TEST Recipe Site

Category: Breakfast

  • Blueberry Muffins with a Sugared Glaze

    Blueberry Muffins with a Sugared Glaze

    These blueberry muffins with a sugared glaze are so good, they should be illegal! Soft, buttery, and bursting with sweet blueberry flavor, they’re the perfect excuse to have dessert for breakfast.

    Blueberries are one of my all-time favorite fruits and they work SO well in so many different bread and dessert recipes. If you love blueberries as much as I do, blueberry cookies, blueberry buckle, and blueberry lemon pound cake are a few more great recipes for you to try!

    Hero image of blueberry muffins on a wire rack.

    Blueberry Muffin Recipe

    Blueberry muffins with a sugared glaze are the perfect breakfast option for those who like a touch of sweetness in their morning routine. (Who doesn’t?!) The burst of tangy blueberries in every bite and the sugary glaze on top make for a scrumptious and satisfying breakfast treat. They’re also great for enjoying as an afternoon snack, or whenever you’re craving something sweet, really.

    Not to mention, these muffins are an ideal grab-and-go option for those busy mornings when you’re rushing out the door. Really though, making these blueberry muffins is almost as easy as eating them! With just a few simple ingredients and your muffin tin, you can whip up a batch of these berry-filled treats in no time. Plus, with the irresistible aroma of freshly baked muffins wafting through your kitchen, you’ll be the envy of all your neighbors! Psst- love blueberries? You can find my full list of recipes using them here!

    Ingredients Needed

    Just a few simple ingredients and you’ll be on your way to blueberry muffin heaven! I love how this recipe uses so many standard baking ingredients. It makes whipping up a batch of muffins a breeze! See the recipe card below for exact measurements.

    • Butter: A key ingredient for adding richness and moisture to the muffins. Without butter, the muffins would be dry and lack flavor.
    • White Sugar: Provides sweetness and helps to balance the tartness of the blueberries. Sugar is also important for creating a tender crumb and light texture. You can also use brown sugar instead if you want a deeper sweetness.
    • Large Eggs: Help to bind the ingredients together and add structure to the blueberry muffins.
    • Vanilla Extract: Adds a warm, sweet flavor to the muffins and also complements the blueberries well.
    • Blueberries: Blueberries provide a burst of flavor in every bite and are packed with antioxidants. (A win-win!) Good news- fresh or frozen blueberries can be used in this recipe.
    • Milk: Adds moisture and helps to create a tender crumb. Whole milk works best! The higher the fat percentage, the more tender your muffins will be.
    • Salt: Just a pinch to enhance the overall flavor of the muffins.
    • Baking Powder: Essential for giving the muffins their light and fluffy texture.
    • White Flour: Gives the muffins structure! Just regular all-purpose flour works fine.
    • Cinnamon: A warm spice that complements the flavor of the blueberries perfectly.

    For the Sugared Glaze:

    • Powdered Sugar: Gives the glaze its signature thickness and texture. Without it, the glaze would be runny and lack sweetness.
    • Vanilla: Adds a warm and inviting flavor to the glaze.
    • Heavy Cream: Gives the glaze a rich and creamy consistency that’s perfect for drizzling over those warm blueberry muffins.

    How to Make the BEST Blueberry Muffins

    Making homemade muffins is so easy! These blueberry muffins only take 10 minutes to prepare, 20 minutes to cook, making them the perfect sweet treat for when you’re short on time!

    1. Preheat Oven, Prep Pan: Preheat the oven to 375 degrees F. Then spray or line a muffin pan with paper liners and set aside.
    2. Mix Wet Ingredients: Beat together the sugar and butter until creamy. Add in the eggs, vanilla and milk. Then stir to combine.
    3. Mix Dry Ingredients, Coat Blueberries: In another bowl, stir together the salt, baking powder, flour, and cinnamon. Place the blueberries in a small bowl and then sprinkle 2 teaspoons of the flour mixture over them. Then toss to coat the berries with flour.
    4. Combine: Add the remaining flour mixture to the wet ingredients and mix until just barely combined. Fold in the blueberries by hand so they’re evenly dispersed through the batter.
    5. Bake: Fill muffin tins 3/4ths the way full and bake for 25-30 minutes.
    6. Cool and Enjoy: Remove and then allow to cool before glazing.

    Glaze

    1. Combine Ingredients: Beat together all of the ingredients and then either spoon over the muffins or carefully dip the tops of the blueberry muffins in the glaze.
    4-photo collage of muffin batter being mixed together.

    Tips and Variations

    Want to take your homemade blueberry muffins to the next level? Follow these tips for muffin perfection! From using frozen berries to avoiding overmixing the batter, these simple tricks will help you create bakery-worthy muffins that are sure to impress. They’re super addictive. Don’t say I didn’t warn you!

    • Switch Berries: If you want to substitute in strawberries or raspberries for the blueberries that would work out great! I’m sure other berries would work – fresh or frozen as long as you keep the same amount as indicated.
    • Frozen Blueberries: Fresh or frozen blueberries work great in this recipe. If using frozen blueberries, be sure to thaw them first and pat them dry with a paper towel to prevent excess moisture in the muffins. Keep an eye on your muffins made with frozen berries- you may need to add a minute or two of cook time to counteract the added moisture.
    • Don’t Overmix: Use a gentle hand when combining your wet ingredients, dry ingredients, and blueberries. One, you don’t want to smash your blueberries, and two, if you overmix your batter you may end up with hard, rubbery muffins. Note: some small lumps are okay!
    • Cool Before Glazing: Wait until your blueberry muffins have cooled completely before glazing to prevent the glaze from melting and running off the muffins.

    2 muffins stacked on top of each other.

    Storing Leftovers

    So you’ve made a batch of delicious blueberry muffins, now what? Here’s how to store them and keep them fresh if you have some left over!

    • At Room Temperature: Store for 3-4 days wrapped in plastic wrap or in an airtight container.
    • In the Freezer: You can also freeze leftover blueberry muffins! Wrap tightly in plastic wrap, then transfer to a freezer bag. They should stay good for 2-3 months. Thaw overnight in the fridge before serving!

    Note: For that freshly-baked effect, pop your leftover muffins in the microwave or toaster oven for a few seconds before enjoying them!

    Top-down view of a blueberry muffin cut in half.

    More Delicious Blueberry Treats

    Blueberry desserts are always a good idea. If you have any leftover blueberries, here are a few more great recipes to try! They’re perfectly juicy, sweet, and sure to win you over.

    Print

    Blueberry Muffins With a Sugared Glaze

    These blueberry muffins with a sugared glaze are so good, they should be illegal! Soft, buttery, and bursting with sweet blueberry flavor, they're the perfect excuse to have dessert for breakfast.
    Course Breakfast
    Cuisine American
    Keyword blueberry muffins, blueberry muffins with a sugared glaze, Muffin Recipes
    Prep Time 10 minutes
    Cook Time 25 minutes
    Total Time 35 minutes
    Servings 12 Muffins
    Calories 337kcal
    Author Alyssa Rivers

    Ingredients

    • 1 stick butter
    • 1 cup white sugar
    • 2 large eggs
    • 2 teaspoons vanilla extract
    • 2 cups blueberries
    • 1/2 cup milk
    • 1/4 teaspoon salt
    • 2 teaspoons baking powder
    • 2 cups white flour
    • 1/4 teaspoon cinnamon

    Sugared Glaze:

    • 2 cups powdered sugar
    • 1 teaspoon vanilla
    • 4 tablespoons heavy cream

    Instructions

    • Preheat the oven to 375 degrees F. Spray or line a muffin tin and set aside.
    • Beat together the sugar and butter until creamy. Add in the eggs, vanilla and milk. Stir to combine.
    • In another bowl, stir together the salt, baking powder, flour, and cinnamon. Place the blueberries in a small bowl and sprinkle 2 teaspoons of the flour mixture over them. Toss to coat the berries with flour.
    • Add the remaining flour mixture to the wet ingredients and mix until just barely combined. Fold in the blueberries by hand until evenly dispersed through the batter.
    • Fill muffin tins 3/4ths the way full and bake for 25-30 minutes.
    • Remove and allow to cool.

