Coffee Cake Crumble Muffins

Soft and tender Coffee Cake Crumble Muffins are loaded with buttery, brown sugary crumbs for the ultimate muffin and cake hybrid!
I’m super excited about this post for two reasons. One, because I love me some coffee cake, and these muffins are out. of. this. world delicious. And two, because C&H® Sugar (my favorite sugar brand) has just released two fabulous new products that you guys have got to try!

When I first started baking, I didn’t like how “precise” I thought it had to be. I really loathed measuring things, especially dry ingredients like flour and sugar, because of all the spooning and leveling that happens to get the exact amount. Along the way I’ve learned little shortcuts, but by far the best one I’ve seen is C&H’s newest: their Pourable Golden Brown Sugar in a handy flip-top canister!


DSC_0799A

C&H’s Pourable Golden Brown Sugar is a free-flowing brown sugar that doesn’t harden or clump and makes measuring out brown sugar so much easier–there’s no need to pack it in, and it measures cup for cup with the ease of a sleek, pourable dispenser with a resealable flip-top lid. The brown sugar inside is granulated, which makes for easy finishes for oatmeal, fruit, or crumbles (like in these muffins!). DSC_0830A DSC_0835AThey’ve also released their Quick Dissolve Superfine Sugar, built in the same convenient and sleek dispenser, which virtually eliminates the need to refill your sugar bowl (another task I dislike!). The Quick Dissolve Superfine Sugar has finer sugar crystals, which are ideal for dissolving into beverages, like iced tea, hot coffee, lemonade, or smoothies, while rapidly sweetening them.

I just love how pretty the bottles are and how simple they are to use! No measuring out, no packing it in, no spooning & leveling–simply pour into your measuring cup and you’re done. Sign. Me. Up. DSC_0802A

Plus, C&H is offering a super-fun sweepstakes to kick off the launch of their newest additions. Enter to win a $100 Visa gift card simply by answering me this: What’s your favorite way to use brown sugar? Answer in the comments below for a chance to win!

And in the meantime, save .75 cents off any canister with a special coupon! Simply click HERE to grab the C&H Sugar coupon, or HERE to grab a coupon from their sister brand, Domino Sugar, which is available in the eastern half of the US. You can also search for a grocery retailer near you to find the canisters in your area!

Now… who wants muffins? These Coffee Cake Crumble Muffins are so wonderful and are made with C&H Pourable Golden Brown Sugar for that rich, sweet, brown sugar flavor we all know and love in baked goods. These are impossible to resist and couldn’t be simpler to make with my new sugar shortcut. Let’s get baking! Soft and tender Coffee Cake Crumble Muffins are loaded with buttery, brown sugary crumbs for the ultimate muffin and cake hybrid!

*recipe adapted from my blueberry muffins recipe

4.8 from 24 reviews
Coffee Cake Crumble Muffins & a VISA Sweepstakes from C&H Sugar!
Author: 
Recipe type: Breakfast
Serves: 18
 
These Coffee Cake Crumble Muffins offer the best of both words: crumbly coffee cake in a convenient muffin form!
Ingredients
  • FOR MUFFINS:
  • 2 cups all-purpose flour
  • 3 tsp baking powder
  • Pinch salt
  • 2 tsp ground cinnamon
  • Pinch nutmeg
  • ½ cup oil
  • 1 cup C&H Granulated Sugar
  • 2 eggs
  • ½ cup buttermilk
  • 1 tsp vanilla extract
  • FOR CRUMBLE:
  • 1 cup C&H Pourable Golden Brown Sugar
  • ½ cup C&H Quick Dissolve Superfine Sugar
  • 2 tsp ground cinnamon
  • 1 cup all-purpose flour
  • 1 stick butter, melted
Instructions
  1. Preheat oven to 425 degrees F. Line 2 muffin cavities with about 18 paper liners; set aside. Meanwhile, in a large bowl, combine the flour, baking powder, salt, cinnamon and nutmeg. Gently stir in the wet ingredients until batter just about comes together - batter will remain lumpy, and don't overmix! Overmixing leads to tough muffins. Set batter aside.
  2. In a medium bowl, combine the crumble ingredients. Stir until thick, coarse crumbs form. Set aside.
  3. Fill muffin cups about ⅔ full with the muffin batter. Top with a heaping Tablespoon or two of the crumble mixture. Bake for approx. 5 minutes, then reduce the temperature to 375 degrees F and continue to bake for approx. 15-20 minutes or until the tops are golden brown and a toothpick inserted near the center comes out clean or with moist crumbs. Cool for about 10 minutes before serving.

Soft and tender Coffee Cake Crumble Muffins are loaded with buttery, brown sugary crumbs for the ultimate muffin and cake hybrid!

I mean, who can resist a muffin that’s bursting with brown sugary crumbles on top? Not I. Swoon. Be sure to connect with C&H Sugar on their website for recipes, news, and their .75 cent-off coupon! Have a sweet day!

xo, Hayley

In the interest of full disclosure, I am working on behalf of BlogHer for C&H Sugar. All opinions expressed are my own and I was compensated for this post and my unique recipe.

Entry Instructions:

No duplicate comments.

You may receive (2) total entries by selecting from the following entry methods:

  1. Leave a comment in response to the sweepstakes prompt on this post
  2. Tweet (public message) about this promotion; including a disclosure that your Tweet is a sweepstakes entry and leave the URL to that tweet in a comment on this post
  3. Blog about this promotion, including a disclosure that you are receiving a sweepstakes entry in exchange for writing the blog post, and leave the URL to that post in a comment on this post
  4. For those with no Twitter or blog, read the official rules to learn about an alternate form of entry.

This giveaway is open to US Residents age 18 or older (or nineteen (19) years of age or older in Alabama and Nebraska). Winners will be selected via random draw, and will be notified by e-mail. The notification email will come directly from BlogHer via the sweeps@blogher email address. You will have 2 business days to respond; otherwise a new winner will be selected.

The Official Rules are available here.

This sweepstakes runs from 4/6/2015 – 5/14/2015
Be sure to visit Domino and C&H Sugar’s brand page on BlogHer.com where you can read other bloggers’ posts!

 

Strawberries & Cream Scones

These moist & tender Strawberries & Cream Scones are the perfect weekend breakfast! Comes together in minutes and baked until golden perfection.So I’m sure if you’ve been on any form of social media in the last month, you’ve been encountered at least one post about essential oils. It’s like, the new thing. Cupcakes = out. Essential oils = in. Everyone and their mama are slathering themselves with patchouli and telling everyone about it.

At first I didn’t pay much attention to this whole oil craze. I once had a friend who slathered herself up with oil and she looked like a freakin’ Thanksgiving turkey. I had zero desire to do the same, albeit look more raw-turkey-esque since I’m so pale.

Raw turkey – not a good look for me.

ANYWAY. But then I started experiencing some *minor* problems in my life. Struggles with finances, general anxiety, allergies making me homicidal, you know – the works. And I figured, maybe instead of pumping myself senseless with all these drugs I could try essential oils. MAYBE I won’t look like a raw, buttered turkey. Maybe I’ll feel better. At the very least, I’ll smell lavender-y, and I wouldn’t mind the latter.

