And this time of year, I’m making batches of zucchini muffins and these lemon raspberry muffins on repeat.
Sometimes I will store them in the freezer to enjoy in a few months when fresh raspberries are no longer in season, and sometimes I just bake them to share with my neighbors.
Either way, you can’t go wrong with these bright, beautiful raspberry muffins.
Our easy Chocolate Chip Muffins recipe produces giant, light and fluffy muffins that are better than a bakery! We have tons of other snacks your kids will love, like our Easy Homemade Fruit Pops, No Bake Granola Bars, Strawberry Banana Smoothie, or Chex Mix! How to make Chocolate Chip Muffins: Make Batter: Stir together flour,…
Our easy Chocolate Chip Muffins recipe produces giant, light and fluffy muffins that are better than a bakery!
There’s a simple trick for making Chocolate chip muffins (and any muffins for that matter) rise big and tall, like the beautiful ones at the bakery; it’s all about the baking temp. I tried this recipe many years ago, from Little Sweet Baker, and it’s the BEST! Plus they freeze well, so you can double the batch and stock some in the freezer for lunch boxes or a quick snack.
How to make Chocolate Chip Muffins:
Make Batter: Stir together flour, baking powder, baking soda, salt, and chocolate chips. In a separate bowl, combine melted butter, sugar, eggs, buttermilk, and vanilla. Add the dry ingredients and stir just until combined.
Bake: Divide batter evenly among the 12 muffin cups and bake them at 425°F to start, for 5 minutes, then reduce oven temperature to 375°F and continue baking for 12-15 more minutes. Starting it out hot will make the muffins nice and big just like the bakery!
Storing and Freezing Instructions:
To Store: Keep cooled muffins in an airtight container or bag with a paper towel underneath and top so they don’t get soggy.
To Freeze: Place cooled muffins in an airtight container or bag in the freezer for up to 3 months. Thaw on your counter or warm for a few seconds in the microwave.
Preheat your oven to 425 degrees and prepare your muffin tin with liners, or grease it well with non-stick cooking spray.
Dry Ingredients: In a large bowl, combine the flour, baking powder, baking soda, salt, and chocolate chips and set it aside.
Wet ingredients: In another bowl, mix together the melted butter, sugar, eggs, buttermilk, and vanilla.
Combine: Add the dry ingredients to the wet mixture and use a spatula to gently fold the mixture together, just until combined. Be careful not to over-mix the batter.
Bake: Divide the batter evenly among well-greased muffin cups (they will be full to the top). Bake at 425 degrees F for 5 minutes. Then, reduce the oven temperature to 375 degrees F and continue baking for 10-15 more minutes or until a toothpick inserted into the center of a muffin comes out clean. Don't over-bake them or they will be dry.
Remove muffins to a wire cooling rack to cool.
Video
Notes
Storing Instructions: Keep cooled muffins in an airtight container or bag with a paper towel underneath and top so they don’t get soggy.Freezing Instructions: Place cooled muffins in an airtight container or bag in the freezer for up to 3 months. Thaw on your counter or warm for a few seconds in the microwave.
These easy to make Banana Chocolate Chip Muffins are the perfect sweet (but not too sweet) breakfast or snack that the whole family will love. Plus, they freeze beautifully, so you can have delicious muffins ready whenever the craving hits! Why I Love This Recipe Craving muffins one day, I took my banana bread recipe, added chocolate…
These easy to make Banana Chocolate Chip Muffins are the perfect sweet (but not too sweet) breakfast or snack that the whole family will love. Plus, they freeze beautifully, so you can have delicious muffins ready whenever the craving hits!
Craving muffins one day, I took my banana bread recipe, added chocolate chips, and poured it into muffin tins. The result: a game-changer! Here’s why I love them so much:
Quick and Easy: This recipe comes together easily with just a few steps. Plus, making muffins instead of a whole loaf of banana bread means they bake faster, allowing you to enjoy these delectable treats that much quicker!
Perfect for Any Time: Whether it’s breakfast, a snack, or dessert, these muffins hit the spot every time.
All-Purpose Flour: Provides structure to the muffins. See some options for flour substitutions below if you need!
Baking Powder & Baking Soda: Help the muffins rise and become fluffy.
Honey or Agave Nectar: Naturally sweetens the muffins and adds moisture.
Large Egg: Binds the ingredients together and adds richness.
