Sometimes Chocolate Chip Cream Scones and a nice cup of coffee are like a warm hug to me in the early morning. It’s a relaxing way to wake up and face the day.

This recipe was inspired by the parenting book, Same Here, Sisterfriend, by Holly Mackle. One of the things mentioned throughout this book is Cara’s Chocolate Chip Cream Scones. And you all know how much I love scones – I mean, my Cranberry Orange Scones are one of my most popular recipes.
The recipe has been reprinted with permission.

So I knew I had to recreate this recipe for myself! Make this easy scone recipe and enjoy one for breakfast or as a nice afternoon snack with a cup of tea!

What is a scone?

Scones are lightly sweetened, biscuit-like cakes made with flour, some fat, and milk. Many have fruit as well. American scones have evolved to be a bit sweeter and denser than their original counterpart in the United Kingdom.

Chocolate Chip Cream Scone ingredients

You need just a handful of ingredients to make this chocolate chip scones recipe.

Dry Ingredients:

• 2 cups all-purpose flour
• 3 tablespoons of white sugar
• 1 tablespoon of baking powder
• 1 ½ teaspoon of salt

Wet ingredients:

• 5 tablespoons chilled unsalted butter
• 1 cup plus 2 tablespoons heavy cream

You’ll also need ¾ cup of chocolate chips to make these homemade scones. You can use milk chocolate, dark chocolate chips, or even semi-sweet chocolate chips.

How to make Cream Scones

These homemade chocolate chip scones come together quickly and easily!

1. First, preheat the oven to 425 degrees F. While the oven heats, whisk together flour, sugar, baking powder, and salt in a large bowl.
2. Add small pieces of cold butter to the flour mixture and use a pastry blender to quickly cut them in until the mixture resembles coarse crumbs.
3. Stir in the chocolate chips with a rubber spatula. Then stir in the heavy cream with a fork until the dough begins to form (about 30 seconds).
4. Transfer the scone dough to a lightly floured surface and knead by hand just for a few seconds until the dough comes together into a rough, sticky ball. Roll dough into a ball and flatten it into a 1-inch thick disc.
5. You can make large scones or smaller scones. Cut scones into the desired size with a sharp knife and place them on an ungreased or parchment-lined baking sheet. Bake until light golden brown, about 12-15 minutes.
6. Transfer baked scones to a wire rack to cool, then serve and enjoy!

How to store leftover Chocolate Cream Scones

Homemade scones should be stored in an airtight container to keep them fresh. They will last 1-2 days at room temperature or up to a week when stored in the refrigerator.

Reheat scones (if desired) in a 300-degree F oven for 5-10 minutes or for 10-20 seconds in the microwave.

Can you freeze baked scones?

Yes, you can freeze these scones! Wrap them tightly in plastic wrap, then place them in a freezer bag. They will keep for up to 1 month.

Reheat as directed above, but you’ll need a few extra minutes to bake frozen scones.

Can you make Chocolate Chip Cream Scones in advance?

Since these freeze well, you can bake these as directed, freeze them, then reheat them when you’re ready to serve them (or just make one or two at a time for breakfast!)

You can also freeze unbaked scones and finish them later. To do this, freeze the unbaked scones on a baking sheet. When completely frozen, transfer to a freezer bag. They will keep for up to 3 months.

When you’re ready to finish them, bake them according to the recipe directions, adding 3-4 minutes to the bake time. Then you can have fresh scones whenever you like!

More great recipes for a quick breakfast

If you want a satisfying breakfast without having to spend a lot of time in the kitchen, try one of these recipes:

• Make some muffins! I love to make a batch of Blueberry Muffins, Lemon Poppyseed Muffins, or Orange Cranberry Muffins and keep them in the freezer. Then I just heat one up for breakfast!
• Breakfast classics like pancakes and waffles are always a hit. Add a twist to the old standby by making Banana Pancakes or Bacon Cheddar Chive Waffles.
• Cook breakfast the night before so it’s ready to go! This Onion, Bacon, and Gruyere Quiche is divine, and everyone loves my Overnight Breakfast Casserole.
• Of course, you can always whip up a quick smoothie. I love this tangy Cranberry Orange Smoothie, and this Cherry Almond Smoothie is delicious and smooth!

Use up those chocolate chips!

If you need to finish up those extra chocolate chips, make one of these tasty treats:

Pumpkin Pecan Chocolate Chip Bread

Peanut and Cookie Butter Chocolate Chip Cookies

Salted Butterscotch Pretzel Chocolate Chip Cookies

Chocolate Crunch Bars with Bourbon Caramel Sauce

Print

Chocolate Chip Cream Scones

Course Breakfast

Cuisine American

Keyword Chocolate Chip Scones

Prep Time 20 minutes minutes

Cook Time 15 minutes minutes

Total Time 35 minutes minutes

Ingredients

• 2 cups unbleached all-purpose flour
• 1 tbsp baking powder
• 3 tbsp sugar
• 1 ⁄2 tsp salt
• 5 tbsp chilled unsalted butter, cut into 1⁄4 inch cubes
• 1 cup + 2 tbsp heavy whipping cream
• 3/4 cup chocolate chips

Instructions

• Preheat oven to 425 degrees.
• Whisk together flour, baking powder, sugar, and salt in large bowl.
• Using a pastry blender, quickly cut in butter until the mixture resembles coarse meal.
• Stir in chocolate chips.
• Stir in heavy cream with fork until dough begins to form (about 30 seconds).
• Transfer dough to countertop and knead by hand just until it comes together into a rough, slightly sticky ball, 5–10 seconds.
• Roll into a ball and then flatten into a 1-inch thick disc.
• Cut scones into desired size and place on ungreased cookie sheet. Bake until light brown, 12–15 minutes.

This post was originally published April 16, 2018. It has been updated in format and with pictures on July 24, 2025.

The post Chocolate Chip Scones appeared first on Easy Recipes From Home.

Imagine waking up to the aroma of fresh pancakes cooking on the griddle. Now imagine coming home from work or school to the scent of freshly baked banana bread. Well, banana pancakes are the best of both worlds! You get a stack of warm pancakes to kick off the morning, but they taste so much like banana bread too!

Best Bananas for Baking

You’ll want to choose over-ripe bananas for this recipe, as they have a stronger flavor and added sweetness. So if you’ve got some bananas that are turning brown (but aren’t yet falling apart), mash them up and use them in these griddle cakes!

Ingredients for Banana Pancakes

All of these simple ingredients are pantry staples that you can easily pick up at the grocery store. Here’s what you need:

• All-purpose flour
• Brown sugar
• Baking soda
• Baking powder
• Salt
• Nutmeg
• Overripe bananas
• Large eggs
• Whole milk (2% will do fine, too!)
• Butter, melted and cooled
• Vanilla extract
• Other: You’ll also need some extra butter for frying, plus some pancake syrup for serving!

Make sure to review the recipe card at the end of the post for a detailed ingredient list and instructions!