So I dabbed some lavender oil on my neck before bed and I slept better than a freakin’ baby, because I don’t know why people say that since babies are always waking up in the middle of the night crying and soiling their diapers, of which I did neither. I was happily dead to the world, sleeping a whopping 9 restful hours before emerging like a freshly created butterfly. Or something.

And the next day, I got some orange oil, which I hear helps a load with mood and uplifts your spirits, dabbed that sucker on my wrists and huffed myself like I was the newest drug on the street, and voila! I was uplifted. Inspired. Reinvigorated. But for reals, I totally felt better. And who knows – maybe this whole oil thing is a conspiracy and we’re all just huffing plants which offer some kind of mental placebo effect to our ailments. Maybe snorting grapefruit oil only makes me think I’m happier, when really I’m every bit as depressed and just huffing oil from citrus fruits. WHO KNOWS. But what I do know? I felt better, and that’s that.

So yeah, now I’m one of those oil people. I won’t sell it, I doubt I’ll talk about it on Facebook, and I’m certainly never using patchouli because I have limits, and smelling like a music festival is not one of them. HOWEVER, I do love the ones I’ve tried and blending them to create these perfect little potions that make me feel all uplifted and inspired. And if it makes me feel good, why not, right?

These moist & tender Strawberries & Cream Scones are the perfect weekend breakfast! Comes together in minutes and baked until golden perfection.Another blend that uplifts me? Strawberries and cream. [Does it smell like non-sequitur in here, or is it just me?] But seriously, I’ve been embracing the strawberries as of late and have to say, I’m pleased with the delicious results.

I’ve been wanting to make more scone recipes since my blog is sorely lacking them, and I found a recipe for Cream Scones that sounded totally delightful… of which I added some strawberries to really bring it up a notch and add some much-needed freshness to a thick and doughy scone. The result? The perfect brightness to these moist and crumbly cream scones, which are bursting with sweet vanilla flavor and cream. You’ll love them.

These moist & tender Strawberries & Cream Scones are the perfect weekend breakfast! Comes together in minutes and baked until golden perfection.Oh, and there isn’t any oil in them, I promise.

These moist & tender Strawberries & Cream Scones are the perfect weekend breakfast! Comes together in minutes and baked until golden perfection.*adapted from Sticky, Chewy, Messy, Gooey For Kids Cookbook

5.0 from 2 reviews
Strawberries & Cream Scones
Author: 
Recipe type: Breakfast
Prep time: 
Cook time: 
Total time: 
Serves: 8
 
These tender and moist Strawberries & Cream Scones get their fresh zing from strawberries and their wonderful creamy vanilla flavor from heavy cream, which lends a hand for the scone's amazing texture, too.
Ingredients
  • 3 cups all-purpose flour
  • 6 Tbsp white sugar
  • 1 tsp salt
  • 4 & ½ tsp baking powder (make sure it's fresh!)
  • ½ tsp cinnamon
  • ½ cup (1 stick) very cold butter
  • 1 & ⅓ cups very cold heavy cream, plus more for brushing tops of scones
  • 1 tsp vanilla extract
  • About 2 cups fresh strawberries, chopped into small pieces
  • FOR GLAZE:
  • 2 oz. cream cheese, room temperature
  • 1 tsp vanilla extract
  • 1 Tbsp lemon juice
  • About 2 cups powdered sugar
  • Crystal sanding sugar, optional
Instructions
  1. Preheat oven to 400 degrees F. Line a baking sheet with parchment paper or a silicone liner and set aside.
  2. In a large bowl, sift together the flour, sugar, salt, cinnamon, and baking powder until blended and fine. Using a handheld cheese grater, grate the butter into the flour mixture. Toss the butter with the flour mixture until coarse crumbs form. Make a well in the center of the flour mixture and add in the cream and vanilla. Use a fork to gently pull the flour mixture into the cream until just barely combined together; fold in the strawberries last, just barely folding them into the batter. Do not overmix, as this leads to tough scones.
  3. Lightly dust a small work surface with flour and turn the dough out onto it. Knead the dough briefly, folding it into itself a couple times and form the dough into a ball. Roll or press it out until it's about ½" thick and about 8-10 inches in diameter.
  4. Cut the dough into 8 pieces and place them staggered on the baking sheet. Brush the tops with remaining heavy cream and sprinkle with additional white sugar, if you'd like. Bake for approx. 15-18 minutes or until golden brown. Cool completely.
  5. To make your glaze, whisk together the softened cream cheese, vanilla and lemon juice until blended. Add in the powdered sugar until a thick yet syrupy glaze has been achieved. Drizzle it onto the cooled scones and sprinkle with coarse crystal sugar, if you'd like. Serve immediately or store scones airtight at room temperature for up to 2 days.

These moist & tender Strawberries & Cream Scones are the perfect weekend breakfast! Comes together in minutes and baked until golden perfection.Talk about delicious. These Strawberries & Cream Scones are bursting with fresh, bright strawberries tucked within layers of moist, crumbly cream scones. They’re so delightful and the perfect weekend brunch item! Don’t like strawberries? Substitute blackberries, raspberries or blueberries for this recipe. Or, feel free to add chopped rhubarb to the strawberries for a strawberry-and-rhubarb flavor.

Craving more strawberries? Check out my other berryrific recipes!

strawberrycrumbStrawberry Crumb Muffins

strawberryeggrollStrawberry Shortcake Eggrolls

Strawberry MeringuesStrawberry Meringues

These moist & tender Strawberries & Cream Scones are the perfect weekend breakfast! Comes together in minutes and baked until golden perfection.Have a super sweet day!

xo, Hayley

Oreo Cookies & Cream Banana Bread

This Oreo Cookies & Creme Banana Bread is a delightful combination of moist, rich banana bread and chopped Oreo Cookies for a fun twist on a classic!I am woefully powerless every time I go to Trader Joe’s. It’s like a total money suck and if Target were completely a specialty grocery store, it would be Trader Joe’s.

Seriously, I step in and I feel like I’m a whole new girl. A girl who takes interest in prepared kale salads, pre-cut celery and gorgonzola gnocchi. I immediately want to buy every last bouquet of their gorgeous flowers and already after putting a couple in my basket I’ve blown whatever modicum of a budget I ever had.

And then I get all up in the prepared food section and think about making a lobster ravioli because that’s practical, and how I’ll use these breaded turkey roulades to make the best damn dinner ever (even though my family would cringe at the word ‘roulade’), and oh! what about this flax granola? I totally read somewhere once that flax is good for you, and since I thought about wanting to eat healthy five months ago, I’ll just buy ten of these.

The frozen section? Honey. Take my money and burn it all to the freakin’ ground. I’m particularly fond of all of their appetizers, which makes me feel like a starved hog at an all-your-can-eat buffet, and their Chinese food selection which, when purchased and consumed, adds another 10 pounds to the scale. Notice how they don’t talk about that on their little descriptor tags.

This Oreo Cookies & Creme Banana Bread is a delightful combination of moist, rich banana bread and chopped Oreo Cookies for a fun twist on a classic!And how come the cookies and candies are lined up like little thigh-expanding soldiers right above the frozen fruits and veggies? Seriously, I can’t buy a damn pack of frozen blueberries without caving and knocking all of the Joe-Joe’s into my cart with reckless abandon. Whyyyyy, I’l scream as I pluck five cartons of fleur de sel caramels into my basket, contemplating my poor life choices up to this pivotal moment. I am a monster.

