Lemon Blueberry Cornbread with Buttermilk and Fresh Blueberries

Cornbread hasn’t always been a savory-only thing for me. I’ve baked chocolate chips into it lots of times, and every summer I find another way to pair corn with blueberries. They’re a favorite together in salad, and blueberry corn ice cream is a flavor I’ve never quite gotten over. I first had it at a state fair, which is a very normal place to learn that corn belongs in ice cream.

So blueberries in cornbread feel like a natural progression to me. The lemon is here because I love lemon with blueberries, and if I was going to have this with coffee, I wanted it to at least feel like breakfast had been considered.

I baked it in a round pan, scattered more blueberries over the top, and added enough sugar to the surface to give it some crunch. I used regular sugar, but sparkling sugar on top would be even better. Once it came out of the oven, it looked like a cake, which was not an accident. Cornbread for breakfast should at least look presentable.

It’s still cornbread, though, and that’s the best part. Serve it for brunch with butter and honey, then bring the leftovers back out with fried chicken at dinner. Some recipes are more useful when you don’t make them pick a side.

What Makes This Recipe Different

• I wanted blueberries and lemon, and still wanted this to taste like cornbread. I went down a rabbit hole trying different cornmeal grinds, before settling on a medium-grind. I also stopped the sugar at one-third cup, which is enough for breakfast without making it too sweet for dinner.
• Most of the lemon flavor comes from the zest of two whole lemons, not a heroic amount of juice that would make the batter sour or throw off the texture. The zest gave me all the lemon flavor I wanted without changing the batter.
• I used both butter and oil because I wanted the cornbread to stay tender more than one day. The butter adds its usual richness and the oil keeps it from drying out while it’s sitting on the counter.
• Saving a few blueberries for the top is mostly about how it looks. I like seeing them there, because the outside of something should tell the truth about what’s happening inside. Between the sugar on top and the round pan, it ends up looking very brunch-y without losing its cornbread credentials.

Ingredients

• All-purpose flour – This gives the batter enough support to hold the blueberries without making the cornbread dense. An extra tablespoon coats the berries so they’re less likely to sink.
• Medium-grind yellow cornmeal – This keeps plenty of corn texture without becoming gritty.
• Granulated sugar – One-third cup in the batter is enough, then another teaspoon goes over the top for a little crunch.
• Baking powder and baking soda – The two work together to give the cornbread some height. The baking soda reacts with the buttermilk and lemon juice, which is why it’s here instead of relying on baking powder alone.
• Kosher salt – Blueberries, lemon, corn, and sugar all taste better once salt gets involved.
• Eggs – They hold everything together and help the cornbread slice neatly once it has cooled.
• Buttermilk – This keeps the cornbread tender and gives the baking soda the acidity it needs. It also adds tang, which is good with the lemon and blueberries.
• Unsalted butter – Adds buttery flavor. Let is cool slightly after melting so it blends easily with the other wet ingredients.
• Neutral vegetable oil – The oil keeps the cornbread moist after the first day. Butter makes it taste good, oil helps it stay that way.
• Fresh lemons – Most of the lemon flavor comes from the zest. The juice adds acidity and reinforces the lemon without making the batter sour.
• Vanilla extract – Enough to make the blueberries feel more breakfasty. It will not taste like vanilla cornbread.
• Fresh blueberries – Most go into the batter and a handful stays out for the top. This way there are blueberries all through the slices. Frozen blueberries can be used, but add them straight from the freezer so they don’t turn the batter purple.

How to Make Lemon Blueberry Cornbread

Find the complete printable recipe with measurements in the recipe card at the BOTTOM OF THE POST.

• Step One (prepare the pan and dry ingredients)
  Preheat your oven to 400°F (200°C) and grease an 8-inch round baking pan or a 9-inch cast iron skillet. Before you get going, set aside a small handful of blueberries and a teaspoon of sugar for the top so you don’t accidentally use everything in the batter. In a large bowl, whisk together the flour, cornmeal, sugar, baking powder, baking soda, and kosher salt.
• Step Two (mix the wet ingredients)
  In a separate bowl or large measuring vessel, whisk together the eggs, buttermilk, melted butter, vegetable oil, lemon zest, lemon juice, and vanilla. Let the butter cool for a few minutes first so it doesn’t start cooking the eggs, because that’s not the kind of breakfast we’re making.
• Step Three (finish the batter)
  Pour the wet ingredients into the dry ingredients and stir until you no longer see any dry flour. The batter will look lumpy, and this is where you stop stirring. Toss the blueberries with the tablespoon of flour, then fold them into the batter with a spatula. The flour helps keep the berries more evenly distributed instead of letting them head straight for the bottom.
• Step Four (bake)
  Spread the batter into the prepared pan, then scatter the reserved blueberries over the top and sprinkle on the reserved sugar. Bake for 22 to 28 minutes, until the top is golden and a toothpick inserted into the center comes out clean or with a few moist crumbs. Don’t wait for it to come out completely dry. That’s how good cornbread becomes regrettable cornbread.
• Step Five (cool and serve)
  Let the cornbread cool in the pan for at least 15 minutes before slicing. I know it’s sitting there looking like breakfast, but give it a few minutes. It will cut much more neatly and still be warm when you serve it.

Recipe Tips

• Once the wet and dry ingredients come together, stir only until you can no longer see any dry flour. The batter is supposed to look lumpy, and trying to smooth it out will give you a tougher cornbread.
• The batter will be thick, so take a minute to spread it evenly before adding the reserved blueberries and sugar.
• Start checking the cornbread at 22 minutes, especially if you’re using cast iron, since the pan you choose can change the baking time. The toothpick can have a few crumbs attached, but it shouldn’t come out with wet batter.

Storage

• Let the cornbread cool completely, then cover the pan or move the slices to an airtight container. It will keep at room temperature for up to two days. The oil helps it stay moist, although the sugar on top will lose some of its crunch as it sits.
• For longer storage, refrigerate it for up to five days. I like bringing a slice back to life in the microwave for about 10 to 15 seconds rather than eating it cold. You can also split and toast a slice in a skillet with a little butter, which is a very good breakfast the next day.
• To freeze it, wrap individual slices and place them in a freezer-safe container or bag for up to three months. Thaw them at room temperature or warm them directly from frozen in the microwave.

FAQs

• Is lemon blueberry cornbread very sweet?
  No. It has enough sugar to work for breakfast or brunch, but it still tastes like cornbread rather than a blueberry muffin. Add honey or lemon curd at the table when you want it sweeter.
• Can I use frozen blueberries?
  Yes. Add them while they’re still frozen and expect the batter to pick up some purple streaks. They may also add a couple of minutes to the baking time.
• Can I bake this in a cast iron skillet?
  Yes. Use a 9-inch cast iron skillet. Grease it before adding the batter, and begin checking the cornbread at the early end of the baking range since cast iron holds heat differently than a cake pan.
• Can I make lemon blueberry cornbread muffins?
  Yes. Divide the batter among greased or lined muffin cups and bake at 400°F. Begin checking them around 15 minutes. The exact yield will depend on how full you fill the cups.
• Can I use regular milk instead of buttermilk?
  Buttermilk is better because its acidity works with the baking soda and gives the cornbread a softer texture. In a pinch, add 1 tablespoon of lemon juice or white vinegar to a measuring cup, then add enough whole milk to make 1 cup. Let it sit for about five minutes before using.
• Can I make it sweeter?
  Yes. Increase the sugar in the batter to ½ cup if you want it closer to breakfast cake. I wouldn’t go much higher because the extra sugar starts to overpower the lemon and blueberries.
• What should I serve with lemon blueberry cornbread?
• For breakfast or brunch, serve it warm with butter, honey, jam, or lemon curd. At dinner, it is especially good with fried or baked chicken, barbecue, or anything salty enough to appreciate what the blueberries are doing.

From My Kitchen Notes

Small observations from the margins.

• Some things make sense together before anyone thinks to put them in the same place.
• Corn and blueberries have met before. This time they stayed for coffee.
• Lemon can make everything easier to understand without becoming the main thing.
• Sweetness doesn’t make something unserious.
• Cornmeal remembers what it is, even after you add fruit, lemon, and enough sugar to confuse it.
• The blueberries on top aren’t doing anything different than the ones inside. They’re just easier to see and the reason you keep cutting another slice.
• There’s a difference between being present and becoming part of the meal.
• A recipe can have more than one place at the table. People usually do too.
• What belongs together doesn’tt always arrive at the same time.
• I’ve stopped assuming time improves everything. Sometimes it only gives a pattern more years to be noticed.
• You can keep saving something for later until later becomes the only place it exists.
• Leftovers have always been proof that something can come back later and still belong.
• Not everything that does well in two worlds should live between them forever.
• A recipe survives being called the wrong thing all the time. The people arguing about it usually don’t.

