especially love stashing a few in the freezer when the cravings hit. Here is how to store your leftovers.

    • On the Counter: Keep cookies in an airtight container on the counter for up to a 7 days.
    • In the Freezer: You can freeze precooked cookie dough for cookies later. Just roll out and freeze for 30 min. Then transfer to a freezer safe bag, they’ll keep for up to 3 months. To store cooked cookies, cool them completely then place in a freezer-safe bag and keep for up to 3 months.

    More Browned Butter Recipes

    Browned butter is amazing in more than just desserts! Browned butter can seriously add a depth of flavor that you can’t get any other way. You are going to want to give these yummy recipes a try.

    Print

    Brown Butter Chocolate Chip Cookies

    Brown Butter Chocolate Chip Cookies are perfectly thick and chewy chocolate chip cookies that are made even better with rich browned butter. They might just be better than the classic and are just as simple to make!
    Course Dessert
    Cuisine American
    Keyword brown butter chocolate chip cookies, chocolate chip cookies, cookie recipes
    Prep Time 15 minutes
    Cook Time 12 minutes
    Total Time 27 minutes
    Servings 24 Cookies
    Calories 212kcal
    Author Alyssa Rivers

    Ingredients

    • 1 cup unsalted butter
    • 2 1/4 cups all-purpose flour
    • 1 1/4 teaspoon baking soda
    • 1/2 teaspoon coarse sea salt
    • 1 cup light brown sugar
    • 1/2 cup granulated sugar
    • 1 large egg
    • 1 egg yolk
    • 2 1/2 teaspoon vanilla extract
    • 1 Tablespoon plain yogurt I used Greek yogurt
    • 1 cup semisweet chocolate chips I used jumbo

    Instructions

    • Preheat oven to 350 degrees. Cut the butter in pieces and place in a saucepan over medium heat. Whisking frequently allow the butter to brown. Remove from heat and let cool to room temperature.
    • In a mixing bowl, whisk together flour, baking soda, and sea salt. Set aside,
    • In your mixer, combine sugars and brown butter. Blend until smooth. Add the egg, egg yolk, vanilla, and yogurt.
    • Next, mix in the dry ingredients. Fold in the chocolate chips until incorporated. Cover and chill in the refrigerator for 30 minutes.
    • On a non-stick baking sheet, or lined with parchment paper, scoop the dough out by tablespoons about 2 inches apart.
    • Bake until golden brown in the preheated oven for 10-12 minutes.

    Video

    Notes

    Updated February 22, 2023

    Originally Posted on July 28, 2013

    Nutrition

    Calories: 212kcal | Carbohydrates: 26g | Protein: 2g | Fat: 11g | Saturated Fat: 7g | Cholesterol: 36mg | Sodium: 118mg | Potassium: 72mg | Fiber: 1g | Sugar: 16g | Vitamin A: 261IU | Calcium: 19mg | Iron: 1mg
  • Garlic Edamame

    Garlic Edamame

    Garlic edamame is a tasty snack that’s super simple to make. The combination of garlic, soy sauce, and flaky salt adds a delicious punch of flavor to the nutty edamame beans! It’s a healthy, flavorful snack the whole family will enjoy.

    I’m a big snacker, which can be tough when I’m trying to eat healthy! Here are a few recipes I always turn to when I want a snack but don’t want to break my diet: apple chips, protein balls, and Greek yogurt dip with avocado fries! You’ve got to try them all!

    Garlic edamame in a blue and white skillet.

    Edamame in a Garlic Sauce

    Edamame is one of those things that tastes good with just a bit of salt. It has such a mild flavor and a texture that’s so addictive! If you love edamame, you have to try it out with this delicious garlic soy sauce added. It’s a game-changer! It’s the perfect snack, side dish, or appetizer!

    Garlic edamame is not only a super tasty snack, but it’s also packed with nutrition. These little green beans are chock full of protein, fiber, and vitamins and minerals. The added soy sauce and garlic give them a savory and flavorful twist that will make your taste buds sing. Not to mention, edamame is a low-calorie snack that can help you get your snack on without sabotaging your healthy eating goals. Make a batch of these, your stomach will thank you! Looking for more healthy snacks? Try these crispy air fryer chickpeas or protein poppers!

    Ingredients Needed

    All you need to do is grab a bag of frozen edamame from the grocery store. You’ll have the rest of the ingredients to make this tasty snack in your pantry! I love how easy to make (and ultra flavorful!) this garlic edamame is. See the recipe card below for the exact measurements I use.

    • Frozen Edamame: Edamame is a type of soybean that’s commonly served as a snack or appetizer. I love using frozen edamame because it’s so convenient. Frozen edamame is also pretty inexpensive, making this the perfect wallet-friendly snack.
    • Water: Used to steam the beans.
    • Olive Oil: The olive oil is used to coat the edamame and add a touch of flavor. It also helps the other ingredients stick to the beans.
    • Garlic: Adds delicious savory flavor! I used fresh minced garlic here so it really packs in that delicious flavor.
    • Soy Sauce: Adds a rich umami flavor to the edamame. I just used regular soy sauce, but you can also go for low-sodium soy sauce to make this snack a healthier option.
    • Flaky Sea Salt: Flaky sea salt is a type of salt that has a coarse texture and briny flavor. It’s used to season the edamame and enhance its natural flavors!

    How to Make Garlic Edamame

    It’s super easy and takes less than 10 minutes! Garlic edamame is one of my new favorite snacks. I love that I can whip it up in a snap!

    1. Steam Edamame: In a medium-sized skillet add the edamame and water. Cover with a lid and then steam on medium high for about 5 minutes. Then remove edamame and set aside on a plate.
    2. Combine With Sauce: Add the olive oil and garlic. Sauté for 1-2 minutes and then add the edamame back to the skillet. Then add the soy sauce. Stir so the edamame is coated in the sauce. Then sprinkle with sea salt and serve.
    Edamame being cooked in a skillet with garlic and soy sauce.

    Ways to Use Edamame

    Not only is this garlic edamame a great snack, but it works well in other recipes as well! It’s perfect for stir fries, salads, rice bowls, you name it! Not only does the edamame add flavor, but a boost of protein and fiber as well!

    Top-down view of edamame served in a black bowl.

    Storing Leftover Garlic Edamame

    Keep any leftovers for a quick and easy snack! The great thing about garlic edamame is that the flavors continue to meld as it sits, so it will be even more flavorful the next time you have it!

    • In the Refrigerator: Store garlic edamame in an airtight container so it stays nice and fresh. It will keep for up to 4 days.

    Picking up an edamame pod.

    More Healthy Snacks

    These nutrient-packed snacks are sure to satisfy everyone in your family. They’re super easy to throw together and so delicious! Happy snacking!

    Print

    Garlic Edamame

    Garlic edamame is a tasty snack that's super simple to make. The combination of garlic, soy sauce, and flaky salt adds a delicious punch of flavor to the nutty edamame beans! It's a healthy, flavorful snack the whole family will enjoy.
    Course Appetizer, Snack
    Cuisine Asian American
    Keyword garlic edamame, garlic edamame recipe
    Prep Time 3 minutes
    Cook Time 7 minutes
    Total Time 10 minutes
    Servings 4
    Calories 154kcal
    Author Alyssa Rivers

    Ingredients

    • 10 ounce frozen edamame
    • 1/4 cup water
    • 2 Tablespoons olive oil
    • 3 garlic cloves minced
    • 1 Tablespoon soy sauce
    • flaky sea salt for sprinkling

    Instructions

    • In a medium sized skillet add the edamame and water. Cover with a lid and steam on medium high for about 5 minutes. Remove edamame and set aside on a plate.
    • Add the olive oil and garlic. Sauté for 1-2 minutes and add the edamame back to the skillet and add the soy sauce. Stir to coat the edamame in the sauce. Sprinkle with sea salt and serve.

    Nutrition

    Calories: 154kcal | Carbohydrates: 11g | Protein: 7g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 253mg | Potassium: 339mg | Fiber: 3g | Sugar: 2g | Vitamin A: 0.2IU | Vitamin C: 1mg | Calcium: 64mg | Iron: 2mg
  • Quick and Easy Pizza Dough

    Quick and Easy Pizza Dough

    Pillowy soft, with the perfect taste and texture, this quick and easy pizza dough is going to be your go-to recipe for everything! You are going to want to keep this in the archives and use it over and over again.

    We all have made homemade versions of kids’ favorites; burgers, tacos, and macaroni and cheese. When it comes to homemade pizza though, it can be intimidating. Not anymore! Now you can make homemade pizza and so many other delicious things with this quick and easy dough!

    Pizza dough rolled into a ball.

    Quick and Easy Pizza Dough Recipe

    Most doughs require lots of proving and rising time. That means you have to plan ahead. If you’re like me, as much as I try to plan ahead, things don’t always go according to plan. But with this super fast and effortless dough I can have an amazing dinner any time of the week. It’s a dinner lifesaver!

    The rest time is only about 20 minutes for this dough. So within 30 minutes, I can have my pizza (or whatever else I am making) in the oven, ready to go. It’s a great recipe for beginners because it’s so easy! And the taste is fantastic. It really makes the best homemade pizza crust. Try it out with this tasty Hawaiian pizza or chicken alfredo pizza!

