Category: Breakfast Baked Goods

Carrot Cake Muffins

These soft, fluffy, and super-moist carrot cake muffins are full of delicious carrot cake flavor and the perfect sweet treat any time of the day!

The post Carrot Cake Muffins appeared first on Budget Bytes.

Carrot cake is one of those recipes where some people love it and others strongly dislike it. Well today, these Carrot Cake Muffins deserve to be in a class of their own. They’re soft, fluffy, and perfectly moist with all the wonderful flavors of carrot cake, but in a convenient, easy to share muffin size. And spoiler alert, I’m a carrot cake lover, so I’ll be enjoying these muffins all season long! Have fun adding your favorite carrot cake mix-ins like sweet raisins and walnuts, or you can keep things simple and save a little bit on your budget. Either way you’re guaranteed to love these delicious carrot cake muffins.

Close up side view of carrot cake muffins on a cooling rack.

Ingredients For Carrot Cake Muffins

I used my zucchini muffins recipe, that I absolutely love, as inspiration for these muffins. I adjusted the measurements and added a few extra spices to fit the flavor profile of carrot cake. The results were absolutely ahhmazing! Here’s everything you need:

  • Carrots: Carrots are of course the star of the show, so you’ll need about 3-4 large whole carrots, finely grated for this recipe. 
  • All-Purpose Flour:  All-purpose flour gives the muffins structure. You can safely substitute up to half of the flour for whole wheat flour without affecting the flavor or texture too much.
  • Baking Powder & Baking Soda: These are both leavening agents to help the muffins rise. I use both due to the extra acidity from the applesauce.
  • Eggs: Eggs to help bind all of the muffin ingredients together.
  • White Granulated Sugar & Dark Brown Sugar: The combination of both sugars help balance the sweetness, moisture and texture of the muffins.
  • Applesauce & Oil: The combination of both cooking oil and applesauce keeps the muffins moist, but not too oily, and you gain more flavor and moisture by incorporating the applesauce.
  • Cinnamon, Nutmeg & Ginger: These are classic spices that are often found in carrot cake. We use the right amount of each one to give these carrot cake muffins a wonderful flavor!  
  • Vanilla: A touch of vanilla extract adds more rich flavor to the carrot muffins.
  • Golden Raisins: The added raisins were honestly my favorite part of the muffins. They added a subtle sweetness and more texture to the muffins. Feel free to use regular raisins instead of golden raisins if that’s what you have on hand.
  • Turbinado Sugar (optional): Adding a sprinkle of turbinado sugar on top of each muffin is totally optional, but such a special treat. It gives each muffin a sweet and light crunch on the top. If you don’t have turbinado sugar, no worries, these muffins are still delicious without it.

How To Grate Your Carrots

As I mentioned above, you definitely want to grate fresh whole carrots for this recipe. Although its tempting to buy pre-shredded matchstick carrots at the grocery store, they simply are not moist enough for these muffins. They also aren’t grated fine enough and won’t mix well with the batter. Grating fresh carrots yourself is the way to go!

Also, most box graters come with a coarse, medium, and fine grating side. I tested these muffins using both medium and finely grated carrots. The finely grated carrots were the winner! They blended better in the batter and provided a bit more moisture compared to the medium-size grated carrots.

Recipe Tips & Add-Ins

  1. Don’t over mix the batter! Over-mixing will cause the muffins to become dense instead of light and fluffy. Mix the dry and wet ingredients together until they are just barely combined and there are no traces of dry flour left in the bowl.
  2. Oil your muffin pan really well. Even if you are using a nonstick muffin pan, make sure to oil it well or use cupcake liners to prevent your muffins from sticking to the pan.
  3. You can easily stretch this batter and get 12 regular size muffins. I wanted larger, bakery style muffins, so I divided the batter into ten muffin wells.
  4. If you want even more of a carrot cake taste, try adding some chopped walnuts, pecans, or shredded coconut to the batter. And if you really want to take these carrot muffins over the top, add some cream cheese frosting on top! ;)

How To STore Carrot Cake Muffins

Allow the muffins to cool completely at room temperature before storing. You can store leftover carrot cake muffins in an airtight container or a food storage bag in the fridge for 4-5 days. For longer storage, store in a freezer-safe storage bag for up to 3 months. Thaw frozen muffins at room temperature or microwave for about 30 seconds until warm.

Overhead view of 3 carrot cake muffins on a white plate and 2 carrot cake muffins sitting beside the plate.
Close up side view of carrot cake muffins on a cooling rack.
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Carrot Cake Muffins

These soft, fluffy, and moist carrot cake muffins are full of delicious carrot cake flavor and the perfect sweet treat any time of the day!
Course Breakfast
Cuisine American
Total Cost $4.55 recipe / $0.45 serving
Prep Time 20 minutes
Cook Time 22 minutes
Total Time 42 minutes
Servings 10 muffins
Calories 314kcal
Author Marsha – Budget Bytes

Equipment

Ingredients

  • 2 cups finely grated carrots (3-4 large carrots) $0.57
  • 2 large eggs $0.33
  • 1/2 cup dark brown sugar $0.28
  • 1/2 cup granulated sugar $0.20
  • 1/3 cup sweetened applesauce $0.18
  • 1/2 cup cooking oil $0.32
  • 1 tsp vanilla extract $0.50
  • 1 1/2 cups all-purpose flour $0.30
  • 1 tsp baking powder $0.06
  • 1/2 tsp baking soda $0.02
  • 1/2 tsp salt $0.04
  • 1 tsp cinnamon $0.10
  • 1/4 tsp ground nutmeg $0.05
  • 1/2 tsp ground ginger $0.05
  • 3/4 cup golden raisins $1.49
  • 1 Tbsp turbinado sugar* $0.06

Instructions

  • Preheat the oven to 350°F. Wash, peel and grate the carrots using the small/fine holes on a box grater. Set the grated carrots to the side.
  • In a large bowl, whisk together the wet ingredients (eggs, dark brown sugar, granulated sugar, applesauce, oil and vanilla extract) until well combined.
  • Add the grated carrots to the bowl with the wet ingredients. Stir until combined.
  • In a separate bowl, whisk together the dry ingredients (flour, baking powder, baking soda, salt, cinnamon, ground nutmeg, and ground ginger) until well combined.
  • Add the dry ingredients to the same bowl as the wet ingredients. Stir together until just combined. Be careful not to overmix at this point.
  • Add the raisins to the bowl and fold them into the batter until just combined.
  • Divide the batter between ten greased or lined muffin wells. Sprinkle a little turbinado sugar on top of each muffin, optional.
  • Bake the muffins for 20-22 minutes or until golden brown and puffed in the center. Allow the muffins to cool for about 5 minutes, then carefully loosen the edges with a knife and transfer the muffins to a wire rack to finish cooling. Enjoy!

See how we calculate recipe costs here.

Notes

*Adding a sprinkle of turbinado sugar on top of each muffin is optional, but it does add a special sweet crunch to the muffins.

Nutrition

Serving: 1muffin | Calories: 314kcal | Carbohydrates: 49g | Protein: 4g | Fat: 12g | Sodium: 249mg | Fiber: 2g
Overhead view of carrot cake muffins close together on a cooling rack.

How to Make Carrot Cake Muffins – Step by Step Photos

A carrot being grated on a wood cutting board.

Preheat the oven to 350°F. Wash, peel and grate 2 cups of finely grated carrots using the small/fine holes on a box grater. Set the grated carrots to the side.

Wet ingredients for carrot cake muffins added to a large bowl.

In a large bowl, whisk together 2 eggs, 1/2 cup dark brown sugar, 1/2 cup granulated sugar, 1/3 cup applesauce, 1/2 cup cooking oil and 1 tsp vanilla extract until well combined.

Grated carrots added to mixed wet ingredients.

Add the grated carrots to the bowl with the wet ingredients. Stir until combined.

Dry ingredients for carrot cake muffins

In a separate bowl, whisk together 1 1/2 cups all-purpose flour, 1 tsp baking powder, 1/2 tsp baking soda, 1/2 tsp salt, 1 tsp cinnamon, 1/4 tsp ground nutmeg, and 1/2 tsp ground ginger until well combined.

Wet ingredients and dry ingredients combined in a large bowl.

Add the dry ingredients to the same bowl as the wet ingredients. Stir together until just combined. Be careful not to overmix at this point.

Golden raisins being added to carrot cake muffin batter.

Add 3/4 cup golden raisins to the bowl and fold them into the batter until just combined.

Carrot cake muffin batter added to muffin tins

Divide the batter between ten well-greased or lined muffin wells.

Turbinado sugar being added to Carrot Cake Muffins

Optional: Divide 1 Tbsp turbinado sugar and sprinkle a little on top of each muffin.

Overhead view of cooked Carrot Cake muffins in a muffin tin.

Bake the muffins for 20-22 minutes or until golden brown and puffed in the center. Allow the muffins to cool for about 5 minutes, then carefully loosen the edges with a knife and transfer the muffins to a wire rack to finish cooling. Enjoy!

Overhead view of Carrot Cake Muffins on a cooling rack.

More Delicious Muffin Recipes

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Homemade Banana Bread

This homemade Banana Bread recipe is super rich, moist, and melt-in-your-mouth delicious. It’s the perfect Saturday morning treat!

The post Homemade Banana Bread appeared first on Budget Bytes.

One day a friend was telling me about how she used to be so in love with the Starbucks banana bread and all I could think about was how the price for one slice is probably more than it costs to make a whole loaf, so I had to working on a dupe. It took about eight tries, but I finally made a homemade banana bread recipe that is super rich, moist, and totally melt-in-your-mouth delicious. And the best part? It ended up costing about $0.38 per slice. 😱 Take that, ‘bucks! Anyway, this banana bread was so good that I’ve been dreaming about it ever since. 🤤 So now the question is, is it wrong to make banana bread every single weekend??

Front view of a sliced loaf of banana bread on a wooden cutting board.

There are so many different recipes for banana bread out there and they create loaves that vary quite a bit in color, size, shape, texture, and of course flavor. My goal for this homemade banana bread recipe was to create a loaf that was super soft and moist, had a really good pronounced banana flavor, the loaf had to rise to a nice doamed shape (not be a flat brick), and did not get too over-browned. It took a combination of ingredients and techniques, but we finally got the perfect loaf of banana bread.