How to Make Pancakes with Mashed Bananas

1. If you have an electric griddle, preheat it to 350 degrees. Melt your butter in a small microwaveable bowl and let it cool for a few minutes.
2. Next, mix together the dry ingredients in a large bowl ( flour, baking powder, brown sugar, baking soda, salt and nutmeg).
3. In another medium bowl mash together the bananas. Whisk in the eggs, milk, cooled melted butter, and vanilla.
4. Pour the wet ingredients into the flour mixture and stir until just incorporated. Be careful not to overmix the batter. Let it sit for 5 minutes. This is the key to getting those pancakes nice and fluffy!
5. If you’re using your oven, set a griddle or nonstick pan over medium heat until hot.
6. Place a tablespoon of butter on the pan and and allow it to melt before you pour 1/4 cup of pancake batter onto the hot skillet. Repeat with batter so you have 2-3 pancakes cooking at once, depending on the size of your pan.
7. Cook until a few bubbles form on top of each pancake, the edges are dry, and the underside is golden brown, about 2 minutes. Flip the pancakes and cook until the second side is golden, 1-2 minutes.
8. Serve pancakes with a simple drizzle of maple syrup and butter. I like to slice up some fresh bananas and serve them on top too!

Tips for the BEST Banana Pancakes

• Don’t skip the rest! That brief, five-minute batter rest time is so important for light, fluffy pancakes. It gives time for the baking powder and soda to work so that once the batter hits the hot griddle, those pancakes will rise up tall!
• Keep them from sticking! Make sure to reapply the butter each time you cook them to keep the batter from sticking to the pan. No one wants pancakes all torn up from trying to get them off the bottom of the pan!
• Use a cookie or muffin scoop for the batter to keep your pancakes picture-perfect and all the same size. Most of the time I don’t care about that when I’m making them for the kids, but if you want a pretty, picturesque stack, this trick is super helpful!
• Let the pancakes cool on a wire rack instead of stacking them all together. Stacking them up makes them stick together and even get gummy.

FAQs

Can I store these pancakes to eat later?

While these pancakes are best served fresh and piping hot, you can freeze some leftover pancakes for later.

How do you freeze Banana Pancakes?

I love having some pancakes in the freezer for those busy mornings. Place the cooled pancakes on a baking sheet lined with parchment paper. Set them in the freezer for about an hour. Then transfer them to a freezer bag and store for up to 1 month.

To reheat, place them in a toaster or toaster oven to thaw, then serve as desired.

What else can I add to these pancakes?

These banana pancakes are delicious with additions like chopped nuts, chocolate chips, or a variety of toppings.

Mix-ins: Sprinkle chopped nuts or chocolate chips onto each pancake as the first side cooks, then flip and continue cooking as directed.

Toppings: Serve these fresh pancakes with whipped cream, sliced fruit, flavored syrups, sprinkles, mini chocolate chips, and/or chopped nuts for an extra treat! They’re also really good when you spread a bit of peanut butter on the top!

Recipes for Banana Lovers

This Banana Nut Bread has a moist, tender crumb, while chopped pecans added to the batter provide the perfect crunch. You’ll love eating slices of this delicious bread served warm and spread with butter!

Banana Chocolate Chip Muffins are tender and sweet, with a moist crumb and milk chocolate chips that melt in your mouth with each bite! It tastes like your favorite banana bread, but bite-sized! These muffins make the perfect quick breakfast or afternoon snack!

More Breakfast Ideas

Want a quick breakfast you can grab on your way out the door? Try Blueberry Muffins, Chocolate Chip Cream Scones, or Baked Apple Cider Donuts!

If you have a little more time, try a slice of this Caramelized Onion, Bacon, and Gruyere Quiche or this delicious Overnight Breakfast Casserole.

How about a smoothie? I love this Cherry Almond Smoothie, and this Mixed Berry Smoothie is so refreshing after a good workout or on a hot morning.

What’s your favorite thing to eat for breakfast? And are you craving these Banana Pancakes now too, or is it just me?  Enjoy!

Print

Banana Pancakes

These fluffy Banana Pancakes are the perfect breakfast! Made with fresh ingredients and full of flavor, you’ll never want to make pancakes from a mix again.

Course Breakfast

Cuisine American

Keyword Banana Pancakes

Prep Time 10 minutes minutes

Cook Time 5 minutes minutes

Total Time 15 minutes minutes

Servings 12 pancakes

Calories 132kcal

Ingredients

• 1 1/2 cups all purpose flour
• 1/2 cup brown sugar
• 2 teaspoons baking powder
• 1/2 teaspoons baking soda
• 1/4 teaspoon salt
• 1/4 teaspoon nutmeg
• 2 over-ripe bananas
• 2 eggs
• 1/2 cup whole milk
• 6 tablespoons butter melted and cooled
• 1 teaspoon vanilla
• Extra butter for cooking
• Syrup for serving

Instructions

• In a bowl whisk together the flour, baking powder, brown sugar, baking soda, salt and nutmeg.
• In another bowl mash together the bananas. Whisk in eggs, milk, cooled butter, and vanilla.
• Pour wet mixture into dry mixture and stir until just incorporated – do not overmix batter. Let it sit for 5 minutes.
• Set a griddle or nonstick pan over medium heat until hot.
• Place a tablespoon of butter onto the pan and allow it to melt before pouring 1/4 cup of batter onto pan (batter is thick). Repeat with batter so you have 2-3 pancakes on pan.
• Cook until a few bubbles form on top of each pancake and the underside is golden brown, about 2 minutes. Flip the pancakes and cook for an additional 1-2 minutes until golden and cooked through.
• Serve pancakes with syrup and butter.

Notes

• Once the pancakes cool, you can freeze the pancakes by putting on a parchmnet lined baking sheet. After they are completely frozen put in freezer bags to store. When you are ready to eat put in toaster to thaw.
• Nutritional information has been calculated for each of the individual 12 pancakes and does not include syrup.

Nutrition

Calories: 132kcal | Carbohydrates: 27g | Protein: 3g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.4g | Trans Fat: 0.003g | Cholesterol: 29mg | Sodium: 190mg | Potassium: 136mg | Fiber: 1g | Sugar: 12g | Vitamin A: 81IU | Vitamin C: 2mg | Calcium: 75mg | Iron: 1mg

This post was originally published February 11, 2016. It has been updated in format and with pictures on April 10, 2025.

The post Banana Pancakes appeared first on Easy Recipes From Home.

Sometimes I get a little overeager and buy too many bananas.

Does that ever happen to you? Before I started cooking I would throw them out. But now, I turn those ripe brown bananas into pancakes, nut bread, and now these muffins.

I actually had to hide these bananas this time because people see ripe bananas and think we probably need to eat them before hitting the point of no return. And of course, like any food blogger, I’d get a little annoyed because I need to cook with them. Luckily, no one found my hiding spot!

