Cinnamon Roll Monkey Bread

When Jordan was four I decided to make Monkey Bread for Christmas morning breakfast. I’d made pancakes the year before and spent an hour flipping while everyone else relaxed and drank coffee, so I wanted something I could make ahead of time and just pop in the oven.

That was when I discovered Monkey Bread and I’ve made so many versions ever since (like lemon blueberry and strawberry monkey bread) but this is my absolute favorite!

I’ve adapted the recipe to fit our likes and tastes over the past decade and this is the BEST Monkey Bread Recipe you’ll ever make – it’s easy and starts with CINNAMON ROLLS instead of biscuits. PLUS this recipe works in a bundt pan OR a 9×13-inch pan!

5 Simple Ingredients

Pillsbury made this an easy recipe by using cut up canned biscuit pieces for the dough, but you can make monkey bread from scratch (which I’ve done – it’s delicious). As much as I love the homemade version, I also love a semi-homemade easier version for holidays!

• Canned cinnamon rolls (I use Pillsbury Grands! Cinnamon Rolls, the larger rolls that come 5 to a can)
• Butter – Unsalted or salted is fine
• Brown Sugar – be sure to pack it!
• Granulated Sugar and Ground Cinnamon – to roll the cinnamon roll pieces in!

How to make Easy Monkey Bread

• Simply cut each cinnamon roll into 4-6 pieces.
• Add dough balls to a large plastic bag with cinnamon sugar. Toss the bag around to coat the pieces.
• Place the cinnamon roll pieces in prepared pan. Mix melted butter and light brown sugar and pour the buttery brown sugar sauce over the canned dough.
• Bake and then drizzle the top with the icing that came with the rolls!

Expert Tips

• Remove the bread from the pan to serving platter within 10 minutes of it coming out of the oven so it doesn’t stick to the pan!
• Don’t want to use cinnamon rolls? Use canned biscuit dough with this exact same recipe.

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Easy Monkey Bread Recipe

This Easy Monkey Bread Recipe is made with cinnamon rolls instead of biscuits. It's a semi-homemade recipe that can be made with or without a bundt pan – it's the best breakfast or brunch recipe!

Course Breakfast

Cuisine American

Prep Time 10 minutes minutes

Cook Time 50 minutes minutes

Total Time 1 hour hour

Servings 10 servings

Calories 155kcal

Author Dorothy Kern

Cost $5

Ingredients

• 2  cans (5 rolls each) Pillsbury Grands! Cinnamon Rolls
• ¼ cup  (50g) granulated sugar
• 1  teaspoon  cinnamon
• ½ cup  (100g) packed brown sugar
• ½ cup  (113g) unsalted butter , melted

Instructions

• Spray a 12-cup bundt pan with nonstick cooking spray.
• Open each can of cinnamon rolls. Reserve the icing for later. Cut each roll into 4 pieces.
• Place the granulated sugar and cinnamon in a gallon size resealable bag. Add the cut up cinnamon rolls (the pieces will fall apart a little) to the bag. Seal and shake to coat the pieces with cinnamon sugar.
• Stir together the brown sugar and melted butter.
• Place rolls in pan and drizzle with melted butter mixture.
• Bake at 350°F for 40-50 minutes or until the top is a dark golden brown and the rolls are cooked through.
• Cool 5 minutes then invert the monkey bread onto your serving plate. Do this carefully: the pan is hot! Drizzle cinnamon roll icing over the top of the monkey bread and serve warm.

Video

Notes

Other baking pans:

• 9×13-inch: 30-40 minutes
• Loaf pan (9×5-inch): 30-40 minutes
• Muffin tin (regular size): 10-20 minutes

Nutrition

Serving: 1serving | Calories: 155kcal | Carbohydrates: 18g | Protein: 1g | Fat: 10g | Saturated Fat: 6g | Cholesterol: 25mg | Sodium: 6mg | Potassium: 16mg | Fiber: 1g | Sugar: 17g | Vitamin A: 296IU | Calcium: 18mg | Iron: 1mg

Favorite Holiday Breakfast Recipes

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Cheese and Egg Casserole

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Overnight Cinnamon Rolls

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Slow Cooker Cinnamon Roll Monkey Bread

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Overnight Monkey Bread French Toast Casserole

The post Easy Monkey Bread appeared first on Crazy for Crust.

Lemon Bread Ingredients

• Flour: I always use all-purpose flour. Be sure to measure it correctly!
• Baking Powder: This helps the bread rise.
• Evaporated Milk: Be sure to buy evaporated, not sweetened condensed. It comes in a can in the baking aisle. It adds a richer flavor and some fat to the bread, making it nice and moist.
• Oil: Vegetable oil or canola oil
• Lemon Zest: This is where all the flavor is! Don’t skip it. Learn how to zest a lemon! A tablespoon of grated lemon adds so much flavor.
• Lemon Extract: Always buy PURE extracts. The lemon extract pumps up the lemon flavor of this lemon bread recipe.
• Powdered Sugar + Lemon Juice: You need these for the glaze. Be sure to use fresh lemon juice!

How to make Lemon Bread

1. Whisk together all purpose flour, baking powder, salt, and granulated sugar.

2. Whisk together evaporated milk, lemon zest, lemon extract, oil, and eggs. Add the wet ingredients to the dry ingredients in a large bowl. Stir until combined.

3. Add to an 8×4-inch loaf pan. Bake until a toothpick comes out with just a few crumbs. Cool on a wire rack.

4. To make the icing, whisk powdered sugar and lemon juice and pour over the bread. This lemon bread recipe tastes like sunshine!

Expert Tips

• Make Glazed Lemon Bread by whisking powdered sugar with lemon juice for a delicious topping. Lemon glazed bread is so sweet and tart.
• If you want your bread to be really lemony, don’t skip the lemon extract.
• Don’t over bake this – when a toothpick comes out with just a few crumbs in the center, it’s done.
• You can also bake this in 3 mini loaf pans. Bake time will be about half.
• Turn this into lemon blueberry bread by adding fresh berries.
• Make it gluten free by using 1:1 gluten-free flour.