Milk: Keeps the muffins moist and tender.
Oil: Adds moisture and helps create a soft texture.
Ripe Bananas: The star ingredient, providing natural sweetness and flavor.
Semi-Sweet Chocolate Chips: Adds delicious chocolatey goodness to every bite. Milk chocolate chips or any other you prefer would work too!
*For a complete list of ingredients and instructions, see the recipe card below*
Variations and Substitutions
This is a very forgiving muffin recipe with many options for substituting ingredients. Here are a few ideas. Additionally, there are many comments below with other Weelicious’ readers variations that you could read!
Flour Substitutes: Feel free to substitute whole wheat flour for the all-purpose flour for some added nutrition. Or use a combination of the two.
Dairy-Free: A plant based milk such as almond milk or oat milk would work as a substitute for the milk in these muffins.
Gluten Free: A cup-for-cup gluten free flour can be used as a substitution for the all-purpose flour if you need. Or, make this Gluten Free Banana Bread recipe into muffins!
Flax egg: Egg allergy? Use a flax egg. Mix 1 tablespoon of ground flaxseed with 3 tablespoons of water. Allow to sit until thickened and use in place of 1 egg.
Different Sweeteners: Swap honey or agave nectar with maple syrup or brown sugar.
Add-Ins: Try adding nuts, such as walnuts or pecans, for extra crunch. Or dried fruit would be delicious too.
Leave Out the Chocolate: You can omit the chocolate chips entirely and just make banana muffins. Or, explore Weelicious and make another banana muffin such as Banana Wheat Germ Muffins or Apple Banana Muffins.
How to Make Banana Chocolate Chip Muffins
Step 1: Preheat oven to 400° F. Combine the flour, baking powder, baking soda and salt in a bowl.
Step 2: In a separate bowl, whisk the honey, egg, milk, oil, and mashed bananas.
Step 3: Slowly combine the dry ingredients into the wet ingredients. Then stir in the chocolate chips.
Step 4: Pour batter into greased or lined muffin pan, about 2/3 of the way up. Top with a few additional chocolate chips.
Step 5: Bake for 18 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Step 6: Cool on wire rack and serve.
Tips and Tricks
Ripe Bananas: Make sure your bananas are ripe (with brown spots) for the best flavor and sweetness.
Avoid Overmixing: Overmixing the batter can result in dense muffins. Stir until just combined.
Room Temperature Ingredients: Using room temperature eggs and milk can help the ingredients mix more easily and evenly.
Allow to Cool Completely: If you used muffin liners, allow the muffins to cool completely in the liners before you remove them. This will help the muffins not stick to the liners.
Storage and Freezing
Storage: Store the muffins in an airtight container at room temperature for up to 3 days.
Freezing: These muffins freeze well. Place them in a single layer on a baking sheet and freeze until solid. Transfer to a freezer-safe bag or container and store for up to 3 months. To enjoy, thaw at room temperature or warm in the microwave.
FAQs
Can I use frozen bananas for banana chocolate chip muffins?
Sure! you can use frozen bananas. Thaw them completely and drain any excess liquid before mashing and using in the muffins.
How do I ripen bananas fast?
Put bananas in the oven at a low temperature (about 250°F) for 15-20 minutes. Keep an eye on them to make sure they don’t over-ripen or become too soft.
Make this banana chocolate chip muffin recipe and watch it quickly become an all time favorite for the whole family. You might as well go ahead and make a double batch and keep half in the freezer. If you try this recipe, leave a comment and rating below!
In a separate bowl, whisk the honey, egg, milk, oil, and mashed bananas.
Slowly combine the dry ingredients into the wet, and then stir in the chocolate chips.
Pour batter into greased or lined muffin cups, about 2/3 of the way up, and top with additional chocolate chips. Bake for 18 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Cool and serve.
Notes
Mini Muffins: To make mini muffins follow the instructions, but bake for 12-15 minutes or until a toothpick comes out clean.
Ripe Bananas: Make sure your bananas are ripe (with brown spots) for the best flavor and sweetness.
Avoid Overmixing: Overmixing the batter can result in dense muffins. Stir until just combined.
Room Temperature Ingredients: Using room temperature eggs and milk can help the ingredients mix more easily and evenly.
Allow to Cool Completely: If you used muffin liners, allow the muffins to cool completely in the liners before you remove them. This will help the muffins not stick to the liners.