    Dough Ingredients

    Just a handful of ingredients make this quick and easy dough! Check out the recipe card below for exact measurements.

    • Warm Water: Make sure it’s not too hot, or it’ll kill the yeast.
    • Sugar: This is food for the yeast, don’t leave it out.
    • Yeast: Gives the dough it’s rise and elasticity.
    • Flour: A good strong flour is necessary for good structure.
    • Salt: Keeps your dough from tasting bland.

    Making Quick and Easy Dough

    It’s so easy! This versatile dough comes together in just 5 simple steps. It’s such a game-changer for homemade pizzas.

    1. Activate Yeast: Combine the water, sugar, and yeast, give it a little stir then let it sit for 5 minutes.
    2. Combine: In a large mixing bowl combine the flour and salt to the yeast mixture. Stir till smooth. You can also use a stand-mixer and dough hook.
    3. Rest: Let the dough rest for 10 minutes. It will rise some.
    4. Prepare: Prepare the dough for whatever you are using it for and let it sit another 10 minutes.
    5. Bake: Bake at 400 degrees Fahrenheit for 15-20 minutes.
    3-photo collage of dough ingredients being mixed together.

    Tips for Homemade Dough

    Here are a few extra ways to perfect your quick pizza dough! Once you get the hang of it, you’ll want to make it all the time!

    • Use Warm Water: You want your water to be 105-115 degrees Fahrenheit when you add it to the yeast for optimum proofing.
    • Sugar: Yeast needs food to grow, sugar is its favorite. You can also use honey without changing the flavor or structure of the dough. Use the same amount of honey as you would sugar.
    • Rest: The first 5 minutes of rest you give the dough acts as its first rise. That’s what makes this so quick and easy. You don’t have to wait for a full rise in bread form, which would take longer.
    • Salt: Salt can kill yeast if added at the same time. Don’t add the salt until after it’s rested and you’ve added in the flour. Salt is needed for flavor and structure.
    • Flour: Do not add too much flour. Add the flour gradually until a soft dough forms and pulls away from the sides of the bowl. The exact flour amount will vary so go by the touch and feel of the dough versus the exact cup measurements. The dough should be soft and smooth. It should not leave a residue on your hands, but should not be super stiff either.
    • Double: This pizza dough recipe is simple to double. You can even make breadsticks with it!
    • Flavor: Feel free to add seasonings to the dough when you add the flour if you desire.

    Pizza dough in a metal bowl.

    Making the Best Pizza Crust

    These are a few more things to keep in mind so you end up with the best homemade pizza ever! Your family won’t be able to get enough.

    • Pre-Bake: There is nothing worse than toppings cooked to perfection and a doughy crust. I like to eliminate that from happening by precooking the crust for 5 minutes. Once I add the toppings I continue to cook it on the bottom rack in the oven. This ensures the crust cooks through.
    • Pizza Stone: If you use a preheated pizza stone, then you do not need to pre-bake the pizza dough.
    • Bubbles:  If you notice bubbles forming in your dough while it’s cooking, simply pierce them with a fork. You can also fork it before baking to prevent it from bubbling.
    • Personal Pizzas: This dough is wonderful for making personal-sized pizzas, medium or large pizzas. You can even make mini pizzas in the air fryer! It’s a quick and easy snack for the kids.

    Storing Leftovers

    This quick and easy homemade pizza dough is great for making ahead! My kids love air fryer pizzas so I always keep some on hand.

    • In the Refrigerator: Wrap dough in plastic wrap and store for 4-5 days.
    Can I Freeze My Dough?

    Yes! It’s a great way to make your pizza dough last longer.

    • In the Freezer: Shape dough into a large ball, wrap in plastic wrap and then place in a freezer bag for up to 3 months. Thaw overnight before using.

    A slice of pepperoni pizza being picked up.

    Ways to Use Your Homemade Dough

    Not only does this quick and easy dough make a killer pizza, but you can also use it for things like breadsticks and garlic knots! Here are a few amazing recipes to try out once you have some of this amazing dough on hand!

    Print

    Quick and Easy Dough

    Pillowy soft, with the perfect taste and texture, this quick and easy pizza dough is going to be your go-to recipe for everything! You are going to want to keep this in the archives and use it over and over again.
    Course pantry staple
    Cuisine American
    Keyword dough, dough recipes, pizza dough
    Prep Time 25 minutes
    Cook Time 15 minutes
    Total Time 40 minutes
    Calories 1755kcal
    Author Alyssa Rivers

    Ingredients

    • 1½ cups warm water
    • 2 Tbsp. sugar
    • 1 Tbsp. yeast
    • 3½ cups flour
    • 1 tsp Salt

    Instructions

    • Mix warm water, sugar and yeast together. Let that sit for 5 minutes.
    • Add flour and salt to the water, sugar, and yeast. Mix this until smooth and let it raise for 10 minutes. I used my kitchenaid mixer with the dough hook and it was so easy and worked great!
    • Prepare the dough for what you will be making and let rest for another 10 minutes before putting into the oven.
    • Bake at 400 degrees for 15-20 minutes.
    • *If making a pizza, you can cut the dough recipe in half and make a thinner crust pizza and breadtwists. That is what we like to do.

    Notes

    Originally posted August 1, 2014

    Updated on February 20, 2023

    Nutrition

    Calories: 1755kcal | Carbohydrates: 370g | Protein: 51g | Fat: 5g | Saturated Fat: 1g | Sodium: 2361mg | Potassium: 609mg | Fiber: 16g | Sugar: 31g | Calcium: 77mg | Iron: 21mg
  • The Perfect Pound Cake

    The Perfect Pound Cake

    This is a classic recipe that really IS the perfect pound cake! There is something about this exact mix of these simple pantry staple ingredients that results in a velvety smooth and perfectly dense and tender cake.

    I love desserts! There is nothing better than a slice of cake or a scoop of ice cream, especially when it is homemade. I guess I can just taste the love in a classic homemade dessert, and this pound cake is no different! Once you finish this pound cake, you’ve got to try this classic Apple Pie, this amazing Strawberry Shortcake, and this Lemon Ice Box Cake.

    Pound cake sliced up and laid out on a wire rack.

    Pound Cake

    I have a confession to make. I never really understood why people loved pound cake! It doesn’t have any frosting and it’s a humble looking thing. It easily is outshined by a fluffy angel food cake or a beautiful layered lemon cake. I know it’s a classic, but I’d prefer something like a lemon bar or sugar cookie instead. My feelings changed when I had a pound cake that actually made me say WOW. Out loud. And I set out to recreate that recipe because I couldn’t stop thinking about it. So here you go, this is THE perfect pound cake recipe that you won’t believe is made from a few simple pantry ingredients.

    Originally, pound cake was made from one pound of butter, flour, eggs, and sugar. That’s how it got its name! Most recipes have evolved a little over time, and I think it was for the best. This pound cake is made from simple pantry staple ingredients and is a recipe you definitely need to have in your recipe book. It’s a classic! It is amazing served with whipped cream and fresh strawberries and is now one of my family’s favorites. Imagine that!

    Ingredients

    Does it get any better than a traditional pound cake? It is such a classic! And knowing a great recipe is key. This is the perfect pound cake recipe that you will want to make again and again! It is a plain vanilla pound cake, so feel free to add some lemon extract or lemon zest to add lemon flavor.

    • Butter: You will need two sticks of unsalted butter. That is only one-half pound, so no need to panic! This is what gives the cake the yellow color, and that buttery dense flavor. Make sure to let your butter sit out so it’s room temperature.
    • Granulated Sugar: Whatever you have in your pantry will work.
    • Eggs: This is what gives the egg the rich and velvety texture.
    • Egg Yolk: Extra yolk helps to make the same flavor of a traditional pound cake without the same amount of eggs and butter. It also adds moisture to the mixture.
    • Vanilla Extract: I like to add a little to give it more flavor and to bring out all the other buttery flavors.
    • Salt: A little salt helps to balance all the rich sweet flavors.
    • All-Purpose Flour: This is just the easiest to work with. You could use cake flour if you wanted to, but all purpose seems to give the cake the rich dense texture with plenty of tenderness that is more traditional.
    • Baking Powder: This will help the cake rise just enough. This cake has a really nice tender crumb, and you don’t want it to puff up too much.
    Process photos showing how to mix the butter, add other ingredients, and the finished batter.

    Pound Cake Recipe

    This is the perfect pound cake! I tell you what, it is as traditional tasting as can be, and everyone that had some loved it. I bake it in a loaf pan, but you could also bake it in a bundt pan for that classic look. You can make it by hand in a mixing bowl, or in the bowl of a stand mixer. This batter isn’t really delicate, so it has worked out for me either way. Make sure to follow the directions, especially scraping down the sides of the bowl while mixing. You will want a wire rack handy to help your pound cake cool properly.

