Category: Baked Good

Pumpkin Banana Muffins

These pumpkin banana muffins are so moist and flavorful, you’ll be making them on repeat! Infused with pumpkin spices and…

These pumpkin banana muffins are so moist and flavorful, you’ll be making them on repeat! Infused with pumpkin spices and topped with crunchy sugar, they’re easy to whip up as a baking project with friends or family.

Pumpkin Banana Muffins with pumpkin puree in measuring cup

Ready for your next fall baking project? We’ve got three words for you: pumpkin banana muffins! Alex and I are all about cooking with friends and family (we even wrote a book about it). For this season, we created this muffins recipe for doing just that. Though of course, you can bake them solo too.

These muffins come out beautifully moist from both pumpkin and banana, infused with cozy pumpkin spices. They’re just sweet enough and topped with crunchy sugar. Our family can’t get enough of these—and we promise everyone who tastes them will beg for the recipe!

Ingredient notes for pumpkin banana muffins

Turns out, pumpkin and banana go hand in hand in these pumpkin banana muffins! The banana adds a nice natural sweetness and additional moisture. Here are a few notes on ingredients:

  • Very ripe bananas: The riper the bananas, the better: very dark brown or black bananas are best.
  • Pumpkin puree: Make sure to use puree, not pumpkin pie filling (which has added sugar and spices).
  • Neutral oil: This recipe uses oil as the fat, like organic grapeseed or vegetable oil. You can also substitute melted butter or even use olive oil.
  • Brown and granulated sugar: This recipe is sweetened using traditional sugar. You can use a solid sweetener substitute, but we recommend not using maple syrup or honey here because it can alter the texture.
  • Eggs: For vegan, you can try substituting a flax egg.
  • Baking soda, salt, vanilla extract, and pumpkin pie spice: These ingredients round out the flavoring in the bread.
  • All purpose flour: If desired, you can substitute in up to ¼ of the all purpose flour with whole wheat flour.
Pumpkin Banana Muffins on baking rack

Variations and mix-ins

There are so many ways to dress up pumpkin banana muffins. We almost made them with our favorite maple glaze, but wanted to keep them basic and let you add your desired mix-ins or toppings. Here are a few other ideas:

  • Mix-ins: Add ½ to ¾ cup dark chocolate chips, chopped walnuts, or chopped pecans.
  • Pumpkin seed topping: Top each muffin with a sprinkle of pepitas (we like roasted salted best).
  • Streusel topping: Combine ¼ cup rolled oats, 2 tablespoons flour, 1 teaspoon pumpkin pie spice, ¼ cup turbinado sugar and ¼ cup salted butter cut into pieces. Cut in the butter using a pastry cutter or fork until a crumbly streusel forms. Sprinkle on top before baking.
  • Glaze topping: Make 1 recipe of this Maple Glaze and drizzle it over the muffins with a fork. Or, use the Salted Caramel Glaze from this Brown Butter Banana Bread recipe.

Storing leftovers

These pumpkin banana muffins store well. They last 4 days at room temperature in a sealed container, refrigerated for 10 days, or frozen for up to 3 months.

Dietary notes

These pumpkin banana muffins are vegetarian. For vegan, substitute flax eggs.

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Pumpkin Banana Muffin

Pumpkin Banana Muffins

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  • Author: Sonja Overhiser
  • Prep Time: 20 minutes
  • Cook Time: 30 minutes
  • Total Time: 50 minutes
  • Yield: 12
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Description

These pumpkin banana muffins are so moist and flavorful, you’ll be making them on repeat! Infused with pumpkin spices and topped with crunchy sugar, they’re easy to whip up as a baking project with friends or family.

Ingredients

  • 3⁄4 cup mashed very ripe bananas (2 large very ripe bananas)
  • 1 cup pumpkin puree
  • 1⁄2 cup neutral oil (vegetable, canola or
    grapeseed)
  • 1⁄2 cup light brown sugar
  • 1⁄2 cup granulated sugar
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 1 teaspoon baking soda
  • 1 1⁄2 tablespoons pumpkin pie spice
  • 1⁄2 teaspoon kosher salt
  • 1 1⁄2 cups [210 g] all-purpose flour
  • Turbinado sugar, for sprinkling (optional)

Instructions

  1. Preheat: Preheat the oven to 350°F. Add 12 muffin cups to a muffin tin (or spray it with cooking spray).
  2. Make the batter: Mash the bananas in the bottom of a large bowl and measure them out. Whisk in the pumpkin puree, oil, brown sugar, granulated sugar, eggs, and
    vanilla extract. In a separate bowl, whisk the baking soda, pumpkin pie spice, kosher salt, and all-purpose flour. Then stir the dry ingredients into the batter with a
    spoon.
  3. Bake: Fill the muffin cups evenly with the batter. Sprinkle the tops of the muffins with turbinado sugar. Place the muffin tin in the oven and bake for about 25 minutes,
    until a toothpick inserted in the center comes out clean. Allow the muffins to cool in the pan for 5 minutes, then remove them from the tin and place them on a cooling
    rack to fully cool. Store up to 4 days in a sealed container, refrigerated up to 10 days, or frozen up to 3 months.

Notes

Mix-in ideas: Add ½ to ¾ cup dark chocolate chips, chopped walnuts, or chopped pecans into the batter before baking.

Streusel topping variation: Combine ¼ cup rolled oats, 2 tablespoons flour, 1 teaspoon pumpkin pie spice, ¼ cup turbinado sugar and ¼ cup salted butter cut into pieces. Cut in the butter using a pastry cutter or fork until a crumbly streusel forms. Sprinkle on top before baking.

Glaze topping variation: Make 1 recipe of this Maple Glaze and drizzle it over the muffins with a fork. Or, use the Salted Caramel Glaze from this Brown Butter Banana Bread recipe.

  • Category: Muffin
  • Method: Baked
  • Cuisine: Pumpkin
  • Diet: Vegetarian

A few more pumpkin recipes

Every fall we make it our goal to make all the pumpkin recipes! Here are a few favorites:

Brown Butter Banana Bread

This brown butter banana bread will have everyone talking—it stars the nutty richness of brown butter and a luscious salted…

This brown butter banana bread will have everyone talking—it stars the nutty richness of brown butter and a luscious salted caramel glaze. It’s a family favorite that everyone goes crazy for!

Brown Butter Banana Bread with salted caramel glaze

Why we love this recipe

There’s banana bread—and then there’s this brown butter banana bread recipe. There’s just something about the sultry nutty richness of brown butter that keeps us coming back for more. This moist, sweet scented banana bread is delightful on its own, but add the salted caramel glaze on top for pure banana bread decadence.

We first made this banana bread inspired by the browning bananas on our counter and a friend recovering from surgery. It turned out so delicious that we’ve been making it ever since. I mean, what’s not to love about brown butter, salted caramel and banana bread all in one bite? It’s transcendental.

I absolutely love this banana bread. The glaze is that little extra something that puts it over the top and makes it a little different from all the other bazillion of banana bread recipes out there. I bet it would be really really good with some whipped cream or a scoop of vanilla ice cream. That would be quite the dessert! -Annika

Ingredient notes for brown butter banana bread

The main requirement for banana bread is the ripest bananas you can find! This is the perfect use for those bananas blackening on the counter. Here’s what you’ll need here:

  • Very ripe bananas: The riper the bananas, the better: very dark brown or black bananas are best.
  • Unsalted butter: Using unsalted butter allows the salt content to be controlled by the amount specified in the recipe. You can substitute salted butter; just use slightly salt than specified in the recipe below (¼ teaspoon).
  • Granulated sugar: If you’re planning to omit the glaze, use 1 cup granulated sugar instead of ¾ cup.
  • Eggs: For vegan, you can try substituting a flax egg.
  • Baking soda, salt, vanilla extract, and cinnamon: These ingredients round out the flavoring in the bread.
  • All purpose flour and whole wheat flour: A small amount of whole wheat flour enhances the nutty flavor of the butter. You can use 100% all purpose flour if desired.
  • Salted caramel glaze: The glaze is optional, but it really takes this banana bread over the top! We’d recommend it if at all possible. You’ll need brown sugar, powdered sugar, more unsalted butter, heavy cream, and salt.

How to make brown butter

This star in this recipe is brown butter: which is simply standard butter cooked a bit longer until the milk solids toast and turn golden brown. This gives the butter a nutty and caramelized flavor that adds depth and richness to dishes. You’ll want it to become very brown, then remove it from the heat right before it burns. Here are the steps for how to brown butter:

Step 1: Heat until the butter starts to foam.

Step 1: Place the butter in a large skillet, cut into pieces. Heat over medium heat, stirring occasionally. First the butter melts, then it starts to foam (around 1 ½ minutes if browning 1 stick of butter).