Storage: Store the muffins in an airtight container at room temperature for up to 3 days.
Freezing: These muffins freeze well. Place them in a single layer on a baking sheet and freeze until solid. Transfer to a freezer-safe bag or container and store for up to 3 months. To enjoy, thaw at room temperature or warm in the microwave.
Whether you’re making them for an on-the-go breakfast or an after-school snack, these easy and delicious banana bread muffins are sure to be a family favorite.
We make and eat muffins year-round at our house. But there’s still something about muffins that makes me think of back to school season.
I guess because I love digging into my muffin recipes and whipping up a batch as snacks for my girls. And they are always great for freezing for quick and easy weekday breakfasts, too.
Dominique Ansel’s banana bread is a family favorite around here, so I decided it was time to tweak the recipe and turn it into banana bread muffins.
I know I’ll be making these on repeat when my oldest goes back to school next month. If you are already anticipating a busy fall season, save this recipe to help simplify at least one area of your life.
I can’t solve all of life’s problems, but at least I can offer you some amazing muffins.
Chocolate lovers won’t be able to resist these vegan chocolate chocolate chip muffins! Rich, decadent, and full of gooey melted vegan chocolate, they’re the best sweet treat or chocolatey breakfast.
Chocolate lovers won’t be able to resist these vegan chocolate chocolate chip muffins! Rich, decadent, and full of gooey melted vegan chocolate, they’re the best sweet treat or chocolatey breakfast.
Bursting with fresh blueberries and topped with a simple streusel, these bisquick blueberry muffins are made quick and easy with your favorite baking mix.
My homemade bisquick mix is one of my very favorite kitchen staples to keep on hand and I love coming up with new recipes that use it.
These soft and chewy Blueberry Cookies are jam-packed with juicy blueberries and topped with a sweet crumble. Like blueberry muffins in cookie form! Craving more spring and summer cookies? Check out my Lemon Shortbread Cookies, Chocolate Marshmallow Cookies and Lemon Crinkle Cookies while you’re here! Enjoy these blueberry muffin cookies in the spring or any…
These soft and chewy Blueberry Cookies are jam-packed with juicy blueberries and topped with a sweet crumble. Like blueberry muffins in cookie form!
Enjoy these blueberry muffin cookies in the spring or any time of year using fresh, frozen or even dried blueberries. They’re soft, chewy and loaded with plump blueberries, just like my Vegan Blueberry Muffins. The streusel sprinkled on top is the perfect finishing touch!
They can be made gluten free and even customized with flavor boosters, like lemon zest, lavender, or extra berries! A little lemon glaze drizzled on top couldn’t hurt, either.
Why you’ll love these blueberry muffin cookies
Just like blueberry muffins – What makes these blueberry muffin-esque cookies so special is their soft and fluffy interior and slightly crisp exterior. It’s what you’d get in a bakery-style muffin but in a cookie!
The sweet crumble topping – The 3-ingredient crumble sprinkled on top of the cookies is a lovely and charming finishing touch. It takes this simple cookie recipe over the top!
Packed with juicy blueberries – I’m always picking up cases of blueberries as soon as they’re in season so I can use them in blueberry pancakes, lemon blueberry bread, blueberry cake, and, now, these delicious blueberry cookies.
How to make blueberry cookies
Find the complete recipe with measurements in the recipe card below.
Cream the butter and sugars together in the bowl of a stand mixer until creamy and smooth. Next, beat in the milk and vanilla. Stop the mixer and add in the flour, baking soda, cornstarch, and salt. Mix on low speed until just combined.
Lastly, use a spatula to gently fold in the blueberries.
Tip: Be very gentle when folding in the berries. Some will burst but that’s okay! However, if too many burst, the cookie dough will turn green.
Use a cookie scoop or spoon to scoop the cookie dough from the bowl onto a baking sheet.
Sprinkle a generous amount of the crumble topping on each cookie dough mound, then gently press it into the dough.
Bake the cookies until they’re golden around the edges. Let them cool slightly, then enjoy!
Should I use fresh blueberries or frozen blueberries in these cookies?
Both work well! I like to use fresh blueberries because they don’t bleed as much as frozen blueberries. If you do use frozen berries, do not thaw them ahead of time. You can also use dried blueberries if you’d like.
Can these cookies be made gluten-free?
