Category: Baked Good

Lemon Poppy Seed Muffins

These lemon poppy seed muffins are perfectly bright and zingy! Cover them in a lemon glaze for even of a…

A Couple Cooks – Recipes worth repeating.

These lemon poppy seed muffins are perfectly bright and zingy! Cover them in a lemon glaze for even of a citrus pop.

Lemon Poppy Seed Muffins

When it comes to baked goods, there’s nothing like a great banana muffin or blueberry muffin. But if you’re a citrus-lover, there’s another in the muffin hall of fame: Lemon Poppy Seed Muffins! This muffins recipe is bright and zingy, with just the right light texture and citrusy zing. Seal the deal by drizzling on a quick, flavor-popping lemon glaze. These are the perfect fun recipe for a special breakfast or brunch: or leave them un-glazed for quick breakfasts throughout the week.

Ingredients in lemon poppy seed muffins

The most important ingredient in a lemon poppy seed muffins recipe? Fresh lemons! There’s no substitute for the bright, tangy juice and citrus pop of lemon zest. Outside of poppy seeds, the rest of the players are all common pantry and refrigerate ingredients. Here’s what you’ll need to make this recipe:

  • All purpose flour
  • Granulated sugar
  • Baking powder
  • Salt
  • Eggs
  • Vegetable oil
  • Greek yogurt
  • Milk
  • Lemon juice and lemon zest
Lemon Poppy Seed Muffins

Lemon juice and zest

How many lemons do you need to buy for lemon poppy seed muffins? Here’s a key for how much lemon juice and zest comes from one lemon:

  • How much juice in one lemon? One medium lemon yields about 3 tablespoons juice; one large lemon yields 4 tablespoons juice or more.
  • How much zest in one lemon? One medium lemon has about 1 tablespoon lemon zest.
  • For this recipe, you’ll need 4 tablespoons lemon juice and 2 tablespoons lemon zest. So, make sure to buy 2 medium lemons.

Tips for this lemon poppy seed muffins recipe

Outside of the ingredients list, this lemon poppy seed muffins recipe is pretty standard. Mix the dry ingredients, mix the wet ingredients, and bake! Here are a few notes to keep in mind during the process:

  • Zest your lemon first before juicing it! It’s difficult to grate once it’s juiced, so don’t forget the zest.
  • Microplane makes for easy zesting. A microplane grater is a handheld grater with sharp holes in it and it’s quicker and easy to clean than a box grater.
  • Resist the urge to overmix the batter. Overmixing muffin batter causes holes in the crumb and a denser texture. Mix just until the streaks of flour disappear.
  • The muffin cups will be very full. We think a good muffin should be tall with a generous muffin top, so batter amount may be more than you’re used to.
  • Baking at 400 degrees makes a taller muffin. Baking muffins at 400 degrees Fahrenheit makes a taller and fluffier muffin than at 350 (plus, it’s quicker!).
Lemon Poppy Seed Muffins

These lemon poppy seed muffins are deliciously zingy, with a hefty amount of lemon flavor. But want to step it up a bit? Add the the lemon glaze, which infuses a huge citrus burst. It’s not required, but we think it brings the flavor to just the right pop. Here’s what to know about the glaze:

  • Wait until the muffins are cool prior to icing. Otherwise, the icing will melt into the muffins.
  • Use a fork! A fork makes the best drizzly lines: with a spoon it’s a bit too chunky.
  • Use less if desired. You can make a half recipe of the icing if you’re worried about too much sugar in your muffins.

Storage info

What’s the best way to serve lemon poppy seed muffins? The icing will hold up at room temperature for a few days, though if you’re planning to freeze some muffins it’s best to freeze them un-iced. Here’s what to know:

  • At room temperature: Store up to 3 days in a sealed container at room temperature: they become even more moist over time.
  • Refrigerated: Store refrigerated up to 1 week or more: allow to come to room temperature before serving.
  • Frozen: Freeze the muffins in a sealed container for up to 3 months.
Lemon Poppy Seed Muffins

More muffins recipes

Love baking? Here are a few more of our top classic muffins recipes:

This lemon poppy seed muffins recipe is…

Vegetarian.

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Lemon Poppy Seed Muffins

Lemon Poppy Seed Muffins

★★★★★

5 from 1 reviews
  • Author: Sonja Overhiser
  • Prep Time: 20 minutes
  • Cook Time: 20 minutes
  • Total Time: 40 minutes
  • Yield: 12
Print Recipe

Description

These lemon poppy seed muffins are perfectly bright and zingy! Cover in a lemon glaze for even of a citrus pop.

Ingredients

For the lemon poppy seed muffins

  • 2 ½ cups all-purpose flour
  • 1 cup granulated sugar
  • 3 tablespoons poppyseeds
  • 1 tablespoon baking powder
  • ½ teaspoon kosher salt
  • 2 eggs
  • ½ cup vegetable oil
  • ½ cup Greek yogurt (or sour cream)
  • 1 cup milk
  • 2 tablespoons lemon juice
  • 2 tablespoons lemon zest*

For the lemon glaze (optional)

  • 1 cup powdered sugar
  • 2 tablespoons fresh squeezed lemon juice

Instructions

  1. Preheat: Preheat the oven to 400 degrees Fahrenheit. Spray a standard 12-cup muffin tin with cooking spray or add muffin cup papers.
  2. Make the batter: In a large bowl, whisk the all-purpose flour, sugar, poppy seeds, baking powder, and salt. In a separate medium bowl, whisk the eggs, then whisk in the vegetable oil, yogurt, milk, lemon juice and lemon zest. Stir the wet ingredients into the dry ingredients with a spatula until a thick batter forms. Scoop the batter evenly into the muffin cups: the cups will be full to the top, using about a heaping ¼ cup per muffin. 
  3. Bake: Bake the muffins for 20 minutes, until puffed and golden and a toothpick comes out clean. Cool for 5 minutes in the pan, then transfer to a rack to cool fully, about 1 hour.
  4. For the glaze: In a medium bowl, mix the powdered sugar with the lemon juice until a thick icing forms. If the texture is not drizzlable, add a few more drops lemon juice and continue stirring until it comes together. Drizzle with a fork across the muffins in a diagonal pattern.
  5. Serve: Eat immediately or store up to 3 days in a sealed container at room temperature, refrigerated up to 1 week or more (allow to come to room temperature before serving), or freeze unglazed muffins for up to 3 months.

Notes

*One lemon yields about 1 tablespoon lemon zest, so buy 2 lemons for this amount of lemon zest and juice (including the glaze).

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

Keywords: Lemon poppy seed muffins

A Couple Cooks - Recipes worth repeating.

Perfect Peach Crisp

This peach crisp recipe with fresh peaches is a classic! It’s got a sweet, vanilla-scented fruit filling and a golden…

A Couple Cooks – Recipes worth repeating.

This peach crisp recipe with fresh peaches is a classic! It’s got a sweet, vanilla-scented fruit filling and a golden crunchy crumble.

Peach Crisp

Here’s a treat for eating al fresco on the porch as the summer sun sets: this Peach Crisp recipe! This nostalgic dessert is pure summer bliss. Ripe, juicy peaches star in a vanilla-scented gooey filling that’s covered with just the right ratio of crunchy golden crumbles. Top with a dollop of melty vanilla ice cream and it’s summer dessert heaven! Recently we enjoyed it on the patio with dinner guests, who helped themselves to seconds…then thirds! Here’s how to make this tasty summer treat.

Ingredients in this peach crisp recipe

Peach crisp is a summer tradition around here (though I grew up eating this fresh peach pie as our seasonal treat). The great part about crisp? It’s simple, requires no baking technique and is a knock-out hit every time you serve it. People never tire of crisp: we promise! Here are the ingredients you’ll need for a good peach crisp recipe:

  • Ripe fresh peaches: don’t compromise on ripeness! See the notes below. You can also substitute frozen peaches in this recipe if desired.
  • Granulated sugar
  • Cornstarch (or arrowroot starch)
  • Lemon juice
  • Vanilla extract
  • Old Fashioned rolled oats
  • All purpose flour
  • Brown sugar
  • Cinnamon
  • Butter (cold)
  • Salt
Peach Crisp

How to ripen peaches

Ripe peaches are key to any peach recipe. At the store, there’s a lot of variation in ripeness: you might find them rock hard or so juicy they’re almost bruising. If they’re even a bit hard, you’ll need a few days to ripen them. Here’s what to do:

  • Place the peaches in a paper bag.
  • Add a banana inside the bag. The banana emits ethylene gas, which helps the peaches ripen at the same time.
  • Gently close the top of the bag and wait 1 to 4 days, depending on the ripeness of the peaches. Check each day by gently squeezing the fruit to see if the flesh feels soft.
Peach Crisp

Tricks for peeling peaches

Traditionally, a peach crisp uses fresh peeled peaches. You can make crisp with skin-on peaches, but it does add an extra texture element that some eaters might not enjoy. Here’s what to know about peeling peaches: you can’t use a vegetable peeler! It destroys the delicate fruit in the process. Here’s a quick way to perfectly peel peaches (which I learned from my mom in this peach pie recipe):

  • Boil batches of peaches for 45 seconds each. Drop 3 peaches into a pot of boiling water, so that the water fully covers them and boil for 45 seconds.
  • Place into ice water. Remove the peaches from the water with a slotted spoon and transfer them to a bowl of ice water. Drop in the next batch and repeat.
  • Pull off the skin with your fingers. Once the peaches are cooled, use a sharp knife to puncture the skin of the peach, then peel it off in large sheets with your fingers.