Tips for Perfect Chocolate Chip Banana Muffins

• Use room temperature ingredients. This helps form a smooth batter that bakes more evenly and helps with the rise.
• Consider using bread flour for a more tender crumb. I tested this recipe with all-purpose flour, but some people swear by bread flour!
• Don’t overmix the batter. When you add the wet ingredients to the dry ingredients, make sure to mix just until the flour is mixed in. Overmixing will result in a tougher muffin.
• Use a scoop to ensure your muffins are the same size. This will help them bake evenly.
• Fill up the muffin pan so that each cup is ⅔ full. If there isn’t enough batter to fill all the muffin cups, put water in the empty ones. Again, this helps your muffins bake evenly.
• Don’t overbake your muffins! Using a lighter metal pan helps to avoid this. 
• Once the muffins are lightly golden brown, remove them from the oven and let them sit in the muffin tin for 10 minutes. Then remove them to a wire rack to finish cooling.
  As you can see from my pics, my muffins are just a tad darker than I would have liked because I left them in just a few minutes too long. That little bit of extra time can definitely make a difference, so it also helps to know if your oven runs hot or cold. That way you can either adjust the cooking time and/or the oven temperature.

Ingredients for Banana Chocolate Chip Muffins

Here’s what you need to make this a moist banana muffin with chocolate chips:

• Unsalted butter, softened
• Brown sugar
• Granulated white sugar
• Large eggs
• Overripe bananas
• Pure vanilla extract
• All-purpose flour
• Baking Powder
• Baking soda
• Cinnamon
• Salt
• Chocolate Chips

Use the recipe card below for detailed amounts and instructions!

How Ripe Should My Bananas Be?

Overripe bananas are preferable for baking because they are much sweeter and give a stronger banana flavor. Regular bananas will make your muffins much more bland.

Look for bananas with a significant amount of brown over the peel- not just speckles, but a large portion of the peel should be brown, but not soft and squishy!

How to make Banana Chocolate Chip Muffins

I think these are the best banana muffins because the recipe is so easy to make! Here’s how to do it:

1. First, preheat your oven to 350 degrees F. 
2. In a large bowl, beat together both sugars and softened butter until creamy. You can use an electric hand mixer or use a stand mixer fitted with the paddle attachment.
3. Next, break the bananas into thirds. Add them to the bowl and mix. Now add the eggs and vanilla, and beat until well incorporated.
4. In a separate bowl, combine the flour, baking powder, baking soda, salt, and cinnamon. Mix well. Add the flour mixture to the banana mixture and stir until combined.
5. Gently fold the chocolate chips into the batter.  Then spoon the muffin batter into a muffin pan coated with cooking spray. You can also use paper liners.
6. Bake for 20-23 minutes. 
7. Let the muffins cool in the pan for 10 minutes, then remove them to a wire rack to finish cooling. 

Recipe Variations

• Add in some chopped nuts for added texture. I like to use chopped walnuts or pecans with banana bread.
• Add some nutmeg along with the cinnamon for even more warm spice!
• Make a streusel topping for an extra sweet twist. Cut cold butter into sugar and flour for a gorgeous crumb topping you can sprinkle over the top of the muffins.
• I used milk chocolate chips for this recipe but you could use dark chocolate, semi-sweet, or even white chocolate chips!

How to Store Leftover Banana Muffins

For best results, make sure your muffins are completely cooled before storing them. Even a hint of warmth can cause them to get soggy quickly.

Place cooled muffins in a Ziploc bag or airtight container lined with a paper towel. Cover the muffins with another paper towel and seal.

Store the muffins at room temperature for up to 4 days.

Can you Freeze Banana Chocolate Chip Muffins?

Yes, you can freeze these muffins! Place cooled muffins in a single layer in a freezer-safe bag. Seal tightly and store the bag on its side so muffins don’t bunch up together. Freeze for up to 3 months.

To reheat, thaw them at room temperature for a few hours or pop them in the microwave.

Can I Make These as Mini Muffins?

If you want to make mini banana chocolate chip muffins, I suggest making the following changes:

• Use mini chocolate chips or chop the regular ones into smaller pieces.
• No need for paper liners- just spray the mini muffin tin thoroughly.
• Adjust the baking time- mini muffins only need about 10-13 minutes to bake.

Can I use this recipe to make Chocolate Chip Banana Bread?

Yes, you can use this muffin recipe for banana bread!

• Use a 9×5-inch loaf pan.
• Quick breads have a longer baking time than muffins. Bake your loaf for 45-60 minutes. It will be done when a toothpick inserted into the center comes out clean or with a few moist crumbs.

More Muffin Recipes

You’ll love these muffins made with simple ingredients:

• Fluffy, homemade Blueberry Muffins are easy to make with simple, fresh ingredients. Imagine golden-brown tops and a tender interior, where the sweet blueberries and a hint of vanilla come together.
• The fresh lemon juice and lemon zest add such brightness to these Lemon Poppy Seed Muffins. I love to freeze a batch of baked muffins so I can easily thaw them out for busy mornings!
• Start off your morning with these tasty Orange Cranberry Muffins. These are perfect for breakfast or brunch any time of year, especially when the holidays roll around.

Use Up Your Bananas with these Delicious Banana Recipes

These Banana Pancakes are the way to my family’s hearts! They are so tender and fluffy, and the combination of fresh bananas and syrup is so good! I just can’t get enough!

This Banana Nut Bread is full of banana flavor, and the crunchy pecans provide the perfect contrast to the sweetness of the bread. Make this recipe today—you won’t regret it!

What do you do with ripe bananas? I’d love to try out your ideas. Let me know in the comments below!

Print

Banana Chocolate Chip Muffins

Sweet Banana Chocolate Chip Muffins are like your favorite banana bread with chocolate chips, but bite-sized for the perfect quick breakfast or afternoon snack!

Course Breakfast

Cuisine American

Keyword Banana Chocolate Chip Muffins

Prep Time 10 minutes minutes

Cook Time 23 minutes minutes

Total Time 33 minutes minutes

Servings 16 muffins

Calories 166kcal

Ingredients

• 1/2 cup butter room temperature
• 1/2 cup brown sugar
• 1/4 cup sugar
• 2 eggs
• 3 overripe bananas but not too brown
• 1 teaspoon vanilla
• 2 cups all-purpose flour
• 1 1/2 teaspoons baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon cinnamon
• 1/2 teaspoon salt
• 2/3 cup milk chocolate chips can also use semi-sweet chocolate chips

Instructions

• Preheat oven to 350 degrees.
• In a large bowl, beat together both sugars and butter until creamy. Break bananas into thirds and add to bowl and mix. Add in eggs and vanilla and beat until well incorporated.
• In a separate bowl, combine the rest of the dry ingredients. Mix well. Add to the banana mixture. Stir until combined. Gently fold the chocolate chips into the batter.
• Spoon batter into a muffin pan coated with cooking spray.
• Bake for 20-23 minutes.

Nutrition

Serving: 1serving | Calories: 166kcal | Carbohydrates: 32g | Protein: 3g | Fat: 3g | Saturated Fat: 2g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.3g | Trans Fat: 0.002g | Cholesterol: 21mg | Sodium: 199mg | Potassium: 145mg | Fiber: 1g | Sugar: 17g | Vitamin A: 56IU | Vitamin C: 2mg | Calcium: 49mg | Iron: 1mg

This post was originally published on March 1, 2017. It has been updated in format and with new photos on April 18, 2024.