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Lemon Quick Bread Recipe

Lemon Quick Bread – this easy quick bread recipe is bursting with lemon flavor. It’s great for dessert or breakfast – with or without a lemon glaze!

Course Dessert

Cuisine American

Prep Time 15 minutes minutes

Cook Time 45 minutes minutes

Total Time 1 hour hour

Servings 12 servings

Calories 155kcal

Author Dorothy Kern

Cost $8

Ingredients

• 1 ½ cups (186g) all purpose flour
• ¾ cup (150g) granulated sugar
• 1 teaspoon baking powder
• ½ teaspoon salt
• 2 large egs
• ⅓ cup (79ml) oil
• 5 ounces (75ml) evaporated milk
• 1 teaspoon pure lemon extract optional
• Zest of one large or two small lemons
• ½ cup (57g) powdered sugar
• 1-2 tablespoons (15-30ml) lemon juice

Instructions

• Preheat oven to 350°F. Spray an 8.5” by 4.5” loaf pan with nonstick cooking spray (use the kind with flour if you have it). You can also use an 8”x4” loaf pan.
• Whisk flour, sugar, baking powder, and salt in a large bowl.
• Place eggs, oil, evaporated milk, extract, and zest in a large measuring cup or small bowl and whisk. (The extract is optional but gives that telltale lemon flavor.) Stir the wet ingredients into the dry ingredients and stir just until the batter forms.
• Pour into prepared pan and bake for 35-45 minutes, or until a toothpick comes out mostly clean just slightly to one side of center. Cool before frosting.
• Whisk powdered sugar and lemon juice (1 tablespoon at a time) until desired consistency, drizzle over the bread. The frosting is optional and makes it more sweet, but the bread is good without it as well.

Video

Notes

• Make Glazed Lemon Bread by whisking powdered sugar with lemon juice for an delicious topping.
• If you want your bread to be really lemony, don’t skip the lemon extract.
• Don’t over bake this – when a toothpick comes out with just a few crumbs in the center, it’s done.

Nutrition

Serving: 1/12 loaf | Calories: 155kcal | Carbohydrates: 27g | Protein: 3g | Fat: 3g | Saturated Fat: 1g | Cholesterol: 33mg | Sodium: 118mg | Fiber: 1g | Sugar: 17g

Favorite Lemon Recipes

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Lemon Blueberry Muffins

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Lemon Blueberry Bread

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Lemon Cake

The post Lemon Bread appeared first on Crazy for Crust.

Kids Love Sprinkle Pancakes

When my daughter was a toddler she loved having pancakes for breakfast. I didn’t mind giving them to her because I could sneak some banana or applesauce into the batter, but what I didn’t love was the syrup. For one thing, it got everywhere. Sticky table, sticky hands…annoyed mama. For another, syrup isn’t healthy. Sure, a little is fine, but every day? No. And kids love gobs and gobs of syrup which is way too much sugar first thing in the morning.

She was about three when I was at a mom’s club event complaining about pancakes when another mom told me what she did to avoid the syrup problem: she put sprinkles in her pancakes.

I had a true Oprah lightbulb moment and I started making sprinkle pancakes the next day. My daughter went on to eat pancakes without syrup for about 6 years. I’m not kidding! Plus…sprinkles are amazing.

Important Ingredients

• It’s all about the baking powder and eggs, I swear. These pancakes are super fluffy! When you flip them you actually watch them rise as they cook!
• My pancake recipe has a secret: banana. When I’m mixing the wet ingredients, I mash a banana into the milk. Bananas are a good source of vitamins for your kids but they won’t even know it’s in the pancakes. Jordan hated banana pancakes when she was young but she’d eat these not even realizing there was banana in them.
• You can use regular or nonfat milk, or substitute almond or any non-dairy milk in this easy pancake recipe.

How do you make pancakes with sprinkles?

• Whisk the dry ingredients.
• Add the milk and eggs and banana.
• Add your sprinkles.
• Cook on a preheated griddle or pan.

Adding sprinkles to pancakes makes them way more fun! They’re the perfect birthday treat too. I often see funfetti pancakes (which are pancakes made with cake mix) online but, while those look amazing, they’re basically cake for breakfast. Talk about a birthday morning crash!! These sprinkle pancakes give the air of being funfetti without all the extra sugar.

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Sprinkle Pancakes Recipe

Sprinkle Pancakes are our families favorite pancake recipe! This easy homemade pancake recipe is filled with sprinkles and the kids love them without syrup!

Course Breakfast

Cuisine American

Prep Time 10 minutes minutes

Cook Time 10 minutes minutes

Total Time 20 minutes minutes

Servings 12 pancakes

Calories 154kcal

Author Dorothy Kern

Cost $8

Ingredients

• 1 ½ cups (186g) all purpose flour
• 3 tablespoons (36g) granulated sugar
• 1 tablespoon baking powder
• ¼ teaspoon salt
• 1 overripe banana
• 1 cup (237ml) milk approximately, see directions
• ¼ cup (59ml) vegetable oil
• 2 large eggs
• ¼ cup sprinkles see note

Instructions

• Whisk flour, sugar, baking powder, and salt. Set aside.
• Mash banana in a measuring cup until smooth. Add enough milk so that the milk + banana equals 1 ¼ cups of liquid. Whisk in oil and eggs.
• Add wet ingredients to dry ingredients and whisk to combine. Batter will be slightly lumpy. Stir in sprinkles just before cooking.
• Preheat pan or griddle (to 350°F, if using an electric griddle). Cook pancakes on one side until bubbly, then flip until cooked through.
• Serve with butter, more sprinkles, and syrup (optional).
• Store leftovers in refrigerator or freeze for up to 1 month.
• Note: the amount of pancakes you get will depend on the size you make them. I used 1/4 cup measuring cup to scoop my batter and got about 12 pancakes.

