These Double Chocolate Banana Muffins look like they’re from a fancy bakery and are secretly SO easy to make.

I absolutely love making my Banana Bread Recipe when I have overripe bananas – but sometimes, I want an excuse to eat chocolate for breakfast.

So, using my decadent Double Chocolate Banana Bread recipe as a base, I made a few tweaks and created rich, ridiculously moist, tender, crave-worthy muffins.

Pure chocolate-banana bliss.

So if you have overripe bananas begging for a glow-up, look no further than these Double Chocolate Banana Muffins! Adults and kids alike will devour these easy, delicious muffins.

Sprinkle of Science

How to Make Double Chocolate Banana Muffins

Do I Have to Use Espresso Powder? 

A little espresso powder in these muffins helps enhance the chocolate flavor without any noticeable coffee flavor. Feel free to skip it if needed. 

More Recipes You’ll Love:

• Double Chocolate Banana Bread (the loaf version of this recipe!)
• Banana Espresso Chocolate Chip Muffins
• Chocolate Coffee Toffee Crunch Muffins
• Classic Banana Bread Recipe
• Banana Chocolate Chip Muffins

Photos by Joanie Simon.

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Double Chocolate Banana Muffins

Double Chocolate Banana Muffins are MOIST, tender, and so easy to make! These bakery-quality muffins are ready in just 30 minutes!

Course Breakfast, Brunch, Dessert, Snack

Cuisine American

Prep Time 15 minutes minutes

Cook Time 15 minutes minutes

Total Time 30 minutes minutes

Servings 17 muffins

Author Tessa Arias

Ingredients

• 1 1/4 cups (159 grams) all-purpose flour, measured correctly
• 1/2 cup (43 grams) Dutch-process cocoa powder
• 1/2 cup (100 grams) granulated sugar
• 1/2 cup (100 grams) light brown sugar
• 1 tablespoon baking powder
• 1/2 teaspoon baking soda
• 3/4 teaspoon fine salt
• 1/2 teaspoon instant espresso powder, optional
• 1/2 teaspoon ground cinnamon, optional
• 1 1/2 cups (354 grams) mashed banana (from about 3-4 very overripe bananas)
• 1/2 cup (114 grams) sour cream, at room temperature
• 2 large eggs, lightly beaten, at room temperature
• 1/3 cup (80 grams) vegetable oil
• 1 teaspoon vanilla extract
• 3/4 cup (128 grams) semisweet chocolate chips
• 1/3 cup (64 grams) mini semisweet chocolate chips, for topping

Instructions

• Preheat the oven to 425°F. Line two standard muffin tins with 17 paper liners.
• In a large bowl, whisk together the flour, cocoa powder, granulated sugar, brown sugar, baking powder, baking soda, salt, espresso powder, and cinnamon.
• In a medium bowl, stir together the mashed bananas, sour cream, eggs, oil, and vanilla. Gently fold the wet ingredients into the dry ingredients until just barely combined. Gently fold in the ¾ cup chocolate chips, being careful not to overmix.
• Divide the batter evenly among the lined muffin tin cavities, filling each to ¾ full. Sprinkle about a teaspoon of mini chocolate chips onto the batter in each cavity.
• Bake until a toothpick inserted into the center (avoiding chocolate chips) comes out clean, about 15 minutes. Let cool completely. Store in an airtight container for up to 3 days.

The post Double Chocolate Banana Muffins appeared first on Handle the Heat.

I have several scrumptious coffee cake recipes – from my classic Brown Butter Coffee Cake to the autumnal heaven that is my Pumpkin Spice Coffee Cake, and my go-to Thanksgiving breakfast, Cranberry Orange Coffee Cake. 

But for this recipe, I wanted to channel something specific.

You know that first bite of a chocolate chip cookie? Sweet, rich brown sugar butterscotch flavors, combined with gooey chocolate chips? That’s exactly what I wanted to incorporate into this coffee cake.

I think I totally nailed it.

You’ll adore the incredible, mouthwatering aroma as this coffee cake bakes. It fills your whole house with the most wonderful, comforting scent.

I love the gooey chocolate chips when this coffee cake is served warm, but the full flavors come out once it has fully cooled. I actually enjoy it most the next day, once the butterscotch flavors fully emerge.

This Chocolate Chip Coffee Cake makes for the perfect breakfast, brunch, dessert, or little treat any time of day! 

Sprinkle of Science

How to Make Chocolate Chip Coffee Cake

How to Make MOIST Chocolate Chip Coffee Cake

• Measure the flour correctly: I like to use a digital kitchen scale for perfect accuracy and easy cleanup. If you don’t have one, use the spoon-and-level method to avoid accidentally adding too much flour, as this will create a dry coffee cake.
• Sour cream: Sour cream in coffee cake creates the most beautiful, moist texture, as well as adding a lovely flavor. You can also use plain full-fat yogurt if you don’t have sour cream. Either way, make sure it’s room temperature.
• Oil vs. Butter: I opted for oil instead of butter in this recipe because oil remains liquid at room temperature, which helps create a moist, tender crumb that stays moist for days. Learn more about Butter vs. Oil in Baking here.
• Don’t reduce the sugar: Sugar does SO much more than simply sweeten this coffee cake. Less sugar will create a dry texture. Learn more about sugar’s role in baking here.
• Oven temperature: Did you know that most home ovens are lying about the temperature they’re really at? I highly recommend using an oven thermometer to verify your oven isn’t too hot or too cool. At minimum, give your oven an extra ten minutes after it says it’s preheated. Learn more about ovens here.

What Pan Should I Bake This Coffee Cake in?

Be sure to use a light-colored 8 by 8-inch metal baking pan like this one. Dark-colored pans will brown the edges and make them dry.

I don’t recommend using glass or ceramic pans, but if that’s all you have, lower the temperature by 25°F. You’ll likely need to increase the baking time too. Check out my Glass vs. Metal Baking Pans article for more information.

Avoid any pans that are especially shallow. If you use a pan shorter than the recommended 2.25-inch high metal pan, reduce the amount of batter so it doesn’t exceed three-quarters of the height of the pan.

The Coffee in Coffee Cake

This Chocolate Chip Coffee Cake contains a little espresso powder for a hint of coffee flavor, which pairs beautifully with the chocolate chips. Generally, coffee cake is meant to be served with coffee, so it doesn’t always contain coffee as an ingredient. Feel free to eliminate the espresso powder if preferred. 

The Nuts & Chocolate Chips

• I love using finely chopped pecans in the streusel for a hint of nuttiness and depth of flavor. Finely chopped walnuts are also delicious here. 
• There is no need to toast the nuts, but if preferred, feel free to lightly toast them before cooling then chopping.
• Don’t like nuts? Feel free to skip them or use additional chocolate chips instead. 
• I like to use semisweet chocolate chips but feel free to use any type of chocolate chip you prefer. 

Can I Double This Coffee Cake Recipe? 

Yes! Simply double all ingredients and bake in a light-colored metal 9 by 13-inch baking pan, adding a few minutes to the baking time.

How to Store Chocolate Chip Coffee Cake?

Chocolate Chip Coffee Cake will keep fresh and moist for 3 days. The butterscotch flavor is even more prominent the next day! Cover well with plastic wrap or store inside an airtight container. Note that the streusel topping will soften the longer it sits. 

Can You Freeze Chocolate Chip Coffee Cake?

Freeze the entire baked Chocolate Chip Coffee Cake in an airtight container, or slices well-wrapped in plastic wrap and placed inside an airtight container. Defrost at room temperature before serving. Note that freezing will soften the streusel topping.

Photos by Joanie Simon.

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Chocolate Chip Coffee Cake

Chocolate Chip Coffee Cake features moist, soft coffee cake studded with chocolate chips, layered with a heavenly brown sugar streusel. This coffee cake comes together in no time as the perfect easy treat for breakfast, dessert, or any time of day, no mixer required!

Course Dessert

Cuisine American

Prep Time 20 minutes minutes

Cook Time 48 minutes minutes

Total Time 1 hour hour 8 minutes minutes

Servings 9 large or 16 small slices

Author Tessa Arias

Ingredients

For the streusel:

• 5 tablespoons (71 grams) unsalted butter
• 3/4 cup (150 grams) light brown sugar
• 1/2 cup (64 grams) all-purpose flour
• 1/4 teaspoon fine sea salt
• 1/4 teaspoon ground cinnamon
• 1/2 cup (54 grams) walnuts or pecans, finely chopped
• 1 cup (170 grams) semisweet chocolate chips

For the coffee cake:

• 2 cups (254 grams) all-purpose flour
• 1/2 cup (100 grams) light brown sugar
• ¼ cup (50 grams) granulated sugar
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon fine sea salt
• 1/2 teaspoon instant espresso powder, optional
• 8 ounces (227 grams) sour cream*, at room temperature
• 2/3 cup (146 grams) neutral oil, such as vegetable or avocado oil
• 1/4 cup (60 grams) whole milk, at room temperature
• 2 large eggs, at room temperature
• 1 teaspoon vanilla extract
• 3/4 cup (128 grams) semisweet chocolate chips

Instructions

• Preheat the oven to 350°F. Line an 8-inch square metal pan with parchment paper or foil and spray with nonstick cooking spray.