Ingredients for Banana Bread

Here’s what you’ll need to make this incredibly moist and delicious banana bread:

  • Bananas: You must use very ripe bananas for banana bread. Like, half brown ripe. This will ensure they provide enough sweetness, moisture, and banana flavor to the bread. Underripe bananas will give you a dry, bland loaf.
  • Butter & Oil: I used a combination of butter and oil for this banana bread. Butter gives the bread a ton of rich flavor, while oil keeps the loaf super moist after it cools in a way that butter can not. It’s a one-two flavor-texture punch!
  • Eggs: Eggs help give the loaf strength, so it doesn’t crumble, and they also help leaven the loaf so that it bakes up nice and fluffy.
  • Sugar: Using a combination of brown and white sugar again maximizes the flavor and texture. Brown sugar adds a deep flavor and helps moisten the loaf, while white sugar sweetens without making the batter too heavy.
  • Flour: All-purpose flour provides strength and body to the banana bread.
  • Baking Soda: Baking soda helps leaven the loaf so it rises into a pretty doamed loaf shape.
  • Vanilla: A touch of vanilla extract adds richness to the flavor.
  • Spices: We add just a little bit of cinnamon, nutmeg, and salt to the batter to add complexity to the flavor without overpowering the banana. They’re supporting roles, not the main character.
  • Walnuts: Walnuts are optional, but I love the contrast in flavor and texture they add to the bread. You can also substitute in chocolate chips if that’s your jam!

How to Store Banana Bread

I could eat this whole loaf of banana bread within a few days by myself no problem, but if you’re not a champion eater like myself, here’s how to store the leftovers. Make sure the bread is completely cooled after baking, then cut it into thick slices. The sliced bread can be stored in the refrigerator in an air-tight container for 4-5 days, or it can be frozen for longer storage.

To freeze the banana bread, place sheets of parchment paper between the slices to prevent them from sticking, then place them in a gallon-sized freezer bag. Individual slices can be taken out and thawed at room temperature or briefly microwaved to warm through.

Tips for the Best Banana Bread

I made a LOT of loaves during the development of this recipe, so here are some tips that I found will help you get the absolute best banana bread ever:

  • Make sure your bananas are VERY ripe. The sugar content of bananas increases as they ripen, so the more ripe your bananas are the sweeter the bread and the more pronounced the banana flavor will be.
  • Don’t overmix the batter. Stirring the bread batter too much or too vigorously will create a rubbery texture in the banana bread. Fold the wet and dry ingredients together just until evenly combined.
  • Preheat the oven. This is a non-negotiable when baking. The sudden exposure to high heat (rather than a slow increase of a non-preheated oven) is what helps the loaf rise properly.

How to Make Banana Muffins

This banana bread recipe also bakes up really well as muffins. To make banana muffins simply prepare the batter as listed in the recipe below but divide the batter between 12 wells in a standard-size muffin tin. Bake the banana muffins in a preheated 350ºF oven for about 30 minutes, or until the muffins have risen all the way in the center, they’ve browned nicely, and a toothpick inserted into the center of the muffins comes out clean (crumbs but no wet batter).

Overhead view of a slice of banana bread with butter spread on it.
Overhead view of a slice of banana bread with butter spread on it.
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Homemade Banana Bread

This homemade Banana Bread recipe is super rich, moist, and melt-in-your-mouth delicious. It's the perfect Saturday morning treat!
Course Breakfast, Dessert
Cuisine American
Total Cost $4.57 recipe / $0.38 slice
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings 12 slices
Calories 288kcal
Author Beth – Budget Bytes

Equipment

Ingredients

  • 4 Tbsp salted butter, room-temperature $0.54
  • 1/4 cup cooking oil $0.16
  • 1/2 cup granulated sugar $0.18
  • 1/2 cup brown sugar $0.26
  • 1.5 cups mashed ripe bananas (about 3-4 bananas) $0.84
  • 2 large eggs $0.29
  • 1 tsp vanilla extract $0.60
  • 2 cups all-purpose flour $0.40
  • 1 tsp baking soda $0.04
  • 1/2 tsp salt $0.02
  • 1/4 tsp ground nutmeg $0.02
  • 1/4 tsp cinnamon $0.02
  • 1/2 cup chopped walnuts (optional) $1.20

Instructions

  • Preheat the oven to 350ºF. Add the room-temperature butter, cooking oil, granulated sugar, and brown sugar to a mixing bowl. Use a hand mixer or stand mixer to beat the ingredients together until they become light and creamy.
  • Mash the bananas well, then add them to the mixing bowl with the butter and sugar, along with the eggs and vanilla extract. Use the mixter again to beat the ingredients together until smooth.
  • In a separate mixing bowl, stir together the flour, baking soda, salt, nutmeg, and cinnamon until well combined.
  • Pour the flour mixture into the bowl of wet ingredients and fold them together just until combined. Do not overmix.
  • Add the chopped walnuts to the bowl and gently fold to combine again.
  • Grease an 8.5"x4.5" loaf pan with butter or oil, then add the batter and smooth it out evenly into the pan.
  • Bake the banana bread in the preheated 350ºF oven until it's deeply golden brown on top, has a crack down the center, and a toothpick inserted into the middle comes out clean (crumbs are okay, but wet batter is not).
  • Allow the loaf to cool for about 5 minutes in the pan, then gently remove it from the pan and allow it to finish cooling on a wire rack. Once cooled, slice, serve, and enjoy!

Banana Muffins Instructions

  • Prepare the batter as listed above, then divide it between 12 wells of a standard-size muffin tin.
  • Bake the banana muffins for 30 minutes in the preheated 350ºF oven or until they have risen all the way in the center, have browned nicely, and a toothpick inserted into the center comes out clean (crumbs are okay, but no wet batter).

See how we calculate recipe costs here.

Nutrition

Serving: 1slice | Calories: 288kcal | Carbohydrates: 40g | Protein: 4g | Fat: 13g | Sodium: 233mg | Fiber: 2g
Overhead view of a sliced loaf of banana bread.

How to Make Banana Bread – Step by Step Photos

Butter, oil, and sugar added to a mixing bowl.

Preheat the oven to 350ºF. Add 4 Tbsp of room-temperature salted butter, ¼ cup cooking oil, ½ cup white sugar, and ½ cup brown sugar to a mixing bowl.

Creamed butter and sugars in the mixing bowl.

Use a hand mixer or stand mixer to cream the butter, sugars, and oil together until it looks light and creamy.

Mashed bananas in a measuring cup with a fork.

Mash 3-4 bananas, or until you have 1.5 cups of mashed banana.

Banana, eggs, and vanilla added to the butter and sugar mixture.

Add the mashed banana, two large eggs, and 1 tsp vanilla extract to the bowl with the creamed butter and sugar. Use the mixer to mix the ingredients together until smooth.

Dry ingredients being poured into the bowl of wet ingredients.

In a separate bowl, stir together 2 cups of all-purpospe flour, 1 teaspoon baking soda, ½ teaspoon salt, ¼ tsp nutmeg, and ¼ tsp cinnamon until well combined. Pour the flour mixture into the bowl with the wet ingredients and then fold them together just until they form a wet batter. Do not overmix.

Chopped walnuts being folded into the banana bread batter.

Add ½ cup of chopped walnuts to the batter and fold briefly to combine.

Banana bread batter being smoothed into a bread pan.

Grease a standard 8.5″x4.5″ bread pan. Pour the batter into the pan and then spread it out evenly.

Baked banana bread in the bread pan.

Bake the bread for 60 minutes, or until golden brown on top, cracked in the middle, and a toothpick inserted into the center comes out clean. Allow the bread to cool for about 5 minutes in the pan, then gently remove it from the pan and allow it to finish cooling on a wire rack.

Stacked slices of banana bread on a plate.

Once cooled, slice the banana bread and enjoy!

Butter being smeared onto a slice of banana bread.

More Dessert Bread Recipes

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Oatmeal Cookies

These delicious Oatmeal Cookies are crispy around the edges and soft & chewy in the center. The perfect way to satisfy your sweet tooth!

The post Oatmeal Cookies appeared first on Budget Bytes.

What could possibly be so good that it keeps our team talking about it for weeks? You guessed it…these insanely delicious Oatmeal Cookies! The golden crispy edges and chewy center had us hooked! We added raisins for the classic oatmeal raisin cookie, but feel free to swap out the raisins for your own favorite cookie add-ins. I’ll share a few different options below. Just know these oatmeal cookies are the absolute best way to satisfy your sweet tooth on a budget!😉

Overhead view of oatmeal raisin cookies on a cooling rack.

Ingredients For Oatmeal Cookies

Here are the ingredients you need to make these delicious oatmeal raisin cookies:

  • Old-fashioned Rolled Oats:  It wouldn’t be an oatmeal cookie without the oats! The oats provide a chewy texture to the cookies. Make sure to use old-fashioned rolled oats and not quick oats.
  • Butter: Butter is the base for many cookies. It gives the cookies plenty of richness and creamy buttery flavor.
  • Brown sugar & Granulated white sugar: I like using a combination of both brown and white sugar to sweeten the cookies.
  • Egg: Egg helps bind all of the ingredients together.
  • Vanilla: Vanilla extract adds a touch of warm flavor to the cookies.
  • Baking Soda: A small amount of baking soda helps the cookies rise just a little bit.
  • Flour: All-purpose flour gives the cookies structure.
  • Cinnamon: Cinnamon spice adds just a little bit more flavor and the perfect finishing touch to these chewy cookies.
  • Raisins: Raisins are a classic addition to oatmeal cookies with the perfect contrast and sweetness. But feel free to try some other variations if you wan’t a slightly different flavor profile. We’ll list a few suggestions below.

Oatmeal Cookie Variations

Here are a few different options if you want to switch things up with your oatmeal cookies:

  • Dried cranberries: I love swapping the raisins for Craisins or dried cranberries whenever I can catch them on sale at my local grocery store.
  • Chopped nuts: Looking for a little crunch? Add about 1/2 cup of chopped pecans or walnuts to the dough.
  • Chocolate or Butterscotch chips: These oatmeal cookies also taste great with your favorite baking chips. My favorite combination is a few butterscotch chips and a few chopped pecans. SO good! If you’re adding chocolate or butterscotch chips, I would add them in place of the raisins.