    1. Prep: Preheat the oven to 350 degrees Fahrenheit and grease a 9×5 loaf pan with pan spray, I find the best to be a baking spray with flour. Then set aside.
    2. Beat Butter and Sugar: In a large bowl beat the butter with a paddle attachment or a hand mixer until smooth and creamy. Then add the sugar and beat for about 2-3 minutes, until light and fluffy.
    3. Combine: Add the eggs, egg yolk, vanilla, and salt. Then beat on low speed until just combined.
    4. Mix: Add the flour and mix on medium-low until combined. Then scrape down the sides and bottom of the bowl and beat for another minute.
    5. Bake: Pour the batter into the prepared pan. Bake for 1 hour and fifteen minutes, until a toothpick comes out nearly clean of crumbs. Be careful not to open the oven too early, or the cake can fall in the middle.
    6. Cool: Let the cake cool for 15-20 minutes before turning out of the pan and letting it finish cooling on a cooling rack. Let cool completely before serving.
    A loaf of pound cake sitting on a wire rack.

    Tips for Making the Perfect Pound Cake

    As you probably already know, baking the perfect pound cake is all about the little details. It is a really simple recipe that can turn out amazing and unforgettable, or a little dry and crumbly. The difference is in these tips below, so read on!

    • Measuring the Flour: The key to a perfectly dense, and not dry or crumbly, pound cake is how you measure your flour! First, sift your flour to add air to it and to break up the clumps. Then spoon it into your measuring cup until it is overflowing. Now tap your measuring cup on the table a few times to knock out any air bubbles. Scrape the top of the cup with a spatula or spoon so you have exactly one cup. I promise this will make THE difference in this cake turning out perfectly.
    • Make Lemon Pound Cake: When you think of a pound cake, you probably picture a little lemon flavor! You can definitely add lemon flavor by adding a teaspoon of lemon extract and some lemon zest. Another great way to add lemon flavor is by drizzling a lemon glaze on top. Yum!
    • About the Eggs: We add 4 eggs and one egg yolk, and yes, I know it is a lot of eggs! The eggs help make the cake dense and almost taste like custard. You don’t want the extra egg white because it can make the cake too light or even too dry.

    A slice of cake on a stone plate with whipped cream and strawberries.

    Storing Leftovers

    Like most desserts, this pound cake is best eaten fresh! It is a pretty rich treat, so if you do have leftovers, here is how to store them.

    • In the Refrigerator: Store your cake in an airtight container or wrapped in plastic wrap in the refrigerator for up to 5 days.
    • In the Freezer: This is a great cake to freeze! Wrap it tightly in plastic wrap and store for up to 3 months.

    More Cake Recipes to Try!

    If you are a cake lover, you are in the right place! I have SO many cake recipes that you absolutely need to try, and definitely have one for every occasion. Here are a few of my favorites that I think you’re going to love!

    Print

    The Perfect Pound Cake

    This is a classic recipe that really IS the perfect pound cake! There is something about this exact mix of these simple pantry staple ingredients that results in a velvety smooth and perfectly dense and tender cake.
    Course Dessert
    Cuisine American
    Keyword Pound Cake, Pound Cake Recipe
    Prep Time 20 minutes
    Cook Time 1 hour 15 minutes
    Total Time 1 hour 35 minutes
    Servings 8 Servings
    Calories 489kcal
    Author Alyssa Rivers

    Ingredients

    • 1 cup unsalted butter softened
    • 1 1/2 cup granulated sugar
    • 4 whole eggs
    • 1 egg yolk
    • 2 teaspoon vanilla extract
    • ½ teaspoon salt
    • 1 ¾ cup all-purpose flour
    • 1 teaspoon baking powder

    Instructions

    • Preheat the oven to 350° and grease a 9×5 loaf pan with pan spray, I find the best to be a baking spray with flour in it. Set aside.
    • In a large bowl beat the butter with a paddle attachment or a hand mixer until smooth and creamy. Add the sugar and beat for about 2-3 minutes, until light and fluffy.
    • Add the eggs, egg yolk, vanilla, and salt. Beat on low speed until just combined.
    • Add the flour and baking soda and mix on medium-low until combined. Scrape down the sides and bottom of the bowl and beat for another minute.
    • Pour the batter into the prepared pan. Bake for 1 hour and fifteen minutes, until a toothpick comes out nearly clean of crumbs. Be careful not to open the oven too early, or the cake can fall in the middle.
    • Let the cake cool for 15-20 minutes before turning out of the pan and letting it finish cooling on a cooling rack. Let cool completely before serving.

    Nutrition

    Calories: 489kcal | Carbohydrates: 59g | Protein: 6g | Fat: 26g | Saturated Fat: 16g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 167mg | Sodium: 182mg | Potassium: 122mg | Fiber: 1g | Sugar: 38g | Vitamin A: 860IU | Calcium: 48mg | Iron: 2mg
  • Crockpot Tuscan Chicken

    Crockpot Tuscan Chicken

    This website may contain affiliate links and advertising so that we can provide recipes to you. Read my privacy policy.

    Crockpot Tuscan Chicken is delicious juicy and tender chicken breast cooked in a creamy parmesan and sun dried tomato sauce. It takes 10 minutes to prep and the smells alone will have your family asking when dinner is!

    I absolutely love Tuscan flavors. They are simple, fresh, and a total classic! Once you try this simple creamy chicken recipe, you have to try this Tuscan Pasta Salad, this amazing Tuscan Vegetable Chicken Stew, and this dreamy Tuscan Garlic Shrimp.

    Crockpot Tuscan chicken in a slow cooker.

    Tuscan Crockpot Chicken

    I know what you are thinking, what is Tuscan and why are there so many recipes on your blog? Well, because it’s AMAZING, that’s why! Tuscan chicken is covered in a creamy parmesan sauce with sundried tomatoes. It originates from the Tuscany region in Italy. I’ve taken a few of my own personal twists on the dish and absolutely love this recipe. I think you’re family will too!

    This creamy Tuscan chicken is perfect over cauliflower rice, zucchini noodles, or of course potatoes! I like to serve it over butter noodles or alongside some delicious mashed potatoes. You can make some easy air fryer mushrooms or parmesan air fryer zucchini to go along with this dish. They are all perfect together! The cream sauce is great over anything you want to pair it with. This is definitely a dish that the whole family will love!

    Ingredients

    I love this easy crockpot Tuscan chicken recipe because it is ready to cook in 10 minutes. You can also use different parts of the chicken, I love using boneless skinless chicken thighs because they are super flavorful. Just make sure you don’t use frozen chicken, it is not recommended to cook frozen chicken in a slow cooker. You can find the measurements below in the recipe card.

    • Chicken Breasts: You could choose to use other parts of the chicken as well. I like to use breasts because they are quick and easy.
    • Italian Seasoning: I like to make a homemade blend because it doesn’t have any extra salt in it and it always tastes better.
    • Onion Powder: You will season the chicken breasts with onion powder to help bring out more flavor.
    • Salt and Pepper: This is for seasoning the chicken before adding the sauce.
    • Garlic Cloves: Garlic cloves are so full of flavor and good nutrients for the body.
    • Sun Dried Tomatoes: This is where a lot of flavor comes from. Tomatoes have acid in them that help to balance all of the flavors in this dish.
    • Chicken Broth: This will help make the sauce.
    • Heavy Cream: This is what makes the sauce so creamy and delicious! You could try other plant based milks if you wanted to make this dish dairy free.
    • Parmesan Cheese: It has the perfect salty flavor to really bring this crock pot Tuscan chicken together.
    • Spinach: I like to add this at the very end to barely cook it so it still has lots of flavor and texture.
    Process photos showing how to season the chicken, make the sauce, and add the spinach.

    Tuscan Chicken Crockpot Recipe

    This crockpot Tuscan chicken is so easy! The sauce is so creamy and flavorful, and it’s easier than cooking it all in a skillet! The best part is, it doesn’t loose any of it’s delicious flavor just because you aren’t cooking it in a saucepan. The slow cooker brings all of the flavors together slowly, so you get juicy and creamy chicken breast in every bite!

    1. Season Chicken: Season the chicken breasts with Italian seasoning, onion powder, and salt and pepper. Then season on both sides of the chicken.
    2. Add Chicken: Spray the inside of the crockpot with nonstick cooking spray. Then layer the seasoned chicken in the bottom of the crockpot.
    3. Make Sauce: In a mixing bowl, whisk together the chicken broth, heavy cream, minced garlic, chopped sundried tomatoes, and parmesan cheese.
    4. Add to Pot: Pour the sauce over the chicken into the crock pot.
    5. Cook: Cook on high for 3 hours, or low for 5 hours.
    6. Add Spinach: Right before serving, add the chopped spinach to the crockpot. Then replace the lid and allow the spinach to wilt.
    7. Enjoy: Season with additional salt and pepper if needed. Serve over coked pasta and enjoy!
    A close up on the finished slow cooker chicken.

    Tips for Making Crockpot Tuscan Chicken

    This crockpot Tuscan chicken is one of my quick dinner go-to’s! It is flavorful and simple, with ingredients I already have on hand. Here are a few tips for making this super simple and yummy dish.

