Before you know it, August will be here with its’ plethora of peaches! I know, it’s not even technically summer yet, but I’ve already seen them in the store. So, if you love fresh peaches be sure to grab some and get baking!

Is Crumb Cake the Same as Coffee Cake?

On the surface, it seems like a crumb cake is the same thing as a coffee cake, but they do actually have one distinct difference.

Crumb cake is known for its rich, buttery streusel topping (and in my opinion, the more streusel, the better!) You’ll often see a nice thick layer of streusel piled high on a crumb cake, which is where this treat gets its name from.

Coffee cake, on the other hand, has a much thinner layer of streusel or might not even have a topping at all! Often, coffee cake has a streusel layer inside the batter, ribboned throughout the cake instead.

Ingredients for Crumb Cake with Peaches

You’ll need ingredients for both the cake batter and the streusel topping. Here’s what you need:

Peach Cake

• All-purpose flour
• Baking powder
• Baking soda
• Salt
• Unsalted butter (room temperature)
• Granulated white sugar
• Light brown sugar
• Large egg
• Pure vanilla extract
• Pure almond extract
• Sour cream
• Diced fresh peaches
• Fresh lemon juice

For the Buttery Crumble Topping

• Light brown sugar
• All-purpose flour
• Granulated sugar
• Cinnamon
• Sliced almonds
• Butter (cold)

How to Make Peach Crumb Cake

• First, prepare by preheating the oven to 350 degrees. Prepare a 9×13-inch cake pan by spraying it with nonstick cooking spray.

Make the Cake Batter

1. In a small bowl, toss the diced peaches with the lemon juice.
2. In a separate bowl, whisk together the 2 cups of flour, baking powder, baking soda, and salt.
3. In a third large bowl, cream the butter. Add both sugars and beat until light and fluffy, about 4 minutes, scraping the sides of the bowl a couple of times while mixing.
4. Add your egg, vanilla, and almond extracts, then mix until combined.
5. Add half the dry ingredients to the wet ingredients and mix until just barely combined. Add half the sour cream and again, mix until barely combined. Finally, add the remaining flour mixture, mix, and then the remaining sour cream. Mix until just smooth.
6. Gently fold in the diced peaches, being careful not to overmix the batter.
7. Pour the batter into the prepared pan, and spread it evenly to all edges.

Make the Crumb Topping

1. In a medium bowl, mix together the flour, both sugars, and cinnamon on low speed. Add the chilled butter and, with a pastry cutter or two forks, mix until a coarse meal is formed. It should look like small pebbles. Gently stir in the almond slices.
2. Sprinkle the crumb mixture over the top of the cake batter, making sure to cover it completely.

Bake and Serve

1. Bake for 40-45 minutes until lightly golden, and a toothpick inserted into the center of the cake comes out clean or with a few moist crumbs. Cool before slicing. 
2. Serve it as is, dust it with powdered sugar, or serve it with a scoop of vanilla ice cream and more fresh sliced peaches on the side!

FAQs

How do I store Crumb Cake with Peaches?

This cake is best when eaten within a few days. You can keep it covered or in an airtight container for 2-3 days. For slightly longer storage, you can keep it in the fridge, but it may dry out the cake.

Can I freeze Peach Crumble Cake?

Yes, you can freeze it for longer storage. Make sure the cake cools completely, then wrap it in plastic wrap and store it in a freezer-safe container or bag. Freeze it for 2-3 months, then thaw in the refrigerator overnight to enjoy!

Can I use canned peaches or frozen peaches instead of fresh peaches?

Yes you can! If using canned, drain them first and dry them to avoid extra moisture in your cake. Frozen peaches should thaw completely as well, then pat them dry before dicing and adding to the cake batter.

More Peach Recipes

• ​Peach Scones
• Peach Bread
• Cinnamon Peach Pancakes
• Easy Peach Cobbler
• Peaches and Cream Pie

Pin or print this recipe for Crumb Cake with Peaches for your next peachy baking adventure!

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Crumb Cake with Peaches

This Crumb Cake with Peaches is the perfect dessert for peach season! The cake is filled with bits of juicy peaches and topped with a cinnamon crumb. This simple recipe will be a delight all year long!

Course Breakfast, Dessert

Cuisine American

Keyword Peach Crumb Cake

Prep Time 20 minutes minutes

Cook Time 50 minutes minutes

Total Time 1 hour hour 10 minutes minutes

Servings 12 servings

Calories 471kcal

Author Lynne Feifer

Ingredients

Cake

• 2 cups all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• ½ teaspoon salt
• 1 cup unsalted butter room temperature
• 1 cup granulated sugar
• ½ cup packed light brown sugar
• 1 large egg
• 1 teaspoon pure vanilla extract
• ½ teaspoon pure almond extract
• 1 cup sour cream
• 2 ½ cups diced fresh peaches
• 2 teaspoons fresh lemon juice

Crumb Topping

• ⅓ cup packed light brown sugar
• ⅔ cup all-purpose flour
• 1 tablespoon granulated sugar
• 1 teaspoon cinnamon
• ⅓ cup almond slices
• ¼ cup butter chilled

Instructions

• Preheat oven to 350 degrees and prepare a 9 X 13-inch pan by spraying it with cooking spray.

Peach Cake

• In a medium bowl, toss the chopped apples with the lemon juice.
• In a medium bowl, whisk together the 2 cups of flour, baking powder, baking soda, and salt.
• In a mixing bowl, cream the butter. Add both sugars and beat until light and fluffy, about 4 minutes, scraping the sides of the bowl a couple times while mixing.
• Add egg, vanilla and almond extracts, and mix until combined.
• Add half the dry ingredients and mix until just barely combined. Add half the sour cream and mix until barely combined. Add remaining flour, mix, and then remaining sour cream. Mix until just smooth.
• Gently fold in the diced peaches, being careful not to over mix.
• Pour batter into the prepared cake pan, and spread evenly to all edges.

Crumb Topping

• in a medium bowl, mix together the flour, both sugars, and cinnamon. Add the chilled butter and with a pastry cutter or two forks, mix until a coarse meal is formed. Mix in the almond slices.
• Sprinkle the crumb topping over the cake. 
• Bake for 40-45 minutes until lightly golden, and a toothpick inserted into the middle comes out clean. Cool before slicing. 

Nutrition

Calories: 471kcal | Carbohydrates: 59g | Protein: 5g | Fat: 25g | Saturated Fat: 14g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 78mg | Sodium: 242mg | Potassium: 180mg | Fiber: 2g | Sugar: 36g | Vitamin A: 838IU | Vitamin C: 2mg | Calcium: 69mg | Iron: 2mg

The post Crumb Cake with Peaches appeared first on 365 Days of Baking.

I found this recipe in my mother’s recipe box years ago after she passed away, and I can’t believe I’d never made it until now. This delicious monkey bread is such a fun recipe for kids because they LOVE to pull the pieces of bread apart. Honestly, I love doing it too! It is just so much fun, and your fingers get all sticky from the cinnamon, sugar, and butter!

This sticky pull-apart bread is a great treat for Christmas morning or other holiday mornings. It’s also a fun treat for special events like a baby shower. But I often find myself making it when I just want to treat the family to something special for breakfast, too.
I adapted this recipe to keep things very simple, but there are endless variations if you want to jazz it up a little!

What is Monkey Bread?

Monkey bread consists of some sort of bread dough, like biscuit pieces, cinnamon rolls, or even homemade dough. These dough pieces are then rolled in a cinnamon- brown sugar mixture, placed in a greased Bundt cake pan, and drizzled with buttery brown sugar.

This fun recipe is called “monkey bread” because you pick it apart with your fingers like a monkey would! I know it’s kind of a goofy name for this ooey-gooey treat, if you think about it. You might also hear it called bubble bread or pull-apart bread.

Monkey Bread Ingredients

To make this easy monkey bread recipe, I only need a few simple ingredients:

• 2 loaves of Rhodes Bake-and-Serve bread, thawed
• White sugar
• Cinnamon
• Light or dark brown sugar
• Unsalted butter, melted

Find the detailed ingredient list in the printable recipe card below!

How to make Monkey Bread

This is such an easy recipe! It would be so fun and easy to make with your kids.

1. First, I thaw the dough. To do this, I spray a 9 X 13′-inch baking pan or dish with cooking spray and place the two frozen loaves into it. I spray a sheet of plastic wrap with cooking spray and place it on top of the loaves to prevent sticking as it thaws. Then I place them on the counter to rise / thaw for 4-7 hours, until the dough is about 1 inch above the edge of the pan. The timing depends on the room temperature.
2. Bake: When ready to bake, I preheat the oven to 375 degrees F. Then I generously coat a 15-cup Bundt pan or tube pan with cooking spray and set it aside. You need a large bundt pan because the dough will expand as it cooks.
3. Sugar- Cinnamon Coating: Next, I mix together the granulated sugar and cinnamon in a medium bowl. Working in small batches, I cut the thawed bread into bite-sized pieces of dough. Then I toss only a few of the dough pieces into the cinnamon sugar mixture at a time and coat thoroughly. This will prevent the dough from sticking together. It’s time-consuming, but believe me– it is SO worth it.
4. Assembly: I place the small pieces in the prepared pan to make an even bottom layer. Then I sprinkle 4 tablespoons of cinnamon sugar over the pieces. I continue adding pieces layer by layer, sprinkling more cinnamon-sugar mixture on top of each consecutive layer until no more remains. I finish by sprinkling the cup of brown sugar over the top layer and spooning melted butter over the whole thing.
5. Bake and Serve: I bake the monkey bread for 30-35 minutes or until golden brown, then remove it from the oven and place it on a wire rack to cool for 2-3 minutes. I tip the pan over onto a large serving platter or tray and let it sit for another 2-3 minutes before removing the pan.