More Recipes with Lemon and Blueberries

• Lemon Blueberry Sour Cream Bundt Cake – Sour cream, blueberries, lemon glaze.
• Blueberry Lemon Cake – Sheet cake, homemade blueberry glaze.
• Lemon Blueberry Crumble Bars – Oat streusel, creamy lemon filling.
• Lemon Cornmeal Cake – Blueberry sauce, lemon glaze.
• Lemon Ricotta Pancakes – Homemade blueberry sauce, ricotta.
• Lemon Blueberry Cake Mix Cookies – White chocolate, lemon glaze.

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Lemon Blueberry Cornbread

Tender buttermilk lemon blueberry cornbread filled with fresh blueberries and flavored with the zest of two lemons. Sweet enough for breakfast with butter and honey, but just as good with fried chicken or barbecue.

Course Breakfast, Brunch, Side Dish

Cuisine American

Keyword blueberry cornbread, buttermilk cornbread, cast iron cornbread, lemon blueberry cornbread, sweet cornbread

Prep Time 15 minutes minutes

Cook Time 25 minutes minutes

Cooling: 15 minutes minutes

Total Time 55 minutes minutes

Servings 8 to 12 slices

Calories 215kcal

Author Cathy Pollak

Equipment

• cake pan 8-inch round or 9-inch (23 cm) cast iron skillet - For baking the cornbread.
• mixing bowls (large and medium or a large measuring jug) For making the batter.
• whisk For a smooth batter.
• rubber spatula For smoothing.

Ingredients

Dry Ingredients:

• 1 cup (125 g) all-purpose flour
• 1 cup (150 g) medium-grind yellow cornmeal
• ⅓ cup (67 g) granulated sugar
• 2 tsps (8 g) baking powder
• ½ tsp (2 g) baking soda
• ¾ tsp (4 g) kosher salt

Wet Ingredients:

• 2 large eggs
• 1 cup (240 ml) buttermilk
• ⅓ cup (75 g) unsalted butter melted and slightly cooled
• 2 tbsps (30 ml) vegetable oil or canola oil
• finely grated zest of two lemons
• 2 tbsps (30 ml) fresh lemon juice
• 1 tsp (5 ml) vanilla extract

Blueberries:

• 1½ cups (225 g) fresh blueberries
• 1 tbsp (8 g) all-purpose flour

For the Top:

• a small handful of fresh blueberries
• 1 tsp (8 g) granulated sugar (reserved from the intial measuremnt)

Instructions

• Preheat the oven to 400°F (200°C). Lightly grease an 8-inch (20 cm) round baking pan or a 9-inch (23 cm) cast iron skillet. Reserve a small handful of blueberries and 1 teaspoon of the granulated sugar for the top.
• Whisk together the flour, cornmeal, sugar, baking powder, baking soda, and kosher salt in a large mixing bowl until evenly combined.
  1 cup (125 g) all-purpose flour, 1 cup (150 g) medium-grind yellow cornmeal, ⅓ cup (67 g) granulated sugar, 2 tsps (8 g) baking powder, ½ tsp (2 g) baking soda, ¾ tsp (4 g) kosher salt
• In a separate bowl or large measuring jug, whisk together the eggs, buttermilk, melted butter, vegetable oil, lemon zest, lemon juice, and vanilla extract until smooth.
  2 large eggs, 1 cup (240 ml) buttermilk, ⅓ cup (75 g) unsalted butter, 2 tbsps (30 ml) vegetable oil, finely grated zest of two lemons, 2 tbsps (30 ml) fresh lemon juice, 1 tsp (5 ml) vanilla extract
• Pour the wet ingredients into the dry ingredients and stir just until no dry streaks of flour remain. The batter should look slightly lumpy. Overmixing can produce a tougher cornbread.
• Toss the blueberries with the tablespoon of flour until lightly coated, then gently fold them into the batter with a spatula. The flour helps keep the blueberries evenly distributed throughout the cornbread as it bakes.
  1½ cups (225 g) fresh blueberries, 1 tbsp (8 g) all-purpose flour
• Spread the batter evenly into the prepared pan. Scatter the reserved blueberries over the top and sprinkle with the reserved teaspoon of sugar.
  a small handful of fresh blueberries, 1 tsp (8 g) granulated sugar
• Bake for 22 to 28 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean or with a few moist crumbs attached.
• Let the cornbread cool in the pan for at least 15 minutes before slicing and serving. This short cooling time allows the crumb to finish setting for cleaner slices.

Notes

• Medium-grind yellow cornmeal keeps the cornbread a tender with enough texture to remind you it's still cornbread.
• Fresh blueberries work best, but frozen blueberries can be used straight from the freezer without thawing.
• Most of the lemon flavor comes from the zest, so don't skip it.
• Store tightly wrapped at room temperature for up to 2 days or refrigerate for up to 5 days.
• Freeze individual slices for up to 3 months.

 

 

If you’re making this Lemon Blueberry Cornbread, check out the full post. That’s where I keep extra tips, FAQs, and details that don’t always make it into the recipe card

 

Nutrition info is an estimate and will vary depending on the brands you use.

 

©Noble Pig. All content and photos are copyright protected. Sharing the recipe link is always appreciated, but copying and pasting the full recipe anywhere else isn’t allowed.

Nutrition

Serving: 102g | Calories: 215kcal | Carbohydrates: 31g | Protein: 4g | Fat: 9g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 46mg | Sodium: 280mg | Potassium: 120mg | Fiber: 2g | Sugar: 11g | Vitamin A: 210IU | Vitamin C: 4mg | Calcium: 85mg | Iron: 1mg

Have you made this Lemon Blueberry Cornbread? I’d love to hear how it turned out – leave a comment below and let me know.

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The post Lemon Blueberry Cornbread appeared first on Noble Pig.

Fresh Peach Muffins with Cinnamon Streusel and Vanilla Glaze

I affectionately refer to summer as “over the sink fruit eating season” because it is. If the juice isn’t running down to my elbows, why am I eating it? And peaches are the queen bee of summer because nothing else can compete. I already love peach muffins, but they always felt like they were missing something. The brown butter fixed that immediately. The cinnamon streusel was what turned them into coffee cake muffins, and a drizzle of vanilla glaze with a sprinkling of coarse sugar convinced me never to leave them plain again.

And here’s the truth, I can be a little insufferable about peaches, and I blame it entirely on my childhood. Every summer, someone from work sent my dad a couple of boxes of Georgia peaches. They came in these big brown corrugated boxes, and every peach was nested in its own paper cradle. I remember thinking they looked so important. They ruined me for average peaches.

Grocery store peaches and I have never really worked things out. They sit on the counter forever while I keep checking on them, hoping today’s the day, and then somehow they’re still crunchy around the pit and never fully ripen. Every year I convince myself maybe this batch will be different. Every year I have the same conversation with them.

Farmers market peaches are a wildly different story. Around here, the white peaches are first, followed by the yellow ones. Because they’re grown just a few miles away, they’re picked when they’re ripe instead of when they’re ready to survive a trip across the country. The first bite tells me everything.

When I was growing up, we’d make cobblers once in a while, but most of the Georgia peaches never made it into a baking recipe. I’d stand on a chair over the sink eating them, or my mom would put whipped cream on them for dessert. There didn’t need to be anything else. They were already perfect.

So, every year I wait. When the farmers market peaches arrive, I start making a mental list of everything I want to make before the season is gone again. Some become jam. Most never make it past my kitchen counter. And this year, many of them became these brown butter peach coffee cake muffins.

Because when a peach is good enough, it doesn’t need a lot. Brown butter, cinnamon, and a crumbly streusel are more than enough to let the peaches be the reason you made the recipe in the first place.

What Makes These Different

• Peach muffins are good on their own, but I wanted these to have even more flavor. Brown butter took care of that without changing what I liked about them. The peaches are still the reason I make these muffins.
• I wanted these to feel more like coffee cake than a regular muffin. That’s when the cinnamon streusel came in. The coarse sugar and vanilla glaze followed, and I wouldn’t leave either one off now.
• Peaches that are perfect for eating aren’t always the peaches I bake with. For these muffins, I’d rather they still have a little firmness because they stay in pieces while they bake.
• I refrigerate the streusel while I make the batter. It doesn’t take long for the butter to firm back up, and that’s what keeps the crumbs from melting into one flat layer.
• One thing I like about these muffins is that the peaches still taste like peaches. The brown butter gives them more flavor, but it never gets in the way.

Ingredients

• Unsalted butter – Browning it adds the nutty flavor I wanted. I pour it into another bowl as soon as I see the golden flecks on the bottom of the pan so it stops cooking.
• Vegetable oil – Brown butter has the flavor, while oil keeps the muffins soft for days instead of drying out after the first afternoon.
• Granulated sugar and light brown sugar – Granulated sugar sweetens the muffins, while brown sugar gives the streusel a richer flavor that goes well with cinnamon.
• Greek yogurt – Makes a thick batter that supports the peaches and keeps everything tender.
• Vanilla extract and almond extract – Vanilla is expected, and the almond extract is optional, but it has a way of making peaches taste even more like peaches without making the muffins taste like almonds.
• Fresh peaches – Ripe but still slightly firm because they stay in pieces as the muffins bake instead of disappearing into the batter. Tossing them with flour also helps keep them evenly distributed.
• All-purpose flour – Forms the batter, the streusel, and helps the peaches stay suspended throughout the muffins.
• Baking powder, baking soda, and salt – They give the muffins a good rise and keep the batter baking evenly.
• Ground cinnamon – Adds warmth to the streusel and the batter without taking over the peach flavor.
• Coarse sugar – I usually call it sparkling sugar. It adds crunch across the tops and gives the muffins one more texture.
• Heavy cream and confectioners’ sugar – Whisked together into a vanilla glaze that finishes the muffins.

