Hot Cheeto Cheese sticks

Hot Cheeto Cheese sticks
It’s time to turn up the heat with Hot Cheeto Cheese Sticks! My kids are obsessed with these treats so we worked together to create this delicious mash-up! Crispy and crunchy on the outside with ooey, gooey mozzarella in …

Hot Cheeto Cheese Sticks on the plate.

Hot Cheeto Cheese sticks

It’s time to turn up the heat with Hot Cheeto Cheese Sticks! My kids are obsessed with these treats so we worked together to create this delicious mash-up! Crispy and crunchy on the outside with ooey, gooey mozzarella in the middle, this fun finger food is the perfect party snack, tailgate treat, appetizer, or game-day…

READ: Hot Cheeto Cheese sticks

Baked Zucchini Slices

Do you know a zucchini naysayer? Well, make them these crunchy, light, and delicious Baked Zucchini Slices and watch them change their tune in an instant! Breading and baking zucchini coins creates the perfect side dish or appetizer that the whole family will love. Why I Love This Recipe The Ingredients *For a full list…

The post Baked Zucchini Slices appeared first on Weelicious.

Do you know a zucchini naysayer? Well, make them these crunchy, light, and delicious Baked Zucchini Slices and watch them change their tune in an instant! Breading and baking zucchini coins creates the perfect side dish or appetizer that the whole family will love.

Baked zucchini coins on serving platter with marinara sauce in a bowl on the side.

Why I Love This Recipe

  • Kid-Friendly Zucchini Recipe: Many people steam zucchini, but it often turns out limp and soggy, which kids don’t usually like. This baked zucchini slices recipe is the perfect way to get kids to enjoy this vegetable. They come out crispy, crunchy, and absolutely delicious.
  • Tasty and Healthy: Since this recipe is baked, it’s a healthy way to enjoy crispy breaded zucchini without the hassle of having to deep fry the zucchini slices in tons of oil.
  • Versatile: Serve these baked zucchini coins as an appetizer with some marinara sauce or ranch for dipping or as a side with any of your favorite mains dishes like Chicken Meatballs with Mini Wheel Pasta, Perfect Roast Chicken or Southern Style Pork Tenderloin to name a few.

The Ingredients

Baked zucchini slices ingredients.
  • Zucchini: Fresh zucchinis are the star of this recipe. Choose firm, medium-sized zucchinis with shiny skin for the best texture and flavor. Zucchinis are packed with vitamins A and C, potassium, and antioxidants.
  • Breadcrumbs (panko or regular): Breadcrumbs provide the perfect crunchy coating for the zucchini slices. Panko breadcrumbs, which are lighter and flakier, give an extra crispy texture (my preference), while regular breadcrumbs offer a more traditional crunch. Either type will be perfect!
  • Grated parmesan cheese: Parmesan cheese adds flavor and richness to the breading making these baked zucchini slices even more delicious.
  • Flour: Flour is the secret ingredient in the breading process that helps create an extra-crispy coating for the zucchini coins.
  • Egg: The egg acts as the binding agent, helping the breadcrumb mixture adhere to the zucchini slices.

*For a full list of ingredients with measurements see the recipe card below*

Baked Zucchini Recipe Tips

  • Evenly Slice Zucchini: For consistent cooking, try to slice the zucchini into even 1/4-inch rounds. Using a sharp knife or a mandoline slicer can help you with achieving uniform slices. This ensures that the zucchini coins cook evenly and crisp up uniformly in the oven.
  • Have a wet hand and a dry hand: If you’ve made Crispy Chicken Parmesan or Eggplant Parmesan Sticks you know breading can get a little messy at times. To help, use one hand for dunking zucchini slices in egg wash and transferring to the panko mixture (your wet hand), then switch to a dry hand for coating and placing them on the baking sheet.
  • Don’t forget the oil: Drizzle or spray your breaded zucchini slices with oil before baking them. The oil is what creates that beautiful golden color when they bake.
  • Don’t crowd the baking sheet: Cook the zucchini coins in and even layer with a little space between each one. If you overcrowd the baking sheet they’ll steam in the oven and won’t get nice and crispy.

How to Make Baked Zucchini Slices

Three bowls. One with flour, another with beaten egg and the third with panko breading. A hand is dipping a zucchini coin in the flour bowl.