Many cookie recipes suggest chilling the cookie dough in the refrigerator prior to baking. This is to prevent the cookies from spreading too much in the oven as they bake. We tested these oatmeal cookies two different ways. First, chilling the dough for 30 minutes prior to baking, and second, baking the cookies without chilling the dough. We actually preferred the texture of the cookies without chilling the dough. It yielded a thinner cookie with crispy edges and a perfect chewy center. However, this is more of a personal preference. If you prefer a thicker cookie, then feel free to refrigerate the cookie dough for 30-60 minutes prior to baking.

Storing Oatmeal Cookies

So what happens when you’re feeling snack-ish, you’re craving something sweet, and you forgot about the extra oatmeal cookies that you stashed in your freezer? You realize you just hit the jackpot!! That’s exactly what happened to us at the studio. We had extra cookies that we stored in the freezer and were super excited to gobble them up 2 weeks later. These cookies store very well in an air-tight container at room temperature for up to 1 week or store in a freezer-safe bag for up to 3 months. When you’re in the mood for a little something sweet, just take one or two cookies out of the freezer, thaw at room temperature and enjoy!

Overhead view of a pile of oatmeal cookies on a plate with a white napkin and a cup of milk on the side.
Overhead view of a pile of oatmeal cookies on a plate with a white napkin and a cup of milk on the side.
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Oatmeal Cookies

These delicious Oatmeal Cookies are crispy around the edges and soft & chewy in the center. The perfect way to satisfy your sweet tooth!
Course Dessert
Cuisine American
Total Cost $3.77 recipe / $0.21 each
Prep Time 15 minutes
Cook Time 13 minutes
Total Time 28 minutes
Servings 18 cookies
Calories 173kcal
Author Marsha – Budget Bytes

Equipment

Ingredients

  • 10 Tbsp salted butter, softened $1.33
  • 1/2 cup granulated white sugar $0.17
  • 1/2 cup brown sugar $0.27
  • 1 egg $0.14
  • 1 tsp vanilla extract $0.25
  • 1 cup all-purpose flour $0.20
  • 1/2 tsp salt $0.02
  • 1/2 tsp baking soda $0.02
  • 1/2 tsp cinnamon $0.05
  • 1.5 cups old-fashioned rolled oats $0.39
  • 3/4 cup raisins $0.93

Instructions

  • Preheat the oven to 350°F. In a large mixing bowl, add the softened butter, white sugar, and brown sugar. Blend the ingredients together with a hand mixer until smooth.
  • Add the egg and vanilla extract to the bowl and blend with the sugar mixture until smooth.
  • Next in a separate bowl, whisk together the dry ingredients (flour, salt, baking soda, and cinnamon) until well combined. Add the rolled oats to the dry ingredients and mix until combined.
  • Add all of the dry ingredients to the same bowl as the sugar mixture. Blend the ingredients together with a hand mixer on low speed until just combined. Do not overmix.
  • Next add the raisins to the bowl and fold them into the cookie dough with a spatula.
  • Using a medium cookie scoop or your hands, scoop the cookie dough into roughly 2 Tbsp portions then roll into a ball. Place the cookies on a parchment lined baking sheet about 2-3 inches apart. You'll likely need to cook the cookies in two batches, so keep the remaining dough chilled until ready to roll and bake.*
  • Bake the cookies for 13-14 minutes or until lightly golden brown. The center of the cookies may look too soft when you remove them from the oven, but keep in mind the cookies will continue to set as they cool. Let the cookies cool slightly on the baking sheet before transferring to a wire rack to cool completely. Enjoy!

See how we calculate recipe costs here.

Notes

*Feel free to chill the entire dough in the refrigerator for 30 minutes if you do not want the cookies to spread too much. 

Nutrition

Serving: 1cookie | Calories: 173kcal | Carbohydrates: 26g | Protein: 2g | Fat: 7g | Sodium: 153mg | Fiber: 1g
Very close up view of a pile of oatmeal cookies.

How to Make Oatmeal Cookies – Step by Step Photos

Butter, white sugar and brown sugar in a bowl.

Preheat the oven to 350°F. In a large mixing bowl, add 10 Tbsp of softened butter, 1/2 cup granulated white sugar, and 1/2 cup brown sugar. Blend the ingredients together with a hand mixer until smooth.

Egg and vanilla added to the sugar mixture in a bowl.

Add 1 egg and 1 tsp vanilla extract to the bowl and blend with the sugar mixture until smooth.

Flour, cinnamon and dry ingredients added to a bowl.

In a separate bowl, whisk together 1 cup all-purpose flour, 1/2 tsp salt, 1/2 tsp baking soda, and 1/2 tsp cinnamon until well combined.

Oats mixed with flour in a bowl.

Add 1 1/2 cups old-fashioned rolled oats to the dry ingredients and mix until combined.

Oat and flour mixture added to butter and sugar mixture in a bowl.

Add all of the dry ingredients to the same bowl as the sugar mixture. Blend the ingredients together with a hand mixer on low speed until just combined. Do not overmix.

Raisins added to cookie batter in a bowl.

Next add 3/4 cup of raisins to the bowl and fold them into the cookie dough with a spatula.

Cookie dough shaped on a parchment lined baking sheet.

Using a medium cookie scoop or your hands, scoop the cookie dough into roughly 2 Tbsp portions, then roll into a ball. Place the cookies on a parchment lined baking sheet about 2-3 inches apart. You’ll likely need to cook the cookies in two batches, so keep the remaining dough chilled until ready to roll and bake.

Baked oatmeal raisin cookies on a parchment lined baking sheet.

Bake the cookies for 13-14 minutes or until lightly golden brown. The center of the cookies may look too soft when you remove them from the oven, but keep in mind the cookies will continue to set as they cool.

Overhead view of oatmeal raisin cookies on a cooling rack.

Let the cookies cool slightly on the baking sheet before transferring to a wire rack to cool completely. Enjoy these irresistible oatmeal cookies with a glass of milk or simply enjoy by themselves and don’t forget to share with your family and friends!😊

Overhead view of a pile of oatmeal cookies on a plate with a white napkin and a cup of milk on the side.

More Delicious Cookie Recipes

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Homestyle Cornbread

This super moist and rich cornbread has crispy golden edges and a rich buttery flavor, perfect for chili or with honey butter for breakfast.

The post Homestyle Cornbread appeared first on Budget Bytes.

Our Easy Homemade Cornbread, which is like the classic Jiffy cornbread mix, has been a reader favorite on Budget Bytes for years, but I was craving a richer, more decadent cornbread to go with my Black-Eyed Peas this year. So, I crafted this super rich cornbread that is less on the sweet side and full of golden buttery goodness. It’s the perfect compliment to a bowl of chili, to serve with your Thanksgiving feast, or drenched in honey and butter for breakfast.

Close up overhead view of a stack of cornbread squares with melting butter on top.

Ingredients for Super Moist Cornbread

Here’s what you’ll need to make this super rich, moist, and buttery homestyle cornbread:

  • Yellow Cornmeal: This is the base for the cornbread. For this recipe, we use slightly more cornmeal than flour to give the bread even more corn flavor.
  • All-Purpose Flour: Mixing just a bit of flour into the cornmeal helps keep the cornbread soft, moist, and not too crumbly.
  • Salt: Salt is very important in cornbread, which can otherwise be a little bit bland. The salt helps the flavor of the corn pop!
  • Baking Powder and Baking Soda: Baking powder and baking soda keep this rich cornbread from being too heavy and dense by adding just the right amount of leavening. We use a mix of baking soda and powder because of the acidic pH of the sour cream.
  • Milk & Sour Cream: I used a mix of whole milk and sour cream to moisten the cornbread and give it tons of rich flavor. Sour cream adds flavor similar to buttermilk, but is an ingredient we’re much more likely to already have in our fridge!
  • Egg: Egg helps give the cornbread strength so it doesn’t fall apart, and it adds just a little bit of fluff to the texture.
  • Butter: Instead of just using cooking oil for this cornbread, I used melted butter for extra rich flavor.
  • Oil: Butter gives the cornbread tons of flavor, but just a little bit of oil helps keep the bread super moist after baking in a way that butter alone does not. You can use any neutral cooking oil like canola oil, vegetable oil, avocado oil, or corn oil.
  • Sugar: I tested this recipe both with and without sugar since sugar is a VERY controversial ingredient in cornbread. I will say that I prefer just a little sugar in my cornbread, but you can leave it out if you prefer.

What Bakeware to Use

You have a few options when it comes to what to use to bake this cornbread. I used a simple 8×8 metal baking dish, but if you prefer super crispy edges you can bake the cornbread in a preheated cast iron skillet. You can also bake it in a 9-inch round pie plate, if preferred. It all depends on what shape you want the pieces (square or wedges) and if you like those super crispy edges!

What to Serve with Cornbread

Cornbread is a staple recipe that goes with just about any meal, and because it’s so easy to make it is definitely one of my go-to side dishes for dinner. That being said, cornbread is a must with Thanksgiving dinner, a hearty bowl of chili, bean soup, vegetable soup, or black-eyed peas on New Year’s Day. I also love cornbread with butter and honey as a side to my fried eggs for breakfast!

How to Store Leftovers

Make sure to let the cornbread cool completely to room temperature before packing to prevent condensation, then place it in an air-tight container for storage. Cornbread can be kept at room temperature for about three days, or refrigerated for about five days. You can rewarm cornbread in the microwave briefly to make it steaming hot and ready to melt a pat of butter!

You can also freeze cornbread for longer storage. Make sure to wrap the cornbread tightly in plastic or waxed paper, then place it in a freezer-friendly container (like a freezer bag). Frozen cornbread will stay good for about three months. It can be thawed at room temperature.

Close up of butter being spread onto a piece of cornbread.
Close up overhead view of squares of cornbread with butter melting top.
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Homestyle Cornbread

This super moist and rich cornbread has crispy golden edges and a rich buttery flavor, perfect for chili or with honey butter for breakfast.
Course Bread, Breakfast, Side Dish
Cuisine American
Total Cost $2.97 recipe / $0.33 serving
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 9 pieces
Calories 276kcal
Author Beth – Budget Bytes

Ingredients

  • 1.5 cups yellow cornmeal $0.73
  • 1/2 cup all-purpose flour $0.10
  • 1 tsp salt $0.05
  • 1 tsp baking powder $0.06
  • 1/2 tsp baking soda $0.02
  • 2 Tbsp sugar (optional) $0.04
  • 1 cup sour cream $1.06
  • 1/2 cup whole milk $0.24
  • 4 Tbsp salted butter, melted $0.50
  • 2 Tbsp cooking oil $0.08
  • 1 large egg $0.09

Instructions

  • Preheat the oven to 400ºF. In a large bowl, stir together the cornmeal, flour, salt, baking powder, baking soda, and sugar until well combined.
  • In a separate bowl, whisk together the sour cream, milk, melted butter cooking oil, and egg.
  • Pour the dry ingredients into the bowl of wet ingredients and stir just until everything is evenly combined. Avoid over-stirring the batter.
  • Pour the batter into a greased 8×8-inch baking dish. Transfer to the oven and bake for 20 minutes, or until the top is golden brown.
  • Allow the cornbread to cool in the baking dish, then slice into nine pieces and serve.