    • Don’t Use Frozen Chicken: It is not safe to cook frozen chicken in a slow cooker. This goes for any slow cooker recipe! Make sure your chicken is defrosted before putting it in the crockpot. You can put raw chicken in the crock pot, or you can sear it first if you prefer.
    • Heavy Cream Substitutes: I really love using heavy cream because it makes the sauce really rich and flavorful. If you want to keep this recipe dairy free, you could use coconut milk from a can. It would change the flavor of the dish but it would be delicious!
    • Low or High Heat: If you want to cook this on high heat, it will probably need to cook for about half the time. Cooking on low for longer will give you more tender and juicy crockpot chicken.
    • Thicken the Sauce: If you want a thicker sauce, simply add a cornstarch/water mixture to help thicken it.  Use one tablespoon of cornstarch mixed with one tablespoon of cold water for each cup of sauce you are wanting to thicken. Add the cornstarch mixture to the crockpot 10 minutes before serving and allow it to cook in the crockpot until thickened.

    Creamy crockpot Tuscan chicken on a plate with noodles.

    Storing Leftovers

    You are going to love opening your fridge and seeing this crockpot Tuscan chicken for leftovers! It’s flavorful and delicious, so you can double the recipe for meal prep and quick lunches.

    • In the Refrigerator: Store your leftovers in an airtight container in the refrigerator for up to 4 days.
    • In the Freezer: You can freeze your leftovers in a plastic bag for up to 3 months.

    More Slow Cooker Chicken Recipes

    I love a simple and quick chicken dinner recipe. Especially one with a creamy sauce and full of flavor! Here are some of my favorite recipes for a simple dinner that the whole family will love!

    • Season the chicken breasts with Italian seasoning, onion powder, and salt and pepper. Season on both sides of the chicken.

    • Spray the inside of the crockpot with nonstick cooking spray. Layer the seasoned chicken in the bottom of the crockpot.

    • In a mixing bowl, whisk together the chicken broth, heavy cream, minced garlic, chopped sundried tomatoes, and parmesan cheese.

    • Pour the sauce over the chicken into the crock pot.

    • Cook on high for 3 hours, or low for 5 hours.

    • Right before serving, add the chopped spinach to the crockpot. Replace the lid and allow the spinach to wilt.

    • Season with additional salt and pepper if needed. Serve over coked pasta and enjoy!

    Serves: 6

    Calories283kcal (14%)Carbohydrates8g (3%)Protein22g (44%)Fat19g (29%)Saturated Fat11g (55%)Polyunsaturated Fat1gMonounsaturated Fat5gTrans Fat0.01gCholesterol99mg (33%)Sodium318mg (13%)Potassium684mg (20%)Fiber2g (8%)Sugar5g (6%)Vitamin A1232IU (25%)Vitamin C7mg (8%)Calcium158mg (16%)Iron2mg (11%)

    All nutritional information is based on third party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods and portion sizes per household.

    Course Dinner

    Cuisine Italian American

    Keyword crockpot tuscan chicken, tuscan chicken

  • Morning Glory Muffins

    Morning Glory Muffins

    Morning Glory muffins are hearty and nutrient packed muffins that are the perfect way to start your day! Full of filling ingredients like flaxseed, coconut, carrot, and sunflower seeds, this muffin is flavorful and will keep you satisfied until lunch.

    I am a huge pastry fan. When I went to France my number one goal was to eat ALL the breakfast pastries I could get my hands on. I just crave a delicious flaky or buttery treat in the mornings. If you sweet breads and pastries too, you are going to love this Apple Danish, these amazing Peach Scones, and these to die for Homemade Donuts.

    Morning glory muffins on a wire rack.

    Morning Glory Muffin

    There is a reason these muffins are called morning glory, they are all the flavor and goodness you crave in the morning! Well, the actual reason they are called Morning Glory Muffins is because the recipe was created by Chef Pam McKinstry who owned the Morning Glory Cafe in Nantucket. But they really are a joy to eat in the morning. Your body is fasting while you sleep, which is why we call the first meal break-fast. So break your fast in the best way possible with these delicious muffins! They are made with whole wheat flour and so many ingredients that have the energy you need to get through to lunch. Not to mention, they also taste incredible!

    They are seriously like a mix of your favorite carrot cake, a delicious spiced cake, and a yummy apple bread all in one. It’s hard to beat this sweet and nutty breakfast treat. There are also lots of different substitutions for ingredients so that you can keep this recipe unique and totally your own. It is the perfect afternoon snack or hearty breakfast. In the ingredients list after this I will share some common substitutions that can help you make this recipe exactly what you want it to be.

    Ingredients

    You are going to love this list of ingredients for these morning glory muffins. They are nutrient-packed and come together to make a delicious muffin. I didn’t add this to the list but you could also add some vanilla for a little extra flavor. A little orange zest is also a great idea, but that’s up to you! A lot of these ingredients are up to whatever you want to add in and what sounds good to you. You can find the measurements below in the recipe card.

    Dry Ingredients For Morning Glory Muffins

    • Whole Wheat Flour: Whole wheat flour has more of the good stuff than all-purpose bleached white flour. You could use all-purpose flour instead. I haven’t tried this recipe out with gluten-free flour, but any gluten-free flour mix that says it can be used as a replacement for all purpose will work great.
    • Dark Brown Sugar: I like to use dark brown sugar because of the extra molasses. You could use regular brown sugar if it’s all you have. I know some people use coconut sugar, it’s so tasty!
    • Baking Soda: This will help the muffins get nice and fluffy on the inside.
    • Ground Cinnamon: Some warm spices really go great with the apple and carrots. It makes it taste like a spice cake!
    • Ground Ginger: Ginger adds a little heat and warmth that you are going to love.
    • Salt: I like to add some salt to bring out all the flavors of the ingredients and to balance out the sweetness.
    • Ground Flax Seed: This adds extra flavor and nutrients to the mix. It also helps to give the muffin more structure.

    Wet Ingredients

    • Apple: You will want a box grater or food processor ready! You will grate the apples and carrots. You could substitute zucchini for the apple if you wanted to.
    • Carrots: Once you grate your carrots, you might have some extra water that you will want to squeeze out. If you let too much water get into this mixture it will get really dense.
    • Coconut: I like to add some dried coconut flakes to my morning glory muffins for extra flavor and texture. You could leave them out if you wanted to.
    • Raisins: They add great texture and extra sweetness in the muffins. I really love raisins, but any dried fruit like chopped apricots, craisins, dates, or figs. You could add more nuts instead if you want to leave the fruit out.
    • Walnuts: Pecans would work too, but any nuts that you want to add would be delicious. Try almonds or pistachios, or just add extra coconut flakes instead.
    • Sunflower Seeds: Sunflower seeds are soft and full of nutty flavor. You could leave them out if you wanted.
    • Eggs: This will help the batter come together to the perfect texture. I always use large grade A eggs in my recipes.
    • Vegetable Oil: You could use coconut oil, olive oil, or avocado oil instead.
    • Pineapple Juice: You could use crushed pineapple, it will add a little extra wetness to the muffin and might make them more dense. You could use orange juice instead of pineapple, it’s just as yummy!
    Process photos showing you how to mix the ingredients together

    Morning Glory Muffin Recipe

    Morning glory muffins are just as easy as any muffin to make! You will combine all of the dry ingredients in one bowl and whisk them together. Then add the apple, carrots, coconuts, raisins, and nuts. In a separate bowl, you will mix the wet ingredients. Now you just combine everything together and put them in a 12-cup muffin tin. Simple as that and delicious as can be!

    1. Prep: Preheat the oven to 400 degrees fahrenheit and line a muffin pan with liners. Spray the liners with cooking spray and set aside. This recipe makes 14-15 muffins, so you may prep a second pan or bake the remaining muffins after the first ones finish and cool enough to be removed from the pan.
    2. Whisk: In a large bowl whisk together the flour, sugar, baking soda, cinnamon, ginger, salt, and flaxseed.
    3. Add Fruit and Nuts: Add the apple, carrots, coconut, raisins, walnuts, and sunflower seeds and stir to combine.
    4. Combine: In another bowl combine the eggs, vegetable oil, and pineapple juice.
    5. Add Wet to Dry: Add the wet ingredients to the dry and mix until combined.
    6. Fill Liners: Scoop into the prepared muffin liners, filling them completely.
    7. Bake: Bake at 400 degrees Fahrenheit for 5 minutes then lower the heat to 350 degrees Fahrenheit. Bake for an additional 16-18 minutes, or until a toothpick comes out clean.
    An overhead view of the morning glory muffins on the wire rack.

    Tips for Making Morning Glory Muffins

    These morning glory muffins may have a long list of ingredients, but they are so simple to put together. They are a great recipe to make with kids and I love making extra to keep in the freezer. Here are some tips for making this recipe.

    • Thick Batter: The batter for these muffins is very thick and may feel like it doesn’t have enough liquid, but keep stirring and it will all come together. You can use a ice cream scoop to help get the right amount of batter into the muffin cups. 
    • Substitutions: The add-ins are very adaptable! Feel free to switch out the items for different things to better suit your preferences. Craisins instead of raisins, pecans instead of walnuts, pistachios instead of sunflower seeds…the options are endless! You may also add or omit spices as desired. I talk more about this in the ingredients list above.
    • Spray Muffin Tins: Don’t skip the step of spraying the muffin liners! This helps the dense muffin release from the paper liners without sticking and leaving you with less muffin to enjoy. 