This sweet treat is best when served warm!

Best Monkey Bread Recipes

Want to jazz up your monkey bread? Try one of the variations below:

• Make it with diced apples for an apple cinnamon bread.
• Mix in raisins, dried cranberries, or nuts! Pecans and walnuts go really well with the caramel sauce this recipe makes.
• Make a savory version for dinner with garlic butter and cheese or your favorite pizza toppings!
• Add fresh fruit on top of the monkey bread. Bananas, pineapples, or apple chunks are some great choices!
• Make chocolate monkey bread! Wrap each piece of dough around a piece of chocolate before continuing with the recipe!
• Make mini versions by dividing the dough pieces rolled in cinnamon sugar into muffin tins, then drizzle the butter and brown sugar over the top. Bake for 12-15 minutes.

FAQs

How do I store leftover Monkey Bread?

My family ate up every bite of this when I made it for breakfast! If you happen to have any of this delicious treat left over, you can store it in an airtight container in the refrigerator for 2-3 days. You can even freeze it by wrapping it in plastic wrap, then foil, and storing it in the freezer for up to 3 months.

How do I reheat Monkey Bread?

You can reheat this bread in individual portions by microwaving it for about 15 seconds. Or you can reheat the entire thing in a warm oven (200 degrees) covered in foil, for about 20 minutes or until warm throughout.

Can I make this Monkey Bread Recipe ahead of time?

You can make this gooey dish ahead of time and bake it when you are ready to serve it. I love to make this the night before, so I can just wake up and pop it in the oven for a quick, hot breakfast! Follow the recipe up to the point where you would put it in the oven. Instead, cover it with foil or plastic wrap and store it in the fridge for up to 12 hours.

When you’re ready to bake, preheat the oven as directed and continue from there!

More Quick Bread Recipes

If you like bread but don’t like the time it takes for things to rise, try one of these favorite recipes:

• Orange Cranberry Bread
• Chai Banana Bread
• English Muffin Bread
• Peanut Butter Bread

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Monkey Bread

You will love eating this soft, sticky, and sweet Monkey Bread. Enjoy this easy tender pull-apart bread covered in a buttery brown sugar sauce. It is the perfect breakfast treat or afternoon snack. 

Course Breakfast

Cuisine American

Keyword Monkey Bread

Prep Time 30 minutes minutes

Cook Time 35 minutes minutes

Thawing / Rising Time 7 hours hours

Total Time 8 hours hours 5 minutes minutes

Servings 8 servings

Calories 492kcal

Author Lynne Feifer

Equipment

• 15-cup Bundt pan or tube pan DO NOT use a smaller pan

Ingredients

• 2 loves of Rhodes Bake-N-Serv Bread
• 1 cup granulated sugar
• 1 ½ tablespoons cinnamon
• 1 cup packed brown sugar
• 1 stick unsalted butter melted

Instructions

• To thaw dough, spray a 9 X 13'-inch baking pan or dish with cooking spray. Place the two frozen loaves into it. Spray a sheet of plastic wrap with cooking spray and place on top of the loaves to prevent sticking as it thaws. Place on counter to rise/thaw for 4-7 hours, until dough is about 1 inch above the edge of the pan. Timing will depend on the room temperature. Or see Note.
• When ready to assemble, preheat oven to 375 degrees F.
• Generously coat a 15-cup Bundt pan with cooking spray.
• In a medium bowl, mix together the granulated sugar and cinnamon.
• Cut bread loves into 1-inch pieces. Do a few slices at a time because as it continues to rise and thaw, the dough will stick together making it difficult to separate.
• Using only about 4 pieces of dough at a time, toss the pieces into the cinnamon sugar mixture and coat thoroughly. It is a bit time consuming doing it this way, but it's the best way to prevent all the dough from sticking together, and it will until each piece is coated in the cinnamon sugar.
• Distribute pieces evenly into prepared Bundt pan. It doesn't have to be neat, but make sure they're all arranged in an even layer, so that it bakes evenly
• After you have created the bottom layer, sprinkle 4 tablespoons of cinnamon sugar over them. Sprinkle more cinnamon sugar on top of each consecutive layer until no more remains.
• Sprinkle brown sugar on top of the last layer.
• Spoon butter over the top.
• Bake for 30-35 minutes.
• Place pan on a wire rack to cool upright for 2-3 minutes.
• Tip over onto a large serving plate or tray and allow to sit for an additional 2-3 minutes before removing the pan.

Notes

Note: The thawing time of the dough could be anywhere from 4-7 hours depending on the temperature of your kitchen. You could also thaw it in the refrigerator overnight for a minimum of 12 hours before assembling. 

Nutrition

Serving: 1serving | Calories: 492kcal | Carbohydrates: 106g | Protein: 7g | Fat: 3g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.01g | Monounsaturated Fat: 0.03g | Trans Fat: 0.004g | Cholesterol: 0.3mg | Sodium: 538mg | Potassium: 44mg | Fiber: 3g | Sugar: 52g | Vitamin A: 8IU | Vitamin C: 0.1mg | Calcium: 38mg | Iron: 0.3mg

This recipe was originally published on 3/13/2014. It has been updated in format and with pictures on 5/17/2023, and in format on 5/18/26.

The post Monkey Bread appeared first on 365 Days of Baking.

Skip the crowded restaurant and the hour-long wait (or more) because everything you need is right here! I’ve rounded up my absolute favorite recipes that are equal parts beautiful, delicious, and totally doable, even on a busy morning. We’re talking decadent Oreo Pancakes piled high with whipped cream, zesty Lemon Poppy Seed Scones that scream Springtime, a Mexican Breakfast Casserole you can prep the night before so you can actually enjoy the morning with Mom instead of stressing in the kitchen, and more!

Whether your mom is a sweets lover, a savory breakfast gal, or somewhere wonderfully in between, there is something on this list made just for her. Grab your coffee, settle in, and let’s make this Mother’s Day one she’ll never forget!

1. Blueberry Waffles

These Blueberry Waffles are thick, fluffy, and absolutely bursting with fresh blueberry flavor — basically everything you want on a special morning! They come together easily, which means less time stressing over the stove and more time soaking up every moment with Mom. Trust me, one bite of these beauties and she is going to feel like the queen she truly is!

View Recipe →

2. French Toast Fondue

French Toast Fondue is honestly such a fun and unexpected way to make Mother’s Day brunch feel like a full-on experience rather than just a meal! Cubes of bread get dipped in a milk and egg mixture and fried right in a fondue pot, and then — the best part — you dunk each bite into a dreamy Maple Butter before it hits your mouth. It’s interactive, it’s indulgent, and it’s the kind of thing that turns a regular morning into a memory Mom will be talking about for years!

View Recipe →

3. Oreo Pancakes

If you thought it couldn’t get more decadent than chocolate chip pancakes, buckle up for these Oreo Pancakes! I fold crushed Oreos right into the fluffiest pancake batter and crown the whole stack with fresh homemade whipped cream. This is pure, unapologetic breakfast joy, and Mom deserves every single bite, especially if she’s an Oreo lover.

View Recipe →

4. Cinnamon Streusel Muffins

Cinnamon + Sugar + Muffin — honestly, what more does Mom need? These pillowy soft Cinnamon Streusel Muffins are swirled with sweet cinnamon and topped with a buttery streusel that gives you the most satisfying crunch. Set a basket of these out alongside her morning coffee and watch her face light up.

View Recipe →

5. Cranberry Macadamia Scones

These scones are bakery-quality and so elegant — exactly what Mom deserves on her special day. A buttermilk base delicately spiced with nutmeg and cardamom gets studded with tart cranberries and rich macadamia nuts for the most perfect balance of flavors in these Cranberry Macadamia Scones. She will absolutely adore these.

View Recipe →

6. Mexican Breakfast Casserole

For the mom who loves a bold, savory breakfast, this is the one you need. Packed with cheesy eggs, spicy chorizo, and peppers, it’s everything you love about breakfast tacos baked into one glorious make-ahead dish. This Mexican Breakfast Casserole is a brunch recipe that feeds a crowd effortlessly, so you can spend more time celebrating and less time cooking.

View Recipe →

7. Baked Apple Oatmeal

Sometimes the most special thing you can give Mom is something warm, wholesome, and made with love. This Baked Apple Oatmeal is loaded with fruit, nuts, and cozy cinnamon-spice flavor that fills the whole house with the most amazing aroma. It tastes like a big hug in a bowl — and isn’t that what Mother’s Day is all about?

View Recipe →

8. Lemon Poppy Seed Scones

These Lemon Poppy Seed Scones are soft, moist, and packed with fresh lemon zest and poppy seeds, then finished with a bright lemon glaze that makes them almost too pretty to eat — almost! They have that perfect bakery-style feel without requiring any fancy skills, which means you can pull off something seriously impressive without stressing. If you’re looking for something a little more elegant to round out your brunch spread, this is absolutely it!