Step 2: Continue to stir until it starts to bubble.

Step 2: Continue to stir occasionally until the foaming stops and the butter starts to bubble, typically around 4 to 5 minutes.

Step 3: Cook until the butter turns brown.

Step 3: Continue to stir occasionally until the butter becomes brown in color and starts to smell nutty, around 5 to 7 minutes. Immediately remove the butter from the heat and pour it into a bowl to cool.

Storing leftovers

This brown butter banana bread stores well. The bread lasts 4 to 5 days at room temperature wrapped in aluminum foil, refrigerated for 10 days, or frozen for 3 months.

If you’re planning to freeze the bread, it’s best to freeze it without the icing. Slice it into pieces and wrap it in plastic wrap then a freezer-safe bag or container.

More brown butter recipes

Love brown butter? Try our brown butter chocolate chip cookies, brown butter pancake with maple caramel syrup, or our brown butter sage sauce.

Dietary notes

This brown butter banana bread recipe is vegetarian. For vegan, use flax eggs and coconut milk for the caramel.

Frequently asked questions

Can I skip browning the butter?

Actually yes! This recipe is still delicious with normal butter; just melt it first.

How do I know when the butter is browned enough?

The butter will start to foam and sizzle, then turn a golden brown color and release a nutty aroma. Be careful not to burn it!

Can I add other mix-ins to this recipe?

Absolutely! Chopped walnuts, pecans, chocolate chips, caramel chips, or peanut butter chips would all make delicious additions.

Can I substitute the heavy cream in the glaze?

You can try using whole milk or coconut milk, but the glaze may not be as thick or rich.

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Brown Butter Banana Bread

Brown Butter Banana Bread

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  • Author: Sonja and Alex Overhiser
  • Prep Time: 30 minutes
  • Cook Time: 60 minutes
  • Total Time: 1 hour 30 minutes
  • Yield: 12 pieces
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Description

This brown butter banana bread will have everyone talking—it stars the nutty richness of brown butter and a luscious salted caramel glaze. It’s a family favorite that everyone goes crazy for!

Ingredients

For the brown butter banana bread

  • 1 ½ cups mashed very ripe bananas (4 medium bananas)
  • ½ cup unsalted butter
  • ¾ cup granulated sugar (see Notes), plus more for topping 
  • 2 large eggs
  • 1 tablespoon vanilla extract
  • 1 teaspoon baking soda
  • 1 teaspoon cinnamon, plus more for topping 
  • ½ teaspoon kosher salt
  • 1 cup [140 g] all-purpose flour
  • ½ cup [70 g] whole wheat flour

For the salted caramel glaze (optional)

  • ¼ cup brown sugar
  • 2 tablespoons unsalted butter
  • 2 tablespoons heavy whipping cream
  • 6 tablespoons powdered sugar
  • 1/4 plus ⅛ teaspoon kosher salt

Instructions

  1. Preheat: Preheat oven to 350 °F. Butter a 9 x 5 inch loaf pan (or 8 x 4 inch loaf pan).
  2. Brown the butter: Place the butter (sliced into pieces) in a skillet over medium heat. Heat for a few minutes until it melts, turns foamy, and then starts to become golden brown in color and smells nutty. Immediately remove from the heat and transfer to a bowl to cool for a minute before adding to the batter.
  3. Make the batter: Mash the bananas in the bottom of a large bowl, enough for 1 ½ cups. Whisk in the sugar, eggs, and vanilla extract. Add the browned butter once it’s ready.
  4. Add the baking soda, cinnamon, kosher salt, all-purpose flour, and whole wheat flour to another bowl and mix. Add to the bowl with the wet ingredients and stir together with a spoon.
  5. Bake: Pour the batter into the loaf pan. In a small bowl, mix together 2 tablespoons granulated sugar and ½ teaspoon cinnamon. Sprinkle over the top. Bake 55 to 60 minutes until a toothpick inserted into the center of the loaf comes out clean (or the internal temperature is 200°F): the exact timing will depend on the size of the pan. 
  6. Cool: Cool in the pan for 15 minutes. Then run a knife around the edge and invert the loaf onto a cooling rack. 
  7. Add the Salted Caramel Glaze (optional): If desired, when the bread is room temperature, place the brown sugar and butter in a saucepan and heat over medium heat. Whisking constantly, cook 1 minute until the sugar is dissolved. Remove from the heat and stir in the whipping cream. Whisk in the powdered sugar and salt and stir until smooth. Taste and add additional salt if desired. Drizzle over the bread. Allow the glaze to dry for 15 to 20 minutes. 
  8. Serve: Slice into pieces and serve. The bread lasts 4 to 5 days at room temperature wrapped in aluminum foil, refrigerated for 10 days, or frozen for 3 months. For freezing, omit the icing, slice it into pieces and wrap it in plastic wrap then a freezer-safe bag or container.

Notes

*If not making the glaze, consider using 1 cup sugar in the banana bread.

  • Category: Quick bread
  • Method: Baked
  • Cuisine: American
  • Diet: Vegetarian

Vegan Oatmeal Raisin Cookies

These vegan oatmeal raisin cookies are beyond delicious—soft, chewy, and infused with comforting cinnamon! They’re easy to make and please…

These vegan oatmeal raisin cookies are beyond delicious—soft, chewy, and infused with comforting cinnamon! They’re easy to make and please any type of eater (or are perfect if you’re out of eggs). Of all our vegan cookies, this recipe is a favorite!

Vegan Oatmeal Raisin Cookies

Why we love this recipe

We’re big chocolate people around here. When it comes to cookies, our vegan chocolate chip cookies or brown butter chocolate chip cookies recipes reign supreme. Usually we pass up oatmeal raisin—except in the case of these vegan oatmeal raisin cookies!

These cookies are pure goodness: soft and chewy, with just the right scent of cinnamon and chewy pops of sweet raisin in every bite. The key to the flavor? Just the right hint of almond extract seals the deal. Eaters of all kinds love these, and I personally could not believe how delicious they are! They’re great if you’re out of eggs, and perfect for vegan baking. You will swoon! (We hope.)

Ingredient notes for vegan oatmeal raisin cookies

These vegan oatmeal raisin cookies are easy to put together with simple, regular ingredients that are easy to find at a normal grocery store. Applesauce helps bind the dough together instead of egg. Here are a few ingredient and substitution notes:

  • Refined coconut oil: Refined coconut oil has a neutral flavor; unrefined has more of a coconut-y flavor. Using coconut oil is important for the dough texture, since it is solid at room temperature, similar to butter. Do not substitute vegan butter, since it changes the texture.
  • Neutral oil: You can use grapeseed, canola or vegetable oil; we like to use grapeseed. We have had a few recipe testers that used avocado oil for the neutral oil with good results.
  • Granulated and light brown sugar: A mix of sugars is key for the flavor; the brown sugar adds hints of molasses to the flavor. Do not substitute liquid sweetener; using agave or maple syrup add too much moisture and the texture becomes cake-like.
  • Unsweetened applesauce: Applesauce works instead of egg to hold the dough together and add moisture. Substitute sweetened applesauce if desired.
  • Vanilla extract and almond extract: Vanilla extract is key to cookie dough. Another essential is almond extract, which brings a toasty, complex nuance to the flavor without overpowering it. In our recipe testing, we found this was helpful for a vegan cookie since it doesn’t have the richness of egg or butter.
  • All purpose flour, baking soda, cinnamon, and salt: These are the traditional baking characters. The salt is important since there is no butter or egg to add flavor.
  • Raisins: You can use any type of raisins, even golden raisins. You can also add ¼ cup finely chopped nuts like walnuts or pecans.
Raisins in measuring cup

Tips for baking

These vegan oatmeal raisin cookies don’t require chilling the dough, which makes them quick and simple to mix up! There are just a few tips to watch out for when baking:

  • Use a cookie scoop. A 2 or 3 tablespoon cookie scoop is helpful for portioning the dough: just overfill it slightly. You can also weigh out the batter at approximately 50 grams per cookie (or weigh the entire dough and divide by 18).
  • Non stick cookie sheets are helpful. We recommend using two of these non-stick cookie sheets for the most even bake.
  • Bake each tray separately for the most even bake. Do not refrigerate the cookie dough while the first tray bakes (the dough texture is best non-refrigerated).
Vegan Oatmeal Raisin Cookies in stack

Storing leftovers

These vegan chocolate chip cookies are delicious warm from the oven, after cooling about 20 minutes. The cookies also hold up well over time. This is a must for cookies in our opinion, since you’re making them in a big batch. Here’s what to note about storing these cookies:

  • Store in a sealed container at room temperature for 1 week. The texture holds up well: no need to add anything to the container.
  • Store refrigerated for 2 weeks. Allow to come to room temperature before serving.
  • Store frozen for up to 3 months. 