    A muffin cut in half to show the insides.

    Storing Leftovers

    Morning glory muffins are a great recipe to add to your meal prep rotation. They are a simple recipe full of nutrients that store for a week in the refrigerator. You can freeze them and they taste amazing!

    • On the Counter: Store muffins in an airtight container at room temperature for 3-4 days. 
    • In the Refrigerator: Store in an airtight container in the fridge for up to 7 days.
    • In the Freezer: Muffins may be frozen in an airtight container or ziplock bag for up to 3 months. Thaw at room temp in an airtight container overnight.

    More Muffin Recipes!

    Muffins are so fun to make, and are perfect for storing in the freezer. They are delicious and can be full of filling and nutritious ingredients. They are also great for breakfast on the go or a quick snack when you really need it. Here are some of my favorite recipes that I think you’ll love!

    Print

    Morning Glory Muffins

    Morning Glory muffins are hearty and nutrient packed muffins that are the perfect way to start your day! Full of filling ingredients like flaxseed, coconut, carrot, and sunflower seeds, this muffin is flavorful and will keep you satisfied until lunch.
    Course Breakfast, Snack
    Cuisine American
    Keyword morning glory muffins, Muffins
    Prep Time 20 minutes
    Cook Time 18 minutes
    Total Time 38 minutes
    Servings 14 Muffins
    Calories 229kcal
    Author Alyssa Rivers

    Ingredients

    • 2 cups whole wheat flour
    • 1 cup dark brown sugar
    • 1 ½ teaspoons baking soda
    • 2 teaspoons ground cinnamon
    • ½ teaspoon ground ginger
    • ½ teaspoon salt
    • ¼ cup ground flaxseed
    • 1 cup tart apple, shredded
    • 2 cups carrots, shredded
    • ⅓ cup coconut, shredded
    • ½ cup raisins
    • ½ cup walnuts
    • ¼ cup sunflower seeds
    • 3 large eggs
    • ½ cup vegetable oil
    • ¼ cup pineapple juice

    Instructions

    • Preheat the oven to 400 degrees fahrenheit and line a muffin pan with liners. Spray the liners with cooking spray and set aside. This recipe makes 14-15 muffins, so you may prep a second pan or bake the remaining muffins after the first ones finish and cool enough to be removed from the pan.
    • In a large bowl whisk together the flour, sugar, baking soda, cinnamon, ginger, salt, and flaxseed.
    • Add the apple, carrots, coconut, raisins, walnuts, and sunflower seeds and stir to combine.
    • In another bowl combine the eggs, vegetable oil, and pineapple juice.
    • Add the wet ingredients to the dry and mix until combined.
    • Scoop into the prepared muffin liners, filling them completely.
    • Bake at 400 degrees Fahrenheit for 5 minutes then lower the heat to 350 degrees Fahrenheit. Bake for an additional 16-18 minutes, or until a toothpick comes out clean.

    Nutrition

    Serving: 1muffin | Calories: 229kcal | Carbohydrates: 39g | Protein: 6g | Fat: 7g | Saturated Fat: 2g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 1g | Trans Fat: 0.004g | Cholesterol: 35mg | Sodium: 240mg | Potassium: 279mg | Fiber: 4g | Sugar: 19g | Vitamin A: 3115IU | Vitamin C: 2mg | Calcium: 49mg | Iron: 2mg
  • Butter Pecan Cookies

    Butter Pecan Cookies

    Soft, chewy, butter pecan cookies made with lightly toasted pecans and crunchy toffee bits. These are buttery and delicious and there’s no mixer or chilling required!

    Aren’t easy cookie recipes the best? They make a quick and easy sweet treat for my family. We can never get enough! A few more of my favorite cookie recipes (that you’ve GOT to try) are these red velvet white chocolate chip cookies, banana cream pudding cookies, and white chocolate Oreo cookies!

    Butter pecan cookies in a white plate.

    Butter pecan is one of my favorite dessert flavors. (This butter pecan cake is a must-try!) I decided to try it out in cookie form! Many butter pecan cookie recipes tend to be crisp and a little too dry for my liking. For today’s recipe I knew I wanted a soft, thick, chewy cookie, and this recipe delivers! I know you’re going to love it as much as I do.

    These butter pecan cookies are like a cozy hug in cookie form! They’re packed with rich, buttery flavor and crunchy bits of toasted pecans and toffee that make every bite a delight. And the best part? They’re super easy to make! All you need is some butter, brown sugar, flour, vanilla, and of course, pecans. Just mix everything together, roll them into little balls, and pop them in the oven for a few minutes. I toasted my pecans for a little extra flavor, but you can skip this step if you’re short on time! So go ahead, indulge in some butter pecan goodness – your taste buds will thank you!

    Ingredients Needed

    This is one of my favorite cookie recipes because I usually have most of the ingredients ready to go in my pantry. Each of these ingredients work together to create the most buttery, delicious cookie ever! You’re going to love them. Check out the recipe card below for exact measurments.

    • Unsalted Butter: Makes the cookies soft and tender!
    • Dark Brown Sugar: Dark brown sugar contains more molasses than light brown sugar, giving it a rich and complex flavor.
    • Sugar: Just regular granulated sugar is fine!
    • 1 Large Egg + 1 Egg Yolk: Binds the ingredients together. I added an extra yolk so the cookies turn out more rich and tender.
    • Vanilla Extract: Deepens the flavor of the butter pecan cookies. Use pure vanilla extract if you have it!
    • All-Purpose Flour: The base of the cookies.
    • Cornstarch: Acts as a thickener.
    • Baking Soda and Baking Powder: You’ve got to add both so these cookies rise properly and have a tender crumb.
    • Salt: Works as a flavor enhancer!
    • Pecan Halves: The star of the show! These give the cookies the best texture and buttery flavor.
    • Heath Toffee Bits: (Optional) I love adding Heath bits because of their added crunch and caramel flavor. You can omit them if you want!
    4-photo collage of cookie batter being prepared.

    How to Make Butter Pecan Cookies

    These butter pecan cookies are so easy to make. And they’re ready in less than 30 minutes, which is a plus! Because they come together in a snap, it’s the perfect last-minute dessert for parties and get-togethers.

    1. Preheat Oven, Prep Pan: Preheat oven to 350 degrees Fahrenheit and line a cookie sheet with parchment paper.
    2. Toast Pecans: Spread pecan halves evenly over cookie sheet and bake on 350 degrees for 3-5 minutes.
    3. Chop: Remove from oven and coarsely chop (do not turn off your oven). Then set aside.
    4. Sugar Mixture: In a large mixing bowl, combine melted, cooled butter and sugars. Stir well.
    5. Add in Wet Ingredients: Add eggs, egg yolk, and vanilla extract and stir until well-combined.
    6. Flour Mixture: In a separate, medium-sized bowl, whisk together flour, cornstarch, baking soda, baking powder, and salt.
    7. Combine: Gradually add flour mixture to wet ingredients until completely combined.
    8. Mix-Ins: Add chopped pecans and toffee bits (if using) and then stir well.
    9. Add to Pan: Line cookie sheets with parchment paper and drop cookie dough by heaping 1 ½ tablespoon onto prepared cookie sheet, spacing at least 2″ apart.
    10. Bake: Transfer to oven and bake for 10-12 minutes until golden brown. Allow to cool completely on baking sheet before enjoying!
    Top-down view of butter pecan cookies on a cooling rack.

    Tips for Making Butter Pecan Cookies

    These butter pecan cookies are pretty straightforward to make, but I did want to include a few tips for you! Here’s how you can make them turn out as tasty as possible. I know they’ll be a hit wherever they go! You can’t go wrong with buttery, homemade cookies. They have the best buttery, toasty flavor!

    • Toast Pecans: Toasting your pecans is optional, but I really recommend it for this butter pecan cookie recipe. It takes less than 5 minutes and enhances the flavor and crispness of the pecans!
    • Toast Before Chopping: Make sure you toast your pecan halves before chopping them. This will ensure even toasting (no burnt or under-done pieces this way!) Just make sure you let them cool before chopping them!
    • Cool Butter: Let your butter cool for at least 10 minutes before adding the sugar. If your butter is too hot, it will end up melting your sugar and you’ll have a runny cookie dough that will spread all over your cookie sheet when you go to bake it.
    • Adding Toffee: The toffee bits add a nice extra dimension of flavor and texture to these cookies, I can’t enjoy butter pecan cookies without them anymore!
    • Don’t Overbake: I like to take my butter pecan cookies out of the oven while they’re still a little soft. They’ll continue to cook on the baking sheet for a minute or two. This way, they end up perfectly soft and chewy!

    Closeup of cookies.

    Storing Leftovers

    Butter pecan cookies never last long in my house. They’re just too good! If you’re lucky enough to have some left over, here’s how to keep them tasting fresh and delicious.

    • At Room Temperature: Store any leftover, cooled cookies in an airtight container at room temperature for 3-5 days.

    Can Butter Pecan Cookies Be Frozen?

