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Tender and moist, Morning Glory Muffins are a delicious and nutritious grab-and-go breakfast packed with healthy wholesome ingredients. Perfect for meal prep and a glorious way to start your morning!
This coffee cake muffins recipe is moist and fluffy, with a crumbly streusel topping! They’re perfect for breakfast or afternoon…
This coffee cake muffins recipe is moist and fluffy, with a crumbly streusel topping! They’re perfect for breakfast or afternoon snack.
Love a good coffee cake, with a tender, moist crumb and a cinnamon crumbly topping? Then you must try this coffee cake muffins recipe! These muffins taste just like coffee cake, but they’re quicker and easier to make. Buttermilk makes a beautifully tender crumb, and they’re topped with a sweet cinnamon streusel that gives a crunch to each bite. You won’t want to put these down! They’re ideal for breakfast or a sweet afternoon pick-me-up.
Coffee cake muffins are a fun sweet treat; honestly, they’re really more like cupcakes! But call them a muffin and they work for breakfast too. They’re ideal paired with a cup of coffee to cut the sweetness. The secret ingredient? Buttermilk is essential for a tall and fluffy muffin. Outside of that, you’ll need the typical cast of baking characters. The ingredients for coffee cake muffins are:
This coffee cake muffins recipe incorporates a few tricks from one of our favorite bakers: Sarah’s Kieffer and her new baking cookbook, 100 Morning Treats. Sarah is an author and trained baker, and we’re lucky enough to have her as a real life friend too (she lives in Minnesota where I’m from originally!). This recipe is not in Sarah’s book, but we took a few pointers from her muffins method. Here are a few tricks to why this recipe works:
These coffee cake muffins are tall with lovely domed tops. They look like a bakery style muffin, which can be tricky to achieve in at-home baking! Here are a few keys to how to achieve tall muffins:
These coffee cake muffins taste best the day they’re baked. But they hold up well over time, making them ideal for making ahead. You’ll want to keep them refrigerated because of the crunchy topping, which can become soggy stored at room temperature. Here’s what to know:
This coffee cake muffins recipe is a favorite sweet treat of ours: it’s perfect for special breakfasts or brunches! Here are a few more muffin recipes to try:
Vegetarian.
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Prep Time: 30 minutes Cook Time: 20 minutes Total Time: 50 minutes 
Yield: 12 This coffee cake muffins recipe is moist and fluffy, with a crumbly streusel topping! They’re perfect for breakfast or afternoon snack.
For the streusel
For the muffins
*Buttermilk is the magic ingredient which makes the most consistent texture and rise! Don’t be tempted to leave it out or use a buttermilk substitute. It’s worth it (we promise).
**Baking in every other tin makes for a more consistent bake. If all you have is a 12-cup muffin tin, you can use that too.
Category: Muffin
Method: Baked
Cuisine: AmericanKeywords: Coffee cake muffins
This lemon zucchini bread is incredibly moist with a bright citrus zing! Bake it up and top it with a…
This lemon zucchini bread is incredibly moist with a bright citrus zing! Bake it up and top it with a zesty glaze.
Here’s a surprise favorite in our house when it comes to zucchini recipes: Lemon Zucchini Bread! We’ll make this instead of classic zucchini bread every time. This loaf is incredibly moist, super zingy from the lemon zest and topped with a flavor-popping sweet glaze. Cut it into thick slices and it’s extremely irresistible. I’m a huge chocolate person, but this is my favorite variation on zucchini bread (though this Chocolate Zucchini Bread is an extremely close second).
This lemon zucchini bread is a spin on our classic zucchini bread, using lemon juice, zest, and and a sweet lemon glaze. But it tastes even greater than just a citrus variation: it transforms its entire character from comforting and homey to bright and zippy! We could not stop sneaking bites of this one. The glaze absolutely makes the flavor, so don’t be tempted to leave it out. Here are the ingredients you’ll need:
This recipe uses a trick for enhancing the lemon flavor. Instead of adding the lemon zest right to the recipe, you’ll place the zest in the sugar and use your hands to rub it into the sugar for a minute or so. This activates the essential oils in the zest, helping it to taste more lemony than it would without this step.
If you’re a zucchini bread fan, you’ll know it’s simple to mix up: mix the wet and dry ingredients, pour in the pan, and bake! Here are a few tips for making the perfect bread:
What makes this lemon zucchini bread is the glaze, which infuses a huge citrus burst. It brings the flavor to just the right pop, so we think it’s required here. Here’s what to know about the glaze:
This lemon zucchini bread is best stored refrigerated because of the lemon glaze. Refrigerate wrapped in aluminum foil for up to 10 days, then 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.