More vegan cookies

This vegan oatmeal raisin cookies recipe is one in our hall of fame of vegan cookies! If you love these, make sure to try our Vegan Chocolate Chip Cookies, Vegan Oatmeal Cookies, Vegan Peanut Butter Cookies and Vegan Cookie Dough.

Dietary notes

These vegan oatmeal raisin cookies are vegan and dairy-free.

Frequently asked questions

Can I use a different type of flour?

While all-purpose flour works well, you can experiment with using up to ¼ of the volume with whole wheat flour. We have not tested this recipe with gluten-free flour.

Can I use a different sweetener?

We have not tested with other types of sweeteners. We do not recommend using maple syrup or agave syrup since they add moisture and the texture becomes more cake-like.

Can I add other mix-ins?

Absolutely! Chopped nuts, chocolate chips, or dried cranberries would all make delicious additions.

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Vegan Oatmeal Raisin Cookies

Vegan Oatmeal Raisin Cookies

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  • Author: Sonja Overhiser
  • Prep Time: 15 minutes
  • Cook Time: 25 minutes
  • Total Time: 40 minutes
  • Yield: 18 to 19 cookies
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Description

These vegan oatmeal raisin cookies are beyond delicious—soft, chewy, and infused with comforting cinnamon! They’re easy to make and please any type of eater (or are perfect if you’re out of eggs). Of all our vegan cookies, this recipe is a favorite!

Ingredients

  • ⅓ cup neutral oil (grapeseed, canola or vegetable)
  • ¼ cup refined coconut oil (at room temperature)
  • ½ cup granulated sugar
  • ¾ cup light brown sugar, firmly packed
  • 1/2 cup unsweetened applesauce
  • ½ tablespoon vanilla extract
  • 1/16 teaspoon almond extract*
  • 2 cups [280 g] all-purpose flour
  • 1 teaspoon baking soda
  • 2 teaspoons ground cinnamon
  • ¾ teaspoon kosher salt
  • 1 ¼ cups Old Fashioned oats
  • ½ cup raisins

Instructions

  1. Preheat the oven to 350°F. Line two large baking sheets with parchment paper, or omit if using non-stick cookie sheets (we swear by these).
  2. In the bowl of a stand mixer (or a large bowl), add the neutral oil, coconut oil, brown sugar, and granulated sugar. Mix with the paddle attachment (or an electric mixer) on Medium speed until fully combined, about 1 to 2 minutes. Add the applesauce, vanilla extract, and almond extract and mix until combined, a few seconds. 
  3. In a separate bowl, whisk the flour, baking soda, cinnamon, kosher salt, and Old Fashioned Oats. Turn on the mixer and gradually add the flour and oats mixture, mixing until just incorporated. Add the raisins and mix on low for a few seconds until mixed in. The dough will feel slightly oily, but this is as expected.
  4. Scoop nine 3-tablespoon-sized balls of dough onto the prepared cookie sheet, leaving a few inches between each cookie for spreading (using a cookie scoop is helpful; we overfilled our 2 tablespoon scoop or weigh out 50 grams each). Bake one batch for 12 to 13 minutes, or until just golden (baking one batch at a time makes the most even bake). Cool the cookies on the baking sheet for 5 to 10 minutes before transferring them to a cooling rack to cool fully. They taste great warm after cooling on the rack for about 10 minutes, or fully cooled. 
  5. While the cookies cool, portion out and bake the second batch of dough; don’t refrigerate the dough in between. Store in a sealed container at room temperature for up to 5 days or refrigerated for 3 weeks (bring to room temperature before serving).

Notes

*We highly recommend using the almond extract for the best flavor! 1/16 teaspoon equates to 1 to 2 drops, just enough to give it a nuance in flavor but not enough that it is strongly perceptible. We use a ⅛ teaspoon measure and fill it halfway; if you don’t have one, you can approximate using a ¼ teaspoon.

  • Category: Dessert
  • Method: Baked
  • Cuisine: American
  • Diet: Vegan

Peach Cobbler Muffins

These peach cobbler muffins are a delicious mashup of a muffin with everyone’s favorite summer dessert! Each fluffy muffin is…

These peach cobbler muffins are a delicious mashup of a muffin with everyone’s favorite summer dessert! Each fluffy muffin is packed with juicy peaches and topped with a sweet vanilla glaze, capturing the warm, comforting flavors of peach cobbler in every bite.

Peach Cobbler Muffins

Why we love this recipe

Here’s everyone’s favorite summer dessert turned into a muffin: peach cobbler muffins! As cookbook authors and recipe developers, we’ve found that mashup recipes are always fun. Take two great things and put them together—greatness is born!

These muffins are light and fluffy, with the perfect springy crumb from buttermilk. The peaches add a juicy hit to each bite, and the top is drizzled with a simple vanilla icing to mimic the vanilla ice cream traditionally served with peach cobbler. We created these inspired by some ripe peaches on our counter, and our friends and family were head over heels!

Ingredient notes for peach cobbler muffins

These peach cobbler muffins come together simply, but you’ve got to have two star ingredients: ripe peaches and buttermilk. (They can still be good without it, but not as good.) We’ve formulated this recipe to make very tall, soft, and fluffy muffins. Here’s a rundown:

  • Peaches: Make sure your peaches are ripe, sweet and juicy. You can’t make up for it with sugar!
  • Buttermilk: Buttermilk makes the most consistent texture and rise! A buttermilk substitute can work, but it’s much better with the real thing and is worth a trip to the store (we promise).
  • Butter and oil. Butter and oil work uniquely in baked goods. We like using a combination, which makes the best
  • Vanilla extract and cinnamon: These add a cozy nuance to the flavor that is reminiscent of peach cobbler.
  • All-purpose flour, granulated sugar, eggs, baking powder, baking soda, and salt: These common baking ingredients round out the recipe.
Peaches

Tips for baking peach muffins

This peach muffins recipe is a riff on our rhubarb muffins, which makes a very tall, fluffy muffin with a large muffin top (which is key with muffins, we think!). Here are a few tricks to this recipe:

  • Oil or grease the top of the muffin tins. Because the tops of these muffins are very large, they can extend over the tops of the cups. This makes sure that they don’t stick to the pan.
  • Fill the muffin cups up to the top. Here you’ll muffin cups very full up to the top, which makes for beautifully tall and fluffy muffins. You can discard extra batter once all the muffin cups are filled.
  • Baking at 375°F makes a taller muffin. A slightly hotter oven makes a taller and fluffier muffin, versus the standard 350°F.
  • Use a butter knife to help loosen the muffin tops from the pan when removing them, if necessary.

Vanilla icing and other topping ideas

This vanilla icing adds a nice hit of sweetness to these peach cobbler muffins, and is reminiscent of the peach ice cream you’d use to traditionally top a cobbler. It’s a spin on our 1 minute powdered sugar icing. Here are a few notes about the icing and some other topping ideas:

  • Use more or less liquid to get the desired consistency. Add just enough liquid until it is easy to drizzle. We used heavy cream for this recipe, but you can also use milk like in our standard powdered sugar icing.
  • Use a fork to drizzle the icing. This helps to make nice thin lines, versus using a spoon (which is harder to control).
  • For a different topping, try streusel or cream cheese glaze. Use the streusel topping in these rhubarb muffins, or this cream cheese glaze.

Storing leftovers

These peach cobbler muffins taste great the day of, and they’re best eaten the day of baking. You can store at room temperature covered with a towel about 2 days if iced or refrigerated for up to 1 week (allow to come to room temperature before serving). You can also store frozen without glaze for up to 3 months.

Peach Muffins with Vanilla Drizzle.

Dietary notes

These peach cobbler muffins are vegetarian. For vegan, use Vegan Blueberry Muffins and substitute peaches, or use a flax egg and non-dairy milk of your choice in the recipe below.

More peach recipes

Got peaches? You’ll love these peach recipes: try peaches and cream oatmeal to start the day, or simple peach burrata salad. Bake up a peach crisp, peach crumble, or fresh peach pie, or try our tasty peach salsa.

Frequently asked questions

Can I use frozen peaches instead of fresh?

You can substitute frozen or canned peaches (no sugar added). For frozen, allow them to thaw until you can dice them, then discard any extra liquid. 

The icing is too thick/thin. What can I do?

If the icing is too thick, add a teaspoon of milk at a time until you reach the desired consistency. If it’s too thin, add a tablespoon of powdered sugar at a time until it thickens up.

Can I use a different liquid for the icing?

Yes, you can use any type of milk you prefer, such as almond milk, oat milk, or skim milk. Start with slightly less than the recipe specifies and add more as necessary.

Can I add other ingredients to the muffins, like nuts or spices?