    Glaze

    • Beat together all of the ingredients and either spoon over the muffins or carefully dip the tops of the muffins in the glaze.

    Notes

    Originally posted May 18, 2015

    Updated on March 9, 2023

    Nutrition

    Calories: 337kcal | Carbohydrates: 57g | Protein: 4g | Fat: 11g | Saturated Fat: 6g | Cholesterol: 55mg | Sodium: 134mg | Potassium: 136mg | Fiber: 1g | Sugar: 39g | Vitamin A: 378IU | Vitamin C: 2mg | Calcium: 55mg | Iron: 1mg
  • Bagel Breakfast Sandwich

    Bagel Breakfast Sandwich

    Start your morning off right with this hearty and filling Bagel Breakfast Sandwich. It has everything you need to fuel your body and to keep you full until lunch. These are also perfect for breakfast on the go and always hit the spot!

    Breakfast is my favorite meal of the day! I seriously can’t wait to whip something up when my eyes pop open in the morning. If you can’t relate, don’t worry! The rest of my family is definitely not like me. They love to grab a bowl of cereal and call it a day. If you are on the hunt for quick and easy breakfast ideas that are more filling and nutrient dense than cereal, you’ve got to try these Overnight Oats, this Overnight Breakfast Casserole, and these simple and filling Breakfast Enchiladas.

    Bagel breakfast sandwiches on a cutting board.

    Breakfast Bagel Sandwich

    There is no better way to say it- this bagel breakfast sandwich is the best breakfast I’ve ever had! And that’s saying a lot, because I LOVE breakfast. Did I mention it’s my favorite meal of the day? You can probably tell I’m pretty passionate about the first meal of the day because I have lots of breakfast recipes on my blog. And they are all amazing because I also have high standards for starting my day.

    These sandwiches are top-notch delicious. If you have a problem with bagels, I don’t know what to tell you except they are delicious and actually not that bad for you compared to a lot of other breakfast choices. Especially if you make your bagels at home, they are a simple bread with only a few ingredients that make the perfect base for your other ingredients. You will layer on delicious scrambled eggs, flavorful bacon, and fresh avocado slices for the perfect bite every time. English muffin sandwiches have nothing on this recipe! Although, if you do love a good breakfast sandwich, my English muffin recipe is really good too,.

    Ingredients

    Bagel breakfast sandwiches have only the best ingredients! Of course like any sandwich recipe, you can put whatever ingredients you want on this. I am listing out the things I prefer below, but there are so many other things you can add. Thinly sliced onion or red onion are amazing on egg sandwiches. I usually sprinkle some freshly cracked pepper and Kosher salt over the top of the eggs once I’m done cooking them. This is one of my favorite breakfast recipes when I have a little extra time to put them together. They are so delicious! You can find the measurements below in the recipe card.

    • Bagel: I prefer the everything bagel because it’s my favorite! You can pick up your favorite kind of bagels from the grocery store, or make some at home! Homemade bagels are next level delicious!
    • Eggs: I prefer scrambled eggs, but you can definitely cook up some fried egg on a skillet. The soft yolk adds lots of flavor and moisture.
    • Bacon: This is my preferred choice of protein, but of course you could use ham, turkey, turkey bacon, or patty sausage instead!
    • Cheddar Cheese: I actually used American cheese, but sharp cheddar would do great. You can also use cream cheese instead of course! Havarti or provolone cheese is also a great choice.
    • Tomato: I like to slice it really thin and lay it on.
    • Arugula: I love arugula because of the strong flavor. I just put a handful of it on. Spinach or lettuce would be delicious too.
    • Avocado: I used half of the avocado for one sandwich. I just sliced it, but you could also make it into guacamole and smear it on.
    Process photos showing how to add the egg, cheese, bacon, and fresh ingredients.

    Bagel Breakfast Sandwiches Recipe

    I am fully aware that pretty much anyone can build a sandwich! This bagel breakfast sandwich really is best when assembled in the order I list out below. When you bite into a sandwich, your tongue can actually taste different flavors together based on how you stacked everything up. This is seriously the best-tasting order to put your ingredients in, I promise!

    1. Cook Eggs and Bacon: Cook the eggs and bacon right before assembling the sandwich.
    2. Toast Bagel: Toast the bagel and spread butter on the bagel if you desire.
    3. Add Egg and Cheese: On the bottom slice of the bagel, layer on the cooked eggs and cheese. Allow the cheese to slightly melt on top of the warm eggs.
    4. Add Bacon and Tomato: Add the bacon and tomato slices.
    5. Top Off and Enjoy: Finish with a handful of arugula, sliced avocado, and the other bagel slice.

    Tips for Making Bagel Breakfast Sandwiches

    These bagel breakfast sandwiches are definitely straightforward. These tips below are some of the ways that I’ve taken this sandwich to the next level! There are so many ways to switch up your ingredients and how your prepare them to make a whole new sandwich every time.

    • Fry Your Eggs: This is one of my favorite ways to switch up this recipe. I fry my eggs instead of scrambling them about half the time. I really love the runny yolk, but that just me! If you want to make a lot of sandwiches at a time, I recommend making this baked scrambled egg dish. It will cut down on a lot of the work!
    • Switch Up Your Protein: This is another one I love to change up. If you are not a fan of bacon, there are so many delicious options! You can even use leftover meat from the night before on this sandwich. I’ve actually made prime rib for a special occasion for dinner, and then thinly sliced in and put it on these sandwiches for breakfast and it was MIND BLOWING! Pretty much any meat will be amazing on this sandwich!
    • Toast Bagels in Oven: This is another great trick especially if you are already making a few sandwiches and don’t mind turning the oven on. The perfect toast on a bagel always comes from the oven if you ask me! You can also leave your oven on low, and once you add the scrambled eggs and cheese, pop them back in the oven to melt that cheese perfectly.

    A close up on the bagel breakfast sandwiches.

    Storing Leftovers

    Like a lot of breakfast sandwiches, I always prefer these bagel breakfast sandwiches fresh. The fresh ingredients mixed with the cooked warm ingredients make this one hard to reheat in the perfect way. You can store your leftovers if you do have any, and here’s how.

    • In the Refrigerator: Wrap your leftovers in plastic wrap or put them in an airtight container in the refrigerator. The avocado will start to brown and go bad in about two days. If you leave the avocado off, you can store this sandwich for up to 5 days.

    More Breakfast Ideas

    If you are into meal planning like I am, it helps to also plan out your breakfasts! I love using my dinner leftovers as inspiration for some of my breakfast recipes. If you are on the hunt for the best breakfast ideas, I’ve listed a few of my favorites below!

    Print

    Bagel Breakfast Sandwich

    Start your morning off right with this hearty and filling Bagel Breakfast Sandwich. It has everything you need to fuel your body and to keep you full until lunch. These are also perfect for breakfast on the go and always hit the spot!
    Course Breakfast
    Cuisine American
    Keyword bagel breakfast sandwich, breakfast sandwich, egg breakfast sandwich
    Prep Time 10 minutes
    Cook Time 5 minutes
    Total Time 15 minutes
    Servings 1 sandwich
    Calories 677kcal
    Author Alyssa Rivers

    Ingredients

    • 1 bagel, sliced (I used everything bagel)
    • 2 eggs, scrambled or fried
    • 2 slices bacon, cooked
    • 1 slice cheddar cheese (I used American)
    • 2 slices tomato
    • arugula
    • half avocado, sliced

    Instructions

    • Cook the eggs and bacon right before assembling the sandwich.
    • Toast the bagel and spread butter on the bagel if you desire.
    • On the bottom slice of the bagel, layer on the cooked eggs and cheese. Allow the cheese to slightly melt on top of the warm eggs.
    • Add the bacon and tomato slices.
    • Finish with a handful of arugula, sliced avocado, and the other bagel slice.