How to Make Brown Butter Peach Coffee Cake Muffins

Find the complete printable recipe with measurements in the recipe card at the BOTTOM OF THE POST.

• Step One (brown the butter and make the streusel)
  Start by browning the butter over medium heat. I don’t watch the clock. I watch the foam. Once it begins to clear and I see golden flecks on the bottom of the pan, I pour the butter into a heatproof bowl so it doesn’t keep cooking. While it cools, stir together the streusel ingredients until large crumbs form, then refrigerate it. Cold streusel keeps its craggy texture instead of melting into the tops of the muffins.
• Step Two (prepare the peaches and mix the batter)
  Dice the peaches into bite-sized pieces, pat them dry if they’re especially juicy, then toss them with flour. That keeps excess moisture in check and helps the peaches stay evenly distributed throughout the batter. Whisk together the cooled brown butter, oil, eggs, sugar, and salt, then whisk in the Greek yogurt, vanilla, and almond extract if you’re using it.
• Step Three (finish the batter)
  Fold the flour, baking powder, baking soda, and cinnamon into the wet ingredients until a few streaks of flour remain. Then stop. Overmixing makes dense muffins. Fold in the peaches. The batter will be thick, and that’s exactly what you want because it keeps the peaches from sinking to the bottom.
• Step Four (fill and top the muffins)
  Divide the batter evenly among the muffin liners, filling each almost to the top. Scatter the cinnamon streusel over each muffin, then gently press a few of the larger crumbs into the batter so they stay put while the muffins bake. Finish with a sprinkle of coarse sugar.
• Step Five (bake the muffins)
  Bake at 425°F for 5 minutes. Without opening the oven door, reduce the temperature to 350°F and continue baking until the tops are golden brown and a toothpick comes out clean or with a few moist crumbs attached. Let the muffins cool in the pan for 5 to 10 minutes before moving them to a wire rack.
• Step Six (glaze)
  After the muffins have cooled for 15 to 20 minutes, whisk together the confectioners’ sugar, heavy cream, and vanilla until smooth, then drizzle it over the tops. Warm muffins absorb the glaze. Letting them cool first keeps it where it belongs, across the streusel instead of inside it. Serve warm or at room temperature.

Recipe Tips

• Brown the butter by watching the foam instead of the clock. Once the foam pulls back and you see golden specks on the bottom of the pan, pour it into another bowl right away because it will keep cooking in the hot pan.
• Choose peaches that are ripe but still have some bite. Very soft peaches release more juice and fall apart while the muffins bake.
• Chill the streusel before using it. Cold butter holds the crumbs together longer in the oven, so you end up with larger cinnamon streusel pieces across the tops.
• Keep the oven door closed when you lower the temperature. That burst of heat at the beginning is what helps give the muffins their tall tops.
• Wait 15 to 20 minutes before glazing. Slightly cooled muffins keep the glaze on top of the streusel instead of soaking it in.

Storage

• Store the muffins in an airtight container at room temperature for up to 3 days.
• For longer storage, refrigerate them for up to 5 days. A quick 10 to 15 seconds in the microwave brings the muffins back to life.
• Freeze the muffins individually for up to 3 months. Thaw at room temperature or warm briefly in the microwave. The glaze softens after freezing, but the muffins still taste fantastic.

FAQs

• Can I use frozen peaches?
  Yes. Thaw them completely, drain off any excess liquid, and pat them dry before tossing them with flour. Extra moisture changes the texture of the batter.
• Do I have to use the almond extract?
  No. The muffins are delicious without it. I like adding it because it makes the peaches taste very peachy.
• Why did my streusel melt into the muffins?
  The butter was probably too warm or the streusel wasn’t chilled before baking. Cold streusel holds its crumbly texture much better in the oven.
• Can I skip the glaze?
  Yes. You’ll end up with more of a classic peach streusel muffin than a coffee cake muffin, and they’re still delicious.
• Can I use white or yellow peaches?
  Either one works well. I tested these with white peaches because they were the first ripe peaches at my farmers market, but yellow peaches are just as good. Use whichever looks best that day.

From My Kitchen Notes

Small observations from the margins.

• I’ve decided not everything improves because I waited longer. It improves because I waited for the right thing.
• Time isn’t what changes everything. Timing does.
• Waiting can be easier when you know what you’re waiting for.
• There comes a point when hope stops being a substitute for ripeness.
• I’ve already spent enough time waiting for things that were never going to sweeten.
• Some seasons are too short to spend on disappointment.
• I don’t lower my standards because something is seasonal.
• When things only exist for a few weeks, they become unforgettable.
• There are things worth planning around.
• Every year gives me another chance to recognize what I missed the year before.
• Warmth doesn’t always ruin something. It’s usually how the sweetness makes itself known.
• The first bite confirms what you already suspected.
• Some of the best things come in already knowing who need to be.
• Not everything needs more. Sometimes it needs something that understands it.
• The best ingredients make room for each other.
• There’s a big difference between being ready and being available.
• It can be disappointing when things never become what I hoped they would. Moving on is growth.
• It’s funny how quickly certainty arrives when it’s real.
• There are ingredients that make a recipe. Then there are the ones that explain why it exists at all. Knowing the difference saves a lot of time.

More Fresh Fruit Baking Recipes

• Peach Cobbler Bundt Cake – bourbon caramel and fresh peaches
• Lemon Blackberry Bundt Cake – lemon soak, blackberry glaze
• Blackberry Crumble Bars – buttery oat crumble topping
• Fresh Cherry Berry Crisp – cherries and tart raspberries
• Chocolate Cherry Cupcakes – real cherry buttercream frosting

This post may contain affiliate links. Please read my disclosure policy.

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Brown Butter Peach Coffee Cake Muffins

Brown Butter Peach Coffee Cake Muffins are filled with fresh peaches and topped with cinnamon streusel, coarse sugar, and vanilla glaze. Browning the butter adds a nutty flavor that works especially well with peaches.

Course Breakfast, Brunch, Dessert

Cuisine American

Keyword brown butter muffins, brown butter peach coffee cake muffins, fresh peach muffins, peach coffee cake muffins, peach muffins with vanilla glaze, peach streusel muffins, summer peach muffins

Prep Time 25 minutes minutes

Cook Time 20 minutes minutes

Cooling: 20 minutes minutes

Total Time 1 hour hour 5 minutes minutes

Servings 12 muffins

Calories 420kcal

Author Cathy Pollak

Equipment

• Saucepan (small) Browns the butter.
• mixing bowls (large and two small). For the batter and the streusel.
• whisk Mixes the wet ingredients.
• rubber spatula Folds the batter without overmixing.
• 2 12-Count Muffin Tin Baking every other well helps encourage taller muffin tops.
• muffin liners Prevents sticking.
• cooling rack Cools the muffins before glazing.

Ingredients

Muffins:

• ¼ cup (57 g) unsalted butter
• 1¼ cups (190 g) diced fresh peaches white or yellow
• 1 tsp (3 g) all-purpose flour for tossing the peaches
• ¼ cup (60 ml) vegetable oil (melted coconut oil would also work, but it will add flavor)
• 2 large eggs room temperature
• ¾ cup (150 g) granulated sugar
• ½ tsp (3 g) table salt
• 1 cup (245 g) full-fat Greek yogurt
• 1 tsp (5 ml) vanilla extract
• ¼ tsp (1 ml) almond extract optional
• 2 cups (240 g) all-purpose flour
• 2 tsps ( 8 g) baking powder
• ½ tsp (3 g) baking soda
• ½ tsp (1 g) ground cinnamon
• coarse white sugar for topping

Cinnamon Streusel:

• ½ cup (60 g) all-purpose flour
• ⅓ cup (67 g) light brown sugar
• ½ tsp (1 g) ground cinnamon
• pinch of salt
• 4 tbsps (57 g) unsalted butter melted

Vanilla Glaze:

• 1 cup (120 g) confectioners' sugar
• 3 tbsps (45 ml) heavy cream
• ½ tsp (2.5 ml) vanilla extract

