Let’s make apple crisp! I love this classic fall dessert because it’s easy, delicious, and full of the flavors of the season. Cinnamon, apples, and brown sugar? Yes, please! I’m sharing my favorite apple crisp recipe below. It feature…
Let’s make apple crisp! I love this classic fall dessert because it’s easy, delicious, and full of the flavors of the season. Cinnamon, apples, and brown sugar? Yes, please! I’m sharing my favorite apple crisp recipe below. It features juicy, cinnamon-spiced apples with a buttery brown sugar and oat topping. It’s rich and comforting, especially with a scoop of vanilla ice cream on top. 🙂 I’ve shared apple crisp and crumble recipes in the past, but never one as simple or as classic as this. What sets it apart from my other recipes is that you don’t have to pre-cook the apples, […]
This brown butter banana bread will have everyone talking—it stars the nutty richness of brown butter and a luscious salted…
This brown butter banana bread will have everyone talking—it stars the nutty richness of brown butter and a luscious salted caramel glaze. It’s a family favorite that everyone goes crazy for!
Why we love this recipe
There’s banana bread—and then there’s this brown butter banana bread recipe. There’s just something about the sultry nutty richness of brown butter that keeps us coming back for more. This moist, sweet scented banana bread is delightful on its own, but add the salted caramel glaze on top for pure banana bread decadence.
We first made this banana bread inspired by the browning bananas on our counter and a friend recovering from surgery. It turned out so delicious that we’ve been making it ever since. I mean, what’s not to love about brown butter, salted caramel and banana bread all in one bite? It’s transcendental.
Featured reader comment
I absolutely love this banana bread. The glaze is that little extra something that puts it over the top and makes it a little different from all the other bazillion of banana bread recipes out there. I bet it would be really really good with some whipped cream or a scoop of vanilla ice cream. That would be quite the dessert! -Annika
Ingredient notes for brown butter banana bread
The main requirement for banana bread is the ripest bananas you can find! This is the perfect use for those bananas blackening on the counter. Here’s what you’ll need here:
Very ripe bananas: The riper the bananas, the better: very dark brown or black bananas are best.
Unsalted butter: Using unsalted butter allows the salt content to be controlled by the amount specified in the recipe. You can substitute salted butter; just use slightly salt than specified in the recipe below (¼ teaspoon).
Granulated sugar: If you’re planning to omit the glaze, use 1 cup granulated sugar instead of ¾ cup.
Eggs: For vegan, you can try substituting a flax egg.
Baking soda, salt, vanilla extract, and cinnamon: These ingredients round out the flavoring in the bread.
All purpose flour and whole wheat flour: A small amount of whole wheat flour enhances the nutty flavor of the butter. You can use 100% all purpose flour if desired.
Salted caramel glaze: The glaze is optional, but it really takes this banana bread over the top! We’d recommend it if at all possible. You’ll need brown sugar, powdered sugar, more unsalted butter, heavy cream, and salt.
How to make brown butter
This star in this recipe is brown butter: which is simply standard butter cooked a bit longer until the milk solids toast and turn golden brown. This gives the butter a nutty and caramelized flavor that adds depth and richness to dishes. You’ll want it to become very brown, then remove it from the heat right before it burns. Here are the steps for how to brown butter:
Step 1: Place the butter in a large skillet, cut into pieces. Heat over medium heat, stirring occasionally. First the butter melts, then it starts to foam (around 1 ½ minutes if browning 1 stick of butter).
Step 2: Continue to stir occasionally until the foaming stops and the butter starts to bubble, typically around 4 to 5 minutes.
Step 3: Continue to stir occasionally until the butter becomes brown in color and starts to smell nutty, around 5 to 7 minutes. Immediately remove the butter from the heat and pour it into a bowl to cool.
Storing leftovers
This brown butter banana bread stores well. The bread lasts 4 to 5 days at room temperature wrapped in aluminum foil, refrigerated for 10 days, or frozen for 3 months.
If you’re planning to freeze the bread, it’s best to freeze it without the icing. Slice it into pieces and wrap it in plastic wrap then a freezer-safe bag or container.
This brown butter banana bread will have everyone talking—it stars the nutty richness of brown butter and a luscious salted caramel glaze. It’s a family favorite that everyone goes crazy for!
Ingredients
For the brown butter banana bread
1 ½ cups mashed very ripe bananas (4 medium bananas)
½ cup unsalted butter
¾ cup granulated sugar (see Notes), plus more for topping
Preheat: Preheat oven to 350 °F. Butter a 9 x 5 inch loaf pan (or 8 x 4 inch loaf pan).
Brown the butter: Place the butter (sliced into pieces) in a skillet over medium heat. Heat for a few minutes until it melts, turns foamy, and then starts to become golden brown in color and smells nutty. Immediately remove from the heat and transfer to a bowl to cool for a minute before adding to the batter.
Make the batter: Mash the bananas in the bottom of a large bowl, enough for 1 ½ cups. Whisk in the sugar, eggs, and vanilla extract. Add the browned butter once it’s ready.
Add the baking soda, cinnamon, kosher salt, all-purpose flour, and whole wheat flour to another bowl and mix. Add to the bowl with the wet ingredients and stir together with a spoon.
Bake: Pour the batter into the loaf pan. In a small bowl, mix together 2 tablespoons granulated sugar and ½ teaspoon cinnamon. Sprinkle over the top. Bake 55 to 60 minutes until a toothpick inserted into the center of the loaf comes out clean (or the internal temperature is 200°F): the exact timing will depend on the size of the pan.
Cool: Cool in the pan for 15 minutes. Then run a knife around the edge and invert the loaf onto a cooling rack.
Add the Salted Caramel Glaze (optional): If desired, when the bread is room temperature, place the brown sugar and butter in a saucepan and heat over medium heat. Whisking constantly, cook 1 minute until the sugar is dissolved. Remove from the heat and stir in the whipping cream. Whisk in the powdered sugar and salt and stir until smooth. Taste and add additional salt if desired. Drizzle over the bread. Allow the glaze to dry for 15 to 20 minutes.