Yes! Substitute the all-purpose flour for a quality gluten-free flour blend, like Better Batter or Bob’s Red Mill.
What else can I add to the cookie dough?
You can customize the cookies with a 50-50 mix of blueberries and another berry or chocolate chips. You can also add a little lemon zest and/or lemon extract for lemon blueberry cookies, or culinary lavender for blueberry lavender cookies.
Do I have to use blueberries?
Not if you don’t want to! Experiment with chopped strawberries, raspberries, blackberries, peaches, or apples instead of blueberries.
How long do they last?
Vegan blueberry cookies will stay soft and chewy for 2 to 3 days when stored in an airtight container at room temperature. You can also keep them in the fridge for about 5 days or in the freezer for up to 3 months.
Make the crumble topping – In a small bowl, stir the flour and sugar together, then add the melted butter and stir until crumbs form. Place in the refrigerator while you prepare the cookie dough.
Preheat the oven to 350 degrees F and line a cookie sheet or two with parchment paper or lightly grease.
In a large bowl using a handheld mixer (or stand mixer with the paddle attachment), cream together the butter and sugars until creamy and smooth.
Beat in the milk and vanilla until fluffy and combined.
Stop the mixer and add the flour. Sprinkle the baking soda, cornstarch and salt on top of the flour. Turn the mixer on low speed and mix until just combined.
Gently fold in the blueberries until incorporated. If some of them break a little, that's fine, just try to be gentle.
Use a cookie scoop or spoon (about 1 1/2 tablespoons) to scoop the dough and place on the prepared baking sheet. Flatten them just slightly (so you can stick the crumble on better).
Sprinkle a generous amount of the crumble topping on each cookie dough, pressing it into the dough.
Bake for 12-15 minutes, until they are just barely golden on the edges. Let them cool completely before serving. Enjoy!
Notes
Gluten free – Use a quality gluten free flour mix. I like Better Batter and Bob’s Red Mill 1:1 flour.
You can swap the blueberries for strawberries, peaches, apples or other fruits.
They will keep at room temperature for 2-3 days, 5 days in the refrigerator or frozen for longer.
Breakfast Cupcakes are light and fluffy pancake muffins topped with an airy whipped cream cheese and strawberry preserves “frosting”. Move over Waffle French Toast, Birthday Cupcakes are the new go-to for a fun birthday breakfast (even though they’re easy enough to make year-round!) Who says you can’t have cupcakes for breakfast?! Coming up with this recipe was a happy…
Breakfast Cupcakes are light and fluffy pancake muffins topped with an airy whipped cream cheese and strawberry preserves “frosting”. Move over Waffle French Toast, Birthday Cupcakes are the new go-to for a fun birthday breakfast (even though they’re easy enough to make year-round!) Who says you can’t have cupcakes for breakfast?!
Coming up with this recipe was a happy accident. I was working my PB&J Pancakes Sandwichesrecipe and ended up testing them several times to arrive at the perfect combination. There was still a ton of pancake batter leftover, and I wasn’t sure what I was going to do with all the extra. I hate wasting food, but I was also too lazy to make 100 pancakes. Does anyone have the patience for that?
Then, just to see what would happen, I poured all the extra batter into muffin tins and popped them in the oven. I couldn’t believe the results! Why hadn’t I thought of this before? They had become the perfect muffin as my daughter Chloe called it (or “cupcake” as my son Kenya chimed in). Inspired to take things one step further, I whisked together some strawberry preserves and cream cheese to make “icing” and — voila — the Breakfast Cupcake was born!
Kid-Friendly Surprise: The best part about these Breakfast Cupcakes is that you’ll have a new good morning surprise for your family, and they’ll never know these are cupcakes that aren’t loaded with sugar (like these Dark Chocolate Cupcakes). It’ll feel like you’re having a delicious dessert for breakfast without the sugar crash by noon.
Quick and Efficient: These pancake muffins are a convenient way to serve pancakes, especially for a crowd. Instead of standing over the stovetop flipping pancake after pancake, you can pour the batter into muffin cups and bake them all at once! Speaking of, my Sheet Pan Pancake recipe is great for quick and easy pancakes for a crowd too!
Customizable: Breakfast cupcakes are so much fun because you can add whatever you like to them. You could sprinkle in a few chocolate chips, blueberries or even some mashed raspberries for a raspberry pancake muffin.