Step 1: Mix the breadcrumbs, parmesan cheese, garlic powder and salt in a shallow bowl. Whisk the egg in a separate bowl. Place the flour in a third bowl.

Hand holding a breaded zucchini coin with the breading station bowls.

Step 2: Make an assembly line with the bowls, and first dip the zucchini coins into the flour, then the egg and finally into the bread crumb mixture, coating evenly and repeating with all the zucchini coins.

Breaded zucchini coins on baking sheet.

Step 3: Place all of the coins on the baking sheet. Arrange so they’re not touching and spray with cooking oil.

Baked zucchini coins on baking sheet.

Step 4: Bake for 18-20 minutes or until the breadcrumbs are golden. Serve as a side dish or on their own with favorite dipping sauces.

FAQs

Can I air fry zucchini slices?

Yes! You know I love my air fryer. To air fry these breaded zucchini coins, simply heat your air fryer to 400°F and cook for 8-10 minutes, or until golden brown. Be sure to arrange them in a single layer with a bit of space between each piece of zucchini for even cooking

Can I freeze leftover baked zucchini slices?

Yes! I would recommend freezing after the zucchini coins are baked. To freeze, allow them to cool completely, then transfer them to a single layer on a baking sheet and freeze until solid. Once frozen, transfer the zucchini coins to a resealable freezer bag or airtight container. When ready to enjoy, reheat the frozen zucchini coins in a preheated oven at 375°F for 10-15 minutes, or until heated through and crispy.

Baked zucchini coins on serving platter.

More Easy Zucchini Recipes

These Baked Zucchini Coins are a delicious, healthy, and kid-friendly recipe that everyone will love. Easy to prepare and incredibly versatile, they make the perfect addition to any meal. Whether you’re looking to introduce more vegetables into your family’s diet or just want a tasty new way to enjoy zucchini, this recipe is a must-try. Let me know what you think of this recipe by leaving a rating and comment below!

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Baked zucchini coins on serving platter with marinara sauce in a bowl on the side.
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Baked Zucchini Slices

These Baked Zucchini Slices are a delicious, healthy, and kid-friendly recipe that everyone will love. Easy to prepare and incredibly versatile, they make the perfect addition to any meal.
Course Appetizer, Side
Cuisine American
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 4
Calories 120kcal

Equipment

  • Baking sheet
  • Chef's Knife or Mandoline

Ingredients

Instructions

  • Preheat oven to 450°F and coat a large baking sheet with cooking spray or line with parchment paper.
  • Mix the breadcrumbs, parmesan cheese, garlic powder and salt in a shallow bowl.
  • Whisk the egg in a separate bowl.
  • Place the flour in a third bowl.
  • Make an assembly line with the bowls, and first dip the zucchini coins into the flour, then the egg and finally into the bread crumb mixture, coating evenly and repeating with all the zucchini coins.
  • Place all of the zucchini coins on the baking sheet. Arrange so they’re not touching, spray with cooking oil and bake for 18-20 minutes or until the breadcrumbs are golden.
  • Serve as a side dish or on their own with favorite dipping sauces.

Video

Notes

Evenly Slice Zucchini: For consistent cooking, try to slice the zucchini into even 1/4-inch rounds. Using a sharp knife or a mandoline slicer can help you with achieving uniform slices. This ensures that the zucchini coins cook evenly and crisp up uniformly in the oven.
Have a wet hand and a dry hand: Use one hand for dunking zucchini slices in egg wash and transferring to the panko mixture (your wet hand), then switch to a dry hand for coating and placing them on the baking sheet.
Don’t forget the oil: Drizzle or spray your breaded zucchini slices with oil before baking them. The oil is what creates that beautiful golden color when they bake.
Don’t crowd the baking sheet: Cook the zucchini coins in and even layer with a little space between each one. If you overcrowd the baking sheet they’ll steam in the oven and won’t get nice and crispy.
To Air Fry: heat your air fryer to 400°F and cook for 8-10 minutes, or until golden brown. Be sure to arrange them in a single layer with a bit of space between each piece of zucchini for even cooking
To Freeze: Allow zucchini slices to cool completely, then transfer them to a single layer on a baking sheet and freeze until solid. Once frozen, transfer the zucchini coins to a resealable freezer bag or airtight container. When ready to enjoy, reheat the frozen zucchini coins in a preheated oven at 375°F for 10-15 minutes, or until heated through and crispy.