Serve: Slice into pieces and serve. The bread lasts 4 to 5 days at room temperature wrapped in aluminum foil, refrigerated for 10 days, or frozen for 3 months. For freezing, omit the icing, slice it into pieces and wrap it in plastic wrap then a freezer-safe bag or container.
Notes
*If not making the glaze, consider using 1 cup sugar in the banana bread.
Meet my best chocolate chip cookie recipe! These cookies are everything that I think chocolate chip cookies should be. They have a perfect soft and chewy texture. They’re PACKED with melty, gooey chocolate chips. And they’re easy to make wi…
Meet my best chocolate chip cookie recipe! These cookies are everything that I think chocolate chip cookies should be. They have a perfect soft and chewy texture. They’re PACKED with melty, gooey chocolate chips. And they’re easy to make with basic ingredients and equipment. No stand mixer required! In all my years of blogging and writing cookbooks, I’ve shared nearly 50 cookie recipes. But I recently realized that none of them has been for classic, chewy chocolate chip cookies. I’m FINALLY changing that today, because everyone needs a good chocolate chip cookie recipe in their back pocket. If you don’t have […]
These vegan oatmeal raisin cookies are beyond delicious—soft, chewy, and infused with comforting cinnamon! They’re easy to make and please…
These vegan oatmeal raisin cookies are beyond delicious—soft, chewy, and infused with comforting cinnamon! They’re easy to make and please any type of eater (or are perfect if you’re out of eggs). Of all our vegan cookies, this recipe is a favorite!
Why we love this recipe
We’re big chocolate people around here. When it comes to cookies, our vegan chocolate chip cookies or brown butter chocolate chip cookies recipes reign supreme. Usually we pass up oatmeal raisin—except in the case of these vegan oatmeal raisin cookies!
These cookies are pure goodness: soft and chewy, with just the right scent of cinnamon and chewy pops of sweet raisin in every bite. The key to the flavor? Just the right hint of almond extract seals the deal. Eaters of all kinds love these, and I personally could not believe how delicious they are! They’re great if you’re out of eggs, and perfect for vegan baking. You will swoon! (We hope.)
Ingredient notes for vegan oatmeal raisin cookies
These vegan oatmeal raisin cookies are easy to put together with simple, regular ingredients that are easy to find at a normal grocery store. Applesauce helps bind the dough together instead of egg. Here are a few ingredient and substitution notes:
Refined coconut oil: Refined coconut oil has a neutral flavor; unrefined has more of a coconut-y flavor. Using coconut oil is important for the dough texture, since it is solid at room temperature, similar to butter. Do not substitute vegan butter, since it changes the texture.
Neutral oil: You can use grapeseed, canola or vegetable oil; we like to use grapeseed. We have had a few recipe testers that used avocado oil for the neutral oil with good results.
Granulated and light brown sugar: A mix of sugars is key for the flavor; the brown sugar adds hints of molasses to the flavor. Do not substitute liquid sweetener; using agave or maple syrup add too much moisture and the texture becomes cake-like.
Unsweetened applesauce: Applesauce works instead of egg to hold the dough together and add moisture. Substitute sweetened applesauce if desired.
Vanilla extract and almond extract: Vanilla extract is key to cookie dough. Another essential is almond extract, which brings a toasty, complex nuance to the flavor without overpowering it. In our recipe testing, we found this was helpful for a vegan cookie since it doesn’t have the richness of egg or butter.
All purpose flour, baking soda, cinnamon, and salt: These are the traditional baking characters. The salt is important since there is no butter or egg to add flavor.
Raisins: You can use any type of raisins, even golden raisins. You can also add ¼ cup finely chopped nuts like walnuts or pecans.
Tips for baking
These vegan oatmeal raisin cookies don’t require chilling the dough, which makes them quick and simple to mix up! There are just a few tips to watch out for when baking:
Use a cookie scoop. A 2 or 3 tablespoon cookie scoop is helpful for portioning the dough: just overfill it slightly. You can also weigh out the batter at approximately 50 grams per cookie (or weigh the entire dough and divide by 18).
Bake each tray separately for the most even bake. Do not refrigerate the cookie dough while the first tray bakes (the dough texture is best non-refrigerated).
Storing leftovers
These vegan chocolate chip cookies are delicious warm from the oven, after cooling about 20 minutes. The cookies also hold up well over time. This is a must for cookies in our opinion, since you’re making them in a big batch. Here’s what to note about storing these cookies:
Store in a sealed container at room temperature for 1 week. The texture holds up well: no need to add anything to the container.
Store refrigerated for 2 weeks. Allow to come to room temperature before serving.
These vegan oatmeal raisin cookies are vegan and dairy-free.
Frequently asked questions
Can I use a different type of flour?
While all-purpose flour works well, you can experiment with using up to ¼ of the volume with whole wheat flour. We have not tested this recipe with gluten-free flour.
Can I use a different sweetener?
We have not tested with other types of sweeteners. We do not recommend using maple syrup or agave syrup since they add moisture and the texture becomes more cake-like.
Can I add other mix-ins?
Absolutely! Chopped nuts, chocolate chips, or dried cranberries would all make delicious additions.
These vegan oatmeal raisin cookies are beyond delicious—soft, chewy, and infused with comforting cinnamon! They’re easy to make and please any type of eater (or are perfect if you’re out of eggs). Of all our vegan cookies, this recipe is a favorite!
Preheat the oven to 350°F. Line two large baking sheets with parchment paper, or omit if using non-stick cookie sheets (we swear by these).
In the bowl of a stand mixer (or a large bowl), add the neutral oil, coconut oil, brown sugar, and granulated sugar. Mix with the paddle attachment (or an electric mixer) on Medium speed until fully combined, about 1 to 2 minutes. Add the applesauce, vanilla extract, and almond extract and mix until combined, a few seconds.