This lemon zucchini bread is one of our top favorite quick breads, for its moist texture and zippy flavor. We couldn’t get enough of it! Here are a few other favorite lemon recipes:
Vegetarian.
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Prep Time: 30 minutes Cook Time: 1 hour Total Time: 1 hour 30 minutes Yield: 12 slices This lemon zucchini bread is incredibly moist with a bright citrus zing! Bake it up and top it with a zesty glaze.
For the Bread
Lemon Glaze
Category: BreadMethod: BakedCuisine: AmericanKeywords: Lemon zucchini bread
A delicious one-bowl recipe for Huckleberry Cake with a Lemony Glaze made with lemon zest, vanilla, yogurt and olive oil. Light and summery, perfect for brunch, dessert or afternoon tea.
This chocolate zucchini bread recipe really is the best: moist, rich, and chocolaty, generously sprinkled with chips. A family favorite!…
This chocolate zucchini bread recipe really is the best: moist, rich, and chocolaty, generously sprinkled with chips. A family favorite!
There are tasty recipes and then there are family favorites, and this one will make you a legend in your circles: Chocolate Zucchini Bread! It’s beautifully moist, dark chocolaty and sprinkled with a generous helping of chips, making pools of melty chocolate if it’s warm and satisfying chunks when it’s cooled. We’re picky when it comes to chocolate breads and this one is truly sublime. It’s got just the right rich flavor and works as a snack or a dessert: top it with whipped cream for a true delight! Here are all our secrets.
This chocolate zucchini bread recipe will wow your friends and family: at least it did for us! We recently visited family in Alaska and enjoyed it at a cookout with a sea view. Afterwards everyone asked for the recipe, solidifying it as “the chocolate zucchini bread.” There are a few things that are essential to the big flavor: Dutch process cocoa powder makes the best deep chocolaty flavor, and a mixture of butter and oil makes the best moist, even crumb. Here are the ingredients you’ll need:
Dutch process (dark) cocoa powder really is essential for the flavor in this recipe! This special type of cocoa powder is treated with an alkali to make it pH neutral, which gives it a darker color and milder flavor. This makes the flavor ultra chocolaty, with deep rich notes versus lighter fruity notes that you’ll get with regular cocoa powder.
Chocolate zucchini bread is simple to whip up, but there are a few keys to success here. When we made it in Alaska my sister used a ceramic pan, which ended up with a drier result than when using an aluminum pan. Here are a few notes to keep in mind:
Topping chocolate zucchini bread with chocolate chips makes for a nice look. However, there is a drawback: the chips take quite a while to cool and re-solidify. You’ll want to allow 2 to 3 hours for the bread to cool in the pan, and even then sometimes the chips aren’t fully solidified. This is important because when you remove the bread from the pan, the warm chips can get very messy.
If you’d like, you can omit the chocolate chips from the top. This allows you to remove it from the pan sooner and you can eat it warm! Otherwise, cool it in the pan for 2 to 3 hours before attempting to remove it. Don’t want to wait? Turn it into chocolate zucchini muffins instead!
Want a variation on this recipe? Turn it into muffins! They bake in only 20 minutes and take only about an hour to cool. To make chocolate zucchini bread muffins, simply do the following:
There are so many ways to mix up zucchini bread! This chocolate zucchini bread is our absolute favorite, but a close second is lemon zucchini bread: it’s zingy and bright! It’s the exact opposite of this bread but nearly as satisfying. Here are a few more zucchini recipes:
Prep Time: 20 minutes Cook Time: 1 hour Total Time: 1 hour 20 minutes Yield: 12 slices This chocolate zucchini bread recipe really is the best: moist, rich, and chocolaty, generously sprinkled with chips. A family favorite!
*Don’t substitute regular cocoa powder here: the flavor is not nearly as developed and chocolaty. Dutch process cocoa powder is easy to find in the baking aisle. We like the brands Hershey’s Special Dark Cocoa Powder or Ghiradelli Dutch Process Cocoa Powder.
**If you’d like, you can omit the chocolate chips from the top. This allows you to remove the bread from the pan sooner and you can eat it warm! Otherwise, cool it in the pan for 2 to 3 hours before attempting to remove it. This is important because when you remove the bread from the pan, the warm chips can get very messy.
Category: BreadMethod: BakedCuisine: AmericanKeywords: Chocolate zucchini bread, chocolate zucchini bread recipe
These blueberry bars taste like blueberry pie or crisp: in handheld form! They’re sweet and jammy, topped with buttery crumbles.…
These blueberry bars taste like blueberry pie or crisp: in handheld form! They’re sweet and jammy, topped with buttery crumbles.