Instructions

• Preheat the oven to 425°F (220°C). Line two standard 12-cup muffin pans with 6 paper liners each, filling every other well to encourage taller muffin tops. If you only have one muffin pan, bake all 12 muffins together. The muffins will still turn out well, but the tops may not rise quite as high.
• Place the butter in a small saucepan over medium heat. Cook until it melts, foams, and the milk solids turn deep golden brown, swirling the pan occasionally. As soon as the butter smells nutty and you see browned bits on the bottom of the pan, pour it into a heatproof bowl to stop the cooking. Let cool for 10 to 15 minutes.
  ¼ cup (57 g) unsalted butter
• While the butter cools, stir together the streusel flour, brown sugar, cinnamon, and salt in a small bowl. Pour in the melted butter and mix with a fork until large crumbs form. Refrigerate until ready to use.
  ½ cup (60 g) all-purpose flour, ⅓ cup (67 g) light brown sugar, ½ tsp (1 g) ground cinnamon, pinch of salt, 4 tbsps (57 g) unsalted butter
• Wash, dry, and dice the peaches into small bite-sized pieces. Pat them dry if they're especially juicy, then toss with 1 teaspoon (3 g) all-purpose flour to absorb excess surface moisture and help keep the peaches evenly distributed throughout the batter.
  1¼ cups (190 g) diced fresh peaches , 1 tsp (3 g) all-purpose flour
• In a large bowl, whisk together the cooled brown butter, vegetable oil, eggs, granulated sugar, and salt until smooth. Whisk in the Greek yogurt, vanilla extract, and almond extract, if using.
  ¼ cup (60 ml) vegetable oil, 2 large eggs, ¾ cup (150 g) granulated sugar, ½ tsp (3 g) table salt, 1 cup (245 g) full-fat Greek yogurt, 1 tsp (5 ml) vanilla extract, ¼ tsp (1 ml) almond extract
• Add the flour, baking powder, baking soda, and cinnamon. Fold gently with a rubber spatula just until a few streaks of flour remain. Avoid overmixing, which can make the muffins dense. Fold in the peaches until evenly distributed. The batter will be thick.
  2 cups (240 g) all-purpose flour, 2 tsps ( 8 g) baking powder, ½ tsp (3 g) baking soda, ½ tsp (1 g) ground cinnamon
• Divide the batter evenly among the prepared muffin liners, filling each almost to the top. Generously sprinkle the streusel over each muffin, gently pressing a few of the larger crumbs into the batter so they stay in place while baking. Finish with a sprinkle of coarse sugar.
  coarse white sugar
• Bake for 5 minutes at 425°F (220°C). Without opening the oven door, reduce the oven temperature to 350°F (175°C) and continue baking for 15 to 18 minutes, or until the tops are golden brown and a toothpick inserted into the center comes out clean or with a few moist crumbs attached.
• Let the muffins cool in the pan for 5 to 10 minutes, then transfer them to a wire rack.
• Once the muffins have cooled for 15 to 20 minutes, whisk together the confectioners' sugar, heavy cream, and vanilla extract until smooth. Drizzle over the muffins. Waiting until they've cooled slightly helps the glaze stay on top instead of soaking into the streusel.
  1 cup (120 g) confectioners' sugar, 3 tbsps (45 ml) heavy cream, ½ tsp (2.5 ml) vanilla extract

Notes

• Browning the butter adds a rich, nutty flavor that pairs especially well with fresh peaches. Pour it into another bowl as soon as it's browned so it doesn't continue cooking.
• Slightly firm peaches work better than very ripe peaches because they hold together during baking.
• Pat especially juicy peaches dry before tossing them with flour to help prevent excess moisture in the batter.
• Refrigerating the streusel helps keep the crumbs larger instead of melting into the tops of the muffins.
• Fold the batter gently and stop mixing while a few streaks of flour remain to keep the muffins tender.
• Press a few of the larger streusel crumbs lightly into the batter so they stay in place while baking.
• Waiting until the muffins have cooled slightly before glazing helps the vanilla glaze stay on top of the streusel.

 

 

If you’re making these Brown Butter Peach Coffee Cake Muffins, check out the full post. That’s where I keep extra tips, FAQs, and details that don’t always make it into the recipe card

 

Nutrition info is an estimate and will vary depending on the brands you use.

 

©Noble Pig. All content and photos are copyright protected. Sharing the recipe link is always appreciated, but copying and pasting the full recipe anywhere else isn’t allowed.

Nutrition

Serving: 135g | Calories: 420kcal | Carbohydrates: 57g | Protein: 7g | Fat: 18g | Saturated Fat: 8g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Cholesterol: 55mg | Sodium: 250mg | Potassium: 165mg | Fiber: 2g | Sugar: 33g | Vitamin A: 420IU | Vitamin C: 4mg | Calcium: 115mg | Iron: 2mg

Have you made these Brown Butter Peach Coffee Cake Muffins? I’d love to hear how they turned out – leave a comment below and let me know.

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

The post Brown Butter Peach Coffee Cake Muffins appeared first on Noble Pig.

Strawberry Cream Cheese Danishes, and the RV Jalopy

Strawberry cream cheese danishes are the kind of handheld treat that look like you did more than you did. We can thank puff pastry, cream cheese, and jam for that. They come out golden and flaky, like they didn’t come from your kitchen. They’re simple, and for whatever reason, they were always part of our Easter brunch. The only real American-type dessert next to all the Polish ones on that morning.

My mom made them every year. They were always strawberry and there was always a lot of them. That part was normal.

So, when I was in second grade and in Brownies, the younger version of Girl Scouts, little vests and badges, my mom had signed up to handle the snacks for our Easter party. The theme wasn’t just Easter, it was bring something your family makes for Easter. As with any kid group at that age, snack time was serious, and the holiday version had a lot more pressure tied to it.

I told everyone, “My mom’s bringing strawberry cream cheese danishes.” I had already decided this was what I wanted her to bring. She knew. She signed up for it, so, this wasn’t last-minute, it was the plan.

Which, honestly, should have made me nervous. Because this woman was late to absolutely everything and continuously forgetting something, especially carpool and events. There was always this uneasy feeling of: will she even show up at a reasonable time or at all?

So, I’m at the meeting, and it’s getting close to snack time and of course, she’s not there.

More time goes by and still nothing. I’m standing there thinking, she forgot. Of course she forgot. And there were no phones to check where she was. There was just waiting and hoping she, and especially me, hadn’t promised something that wasn’t coming. Not having snack at this party would be a doomsday scenario at that age.

So now we’re all out on the playground, right before snack, and this RV pulls up.

Not like a normal RV either. This thing looked like it had already lived several lives. It had faded paint, was almost lopsided, and it was the kind of vehicle where you’re not totally sure it’s going to start again once it stops. And in the front are these two guys who are just… full-on hippies, like two absolute 70s outlaws.

All of us outside just kind of stopped. And I’m like, oh my God. The door swings open and my mom steps out in her polka dot dress, heels, pearl necklace through a set of beads she has to part to get down the stairs, like she just came out of a different life. In that moment, I couldn’t imagine what was happening.

She was not a spontaneous, carefree person. And this being private school, well, the contrast of what was going on here was obvious and out of place.

There she was holding a tray of danishes.

Behind her, the two hippies are also climbing out of the RV. Long hair, scruffy, headbands, striped bell bottoms, loose puffy shirts, fringe, the whole thing and smelling like something strong and unfamiliar, which I now know exactly what that smell was. And they were carrying the rest of the danishes, and several gallons of red punch, like this was just part of their afternoon and they had just accomplished something great.

And she goes, “I made it! My car broke down so I hitchhiked. I’m going to need a ride home.” Like that explained everything.

And the other moms are like, “You hitchhiked?” And she’s like, “What else was I supposed to do? I wasn’t going to not bring them.”

And I’m just standing there, staring at her, staring at them, not even sure what emotion I’m supposed to pick. Relief? Mortification? All of it at the same time.

And then everyone just moved on. They brought the danishes inside, the plates came out and the Easter party started. No one really cared how they got there, except me.

I couldn’t wait to tell my dad when he got home. “Mom hitchhiked to school in a scary RV with these weird looking guys.” And he just goes, “What?” And she tells him the whole story and he goes, “That was a genius, problem-solving move.” And I was like… wait, what? Here I thought it was the most mortifying moment of my life, and my dad was like, efficient, no notes. Looking back at everything now, this tracks for them.

Ultimately the danishes were good, they always were. Flaky, a little messy in the middle, strawberry jam on top, the cream cheese acting like a barrier, holding everything in place so it didn’t fall apart. They really are the kind of thing that looks like you spent more time on them than you did, which is probably why they work so well for holidays and weekend brunches.

I still find myself making them the same way now, while thinking about my mom arriving out of a bead curtain in a Breaking Bad level RV, with hippies in suede vests, because that visual has never left me.

I’m still using the same shortcut every time, frozen, store-bought, puff pastry with cream cheese and jam. Don’t forget to keep the pastry cold so it puffs, and don’t overfill the centers or it spills everywhere. If they’re not deeply golden, they’re not done.

They really don’t require much time, which in this case worked out.