In a separate bowl, whisk the flour, baking soda, cinnamon, kosher salt, and Old Fashioned Oats. Turn on the mixer and gradually add the flour and oats mixture, mixing until just incorporated. Add the raisins and mix on low for a few seconds until mixed in. The dough will feel slightly oily, but this is as expected.
Scoop nine 3-tablespoon-sized balls of dough onto the prepared cookie sheet, leaving a few inches between each cookie for spreading (using a cookie scoop is helpful; we overfilled our 2 tablespoon scoop or weigh out 50 grams each). Bake one batch for 12 to 13 minutes, or until just golden (baking one batch at a time makes the most even bake). Cool the cookies on the baking sheet for 5 to 10 minutes before transferring them to a cooling rack to cool fully. They taste great warm after cooling on the rack for about 10 minutes, or fully cooled.
While the cookies cool, portion out and bake the second batch of dough; don’t refrigerate the dough in between. Store in a sealed container at room temperature for up to 5 days or refrigerated for 3 weeks (bring to room temperature before serving).
Notes
*We highly recommend using the almond extract for the best flavor! 1/16 teaspoon equates to 1 to 2 drops, just enough to give it a nuance in flavor but not enough that it is strongly perceptible. We use a ⅛ teaspoon measure and fill it halfway; if you don’t have one, you can approximate using a ¼ teaspoon.
This delightful peach blueberry cobbler is a comforting, easy dessert that’s become a family favorite! It stars sweet summer peaches…
This delightful peach blueberry cobbler is a comforting, easy dessert that’s become a family favorite! It stars sweet summer peaches and juicy blueberries baked under a golden, buttery crust, flavored with cinnamon and vanilla. Frozen or canned fruit works, too!
Why we love this recipe
How good is an Old Fashioned peach fruit cobbler? As authors of two cookbooks and this website for almost 15 years, Alex and I have made hundreds of desserts. But one of our favorite styles has always been crisps and cobblers because they’re so simple, comforting, and delicious.
This peach blueberry cobbler was inspired by some great peaches, and it’s already a family favorite! After making peach crisp, peach oatmeal, and peach muffins, it was time for a cobbler. Sweet peaches and zingy blueberries make magic together, and the topping is a vanilla-scented mesh of a crumble and biscuit (preferable to a cake-like cobbler, in our opinion!). It works when fruit is in season or with frozen fruit, too.
Ingredient notes for peach blueberry cobbler
There’s peach cobbler and then there’s peach blueberry cobbler, which has a zingy, sweet tart flavor from the berries. It’s a great way to make a dessert when you only have a few peaches, or if you have both of these seasonal fruits on hand. Here are the ingredients you’ll need and some notes on substitutions:
Ripe peaches: Use ripe seasonal peaches. You can also use frozen peaches or canned peaches. Frozen peaches don’t need to be defrosted; you may want to use ½ cup total sugar in the filling since they can tend to be more tart. For canned peaches, use no sugar added or use ¼ cup sugar in the filling.
Blueberries: Use fresh blueberries, but frozen blueberries work too! They don’t need to be defrosted before using. Again, you may want to slightly increase the sugar in the filling.
Granulated sugar: We like granulated sugar with peaches, but you can substitute brown sugar or maple syrup in the filling. We don’t recommend substituting the sugar in the topping since it’s necessary for the texture.
Cornstarch, cinnamon, and lemon: Cornstarch adds helps the filling thicken (otherwise it’s watery). Cinnamon and lemon juice and zest add dimension to the filling. We recommend it if at all possible!
All purpose flour, unsalted butter, and egg yolk: The egg yolk helps to make a smoother, richer texture to the cobbler topping. You can substitute salted butter if desired; just decrease the kosher salt quantity in half. Substitute gluten-free 1-to-1 flour for gluten-free.
Tips for ripening and peeling peaches
Peaches can be a tricky fruit to work with! Here are a few tips we’ve learned over the years:
To check ripeness, give the peach a gentle squeeze. It should be slightly soft to the touch. If it feels firm, it will need a few days to ripen.
To ripen peaches quickly, place the peaches in a paper bag. Add a banana inside the bag (it emits ethylene gas, which helps the peaches ripen quicker). Gently close the top of the bag and wait 1 to 3 days, depending on the ripeness of the peaches.
To peel peaches quickly, pop them into boiling water for 45 seconds, then when they are cool enough to handle pull off the skin with your fingers (see How to Peel Peaches). Or if they are ripe enough, you can pull off the skin with your fingers and a paring knife when slicing them.
Variations and topping ideas
This peach blueberry cobbler is such a fun fruit dessert that you can make any time of year with frozen fruit! Here are a few ideas for stepping it up and varying the flavors:
Orange zest: Use ¼ teaspoon orange zest in the filling for a heightened citrus vibe.
Almond extract: Add a hint to the filling: just ⅛ to ¼ teaspoon adds depth and richness to the flavor.
Bourbon or amaretto: Add 2 tablespoons bourbon or amaretto to the filling for a complexity in flavor.
Blackberries, raspberries, or strawberries: All types of fresh or frozen berries work well with peaches! If using frozen berries, use ½ cup total sugar in the filling since purchased frozen berries are typically not as sweet as fresh.
Top with vanilla ice cream, whipped cream, sweetened Greek yogurt, or creme fraiche. You can even get fancy and make infused alcoholic whipped cream like bourbon whipped cream or amaretto whipped cream, which would work well with the fruit.
Storing leftovers
This peach blueberry cobbler can be stored on the counter for up to 1 day (covered, at night). After 1 day, refrigerate any leftovers for up to 4 days. It also freezes well for several months in a sealed container; reheat it in a 350°F oven until bubbly and the topping is crisp.
Dietary notes
This peach blueberry cobbler recipe is vegetarian. For gluten-free, use 1-for-1 gluten free flour. For vegan, use vegan butter and omit the egg yolk, adding water if necessary to get the crumbles to hold together.