The Ingredients:
All purpose flour: The foundation of the breakfast cupcake.
Baking powder: This ingredients acts as the leavening agent, helping the cupcakes rise evenly in the oven.
Peanut butter: Gives a delicious nutty flavor for this recipe while adding a bit of protein too.
Egg: The egg binds everything together and gives the cupcake structure.
Sugar: We use very little sugar in this recipe, but just enough to make this a nice breakfast treat!
Milk: Provides moisture and tenderness for the perfect decadent breakfast cupcake.
Cream cheese: Whether you use whipped or regular cream cheese, this ingredient forms a delicious base for our simple cupcake frosting.
Jelly, jam, or preserves of your choice: Add a burst of fruity sweetness to our frosting, infusing each bite with delightful flavor.
*See recipe card for full list of ingredients with measurements*
Substitutions and Variations:
There are plenty of ways to make this recipe suit your tastes and preferences.
Type of Nut/Seed Butter: If you have a nut allergy you need to consider, this recipe works with any nut or seed butter you prefer. Feel free to use sunflower seed butter, almond butter or even cashew butter.
Type of Flour: The texture will be affected slightly, but feel free to use your preferred flour. Whole wheat, white whole wheat or a cup-for-cup gluten free flour would work in this recipe.
For the Sugar: Honey, agave or maple syrup could be used in place of the sugar in this recipe. The texture will vary slightly but won’t majorly affect the recipe overall.
Egg Substitutions: While I haven’t tested it out, I’ve had readers say they experimented with using egg replacers in this recipe and they turned out great. Other commenters mentioned substituting 1/4 cup Greek yogurt for the egg. Again, I didn’t try it out myself so do with that what you will
Flavor Variations: Feel free to add chocolate chips, fresh berries or anything you’d normally enjoy added into your pancakes!
How to Make Breakfast Cupcakes
Step 1: Whisk the flour, baking powder and salt in a bowl until thoroughly incorporated. In a separate bowl, whisk the peanut butter, egg and sugar until combined, then whisk in the milk until incorporated.
Step 2: Whisk the wet ingredients into the dry ingredients until just combined. You don’t want to over beat the mixture.
Step 3: Grease or line muffin tins and fill 2/3 of the way up with the batter.
Step 4: Bake for 20 minutes or until a toothpick comes out clean. Allow to cool completely then topping with jelly frosting.
*See recipe card for jelly frosting instructions*
Frequently Asked Questions
How do I store leftover Breakfast Cupcakes?
Keep your Breakfast Cupcakes fresh by storing them in an airtight container in the refrigerator for up to 4 days. When you’re ready to enjoy your Breakfast Cupcakes, simply reheat them in the microwave, toaster oven, or oven until warmed through.
Can I freeze Breakfast Cupcakes?
Yes! Extend the shelf life of your Breakfast Cupcakes by freezing them. After allowing them to cool completely, place unfrosted cupcakes on a baking sheet and freeze for 1-2 hours. Once frozen, transfer them to a freezer bag or container. They can remain in the freezer for up to 3 months.
Can I use this pancake muffin batter to make regular pancakes?
Yes, this batter is able to be used to make pancakes.
Can I use a mini muffin tin to make Breakfast Cupcakes?
Yes! If you want mini muffins, follow the instructions adjusting the cook time to 18-20 minutes or until a toothpick comes out clean.
I’m so happy I stumbled upon making these Breakfast Cupcakes. Accidents happen, and aren’t they delicious?! Now, this recipe a go-to for my kids’ birthday breakfasts every year and they love it! Who says you can’t have your (breakfast cup)cake and eat it too! If you loved this recipe, consider leaving a comment and a rating below!
Breakfast Cupcakes are light and fluffy pancake muffins and topped with an airy whipped cream cheese and strawberry preserves “frosting”. They make the perfect special birthday breakfast, but they're really a treat that you can happily serve any time of year!
1/2cupwhipped or regular cream cheese,room temperature
1/4cupjelly,jam or preserves
Instructions
Preheat oven to 350°F.
Whisk the flour, baking powder and salt in a bowl.
In a separate bowl, whisk the peanut butter, egg and sugar until combined, then whisk in the milk until incorporated.
Whisk the wet ingredients into the dry ingredients until just combined (you don't want to over beat the mixture).