Oh – and the chip aisle? Not even cute. My love affair for chips is ever-growing, like my waistline, and Trader Joe’s only exacerbates this issue of mine. I fool myself every time with the Reduced-Guilt Cheddar Puffs, because this obviously means they’re healthy, I’ll think as I mow down an entire bag during a particularly bitchy episode of The Real Housewives of Beverly Hills. And the cheddar&caramel popcorn mixed up Chicago style? Kill me now; it’s so good.

Don’t even get me started on the “New Products” section, which transforms me into a somewhat-practical human being into a marketer’s dream come true. I’ll stare sparkly-eyed at the latest almond butter with flax seed, wistfully remembering the blip-fact about flax I read somewhere, and despite the fact that I don’t eat almond butter, will buy it anyway because it’s “new” and it has “flax” and the package is cute and cheeky. Or the peanut butter & jelly chocolate bar that sounds terrible but I throw five in my cart anyway because I have to be the first to try said terrible product or it didn’t happen, duh.

So yeah – all this before I even checkout is a nightmare. And I didn’t even explain the terror caused by all of the HORRIBLE CART-DRIVERS inside every Trader Joe’s store. It’s like their subtext to their name is Where All the Terrible Cart-People Are because you can’t even access the granola bars without asking until you’re blue in the face for that pregnant, green-juice-slurping model mom to move her tush. And trying to get sugar? Honey, you’ll sooner mill your own damn sugar than get in there behind Grandma Dolores, who’s hogging up half the aisle with her cart full of beans.

This Oreo Cookies & Creme Banana Bread is a delightful combination of moist, rich banana bread and chopped Oreo Cookies for a fun twist on a classic!BUT amidst all of the chaos and bumper-carts that Trader Joe’s brings, they have some amazing stuff for-reals. For instance, I adore their cookie butter spread (so amazing!) and their jumbo cinnamon rolls are the best in their class. And there was one new product that stood out to me like a beacon of light in a sea of angry people pushing red carts: this Cookies and Creme Cookie Butter. Behold, a cookie spread made of ground chocolate Joe-Joe’s (their version of Oreos) and the creme filling. Seriously. It was a no-brainer; that stuff was in my cart faster than you could say ‘banana bread’… which is ironically what I ended up making with it!

This Oreo Cookies & Creme Banana Bread is a delightful combination of moist, rich banana bread and chopped Oreo Cookies for a fun twist on a classic!

This Oreo Cookies & Creme Banana Bread is a delightful combination of moist, rich banana bread and chopped Oreo Cookies for a fun twist on a classic!This Oreo Cookies & Cream Banana Bread is easily one of the best things I’ve made recently. It’s moist, full of banana flavor, and is studded with chopped pieces of Oreo cookies. I prefer mine cut super thick with a heaping slathering of this cookie butter on top to really drive that cookies & cream flavor home… but I won’t judge you if you skip out on ol’ TJ’s and just stuff your face with the bread naked. Well, the bread is naked. Not you. That’s weird. I’ll stop.

Anywho: Banana Bread. Make it!

This Oreo Cookies & Creme Banana Bread is a delightful combination of moist, rich banana bread and chopped Oreo Cookies for a fun twist on a classic!

Oreo Cookies & Cream Banana Bread
Author: 
Recipe type: Breakfast
Prep time: 
Cook time: 
Total time: 
Serves: 8
 
This delightful banana bread combines my classic Best-Ever Banana Bread recipe with, you guessed it, Oreo cookies! The result is a moist and sweet banana bread studded with chopped Oreos for a fun cookies & cream flavor everyone will love.
Ingredients
  • ½ cup (1 stick) unsalted butter, softened
  • 1 & ¼ cups brown sugar
  • ⅓ cup (about 1 small carton) Greek yogurt (I used vanilla flavor, but you may use banana or even plain)
  • 2 cups mashed banana (from about 3-4 medium-sized brown or black bananas)
  • 2 eggs
  • 1 tsp cinnamon
  • 2 cups all-purpose flour
  • 1 tsp baking soda
  • 1 tsp salt
  • 1 small box cookies & cream pudding mix (if you cannot find this, use regular vanilla)
  • 1 & ½ cups Oreo cookies, coarsely crushed
  • Trader Joe's Cookies n Creme Butter Spread, optional for garnish but recommended
Instructions
  1. Preheat oven to 350 degrees F. Liberally grease a 9" loaf pan with cooking spray and set aside.
  2. In a large bowl, combine the flour, baking soda, salt, pudding mix (just the dry mix) and cinnamon with a whisk until blended. Set aside. In another large bowl, whisk together the brown sugar and softened butter until combined. Add in the Greek yogurt, eggs and mashed banana. Using a spatula, stir in the flour mixture until just about combined, then fold in the crushed cookies at the last minute. Mixture may be slightly lumpy; this is OKAY and do not continue stirring as it will result in a tougher bread.
  3. Spread the mixture into the prepared pan. Bake for approx. 30 minutes, then lightly tent the pan with foil and return to the oven to bake for another 30 minutes. Test bread for doneness at the 60-minute mark by inserting a toothpick into the center. It should come out with moist crumbs. Cool the bread completely in the pan before cutting into slices. Serve with the Cookie Butter slathered on top.

This Oreo Cookies & Creme Banana Bread is a delightful combination of moist, rich banana bread and chopped Oreo Cookies for a fun twist on a classic!

This Oreo Cookies & Creme Banana Bread is a delightful combination of moist, rich banana bread and chopped Oreo Cookies for a fun twist on a classic!I love this fun twist on banana bread by using crushed Oreo cookies inside! Every bite is studded with little chunks of crisp chocolate cookies and that sweet hint of marshmallow-y vanilla filling swirled throughout. The Cookies & Creme Cookie Butter on top is the perfect treat to really emphasize that sweet chocolate and creme-cookie taste!

This Oreo Cookies & Creme Banana Bread is a delightful combination of moist, rich banana bread and chopped Oreo Cookies for a fun twist on a classic!Have a delicious day!!

xo, Hayley

Magic Marshmallow Monkey Bread Muffins

Magic Marshmallow Monkey Bread Muffins are cinnamon-sugar encrusted monkey bread muffins filled with marshmallows! The marshmallows magically disappear during baking, making for a great St. Patrick's Day treat! You guys – this recipe is the bomb!

This recipe came to me after I realized I’m severely lacking in the monkey bread department. I have a couple standbys [chocolate chip cookie dough and cake batter!], but otherwise, I needed to up my game a ton… and this is the perfect way to do it!

Enter: these Magic Marshmallow Monkey Bread Muffins! Here’s the deal behind these bad boys. First: they’re monkey bread muffins – gooey, encrusted in cinnamon and sugar, and freshly baked. But the kicker is the “magic marshmallow” aspect of these muffins that takes them over the top.

You see, apparently in the 60s and 70s, everyone enjoyed marshmallow puffs, which are very similar to this recipe. It basically consisted of canned biscuits or crescent rolls filled with a jumbo marshmallow, baked until golden. When the marshmallow is exposed to the high heat of the oven, it dissolves into the dough of the crescent puff. But while the inside is now hollow and the marshmallow has disappeared, it imparts a ton of sweet, gooey flavor in its wake. The sugary-sweet marshmallow soaks into all the dough, leaving the insides really sticky and sugary. It’s especially delicious when you roll the marshmallow in butter, then dredge it in cinnamon sugar before baking. Sooooo scrumptious!