Make the streusel:

• In a medium microwave-safe bowl, place the butter and microwave until melted. Allow to cool until just warm (about 80°F). Add in the sugar, flour, salt, and cinnamon with a fork until thick. Mix in the nuts and chocolate chips. Mixture will be crumbly. Set aside.

Make the cake:

• In a large bowl, whisk together the flour, brown sugar, granulated sugar, baking powder, baking soda, salt, and espresso powder (if using). In a medium bowl, whisk together the sour cream, oil, milk, eggs, and vanilla until well combined. Make a well in the center of the dry ingredients, then pour in the wet ingredients. Gently stir until a few streaks of flour remain. Gently stir in the chocolate chips.
• Spoon just less than half of the batter into the prepared pan. Sprinkle with half of the streusel. Spread the remaining batter over the streusel. Sprinkle with the remaining streusel, gently pressing down into the batter.
• Bake about 48 minutes, or until the edges are lightly golden brown and the center is cooked through or a digital thermometer inserted into the center reads about 190°F. Cool until just warm or at room temperature before slicing and serving.
• Store inside an airtight container at room temperature for up to 2 days, or in the fridge for up to 3 days.

Notes

*Plain full-fat yogurt should work just fine as a substitute for sour cream, if needed.

The post Chocolate Chip Coffee Cake appeared first on Handle the Heat.

I’m lucky enough to have many friends and family who often gift me copious amounts of homegrown zucchini. 

These kind gifts have inspired me to make countless recipes containing fresh zucchini, such as my Easy Chocolate Zucchini Cake and my Chocolate Zucchini Bread.

For this recipe, I wanted beautifully bright summertime flavors to shine, while packing in a ton of freshly grated zucchini. 

The lemon in this zucchini bread is mellow yet bright, the zucchini bread itself is soft and tender, and the lemon glaze on top adds the perfect touch of sweetness and additional lemon goodness.

Lemon Yogurt Zucchini Bread is the perfect summertime snack, breakfast, brunch, or dessert. 

Grab some zucchini from your garden or local farmer’s market, and you’ll be enjoying this sweet treat in no time! 

Sprinkle of Science

How to Make Lemon Yogurt Zucchini Bread

What Pan Do I Need For Lemon Yogurt Zucchini Bread?

• I highly recommend using a light-colored metal 8 1/2 by 4 1/2-inch loaf pan for this recipe.
• Using a larger pan (such as a 9 by 5-inch pan) will yield a shorter, flatter bread without the pretty domed top. This larger pan may also need a shorter bake time, so keep that in mind if this is all you have.
• I don’t recommend using a glass or ceramic loaf pan, as these pans don’t conduct heat well, and can dry out the edges of your loaf bread before the middle has baked through. Learn more about Glass vs. Metal Baking Pans here.

Can I Make Zucchini Bread in Smaller Pans or As Muffins?

We haven’t tried that, but it should work just fine, though you’ll need to experiment with the bake time. The most foolproof way to check that your mini loaves/muffins are baked through is to take the internal temperature with an instant-read thermometer and remove from the oven once an internal temp of 190°F is reached.

Preparing the Zucchini For Lemon Yogurt Zucchini Bread

• Zucchini is an extremely watery vegetable, so we’re taking the extra step to drain off as much excess moisture as possible. 
• This takes at least 20 minutes, but it’s truly worth the additional time – and you can prepare your other ingredients while it drains. 
• This step ensures that this Lemon Yogurt Zucchini Bread is rich, tender, and light.
• Allowing the excess moisture to drain is much more effective than wringing it out by hand.
• If you skip this step, you will end up with gummy, heavy zucchini bread.
• Use the grater attachment on your food processor for super quick shredding.
• If you don’t have one, you can use the large holes on a box grater and shred by hand.

The Lemon in Lemon Zucchini Loaf

The lemon flavor in this Lemon Yogurt Zucchini Bread comes from fresh lemon zest and lemon juice. Lemon tends to mellow as it bakes, so the lemon glaze provides additional fresh lemon flavor. If you want a stronger punch of lemon flavor, feel free to add 1 teaspoon of lemon extract to the loaf batter.

The Glaze

The Lemon Yogurt Zucchini Bread glaze adds a beautiful fresh lemon flavor and a touch of additional sweetness to this loaf bread. If your glaze is too thin, add a little more powdered sugar. If it’s too thick, add a splash more lemon juice. Feel free to sprinkle some fresh lemon zest on top of the glazed loaf bread, if desired, to add additional delicious lemon flavor.

Can I Make Lemon Yogurt Zucchini Bread Ahead of Time?

Yes! This zucchini bread tastes even better the next day. The lemon flavor continues to develop as the loaf sits, making this the perfect make-ahead recipe. 

How to Store Lemon Yogurt Zucchini Bread?

Slices of Lemon Yogurt Zucchini Bread wrapped well in plastic wrap can be stored at room temperature for up to 3 days or in the refrigerator for up to 4 days. See freezing instructions below if you need to store them longer. 

Can You Freeze Lemon Yogurt Zucchini Bread?

Yes, Lemon Yogurt Zucchini Bread freezes very well! Tightly wrap the completely cooled whole loaf or loaf slices in plastic wrap, then place in an airtight container. Freeze for up to two months. Thaw in the refrigerator overnight or for a few hours at room temperature. 

If you freeze the entire loaf, I recommend waiting until it’s thawed to add the lemon glaze to avoid absorbing it into the loaf or it becoming weepy.

More Recipes You’ll Love:

• Chocolate Zucchini Bread
• Easy Chocolate Zucchini Cake
• Classic Banana Bread
• Glazed Lemon Cookies
• Starbucks Copycat Lemon Loaf

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Lemon Yogurt Zucchini Bread

Lemon Yogurt Zucchini Bread is the ultimate summertime treat! Moist, light zucchini bread is loaded with bright lemon flavor and topped with sweet lemon icing. The perfect way to use up extra zucchini this summer!

Course Breakfast, Brunch, Dessert

Cuisine American

Prep Time 45 minutes minutes

Cook Time 1 hour hour

Cooling Time 1 hour hour 30 minutes minutes

Total Time 3 hours hours 15 minutes minutes

Servings 1 loaf, 10 slices

Author Tessa Arias

Ingredients

For the bread:

• 5 tablespoons (71 grams) unsalted butter
• 1 pound (453 grams) zucchini, washed with ends trimmed (2-3 medium zucchini)
• 3/4 cup (150 grams) granulated sugar, divided
• 2 cups (254 grams) all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1/2 teaspoon fine salt
• 1/3 cup (95 grams) plain Greek yogurt*
• 2 large eggs, at room temperature
• 2 tablespoons lemon zest, from about 3 large lemons
• 3 tablespoons lemon juice
• 1 teaspoon vanilla extract

For the glaze:

• 1 cup (125 grams) powdered sugar, sifted
• 2 tablespoons lemon juice

Instructions

Make the bread:

• Spray an 8 1/2 by 4 1/2-inch loaf pan with nonstick cooking spray. Dust with flour, tapping out any excess. Alternatively, line with foil or parchment paper, leaving an overhang.
• Place the butter in a small microwave-safe bowl and microwave for about 30 seconds, or until melted. Set aside to cool completely.
• Using a food processor or box grater, coarsely shred the zucchini (you’ll end up with about 4 cups). Toss with 2 tablespoons (25 grams) of sugar and place in a fine mesh strainer set over a bowl. Allow excess water from zucchini to drain for at least 20 minutes**. Meanwhile, zest and juice your lemons.
• Preheat the oven to 375°F.
• In a medium bowl, whisk together the flour, baking soda, baking powder, and salt.
• In a separate medium bowl, stir together the yogurt, eggs, and remaining sugar (125 grams). Add in the lemon zest, lemon juice, vanilla, and cooled melted butter.
• Squeeze the zucchini with paper towels or cheesecloth to wring out any excess moisture. Add the zucchini and yogurt mixture to the flour mixture, stirring until just combined. Batter will be thick.
• Pour batter into prepared pan, smoothing evenly. Bake until the center is golden brown and a toothpick inserted into the center comes out clean, about 55 to 60 minutes, or once an internal temperature of 190°F is reached.
• Cool in pan for 10 minutes, then carefully remove loaf from pan and transfer to a wire rack to cool. Completely cooled bread can be wrapped well and frozen for up to 2 months.

Make the glaze:

• In a small bowl, combine the sifted powdered sugar and lemon juice until a thick glaze forms. Spread evenly over the cooled bread and allow to set for 30 minutes before slicing and serving.

Notes

*This recipe was successfully tested using both non-fat and full-fat plain Greek yogurt. Feel free to use whichever works best for you!