    Yes! Butter pecan cookies can be frozen and enjoyed later. To freeze them, make sure the cookies are completely cool and place them in a single layer in an airtight container or freezer bag. Also, separate the layers with parchment paper to prevent the cookies from sticking together. They can be stored in the freezer for up to 3 months. When you’re ready to enjoy them, take the cookies out of the freezer and let them come to room temperature. This can take a few hours, or you can speed up the process by placing them in the fridge for an hour or so. Once they’re at room temperature, they should be just as tasty as when you first made them!

    4 butter pecan cookies stacked on top of each other.

    More Delicious Cookie Recipes

    These delicious cookie recipes are the best addition to any dessert lineup! They’re super easy to make and always a hit with everyone. If you love cookies as much as I do, you’ll have to check out my full list here for more ideas! There’s a recipe for every flavor and craving, whether you’re wanting something chocolatey, fruity, or something in between!

    Print

    Butter Pecan Cookies

    Soft, chewy, butter pecan cookies made with lightly toasted pecans and crunchy toffee bits. These are buttery and delicious and there's no mixer or chilling required!
    Course Dessert
    Cuisine American
    Keyword butter pecan cookies
    Prep Time 15 minutes
    Cook Time 10 minutes
    Total Time 25 minutes
    Servings 20 cookies
    Author Alyssa Rivers

    Ingredients

    • 1 cup unsalted butter melted and cooled at least 10 minutes (226g)
    • 1 1/4 cup dark brown sugar tightly packed
    • 1/2 cup sugar
    • 1 large egg + 1 egg yolk room temperature preferred*
    • 1 ½ teaspoons vanilla extract
    • 3 cups all purpose flour
    • 1 teaspoon cornstarch
    • 3/4 teaspoon baking soda
    • 1/2 teaspoon baking powder
    • 3/4 teaspoon salt
    • 1 1/2 heaping cups pecan halves
    • 1/2 cup Heath Toffee bits optional, but recommended!

    Instructions

    • Preheat oven to 350F and line a cookie sheet with parchment paper.
    • Spread pecan halves evenly over cookie sheet and bake on 350F for 3-5 minutes.
    • Remove from oven and coarsely chop (do not turn off your oven). Set aside.
    • In a large bowl, combine melted, cooled butter and sugars. Stir well.
    • Add eggs, egg yolk, and vanilla extract and stir until well-combined.
    • In a separate, medium-sized bowl, whisk together flour, cornstarch, baking soda, baking powder, and salt.
    • Gradually add flour mixture to wet ingredients until completely combined.
    • Add chopped pecans and toffee bits (if using) and stir well.
    • Line cookie sheets with parchment paper and drop cookie dough by heaping 1 ½ Tablespoon onto prepared cookie sheet, spacing at least 2″ apart.
    • Transfer to 350F oven and bake for 10-12 minutes. Allow to cool completely on baking sheet before enjoying!
    • Store any leftover, cooled cookies in an airtight container at room temperature for 3-5 days.

    Video

    Notes

    Originally posted November 14, 2018

    Updated February 17, 2023

  • Skillet Brownie

    Skillet Brownie

    This easy skillet brownie is just the chocolatey, ooey-gooey dessert you need in your life! Top it off with a scoop of vanilla ice cream for the ultimate indulgent treat you can enjoy straight from the pan!

    Growing up, brownies were my FAVORITE dessert. It still holds true today! There’s really nothing better than the fudgy goodness of a warm brownie. You’ve got to try these 3-ingredient brownies and cheesecake brownies next! Strawberry brownies and lemon brownies are also great options if you want to try something new!

    Hero image of a skillet brownie topped with ice cream and chocolate sauce.

    Brownies in a Skillet

    Skillet recipes are the BEST! They’re so easy to make and clean-up is a breeze. I have quite a few savory skillet recipes on the blog now, (check them out if you’re looking for an easy dinner!) but desserts need just as much time in the spotlight! Brownies are one of my all-time favorite desserts, and with this skillet brownie recipe, you can easily whip up a fudgy treat in no time! Share it with your friends and family or keep it all to yourself. I won’t judge!

    I’ve made this skillet brownie recipe multiple times now, and let me tell you. It is SO delicious! Everything a brownie should be. Rich, moist, and delightfully fudgy. I like to be extra (because why not when it comes to dessert?) and add a scoop of ice cream and chocolate sauce on top. You can also serve it with whipped cream on top, but honestly it’s amazing as-is. It’s hard to keep yourself from finishing it in one sitting.

    Skillet Brownie Ingredients

    This skillet brownie recipe uses a lot of simple ingredients, which is great! I’m sure you’ll have most of them! Just make sure to use a good quality chocolate for the best flavor. Note: all measurements can be found in the recipe card below.

    • Unsalted Butter: Adds richness and moisture to the skillet brownie. Butter = extra fudgy and delicious brownies.
    • Vegetable Oil: Adding a tablespoon of vegetable oil ensures the skillet brownie has a nice and crispy crust on the outside, but is also moist and gooey on the inside. The perfect combo!
    • Granulated Sugar: Balances out the bitterness of the cocoa powder. It also adds the perfect sweetness, of course!
    • Eggs: Act as your binding agent.
    • Vanilla Extract: Adding vanilla extract enhances the flavor of the skillet brownie.
    • All-Purpose Flour: Gives the skillet brownie structure.
    • Salt: A pinch of salt brings out the flavor of the cocoa powder and balances the sweetness of the sugar.
    • Baking Powder: Adding baking powder helps the skillet brownie rise and become light and fluffy!
    • Cocoa Powder: Cocoa powder gives the brownie its rich, chocolatey flavor and dark color.
    • Dark Cocoa Powder: Dark cocoa powder intensifies the chocolate flavor and gives the skillet brownie a deeper, more complex flavor. If you love making brownies, this is a must-have for your pantry!
    • Dark Chocolate Chips or Chunks: The addition of dark chocolate chips adds texture and additional bursts of melty chocolate flavor throughout the skillet brownie. It’s so indulgent and delicious! You can also change up the chocolate chips for milk or white chocolate, peanut butter chips, butterscotch chips, or even mint chips.

    How to Make a Skillet Brownie

    It’s so easy! Just mix everything together and toss your skillet in the oven. This is my new favorite way to make brownies. It’s so fun and tasty!

    1. Preheat Oven, Prep Skillet: Preheat the oven to 350 degrees Fahrenheit and then grease an 8 or 9 inch cast iron skillet. Set aside.
    2. Mix Wet Ingredients: In a medium bowl, whisk together the butter, oil and sugar until combined. Then add the egg and vanilla extract and mix until combined.
    3. Mix Dry Ingredients, Combine: In a separate bowl, whisk together the flour, salt, baking powder, and both cocoa powders. Add the dry ingredients to the wet and then mix until just combined. Then fold in the chocolate chips.
    4. Bake: Pour the batter into the prepared skillet and then bake for 35-40 minutes, or until a toothpick comes out clean from the center.
    5. Cool and Serve: Let the brownies cool for 5 minutes before topping with ice cream, if desired, and serving.
    Brownie batter being prepared and added to a cast iron skillet.

    Tips and Tasty Variations

    The great thing about brownies is that they work well with so many different flavors. Nuts, white chocolate, salted caramel, you name it! Feel free to get creative and add your favorite fillings and toppings to your skillet brownie.

    • Use High-Quality Chocolate: Go for chocolate with a high cacao percentage. It makes the brownies super flavorful! I typically use Ghirardelli 60% cacao.
    • Don’t Overmix: Be sure to only mix your brownie batter until combined. If you overmix it or beat it on too high of a speed, it may cause gluten to develop. This means hard, rubbery brownies.
    • Avoid Overcooking: I like to take my skillet brownie out of the oven when the center is still a tiny bit soft. It will still continue to cook for a minute or two in the pan.
    • Cooking Times: Bake the brownies according to your liking! If you prefer your brownies to be gooier, then remove them from the oven a little sooner. If you like them baked completely through, be sure to bake them until a toothpick comes out clean.
    • Add Nuts: I love adding chopped nuts to brownies because of their amazing texture. Try chopped walnuts or pecans in your next skillet brownie!
    • Sauces: Just like a sundae, top your brownie with a drizzle of chocolate, white chocolate, or caramel sauce.

    Brownies cooked in a skillet, topped with vanilla ice cream.

    How Long Will a Skillet Brownie Last?

    I recommend serving your skillet brownie fresh out of the oven. It’s best this way! But if you happen to have leftovers, you can either wrap your skillet with plastic wrap or transfer the brownies to an airtight container.

    • At Room Temperature: These brownies can be stored at room temperature in an airtight container or covered tightly with plastic wrap. They are best enjoyed within 3-4 days.

    Closeup of a skillet brownie.

    More Amazing Brownies

    With their rich, chocolatey flavor and soft, chewy texture, brownies are too good to resist. They’re one of my go-to desserts for parties because everyone loves them! Upgrade from boxed brownies and try one of these easy and delicious recipes for your next get-together! I promise you won’t regret it!