Magic Marshmallow Monkey Bread Muffins are cinnamon-sugar encrusted monkey bread muffins filled with marshmallows! The marshmallows magically disappear during baking, making for a great St. Patrick's Day treat!

So there ya have it. Retro marshmallow puffs have taken a time machine and arrived into 2015, morphing into today’s monkey bread muffin recipe. I’ve taken the tastiest dish of the 60s and 70s and made it a perfect new breakfast treat… without bringing forth jello mold recipes, orange & brown color schemes, and lava lamps; those can stay in the past.

Now eat up!!

Magic Marshmallow Monkey Bread Muffins are cinnamon-sugar encrusted monkey bread muffins filled with marshmallows! The marshmallows magically disappear during baking, making for a great St. Patrick's Day treat!

5.0 from 1 reviews
Magic Marshmallow Monkey Bread Muffins
Author: 
Recipe type: Breakfast
Prep time: 
Cook time: 
Total time: 
Serves: 8
 
These fun and unexpected muffins will have everyone craving more! The hidden marshmallows disappear during the baking process, but leave behind a sweet, gooey texture that's simply irresistible.
Ingredients
  • 1 pkg (8 count) refrigerated biscuits (not the flaky kind; I like using Pillsbury GRANDS)
  • 24 miniature marshmallows (like Kraft JET-PUFFED)
  • 1 stick (1/2 cup) melted butter
  • 1 cup prepared cinnamon sugar
Instructions
  1. Preheat oven to 350 degrees F. Liberally grease 8 cavities in a standard-size muffin pan with cooking spray; set aside.
  2. Open the can of biscuits and cut each biscuit into three equal pieces (think of a peace sign to help get them equally-sized). Flatten each piece with the heels of your hands and set aside for a moment.
  3. Take three miniature marshmallows and dip them into a bowl of melted butter, coating them gently. Remove them with a slotted spoon and drop them into the bowl of cinnamon sugar, dredging them until they're coated in cinnamon sugar.
  4. Place a miniature marshmallow in the middle of each biscuit piece. Pinch the biscuit together to completely enclose the marshmallow inside. Once the marshmallow is filled within the biscuit piece, gently coat the biscuit pieces in the butter, then roll them carefully in the cinnamon sugar. Place three biscuit pieces into one muffin cavity - that's one monkey bread muffin. Repeat with remaining marshmallows and biscuits.
  5. Bake for approx. 11-15 minutes or until muffins are golden and bubbly. Remove from the oven and allow them to set briefly, about 5-10 minutes, before serving. You can enjoy these at room temperature, but I prefer them warm. This recipe is very easily doubled!

Magic Marshmallow Monkey Bread Muffins are cinnamon-sugar encrusted monkey bread muffins filled with marshmallows! The marshmallows magically disappear during baking, making for a great St. Patrick's Day treat!Super sweet, and so crazy yummy! Kids will love dunking and dredging marshmallows, and they’ll be so shocked that the marshmallows disappear from within these warm, buttery muffins. These are so delicious!

Have a super sweet day!!

xo, Hayley

 

Sparkling Mimosa Muffins

SparklingMimosaMuffinsI am definitely not a fancy alcohol drinker.

I mean, I do like having umbrellas in my drinks and the more cherries, the better, but when it comes to actually-fancy things, I’m out.

One time a friend wanted me to try Jameson because it was supposedly sooo much better than the Crown Royal that I worship. But within one sip I was gagging and begging for forgiveness because that stuff is raunchy. I don’t care how much better, more aged, or how fancy it is — I’m perfectly fine with the cheaper Crown.

And don’t even get me started on wine. I like the cheap white wines or Moscatos that taste like extra-sugary grape juice. And I drink them out of Tupperware tumblers that are older than time itself. Wine glasses? Champagne flutes? More like stemless cups from IKEA. I’m sure some wino would have an aneurysm at our lack of appropriate wine-drinking vessels. Riedel for champagne? Totes low-class.

Even when I popped my champagne at 9am to make these muffins, I drank it from a coffee cup. Why? Because you only live once, and spending money on fancy drinkware that I’ll never use isn’t my idea of a good time. Drinking at 9am while baking muffins on a Wednesday is, however, hence this fabulous recipe!

DSC_0336AThis recipe came to me just before the New Year when I stocked up on champs for New Year’s mimosas. My mom and I enjoy our mimosas and while sipping one, I had the idea to make a mimosa muffin. While these muffins do have a sticky-sweet champagne glaze, the real flavor here is the bright, punchy orange that’s so delicious and makes these muffins really pop. They’re moist, sweet, tart and have a fabulous sparkling top which lends a great crunch and reminds me of the sugared rim on a fancy drink.

2015. The year where we drink our mimosas and eat them, too.

DSC_0328A*adapted from my Best Blueberry Muffins recipe

5.0 from 2 reviews
Sparkling Mimosa Muffins
Author: 
Recipe type: Breakfast
Prep time: 
Cook time: 
Total time: 
Serves: 18
 
These light, fluffy and moist muffins are packed with the sweet-tart flavor of mimosas! Orange scented and topped with a champagne glaze, they're every bit as addictive as their liquid counterpart. Bottoms up!
Ingredients
  • 2 cups all-purpose flour
  • 3 tsp baking powder
  • Pinch salt
  • ½ tsp ground cinnamon (optional, but recommended)
  • Zest of one medium orange (about 1 Tbsp or more)
  • ½ cup oil
  • 1 cup white sugar
  • ½ cup buttermilk
  • 2 eggs
  • ¼ cup orange juice
  • 1 tsp vanilla extract
  • Sparkling sugar or coarse sugar, for garnish
  • FOR CHAMPAGNE GLAZE:
  • ½ cup water
  • ½ cup champagne
  • 1 cup white sugar
Instructions
  1. Preheat oven to 425 degrees F. Line two muffin tins with about 18 paper liners; set aside. Meanwhile, in a large bowl, whisk together the flour, baking powder, salt, cinnamon, orange zest, and white sugar until combined.
  2. Add in the oil, eggs, buttermilk, orange juice and vanilla until a thick batter has formed. Batter may be lumpy; that's okay! Do NOT over-mix. Overmixing leads to very dry and tough muffins. Evenly drop heaping Tablespoonfuls of dough into the muffin tins, filling about ¾ of the way full.
  3. Bake for approximately 5 minutes at 425 degrees F. Then, without removing the muffins, lower the oven temperature to 375 degrees F for about 15 minutes or until the muffins are golden brown on top and when an toothpick inserted into the center comes out clean or with moist crumbs. Cool the muffins completely.
  4. While the muffins cool, prepare your champagne glaze. In a small saucepan, bring the water, champagne and sugar to a boil. Once boiling, reduce heat to a steady simmer for 10 minutes, then remove from heat.
  5. Dunk the tops of the muffins into the glaze, allowing excess to drip off. Return to the tin or a platter and sprinkle with the coarse sugar. Serve!