** Reducing or skipping this waiting period will result in gummy, heavy zucchini bread.

This post was originally published in 2017 and has been updated with recipe improvements, additional baking tips, and new photos. Photos by Joanie Simon.

The post Lemon Yogurt Zucchini Bread appeared first on Handle the Heat.

It was such a treat to visit Krispy Kreme as a kid, especially if you were lucky enough to get freshly baked, warm, glazed doughnuts.

Their heavenly light-as-air, melt-in-your-mouth texture paired with that crackly glaze was practically otherworldly at the time.

When I set out to revamp my own Glazed Doughnuts Recipe, I knew I wanted to achieve everything I remembered as a kid. But better.

I modeled my ideal outcome on a copycat version of Krispy Kreme’s Original Glazed Doughnut, and after a few tests (including rolling our dough even thicker!), I know we made a doughnut that’s even better!

Pillowy-soft, thick doughnuts fried to perfection, with a slight crisp to the outside yet still light as air on the inside, and covered in a super thin crackly glaze that’s heavenly to eat.

I bought a dozen Krispy Kreme doughnuts to compare my version in the studio, and I was slightly horrified by their flavor. Of course, everything tastes better homemade – but what I remembered as a child was gone, leaving me with only a cloying sweetness and a very unpleasant artificial aftertaste.

So, if you’re looking for the ultimate Krispy Kreme copycat recipe, one that’s reminiscent of your childhood but BETTER, I’ve got you covered.

If you’re intimidated by frying, check out my notes below for baking and air frying alternatives – just note they won’t be exact Krispy Kreme replicas with these cooking alternatives.

Sprinkle of Science

How to Make Krispy Kreme Copycat Glazed Doughnuts

Do I Really Need to FRY These Doughnuts? 

Krispy Kreme Copycat Glazed Doughnuts are only truly copycat Krispy Kreme doughnuts if you fry them, but there are alternative methods if you don’t want to fry them. Just note that the texture and appearance of your doughnuts will change. More on this below.

Tips for Frying Krispy Kreme Copycat Glazed Doughnuts

1. Use a thermometer for the oil. Always use a deep fry thermometer to ensure your oil is at the perfect temperature throughout the process. 
2. Be sure your oil is at 350°F the whole time. Too cold, and your doughnuts will be greasy. Too hot, and your doughnuts will be overly browned on the outside and undercooked in the center. I like to preheat my oil about 5-10°F hotter to account for the temperature drop when adding the shaped dough to the oil. Then, adjust your stove slightly as needed throughout the frying process, to ensure your temperature is consistent. Electric stove tops will need more anticipatory adjusting of temperature since they take longer to heat or cool. Note: never leave hot oil unattended. 
3. Use a Dutch oven for frying. They’re heavy and sturdy, so a great choice for a large amount of hot oil. The size and shape avoids oil splatter and allows you to flip your doughnuts easily without having them stick to the bottom of the pot. 
4. Pro tip for placing your doughnuts in the oil: Once your doughnuts have risen on a parchment lined pan, cut parchment squares around each proofed doughnut. Use the parchment paper squares to carefully drop the doughnuts into the oil. After a few seconds, the parchment will release and you can use tongs to remove it from the oil as the doughnuts cook. This allows the doughnuts to stay intact without accidentally deflating or damaging them.

Do I Have to Use Vegetable Oil for Frying?

I recommend using vegetable oil because of its neutral flavor. You can also use vegetable shortening for frying. Feel free to experiment with other oils if preferred. Avoid strongly flavored oils or oils with a low smoke point, such as olive oil.

Can I Bake or Air Fry Doughnuts?

We tested these doughnuts fried, baked, and air-fried, and found some surprising results.

• Basically, nothing beats a fried doughnut! The fried doughnuts were thick, perfectly chewy, and delicious.
• The baked doughnuts were my second favorite. Baked doughnuts will not have the same texture or flavor as fried doughnuts nor develop as much of a crisp exterior. The middles of your doughnuts where the doughnut hole has been cut out may close up and look similar to a bagel (see the pictures below), but they will still taste great.
• The air-fried doughnuts dried out more and developed a thicker ‘skin’ as they baked and felt more like a bread roll, so I actually recommend baking in the oven instead of air-frying.
• Instructions for baking and air-frying just below.

How to Bake Krispy Kreme Copycat Glazed Doughnuts

1. Preheat oven to 350°F.  
2. Bake doughnuts on a parchment paper-lined baking tray for about 14 minutes, flipping at the 10-minute mark, until lightly golden brown.

How to Air Fry Krispy Kreme Copycat Glazed Doughnuts

1. Heat air fryer to 350°F. 
2. Bake doughnuts two at a time (without parchment paper) for about 6 minutes, or until golden brown. 
3. Place on paper towel-lined plate to cool. 
4. Feel free to bake more at a time if your air fryer has a larger capacity, but don’t bake them too close together as the doughnuts rise while they bake. 

Do I Need a Stand Mixer? Can I Knead by Hand?

Yes, but it may be a bit of a workout. This doughnut dough is enriched with sugar, butter, and eggs, which makes it delicious but requires a significant amount of kneading to achieve a smooth consistency. My team found that 6 to 8 minutes on a stand mixer with a dough hook was perfect, but if you don’t have a stand mixer, learn How to Knead Dough here.

Do I Have to Use Nutmeg?

Nutmeg isn’t included in Krispy Kreme’s ingredient list, but it adds a lovely doughnutty flavor that I find essential, even if you don’t like nutmeg. Feel free to lower the amount or skip it entirely if preferred. 

Help! I Don’t Have a Doughnut Cutter!

If you don’t have a doughnut cutter, you can use a biscuit cutter and a piping tip or bottle cap to cut out your doughnuts – or a larger + smaller round cookie/biscuit cutter. They don’t have to be perfect, and it’s totally okay to improvise. Alternatively, purchase a doughnut cutter online here.

Can I Make Glazed Doughnuts Ahead of Time?

Yes! The dough can be made, shaped, and risen in the fridge overnight. Let the dough come to room temperature as your oil preheats. Please note that doughnuts prepped ahead of time may need a slightly longer fry time (about 10 seconds longer per side). 

How to Store Krispy Kreme Copycat Glazed Doughnuts

Like most fried foods, Krispy Kreme Copycat Glazed Doughnuts are best served the day they’re made. Once your glaze has set, serve as soon as possible for the most delicious treat ever.

Can You Freeze Krispy Kreme Copycat Glazed Doughnuts?

I haven’t tried freezing these Krispy Kreme Copycat Glazed Doughnuts. If you need to freeze these doughnuts, I would recommend shaping them and then freezing on a parchment-lined baking tray until solid before moving them to an airtight container and freezing for up to 1 month. Transfer the doughnuts back to a parchment-lined tray and cover with plastic wrap, allowing to proof in the fridge overnight. Allow to come to room temperature before frying, glazing, and serving as directed in the recipe below. 

More Donut Recipes You’ll Love:

• Old-Fashioned Sour Cream Doughnuts
• How to Make Beignets
• Classic Cake Doughnuts
• Chocolate Old Fashioned Doughnuts
• Baked Creme Brulee Doughnuts

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Krispy Kreme Copycat Glazed Doughnuts

Krispy Kreme Copycat Glazed Doughnuts have all the wonderful light, fluffy texture of a Krispy Kreme doughnut but with a balanced and delightful sweet flavor.

Course Breakfast, Dessert

Cuisine American

Prep Time 40 minutes minutes

Cook Time 20 minutes minutes

Inactive Time 3 hours hours

Total Time 4 hours hours

Servings 7 doughnuts plus doughnut holes

Author Tessa Arias

Ingredients

• 3 cups (380 grams) all-purpose flour, dependent on kitchen climate, see notes*
• 1/4 cup (50 grams) granulated sugar
• 2 1/4 teaspoons (1 package) instant yeast**
• 1/2 teaspoon salt
• 1/4 teaspoon ground nutmeg, optional***
• 1 cup (237 grams) whole milk, lukewarm (~100°F)
• 1 large egg, at room temperature
• 2 tablespoons (28 grams) unsalted butter, melted and cooled until just warm
• 1/2 teaspoon vanilla extract
• 6 cups peanut or vegetable oil or 2 1/2 pounds shortening, for frying

For the glaze:

• 3 1/2 cups (438 grams) powdered sugar, sifted
• 1/4 teaspoon salt
• 1/2 teaspoon vanilla extract
• 1/3 cup + 1 tablespoon (93 grams) hot water

Instructions

Make the dough:

• In a large bowl, mix together all ingredients from flour to vanilla extract until well combined. Let the dough rest for 5 minutes. Knead the dough with an electric mixer fitted with a dough hook or by hand until the dough is smooth, elastic, soft, and no longer sticking to the sides of your mixer, about 6 to 8 minutes. Dampen hands with water, then transfer the dough to a large oiled bowl. Cover with plastic wrap and let rise in a warm place until doubled in size, about 1 1/2 to 2 hours.
• Prepare two baking sheets with parchment paper. Punch the dough down and turn it out onto a lightly floured work surface. Roll the dough out into 1/2-inch thickness and cut with a doughnut cutter or with a large round cutter and a small cutter for the holes. Place doughnuts on baking sheets. Cover with a clean kitchen towel and let rise until doubled in size, about 1 hour (unless following the Make Ahead instructions below).