How Puff Pastry Turns Into a Proper Danish

• Puff pastry needs to stay cold or it just stops cooperating. The layers either puff up or they don’t. You’ll see it.
• Cream cheese keeps the middle from going off in a different direction and holds it in place.
• The strawberry jam stays put. Fresh fruit would do whatever it wants.
• Too much filling and it runs off like it has an errand to run. Once it spreads, it’s already too late.
• If it looks done but isn’t golden, it’s not. The edges should be crisp, the center softer. That’s when it’s right. If it goes too far, it doesn’t come back.
• There’s a version of this where it works, and a version where it absolutely doesn’t. You’ll know which one you made.
• Not everything improves when you add more to it. You don’t get to fix it after it goes in. And you’ll know when it didn’t work.
• Keep in mind, puff pastry is low effort, not no effort.

Ingredients

• Puff pastry – frozen puff pastry, thawed but still cold, this is where it either works or it doesn’t.
• Block cream cheese – full-fat and softened, this keeps the center from getting out of control.
• Granulated sugar – enough to sweeten the tangy cream cheese.
• Vanilla extract – just enough to notice.
• Strawberry jam – stays right where you put it.
• Egg – brushed on the edges so they bake up golden.
• Confectioners’ sugar – for the glaze, because that’s how this ends.
• Milk – enough to loosen the glaze into something you can drizzle.

How to Make Strawberry Cream Cheese Danishes

Find the complete printable recipe with measurements in the recipe card at the BOTTOM OF THE POST.

• Step One (get the pastry ready)
  Roll one sheet of puff pastry out just enough to smooth it, then cut it into 4 squares. Get them onto a lined baking sheet and keep them cold while you’re working. Keep the second sheet in the fridge so it stays cold until you need it.
• Step Two (shape them)
  Take each corner and fold it in slightly so it stays. You’re not locking anything down, just giving the middle somewhere to sit that isn’t everywhere else.
• Step Three (mix the filling)
  Stir the cream cheese, sugar, and vanilla until it’s completely smooth. If you leave it lumpy, it will stay lumpy. That’s how that works.
• Step Four (fill them)
  Spoon the cream cheese into the center and spread it a little, but don’t take it all the way out. Add the jam on top and move it around just enough so it looks like you meant to do it that way.
• Step Five (bake them)
  Brush the edges with egg and bake at 400°F until they’re actually golden. Not pale, not “close enough.” If you take them out too early, you’ll regret it in about five minutes. While the first batch is in the oven, pull the second sheet from the fridge, roll it out, cut, shape, and fill the remaining danishes.
• Step Six (finish them)
  Let them cool for a few minutes, then move them to a rack. Mix the glaze and drizzle it once they’ve cooled down a bit so it doesn’t just disappear. Bake and finish the second batch the same way.

Recipe Tips

• If your pastry cracks when you unfold it, it’s still too cold. Let it sit for a minute, not ten.
• Uneven squares bake uneven. It’s not a mystery.
• The middle will look slightly underdone when you pull them. That’s fine. It finishes as it sits.
• If the jam slides to one side, leave it. Trying to fix it makes it worse.
• The bottoms tell you more than the tops. If they’re not golden, they’re not ready.
• Let them cool a little before glazing or it just melts off and disappears.
• These are best the same day, but no one waits.

Storage

• Leave them out at room temp for a day if they last that long. They’re better fresh, but no one plans that far ahead.
• After that, put them in the fridge, but they lose a little of what made them good.
• If you want them warm again, use the oven. The microwave works, but it changes things.
• The glaze holds up fine. Everything else is what changes.
• You can freeze them, but it’s better to do it before glazing. Thaw and warm in the oven to bring them back.

FAQs

• Can I use fresh strawberries instead of jam?
  You can, but they let off too much liquid and everything underneath pays for it.
• Why did my cream cheese filling crack?
  It got overbaked or wasn’t mixed smooth to begin with. It still tastes the same, it just looks like you hurried through it.
• Why did the centers puff up instead of staying flat?
  You didn’t give the filling enough room, or the pastry pushed back. It happens.
• Can I assemble these ahead of time?
  You can, but keep them cold. If they sit out too long before baking, they won’t come out the same.
• Why are the bottoms darker than the tops?
  That’s the oven doing its thing. As long as they’re not burnt, you’re fine.
• Can I use a different jam?
  Yes. Just pick one that isn’t too runny.
• Do I have to use the glaze?
  No, but it finishes it. Without it, something feels missing.
• Why do some look better than others?
  Because they are. It’s out of your control.
• Can I fix them if they come out wrong?
  Not really. You just eat them and remember next time.

From My Kitchen Notes

Just a few notes on the absurdities.

• Some things only come together when someone follows through all the way.
• There’s a point where too much filling stops being better and just becomes a mess.
• Our Easter table was never just one dessert. It was babka, poppy seed roll (makowiec), and Russian honey cake (medovik). These danishes were the only ones that didn’t feel like they came from somewhere else.
• Not everything needs a lot of effort. Some things just need follow-through.
• You can’t force something to hold if it wasn’t set up right from the beginning.
• If these danishes go too far, they don’t come back the same. Same goes for things in life.
• You can overwork something without realizing it until it’s too late.
• My mom stepped out of that RV like she just parked at Whole Foods. Iconic.
• There are things you don’t question when you’re younger that you see clearly later.
• Not everything that matters is explained while it’s happening.
• I’m definitely someone who can sit with something completely absurd and still function like it’s not a problem at all.
• Puff pastry is melodramatic once it gets warm. It just gives up.
• My mom getting into an RV with two hippies was not on my bingo card for second grade.
• If you press the corners too hard, it stops being what it’s supposed to be.
• My parents were very much commit-to-the-plan, no matter how insane it looks from the outside. My mom hitchhikes with hippies to deliver danishes. My dad boards a 747 mid-kidney-stone drama like it’s a scheduling issue. I told that whole story over in my blueberry cheesecake poke cake recipe. In both instances, I was the only one who thought something was wrong. This reinforced the family baseline of “this is normal to them.”
• My childhood was full of unpredictable logistics and high-stakes moments treated like normal errands. No one stopped when things got hard. They just rerouted. I use that now, but with predictable outcomes and zero chaos.
• I’m the result of growing up where things could “go off script” and “follow-through” lived in the same house. There was never a dull moment.
• There’s a difference between something almost arriving and something that actually does. Sometimes I accept it. Sometimes I don’t.

More Puff Pastry, Same Rules

• Almond Cruffins – croissant layers baked in muffin form.
• Puff Pastry Apple Tarts with Almond and Cinnamon – thin slices baked into open tarts.
• Sausage, Egg, and Cheese Breakfast Pastries – savory filling wrapped in puff pastry.
• Prosciutto and Fontina Stuffed Puff Pastry – hot and cheesy appetizer.

This post may contain affiliate links. Please read my disclosure policy.

Print

Strawberry Cream Cheese Danishes

An easy strawberry danish recipe using puff pastry, a cream cheese filling, and strawberry jam. Baked until golden and finished with a simple glaze.

Course Breakfast, Brunch, Dessert

Cuisine American

Keyword cream cheese danish, easy strawberry danish, puff pastry danish, strawberry cream cheese danishes, strawberry danish recipe, strawberry pastry recipe

Prep Time 20 minutes minutes

Cook Time 22 minutes minutes

Total Time 42 minutes minutes

Servings 8

Calories 310kcal

Author Cathy Pollak

Equipment

• 2 baking sheet (parchment lined) Allows space for 4 danishes at a time to bake evenly.
• mixing bowls For cream cheese filling and glaze.
• pastry brush Applies egg wash evenly.
• cooling rack Keeps bottoms from softening while cooling.

Ingredients

Danishes:

• 2 sheets (1 box) store-bought frozen puff pastry thawed overnight in the fridge, divided

Cream Cheese Filling:

• 8 oz (226 g) full-fat, block cream cheese softened
• ⅓ cup (67 g) granulated sugar
• 1 tsp (5 ml) vanilla extract

Topping:

• ½ cup (160 g) strawberry jam
• 1 large egg

Glaze:

• 1 cup (120 g) confectioners' sugar
• 1-2 tbsps (15-30 ml) milk
• ½ tsp (2.5 ml) vanilla extract

Instructions

• Roll one sheet of thawed puff pastry out on a lightly floured surface and gently smooth the seams. Cut into 4 equal squares and transfer to a parchment-lined baking sheet, spacing them slightly apart.
  2 sheets (1 box) store-bought frozen puff pastry
• Fold each corner of the squares slightly toward the center, pressing gently so they adhere while leaving the center open to create a border for the filling.
• In a medium bowl, mix the softened cream cheese, granulated sugar, and vanilla extract until smooth and fully combined.
  8 oz (226 g) full-fat, block cream cheese, ⅓ cup (67 g) granulated sugar, 1 tsp (5 ml) vanilla extract
• Spoon 1 to 2 tablespoons of the cream cheese mixture into the center of each pastry and spread slightly, keeping a border around the edges.
• Top the cream cheese with a small spoonful of strawberry jam and gently spread it over the surface.
  ½ cup (160 g) strawberry jam
• Beat the egg in a small bowl and lightly brush it over the exposed edges of each pastry.
  1 large egg
• Bake at 400°F (200°C) for 18 to 22 minutes, or until the pastries are deeply golden and fully puffed.
• While the first batch bakes, keep the second sheet of puff pastry refrigerated so it stays cold.
• Once the first batch is in the oven, roll out the second sheet, cut into 4 squares, shape, and fill in the same way.
• Allow the baked danishes to cool on the pan for 5 to 10 minutes, then transfer to a wire rack to cool slightly.
• Whisk together the confectioners' sugar, milk, and vanilla extract until smooth and drizzleable, then drizzle over the slightly cooled danishes before serving.
  1 cup (120 g) confectioners' sugar, 1-2 tbsps (15-30 ml) milk, ½ tsp (2.5 ml) vanilla extract

Notes

• Work with one sheet at a time to keep the puff pastry cold.
• Keep the second sheet refrigerated until ready to use.
• Do not overfill or the centers may spill during baking.
• Bake until fully golden to ensure the interior layers are cooked through.
• Use full-fat cream cheese for the best texture.