View Recipe →

9. Easy Apple Crumb Cake

This easy Apple Crumb Cake is the kind of recipe that makes brunch feel like a full-blown celebration — we’re talking a buttery, moist cake loaded with tender apple chunks and warm cinnamon, all topped with the most irresistible crunchy streusel. It comes together without a fuss, which means you can slide it out of the oven and onto the table without breaking a sweat. Mom is going to love every single crumb-topped, cinnamon-spiced bite!

View Recipe →

10. Strawberry Danish Hearts

These Strawberry Danish Hearts are basically edible love letters, and I cannot think of a more perfect thing to set in front of Mom on her special morning! Flaky pastry dough wrapped around a dreamy cream cheese and fresh strawberry filling — honestly, what could be better? They look like something straight out of a fancy bakery, but you can absolutely pull these off right in your own kitchen!

View Recipe →

Which of these brunch recipes are you looking forward to making mom? We’d love to hear your thoughts (and how mom liked it!), so please leave a comment and review down below! ❤️

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The post The Brunch Spread Mom Deserves: 10 Brunch Recipes She’ll Be Talking About All Year appeared first on 365 Days of Baking.

These sweet, lemony muffins are one of my favorite muffins! I love all things lemon, and the bright citrus flavor of these soft, delicious muffins is perfect for spring and summer. Make a batch to enjoy for breakfast or a quick afternoon snack!

Equipment Needed

This recipe only uses some standard baking equipment, so gather together the following items to make your muffins:

• Mixing bowl
• Wooden spoon or my favorite rubber spatula
• Standard muffin pan – I often use this silicone one as it makes for easy removal, is super easy to clean and I don’t use muffin liners.
• Measuring cups and spoons
• Muffin liners

Lemon Poppy Seed Muffin Ingredients

These muffins are made with fresh, simple ingredients. Here’s what you need:

• All-purpose flour
• Granulated white sugar
• Baking powder
• Baking soda
• Salt
• Poppy seeds
• Vegetable oil
• Unsalted butter, melted
• Whole milk
• Fresh lemon juice
• Vanilla
• Fresh lemon zest

Make sure you review the recipe card at the bottom of the post for a detailed ingredient list with exact amounts you’ll need!

How to make Lemon Muffins with Poppy Seeds

1. First, preheat your oven to 375℉ and line your muffin tin with paper liners. 
2. Next, stir together all of the dry ingredients (flour, sugar, baking powder, baking soda, salt, and poppy seeds) in a large bowl. 
3. Then make a well in the dry ingredients and add all of the wet ingredients (vegetable oil, melted butter, milk, lemon juice, and vanilla) to the flour mixture. 
4. Stir until combined and then fold in the lemon zest. 
5. Add about ¼ cup of muffin batter to each of the prepared muffin cups.
6. Finally, bake for about 20-25 minutes, or until they start to turn light golden brown. A toothpick inserted into the center should come out clean or with a few moist crumbs.
7. Allow to cool slightly in the pan, then remove the warm muffins to a wire rack to cool completely. Drizzle on a simple icing if desired, and enjoy! 

FAQS

How many fresh lemons do I need to make 2 tablespoons of lemon zest? 

It takes 1 medium to large lemon for 2 tablespoons of lemon zest. This size lemon can also easily give you the 1 tablespoon of lemon juice you need. 

Is there a simple icing I can use with these muffins?

Yes! Try making a tangy lemon glaze by stirring together 1 cup powdered sugar, 1 tablespoon milk, and 1 teaspoon lemon extract. Or, 1 cup powdered sugar and 1-2 tablespoons lemon juice. Adjust for your own preference. 

How do I store leftover Lemon Poppy Seed Muffins? 

Store leftover muffins in an airtight container at room temperature for up to 4-5 days. Or freeze the muffins for up to a month in a freezer-safe bag or an airtight container. Thaw before serving. 

How will I know when these are done baking? 

You will know when these muffins are done baking when they start to brown on top, or when you stick a toothpick or cake tester in the center and it comes out clean or with a few crumbs on it. If the toothpick still has wet batter on it, then bake for a few more minutes. 

Do I have to add the lemon zest? 

It’s not required, but it does provide a stronger lemon flavor to the batter, and I like to add it. I just don’t think the muffins taste lemony enough without it. If you choose to omit the lemon zest, be sure to make a simple lemon icing, as described above!

More Lemon Recipes

Are you a lemon lover like me? If so, then you have to try one of these favorite lemon dessert recipes:

These hard to resist Easy Lemon Bars with a creamy lemon filling and a dusting of powdered sugar have just enough sweetness, balanced with the right amount of tart flavor.

Looking for the perfect Springtime dessert? This Lemon Crepes recipe might just be it! These thin, light pancakes with a zesty mascarpone-cottage cheese filling are topped with a homemade lemon curd for a sweet taste of citrus in every bite.

This No-Bake Lemon Cheesecake just screams Spring and Summer. It’s the perfect addition to your Easter or Mother’s Day menu or anytime you need a delicious no-bake dessert.

A Lemon Chess Pie does the job and more for any holiday or weekend party. Dig your fork in this sweet pie dessert and you’ll be going back for more!

Lemon Cake Mix Cookies are soft, sweet, and brimming with zesty flavor! Making perfect lemon crinkle cookies is easy with a boxed cake mix and a handful of ingredients.

Muffin Recipes You Need To Try

If you loved these Lemon Poppy Seed Muffins, then you have to try one of these muffin recipes next time:

• Apple Streusel Muffins
• Chocolate Banana Muffins
• Lemon Zucchini Muffins
• Strawberry Cream Muffins
• Cinnamon Streusel Muffins

Which muffin recipe is on your “to make” list? Let me know in the comments!

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Print

Lemon Poppy Seed Muffins

You are going to love these light & brightly flavored Lemon Poppy Seed Muffins! They’re easy to make and can easily be enjoyed anytime of year. 

Course Breakfast

Cuisine American

Keyword Lemon Poppy Seed Muffins

Prep Time 15 minutes minutes

Cook Time 20 minutes minutes

Total Time 35 minutes minutes

Servings 14 muffins

Calories 137kcal

Author Lynne Feifer

Ingredients

• 2 cups all-purpose flour
• ¾ cup white sugar
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• ½ teaspoon salt
• 2 tablespoons poppy seeds
• ½ cup vegetable oil
• 2 tablespoons unsalted butter, melted
• ¾ cup whole milk
• 1 tablespoon lemon juice
• 1 teaspoon vanilla extract
• 2 tablespoons lemon zest

Instructions

• Preheat your oven to 375℉ and line your muffin tin with muffin liners. 
• Stir together all of the dry ingredients, the flour, sugar, baking powder, baking soda, salt, and poppy seeds. 
• Then make a well in the dry ingredients and add all of the wet ingredients: the vegetable oil, melted butter, milk, lemon juice, and vanilla. 
• Stir until combined and then fold in the lemon zest. 
• Add about ¼ cup of batter to each muffin liner. 
• Bake for about 20-25 minutes, or until they start to lightly golden and pass the toothpick test. 
• Allow to cool slightly, drizzle on a simple icing if desired, and enjoy! 

Notes

Store leftover muffins in an airtight container at room temperature for up to 4-5 days.  

Nutrition

Calories: 137kcal | Carbohydrates: 26g | Protein: 3g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 6mg | Sodium: 168mg | Potassium: 109mg | Fiber: 1g | Sugar: 12g | Vitamin A: 72IU | Vitamin C: 2mg | Calcium: 64mg | Iron: 1mg

The post Lemon Poppy Seed Muffins appeared first on 365 Days of Baking.

This isn’t your typical porridge-style oatmeal. Baked oatmeal has the best texture, like a cross between overnight oats and a soft granola bar. It is easy to customize and you can meal prep it ahead of time so you can have a wholesome breakfast ready with no morning prep!

Why You’ll Love Baked Apple Oatmeal

This is one of my favorite ways to make oatmeal. Apple Pie Oatmeal has all the cozy flavors of fall, and it smells so good as it bakes!

Oats are a great source of fiber and protein, and we’re using fresh, whole ingredients for this healthy breakfast bake. Your whole family is going to love this oatmeal bake!

Ingredients Needed for This Baked Apple Oatmeal Recipe

This apple pie oatmeal recipe only requires a handful of simple ingredients:

• Rolled oats– make sure you don’t use quick oats!
• Pecans– chop these for a crunchy texture
• Chopped apples -I like to use tart apples like Granny Smith, chopped into bite-sized pieces.
• Milk– provides the necessary moisture
• Egg– this is a binder for all the ingredients
• Honey– for a little added sweetness
• Apple pie spice-see notes below
• Salt– just a dash of salt enhances all the flavors!

Please review the recipe card below for the exact amounts you need of each ingredient.

How to Make Apple Baked Oatmeal

Make this recipe the night before, or plan on about 45 minutes to prep and bake in the morning.

1. First, preheat oven to 350ºF. Prepare an 8 X 8-inch baking dish by spraying it with nonstick cooking spray.
2. Toast your chopped, crunchy pecans by placing them on a baking sheet and roasting them for about 5 minutes or less. Be sure to check them at the 2 1/2 minute mark and every 30 seconds after that. They can go from being nicely toasted to burnt in the blink of an eye!
3. Next, in a medium bowl, beat the egg. Add the milk, honey, apple pie spice, and salt to the beaten egg. Mix well.
4. In a large bowl, combine the rolled oats, toasted pecans, and apple pieces. Then spread this oat mixture into the prepared baking dish.
5. Pour the milk mixture gently and evenly over the oats. Bake for 25-30 minutes until bubbly and lightly golden brown.