MAKE AHEAD INSTRUCTIONS

• To make ahead, once the doughnuts are cut, cover with plastic wrap or place in an air-tight container and allow to rise in the fridge overnight, or up to 24 hours. Let come to room temperature before frying.

Fry the doughnuts:

• Using a large, deep, and heavy pan such as a Dutch oven, heat the oil on medium to 350°F. When ready, use scissors to cut the parchment around each doughnut. Place three doughnuts (including the parchment paper) in the oil at a time and fry until golden brown, about 1 minute per side. Once the parchment paper separates from the dough, use tongs to pull it out. Do not overcook the doughnuts. Drain on a paper towel-lined plate.

Make the glaze:

• In a medium-sized deep bowl, mix all ingredients with a whisk until smooth. Immerse each doughnut into the glaze. Flip the doughnut if necessary to cover completely. Place glazed doughnuts on a wire rack above a lined sheet pan to catch any excess glaze. Let sit until glaze is set before serving, about 40 minutes.

Notes

* The more humid your location, the stickier your dough might be. If your kitchen is about 65% humidity or higher, add up to an additional 2 tablespoons of flour. Dough will still be slightly sticky. If needed, lightly wet your hands to transfer dough to oiled bowl.

**Active dry yeast can be used instead of instant, just note that it may take a little longer for your doughnut dough to rise.

*** Nutmeg isn’t included in Krispy Kreme’s ingredient list but adds a lovely doughnutty flavor. Feel free to omit if preferred.

To double this recipe and make 14 doughnuts + doughnut holes, simply double all ingredients besides the oil used for frying. You’ll need a slightly larger deep bowl for mixing the glaze.

The post Krispy Kreme Copycat Glazed Doughnuts appeared first on Handle the Heat.

I knew my super popular Classic Scone Recipe would be a great base for this recipe – but it took a little tweaking to achieve the exact flavor I craved.

First, I changed out some of the granulated sugar for light brown sugar and added additional vanilla extract. This provided the perfect cookie flavor I wanted!

Then there was a dilemma regarding chocolate chips. Believe it or not, there IS such a thing as too much chocolate! I wanted every bite of scone to include the perfect amount of chocolate that didn’t overpower the light, buttery scone. Read below for more details, but once I landed on mini chocolate chips in the correct amount, the texture was perfect.

A few minutes into baking, the whole house smelled like chocolate chip cookies – but with a hint of tangy buttermilk in there too. Drool-worthy!!

Ideal for breakfast, brunch, or after-school snacks, these Chocolate Chip Scones are destined to become a favorite in your household. To make them even more special, I included a few topping variations in the recipe below to suit the look and flavor you prefer.

Sprinkle of Science

How to Make Chocolate Chip Scones

The Chocolate Chips

At first, my team and I tested these Chocolate Chip Scones with 1 ½ cups of regular-sized semisweet chocolate chips. We found that not only did they fall out of the dough when shaping, but they also provided too much crunch, interfering with the ultra-tender flaky texture of the scones. To fix this textural issue without losing the flavor, we experimented with mini chocolate chips instead. This worked perfectly! I recommend sticking with mini chips for the best texture, but I included some other variations below.

Chocolate Chip Scone Flavor Variations

• Swap out some or all of the semisweet chips for milk chocolate, white chocolate, or dark chocolate. Keep in mind that this will alter the overall sweetness of the scones.
• Opt for regular-sized chocolate chips – just note that larger chocolate pieces will make the scones crunchier and impact their light, tender texture. Reduce amount of chips used to 1 cup (170 grams).
• You can alternatively use 10 ounces of finely chopped semisweet baking chocolate.
• To make orange chocolate scones, add the zest of an orange to the wet ingredients. If using vanilla glaze, replace milk with fresh orange juice.

Do I Have to Use Buttermilk in Chocolate Chip Scones?

I highly recommend using real buttermilk in Chocolate Chip Scones. Buttermilk creates tender, tall scones because of how its acidity reacts with the baking powder and tenderizes the dough overall. It also adds a lovely tang, creating a wonderful depth of flavor. Whole or low-fat buttermilk both work perfectly.

Can I Use a Buttermilk Substitute in These Scones?

If you can’t find real buttermilk, kefir is the best substitute. As a last option, use milk or heavy cream in its place – just note that the texture won’t be quite as tender and the flavor won’t have that slight tang. I don’t recommend substituting buttermilk with a DIY alternative (milk + lemon or vinegar). You can find out why, plus read more about how buttermilk works here.

How to Make FLAKY, Light Chocolate Chip Scones

• The most crucial step to ensuring flaky, light Chocolate Chip Scones is keeping all your ingredients COLD – especially the butter. If you’ve ever experienced flat scones (as shown below), too warm of butter might be the issue!
• The cold butter melts upon entering the oven and the water content in butter evaporates as steam. As the steam escapes, it puffs up and creates that beautiful tall, flaky, fluffy texture.
• While preparing the scone dough, if the butter softens and becomes at all greasy, pop it back into the fridge or freezer for 10-15 minutes before proceeding.
• While the oven preheats, you can also place the baking sheet of shaped, unbaked scones in the fridge or freezer to ensure the butter remains nice and cold.
• Be careful not to overmix the dough, otherwise your scones will be flat and tough.
• My absolute favorite tool for making scones by hand is this OXO bladed pastry blender.
• I also call for laminating your scone dough in this recipe. Learn more about why this is an important step here!

How to Make Chocolate Chip Scones Ahead of Time

Once shaped, the unbaked Chocolate Chip Scones can be covered with plastic wrap (to prevent them drying out) and refrigerated overnight. Bake from the fridge as the recipe directs. You can also freeze the shaped, unbaked scones – directions for that below.

How to Freeze Chocolate Chip Scones

Place shaped, unbaked Chocolate Chip Scones in an airtight container and freeze for up to 1 month. If baking from frozen, add about 2 minutes to the baking time.

How to Serve Chocolate Chip Scones

I recommend allowing Chocolate Chip Scones to sit for 30-60 minutes after baking (if you can resist them that long!). The chocolate chips will still be gooey, but waiting a little helps the flavor develop, so you really taste the delicious chocolate chip cookie flavor. Serve as they are, or with butter, jam, or Nutella, if desired.

How to Store Chocolate Chip Scones

Scones are best served fresh, within a few hours of baking. Store any leftover Chocolate Chip Scones inside a ziptop bag or airtight container at room temperature for up to 3 days. Reheat in a 400°F oven for a few minutes to re-crisp the outside, if desired.

More Scone Recipes You’ll Love:

• Classic Scones
• Blueberry Scones
• Pumpkin Scones
• Cranberry Orange Scones
• Shallot, Jalapeño, Goat Cheese and Honey Scones

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Chocolate Chip Scones

Chocolate Chip Scones pack all the delicious flavors of a chocolate chip cookie into a tall, buttery, flaky scone. This super simple recipe is ready in just 40 minutes and is perfect for breakfast, brunch, or dessert!

Course Breakfast, Brunch, Dessert

Cuisine American

Prep Time 20 minutes minutes

Cook Time 20 minutes minutes

Total Time 40 minutes minutes

Author Tessa Arias

Ingredients

• 3 cups (381 grams) all-purpose flour
• ¼ cup (50 grams) granulated sugar
• ¼ cup (50 grams) lightly packed light brown sugar
• 1 ⅛ teaspoon fine sea salt
• 1 tablespoon baking powder
• ½ teaspoon baking soda
• 1 10- ounce bag (283 grams) mini semisweet chocolate chips¹
• 1 ½ sticks (170 grams) unsalted butter, cold and cubed (keep chilled until added to dry mixture)
• 1 cup (237 grams) buttermilk, cold
• 2 large eggs, divided
• 2 teaspoons vanilla extract
• Coarse sugar, optional for topping

Instructions

• Adjust the oven rack to the center position and preheat to 400°F. Line two baking pans with parchment paper.
• In a large bowl, combine the flour, sugars, salt, baking powder, baking soda, and chocolate chips.
• Add the butter and cut with a pastry cutter or fork until the butter is the size of large peas.
• In a separate bowl, whisk together the buttermilk, 1 egg, and vanilla extract.
• Make a well in the middle of the dry mixture and add the liquid mixture. Mix until just combined. Don’t over-mix.
• Transfer the dough to a floured surface. Shape dough into a rectangle. Fold the rectangle in half like a piece of paper. Flatten it out into a rectangle again. Fold in half once more, but in the opposite direction. This gently ‘kneads’ the dough, making it cohesive without overmixing. Gently press dough into a 1 ½-inch tall round. Divide into 2 equal parts.
• Using a bench scraper or knife, cut each part into 6 wedges and place on your prepared baking pans. Space them out about 2 inches apart. If you notice the dough becoming warm at any point, place in the freezer for 10-20 minutes before continuing.
• MAKE AHEAD: At this point, the unbaked scones can be refrigerated overnight, or sealed and frozen for up to 1 month. If baking from frozen, add about 2 minutes to the baking time.
• In a small bowl, combine the remaining egg with 1 teaspoon water. Brush over the scones. Sprinkle with coarse sugar.
• Bake for 18 to 20 minutes, or until lightly browned. Allow to sit 30-60 minutes before serving.²
• The scones are best served warm or within a few hours of baking. Once cooled, store at room temperature in an airtight container for up to 3 days.