Make it gluten-free or vegan

Want to make this peach crisp recipe work for gluten-free or vegan diets? Here are a few easy substitutions that work perfectly:

  • Use almond flour for gluten-free. Almond flour is perfect for crisp recipes: it makes an even crunchier crumble topping.
  • Substitute vegan butter or coconut oil for vegan. Vegan butter is the best option for the crunchiest crumble. Coconut oil comes out softer and not quite as crisp. We recommend refined coconut oil, which has a subtler coconut flavor.
Peach Crisp

Leftover storage info

Got a big pan of peach crisp and want to save it? This dessert saves well at room temperature, refrigerated or frozen.

  • It can stand for 1 day covered at room temperature. The topping stays crisp with this method.
  • Refrigerate for up to 3 days. It holds up pretty well in the fridge, and tastes even better when reheated.
  • Freeze up to 3 months. You can freeze peach crisp for up to 3 months in a sealed container. Reheat it in a 350 degree oven until bubbly and the topping is crisp.

More peach recipes

When it’s the season, make all the peach recipes! Here are some favorites you’ll love:

This peach crisp recipe is…

Vegetarian. For gluten-free and vegan, see the substitution notes in the recipe below.

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Peach crisp

Perfect Peach Crisp

  • Author: Sonja Overhiser
  • Prep Time: 30 minutes
  • Cook Time: 45 minutes
  • Total Time: 1 hour 15 minutes
  • Yield: 8 servings
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Description

This peach crisp recipe is a classic! It’s got a sweet, vanilla-scented fruit filling and a golden crunchy crumble.

Ingredients

  • 5 cups sliced ripe peaches (2 ½ pounds; about 5 large or 7 medium)*
  • ½ cup granulated sugar
  • 2 tablespoons cornstarch
  • 2 teaspoons vanilla extract
  • 1 tablespoon lemon juice
  • ¾ cup Old Fashioned rolled oats
  • ¾ cup all purpose flour (or almond flour for gluten-free)
  • ½ cup brown sugar
  • ½ teaspoon cinnamon
  • ¼ teaspoon kosher salt
  • 8 tablespoons cold salted butter (or coconut oil or vegan butter)
  • Vanilla ice cream, to serve (required!)

Instructions

  1. Preheat the oven to 350 degrees Fahrenheit.
  2. Peel the peaches: Prepare a medium saucepan of boiling water. Drop 3 peaches into the pot so that the water fully covers them and boil for 45 seconds. Remove the peaches from the water with a slotted spoon and transfer them to a bowl of ice water. Drop in the next batch and repeat. Once the peaches are cooled, use a sharp knife to puncture the skin of the peach, then peel it off in large sheets with your fingers. Repeat until all peaches are peeled.
  3. Make the filling: Slice the peaches. In a medium bowl, mix them with the granulated sugar, cornstarch, vanilla extract, and lemon juice, then pour the filling into a round 9-inch pie pan, 9 x 9 inch baking dish or 7 x 11 baking dish.
  4. Make the topping: In a medium bowl, mix together the oats, flour, brown sugar, cinnamon, and kosher salt. Cut the butter into small pieces and then use your hands to mix it into the oats until fully distributed and a crumbly dough forms. It may take a while so be patient; you can also use a fork or pastry cutter if you prefer. (If using coconut oil, it can be room temperature; use the same method to add it.) Pour the crumble on top and smooth it into an even layer with your fingers.
  5. Bake: Bake for 45 to 50 minutes until the top is evenly golden brown and the filling is bubbly. Cool for 30 minutes to 1 hour, then serve warm. You can leave out your crisp on the counter for up to 1 day (covered, at night) so the crisp topping can stay crisp. After 1 day, refrigerate any leftovers. It also freezes well for several months in a sealed container; reheat it in a 350 degree oven until bubbly and the topping is crisp.

Notes

*This recipe also works with the same amount of sliced frozen peaches.

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

Keywords: Peach crisp, peach crisp recipe, peach crisp recipes, peach crisp with fresh peaches

A Couple Cooks - Recipes worth repeating.

Blueberry Banana Bread

This blueberry banana bread recipe is sweet and moist, punctuated by sweet tart berries! It’s the perfect treat for anytime.…

A Couple Cooks – Recipes worth repeating.

This blueberry banana bread recipe is sweet and moist, punctuated by sweet tart berries! It’s the perfect treat for anytime.

Blueberry banana bread

If there are two fruits that go hand in hand, it’s tart blueberries and fruity sweet banana. They meet in perfect harmony in this Blueberry Banana Bread recipe! Any kind of banana bread always hits the spot, but this one is a favorite around here. It’s moist, sweet, and punctuated by bursts of tangy purple berries. This quick bread is the ideal use for those brown bananas sitting on your counter. Here’s how to make it!

Ingredients in blueberry banana bread

Blueberry banana bread is a standard sort of banana bread with blueberries mixed in. This recipe is just sweet enough, moist and banana-scented. As always, use the darkest, ripest bananas you can for best results. Here’s what you’ll need:

  • Ripe bananas
  • Fresh blueberries
  • Flour
  • Baking soda
  • Cinnamon and salt
  • Sugar
  • Neutral oil like grapeseed oil, organic vegetable oil or canola oil
  • Eggs
  • Vanilla extract
  • Turbinado sugar
Blueberry banana bread

Tips for baking blueberry banana bread

This blueberry banana bread is similar to any standard banana bread, with a few tricks for working with the blueberries. Here’s what to know:

  • Use an aluminum baking pan for best results. We’ve realized our ceramic and glass pans don’t cook as evenly. Use aluminum if you can!
  • Wash and dry the blueberries, then mix with flour. Dry the blueberries very well, then toss them with 1 tablespoon flour. This helps them to not sink in the bread while baking.
  • Bake 45 minutes, then add foil and bake 15 more. Adding the foil helps so the top doesn’t become too brown.

Can you use frozen blueberries?

Want to use frozen berries instead of fresh? Here’s the thing: frozen blueberries can bleed into the batter of muffins and breads, making them turn purple in color! If you’d like to use frozen berries, we recommend rinsing them well and patting them dry with paper towels per these instructions from King Arthur Baking.

Banana blueberry bread

Variations and mix-ins

Want to mix up this banana blueberry bread? Try adding a few mix ins to change the flavor profile! Here are a few ideas:

  • Chopped nuts: Add ¼ to ½ cup chopped almonds, pecans or walnuts
  • Lemon zest: Add 2 teaspoons lemon zest to the batter
  • White chocolate chips: White chocolate and blueberry go well together; add ¾ cup chips to the batter

And that’s it! Let us know what you think of this bread recipe in the comments below.

Diet variations

Want to make this blueberry banana bread recipe vegan? Replace the eggs with flax eggs: a simple mix of flax and water that you can make at home. Want gluten-free? Add blueberries to this Gluten Free Banana Bread (toss them with a bit of gluten free flour first).

More blueberry recipes

Got more berries? Here are a few more great blueberry recipes we love:

This blueberry banana bread recipe is…

Vegetarian. For vegan, use flax eggs.

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Blueberry banana bread

Blueberry Banana Bread

★★★★★

5 from 1 reviews
  • Author: Sonja Overhiser
  • Prep Time: 20 minutes
  • Cook Time: 1 hour
  • Total Time: 1 hour 20 minutes
  • Yield: 12
Print Recipe

Description

This blueberry banana bread recipe is sweet and moist, punctuated by sweet tart berries! It’s the perfect treat for anytime.