I like to serve baked oatmeal fresh out of the oven, with just a few minutes to cool. If you make it the night before, reheat individual servings.

Recipe Notes

• If you don’t have apple pie spice on hand, you can make your own with my recipe, or substitute 1 teaspoon of ground cinnamon.
• When working with the wet ingredients, I put the milk into a 2-cup liquid measuring cup, then add the egg, honey, and spice right into the cup and mix everything together in it. That way, I’m not making more work for myself by dirtying an additional bowl, and I can easily pour it into the pan instead of having to use a ladle. 

FAQs

Can I use steel-cut oats in this Baked Apple Oatmeal?

No, steel-cut oats take much longer to soften, and instant oats get mushy too quickly, so I don’t recommend using anything but rolled oats (also called old-fashioned oats) in this breakfast recipe.

How can I adjust this recipe for my diet?

• Make this dairy-free by using non-dairy milk like almond or oat milk.
• Omit the chopped pecans for nut allergies.
• You can make this recipe eggless by using ¼ cup applesauce or a mashed banana instead of an egg.
• Sweet maple syrup or agave nectar can be used in place of honey.
• Add in some pure vanilla extract for added flavor.

What toppings should I use?

This Baked Apple Pie Oatmeal is a delicious breakfast just as it is, but you could serve it with some fresh berries and a drizzle of maple syrup over the top. I’ve also topped it with a splash of cream or milk, and even a pat of butter!

Can I double the recipe?

If you’re serving a larger group or just want leftovers for the week, double the recipe and use a 13×9 inch baking dish instead. The bake time should not change, but just check it to make sure it cooks completely!

How do I store leftover Baked Apple Oatmeal?

Transfer your oatmeal by individual servings into an airtight container, or wrap the whole thing tightly in plastic wrap. Store in the fridge for up to 5 days.

Can you freeze Apple Cinnamon Oatmeal?

Yes, you can! Freeze the entire thing in a freezer-safe container, or transfer individual portions to an airtight container. Freeze for up to 3 months!

Reheat in the microwave for 30-40 seconds, or heat in the oven at 350 degrees F for 5-10 minutes in an oven-safe baking dish.

More Oatmeal Recipes You’ll Love

Oatmeal is the featured ingredient in all of these scrumptious treats. Try one of these next time:

• Berry Baked Oatmeal
• Baked Blueberry Oatmeal
• Cherry Oatmeal Muffins
• Peanut Butter Oatmeal Cookies
• Oatmeal Butterscotch Cookies
• Strawberry Rhubarb Oatmeal Bars

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Baked Apple Oatmeal

This easy Baked Apple Oatmeal is a tasty breakfast recipe! Made with filling, nutritious ingredients like oats, fruit, and nuts, this breakfast is one you’ll want on a chilly Fall and winter morning.

Course Breakfast

Cuisine American

Keyword Baked Apple Oatmeal

Prep Time 15 minutes minutes

Cook Time 30 minutes minutes

Total Time 45 minutes minutes

Servings 6 servings

Calories 220kcal

Author Lynne Feifer

Ingredients

• 1 ½ cups rolled oats not instant
• ½ cup pecans coarsely chopped
• 1 ½ cups chopped apple
• 1 ½ cup milk
• 1 egg
• 2 tablespoons honey
• 1 teaspoon apple pie spice *See note
• ¼ teaspoon salt

Instructions

• Preheat oven to 350ºF.
• Prepare an 8 X 8-inch baking dish by spraying it with cooking spray.
• Toast pecans by placing them on a baking sheet and roasting them for about 5 minutes or less. Be sure to check them at the 2 1/2 minute mark and every 30 seconds after that. They can go from being nicely toasted to burnt in the blink of an eye.
• In a medium bowl, beat the egg. Add milk, honey, apple pie spice, and salt. Mix well. *See note.
• In a small bowl, combine oats, toasted pecans, and apple pieces.
• Place oatmeal mixture into prepared baking dish.
• Pour milk mixture gently and evenly over the oats.
• Bake for 25-30 minutes until bubbly and lightly browned.

Notes

• If you don’t have apple pie spice on hand, you can make your own with my recipe, or substitute 1 teaspoon of ground cinnamon.
• Also, when mixing the liquids together, I’ll put the milk into a 2-cup liquid measuring cup then add the egg, honey and spice and mix everything together in it. That way, I’m not making more work for myself by dirtying an additional bowl, and I can easily pour it into the pan instead of having to use a ladle. 

Nutrition

Serving: 1serving | Calories: 220kcal | Carbohydrates: 28g | Protein: 6g | Fat: 10g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.003g | Cholesterol: 35mg | Sodium: 132mg | Potassium: 248mg | Fiber: 4g | Sugar: 13g | Vitamin A: 161IU | Vitamin C: 2mg | Calcium: 100mg | Iron: 1mg

The post Baked Apple Oatmeal appeared first on 365 Days of Baking.

I have a weakness for donuts! I can’t resist grabbing one out of the case when heading off on a road trip, and donuts are always my treat of choice for a little reward! Sure, I love a good Boston Cream, but my all-time favorite is a sour cream Old-fashioned donut! And I LOVE dunking it in my coffee, too.

When it comes to Valentine’s Day, these Heart Shaped Donuts are perfect for the sweethearts in your life, and will be a wonderful breakfast treat to start the day.

Every fall, the apple orchards near me sell freshly baked Apple Cider Donuts. They also sell them at our local farmers’ markets. Since I can’t always get out to the orchard when I have an apple cider donut craving, I knew I had to put together my own recipe! Who knew making my favorite donuts would be so gosh darn easy?

If you’re a donut fan like me, then you’re going to love these Baked Apple Cider Donuts! It’s a cake donut that’s soft, sugary, and full of fall flavor! Not to mention, they are quick and easy to make!

What Equipment Do I need?

Besides the typical measuring cups and spoons, you’ll also need a large mixing bowl, a wooden spoon or silicone spatula for mixing, and a donut pan to shape your donuts.

Ingredients for the best Apple Cider Donuts

Most of the ingredients you need are pantry staples, but there are a few you might need to stock up on ahead of time. Here’s what you need to make a delicious apple cider donut:

• Apple Cider
• Milk
• Apple sauce
• Vanilla Extract
• All-purpose flour
• Brown Sugar (light or dark brown sugar will work)
• Baking Powder
• Baking Soda
• Cinnamon
• Salt
• Nutmeg

Topping Ingredients

• Granulated Sugar
• Cinnamon
• Nutmeg
• Butter, melted

Make sure to check out the recipe card at the bottom of the post for exact amounts of each ingredient.

How to make Baked Apple Cider Donuts

These delicious donuts are so easy to make, even a first time baker can do it!

1.  First, preheat your oven to 350℉ and grease your donut pan with nonstick cooking spray. 
2. Add the apple cider, milk, applesauce, and vanilla extract to a large bowl and stir together until well combined. 
3. Next, add flour, brown sugar, baking powder, baking soda, cinnamon, salt, and nutmeg to the bowl and stir to combine these dry ingredients with the wet ingredients. 
4. Spoon or pipe the donut batter into your donut pan, about ¼ cup per donut, and then bake for 10-13 minutes, or until slightly firm to the touch and golden brown. Let the donuts cool for a few minutes in the pan, then remove them to a wire rack to finish cooling.
5. Mix together the granulated sugar, cinnamon, and nutmeg in a small bowl while the donuts bake, then set aside. 
6. Melt the butter in a microwave-safe bowl.
7. Once the baked donuts are cool enough to touch, dip both sides of a donut in the melted butter, then dip both sides into the cinnamon sugar coating to cover the donut completely in the topping. Repeat this step for all donuts, then enjoy! 

Recipe Variations

• I think apple cider donuts are best as fresh, warm donuts, but you can serve them at room temperature or even cold.
• Want to bump up the fall flavors? Use some apple pie spice instead of nutmeg. Buy it from the store or use my homemade Apple Pie Spice recipe.
• You can use a pastry brush to brush melted butter on the donuts instead of dipping them if you prefer.
• Use a disposable piping bag to pipe some of the batter into “donut holes” on a baking sheet. These little treats are always fun to snack on.

FAQs

How do I store leftover Apple Cider Donuts?

Store your donuts in an airtight container at room temperature for 1-2 days, or in the fridge for up to 4 days. Alternatively, you can freeze these homemade donuts and then reheat by letting them sit at room temperature or in the microwave. 

Note: If I’m going to eat these within a day or so, I prefer to just keep them lightly covered on the counter to keep the topping fresh. Otherwise the donuts will absorb some of the cinnamon sugar and the texture will change.

Can I use apple juice instead of apple cider?

Yes, you can use either one. Apple Cider is unfiltered, so is more opaque and has an earthier taste, while juice is clear and fresh. I love making these with spiced apple cider!

Don’t I need to use reduced apple cider?

Reducing means to cook it down to a thicker consistency. No, you don’t have to do that for this recipe. To make this recipe as simple as possible and still delicious, there are no extra steps to make it complicated! These donuts are so easy for your kids to make (with supervision, of course!).