    Nutrition

    Calories: 677kcal | Carbohydrates: 60g | Protein: 32g | Fat: 33g | Saturated Fat: 12g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 12g | Trans Fat: 0.1g | Cholesterol: 373mg | Sodium: 1091mg | Potassium: 456mg | Fiber: 3g | Sugar: 2g | Vitamin A: 1112IU | Vitamin C: 7mg | Calcium: 196mg | Iron: 3mg
  • Baked Scrambled Eggs

    Baked Scrambled Eggs

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

    Get ready for the best scrambled eggs you’ve ever had (that also happen to be the easiest to make)! These Baked Scrambled eggs are light, fluffy, and full of flavor, and perfect for food prepping, holiday breakfasts, or just having enough food on the table to keep everyone full until lunch.

    Who doesn’t love soft and silky scrambled eggs? There is something so satisfying about eating well cooked eggs, I just can’t get enough! We eat eggs for breakfast all the time at my house, and I definitely have a few tricks up my sleeve that I share later on in this post. You won’t want to skip them! Once you try this scrambled egg recipe, you’ll definitely want to try these Breakfast Tacos, these amazing Quiche, and these yummy and Easy Egg Muffins.

    Baked scrambled eggs in a casserole dish with a wooden spoon.

    Bake Scrambled Eggs

    This is your sign to bake scrambled eggs. Why? Because it’s so simple and they are always cooked perfectly! Not to mention you can be doing other things (like getting the kids up or making the rest of breakfast) while it’s in the oven. It’s the ultimate busy mom hack! This recipe definitely makes enough to feed an army, so if you have a small family or are cooking for yourself, cut the recipe in half. If you are into meal prepping, this scrambled egg batter can be poured into greased muffin tins and adjust the cooking time. Pop them out and they are ready for your breakfast sandwiches! More about this in the tip box below.

    I am from Utah, so scrambled eggs and fluffy pancakes with a side of baked bacon or sausage was our favorite breakfast. It’s so nostalgic, I love making it for my kids now. Eggs are also full of nutrients that our kid’s growing bodies need, so it’s all around a great way to start the day. They are filling and can be flavored in so many different ways, even picky eaters will love them!

    Ingredients

    It’s just this simple to make good baked scrambled eggs. Just grab your eggs, milk, water, salt and butter for the perfect combination. I know what you are thinking, water? It’s my secret ingredient! I talk more about that below in the tips box. You can find the measurements below in the recipe card.

    • Eggs: You will need a whole carton of eggs! I know, it’s a lot, but it makes a lot! Cut the recipe in half if you don’t need this many cooked eggs.
    • Milk: This helps to make the scrambled eggs so soft and smooth. You can use almond milk or other plant milk instead. You could use half and half or heavy cream too.
    • Water: This is my secret ingredient to super fluffy eggs. It steams the eggs while they cook, which makes them super fluffy and tasty.
    • Salt: This helps to bring out the flavors of the dish.
    • Unsalted Butter: You will need melted butter. Use plant butter if you are making this dairy free.
    Process photos showing how to add the ingredients, mix them together, and add them to the pan.

    Baked Egg Scramble Recipe

    Oven baked scrambled eggs are super simple to make, and are perfect for brunch or hosting your friends. You just mix your ingredients together in a large bowl, pour the egg mixture into the pan, and bake. It’s that simple!

    1. Prep: Preheat the oven to 350 degrees Fahrenheit. Spray a glass 9X13 baking dish with non-stick cooking spray.
    2. Whisk: Add all of the ingredients to a large bowl and whisk together until well blended.
    3. Add to Pan: Pour egg mixture into a glass baking dish then place in the preheated oven.
    4. Bake: Allow the eggs to bake uncovered for 10 minutes.
    5. Cover and Bake: After 10 minutes, stir the eggs and bake for 12 additional minutes. It will still be liquid at this point but it comes together and cooks perfectly.
    6. Fluff and Enjoy: Fluff and season with salt and pepper if needed. Serve warm!
    A close up on the baked scrambled eggs.

    Tips for Baking Scrambled Eggs

    Eggs can be so tricky, and everyone likes them cooked a different way. Luckily, these baked scrambled eggs take no professional skills are always the best scrambled eggs I make (say my children). Here are some tips to ensure success with this recipe!

    • Add More Ingredients: You can add so much to this recipe! This is really just the basic idea to get your wheels spinning. You can add shredded cheddar cheese, cooked bacon, or ham! I also love fresh chives and onion powder. You can’t go wrong with mushrooms, bell pepper, tomatoes, or zucchini! Feel free to season this up however you like.
    • Cast Iron Pan: Use a large oven-safe skillet or cast iron pan instead of the 9×13 pan. I really love using my cast iron pan for eggs, I just think they turn out better in it!
    • The Secret Ingredient: Water is the secret to fluffy eggs! I added water to this recipe in addition to the milk and it turned out perfect.
    • Using a Muffin Tin: All of you meal preppers out there are going to love this hack! If you love breakfast sandwiches, then you have to try pouring your batter into a well-oiled muffin tin. Bake for about 10 minutes, then cover and rotate the pan. Come back and check on them in 5-10 minutes, because nothing is worse than an overcooked dry egg. When they are firm in the center they are ready!

    A for cutting through the eggs on a plate.

    Storing Leftovers

    We all know that eggs definitely taste best fresh out of the oven. This makes a large pan of eggs, so if you do have leftovers, here is how to store them.

    • In the Refrigerator: Store your leftover baked egg scramble in an airtight container in the refrigerator for up to 5 days. Make sure they are all the way cooled off before storing them so you don’t get a lot of condensation on the lid. Reheat slowly.

    More Breakfast Recipes

    I can’t be alone in thinking that breakfast is the best meal! I just look forward to it so much every morning, and when I’m tired at night and don’t want to make anything, pancakes or waffles are just as good for dinner as they are breakfast. Here are a few of my favorite go-to breakfast meals that the whole family will love.

    • Preheat the oven to 350 degrees Fahrenheit. Spray a glass 9X13 baking dish with non-stick cooking spray.

    • Add all of the ingredients to a large bowl and whisk together until well blended.

    • Pour into a glass baking dish then place in the preheated oven.

    • Allow the eggs to bake uncovered for 10 minutes.

    • After 10 minutes, stir the eggs and bake for 12 additional minutes. It will still be liquid at this point but it comes together and cooks perfectly.

    • Fluff and season with salt and pepper if needed. Serve warm!

    Serves: 6

    Calories218kcal (11%)Carbohydrates3g (1%)Protein13g (26%)Fat17g (26%)Saturated Fat8g (40%)Polyunsaturated Fat2gMonounsaturated Fat5gTrans Fat0.3gCholesterol353mg (118%)Sodium589mg (25%)Potassium185mg (5%)Sugar2g (2%)Vitamin A777IU (16%)Calcium102mg (10%)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 Breakfast

    Cuisine American

    Keyword baked scrambled eggs, scrambled eggs

  • Chocolate Bread

    Chocolate Bread

    This bread is every chocolate lover’s dream! Moist and soft with deep chocolatey flavor, you won’t be able to stop at one slice!

    Homemade sweet breads are my absolute favorite. A few of my other go-to recipes are this award-winning banana bread, chocolate chip zucchini bread, and cinnamon swirl bread! You’ve got to try them all!

    Hero image of chocolate bread cut into slices.

    Easy Chocolate Bread Recipe

    Who needs a bakery when you can make your own chocolate sweet bread at home? This chocolate bread is honestly one of the best desserts I’ve made recently. If you love all things chocolate, this is the recipe for you! Not only is this chocolate bread the most delicious thing on the planet, but it’s also surprisingly easy to make. This is a sweet bread similar to zucchini or banana bread, so all you have to do is mix up your ingredients and pop it in the oven!