Notes

1. The Chocolate Chips: Feel free to use regular-sized chocolate chips – just note that larger chocolate pieces will make the scones crunchier and impact their light, tender texture. Reduce amount of chips used to 1 cup (170 grams).

2. Serving: Allow Chocolate Chip Scones to sit for 30-60 minutes after baking. The chocolate chips will still be gooey, but this helps the chocolate chip cookie flavor develop. 

Additional Topping Ideas:

• Melted chocolate drizzled on top
• Dipped or drizzled in vanilla glaze after baking (skip the coarse sugar)
• Vanilla glaze: 1 cup (125 grams) powdered sugar, 2-3 tablespoons milk or heavy cream, ½ teaspoon vanilla bean paste (or vanilla extract), pinch of salt. Whisk to combine.

Photos by Joanie Simon.

The post Chocolate Chip Scones appeared first on Handle the Heat.

In my family, special occasions were always marked with Cinnamon Rolls. But since neither of my parents are bakers, that usually meant prepared Cinnamon Roll dough from those crazy tubes at the grocery store.

My goal for this recipe was to get a similar ooey-gooey, doughy, and rich texture like the tubed Cinnamon Rolls. However, I aimed to do this with much better flavor and without the artificial ingredients and overwhelming sweetness.

I also wanted a flood of icing that melts into the rolls in the most mouthwatering way. These Cinnamon Rolls nailed that brief.

The best part of any Cinnamon roll is the middle of the spiral, where it’s super soft and gooey – but these Gooey Cinnamon Rolls have that beautifully soft consistency throughout the whole roll. Every bite is like that middle piece! Just check out reader Kyra’s review below:

This Gooey Cinnamon Rolls recipe is the perfect Christmas breakfast recipe – or make them any time you want to celebrate with some cozy deliciousness that makes the whole house smell incredible. And, bonus: they can be made in advance!

After all, is there anything more delightful and comforting than homemade Cinnamon Rolls baking in the oven?

Sprinkle of Science

How to Make Gooey Cinnamon Rolls

Tips for Kneading Cinnamon Rolls by Hand:

Is Active Dry Yeast the Same as Instant Yeast?

Active Dry Yeast and Instant Yeast (aka ‘quick rising’ or ‘fast rising’ yeast) can be used interchangeably in most recipes. Active dry yeast simply works a little more slowly than instant yeast.

How to Use Active Dry Yeast in Cinnamon Rolls:

How to Tell When the Cinnamon Roll Dough Has Risen Enough:

What Pan Should I Bake Cinnamon Rolls in?

While I usually prefer metal baking pans over glass or ceramic (metal conducts heat more efficiently – learn more about Metal vs. Glass pans here), I actually prefer the table presentation ceramic pans offer here. Also, because ceramic and glass conduct heat more slowly than metal, it allows these rolls to stay slightly gooey in the centers. This is my go-to baking pan for this recipe.

Easy Cinnamon Rolls Icing

I opted for a simple powdered sugar icing for this recipe. I love the way the icing floods the warm Cinnamon Rolls and melts into them, for the ultimate gooey bite. You want the icing to have a pourable consistency – not too thick and not too liquidy. Adjust the powdered sugar-to-milk ratio if needed.

How to Make Gooey Cinnamon Rolls Ahead of Time:

How to Store Gooey Cinnamon Rolls

Homemade Cinnamon Rolls are best served fresh and warm – right out of the oven if possible! You can store them in an airtight container at room temperature for a day. Rewarm in the oven or microwave before serving.

How to Freeze Cinnamon Rolls

You can also freeze the shaped but unbaked Gooey Cinnamon Rolls in the pan, tightly wrapped in plastic wrap, for up to 1 month. Defrost overnight in the fridge, then allow to rise again at room temperature. Once doubled in size, proceed with the recipe as written.

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Gooey Cinnamon Rolls

Gooey Cinnamon Rolls are pillowy-soft and tender, loaded with gooey buttery cinnamon filling, and flooded with vanilla icing on top. These are so much better than Cinnabon – and bonus: they can be made ahead of time!

Course Breakfast, Dessert

Cuisine American

Prep Time 30 minutes minutes

Cook Time 25 minutes minutes

Rising time 4 hours hours

Total Time 4 hours hours 55 minutes minutes

Servings 12 cinnamon rolls

Author Tessa Arias

Ingredients

For the dough:

• 1 cup (227 grams) whole milk
• 1 stick (113 grams) unsalted butter
• 1/4 cup (57 grams) sour cream or plain yogurt, at room temperature
• 1 envelope (2 1/4 teaspoons) instant yeast*
• 1/4 cup (50 grams) granulated sugar
• 1 large egg, at room temperature
• 2 egg yolks, at room temperature
• 1/2 teaspoon vanilla extract
• 4 cup to 4 1/4 cups (508 to 540 grams) all-purpose flour, plus more for dusting
• 1 1/2 teaspoons fine salt

For the filling:

• 1 stick (113 grams) unsalted butter, completely softened to room temperature
• 3/4 cup (150 grams) packed light brown sugar
• 2 tablespoons ground cinnamon
• 1/8 teaspoon fine salt

For the icing:

• 2 cups (250 grams) powdered sugar
• 1/4 cup (57 grams) whole milk
• 2 tablespoons (28 grams) unsalted butter, melted
• 1 teaspoon vanilla extract

Instructions

Make the dough:

• In a small saucepan, heat the milk and butter until the butter is melted. Remove from heat and stir in the sour cream until smooth. Let cool until lukewarm** (about 100 – 110°F).
• In the bowl of an electric mixer, use a spatula to combine the milk mixture with the yeast, sugar, egg, egg yolks, and vanilla until well combined. Add in half of the flour and the salt and stir until combined. Place on a stand mixer fitted with a dough hook and gradually add the remaining flour until a dough begins to form. Only add as much flour as you need to form the dough. Knead at medium speed until the dough is very soft, smooth, pliable, elastic, and doesn’t stick to the sides of the bowl, about 8 to 10 minutes. If the dough is unbearably sticky, add more flour 1 tablespoon at a time. Only add as much flour as needed to create a smooth dough.
• Lightly grease a large bowl. Shape the dough into a ball and place in the greased bowl. Cover with plastic wrap and let rise in a warm place until doubled in size, 1 1/2 to 2 hours.

Make the filling:

• Once the dough has risen, add filling ingredients to a medium mixing bowl. Beat with a hand-held electric mixer on medium-high until well combined and fluffy, about 3 minutes.

To shape the dough:

• Punch down the risen dough and turn out onto a lightly floured work surface. Use a rolling pin to shape the dough into a 16×12-inch rectangle, long side facing you.
• Spread the filling mixture all over the dough, leaving a 1/2-inch border at the far edge. Brush the border with water to help seal. Roll the dough up, pulling with your hands to keep it tightly rolled until it’s an even log shape. Press the border to seal. Trim the edges. Lightly flour the roll.
• Grease a 13×9-inch baking dish or two 9-inch pie pans. Cut the roll into 12 equal pieces using a sharp knife or unflavored dental floss. Place the rolls cut side up in the prepared baking dish. Cover with plastic wrap and let rise in a warm place until doubled, about 1 1/2 to 2 hours.
• Make Ahead: Allow the shaped rolls to rise until they’ve grown in size by about a quarter. Cover with plastic wrap and refrigerate for up to 24 hours. Allow to come completely to room temperature and continue to rise until doubled in size, about 2 hours, before baking as directed below.
• Meanwhile, preheat the oven to 350°F. Bake the rolls until lightly golden brown, 22 to 25 minutes.

For the icing:

• While the rolls bake, combine the icing ingredients in a small mixing bowl until a smooth pourable icing forms.
• Spread over hot rolls immediately after they come out of the oven. Serve warm the day they’re baked.

Video

Notes

*You can use active dry yeast in place of the instant yeast. Add it in with the warm (110°F) milk and butter mixture and a teaspoon of the sugar and allow it to proof for 5 to 10 minutes, or until foamy.