The post Banana Chocolate Chip Muffins appeared first on Easy Recipes From Home.

I feel like everyone should have their own easy Blueberry Muffin recipe from scratch, don’t you? Sure, a boxed mix will do in a pinch, but there’s something about knowing exactly what goes into your muffins and being able to customize them to your tastes.

Perfectly Moist Muffins

If you tend to have dry muffins and want to make sure this batch turns out perfectly moist, I’ve got some helpful tips for you:

• This recipe uses a combination of oil and butter, which already sets you on your way to moist muffins.
• Don’t overmix your batter! This can make your muffins too tough and dense.
• Don’t overfill your muffin cups. Fill them about ⅔-¾ full so the batter has room to rise and bake.
• Finally, watch your baking time. Over baking muffins will dry them out for sure!

Ingredients for Blueberry Muffins

You only need these pantry staples, plus some blueberries, to make these perfect blueberry muffins:

• 2 cups + 2 tablespoons all-purpose flour, divided
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 3/4 cup sugar
• 2 eggs
• 1 cup milk
• 4 tablespoons butter, melted
• 1 teaspoon vanilla extract
• 1/4 cup vegetable oil
• 1 teaspoon lemon zest
• 1 1/2 cups fresh blueberries

How to Make Homemade Muffins with Blueberries

These delicious blueberry muffins are easy to make and come together in just a few easy steps:

1. First, preheat your oven to 425 degrees.
2. In a small bowl add 2 tablespoons of flour to the blueberries and stir to coat. This helps keep the blueberries from sinking to the bottom of the batter. Set these aside for now.
3. Combine all the dry ingredients in a large bowl. Make a well in the center of the flour mixture.
4. Whisk together the eggs, milk, butter, vanilla, vegetable oil, and lemon zest in a separate bowl. Add the wet ingredients to the dry ingredients, being careful not to over-mix. The batter will be a bit lumpy, and that’s okay!
5. Next, gently fold in the blueberries into the batter with a silicone spatula.
6. Pour the muffin batter into a greased muffin pan, filling each cup about two-thirds full. I like to use paper liners as well for easy cleanup.
7. Bake the muffins for 17-19 minutes or until golden brown and a toothpick inserted into the center comes out clean. Cool the muffins in the tin for 5 minutes, then remove them to a wire rack to finish cooling.

I like to serve my muffins warm, sliced open, and spread with a pat of butter. Delicious!

Recipe Variations

• Add coarse sugar on top for a nice crunch!
• For more lemon flavor, add a splash of lemon juice to the batter.
• Make a streusel or crumb topping for bakery-style muffins.
• Use a combination of berries for an extra berry flavor!

FAQs

Can I use frozen blueberries instead of fresh ones?

Yes, frozen blueberries mean you can enjoy these berry muffins all year long, not just during blueberry season! Don’t thaw the blueberries first, just follow the recipe as directed.

How do I store blueberry muffins to keep them fresh?

Muffins tend to get a bit soggy if not stored correctly. Let your blueberry muffins cool completely, line an airtight container with a paper towel, then place the muffins on top of the towel. You can also use a Ziploc bag.

Place an additional paper towel on top of the muffins, then cover and store at room temperature. When stored this way, your muffins will last 2-4 days.

Can you freeze blueberry muffins?

Yes, these muffins freeze beautifully! Once the muffins are completely cooled, wrap each one in plastic wrap, then place the wrapped muffins in a freezer bag. Freeze for up to 2 months.

To thaw, let the muffins sit at room temperature or heat gently in the microwave.

Can I make the batter ahead of time and bake it later?

Some experts recommend letting the batter rest overnight before baking. I have to admit I’ve never experimented with this, so I recommend baking the muffins right after you make the batter. If you have experience doing this, I’d love to hear how it works for you!

More Muffin Recipes

Have some extra bananas? Make these Banana Chocolate Chip Muffins to enjoy any time of day. I mean who needs them just for breakfast? An afternoon pick-me-up is the way to go! 

The fresh lemon juice and lemon zest add such brightness to these Lemon Poppy Seed Muffins. I love to freeze a batch of baked muffins so I can easily thaw them out for busy mornings!

Start off your morning with these tasty Orange Cranberry Muffins. These are perfect for breakfast or brunch any time of year, and especially when the holidays roll around.

All Things Blueberry

I admit, I’m lacking in the blueberry recipes on the blog. But you might want to try this delicious Blueberry Smoothie for breakfast!  I also use blueberries in this Triple Berry Bread and these Mixed Berry Pie Bars. 

What’s your favorite way to eat blueberries?

Print

Blueberry Muffins

Fluffy, homemade Blueberry Muffins are easy to make with a tender inside, sweet blueberries and a hint of vanilla. This easy recipe is perfect for breakfast.

Course Breakfast

Cuisine American

Keyword Blueberry Muffins

Prep Time 10 minutes minutes

Cook Time 19 minutes minutes

Total Time 29 minutes minutes

Servings 16 muffins

Calories 152kcal

Ingredients

• 2 cups + 2 tablespoons all purpose flour reserve the 2 tablespoons
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 3/4 cup sugar
• 2 large eggs
• 1 cup milk
• 4 tablespoon butter melted
• 1 teaspoon vanilla
• 1/4 cup vegetable oil
• 1 teaspoon lemon zest
• 1 1/2 cups fresh blueberries

Instructions

• Preheat oven to 425 degrees, and prepare a muffin tin by spraying it with cooking spray.
• In a small bowl mix the 2 tablespoons of flour to blueberries, and gently combine so that they are well coated. Set aside.
• Combine all dry ingredients in a large bowl. Make a well in center of mixture.
• Whisk eggs, milk, butter, vanilla, vegetable oil, and lemon zest in a separate bowl. Add to dry ingredients- don't over mix (you should have lumps).
• Fold the blueberries into the batter carefully.
• Pour batter into greased muffin pan two-thirds full.
• Bake for 17-19 minutes or until golden brown and toothpick inserted comes out clean. Cool in tin for 5 minutes.

Nutrition

Serving: 1serving | Calories: 152kcal | Carbohydrates: 24g | Protein: 3g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 1g | Trans Fat: 0.03g | Cholesterol: 25mg | Sodium: 145mg | Potassium: 65mg | Fiber: 1g | Sugar: 12g | Vitamin A: 73IU | Vitamin C: 2mg | Calcium: 59mg | Iron: 1mg

This post was originally published June 15, 2017. It has been updated in format and with photos on January 25, 2024.

The post Blueberry Muffins appeared first on Easy Recipes From Home.

My favorite meal of the day is breakfast. I honestly could eat breakfast foods any time of the day.

This is a great recipe to make for Christmas breakfast, or if you’re hosting family or friends overnight and need something to feed a crowd the next morning. It’s really easy and everyone will absolutely love it.
I know because my family certainly does!

What ingredients go in this easy Breakfast Casserole?