Nutrition

Calories: 120kcal | Carbohydrates: 16g | Protein: 6g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 52mg | Sodium: 481mg | Potassium: 312mg | Fiber: 2g | Sugar: 3g | Vitamin A: 318IU | Vitamin C: 18mg | Calcium: 93mg | Iron: 1mg

The post Baked Zucchini Slices appeared first on Weelicious.

Cookie Dough Protein Bars

These cookie dough protein bars are full of fiber, healthy fats, and have NO added sugar. With over 20 grams of protein per bar, I love how they taste just like raw cookie dough! Hungry for another high-protein snack? Try banana protein bars, oatmeal p…

cookie dough protein bars recipeThese cookie dough protein bars are full of fiber, healthy fats, and have NO added sugar. With over 20 grams of protein per bar, I love how they taste just like raw cookie dough! Hungry for another high-protein snack? Try banana protein bars, oatmeal protein bars, or cinnamon protein bars. Since I started my fitness…

Recipes for Celebrating the Olympics

Go for the gold with my Recipes for Celebrating the Olympics. Salty and sweet snacks, themed food boards and more make watching the Olympic Games all the more festive! What to Serve for Your Olympics Watch Party Wondering what foods to make for the Olympics? I’ve got you covered with Olympic-themed snacks and food boards…

The post Recipes for Celebrating the Olympics appeared first on The BakerMama.

Go for the gold with my Recipes for Celebrating the Olympics. Salty and sweet snacks, themed food boards and more make watching the Olympic Games all the more festive!

Olympics Snack Mix, Olympics breakfast board, Sweet Tea Sangria, and an Olympics Snack Board.

What to Serve for Your Olympics Watch Party

Wondering what foods to make for the Olympics? I’ve got you covered with Olympic-themed snacks and food boards your crowd will love! Rooting for the United States? Check out my red-white-and-blue themed food boards, snacks, desserts and drinks perfect for showing your patriotic side!

Olympics Snack Mix

Save those nails! Let a handful of this crunchy, chewy, sweet and salty Olympics Snack Mix get you through those tense moments if fierce competition. It’s a sure winner!

Olympics Snack Mix by The BakerMama

Olympic Games Breakfast Board

Celebrate the excitement of the Olympic Games with my Olympics Breakfast Board. With fresh fruits, crispy bacon and an array of yummy carbs and toppings, this board takes the gold!

Olympics Breakfast Board by The BakerMama

Patriotic Party Mix

The best sweet and salty snack mix ever gets a patriotic pop with red, white and blue M&M’s and sprinkles in this Patriotic Party Snack Mix. Always a huge hit! And what is a party without a party mix?! A perfect sweet and slightly salty treat with red, white and blue sprinkles and M&M candies. This patriotic party mix is a must make for all your summer Olympics celebrations!

Patriotic Party Mix

Olympics Snack Board

You’ll feel like a champion serving this super cute Olympics Snack Board to your family and friends. Everyone will love the festive mix of salty and sweet snacks in fun Olympics-inspired shapes. It’s snacking gold!

Olympics Snack Board by The BakerMama

Olympic Rings Chips and Dips Board

Munch on this festive and fun Olympics Chips and Dips tray while you cheer on your favorite Olympians! With an assortment of fresh and flavorful dips and crispy, crunchy chips, it’s a winning way to celebrate the Olympic Games!

Olympic Chips and Dips Tray by The BakerMama

Sparkling Sweet Tea Sangria with Star-Spangled Fruit Kabobs

Sparkling Sweet Tea Sangria is a refreshing summer cocktail easily made with sweet tea, sparkling wine, orange liqueur and fresh berries. The star-spangled fruit kabobs give each glass a fun and festive touch for your Olympics watch party!

Sparkling Sweet Tea Sangria

More Patriotic Dishes for Celebrating!

Celebrating your American athletes with a great selection of festive American-themed recipes and easy potluck favorites!

If you make any of my Recipes for Celebrating the Olympics, be sure to snap a picture and share it with me or tag me on Instagram @thebakermama so I can see. 😍 I love seeing how inspired and creative y’all get with the recipes I share. Enjoy!

xoxo,

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The post Recipes for Celebrating the Olympics appeared first on The BakerMama.