**Be sure to allow the milk/butter mixture to cool until it’s only just warm. Mixing this with the yeast when it’s too hot will kill the yeast, and your Cinnamon Rolls won’t be able to rise. Ensure the mixture is 110°F or below with an instant-read thermometer before proceeding. 

Cream Cheese Frosting can be used instead of this icing recipe. Find my Best Cream Cheese Icing recipe here.

This recipe was written in 2019 and has been updated with additional recipe tips. Photos by Ashley McLaughlin.

The post Gooey Cinnamon Rolls Recipe appeared first on Handle the Heat.

While I’ve always enjoyed cranberry, and especially cranberry + orange, I don’t think I’ve fallen this completely in love with the Autumnal flavor combination until now!

The bright sweetness of the orange complements the tartness of the cranberries so beautifully, and the addition of cinnamon really levels up the coziness.

This recipe has been on my mind for over a year now. I started playing with this recipe last year, but ran out of time to get it finalized before the fall season snuck up… so it was pushed back to this year.

After 7 tests and tweaks to the recipe, my team and I finally nailed it. And wow. It’s soooo good!

This Cranberry Orange Coffee Cake will not only be a crowd-pleasing addition to any brunch or potluck, but I also think it’s perfect to make ahead for breakfast on Thanksgiving Day. It gets even better the next day as the flavors intensify!

Plus, it makes your whole home smell incredible.

This recipe can easily be doubled to serve a crowd, and it also freezes beautifully, so it’s a great make-ahead option.

Check out all my tips in the pink tip box below and my answers to FAQs just below the recipe card.

Sprinkle of Science

How to Make Cranberry Orange Coffee Cake

Why is There No Coffee in This Coffee Cake?

Coffee cake is typically meant to be served with coffee, so it doesn’t always contain coffee as an ingredient. Enjoy this coffee cake alongside a nice cup of coffee instead.

What Sour Cream Does in Coffee Cake:

What Pan Should I Bake This Coffee Cake in?

How to Double This Recipe

Simply double all ingredients and bake in a 9 by 13-inch baking pan (use light-colored metal for best results). Add about 5 minutes to the baking time.

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Cranberry Orange Coffee Cake

Cranberry Orange Coffee Cake is bursting with fall flavors! A moist sour cream cake, swirled throughout with cranberry orange compote, all topped with a crunchy cinnamon streusel. Perfect for Thanksgiving breakfast.

Course Breakfast, Brunch, Dessert, Snack

Cuisine American

Prep Time 40 minutes minutes

Cook Time 45 minutes minutes

Total Time 1 hour hour 25 minutes minutes

Servings 9 large slices, or 16 small slices

Author Tessa Arias

Ingredients

For the Cranberry Compote:

• 7 oz or 1 3/4 cup (199 grams) frozen cranberries, no need to thaw
• 1/2 cup (100 grams) granulated sugar
• Zest of 1/2 orange, about 1 1/2 teaspoons (*zest entire orange before juicing. You need an additional teaspoon for the coffee cake)
• 1 tablespoon orange juice, freshly squeezed
• ¼ teaspoon cinnamon

For the Streusel Topping:

• 1/2 cup (100 grams) light brown sugar
• 1/4 cup (32 grams) all-purpose flour
• 1 teaspoon ground cinnamon
• 3 tablespoons (43 grams) unsalted butter, softened

For the Coffee Cake:

• 2 cups (254 grams) all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon fine salt
• 1/2 teaspoon ground cinnamon
• 1/4 cup (50 grams) granulated sugar
• 1/2 cup (100 grams) light brown sugar
• 1 stick + 2 tablespoons (142 grams) unsalted butter, cubed
• 1 teaspoon orange zest, from about half an orange
• 1 teaspoon vanilla extract
• 1/4 teaspoon almond extract, optional (if not using, add ¼ additional teaspoon of vanilla)
• 2 large eggs, at room temperature
• 1/4 cup whole milk
• 8 ounces (227 grams) sour cream or plain full-fat yogurt, at room temperature

Instructions

Make the Compote:

• In a medium saucepan, stir together all compote ingredients. Bring to a simmer over medium heat, then cook for 8-12 minutes, stirring occasionally, until the berries begin to break down and the sugar thickens. Use a fork or potato masher to carefully crush the berries so they break down faster and more evenly. Once thickened, remove from heat. Place on a hot pad in the fridge to cool while you prepare the streusel topping and cake.

Make the Streusel Topping:

• Place sugar, flour, and cinnamon in a medium bowl. Whisk together to combine, then add the softened butter. Mix with a fork until the mixture appears sandy. Place in the fridge to chill while you prepare the cake batter.

Make the Cake:

• Preheat your oven to 350°F. Spray an 8×8-inch light-colored aluminum pan* with cooking spray, or line with parchment paper, and set aside.
• In a medium bowl, combine flour, baking powder, baking soda, salt, and cinnamon and whisk together. Set aside.
• In the bowl of a stand mixer fitted with the paddle attachment, add both sugars. Melt butter in a medium heat-proof bowl, about 30 seconds. Add melted butter to sugars and mix until fully combined, about 30 seconds.
• Add the orange zest, vanilla and almond extracts, and eggs. Mix on medium-high speed for 2-3 minutes until the mixture looks slightly thickened. Scrape down the bottom and sides of the bowl with a rubber spatula.
• Add the flour mixture, milk, and sour cream. Mix on low speed until just combined. Don’t overmix. Scrape down the bottom and sides of the bowl with a rubber spatula.
• Pour the batter into your prepared pan. Carefully top the batter evenly with the cooled cranberry compote. Using a butter knife, gently swirl the compote into the batter. Evenly add the streusel topping across the top.
• Bake on the middle rack for 45-50 minutes, or until golden brown and a cake tester inserted comes out clean (though this may be difficult to do without hitting cranberries!)
• Let cool for at least 15 minutes. Slice into 9 large pieces or 16 small pieces and serve. Store cooled coffee cake for up to 3 days in an airtight container in the fridge.

Video

Notes

*If using a pan shorter than the USA pan recommended for this recipe (2.25 inches high), bake on top of a rimmed baking sheet, as the coffee cake may overflow.

Can I Make Cranberry Orange Coffee Cake Ahead?

1. The cranberry compote can be made up to a day ahead of time. If making the cranberry compote ahead, store in an airtight container in the refrigerator overnight and let come to room temperature before using.

2. This coffee cake will keep fresh for 3 days if stored inside an airtight container in the refrigerator. Freeze if you need to make this coffee cake further ahead (instructions in the pink tip box, just above the recipe). 

Photos by Joanie Simon.

The post Cranberry Orange Coffee Cake appeared first on Handle the Heat.

Homemade bread will forever and always be the definition of comfort food to me – add cinnamon and sugar to the mix, and you’ve got yourself the most aromatic, delicious, perfectly cozy breakfast of all time.

This bread dough is a dream to work with. Super soft, supple, and pliable. It comes together in a snap.

You don’t need to be a master at working with yeast to bake this recipe, I promise!

I’ve included a bunch of homemade bread baking tips below to ensure your success in the kitchen.

This is a super fun recipe to make with little ones, too. I find the transformation of simple ingredients like flour, yeast, and liquid into an amazing tall loaf of aromatic bread to be a magical one. It’s almost meditative!

Sprinkle of Science

How to Make Cinnamon Swirl Bread

What Type of Yeast for Cinnamon Swirl Bread?

• I like to use instant yeast (also called “rapid-rising” or “fast-acting”) because it can cut the dough’s rising time by as much as 50%. It can be added right in with the dry ingredients, and no proofing is required.
• ⁠Active dry yeast and instant yeast can be used interchangeably.
• To encourage active dry yeast to start its activity without having to proof, be sure your milk is warm, around 120°F.
• Whatever you do, make sure your milk isn’t too hot (140°F+), as this will kill your yeast.

Do I Have to Use Bread Flour? Can I Use All-Purpose Flour Instead?

Bread flour contains a higher percentage of protein than all-purpose flour, which helps develop the gluten in the dough. Gluten is the backbone of any bread’s structure and since we are adding ingredients that prohibit gluten development (butter, eggs, sugar), this dough needs that additional protein to develop its structure and prevent it from falling flat. If you don’t have bread flour, feel free to experiment by using the same amount of all-purpose flour, but keep in mind that your dough will need to be kneaded for longer and the texture of the Cinnamon Swirl Bread won’t be the same.

Can I Knead This Dough By Hand Without A Mixer?

I haven’t tried that, but if you’re up for a good workout, feel free to give it a try. Check out my How to Knead Dough article here for all my kneading tips.

How to Roll Cinnamon Swirl Bread

Be sure to roll a very tight coil. Do this by stretching the dough slightly towards you as you roll up and around. This will allow the dough to rise and keep its beautiful swirl. Pinch and seal the log once you’re done rolling and place it seam-side down in the pan. The dough is very easy to work with so you shouldn’t need much additional flour.