The best part of a delicious egg casserole is a loaf of good crusty bread. You want something with a nice crust, but that is soft inside to soak up all that eggy goodness overnight. I recommend French bread, but any crusty bread will work, and it’s best if it’s a day old because it will soak up the custard better if it’s just a tad bit stale.

You will also need the following:

• Melted butter
• Breakfast sausage, cooked and crumbled
• Shredded white cheddar cheese
• Shredded Swiss cheese
• 8 eggs
• Whole milk
• Dijon mustard
• Paprika
• Dry white wine – can substitute with apple cider vinegar, chicken broth or apple juice.

How to make Overnight Breakfast Casserole

This easy breakfast dish comes together in just a few steps.

First, prepare your baking dish by spraying a 9×13 casserole dish with cooking spray. Cut your loaf of bread into 1-inch cubes and spread them in a single layer over the bottom of the dish. Drizzle melted butter over the top of the bread.

Cook your sausage, crumbling as you go until there is no pink left. Sprinkle the sausage and cheese over the bread in the dish, spreading evenly.

In a separate large bowl, whisk together the eggs, whole milk, dijon mustard, paprika, and white wine. Pour this egg mixture over the casserole and cover it tightly with aluminum foil. Refrigerate this overnight.

In the morning, preheat your oven to 325 degrees F. While the oven heats, remove your casserole from the fridge and let it sit for about 20 minutes. Keeping the dish covered, bake it for 60-75 minutes or until the egg middle is just set and the edges are light golden brown.

If you like a bit more crispy texture, cook a bit longer until the egg is firmer and the edges are a bit darker brown.

Serve with gravy, maple syrup, or your favorite condiment. Or, just enjoy it as is!

Why do you have to make this recipe the night before? 

Breakfast casserole is so good because the small chunks of bread slowly soak up the eggy custard you make over several hours. If you don’t let it sit overnight and try to make it and bake it all at once, you’ll just have dry bread and cooked eggs– not very enjoyable.

Flavor Variations

You can change up some of the ingredients to customize this egg breakfast casserole to your own tastes.

• Add onion, garlic powder, herbs, or spices to increase or change the flavor profile. I like sage with my breakfast sausage. 
• Throw in some vegetables for flavor and health. Try diced red peppers or green peppers, or add in a handful of chopped spinach.
• Use chorizo instead of sausage and add some diced green chiles for a spicier taste, and serve with some salsa.
• Use your favorite cheese in place of the white cheddar and Swiss. Colby Jack is a favorite, as is sharp cheddar cheese.  

Storing Leftover Overnight Breakfast Casserole

Store any leftovers you have by covering them tightly with plastic wrap or placing them in an airtight container in the fridge. My baking dish has a lid, which I love, so I just pop it on and slide it into the refrigerator. When it’s time to reheat, allow the casserole to come to room temperature, then cover and bake it at 350 degrees F until heated through.

What to serve with this savory dish

While this breakfast recipe is certainly hearty enough on its own, my favorite thing to do is serve this simple casserole with some mixed fruit and some cinnamon rolls. That way everyone gets something a little sweet and a little savory. It’s also nice on busy mornings to just pop this in the oven while everyone is getting ready and serving it on its own.

Delicious Breakfast Recipes

You’ll find all sorts of tasty breakfast recipes on the breakfast category page. Whether you like something sweet for breakfast or something savory, we’ve got you covered.

• Do you love scones? You have to try these Cranberry Orange Scones, or if you’re a chocolate fan, try these Chocolate Chip Cream Scones.
• Maybe you’re a muffin fan instead! These Blueberry Muffins are so soft and delicious! Or, try these Lemon Poppy Seed Muffins for a tangy treat. 
• You savory breakfast people will die over this recipe for Caramelized Onion, Bacon, and Gruyere Quiche. It’s so good. Or try this Bacon, Onion, Mushroom, and Sage Frittata.

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Overnight Breakfast Casserole

This make-ahead Overnight Breakfast Casserole is full of sausage, eggs, and cheese and is the perfect way to start the day. It's great for holiday mornings, too!

Course Breakfast

Cuisine American

Keyword Overnight Breakfast Casserole

Prep Time 20 minutes minutes

Cook Time 1 hour hour 15 minutes minutes

Refrigeration 8 hours hours

Total Time 9 hours hours 35 minutes minutes

Servings 8 servings

Calories 819kcal

Ingredients

• 7 cups 1-inch French bread cubes Use bread that is a day old.
• 3 tablespoons butter melted
• 6 oz. sausage cooked and crumbled
• 3/4 cup shredded white cheddar cheese
• 1 cup shredded Swiss cheese
• 8 eggs
• 1 cup whole milk
• 2 tablespoons Dijon mustard
• 1/4 teaspoon paprika
• 1/3 cup dry white wine

Instructions

• Spray a 9×13" pan with cooking spray, and in a medium skillet over medium heat, cook the sausage until it is cooked through and browned.
• Spread bread in the bottom of the prepared baking dish. Drizzle melted butter on top of bread.
• Sprinkle sausage and cheese on top of bread.
• In a separate bowl, whisk together the eggs, milk, mustard, paprika and white wine.
• Pour over casserole and cover with foil. Refrigerate overnight.
• Remove the casserole from the fridge and allow it to sit for 20 minutes before baking. Preheat oven to 325 degrees.
• Keep dish covered and bake for 60-75 minutes or until egg in middle is just set and edges are lightly golden.

Notes

I have not made this recipe with anything but the white wine, but if you do choose to not use it, apple cider vinegar, chicken broth or apple juice would be good substitutes. 

Nutrition

Serving: 1serving | Calories: 819kcal | Carbohydrates: 110g | Protein: 39g | Fat: 24g | Saturated Fat: 10g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 7g | Trans Fat: 0.1g | Cholesterol: 206mg | Sodium: 1597mg | Potassium: 441mg | Fiber: 5g | Sugar: 12g | Vitamin A: 564IU | Vitamin C: 0.2mg | Calcium: 377mg | Iron: 9mg

This recipe was originally published December 31, 2015. It has been updated in format and with pictures on September 7, 2023.

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When is your favorite time to eat muffins? I know they are traditionally considered a breakfast treat, but I like to keep homemade muffins on hand for a quick snack during the day, and I even sometimes make them to accompany my main dinner dish.

Whenever you serve them, these sweet muffins are the perfect mix of tart cranberries and sweet oranges, with some fresh orange zest mixed in, similar to my very popular Cranberry Orange Scones. The best part is the delicious orange glaze on top of the muffins. I know pumpkin and apple get all the glory during the time of year when this cranberry orange flavor combination is popular, but there’s something about these flavors that they deserve to be enjoyed all year long.
I know you will want to make this easy recipe again and again!

What Ingredients do I need for this easy muffin recipe?

Here’s what you’ll need to make the Orange Cranberry muffin batter:

• vegetable oil or melted butter
• light brown sugar, packed
• 2 large eggs, room temperature
• all-purpose flour
• baking powder
• salt
• whole milk or 2% milk
• fresh orange juice
• grated orange zest
• a cup of cranberries
• powdered sugar

How do I make Orange Cranberry Muffins?