Grease or line a standard 12 cup muffin tin and fill 2/3 of the way up with the batter.
Bake for 20-25 minutes or until a toothpick comes out clean.
Cool cupcakes completely. Spread the top of each cupcake with frosting (instructions below) and serve.
Jelly Frosting:
Place all ingredients in a bowl and whisk until throughly combined (you want the mixture to be smooth like frosting).
Spread on cupcakes and serve.
Video
Notes
To Store: Keep your Breakfast Cupcakes fresh by storing them in an airtight container in the refrigerator for up to 4 days.To Freeze: After allowing them to cool completely, place unfrosted cupcakes on a baking sheet and freeze for 1-2 hours. Once frozen, transfer them to a freezer bag or container. They can remain in the freezer for up to 3 months.To Reheat: When you’re ready to enjoy your Breakfast Cupcakes, simply reheat them in the microwave, toaster oven, or oven until warmed through.For Mini Muffins: Adjust cook time for mini muffins to 18-20 minutes or until a toothpick comes out clean.
Baked oatmeal is one of my all-time favorite breakfasts. It is so hearty and comforting. I also love making baked oatmeal cups. The individual size cups are so fun and they make a great grab and go breakfast or snack. These Lemon Blueberry Baked Oatmea…
Baked oatmeal is one of my all-time favorite breakfasts. It is so hearty and comforting. I also love making baked oatmeal cups. The individual size cups are so fun and they make a great grab and go breakfast or snack. These Lemon Blueberry Baked Oatmeal Cups are bursting with lemon flavor and juicy blueberries. The…
Celebrate Mother’s Day in the most delicious way possible with our collection of 25 heartwarming breakfast recipes. From indulgent Cinnamon and Raisin Baked French Toast to impressive Eggs Benedict or Cheese Blintz Soufflés, we have something to suit mom’s tastes and preferences. So, whether surprising your mom with breakfast in bed or hosting a special brunch…
Celebrate Mother’s Day in the most delicious way possible with our collection of 25 heartwarming breakfast recipes. From indulgent Cinnamon and Raisin Baked French Toast to impressive Eggs Benedict or Cheese Blintz Soufflés, we have something to suit mom’s tastes and preferences. So, whether surprising your mom with breakfast in bed or hosting a special brunch for the whole family, these delicious recipes are guaranteed to make her day extra special. Show your love and appreciation by treating your mom to a morning of heartwarming flavors and unforgettable moments!
Tips for Planning a Special Mother’s Day Breakfast
Planning a delicious breakfast for mom on her special day requires some careful thought and advance preparation to ensure that everything goes smoothly and your mom feels truly loved. Here are a few tips to help you plan the perfect breakfast for your mom:
Know her preferences. Take some time to think about your mom’s favorite breakfast foods. Does she prefer sweet or savory? Does she have any dietary restrictions or allergies? Knowing her preferences will help you craft a menu she will truly enjoy.
Prepare in advance. To avoid any last-minute stress, plan your menu focusing on not only mom’s preferences but also dishes that can be prepared in part – or entirely – ahead.
Create a bright, cozy atmosphere. Decorate the table with fresh flowers, use bright linens, and use your good china to make your mom feel extra special.
Get the whole family involved. If you’re hosting a family brunch, assign tasks to different family members, from decorating the table to cooking various dishes. Not only will this lighten the load for you, but it will also make the breakfast feel more like a collective effort.
25 Mother’s Day Breakfast Recipes
Here are 25 recipes for you to choose from in planning breakfast for you mom. They are divided into 4 sections:
French Toast, Waffles, and Pancake Recipes
Breakfast Egg Dishes
Homemade Pastries and Baked Goods
Miscellaneous Additions to Complete the Meal
French Toast, Waffles, and Pancake Recipes – for a sweet start to the day
If your mom is a fan of classic breakfast favorites, then indulgent French toast casserole, crispy waffles, or fluffy pancakes are the way to go. These simple yet elegant dishes can be customized with various toppings and flavorings to suit your mom’s taste. Here are 5 recipes to choose from:
Easy Baked Banana French Toast with Caramel Sauce
Treat yourself to the ultimate breakfast indulgence with our mouthwatering Baked Banana French Toast with Caramel Sauce. This delectable breakfast casserole turns traditional French toast into a truly decadent delight by adding the appealing flavors of caramel and banana. And, it’s quick and easy to prepare in 10 minutes the night before serving!