See how we calculate recipe costs here.

Nutrition

Serving: 1slice | Calories: 276kcal | Carbohydrates: 29g | Protein: 5g | Fat: 16g | Sodium: 428mg | Fiber: 3g
Squares of cornbread on parchment with honey and butter on the sides.

How to Make Cornbread – Step by Step Photos

Cornbread dry ingredients in a bowl.

Preheat the oven to 400ºF. Add 1.5 cups yellow cornmeal, ½ cup all-purpose flour, 1 tsp salt, 1 tsp baking powder, ½ tsp baking soda, and 2 Tbsp sugar (optional) in a bowl. Stir until the dry ingredients are really well combined.

Wet ingredients for cornbread in a bowl.

In a separate bowl, whisk together 1 cup sour cream, ½ cup whole milk, 4 Tbsp melted salted butter, one large egg, and 2 Tbsp cooking oil until smooth.

Wet and dry ingredients combined to make cornbread batter.

Pour the dry ingredients into the bowl of wet ingredients and stir just until they are combined. Try not to over-stir the batter.

Cornbread batter in a square metal baking dish.

Spread the cornbread batter into a greased 8×8-inch baking dish.

Baked cornbread in the baking dish.

Bake the cornbread in the preheated 400ºF oven for about 20 minutes or until it’s golden brown on top.

Squares of cornbread on parchment with honey and butter on the sides.

Let the cornbread cool in the pan, then slice into nine squares and serve.

A stack of cornbread squares with honey being drizzled over top.

I love cornbread with butter and honey, but it goes with a variety of savory meals as well!

More Cornbread Recipes

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Cranberry Orange Bread

This Cranberry Orange Bread recipe is a sweet dessert loaf featuring tart cranberries, sweet orange, and a citrus zest glaze.

The post Cranberry Orange Bread appeared first on Budget Bytes.

Cranberry Orange Bread is a wintertime classic. The tart cranberries and sweet citrus are both in season and they offer such a bright and welcome contrast to the usually heavy foods of winter. In our house, this was a staple every Thanksgiving and Christmas morning, but it’s great to have a slice with coffee any day of the year. And since this Cranberry Orange Bread freezes beautifully, you can take a slice out and warm it up whenever you need a little taste of sunshine. :)

Front view of a sliced loaf of cranberry orange bread.

If you love to have a little sweet baked treat along with your homemade cup of coffee, this cranberry orange bread recipe is going to be your new fav. The loaf is sweet, rich, filled with orange essence, and dotted with fresh tart cranberries. The sweet glaze on top makes the perfect juxtaposition to the tart cranberries and the whole thing is absolutely addictive!

Ingredients for Cranberry Orange Bread

Here’s what you’ll need to make a loaf of this delicious cranberry orange bread:

  • Butter: Butter keeps the loaf rich, moist, and dessert-like. We use salted butter because it’s easier to keep just one kind of butter in your fridge!
  • Sugar: This recipe uses granulated sugar in the bread to sweeten everything up, and powdered sugar to create the thick orange glaze on top.
  • Eggs: Eggs help leaven the loaf and give it strength so it doesn’t collapse after baking.
  • Sour Cream: Sour cream is added to give the loaf moisture, richness, and even more flavor.
  • Orange: We use both the orange juice and zest in this bread, in the batter and in the icing that is drizzled over top.
  • All-Purpose Flour: Would it be “bread” without flour? Regular all-purpose flour is used to give the loaf body and strength.
  • Baking Powder & Baking Soda: Because of the acidic ingredients in the batter (sour cream, orange juice, and cranberries), we use a combination of both baking powder AND baking soda to leaven the bread.
  • Salt: A little salt always helps make the individual flavors pop and allows you to taste every element.
  • Cranberries: You can use fresh or frozen cranberries for this bread. If using frozen, allow them to thaw before folding into the batter.

How to Store Leftovers

This cranberry orange bread will stay good in the refrigerator for about five days, or you can freeze it for longer storage. To freeze, slice the bread and then stack the slices with parchment between each slice. Place the stacked bread in an air-tight container, like a freezer bag, and then store it in the freezer. You can take out one or as many slices as needed and thaw at room temperature for about 30 minutes before serving or microwave until warm.

Overhead view of sliced cranberry orange bread on a cooling rack.
Front view of a sliced loaf of orange cranberry bread.
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Cranberry Orange Bread

This Cranberry Orange Bread recipe is a sweet dessert loaf featuring tart cranberries, sweet orange, and a citrus zest glaze.
Course Breakfast, Dessert
Cuisine American
Total Cost $5.91 recipe / $0.59 serving
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings 10 (1 slice each)
Calories 315kcal
Author Beth – Budget Bytes

Ingredients

  • 1 orange $0.99
  • 8 Tbsp salted butter, room temperature $1.00
  • 1 cup granulated sugar $0.36
  • 1 large egg $0.09
  • 1/2 cup sour cream 0.63
  • 2 cups all-purpose flour $0.38
  • 1 tsp baking powder $0.06
  • 1/2 tsp baking soda $0.02
  • 1/2 tsp salt $0.03
  • 2 cups fresh cranberries $1.33
  • 1 cup powdered sugar $1.02

Instructions

  • Preheat the oven to 350ºF. Zest and juice the orange. You'll need about ⅓ cup juice (divided) and a ¼ tsp zest for this recipe. Wash and slice the cranberries in half.
  • In a large bowl beat together the butter, sugar, and ¼ tsp orange zest with a hand mixer or stand mixer on high until the mixture is soft and fluffy (2-3 minutes). Add the egg and beat until the mixture is smooth and creamy (about 2 minutes).
  • Add the sour cream and ¼ cup of the orange juice to the batter and beat again for about 2 minutes. Save the remainder of the orange juice to make the glaze later.
  • In a separate bowl, stir together the flour, salt, baking powder, and baking soda.
  • Add about half of the flour mixture to the butter mixture and beat with low speed until combined. Add the rest and beat until combined again. Finally, fold the sliced cranberries into the batter.
  • Grease an 8.5 x 4.5-inch bread pan and then dust lightly with flour. Spread the cranberry bread batter into the bread pan and smooth out the surface.
  • Bake the cranberry orange bread for 60 minutes in the preheated 350ºF oven, or until it is browned on top and a toothpick inserted into the center comes out clean (a few crumbs are okay, just no wet batter).
  • Allow the bread to cool in the bread pan while you make the glaze. Combine the powdered sugar with just enough orange juice to create a thick glaze (about 1.5 to 2 Tbsp). You can add a pinch of orange zest to the glaze, if desired.
  • When the bread has mostly cooled, use a knife to loosen the edges, then remove it from the bread pan. Drizzle the glaze over top, then slice and serve.

See how we calculate recipe costs here.

Nutrition

Serving: 1slice | Calories: 315kcal | Carbohydrates: 54g | Protein: 3g | Fat: 10g | Sodium: 294mg | Fiber: 1g
Side view of slices of cranberry orange bread fallen like dominos.

How to Make Cranberry Orange Bread – Step by Step Photos

One orange zested and juiced on a cutting board.

Preheat the oven to 350ºF. Zest and juice one orange. For the bread batter and icing you’ll need about ⅓ cup juice (divided) and about ¼ tsp zest (or more if desired). Wash and slice 2 cups of fresh cranberries in half.

Creamed butter and sugar in a bowl with eggs added.

Use a hand mixer or stand mixer to beat together 8 Tbsp room-temperature salted butter, 1 cup granulated sugar, and ¼ tsp orange zest on high until soft and fluffy (2-3 minutes). Add one large egg and beat together until smooth and creamy (another 2 minutes).

Orange juice and sour cream added to egg, sugar, and butter.

Add ¼ cup orange juice and ½ cup sour cream, then beat together until smooth and creamy once again.

Dry ingredients for cranberry orange bread in a bowl.

In a separate bowl, whisk together 2 cups of all-purpose flour, 1 tsp baking powder, ½ tsp baking soda, and ½ tsp salt.

Dry ingredients folded into batter.

Add about half of the dry ingredients to the wet ingredients and beat them together on low speed until incorporated. Add the remaining dry ingredients and beat on low speed until a smooth batter forms. Do not overmix.

Sliced cranberries being folded into the bread.

Fold the sliced cranberries into the batter.

Cranberry bread batter being smoothed into a bread pan.

Grease an 8.5 x 4.5 inch loaf pan, then dust it lightly with flour. Spread the bread batter into the loaf pan.

baked cranberry orange bread in the bread pan.

Bake the bread in the preheated 350ºF oven for 60 minutes or until it is golden brown on top and a toothpick inserted into the center comes out clean (it may have a few crumbs but should not have wet batter coating it). Allow the cranberry bread to cool in the pan.

Icing being poured over the cranberry orange bread.

When the bread is mostly cool, prepare the icing. Stir together 1 cup powdered sugar with 1.5-2 Tbsp orange juice, and a pinch of orange zest if desired. Add just enough orange juice to create a thick glaze. Remove the bread from the pan, then drizzle the glaze over top.

Overhead view of a sliced loaf of cranberry orange bread on a cooling rack.

Slice, serve, and enjoy!

More Cranberry Recipes

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Homemade Cinnamon Rolls

These incredibly delicious homemade cinnamon rolls have soft, buttery layers of cinnamon and sugar topped with a rich cream cheese frosting.

The post Homemade Cinnamon Rolls appeared first on Budget Bytes.