Prepare your muffin pan: Preheat your oven temperature to 325 degrees F., and prepare your pan. Line your 12 muffin cups with paper liners or spray each well with cooking spray. 

Make Your Muffin Batter: In a large bowl, whisk together sugar and oil. Add eggs, one at a time, whisking in between. 

In a separate bowl, combine flour, baking powder, and salt. Add half the flour mixture to your wet ingredients and whisk to combine. Add half the milk and stir, then add the remaining dry ingredients until incorporated. 

Finally, add the remaining milk, orange juice, and orange zest and stir just until combined. Then roughly chop your cranberries and fold them into the batter.

Bake Your Muffins: Spoon batter evenly among the wells of the prepared muffin tin and bake in preheated oven for 15-20 minutes or until a toothpick inserted in the middle of the muffin comes out clean. 

Glaze: While the muffins are baking, prepare the glaze by whisking together powdered sugar and orange juice in a small bowl. Once the muffins are done, brush the sweet orange glaze on the muffin tops immediately and sprinkle with sweet orange zest (optional). Let them sit for 10 minutes before taking them out of the pan and transferring them to a wire rack to cool.

Helpful Recipe Tips

• I recommend mixing by hand. When you use an electric mixer, you risk over-mixing your batter, which results in a tough, dense muffin.
• Bring your eggs and milk fully to room temperature in order to fully incorporate them into your batter
• If you’re not using paper liners, make sure to grease and flour your muffin tins thoroughly so that nothing sticks.
• For this recipe, you need to fill your muffin cups about 3/4 full. I like to use a large cookie or ice cream scoop to help make all the muffins the same size.
• Press a few extra fresh cranberries on top of the muffins before baking for a beautiful presentation
• Resist the temptation to open the oven door while baking! If you open that door too soon, it could cause your muffins to deflate. Use the oven light to view, but remember to turn it off because it can add additional heat.
• And remember, all ovens cook differently, so do check for doneness a minute or two before the end of the suggested baking time.

How long do these muffins last?

Cooled muffins are best eaten the day they are baked! But they will keep for 3 days, wrapped tightly in plastic wrap or placed in an airtight container, and stored at room temperature. Reheat for a few seconds in the microwave or in a toaster oven. 

If you want to store them for longer, freeze them on a tray until fully frozen, then transfer them to a freezer bag (making sure to let any air out), and store them for up to two months. Alternatively, wrap them individually in plastic wrap once they’ve cooled and freeze them. When you’re ready to enjoy them, you can thaw them overnight in the fridge and warm them up in the microwave or defrost the muffins in the microwave.

Can I add nuts or chocolate chips to this muffin recipe?

Absolutely! I would recommend adding about ¾ cup of your favorite chocolate chips or ½ cup of nuts to this recipe. I think walnuts or pecans would compliment the juicy cranberries perfectly.

A little trick: coat your nuts with a little bit of flour before adding them to the batter. This will keep them from sinking to the bottom of the muffin!

Can I use dried cranberries in this recipe?

Yes, you can! For dried cranberries, you’ll need to use less than the amount listed for fresh cranberries. You can also soak the dried cranberries in warm water for about 10 minutes to soften them before patting them dry to add to the batter. The dried cranberries are chewier and sweeter, so just know it will change the taste slightly if you use them.

If you can’t find fresh cranberries, which are seasonal, you should be able to find frozen cranberries in the freezer section of your grocery stores. Using fresh or frozen cranberries ensures a tender, moist muffin.

Can I substitute almond milk for this recipe?

While this recipe is written for whole or 2% milk, you can substitute your favorite milk instead. The taste and texture may vary slightly, and you may need to add a little more milk than is called for in the recipe if the milk is thicker. 

Can I make this as bread instead?

You can! Check out the recipe for Orange Cranberry Bread here! (It’s very similar but has some very important adjustments).

Try some of my other favorite muffin recipes:

For another fun fall-flavored or any time of year muffin, I love to bake these Blueberry Muffins. When we need a chocolate fix, my family adores these fluffy Banana Chocolate Chip Muffins, too. You could even give these Chocolate Chip Cream Scones a go.
Love lemon in the morning? Make these Lemon Poppy Seed Muffins.

More Cranberry Recipes you’ll want to try:

Orange and Cranberry are the flavors of the holiday season, though, of course, they are amazing any time of the year. I have a bunch of recipes featuring orange and cranberry together. Here are just a few of my favorite ones:

• Cranberry Orange Smoothie
• Cranberry Macadamia Scones
• Cranberry Pecan Goat Cheese Bites

Easy Breakfast Recipes

• Overnight Breakfast Casserole
• Caramelized Onion, Bacon and Gruyere Quiche
• Banana Pancakes
• Maple Bacon Gravy
• Breakfast Hash Brown Bites

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Orange Cranberry Muffins

Start off your morning with these tasty Orange Cranberry Muffins. These are perfect for breakfast or brunch this holiday season (or any time of year), so pull out your muffin pan and whip up a batch of fresh muffins today!

Course Breakfast

Cuisine American

Keyword Orange Cranberry Muffins

Prep Time 15 minutes minutes

Cook Time 20 minutes minutes

Total Time 35 minutes minutes

Servings 13 servings

Calories 170kcal

Ingredients

• 1/4 cup melted butter *can use vegetable oil
• 3/4 cup packed brown sugar
• 2 large eggs room temperature
• 1 3/4 cups all-purpose flour
• 2 1/2 teaspoons baking powder
• 1/4 teaspoon kosher salt
• 1/2 cup 2% milk *can use regular milk, but nutritional value will change.
• 2 tablespoons orange juice
• 1 tablespoon grated orange zest
• 1 cup roughly chopped cranberries *can use dried cranberries

Glaze

• 3 tablespoons powdered sugar
• 1 tablespoon orange juice
• additional orange zest for garnish optional

Instructions

• Preheat oven to 325 degrees.  Line 12-well muffin tin with liners.  In large bowl, whisk together sugar and oil.  Add eggs, one at a time, whisking in between.
• In a separate bowl, combine flour, baking powder, and salt.  Add half the flour mixture to wet ingredients and whisk to combine.  Add half the milk and stir, then add the remaining flour until incorporated.  Finally, add the remaining milk, orange juice, and orange zest and stir just until combined.
• Fold in cranberries.  Transfer batter to muffin tin, filling wells ¾ full.  Bake for 15-20 minutes or until toothpick come out clean when inserted into middle of muffins. 
• While muffins are baking, prepare glaze by whisking together powdered sugar and orange juice in small bowl.  Once muffins are done, brush glaze on immediately and sprinkle with orange zest (optional).  Let it sit for 10 minutes before taking out of pan and transferring to cooling rack.

Notes

*Cranberries can be seasonal, but you should be able to find them year round in the freezer section.  

*Make bread in 9×5-inch loaf pan (greased and floured) at 325 degrees for 15-20 minutes.

*Ovens vary, so check for doneness before recommended baking time is up.