Ingredients

  • 1 ½ cups all-purpose flour, plus 1 tablespoon
  • 1 teaspoon baking soda
  • 1 teaspoon cinnamon
  • ½ teaspoon kosher salt
  • 1 ¼ cups mashed very ripe bananas (3 medium bananas)
  • ¾ cup granulated sugar
  • ½ cup neutral oil
  • 2 large eggs (or flax eggs for vegan)
  • 2 teaspoons vanilla extract
  • 1 ½ cups fresh blueberries*
  • Turbinado sugar, for sprinkling

Instructions

  1. Preheat: Preheat oven to 350 degrees Fahrenheit. Butter an 8 or 9-inch loaf pan.
  2. Wash and dry the blueberries.
  3. Make the batter: Add the 1 ½ cups flour, baking soda, cinnamon, and kosher salt to a bowl and mix. Mash the bananas in the bottom of a large bowl, enough for 1 ¼ cup. Whisk in the sugar, oil, eggs, and vanilla extract. Add to the bowl with the wet ingredients and stir together with a spoon.
  4. Prep the blueberries: Place the blueberries in a bowl and toss with 1 tablespoon flour. Gently fold all but ¼ cup of the blueberries into the batter. 
  5. Bake: Pour the batter into the prepared loaf pan and top with the reserved blueberries. Sprinkle the top with turbinado sugar. Bake 45 minutes, then add foil to loosely cover the top of the bread. Bake for another 15 minutes, until a toothpick inserted into the center of the loaf comes out clean (or the internal temperature is 200 degrees). 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. Serve warm or at room temperature. Storage info: The bread lasts 4 to 5 days at room temperature wrapped in aluminum foil, refrigerated for 10 days, or frozen for 3 months (slice it into pieces and wrap it in plastic wrap then a freezer-safe bag or container).

Notes

*Frozen blueberries can bleed into the batter and make it turn purple in color! If you’d like to use frozen berries, we recommend rinsing them well and patting them dry with paper towels per these instructions from King Arthur Baking.

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

Keywords: Blueberry banana bread, banana blueberry bread, blueberry banana bread recipe, banana bread with blueberries

A Couple Cooks - Recipes worth repeating.

Classic Blueberry Muffins

This is the best blueberry muffins recipe! The muffins come out tall, fluffy and golden, with an irresistibly sweet fruity…

A Couple Cooks – Recipes worth repeating.

This is the best blueberry muffins recipe! The muffins come out tall, fluffy and golden, with an irresistibly sweet fruity flavor.

Blueberry muffins

Sometimes you just need a classic, non-fancy rendition of a recipe, and this one is it. Meet our best Blueberry Muffins recipe! These babies come out tall and proud, with pure golden tops dotted with crunchy turbinado sugar. The interiors are fluffy and moist, scented with cinnamon and honey and studded with sweet tart purple berries. We spend weeks honing and refining this recipe to make it perfect: and we hope you’ll think it is, too.

What people are saying

To make sure these were indeed the best blueberry muffins, we asked a few of our readers to test this recipe before publishing it here. Here’s what the testers had to say about this recipe:

  • “I’ve baked many blueberry muffins before and I’m always looking for the right one. I made these this morning and my whole family loved them!” –Jennifer
  • “The flavor is fantastic, so fluffy, not too sweet, just the right amount of crunch on the top with the sugar!” –Sarah
  • “Just made this recipe and turned out so yummy! Love the turbinado sugar on top, and it was easy to put together!” –Heather
  • “It was a quick and easy bake. I love the turbinado sugar on top and that the batter had some flavor from the spices, not just basic batter!” –Elizabeth
  • “I love a crunchy sugar top muffin! They have a nice crumb: it’s tender but with a nice chew.” –Maya
Blueberry Muffins Recipe

Ingredients in blueberry muffins

With a recipe as classic as blueberry muffins, there’s bound to be disagreement between bakers and chefs on the “right” way to do things. This blueberry muffins recipe is intended for the home cook: easy to whip up with just the right height and shape. They’re not bakery style, but they look and taste impressive. In our research, we found we prefer oil over butter, and a bit of Greek yogurt and honey improved the texture and flavor profile. Here’s what you’ll need:

  • Fresh blueberries: fresh are preferred vs frozen
  • All-purpose flour
  • Granulated sugar
  • Cinnamon, nutmeg, baking powder and salt: cinnamon and a little nutmeg add complexity to the flavor
  • Eggs
  • Honey: required! It adds just the right complexity and moisture (if you must, substitute maple syrup or agave syrup)
  • Vegetable oil: after extensive testing, we found oil made a moister, lighter muffin than butter
  • Greek yogurt: Or substitute sour cream! This addition makes a moist muffin and tender crumb
  • Milk
  • Apple cider vinegar: adds just the right amount of tang and lift (without having to buy a lemon)
  • Turbinado sugar makes a crunchy, glittery topping
Blueberry Muffins

Tips for this blueberry muffins recipe

Outside of the ingredients list, this blueberry muffins recipe is pretty standard. Mix the dry ingredients, mix the wet ingredients, and bake! Here are a few notes to keep in mind during the process:

  • Wash the dry the berries first. This gives them time to fully dry while you’re mixing up the batter.
  • Resist the urge to overmix. Overmixing muffin batter causes holes in the crumb and a denser texture. Mix just until the streaks of flour disappear.
  • The muffin cups will be very full. We believe a good muffin should be tall with a generous muffin top. These will be more full than you’re used to for a homemade muffin.
  • Baking at 400 degrees makes a taller muffin. After experimenting for years, our favorite temperature for baking muffins is 400 degrees Fahrenheit (versus 350 which is standard). It makes a taller and fluffier muffin: and it’s quicker to bake!
Blueberry Muffins

Storage info

The best part about these blueberry muffins? They’re even better after storage. Store them at room temperature overnight, and they become even more moist and delicious. It’s a great reason to make them ahead: but of course, they’re great day of too! Here’s how to store blueberry muffins:

  • At room temperature: Store up to 4 days in a sealed container at room temperature: they become even more moist over time.
  • Refrigerated: Store refrigerated up to 1 week or more: allow to come to room temperature before serving.
  • Frozen: Freeze the muffins in a sealed container for up to 3 months.

Variations on blueberry muffins

Blueberry muffins are one thing…but how about blueberry lemon? Blueberry banana? Here are a few ways to mix up this classic muffin:

This blueberry muffins recipe is…

Vegetarian. For vegan, go to Vegan Blueberry Muffins. For gluten-free, go to Blueberry Oatmeal Muffins.

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Blueberry muffins

Classic Blueberry Muffins

  • Author: Sonja Overhiser
  • Prep Time: 20 minutes
  • Cook Time: 20 minutes
  • Total Time: 40 minutes
  • Yield: 12
Print Recipe

Description

This is the best blueberry muffins recipe! The muffins come out tall, fluffy and golden, with an irresistibly sweet fruity flavor.

Ingredients

  • 1 ½ cups fresh blueberries
  • 2 cups all-purpose flour
  • 2/3 cup granulated sugar
  • 1 teaspoon cinnamon
  • ⅛ teaspoon nutmeg
  • 1 tablespoon baking powder
  • ½ teaspoon kosher salt
  • 2 eggs
  • ¼ cup honey
  • ½ cup vegetable oil
  • ½ cup Greek yogurt (or sour cream)
  • ½ cup milk
  • 1 teaspoon apple cider vinegar
  • Turbinado sugar, for topping

Instructions

  1. Preheat: Preheat the oven to 400 degrees Fahrenheit. Spray a standard 12-cup muffin tin with cooking spray or add muffin cup papers.
  2. Wash and dry the blueberries. 
  3. Make the batter: In a large bowl, whisk the all-purpose flour, sugar, cinnamon, nutmeg, baking powder, and salt. In a separate medium bowl, whisk the eggs, then whisk in the honey, vegetable oil, yogurt, milk and apple cider vinegar until smooth. Stir the wet ingredients into the dry ingredients with a spatula until a thick, smooth batter forms. Fold the blueberries into the batter with a spatula. 
  4. Scoop the batter evenly into the muffin cups: the cups will be full to the top, using about a heaping ¼ cup per muffin. Sprinkle the tops with turbinado sugar (or additional granulated sugar).
  5. Bake: Bake the muffins for 18 to 20 minutes, until puffed and golden and a toothpick comes out clean. Cool for 5 minutes in the pan, then transfer to a rack to cool fully, about 1 hour. Eat immediately or they taste even better the next day after storage in a sealed container at room temperature. Store up to 4 days in a sealed container at room temperature, refrigerated up to 1 week or more (allow to come to room temperature before serving), or frozen up to 3 months.
  • Category: Muffin
  • Method: Baked
  • Cuisine: Muffin
  • Diet: Vegetarian

Keywords: Blueberry muffins, blueberry muffin recipe, blueberry muffin, blueberry muffins recipe

A Couple Cooks - Recipes worth repeating.