This cinnamon roll recipe almost did me in. They were so good with their buttery, cinnamon-filled layers and gooey cream cheese frosting that I just couldn’t stop eating them. And since I tested this cinnamon roll recipe several times over the course of a few weeks, my diet was probably 50% cinnamon roll there for a while. 😅 But hey, it was worth the sacrifice. (#sarcasm) After all the hard work and dedication of eating cinnamon roll after cinnamon roll, I’m now ready to teach you how to make the absolute best homemade cinnamon rolls ever. Your Saturday mornings will never be the same.

Overhead view of frosting being spread onto homemade cinnamon rolls.

These incredible homemade cinnamon rolls have a super fluffing and soft brioche-like dough that is slightly sweet. The dough is slathered with a mixture of butter, cinnamon, and brown sugar, then rolled up and sliced into perfect little pinwheels. They bake up fluffy and cloud-like and then are topped with the most deliciously sweet and tangy cream cheese frosting. They’re cinnamon roll perfection!

Ingredients for Cinnamon Rolls

Here’s what you’ll need to make your own homemade cinnamon rolls:

  • Yeast: Yeast is what gives these cinnamon rolls their airy, fluffy texture. You can use active dry yeast, instant yeast, or bread machine yeast for this recipe.
  • Sugar: We use regular granulated sugar in the cinnamon roll dough, brown sugar to make the filling, and powdered sugar in the cream cheese icing. Make no mistake, this is a sweet treat!
  • Flour: Regular all-purpose flour is the base for the soft and fluffy cinnamon roll dough.
  • Salt: Adding a little salt to the dough really makes the flavor pop instead of being a bland, floury flavor.
  • Butter: Butter is used to help keep the dough tender, to make the rich cinnamon-sugar swirl filling, and to soften the cream cheese icing.
  • Milk: Milk also helps tenderize the dough, keeping it super soft and moist. We also add just a touch to the cream cheese frosting to help it whip up nice and soft without being too thick.
  • Cinnamon: There is no shortage of cinnamon in these cinnamon rolls! We use a full tablespoon in the filling, which gives the rolls a warm and cozy flavor.
  • Cream Cheese: The tangy flavor of cream cheese in the frosting helps balance the sweet and rich flavor of the cinnamon rolls.
  • Vanilla: A splash of vanilla extract gives the frosting more flavor and richness.

Make Them Ahead

I know, not everyone wants to bake a full-blown batch of cinnamon rolls first thing in the morning. If you’re more of a night owl or prefer to do the majority of the work the night before, simply prepare the cinnamon rolls as directed below and as soon as they’re cut and in the baking dish cover them with plastic and refrigerate. They’ll rise slowly while they refrigerate overnight. The next morning, take them out of the refrigerator and let them sit at room temperature while the oven preheats, then bake as usual!

How to Store Cinnamon Rolls

The un-frosted baked cinnamon rolls can stay at room temperature for about two days. Frosted cinnamon rolls can be kept in the refrigerator for about four days. And since these little cinnamon bombs are super rich, you can also freeze them for later! Just pull apart each roll, place them on a parchment-lined baking sheet, and freeze until solid (about two hours). Then wrap each one tightly and place in a freezer bag. The frozen cinnamon rolls can be thawed at room temperature for about 30 minutes before enjoying.

Overhead view of frosted cinnamon rolls in a baking dish with coffee on the side.
Close up overhead view of cream cheese icing being spread onto homemade cinnamon rolls.
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Homemade Cinnamon Rolls

These incredibly delicious homemade cinnamon rolls have soft, buttery layers of cinnamon and sugar topped with a rich cream cheese frosting. 
Course Breakfast, Dessert
Cuisine American
Total Cost $4.59 recipe / $0.51 each
Prep Time 30 minutes
Cook Time 30 minutes
Rise Time 1 hour 10 minutes
Total Time 2 hours 10 minutes
Servings 9 rolls
Calories 403kcal
Author Beth – Budget Bytes

Ingredients

Dough

  • 1/2 cup hot water (100-110ºF) $0.00
  • 2 tsp dry yeast* $0.20
  • 2 Tbsp granulated sugar $0.04
  • 2 Tbsp salted butter, melted $0.25
  • 1/3 cup whole milk $0.16
  • 2 cups all-purpose flour (more or less as needed) $0.38
  • 1/2 tsp salt $0.02

Cinnamon Filling

  • 6 Tbsp salted butter, room temperature $0.75
  • 1/2 cup brown sugar $0.26
  • 1 Tbsp cinnamon $0.30
  • 1/8 tsp salt $0.01

Cream Cheese Icing

  • 4 oz. cream cheese, room temperature $1.10
  • 2 Tbsp salted butter, room temperature $0.25
  • 1 Tbsp whole milk $0.03
  • 1/2 tsp vanilla extract $0.30
  • 1.5 cups powdered sugar $0.54

Instructions

  • Stir together the hot water, yeast, and sugar until the yeast is mostly dissolved. Let the mixture stand for about 5 minutes, or until a thick layer of foam develops on the surface.
  • Once the yeast is activated (as indicated by the foam on top), whisk in the milk and melted butter.
  • In a separate large bowl, stir together 1 cup of flour and the salt. Pour the liquid ingredients into the bowl with the flour and stir until smooth.
  • Begin adding more flour, ½ cup at a time, until a sticky ball of dough forms and it becomes difficult to stir with a spoon. Turn the dough out onto a lightly floured surface.
  • Knead the dough for 3 minutes, adding a small amount of flour as you go to prevent the dough from sticking. After kneading for a couple of minutes, the dough should be very soft, fairly smooth, and just slightly tacky. Do not over-knead the dough or add too much flour, as this will make the dough stiff. You'll use about 2 cups of flour total from the beginning in the bowl to the end of kneading.
  • Place the kneaded dough back into the mixing bowl and cover loosely with plastic. Let the dough rise for one hour, or until it's double in size.
  • Punch the dough down to deflate, then scrape it out onto a floured surface. Roll the dough out into an 8×13-inch rectangle, sprinkling with flour as you go to prevent sticking.
  • To make the filling, stir together the room-temperature butter, brown sugar, cinnamon, and salt until it forms a smooth paste. Spread the paste over the dough from edge to edge.
  • Roll the dough up (long side toward long side) to create a 13-inch long log. Do not roll tightly, or this will make the center of your cinnamon rolls pop up while baking. Slice the roll into 9 pieces, about 1.5 inches wide each.
  • Place the slices into a greased 9×9-inch baking dish (or a round pie dish). Let rise for 10-15 minutes as you preheat the oven to 350ºF. The rolls will rise quite a bit in the oven, so don't worry if they're still quite small after 10 minutes of rising.
  • Once the oven is preheated, bake the cinnamon rolls for 30 minutes, or until they are golden brown on top.
  • To make the icing, beat together the room-temperature cream cheese, butter, milk, and vanilla until smooth. Begin stirring in the powdered sugar, ½ cup at a time, until it is all incorporated.
  • After the cinnamon rolls have baked, let them cool for 5-10 minutes before spreading the cream cheese icing on top. Enjoy warm or wait until cooled, then dig in!

See how we calculate recipe costs here.

Notes

*You can use instant yeast, active dry yeast, or bread machine yeast for this recipe. 

Nutrition

Serving: 1cinnamon roll | Calories: 403kcal | Carbohydrates: 58g | Protein: 4g | Fat: 18g | Sodium: 310mg | Fiber: 1g
Close up overhead view of baked cinnamon rolls without frosting.

How to Make Cinnamon Rolls – Step by Step Photos

Frothy yeast in a liquid measuring cup.

Stir together ½ cup hot water, 2 Tbsp granulated sugar, and 2 tsp yeast. Let the mixture sit until a thick froth forms on the top of the liquid (about 5 minutes). If it does not become frothy, your yeast has likely expired and your dough will not rise.

Yeast being poured into a bowl of flour.

Melt 2 Tbsp of salted butter and stir it into the yeast water along with ⅓ cup whole milk. In a large bowl, stir together 1 cup all-purpose flour and ½ tsp salt. Pour the yeast mixture into the flour and stir until well combined. Continue to add flour, about ½ cup at a time, until it forms a sticky ball and becomes difficult to stir with a spoon.

Dough being kneaded by hand on a marble surface.

When the dough forms a ball in the bowl and you can no longer stir it with a spoon, turn it out onto a lightly floured surface. Knead the dough for only about three minutes, adding a little flour as you go to keep it from sticking to your hands. After about three minutes you should have a very soft ball of dough that is slightly tacky and you will have used about 2 cups of flour total (in the bowl and while kneading).

risen ball of dough in the bowl.

Shape the dough into a ball and place it back into the mixing bowl. Loosely cover it with plastic and let it rise for one hour, or until doubled in size (pictured above after rising). Punch the dough down to deflate and turn it out onto a floured surface.

Cinnamon roll dough being rolled out into a rectangle.

Roll the dough out into an 8×13-inch rectangle, sprinkling with flour as you go to prevent it from sticking.

Cinnamon sugar mixture being spread onto the rolled out dough.

Mix together 6 Tbsp softened butter, ½ cup brown sugar, 1 Tbsp cinnamon, and ⅛ tsp salt. Spread the mixture onto the rectangle of dough, spreading it from edge to edge.

Rolled dough being sliced into rounds.

Roll the dough up into a 13-inch long roll (long side toward long side), making sure not to roll tightly (this makes the center of the cinnamon rolls pop up while baking). Slice the roll into nine pieces. I find a serrated knife works best for this because you can slice horizontally without using so much downward pressure that it squishes the roll.

Cinnamon rolls placed into a baking dish.

Place the sliced cinnamon rolls into a greased 9×9-inch baking dish. Let them rise for 10-15 minutes while you preheat the oven to 350ºF. They should have risen just enough to be touching each other when they go into the oven (pictured above). They will rise quite a bit more as they bake.

Baked cinnamon rolls in the baking dish.

Bake the cinnamon rolls for 30 minutes or until they are nicely golden brown on top and the filling is bubbling up through the top.

Cream cheese frosting being spread onto the cinnamon rolls.

While the cinnamon rolls are baking, prepare the cream cheese icing. Beat together 4oz. room-temperature cream cheese, 2 Tbsp room-temperature butter, 1 Tbsp whole milk, and ½ tsp vanilla extract. Once those ingredients are fully combined, stir in 1.5 cups of powdered sugar. It’s best to add the powdered sugar ½ cup at a time to prevent it from flying everywhere as you stir. After the cinnamon rolls have baked, let them cool for about 10 minutes before adding the icing so it doesn’t completely melt into the rolls.