    The flavor of this bread is sublime. Each bite tastes like rich, dark chocolate heaven! Paired with how moist and soft the bread itself is, you’re going to want to finish the whole loaf by yourself. Honestly, it tastes great on its own but you can also serve it warm with a little butter on top! It’s the perfect dessert but also works for breakfast or a quick snack! This chocolatey delight is always a hit whenever I make it for my family. I know yours will love it just as much!

    Ingredients Needed

    This easy chocolate bread uses a lot of standard baking ingredients. I’m sure you’ll have most of them on hand! My one tip here is to make sure you’re using high-quality cocoa powder and chocolate chips. It makes all the difference in the flavor of this bread!

    • Dutch-Process Cocoa: This is a type of cocoa powder that has been alkalized to make it less acidic. This way, it has a more mellow flavor. It gives the chocolate bread a rich, deep chocolate flavor and color.
    • All-Purpose Flour: Provides the structure and texture for the chocolate bread.
    • Dark Brown Sugar and Granulated Sugar: These two types of sugar add sweetness and moisture to the chocolate bread. They also help to create a slightly crispy crust on the outside.
    • Baking Powder and Baking Soda: These ingredients work together to make the bread rise and become light and fluffy.
    • Salt: Just a pinch to enhance the flavor of the bread.
    • Buttermilk: Helps to tenderize the chocolate bread.
    • Eggs: Eggs provide structure and moisture to the chocolate bread, and also help it to rise. I used room temperature eggs so they mix into the batter smoothly.
    • Vegetable Oil: Keeps the chocolate bread moist and tender!
    • Vanilla Extract: Vanilla adds flavor to the bread and complements the chocolate.
    • Semi-Sweet Chocolate Chips: Chocolate chips are added to the batter to provide pockets of melty goodness throughout the bread. The divided portion is sprinkled on top of the batter before baking to create a delicious chocolatey crust. I used semi-sweet chocolate chips, but you can also use milk or dark chocolate chips.

    How to Make Chocolate Sweet Bread

    Break out your loaf pan, it’s time to make some delicious chocolate bread! This bread is beyond easy to make. Just mix up all of the ingredients and pop it in the oven for an hour! I know it may be tempting to open the oven door to check on it while it bakes, but this will let all of the heat out. Trust me, it’s well worth the wait!

    1. Preheat Oven, Prep Pan: Preheat the oven to 350 degrees Fahrenheit. Then spray a 9×5 bread pan with cooking spray and set aside.
    2. Dry Ingredients: In a large bowl, whisk together the cocoa, flour, both sugars, baking powder, baking soda, and salt.
    3. Add Wet Ingredients: Add the buttermilk, eggs, oil, and vanilla. Then mix until combined. Fold in ½ cup of the chocolate chips.
    4. Transfer to Pan: Pour the batter into the prepared pan and then top with the remaining ¼ cup of chocolate chips.
    5. Bake: Bake for 55-60 minutes, until a toothpick comes out clean from the center.
    6. Cool and Serve: Let chocolate bread cool completely before slicing.
    4-photo collage of batter being prepared.

    Extra Tips

    To make sure your chocolate bread turns out perfectly, I’ve added a few tips and variations for you! You’re going to absolutely love this bread. If sweet breads are your thing, another great recipe to try out next is this chocolate zucchini bread!

    • Cocoa Powder: Be sure to use Dutch process cocoa powder. You can use regular cocoa powder, but the flavor and color will be quite a bit lighter and not as rich or full.
    • Add Nuts: Nuts and chocolate are the perfect combo! Feel free to add in chopped walnuts, pecans, or slivered almonds.
    • Swap Chocolate Chips: You can omit the chocolate chips completely or switch them out for milk or white chocolate. I personally love adding chocolate chips because they add extra flavor and melty goodness.
    • Homemade Buttermilk: If you don’t have buttermilk on hand, make your own using this recipe here! It’s perfect for all of your baking needs.

    Top-down view of chocolate sweet bread.

    How Long Does Chocolate Bread Last?

    As long as it’s stored properly, chocolate bread should stay soft, moist, and absolutely delicious throughout the week. It’s the perfect snack to have when you’re craving something sweet!

    • At Room Temperature: Store in an airtight container for up to 5 days.
    • In the Freezer: Wrap in plastic wrap followed by foil. Then freeze for up to 2 months. Let come to room temperature before slicing.

    4 pieces of bread stacked on top of each other.

    More Delicious Sweet Bread Recipes

    Looking for more delicious sweet breads to sink your teeth into? I’ve rounded up a few more of my favorite recipes for you! They’re all super easy to whip up and make the perfect quick and easy dessert! Psst- they’re also great for taking to neighbors! No one can deny a fresh loaf of bread. You’ll be the talk of the neighborhood! For more inspiration, find my full list of bread recipes here.

    Print

    Chocolate Bread

    This bread is every chocolate lover’s dream! Moist and soft with deep chocolatey flavor, you won’t be able to stop at one slice!
    Course Bread, Breakfast, Dessert
    Cuisine American
    Keyword chocolate bread, chocolate loaf, chocolate sweet bread
    Prep Time 20 minutes
    Cook Time 1 hour
    Total Time 1 hour 20 minutes
    Servings 1 Loaf Cake
    Calories 2519kcal
    Author Alyssa Rivers

    Ingredients

    • ½ cup dutch process cocoa
    • 1 ¾ cups all purpose flour
    • 6 tablespoons dark brown sugar
    • 6 tablespoons granulated sugar
    • 1 ½ teaspoons baking powder
    • ¾ teaspoon baking soda
    • ¼ teaspoon salt
    • 1 cup buttermilk
    • 2 large eggs room temperature
    • ½ cup vegetable oil
    • 1 teaspoon vanilla extract
    • ¾ cup semi sweet chocolate chips divided

    Instructions

    • Preheat the oven to 350 degrees Fahrenheit. Spray a 9×5 bread pan with cooking spray and set aside.
    • In a large bowl, whisk together the cocoa, flour, both sugars, baking powder, baking soda, and salt.
    • Add the buttermilk, eggs, oil, and vanilla. Mix until combined. Fold in ½ cup of the chocolate chips.
    • Pour the batter into the prepared pan and top with the remaining ¼ cup of chocolate chips.
    • Bake for 55-60 minutes, until a toothpick comes out clean from the center.
    • Let cool completely before slicing.

    Nutrition

    Calories: 2519kcal | Carbohydrates: 421g | Protein: 58g | Fat: 76g | Saturated Fat: 41g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 23g | Trans Fat: 0.1g | Cholesterol: 362mg | Sodium: 1833mg | Potassium: 2808mg | Fiber: 33g | Sugar: 205g | Vitamin A: 939IU | Calcium: 818mg | Iron: 27mg
  • Vegan Pancakes

    Vegan Pancakes

    Not only are vegan pancakes a tasty way to start your day, but they’re free from any animal products, making them a great choice for anyone following a vegan diet! They’re light, puffy, and perfectly soft. You’ll love them!

    I know finding good vegan recipes can be tricky, but I’ve got you covered! You’ll have to try this chickpea curry or my Buddha bowl recipe! They’re jam-packed with flavor and body-loving nutrients. And if you have a sweet tooth… vegan chocolate chip cookies are always the answer.

    A stack of vegan pancakes topped with blackberries and maple syrup.

    Quick and Easy Vegan Pancakes

    Who doesn’t love a stack of fluffy, delicious pancakes for breakfast? And when you make them vegan and homemade, they’re even better! First of all, homemade vegan pancakes are incredibly customizable. You can add in your favorite fruits, nuts, or dairy-free chocolate chips to make them even tastier. Plus, you know exactly what ingredients are going into them, so you can make them as healthy or indulgent as you want. I always like to top them with fresh berries and all the maple syrup!