How will I know when the Apple Cider Donuts are done in the oven? 

You will know they’re done in the oven when they are slightly firm, or when you press into one gently, it bounces back and doesn’t sink in. 

Can I make these dairy-free? 

Yes, simply use a non-dairy milk, such as oat milk or a milk of your choice, and be sure you’re using plant-based butter for the topping.

Do the topping ingredients make a grainy sugary topping or a glaze topping?

The topping is meant to be a crunchy sugary topping. Glazed toppings usually use powdered sugar, not granulated sugar. 

More Apple Recipes You’ll Love

I’m all about the apples on this blog! They are the perfect base for so many fall recipes! Here are some of my favorite recipes full of apple flavor for you to try next time you’re in the kitchen:

• Did you like these Apple Cider Donuts? Then you have to try this easy one-bowl Apple Cider Donut Cake! It is the perfect dessert for fall! All the warm spices of fall are baked into this cake, like apples, cinnamon, and allspice. And that cinnamon sugar topping is divine!
• Caramel Apple Cheesecake Bars are like two desserts in one! A creamy cheesecake layer is topped with cinnamon apples and a streusel topping. I love making these for Thanksgiving or for other family gatherings. Everyone always wants the recipe!
• I love a classic, and this easy Apple Crisp with oatmeal topping is a real game-changer. With a scoop of vanilla ice cream on top and some simple ingredients, you can make this any night of the week!
• One of my all-time favorite apple recipes on the blog is this easy Apple Crumb Cake. It makes the perfect breakfast, dessert, or afternoon snack. This buttery, moist cake is loaded with apple chunks and cinnamon, and baked with a crunchy streusel topping! Putting apples in a cake is a nice change from the typical apple desserts!
• You can’t have apples and NOT make apple pie! This Apple Cream Pie, also known as a German Apple Pie, is the easiest and most delicious apple pie recipe you’ll ever make. With apples covered in a cinnamon sugar mixture surrounded by heavy cream, this pie is a favorite all year round.

What’s your favorite apple dessert? Let me know in the comments below.

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Apple Cider Donuts

Apple Cider Donuts – fluffy on the inside with just the right amount of crunch on the outside. These baked donuts are full of apple cider flavor and rolled in cinnamon sugar for a perfect fall treat!

Course Dessert

Cuisine American

Keyword Apple Cider Donuts

Prep Time 10 minutes minutes

Cook Time 10 minutes minutes

Total Time 20 minutes minutes

Servings 9 donuts

Calories 225kcal

Author Lynne Feifer

Ingredients

• ½ cup apple cider
• ¼ cup milk
• 2 tablespoons applesauce
• 1 teaspoon pure vanilla extract
• 1 ½ cups All-purpose flour
• ½ cup brown sugar
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• 1 teaspoon cinnamon
• ¼ teaspoon nutmeg
• ¼ teaspoon salt

Topping Ingredients

• ½ cup granulated white sugar
• ½ teaspoon cinnamon
• pinch nutmeg
• ¼ cup butter melted

Instructions

•  Preheat your oven to 350℉ and grease your donut pan. 
• Add all of the wet ingredients to a bowl and stir together. 
• Add all of the dry ingredients to the bowl and mix well with the wet ingredients. 
• Spoon the batter into your donut pan, about ¼ cup per donut, and then bake for 10-13 minutes, or until slightly firm to the touch. 
• Mix together the granulated sugar, cinnamon, and nutmeg in a bowl while the donuts bake, then set aside. 
• Melt the butter. 
• Once the donuts are cool enough to touch, dip both sides of a donut in the melted butter and then dip both sides into the cinnamon and sugar mixture to cover the donut completely in the cinnamon and sugar. Repeat this step for all donuts, then enjoy! 

Notes

Store in an airtight container at room temperature for 1-2 days, or in the fridge for up to 4 days. 

Nutrition

Serving: 1donut | Calories: 225kcal | Carbohydrates: 42g | Protein: 2g | Fat: 6g | Saturated Fat: 3g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Trans Fat: 0.2g | Cholesterol: 14mg | Sodium: 174mg | Potassium: 113mg | Fiber: 1g | Sugar: 25g | Vitamin A: 171IU | Vitamin C: 0.2mg | Calcium: 47mg | Iron: 1mg

The post Apple Cider Donuts appeared first on 365 Days of Baking.

I am proud to be partnering with Best Food Facts to bring you these Pumpkin Muffins. I have been compensated, but as always, all opinions are 100% my own. 

So, it’s fall, and for a lot of us, that means pumpkin season! To be honest, I’m a girl who can’t stand pumpkin pie at Thanksgiving and will happily forego a pumpkin spice latte. But I have fallen in love with these pumpkin muffins and am so excited to have these with my morning cup of coffee on a chilly fall morning!

Guess what? This delicious muffin recipe is also dairy-free! By substituting vanilla soy milk for regular milk, I’ve removed the dairy. So if you’ve been missing out on this delicious treat because of the milk, try this recipe instead!

Soy: The Secret Ingredient

I decided to try making these muffins with soy milk because I went on a soy farm tour with Best Food Facts in July, 2019.
Since then, I’ve been incorporating more soy into our menu here at home. 
It never ceases to amaze me, when I work with Best Food Facts I always learn so much and I love it! 

Did you know?

• Soy is the ONLY plant protein that is a whole protein – meaning that it contains an adequate proportion of each of the nine essential amino acids necessary in the human diet.
• It is also the ONLY plant protein that has an FDA claim for heart health.
• Vegetable oil is actually soybean oil. It has no trans fats, has a better shelf life, and is cleaner for fryers. 
• Soybean oil can be ingested if a person has a soy allergy. The oil is highly refined, which removes the protein responsible for causing the allergic response.
• Just one cup of soy milk a day can possibly prevent breast cancer.

You can find more soy information when you visit:

• Best Food Facts – they are a great source of information for anything food. If you’ve got any kind of question concerning food, you’ll be able to find an answer. Or if you can’t, they’ll be able to find it for you through one of the many experts.
• Soy Connection – lots of facts, recipes and info. from the United Soybean Board.

Pretty, interesting, right? Now let’s get to making these tasty muffins.

What ingredients do I need to make these Pumpkin Muffins from scratch?

• all-purpose flour
• dark brown sugar
• baking powder
• ground cinnamon
• baking soda
• ground cloves
• ground nutmeg
• kosher salt
• one large egg
• Vanilla soy milk – You can use plain soy milk, but I like the extra flavor from the vanilla soy milk.
• vegetable oil
• Pure canned pumpkin – you DO NOT want to use the canned pumpkin pie filling in this recipe. It is already seasoned with different spices and is sweetened. Use the pure stuff.
• pepitas – pumpkin seeds, if desired. They are a tasty and pretty addition.

See the recipe card below for exact amounts and instructions!

How to Make the Best Pumpkin Muffins

This easy recipe comes together in just a few simple steps!

1. First, preheat the oven to 400 degrees F. Grease a 12-cup muffin tin with a floured baking spray, or use paper liners in the muffin cups.
2. In a large bowl, whisk together the flour, brown sugar, baking powder, cinnamon, baking soda, cloves, nutmeg, and salt until well combined. Set this flour mixture aside.
3. In a separate medium bowl, lightly beat the egg. Then add the soy milk and vegetable oil, and mix well. Add the canned pumpkin to the rest of the wet ingredients and stir to combine thoroughly.
4. Gently pour the pumpkin mixture into the dry ingredients and mix until just combined. Do not overmix or your muffins will be more dense and tough.
5. Evenly distribute the muffin batter between the 12 cups. Add a few pepitas to the top of each muffin if desired. Bake in the preheated oven for 18-20 minutes or until a toothpick inserted in the center of a muffin comes out clean.
6. Place the muffin pan on a wire rack and let it cool for a few minutes. Then remove the muffins from the pan to cool completely. 

Recipe Variations

While these pumpkin muffins are delicious just as they are, you can experiment with some of these additions to kick it up a notch!

• Add 1 ½ cups semisweet or milk chocolate chips for a sweet touch!
• Add in some nuts for crunch; pecans and walnuts work well in this recipe!
• Add streusel on top! Try the streusel topping found in this recipe.
• Use other mix-ins such as oats or shredded coconut.

FAQs

Can I substitute pumpkin pie spice for the warm spices in the recipe?

Yes, you can use pumpkin pie spice. Use 2 ½ teaspoons in place of the cinnamon, cloves, and nutmeg. The flavors will be slightly different, but will turn out just fine!

Can I make this recipe as a loaf of pumpkin bread instead of muffins?

Yes, you can turn this recipe into pumpkin bread! Muffins generally bake at a higher temperature than bread, so lower the oven temperature to 375 degrees. Place the batter into a greased standard loaf pan, and bake for 45-60 minutes or until a toothpick inserted in the center comes out cleanly.

How do I store leftover muffins?

If you’re not careful, leftover muffins can easily turn soggy. Here are some tips on how to store them and keep them fresh longer!

• Let the muffins cool completely.
• Line the bottom of an airtight container with paper towels. This helps absorb excess moisture.
• Place muffins in the container on top of the paper towels. 
• Cover the muffins with another paper towel, then cover and store at room temperature. They do NOT need to be refrigerated.

