Coffee Cake Muffins

 

Ingredients:

Muffin Batter:

• 1/2 cup unsalted butter, melted
• 1 cup granulated sugar
• 2 eggs, room temperature
• 1/2 cup sour cream
• 1/4 cup buttermilk
• 2 teaspoons vanilla extract
• 2 cups all-purpose flour
• 1 tablespoon baking powder
• 1/2 teaspoon salt

Cinnamon Sugar Swirl:

• 1/2 cup brown sugar
• 2 teaspoons ground cinnamon
• pinch of salt

Buttery Crumb Topping:

• 1/3 cup brown sugar
• 3/4 cup all purpose flour
• 2 teaspoons ground cinnamon
• 6 tablespoons butter, melted

Finishing Glaze:

• 1.5 cups powdered sugar
• 1 teaspoon vanilla extract
• pinch of salt
• 2–3 tablespoons milk

Directions:

1. Preheat oven to 425°F. Grease 10 standard size muffin tins and line with cupcake liners and set aside.
2. In a large mixing bowl, make the muffin batter.  Combine the melted butter and granulated sugar, beating until combined. Add the eggs in one at a time. Add the sour cream, buttermilk, and vanilla extract.
3. Add the flour, baking powder, and salt. Mix until it begins to come together (not fully incorporated). Set aside.
4. Next, make the cinnamon sugar swirl and the crumb topping. In a small bowl, combine all of the ingredients for the cinnamon sugar swirl. Stir to combine and set aside.
5. In a third separate bowl, combine all of the dry ingredients for the buttery crumb topping. Add the melted butter and mix together until the mixture clumps together. Set aside.
6. Use a 2 tablespoon scoop (or 1/8 measuring cup) to drop muffin batter into prepared muffin tins. Next, drop a large spoonful of the brown sugar mixture over the muffin batter. Top the brown sugar another 2 tablespoons of batter to fill the muffins up about 3/4 of the way.
7. Top each muffin with a large spoonful of buttery crumb topping, gently pressing into the top of the muffin so that it sticks.
8. Bake for 5 minutes at 425°F, then turn oven down to 375°F and bake for an additional 15 minutes, until muffins are golden brown and spring back to the touch. Remove from oven and allow to cool for at least 15 minutes.
9. While the muffins cool, make the glaze. Combine all of the glaze ingredients in a bowl and whisk together until smooth. Drizzle the glaze over the crumb topping. Enjoy!

*www.bromabakery.com

Croissant Breakfast Casserole

(For a smaller crowd, halve the recipe.)

Ingredients:

8 croissants

8 strips bacon, chopped (I used precooked.  I air fried at 350 degrees for 5 minutes, cooled, then chopped.)

2 tablespoons olive oil

1 small yellow onion, finely diced

1 red bell pepper, finely diced

10 eggs

4 cups milk

2 cups shredded cheese of choice (gruyere, cheddar, jack)

1.5 teaspoons salt

1 teaspoon pepper

green onion, chopped (for garnish)

Directions:

1. Preheat oven to 475 degrees and line baking sheet with parchment paper. Cut croissants in half and place open side face up. Bake for 8-10 minutes or until golden. Set aside.
2. Cook bacon according to package. Set cooked bacon aside. Once cooled, chop into bite-sized pieces.
3. In a small sauce pan, heat olive oil.  Add diced onion and diced pepper and cook until softened and onions are translucent, about 5-7 minutes. Set aside to cool.
4. In a large bowl, whisk eggs. Add in milk and whisk until well combined. Mix in 1 cup shredded cheese of choice, cheese, salt, and pepper.
5. In a greased 9×13 dish, rip/chop croissants into bite size pieces and scatter in bottom of dish. Scatter bacon evenly on top.
6. Add the cooled peppers and onions to the egg mixture and stir until combined, then pour egg mixture over croissant mixture, and press down croissants until they are covered by the egg mixture.
7. Cover with aluminum foil and let sit 8 hours or overnight.
8. When ready to bake, heat oven to 350F. Sprinkle remaining 1 cup cheese on top of casserole and bake for 45 minutes. If desired, scatter top with green onions. Let cool 15 minutes before serving.