    These vegan pancakes really are the best. They’re so soft and fluffy! And since they’re homemade, you don’t have to worry about any weird additives or preservatives. So, the next time you’re craving vegan pancakes, skip that expensive boxed mix and whip up a batch at home!

    Ingredients Needed

    I love that these vegan pancakes use such simple ingredients. It makes them a breeze to whip up in the morning! Exact measurements can all be found in the recipe card below.

    • Flour: I just used regular all-purpose flour, but you could also use whole wheat flour if you wanted an extra boost of fiber.
    • Baking Powder: Makes the pancakes light and fluffy!
    • Salt: Keeps the vegan pancakes from tasting bland. You only need a little bit.
    • Granulated Sugar: Adds sweetness to the pancake batter.
    • Non-Dairy Milk: Adjusts the consistency of the batter and also adds creaminess. Feel free to use oat milk, almond milk, soy milk, whatever you prefer! You can also use water but it will change the texture of your pancakes a bit.
    • Vanilla Extract: Adds sweetness to the pancakes.
    • Canola Oil: Adds moisture to the batter and helps the pancakes cook properly.

    How to Make the Best Vegan Pancakes

    These delicious vegan pancakes cook up perfectly! Just be sure to pay attention to the bubbles that form at the surface so you know when to flip them.

    1. Dry Ingredients: To a large bowl, add the flour, baking powder, salt, and granulated sugar. Then whisk to combine. 
    2. Add Wet Ingredients: Add the non-dairy milk, vanilla, and oil to the bowl of dry ingredients. Then whisk together until smooth and blended.
    3. Let Sit: Allow the batter to sit for a couple of minutes while you heat the skillet. It allows the batter to thicken a little.
    4. Preheat Skillet: Preheat a large skillet to medium-high heat. You can also heat a griddle according to the manufacturer’s instructions.
    5. Use Cooking Spray: Lightly spray the skillet or griddle with non-stick cooking spray.
    6. Add Batter to Skillet: Pour ¼ cup of batter onto the griddle or skillet and cook until bubbles begin to appear on the surface. Then carefully flip and cook the opposite side until golden brown. Adjust and lower the heat if pancakes begin to burn.
    7. Enjoy: Serve with fresh berries and pure maple syrup!
    4-photo collage of pancake batter being mixed together and added to a griddle.

    Tips and Variations

    One of the great things about making homemade vegan pancakes as opposed to using boxed mix is that you can customize them however you’d like! You can also switch out ingredients and make them suitable for any dietary needs!

    • Don’t Overmix: Overmixing the batter can make your pancakes tough and rubbery. Mix the ingredients until they are just combined, and then let the batter rest for a few minutes before cooking. This allows it to thicken naturally.
    • Keto-Friendly Vegan Pancakes: To make these pancakes suitable for a keto diet, swap out the all-purpose flour for almond flour. You’ll also want to swap out the granulated sugar for Stevia or monk fruit sweetener. Be sure to use sugar-free maple syrup and avoid sugary toppings.
    • Add Vinegar or Lemon Juice: Adding a small amount of vinegar or lemon juice to your non-dairy milk can help create a “buttermilk” effect, which can make your vegan pancakes even fluffier!

    Pouring maple syrup over a stack of pancakes.

    Storing Leftover Vegan Pancakes

    Vegan pancakes are best enjoyed fresh off the griddle, but you can also keep them in the fridge and enjoy them later if you have any left over.

    • In the Refrigerator: Store pancakes in an airtight container for up to 3 days.
    • In the Freezer: Wrap vegan pancakes in plastic wrap and then store in a freezer bag for 2-3 months. Thaw overnight in the fridge before reheating.
    • Reheating: You can reheat your pancakes in the microwave for about 30 seconds or warm them over the stove on medium heat.

    Closeup of a bite of pancake on a fork.

    More Tasty Vegan Recipes

    Here are a few more of my favorite vegan recipes for you to try out! They’re all packed with flavor, healthy fats, and plant-based protein to help power you through your day!

    Print

    Vegan Pancakes

    Not only are vegan pancakes a tasty way to start your day, but they’re free from any animal products, making them a great choice for anyone following a vegan diet! They’re light, puffy, and perfectly soft. You’ll love them!
    Course Breakfast
    Cuisine American
    Keyword vegan, vegan pancake recipe, vegan pancakes
    Prep Time 5 minutes
    Cook Time 10 minutes
    Total Time 15 minutes
    Servings 4
    Calories 342kcal
    Author Alyssa Rivers

    Ingredients

    • 1 1/2 cups flour
    • 1 tablespoon baking powder
    • 1/2 teaspoon salt
    • 3 tablespoons granulated sugar
    • 1 1/2 cups non-dairy milk or water
    • 1/2 teaspoon vanilla
    • 3 tablespoons canola oil

    Instructions

    • To a large bowl, add the flour, baking powder, salt, and granulated sugar. Whisk to combine.
    • Add the non-dairy milk, vanilla, and oil to the bowl of dry ingredients. Whisk together until smooth and blended.
    • Allow the batter to sit for a couple of minutes while you heat the skillet. It allows the batter to thicken a little.
    • Preheat a large skillet to medium-high heat. Or heat a griddle according to the manufacturer’s instructions.
    • Lightly spray the skillet or griddle with non-stick cooking spray.
    • Pour ¼ cup batter onto the griddle or skillet and cook until bubbles begin to appear on the surface. Carefully flip and cook the opposite side until golden brown. Adjust and lower the heat if pancakes begin to burn.
    • Serve with fresh berries and pure maple syrup!

    Nutrition

    Calories: 342kcal | Carbohydrates: 49g | Protein: 7g | Fat: 13g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 8g | Sodium: 339mg | Potassium: 479mg | Fiber: 2g | Sugar: 11g | Vitamin A: 348IU | Vitamin C: 6mg | Calcium: 261mg | Iron: 3mg
  • Incredible Blueberry Buttermilk Breakfast Cake

    Incredible Blueberry Buttermilk Breakfast Cake

    Blueberry buttermilk breakfast cake is so easy to throw together for breakfast. It is incredibly moist, buttery, and bursting with fresh blueberries inside. One piece is never enough!

    Every bite is jam-packed with the sweet taste of blueberry and moist, rich cake that will wake your taste buds early in the morning. It’s simple to make and is sure to get everyone out of bed, down to the table for a family breakfast together. Be sure to try these other cake recipes that fill your family with warmth and love like this Strawberry Cream Cheese Coffee Cake, Banana Bread Crumb Cake, or Almond Poppy Seed Bundt Cake!

    Closeup of Blueberry Buttermilk Breakfast Cake slice.

    Blueberry Buttermilk Breakfast Cake Recipe

    As a mom, I’m always looking for breakfast ideas that are both delicious and easy to make. That’s where blueberry buttermilk breakfast cake comes in! This sweet treat is perfect for those mornings when you want something a little bit special without spending hours in the kitchen. With its tender crumb and juicy bursts of blueberry, it’s sure to become a family favorite in no time. Plus, it’s versatile enough to serve as a dessert or a snack, too!

    My family gobbled this down in about 2.5 seconds. It truly is INCREDIBLE. We loved every single thing about this cake and it is perfect for breakfast! Who wouldn’t want cake for breakfast, right?! This cake is buttery, moist, packed with juicy blueberries, and SO easy to make. Easy breakfasts are the best! Especially when they taste this good! Looking for more easy and delicious breakfast recipes? Try this overnight breakfast casserole or air fryer French toast sticks!

    Ingredients Needed

    Blueberry buttermilk breakfast cake is made with simple ingredients that you probably already have in your kitchen. Flour, sugar, baking powder, and salt form the dry base of the cake, while buttermilk, eggs, and melted butter make up the wet ingredients. What really makes this cake good though is all of the tasty blueberries! No fresh blueberries on hand? No worries! Frozen work just as well! Note: exact measurements can all be found in the recipe card below.