Absolutely! Chopped pecans, walnuts, or a pinch of cinnamon or nutmeg would all be delicious additions.

I don’t have muffin liners. Can I still make these?

Yes, you can grease the muffin tin well with butter or cooking spray to prevent sticking.

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Peach Cobbler Muffins

Peach Cobbler Muffins

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  • Author: Sonja Overhiser
  • Prep Time: 30 minutes
  • Cook Time: 20 minutes
  • Total Time: 50 minutes
  • Yield: 12
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Description

These peach cobbler muffins are a delicious mashup of a muffin with everyone’s favorite summer dessert! Each fluffy muffin is packed with juicy peaches and topped with a sweet vanilla glaze, capturing the warm, comforting flavors of peach cobbler in every bite.

Ingredients

For the peach muffins

  • 2 cups peaches, peeled and finely chopped (2 large peaches; about 1 pound; see notes)
  • 2 cups [280 g] all purpose flour
  • 2 teaspoons baking powder
  • ¼ teaspoon baking soda
  • ½ teaspoon cinnamon
  • ¾ teaspoon kosher salt
  • 1 cup granulated sugar, plus 1 tablespoon
  • ¾ cup buttermilk (see Notes)
  • 5 tablespoons melted unsalted butter
  • ⅓ cup neutral oil (grapeseed, canola, or vegetable oil)
  • 2 eggs
  • ½ tablespoon vanilla extract
  • Turbinado sugar for topping (or additional granulated sugar)

For the vanilla icing

  • ¾ cup powdered sugar
  • ½ teaspoon vanilla extract
  • 1 ½ tablespoons heavy cream or milk (plus more as desired)

Instructions

  1. Preheat the oven to 375°F.
  2. Peel and chop the peaches (if the peaches are very ripe you can pull of with your fingers, or go to How to Peel Peaches for our easy method). Save out 1 handful of peaches for a topping. In a small bowl, mix the remaining peaches with 1 tablespoon granulated sugar. 
  3. Place muffin wrappers in 12-cup muffin tins (see Notes). Spray or rub the top of the pan with oil (so the tops don’t stick after baking).
  4. In a large bowl, whisk the flour, baking powder, baking soda, cinnamon, and salt. Make a well in the center.
  5. In a medium bowl, whisk the granulated sugar, buttermilk, melted butter, neutral oil, eggs, and vanilla extract.
  6. Pour the wet ingredients for the batter into the well in the dry ingredients. Mix gently until just combined and there are no longer streaks of flour.
  7. Add the bowl of peaches and fold them in with a spatula, taking care not to overwork the batter. Scoop the batter into the muffin papers using a dough scoop: it should fill to the top of the muffin papers. (You may have some batter left over, which you can discard or make very tall muffins.) Sprinkle the tops with the handful of peaches, then add a sprinkle of turbinado sugar (or more granulated sugar). 
  8. Bake until the tops are golden brown and a toothpick in the center comes out with a few crumbs, about 20 to 26 minutes total (rotate the pans halfway through baking). Allow to cool for 5 minutes, then transfer to a baking rack to fully cool, about 30 minutes to 1 hour. If necessary, when removing the muffins use a butter knife to slide under any bits of the muffins tops that stick to the muffin pan.  
  9. When ready to glaze, in a medium bowl mix together the vanilla, cream or milk, and the powdered sugar until a thick icing forms. If the texture is not drizzle-able, add a few more drops liquid and continue stirring until it comes together (if you add too much liquid, even it out by adding a little more powdered sugar). Drizzle a small amount with a fork over each of the muffins. Allow to dry for 10 minutes. 
  10. The muffins taste great the day of, or store at room temperature covered with a towel about 2 days if iced or refrigerated for up to 1 week (allow to come to room temperature before serving). You can also store frozen without glaze for up to 3 months.

Notes

You can also substitute frozen or canned peaches (no sugar added). For frozen, allow them to thaw until you can dice them, then discard any extra liquid. 

For the most even baking, you can place the muffin wrappers into every other hole in 2 12-cup muffin tins.

Buttermilk is the magic ingredient which makes the most consistent texture and rise! A buttermilk substitute can work, but it’s much better with the real thing and is worth a trip to the store (we promise).

  • Category: Muffins
  • Method: Baked
  • Cuisine: Muffins
  • Diet: Vegetarian

Snickerdoodle Zucchini Bread

This snickerdoodle zucchini bread combines two cozy baked goods into the perfect blend of sweet and spice! The moist zucchini…

This snickerdoodle zucchini bread combines two cozy baked goods into the perfect blend of sweet and spice! The moist zucchini bread gets a warm, cinnamon-sugar twist so it tastes a bit like your favorite cookie—but better.

Snickerdoodle Zucchini Bread

Why we love this recipe

If you love snickerdoodles and zucchini bread: why not enjoy both at once? Welcome to the magic of snickerdoodle zucchini bread, which became an instant favorite in our house! This loaf is moist and sweet, swirled with cinnamon and topped with crunchy cinnamon sugar so it tastes like that cozy cookie.

We created this recipe to use up a bunch zucchini our neighbor gave us from her garden. Since we already have recipes for zucchini bread, lemon zucchini bread, and chocolate zucchini bread, we were looking for something a little different. This sweetly spiced spin won us over.

“This is a delicious zucchini bread and lends itself quite nicely to the snickerdoodle flavor profile! And it’s even better on day 2 – I had some with breakfast this morning 😍.” -Valerie

Ingredient notes for snickerdoodle zucchini bread

Snickerdoodle zucchini bread is a simple spin on the classic zucchini bread recipe. It’s a quick bread, meaning it’s baked without yeast (like pumpkin bread, banana bread, apple bread, and others). If you love to make baked goods, it’s a fun thing to bake that feels fancier than it is! Here’s what you’ll need:

  • Butter and neutral oil: The combination of the two makes an ultra-moist bread. Use organic grapeseed or vegetable oil. If desired, you can substitute olive oil, though it may add a slightly bitter undertone.
  • Zucchini: Use a large grater to grate the zucchini. Do not squeeze out the water: you’ll need all the moisture for the bread.
  • Eggs, milk, flour, sugar, salt, baking powder, and baking soda: These are all the classic baking ingredients that you might already have on hand. Milk can be any type.
  • Cinnamon: The cinnamon here is used both in the bread and a cinnamon sugar swirl. It makes a lovely ribbon through the bread!
  • Cream of tartar: This is optional, but cream of tartar is classically used in snickerdoodles. If you have it on hand, it’s fun to add here: but the difference it adds is minor.

How to make a cinnamon swirl

This snickerdoodle zucchini bread is special because it has a cinnamon swirl through the middle. You’ll add half the batter to the pan, top with cinnamon sugar, then add the other half of batter and more cinnamon sugar. Here’s how to make the swirl:

  • Insert a butter knife in the top corner of the pan so it just touches the bottom.
  • Draw a large S shapes across the entire pan.
snickerdoodle zucchini bread cinnamon swirl

Tips for baking snickerdoodle zucchini bread

Here are a few more tips for making sure this bread comes out perfectly moist:

  • This recipe works in a 9 x 5 inch or 8 x 4 inch loaf pan. If baking in an 8 x 4 inch pan, you may need to increase the baking time slightly.
  • Avoid draining or squeezing out the zucchini. This recipe is optimized to use all the liquid content in the zucchini.
  • Brushing with butter after baking and adding more cinnamon sugar seals the deal. This makes for the most cinnamon sugary flavor and crunchy topping.
Snickerdoodle Zucchini Bread slices.

Storing leftovers

This snickerdoodle zucchini bread stores well. Keep it up to 3 days at room temperature wrapped in aluminum foil, 1 week refrigerated, or up to 3 months frozen. 

More zucchini recipes

There are so many zucchini recipes to use this versatile vegetable. Make it into a main dish with zucchini lasagna or stuffed zucchini boats, or try it as an appetizer with zucchini fritters. Bake it into zucchini bread, zucchini muffins, or zucchini brownies.

There are also so many tasty zucchini bread variations: our top four are lemon, chocolate, banana, and chocolate chip.

Dietary notes

This snickerdoodle zucchini bread recipe is vegetarian. For vegan, substitute a flax egg and use vegan butter.

Frequently asked questions

Can I make this bread without cream of tartar?

Yes, you can omit the cream of tartar if you don’t have it on hand.

Do I need to peel the zucchini?

No, you don’t need to peel the zucchini. Just wash it thoroughly, trim the ends, and grate it.

Can I add other ingredients to the bread?

You can get creative with add-ins. Chopped nuts (like walnuts or pecans) or cinnamon chips would be delicious additions.