Your pumpkin muffins will last 3-4 days stored like this!

Can you freeze pumpkin muffins?

Yes, you can freeze these muffins! Once they are completely cool, wrap them individually in plastic, then store them in a freezer bag. Freeze for up to 2 months.

To reheat your muffins, let them thaw at room temperature or rewarm them in the microwave.

More Tasty Muffins for Your Menu

I have a ton of wonderful muffin recipes on the blog. Here are some favorites I think you should try:

• Apple Streusel Muffins– Apple is another favorite fall flavor, and the streusel on top just adds more sweet goodness!
• Chocolate Banana Muffins– Chocolate and Banana go together like peanut butter and jelly! These muffins are perfect for breakfast, a snack, or even dessert!
• Lemon Zucchini Muffins– This recipe is perfect for using up that extra zucchini you can’t get rid of! They are fresh, flavorful, and the perfect snack!
• Easy Cinnamon Streusel Muffins– These muffins remind me of coffee cake, but take half the time and effort! So good!
• Strawberry Cream Muffins– Perfect for summer, these strawberry muffins are a family favorite!

More Great Recipes with Soy

We’ve been enjoying soy in many different recipes. 

• Our absolute favorite is these Pork Potstickers with the sauce to dip them in.
• This Pad See Ew is not only delicious, but it’s a super easy dinner to put together on a busy weeknight. 
• This Easy Chicken Marinade is a family favorite. It’s one my mom always used to make.
  The marinade on this Jack Daniel’s Pork Tenderloin seriously takes it over the top. I haven’t made it in a while, so we’re definitely due! 
• In the mornings, I usually start my day with this Pineapple Coconut Silk Smoothie. That pineapple and coconut combination reminds me of the tropics.
  I’ve also made these Dairy-Free Lemon Poppy Seed Waffles. They’ll be great for breakfast this weekend.
  The nights before Kurt goes to work, I gather all the ingredients for this Breakfast Parfait Bar. That way, he can easily add them to his soy yogurt in the morning.

Happy baking, and happy pumpkin season!

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Dairy-Free Pumpkin Muffins

These dairy-free Pumpkin Muffins are a perfect addition to your Fall breakfast menu! SO moist, tasty and full of flavor, you won't be able to eat just one! Made with soy milk, and vegetable oil, they're a great way to incorporate soy into your daily diet.

Course Breakfast

Cuisine American

Keyword Dairy-Free Pumpkin Muffins, Pumpkin Muffins

Prep Time 15 minutes minutes

Cook Time 20 minutes minutes

Total Time 35 minutes minutes

Servings 12 muffins

Calories 133kcal

Author Lynne Feifer

Equipment

• 12-cup muffin tin

Ingredients

• 1⅔ cup all-purpose flour
• ⅔ cup dark brown sugar
• 2 teaspoons baking powder
• 1½ teaspoons cinnamon
• 1 teaspoon baking soda
• ½ teaspoon ground cloves
• ½ teaspoon ground nutmeg
• ¼ teaspoon salt
• 1 egg
• ½ cup vanilla soy milk
• ¼ cup vegetable oil
• 1 cup pure pumpkin not pumpkin pie filling
• 1 tablespoon pepitas (green pumpkin seeds) if desired

Instructions

• Preheat oven to 400° F. and grease a 12-cup muffin tin with a floured baking spray.
• in a large bowl, whisk together the flour, dark brown sugar, baking powder, cinnamon, baking soda, cloves, nutmeg and salt until well combined.
• In a medium mixing bowl, lightly beat the egg. Add the soy milk, and vegetable oil and mix.
• Add the pumpkin to the egg mixture and combine thoroughly.
• Gently pour the pumpkin mixture into the dry ingredients and mix until just combined, making sure not to over mix.
• Evenly distribute the batter between the 12 muffin cups. Add a few pepitas to the top of the batter, if desired.
• Bake for 18-20 minutes or until a toothpick inserted into the center of a muffin comes out clean.
• Place muffin pan on a wire cooling rack and let sit for a few minutes before removing from the pan.

Nutrition

Serving: 1serving | Calories: 133kcal | Carbohydrates: 28g | Protein: 3g | Fat: 1g | Saturated Fat: 0.3g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 0.3g | Trans Fat: 0.003g | Cholesterol: 14mg | Sodium: 155mg | Potassium: 172mg | Fiber: 1g | Sugar: 13g | Vitamin A: 3237IU | Vitamin C: 2mg | Calcium: 66mg | Iron: 1mg

This post was originally updated on September 12, 2019. It has been updated on August 30, 2024.

The post Pumpkin Muffins appeared first on 365 Days of Baking.

Have a baby or bridal shower coming up? Apple Danishes would be perfect! Want to bring in some warm pastries to the office, or make a nice breakfast for your family? Apple Crumble Danishes fit the bill! With a recipe this easy, you’ll want to make and bring them everywhere!

Like these Apple Turnovers, I can’t resist sweet cinnamon apples wrapped in puff pastry. They make any breakfast extra special.

Okay, but What Is a Danish?

A Danish pastry, or a Danish, is a multilayered sweet pastry that originated in Denmark. The dough is buttery, flaky, and the perfect vehicle for a variety of fillings and toppings.

This Apple Danish puff pastry recipe uses a store-bought puff pastry dough, but it still tastes just like the ones from your local bakery. The spiced apple filling is perfect for fall. I really think you’re going to love them!

Ingredients for Apple Crumble Danish

Most of the ingredients for these apple Danish pastries are pantry staples. Here’s a list of the simple ingredients you need for the pastry and apple filling:

• Puff pastry dough, thawed
• Large egg
• Butter
• Cinnamon
• Granny Smith apples, peeled and diced
• Granulated sugar
• Water
• Corn starch

Crumble Topping

• Brown sugar
• Cinnamon
• Butter
• All-purpose flour

Glaze

• Powdered sugar
• Milk

The full list of ingredients, including amounts, is included in the recipe card below!

How to make an Apple Crumble Danish

First, prepare your materials.

Heat the oven to 400 degrees F. Prepare two baking sheets by lining them with parchment paper.

Next, make the filling.

1. Peel and chop your apples into ½ inch cubes with a sharp paring knife.
2. In a medium saucepan, melt the butter and cinnamon over medium heat. Add the apples, water, and sugar. Cook this together, stirring occasionally, for 4-6 minutes or until apples soften.
3. Stir in the cornstarch and continue to cook the apples until they are soft and the filling has thickened. Set aside to cool.

Make the Danishes.

1. Unfold the puff pastry sheets and smooth out the fold marks with a rolling pin. Then cut each sheet into 12 even strips for a total of 24 strips.
2. Connect 2 strips at the end to make one long strip. Hold the strip at the ends and twist each end in the opposite direction. Roll the twisted strip into a spiral. Finally, flatten the center of each pastry to create a spot for the filling.
3. Do this with all of your strips to create 12 Danishes. Then transfer all of the pastries to the prepared baking sheets and evenly divide the apple filling by spooning it into the center area of each pastry.
4. Use a pastry brush to brush the edges of the puff pastry with a beaten egg.

Make the Crumb Topping

1. In a small bowl, combine all the crumble ingredients and mix together until a crumby mixture forms. Sprinkle it generously over the top of the apple filling in each Danish.

Bake and Serve

1. Bake for 15-18 minutes or until golden brown. Allow the pastries to cool while you make the glaze. Do this by whisking together the powdered sugar and milk until smooth. Drizzle the glaze over each pastry with your whisk. Enjoy!

You can eat these at any temperature, but I prefer them nice and warm!

How to Store Leftover Apple Crumble Danish

Store these in an airtight container in the fridge. They should last 3-4 days. Eat them cold, at room temperature, or pop them in the microwave to warm up a little.

Can you freeze Apple Danishes?

Yes! Wrap them individually in plastic wrap, then store them in a freezer bag for up to 3 months. Warm them up in the oven, air fryer, or microwave.

Can I use different varieties of apples?

Yes, any apple that is good for baking or eating works well in this easy apple recipe. I like the tartness that Granny Smith apples provide to balance out the sweetness of the crumble, but feel free to use your favorite variety!

Can I use canned Apple Pie filling instead?

Of course you can, I’m all about taking shortcuts when necessary!

More Apple Recipes for Fall

If you loved this Apple Crumble Danish recipe, then I’ve got a bunch more sweet apple recipes for you! The end of summer means all the apples are ripe, so use them in one of these delicious apple recipes next time:

• This easy Apple Crumb Cake became a fast favorite here at our house! It makes the perfect breakfast, dessert, or afternoon snack. This buttery, moist cake is loaded with apple chunks and cinnamon, and baked with a crunchy streusel topping. I think you’ll love it just as much as we do!
• These Fried Apple Rings are made of thinly sliced apples that are dredged in a batter and then fried til golden brown. And do you see how fluffy they turn out?!
• Apple Cream Pie also known as a German Apple Pie- is seriously THE easiest and most delicious apple pie recipe you’ll ever make. With apples covered in a cinnamon sugar mixture surrounded by heavy cream, this pie is a favorite all year round, but is front and center on our dessert table come Thanksgiving! AND, believe it or not, it’s best eaten COLD.
• Caramel Apple Cheesecake Bars are like two desserts in one! A creamy cheesecake layer is topped with cinnamon apples and a streusel topping for a perfect fall treat.
• This easy Apple Crisp with oatmeal topping is a real game-changer. With a scoop of vanilla ice cream on top and some simple ingredients, you’ll have this ready in no time!