Yes, you can definitely use frozen fruit: you can use them without thawing. Increase the total sugar in the filling to ½ cup.
Can I substitute the peaches or blueberries with other fruits?
Absolutely! This recipe is versatile and can be adapted with other fruits like raspberries, blackberries, or even apples.
How do I store leftover cobbler?
Store leftover cobbler in an airtight container in the refrigerator for up to 3-4 days. You can reheat individual servings in the microwave or oven.
Can I freeze peach blueberry cobbler?
Yes, you can freeze the baked cobbler for up to 3 months. Wrap it tightly in plastic wrap and then again in aluminum foil before freezing. Thaw overnight in the refrigerator and reheat in the oven before serving.
This delightful peach blueberry cobbler is a comforting, easy dessert that’s become a family favorite! It stars sweet summer peaches and juicy blueberries baked under a golden, buttery crust, flavored with cinnamon and vanilla. Frozen or canned fruit works, too!
Ingredients
4 cups peeled and sliced peaches (2 pounds; about 3 large or 4 medium; see Notes)
1 ½ cups blueberries; see Notes (or more cups peaches)
⅓ cup plus ½ cup granulated sugar, divided, plus more for sprinkling
1 tablespoon cornstarch (or arrowroot powder)
2 teaspoons cinnamon
2 tablespoons lemon juice, plus 1 teaspoon lemon zest
Make the filling: Peel and slice the peaches. In a medium bowl, mix them with the ⅓ cup sugar, cornstarch, cinnamon, 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.
Make the topping: Meanwhile, in another large bowl, combine the flour, ½ cup sugar, baking soda, and salt. Stir in the melted butter, egg yolk, and vanilla extract and stir until it forms crumbles. Place the crumbles onto the fruit. Sprinkle with a little extra granulated sugar over the top.
Bake: Bake for 45 to 50 minutes until the top is evenly golden brown and the filling is bubbly. Cool for about 30 minutes, then serve. You can leave it out on the counter for up to 1 day (covered, at night). After 1 day, refrigerate any leftovers for up to 4 days. It also freezes well for several months in a sealed container; reheat it in a 350°F oven until bubbly and the topping is crisp.
Notes
Frozen and canned fruit: You can also use frozen peaches or canned peaches. Frozen peaches don’t need to be defrosted; you may want to use ½ cup total sugar in the filling since they can tend to be more tart. For canned peaches, use no sugar added or use ¼ cup sugar in the filling. You can use frozen blueberries too; no need to defrost.
Tips for peeling: To peel peaches quickly, pop them into boiling water for 45 seconds, then when they are cool enough to handle pull off the skin with your fingers (see How to Peel Peaches). Or if they are ripe enough, you can pull off the skin with your fingers and a paring knife when slicing them.
Flavor variations: Add ¼ teaspoon orange zest, ⅛ to ¼ teaspoon almond extract, or 2 tablespoons bourbon or amaretto to the filling for complexity in flavor. Substitute fresh or frozen blackberries, strawberries, or raspberries for the berries.
Topping ideas: Top with vanilla ice cream, whipped cream, sweetened Greek yogurt, or creme fraiche. Or, make infused alcoholic whipped cream like bourbon whipped cream or amaretto whipped cream, which would work well with the fruit.
These peach cobbler muffins are a delicious mashup of a muffin with everyone’s favorite summer dessert! Each fluffy muffin is…
These peach cobbler muffins are a delicious mashup of a muffin with everyone’s favorite summer dessert! Each fluffy muffin is packed with juicy peaches and topped with a sweet vanilla glaze, capturing the warm, comforting flavors of peach cobbler in every bite.
Why we love this recipe
Here’s everyone’s favorite summer dessert turned into a muffin: peach cobbler muffins! As cookbook authors and recipe developers, we’ve found that mashup recipes are always fun. Take two great things and put them together—greatness is born!
These muffins are light and fluffy, with the perfect springy crumb from buttermilk. The peaches add a juicy hit to each bite, and the top is drizzled with a simple vanilla icing to mimic the vanilla ice cream traditionally served with peach cobbler. We created these inspired by some ripe peaches on our counter, and our friends and family were head over heels!
Ingredient notes for peach cobbler muffins
These peach cobbler muffins come together simply, but you’ve got to have two star ingredients: ripe peaches and buttermilk. (They can still be good without it, but not as good.) We’ve formulated this recipe to make very tall, soft, and fluffy muffins. Here’s a rundown:
Peaches: Make sure your peaches are ripe, sweet and juicy. You can’t make up for it with sugar!
Buttermilk: Buttermilk makes the most consistent texture and rise! A buttermilk substitute can work, but it’s much better with the real thing and is worth a trip to the store (we promise).
Butter and oil. Butter and oil work uniquely in baked goods. We like using a combination, which makes the best
Vanilla extract and cinnamon: These add a cozy nuance to the flavor that is reminiscent of peach cobbler.
All-purpose flour, granulated sugar, eggs, baking powder, baking soda, and salt: These common baking ingredients round out the recipe.
Tips for baking peach muffins
This peach muffins recipe is a riff on our rhubarb muffins, which makes a very tall, fluffy muffin with a large muffin top (which is key with muffins, we think!). Here are a few tricks to this recipe:
Oil or grease the top of the muffin tins. Because the tops of these muffins are very large, they can extend over the tops of the cups. This makes sure that they don’t stick to the pan.
Fill the muffin cups up to the top. Here you’ll muffin cups very full up to the top, which makes for beautifully tall and fluffy muffins. You can discard extra batter once all the muffin cups are filled.
Baking at 375°F makes a taller muffin. A slightly hotter oven makes a taller and fluffier muffin, versus the standard 350°F.
Use a butter knife to help loosen the muffin tops from the pan when removing them, if necessary.