    • Butter: Unsalted butter gives the cake a rich, buttery flavor. Softened butter is easier to work with than cold butter and mixes better with other ingredients. I like to let mine come to room temperature before using it.
    • Lemon Zest: Adds a pop of bright, citrusy flavor to the cake.
    • Granulated Sugar: Adds sweetness and gives the cake a tender texture.
    • Egg: Binds all of the ingredients together.
    • Vanilla Extract: This adds a sweet, floral flavor to the blueberry buttermilk breakfast cake.
    • Flour: All-purpose flour works great to give the cake structure!
    • Salt: Salt is used to balance the sweetness in the cake and enhance the flavors of the other ingredients.
    • Baking Powder: Helps the cake rise and become fluffy.
    • Blueberries: I used fresh blueberries but frozen also work! See my tip below.
    • Buttermilk: Helps to tenderize the cake and adds a subtle tanginess. If you don’t have it on hand, you can make your own using my simple recipe here!
    • Coarse Sugar: This is sprinkled on top of the cake before baking and gives it a crunchy, sweet topping. It’s larger than regular sugar and doesn’t dissolve as easily in the oven.

    Can I Use Frozen Blueberries?

    Yes you can! If you don’t thaw them, you just have to increase the baking time until a toothpick comes out clean since frozen blueberries add more liquid. Frozen blueberries may change the color of the batter but the cake itself will still taste delicious!

    5-photo collage of cake batter being prepared.

    How to Make Blueberry Buttermilk Breakfast Cake

    It only takes 15 minutes to prepare this scrumptious blueberry breakfast cake! Then it’s off to the oven, and you’re free to enjoy your morning as you please!

    1. Preheat Oven, Prep Pan: Preheat your oven to 350 degrees Fahrenheit. Grease a 9×13 inch baking dish and set aside.
    2. Mix Ingredients: In a medium-sized mixing bowl, cream together the butter, lemon zest, and sugar. Add the egg and vanilla and beat until combined.
    3. Flour Mixture: In a separate mixing bowl, whisk together the 1 and ¾ cup flour, salt and baking powder. Toss the blueberries in the remaining ¼ cup flour.
    4. Combine: Add the flour mixture to the creamed mixture a little at a time alternating with the buttermilk until combined. Gently fold in the blueberries.  
    5. Transfer to Pan: Spread the batter into the prepared baking pan. Sprinkle with coarse sugar.
    6. Bake and Serve: Bake for 35-40 minutes or until it is cooked through and a toothpick comes out clean. Let rest for 15 minutes before serving. (This makes it easier to cut into squares!)
    Blueberry buttermilk breakfast cake cut into slices.

    Tips and Variations

    These are a few simple ways to make your blueberry breakfast cake just to your liking! This is one of my all-time favorite breakfasts. It’s just too good! The soft, buttery cake and juicy blueberries is an irresistible combo.

    • Can I Substitute Blueberries With Other Fruit? Yes! This is also great with strawberries, apples with cinnamon and sugar, or even rhubarb. Raspberries or blackberries are great options too!
    • What Can I Substitute Buttermilk With? For each cup of buttermilk, you can use 1 tablespoon of white vinegar or lemon juice plus enough milk to measure 1 cup. Stir, then let stand for 5 minutes. You can also use 1 cup of plain yogurt or 1-¾ teaspoons cream of tartar plus 1 cup milk.
    • Avoid Overmixing Your Batter: The best part about this blueberry buttermilk breakfast cake is its soft, tender texture. If you overmix your batter, you run the risk of it being hard and dense. You’ll want to avoid using a heavy hand when mixing your ingredients together, and only mix until combined.
    • Let Your Cake Cool: Wait at least 15 minutes before you cut into your cake. This will ensure you end up with uniform pieces that don’t fall apart!

    Top-down view of blueberry buttermilk breakfast cake.

    How Long Does Blueberry Buttermilk Breakfast Cake Last?

    In an airtight container, your cake should last for 3 days at room temperature or 5 days in the fridge. I LOVE having leftovers of this cake. It makes the perfect on-the-go breakfast!

    Storing in the Freezer:

    If you want your blueberry breakfast cake to last longer, keep it in the fridge! Wrap with plastic wrap and store in either an airtight container or freezer bag. It will last for 2-3 months. Thaw overnight in the fridge before enjoying.

    Close up of a slice of blueberry breakfast cake.

    Want More Blueberry Recipes?

    Who says you can’t have cake for breakfast? It’s the most delicious way to start your day! You’ve got to try out these other blueberry cake and muffin recipes. They’re all packed with rich blueberry flavor! It’s the perfect way to get your daily dose of antioxidants and also satisfy your sweet tooth.

    Print

    Blueberry Buttermilk Breakfast Cake

    Blueberry buttermilk breakfast cake is so easy to throw together for breakfast. It is incredibly moist, buttery, and bursting with fresh blueberries inside. One piece is never enough!
    Course Breakfast
    Cuisine American
    Keyword blueberry breakfast cake, blueberry buttermilk breakfast cake recipe, blueberry buttermilk cake
    Prep Time 15 minutes
    Cook Time 1 hour
    Total Time 1 hour 15 minutes
    Servings 6
    Calories 413kcal
    Author Alyssa Rivers

    Ingredients

    • ½ cup unsalted butter softened
    • zest from one lemon
    • ½ cup sugar
    • 1 egg
    • 1 teaspoon vanilla
    • 2 cups flour divided
    • 1 teaspoon salt
    • 2 teaspoons baking powder
    • 2 cups fresh blueberries
    • ½ cup buttermilk
    • 1 tablespoon coarse sugar for topping

    Instructions

    • Preheat your oven to 350 degrees. Grease a 9×13 inch pan and set aside. In a medium sized mixing bowl, cream together the butter, lemon zest, and sugar. Add the egg and vanilla and beat until combined.
    • In a separate mixing bowl, whisk together the 1 and ¾ cup flour, salt and baking powder. Toss the blueberries in the remaining ¼ cup flour.
    • Add the flour mixture to the creamed mixture a little at a time alternating with the buttermilk until combined. Gently fold in the blueberries.  
    • Spread the batter into the prepared baking pan. Sprinkle with coarse sugar. Bake for 35-40 minutes or until it is cooked through and toothpick is clean. Let rest for 15 minutes before serving.  

    Video

    Notes

    Originally posted on February 19, 2019

    Updated on February 24, 2023

    Nutrition

    Calories: 413kcal | Carbohydrates: 59g | Protein: 6g | Fat: 17g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 70mg | Sodium: 424mg | Potassium: 260mg | Fiber: 2g | Sugar: 25g | Vitamin A: 572IU | Vitamin C: 5mg | Calcium: 99mg | Iron: 2mg
  • 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
  • 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
  • Crepes Suzette

    Crepes Suzette

    Light, airy, and bursting with juicy, orange flavor, these crepes suzette are the perfect dessert! Serve them on their own or with a scoop of vanilla ice cream on top for a French treat sure to make your stomach happy.

    Crepes are one of my favorite breakfasts. They’re great served both savory and sweet! Try these classic crepes, chocolate crepes, and blintzes next!

    3 folded crepes covered with orange syrup and whipped cream in a skillet.

    What are Crêpes Suzette?

    Crepes suzette are every citrus lover’s dream! It all starts with soft, fluffy crepes. Then, you cook them in a delicious buttery sauce made with orange zest and Grand Marnier for a punch of citrus flavor! Crepes suzette are so easy to make but sure to impress! For that restaurant-worthy presentation, you can even flambé them tableside!

    The flavor of these crepes is to die for. So soft, moist, and filled with juicy orange flavor! It’s one of my favorite French desserts! They’re an amazing dessert but also double as a breakfast. There’s nothing better than waking up to soft, orangey goodness in the morning! Good news is, you can whip these up in less than 30 minutes. They’re also surprisingly easy to make! So grab your skillet and let’s get started!