There’s something about bars that is so homey and appealing (especially if you’re from the Midwest like us!). Introducing Blueberry Pie Bars: all the flavors of blueberry pie in handheld form! These are so simple and satisfying! The same dough makes a thick bottom crust and golden buttery crumbles, and the filling is a bright burst of fresh blueberries and lemon juice. Everyone loves this summer dessert: they’re thick with just the right chewy texture.
These blueberry bars follow the formula of a typical fruit crumble bar: the same dough is used for the crust and crumble! It makes it simple and you only need a short list of ingredients to put them together. The fresh blueberry filling seals the deal, with just the right amount of lemon to make the flavor pop (it’s required, in our opinion!). Here’s what you’ll need:
Want to use frozen berries instead of fresh? You can! Pies and bars are a great place to use frozen berries because they need to break down to make a jammy filling.
Full disclosure: we have not tested frozen blueberries specifically in these bars. However, frozen berries work similarly to fresh berries in our blueberry sauce, which is same basic concept as this filling. So, we feel confident sharing that this substitution will work! Let us know if you try this with frozen berries in the comments below.
Blueberry pie bars are actually more like a blueberry crumble with a bottom crust! They’re simple to make, but there are a few things to note about the process. Here’s what to know:
How to store these blueberry pie bars once you’ve bake them up? If you stack them, make sure to store them with parchment paper between each layer so they don’t stick to each other. Then, place them in an airtight container and you can store them for:
Blueberries are our one of our favorite fruits to use in the kitchen! Here are a few more great blueberry recipes to use them:
Vegetarian.
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Prep Time: 20 minutes Cook Time: 40 minutes Total Time: 1 hour Yield: 16 bars These blueberry bars taste like blueberry pie or crisp: in handheld form! They’re sweet and jammy, topped with buttery crumbles.
*We have not tested this recipe with frozen berries, but it should work similarly to fresh.
Category: DessertMethod: BakedCuisine: AmericanKeywords: Blueberry bars, blueberry pie bars
This olive pizza stars green and black olives with gooey mozzarella and a zingy pizza sauce. A simply stunning topping…
This olive pizza stars green and black olives with gooey mozzarella and a zingy pizza sauce. A simply stunning topping combo!
Here’s a pizza topping combination that’s stunningly simple and one of the best pies around. Try this Olive Pizza! The simpler the better with Italian cuisine, and we’ve found that with pizza, a few curated ingredients can make magic. Here a mix of briny green and black olives interplay with thin slivers of red onion, pops of salty capers, and gooey mozzarella cheese. It’s one dream pie for olive lovers! We couldn’t get enough of this pie: the flavor is surprisingly greater than the sum of its parts.
This olive pizza is perfect for lovers of this ingredient, but even the olive averse might be swayed by this pie. The olives used here are ripe olives, and their flavor is a burst of salty and savory. They’re less briny than a pimento-stuffed olive and not as strong as the super-salty Kalamata. We like a variety called Castelvetrano for the green olives, which has a milder flavor and buttery texture. Here’s what you’ll need for this recipe:
Castelvetrano olives are a green olive variety grown in Sicily with a signature rich, buttery flavor and crisp texture. They have a mild and fruity flavor, making them suitable for people who shy away from very strong and briny varieties. Unlike other olives, they’re not cured: they’re washed in lye and water for a few weeks until the bitter flavor is removed.
There’s something about the buttery, mild flavor of Castelvetranos that’s unlike any other type. We’ve served these to people who claim not to like olives, only to have them park themselves in front of the bowl! They’re the perfect addition to this olive pizza.
The trick to the best olive pizza? Homemade pizza dough. Check out that photo: see that beautiful pillowy crust? This crust recipe works perfectly in a standard oven or pizza oven to make next-level, artisan style pies. Pick from these recipes:
Great pizza requires a few tools. If you choose the standard or thin crust pizza recipes above, you’ll need a stone and peel. (Pizza ovens typically come with their own pizza peel that can withstand the high temperatures.) The pan pizza and sheet pan pizza above require no extra tools. :
There are lots more ways to make an olive pizza! Here are a few topping ideas you might also enjoy that go well with the flavor profile:
Want more? From dough to sauce to topping ideas, we’ve got everything you need to make incredible pizza pies at home. Here are a few ideas:
These banana blueberry muffins are fluffy and moist! They’re easy to bake up and filled with pure berry flavor. Got…
These banana blueberry muffins are fluffy and moist! They’re easy to bake up and filled with pure berry flavor.
Got ripe bananas on hand? There are infinite ways to use them, but here’s one fruit-packed way that’s a must try: Banana Blueberry Muffins! They’re light, fluffy and lightly sweet, packed juicy purple berries that add a blast of sweet tart to each bite. Sprinkle with crunchy turbinado sugar, and they’re perfect for simple breakfasts or sweet snacks.