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Snickerdoodle Zucchini Bread

Snickerdoodle Zucchini Bread

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5 from 1 review

  • Author: Sonja Overhiser
  • Prep Time: 20 minutes
  • Cook Time: 1 hour
  • Total Time: 1 hour 20 minutes
  • Yield: 12 slices
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Description

This snickerdoodle zucchini bread combines two cozy baked goods into the perfect blend of sweet and spice! The moist zucchini bread gets a warm, cinnamon-sugar twist so it tastes a bit like your favorite cookie—but better.

Ingredients

For the zucchini bread

  • ¼ cup unsalted butter, melted
  • ⅓ cup neutral oil (like grapeseed or vegetable oil)
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 tablespoon milk
  • 1 teaspoon vanilla extract
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon cream of tartar, optional
  • 2 teaspoons cinnamon
  • ½ teaspoon kosher salt
  • 2 cups [280 g] all-purpose flour
  • 2 cups shredded zucchini, packed (about 3/4 pound or 2 medium zucchini), grated with large grater

For the cinnamon sugar and topping

  • ½ cup granulated sugar
  • 1 teaspoon cinnamon
  • 1 tablespoon butter

Instructions

  1. Preheat the oven to 350°F. Butter or oil a 9 x 5-inch loaf pan.
  2. Melt the butter, then whisk in the oil, granulated sugar, eggs, milk, vanilla, baking powder, baking soda, cream of tartar, cinnamon, and salt. 
  3. Use a spatula to mix in the flour and zucchini until just combined, mixing just until there are no longer streaks of dry ingredients. 
  4. In a small bowl, mix the 1 tsp cinnamon and ½ cup sugar for the cinnamon sugar (reserve the butter for after baking). Pour the half the batter into the prepared loaf pan, then sprinkle ⅓ of the sugar mixture evenly on top. Add the other half of the batter, smoothing it with a spatula. Top with another ⅓ of the mixture. Insert a butter knife into the batter in the top corner of the pan and draw an S shapes through the pan to swirl. Reserve the remaining cinnamon sugar. 
  5. Bake 55 to 65 minutes until golden brown and the top springs back when touched (insert a toothpick into the center of the loaf: if it comes out with a few clinging crumbs, it’s done!). While the bread is still warm, melt the 1 tablespoon butter and brush it into the top of the loaf, then sprinkle on the remaining ⅓ cinnamon sugar. 
  6. Cool in the pan for 1 hour. Then run a knife around the edge and invert the loaf onto a cooling rack. Serve warm or at room temperature. The bread keeps up to 3 days at room temperature wrapped in aluminum foil, 1 week refrigerated, or up to 3 months frozen. 

Notes

Use all the moisture from the zucchini in this recipe, since its liquid quantity is required for the bread (do not drain). 

  • Category: Bread
  • Method: Baked
  • Cuisine: Quick Bread
  • Diet: Vegetarian

Glazed Lemon Bread

Indulge in citrus bliss with this fluffy lemon bread recipe! Its soft texture, vibrant lemon flavor, and zingy glaze make…

A Couple Cooks – Recipes worth repeating.

Indulge in citrus bliss with this fluffy lemon bread recipe! Its soft texture, vibrant lemon flavor, and zingy glaze make it an irresistible loaf for any season.

Lemon Bread recipe with lemon icing

It’s that time of year when we start craving lemon, and here’s the latest in our extensive collection of lemon recipes that you must try: this glazed buttermilk lemon bread recipe! We’ve been authors of baking recipes for over 10 years and we’ve learned a thing or two about baked goods, particularly quick breads. Here we’ve created the moistest, fluffiest, zingiest lemon loaf possible, topped with a flavor-popping zingy citrus glaze! It’s easy to whip up with just 10 ingredients.

What people are saying about this lemon bread recipe

When we create a recipe, we often like to have an independent recipe tester take a crack at it to verify that it’s as delicious and fool-proof as we think it is. This lemon bread recipe was tested by reader Lexi, who gave this testimonial:

“This lemon loaf turned out wonderful! The texture is wonderful, slightly moist, with a nice crumb. The lemon flavor is bright and zesty, balanced well with the sweet lemon glaze. It is so good the next day as well. We had it for breakfast this morning!”

Lemon Bread recipe with glaze and lemon slices

3 key ingredients for perfect lemon bread

Alex and I have been creating baking recipes for over 10 years, and we’ve learned a few things about quick breads. What we’ve learned? You can’t cut corners with baked goods: you’ve got to use the very best ingredients and techniques if you want the best flavor and textures! There are three key ingredients to make a perfect lemon bread in our opinion:

  1. Buttermilk: Turns out, buttermilk is the key to the fluffiest quick breads and muffins with the most tender crumb. We tried avoiding it for years since we didn’t regularly stock it, but it truly does wonders in this lemon bread. Don’t be tempted to make a buttermilk substitution! I learned the importance of buttermilk from professional baker and author Sarah Kieffer, and after using it in recipes I’ve seen a big difference in the texture of our baked goods!
  2. Real lemons: In this recipe, you’ll need lemon zest in the bread itself and lemon juice in the icing. Using lemon juice in the bread isn’t necessary, since it can add a sour flavor instead of infusing a zippy nuance.
  3. Lemon extract: The other key to lemony baked goods is using lemon extract! Over years of testing, we’ve found a combination of extract and real lemon zest makes the very best lemon flavor. It’s easy to find in the baking aisle, and you only use small amounts at a time. This is what makes it taste like a Starbucks lemon loaf!
Lemons

A few quick tips for baking the loaf

There are a few quick tips for baking this lemon bread recipe to make it the best loaf possible. After honing 20 quick bread recipes, here are a few tips for baking a lemon loaf:

  1. Rub the lemon zest into the sugar first. Instead of adding the lemon zest right to the recipe, place the zest in the sugar and use your fingers to rub the zest into the sugar. This activates the essential oils in the zest, helping it to taste more lemony.
  2. Use an aluminum baking pan for best results. Ceramic and glass pans don’t cook as evenly for quick breads. We recommend a 9-inch aluminum loaf pan. You can use an 8-inch pan as well: just increase the bake time slightly.
  3. Use parchment paper to easily remove the bread (and for quicker cooling). We cut the paper so it is the width of the loaf pan, then allow it to extend on either side of the pan to make a “sling” for easily removing the bread. This helps it cool faster, which is required before pouring on the glaze.
Lemon Bread recipe with lemon icing

That lemon glaze really seals in the zingy flavor!

The best part of this lemon bread recipe is the lemon glaze, which is the literal and figurative icing on top! It makes the bread taste significantly more lemony, almost like adding salt to a savory recipe to make it pop. Don’t be tempted to omit the icing! You can, but the bread will have a mellow quality: it’s nice, but it doesn’t have the “BOOM” flavor that it does with the icing. Here are a few tips for applying the lemon glaze:

  • Wait until the bread is cool prior to icing. Otherwise, the icing will melt into the bread.
  • Use a fork for drizzles, or a spatula for a smooth glaze. A fork makes the best drizzly lines: with a spoon it’s a bit too chunky. Use half the glaze for a drizzled look like this lemon blueberry bread. If you’re making the full glaze recipe, use a spatula to spread it on.

Make ahead and storage info

Because it’s made with buttermilk, this lemon bread recipe stays incredibly moist during storage! In fact, it gets even more moist over time. We tested this recipe with sour cream but it came out much drier especially over storage time. Buttermilk for the win!

You can make lemon bread in advance and cover in aluminum foil un-iced, then ice before serving.

The bread lasts at least 5 days at room temperature wrapped in aluminum foil or refrigerated for 10 or more days wrapped in foil (bring to room temperature before enjoying). You can also freeze un-iced bread for up to 3 months. We suggest slicing it into pieces and wrapping it in plastic wrap then a freezer-safe bag or container before freezing.

Lemon Loaf recipe

More of our favorite lemon recipes

There are so many fun lemon recipes try; here are a few of our favorites. Happy cooking!

01

Lemon Blueberry Bread

This lemon blueberry bread recipe is perfection! It’s moist and zesty, studded with fruit and topped with a sweet drizzle.…

02

Lemon Curd

This lemon curd recipe makes the best citrusy spread and topping! Use it for scones, pancakes, cakes and more. Are…

03

Classic Lemon Bars

This easy lemon bars recipe (aka lemon squares) has all of Grandma’s secrets! A zingy custard tops a thick shortbread…

This lemon bread recipe is…

Vegetarian. For vegan, try this Vegan Lemon Loaf. For gluten-free, try this Gluten Free Lemon Loaf.