DSC_0334AThe orange muffins are fresh and offer a nice citrus kick without being terribly orange-y. And the champagne glaze is sweet without being cloying; it offers a great, very subtle champagne flavor that makes these muffins extra special. If you don’t drink champs, feel free to sub sparkling soda (like lemon lime flavored) or even apple cider for a different kick.

Have a fabulous day!!

xo, Hayley

Cranberry Orange Pistachio Bread

Cranberry Pistachio BreadI’m a walking contradiction, y’all.

I judge those who watch The Bachelor yet I can watch Real Housewives for hours on end. I swore I would never slip my foot into an Ugg boot but once when my mom’s were sitting around, I wore them outside to get the mail… and didn’t take them off for the next few days. And when it comes to cranberries, I prefer fresh or dried hands-down — but I must have the canned sauce at the dinner table with my turkey. Don’t you take away my Ocean Spray in favor of your fancy schmancy cranberry sauce. I will forever love the jellied, can-indented stuff.

So, confession time aside, let’s go back to dried cranberries. They’re easily one of my favorite accessories to muffins & breads, and even things like stuffing and salads. My ideal salad is actually dark, leafy greens piled high with candies pecans or walnuts, dried cranberries and a little blue cheese. Perfeeeection. And in trail mix, I’m the one who picks all the cranberries to eat for myself. They’re just so goooooood. Like the raisin’s cooler, hotter cousin.

And lucky for me, cranberries complement so many other foods in general but especially during the holidays. Cranberries and meat – check. Cranberries in stuffing – check. Cranberries in salads – check. And obviously, cranberries in dessert! The easiest way for me to sneak these rubies into baked goods is to use them with carbs. Whether it be cookies, muffins, donuts or breads, the cranberries nestle themselves beautifully among the light and airy texture of the baked goods, absorb that buttery-sugary goodness, and add a hint of tartness that I find so addictive.

DSC_1114AMy new favorite combo? Cranberries and pistachios! Those green gems and the ruby red fruit pair together so harmoniously… but I may be biased after eating this entire loaf by myself 🙂 Cranberries are mixed into a light and buttery bread loaf alongside shelled, bright green pistachios for a nutty touch. The real secret here? Orange zest, which brightens everything up and adds a je ne sais quoi flair to this fabulous loaf.

Okay – enough chit-chat. Who’s ready to eat?!

DSC_1110A*adapted from Taste of Home’s recipe

Cranberry Orange Pistachio Bread {Nutty Desserts Week!!}
Author: 
Recipe type: Bread, Breakfast
Prep time: 
Cook time: 
Total time: 
Serves: 8-10
 
This soft and fluffy loaf is packed with bright cranberries, a burst of orange zest to emphasize flavor, and some sweet pistachios for a nutty undertone. Simply put: it's irresistible!
Ingredients
  • 1 cup white sugar
  • ¾ cup canola oil
  • 2 eggs
  • 1 cup buttermilk
  • 2 tsp orange zest
  • 2 & ½ cups all-purpose flour
  • ½ tsp baking soda
  • Pinch salt
  • 1 tsp cinnamon
  • 1 & ½ cups dried cranberries
  • 1 cup pistachios
Instructions
  1. Preheat oven to 350 degrees F. Liberally grease a 9" loaf pan with cooking spray and set aside.
  2. Meanwhile, in a large bowl, whisk together the sugar, oil, eggs and buttermilk. Add in the flour, baking soda, salt, and cinnamon until combined. Lastly, fold in the cranberries, orange zest and pistachios.
  3. Pour the mixture into the prepared pan and spread in an even layer. Bake for approx. 50-60 minutes or until a toothpick inserted near the center comes out clean or with moist crumbs. Cool completely before cutting or serving. Feel free to glaze if you'd like, but I like it without!

DSC_1117APlease promise me you won’t skimp on the orange zest or cinnamon! The combination of the two adds a bright yet warming flavor to this fantastic bread loaf and blends so perfectly with the nutty, sweet pistachios and the bursts of tart cranberries. I love mine warmed with a small slathering of butter, but this would be great glazed with a sweet orange icing as well!

DSC_1118A*Tip: save yourself time and money by buying shelled pistachios by Diamond of California! The folks over at Diamond of CA sell packaged, shelled pistachios ready to go which is a HUGE time-saver in the kitchen (and not to mention a fingernail saver as well!) You can find them in the baking aisle of most supermarkets.

Have a fantastical day!! Stay tuned for more Nutty Desserts Week madness tomorrow 🙂

xo, Hayley

The BEST Pumpkin Bread with Brown Butter Maple Icing

This is truly the BEST Pumpkin Bread EVER! Moist, fluffy, soft and with a tender crumb, it's topped with an incredibly easy Brown Butter Maple Icing. Great for breakfast, brunch or dessert! It’s still in the 90s here in Sacramento.

But because I’m stubborn (and in denial) I’ve been rocking my boots, flannels and leggings and sweating profusely while doing so… only until I crank up the AC in October(!!!) and then I feel a little more fall-ish.

I’ve lit pumpkin candles around the house. I’ve purchased logs of wood for fires. I’ve even draped throw blankets back on over the couches to invite fall into Sacramento. But it’s still Daisy-Duke weather and I’m about to lose it.

The rest of the world is blissfully sipping PSL’s while they bundle up in peacoats and scarves and break out their Hunter boots for impending thunderstorms. Me? I’m digging through my closet for the tiniest shorts I own in an attempt to stay cool and the only thunderstorm in Sacramento is the thunderous sobbing by yours truly over the fact that it’s ALMOST ONE HUNDRED DEGREES STILL.

Like, WTF Mother Nature? What did I ever do to you? Don’t you know PSL’s are seasonal? Don’t you know they GO AWAY SOON?! I cant very well sip on them blissfully while red leaves twirl at my feet when I’m still wearing a bikini and slapping on sunscreen.

Life can be so unfair at times.

This is truly the BEST Pumpkin Bread EVER! Moist, fluffy, soft and with a tender crumb, it's topped with an incredibly easy Brown Butter Maple Icing. Great for breakfast, brunch or dessert! But despite the weather hiccup, I’m completely in the midst of my fall baking. Pumpkin and caramel apple errthang, people. And I couldn’t very well usher in my fake-fall without pumpkin bread! Pumpkin bread is one of those warming, comforting carbs that I simply cannot resist. Whether it’s topped with a glaze, studded with nuts, or plain nekkid, I love it any which way and prefer a thick slice for breakfast with my coffee. This bread is perfectly fluffy and moist without being too wet, has a soft and tender crumb, and is topped with the best brown butter maple glaze that drips down over the top of this well-spiced loaf.

Even if the outdoors feel like July, at least you can eat fall!