Video

Notes

• Regarding sprinkles: not all are created equal. Don’t use nonpareils (the little ball sprinkles) as they dissolve in liquid. It’s best to use “jimmies” or the traditional long sprinkles. Usually the brands you buy at the grocery store will hold up to batter. Cheap dollar store or amazon ones might not. Use your favorite colors!
• You can use any kind of milk (dairy or nondairy)
• Mash the banana in your measuring cup and add milk (stirring) until together they total 1 1/4 cups liquid.

Nutrition

Serving: 1pancake | Calories: 154kcal | Carbohydrates: 21g | Protein: 3g | Fat: 6g | Saturated Fat: 4g | Cholesterol: 29mg | Sodium: 68mg | Potassium: 189mg | Sugar: 8g | Vitamin A: 80IU | Vitamin C: 0.8mg | Calcium: 73mg | Iron: 1mg

Favorite Pancake Recipes

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Banana Chocolate Chip Pancakes

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Cinnamon Sugar Pancake Rolls

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Wheat Germ Pancakes

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Banana Blueberry Baked Pancake

The post Sprinkle Pancakes appeared first on Crazy for Crust.

Important Ingredients Needed

• Cocoa Powder: I recommend natural unsweetened cocoa powder (not dutch process) for this recipe because it leavens with baking soda, which can interfere with the acidity of dutch-process cocoa.
• Vegetable Oil: May substitute canola oil or liquid coconut oil.
• Milk and Powdered Sugar are needed for the chocolate ganache-like glaze. Corn syrup is also used, but it’s optional. It just makes the glaze dry harder and shinier.
• Cinnamon Sugar and Melted Butter are needed for the coated donuts.

How to make Chocolate Frosted Donuts

• Whisk flour, cocoa, soda, salt, and sugar in a medium bowl. Set aside. Whisk the wet ingredients in a measuring cup. Whisk into dry ingredients.
• Transfer the batter to a large gallon size resealable bag or piping bag. This is the easiest way to get the batter into a donut pan.
• Bake until a toothpick just comes out clean. Let cool about 10 minutes then remove to a wire rack to cool completely.
• Glaze: whisk powdered sugar and cocoa, then whisk in milk and corn syrup slowly. Dip the cooled donuts upside down in the glaze and place them on a cookie sheet or flat surface, glaze side up. Sprinkle with sprinkles.
• Cinnamon sugar topping: Whisk sugar and cinnamon in medium bowl. Dip donuts in melted butter, then dredge in cinnamon sugar.

Expert Tips

• You can make these gluten-free by using GF 1:1 all-purpose flour
• The recipe makes about 9 donuts, so you’ll need 2 pans or you can let the pan cool before baking the rest.
• Store donuts in an airtight container. The cinnamon sugar donuts won’t last as long as the glazed ones.

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Baked Chocolate Donuts with Chocolate Glaze

These are the PERFECT Baked Chocolate Donuts! This recipe gives light and fluffy donuts two ways: chocolate glazed or cinnamon sugar churro!

Course Breakfast

Cuisine American

Prep Time 30 minutes minutes

Cook Time 15 minutes minutes

Total Time 45 minutes minutes

Servings 9 donuts

Calories 348kcal

Author Dorothy Kern

Cost $8

Ingredients

For the Donuts:

• 1 cup (124g) all-purpose flour
• ¼ cup (20g) unsweetened cocoa powder
• ½ teaspoon baking soda
• ⅛ teaspoon salt
• ½ cup (100g) granulated sugar
• ½ cup milk (see note)
• 1 large egg
• 2 tablespoons (30ml) vegetable oil
• 1 teaspoon vanilla extract

For the Chocolate Glaze (makes enough for the entire batch):

• 1 cup (113g) powdered sugar
• 3 tablespoons (15g) unsweetened cocoa powder
• 2 tablespoons (30ml) milk
• 1 teaspoon corn syrup
• Sprinkles optional

For the cinnamon sugar donuts (makes enough for the entire batch):

• 5 tablespoons (71g) unsalted butter , melted
• 1 cup (200g) granulated sugar
• 2 tablespoons ground cinnamon

Instructions

• Preheat oven to 350°F. Spray donut pan(s) with nonstick cooking spray.
• Whisk flour, cocoa, soda, salt, and sugar in a medium bowl. Set aside.
• Whisk the milk, egg, oil, and vanilla in a measuring cup. Whisk into dry ingredients.
• Transfer the batter to a large gallon size resealable bag. Cut off one tip and pipe into prepared donut pan(s).
• Bake for 7-8 minutes until a toothpick just comes out clean. Let cool in pans for about 10 minutes, then carefully remove and top with glaze or cinnamon sugar topping.
• Glaze: whisk powdered sugar and cocoa, then whisk in milk and corn syrup slowly. Dip the cooled donuts upside down in the glaze and place them on a cookie sheet or flat surface, glaze side up. Sprinkle with sprinkles. Let sit for about 20 minutes for the glaze to set.
• Cinnamon sugar topping: Whisk sugar and cinnamon in medium bowl. Dip donuts in melted butter, then dredge in cinnamon sugar. Once you’re done with all of them, give them a second dusting in the cinnamon sugar.
• Best eaten the day they’re made, but they’ll last up to 2 days in an airtight container.

Video

Notes

• Recipe makes 8-9 donuts. If you only have one donut pan, fill and bake 6, let them cool 10 minutes, then remove them from the pan, respray the pan with nonstick cooking spray and fill with the rest of the batter. You can also make these as mini muffins. Baking time will be affected.
• You can use any kind of milk (regular, low or fat-free or nondairy)
• The corn syrup is optional but helps the glaze dry shiny and harder than without it.
• You can use dutch-process cocoa in the glaze, but it has not been tested in the donuts themselves (baking soda can affect the outcome when mixed with the acids in dutch process cocoa).