*You can leave this bread in the pan if you choose and just slice as you serve.  

*Store covered in pan or in airtight container.  Best within 2 days.

Nutrition

Serving: 1serving | Calories: 170kcal | Carbohydrates: 29g | Protein: 3g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 1g | Trans Fat: 0.2g | Cholesterol: 39mg | Sodium: 174mg | Potassium: 74mg | Fiber: 1g | Sugar: 15g | Vitamin A: 174IU | Vitamin C: 4mg | Calcium: 76mg | Iron: 1mg

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Cranberry and orange are reminiscent of Fall, but this flavor combination is one that’s enjoyed all year long.

Mornings and afternoons can be so busy but it’s so beneficial to slow down and enjoy the quiet moments. These Cranberry Orange Scones are quick, warm and satisfying. They’ll taste like they came from the bakery or your favorite coffee shop!

SAVE THIS EASY ORANGE CRANBERRY SCONE RECIPE TO YOUR FAVORITE PINTEREST BOARD!

Cozy up with your favorite book and tea for these soft, sweet scones. They’re often made in the wintertime but perfect for anytime of the year! 

What ingredients are in Cranberry Orange Scones?

• All Purpose Flour provides the structure and rise in the scones. When mixed with the heavy cream, the elastic gluten forms and expands as it bakes. Make sure to fluff the flour, scoop it into the measuring cup and then level off with a knife. 
• Granulated Sugar sweetens the scones!
• Baking Powder make sure it’s fresh and not expired as it helps raise the scones as they bake, resulting in a puffier, lighter scone. 
• Salt enhances the other ingredients flavors.
• Butter this recipe uses softened butter for an easier approach! If you have time you could grate cold or frozen butter and cut it in with a pastry blender or forks. Cold ingredients will help the scones be fluffy and flakey. 
• Egg increases the flavor and binds the ingredients together. For flakey scones, use a cold egg. 
• Heavy Cream adds to the richness of the cranberry orange scones. 
• Orange Zest adds the citrus flavor!
• Almond Extract an aromatic element that is mildly sweet. It enhances other flavors as well.
• Cranberries add tartness! If your cranberries are hard and dry, you could soak them in water for 10 to 15 minutes to plump back up; make sure to thoroughly dry afterwards though. 

Ingredients for the Sweet Orange Glaze

• Powdered Sugar
• Orange Juice
• Butter

How do you make easy Cranberry Orange Scones?

1. Preheat the oven to 425 degrees.
2. In a large mixing bowl, combine the flour, sugar, baking powder, salt, and butter. Mix just until it forms a coarse meal.
   If you’d like to use cold butter, cut into the dry ingredients with a fork or pastry blender until there are pea sized chunks of butter incorporated. 
3. Add wet ingredients and mix on low.
4. Fold in dried cranberries.
5. Knead dough on a floured surface and form into a circle about ½ inch thick.
6. Cut into 8 equal pieces and transfer to a parchment lined baking sheet, still keeping in a circle formation but leave a little room between the scones. Having the scones close together will aid in their rise in the oven. If you’d like shiny scones, brush an egg wash (egg with a little water) or extra heavy cream on top.
7. Bake for 10-12 minutes until they’re light, golden brown. Let rest for five minutes on a baking sheet before transferring to cool on a wire cooking rack. 
8. While the scones bake, whisk the powdered sugar, melted butter and orange juice in a small bowl until smooth and sugar is somewhat dissolved.
9. Drizzle glaze on scones after they cool down. 

How do I store these scones?

These scones are delicious the day of, but you can store them in an airtight container for up to two days. 

Can you freeze scones?

Sure can!
You could freeze the scone dough before baking in the 8 triangles in a freezer container or bag for up to two months. Place into the refrigerator to thaw overnight.
Or you could bake the scones and after they’ve cooled, place in a container and freeze for up to two months. 

We absolutely love breakfast recipes around here. These Chocolate Chip Cream Scones were a big hit with the family and are another great idea for afternoon tea. These Raspberry Cream Cheese Scones, and Strawberry Scones are another delicious option. You could have a scone buffet!

Love burgers? Who says you can’t have them for breakfast? This Good Morning Breakfast Burger is one you’ll want to put on your menu often! It’s a tasty and hearty way to start the day for sure.

During the holidays, (ok, and all throughout the year), I love a breakfast that I can prep the night before, let sit in the oven overnight to “marinade” so to speak, and then easily pop into the oven the next morning. This Overnight Breakfast Casserole is all that and the whole family loves it.

If smoothies are more your thing, this Mixed Berry Smoothie is great when you’re on the go and is full of great nutrients.

Do real men eat quiche? They sure do! I think they’ll love this Caramelized Onion, Bacon and Gruyere Quiche. It will also be perfect for a brunch, bridal or baby shower.

Biscuits and gravy lovers will enjoy these Parmesan Chive Biscuits. Top it with this delicious and easy Sausage gravy and you’re good to go!

It’s hard to resist a delicious Blueberry Muffin, and you aren’t going to want to pass these up! Full of fresh blueberries, they’ll be bursting with flavor in every bite.

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Cranberry Orange Scones

These Cranberry Orange Scones are buttery, crumbly, and light. They are full of flavor and will melt in your mouth! The tartness of the cranberries balances out the sweet orange, and they're a perfect addition for your tea or breakfast! Don’t forget the sweet orange glaze!

Course Breakfast

Cuisine American

Keyword Cranberry Orange Scones, Scones

Servings 8 scones

Calories 284kcal

Equipment

• liquid measuring cup
• measuring spoons
• baking sheet
• parchment paper
• 1 chef's knife
• cutting board
• whisk
• large mixing bowl
• small microwavable safe bowl
• mixer
• silicone spatula
• pizza cutter or knife

Ingredients

• 2 cups all purpose flour
• 1/4 cup sugar
• 1 tablespoon baking powder
• 1 teaspoon salt
• 6 tablespoons butter softened
• 1 egg
• 1/2 cup heavy cream
• 1 tablespoon orange zest
• 1/2 teaspoon almond extract
• 3/4 cup roughly chopped dried cranberries

Orange Glaze

• 1/2 cup powdered sugar
• 4 teaspoons juice from an orange
• 1 tablespoon melted butter

Instructions

• Preheat oven to 425 degrees, and prepare a baking sheet with a piece of parchment paper.
• In a large mixing bowl, combine the flour, sugar, baking powder, salt, and butter. Mix just until it forms a coarse meal.
• Add the egg, cream, orange zest and almond extract. Mix on low until just combined. Fold in dried cranberries.
• On a lightly floured surface, form dough into a circle about 1/2 inch thick.
• Using a pizza cutter or knife, cut into 8 equal pieces. Transfer to a parchment lined baking sheet still keeping them in a circle formation and leaving a little space between the scones.
• Bake for 10-12 minutes until a light golden brown.
• Mix the powdered sugar, melted butter, and orange juice in a small bowl until sugar is slightly dissolved.
• Drizzle glaze on scones when cool.