Cinnamon and Raisin Baked French Toast with Fresh Berries
Baked Cinnamon French Toast is full of divine flavors, varying textures and bright colors – and is super easy to prepare ahead of time. Purchased cinnamon raisin bread slices are steeped in a sweet-creamy mixture of egg, sugar, milk, cream and vanilla, then baked in a water bath. Easy, luscious, elegant and impressive!
These Cinnamon Apple Waffles are full of sweet, spiced, well-balanced flavors. Grated fresh apples are mixed into a batter punctuated by cinnamon and brown sugar, with tangy yogurt keeping the sweetness in check. They’re crispy on the outside, light and fluffy on the inside – and I share my secrets on how to make them that way!
Greek yogurt, mashed bananas, sugar, cinnamon and vanilla are added to a basic pancake batter, ramping up the flavor factor in these Banana Yogurt Pancakes. I also recommend using whole wheat flour and lower fat milk to make them healthier.
Breakfast Egg Dishes – that will make her heart melt
Eggs are a versatile ingredient that can be prepared in countless ways, making them a perfect addition to your Mother’s Day breakfast menu. Whether your mom prefers a classic brunch dish like Eggs Benedict with Hollandaise sauce, a healthy frittata, or an impressive Cheese Blintz Soufflé, there’s an egg dish out there that will make her heart melt. Here are 10 delicious egg recipes to choose from:
Classic Eggs Benedict with Blender Hollandaise Sauce
To me, there’s nothing more rustically elegant – or delicious – for breakfast than Eggs Benedict. Toasted English muffins topped with slices of sweet Canadian bacon and delicate poached eggs, then slathered with buttery, lemony Hollandaise sauce. Poaching the eggs ahead of time and making the hollandaise sauce in a blender (then reheating shortly before serving) simplify the prep work significantly on these impressive eggs.
Smoked Salmon Eggs Benedict with Mustard-Dill Sauce is a scrumptious, lighter version of traditional Eggs Benedict. Plus, the sauce is super easy to prepare!
These baked eggs are quick and easy to prepare – and oh, so scrumptious! I can’t recall a Christmas morning without them. Eggs are baked in a nest of Cheddar cheese, along with green chiles and sour cream. Can be prepared ahead of time, and also baked in one large dish!
Eggs in Purgatory Recipe (Eggs Poached in Tomato Sauce)
Poached Eggs in Italian Tomato Sauce are full of flavor and take just minutes to put together in the morning. Eggs are poached in a sweet and slightly spicy mixture of diced tomatoes flavored with basil, oregano, garlic, parsley, rosemary and red pepper flakes. Starting with canned Italian tomatoes makes this a quick and easy breakfast that’s also impressive.
Tasty and colorful, Toasted Bagels with Egg Salad and Smoked Salmon are my husband Robert’s favorite breakfast. A bit tangy, a bit smoky and full of flavor, they are quick and easy to prepare. And, the egg salad can be made 24 hours ahead, too!
Cheese Blintz Soufflés with Blueberry Balsamic Sauce
Cheese Blintz Soufflés with Blueberry Balsamic Sauce are a quick and easy variation on traditional cheese blintzes. Egg batter is layered with a cream cheese-cottage cheese filling in individual souffle dishes or ramekins, baked, then topped with an intensely flavored Blueberry Balsamic Sauce. The result is a delicious and impressive breakfast, brunch or lunch dish!
Easy and Delicious Healthy Vegetable Frittata Recipe
As a breakfast enthusiast, I’ve perfected the art of the frittata, and this veggie-packed version is my absolute favorite! My Delicious Healthy Vegetable Frittata is packed with vibrant flavors and can be made with a variety of fresh veggies, making it both healthy and satisfying. Plus, it’s quick and easy to prepare, making it a great recipe to have in your repertoire.
Quick and easy, these healthy, 5-ingredient, gluten-free omelets, were inspired by a trip to Southern France. Step by step omelet making instructions included!
Homemade Pastries and Baked Goods – for a touch of indulgence
If your mom has a sweet tooth, nothing says “I love you” like homemade pastries and baked goods. From bright muffins to gooey cinnamon rolls, these indulgent treats are sure to make your mom feel loved and appreciated. Here are 8 time-tested recipes to choose from:
Irresistibly Delicious and Easy to Make: Mini Pecan Rolls
Indulge your taste buds with the mouthwatering goodness of homemade Mini Pecan Rolls! There’s something magical about the combination of warm, gooey caramel, crunchy pecans, spicy cinnamon and slightly tangy dough (from buttermilk) that makes these rolls an absolute delight.