Zucchini Dip

A bowl of zucchini dip with cucumbers, celery, pita, mini bell peppers, and crackers.To know us is to know that we absolutely adore dips, and this Zucchini Dip is at the top of…

A bowl of zucchini dip with cucumbers, celery, pita, mini bell peppers, and crackers.

To know us is to know that we absolutely adore dips, and this Zucchini Dip is at the top of our list of favorites. Tangy, creamy, and even a little nutty, this dip is the perfect way to use up all of those zucchini from the garden, but even if you don’t already have them around, this recipe may just inspire a quick trip to the store to grab them!

A bowl of zucchini dip on a platter with cucumbers, celery, pita, mini bell peppers, and crackers.

What is Zucchini Dip?

Zucchini dip is our go-to for a fresh, creamy, and utterly delicious snack that’s perfect for any occasion. All we do is quickly cook up some zucchinis and blend them with rich olive oil, nutty tahini, tangy Greek yogurt, and garlic for a dip that’s light, flavorful, and satisfyingly creamy.

We like to serve our dip up with homemade crispy pita chips or fresh veggie sticks but you can also spread it on some crusty bread — and it’s perfect for taking sandwiches and wraps to the next level. Whether it’s for a casual family snack, a party appetizer, or a picnic treat, this zucchini dip is always a hit!

Ingredients You Need

  • Large Zucchinis – Fresh zucchinis provide a mild, slightly sweet flavor and a creamy texture when blended. Plus, they add a big boost of nutrients to the dip.
  • Olive Oil – Olive oil adds rich flavor and helps to blend the ingredients so that the dip is super smooth.
  • Salt – Salt brings out the natural flavors of the zucchini and balances the other ingredients.
  • Pepper – Pepper adds just a touch of subtle heat.
  • Tahini – We love the nutty, creaminess that tahini brings to the table in this dip!
  • Garlic Cloves – Garlic gives the dip bold flavor and an irresistible aroma.
  • Greek Yogurt – Greek yogurt provides a refreshing tanginess and also helps to make it creamy.

How to Quickly Whip Up This Easy Zucchini Dip

  1. Prep zucchini. Place the sliced zucchini on a prepared baking sheet in a single layer, season with salt and pepper, and add olive oil. 
  2. Bake. Place the zucchini in the preheated oven and bake until it becomes soft. 
  3. Combine. Add the baked zucchini to a food processor or high-speed blender along with the remaining ingredients and blend until the mixture is completely combined and silky smooth. 
  4. Adjust. Add salt or pepper as needed and serve or store. 

Variations

  • Lemon Juice – Adding a splash of lemon juice can brighten up the dip.
  • Herbs – Herbs like dill, parsley, or mint add fresh flavor. We prefer to use fresh herbs but dried herbs will work, too.
  • Cumin – We adore cumin! Adding it to this dip gives it earthiness and complexity.
  • Crushed Red Pepper Flakes –  If you want to give the dip a spicy kick, sprinkle in some red pepper.
  • Toasted Pine Nuts – For a little texture, mix toasted pine nuts into the dip or use them as a garnish.
  • Feta Cheese – Crumbled feta cheese can add some salty tanginess. Fold it into the dip or sprinkle it on top.
  • Smoked Paprika – A dash of smoked paprika will give the dip smokiness and a subtle sweetness.
  • Sun-Dried Tomatoes – Chopped sun-dried tomatoes add both sweet and tart flavor and add a bright pop of color.
  • Consistency – If you want to make this recipe into a zucchini dipping sauce for proteins or finger foods, just add extra olive oil until it reaches the consistency you’re looking for.

Can I Store Leftovers? 

When we serve this dip we rarely have leftovers! But, if you do, you can certainly keep them in the dip in the fridge to snack on later or to use as a spread on sandwiches. 

Store zucchini dip in an airtight container in the refrigerator for 3-4 days. Be sure to give it a good stir before serving!

More Delicious Dips

Can’t get enough dreamy, creamy goodness to dip into? Same here! We have plenty more dips for you to check out.