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Lemon Bread recipe with lemon icing

Glazed Lemon Bread

★ 5 Stars ☆ ★ 4 Stars ☆ ★ 3 Stars ☆ ★ 2 Stars ☆ ★ 1 Star ☆

No reviews
  • Author: Alex Overhiser
  • Prep Time: 30 minutes
  • Cook Time: 1 hour
  • Total Time: 1 hour 30 minutes
  • Yield: 12 slices
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Description

Indulge in citrus bliss with this fluffy lemon bread recipe! Its soft texture, vibrant lemon flavor, and zingy glaze make it an irresistible loaf for any season.

Ingredients

For the lemon bread

  • 1 3/4 [245 g] all-purpose flour
  • 1 ½ teaspoons baking powder
  • ¼ teaspoon baking soda
  • ½ teaspoon kosher salt
  • 1 cup plus 2 tablespoons granulated sugar
  • Zest of two medium lemons (about 1 ½ tablespoons)
  • ½ cup melted unsalted butter (or vegetable oil)
  • ¾ cup buttermilk
  • 3 eggs
  • 2 teaspoons lemon extract

For the glaze

  • 1 cup powdered sugar (120 g)
  • 2 tablespoons fresh squeezed lemon juice

Instructions

  1. Preheat the oven to 350°F. 
  2. Grease a 9-inch aluminum loaf pan. Line the pan with a piece of parchment paper, cut so that it extends on two sides to easily remove it from the pan.
  3. In a large bowl, whisk the all-purpose flour, baking powder, baking soda, and salt.
  4. Place the lemon zest in a large bowl with the sugar. Use your fingers to rub the zest into the sugar until it is fragrant (this activates the flavor of the zest).
  5. Whisk in the melted butter, then whisk the eggs one at a time. Whisk in the buttermilk and lemon extract. Switch to a spatula. Add the dry ingredients and stir until smooth. Spread evenly into the prepared pan.
  6. Bake 53 to 55 minutes until the top springs back when touched and a toothpick inserted comes out clean (if the top is not set at this point, bake a few minutes longer). The exact timing will depend on your oven and baking pan.
  7. Cool the bread in the pan for 30 minutes. Then run a knife around the edge and invert the loaf onto a cooling rack. Allow to cool fully to room temperature (about 30 minutes to 1 hour).
  8. Mix the ingredients in a small bowl until it comes together into a smooth icing (if it is too runny add a bit more powdered sugar; if it’s too thick add a few drops more lemon juice). Use a fork to drizzle the top of the bread with the icing (½ recipe) or a spatula to spread it (full recipe).
  9. Make ahead / storage: You can make the bread in advance and cover in aluminum foil un-iced, then ice before serving. The bread lasts at least 5 days at room temperature wrapped in aluminum foil or refrigerated for 10 or more days wrapped in foil (bring to room temperature before enjoying). You can also freeze un-iced bread for up to 3 months (slice it into pieces and wrap it in plastic wrap then a freezer-safe bag or container).
  • Category: Quick Bread
  • Method: Baked
  • Cuisine: Bread
  • Diet: Vegetarian

Keywords: Lemon bread, lemon bread recipe, lemon loaf

A Couple Cooks - Recipes worth repeating.

Spinach Mushroom Quiche

This spinach mushroom quiche makes a delicious brunch or a light dinner! The buttery, flaky crust is packed with savory…

A Couple Cooks – Recipes worth repeating.

This spinach mushroom quiche makes a delicious brunch or a light dinner! The buttery, flaky crust is packed with savory mushrooms and a cheesy custard.

Spinach and Mushroom Quiche

We’re all about pie, and to us a savory pie is even more fun. Here’s one that’s become an instant favorite: this spinach mushroom quiche! The buttery, flaky crust is packed with savory mushrooms, wilted greens, onion, garlicky, and a creamy cheesy custard. Each tender bite is an explosion of flavor and textures, perfect as a savory brunch main dish or even as a light dinner! We’re already getting hungry.

Making a spinach mushroom quiche: overview

This classic spinach mushroom quiche recipe is best made on a day where you have a few hours set aside. The crust is best made completely from scratch with this homemade quiche crust, but it does require 20 minutes to put together and at least 1 hour of chilling. You can also make it in advance, which shortcuts the 1 hour chill time! You can also use store-bought refrigerated pie crust for a shortcut. Here’s an overview of the time you’ll need:

Make the homemade quiche crust (or use purchased)20 minutes active, 1 hour chilling for homemade (or make in advance for quicker prep!)
Shape the crust5 to 10 minutes, active
Refrigerate the dough30 minutes, inactive
Blind bake the dough + make the filling30 minutes, active
Bake the quiche40 to 50 minutes, inactive

Ingredients in the spinach quiche filling

This spinach mushroom quiche is one of our favorite quiche recipes because of the bold, meaty flavor that comes from the mushrooms and cheese. We like using frozen spinach for quick and easy prep, but you can also substitute fresh spinach if you prefer, adding it in with the onions in Step 6 of the recipe below. Here’s what you’ll need for the filling:

  • Frozen ingredients: Spinach
  • Fresh ingredients: Baby bella (aka cremini) mushrooms, white onion, garlic, eggs
  • Dairy: Butter, 2% milk, heavy cream, cheddar cheese, Parmesan cheese
  • Pantry: Dried oregano, dried mustard, salt and pepper
  • Special: Pastry crust or homemade quiche crust
Spinach and Mushroom Quiche

Cremini vs baby bella and button mushrooms

Our favorite type of mushroom for cooking are cremini mushrooms, also known as baby bella mushrooms. Look for packages marked with either name at the grocery store. They’re a small mushroom with a round brown top, and their flavor is more savory and developed than button mushrooms.

  • Cremini mushrooms are the same variety as button mushrooms and portobellos, just a different growth phase. White button mushrooms are an earlier growth stage and have a milder flavor. Portobello mushrooms are the oldest stage, so they have the most meaty and savory flavor.
  • Cremini mushrooms have an earthy, savory flavor that tastes like a milder version of a portobello and a more developed version of a white mushroom.
  • You can substitute white button mushrooms for cremini if desired. The flavor is not quite as savory, but they taste comparable.

Tip: blind bake the crust!

The biggest key to making a great quiche is to blind bake the crust! Blind baking is baking a pastry crust without the filling first. It’s necessary for pies with a very liquid filling, since they can make the bottom crust soggy without it. Here’s what to know about how to get the perfect flaky quiche crust:

  • First, refrigerate the crust 30 minutes. This helps the crust to hold its shape while blind baking.
  • Prick holes with a fork all over the crust. This is called docking: it helps keep the crust from puffing up while in the oven without filling.
  • Add parchment paper then pie weights, dried beans, or rice! Pour them right into the crust. We use two sets of these pie weights. Bake for 18 minutes at 400°F, then reduce the heat to 350°F.
  • Remove the pie weights. Remove the weights and bake 18 to 22 more minutes until the crust is golden. Then the quiche is ready to fill.
Spinach and Mushroom Quiche

How to make a pie crust shield

For this spinach mushroom quiche, you’ll also need a pie crust shield. This tool prevents pie crust from burning in the oven by covering just the crust, allowing the filling to bake normally. However, you don’t need to run out and buy anything: you can make your own! Here’s what to know:

  • It’s easy to make a pie crust shield with aluminum foil. Cut a hole in the center of a large sheet of foil that’s the diameter of your pie plate. The foil will rest on the crust but let the filling bake uncovered. Here’s a video with instructions for more details.
  • Or, buy a metal pie crust shield. Here’s a link to buy a pie crust shield online.

Make ahead instructions for spinach mushroom quiche

This spinach mushroom quiche saves very well. In fact, it’s even better after it’s cooled to room temperature. It even tastes great cold! You can bake it in advance and reheat it as desired. Here’s what to know about making quiche in advance:

  • Make the quiche 1 to 3 days in advance. Then refrigerate it until serving! You can eat it cold, room temperature or warm.
  • To reheat, warm in a 200°F oven for about 20 minutes.
  • The quiche saves 5 days refrigerated. Wrap it in plastic or aluminum foil to keep it fresh.
  • You can also freeze quiche! Go to How to You Freeze Quiche.
Spinach and Mushroom Quiche

More quiche recipes

Love a good quiche? It’s the perfect easy brunch idea that everyone will enjoy and there are lots of filling flavors to choose from! Here are a few other tasty quiche recipes to try:

This spinach mushroom quiche recipe is…

Vegetarian.

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Spinach and Mushroom Quiche

Spinach Mushroom Quiche

★ 5 Stars ☆ ★ 4 Stars ☆ ★ 3 Stars ☆ ★ 2 Stars ☆ ★ 1 Star ☆

No reviews
  • Author: Sonja Overhiser
  • Prep Time: 15 minutes
  • Chill Time: 30 minutes
  • Cook Time: 1 hour 40 minutes
  • Total Time: 2 hours 25 minutes
  • Yield: 8
Print Recipe

Description

This spinach mushroom quiche makes a delicious brunch or a light dinner! The buttery, flaky crust is packed with savory mushrooms and a cheesy custard.