How to Prevent Cinnamon Swirl Bread from Separating

The first time I made this recipe the swirls completely separated from each layer. In researching how to prevent this, I found a tip by Cooks Illustrated. Very lightly misting the cinnamon sugar with water after sprinkling on the dough helps to prevent major separation. You don’t want to use too much water, though, otherwise the filling will leak out.

The Best Loaf Pan for Cinnamon Swirl Bread

• I like to use a metal loaf pan for baking Cinnamon Swirl Bread. Metal conducts heat most efficiently, so it’s able to heat up and cool down quickly.
• Whatever you do, make sure you’re using a 9 by 5-inch loaf pan.
• Anything smaller and you’ll have too much dough which will balloon over the top and sides of your pan.
• If you’re using a glass or ceramic pan, reduce the oven temperature to 325°F and extend the baking time by about 10 to 15 minutes.
• Learn more about Glass vs. Metal Baking Pans here.

How to Store Cinnamon Swirl Bread

Store the bread in an airtight container or ziptop bag at room temperature for up to 5 days. You can also slice and freeze the bread for toast.

How to Serve Cinnamon Swirl Bread

If making toast, you can toast frozen slices directly from the freezer. The bread is delicious with butter, but also with cream cheese!

How to Make French Toast with Cinnamon Swirl Bread

This bread makes AMAZING French toast! Use my favorite French toast recipe here, following the ‘drying out’ step in the directions to avoid soggy cinnamon swirl French toast.

More Breakfast Recipes You’ll Love:

• Banana Bread
• Double Chocolate Banana Bread
• Gooey Cinnamon Rolls Recipe
• Cinnamon Sugar Pretzel Bites
• Frosted Brown Sugar Cinnamon Pop Tarts

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Cinnamon Swirl Bread

Homemade yeast-raised Cinnamon Swirl Bread features soft and fluffy bread with thick swirls of sweet cinnamon. Each slice makes for the most amazing morning toast, or better yet, use it to make French toast for a special occasion!

Course Breakfast, Dessert

Cuisine American

Prep Time 30 minutes minutes

Cook Time 55 minutes minutes

Rising time 3 hours hours

Total Time 4 hours hours 25 minutes minutes

Servings 1 loaf

Author Tessa Arias

Ingredients

For the bread:

• 1 cup (237 grams) warm whole milk
• 4 tablespoons (57 grams) unsalted butter, melted
• 2 tablespoons (25 grams) granulated sugar
• 1 large egg plus 2 egg yolks, lightly beaten
• 2 1/4 teaspoons (1 envelope) instant yeast
• 4 cups (508 grams) bread flour
• 1 1/4 teaspoons fine salt

For the cinnamon swirl:

• 2 tablespoons (28 grams) unsalted butter, melted
• 1/4 cup (50 grams) granulated sugar
• 1/4 cup (50 grams) light brown sugar
• 2 tablespoons ground cinnamon

For the egg wash:

• 1 large egg
• 1 tablespoon milk

Instructions

• In the bowl of a stand mixer, combine the milk, butter, sugar, egg, egg yolks, and yeast. Whisk to combine.
• Add the flour and salt, attach the dough hook, and knead on low speed until a rough dough comes together. Increase to medium speed for about 5 minutes, or until it begins to become smooth and supple. Add more flour if the dough is unbearably sticky, just a couple tablespoons at a time. Transfer the dough to a lightly greased bowl, cover with plastic wrap, and allow to rise until puffy and almost doubled in size, about 1 1/2 to 2 hours.
• Punch the dough down. Transfer the dough to a lightly floured work surface and roll it into an 8 by 18-inch rectangle. With a pastry brush, brush all over with a thin layer of the melted butter. Combine the sugars and cinnamon and sprinkle over the buttered dough, leaving a 1-inch border on each long side.
• Using a spray bottle, lightly spray the cinnamon sugar with water to moisten. This will prevent too much gaping between the swirls. Roll into a very tight log, pinching the ends to seal to prevent the filling from leaking out and bubbling over while baking.
• Place the log seam side down in a lightly greased 9 by 5-inch loaf pan. Cover the pan loosely with lightly greased plastic wrap and allow the bread to rise for about 1 hour, until it’s domed about 1-inch above the edge of the pan.
• In a small bowl, beat the egg and milk. Brush gently all over the top of the dough.
• Bake the bread in a preheated 350°F oven for 45 to 55 minutes, or until deeply golden brown. If using a glass or ceramic baking dish, drop oven temperature to 325°F and bake for about 1 hour. An instant-read thermometer should register at least 185°F at the center of the loaf. Tent the loaf loosely with foil if it begins to brown too much.
• Remove the bread from the oven and allow it to cool completely in the pan on a wire rack before removing to slice. Store the bread in a plastic bag at room temperature for up to 5 days. You can also slice and freeze the bread for toast.

This post was originally published in 2020 and has been updated with additional baking tips. Photos by Ashley McLaughlin.

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These Pumpkin Muffins are going to be your new go-to fall bake. Breakfast, dessert, or just a sweet snack – you really can’t go wrong!

These muffins are so quick to make and crazy easy. No mixer required. Plus, they freeze and thaw beautifully, so they’re a great make-ahead option for breakfast, brunch, or even just afternoon snacking.

I couldn’t resist adding a pecan-studded streusel to the tops of these muffins for a little cinnamony, nutty crunch – and who doesn’t love a good streusel!

During the testing process, some of Team HTH’s friends and family tasted these muffins. I knew we’d nailed the recipe when Dominic, aged 10, exclaimed, “This is the best muffin I’ve ever had! I never want this muffin to end, but I have to put it in my mouth.”

These Pumpkin Muffins will fill your house with the perfect autumnal aromas. The best part: they’re ready to enjoy in almost no time at all.

Sprinkle of Science

How to Make Pumpkin Muffins

How to Make MOIST Pumpkin Muffins

Pumpkin puree brings SO much moisture to muffins, but here are a few additional tips for ensuring you don’t end up with dry muffins:

• Do not over-measure the flour. I like to use a digital kitchen scale, but if you don’t have one, use the spoon-and-level method. Learn more about the importance of measuring flour correctly here.
• Oil: Oil (except coconut and palm oils) is always liquid at room temperature, even when refrigerated, so it gives the palate a sensation of moisture when you bite into something made with oil.
• Other ingredients: Dark brown sugar and buttermilk also bring even more moisture to these muffins (as well as a ton of flavor!). More on those ingredients just below.

Do I Have to Use Dark Brown Sugar?

Dark brown sugar brings depth of flavor, moisture, and richness to these Pumpkin Muffins. However, you can use light brown instead (1:1 ratio) instead. Note that your muffins will be lighter in color, slightly less rich in flavor, and the pumpkin puree flavor will be more noticeable. 

Do I Have to Use Buttermilk in Pumpkin Muffins?

• We tested this Pumpkin Muffin recipe using whole milk in place of the buttermilk. While the milk version was still good, it was missing the delightful tang of the buttermilk, which rounds out the flavors so perfectly. 
• If you’re unable to find real buttermilk, you can use whole milk in its place (1:1 ratio) but note that your resulting muffins won’t be quite as flavorful, and the pumpkin puree flavor will be more predominant. 
• I don’t recommend using 2% or skim milk. Learn more about the science of buttermilk, and buttermilk substitutes, here.

The Best Type of Pumpkin for Muffins

• Be sure to use canned pumpkin puree, NOT pumpkin pie filling.
• Fresh pureed pumpkin could work too, but we haven’t experimented with this Pumpkin Muffin recipe specifically using fresh pumpkin to verify this.
• Check out my Fresh vs. Canned Pumpkin article for the differences between using fresh pumpkin puree, regular canned pumpkin, and organic canned pumpkin.
• Just take a look at the images below to see how different each variety looks, even before baking!

The Spices in Pumpkin Muffins

• This recipe is pretty spice-forward, for a well-rounded pumpkin spice flavor.
• Feel free to adjust the spices a little if you prefer less spice.
• Check your spices to ensure they’re not expired. If they are expired, toss them and purchase new ones – otherwise, your muffins may be bland.

Can I Add Chocolate Chips?

I actually have a recipe for that! Check out my Pumpkin Chocolate Chip Muffins recipe here. Feel free to add this streusel to the tops of those muffins, if preferred.

How to Avoid Dense Pumpkin Muffins

Avoid overmixing! This will create dense, rubbery muffins. Ensure you mix gently until the ingredients are just combined. Also, as mentioned above, be sure to measure your flour correctly.

How to Bake TALL Pumpkin Muffins

This recipe uses a generous amount of baking powder in the batter and a generous amount of batter in each muffin tin cavity, for beautifully tall Pumpkin Muffins. Check out more of my my tips for baking tall muffins here. If you’re baking at high altitude, you may need to reduce the amount of baking powder.

How to Prevent Liners from Sticking to the Muffins

• Some brands of liners tend to stick more than others, so use a high-quality liner.
• This is my favorite brand of muffin/cupcake liners.
• If this is a common issue for you, check out my article on How to Prevent Muffin/Cupcake Liners from Sticking here.