Vanilla icing and other topping ideas
This vanilla icing adds a nice hit of sweetness to these peach cobbler muffins, and is reminiscent of the peach ice cream you’d use to traditionally top a cobbler. It’s a spin on our 1 minute powdered sugar icing. Here are a few notes about the icing and some other topping ideas:
Use more or less liquid to get the desired consistency. Add just enough liquid until it is easy to drizzle. We used heavy cream for this recipe, but you can also use milk like in our standard powdered sugar icing.
Use a fork to drizzle the icing. This helps to make nice thin lines, versus using a spoon (which is harder to control).
For a different topping, try streusel or cream cheese glaze. Use the streusel topping in these rhubarb muffins, or this cream cheese glaze.
Storing leftovers
These peach cobbler muffins taste great the day of, and they’re best eaten the day of baking. You can store at room temperature covered with a towel about 2 days if iced or refrigerated for up to 1 week (allow to come to room temperature before serving). You can also store frozen without glaze for up to 3 months.
Dietary notes
These peach cobbler muffins are vegetarian. For vegan, use Vegan Blueberry Muffins and substitute peaches, or use a flax egg and non-dairy milk of your choice in the recipe below.
You can substitute frozen or canned peaches (no sugar added). For frozen, allow them to thaw until you can dice them, then discard any extra liquid.
The icing is too thick/thin. What can I do?
If the icing is too thick, add a teaspoon of milk at a time until you reach the desired consistency. If it’s too thin, add a tablespoon of powdered sugar at a time until it thickens up.
Can I use a different liquid for the icing?
Yes, you can use any type of milk you prefer, such as almond milk, oat milk, or skim milk. Start with slightly less than the recipe specifies and add more as necessary.
Can I add other ingredients to the muffins, like nuts or spices?
Absolutely! Chopped pecans, walnuts, or a pinch of cinnamon or nutmeg would all be delicious additions.
I don’t have muffin liners. Can I still make these?
Yes, you can grease the muffin tin well with butter or cooking spray to prevent sticking.
These peach cobbler muffins are a delicious mashup of a muffin with everyone’s favorite summer dessert! Each fluffy muffin is packed with juicy peaches and topped with a sweet vanilla glaze, capturing the warm, comforting flavors of peach cobbler in every bite.
Ingredients
For the peach muffins
2 cups peaches, peeled and finely chopped (2 large peaches; about 1 pound; see notes)
⅓ cupneutral oil (grapeseed, canola, or vegetable oil)
2 eggs
½ tablespoon vanilla extract
Turbinado sugar for topping (or additional granulated sugar)
For the vanilla icing
¾ cup powdered sugar
½ teaspoon vanilla extract
1 ½ tablespoons heavy cream or milk (plus more as desired)
Instructions
Preheat the oven to 375°F.
Peel and chop the peaches (if the peaches are very ripe you can pull of with your fingers, or go to How to Peel Peaches for our easy method). Save out 1 handful of peaches for a topping. In a small bowl, mix the remaining peaches with 1 tablespoon granulated sugar.
Place muffin wrappers in 12-cup muffin tins (see Notes). Spray or rub the top of the pan with oil (so the tops don’t stick after baking).
In a large bowl, whisk the flour, baking powder, baking soda, cinnamon, and salt. Make a well in the center.
In a medium bowl, whisk the granulated sugar, buttermilk, melted butter, neutral oil, eggs, and vanilla extract.
Pour the wet ingredients for the batter into the well in the dry ingredients. Mix gently until just combined and there are no longer streaks of flour.
Add the bowl of peaches and fold them in with a spatula, taking care not to overwork the batter. Scoop the batter into the muffin papers using a dough scoop: it should fill to the top of the muffin papers. (You may have some batter left over, which you can discard or make very tall muffins.) Sprinkle the tops with the handful of peaches, then add a sprinkle of turbinado sugar (or more granulated sugar).
Bake until the tops are golden brown and a toothpick in the center comes out with a few crumbs, about 20 to 26 minutes total (rotate the pans halfway through baking). Allow to cool for 5 minutes, then transfer to a baking rack to fully cool, about 30 minutes to 1 hour. If necessary, when removing the muffins use a butter knife to slide under any bits of the muffins tops that stick to the muffin pan.
When ready to glaze, in a medium bowl mix together the vanilla, cream or milk, and the powdered sugar until a thick icing forms. If the texture is not drizzle-able, add a few more drops liquid and continue stirring until it comes together (if you add too much liquid, even it out by adding a little more powdered sugar). Drizzle a small amount with a fork over each of the muffins. Allow to dry for 10 minutes.
The muffins taste great the day of, or store at room temperature covered with a towel about 2 days if iced or refrigerated for up to 1 week (allow to come to room temperature before serving). You can also store frozen without glaze for up to 3 months.
Notes
You can also substitute frozen or canned peaches (no sugar added). For frozen, allow them to thaw until you can dice them, then discard any extra liquid.
For the most even baking, you can place the muffin wrappers into every other hole in 2 12-cup muffin tins.
Buttermilk is the magic ingredient which makes the most consistent texture and rise! A buttermilk substitute can work, but it’s much better with the real thing and is worth a trip to the store (we promise).
Our Lemon Cream Pie recipe has been everyones #1 favorite pie for over a decade. It’s made with fresh lemon and sour cream custard and a homemade pie crust. If you love lemon treats as much as I do, don’t miss our Lemon Bars, Lemon Cake, Homemade Lemonade, Lemon Poppy Seed Bread, and Lemon Mousse!…
Our Lemon Cream Pie recipe has been everyones #1 favorite pie for over a decade. It’s made with fresh lemon and sour cream custard and a homemade pie crust.
For me, Lemon Sour Cream Pie reigns supreme over all lemon desserts
I fell in love with this Lemon Cream Pie 15 years ago, when my sister-in-law from Pretty Providence made it, trying to copy a version we love from Croshaw’s pie shop. This pie is an absolute dream, with the perfect balance of sweet and tart and wonderful creaminess in every bite. We do not celebrate Thanksgiving without this one.
If you want the crowd to go wild, you have to make this lemon sour cream pie in our homemade pie crust.