This banana blueberry muffins recipe is a classic muffin recipe: a simple batter made with ingredients you likely already have on hand. They come out light and fluffy, with nice domes and a crunchy sugar top. As always, you’ll want the ripest bananas you have for this one. Here’s what you’ll need:
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 muffins are quick and easy, perfect for whipping up on a lazy afternoon, the night before you want them, or as a weekend baking project. There are just a few things to keep in mind for this recipe:
This blueberry banana muffins recipe is a spin on our classic Banana Muffins recipe made with all-purpose flour and sugar. But want a healthy spin? We’ve got a few other variations on banana muffins that you could modify:
How to store banana blueberry muffins? These muffins hold up very well at room temperature, refrigerated and frozen. Here’s what to know:
This banana blueberry muffins recipe is a favorite: but we’ve got so many muffin recipes! Here are a few to try:
Vegetarian.
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Prep Time: 30 minutes Cook Time: 20 minutes Total Time: 50 minutes Yield: 12 These banana blueberry muffins are fluffy and moist! They’re easy to bake up and filled with pure berry flavor.
*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: MuffinsMethod: BakedCuisine: MuffinsKeywords: Banana blueberry muffins, blueberry banana muffins
This strawberry rhubarb pie recipe is pure perfection, with thick sweet tart berry filling and flaky pie crust. 5 stars!…
This strawberry rhubarb pie recipe is pure perfection, with thick sweet tart berry filling and flaky pie crust. 5 stars!
What’s the most popular rhubarb recipe of them all? Three words: strawberry rhubarb pie. This iconic pie filling is famous for a reason: it’s just that good. Sweet tart stalks of pink rhubarb are the perfect foil for sweet summer berries. When you taste this thick, gooey filling, you’ll understand. Bake it up in a flaky pastry crust, and there’s really nothing better to finish a summer meal.
This recipe is a true revelation: the gooey red filling is a burst of sweet tart, pure fruity flavor. Like any pie, it’s a bit of a project: but it’s worth every minute. Strawberry rhubarb pie has a relatively short ingredient list. Once rhubarb is in season, it’s a matter of stocking up on a few extra ingredients and setting aside a few hours. Here’s what you’ll need:
One note on fruit pies: the liquid content of your filling can vary based on the specific fruit. Rhubarb and strawberries are approximately 95% water, which is activated when the fruit is heated. It’s easy to end up with a runny pie, so we’ve safeguarded this recipe so it works every time:
This homemade pie crust recipe is our tried and true favorite! If you’ve never made a pie crust from scratch, now is the time. It’s loads tastier than purchased dough, and it’s an important cooking skill that’s fun to master. Here are a few tips and tricks for our Pie Crust recipe:
This strawberry rhubarb pie recipe features a double pie crust: one crust on the bottom of the pan and one crust on the top. This makes for an incredibly satisfying pie, though you can also do a streusel topping like our Rhubarb Pie.
For the best golden finish to a double pie crust, we recommend an egg wash. It makes a golden laminated exterior and gives a nice golden sheen to the surface. Whisk together 1 egg, then brush it onto the exposed crust with a pastry brush. Then we like to sprinkle with crunchy turbinado sugar for a glittery finished look.
If you’re new to pie crust, the double pie crust requires a bit of finesse to get it right. Want an easier pie topping? Try the crumble topping from this Rhubarb Streusel Pie! It will taste even sweeter this way since the streusel has sugar, so you may want to cut the sugar in the crumbles in half (reduce to 2 tablespoons brown sugar).
Make sure to allow ample time for this strawberry rhubarb pie to cool. Allow to cool for 4 hours before serving. This might seem like overkill, but it’s important for the pie to come to room temperature, which solidifies the textures.
If you like, you can top this strawberry rhubarb pie recipe with vanilla ice cream or homemade whipped cream. But we like it as is without topping! This allows the beautiful fruity flavor to shine through.
Got more rhubarb? Here are a few more rhubarb recipes we love:
Prep Time: 1 hour Cook Time: 1 hour Total Time: 2 hours Yield: 1 pie (8 large or 12 small slices) This strawberry rhubarb pie recipe is pure perfection, with thick sweet tart berry filling and flaky pie crust. 5 stars!
*Want an easier pie topping? Top with the crumble topping from this Rhubarb Streusel Pie! It will taste even sweeter this way since the streusel also has sugar, so you may want to cut the sugar in the crumbles in half (reduce to 2 tablespoons brown sugar).
Category: DessertMethod: BakedCuisine: DessertKeywords: Strawberry rhubarb pie, strawberry rhubarb pie recipe
These Baked Eggs are so fun and easy to make! Eggs are baked in the oven on a sheet pan cradled inside rings of bell pepper along with roasted potatoes, zucchini, and tomatoes. Top them with feta and fresh herbs.
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