    Ingredients for Crepes Suzette

    Crepes suzette made simple with just a handful of everyday ingredients! Flour, milk, sugar, eggs, butter (or oil), vanilla, and a pinch of salt come together to create a sweet and delicious treat that everyone will love! They’re so bright and flavorful. You may want to make some extras! Note: all measurements can be found below in the recipe card.

    • All-Purpose Flour: Provides the structure and texture for the crepes.
    • Milk: Creates a smooth and creamy batter! It also helps to bind the ingredients together and provides richness to the final product. I used whole milk for more tender crepes.
    • Sugar: For a touch of sweetness!
    • Eggs: Help to bind the batter together and give the crepes their signature texture. They’re a key ingredient!
    • Unsalted Butter: For cooking the crepes in. Your favorite cooking oil will also work.
    • Vanilla: Add a touch of extra flavor. Use pure vanilla extract if you have it! It makes all the difference in flavor.
    • Salt: Just a pinch to boost flavors.

    Orange Sauce

    • Butter: Every good sauce starts with melted butter!
    • Sugar: To balance out the tanginess of the orange zest and liqueur.
    • Orange Zest: For bright, zesty flavor. Lemon zest also works!
    • Grand Marnier: An orange-flavored liqueur made from a blend of fine Cognac and orange essence. It adds a sweet, rich, and slightly boozy flavor to the crepes suzette. It’s a sophisticated touch!

    Can I Make Crepes Suzette Without Alcohol?

    Yes! Crepes suzette can be made without liqueur by swapping out the Grand Marnier for orange juice. Just make sure you skip the step where you ignite the crepes.

    Let’s Get Cooking!

    Follow these simple steps and you’ll be making your crepes suzette like a pro. Everyone is going to go crazy over this fruity, sophisticated dessert. No one will know it only took 20 minutes to cook them up!

    For the Crepes:

    1. Combine Ingredients in a Blender: Whisk together flour, milk, sugar, eggs, oil and vanilla until the batter is completely smooth. I use a blender and pulse until smooth.
    2. Prepare Pan: Brush a medium size pan with olive oil. Then heat the pan to medium heat. Once the pan is heated, add about ¼ – ½ cup batter to the pan.
    3. Spread Batter: Using a circular hand motion, spread the crepe batter thin and even into a circle. My hubby recommends a crepe spatula if you are wanting them really thin.
    4. Cook and Flip: Heat on the side for 30-40 seconds and then flip. The side will start to dry out and tiny bubbles will form. Repeat the process with the rest of the batter.

    For the Orange Sauce:

    1. Butter Mixture: In a large skillet over medium heat, melt half of the butter until it becomes foamy, but not browned. Remove skillet from heat and add half of the sugar and half of the orange zest.
    2. Add Liqueur: Then carefully add half of the orange liqueur and ignite it with a long match or long stemmed lighter.
    3. Transfer to Plate: When the flame goes out, take the crepes one at a time and coat both sides in the sauce, fold into quarters and remove from the pan, plating them until you run out of sauce or crepes.
    4. Add Additional Sauce: Redo the first steps to make additional orange syrup for drizzling.
    5. Enjoy: Serve crepes fresh and hot with ice cream or whipped cream!
    6-photo collage of crepes suzette being cooked and ignited with orange liqueur.

    How to Make the Best Crepes Suzette

    When I first started making crepes, something I really struggled with was getting them nice and thin. It was also tough to spread the batter evenly across the pan. If you love homemade crepes as much as I do, I recommend picking up a few tools to make them! A good nonstick pan is a must, as well as a crepe spreader and spatula to make sure they’re the perfect shape. Here’s a great set for making the perfect crepes! Your crepes suzette will turn out perfectly.

    The Recipe Critic Recommendation

    The Best Crepe-Making Set

    Ballarini Cookin'Italy Crepe Pan Set

    This has everything you need to make the perfect crepes including a small, non-stick pan, crepe spreader, and spatula!

    CLICK HERE TO SHOP

    Storing Leftovers

    Crepes suzette need to be enjoyed fresh just after making them. They taste the best this way! Leftover crepes can be stored in the fridge with the orange sauce for about 3 days, but their texture won’t be as good as the first day you made them.

    Closeup of a bite being taken out of a crepe.

    More Delicious French Desserts

    Bring the flavors of France to your kitchen with these other amazing desserts! Not only do they look good, but they taste even better! The perfect showstopper for any party or get-together.

    Print

    Crepes Suzette

    Light, airy, and bursting with juicy, orange flavor, these crepes suzette are the perfect dessert! Serve them on their own or with a scoop of vanilla ice cream on top for a French treat sure to make your stomach happy.
    Course Dessert
    Cuisine French
    Keyword crepes suzette, crepes suzette recipe
    Prep Time 10 minutes
    Cook Time 20 minutes
    Total Time 30 minutes
    Servings 4 People
    Calories 1043kcal
    Author Alyssa Rivers

    Ingredients

    Crepes

    • 2 cups all purpose flour
    • 2 1/4 cups milk
    • 1/4 cup sugar
    • 4 eggs
    • 1/4 cup melted butter or oil
    • 1 teaspoon vanilla
    • ¼ teaspoon salt

    Orange Sauce

    • 1 cup butter divided
    • ⅓ cup sugar divided
    • 1 tablespoons orange zest divided
    • ¼ cup Grand Marnier divided

    Instructions

    Crepes

    • Beat together flour, milk, sugar, eggs, oil and vanilla until the batter is completely smooth. I use a blender and pulse until smooth.
    • Brush a medium size pan with olive oil. Heat the pan to medium heat. Once the pan is heated, add about 1/4-½ cup batter to the pan.
    • Using a circular hand motion, spread the batter thin and even into a circle. My hubby recommends a crepe spatula if you are wanting them really thin.
    • Heat on the side for 30-40 seconds and then flip. The side will start to dry out and tiny bubbles will form. Repeat the process with the rest of the batter.

    Orange Sauce

    • In a large skillet over medium heat, melt half of the butter until it becomes foamy, but not browned. Remove skillet from heat and add half of the sugar and half of the orange zest. Carefully add half of the orange liqueur and ignite it with a long match or long stemmed lighter.
    • When the flame goes out, take the crepes one at a time and coat both sides in the sauce, fold into quarters and remove from the pan, plating them until you run out of sauce or crepes.
    • Redo the first steps to make additional sauce for drizzling.
    • Serve crepes fresh and hot with ice cream.

    Notes

    These need to be enjoyed fresh just after making.
    If you want to forgo using liqueur, you can instead use orange juice and skip the igniting step.

    Nutrition

    Calories: 1043kcal | Carbohydrates: 89g | Protein: 17g | Fat: 67g | Saturated Fat: 41g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 18g | Trans Fat: 2g | Cholesterol: 333mg | Sodium: 719mg | Potassium: 360mg | Fiber: 2g | Sugar: 41g | Vitamin A: 2239IU | Vitamin C: 2mg | Calcium: 223mg | Iron: 4mg
  • Maple Pecan Scones

    Maple Pecan Scones

    Golden and flaky Maple Pecan Scones are buttery soft and full of nutty flavor from toasted pecans and real maple syrup. They are melt in your mouth delicious and ridiculously easy to make!

    Don’t underestimate the scone! You may think of them prepackaged in plastic wrap and always a little disappointing, but I promise you these homemade scones are nothing like that! They are tender and flaky and not at all dry. They are perfect for any breakfast or tea party and look gorgeous on a platter along with Apple Danish, a beautiful Strawberry Galette, and this irresistible Coffee Cake.

    Maple pecan scones on a counter with a bite taken out of one.