*www.erinliveswhole.com

Snickerdoodle Banana Bread

Ingredients:

• Butter, for coating loaf pan
• 1 1/4 cup granulated sugar
• 2 teaspoons cinnamon
• 3 extremely ripe (even brown) bananas, mashed
• 1/2 cup butter, melted and cooled slightly
• 2 eggs, room temperature
• 1/2 cup Greek yogurt (nonfat or full fat)
• 2 teaspoons vanilla extract
• 2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt

Directions:

1. Preheat oven to 350ºF. Grease a loaf pan with butter. 
2. Combine ½ cup sugar with 2 teaspoons cinnamon. Sprinkle a few tablespoons of the cinnamon sugar mixture around the inside of the loaf pan, coating it as best as possible. Set aside.
3. In a large bowl, whisk together mashed bananas with melted butter, stirring to combine. Whisk in ¾ cup of sugar, eggs, greek yogurt, and vanilla.
4. In a separate bowl, combine the flour, baking soda, and salt. Fold the dry ingredients into the wet.
5. Pour half of the batter into the prepared loaf pan. Sprinkle half of the remaining cinnamon sugar mixture over the batter. Pour the rest of the batter on top and repeat with remaining cinnamon sugar. 
6. Bake for 60 minutes (I checked at 55), or until a knife inserted in the center comes out clean.  Allow to cool for 15 minutes before removing from loaf pan and serving!

*www.bromabakery.com

Hayley Hendel's Peanut Butter Banana Chocolate Chip Muffins

Ingredients:

2 large, ripe bananas (I used about 258ish grams.)

1/2 cup creamy peanut butter

2 tablespoons melted coconut oil

1/4 cup REAL maple syrup

2 eggs

1 tablespoon vanilla

1 cup cottage cheese

2 cups pancake mix of choice

1 cup semi-sweet chocolate chips

Directions:

1. Preheat oven to 350 degrees.  Line a 12-count muffin tin.

2. In a large bowl, mash bananas, then add peanut butter, coconut oil, maple syrup, egg, and vanilla.  Whisk until ingredients are well incorporated.  Then, mix in the cottage cheese. (If the thought of "bits of cottage cheese" in your muffins sounds unappetizing, you can blend the cottage cheese with a hand mixer prior to adding to the rest of the ingredients.)

3. Next, add in pancake mix and use a rubber spatula to fold until ingredients are just combined.  Fold in chocolate chips.

4. Add batter to muffin liners (to top) and bake for 20-22 minutes.

5. Let cool completely before removing them from the liners.  Enjoy warm! 

(I store mine in the fridge and then heat them for 30 seconds at half power.)

*Hayley Hendel Instagram

Hayley Hendel's Bacon Cheddar Sous Vide Egg Bites

This pan is a splurge purchase, but because of its absolutely no-stick capabilities, it is 100 percent worth it.

Cleaning a muffin pan is one of my least favorite kitchen items to tackle.

Ingredients:

6 slices cooked bacon, crumbled

1/2 cup shredded cheese of choice

8 eggs

1 cup cottage cheese

2 tablespoons cornstarch

1/2 teaspoon salt

1/2 teaspoon garlic powder

1/4 teaspoon pepper

Directions:

1. Preheat oven to 300 degrees.  Place a 9x13 baking dish on the bottom rack and fill 2/3 full with water and allow to warm while the oven preheats.

2. Cook bacon as desired.  (I use precooked, bake mine in an air fryer for 5 minutes, remove and set on paper towel, and allow to crisp.)

3. Omitting the shredded cheese, in a blender, combine remaining ingredients (eggs to pepper).

4. Using avocado oil spray, generously grease a muffin tin and divide blended mixture evenly into 12.  They fill about 3/4 full.  Top each with cooked, crumbled bacon and cheddar cheese.

5. Place muffin tin on middle rack and bake for 25 minutes.

6. Store in sealed container in refrigerator.  When ready to indulge, reheat and serve warm.

*Ingredients to switch up the flavor of egg bites can vary!  Instead of bacon, try diced ham + peppers, or even spinach, tomatoes, and feta for a Greek-inspired flavor combo!   