How to make Lemon Cream Pie:
Lemon Filling: Beat eggs slightly with a fork in a small bowl and set aside. Add sugar and cornstarch to a large saucepan and whisk in milk and fresh lemon juice. Cook over medium heat, stirring constantly until thick and bubbling. Reduce heat to medium-low.
Temper Eggs: Add a spoonful of the hot pudding mixture into the beaten egg yolks and stir well. Repeat, adding a few more spoonfuls of hot pudding into the egg mixture to temper the eggs (gradually bring them to a warmer temperature, without scrambling the). Pour egg mixture into the saucepan and stir well. Bring mixture to a gentle boil then cook for two more minutes and remove from heat.
Finish Filling: Stir in softened butter and lemon zest until butter melts completely. Allow mixture to cool for a few minutes, then stir in sour cream. Pour filling to a baked pie shell. Place a piece of plastic wrap or parchment paper gently over the filling and refrigerate for at least 3 hours.
Whipped Cream Topping: Beat heavy whipping cream with an electric mixer, adding powdered sugar a little at a time. Continue beating until stiff peaks form. Spread whipped cream over pie.
If I had to choose a favorite pie, our Lemon Cream Pie recipe would always be a top pick, with the best creamy lemon filling and homemade pie crust, topped with sweetened whipped cream.
Lemon Filling: Crack eggs in a small bowl, beat slightly with a fork and set aside. In a large saucepan combine sugar and cornstarch. Whisk in milk and fresh lemon juice. Cook over medium heat, stirring constantly, until mixture is thick and bubbling.
Temper Eggs: Reduce heat to medium-low. Add a spoonful of the hot filling into the bowl with beaten egg yolks and stir well. Repeat this process with two or three more spoonfuls of the hot mixture added to the egg yolks, to temper the eggs (warm them up so they don't scramble when added to the pot). Add egg mixture into the saucepan and stir well. Bring mixture to a gentle boil then cook for two more minutes. Remove from heat.
Finish Filling: Add softened butter and lemon zest and stir until butter melts completely. Allow mixture to cool for a few minutes, then stir in sour cream. Add filling to baked pie shell. place a piece of plastic wrap or parchment paper over the pie and refrigerate for at least 3 hours before serving.
Whipped Cream Topping: In a mixing bowl, beat heavy whipping cream with an electric mixer. While beating, gradually add sugar. Continue beating until stiff peaks form. Spread whipped cream over cooled pie filling.
Video
Notes
Pie Crust: My homemade pie crust recipe makes 2 crusts, so you can use one for this recipe, and freeze the other for a different pie recipe. Recipe adapted from Pretty Providence , from Taste of Home.
I’d take these homemade blueberry muffins over ones from a bakery any day. They’re moist and tender in the middle and have a crisp cinnamon-sugar streusel on top. But best of all, they’re loaded with juicy blueberries. You get a hit o…
I’d take these homemade blueberry muffins over ones from a bakery any day. They’re moist and tender in the middle and have a crisp cinnamon-sugar streusel on top. But best of all, they’re loaded with juicy blueberries. You get a hit of sweet-tart berry flavor in every bite. We’ve been lucky enough to go blueberry picking a few times this summer, and I’ve made this easy blueberry muffin recipe after every trip. The muffins disappear quickly around here—paired with a cup of coffee, they’re one of my favorite breakfast treats. Our kiddo loves them too (without the coffee, of course). I’m hoping to […]
This snickerdoodle zucchini bread combines two cozy baked goods into the perfect blend of sweet and spice! The moist zucchini…
This snickerdoodle zucchini bread combines two cozy baked goods into the perfect blend of sweet and spice! The moist zucchini bread gets a warm, cinnamon-sugar twist so it tastes a bit like your favorite cookie—but better.
Why we love this recipe
If you love snickerdoodles and zucchini bread: why not enjoy both at once? Welcome to the magic of snickerdoodle zucchini bread, which became an instant favorite in our house! This loaf is moist and sweet, swirled with cinnamon and topped with crunchy cinnamon sugar so it tastes like that cozy cookie.
We created this recipe to use up a bunch zucchini our neighbor gave us from her garden. Since we already have recipes for zucchini bread, lemon zucchini bread, and chocolate zucchini bread, we were looking for something a little different. This sweetly spiced spin won us over.
Featured reader comment
“This is a delicious zucchini bread and lends itself quite nicely to the snickerdoodle flavor profile! And it’s even better on day 2 – I had some with breakfast this morning .” -Valerie
Ingredient notes for snickerdoodle zucchini bread
Snickerdoodle zucchini bread is a simple spin on the classic zucchini bread recipe. It’s a quick bread, meaning it’s baked without yeast (like pumpkin bread, banana bread, apple bread, and others). If you love to make baked goods, it’s a fun thing to bake that feels fancier than it is! Here’s what you’ll need:
Butter and neutral oil: The combination of the two makes an ultra-moist bread. Use organic grapeseed or vegetable oil. If desired, you can substitute olive oil, though it may add a slightly bitter undertone.
Zucchini: Use a large grater to grate the zucchini. Do not squeeze out the water: you’ll need all the moisture for the bread.
Eggs, milk, flour, sugar, salt, baking powder, and baking soda: These are all the classic baking ingredients that you might already have on hand. Milk can be any type.
Cinnamon: The cinnamon here is used both in the bread and a cinnamon sugar swirl. It makes a lovely ribbon through the bread!
Cream of tartar: This is optional, but cream of tartar is classically used in snickerdoodles. If you have it on hand, it’s fun to add here: but the difference it adds is minor.
How to make a cinnamon swirl
This snickerdoodle zucchini bread is special because it has a cinnamon swirl through the middle. You’ll add half the batter to the pan, top with cinnamon sugar, then add the other half of batter and more cinnamon sugar. Here’s how to make the swirl:
Insert a butter knife in the top corner of the pan so it just touches the bottom.