Ingredients

  • 1 Homemade Quiche Crust (made through Step 4) or 1 refrigerated pie dough
  • 4 ounces frozen spinach
  • 1 tablespoon unsalted butter
  • 1 tablespoon olive oil
  • 4 ounces baby bella or cremini mushrooms, thinly sliced (or white mushrooms)
  • ½ teaspoon dried oregano
  • ¼ cup white onion, finely minced
  • 2 garlic cloves, minced
  • 1 teaspoon kosher salt, divided
  • 4 large eggs
  • ¾ cup 2% milk
  • ½ cup heavy cream
  • ½ teaspoon dried mustard
  • Fresh ground black pepper
  • ¾ cup shredded mild cheddar cheese
  • ¼ cup shredded Parmesan cheese

Instructions

  1. Prepare the crust: If using Homemade Quiche Crust, prepare it in the pie pan using Steps 1 through 4 in the linked recipe. If using refrigerated pie dough, transfer the dough to the pie pan (make sure it is standard and not deep dish). Fold the overhanging dough backwards and seal it to form a rim. With refrigerated crust, it’s easiest to press in the tines of the fork to decorate the edges (like in this asparagus quiche; it’s harder to get the crimped edges to keep their shape while baking). Use a fork to gently prick holes in the bottom and sides of the crust (which helps it to not puff up while blind baking).
  2. Refrigerate the crust (30 minutes): Place the pan in the refrigerator for 30 minutes to chill (this prevents shrinkage during the blind bake).
  3. Preheat the oven: Preheat the oven to 400°F. Place a rack in the lower third of the oven with a rimmed baking sheet covered in foil to preheat.
  4. Blind bake the crust at 400°F: Crumple a piece of parchment paper, then open it and place on top of the crust. Fill the parchment paper with pie weights (we used two sets of these), dry beans, or dry rice. Bake for 18 minutes at 400°F.
  5. Reduce the oven temperature and blind bake at 350°F: Immediately reduce the oven temperature to 350°F. Remove the pie from the oven and carefully remove the parchment and weights, then place the pie back in the oven. Bake an additional 18 to 22 minutes until the bottom is lightly browned. Remove from the oven and add the filling once it is ready.
  6. Prepare the filling: Meanwhile, thaw the frozen spinach. Squeeze out all the moisture with your fingers (or use a strainer) until the spinach is dry and crumbly. In a sauté pan or skillet, heat the butter and olive oil over medium high heat. Add the mushrooms and cook for 2 minutes, stirring often (the mushrooms will start to release their liquid at this point). Reduce to medium and add the onion, garlic, oregano, ¼ teaspoon of the kosher salt and pepper. Cook 4 to 5 minutes, until mushrooms and onion are tender. Set aside.
  7. Make the filling: In a medium bowl, whisk together the eggs, milk, cream, dried mustard, ¾ teaspoon of the kosher salt, and several grinds black pepper. Place the cheddar and Parmesan cheese in the bottom of the crust, followed by an even mix of the spinach, mushrooms, onion and garlic, saving out a few handfuls for topping. Pour the egg mixture over the top. Sprinkle the top with another handful of shredded cheddar cheese and the reserved spinach and mushrooms.
  8. Bake: Add a pie crust shield (purchased or homemade with foil*). Bake at 350°F for 40 to 50 minutes minutes, until the center is set and the top is lightly browned. Cool at least 30 minutes, then serve or refrigerate. Re-warm in a 200 degree oven for 20 minutes. (You can also serve it cold.) Leftovers stay for 5 days refrigerated or frozen for up to 3 months (see How to Freeze Quiche).

Notes

*To make your own crust shield, cut a hole in the center of a large sheet of foil that’s the diameter of your pie plate. The foil will rest on the crust but let the pie filling be uncovered. Here’s a video with instructions for more details.

  • Category: Brunch
  • Method: Baked
  • Cuisine: French
  • Diet: Vegetarian

Keywords: Spinach mushroom quiche, spinach and mushroom quiche

A Couple Cooks - Recipes worth repeating.

The Best Banana Cookies

This banana cookies recipe is the best, hands down! Each bite is soft and chewy, infused with the rich flavor…

A Couple Cooks – Recipes worth repeating.

This banana cookies recipe is the best, hands down! Each bite is soft and chewy, infused with the rich flavor of brown butter and spiced with warm cinnamon.

Banana Cookies on a tray with bananas and cinnamon sticks

Forget everything you thought you knew about banana cookies. These are the absolute best, hands down! The brown butter infuses them with a rich, nutty flavor, while the warm cinnamon adds a touch of spice that takes them to the next level. Every bite is soft, chewy, and bursting with the delicious taste of ripe bananas. You won’t be able to resist them!

Why these are the best banana cookies

These banana cookies are the absolute best, and here’s why: they have the best banana-scented flavor and chewy, buttery texture. We had one ripe banana on hand and wanted cookies, but didn’t want to create just another blob-like cakey cookie like many cookies with banana. No, this had to be buttery, chewy, and crinkly (if possible). And we achieved it! Here’s what make these cookies great:

  • They have a chewy, soft and crinkly texture. When adding fruits like banana and pumpkin to cookies, they can get very cakey instead of buttery. Like our pumpkin cookies, these banana cookies have just enough butter to make the perfect texture.
  • Brown butter adds rich, caramel undertones. Brown butter adds nuanced flavor notes that take these cookies over the top.
  • Our friends and family can’t resist them! When we made these, our friends and family couldn’t stop talking about them. (Wow, that is good!) So we knew this recipe was a winner.
  • They store well. Cookie storage is important, since you’re likely not going to eat them all at once. These hold up very well at room temperature, refrigerated, or frozen.
Banana Cookies

The most important part: a ripe banana!

This banana cookies recipe requires just one ripe banana, which is nice for when you don’t have enough bananas on hand for banana bread or banana muffins.

As with any banana baked good, you’ll want a very ripe banana: the blacker the better! Bananas with a blackened peel bring added moisture, sweetness, and pure fruity flavor to baked goods like bread, muffins, pancakes, cookies, cake, and more. Don’t try making this recipe with anything but an extremely ripe banana.

Banana Cookies

Tips for baking banana cookies

Cookies can be temperamental, and banana cookies are no different. It’s challenging to get cookies that look perfectly identical. Here are a few tips for upping your baking game:

  • Use a cookie scoop. If you have a 1 ½ tablespoon cookie scoop, it’s helpful for portioning the dough perfectly.
  • If you have high quality non-stick cookie sheets, you can bake both sheets at once. This has become our preferred method for cookies. We recommend using two of these non-stick cookie sheets for the most even bake (keep reading for more).
  • If not, bake each tray separately. Refrigerate the cookie dough while the first tray bakes.
  • Remember, the crinkles happen while the cookies cool. You’ll remove the cookies when they are puffed, then they will cool and settle into crinkles.

Another tip for this banana cookies recipe is the quality of pans matters! We’ve experimented and when we used shiny aluminum pan with parchment paper, the size and shape of the cookies was completely off. However, baking on this non-stick cookie sheet worked great.

So, we recommend using two of these non-stick cookie sheets for the most even bake! The entire batch baked on these, rotating the sheets in the middle of baking, should come out out beautifully consistent.

Banana Cookies Recipe

Optional: add a glaze

Want to step up these banana cookies? You can add a glaze or icing! Keep in mind that the glaze adds additional moisture so the cookies don’t hold up as well during storage. You’ll want to store the cookies refrigerated for best results with a glaze. You can either add an icing drizzle with a fork or dip the cookies into the glaze. Here are a few ideas:

Storage for banana cookies

These banana cookies hold up well over time. This is a must for cookies in our opinion, since you’re making them in such a big batch. Here’s what to note about storing these cookies:

  • Store in a sealed container at room temperature for 1 week. The texture holds up well: no need to add anything to the container.
  • Store refrigerated for 2 weeks. Allow to come to room temperature before serving.
  • Store frozen for up to 3 months. 

More banana recipes

Want more with ripe bananas? Here are our favorite ways to use them?

This banana cookies recipe is…

Vegetarian.

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Banana Cookies

The Best Banana Cookies

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  • Author: Sonja Overhiser
  • Prep Time: 20 minutes
  • Cook Time: 15 minutes
  • Total Time: 35 minutes
  • Yield: 24 to 26
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Description

This banana cookies recipe is the best, hands down! Each bite is soft and chewy, infused with the rich flavor of brown butter and spiced with warm cinnamon.