Nutrition

Serving: 1donut | Calories: 348kcal | Carbohydrates: 63g | Protein: 4g | Fat: 11g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 0.3g | Cholesterol: 37mg | Sodium: 110mg | Potassium: 120mg | Fiber: 3g | Sugar: 48g | Vitamin A: 253IU | Vitamin C: 0.1mg | Calcium: 51mg | Iron: 1mg

Other Donut Recipes

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Peanut Butter Baked Donuts

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Easy Lemon Donut Holes (two ways)

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Peanut Butter Cream Doughnuts

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Doughnut Cookies

The post Perfect Baked Chocolate Donuts appeared first on Crazy for Crust.

Make Peanut Butter Rolls!

These cinnamon rolls are the best recipe for any peanut butter lover! They can be the perfect breakfast or dessert recipe for anyone. I made my classic yeast dough and filled it with cinnamon brown sugar and peanut butter. Then they are topped with a delicious peanut butter frosting.

Homemade cinnamon rolls can be quite daunting because they take time to make, but I promise they are worth it and will come out amazing! These are sweet and salty, indulgent and savory, soft and fluffy – the perfect cinnamon sweet rolls!

Ingredients Needed

• Active Dry Yeast: This recipe is written for this kind of yeast NOT instant. So be sure to buy the correct kind.
• Milk: Any kind of milk works great, dairy or nondairy.
• Granulated Sugar and Brown Sugar: Sugar helps activate the yeast and create a fluffy dough and brown sugar is my favorite filling.
• Cinnamon: A must in any cinnamon roll – use ground cinnamon.
• Peanut Butter: Don’t use natural peanut butter; use a no-stir option like Skippy or Jif.

How to make Peanut Butter Cinnamon Buns

• Make your cinnamon roll dough. First you need to activate your yeast, then mix it with the other ingredients, adding flour until the dough comes together. Once the dough has time to rise until it’s doubled in size, it’s time to assemble your cinnamon rolls.
• Stir together brown sugar and cinnamon. Warm the peanut butter until it’s pourable.
• Roll out the dough to a large rectangle and spread peanut butter evenly over the dough, then sprinkle with cinnamon sugar.
• Roll the dough up tightly from the long end. Slice it into 12 equal rounds. Place the rolls into a 9×13-inch baking pan that’s been sprayed with nonstick cooking spray.
• You can allow them to rise an hour, then bake. Or make overnight cinnamon rolls by covering with plastic wrap and refrigerating. Allow the dough to come to room temperature and rise before baking.
• Bake until the rolls are light golden brown and cooked through. Frost with peanut butter icing or cream cheese frosting.

Expert Tips

• Make sure you pay attention to the kind of yeast you’re using. Active dry yeast requires activating and has a longer rise time.
• You can use creamy or crunchy peanut butter.
• It’s easiest to cut the cinnamon rolls using a serrated knife or dental floss.
• Store leftover rolls loosely covered.
• These are best served warm!

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Peanut Butter Cinnamon Rolls Recipe

Fluffy from scratch cinnamon roll dough filled with peanut butter and cinnamon.

Course Breakfast

Cuisine American

Prep Time 1 hour hour

Cook Time 25 minutes minutes

Rising Time 2 hours hours

Total Time 3 hours hours 25 minutes minutes

Servings 12 rolls

Calories 521kcal

Author Dorothy Kern

Cost $7

Ingredients

For the Dough:

• 1 package (8g) active dry yeast (about 2 ¼ teaspoons)
• ¾ cup (177ml) milk (see note)
• ⅓ cup (67g) granulated sugar
• 3 tablespoons (42g) unsalted butter , softened
• ½ teaspoon salt
• 1 large egg
• 3 cups (372g) all-purpose flour plus more for dusting

For the Filling:

• ⅔ cup (134g) packed brown sugar
• 1 tablespoon ground cinnamon
• ¼ cup (67g) peanut butter
• 1 cup (170g) mini chocolate chips (optional)

For the Frosting:

• ½ cup (145g) creamy peanut butter
• 4 tablespoons (57g) unsalted butter , softened
• 2 cups (226g) powdered sugar
• ½ teaspoon vanilla extract
• 3 tablespoons heavy whipping cream

Instructions

Make the Dough:

• Place milk in a microwave safe measuring cup. Heat for 30-45 seconds in the microwave, until it’s about 110-120°F. Add yeast and ½ teaspoon of the granulated sugar (from the ⅓ cup called for) and stir. Let it sit for a few minutes to proof and bubble up.
• Place remaining granulated sugar, butter, salt, and egg in the bowl of a stand mixer fitted with the paddle attachment.
• Mix until the butter is distributed throughout the liquids, although it may be chunky. Pour in the milk/yeast mixture and stir for a few seconds.
• Add flour and stir with the paddle attachment just until the mixture starts to stick to the paddle.
• Replace the paddle with the dough hook. Continue mixing on low speed until the dough forms a ball in the center of the bowl.
• Spray a large bowl with cooking spray and place the dough ball in it. Spray the top of the dough ball with cooking spray (lightly) and cover the bowl with plastic wrap. Let sit for 1-2 hours until it doubles in size.
• Note on rising: if your house is warm, it should rise no problem. If it’s cold in your house, it may take longer for the dough to rise, so plan accordingly!