 

 

If you’re making these Strawberry Cream Cheese Danishes, check out the full post. That’s where I keep extra tips, FAQs, and details that don’t always make it into the recipe card

 

Nutrition info is an estimate and will vary depending on the brands you use.

 

©Noble Pig. All content and photos are copyright protected. Sharing the recipe link is always appreciated, but copying and pasting the full recipe anywhere else isn’t allowed.

Nutrition

Serving: 120g | Calories: 310kcal | Carbohydrates: 34g | Protein: 5g | Fat: 18g | Saturated Fat: 9g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Cholesterol: 55mg | Sodium: 220mg | Potassium: 95mg | Fiber: 1g | Sugar: 18g | Vitamin A: 450IU | Vitamin C: 2mg | Calcium: 40mg | Iron: 2mg

Have you made these Strawberry Cream Cheese Danishes? I’d love to hear how it turned out – leave a comment below and let me know.

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

The post Strawberry Cream Cheese Danishes appeared first on Noble Pig.

Pumpkin Buttermilk Muffins: Dessert With a Morning Alibi

Let’s be honest, muffins pretend to be a practical breakfast solution. It’s a subtle gaslight, but really they’re dessert with better branding. They’re cake dressed as business casual, cupcakes without the frosting, and the “healthy” ones taste like whole wheat hockey pucks, heavy on the bran dust and regret.

My pumpkin buttermilk muffins remind you why all the lies work. Buttermilk adds a tang and lift that plays right into the pumpkin’s richness, while the streusel topping doesn’t let you forget what lane you’re in: indulgent. The result is simple. Muffins that taste like the reason we all play along with the disguise in the first place. I think you’ll love them as much as I do.

Why I Love This Recipe

• Nutmeg and ginger spotlight with a cinnamon snub.
• Streusel isn’t an afterthought, it’s the strategy.
• Thick batter = bakery dome flex. Not too high, but enough.

Ingredients

What you’ll need to make these tender buttermilk pumpkin muffins with a sweet, crunchy armor of streusel.

• All-purpose flour – the base behind the rise.
• Baking powder, baking soda, salt – the lift and the edge in one.
• Nutmeg and ginger – spice with purpose.
• Butter – flavor insurance that makes it cake-adjacent.
• Granulated sugar – makes it dessert. if you want that deeper brown sugar flavor instead, my pumpkin brown sugar muffins do exactly that.
• Eggs – the binding contract.
• Pumpkin purée – the reason we’re here.
• Buttermilk – tang, tenderness, and dome power.
• Vanilla extract – background.
• Pumpkin pie spice – streusel spice.

How to Make Pumpkin Buttermilk Muffins

Find the complete printable recipe with measurements in the recipe card at the BOTTOM OF THE POST.

• Step One (prep and dry mix)
  Preheat the oven to 350°F (177°C) and line a muffin tin with paper liners. Whisk together the flour, baking powder, baking soda, salt, nutmeg, and ginger. Getting the dry mix ready first makes sure everything bakes evenly later.
• Step Two (cream and combine)
  Beat the butter and sugar until light and fluffy, about 3 minutes. Add the eggs one at a time, then mix in the pumpkin purée, buttermilk, and vanilla until smooth. The batter should look thick and creamy.
• Step Three (mix and fill)
  Add the dry ingredients and mix just until combined. The batter will be thick, which is what gives those tall muffin tops. Spoon it into the liners, filling each about two-thirds full.
• Step Four (make the streusel)
  Combine the sugar, flour, pumpkin pie spice, and cold butter in a small bowl. Rub it together with your fingers until it feels like damp sand with a few small clumps. Scatter the streusel evenly over each muffin.
• Step Five (bake and cool)
  Bake for 15 to 22 minutes, or until a toothpick inserted in the center comes out clean. Let them cool in the tin for 10 minutes, then move to a wire rack. They’re great warm, but even better once they’ve settled.

Recipe Tips

These tips keep homemade pumpkin muffins tall, tender, and full of flavor.

• Room-temperature butter mixes faster and traps more air for that fluffy texture.
• Don’t skimp on the butter-sugar whip time. Three minutes of mixing makes all the difference.
• Don’t overmix once the dry ingredients go in. A few streaks of flour are better than tough muffins.
• Cold butter in the streusel is non-negotiable. It’s what makes the crunchy, buttery clumps.
• Streusel ingredients can be doubled if you want more. if you like that kind of thick, buttery crunch baked over a cake instead of muffins, my pumpkin crumb coffee cake is the one.
• Bake on the center rack so the tops rise evenly and the streusel doesn’t brown too fast.
• Let them rest for ten minutes before lifting out of the tin. They set as they cool.

Storage

Here’s what to do with any extra pumpkin muffins.

• Keep them covered at room temperature for 2 to 3 days; they’ll stay tender.
• For longer storage, stash them in the fridge. They’ll firm up a bit, but a quick microwave blast brings them back.
• Freeze in a single layer, then bag once solid. They’ll hold for up to 2 months.
• Thaw on the counter or warm straight from frozen if you’re impatient like me.

FAQs

• Can I use regular milk instead of buttermilk?
  You can, but the texture and flavor won’t be the same and the exaact reason I also use buttermilk in my pumpkin brown sugar crunch ice cream – the tang effect. Also, buttermilk reacts with the baking soda to give these muffins their lift and subtle tang. If you’re out, make some by stirring a teaspoon of lemon juice or vinegar into regular milk and letting it sit for about 5 minutes. It’s not quite the same, but it works in a pinch.
• Can I add cinnamon or other spices?
  You can. I skip cinnamon here so the nutmeg and ginger stay in charge, but if you want that full pumpkin spice flavor, add a little. A pinch of clove or allspice fits too, as long as it doesn’t drown out the pumpkin or buttermilk.
• Why is my streusel melting instead of staying crunchy?
  That happens when the butter gets too soft. Keep it cold and rub it in until the mix feels like damp sand with a few little clumps. If you’re nervous about it, make the streusel first and stash it in the fridge while you mix the batter.
• Can I double the recipe?
  Yes. The batter handles it fine, just mix gently once the flour goes in so it stays thick and airy. If you’re baking two pans, switch their spots halfway through so everything rises and browns evenly.

If you’re into these but want to switch things up, my sweet potato muffins with cinnamon sugar coating have the same soft middle and spiced edge, just in a different key.

Pumpkin Season, Continued

Pumpkin season never really ends around here.

• Two-Ingredient Pumpkin Cake – shortcut recipe with apple cider glaze.
• Lightened-Up Pumpkin Bread – honey and walnuts are the move.
• Pumpkin Cake Donuts – cake in donut form.

This post may contain affiliate links. Please read my disclosure policy.