Nutrition

Serving: 1scone | Calories: 284kcal | Carbohydrates: 49g | Protein: 5g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 42mg | Sodium: 486mg | Potassium: 86mg | Fiber: 2g | Sugar: 23g | Vitamin A: 321IU | Vitamin C: 3mg | Calcium: 122mg | Iron: 2mg

This post was originally published 11/25/15. It has been updated in format and with photos on 5/19/22.

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I mean even though it’s a whopping 89 degrees out as I write this post. I mean it is fall right? Well considering all my favorite things happen in the fall – leaves changing, fall clothes, football, mine and Amelia’s birthdays. What more could you ask for?

Well in Alabama – fall weather would be nice!! But until then I have enough to keep me busy. As you can tell I have been a little MIA lately. So apologies. But I thought I’d make it up to you this week. Want to know how? Two recipes in one week!

Yes you read that right – this hasn’t happened in years! Later in the week are some Fancy Tailgating Sliders to keep us in the fall/football mood! But first up are these incredible Baked Apple Cider Donuts. If you caught our family on Instagram this weekend we celebrated Amelia’s 2nd birthday and it was a blast!

Saturday mornings it has sort of become a family tradition that we wake up head to the Farmers Market do a little shopping and of course stop for some donuts. So I decided to throw my daughter a Donut Breakfast Birthday Party! Some of the treats included an Overnight Breakfast Casserole, Blueberry Muffins and then of course we had a yogurt bar, mini waffles with a shot of syrup, a huge donut tower and some donut hole cups.

So if your kids like donuts as much as mine do – these Baked Apple Cider Donuts are perfect for the fall!

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Baked Apple Cider Donuts

Servings 1 dozen

Ingredients

• 2 eggs beaten
• 1/2 cup sugar
• 1/2 cup brown sugar
• 1 1/2 cups all-purpose flour sifted
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 teaspoon nutmeg
• 3/4 teaspoon cinnamon
• 1 teaspoon vanilla
• 1/2 cup vegetable oil
• 1 large apple shredded

Apple Cider Glaze

• 2 tablespoons apple cider
• 1 cup confectioner's sugar

Instructions

• Preheat oven to 350 degrees.
• Lightly grease 2 donut pans.
• In a bowl combine flour, baking powder, baking soda, salt, nutmeg, and cinnamon.
• In another bowl combine the remaining ingredients (except apple) Whisk together. Fold shredded apple in mix.
• Pour wet ingredients into dry ingredient bowl.
• Divide into donut pans.*
• Bake 10-12 minutes.
• Invert donuts on a cooling rack.
• Whisk together glaze ingredients. Once donuts have cooled dunk each one into glaze.

Notes

*I pour donut batter into large ziploc bag and cut a triangle out of the bottom to easily pipe into pans.

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After months of all kinds of sick bugs going around our house I think it’s all downhill from here. Knock on wood. Saying a prayer of course. But with the kids out of school for 3 weeks it is getting a little crazy with me trying to work from home. Blog posts have been pushed to Friday (sometimes Saturday) because my other job takes priority. Anyone want to come babysit? I’ll pay in food!

Starting with this quiche. You can have it for breakfast, lunch, or dinner. Trust me we have had it for all three.

I love caramelized onions! I mean who doesn’t? I love them on salads, on sandwiches, and now in quiches!

I had this Caramelized Onion, Bacon, Gruyere Quiche for the first time when Mama and I had a little getaway to the beach last year at The Perfect Pig. This quiche was truly perfect! So you know I had to remake it. We are heading back to the beach this year with my parents and kids. I am so excited too because it will be Amelia’s first time. But one thing is for sure I am going back to get this quiche.

Now I will forewarn you this quiche is not for the faint of heart. It’s quite rich which I love but if having it for lunch or dinner a little side salad would be a nice touch.

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Caramelized Onion, Bacon and Gruyere Quiche

Ingredients

• 1 piecrust*
• 1-2 large onions thinly sliced (about 1 1/2 pounds)
• 2 tablespoons butter
• 2 tablespoons olive oil
• 6 ounces bacon
• 3 eggs
• 1 cup heavy cream
• 1 tablespoon sour cream
• 1 cup shredded Gruyere cheese
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1/4 teaspoon dry mustard

Instructions

• In a large skillet melt butter. Then add olive oil. Add in the sliced onions.
• Cook stirring occasionally for 15 minutes on low until soft then cook for another 45 minutes. If browning too much occasionally add 1/2 cup water if needed.Once done put on paper towels and cover as well. This will help with removing some moisture. (See notes for a quicker method)
• Preheat oven to 400°
• If using store bought dough remove from fridge and let it sit at room temperature for 10 minutes. Roll out onto greased pie dish. Prick crust with the fork on bottom and sides to prevent puffing. Bake for 10 minutes until golden brown. Cool completely before adding filling. Reduce temperature to 375°.
• While baking crust, in another large skillet cook bacon over medium heat until most of the fat is rendered but not too crisp. Remove from pan and set aside to cool.
• In a large mixing bowl beat together the eggs. Add the remaining 6 ingredients to bowl. Stir to combine.
• Cut bacon into bite size pieces then add to bowl, followed by the onions. Stir to fully incorporate.
• Pour into pie crust.
• Bake for 35-45 minutes or until it is only slightly jiggly. Remove from oven and allow it to sit for 15 minutes to allow custard to set.

Notes

*I used the frozen store bought pie crust
**If you do not have time to caramelize onions with the above method. Add butter and olive oil to pan and saute onions over medium high heat for 15 minutes until golden brown.

The post Caramelized Onion, Bacon and Gruyere Quiche appeared first on Easy Recipes From Home.

I had to see what all these smoothie bowls were about. And now I see why there was such fascination with them!

John Grayson was my first guinea pig. Between his favorite breakfast of banana pancakes or blueberry muffins or pancakes or eggs or cinnamon cereal…okay so he is a huge breakfast fan most of the time as you can tell. But when I brought out this Peach Vanilla Smoothie Bowl he looked at me like I don’t think so.

I could see that he was thinking it was baby food and I must have confused the bowls because his baby sister was just a couple of feet away. Fast forward to the first bite. He grins and says “brr” (ie it’s cold) and then continues to eat the whole bowl. Again I read his mind knowing he was probably thinking it was ice cream because between bites he continued to say “brr” before asking for “more”.

So then he got the grown up version with all the toppings and had another huge grin. Mission accomplished: Healthy breakfast for Mama and Kid friendly/toddler approved!

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Peach Vanilla Smoothie Bowl

Ingredients

• 1 1/2 cups frozen peaches*
• 1/2 banana
• 1 cup vanilla Greek yogurt
• 1/2 cup vanilla almond milk

Toppings:

• Chia Seeds
• Granola
• Sliced Peaches

Instructions

• Put peaches, banana, milk and yogurt into a blender and pulse until smooth.
• Pour into bowl.
• Top with sliced peaches, granola, chia seeds or your other favorites.

Notes

*If you use fresh peaches it takes about 3 but you must freeze them first. If not the consistency is too watery.

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