These No Yeast Cinnamon Rolls with Peach Filling are amazingly easy to prepare, and I help you make them right the first time by providing detailed step-by-step instructions with photos. Sweet fresh peaches, spicy cinnamon and warm brown sugar all coordinate together perfectly inside these soft rolls and result in a luxurious, comforting, feel-good way to start your day!
Tender and moist, these Fresh Peach Muffins are full of fresh, comforting, well balanced flavors. Each muffin is full of juicy peach chunks nestled in a brown sugar-sour cream base that’s topped with a warm, spiced cinnamon sugar mixture. Easy to prepare without a blender or mixer, this peach muffin recipe has definitely stood the test of time – I’ve been making it for over 20 years.
Overnight Caramel Rolls with Frozen Bread Dough (AKA Monkey Bread)
Overnight Bundt Caramel Rolls are easy to prepare, oo-ey, goo-ey, cinnamon-y bites of moist deliciousness! Not only do they take only about 5 minutes to prepare, you make them the night before, and pop them in the oven the next morning around 35-45 minutes before serving. Easy enough for everyday, elegant enough for special occasions and entertaining!
Super moist Lemon Blueberry Muffins are are easy to prepare, and are a great accompaniment to most brunch dishes and many main dish salads as well. Plus, they can be made ahead and frozen, making them a perfect addition to an entertaining menu!
Discover the joy of creating your very own Sourdough English Muffins at home. These delectable treats offer a unique combination of sourdough’s signature tang and the classic chewy English muffin texture that will leave your taste buds singing with delight. These muffins are delicious toasted with butter and jam, as mom used to do, or as part of an egg sandwich, or with Eggs Benedict with Easy Blender Hollandaise Sauce!
This delightful Lemon Bread Recipe is a fresh and bright treat that promises a burst of lemon in every bite. Its moist, tender texture is achieved through a careful combination of ingredients and techniques. With a triple hit of lemon from zest, extract and juice, the bread is overflowing with tangy citrus flavor. And, toasted chopped pecans provide a satisfying crunch and balancing flavor.
Indulge in a taste sensation with our Blueberry Delight Cake! This scrumptious cake features a sweet, moist base bursting with fresh blueberries. A buttery crumb topping accented with cinnamom adds the perfect textural contrast, making every bite a delight.
To round out the breakfast, I recommend adding a bowl of fresh fruit including berries, chopped mango, chopped apples, or whatever fruit is in season that mom likes. For a Mother’s Day brunch, start the meal with a classic brunch cocktail, like a Bloody Mary or Mimosa (champagne and orange juice).
In addition, here are two recipes that I love to serve at a special occasion breakfast or brunch, that don’t fit in any of the above categories:
Mango Banana Smoothie
This Banana Mango Smoothie is bright and bursting with fresh flavors that will transport your taste buds straight to the tropics. The sweetness of the mango and banana perfectly balances the tangy citrus of the orange and lime, while a hint of mint adds a refreshing and cooling effect. Each sip is like a burst of sunshine that will leave you feeling invigorated and ready to take on the day.
These addictively delicious Spiced Bacon Twists are chewy, crunchy and both sweet and savory. Salty, smoky bacon is dredged in a sweet and spicy brown sugar mixture and then baked until crispy. The resulting bacon has the most wonderful caramel taste, with a bit of zing.
Bakery-worthy Chocolate Chip Muffins
These soft and chewy Blueberry Cookies are jam-packed with juicy blueberries and topped with a sweet crumble. Like blueberry muffins in cookie form! Craving more spring and summer cookies? Check out my Lemon Shortbread Cookies, Chocolate Marshmallow Cookies and Lemon Crinkle Cookies while you’re here! Enjoy these blueberry muffin cookies in the spring or any…
Baked oatmeal is one of my all-time favorite breakfasts. It is so hearty and comforting. I also love making baked oatmeal cups. The individual size cups are so fun and they make a great grab and go breakfast or snack. These Lemon Blueberry Baked Oatmeal Cups are bursting with lemon flavor and juicy blueberries. The… 