How to Store Pumpkin Muffins

Store in an airtight container at room temperature for 3 days. Reheat in the microwave for about 15 seconds, or in a 350°F oven for 5 minutes, or until heated through. Just note that the streusel will stay softer after the first day, even if refreshing in the oven.

Can You Freeze Pumpkin Muffins?

Yes, Pumpkin Muffins freeze beautifully! Freeze inside an airtight container for up to 3 months. Defrost at room temperature for an hour or so. Refresh in a 350°F oven for 5 minutes, or until heated through, if desired.

More Fall Baking You’ll Love:

• Banana Nut Muffins
• Pumpkin Chocolate Chip Muffins
• Pumpkin Spice Coffee Cake
• Pumpkin Bars with Brown Sugar Frosting
• Caramel Apple Streusel Pie

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Pumpkin Muffins

Look no further for the perfect Fall breakfast! These easy, super moist Pumpkin Muffins are loaded with spices and dark brown sugar, and topped with a pecan-studded streusel. So delicious, no one will be able to resist coming back for more.

Course Breakfast, Snack

Cuisine American

Prep Time 30 minutes minutes

Cook Time 20 minutes minutes

Total Time 50 minutes minutes

Servings 12 muffins

Author Tessa Arias

Ingredients

For the streusel:

• 3 tablespoons (43 grams) unsalted butter, melted
• 1/4 cup (50 grams) dark brown sugar
• 3 tablespoons (24 grams) all-purpose flour
• 1/4 cup (30 grams) pecans, finely chopped
• 3/4 teaspoon ground cinnamon

For the muffins:

• 2 cups (254 grams) all-purpose flour
• 1 cup (200 grams) dark brown sugar*
• 2 ½ teaspoons baking powder
• 2 teaspoons ground cinnamon
• ½ teaspoon fine salt
• ½ teaspoon ground ginger
• ½ teaspoon ground cloves
• ½ teaspoon ground nutmeg
• 3/4 cup (178 grams) buttermilk**, at room temperature
• ½ cup (98 grams) neutral oil, such as canola or vegetable oil
• 1 large egg, at room temperature
• 1 cup (244 grams) pure pumpkin puree
• 1 teaspoon vanilla extract

Instructions

• Preheat the oven to 400°F. Line a standard muffin tin with paper liners.

Make the streusel:

• In a small bowl, combine all the streusel ingredients with a rubber spatula or a fork until combined. Set aside.

Make the muffins:

• In a large bowl, whisk together the flour, sugar, baking powder, cinnamon, salt, ginger, cloves, and nutmeg.
• In a medium bowl, whisk together the buttermilk, oil, egg, pumpkin puree, and vanilla. Pour into the dry ingredients and stir with a rubber spatula until just combined. Do not overmix. Batter will be thick.
• Divide the batter evenly among the muffin cavities, filling each to the brim of the pan.
• Staying away from the edges, place streusel mixture evenly over the center of the muffin batter in each cavity. Press lightly into the batter.
• Bake until golden brown and a toothpick inserted in the center comes out clean, about 20 to 22 minutes. Allow the muffins to cool in the pan for 5 minutes before removing to a wire rack. Let cool before serving.
• Once completely cooled, store Pumpkin Muffins in an airtight container at room temperature for up to 3 days. Note that the streusel will soften more the longer it sits, but the pumpkin spice flavor will intensify.

Video

Notes

*You can use light brown sugar in place of dark brown sugar (1:1 ratio), but note that your muffins will be lighter in color, and the pumpkin puree flavor will be more noticeable. 

**I recommend sticking with real buttermilk in this recipe, if possible, but whole milk can be substituted (1:1 ratio) if needed. Note that your muffins won’t be quite as flavorful, and the pumpkin puree flavor will be more predominant. I don’t recommend using 2% or skim milk. Learn more about buttermilk and buttermilk substitutes here.

More baking tips and recipe information can be found in the Sprinkle of Science tip box, above the recipe. 

Photos by Joanie Simon.

The post Pumpkin Muffins appeared first on Handle the Heat.

This coffee cake has truly converted some pumpkin spice haters into total PSL lovers!

This Pumpkin Spice Coffee Cake will take you to a new place in the heavenly world of fall baking.

The cake is, of course, made with pumpkin puree and lots of warm spices. But then I also added in sour cream to get that moist tang we all want in coffee cake.

Then there’s the streusel. What’s better than streusel?! Here we have a buttery brown sugar pecan streusel loaded with more cinnamon.

The streusel doesn’t just go on top of this cake. There’s a layer in the center that provides a flavorful crunchy ribbon of goodness to each and every bite.

Really, my goal here was to satisfy your cravings for fall flavors while also making your house smell amazing.

Then there’s the icing on top… literally. Just a simple powdered sugar and maple syrup icing does the trick. All of these flavors together are an autumn dream.

But the best part?

How quick and easy this recipe is! You can have a batch of this coffee cake cooling on your counter in about one hour. I think it tastes amazing warm. The cake itself can be covered and stored for up to 4 days and it somehow still stays moist.

Though I highly doubt it will last that long.

Sprinkle of Science

The Best Pumpkin Spice Coffee Cake

Why is There No Coffee in This Coffee Cake?

Generally, coffee cake is meant to be served with coffee, so it doesn’t typically contain coffee as an ingredient! Especially in this recipe where we want the pumpkin spice flavor to shine.

Why is There Sour Cream in This Coffee Cake Recipe?

Sour cream in coffee cake creates the most amazingly moist texture and flavor. If you don’t have sour cream, you can use plain full-fat yogurt instead. 

What Baking Pan is Best for Coffee Cake?

This recipe was tested with an 8-inch square metal baking pan. If you’re using a glass or ceramic pan, you may need to extend the baking time by 5 to 15 minutes as those materials cook more slowly than metal. Learn more about Glass vs. Metal Baking Pans in my article here. 

Can You Double This Coffee Cake Recipe?

Yes! Simply double all ingredients and bake in a metal 9 by 13-inch baking pan and add about 5 minutes to the baking time.

How Long Can You Store Coffee Cake?

The Pumpkin Spice Coffee Cake itself can be covered and stored for up to 4 days. This cake stays very moist and the pumpkin spice flavor actually improves over time! Make this cake the night before serving it to save yourself time.

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Pumpkin Spice Coffee Cake

Pumpkin Spice Coffee Cake features a moist sour cream pumpkin cake loaded with brown sugar streusel and topped with a maple glaze. Super simple and SO delicious! 1-hour recipe.

Course Dessert

Cuisine American

Prep Time 15 minutes minutes

Cook Time 35 minutes minutes

Inactive Time 10 minutes minutes

Total Time 50 minutes minutes

Servings 9 squares

Author Tessa Arias

Ingredients

For the streusel:

• 1/2 cup (100 grams) light brown sugar
• 1/4 cup (32 grams) all-purpose flour
• 1/2 cup (60 grams) pecans, finely chopped
• 1 teaspoon ground cinnamon
• 3 tablespoons (43 grams) unsalted butter, melted

For the cake:

• 2 cups (254 grams) all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon fine salt
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground ginger
• 1/4 teaspoon ground nutmeg
• 1/2 cup (100 grams) light brown sugar
• 1/2 cup (100 grams) granulated sugar
• 1 cup (244 grams) pumpkin puree
• 1/2 cup (100 grams) vegetable oil
• 4 ounces (113 grams) sour cream, at room temperature
• 2 large eggs, beaten

For the glaze:

• 1/2 cup (63 grams) powdered sugar, sifted
• 2 tablespoons maple syrup

Instructions

• Preheat the oven to 350°F. Spray the bottom of a metal 8-inch square pan with nonstick cooking spray.

Make the streusel:

• In a small bowl, combine all of the streusel ingredients with a fork until crumbly.

Make the cake:

• In a large bowl, stir together the flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, brown sugar, and granulated sugar. In a small bowl, stir together the pumpkin puree, oil, sour cream, and eggs. Make a well in the center of the dry ingredients, then pour in the wet ingredients. Gently stir until just combined.
• Spoon half of the batter into the prepared pan. Sprinkle with half of the streusel. Spread the remaining batter over the streusel. Sprinkle with the remaining streusel.
• Bake for 35 minutes, or until a toothpick inserted in the center comes out clean. Glass and ceramic pans will take longer to bake than metal. Cool for 15 minutes.

Make the topping:

• In a small bowl, combine the sugar and maple syrup until a thick, pourable icing forms. Drizzle over the warm cake. Cut into squares and serve. Store leftovers, covered, at room temperature for up to 4 days.

Video

Notes

I highly recommend using a light-colored metal baking pan for this recipe for best results. Learn more about Metal vs. Glass Pans here. 

This recipe was published in 2017 and recently updated with additional recipe tips. Photos by Sarah Fennel.

The post Pumpkin Spice Coffee Cake appeared first on Handle the Heat.