Print Pumpkin Buttermilk Muffins Soft, spiced pumpkin muffins made with tangy buttermilk and a buttery streusel topping. The batter bakes into tall, tender muffins that taste like cake pretending to be breakfast. Course Breakfast, Brunch, Dessert, Snack Cuisine American Keyword brown sugar pumpkin muffins, buttermilk pumpkin muffins, fall muffin recipe, pumpkin buttermilk muffins, pumpkin muffin recipe with buttermilk, pumpkin muffins with streusel, Streuseled Pumpkin Buttermilk Muffins Prep Time 15 minutes minutes Cook Time 20 minutes minutes Cooling Time 10 minutes minutes Total Time 45 minutes minutes Servings 18 muffins Calories 227kcal Author Cathy Pollak Equipment 2 12-Count Muffin Tin Standard size for baking. mixing bowls One for dry, one for wet ingredients. hand mixer or stand mixer. For creaming the butter and sugar. paper liners keeps muffins from sticking. Ingredients Muffins: 3 cups (375 g) all-purpose flour 1 tbsp (14 g) baking powder 1 tsp (5 g) baking soda ¼ tsp (1 g) table salt ¼ tsp (0.5 g) ground nutmeg ⅛ tsp (0.25 g) ground ginger ½ cup (113 g) butter 1 cup (200 g) granulated sugar 2 large eggs 1 can (15 oz / 425 g) pumpkin puree ¼ cup (60 ml) buttermilk ½ tsp (2.5 ml) vanilla extract Streusel: ½ cup (100 g) granulated sugar ¼ cup (30 g) all-purpose flour 1 tsp (3 g) pumpkin pie spice 3 tbsps (42 g) cold butter cut into small pieces Instructions Preheat the oven to 350°F (177°C) and line muffin tins with paper liners. Whisk together the flour, baking powder, baking soda, salt, nutmeg, and ginger in a medium bowl to evenly distribute the leavening and spices. 3 cups (375 g) all-purpose flour, 1 tbsp (14 g) baking powder, 1 tsp (5 g) baking soda, ¼ tsp (1 g) table salt, ¼ tsp (0.5 g) ground nutmeg, ⅛ tsp (0.25 g) ground ginger In a large bowl, beat the butter and sugar until light and fluffy, about 3 minutes. That air you build in now helps the muffins rise. Add the eggs one at a time, then mix in the pumpkin purée, buttermilk, and vanilla until smooth. ½ cup (113 g) butter, 1 cup (200 g) granulated sugar, 2 large eggs, 1 can (15 oz / 425 g) pumpkin puree, ¼ cup (60 ml) buttermilk, ½ tsp (2.5 ml) vanilla extract Add the dry ingredients to the wet and mix just until combined. Overmixing knocks out the air you’ve already built, so stop as soon as the batter looks uniform. The batter should be thick, which gives the muffins their bakery-style domes. Spoon the batter into the muffin cups, filling each about two-thirds full. For the streusel, combine the sugar, flour, pumpkin pie spice, and cold butter in a small bowl. Use your fingers to rub the butter into the dry ingredients until the texture feels like damp sand with a few clumps. Sprinkle it evenly over each muffin. ½ cup (100 g) granulated sugar, ¼ cup (30 g) all-purpose flour, 1 tsp (3 g) pumpkin pie spice, 3 tbsps (42 g) cold butter Bake on the center rack for 15 to 22 minutes, or until a toothpick inserted in the center comes out clean. Cool in the tin for 10 minutes, then transfer to a wire rack. They’re great warm, but the texture settles as they cool. Notes Buttermilk and pumpkin purée balance each other. One brings tang, the other richness. The batter will be thick before baking. That’s what gives it lift, not what slows it down. Muffin height depends on not overfilling. Two-thirds full is the sweet spot. Mixing the streusel by hand gives the best texture. A food processor makes it too fine.   If you’re making these pumpkin buttermilk muffins, check out the full post. That’s where I keep extra tips, FAQs, and details that don’t always make it into the recipe card.   Nutrition info is an estimate and will vary depending on the brands you use.   ©Noble Pig. All content and photos are copyright protected. Sharing the recipe link is always appreciated, but copying and pasting the full recipe anywhere else isn’t allowed. Nutrition Serving: 95g | Calories: 227kcal | Carbohydrates: 36g | Protein: 3g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Cholesterol: 45mg | Sodium: 180mg | Potassium: 94mg | Fiber: 1g | Sugar: 18g | Vitamin A: 2263IU | Vitamin C: 2mg | Calcium: 22mg | Iron: 1mg

Have you made these Pumpkin Buttermilk Muffins? I’d love to hear how they turned out – leave a comment below and let me know.

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

The post Pumpkin Buttermilk Muffins appeared first on Noble Pig.

The Thing About Pumpkin Brown Sugar Muffins

I’m just going to say it: pumpkin burns for brown sugar. They’re the hot and heavy pairing that makes these pumpkin brown sugar muffins taste like they should have their own mixtape. Brown sugar doesn’t just sweeten, it melts into pumpkin and drags those earthy notes up where plain sugar leaves them behind. Stir it in and the batter turns caramel orange and smells like you just lit a candle called October.

Then comes the walnut crumble, heavy on the brown sugar again, and suddenly the deal’s sealed. It bakes into a toasty crown that makes the pumpkin spice show off a little. These are the pumpkin muffins you want to wake up for, the ones that make you forget pumpkin started out as a vegetable.

Why I Love This Recipe

• It’s pumpkin, with grown up flavor.
• Brown sugar and pumpkin have an undeniable chemistry.
• Perfect morning bite, even better for late night kitchen raids.
• Made for cold air, strong coffee, and sharing.

Ingredients 

Pumpkin and brown sugar carry the flavor, everything else is just a supporting role.

• All-Purpose Flour – Holds the crumble and crumb together.
• Baking Powder + Baking Soda – The rise team.
• Pumpkin Pie Spice – Keeps the fall vibe.
• Butter – Soft in the mix, flavor on top.
• Granulated Sugar – Adds sweetness.
• Brown Sugar – Pumpkin’s everything with a molasses edge. If you’re after something a little lighter with tang, check out my pumpkin buttermilk muffins. Both are packed with brown sugar for that deep caramel flavor. You can also make it fresh with my how to make brown sugar guide.
• Eggs – The binder.
• 100% Pure Pumpkin – The real stuff, no pie mix.
• Walnuts – The chunky, crunchy crown jewels on top.

How to Make Pumpkin Brown Sugar Muffins

Find the complete printable recipe with measurements in the recipe card at the BOTTOM OF THE POST.

• Step One (make the crumble)
  Toss the flour, brown sugar, walnuts, melted butter, and pumpkin pie spice in a bowl until it clumps together. Nothing fancy. Set it aside while you get to the good part.
• Step Two (mix the dry stuff)
  Whisk the flour, baking powder, baking soda, and pumpkin pie spice so everything’s evenly spread. A quick whisk now means no uneven rise later.
• Step Three (cream the base)
  Beat the butter with both sugars until it looks pale and whipped. This step builds air into the batter, which keeps the muffins soft and light.
• Step Four (bring it together)
  Add the eggs, then the pumpkin, scraping down the bowl so everything mixes evenly. Add the dry ingredients and stop once the batter looks smooth. Overmixing knocks out the air you just built.
• Step Five (fill and top)
  Scoop about ½ cup (120 ml) of batter into each cup, just shy of the rim. Too full and they’ll bake right over. Use paper liners if you want larger muffins or easier cleanup. Add the crumble on top and press it lightly so it sticks.
• Step Six (bake and cool)
  Bake at 350°F (180°C) for 25 to 30 minutes, until the tops are golden and a toothpick comes out clean. Let them rest in the pan for a bit before moving them to a rack so the crumble sets and stays crisp.

Recipe Tips

Even these simple brown sugar pumpkin muffins have a few rules of play.

• Room-temperature butter makes all the difference when creaming with the sugars. Cold butter won’t whip right and you’ll lose that soft texture.
• Don’t overmix the batter once you add the flour mixture. Stop right when it comes together.
• Let the muffins cool in the pan before lifting. The crumble sets as it rests.
• Walnuts toast as they bake, no need to pre-toast.
• Paper liners help if you’re going for larger muffins or just want an easier cleanup.
• I haven’t done it, but I think browning the butter for the crumble would add some serious depth.
• If you love how brown sugar melts into everything here, my brown sugar apple cinnamon cake does the same thing with butter and apples.

Storage and Freezing

Pumpkin and brown sugar don’t lose their spark. Even days later, a warm reheat pulls it right back.

• Keep muffins in an airtight container at room temperature for 2 to 3 days.
• For longer storage, refrigerate up to a week. Rewarm before eating.
• Freeze in a single layer, then move to a freezer bag. They’ll hold for about 2 months.
• Thaw at room temperature or give them a quick oven reheat to bring the crumble back to life.

FAQs

• Can I use dark brown sugar instead of light?
  Yes. It gives a stronger molasses flavor and a darker color. Dark brown sugar also adds a bit more moisture, so you might need to bake the muffins a minute or two longer. If that deeper flavor is your thing, try it in my pumpkin crumb coffee cake where dark brown sugar does its best work. I also use dark brown sugar in my pumpkin brown sugar crunch ice cream recipe, where the darker sugar flavor is key.
• What if I don’t have walnuts?
  Pecans work, or you can leave the nuts out completely. The crumble still bakes crisp from the butter and brown sugar. If you skip the nuts, sprinkle a little coarse sugar on top before baking for texture.
• Why use both white and brown sugar?
  Brown sugar is pumpkin’s match, white sugar keeps the texture light.
• Can I use pumpkin pie mix instead of pure pumpkin?
  No. Pumpkin pie mix already has sugar and spice, which throws off the balance of the batter. Stick with 100% pure pumpkin so the brown sugar and spice mix come through clean.
• How do I keep the muffins soft after a day or two?
  Cream the butter and sugar until it’s pale and fluffy before adding anything else. That step builds the texture that lasts. Once cooled, store them airtight so moisture doesn’t settle on the topping.

More Pumpkin Recipes Worth Firing Up The Oven For

If you’re still in a brown sugar and pumpkin mood, these keep it going.

• Air Fryer Pumpkin Donut Holes – brown sugar, pumpkin purée, spice trifecta.
• Pumpkin Cake Donuts – cake mix, pumpkin purée, easy magic.
• Pumpkin Caramel Bars With Bacon – brown sugar meets bacon fat.