Spicy Feta Dip Recipe (Tirokafteri)

7 Layer Greek Dip

Spinach Olive Dip

Pizza Dip with Cheese Crostini

A bowl of zucchini dip on a platter with cucumber, celery, pita, mini bell peppers, and crackers.
A bowl of zucchini dip with crackers, pita bread, and mini bell peppers.
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Roasted Zucchini Dip Recipe

Tangy, creamy, and even a little nutty, this zucchini dip is the perfect way to use up all those extra zucchini from the garden!
Prep Time10 minutes
Cook Time30 minutes
Total Time40 minutes
Course: Appetizer, Snack
Cuisine: American, Mediterranean
Keyword: roasted zucchini dip, zucchini dip, zucchini dipping sauce
Servings: 4 servings
Author: Food Dolls

Ingredients

  • 2 large zucchinis sliced 1 inch thick
  • 1 teaspoon salt divided
  • 1 teaspoon pepper divided
  • 3 Tablespoons olive oil
  • 3 tablespoons tahini
  • 2 garlic cloves
  • 1/4 cup Greek yogurt

Instructions

  • Preheat your oven to 350°F (175°C).
  • Arrange the zucchini slices on a baking pan. Sprinkle with 1/2 teaspoon salt and 1/2 teaspoon pepper, and drizzle with 3 tablespoons olive oil.
    2 large zucchinis, 1 teaspoon salt, 1 teaspoon pepper, 3 Tablespoons olive oil
  • Bake in the preheated oven for 30 minutes until the zucchini is tender.
  • Once the zucchini is done, transfer the slices to a food processor.
  • Add the tahini, garlic cloves, the remaining 1/2 teaspoon salt, remaining 1/2 teaspoon pepper, and Greek yogurt to the food processor.
    3 tablespoons tahini, 2 garlic cloves, 1/4 cup Greek yogurt
  • Blend until the mixture is smooth and creamy.
  • Taste and adjust seasoning if needed.
  • Enjoy this creamy zucchini dip as a delightful spread or a dip for your favorite vegetables and crackers!

Nutrition

Serving: 1serving | Calories: 749kcal | Carbohydrates: 27g | Protein: 18g | Fat: 67g | Saturated Fat: 10g | Polyunsaturated Fat: 15g | Monounsaturated Fat: 40g | Cholesterol: 3mg | Sodium: 2393mg | Potassium: 1352mg | Fiber: 7g | Sugar: 12g | Vitamin A: 828IU | Vitamin C: 74mg | Calcium: 203mg | Iron: 4mg

Protein Granola Bars

This 4-ingredient protein granola bar recipe takes 10 minutes to make and yield thick, chewy and satisfying bars. 20 grams of protein each. Looking for more high-protein snacks? Try these peanut butter protein balls, homemade protein bars, protein ball…

protein granola bars recipe.This 4-ingredient protein granola bar recipe takes 10 minutes to make and yield thick, chewy and satisfying bars. 20 grams of protein each. Looking for more high-protein snacks? Try these peanut butter protein balls, homemade protein bars, protein balls, and protein popcorn next. If you enjoy my healthy granola bars but want to amp up…

Strawberry Matcha Quinoa Crunch Bites

The post Strawberry Matcha Quinoa Crunch Bites appeared first on Veggiekins Blog.

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Strawberry Matcha Quinoa Crunch Bites

Prep Time 10 minutes
Total Time 40 minutes

Ingredients

  • 1/3 cup white quinoa
  • 3 oz vegan white chocolate I used Evolved Chocolate
  • 2 tsp ceremonial grade matcha
  • 5-6 strawberries sliced

Instructions

  • Dry toast quinoa over medium heat in a pan, stirring constantly until it becomes golden brown in colour and starts to pop. Remove from the heat.
  • Melt down your chocolate in a small bowl (I used the microwave) and sift in your matcha powder, stirring in until smooth.
  • Scoop about a tablespoon of the mixture onto a lined baking sheet or tray and then press a strawberry slice into the center.
  • Freeze for 30 minutes or until frozen solid and enjoy!

The post Strawberry Matcha Quinoa Crunch Bites appeared first on Veggiekins Blog.

Cherry Cheesecake Tacos

Crispy fried taco shells stuffed with a creamy decadent cherry filling make these cherry cheesecake tacos the best way to end your meal.

Crispy fried taco shells stuffed with a creamy decadent cherry filling make these cherry cheesecake tacos the best way to end your meal.

Zebra Popcorn Copycat

Zebra Popcorn is a fun and easy recipe that you can make at home with only 3 ingredients! It is the best movie night recipe that you can make with the kids and it’s a copycat recipe of that expensive popcorn you find at the mall – but made at home! Why you’ll LOVE this…

The post Zebra Popcorn Copycat appeared first on Crazy for Crust.