Prepare your Rolls:

• Stir together brown sugar and cinnamon.
• Place the peanut butter in a microwave safe bowl and heat for 30-60 seconds or until pourable.
• Once the dough is risen, roll it out on a lightly floured surface into a large rectangle, about 12” by 9”. Spread the peanut butter as evenly as possible over the rectangle, making sure to reach to the sides so the outer rolls have enough filling. Sprinkle with brown sugar mixture.
• Roll the dough up tightly from the long end. Slice it into 12 equal rounds. Place the rolls into a 9×13-inch baking pan that's been sprayed with nonstick cooking spray.
• At this point, you can let them rise for about 1 hour, or until they are swelling up in the pan and bake as directed. Or you can cover with plastic wrap and stick in the refrigerator overnight until ready to bake.
• When ready to bake, preheat oven to 350°F. If the rolls have been in the refrigerator, remove them and let them come to room temperature while the oven is preheating. Remove the plastic wrap and bake for 15-25 minutes, or until they are golden brown.

Make the frosting (if desired):

• Mix peanut butter and butter with a hand mixer until well blended. Mix in powdered sugar until crumbly. Add vanilla and 2 tablespoons heavy cream and mix until desired consistency, adding more cream slowly as needed. Frost warm rolls.
• Store rolls loosely covered for up to 2 days on the counter. Wrap well with plastic wrap and freeze for up to 2 months.

Video

Notes

• Use any kind of milk (regular, non-dairy, low fat or fat free)
• This recipe has only been tested with no-stir peanut butter (not natural).
• When making the frosting, you can use any kind of milk in place of the heavy cream, but you’ll probably need less (less fat = less needed to bind your frosting). So start with 1 tablespoon and work up from there.

Nutrition

Serving: 1cinnamon roll | Calories: 521kcal | Carbohydrates: 77g | Protein: 9g | Fat: 21g | Saturated Fat: 9g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Trans Fat: 0.3g | Cholesterol: 41mg | Sodium: 195mg | Potassium: 184mg | Fiber: 3g | Sugar: 49g | Vitamin A: 342IU | Vitamin C: 0.1mg | Calcium: 73mg | Iron: 2mg

Other Cinnamon Rolls

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Overnight Cinnamon Rolls

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Eggnog Cinnamon Rolls

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Bacon Maple Cinnamon Rolls

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Zucchini Cinnamon Rolls

The post Peanut Butter Cinnamon Rolls appeared first on Crazy for Crust.

Surprise Inside Muffins

These blueberry cream cheese muffins are seriously the best. They’re fluffy, soft, moist, and they have a surprise inside: cream cheese filling, plus they have streusel on top! Pretty much, these blueberry muffins are the best things you’ll ever eat with a soft, moist crumb and amazing flavor. Whether you use frozen or fresh blueberries, this recipe will turn out great. They’re really the only muffin recipe you need.

Important Ingredients Needed

• Vegetable Oil: I love using oil in my muffins – it creates such a soft and tender crumb. You can also use canola oil. (However, you will need butter for the crumb topping).
• Baking Soda: I leaven my muffins with baking soda because when it’s activated by an acid (in this case, sour cream) the result is the best tender crumb.
• Sour Cream: Makes these muffins so moist and needed to activate the baking soda.
• White Vinegar: A little acid from the vinegar (or you can use lemon juice) is also an activator for the baking soda. Combined with the sour cream the tenderness of these muffins is the best.
• Blueberries: Fresh or frozen – but make sure frozen berries are thawed and drained well to avoid adding too much moisture. I love using wild blueberries (they’re smaller than regular blueberries).
• Cream Cheese: For the filling – make sure it’s room temperature to avoid lumps.

How to make Blueberry Cheesecake Muffins

• Make the topping by stirring together all topping ingredients with a fork in a medium sized bowl. Set aside.
• Make the cream cheese filling: Beat together cream cheese and sugar in a medium bowl with a hand mixer until smooth.
• Mix eggs with electric mixer in a large bowl until thick and frothy. Mix in sugar and oil, beat until creamy. Mix vanilla, vinegar, baking soda, and salt. Mix in sour cream then stir in flour using a wooden spoon. (Batter may be slightly lumpy.) Stir in blueberries.
• Fill muffin cups with some muffin batter. Add a bit of cream cheese to the center of each muffin, then top with more batter. Sprinkle the crumble evenly over the top of the muffins.
• Bake until a toothpick comes out clean from the center of a muffin.

Expert Tips

• If you’re using frozen berries, make sure to let them defrost and drain well before adding them to the muffins. The water from them thawing can water down the muffin itself.
• It is important for things like sour cream and cream cheese to be room temperature before baking with to avoid lumps.
• You know muffins are done baking when a toothpick comes out clean – but for these the center has filling, so test on the side.
• Store in an airtight container for up to 3 days or freeze for up to one month.

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Blueberry Cream Cheese Muffins Recipe

Easy Cream Cheese Blueberry Muffins – the perfect recipe for blueberry muffins, filled with cream cheese and topped with streusel! The best breakfast muffins recipe!

Course Breakfast

Cuisine American

Prep Time 15 minutes minutes

Cook Time 22 minutes minutes

Total Time 38 minutes minutes

Servings 24 muffins

Calories 201kcal

Author Dorothy Kern

Cost $6

Equipment

• Muffin Pans

Ingredients

Topping:

• ¼ cups (31g) all-purpose flour
• ¼ cup (50g) granulated sugar
• ⅛ teaspoon salt
• 2 tablespoons (28g) unsalted butter , melted

Muffins:

• 2 large eggs
• 1 cup (200g) granulated sugar
• ½ cup (118ml) vegetable oil
• 1 teaspoon vanilla extract
• 1 teaspoon white vinegar (or distilled)
• 1 teaspoon baking soda
• ½ teaspoon salt
• 1 cup (245g) sour cream (room temperature)
• 2 cups (248g) all-purpose flour
• 1 cup blueberries (see note)

Filling:

• 4 ounces (113g) cream cheese , room temperature
• 3 tablespoons (37g) granulated sugar