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Apple Crumble Danish

This delicious Apple Crumble Danish recipe made with flaky puff pastry, a spiced apple filling, and a delightful crumb topping, makes danishes that are the perfect breakfast treat or anytime dessert!

Course Breakfast

Cuisine American

Keyword Apple Crumble Danish

Prep Time 20 minutes minutes

Cook Time 15 minutes minutes

Total Time 35 minutes minutes

Servings 12 servings

Calories 352kcal

Author Lynne Feifer

Ingredients

• 1 tablespoon butter
• ½ teaspoon cinnamon
• 2 Granny Smith apples peeled and diced
• 3 tablespoons granulated sugar
• 2 tablespoons water
• 2 teaspoons cornstarch
• 2 puff pastry sheets thawed
• 1 large egg

Crumble Topping

• ¼ cup brown sugar
• ½ teaspoon cinnamon
• 2 tablespoons butter
• ¼ cup all-purpose flour

Glaze

• 1 cup powdered sugar
• 2 tablespoons milk

Instructions

Apple Filling

• Preheat the oven to 400 degrees F and line two baking sheets with parchment paper.
• Peel and chop apples into 1/2-inch cubes.
• In a medium saucepan over medium heat, melt the butter and cinnamon. Add the apples, sugar, and water and cook, stirring occasionally for 4-6 minutes or until apples begin to soften.
• Stir in the cornstarch and continue to cook until apples are soft and the filling thickens. Set aside to cool.

Pastries

• Unfold the puff pastry sheets and gently smooth the creases with a rolling pin. Cut each sheet into 12 even strips so you have a total of 24 strips.
• Connect two strips end to end so you have one long one. Hold at each end and twist ends in the opposite direction. Roll the twisted strip into a spiral. Repeat to make 12 pastries. (See process pictures in post, if needed.)
• Place all pastries on the prepared baking sheets. Flatten the center of each pastry, then spoon the apple filling into that spot.
• Brush the edges of each pastry with a beaten egg.

Crumble Topping

• In a small bowl, combine the brown sugar, cinnamon, flour, and butter. Mix until a crumby mixture forms. Sprinkle generously over the top of each pastry.

Bake and Serve

• Bake for 15-18 minutes or until golden. Allow the pastries to cool while making the glaze.
• Add the milk and powdered sugar to a small bowl and whisk until smooth. Drizzle over each pastry using the whisk. Serve and enjoy!

Nutrition

Serving: 1serving | Calories: 352kcal | Carbohydrates: 43g | Protein: 4g | Fat: 19g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 0.1g | Cholesterol: 21mg | Sodium: 132mg | Potassium: 77mg | Fiber: 2g | Sugar: 21g | Vitamin A: 129IU | Vitamin C: 1mg | Calcium: 18mg | Iron: 1mg

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Even though blueberries are best when they are harvested in late summer, I will eat blueberry anything all year long. I especially like having them for breakfast in my pancakes. There’s just something about these little blue fellas that makes that meal so much better!

Who knew they would be so good mixed with a traditional vanilla coffee cake recipe? The blueberries truly make this easy cake shine!

All the Blueberries

I love blueberries in baked goods. Some of my favorite recipes are Blueberry Lemon Bread, Blueberry Banana Bread, Baked Blueberry Waffles, and Baked Blueberry Oatmeal. You can add them to your cornmeal muffins and French toast, and even make a delicious blueberry ginger galette for dessert to wow your friends and family.

See, I told you I loved them!

What do I need to make this Blueberry Crumb Coffee Cake?

Gather together these pantry staples to make this sweet coffee cake:

• 2 cups all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• ½ teaspoon salt
• 1 cup unsalted butter, room temperature
• 1 cup granulated sugar
• ½ cup light brown sugar 
• 1 large egg
• 1 ½ teaspoons pure vanilla extract
• 1 cup sour cream
• 2 cups fresh blueberries

Streusel Topping

• 1/3 cup packed light brown sugar
• 2/3 cup all-purpose flour
• 1 tablespoon granulated sugar
• ¼ cup cold butter

How do I make this Blueberry Cake?

It’s easy to make this crumb cake! You can make it first thing in the morning or save time by making it the night before your event. 

Prepare

Preheat oven to 350°F and prepare a 9 X 9-inch baking pan by lining it with parchment paper or with butter and flour.

Streusel Topping

In a medium bowl, mix both sugars and flour together with a fork for the crumb topping. Using a pastry cutter, mix in the chilled butter and combine until a coarse meal forms.

Cake Batter

1. In a separate bowl, combine flour, baking powder, baking soda, and salt and whisk the dry ingredients together. Set aside.
2. In a large bowl or the bowl of a stand mixer fitted with the paddle attachment, cream the butter. Add both the brown sugar and granulated sugar then beat until light and fluffy. Add the egg and vanilla and mix well.
3. Pour half of the flour mixture into the wet ingredients, beating until just combined. Add half the sour cream and beat till just mixed. Then add the remaining flour and sour cream following the same steps as above. 
4. Pour the cake batter into the prepared pan. Evenly spread the fresh blueberries over the top and slightly press them down into the batter. Sprinkle the crumb mixture over the entire top of the batter.
5. Bake for 40-50 minutes or until a toothpick or cake tester inserted into the middle comes out clean.

As my daughter remarked, this tastes just like gourmet blueberry muffins! The sour cream really gave it the perfect amount of moisture for a nice tender crumb. And those fresh blueberries really made this dish special!

Tips for the Perfect Vanilla Crumb Cake

These helpful tips will make sure your cake turns out perfectly every time!

• Toss your blueberries in a little flour before adding them to the cake batter. This keeps them from sinking to the bottom as the cake bakes.
• Make sure to use cold butter when making the streusel. It helps get that crumbly texture you want for the perfect buttery topping!
• Don’t overmix the batter! Make sure to mix until the ingredients are just combined. That helps keep that nice tender crumb you’re looking for.
• Using sour cream in this recipe helps keep the cake from getting crumbly. I promise you can’t taste it, and it adds the perfect amount of moisture you need!

Topping Suggestions

This crumb cake is delicious as is, but if you want to take it to the next level, consider using one of these delicious toppings:

• Drizzle blueberry syrup over the top of the warm cake.
• Or try some maple syrup drizzled over your cake instead!
• Homemade whipped cream is always a hit!
• If you’re serving this later in the day or as a dessert, add a scoop of vanilla ice cream.

FAQs

Do I have to use fresh blueberries?

This recipe tastes best with fresh berries, but you can also use frozen blueberries. Let them thaw slightly before adding them to the batter.

Don’t use the canned blueberry pie filling, though. Pie filling is completely different than using individual berries and will not give you the results you are looking for.

How do I store Vanilla Blueberry Crumb Cake?

Store this delicious coffee cake at room temperature. Make sure to cover it tightly with plastic wrap or aluminum foil or place it in an airtight container. It will last up to 2 days on the counter. If you want it to last a bit longer, store it in the refrigerator for up to a week.

Can you freeze this Blueberry Coffee Cake?

Yes, this vanilla blueberry cake freezes well! When it cools to room temperature, double wrap it in plastic wrap and aluminum foil, and then place the pan in a freezer bag. Store it in the freezer for up to 2 months. 

To thaw and eat the cake, simply leave it out on the counter overnight, or at least a few hours before you plan to serve it. Warm a slice up in the microwave as desired!

Can I make this recipe with a different fruit?

This recipe is definitely for blueberry lovers! But if that’s not you, you can absolutely use a different fruit in this recipe. I’ve made it with apples, but consider chopped strawberries, cherries, blackberries, raspberries, or a mix of your favorite fruits!

More Blueberry Recipes For You to Try

Not only are blueberries delicious in all your breakfast recipes, but we all know they ROCK for dessert, too!
I always love a good blueberry pie, especially topped with a scoop of ice cream, a bit of fresh whipped cream or even a dollop of this stabilized whipped cream.

But did you know that you can have NO BAKE blueberry pie, too? That’s right– you don’t even have to turn the oven on when it’s hot outside! And blueberries make these blueberry cherry mini crumb pies pretty delicious as well.

Try these Coffee Cake Recipes too!

Mix it up next time by baking one of these delicious coffee cakes:

• Cranberry Coffee Cake: Tart, sweet, and made deliciously moist with sour cream, this cranberry cake is perfect for dessert or with your morning coffee!
• Orange Cranberry Coffee Cake: This treat is a welcome sight on a chilly fall morning. Topped with a sweet orange glaze, this moist coffee cake tastes extra delicious paired with a hot cup of coffee or tea! 
• This Cinnamon Sour Cream Coffee Cake is a recipe you’ll make again and again. With a super moist cake and two layers of cinnamon streusel, this morning treat is hard to resist.
• A different twist on a blueberry cake, Blueberry Sour Cream Coffee Cake is an impressive treat for any time of day. The swirl of cinnamon sugar and tangy-sweet lemon glaze elevates this easy-to-make Bundt recipe to extraordinary heights of flavor!

Which cake recipe is next on your list to try? 

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This recipe was slightly adapted from Gale Gand’s cookbook, Chocolate & Vanilla.