Zebra Popcorn is a fun and easy recipe that you can make at home with only 3 ingredients! It is the best movie night recipe that you can make with the kids and it’s a copycat recipe of that expensive popcorn you find at the mall – but made at home!

popcorn in a white bowl covered in chocolate drizzle.

Why you’ll LOVE this recipe

Zebra Popcorn is caramel corn that is then coated in stripes of regular and white chocolate. That is how is gets its name – because is looks like a zebra! I prepared this recipe a little differently. In my version of it I used store bought sweet & salty popcorn so you don’t have to make caramel corn from scratch!

This recipe can be sweet & salty for a delicious after school snack, or it can be more sweet for an after dinner movie watching treat! It’s so quick and easy to make and is done in no time!

purple popcorn bags next to regular and white chocolate melts.

Ingredients Needed

  • Popcorn: Use whatever popcorn you like best – if you can find a big bag of Kettle Corn (any brand) that’s best – but caramel corn works too.
  • Candy Melts – I don’t recommend using chocolate chips as they’ll melt faster in your hands when eating. Look for candy melts in the baking aisle – Ghirardelli is the best. Traditionally this gourmet popcorn uses two types of melted chocolate: white chocolate and semi-sweet or milk chocolate.

Click to see the recipe card below for full ingredients & instructions!

How to make Zebra Popcorn

  • Spread popcorn on a large cookie sheet that’s been covered with parchment paper.
  • Melt both candy coating according to package directions in the microwave. Place each in a small sandwich bag. Cut the tip off the white chocolate and drizzle all over the popcorn. Repeat with semi-sweet chocolate.
popcorn on a baking sheet covered in chocolate drizzle.

Expert Tips

  • If you have piping bags, you can use those, but a sandwich bag is a great alternative. All you need to do it cut the tip off of a corner of the bag and drizzle!
  • Use the kinds of chocolate you like – mix and match your favorites.
  • Let the recipe fully chill and harden on the large baking sheet before serving or packaging.
  • You can even make this in small batches by using single serve packages – or package it up for gifts.
  • I love starting this recipe with packaged popcorn because there will be less unpeopled kernels plus it’s so easy!

FAQs

How do you store this recipe?

Store this recipe in an airtight container at room temperature for up to three days.

popcorn in a white bowl covered in chocolate drizzle.
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Zebra Popcorn Recipe

Easy DIY Zebra Popcorn has just 3 ingredients and starts with Kettle Corn for an easy treat!
Course Dessert
Cuisine American
Prep Time 10 minutes
Chill Time 20 minutes
Servings 10 servings
Calories 232kcal
Cost $8

Ingredients

  • 6 ounces already popped popcorn (see note)
  • 5 ounces white chocolate candy melts
  • 5 ounces semi-sweet chocolate candy melts

Instructions

  • Spread Kettle Corn on a large cookie sheet that's been covered with parchment paper.
  • Melt both candy coating according to package directions. Place each in a small sandwich bag.
  • Cut the tip off the white chocolate and drizzle all over the popcorn. Repeat with semi-sweet chocolate.
  • Chill until set, about 20 minutes. Break up pieces and serve. Store in an airtight container for up to 3 days.

Notes

  • You can make your own caramel corn for this if you prefer but starting with pre-popped is so much easier. Use your favorite brand and flavor of popcorn – either caramel corn or kettle corn.
  • Be sure to store it in an airtight container.

Nutrition

Serving: 1serving | Calories: 232kcal | Carbohydrates: 29g | Protein: 2g | Fat: 12g | Saturated Fat: 6g | Cholesterol: 5mg | Sodium: 49mg | Potassium: 139mg | Fiber: 2g | Sugar: 23g | Vitamin A: 7IU | Calcium: 44mg | Iron: 1mg

Other Popcorn Recipes

Last Updated on May 13, 2024

The post Zebra Popcorn Copycat appeared first on Crazy for Crust.

Breakfast Cupcakes

Breakfast Cupcakes are light and fluffy pancake muffins topped with an airy whipped cream cheese and strawberry preserves “frosting”. Move over Waffle French Toast, Birthday Cupcakes are the new go-to for a fun birthday breakfast (even though they’re easy enough to make year-round!) Who says you can’t have cupcakes for breakfast?! Coming up with this recipe was a happy…

The post Breakfast Cupcakes appeared first on Weelicious.