Instructions

• If you’re using frozen berries, make sure to let them defrost and drain well before adding them to the muffins.
• Preheat oven to 350°F. Line muffin pans with paper baking cups.
• Make the topping by stirring together all topping ingredients with a fork in a medium sized bowl. Set aside.
• Make the cream cheese filling: stir (or use a hand mixer) together cream cheese and sugar until smooth.
• Using a hand mixer, mix eggs with electric mixer about 1-2 minutes until thick and frothy. Mix in sugar and oil, beat until creamy. Mix vanilla, vinegar, baking soda, and salt. Mix in sour cream then stir in flour using a wooden spoon. (Batter may be slightly lumpy.) Stir in blueberries.
• Fill muffin cups with about 2 tablespoons of muffin batter. Add about 1-2 teaspoons of cream cheese to the center of each muffin, then top with another 1 tablespoon of batter. Sprinkle the crumble evenly over the top of the muffins.
• Bake for 15-22 minutes until a toothpick comes out clean from the side of a muffin. Cool 5 minutes in pan then remove to a rack to cool completely.
• Store in an airtight container for up to 3 days or freeze for up to one month.

Video

Notes

• Blueberries: You can use fresh or frozen blueberries, regular or wild blueberries. In the video/photos shown, I used 1 cup thawed frozen wild blueberries (142g when thawed and drained). Be sure that any frozen berries are thawed and drained well before using.
• Make sure sour cream and cream cheese are room temperature/softened so they don’t cause lumps in your batter.
• If you don’t have white or distilled vinegar, you can swap lemon juice. It won’t make your muffins taste like lemon – the lemon is just to activate the baking soda and make the muffins nice and moist.

Nutrition

Serving: 1muffin | Calories: 201kcal | Carbohydrates: 25g | Protein: 2g | Fat: 10g | Saturated Fat: 4g | Cholesterol: 29mg | Sodium: 1322mg | Fiber: 1g | Sugar: 15g

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Lemon Crumb Muffins Recipe

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How do you make Easy Monkey Bread?

• Slice biscuits into 4 pieces each. Place them in a large gallon size ziploc bag. Add granulated sugar and lemon zest. Seal the bag and shake to coat.
• Place half the biscuit pieces in the prepared pan. Top with half the blueberries, repeat for remaining biscuits and blueberries.
• Stir together melted butter and brown sugar. Pour over the biscuits in pan.
• Place bundt pan on a cookie sheet. Bake until the biscuits are golden and cooked through. Let sit 10 minutes, then invert onto serving plate.
• Make the glaze: whisk powdered sugar and lemon juice in a small bowl. Drizzle over monkey bread. Serve warm.

Expert Tips

• When washing your blueberries, it is always important to remember to dry them well. If there is leftover liquid, it could get into the batter and water it down.
• You know it is done when it turns a beautiful golden brown!
• Store loosely covered in the refrigerator for up to 3 days.

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Blueberry Lemon Monkey Bread Recipe

Your favorite brunch recipe: Blueberry Lemon Monkey Bread! Turn biscuits into an easy breakfast recipe with fresh blueberries and lemon!

Course Breakfast

Cuisine American

Prep Time 10 minutes minutes

Cook Time 40 minutes minutes

Total Time 50 minutes minutes

Servings 8 servings

Calories 687kcal

Author Dorothy Kern

Cost $8

Ingredients

• 2 cans Pillsbury Grands! Biscuits
• ½ cup (1000g) granulated sugar
• 1 tablespoon lemon zest from one lemon
• 1 pint blueberries washed and drained
• ½ cup (113g) unsalted butter melted
• ½ cup (100g) packed brown sugar
• ½ cup (57g) powdered sugar
• 2-3 tablespoons (30-45ml) lemon juice

Instructions

• Preheat oven to 350°F. Spray a Bundt cake pan with nonstick cooking spray.
• Slice biscuits into 4 pieces each (for 48 total pieces). Place them in a large gallon size ziploc bag. Add granulated sugar and lemon zest. Seal the bag and shake to coat.
• Place half the biscuit pieces in the prepared pan. Top with half the blueberries, repeat for remaining biscuits and blueberries.
• Stir together melted butter and brown sugar. Pour over the biscuits in pan.
• Place bundt pan on a cookie sheet. Bake for 40-50 minutes, or until the biscuits are golden and cooked through. Let sit 10 minutes, then invert onto serving plate.
• Make the glaze: whisk powdered sugar and lemon juice in a small bowl. Drizzle over monkey bread. Serve warm.
• Store loosely covered in the refrigerator for up to 3 days.

Notes

• Butter melts the easiest when it’s room temperature.
• You can cut this recipe in half and bake it in a 9×5-inch loaf pan.

Nutrition

Serving: 1serving | Calories: 687kcal | Carbohydrates: 98g | Protein: 7g | Fat: 30g | Saturated Fat: 10g | Cholesterol: 31mg | Sodium: 1094mg | Potassium: 322mg | Fiber: 3g | Sugar: 43g | Vitamin A: 385IU | Vitamin C: 8.2mg | Calcium: 75mg | Iron: 4.1mg

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The post Blueberry Lemon Monkey Bread appeared first on Crazy for Crust.

Ingredients Needed

• Blueberries: Fresh of frozen blueberries are fine, just make sure to thaw and drain frozen berries.
• Eggs: These give the baked oatmeal structure.
• Oats: I use old fashioned oats for this recipe (rolled oats). While you can use quick cooking oats, I don’t recommend it.
• Baking Powder: Keeps the bars soft, almost like one of those grocery store oat bars.
• Brown Sugar and Applesauce: These are for sweetness and the applesauce makes it so we don’t have to use any oil.
• Milk: You can use any kind of milk (regular, 2%, nonfat) or nondairy milk, like oat milk, almond, or coconut milk.

How to make Blueberry Oatmeal

• Whisk eggs, applesauce, brown sugar, and vanilla in a large mixing bowl. Stir in cinnamon, salt, and baking powder. Stir in oats and milk. Gently fold in blueberries. Spread in prepared baking dish.
• Bake until oatmeal mixture is browned and not jiggly in the center.
• Serve with greek yogurt, honey, maple syrup, a drizzle of peanut butter, or plain.