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    Skillet Brownie

    This easy skillet brownie is just the chocolatey, ooey-gooey dessert you need in your life! Top it off with a scoop of vanilla ice cream for the ultimate indulgent treat you can enjoy straight from the pan!
    Course Dessert
    Cuisine American
    Keyword skillet brownie, skillet brownie recipe
    Prep Time 10 minutes
    Cook Time 35 minutes
    Total Time 45 minutes
    Servings 1 8-Inch Brownie
    Calories 2354kcal
    Author Alyssa Rivers

    Ingredients

    • ½ cup unsalted butter melted
    • 1 tablespoon vegetable oil
    • 1 cup plus 1 tablespoon granulated sugar
    • 2 large eggs
    • 1 ½ teaspoons vanilla extract
    • ½ cup all purpose flour
    • ½ teaspoon salt
    • ½ teaspoon baking powder
    • 6 tablespoons cocoa powder
    • 2 tablespoons dark cocoa powder
    • 2 ounces dark chocolate chips or chunks

    Instructions

    • Preheat the oven to 350 degrees fahrenheit and grease an 8 or 9 inch cast iron skillet. Set aside.
    • In a medium bowl, whisk together the butter, oil and sugar until combined. Add the egg and vanilla extract and mix until combined.
    • In a separate bowl, whisk together the flour, salt, baking powder, and both cocoa powders. Add the dry ingredients to the wet and mix until just combined. Fold in the chocolate chips.
    • Pour the batter into the prepared skillet and bake for 35-40 minutes, or until a toothpick comes out clean from the center.
    • Let the brownies cool for 5 minutes before topping with ice cream, if desired, and serving.

    Nutrition

    Calories: 2354kcal | Carbohydrates: 304g | Protein: 31g | Fat: 125g | Saturated Fat: 81g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 29g | Trans Fat: 4g | Cholesterol: 572mg | Sodium: 1375mg | Potassium: 1398mg | Fiber: 19g | Sugar: 221g | Vitamin A: 3317IU | Vitamin C: 0.3mg | Calcium: 399mg | Iron: 11mg
  • Chicken Pan Sauce

    Chicken Pan Sauce

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    Elevate your chicken breast dinner with this simple and elegant Chicken Pan Sauce. Made with simple ingredients you already have in your kitchen, this sauce takes just 20 minutes to make and will please even the pickiest palates! It’s flavorful, juicy, and a must-have in your recipe book.

    We’ve all been there. It’s another chicken-for-dinner kind of day and even we are feeling uninspired. The good news is, I’m a mom who’s been cooking for kids for a long time, so I’ve got a huge collection of quick and easy chicken dinner ideas. This chicken pan sauce is a great one to start with because it’s SO easy and delicious. If you’re still looking for ideas, try this Honey Butter Baked Chicken, this super Easy Butter Chicken, and this flavorful Grilled Teriyaki Chicken.

    Chicken pan sauce with a spoon showing the sauce.

    Chicken in a Pan Sauce

    Oh chicken breast. You know, that flavorless sometimes dry piece of chicken that no one is really THAT excited to see on the plate. Take that chicken breast and turn it into a tender, juicy, flavorful dinner with a chicken pan sauce! I’m serious, it CAN be done. I just did it last week with this recipe and I promise, your family is going to love it just as much as mine did. Why? Because it’s foolproof. It’s a simple sauce of olive oil, butter, garlic, shallot, and chicken broth. Add in a few seasonings, and there is nothing in this sauce that picky eaters won’t like, and everything to love!

    We make chicken a lot at our house. Feeding a family isn’t cheap these days and chicken gets the bellies full on a budget. I’ve found a lot of ways to dress up chicken because it gets bland and boring without a little effort. That’s why I love this chicken pan sauce because when I’m not feeling creative, this pan sauce is flavorful and filling without a bunch of extra ingredients. Serve this chicken with some instant pot rice, some quick air fryer frozen broccoli, or an air fryer vegetable mix for a well rounded and seriously simple dinner.

    Ingredients

    I love how simple the ingredients are for this chicken pan sauce. You most likely have all of these ingredients on hand already. This is a chicken dish that is totally flavorful while still really easy to cook. You don’t have to have any chef skills to cook this chicken to perfection. Everyone will be asking you for your recipe! This sauce is also amazing with steak, pork chops, or really any protein. You can find the measurements below in the recipe card.

    • Olive Oil: Olive oil has a really mild flavor and it is a healthy oil to cook your chicken in.
    • Chicken Breast: You will pound your chicken breast with a mallet until it is about a half inch thick. You will sear the chicken first to get a layer of flavor on the bottom of the pan.
    • Salt and Pepper: I used Kosher salt and freshly ground black pepper to season the chicken.
    • Italian Seasoning: I make my own homemade blend because the flavors are so much more fresh and there is no added salt in my mix.
    • Shallot: Shallot is a little more sweet and has a more mild flavor than onion. I really like to use it in this dish, but you could use an onion instead.
    • Garlic: Garlic is sweet and savory and so full of flavor. It really ramps up the flavor in this sauce.
    • Butter: I just think butter makes everything better! Butter has fats that really help to bring this sauce together.
    • Chicken Broth or White Wine: I use chicken broth because I rarely have white wine on hand, but either is a great option! They both have their benefits, so you can try them both out to see which one you like better.
    Process photos showing how to sear the chicken, then how to make the sauce in the pan.

    Chicken with Pan Sauce

    This chicken pan sauce is a simple recipe that seriously took me 20 minutes from start to finish. I just make sure to get all of my ingredients out and ready to go, and once you start cooking it all comes together so fast. Not to mention how amazing my house smelled while it was cooking! My family ended up in the kitchen asking what was for dinner, and seriously enjoyed this meal.

    1. Pound Chicken and Season: Pound the chicken breasts to ½ inch thickness using a kitchen mallet if they are too thick. Season both sides of the breasts with 1 teaspoon of Italian seasoning, salt, and pepper.
    2. Add Oil to Pan: Add the olive oil to a large skillet and heat over medium-high heat.
    3. Sear Chicken: Add the seasoned chicken to the pan to sear and then cook for about 5 minutes on each side. The chicken should no longer be pink and golden on the outside.
    4. Set Chicken Aside: Remove the cooked chicken from the pan and set aside.
    5. Make Sauce: To make the chicken pan sauce turn the heat down to medium-high. Add 1 tablespoon of butter to the pan. Then add the diced onion and garlic and saute for 2 minutes or until tender.
    6. Add Liquid: Pour the broth or white wine and deglaze the pan. Stir or whisk to get all the flavors from the pan into the sauce. Simmer to reduce the sauce to slightly thicken. Add more liquid and continue to reduce if you want more sauce.
    7. Whisk: Stir in 1 tablespoon of butter to add richness. Whisk in the remaining 1 teaspoon of Italian seasoning.
    8. Season: Season to taste with kosher salt and cracked black pepper. You can add more flavor using other dried herbs if you desire.
    An overhead view of the pan sauce.

    Tips for Making Chicken Pan Sauce

    Chicken pan sauce is so simple to make, you might be looking for tips on how to switch it up! Each time you make it you can try new ingredients to add layers to your recipe. Here are some ideas that I’ve tried and loved.

    • Switch It Up: Use chicken broth one time, and try white wine another! They both add different flavors and are delicious in their own way. You can keep switching back and forth to keep the dish interesting for you and your family.
    • Add Vegetables: You can cook veggies in the pan when you are making the sauce for extra nutrients. Add mushrooms or greens for an extra boost of flavor and to make the meal more filling.
    • Add Acid: I love a little acid in my pan sauce. Using fresh lemon juice or some Dijon mustard can really take this dish to the next level. It brightens up the sauce and gives it a whole new flavor.
    • Fresh Herbs: You can top your chicken with fresh herbs to add some extra flavor at the end. Parsley and thyme are great options!

    A close up on the chicken in the pan.

    Storing Leftovers

    You are going to love your chicken pan sauce leftovers. I actually think it tastes even better the next day! Here is how to store your leftovers.

    • In the Refrigerator: Store your leftovers in an airtight container in the refrigerator for up to 5 days.

    More Chicken Dinner Recipes

    Chicken is a great protein choice to feed a whole family. There are so many ways to make a flavorful chicken dinner with a little creativity. Here are some of my favorite recipes that I know you’ll love!

    • Pound the chicken breasts to ½ inch thickness using a kitchen mallet if they are too thick. Season both sides of the breasts with 1 teaspoon of Italian seasoning, salt, and pepper.

    • Add the olive oil to a large skillet and heat over medium-high heat.

    • Add the seasoned chicken to the pan to sear and cook for about 5 minutes on each side. The chicken should no longer be pink and golden on the outside.

    • Remove the cooked chicken from the pan and set aside.

    • To make the chicken pan sauce turn the heat down to medium-high. Add 1 tablespoon of butter to the pan. Add the diced onion and garlic and saute for 2 minutes or until tender.

    • Add the broth or white wine and deglaze the pan. Stir or whisk to get all the flavors from the pan into the sauce. Reduce the sauce to slightly thicken. Add more liquid and continue to reduce if you want more sauce.

    • Stir in 1 tablespoon of butter to add richness. Whisk in the remaining 1 teaspoon of Italian seasoning.

    • Season to taste with kosher salt and cracked black pepper. You can add more flavor using other dried herbs if you desire.