Banana Chocolate Chip Muffins

These banana chocolate chip muffins are perfection: moist, sweet and chocolaty! It’s quick and easy to whip up a batch.…

A Couple Cooks – Recipes worth repeating.

These banana chocolate chip muffins are perfection: moist, sweet and chocolaty! It’s quick and easy to whip up a batch.

Banana Chocolate Chip Muffins

Got a few extra dark bananas ripening in the fruit bowl? Try this Banana Chocolate Chip Muffins recipe! These are pretty darn perfect, and we’re not quite sure how to describe the magic. Moist and sweet, they’re vanilla scented with just the right hint of cinnamon and pure sweetness from the banana. They’re studded with rich chocolate chips, then topped off with a glittering sprinkle of crunchy sugar. There’s a total “wow” factor, but the recipe is straightforward and simple. Ready to meet your soulmate muffin?

Ingredients in banana chocolate chip muffins

Muffins are simple creatures: an easy baked good that features good old flour, sugar and eggs. But there are a few tricks we use in our muffin batters to ensure moist, delicious muffins through the full storage time. Here’s what you’ll need for these banana chocolate chip muffins:

  • All-purpose flour
  • Cinnamon and ginger: provide just the right cozy, nuanced flavor
  • Baking powder, baking soda and salt
  • Bananas
  • Egg
  • Granulated sugar
  • Vegetable oil: oil makes extremely moist muffins (plus, you don’t have to melt butter!)
  • Vanilla extract
  • Chocolate chips
  • Turbinado sugar: this chunky sugar makes a lovely glittery topping
Banana Chocolate Chip Muffins

Tips for banana chocolate chip muffins

Banana chocolate chip muffins are quick and straightforward to make. Here are a few tips before you get started:

  • Ripe bananas are key. The riper and blacker the better! This is essential to the intense tropical banana flavor and overall sweetness and moistness.
  • Quality chocolate tastes even better! Use either semi sweet or bittersweet. We used large chocolate chips here, which add a decadent richness.
  • Resist the urge to overmix. Overmixing muffin batter causes holes in the crumb and a denser texture. Mix just until the streaks of flour disappear.
  • Baking at 400 degrees makes a taller muffin. After experimenting for years, our favorite temperature for baking muffins is 400 degrees Fahrenheit (versus 350 which is standard). It makes a taller and fluffier muffin: and it’s quicker to bake!
Banana Chocolate Chip Muffins

Storage info

What’s the best way to store these banana chocolate chip muffins? Here are the best practices for muffin storage:

  • Up to 4 days: Store at room temperature in a sealed container. (If you’d like, you can place a paper towel inside to absorb extra moisture and keep the tops crunchier, but it’s not required.)
  • 1 week or more: These muffins store well in the refrigerator as well! Let them sit out at room temperature for a few minutes before eating.
  • 3 months: Freeze in a sealable container and store up to 3 months.
Banana Chocolate Chip Muffins

Banana muffins variations

Want other types of banana chocolate chip muffins? We’ve got ’em! Make them up healthy, go for double chocolate, or pick from special diets:

This banana chocolate chip muffins recipe is…

Vegetarian. For vegan and gluten free, see Vegan Banana Muffins and Gluten Free Banana Muffins.

Print
Banana Chocolate Chip Muffins

Banana Chocolate Chip Muffins

  • Author: Sonja Overhiser
  • Prep Time: 20 minutes
  • Cook Time: 15 minutes
  • Total Time: 35 minutes
  • Yield: 12
Print Recipe

Description

These banana chocolate chip muffins are perfection: moist, sweet and chocolaty! It’s quick and easy to whip up a batch.

Ingredients

  • 1 ½ cups all-purpose flour
  • 2 teaspoons cinnamon
  • 1 teaspoon ginger
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • ½ teaspoon kosher salt
  • 1 ½ cups mashed banana (about 3 large or 4 medium)
  • 1 egg
  • 2/3 cup granulated sugar
  • ⅓ cup vegetable oil
  • 1 teaspoon vanilla extract
  • 1 cup semi sweet or bittersweet chocolate chips
  • Turbinado sugar, for topping

Instructions

  1. Preheat the oven to 400 degrees Fahrenheit. Add 12 muffin cups to a muffin tin.
  2. In a medium bowl, whisk the all-purpose flour, cinnamon, ginger, baking powder, baking soda, and kosher salt.
  3. In another medium bowl, mash the banana. Whisk in the egg, granulated sugar, vegetable oil, and vanilla.
  4. Mix the wet ingredients into the dry ingredients using a spatula, and stir until a smooth batter forms. Avoid the urge to overmix. Gently fold in the chocolate chips. Divide the batter evenly into the muffin cups.
  5. Bake the muffins for 15 minutes, until puffed and golden on top. Cool for 5 minutes in the pan, then transfer to a rack to cool fully, about 1 hour. Store up to 4 days in a sealed container at room temperature, refrigerated up to 1 week or more (allow to come to room temperature before serving), or frozen up to 3 months.
  • Category: Baked Good
  • Method: Baked
  • Cuisine: Muffin
  • Diet: Vegetarian

Keywords: Banana chocolate chip muffins, chocolate chip banana muffins

A Couple Cooks - Recipes worth repeating.

Sweet Potato Bread

This sweet potato bread recipe is moist, sweet and cinnamon spiced: a quick bread that’s ideal as a side dish…

A Couple Cooks – Recipes worth repeating.

This sweet potato bread recipe is moist, sweet and cinnamon spiced: a quick bread that’s ideal as a side dish or snack.

Sweet potato bread

Here’s a quick bread that’s begging to be part of your fall baking repertoire: Sweet Potato Bread! This alterative to pumpkin bread is even more fun than the classic, we think. Why? It’s incredibly moist and sweetly spiced, with cinnamon and a beautiful nuance from the sweet potato. This recipe makes a tall, fluffy loaf that looks impressive. It’s ideal for fall occasions of all kinds (especially Thanksgiving!). You can also make a sweet potato muffins version of it, too. Ready to get started?

Three ways to cook the sweet potato

You might think you’d start this recipe by roasting a sweet potato: which can take about 45 minutes for a medium spud. But don’t worry: we’ve got some time saving tricks! Here are our top 3 ways to cook a sweet potato for this sweet potato bread:

  • Microwave (8 minutes): This Microwave Sweet Potato method is fast and easy, but you will need to read up on a few pointers. Head to the recipe for all our tricks! Sometimes a microwaved potato can come out a little dry: if so, add a few teaspoons of water while mashing to to re-hydrate it.
  • Steamed (30 minutes): This method takes a little longer, but it makes perfectly moist potatoes. Go to Steamed Sweet Potato.
  • Quick baked: This Quick Baked Sweet Potato method has a shortcut: cut the potatoes in half! This method saves loads of time in the oven.

Even better? Make this bread with a leftover sweet potato! It’s a great use for leftovers: you’ll need just 1 cup mashed potato.

Sweet potato bread

How to make sweet potato bread: a few tips!

Once you’ve cooked the sweet potato, this sweet potato bread is just like any other quick bread! Mix the wets, mix the dries, mix them all together and bake it up! Here are a few tips before you scroll to the recipe below:

  • Avoid overmixing. Overmixing creates “tunneling” or air pockets in a quick bread. Mix the wets and dries in the batter until just combined and no streaks of dry ingredients remain.
  • Bake 45 minutes, then add foil. This helps so the nuts on top do not burn.
  • Bake another 20 to 25 minutes until a toothpick inserted into the center of the loaf comes out with no gooey batter. You can also measure by the internal temperature: use a food thermometer to see whether it is 200 degrees.