Expert Tips

• Add chopped nuts: pecans, walnuts, cashews or anything you like. You can also add chocolate chips or spices like pumpkin spice!
• Store in refrigerator up to 2 days in an airtight container. You can also freeze individual portions in sandwich bags.
• Reheat in the microwave or air fryer.
• You can use gluten-free oats in place of regular.
• Make these as baked oatmeal muffins in muffin liners (makes 12).

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Blueberry Baked Oatmeal Recipe

Blueberry Baked Oatmeal is an easy and hearty breakfast recipe full of blueberries and minus all the fat. If you don’t think you like oatmeal, try this baked oatmeal recipe and you’ll change your mind! It’s like oatmeal and a soft baked granola bar all one one easy recipe.

Course Breakfast

Cuisine American

Prep Time 10 minutes minutes

Cook Time 30 minutes minutes

Total Time 40 minutes minutes

Servings 8 servings

Calories 129kcal

Author Dorothy Kern

Cost $6

Ingredients

• 2 large eggs
• ½ cup unsweetened applesauce
• ⅓ cup (67g) brown sugar
• 1 teaspoon vanilla extract
• 2 teaspoons cinnamon
• ½ teaspoon salt
• 2 teaspoons baking powder
• 3 cups old fashioned oats
• 1 cup milk
• 1 cup fresh or frozen blueberries

Instructions

• Preheat oven to 350°F. Spray an 11×7 or a 9×13 pan with nonstick cooking spray.
• Whisk eggs, applesauce, brown sugar, and vanilla until smooth. Stir in cinnamon, salt, and baking powder. Stir in oats and milk. Gently fold in blueberries. Spread in prepared pan.
• Bake for 28-34 minutes until oatmeal is browned and not jiggly in the center. Cool slightly before serving. Serve with syrup and/or fruit or vanilla yogurt.

Video

Notes

• Fresh or frozen berries may be used – just make sure to thaw and drain frozen berries.
• You can use any kind of milk (regular or nondairy)
• I don’t recommend quick oats in this recipe but you can use certified gluten-free oats.
• Store in an airtight container in the refrigerator or freeze slices in sandwich bags.

Nutrition

Serving: 1serving | Calories: 129kcal | Carbohydrates: 24g | Protein: 4g | Fat: 2g | Saturated Fat: 1g | Cholesterol: 31mg | Fiber: 3g | Sugar: 8g

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The post Blueberry Baked Oatmeal appeared first on Crazy for Crust.

Blueberry Cornbread Recipe

We absolutely LOVE cornbread in our house (especially cornbread stuffing). Cornbread is so underrated, but the perfect side to any dinner recipe. Now cornbread from scratch is delicious but sometimes a little semi-homemade help is needed to get dinner (or snack or breakfast) on the table and no one will judge you for it.

I love to doctor mixes to make them taste homemade – so for this I added a bit more sugar and blueberries. The combination of blueberry and sweetened cornbread with fluffy texture is pure heaven – if you love blueberry muffins or blueberry pancakes you’ll love this recipe!

How to make

• Mix cornbread according to package directions, adding brown sugar and gently folding in blueberries.
• Bake in an 8-inch square cake pan, 12-cup muffin pan, or 8-inch cast iron skillet.
• Serve with honey butter or chocolate butter.

Expert Tips

• Fresh blueberries taste the best in this recipe, but if you want to use frozen, make sure to let them thaw and pat them dry before putting them in the cornbread batter.
• You’ll know the cornbread is done when a toothpick comes out clean from them in the oven.
• This can also be made into cornbread blueberry muffins or baked in a cast-iron skillet (see recipe below).
• Store leftovers in an airtight container.

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Blueberry Cornbread Recipe

EASY Blueberry Cornbread – this cornbread recipe starts with a doctored mix. The blueberries and some added sugar make this the PERFECT breakfast or dessert recipe.

Course Breakfast

Cuisine American

Prep Time 15 minutes minutes

Cook Time 30 minutes minutes

Total Time 45 minutes minutes

Servings 12 servings

Calories 270kcal

Author Dorothy Kern

Cost $7

Ingredients

• 1 15 ounce box Krusteaz Cornbread Mix (see note)
• ¼ cup (50g) packed brown sugar
• ⅔ cup (158ml) milk
• ⅓ cup (79ml) vegetable oil
• 1 large egg
• 6 ounces fresh blueberries

Instructions

• Preheat oven to 375°F. Spray an 8-inch square baking pan with nonstick cooking spray.
• Whisk cornbread mix and brown sugar in a large bowl. Mix in milk, oil, and egg. Fold in blueberries.
• Pour into prepared pan. Bake 25-30 minutes or until a toothpick comes out clean from the center of the cornbread.
• 12 standard size muffins: Bake approximately 14-16 minutes, or until a toothpick comes out clean.
• 8-inch Cast iron skillet: Bake at 400°F for about 20-25 minutes.

Video

Notes

• If using frozen berries, be sure to thaw and drain them well.
• If using canned berries, drain very well.
• If you’re not using Krusteaz cornbread mix, use any brand you like, but make them as directed, adding the 1/4 cup brown sugar and 6 ounces blueberries (omit other ingredients and follow box directions).

Nutrition

Serving: 1/10th Blueberry Cornbread | Calories: 270kcal | Carbohydrates: 42g | Protein: 4g | Fat: 11g | Saturated Fat: 2g | Cholesterol: 21mg | Sodium: 432mg | Fiber: 2g | Sugar: 20g

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Cornbread Stuffing with Andouille Sausage

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Easy Spicy Cornbread Recipe

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Cheddar Biscuits with Chives

The post Blueberry Cornbread appeared first on Crazy for Crust.