Breakfast Cupcakes are light and fluffy pancake muffins topped with an airy whipped cream cheese and strawberry preserves “frosting”. Move over Waffle French Toast, Birthday Cupcakes are the new go-to for a fun birthday breakfast (even though they’re easy enough to make year-round!) Who says you can’t have cupcakes for breakfast?!

Breakfast Cupcake wit pink frosting, rainbow color sprinkles and birthday candle in the center.

Coming up with this recipe was a happy accident. I was working my PB&J Pancakes Sandwiches recipe and ended up testing them several times to arrive at the perfect combination. There was still a ton of pancake batter leftover, and I wasn’t sure what I was going to do with all the extra. I hate wasting food, but I was also too lazy to make 100 pancakes. Does anyone have the patience for that?

Then, just to see what would happen, I poured all the extra batter into muffin tins and popped them in the oven. I couldn’t believe the results! Why hadn’t I thought of this before? They had become the perfect muffin as my daughter Chloe called it (or “cupcake” as my son Kenya chimed in). Inspired to take things one step further, I whisked together some strawberry preserves and cream cheese to make “icing” and — voila — the Breakfast Cupcake was born!

Why I Love Breakfast Cupcakes

  • Kid-Friendly Surprise: The best part about these Breakfast Cupcakes is that you’ll have a new good morning surprise for your family, and they’ll never know these are cupcakes that aren’t loaded with sugar (like these Dark Chocolate Cupcakes). It’ll feel like you’re having a delicious dessert for breakfast without the sugar crash by noon.
  • Quick and Efficient: These pancake muffins are a convenient way to serve pancakes, especially for a crowd. Instead of standing over the stovetop flipping pancake after pancake, you can pour the batter into muffin cups and bake them all at once! Speaking of, my Sheet Pan Pancake recipe is great for quick and easy pancakes for a crowd too!
  • Customizable: Breakfast cupcakes are so much fun because you can add whatever you like to them. You could sprinkle in a few chocolate chips, blueberries or even some mashed raspberries for a raspberry pancake muffin.

The Ingredients:

Ingredients for breakfast cupcakes. From top left going clockwise: cream cheese, baking powder, egg, peanut butter, jam, flour, sugar, salt and milk.
  • All purpose flour: The foundation of the breakfast cupcake.
  • Baking powder: This ingredients acts as the leavening agent, helping the cupcakes rise evenly in the oven.
  • Peanut butter: Gives a delicious nutty flavor for this recipe while adding a bit of protein too.
  • Egg: The egg binds everything together and gives the cupcake structure.
  • Sugar: We use very little sugar in this recipe, but just enough to make this a nice breakfast treat!
  • Milk: Provides moisture and tenderness for the perfect decadent breakfast cupcake.
  • Cream cheese: Whether you use whipped or regular cream cheese, this ingredient forms a delicious base for our simple cupcake frosting.
  • Jelly, jam, or preserves of your choice: Add a burst of fruity sweetness to our frosting, infusing each bite with delightful flavor.

*See recipe card for full list of ingredients with measurements*

Substitutions and Variations:

There are plenty of ways to make this recipe suit your tastes and preferences.

  • Type of Nut/Seed Butter: If you have a nut allergy you need to consider, this recipe works with any nut or seed butter you prefer. Feel free to use sunflower seed butter, almond butter or even cashew butter.
  • Type of Flour: The texture will be affected slightly, but feel free to use your preferred flour. Whole wheat, white whole wheat or a cup-for-cup gluten free flour would work in this recipe.
  • For the Sugar: Honey, agave or maple syrup could be used in place of the sugar in this recipe. The texture will vary slightly but won’t majorly affect the recipe overall.
  • Egg Substitutions: While I haven’t tested it out, I’ve had readers say they experimented with using egg replacers in this recipe and they turned out great. Other commenters mentioned substituting 1/4 cup Greek yogurt for the egg. Again, I didn’t try it out myself so do with that what you will 🙂
  • Flavor Variations: Feel free to add chocolate chips, fresh berries or anything you’d normally enjoy added into your pancakes!

How to Make Breakfast Cupcakes

A bowl with combined wet ingredients and a seprate bowl next to it with the combined dry ingredients.