Ingredients

  • 10 tablespoons unsalted butter
  • 2 cups (280 g) all-purpose flour
  • 1 teaspoon baking soda
  • 1 tablespoon cinnamon
  • ½ teaspoon kosher salt
  • 1 cup granulated sugar, plus more for rolling
  • 1 egg yolk
  • 1 teaspoon vanilla extract
  • ½ cup mashed very ripe bananas

Instructions

  1. Preheat the oven to 350°F.
  2. Slice the butter into pieces and place it in a skillet over medium heat. Heat for about 5 minutes until it melts, turns foamy, and then becomes golden brown in color and smells nutty. Immediately remove from the heat and transfer to a bowl. Transfer to the freezer for 15 minutes to cool (you can also do this in advance and cool it to room temperature).
  3. In a medium bowl, whisk the flour, baking soda, cinnamon, and salt.
  4. Add the cooled browned butter to the bowl of a stand mixer. Add the sugar and mix on High speed for 1 minute, until light and fluffy. Add the egg yolk and vanilla extract, and beat on High speed for 1 minute. Add the mashed banana and mix just until incorporated, scraping once. Pour in the bowl of dry ingredients and mix on Low speed until just combined.
  5. Line a baking sheet with parchment paper. Place ¼ cup granulated sugar on a plate. Roll the dough in 1 ½ tablespoon balls, using a cookie scoop if possible, then roll the ball into the plate of sugar. Repeat to make 2 trays of 12 cookies (24 to 26 total).
  6. Add the trays to the oven and bake 12 to 13 minutes, until puffed, reversing the trays at the 7 minute mark (the cookies will settle into the crinkles when the cool.) Allow to cool on the pan 5 minutes before removing to a baking rack.
  7. Store at room temperature for about 1 week, refrigerated for 2 weeks (bring to room temperature before serving), or frozen for 3 months (un-iced cookies freeze best).
  • Category: Dessert
  • Method: Baked
  • Cuisine: Cookies
  • Diet: Vegetarian

Keywords: Banana cookies, banana cookies recipe, banana cookie recipe

A Couple Cooks - Recipes worth repeating.

Gingerbread Cake

This gingerbread cake recipe is moist and cozy-spiced! Its rich molasses flavor tastes like a soft and fluffy version of…

A Couple Cooks – Recipes worth repeating.

This gingerbread cake recipe is moist and cozy-spiced! Its rich molasses flavor tastes like a soft and fluffy version of the iconic cookie.

Gingerbread Cake

Here’s the perfect easy holiday dessert: try gingerbread cake! This soft, moist version of the iconic cookie is so easy to whip up: no rolling or cutting out down required! You don’t even need a mixer. Stir up the batter and bake it into this beautiful moist and spiced cake. The rich molasses flavor tastes like a soft and fluffy version of the cutout cookies, and it’s made in a big pan to feed a crowd. We became obsessed with the concept and have now perfected it into our new favorite Christmas dessert.

Why to make this gingerbread cake recipe

There are lots of gingerbread cake recipes out there: so why make this one? Here are a few things we love about the recipe:

  • It’s quick and easy. This recipe uses melted butter, so you don’t need stand mixer or to wait for room temperature butter. Just mix together all ingredients by hand!
  • It has just the right flavor without a topping. Many gingerbread cake recipes are pretty bitter on their own, intended to be served with a hard butter sauce or cream cheese frosting. This one is sweet enough so you can top it simply with either powdered sugar and/or whipped cream.
  • It serves a crowd. This gingerbread cake is intended for celebrations, so make it in a big 9 x 13-inch pan to serve a crowd. Plus, leftovers!
Gingerbread Cake

Ingredients in gingerbread cake

Gingerbread is centuries old: in fact, gingerbread cookies were sold in European markets as early as the 17th century! The hallmark flavors of this baked good are the spices ginger, cinnamon and cloves and the sweetener molasses, which adds rich, bittersweet undertones and a dark brown color.

Everyone knows gingerbread cookies, of course: but what about a soft gingerbread cake? This version tastes just like the cookie, but it’s soft, moist and fluffy. You can top it with just powdered sugar if you like, or serve with whipped cream or cream cheese frosting. Either way, you will fall for it just like we did! Here’s what you’ll need:

  • All purpose flour: All-purpose flour makes the backbone of this classic cake. Weigh the flour if you can for the most accurate measurement.
  • Baking powder, baking soda, and salt: Two leaveners make this fluffy cake rise.
  • Ginger, cinnamon, and cloves: The classic combination of these three spice heavy-hitters are required for this cake. Make sure the spices are fresh so they pack a flavor punch.
  • Molasses: Use unsulphured molasses here. We’ve adjusted the molasses flavor to make sure it’s enough to come through but not so much that it leaves a bitter aftertaste.
  • Boiling water: Boiling water helps to make a moist cake and help the molasses to dissolve.
  • Butter: Melted butter brings rich body to the cake.
  • Granulated sugar and brown sugar: A combination of granulated and brown sugar brings nuance in flavor and just the right sweetness.
  • Eggs: Eggs make a smooth batter and fluffy crumb.
Gingerbread Cake

Tips for making the cake

This gingerbread cake recipe is so simple, there aren’t many things to know related to technique. However, there are a few best practices to keep in mind when making it:

  • A 9 x 13″ pan with square edges makes the best look. We like when the pieces look nice and squared-off, and this 9 x 13″ pan does the trick.
  • Bake until the top is set and springs back lightly to the touch. You can use the toothpick test, but this cake is done when it’s fully set and springy to the touch in the center. If you use a toothpick to judge, it can be either clean or have a few clinging crumbs.
  • Allow to cool to room temperature before dusting with powdered sugar. Otherwise, the powdered sugar melts into the cake.

Toppings for gingerbread cake

This gingerbread cake recipe is unique because it’s sweet enough to enjoy without an elaborate topping. Some types of gingerbread cake are intended to be served with a hard butter sauce or cream cheese frosting to bring in the sweetness. You can do that here, but this cake can also be enjoyed simply. Here are a few of our top topping ideas:

  • Powdered sugar: Simply dust the entire cake with a generous helping of powdered sugar.
  • Whipped cream (recommended): We love this dessert with a dollop of homemade whipped cream.
  • Bourbon sauce: If desired, you can top with a hard sauce like this bourbon sauce. This will make the entire dessert much sweeter, so we recommend decreasing the granulated sugar in the cake to ½ cup.
  • Cream cheese frosting: This cream cheese frosting adds quite a bit of sweetness to the cake, but it does make a nice counterpoint to the bittersweet molasses notes in the cake.
Gingerbread Cake Recipe

More holiday deseserts

We love serving gingerbread cake as a Christmas dessert: it’s like an easier version of our Christmas cranberry pudding and goes over well with everyone! Here are a few more holiday desserts to enjoy:

This gingerbread cake recipe is…

Vegetarian.

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Gingerbread Cake

Easy Gingerbread Cake

★ 5 Stars ☆ ★ 4 Stars ☆ ★ 3 Stars ☆ ★ 2 Stars ☆ ★ 1 Star ☆

No reviews
  • Author: Sonja Overhiser
  • Prep Time: 20 minutes
  • Cook Time: 30 minutes
  • Total Time: 50 minutes
  • Yield: 12 large or 16 small pieces
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Description

This gingerbread cake recipe is moist and cozy-spiced! Its rich molasses flavor tastes like a soft and fluffy version of the iconic cookie.

Ingredients

  • 2 ½ cups [350 g] all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 2 teaspoons ground ginger
  • 2 teaspoons ground cinnamon
  • ½ teaspoon ground cloves
  • ½ teaspoon kosher salt
  • ¾ cup unsulphured molasses
  • 1 cup boiling water
  • ½ cup butter, melted
  • 2/3 cup granulated sugar
  • ½ cup brown sugar
  • 2 large eggs
  • Powdered sugar, to top
  • Homemade whipped cream, for serving (optional but recommended!) or cream cheese frosting

Instructions

  1. Preheat the oven to 350°F.
  2. Butter a 9 x 13″ baking dish.
  3. In a medium bowl, whisk the all-purpose flour, baking powder, baking soda, ginger, cinnamon, cloves, and kosher salt.
  4. In a separate medium bowl, whisk together the molasses and boiling water. Whisk in the melted butter and sugar. Then whisk in the eggs and vanilla extract.
  5. Pour the wet ingredients into the dry ingredients and whisk until smooth.
  6. Pour the batter into the prepared pan. Bake 30 to 35 minutes until the center is set and feels springy, and an inserted toothpick is clean or has moist crumbs. Allow to cool until room temperature before dusting with powdered sugar. Serve with whipped cream.
  • Category: Dessert
  • Method: Baked
  • Cuisine: American
  • Diet: Vegetarian

Keywords: Gingerbread cake, gingerbread cake recipe

A Couple Cooks - Recipes worth repeating.