Draw a large S shapes across the entire pan.
Tips for baking snickerdoodle zucchini bread
Here are a few more tips for making sure this bread comes out perfectly moist:
This recipe works in a 9 x 5 inch or 8 x 4 inch loaf pan. If baking in an 8 x 4 inch pan, you may need to increase the baking time slightly.
Avoid draining or squeezing out the zucchini. This recipe is optimized to use all the liquid content in the zucchini.
Brushing with butter after baking and adding more cinnamon sugar seals the deal. This makes for the most cinnamon sugary flavor and crunchy topping.
Storing leftovers
This snickerdoodle zucchini bread stores well. Keep it up to 3 days at room temperature wrapped in aluminum foil, 1 week refrigerated, or up to 3 months frozen.
This snickerdoodle zucchini bread combines two cozy baked goods into the perfect blend of sweet and spice! The moist zucchini bread gets a warm, cinnamon-sugar twist so it tastes a bit like your favorite cookie—but better.
Ingredients
For the zucchini bread
¼ cup unsalted butter, melted
⅓ cupneutral oil (like grapeseed or vegetable oil)
2 cups shredded zucchini, packed (about 3/4 pound or 2 medium zucchini), grated with large grater
For the cinnamon sugar and topping
½ cup granulated sugar
1 teaspoon cinnamon
1 tablespoon butter
Instructions
Preheat the oven to 350°F. Butter or oil a 9 x 5-inch loaf pan.
Melt the butter, then whisk in the oil, granulated sugar, eggs, milk, vanilla, baking powder, baking soda, cream of tartar, cinnamon, and salt.
Use a spatula to mix in the flour and zucchini until just combined, mixing just until there are no longer streaks of dry ingredients.
In a small bowl, mix the 1 tsp cinnamon and ½ cup sugar for the cinnamon sugar (reserve the butter for after baking). Pour the half the batter into the prepared loaf pan, then sprinkle ⅓ of the sugar mixture evenly on top. Add the other half of the batter, smoothing it with a spatula. Top with another ⅓ of the mixture. Insert a butter knife into the batter in the top corner of the pan and draw an S shapes through the pan to swirl. Reserve the remaining cinnamon sugar.
Bake 55 to 65 minutes until golden brown and the top springs back when touched (insert a toothpick into the center of the loaf: if it comes out with a few clinging crumbs, it’s done!). While the bread is still warm, melt the 1 tablespoon butter and brush it into the top of the loaf, then sprinkle on the remaining ⅓ cinnamon sugar.
Cool in the pan for 1 hour. Then run a knife around the edge and invert the loaf onto a cooling rack. Serve warm or at room temperature. The bread keeps up to 3 days at room temperature wrapped in aluminum foil, 1 week refrigerated, or up to 3 months frozen.
Notes
Use all the moisture from the zucchini in this recipe, since its liquid quantity is required for the bread (do not drain).
These brown butter chocolate chip cookies are over the top: big and chewy, with nutty brown butter, chocolate chunks, topped…
These brown butter chocolate chip cookies are over the top: big and chewy, with nutty brown butter, chocolate chunks, topped with flaky sea salt (Nutella swirl optional). Our friends and family agree, this is one outrageously delicious cookie!
Why we love this recipe
There are cookies, and then there are these brown butter chocolate chip cookies. They’re big and chewy, with nutty brown butter and a hint of Nutella, topped with caramel dark chocolate chunks and a sprinkle of flaky sea salt. Oh, my. It’s no exaggeration to say this is our favorite cookie recipe we’ve created!
This recipe is inspired by the bakery cookies we ate on a recent trip to Paris. Bakery cookies in Paris are large and perfectly round with raised edges. How did they do it? Alex and I had to find out. We made this recipe many times and had it tested by multiple recipe testers who confirm: it’s one over-the-top delicious bakery chocolate chip cookie!
Featured reader comment
“This brown butter chocolate chip cookie was hands-down the best cookie I ever had. I literally woke up this morning wishing I could have one for breakfast! It was scrumptious, chewy, and just SOgood.” -L.
“These were perhaps the best looking and tasting cookies I’ve ever made!” -Kelly
The secret: cookie molds
After we tasted bakery chocolate chip cookies in Paris, Alex and I were on a mission to find out: how did they make them perfectly round with raised edges? We asked a local pastry company if they had any ideas, and they said: cookie molds!
Baking cookies in silicone molds makes perfectly round cookies with raised edges. In addition,the cookies all come out looking very similar with a short chill time—even with an uneven oven! We used these 4-inch cookie molds to make 8 very large cookies. (You can use smaller sized molds if you have them: just shorten the baking time).
Are cookie molds required? No! The recipe below has a variation for baking 12 medium-sized cookies on a regular baking sheet.
Ingredients in brown butter chocolate chip cookies
The key to these cookies is a few next-level ingredients that take them over the top. Of course there are the typical baking character, but there are a few key ingredients to use to make them taste irresistible!
Butter and oil: Using both brown butter and oil makes these cookies intensely chewy.
Sugar and brown sugar: Brown sugar adds intense flavor and also lends to making the cookie soft.er
Flour, baking soda, salt, and vanilla: These traditional baking ingredients make the base of the cookie.
Egg plus 1 egg yolk: The additional egg yolk adds richness in flavor and
Cinnamon: This spice adds a hint of intrigue to the flavor.
Dark chocolate: Use top quality dark chocolate. Topping with caramel-filled dark chocolate makes a huge flavor impact!
Nutella: Nutella is optional, but its adds an irresistibly nutty flavor that we think is crucial to the success of this cookie!
Flaky sea salt: Topping a cookie with flaky sea salt seals the deal.
For best results
For the best results, use the Nutella and top with extra chopped dark chocolate with caramel inside (in addition to the dark chocolate in the cookies). When we did this and took these cookies to a family party, everyone couldn’t stop talking about them!