***NOTE: Some people have had issues with the glaze separating. I highly suggest letting the brown butter cool completely before whisking in the remaining glaze ingredients. This should help prevent the glaze from separating.***

This is truly the BEST Pumpkin Bread EVER! Moist, fluffy, soft and with a tender crumb, it's topped with an incredibly easy Brown Butter Maple Icing. Great for breakfast, brunch or dessert! *adapted slightly from Land O Lakes Baking & More Cookbook

4.7 from 22 reviews
The BEST Pumpkin Bread with Brown Butter Maple Icing
Author: 
Recipe type: Breakfast
Prep time: 
Cook time: 
Total time: 
Serves: 8
 
Perfectly spiced, moist and tender, this Pumpkin Bread will soon become a family favorite! Leave it naked if you wish, or stud it with nuts - however, I prefer mine with this simple brown butter maple glaze. I'm sure you will, too!
Ingredients
  • ½ cup butter, softened (I used Land O Lakes)
  • 1 cup dark brown sugar
  • 1 cup canned pumpkin puree (the puree, NOT pumpkin pie filling!)
  • 2 eggs
  • 1 & ½ tsp ground cinnamon
  • ½ tsp ground ginger
  • ¼ tsp ground nutmeg
  • ¼ tsp ground cloves
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1 tsp salt
  • 1 & ½ cups all-purpose flour
  • FOR GLAZE:
  • ½ cup (1 stick) butter
  • 1 - 1 & ½ cups powdered sugar (start with one cup and add more if glaze is too runny)
  • 1-2 Tbsp maple syrup
  • ¼ cup milk, optional if glaze is too thick
Instructions
  1. Preheat oven to 350 degrees F. Liberally grease a 9" loaf pan with cooking spray and set aside.
  2. Meanwhile, in a bowl combine all of the above bread ingredients and beat at medium speed with a handheld mixer, scraping down the sides of the bowl, until well-mixed.
  3. Pour the bread mixture into the prepared pan. Bake for approx. 40-50 minutes or until a toothpick inserted near the center comes out mostly clean or with a couple moist crumbs (not wet). Cool for about 15 minutes, then very gently remove from pan and transfer to a wire rack to cool completely.
  4. While bread cools, make your glaze: in a small saucepan, heat butter over medium-low heat until melted. Continue cooking, watching butter carefully, until it sizzles and begins to turn amber in color, about 4-5 minutes. Do not overcook because it can quickly burn! When butter looks caramel-colored and smells kind of nutty, it's done. Remove butter from heat and cool completely. Then stir in the powdered sugar and maple syrup until a soft glaze has formed.
  5. Pour the glaze generously over top of the pumpkin loaf and let it set, about 30 minutes. Cut into slices and serve!

 

This is truly the BEST Pumpkin Bread EVER! Moist, fluffy, soft and with a tender crumb, it's topped with an incredibly easy Brown Butter Maple Icing. Great for breakfast, brunch or dessert! A simple, delicious, moist and tender bread packed with pumpkin flavor! Perfectly spiced throughout and topped with that sinful, warm & rich brown butter maple glaze – it doesn’t get better than this!

Have a fantastic day!!

xo, Hayley

Caramel Coconut Muffins {And A Fun Giveaway from Coffee-Mate® & Girl Scouts®!} GIVEAWAY CLOSED

caramelcoconutmuffins

As a child, I was a Girl Scout.  I started as a Brownie and ended as a Brownie, and I did it mainly because I had serious patch envy and wanted all the patches, pins and badges my greedy little hands could get on. But of course, in order to get patches and pins, you actually had to do things.  Like charity work, special lessons, classwork, and even dreaded camping.  Yes, this camping hater even went camping for a patch.  I told you, I was obsessed.
However, through the patch-obtaining obstacles, I learned a lot of valuable tools from Girl Scouts.  One being that I have absolutely zero resistance when it comes to Girl Scout Cookies.  Two: my favorite Girl Scout Cookies were the Caramel Coconut cookies, or Samoas back in my heyday.  Three: how to survive in the wilderness (aka, in a campground — throw me into a national forest and I’m doomed).  Four: how to be kind to others, share, and be a girl’s-girl — this became extremely helpful when you’re an awkward teen in the throes of adolescence and meanie classmates.  And five: how to be especially clever.  How do you think I got those patches otherwise?  Being clever is how!
 Creating games and activities to earn patches, starting fundraisers to earn patches, begging my mom to be Cookie Mom to earn patches — my cleverness worked in my patch-obsession favor. Now as an adult, those tools I learned as a wee girl have stuck with me into adulthood (believe me, I still can’t resist those cookies).  But I’m really excited that I maintained that clever resourcefulness.
 Whether it be re-purposing an old shelf as a new photography backdrop or using applesauce instead of oil in cakes, I love coming up with new, easy “life hacks.” DSC_0143A

Nestle® Coffee-mate® recently launched the “One Smart Cookie” campaign which celebrates the spirit of making the world a better place through smart, clever and resourceful ideas which Girl Scouts are known for.  And after my Girl Scout training, I feel qualified to label myself a “Smart Cookie”, too! 🙂
One of my favorite “life hacks” actually has to do with using coffee creamer in place of milk for some baked recipes!  As I’m sure you’re aware, coffee creamer isn’t just your standard vanilla and hazelnut flavors anymore.  With flavors like peppermint mocha, Dulce de Leche, cinnamon cream, Crème Brulee, and these new Coffee-Mate Girl Scouts flavors in Caramel & Coconut and Thin Mints®, you can enjoy coffee flavors pretty much exactly how you want them — including tasting just like your favorite desserts!

DSC_0138A

When milk is called in recipes for baked donuts, muffins, or even cupcakes, you can replace the standard milk with flavored coffee creamer for a unique flavor… which is exactly what I did for these Caramel Coconut Muffins.  I used Coffee-mate’s Girl Scouts® Caramel & Coconut flavor in place to give the muffin a rich, intense caramel flavor with a hint of coconut — just like the delicious creamer. I think their Girl Scouts® Thin Mints® flavor would be particularly delish inside of a baked chocolate donut!
Another favorite kitchen life-hack of mine involves brown sugar, which is one of my favorite ingredients!  But as you know, brown sugar tends to clot and get hard, which makes it difficult to use and salvage.  Simply store a piece of white bread or a handful of marshmallows in your brown sugar container or bag, leave it overnight, and the bread or marshmallows will help soften the sugar!  No more wasted recipes or brown sugar due to thick and hard clots.

And now for the fun part — you have a chance to win a $100 Visa Card if you answer this question: what is YOUR favorite life-hack?  Can be anything from blow-drying your flats to break them in, or using an ice-cube tray to sort jewelry.  Tell me in the comments below!! 

Now back to this muffin business… These soft & tender muffins taste identical to those addictive Caramel Coconut Girl Scout Cookies® which is a great way to eat cookies for breakfast — in muffin form!  Paired with a hot cup of coffee enhanced with a splash of the same Coffee-mate® creamer, and you become the Smart Cookie for having the best breakfast ever, and for being able to enjoy Coffee-mate’s® Girl Scouts® Cookie flavors all year round!! DSC_0149A

4.7 from 14 reviews
Caramel Coconut Muffins
Author: 
Recipe type: Breakfast
Serves: 12
 
These soft muffins taste identical to the Caramel Coconut Cookies®, thanks to new Coffee-Mate® new line of Girl Scouts®creamers!
Ingredients
  • 2 cups all-purpose flour
  • 3 tsp baking powder
  • ½ tsp cinnamon
  • ⅓ cup oil
  • 1 cup brown sugar
  • 2 eggs
  • ½ cup Coffee-Mate Caramel Coconut Coffee Creamer
  • 1 tsp vanilla extract
  • 1 cup semi-sweet chocolate chips
  • ½ pkg caramel bits
  • 1 cup toasted coconut
Instructions
  1. Preheat oven to 425 degrees F. Line a muffin pan with 12 paper liners and set aside.
  2. In a large bowl, whisk together the oil, brown sugar, eggs, coffee creamer and vanilla until blended. Stir in the flour, baking powder and cinnamon until a thick dough forms. There may still be clumps in the dough, but that's okay -- don't over-mix. Gently fold in the chocolate chips.
  3. Divide the batter evenly among the muffin cups, filling each cup to just about the brim. Bake for approx. 5 minutes, then immediately turn down the heat to 375 degrees F and continue to bake for another 20 minutes or until muffins are golden brown and a toothpick inserted near the center comes out clean or with moist crumbs. Cool the muffins completely.
  4. Melt the caramels down in a microwave safe bowl with a splash of milk, or in a small saucepan over low heat until smooth. Dunk each top of the muffin into the caramel, allowing excess caramel to drip off. Dredge the caramel-topped muffins into the toasted coconut to coat completely. Allow the muffins to set before eating.