    Maple Pecan Scone

    Let’s talk about these maple pecan scones! They are hands down the best scone I have ever had. Don’t get me wrong, I love a good peach scone or cranberry scone, but I think this one takes the cake. It is SO buttery and flaky, with just enough sweetness from real maple syrup. The glaze on top is heavenly and you better believe I will be putting it on my other pastries (like these coffee cake muffins!).

    The best part is, you do NOT have to be a skilled baker to get this recipe perfect. In fact, it’s so easy it’s a perfect recipe for kids to join in on the fun. The key is to not overmix the dough, but other than that you have a simple and straightforward dough to make with a quick and easy glaze to drizzle on top. There is so much to love about these treats, especially that real maple flavor.

    Ingredients

    You are going to love these maple pecan scones because you probably already have most of what you need in your pantry! I do add heavy cream to the dough because it makes it so smooth and moist. You can find the exact measurements below in the recipe card.

    Best Maple Pecan Scone

    • All-Purpose Flour: This is simply the easiest flour to work with.
    • Brown Sugar: Brown sugar is the perfect sweetener because it has a real depth of flavor that granulated sugar doesn’t have.
    • Baking Powder: Baking powder will help the scones to rise just enough so they are light and soft.
    • Salt: A little salt help to balance out all of the sweetness.
    • Butter: I use unsalted butter so I can control the salt content in the dough. We are making a flaky dough so you will want cold butter.
    • Chopped Pecans: Chop your pecans or buy them pre-chopped. Make sure they are small enough so that they are the perfect size for a bite but not too small that you don’t know they are there.
    • Heavy Cream: Heavy cream is my secret ingredient in these scones, it makes the dough so soft and moist.
    • Real Maple Syrup: Real maple syrup is the key to the maple flavor in these scones. I have never tried maple extract so I don’t know how that would taste.
    • Egg: I always use large grade A eggs in my recipes.
    • Vanilla Extract: Vanilla extract helps to round out all of the other flavors and really makes the maple flavor shine.

    Maple Glaze

    • Powdered Sugar: Powdered sugar is the perfect choice for a glaze because is mixes up so silky and shiny, and has great flavor.
    • Real Maple Syrup: This is the liquid for the glaze. You can add more maple syrup until your glaze is the right consistency.
    • Salt: Because both maple syrup and powdered sugar are sweet, you will want to add a little salt to balance everything out.
    Process photos showing the wet ingredients mixed, then added to the dry, mixed into a dough, and cut into wedges.

    Maple Pecan Scone Recipe

    This maple pecan scone dough is so easy to whip up, it takes about 20 minutes to get it ready for the oven. Not to mention how fun it is to make! I like to have my kids join in on the fun, and this one was a recipe that the whole family enjoyed making and eating.

    1. Prep: Preheat oven to 375 degrees Fahrenheit, line a baking sheet with parchment paper and set aside.
    2. Whisk Dry Ingredients: In a large bowl, whisk together your flour, brown sugar, baking powder, and salt.
    3. Grate Butter: Use a cheese grater to grate your cold butter into the dry ingredients, use your hands to lightly mix the butter into the dry ingredients. Add in your pecans and toss lightly to mix.
    4. Mix and Shape: In a medium bowl, combine the cream, egg, maple syrup and vanilla extract. Pour over the butter and dry ingredients and stir to combine. Trying to work the dough as little as possible, turn out onto a lightly floured surface and work into a ball. Flatten into an 8-9 inch disc and use a sharp knife to cut into 6-8 equal pieces
    5. Bake: Arrange the pieces on the prepared baking sheet, leaving about 2 inches between each one. Bake for 25-28 minutes, or until nice and golden brown. Allow to cool for at least 5-10 minutes before drizzling the icing over the top.
    6. Make Glaze and Top: For the glaze, in a small bowl whisk together the powdered sugar, maple syrup, and salt. If you need to thicken the glaze add a few tablespoons of powdered sugar, if it’s too thick, add 1 tablespoon of additional maple syrup.
    An overhead view of maple pecan scones with a maple drizzle.

    Tips for Making the Perfect Maple Pecan Scones

    I love making homemade scones, and these maple pecan scones are a real treat to make and eat. You can change the recipe however you want until it’s perfect for you. Here are a few tips for making the perfect maple pecan scones.

    • Toast Pecans: I think toasted pecans have so much more flavor! If you want to toast your pecans first, you can put your chopped pecans in a medium frying pan. Warm over medium heat for 2-5 minutes until browned and fragrant.
    • Add Candied Pecans: If you want to sweeten these scones further, you can substitute the pecans for candied pecans. They are a nice little surprise inside of the scone and add great flavor.
    • Dont Overwork: Don’t overwork this dough or it will bake hard and chewy, instead of being flaky and soft. This is really the key to the perfect scone!
    • Use Cold Butter: Everyone who loves a flaky pastry will tell you the key is cold butter and keeping it cold. You need all of the ingredients to come together, but you want to work the dough as little as possible with your hands. Your hands are hot and will melt the butter.

    A spoon drizzling maple glaze over the top of the scone.

    Storing Leftovers

    Scones are the perfect treat for a holiday or any day. They are definitely best eaten fresh out of the oven. If you do have a few leftovers here is how to store them.

    • On the Counter: You can store your leftover scones in an airtight container for up to 5 days on the counter. They will continue to dry out the longer they sit out, so I would eat them up before then!

    Other Sweet Treats to Try

    There is no end to my love of sweet bread and pastries. I absolutely love them so much and I have so many delicious recipes that you just have to try. Here are a few of my favorites that I know you will love!

    Print

    Maple Pecan Scones

    Golden and flaky Maple Pecan Scones are buttery soft and full of nutty flavor from toasted pecans and real maple syrup. They are melt in your mouth delicious and ridiculously easy to make!
    Course Breakfast, Dessert
    Cuisine American
    Keyword maple pecan scones, scones
    Prep Time 20 minutes
    Cook Time 28 minutes
    Total Time 48 minutes
    Servings 8 people
    Calories 474kcal
    Author Alyssa Rivers

    Ingredients

    • 2 cups all purpose flour
    • ½ cup brown sugar
    • 2 teaspoons baking powder
    • 1 teaspoon salt
    • ½ cup unsalted butter cold
    • ⅔ cup chopped pecans
    • ⅓ cup heavy cream
    • ¼ cup real maple syrup
    • 1 large egg
    • 2 teaspoons vanilla extract

    Maple Glaze

    • ¾ cup powdered sugar
    • ¼ cup real maple syrup
    • ½ teaspoon salt

    Instructions

    • Preheat oven to 375° fahrenheit, line a baking sheet with parchment paper and set aside.
    • In a large bowl, whisk together your flour, brown sugar, baking powder, and salt.
    • Use a cheese grater to grate your cold butter into the dry ingredients, use your hands to lightly mix the butter into the dry ingredients. Add in your pecans and toss lightly to mix.
    • In a medium bowl, combine the cream, egg, maple syrup and vanilla extract. Pour over the butter and dry ingredients and stir to combine. Trying to work the dough as little as possible, turn out onto a lightly floured surface and work into a ball. Flatten into an 8-9 inch disc and use a sharp knife to cut into 6-8 equal pieces
    • Arrange the pieces on the prepared baking sheet, leaving about 2 inches between each one. Bake for 25-28 minutes, or until nice and golden brown. Allow to cool for at least 5-10 minutes before drizzling the icing over the top.
    • For the glaze, in a small bowl whisk together the powdered sugar, maple syrup, and salt. If you need to thicken the glaze add a few tablespoons of powdered sugar, if it’s too thick, add 1 tablespoon of additional maple syrup.

    Nutrition

    Calories: 474kcal | Carbohydrates: 64g | Protein: 5g | Fat: 22g | Saturated Fat: 10g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 8g | Trans Fat: 0.5g | Cholesterol: 62mg | Sodium: 456mg | Potassium: 257mg | Fiber: 2g | Sugar: 37g | Vitamin A: 535IU | Vitamin C: 0.2mg | Calcium: 101mg | Iron: 2mg