A note on cookie size and serving
Since these cookies are very large and taste best the day of making, the recipe makes 8 large cookies in molds. If you don’t use molds, it makes 12 medium cookies on baking sheets.
A fun way to serve them for a crowd is slicing each of the cookies into 4 large wedges. It makes for a big platter and everyone seems to like them even better that way!
In the photo above, the bottom cookies were baked in molds and the cookies on the rack were baked on a cookie sheet, showing the differences in texture and shape. Both taste great, but the cookies in molds were the clear winner in our taste testing!
Tips for brown butter
One important note for this recipe is to take care when browning the butter! You’ll want it to become very brown and remove it from the heat right before it burns. Very brown is best, but it can burn in seconds so use your best judgement! Here are the steps for browning butter:
Step 1: Place the butter in a large skillet, cut into pieces. Heat over medium heat, stirring occasionally. First the butter melts, then it starts to foam (around 1 ½ minutes if browning 1 stick of butter).
Step 2: Continue to stir occasionally until the foaming stops and the butter starts to bubble, typically around 4 to 5 minutes.
Step 3: Continue to stir occasionally until the butter becomes brown in color and starts to smell nutty, around 5 to 7 minutes. Immediately remove the butter from the heat and pour it into a bowl to cool.
Storing leftovers
Storage is important for keeping these brown butter chocolate chip cookies chewy. Place the cookies in a plastic bag with parchment in between layers (if there is extra air, suck out as much air as possible with a straw). Store at room temperature for up to 2 days.
You can also individually wrap the large cookies in plastic wrap if desired to keep them very moist.
Dietary notes
These brown butter chocolate chip cookies are vegetarian. For vegan, go to Vegan Chocolate Chip Cookies (the dough is a larger quantity, so with molds should make 10 to 11 cookies).
Frequently asked questions
Why use brown butter in chocolate chip cookies?
Brown butter adds a rich, nutty flavor and complexity that elevates the classic chocolate chip cookie.
Can I use salted butter instead of unsalted butter?
Yes, then reduce the amount of salt in the recipe by ¼ teaspoon.
Do I need to chill the dough?
Chilling the dough is recommended as it helps prevent the cookies from spreading too much and intensifies the flavors. If you’re short on time, you can skip this step if you’re using the cookie molds. The chill time is required if you are baking on cookie sheets.
How do I know when the cookies are done?
The edges should be golden brown and set. The center can look slightly soft; the cookies will continue to firm up as they cool.
These brown butter chocolate chip cookies are over the top: big and chewy, with nutty brown butter, chocolate chunks, topped with flaky sea salt (Nutella swirl optional). Our friends and family agree, this is one outrageously delicious cookie!
Brown the butter: Place the butter (sliced into pieces) in a skillet over medium heat. Heat for a few minutes until it melts, turns foamy, and then starts to become golden brown and then brown in color and smells nutty. For the best flavor, you’ll want the butter to be very brown: but not burnt! Be careful because it can burn very quickly.
Immediately remove from the heat and transfer to a medium mixing bowl. Stir in the sugars and oil into the butter. Allow to cool until it is room temperature, for about 10 minutes (we like to place the bowl in the refrigerator for this part).
Meanwhile, in a medium bowl, combine the flour, baking soda, cinnamon, and kosher salt. Set aside.
After the sugar mixture is room temperature, use a spatula to stir in the egg, egg yolk, and vanilla until smooth. Then stir in the flour mixture until smooth. Stir in the chopped chocolate, saving out about ⅙ of the chunks for the topping (or you can add it all and use additional for topping).
For molded cookies: Divide the dough evenly into 8 silicone molds (scoop out approximately ½ cup scoops or 80 g each). Lightly roll it into a ball then press it down to make a disc. If using Nutella (recommended), add a ½ tablespoon dollop into the dough, then fold over the dough and press it into a disc again. Place the molds on two cookie sheets, then refrigerate the sheets for 30 minutes.
For free-form cookies: Scoop out ⅓ cup scoops into 12 medium (50 g) sized cookies. Place them across two baking sheets. If using Nutella, pull each ball in half, add a 1 teaspoon dollop of Nutella, then top with the other half of the dough and re-roll into a ball. Refrigerate the dough for 30 minutes. (It is very important to form the dough into cookies before refrigerating, and to refrigerate at least 30 minutes (or up to 1 hour), otherwise the cookies will spread in the oven. You want the dough as cold as possible.
Preheat the oven to 350°F.
Bake the cookies until golden brown and set at the edges, 19 to 22 minutes for the cookies in molds, switching the trays halfway. (Without molds, bake 12 to 14 minutes for the 12 medium cookies on sheets). Keep in mind, the bake time depends on your specific oven, so adjust as necessary. You’ll want them just golden and baked through, but still slightly underbaked so they stay chewy.
Remove from the oven. Important: Press in chopped chocolate into the tops of the cookies (we like using chocolate with caramel inside for the topping), then sprinkle with a small pinch of flaky sea salt.
Place the molds onto cooling racks, then allow to cool for about 1 hour until the cookies are able to pop out of the molds. (Allow cookies without molds to stand on sheets for 5 minutes, then transfer to baking racks to cool.) If serving for a crowd, a fun way to serve the molded cookies is to slice them into 4 wedges, making for more cookies!
Storage: Storage is important for keeping the cookies chewy. Place the cookies in a plastic bag with parchment in between layers (if there is extra air, suck out as much air as possible with a straw). Store at room temperature for up to 2 days. (You can also individually wrap the large cookies in plastic wrap if desired to keep them very moist.)
Notes
For the best results, use the Nutella and top with extra chopped dark chocolate with caramel inside (in addition to the dark chocolate in the cookies). The caramel dark chocolate adds a nice flavor nuance. If desired, you can also use it inside the cookies as well.
Another method for incorporating the Nutella is stirring it into the dough after the chocolate chips with a spatula but only a few times, so it incorporates in streaks.
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For me, Lemon Sour Cream Pie reigns supreme over all lemon desserts
.” -Valerie