Banana Muffins

Muffins like this one are the perfect recipe for anyone who has a busy schedule and often lets breakfast fall on the back burner. Every few weeks, whenever you have a chance, make these muffins and then pop them in the freezer. Every morning, put it in the microwave and you are good to go.

The banana mixture in these muffins is my best banana bread recipe with a delicious cream cheese swirl. The result is the best muffin recipe ever! Sprinkle some chopped nuts on top and this recipe is set for any hectic day!

Ingredients Needed

• Granulated Sugar: I typically use white sugar in my banana bread, but light brown sugar can be substituted.
• Vegetable Oil: Or canola oil or even melted butter.
• Bananas: Be sure to use overripe mashed bananas – they should have lots of brown spots. The more brown spots, the sweeter the banana – perfect for baking.
• Sour Milk: This can also be buttermilk, since we don’t often have sour milk anymore (my recipe comes from the 70s, when milk did go sour often). To make sour milk, add 1 teaspoon white vinegar or lemon juice to your milk, or use buttermilk. Nondairy milk can also be used.
• Baking Soda: The acid from the sour milk interacts with the baking soda to create a fluffy moist muffin.
• Cream Cheese: Make sure it is room temperature to avoid lumps.

How to make Cream Cheese Banana Muffins

• Mash bananas with a fork in a medium bowl. Stir oil and sugar with wooden spoon or spatula in a large bowl. Add bananas, eggs, milk, vinegar, baking soda, and salt and mix on medium speed until smooth. (I used to do this in a blender; see recipe notes).
• Stir flour mixture into banana mixture with the milk. Add nuts, if using.
• Make the cream cheese filling: Mix together cream cheese and sugar with a hand mixer until smooth.
• Fill muffin liners with about 2 tablespoons of muffin batter. Add some of the cream cheese mixture and place remaining muffin batter over the top. Sprinkle with nuts if using (or chocolate chips would be good too!)
• Bake until a toothpick comes out clean from the side of a muffin. Cool 5 minutes in pan then remove to a rack to cool completely.

Expert Tips

• Chop 1/2-1 cup of nuts to add to the batter, and then sprinkles some of the excess on top after baking. I love using pecans or walnuts.
• Store in an airtight container for up to 3 days or freeze for up to one month.
• I really prefer using paper liners for muffins – it keeps the centers nice and moist.

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Cream Cheese Banana Muffins Recipe

Cream Cheese Banana Muffins – this EASY banana muffins recipe is my favorite and it’s FULL of a sweet cream cheese mixture! Everyone loves these muffins!

Course Breakfast

Cuisine American

Prep Time 12 minutes minutes

Cook Time 18 minutes minutes

Total Time 30 minutes minutes

Servings 18 muffins

Calories 207kcal

Author Dorothy Kern

Cost $9

Ingredients

Filling:

• 4 ounces (113g) cream cheese , room temperature
• 3 tablespoons (36g) granulated sugar

For the bread:

• ¾ cup (150g) granulated sugar
• ½ cup (118ml) vegetable oil
• ¼ teaspoon salt
• 2 overripe bananas
• 2 large eggs
• 7 tablespoons sour milk or add 1 teaspoon vinegar to the milk to sour it, see note
• 1 teaspoon baking soda
• 2 cups (248g) all purpose flour
• ½ cup chopped nuts , optional

Instructions

• Preheat oven to 350°F. Line muffin pans with paper baking cups.
• Make the cream cheese filling: mix together cream cheese and sugar until smooth. Set aside.
• If you're using milk and vinegar, add 1 teaspoon vinegar or lemon juice and 7 tablespoons milk to a measuring cup and let sit 5 minutes.
• Mash bananas with a foil or potato masher in a large bowl. Stir in oil and sugar with wooden spoon or a hand mixer.
• Add eggs, salt, and baking soda, stir. Add milk and flour and mix until combined (batter will be slightly lumpy).
• Fill muffin cups with about 2 tablespoons of muffin batter. Add about ½ teaspoon of cream cheese to the center of each muffin, then top with another 1 tablespoon of batter. Sprinkle with chopped nuts on top, if desired.
• Bake for 14-18 minutes until a toothpick comes out clean from the side of a muffin. Cool 5 minutes in pan then remove to a rack to cool completely.
• Store in an airtight container for up to 3 days or freeze for up to one month.

Video

Notes

I used to use a blender to make all my banana bread recipes but, while I still love that method, it make more dishes, so I edited the recipe. Here is how to use the blender:

Stir oil and sugar in a large bowl. Add bananas, eggs, milk, vinegar, baking soda, and salt to a blender jar and blend until smooth. Pour half the banana mixture into the oil mixture with 1 cup of flour. Stir until just incorporated, then add the remaining banana mixture and flour. Stir until just incorporated. Stir in nuts, if using. Continue with the rest of the recipe.

Milk: You can use buttermilk (7 tablespoons) or make your own “sour” milk by adding 1 teaspoon white vinegar or lemon juice to a measuring cup, then adding 7 tablespoons milk and letting sit for 5 minutes. You can use any kind of milk (dairy or nondairy).

Store muffins in an airtight container for up to 3 days or in the freezer for up to 4 months. Allow to thaw at room temperature.

Nutrition

Serving: 1muffin | Calories: 207kcal | Carbohydrates: 24g | Protein: 3g | Fat: 11g | Saturated Fat: 6g | Cholesterol: 25mg | Sodium: 123mg | Potassium: 99mg | Sugar: 12g | Vitamin A: 130IU | Vitamin C: 1.2mg | Calcium: 21mg | Iron: 0.9mg

Other Muffin Recipes

Need more muffins to make ahead of time and freeze for an easy breakfast? Here are some of my favorites:

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Blueberry Cream Cheese Muffins

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Easy Bran Muffins Recipe

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Zucchini Cream Cheese Muffins

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Peanut Butter Muffins

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