*Hayley Hendel Instagram

Easy Pumpkin Muffins

 

Ingredients:

• 1 and 3/4 cups (219g) all-purpose flour (spooned and leveled)
• 1 teaspoon baking soda
• 1 and 1/2 teaspoons ground cinnamon
• 1 and 1/2 teaspoons pumpkin pie spice
• 1/4 teaspoon ground ginger
• 1/2 teaspoon salt
• 1/2 cup (120ml) vegetable or melted coconut oil (I used coconut.)
• 1/2 cup (100g) granulated sugar
• 1/3 cup (67g) packed light or dark brown sugar
• 1 and 1/2 cups (340g) canned pumpkin puree (not pumpkin pie filling)
• 2 large eggs
• 1/4 cup (60ml) milk
• 1 cup chocolate chips (Chopped pecans, walnuts, or dried cranberries can be subbed.)

Directions:

1. Preheat oven to 425°F (218°C). Spray a 12-count muffin tin with nonstick spray or line with cupcake liners.
2. In a large bowl, whisk the flour, baking soda, cinnamon, pumpkin pie spice, ginger, and salt together until combined. Set aside.
3. In a medium bowl, whisk the oil, granulated sugar, brown sugar, pumpkin puree, eggs, and milk together until combined. Pour the wet ingredients into the dry ingredients, and then gently stir everything together until combined and no flour pockets remain.
4. Fold 1 cup (about 180g) of chocolate chips in the batter right before spooning into your muffin pan. If you don't like chocolate in your muffins, try 1 cup (about 130g) of chopped pecans or walnuts, or 3/4 cup (about 105g) of dried cranberries.
5. Spoon the batter into liners, filling them all the way to the top. (Use a #12 cup scoop for ease.  I also sprinkled the tops with a little bit of turbinado sugar before baking.)
6. Bake for 5 minutes at 425°F, then, keeping the muffins in the oven, reduce the oven temperature to 350°F (177°C). Bake for an additional 16–17 minutes (check at 16) or until a toothpick inserted in the center comes out clean. The total time these muffins take in the oven is about 21–22 minutes, give or take. Allow the muffins to cool for 5 minutes in the muffin pan before enjoying. 
7. Cover tightly and store at room temperature for up to 1 week.

*www.sallysbakingaddiction.com

Blueberry-Chocolate Chip Muffins

These taste just like a pancake, and now you don't have

to choose between chocolate chip or blueberry!

Ingredients:

• ½ cup melted butter 
• 1 cup granulated sugar 
• 2 large eggs, room temp
• ½ cup buttermilk, room temp
• 1 teaspoon vanilla
• ¼ cup greek yogurt, room temp (I used 2%.)
• 2 cups all-purpose flour (spooned, not packed)
• ½ teaspoon salt
• 2 teaspoons baking powder
• 1 cup fresh blueberries tossed in 1 teaspoon flour 
• ½ cup chocolate chips, mini or regular-sized

Directions:

• Preheat oven to 375 F. Grease 12 muffin cups, or line with paper.  (These are my fave liners.)
• Place melted butter, sugar, eggs, buttermilk, vanilla, and yogurt in a medium size bowl and whisk. Add flour, salt, and baking powder, and stir until just combined. DO NOT OVER MIX!!!
• Toss blueberries in 1 teaspoon of flour. Gently fold blueberries and chocolate chips into muffin batter.
• Put ¼ cup muffin batter into each muffin cup. (This scoop is the best!) Top with turbinado sugar.
• Bake for 24-28 minutes or until lightly golden brown on top.
• Let them cool about 10 minutes before removing from the pan.  These muffins will stay fresh for a few days in a sealed container or are perfect for freezing in individual bags to pull out whenever.
  *www.thesaltedsweets.com

Ham + Cheese Breakfast Sliders (Egg Sandwiches)

Ingredients:

• 1 package 12-count Hawaiian slider buns 
• 6 slices ham
• 6 slices American cheese
• 12 eggs
• 1/4 - 1 cup melted butter (I probably used  a little more than 1/8 cup.)

Directions:

• Preheat oven to 350°F.
• Keeping the 12 sliders in tact, horizontally slice the sheet of sliders in half through the middle to create two, large sandwich slices. (You want the individual buns to stay together.)
• Place the bottom half of the sandwich sheet in a baking dish. Set aside.
• Prepare a frying pan over medium heat with a your choice of a thin layer of butter, cooking spray, or cooking oil.
• While pan heats, crack eggs into a medium size bowl and whisk until fully blended. Pour into the preheated frying pan and stir constantly, until eggs are thoroughly cooked/scrambled.
• Remove frying pan from heat and set aside.
• To assemble sandwiches, place six slices of ham evenly on the base of the sandwich slice (in baking dish).
• Follow with the scrambled eggs and then cheese.
• Secure sandwich by placing top of slider buns on top of cheese and pour/brush melted butter over the top.
• Cover the baking dish with foil and bake sandwiches for 30 minutes.
• Remove from oven and cut into individual sliders.  Best enjoyed warm.