Mix-ins and flavor variations

There are lots of ways to mix up this sweet potato bread depending on your preferences. Here are a few other ideas to make it shine:

  • Nuts in the batter: Place the pecans in the batter, or use walnuts instead
  • Chocolate chips: Add ½ cup dark chocolate chips to the batter
  • Drizzle: Drizzle with 1-Minute Powdered Sugar Icing, like this Applesauce Bread
  • Cinnamon: Use 1 tablespoon cinnamon instead of 2 teaspoons for a more intense flavor
  • Dairy free: Use non-dairy milk like oat milk (for vegan, you can try with a flax egg, but we have not tested this variation)
Sweet potato bread

Storage info for sweet potato bread

Once you’ve baked up your loaf of sweet potato bread, it stores well at room temperature, refrigerated, or frozen. Here are our storage recommendations:

  • Room temp: The bread lasts 4 to 5 days at room temperature wrapped in aluminum foil.
  • Refrigerated: Store it refrigerated for 10 days. Keep in mind the refrigerator can dull teh flavors, so leave a slice out for a few minutes before eating.
  • Frozen: Store the bread frozen for 3 months. Slice it into pieces and wrap it in plastic wrap then a freezer-safe bag or container.

More quick bread recipes

Quick breads are so versatile: you can eat them as a side dish, for breakfast, or a snack! Outside of this sweet potato bread, here are a few more quick breads we love:

This sweet potato bread recipe is…

Vegetarian. For dairy-free, use dairy-free milk.

Print
Sweet potato bread

Sweet Potato Bread

  • Author: Sonja Overhiser
  • Prep Time: 15 minutes
  • Cook Time: 1 hour 10 minutes
  • Total Time: 1 hour 25 minutes
  • Yield: 12 slices
  • Diet: Vegetarian
Print Recipe

Description

This sweet potato bread recipe is moist, sweet and cinnamon spiced: a quick bread that’s ideal as a side dish or snack.

Ingredients

  • 2 cups all purpose flour
  • 2 teaspoons cinnamon
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • ½ teaspoon kosher salt
  • 2 large eggs
  • ½ cup milk of choice (dairy free if desired)
  • 2/3 cup brown sugar
  • 1 cup mashed sweet potato (1 medium sweet potato — about 12 ounces)
  • ⅓ cup neutral oil
  • ½ cup unsweetened applesauce
  • ⅓ cup finely chopped pecans, for the topping

Instructions

  1. Cook the sweet potato: Make a Microwave Sweet Potato (10 minutes) or Steamed Sweet Potato (30 minutes) or Quick Baked Sweet Potato (35 minutes). Scrape the flesh out of the skin and use a fork to mash it in a bowl. Measure out 1 cup of puree. If you’re using a microwave sweet potato and it comes out very dry, add a few teaspoons of water when you mash it. While the potato cooks, preheat and prep the batter.
  2. Preheat: Preheat the oven to 350 degrees Fahrenheit. Grease an 8 or 9-inch loaf pan.
  3. Meanwhile, mix the batter: In a large bowl, stir together the flour, cinnamon, baking soda, baking powder and kosher salt. In a separate bowl, whisk together the eggs, then the milk, brown sugar, sweet potato puree, oil and applesauce. Pour the wet mixture into the dry ingredients and mix until just combined and no streaks of dry ingredients remain.
  4. Bake: Pour the batter into the prepared loaf pan. Top with a sprinkle of chopped pecans (and granulated sugar) if desired. Bake 45 minutes, then add foil loosely on the top. Bake another 20 to 25 minutes until a toothpick inserted into the center of the loaf comes out clean (or the internal temperature is 200 degrees): the exact timing will depend on the size of the pan.
  5. Cool: Cool in the pan for 15 minutes. Then run a knife around the edge and invert the loaf onto a cooling rack. Serve warm or at room temperature. Storage info: The bread lasts 4 to 5 days at room temperature wrapped in aluminum foil, refrigerated for 10 days, or frozen for 3 months (slice it into pieces and wrap it in plastic wrap then a freezer-safe bag or container).
  • Category: Baked
  • Method: Baked
  • Cuisine: American

Keywords: Sweet potato bread, sweet potato bread recipe

A Couple Cooks - Recipes worth repeating.

Sweet Potato Muffins

This sweet potato muffins recipe is deliciously moist and cinnamon spiced! It’s ideal as a cozy side dish, breakfast or…

A Couple Cooks – Recipes worth repeating.

This sweet potato muffins recipe is deliciously moist and cinnamon spiced! It’s ideal as a cozy side dish, breakfast or snack.

Sweet potato muffins

There’s nothing better than a baked sweet potato, but what about turning this bright orange root vegetable into a baked good? Try these Sweet Potato Muffins! Adding mashed sweet potato to baked goods makes them deliciously moist. These tall, fluffy muffins are perfectly cinnamon spiced and the ideal side dish for a fall meal. They’re also great for snacks or breakfast, slathered with a bit of nut butter! They even made our 4 year old realize he liked sweet potatoes.

Ingredients for sweet potato muffins

These sweet potato muffins use mostly common baked good ingredients you probably already have on hand, outside of the sweet potato. You’ll also need applesauce, which helps to keep the muffins extra light and fluffy. Here’s what’s in these sweet potato muffins:

  • Mashed sweet potato
  • All purpose flour
  • Cinnamon
  • Baking soda, baking powder and salt
  • Eggs
  • Milk
  • Brown sugar
  • Neutral oil (like grapeseed, organic vegetable or organic canola)
  • Unsweetened applesauce

All you have to do? Cook the sweet potato, mix the dries with the wets, bake and enjoy. We’ve customized the muffin batter to make tall, fluffy muffins: because no one likes a stubby muffin! They’re great for fall dinners (like Thanksgiving or Christmas), or quick mornings with a slather of nut butter.

Sweet potato muffins

Three ways to cook a sweet potato

There are a few ways to cook the potato for these sweet potato muffins. The most ideal way? Muffins are a great way to use leftover sweet potatoes. But if you don’t have one on hand, our top way to cook them is the microwave. Here’s what to know about each method:

  • Microwave: This takes around 8 minutes for a medium sweet potato. Go to Microwave Sweet Potato for instructions. The downside? Sometimes they can come out a little dry. If your potato is dry when mashing, add a few teaspoons of water to re-hydrate it.
  • Steamed: This takes a little longer, about 30 minutes, but comes out with the perfect moist potatoes. Go to Steamed Sweet Potato.
  • Quick baked: How to bake potatoes quickly? Cut them in half! This method saves loads of time in the oven. Go to Baked Sweet Potato.
Sweet potato muffins recipe

Variations and mix-ins

These sweet potato muffins are perfect as is: tall and fluffy with a sprinkle of sugar on top! But want to vary them? Here are some tasty mix-ins and variations:

  • Nuts: Add ½ cup chopped pecans or walnuts to the batter, or sprinkle about ⅓ cup on the tops, split between the muffins
  • Chocolate chips: Why not? Add ½ cup dark chocolate chips to the batter
  • Drizzle: Drizzle with 1-Minute Powdered Sugar Icing
  • Cinnamon: Use 1 tablespoon cinnamon instead of 2 teaspoons for a more intense flavor
  • Cardamom: Use 1 teaspoon cardamom and 2 teaspoons cinnamon for spiced intruige
  • Dairy free: Use non-dairy milk like oat milk (for vegan, you can try with a flax egg, but we have not tested this variation)
  • Bread: Make the same batter into Sweet Potato Bread! Bake it in a loaf pan at 350 for 45 minutes, then add foil on top and bake another 25 minutes until a toothpick comes out clean.
Sweet potato muffin recipe
That’s our 4 year old’s hand: finally convinced he really does like sweet potatoes!

Storage info for sweet potato muffins

How to store sweet potato muffins once you’ve baked them up? Here are best practices:

  • Room temperature: Store up to 4 days in a sealed container with a paper towel on the bottom and top. This helps to keep the tops from becoming moist and sticky.
  • Refrigerated: Store refrigerated up to 1 week or more. This tends to dry out the muffins a bit, but helps them to store longer.
  • Frozen: Place in a sealed container and freeze for up to 3 months.

More sweet potato recipes

Are you sweet potato obsessed? (We are.) Here are a few more tasty sweet potato recipes to try:

This sweet potato muffins recipe is….

Vegetarian. For dairy-free, use oat milk or other non-dairy milk.

Print
Sweet potato muffins

Sweet Potato Muffins

  • Author: Sonja Overhiser
  • Prep Time: 20 minutes
  • Cook Time: 25 minutes
  • Total Time: 45 minutes
  • Yield: 12 muffins
  • Diet: Vegetarian
Print Recipe

Description

This sweet potato muffins recipe is deliciously moist and cinnamon spiced! It’s ideal as a cozy side dish, breakfast or snack.