DSC_0146A

To learn more about all the fun experiences girls and volunteers have at Girl Scouts, visit www.girlscouts.org/join. And follow Coffee-mate on Pinterest, InstagramFacebook, and Twitter for more great ideas. You can also visit the Coffe-mate website!

And don’t forget to leave a comment below with your favorite life hack to enter for a chance to win a $100 Visa gift card!

Sweepstakes Rules:

 No duplicate comments.

You may receive (2) total entries by selecting from the following entry methods:

  1. Leave a comment in response to the sweepstakes prompt on this post
  2. Tweet (public message) about this promotion; including exactly the following unique term in your tweet message: “#SweepstakesEntry”; and leave the URL to that tweet in a comment on this post
  3. Blog about this promotion, including a disclosure that you are receiving a sweepstakes entry in exchange for writing the blog post, and leave the URL to that post in a comment on this post
  4. For those with no Twitter or blog, read the official rules to learn about an alternate form of entry.

This giveaway is open to US Residents age 18 or older. Winners will be selected via random draw, and will be notified by e-mail. The notification email will come directly from BlogHer via the sweeps@blogher email address. You will have 72 hours to respond; otherwise a new winner will be selected.

 The Official Rules are available here.

This sweepstakes runs from 8/26-9/30.

Be sure to visit the Coffee-mate brand page on BlogHer.com where you can read other bloggers’ posts!

Have a delicious day!! xo, Hayley

Funfetti Banana Bread {Funfetti Week!!}

funfettibananaReally, at this point I’m using any excuse I can get my greedy hands on to eat sprinkles for breakfast.

But I guarantee if you have picky eaters at home, this is one easy way to trick them into eating fruit.  Okay, so banana bread isn’t a fruit — you guys are so technical — but it is a sneaky way to get them to eat a fruit product.  And let’s all agree that Funfetti Banana Bread tastes a helluva lot better than a plate of boring green beans, am I right?  (Yes, yes I am).

When I was a kid I wasn’t a picky eater at all.  I ate everything under the sun and loved trying new foods.  Case in point: one of my favorite snacks growing up was braunschweiger on saltine crackers.  What is ‘braunschweiger’ you ask?  Oh, just liver. That’s right.  While kids around the world ate chocolate chip cookies and carrot sticks, I was munching my happy mouth on some LIVER.  And frankly, couldn’t get enough of the stuff.

Meanwhile, my siblings subsisted themselves on the nutritional wonders of hot dogs, Kraft mac & cheese and chicken nuggets, in that order, and sometimes in a health-food mashup together.  While I loved those foods of course (all the chicken nugget dipping sauces! hot dogs in mac & cheese!) I also loved other things most kids would turn their noses up to.  Like shrimp, fried zucchini, apple mint jelly on my PBJs, and salads.  While my siblings whined and moaned for their Happy Meals, I was content getting the newest burgers and trying all the fancy sauces.  I also played with Barbies until I was a teenager (not. even. joking) so I guess I was just born weird.

Anyway, my parents fed me and my siblings as much of our favorites as possible, but sometimes there were nights where we didn’t have Kraft or hot dogs and my siblings would bitch and cry about not wanting tacos or spaghetti.  It wasn’t like we went from nightly hot dog meals to “okay, and now it’s octopus eyeball night, eat up!”  It was spaghetti, and my siblings acted like my parents were pouring marinara-flavored bleach down their throats.  Calm yo’selves.

So instead of caving to the crying over hot dogs, my parents would just tell us “if you don’t want what’s served to you, you can make something yourself or you won’t eat.”  Most parents nowadays would probably balk at this and call CPS, but I kinda liked that option.  Not that I was really ever picky, but it made me realize that this is dinner and if I don’t eat or cook something up myself, I’m going to bed hungry.  And yeah, there were a handful of times where I really detested whatever dinner was and decided to eat my heart out in liver (seriously wtf) but most of the time I caved and had dinner with my family.  And soon, probably out of hunger and necessity, my siblings started to eat a dinner that wasn’t log-shaped meat products or fluorescent cheese noodles, too.

Moral of the story?  Threaten your children with hunger and they’ll eat.  Or offer them liver on saltines — they’ll definitely want dinner after that option is handed to them.  And um, once their dinner plate is licked clean, you mind passing me the crackers?  I want to relive my childhood and I may even bust out the Barbies.

DSC_0229ANow who wants liver on saltines Funfetti Banana Bread?!  *I do, I do!*  This bread tastes like a strange but delicious combination of banana bread and Funfetti cake.  Same fluffy, tender and moist crumb as banana bread with the sprinkly touch and cake battery sweetness of Funfetti cake.  And I’m positive no one’s gonna pass up a chance at a slice!

DSC_0233A*recipe from Something Swanky

5.0 from 2 reviews
Funfetti Banana Bread {Funfetti Week!!}
Author: 
Recipe type: Breakfast
Prep time: 
Cook time: 
Total time: 
Serves: 8-10
 
Banana Bread gets a celebratory spin in this moist & delicious Funfetti Banana Bread! Using Funfetti cake mix as the base, this banana bread is still every bit as moist and tender as your usual favorite recipe, but is updated with a sprinkly, cake-battery twist. No one will pass up a slice!
Ingredients
  • 1 box Funfetti cake mix
  • 3 eggs
  • ½ cup canola or vegetable oil
  • 1 cup mashed bananas (about 3-4 small-to-medium bananas)
  • GLAZE:
  • 3 Tbsp butter, melted
  • 1 tsp vanilla extract
  • 1 Tbsp heavy cream
  • 1 cup powdered sugar
  • Sprinkles
Instructions
  1. Preheat oven to 350 degrees F. Liberally grease a 9" loaf pan with nonstick cooking spray and set aside.
  2. In a large bowl, beat together the cake mix, eggs, oil and bananas with a handheld electric mixer until combined. The batter will remain slightly lumpy; this is okay -- just do not overmix the batter.
  3. Pour the batter into the prepared baking pan. Bake for 30 minutes, then make a tent out of foil to loosely drape over the top and sides of the banana bread (which prevents the top and sides from burning/cooking too quickly). Return to the oven and continue to bake for another 20-30 minutes or until the top is golden brown and a toothpick inserted near the center comes out clean or with light, moist crumbs.
  4. Cool the bread completely. Meanwhile, make your glaze: in a small bowl, combine the butter, vanilla, cream and powdered sugar and whisk vigorously. If too thick, add more powdered sugar; if too thin, add a small stream of cream or milk.
  5. Generously glaze the top of the bread with the icing and immediately garnish with rainbow sprinkles. Allow the icing to briefly set, about 10 minutes, before cutting into slices to serve.