*www.thesoccermomblog.com

Cinnamon Roll Pigs in a Blanket Dunkers

Ingredients:

• 1 package (5) Grands Cinnamon Rolls with cream cheese frosting
• 10 fully-cooked turkey/chicken sausage of choice

(For the Sauce)

• Cream cheese frosting (from cinnamon rolls)
• drizzle of pancake/maple syrup

Directions:

• Heat the oven to 350 degrees.  Leave cream cheese frosting out at room temperature.
• Place parchment paper on a baking sheet and open the cinnamon rolls, separating each roll and unrolling the dough.
• Cut each cinnamon roll "rope" that you just created into two pieces, making 10 total ropes.
• Wrap the cinnamon roll rope around each entire sausage (like pigs in a blanket!), picking up/smearing any of the excess cinnamon filling that falls off and pressing it into rolls.  It's essential!
• Bake for 15-20 minutes. *I stopped at 15 to check.  They felt a little "too" doughy, so I only baked for one minute longer and let them rest on the baking sheet once I took them out for a few minutes more.  
• Spoon some frosting onto each plate and drizzle with some syrup to thin the dunking consistency.  Stir and serve!  Enjoy!

Notes:

You can assemble the dunkers ahead of time on a baking sheet, wrap with saran wrap and refrigerate. 

*Adapted from www.ohsweetbasil.com

Homemade Pancake Mix (to serve right away or to store!)

This homemade pancake mix uses just six basic ingredients and makes prepping breakfast or brinner a breeze!

Ingredients:

(For the Mix)

• 2 teaspoons salt
• 4 teaspoons baking powder
• 2 teaspoons baking soda
• 4 cups all-purpose flour, sifted
• 1/4 cup granulated sugar
• 1 cup powdered buttermilk

(For Preparing)

• 3 cups dry mix (recipe above) 
• 2 eggs, slightly whisked
• 1 1/4 cups water
• 2 tablespoons unsalted butter, melted

Directions:

(To Make the Dry Mix)

• In a large bowl, combine all of the dry ingredients. Whisk to combine. 
• Store in an airtight container.

(To Make Pancakes from the Mix) 

• Measure out 3 cups of mix. Add the eggs, water, and stir. Right before everything is combined, stir in the butter. 
• Heat a pan to medium heat and spray with nonstick spray. Cook pancakes until bubbles form, flip and cook again until set.
  
  
  
  *www.ohsweetbasil.com

Easy "French Toast" Casserole (Using Cinnamon Rolls)

Ingredients:

• 2 (12.4 ounce) tubes of cinnamon rolls (Make sure it comes with cream cheese icing.)
• 1-2 tablespoons softened butter (I used 1.  You can even sub with cooking spray if you don't want to use butter.)
• 6 eggs
• 1/2 cup heavy whipping cream
• 2 teaspoons vanilla 
• 1 teaspoon ground cinnamon
• 1/2 tablespoon maple syrup
• 1/2 cup chopped pecans (optional)
• cream cheese icing (from cinnamon rolls)

Directions:

**To ease prep, cut the cinnamon roll pieces prior to bake time!  Personally, I coated 9 x 13 pan with butter, and layered cinnamon roll pieces on top (then covered and refrigerated).  I then combined wet ingredients + cinnamon spice and stored in Tupperware (separately from cinnamon rolls) in refrigerator.  

1. Preheat oven to 375 degrees.
2. Grease bottom of 9x13 baking dish using softened butter.
3. Separate cinnamon rolls and cut each one into 6-8 pieces.
4. In a mixing bowl, combine eggs, whipping cream, vanilla, and ground cinnamon.
5. Evenly scatter your cinnamon roll pieces into the buttered baking dish and pour the egg mixture on top, evenly covering the cinnamon roll pieces.
6. Drizzle the syrup on top, then sprinkle with chopped pecans (optional). 
7. Bake for 25 minutes or until golden brown on the top.  This will help ensure that the center has cooked all the way through.
8. Evenly spread the cream cheese icing on the top and serve warm.

*Adapted from www.littlefeetbigadventures.com