    Serves: 4

    Calories390kcal (20%)Carbohydrates4g (1%)Protein49g (98%)Fat19g (29%)Saturated Fat6g (30%)Polyunsaturated Fat2gMonounsaturated Fat8gTrans Fat0.3gCholesterol162mg (54%)Sodium637mg (27%)Potassium922mg (26%)Fiber1g (4%)Sugar2g (2%)Vitamin A262IU (5%)Vitamin C4mg (5%)Calcium39mg (4%)Iron2mg (11%)

    All nutritional information is based on third party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods and portion sizes per household.

    Course Dinner

    Cuisine American

    Keyword chicken, chicken pan sauce

  • Lemon Poppyseed Muffins

    Lemon Poppyseed Muffins

    These lemon poppyseed muffins are super soft and loaded with fresh lemon flavor thanks to fresh juice and zest. Tender and moist, these muffins are the perfect breakfast or brunch companion!

    Muffins are the perfect tasty treat to serve at breakfast time! They’re also a great on-the-go snack. If you’re looking for more homemade muffin recipes make sure you check out these Rhubarb Muffins, Denver Omelet Breakfast Muffins, or these Apple Crumb Muffins. It’s a great mix of savory and sweet!

    3 lemon poppy seed muffins stacked on top of each other.

    Lemon Poppyseed Muffins

    These lemon poppyseed muffins are the happiest way to start the day! Loaded with fresh lemon juice and zest these muffins are so flavorful! Plus they are ultra tender thanks to the Greek yogurt added in. The delightful crunch of the poppyseeds makes these a delightful morning treat. Quick and easy to put together, these muffins can be made first thing in the morning, served as a highlight at a brunch, or even made in advance and frozen to serve as needed.

    However you choose to serve them, one thing’s for sure! You’re going to love every bite. If you’ve never tried making muffins from scratch, you really are in for a treat. Not only does it make your kitchen smell great, but you have a fresh, tasty treat to enjoy throughout the day. Making homemade muffins gets pretty addictive so I’ll just leave a few more recipes with you here: strawberry cheesecake streusel muffins, apple crumb muffins, and red velvet cream cheese muffins.

    Ingredients for Lemon Poppy Seed Muffins

    Lemon poppy seed muffins require just a few simple ingredients such as flour, sugar, baking powder, lemon zest, poppy seeds, eggs, milk, and butter. The combination of these basic ingredients creates a delicious and flavorful muffin! Exact measurements can be found below in the recipe card.

    • Granulated Sugar: Adds sweetness to the muffins and balances the tartness of the lemon juice and zest.
    • Lemon Zest: Adds a strong, fresh lemon flavor to the muffins.
    • Melted Butter: Provides moisture and richness to the muffins.
    • Eggs: Help bind the ingredients together and give the lemon poppy seed muffins structure.
    • Greek Yogurt: Adds moisture and richness to the muffins while also providing a slight tangy flavor. It’s the secret ingredient to soft baked goods! You can also swap this out for sour cream or buttermilk.
    • Vanilla Extract: Enhances the overall flavor of the muffins. Use pure vanilla extract if you have it, it makes the flavor so tasty!
    • Milk: Adds moisture to the muffins, making them so tender and soft.
    • Lemon Juice: Adds tartness and tangy flavor to the muffins, complementing the sweetness of the sugar.
    • All-Purpose Flour: Gives the muffins structure.
    • Salt: Just a pinch to keep your muffins from tasting bland!
    • Baking Powder and Soda: Helps the muffins rise and gives them a light and fluffy texture.
    • Poppyseeds: Add a slightly nutty flavor and a fun texture to the muffins.

    Let’s Make Some Muffins!

    These lemon poppy seed muffins are super easy to make. They’re also ready in less than 30 minutes! So quick and easy, perfect for an anytime treat.

    1. Preheat Oven, Prep Pan: Preheat oven to 425 degrees Fahrenheit. Then line muffin tin with paper liners. Set aside.
    2. Sugar Mixture: In a large mixing bowl combine the sugar and lemon zest together to infuse the sugar with the lemon flavor. It should be nice and fragrant.
    3. Add Wet Ingredients: In the bowl with the sugar combine the melted butter, eggs, Greek yogurt, vanilla, milk, and lemon juice. Then stir to combine. 
    4. Mix Dry Ingredients: In a separate medium size mixing bowl combine the dry ingredients: flour, salt, baking powder, and baking soda. Stir to combine. 
    5. Combine: Add the dry ingredients into the wet and stir just until combined. Then add the poppy seeds and stir to disperse. 
    6. Add Batter to Muffin Tin: Scoop about 1/4 cup of batter, or use a large trigger cookie scoop, into the muffin tin so each muffin cup is about ¾ full. 
    7. Bake: Bake at 425 degrees Fahrenheit for 5 mins, then turn the heat down to 350 degrees and continue baking an additional 14-16 minutes. Don’t open the oven door. 
    8. Check if Cooked and Enjoy: When baking is finished, muffins will be domed, and a toothpick inserted in the center will come out clean. Remove lemon poppy seed muffins and then allow to cool several minutes before serving.
    4-photo collage of muffin batter being prepared.

    Tips for Making the BEST Lemon Poppyseed Muffins:

    Follow these simple tips and tricks, and your lemon poppy seed muffins will turn out perfectly! They may even rival your favorite bakery.

    • Lemon Zest: Infuse the sugar with the lemon so it helps spread the lemon flavor throughout the entire batch. 
    • Greek Yogurt: Use Greek yogurt for extra moisture. Other options would be to use sour cream or buttermilk. It makes the muffins so soft!
    • Bake at High Heat: The first burst of heat is high, at 425 degrees Fahrenheit. This gives a nice rise to the muffins. Then after the first 5 minutes of baking, turn the heat down to 350℉ to continue baking. Don’t open the door during the baking time. It lets all the hot air out! Your muffins won’t cook through evenly.

    Closeup of cooked muffins in the pan.

    Storing Leftover Muffins

    Muffins make the BEST leftovers. You can keep them at room temperature or in the fridge, and they’re perfect for taking on the go! Here’s how to keep them fresh.

    • At Room Temperature: Store any leftover lemon poppy seed muffins in an airtight container for 3-4 days. You can also wrap them tightly in plastic wrap.
    • In the Freezer: These muffins also freeze wonderfully. Once cooled, add the muffins to a freezer safe container or bag. They will keep for 2-3 months. Thaw by removing and putting in the refrigerator or on the counter. You can also put them in the microwave for 15-20 seconds to thaw and warm them up!

    Top-down view of multiple lemon poppyseed muffins One has a bite taken out of it.

    More Lemon Recipes to Enjoy:

    Lemon desserts are the best. They’re so light and bright! If you love this citrus flavor as much as I do, here are a few more recipes you need to try out. For all of my fellow lemon lovers out there, check out my full list of lemon recipes here!

    Print

    Lemon Poppyseed Muffins

    These lemon poppyseed muffins are super soft and loaded with fresh lemon flavor thanks to fresh juice and zest. Tender and moist, these muffins are the perfect breakfast or brunch companion!
    Course Breakfast
    Cuisine American
    Keyword lemon poppyseed muffins
    Prep Time 10 minutes
    Cook Time 18 minutes
    Total Time 28 minutes
    Servings 12 Muffins
    Calories 222kcal
    Author Alyssa Rivers

    Equipment

    • Muffin Tin

    Ingredients

    • ¾ cup sugar
    • zest 2 lemons
    • 8 tbsp unsalted butter melted and cooled
    • 2 large eggs
    • ½ cup greek yogurt
    • 1 tsp vanilla extract
    • ¼ cup milk
    • ¼ cup fresh lemon juice
    • 2 cups all purpose flour
    • ½ tsp salt
    • 2 tsp baking powder
    • ¼ tsp baking soda
    • 2 tbsp poppyseeds

    Instructions

    • Preheat oven to 425℉. Line muffin tin with paper liners. Set aside.
    • In a large mixing bowl combine the sugar and lemon zest together to infuse the sugar with the lemon flavor, will be fragrant.
    • In the bowl with the sugar combine the melted butter, eggs, greek yogurt, vanilla, milk, and lemon juice. Stir to combine.
    • In a separate medium size mixing bowl combine the dry ingredients: flour, salt, baking powder, and baking soda. Stir to combine.
    • Add the dry ingredients into the wet and stir just until combined. Then add the poppyseeds and stir to disperse.
    • Scoop about ¼ cup of batter, or use a large trigger cookie scoop, into the muffin tin. Each muffin cup should be about ¾ full.
    • Bake at 425℉ for 5 mins, then turn the heat down to 350℉ and continue baking an additional 14-16 minutes. Don't open the oven door.
    • When baking is finished, muffins will be domed, and a toothpick inserted in the center will come out clean. Remove and allow to cool several minutes before serving.

    Notes

    Originally posted April 29, 2020

    Updated February 15, 2023

    Nutrition

    Calories: 222kcal | Carbohydrates: 30g | Protein: 5g | Fat: 9g | Saturated Fat: 5g | Cholesterol: 49mg | Sodium: 142mg | Potassium: 153mg | Fiber: 1g | Sugar: 13g | Vitamin A: 284IU | Vitamin C: 2mg | Calcium: 83mg | Iron: 1mg