Side view of a cinnamon roll being lifted out of the baking dish.

Enjoy the soft, fluffy, buttery, cinnamon-licious homemade cinnamon rolls warm, or wait until completely cool to devour! (My vote is to enjoy while still slightly warm!)

More Breakfast Baked Goods

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Pumpkin Muffins

These pumpkin muffins are moist, subtly sweet, full of warm spices and have a hidden dollop of sweet cream cheese in the center.

The post Pumpkin Muffins appeared first on Budget Bytes.

Want a more budget-friendly way to get your pumpkin spice fix than going to Starbucks for a PSL? Then you’ve got to make a batch of these Pumpkin Muffins. These muffins are moist, subtly sweet, full of warm spices, and have a hidden dollop of sweet cream cheese in the middle. They’re totally indulgent and you get a whole batch of twelve pumpkin muffins for about the price of one pumpkin spice latte. Plus, they’re freezer-friendly so you thaw one at a time to have with your morning coffee from now until the end of pumpkin season! 🙌

Overhead view of pumpkin muffins in a basket with a tea towel.

What Are Pumpkin Muffins Like?

Pumpkin purée is kind of magic because it can be added to both sweet and savory dishes, and it attracts moisture, which helps keep baked goods super soft, tender, and moist. The pumpkin flavor is slightly earthy with a subtle sweetness that, when paired with the warm pumpkin pie spice, is absolutely COZY. Bake up a batch of these pumpkin muffins on a weekend morning to make your house smell amazing and have the coziest of cozy fall experiences. 🥰

Ingredients for Pumpkin Muffins

Here’s what you’ll need to make this incredible pumpkin muffin recipe:

  • All-Purpose Flour: Flour gives the batter strength and body. It’s the vehicle for all that pumpkin-y goodness!
  • Baking Powder & Baking Soda: These muffins get a one-two punch of leavening to help them bake up light and airy, despite the density of the pumpkin purée.
  • Pumpkin Pie Spice and Vanilla: A simple mix of pumpkin pie spice and warm vanilla extract is all you need to flavor these delicious muffins.
  • White Sugar & Brown Sugar: A combination of white sugar and brown sugar gives the muffins sweetness with a slightly warm richness from the molasses in the brown sugar. The sugars also help keep the muffins moist.
  • Eggs: Eggs also help leaven baked goods when the water in the eggs turn to steam in the oven. When the egg solidifies as it bakes, it helps the muffins hold their puffed shape.
  • Pumpkin Purée: Pumpkin purée provides color, flavor, and moisture to the muffins. It’s the star of the show!
  • Cooking Oil: Oil helps the muffins stay moist and tender, and gives the muffin an extra rich flavor.
  • Cream Cheese & Sugar: A little dollop of sweetened cream cheese in the center of each muffin makes them extra special! But you can skip the cream cheese filling and make plain pumpkin muffins if you prefer.

How to Store Leftovers

This recipe makes a batch of 12 muffins, but that’s no reason to not make them for yourself if you live alone. Simply let the muffins cool completely to room temperature, then transfer to an air-tight food storage container. They’ll last about three days in the refrigerator, or you can freeze them for about three months. Thaw and reheat the frozen muffins with a quick 30 seconds in the microwave, or let them thaw at room temperature for about 15 minutes. Quick, easy, homemade muffins on demand!

Pumpkin Muffin Variations

You can take this basic pumpkin muffin batter and add so many different twists. Here are a couple of fun ideas for making this recipe your own:

  • Skip the cream cheese center and fold in chocolate chips
  • Top the muffins with a mixture of coarse sugar and cinnamon
  • Add chopped pecans to the batter or on top of each muffin
  • Make a quick cinnamon sugar glaze (powdered sugar + cinnamon + milk) to drizzle over the muffins (I did this during testing and while it didn’t look so pretty, it made them taste like cinnamon-coated donuts!)
  • Add a streusel topping
Side view of pumpkin muffins on a wire cooling rack.
Overhead view of a basket full of pumpkin muffins with coffee and pumpkins on the sides.
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Pumpkin Muffins

These pumpkin muffins are moist, subtly sweet, full of warm spices and have a hidden dollop of sweet cream cheese in the center. 
Course Breakfast, Dessert
Cuisine American
Total Cost $5.43 recipe / $0.45 each
Prep Time 15 minutes
Cook Time 24 minutes
Total Time 39 minutes
Servings 12 muffins
Calories 292kcal
Author Beth – Budget Bytes

Equipment

Ingredients

Cream Cheese Filling (optional)

  • 4 oz. cream cheese, room temperature $1.10
  • 2 Tbsp granulated sugar $0.04

Instructions

  • Preheat the oven to 350ºF. In a medium bowl, stir together the flour, baking powder, baking soda, salt, and pumpkin pie spice.
  • In a separate large bowl, whisk together the eggs, granulated sugar, brown sugar, pumpkin purée, oil, and vanilla extract.
  • Pour the bowl of dry ingredients into the bowl of wet ingredients and stir together just until combined. A few small lumps are okay, just try not to overmix.
  • In a separate small bowl, stir together the cream cheese and sugar for the cream cheese filling.
  • Grease a muffin tin or line with muffin liners. Fill each well in the muffin pan about ⅓ full. Add a small dollop of the cream cheese to each well, in the center of the muffin batter. Divide the remaining muffin batter between each well, covering the cream cheese. Each well in the muffin pan should be filled about ¾ full.
  • Bake the muffins for about 24 minutes, or until fully puffed in the center and slightly cracked on top.
  • Remove the muffins from the oven and let them cool for about 5 minutes before gently removing them from the muffin pan and allowing them to finish cooling on a wire rack.

See how we calculate recipe costs here.

Nutrition

Serving: 1muffin | Calories: 292kcal | Carbohydrates: 39g | Protein: 4g | Fat: 14g | Sodium: 224mg | Fiber: 2g
Overhead view of pumpkin muffins on a wire cooling rack.

How to Make Pumpkin Muffins – Step by Step Photos

Dry ingredients for pumpkin muffins in a bowl, not mixed together.

Preheat the oven to 350ºF. In a medium bowl, stir together 2 cups all-purpose flour, 1 tsp baking powder, ½ tsp baking soda, ½ tsp salt, and 1 tsp pumpkin pie spice until evenly combined.

Wet ingredients for pumpkin muffins in a bowl, not stirred together.

In a separate large bowl, stir together one 15oz. can of pumpkin purée, 2 large eggs, ½ cup white sugar, ½ cup brown sugar, ½ cup cooking oil, and 1 tsp vanilla extract until smooth.

Pumpkin muffin batter mixed together in the bowl.

Add the dry ingredients to the bowl of wet ingredients and stir them together just until combined. A few small lumps are okay, just be careful not to over-stir.

Cream cheese filling mixed in a bowl with a spoon.

To make the cream cheese filling, stir together 4oz. room temperature cream cheese and 2 Tbsp white sugar.

Muffin tin being filled with pumpkin batter and cream cheese filling.

Grease a muffin tin or line with paper liners. Fill each well in the tin about ⅓ full with pumpkin batter, then add a dollop of the sweetened cream cheese on top. Fill the rest of the way with the remaining pumpkin batter. Or, if choosing not to do the cream cheese filling, simply divide the pumpkin batter among the 12 wells of the muffin tin.

Baked pumpkin muffins in the muffin tin.

Bake the muffins in the preheated 350ºF oven for about 24 minutes, or until the muffins are fully puffed in the center and cracked slightly, and a little golden on the edges. Let them cool for about 5 minutes in the muffin pan before gently transferring them to a wire rack to finish cooling.

Close up side view of the pumpkin muffins cooling on a wire rack.

More Pumpkin Recipes

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Lemon Pound Cake

This delicious, moist and easy lemon pound cake recipe is made with fresh lemon juice and zest, and perfect for dessert or paired with coffee or tea.

The post Lemon Pound Cake appeared first on Budget Bytes.

This Lemon Pound Cake will make you swoon! It’s moist, tender, tart, and tangy. The light fluffy crumb is the perfect texture for soaking up the sweet and sour lemon glaze. Even better- it’s the absolute easiest cake to make. I bet you have everything you need in your pantry right now! 

Overhead view of lemon pound cake sliced on a wire cooling rack.

What is Lemon Pound Cake?

This classic dessert is baked in a loaf pan and is bursting with refreshing citrus notes that cut through the buttery sweetness of the cake. This easy recipe for Lemon Pound Cake is also one of my favorite ways to use up extra lemons, as the batter and glaze are loaded with lemon juice and zest.

Ingredients for Lemon Pound Cake

This cake is gorgeous and the flavors are zippy and balanced. It’s the perfect easy dessert recipe for a casual dinner or a fancy get-together (or if you’re in the mood for cake that isn’t too sweet.) Here’s what you need to make Lemon Poundcake:

  • Butter:  creates a light, tender texture and helps the cake rise.
  • Granulated Sugar and Powdered Sugar: these sugars do more than sweeten the cake and the icing. Granulated sugar softens the cake crumb, adds moisture, and balances the tartness of the lemon juice in the batter. Powdered sugar creates structure in icing and helps mellow out the sourness of lemon juice.
  • Eggs: create structure that helps the cake rise and keeps the crumb airy.
  • Flour: the base of our batter, it creates the structure of the crumb. While we have not tested this recipe with gluten-free flour, a 1-to-1 gluten-free baking flour should be a great substitute.
  • Lemons: are the heart of this recipe. If lemons are out of your budget, you can try bottled lemon juice, and though it won’t taste quite as tart and refreshing, it will still be a good cake. If lemons are too tart for you, leave them out and just make plain, buttery, pound cake!

How To Serve Lemon Pound Cake

This cake is fantastic still warm from the oven or served at room temperature. It pairs beautifully with No-Churn Strawberry Ice Cream. Or served with a fresh dollop of Homemade Whipped Cream. Double down on the lemon flavor and try it with Homemade Lemon Curd. 

How To Store Lemon Pound Cake

Place leftovers in an air-tight container and store at room temperature for up to 3 days. You can also wrap leftovers tightly in a layer of parchment paper and a second layer of aluminum foil, then freeze for up to 3 months. While you can refrigerate pound cake, it does dull the flavors and changes the texture of the cake. If you choose to refrigerate or freeze it, try warming it in a 350°F with a touch of butter brushed on each slice. I don’t know if you’ve ever tried frozen cake, but it’s delightful straight out of the freezer as well. The crumb stays soft and it’s a perfect treat for a hot summer day.