Step 1: Whisk the flour, baking powder and salt in a bowl until thoroughly incorporated. In a separate bowl, whisk the peanut butter, egg and sugar until combined, then whisk in the milk until incorporated.

breakfast cupcake batter in a mixing bowl

Step 2: Whisk the wet ingredients into the dry ingredients until just combined. You don’t want to over beat the mixture.

a 12 cup muffin tin with batter in each well.

Step 3: Grease or line muffin tins and fill 2/3 of the way up with the batter.

baked breakfast cupcakes in muffin tin

Step 4: Bake for 20 minutes or until a toothpick comes out clean. Allow to cool completely then topping with jelly frosting.

*See recipe card for jelly frosting instructions*

Frequently Asked Questions

How do I store leftover Breakfast Cupcakes?

Keep your Breakfast Cupcakes fresh by storing them in an airtight container in the refrigerator for up to 4 days. When you’re ready to enjoy your Breakfast Cupcakes, simply reheat them in the microwave, toaster oven, or oven until warmed through.

Can I freeze Breakfast Cupcakes?

Yes! Extend the shelf life of your Breakfast Cupcakes by freezing them. After allowing them to cool completely, place unfrosted cupcakes on a baking sheet and freeze for 1-2 hours. Once frozen, transfer them to a freezer bag or container. They can remain in the freezer for up to 3 months.

Can I use this pancake muffin batter to make regular pancakes?

Yes, this batter is able to be used to make pancakes.

Can I use a mini muffin tin to make Breakfast Cupcakes?

Yes! If you want mini muffins, follow the instructions adjusting the cook time to 18-20 minutes or until a toothpick comes out clean.

A serving platter with 10 breakfast cupcakes with jelly frosting and rainbow colored sprinkles.

More “Cupcakes” for Breakfast

I’m so happy I stumbled upon making these Breakfast Cupcakes. Accidents happen, and aren’t they delicious?! Now, this recipe a go-to for my kids’ birthday breakfasts every year and they love it! Who says you can’t have your (breakfast cup)cake and eat it too! If you loved this recipe, consider leaving a comment and a rating below!

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Print

Breakfast Cupcakes

Breakfast Cupcakes are light and fluffy pancake muffins and topped with an airy whipped cream cheese and strawberry preserves “frosting”. They make the perfect special birthday breakfast, but they're really a treat that you can happily serve any time of year!
Course Breakfast
Cuisine American
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 12
Calories 146kcal

Equipment

Ingredients

Breakfast Cupcakes:

Jelly Frosting:

  • 1/2 cup whipped or regular cream cheese, room temperature
  • 1/4 cup jelly, jam or preserves

Instructions

  • Preheat oven to 350°F.
  • Whisk the flour, baking powder and salt in a bowl.
  • In a separate bowl, whisk the peanut butter, egg and sugar until combined, then whisk in the milk until incorporated.
  • Whisk the wet ingredients into the dry ingredients until just combined (you don't want to over beat the mixture).
  • Grease or line a standard 12 cup muffin tin and fill 2/3 of the way up with the batter.
  • Bake for 20-25 minutes or until a toothpick comes out clean.
  • Cool cupcakes completely. Spread the top of each cupcake with frosting (instructions below) and serve.

Jelly Frosting:

  • Place all ingredients in a bowl and whisk until throughly combined (you want the mixture to be smooth like frosting).
  • Spread on cupcakes and serve.

Video

Notes

To Store: Keep your Breakfast Cupcakes fresh by storing them in an airtight container in the refrigerator for up to 4 days.
To Freeze: After allowing them to cool completely, place unfrosted cupcakes on a baking sheet and freeze for 1-2 hours. Once frozen, transfer them to a freezer bag or container. They can remain in the freezer for up to 3 months.
To Reheat: When you’re ready to enjoy your Breakfast Cupcakes, simply reheat them in the microwave, toaster oven, or oven until warmed through.
For Mini Muffins: Adjust cook time for mini muffins to 18-20 minutes or until a toothpick comes out clean.
 

Nutrition

Calories: 146kcal | Carbohydrates: 19g | Protein: 4g | Fat: 7g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.002g | Cholesterol: 25mg | Sodium: 148mg | Potassium: 68mg | Fiber: 1g | Sugar: 6g | Vitamin A: 150IU | Vitamin C: 1mg | Calcium: 57mg | Iron: 1mg

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