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Blueberry Crumb Cake

In need of a coffee cake for this weekend's breakfast or for a special brunch? Then make a Blueberry Crumb Cake! This Blueberry Cake is an easy recipe with fresh blueberries, and sweet crumb topping.

Course Dessert

Cuisine American

Keyword Blueberry Crumb Cake

Prep Time 15 minutes minutes

Cook Time 50 minutes minutes

Total Time 1 hour hour 5 minutes minutes

Servings 12 people

Calories 456kcal

Author Lynne Feifer

Ingredients

Cake

• 2 cups all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• ½ teaspoon salt
• 1 cup unsalted butter room temperature
• 1 cup granulated sugar
• ½ cup packed light brown sugar
• 1 large egg
• 1½ teaspoons pure vanilla extract
• 1 cup sour cream
• 2 cups fresh blueberries

Crumb Topping

• ⅓ cup packed light brown sugar
• ⅔ cup all-purpose flour
• 1 tablespoon granulated sugar
• ¼ cup butter chilled

Instructions

• Preheat oven to 350 degrees and butter a 9-inch square pan or line it with parchment paper.

Cake

• In a medium bowl, whisk together the 2 cups of flour, baking powder, baking soda, and salt.
• In a mixing bowl, cream the butter. Add both sugars and beat until light and fluffy, about 3 minutes.
• Add egg and vanilla and mix until combined.
• Add half the dry ingredients and mix until just barely combined. Add half the sour cream and mix until barely combined. Add remaining flour, mix, and then remaining sour cream. Mix until smooth.
• Pour batter into the prepared cake pan.  
• Sprinkle the blueberries evenly over the top. Gently press them down into the batter so that they're slightly embedded.

Crumb Topping

• in a medium bowl, mix together the flour and both sugars. Add the chilled butter and with a pastry cutter or two forks, mix until a coarse meal is formed.
• Sprinkle the crumb topping over the blueberries. 
• Bake 40-50 minutes or until a toothpick inserted into the middle of the cake comes out clean. Cool before serving. 

Nutrition

Serving: 1g | Calories: 456kcal | Carbohydrates: 58g | Protein: 4g | Fat: 24g | Saturated Fat: 15g | Cholesterol: 76mg | Sodium: 251mg | Potassium: 140mg | Fiber: 1g | Sugar: 36g | Vitamin A: 746IU | Vitamin C: 3mg | Calcium: 62mg | Iron: 2mg

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The best scones are fruit scones. It’s a fact.

This fresh peach scone recipe has a soft crumb, the perfect amount of sweetness and a delicious peaches and cream flavor in every bite. 

Adding fruit to your scones is an easy way to give them more flavor and a pretty pop of color. I’ve been making Raspberry Scones every so often for a couple of years. When peaches came into season, I absolutely HAD to try creating an easy peach scone recipe. 

The good news: peaches are just as tasty in scones as raspberries, as are strawberries. I just can’t decide which one I like more! 

What ingredients do I need to make the perfect scones?

• All-Purpose flour
• Sugar
• Baking Powder
• Salt
• Cold Butter
• Cream Cheese
• A Fresh peach
• Egg
• Milk or Heavy Cream
• Turbinado Sugar, if desired

The secret to scones that stay soft even days after baking is that cream cheese. It also adds a very subtle hint of tang that gives the scones a perfect peaches and cream flavor. 

If you’re looking for the crumbly, dry scones than this peaches and cream scones recipe might not be to your liking. And that’s totally okay! 

I know lots of folks love fresh scones that are more of a dense biscuit texture. I prefer mine soft, moist and lightly sweet.

How do I make scones with fresh peaches? 

First things first: remember to pit, peel and dice your peach. You can use a white or yellow peach, but make sure the skin and pit are removed.

Once the peach is prepped, it’s time to preheat your oven and make the dough. 

Sift flour, sugar, salt, and baking powder into a large bowl.

With a pastry cutter, cut in butter and cream cheese into the dry ingredients until the mixture resembles coarse meal.

Add egg, milk and fresh fruit and mix with a fork until the dough forms a soft dough.

Roll on a lightly floured board or pat into a circle about 1/2-inch thick, adding just enough flour to keep the dough from sticking.

Cut into rounds with a 2-inch cutter; reroll and cut scraps. Gather the small pieces of dough together with a bench scraper forming into another circle, but don’t knead TOO much!

For these scones, I used my 2-inch biscuit cutter, but I’ve also made scones where I’ve formed the dough into a circle and sliced them with a sharp knife before baking. You could make these peach scones that way instead, if you prefer.

Once the scone dough is sliced, you can even sprinkle the tops of the scones with a little bit of turbinado sugar. Then place the unbaked scones on a baking sheet covered with a piece of parchment paper about 2 inches apart. Baking time is about 12 minutes or until lightly golden brown.

Transfer to a wire rack and allow to cool for 1-2 minutes before serving them warm, but cooled scones are just as delicious, too!

See the recipe card below for a complete list of ingredient amounts and directions.

Breakfast Recipes 

I don’t know if it’s true that breakfast is the most important meal of the day, but if it is then I’ve been living life right. 

Starting my day with a delicious breakfast, whether it’s a simple slice of homemade English Muffin Bread or hearty helping of this Mexican Breakfast Casserole, makes me feel ready to accomplish whatever tasks await. 

No one ever regretted having a few freshly baked scones on hand to grab on a busy morning. It’s so easy to make scones in different flavors based on what fruits you have in stock, too. 

You’ll love these Mixed Berry Scones any morning of the week. When fall blows in, my household is all about the warming flavors of these  Apple Cinnamon Scones. In the spring, I always try to make Lemon Poppy Seed Scones at least once. 

Do you like your breakfast sweet or savory? If I have my choice, I like a combination of both, especially for a leisurely weekend meal. 

You can’t go wrong when brunch (or breakfast) includes a Denver Scrambled Breakfast Braid  and a batch of cinnamon sugar French Breakfast Puffs on the side! 

Peach Recipes

I prefer to bake with fresh, ripe peaches whenever possible. They add so much juicy flavor to scones, muffins, tarts and all kinds of baked goods.

The diced peaches in these tender scones are also delicious baked into a batch of Peach Streusel Muffins. Muffins are such a quick and easy option when you’re craving a freshly baked breakfast treat. 

If you love all things peaches and cream, make sure to try my Peaches and Cream French Toast recipe next. They’re the perfect solution when you have a house guest and don’t want to spend time over the oven.
For dessert, this Peaches and Cream Pie, Peaches and Cream Dream Bars, and this copycat Frosted Peach Lemonade will have you set for peach season this summer.
These Cinnamon Peach Pancakes are another favorite, especially with extra fresh peach slices on top!

Since peaches and blueberries are often in season at the same time, I put them together in an easy Peach Blueberry Galette for dessert. Isn’t summer produce the best?! I certainly think it’s about time I put a peach pie here on the blog, too!

You can even incorporate ripe sweet peaches into your main course with dishes like Grilled Tilapia with Strawberry Peach Salsa. Incredible.

With a cup of coffee, tea or all on their own, this easy Peach Scones recipe is the perfect way to enjoy fresh, juicy peaches any time of year!

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Peach Scones

This easy Peach Scones recipe is a great way to start your day, especially during peach season! A fresh peach, cream cheese, and simple ingredients make the best homemade scones for tea time or anytime!

Course Breakfast

Cuisine American

Keyword Peach Scones

Prep Time 20 minutes minutes

Cook Time 12 minutes minutes

Total Time 32 minutes minutes

Servings 14 scones

Calories 122kcal

Author Lynne Feifer

Equipment

• measuring cups
• measuring spoons
• 2-inch round cookie cutter
• Baking Sheet
• Large Mixing Bowl

Ingredients

• 1 ¾ cups sifted all-purpose flour
• ¼ cup sugar
• 1 ½ teaspoons baking powder
• ¼ teaspoon salt
• ¼ cup unsalted butter chilled
• 2 ounces cream cheese chilled
• ½ cup diced fresh peach pieces 1 peach
• 1 large egg lightly beaten
• 2 tablespoons milk
• 2 tablespoons turbinado sugar / raw sugar for sprinkling on top, if desired

Instructions

• Preheat oven to 425°F. and prepare a baking sheet by placing a piece of parchment over it.
• Sift flour, sugar, salt, and baking powder into a large bowl.
• Using a pastry blender, or two knives, cut in butter and cream cheese until the mixture resembles coarse meal.
• Add egg, milk and chopped peaches. Mix with a fork until everything comes together to form a soft dough.
• Roll out onto a lightly floured surface and pat into a circle about a 1/2-inch thick.
• Cut into rounds with a 2-inch cookie or biscuit cutter, and sprinkle with a little bit of turbinado sugar, if desired.
• Place onto prepared baking sheet, about an inch apart and bake for 12 minutes or until lightly golden.
• Transfer to a wire rack and allow to cool 1-2 minutes before serving warm.

Nutrition

Serving: 1g | Calories: 122kcal | Carbohydrates: 17g | Protein: 2g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 25mg | Sodium: 61mg | Potassium: 81mg | Fiber: 1g | Sugar: 4g | Vitamin A: 194IU | Vitamin C: 0.2mg | Calcium: 30mg | Iron: 1mg

This post was originally published on August 3, 2022. It has been updated with pictures on July 22, 2024.

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