Side view of a sliced loaf of lemon pound cake.
Side view of a sliced loaf of lemon pound cake.
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Lemon Pound Cake

This delicious, moist and easy lemon pound cake recipe is made with fresh lemon juice and zest, and perfect for dessert or paired with coffee or tea.
Course Dessert
Cuisine Amercian
Total Cost $4.85 recipe / $0.40 serving
Prep Time 20 minutes
Cook Time 1 hour
Cool Time 10 minutes
Total Time 1 hour 30 minutes
Servings 12 (1 slice each)
Calories 330kcal
Author Monti – Budget Bytes

Equipment

Ingredients

  • 1 cup room temperature salted butter (plus more for greasing) $2.01
  • 1.5 cups all-purpose flour (plus more for dusting) $0.22
  • 1/2 tsp baking powder $0.03
  • 1/4 tsp baking soda $0.01
  • 1/4 tsp salt $0.02
  • 1 cup granulated sugar $0.39
  • 4 large eggs, beaten $0.36
  • 1/4 cup buttermilk $0.16
  • 3 lemons, juiced and zested, divided $1.32
  • 1 cup powdered sugar $0.33

Instructions

  • Place an oven rack in the center of your oven and preheat the oven to 350°F. Grease an 8×4 loaf pan with butter. Line the pan with parchment. Butter the parchment and dust with flour, shaking off excess flour.
  • Mix the flour, baking powder, baking soda, and salt in a medium bowl.
  • Mix the butter and sugar in a large bowl until light and fluffy. Add the beaten eggs, buttermilk, 1/4 cup lemon juice, and 1 tablespoon zest. Mix until incorporated.
  • Add the flour mixture to the butter and egg mixture in thirds, mixing after each addition and scraping down the sides before the next addition.
  • Add batter to the prepared pan. Bake for 50 to 60 minutes in the preheated 350°F oven until the cake springs back when you press the center and a toothpick inserted into the center comes out clean.
  • Remove the pound cake from the oven and cool for ten minutes before removing it from the pan and placing it on a cooling rack.
  • To make the glaze, mix the powdered sugar with 2 tablespoons lemon juice and 1 1/2 teaspoons lemon zest.
  • Drizzle the glaze on the cooled pound cake and serve!

See how we calculate recipe costs here.

Nutrition

Serving: 1slice | Calories: 330kcal | Carbohydrates: 41g | Protein: 4g | Fat: 17g | Sodium: 241mg | Fiber: 1g
Icing being drizzled over a loaf of lemon pound cake.

How to Make Lemon Pound Cake – Step by Step Photos

Loaf pan being buttered and dusted with flour.

Place an oven rack in the center of your oven and preheat the oven to 350°F. Grease an 8×4 loaf pan with butter. Line the pan with parchment. Butter the parchment and dust with flour, shaking off excess flour.

Dry ingredients for lemon pound cake being whisked together in a bowl.

Mix 1.5 cups of all-purpose flour, 1/2 tsp baking powder, 1/4 tsp baking soda, and 1/4 tsp salt in a medium bowl. 

Wet ingredients for lemon pound cake in a bowl.

Mix 1 cup of room-temperature salted butter and 1 cup of granulated sugar in a large bowl until light and fluffy. Add 4 beaten large eggs, 1/4 cup of buttermilk,  1/4 cup lemon juice, and 1 tablespoon zest. Mix until incorporated.

Wet and dry ingredients for lemon pound cake being mixed together.

Add the flour mixture to the butter and egg mixture in thirds, mixing after each addition and scraping down the sides before the next addition. 

Lemon pound cake batter in the loaf pan ready to be baked.

Add batter to the prepared pan. Bake for 50 to 60 minutes in the preheated 350°F oven until the cake springs back when you press the center and a toothpick inserted into the center comes out clean.

Baked lemon pound cake in the baking pan.

Remove the poundcake from the oven and cool for ten minutes before removing it from the pan and placing it on a cooling rack.

Ingredients for the icing in a bowl.

To make the glaze, mix 1 cup powdered sugar with 2 tablespoons lemon juice and 1 1/2 teaspoons lemon zest. 

Glaze being poured over the pound cake.

Drizzle the glaze on the cooled pound cake and serve!

Front view of a loaf of lemon pound cake sliced on a cooling rack.

More Delicious Lemon Recipes

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Cherry Turnovers

Cherry Turnovers are a delicious baked dessert made with flaky puff pastry and sweet, tart cherry sauce. This is the best easy dessert recipe!

The post Cherry Turnovers appeared first on Budget Bytes.

These Cherry Turnovers are a scrumptious dessert that’s super easy to make and land at a little over a dollar per serving! The best part? It takes just 20 minutes to get them in the oven! Get ready to collect loads of compliments after you make this easy Cherry Turnover recipe. Though, I should warn you: The puff pastry shatters into delicious buttery flakes as soon as you bite it, so you’ll want to wipe the crumbs off your shirt before heading into a meeting. (I guess that’s less of a “warning” and more of a “Note-To-Self,” but you catch my drift.)

Two cherry turnovers on a plate, one cut in half with the filling dripping out.

What Are Cherry Turnovers

Cherry Turnovers are a popular baked dessert made of flaky puff pastry dough filled with sweet and tart Cherry Sauce. Though they’re a fantastic end-of-dinner delight, they can also be enjoyed for breakfast. (Argue all you want about the breakfast part, but you make puff pastry with flour, butter, and sometimes egg, which is basically a pancake. )

Ingredients For Cherry Turnovers

This is one of those perfect desserts that require minimal effort, so it’s a big win in my book. The ready-made dough is folded over the filling (which can also be ready-made). It’s then sealed, baked until golden brown, and drizzled with a sugar glaze. Boom! Heaven. Here’s what you’ll need to make my easy recipe for Cherry Turnovers!

  • Cherry Filling: I use canned cherry filling. Is it cheaper and better than my Cherry Sauce? No. But it’s convenient, and sometimes that beats the tastiest thing ever. But, if you have a few extra minutes, I highly recommend using my Cherry Sauce recipe.
  • Puff Pastry Sheets: this ready-made dough’s buttery layers crisp and rise when baked, giving you that thunderous shatter that’s a hallmark of any legit flaky pastry.
  • Egg: is beaten and used to help seal the seams of the folded dough. It’s also brushed over the dough to create a golden glossy finish. Yes, you can skip it. A golden laminated finish is strictly for presentation, and you can use water or milk to seal the dough. However, water or milk might not hold the bond, so take that gamble with your eyes wide open.
  • Powdered Sugar: is the foundation of our sugar glaze. If you don’t have powdered sugar, sprinkle granulated sugar on the pastries after washing them with egg to create a sweet textured finish. You can also skip the powdered sugar glaze and the granulated sugar. These pastries will still be knockouts. Promise.
  • Milk: is used to create a glaze from powdered sugar. You can also use water, though it will be less creamy.

How To Serve Cherry Turnovers

Cherry turnovers can be served warm or at room temperature. (Or cold as a late-night treat while bingeing your favorite Netflix show.) They are great paired with ice cream and will blow your mind when you have them with No-Churn Balsamic Peach Ice Cream or No-Churn Strawbery Ice Cream. As I mentioned, I also enjoy Cherry Turnovers as a breakfast pastry and love them paired with Maizena. They’re also a wonderful addition to any brunch table. (Did I just admit to stuffing my face with Cherry Turnovers 24 hours a day? Only if you read between the lines.)

How To Store Cherry Turnovers

You can store leftover Cherry Turnovers in an airtight container at room temperature for three to four days. (They will not last a day, much less 3 to 4 days, but I honor your hopes and dreams, homie.)

Other Turnover Flavor Ideas

With the magic of puff pastry, you’re always less than an hour away from a delicious, crispy, turnover. What you fill it with is only limited to your imagination! I love turnovers made with these sauces:

Overhead view of cherry turnovers on a wire cooling rack.
Two cherry turnovers stacked on a plate, one cut in half with filling spilling out.
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Cherry Turnovers

Cherry Turnovers are a delicious baked dessert made with flaky puff pastry and sweet, tart cherry sauce. This is the best easy dessert recipe!
Course Dessert
Cuisine American
Total Cost $9.85 recipe / $1.23 serving
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings 8
Calories 416kcal
Author Monti – Budget Bytes

Equipment

Ingredients

  • 2 sheets puff pastry, thawed $5.49
  • 2 cups cherry pie filling $3.99
  • 1 large egg, beaten $0.09
  • 1/2 cup powdered sugar $0.27
  • 1 Tbsp milk $0.01

Instructions

  • Line a baking sheet with parchment paper. Place an oven rack in the center of the oven and preheat the oven to 400°F. Roll each thawed piece of puff pastry gently into a square, then cut each sheet into 4 squares. Place the 8 squares on the baking sheet.
  • Place 1/4 cup of cherry pie filling into the middle, left of center, of each square.
  • Brush a little of the beaten egg along the outside edges of each puff pastry square.
  • Fold the bottom right corner of the dough over the filling and press it into the top left corner. Seal the edges with a fork.
  • Use a pastry brush or paper towel to add a very light layer of the beaten egg over the top of the puff pastry turnover. Bake for 20 to 25 minutes until the puff pastry has risen and is golden brown. Remove from the oven and allow to cool on the baking sheet for a few minutes before placing the turnovers on a wire cooling rack.
  • Mix the milk with the powdered sugar to make a glaze. Use a spoon to drizzle the glaze over the turnovers. Then enjoy!

See how we calculate recipe costs here.

Nutrition

Serving: 1pastry | Calories: 416kcal | Carbohydrates: 44g | Protein: 6g | Fat: 24g | Sodium: 173mg | Fiber: 1g
Icing being drizzled over two cherry turnovers on a plate.

How to Make Cherry Turnovers – Step by Step Photos

Puff pastry cut into squares on a cutting board.

Line a baking sheet with parchment paper. Place an oven rack in the center of the oven and preheat the oven to 400°F. Place the floured side of the thawed puff pastry sheet on your work surface and use a rolling pin (or wine bottle) to gently roll each sheet into a 12-inch by 12-inch square. Then cut each puff pastry sheet into four squares. Place the eight squares on the baking sheet.

Cherry filling being spooned onto puff pastry squares.