Ingredients

  • 1 cup mashed sweet potato (1 medium sweet potato)
  • 2 cups all purpose flour
  • 2 teaspoons cinnamon
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • ½ teaspoon kosher salt
  • 2 large eggs
  • ½ cup milk (or non-dairy milk)
  • 2/3 cup brown sugar
  • ⅓ cup neutral oil (or substitute melted butter)
  • ½ cup unsweetened applesauce
  • Granulated sugar, for the topping

Instructions

  1. Cook the sweet potato: Make a Microwave Sweet Potato (10 minutes) or Steamed Sweet Potato (30 minutes) or Quick Baked Sweet Potato (35 minutes). Scrape the flesh out of the skin and use a fork to mash it in a bowl. Measure out 1 cup of puree. If you’re using a microwave sweet potato and it comes out very dry, add a few teaspoons of water when you mash it. While the potato cooks, preheat and prep the batter.
  2. Preheat: Preheat the oven to 350 degrees Fahrenheit. Add 12 muffin cups to a muffin tin.
  3. Meanwhile, mix the batter: In a large bowl, stir together the flour, cinnamon, baking soda, baking powder and kosher salt. In a separate bowl, whisk together the eggs, then the milk, brown sugar, sweet potato puree, oil and applesauce. Pour the wet mixture into the dry ingredients and stir until combined. Fill the muffin cups evenly (there will be a good amount of batter, which makes for tall muffins). Sprinkle the tops with granulated sugar.
  4. Bake: Place the tray in the oven and bake for about 25 minutes, until a toothpick inserted in the center comes out clean. Allow to cool in the pan for 5 minutes, then remove the muffins and place them on a cooling rack to fully cool. Store up to 4 days in a sealed container with a paper towel on the bottom and top, refrigerated up to 1 week or more, or frozen up to 3 months.
  • Category: Muffin
  • Method: Baked
  • Cuisine: Baked

Keywords: Sweet potato muffins

A Couple Cooks - Recipes worth repeating.

Easy Vegan Scones

This vegan scones recipe makes beautifully golden and sweet scones with no dairy! Add fruit like blueberries an easy icing drizzle. What’s better than a fresh scone on a lazy morning? For a stellar plant-based version of this popular baked good, try these Vegan Scones! They come out golden and lightly sweet, an ideal morning treat for weekends or entertaining. Like a good scone, they’re scented with vanilla and orange zest (non-negotiable, we think). And even better? They’re endlessly customizable. Add fruit like blueberries or cranberries, or drizzle with an easy powdered sugar icing. Ready to get baking? Ingredients for vegan scones The ingredient list for vegan scones looks just like a normal scones recipe, with the exception of 3 ingredients. There’s no egg, there’s a vegan butter substitute and a vegan milk substitute. Here’s what to have on hand: All purpose flour and whole wheat flour: Adding whole wheat adds a robust flavor and a bit more golden color, which is helpful in a vegan scones recipe Granulated sugar: Substitute coconut sugar if desired Baking powder and baking soda Salt Vegan butter or coconut oil Oat milk (or almond milk) Vanilla extract Orange zest: This makes the flavor really […]

A Couple Cooks – Healthy, Whole Food, & Vegetarian Recipes

This vegan scones recipe makes beautifully golden and sweet scones with no dairy! Add fruit like blueberries an easy icing drizzle.

Vegan scones

What’s better than a fresh scone on a lazy morning? For a stellar plant-based version of this popular baked good, try these Vegan Scones! They come out golden and lightly sweet, an ideal morning treat for weekends or entertaining. Like a good scone, they’re scented with vanilla and orange zest (non-negotiable, we think). And even better? They’re endlessly customizable. Add fruit like blueberries or cranberries, or drizzle with an easy powdered sugar icing. Ready to get baking?

Ingredients for vegan scones

The ingredient list for vegan scones looks just like a normal scones recipe, with the exception of 3 ingredients. There’s no egg, there’s a vegan butter substitute and a vegan milk substitute. Here’s what to have on hand:

  • All purpose flour and whole wheat flour: Adding whole wheat adds a robust flavor and a bit more golden color, which is helpful in a vegan scones recipe
  • Granulated sugar: Substitute coconut sugar if desired
  • Baking powder and baking soda
  • Salt
  • Vegan butter or coconut oil
  • Oat milk (or almond milk)
  • Vanilla extract
  • Orange zest: This makes the flavor really pop! Don’t even consider omitting it
Vegan scones

Vegan butter vs coconut oil: use either one!

You can use either vegan butter or coconut oil in this vegan scones recipe! It’s nice to have the ability to use either here, which is true with our vegan pie crust. (But with vegan biscuits, you absolutely must use vegan butter.) Here are a few notes on the two choices:

  • Coconut oil scones: Coconut oil is very easy to work with! Make sure it’s solid, which it should be at room temperature unless you live in a hot climate. Use refined coconut oil, which has a neutral flavor.
  • Vegan butter scones: We slightly preferred the texture with vegan butter for these vegan scones, but both were delicious! The exact texture and flavor that will result depends on the brand of vegan butter and what it’s made of. Check the ingredient lists and find one that is minimally processed with real food ingredients. We like Miyoko’s Vegan Butter, which is made with mostly cashews and coconut: it happens to be organic, too.

One note about texture of vegan scones

One note about the texture of this scones recipe. Vegan scones are slightly more caky than crumbly. If you want a perfectly crumbly scone, real butter is key. But our family absolutely loved these scones, so they’re still absolutely delicious. Just keep in mind, the texture is slightly less crumbly than a standard scone like our Blueberry Scones.

Vegan scones recipe

Tip: Chill time is essential!

When you’re making vegan scones, or any sort of scones for that matter, chill time is key. Why? If your dough is room temperature or warm, the scones will spread in the oven. Take it from us: we’ve tested many versions of them! There’s nothing worse than opening the oven to a melty, spread-out scone. Follow the chilling instructions in the recipe below closely to get the best shaped scones. You’ll thank us later!

Add 1-minute powdered sugar icing

These vegan scones are delicious on their own. But if you’d like, you can add an easy powdered sugar icing to take them over the top! We used our favorite quick icing that comes together in 1 minute. You can keep it white, or go pink with cranberry juice like we did (we styled it as a holiday recipe). Here’s what to know:

  • Make 1 minute icing. This Powdered Sugar Icing is so easy to mix up: it really takes 1 minute! Use oat milk instead of milk for vegan.
  • If you’d like, use cranberry juice to make a pink cranberry icing. We wanted a cranberry flavor to go with the orange zest. So we simply used 100% cranberry juice in place of the milk in the icing. It makes a beautiful vegan pink icing!
  • Top with crushed nuts or sprinkles. To make them like the photo, top with crushed pistachios. Or use whatever sort of sprinkle topping you’d like!
Vegan scones recipe

Variations: how to customize vegan scones!

This vegan scones recipe is a template recipe. The orange and vanilla scented base is perfect for customizing to whatever you’d like. Here are some great ways to customize it:

  • Vegan vlueberry scones: Add 1 cup fresh blueberries to the dough, mixed with 1 tablespoon sugar if desired. (We prefer fresh blueberries in scones: frozen melt and turn the dough purple.)
  • Lemon blueberry scones: Substitute lemon zest for the orange, and add fresh blueberries. Top with plain powdered sugar icing and lemon zest.
  • Cranberry scones: Add 1 cup dried cranberries; keep the cranberry glaze.
  • Cherry pecan scones: Add 1 cup dried cherries and 1/3 cup finely chopped pecans.
  • Chocolate chip scones: Add 1 cup dark chocolate chips.

What do you like in your scones? Let us know in the comments below.

How to store vegan scones

Last notes on this vegan scones recipe: storage! These scones are best the day of baking: let them cool to room temperature so they firm up before enjoying them. If you have some left over (which we always do), here’s how to store them:

  • Store at room temperature for 2 days: Cover them with a dry towel or place in a container with the cover ajar.
  • Refrigerated for 5 days (bring to room temperature or reheat before serving): You could refrigerate for up to 5 days, but they do become rather tough in the refrigerator. If you’d like to store them for longer, your best bet is freezing them.
  • Frozen for 3 months: Let them cool them to room temperature (un-iced), then place them in a freezer-friendly bag or container. When you’re ready to eat, leave them on the counter for a few hours or in the refrigerator overnight.

This vegan scones recipe is…

Vegetarian, vegan, plant-based and dairy-free.

Print
Vegan scones

Easy Vegan Scones

1 Star2 Stars3 Stars4 Stars5 Stars (5 votes, average: 5.00 out of 5)

  • Author: Sonja Overhiser
  • Prep Time: 30 minutes
  • Cook Time: 20 minutes
  • Total Time: 50 minutes
  • Yield: 8
  • Diet: Vegan
Print Recipe

Description

This vegan scones recipe makes beautifully golden and sweet scones with no dairy! Add fruit like blueberries an easy icing drizzle.