DSC_0236A

DSC_0227AIt doesn’t get any easier than this moist, delicious, festive banana bread, kids!  Studded with sprinkles, swirling with that sweet, buttery banana and cake flavor and topped with a thick vanilla icing, this bread is more like a cake — and who doesn’t want cake for breakfast?!

Want MORE sprinkles for breakfast?  Check out these other sprinkle-filled Funfetti breakfast treats!

cakemuffCake Batter Monkey Bread Muffins

mamascakeNot Yo Mama’s Cake Batter Donuts

Have a fantastical day!!

xo, Hayley

The BEST Banana Bread

This Banana Bread truly is the BEST!! Supremely moist, fluffy, soft and has great texture with a cinnamon brown sugar streusel on top. The secret ingredient makes it extra delicious! This is the ONLY recipe you need! Bananas are one of those love-it-or-hate-it fruits, and I happen to love it.

However.. I only like bananas if they’re a certain texture and ripeness.

Those bananas that are just a little too spotty and are softer are no bueno.  They make the mashiest noises when you eat them, and those mashy noises are basically the fruit-eating version of nails on a chalkboard.  But bananas that are bright yellow with nary a spot in sight are just perfect.  I love slicing them up on yogurt parfaits, eating them plain, chocolate dipping them, or throwing them into smoothies.

But did you know that the darker the banana, the better the bread?  Not only are darker bananas easier to mash (they’re virtually mashed as you peel them!) but they have more sweetness and are absolutely perfect for baking banana bread.  So as much as I hate it, I usually let my bananas get spotty and dark brown before I mash ’em up and toss them in this banana bread.  Which, by the way, is the best.  No, seriously.

This Banana Bread truly is the BEST!! Supremely moist, fluffy, soft and has great texture with a cinnamon brown sugar streusel on top. The secret ingredient makes it extra delicious! This is the ONLY recipe you need! Most bananas breads I’ve tried are way too crumbly and dry, which is basically a disgrace to carbohydrate-y products everywhere.  Carbs should be soft and tender, not crumble at the mere touch.  That, or the banana flavor isn’t really there.  Or the bread isn’t spiced well, giving kind of a bland flavor and texture.  I guess you could say I’m well versed in eating terrible banana breads.  I consider it a life’s accomplishment.

But this banana bread is super soft and tender, moist without being wet, and definitely far from dry & crumbly.  It’s perfectly spiced with cinnamon and a pinch of nutmeg, is jam-packed with fresh, sweet banana flavor, and is topped with an irresistible, crunchy brown sugar & cinnamon crust that lends a crispy crunch to every bite.  And it has my secret ingredient: pudding!  Yep, instant pudding mix is tossed into the batter to give this an extra sweetness, extra moisture, and great texture.  Scouts honor — you will insist on tossing in a box of pudding mix in your quick breads from now on!  The result is tremendous 🙂 If nuts are your jam, feel free to toss in some chopped walnuts or pecans for added crunch and texture.  Or if you prefer it glazed or frosted, omit the brown sugar topping for a thick helping of cream cheese frosting.

This Banana Bread truly is the BEST!! Supremely moist, fluffy, soft and has great texture with a cinnamon brown sugar streusel on top. The secret ingredient makes it extra delicious! This is the ONLY recipe you need! No matter your preference, you MUST make this bread!  I promise, it’ll be your new favorite in no time!

This Banana Bread truly is the BEST!! Supremely moist, fluffy, soft and has great texture with a cinnamon brown sugar streusel on top. The secret ingredient makes it extra delicious! This is the ONLY recipe you need! *slightly adapted from Sally

4.8 from 19 reviews
The BEST Banana Bread
Author: 
Recipe type: Breakfast
Prep time: 
Cook time: 
Total time: 
Serves: 6-8
 
If you're tired of eating crumbly, dry, flavorless banana bread, you're in luck: this recipe is bursting with fresh bananas, is swirled with bits of cinnamon and is topped with the most irresistible brown sugar crust. A soon-to-be family favorite!
Ingredients
  • ½ cup (1 stick) butter, softened
  • 1 & ¼ cups brown sugar, divided
  • 2 eggs
  • ⅓ cup Greek yogurt (I use banana flavor, but plain or vanilla would work)
  • 2 cups mashed banana (about 3-4 small/medium bananas)
  • 1 tsp vanilla extract
  • 2 tsp cinnamon, divided
  • Pinch nutmeg
  • 2 cups all-purpose flour
  • 1 tsp baking soda
  • Pinch salt
  • 1 box instant vanilla or banana pudding mix (just the dry mix)
Instructions
  1. Preheat oven to 350 degrees F. Liberally spray a 9" loaf pan with cooking spray and set aside.
  2. Meanwhile, in a large bowl, whisk together the butter and ¾ cup of the brown sugar until blended. Whisk in the eggs, yogurt, banana and vanilla until combined. Lastly, add 1 tsp cinnamon, nutmeg, flour, baking soda, salt and pudding mix, careful not to overmix. Your batter may be thick and clumpy, but that's okay. Overmixing will lead to tough bread!
  3. Spread the batter into the prepared pan. Meanwhile, in a small bowl, combine the remaining brown sugar and cinnamon with a spoon until combined. Liberally sprinkle the mixture on top of the banana bread, patting it down if necessary.
  4. Bake the bread for 30 minutes, then tent the bread with foil (which helps prevent the crust from burning and top + sides from cooking too quickly) very loosely. Continue baking for an additional 30 minutes.
  5. Allow the bread to cool completely before cutting into slices.

This Banana Bread truly is the BEST!! Supremely moist, fluffy, soft and has great texture with a cinnamon brown sugar streusel on top. The secret ingredient makes it extra delicious! This is the ONLY recipe you need!

This Banana Bread truly is the BEST!! Supremely moist, fluffy, soft and has great texture with a cinnamon brown sugar streusel on top. The secret ingredient makes it extra delicious! This is the ONLY recipe you need! I really, really LOVE that this recipe uses pudding mix.  Pudding is my secret ingredient in all of my cakes because of the awesome, fluffy texture and soft, moist crumb it gives baked goods.  Pudding does the same thing in this bread recipe and eliminates the possibility of tough, dry bread.  I like using banana flavored pudding, but French vanilla would work well, too, or butterscotch if you’re feeling feisty 🙂 again, feel free to add chopped nuts, dried fruit, or chocolate chips to the batter, or omit the crusty top in favor of a simple glaze or thick icing.  It’s completely customizable to your preferences, but I happen to love the thick, crunchy, sugary crust from the brown sugar and cinnamon.

This Banana Bread truly is the BEST!! Supremely moist, fluffy, soft and has great texture with a cinnamon brown sugar streusel on top. The secret ingredient makes it extra delicious! This is the ONLY recipe you need!

Have a fantastical day!!

xo, Hayley

 

Related Posts Plugin for WordPress, Blogger...