Place 1/4 cup of cherry pie filling (or Cherry Sauce) into each square’s middle, just left of center, and leave a 1-inch border around the edges. Don’t overfill the turnovers, or they will be difficult to seal.

Puff pastry brushed with egg wash.

Use a pastry brush, a paper towel, or your finger to brush a little of the beaten egg along the outside edges of each puff pastry square.

puff pastry being folded over the cherry filling.

Fold the bottom right corner of the dough over the filling and press it into the top left corner to create a triangle.

Puff pastry seams being sealed with a fork.

Seal the edges of the triangle with a fork. Trim any wonky corners with a small knife.

Egg being brushed on top of the puff pastry.

Use a pastry brush or paper towel to add a very light film of 1 beaten egg over the top of each puff pastry turnover. Bake in your preheated 400°F oven for 10 minutes. Move the baking pan so the front of the baking pan is now facing the back of the oven. Then bake an additional 10 to 15 minutes until the puff pastry rises and turns golden brown. Remove the pastries from the oven and cool on the baking sheet for a few minutes before placing the turnovers on a wire cooling rack.

Puff pastries being glazed.

Once the pastries have cooled, mix 1 tablespoon of milk with the 1/2 cup of powdered sugar until a thick glaze forms. Use a fork or spoon to drizzle the glaze over the turnovers. A fork creates more distinct lines and a spoon drizzles globs of glaze; choose your own adventure. Don’t tell anyone they’re ready until you’ve had at least one and enjoy your second with loved ones!

Side view of cherry turnovers on the wire cooling wrack.

More Easy Dessert Recipes

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Cheese Danish

This buttery, flaky, and budget-friendly Cheese Danish recipe is ridiculously easy to make and can be on your table in under a half hour.

The post Cheese Danish appeared first on Budget Bytes.

This buttery, flaky, vanilla-scented Cheese Danish recipe is so ridiculously delicious that Beth hasn’t stopped talking about it since I made it for her. This is one of my all-time favorite recipes because this breakfast pastry is a total breeze to put together, is ready in under a half hour, and it’s incredibly budget-friendly. PS I’m going to show you how to make this easy Cheese Danish at home for a third of what you’d pay at the fancy bakery. (Seriously. They sell them for $18 for a half dozen on Gold Belly.)

Overhead shot of cheese danish on a cooling rack with a small bowl of icing and a sup of coffee next to them.

What Is Cheese Danish?

Cheese Danish is a classic Danish breakfast treat made with a flaky puff pastry dough and a lightly flavored cream cheese filling. This easy Cheese Danish is also perfect for brunch or a quick after-dinner dessert and will score all of the compliments at the potluck or work party. (Pro Tip: Whip up a quick batch of Cheese Danish when a loved one has a bad day and get ready to collect All. Of. The. Hugs.)

What You Need To Make Cheese Danish

This is one of those recipes I use all of the time, so I stockpile the ingredients because when it comes to dessert, I stay ready. PS Once you make it, you will stockpile them too. TRUST. Here’s what you’ll need to make my easy recipe for Cheese Danish:

  • Puff Pastry – this buttery dough forms the base of flaky Cheese Danish. Find it in the frozen aisle section of most grocery stores. If you don’t have puff pastry, I don’t recommend making this recipe.
  • Cream Cheese – forms the filling of Cheese Danish. It must be at room temperature for you to mix it easily with other ingredients. In a pinch, leave it in its airtight foil wrapper and place it in a bowl of warm water for a few minutes to raise its temperature quickly straight from the fridge. If you don’t have cream cheese, I don’t recommend making this recipe.
  • Powdered Sugar – sweetens the filling and the icing. If you don’t have powdered sugar, use 1/4 cup of granulated sugar and mix it into the cream cheese until completely dissolved. You will need to skip the powdered sugar icing. Instead, thin out 2 tablespoons of your favorite jam with 1 teaspoon water and spoon over the pastry.
  • Vanilla – helps to flavor and lightly scent the cream cheese filling and the icing. If you don’t have vanilla, use 1/8 teaspoon of cinnamon or 1/4 teaspoon of lemon zest for the filling. You can omit the vanilla from the icing and substitute it with 1 tablespoon of melted butter.
  • Egg– You will use the egg yolk to help bind and add color and a velvety texture to the filling. You will use the egg white to brush on the puff pastry to seal it and add a golden sheen.
  • Milk– creates a velvety icing and helps thin it.
Overhead shot of a hand holding a cheese danish dressed with icing and strawberry jam in the foreground and three other cheese danish on a cooling rack in the background.

Tips For Making The Best Cheese Danish

  1. Thaw the puff pastry in the fridge for an hour or two, or it will crack when you try to cut it. Don’t thaw it at room temperature, as the butter will melt into the dough, and you won’t get the flaky finish puff pastry is known for.
  2. Add a teaspoon of lemon or orange zest to the filling to boost flavor.
  3. Use an oven thermometer to ensure the oven is at the correct temperature.
  4. Rotate the baking sheet, front to back, halfway through cooking to ensure even baking.
  5. Mix a tablespoon of melted butter into the icing to add flavor and an even more velvety finish.
  6. Cool the Cheese Danish before adding the icing so it doesn’t melt into the pastry. To get lines of icing instead of pools of icing, use a fork, not a spoon, to drizzle the icing.

How To Store Cheese Danish

Cool the Cheese Danish completely in an airtight container with wax or parchment paper between layers and over the top surface. Store in the fridge for up to seven days or in the freezer for up to two months. Thaw in the fridge before serving or reheat in a 350°F oven, until warm, about 5 minutes.

Overhead shot of cheese danish on a cooling rack with a small bowl of icing and a sup of coffee next to them.
Overhead shot of three cheese danish on a cooling rack.
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Cheese Danish

This buttery, flaky, and budget-friendly Cheese Danish recipe is ridiculously easy to make and can be on your table in under a half hour.
Course Breakfast, Brunch, Dessert
Cuisine European
Total Cost ($6.07 recipe / $1.01 serving)
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 6 danish
Calories 438kcal
Author Monti – Budget Bytes

Equipment

Ingredients

Cheese Danish

  • 8 oz. cream cheese, softened $2.19
  • 1/3 cup powdered sugar $0.11
  • 1 tsp vanilla extract $0.58
  • 1 pinch salt $0.01
  • 1 sheet puff pastry, thawed $2.75
  • 1 egg, yolk and white separated $0.09

Icing

Instructions

  • Line a baking sheet with parchment paper. Place your oven's rack in the center and preheat it to 400°F. Mix the cream cheese, powdered sugar, vanilla, egg yolk, and salt until smooth and light in texture.
  • Unfold the sheet of puff pastry, dust off excess flour, and place it on the baking sheet. Cut down the seams of the folds so you have three equal-sized strips. Cut the strips into halves.
  • Use a fork to perforate around the sides of each puff pastry rectangle, leaving a half-inch border. This prevents the puff pastry from rising in the middle.
  • Add 2 heaping tablespoons of your cream cheese mixture to each square. Spread evenly, making sure to leave the borders clean.
  • Beat the egg white until frothy. Dip a pastry brush into the beaten egg white and trace lightly along the borders. This will give the puff pastry a glossy finish and golden color.
  • Bake at 400°F for 10 minutes then rotate the baking sheet, front to back. Continue to bake for 5 to 10 minutes, or until the borders of the puff pastry have risen and are golden brown. Use a spatula to remove the pastries from the sheet pan and cool on a rack.
  • In a separate bowl, mix the powdered sugar, vanilla, and milk. Finally, drizzle over cooled Cheese Danish and watch your loved ones gobble them down! Optional: drizzle with 2 tablespoons of strawberry jam thinned with 1 teaspoon of water.

See how we calculate recipe costs here.

Nutrition

Serving: 1danish | Calories: 438kcal | Carbohydrates: 38g | Protein: 6g | Fat: 29g | Sodium: 240mg | Fiber: 1g
Overhead shot of cheese danish on a cooling rack with a small bowl of icing and a silver fork next to them.

How to Make Cheese Danish – Step by Step Photos

Overhead shot of filling mixed with a hand beater in a shite bowl.

Line a baking sheet with parchment paper. Place your oven’s rack in the center and preheat it to 400°F. Mix 8 ounces of cream cheese, 1/3 cup powdered sugar, 1 teaspoon vanilla, 1 egg yolk, and 1 pinch of salt until smooth and light in texture.

Overhead shot of sheet of puff pastry cut into six rectangles.

Unfold 1 sheet of puff pastry, dust off excess flour, and place it on the baking sheet. Then, cut down the seams of the folds so you have three equal-sized strips. Cut the strips into halves. Do not pull your knife through the dough, as it will make it lose its shape. Just press down.

Overhead shot of puff pastry rectangles being docked with a fork.

Use a fork to perforate around the sides of each puff pastry rectangle, leaving a half-inch border. This prevents the puff pastry from rising in the middle.

Overhead shot of of filling added to the puff pastry rectangles.

Add two heaping tablespoons of the cream cheese mixture to each square. Then, spread the mixture evenly, making sure to leave the borders clean.

Overhead shot of egg wash being brushed on puff pastry.

Beat 1 egg white until frothy. Then, dip a pastry brush (in a pinch, just use your finger) into the beaten egg white and trace lightly along the borders. This will give the puff pastry a glossy finish and golden color.

Overhead shot of 6 baked cheese danish on.a sheet pan.

Bake at 400°F for 10 minutes, then rotate the baking sheet, front to back. Continue to bake for 5 to 10 minutes, or until the borders of the puff pastry have risen and are golden brown. Next, use a spatula to remove the pastries from the sheet pan and cool on a rack.

Overhead shot of cheese danish being spinkled with icing.

Then, in a separate bowl, mix 1/2 cup powdered sugar, 1/4 teaspoon vanilla, and 2 tablespoons milk. Finally, drizzle over cooled Cheese Danish.

Side shot of cheese danish on a cooling rack with a small bowl of icing next to them wit hone danish being dressed with strawberry jam.

It’s optional, but I love to drizzle the Cheese Danish with 2 tablespoons of strawberry jam thinned with 1 teaspoon of water. Now all you have left to do is chow down and collect compliments!

You can easily double this recipe to use both sheets of puff pastry that come in the package (especially if you’re serving the Cheese Danish for brunch because they will go fast!). You can also use the second sheet of puff pastry to make our Easy Quiche Lorraine or Spinach Pie!

More Easy Dessert Recipes

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