Ingredients

  • 1 1/2 cups all purpose flour
  • 1/2 cup whole wheat flour
  • 1/2 cup granulated sugar
  • 2 teaspoons baking powder
  • 1/4 teaspoon baking soda
  • 3/4 teaspoon kosher salt
  • 10 tablespoons cold vegan butter (not margarine!) or solid refined coconut oil
  • 1/2 cup oat milk (or almond milk)
  • 1 tablespoon vanilla extract
  • 1 teaspoon orange zest
  • Mix-ins: 1 cup fresh blueberries, dried cranberries or cherries, chocolate chips, chopped nuts, etc.
  • 1 recipe 1 Minute Powdered Sugar Icing

Instructions

  1. In a large bowl, thoroughly whisk together the flour, sugar, baking powder, and kosher salt. Cut the vegan butter into small chunks and add to the flour. Use a pastry cutter to cut in the butter until crumbly. 
  2. In a glass measuring cup or small bowl, whisk together the oat milk, vanilla and orange zest. 
  3. Pour the oat milk mixture into the center of the flour (and any mix ins, if using) and gently stir with a spatula until a crumbly dough just comes together.
  4. Turn the crumbly dough out onto a lightly floured surface and use your hands to gently pat it into a large rectangle. Fold over the rectangle, placing any floury crumbles in the middle of the fold, and continue patting. If the dough is still floury, fold one more time in the same manner. Then pat into a 7” circle about 1 inch thick. The dough should be more incorporated and fairly firm at this point, try not to overwork the dough. Carefully transfer the dough round to a cutting board and chill in freezer for 6 minutes.
  5. Preheat the oven to 425°F. Line a baking sheet with parchment paper.
  6. After chilling, use a large knife to slice the dough into 8 pie shaped pieces. Carefully transfer the scones slices to the tray and space evenly in two rows. Lightly brush the top of the scones with a bit of oat milk, then place the tray into the freezer and freeze additional 12 minutes.
  7. After chilling, add the baking tray directly to the hot oven and bake for about 17 to 20 minutes until golden brown.
  8. Cool on a cooling rack and allow to cool to room temperature. If desired, once cooled make the 1 Minute Powdered Sugar Icing and spread it on top of each scone. (Here we used cranberry juice in place of the milk to make a pink icing, then topped it with crushed pistachios.)
  9. Storage info: Serve immediately; scones are best the day of baking. They keep well at room temperature for 2 days or in the refrigerator for 5 days. You also can freeze them: cool them to room temperature, then place them in a freezer-friendly bag or container. To thaw them, leave them on the counter for a few hours or in the refrigerator overnight. They’re best room temperature, but if you’d like them warmed, place in a 300 degree Fahrenheit oven for about 10 minutes until warmed through.
  • Category: Baking
  • Method: Baked
  • Cuisine: Scones

Keywords: Vegan scones, Vegan scone recipe

A Couple Cooks - Healthy, Whole Food, & Vegetarian Recipes

Chocolate Banana Muffins

Wow is all we can say about these chocolate banana muffins! They’re dark chocolaty with a light crunch on top and a moist interior. Imagine: a bite that’s perfectly chocolaty, crunchy on the top and moist on the inside. Yes, these chocolate banana muffins are calling you! They’re the perfect texture, not too rich and just sweet enough. This recipe happened by chance when I was searching for a banana bread recipe using two bananas. We turned our Chocolate Banana Bread into muffins and topped it with crunchy turbinado sugar. Now, these muffins have become one of our favorite banana recipes…ever. Made with just 2 bananas! Ever had only 2 solitary bananas with peels blackening on your counter? The other day, I had this exact problem (if you could call it that!). Most banana bread and muffin recipes call for 3 to 4 bananas, like our Healthy Banana Muffins. All you need is 1 cup of mashed bananas to make these muffins: which is usually about what we have leftover. Ingredients for chocolate banana muffins These muffins turns out rich and chocolatey, with just the right texture and flavor. They remind me of a muffin I used to get as […]

A Couple Cooks – Healthy, Whole Food, & Vegetarian Recipes

Wow is all we can say about these chocolate banana muffins! They’re dark chocolaty with a light crunch on top and a moist interior.

Chocolate banana muffins

Imagine: a bite that’s perfectly chocolaty, crunchy on the top and moist on the inside. Yes, these chocolate banana muffins are calling you! They’re the perfect texture, not too rich and just sweet enough. This recipe happened by chance when I was searching for a banana bread recipe using two bananas. We turned our Chocolate Banana Bread into muffins and topped it with crunchy turbinado sugar. Now, these muffins have become one of our favorite banana recipes…ever.

Made with just 2 bananas!

Ever had only 2 solitary bananas with peels blackening on your counter? The other day, I had this exact problem (if you could call it that!). Most banana bread and muffin recipes call for 3 to 4 bananas, like our Healthy Banana Muffins. All you need is 1 cup of mashed bananas to make these muffins: which is usually about what we have leftover.

Chocolate banana muffins

Ingredients for chocolate banana muffins

These muffins turns out rich and chocolatey, with just the right texture and flavor. They remind me of a muffin I used to get as a kid at my favorite salad bar: so they’ve got the nostalgia factor, too. Here’s what you need for these chocolate banana muffins:

  • 1 cup mashed bananas: 2 large or 3 small
  • Butter
  • Flour
  • Brown sugar (& turbinado sugar, for sprinkling)
  • Egg
  • Dutch process cocoa powder (or regular)
  • Baking soda, vanilla & salt
Chocolate muffins

What’s Dutch process cocoa powder?

The cocoa powder in these chocolate banana muffins is special: it’s Dutch process cocoa powder. This type is like a dark chocolate version of cocoa powder. It’s been treated with an alkali to make it pH neutral, which gives it a darker color and milder flavor. Why use it here? It’s the key to making these muffins ultra chocolaty.

Where to buy it? You should be able to find dark chocolate or Dutch process cocoa powder at your local grocery store, next to the regular cocoa powder. You can also find Dutch process cocoa powder online. Here are the two brands we’ve used and liked: Hershey’s Special Dark Cocoa Powder or Ghiradelli Dutch Process Cocoa Powder.

Want a few recipes to use up a jar of it? Try Healthy Chocolate Pudding, Bliss Bites, or our Flourless Chocolate Cake.

Chocolate banana muffins

Sprinkle with turbinado sugar (or brown sugar)

The best part about these chocolate banana muffins? The lightly crunchy tops! Turbinado sugar is raw sugar with large, light brown crystals. It’s less processed than refined white sugar and tastes more like brown sugar. It’s great for topping baked goods because the large crystals make a nice crunch and a glittery look.

If you don’t have turbinado sugar on hand, that’s ok too! Simply use a light sprinkle of brown sugar. It won’t have quite the same sparkle but it still tastes good.

Step them up with chocolate chips

Now: we love these chocolate banana muffins as they are. They’re just sweet enough and taste like a moist, dark chocolate cake. But if you’re one of those people who wants muffins that taste like a cupcake…add some chocolate chips to the batter! It would take them into rich, double chocolaty territory. Or, you could sprinkle them on the top.

Keep this in mind if you do add chocolate chips to the batter. When you go to test doneness with a toothpick, if you hit a chocolate chip it will look artificially gooey. Try pricking with the toothpick again to find a spot without a chocolate chip (or use your best judgement on doneness).

Chocolate banana muffins

How to store muffins

What’s the best way to store these chocolate banana muffins? It depends on how long you think they’ll be around. Here’s what we recommend:

  • 1 day: Leave the muffins on a cooling rack and cover with a clean, dry dish towel. This helps the texture of the topping intact.
  • Up to 4 days: Place a paper towel in the bottom of a sealed container, then place the muffins in and place a paper towel on top. The paper towels absorb any moisture, which helps to retain the topping texture.
  • Longer than 4 days: Freeze these muffins in a sealable container and store up to 3 months.

This chocolate banana muffins recipe is…

Vegetarian. For vegan, use coconut oil and a flax egg (see below).

Print
Chocolate banana muffins

Chocolate Banana Muffins

1 Star2 Stars3 Stars4 Stars5 Stars (6 votes, average: 4.67 out of 5)

  • Author: Sonja Overhiser
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Total Time: 45 minutes
  • Yield: 10 muffins
  • Diet: Vegetarian
Print Recipe

Description

Wow is all we can say about these chocolate banana muffins! They’re dark chocolaty with a light crunch on top and a moist interior. 

Ingredients

  • 1 cup mashed ripe bananas (about 2 large bananas or 3 medium bananas)
  • 1/2 cup unsalted butter (or coconut oil, for vegan)
  • 3/4 cup brown sugar
  • 1 large egg (or flax egg, for vegan)
  • 1 teaspoon vanilla extract
  • 1 cup all-purpose flour
  • 1/2 cup Dutch-process cocoa powder
  • 1 teaspoon baking soda
  • 1/4 teaspoon kosher salt
  • Turbinado sugar, for sprinkling

Instructions

  1. Preheat the oven to 350°F. Place muffin liners in a muffin tin.
  2. Mash the bananas in the bottom of a large bowl, enough for 1 cup. Melt the butter, then whisk it into the bananas along with the brown sugar, egg, and vanilla extract.
  3. In a separate bowl, mix the all-purpose flour, Dutch-process cocoa powder, baking soda, and kosher salt. Add to the bowl with the bananas and stir together with a spoon until a sticky dough forms. Pour the batter into the prepared muffin tin. Sprinkle the tops with turbinado sugar (or lightly with brown sugar).
  4. Bake for 25 to 30 minutes, until a toothpick comes out clean. Allow to cool for a few minutes in the muffin tin, then move to a cooling rack to cool to room temperature before serving.
  • Category: Muffins
  • Method: Baked
  • Cuisine: American

Keywords: Chocolate banana muffins

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Vegan Banana Muffins

These are the BEST vegan banana muffins, moist and fluffy with just the right banana flavor and a crunchy streusel topping. They’re irresistible! Here’s a vegan banana muffins recipe that will make everyone say, “Wow!” They’re fluffy and just sweet enough, with the perfect banana flavor. Even better, a streusel topping gives every bite a little crunch and extra touch of sweet. You’d really never know these are a vegan baked good, so they work for eaters of all diets! We served them to some friends and heard “best banana muffins” mumbled between bites. Here’s how to make them. Why to make these vegan banana muffins There are lots of vegan banana muffins recipes in the world, but this one is our favorite. Our son Larson gobbles them down like there’s no tomorrow. Why? Here the features of this tasty muffins: They’ve got just the right banana flavor: and it works as a binder! These muffins are perfectly scented with banana. Even better, it works as a binder so you don’t have to use an egg substitute like a flax egg. (We love using them, it just cuts out a step for this recipe!) Crunchy streusel topping. This topping adds […]

A Couple Cooks – Healthy, Whole Food, & Vegetarian Recipes

These are the BEST vegan banana muffins, moist and fluffy with just the right banana flavor and a crunchy streusel topping. They’re irresistible!

Vegan banana muffins

Here’s a vegan banana muffins recipe that will make everyone say, “Wow!” They’re fluffy and just sweet enough, with the perfect banana flavor. Even better, a streusel topping gives every bite a little crunch and extra touch of sweet. You’d really never know these are a vegan baked good, so they work for eaters of all diets! We served them to some friends and heard “best banana muffins” mumbled between bites. Here’s how to make them.

Why to make these vegan banana muffins

There are lots of vegan banana muffins recipes in the world, but this one is our favorite. Our son Larson gobbles them down like there’s no tomorrow. Why? Here the features of this tasty muffins:

  • They’ve got just the right banana flavor: and it works as a binder! These muffins are perfectly scented with banana. Even better, it works as a binder so you don’t have to use an egg substitute like a flax egg. (We love using them, it just cuts out a step for this recipe!)
  • Crunchy streusel topping. This topping adds the perfect sweetness and crunch to each bite. You can use either sparkly turbinado sugar (see more on that below), or brown sugar.
  • Rum optional! Alex and I added a splash of rum, just for fun. If you have it onhand, it’s a nice addition to baked goods (totally optional).
Vegan banana muffins

Make sure your bananas are very ripe!

As you probably already know, the key to baked banana recipes is: make sure your bananas are very ripe. What does that mean? The bananas should have brown spots on the outside: or be completely brown! Bananas in this ripe state brings out the natural sweetness and moisture of the fruit. It’s not worth making these vegan banana muffins with unripe or even ripe bananas.

How to quickly ripen a banana? Place it in a brown paper bag and fold over the top. If you have an already ripe banana or apple, place that in the bag too: it speeds up the process by adding more ethylene gas.

Banana peels
Yes, you want bananas that are very ripe: from brown spotted to black!

Variation: want a healthy gluten-free banana muffin?

Is this vegan banana muffins recipe healthy? Well, it’s not a health food. But it’s not as unhealthy as some muffins can be, loaded with sugar and butter and basically glorified cake. It’s got oats and a natural sweetener (maple syrup), and uses coconut oil to stay plant based.

Want an even healthier gluten-free banana muffin? Our Blender Muffins are magically gluten free by way of oats and a blender: there’s no refined flour or sugar at all. Use the vegan option of flax eggs.

Vegan banana muffins

How to store muffins

What’s the best way to store these vegan banana muffins? The texture of the streusel can become soggy if you don’t store them correctly. Here’s what we recommend:

  • 1 day: Leave the muffins on a cooling rack and cover with a clean, dry dish towel. This helps the crunchy streusel topping to stay intact.
  • Up to 4 days: Place a paper towel in the bottom of a sealed container, then place the muffins in and place a paper towel on top. The paper towels absorb any moisture, which helps to retain the crunchy topping.
  • Longer than 4 days: Freeze these apple muffins in a sealable container and store up to 3 months.
Vegan banana muffins

Similar vegan muffin recipes

Are you into vegan baking? (Here are all our Vegan Baked Goods, if so: from vegan bread to biscuits to brownies.) We also have two recipes that are similar to this vegan banana muffins recipe:

  • Vegan Apple Muffins You’ll never believe these vegan apple muffins are totally plant based! They’re moist and fluffy with a streusel topping that adds a sweet crunch.
  • Healthy Pumpkin Muffins The glittery streusel topping adds the perfect crunch, and the moist interior is pumpkin-spiced heaven. Use the vegan variation!
Banana muffins

More banana recipes

Got bananas? It’s easy to end up with more than you have time to use. Here are all our favorite banana recipes:

This vegan banana muffins recipe is…

Vegetarian, vegan, plant-based and dairy-free.

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Vegan banana muffins

BEST Vegan Banana Muffins

1 Star2 Stars3 Stars4 Stars5 Stars (5 votes, average: 5.00 out of 5)

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

Description

These are the BEST vegan banana muffins, moist and fluffy with just the right banana flavor and a crunchy streusel topping. They’re irresistible!

Ingredients

  • 1 1/2 cups plus 2 tablespoons all-purpose flour, divided
  • 3/4 cup rolled oats, divided
  • 1 tablespoon cinnamon, divided
  • 1 teaspoon ginger
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon kosher salt
  • 1/2 cup maple syrup
  • 1 1/2 cups mashed banana (about 3 large or 4 medium)
  • 1/2 cup coconut oil, half melted and half room temperature
  • 1 tablespoon vanilla extract
  • 1 tablespoon rum (optional)
  • 1/4 cup turbinado sugar (or brown sugar)

Instructions

  1. Preheat the oven to 350 degrees Fahrenheit. Add 12 muffin cups to a muffin tin.
  2. In a medium bowl, mix the 1 1/2 cups all-purpose flour, 1/2 cup rolled oats, and 2 teaspoons cinnamon with the ginger, baking powder, baking soda, and kosher salt.
  3. Melt 1/4 cup coconut oil with the maple syrup. In another bowl, combine the maple syrup and coconut oil mixture with the mashed banana, vanilla, and rum (optional). Mix the wet ingredients into the dry ingredients and stir until a smooth batter forms.
  4. In another medium bowl, add the remaining 1/4 cup rolled oats, 2 tablespoons flour, and 1 teaspoon cinnamon along with the turbinado sugar and 1/4 cup room temperature coconut oil.
  5. Cut the coconut oil into the remaining ingredients using a pastry cutter or fork until it’s evenly combined and a crumbly streusel topping forms.
  6. Divide the batter evenly into the muffin cups. Then top with a thin layer of streusel.
  7. Bake for about 25 to 30 minutes, until a toothpick comes out clean (if your oven is uneven, reverse the pan halfway through). Allow to cool in the pan for 5 minutes, then remove the muffins and place them on a cooling rack to fully cool.
  • Category: Muffin
  • Method: Baked
  • Cuisine: Baked Good

Keywords: Vegan Banana Muffins

A Couple Cooks - Healthy, Whole Food, & Vegetarian Recipes