This post may contain affiliate links. Please read my disclosure policy.

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Pumpkin Brown Sugar Muffins

Soft, golden pumpkin brown sugar muffins made with real pumpkin purée and warm spice. Each one’s topped with a brown sugar–walnut crumble that bakes into a crisp crown. Simple ingredients, deep flavor, and a texture that stays soft for days.

Course Breakfast, Brunch, Dessert, Snack

Cuisine American

Keyword brown sugar pumpkin muffins, easy pumpkin brown sugar muffins, fall muffin recipe, pumpkin brown sugar muffins, pumpkin muffins from scratch, pumpkin muffins with walnut crumble, pumpkin spice muffins

Prep Time 20 minutes minutes

Cook Time 25 minutes minutes

Total Time 45 minutes minutes

Servings 18 muffins

Calories 279kcal

Author Cathy Pollak

Equipment

• 2 12-Count Muffin Tin For even baking.
• hand mixer For creaming butter and sugar.
• mixing bowls Medium and large sizes for wet and dry ingredients.
• cooling rack Lets the crumble set and muffin bottoms cool.

Ingredients

• cooking spray

Walnut Crumble Topping:

• ¼ cups (30 g) all-purpose flour
• 3 tbsps (42 g) butter melted
• ¼ cup (50 g) packed light brown sugar
• ½ cup (60 g) chopped walnuts
• ½ tsp (0.5 g) pumpkin pie spice

Pumpkin Batter:

• 2 cups (240 g) all-purpose flour
• ½ tsp (2.5 g) baking powder
• 1 tsp (5 g) baking soda
• 1 tbsp (5 g) pumpkin pie spice
• ¾ cup (170 g) butter softened
• ¾ cup (150 g) granulated sugar
• ¾ cup (150g) packed light brown sugar
• 2 large eggs room temperature
• 15 oz (425 g) pumpkin puree

Instructions

• Preheat the oven to 350°F (180°C) and spray two standard muffin tins with nonstick spray.
  cooking spray
• To make the crumble, combine the flour, melted butter, brown sugar, chopped walnuts, and pumpkin pie spice in a small bowl. Mix until the butter is fully absorbed and the mixture forms clumps that hold together when pressed. Set aside while you make the batter.
  ¼ cups (30 g) all-purpose flour, 3 tbsps (42 g) butter, ¼ cup (50 g) packed light brown sugar, ½ cup (60 g) chopped walnuts, ½ tsp (0.5 g) pumpkin pie spice
• In a medium bowl, whisk together the flour, baking powder, baking soda, and pumpkin pie spice. This step helps distribute the leavening evenly.
  2 cups (240 g) all-purpose flour, ½ tsp (2.5 g) baking powder, 1 tsp (5 g) baking soda, 1 tbsp (5 g) pumpkin pie spice
• In a large mixing bowl, beat the softened butter with the granulated sugar and brown sugar until light and fluffy, about three minutes. Creaming properly here gives the muffins lift and structure.
  ¾ cup (170 g) butter, ¾ cup (150 g) granulated sugar, ¾ cup (150g) packed light brown sugar
• Add the eggs one at a time, mixing just until each is incorporated. Scrape down the sides of the bowl, then mix in the pumpkin until smooth and consistent.
  2 large eggs, 15 oz (425 g) pumpkin puree
• Gradually add the dry ingredients to the pumpkin mixture, mixing on low speed until no streaks of flour remain. Stop as soon as the batter comes together to keep the muffins tender.
• Scoop just under a ½ cup (120 ml) of batter into each prepared muffin cavity, filling them just below the top. Avoid overfilling, as the batter will rise and can bake over the edge. If you prefer, line the tins with paper liners, which work well for larger muffins. Evenly divide the crumble mixture over each muffin, pressing it lightly so it adheres. If any cavities remain empty, fill them halfway with water to promote even baking.
• Bake for 25 to 30 minutes, or until the tops are golden and a toothpick inserted in the center comes out clean. Let the muffins cool in the pan for 15 to 20 minutes before transferring them to a wire rack. The crumble sets as they cool, so let them rest before removing.

Notes

• Use 100% pure pumpkin, not pumpkin pie mix. Pie mix already has sugar and spice that throw off the texture and flavor balance.
• Creaming softened butter with the sugars is worth the extra minute. It traps air that gives the muffins a light, even crumb.
• Dark pans bake faster, so start checking at 25 minutes and look for golden edges and a clean toothpick.
• If the crumble looks too dry, stir in a teaspoon of melted butter until it clumps and holds together.

If you’re making these pumpkin brown sugar muffins, check out the full post. That’s where I keep extra tips, FAQs, and details that don’t always make it into the recipe card

 

Nutrition info is an estimate and will vary depending on the brands you use.

 

©Noble Pig. All content and photos are copyright protected. Sharing the recipe link is always appreciated, but copying and pasting the full recipe anywhere else isn’t allowed.

Nutrition

Serving: 90g | Calories: 279kcal | Carbohydrates: 37g | Protein: 4g | Fat: 13g | Saturated Fat: 6g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 4g | Cholesterol: 54mg | Sodium: 208mg | Potassium: 182mg | Fiber: 2g | Sugar: 23g | Vitamin A: 2885IU | Vitamin C: 1mg | Calcium: 36mg | Iron: 1mg

Have you made these Pumpkin Brown Sugar Muffins? I’d love to hear how they turned out — leave a comment below and let me know.

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

The post Pumpkin Brown Sugar Muffins appeared first on Noble Pig.

Meet My Sunshine-Soaked Orange Knot Rolls

The minute the weather turns gray, I start chasing citrus. These orange knot rolls are my loophole – soft, buttery dough tied into twists that show off all the zest and get drowned in glaze. These sweet rolls do smell like sunshine and arrive at the table with enough gloss to make plain cinnamon rolls a little envious.

These orange rolls don’t need a special occasion, they are one. Brunch, coffee, dessert, doesn’t matter. They are the kind of recipe that feels like a holiday tradition but doesn’t need to wait for the calendar to give you permission.

Why I Love This Recipe

• Orange knots are way less complicated than cinnamon rolls.
• Sunshine disguised as carbs and tangled in butter.
• The orange glaze is the bridge between enjoying a plain roll and a full-blown obsession-desire.

Ingredients

Simple ingredients for these orange bread knots, but they don’t play small.

• All-purpose flour – the structure so they hold their knot.
• Instant yeast – the perfect rise without babysitting. I use it in my Parker House rolls and homemade slider buns for the same reason.
• Warm milk – helps activate the yeast and keeps the dough soft.
• Butter – adds richness.
• Sugar – sweetens the dough.
• Eggs – for color, elastic texture and shine.
• Orange zest – pure citrus flavor.
• Orange juice – runs through both dough and glaze.
• Salt – necessary.
• Confectioners’ sugar – the glaze maker.

How to Make Orange Knot Rolls

Find the complete printable recipe with measurements in the recipe card at the BOTTOM OF THE POST.

• Step One (make the dough)
  Mix up the usual suspects: flour, yeast, milk, butter, sugar, eggs, orange zest, orange juice, and salt. Let the stand mixer do the work (just like i do in my easy round challah 8-strand recipe) or get in there by hand until it’s smooth and stretchy. Cover it and walk away until it doubles in size.
• Step Two (shape and rise again)
  This recipe uses a version of my sweet roll dough, like the one in my strawberry sweet rolls, but made with fresh orange juice and zest for a citrus-forward flavor. Punch it down, roll it out, and cut into strips. Tie each one into a loose knot and set them on a parchment-lined sheet. Give them a short rise until they puff a little.
• Step Three (egg wash and bake)
  Whisk an egg with a splash of water and brush it over the tops. Bake at 375°F (190°C) until golden and shiny, about 15–18 minutes. Cool them just enough that the glaze won’t slide right off.
• Step Four (glaze them)
  Whisk together confectioners’ sugar, orange zest, and orange juice. Drizzle or brush the glaze over the still-warm rolls so it sinks into the folds. That bright orange zest and juice glaze is the same kind of thick glaze I use for my orange glazed dried cranberry loaf.

Recipe Tips

A few small things make these orange knots come out bakery-perfect every time.

• Use room-temperature eggs and butter – they blend more evenly into the dough and keep it smooth.
• Check the dough consistency – it should be soft, slightly tacky, and elastic.
• Glaze the knots while they’re still a little warm – it soaks in better and sets with that glossy finish.
• Rotate the pans halfway through baking – home ovens love to play favorites with hot spots.

Storage and Freezer

These orange knots hang in there longer than you’d think, whether you’re saving extras or baking ahead.

• Room temp storage – Keep the cooled, glazed knots in an airtight container for up to 2 days. They stay soft and buttery without needing the fridge.
• Refrigeration – If you’re stretching them out longer, stash the rolls in the fridge for up to 4 days. Warm them in a 325°F (165°C) oven for 5–7 minutes, then brush on a little fresh glaze.
• Freezing – Wrap the knots individually in plastic, then slide them into a freezer bag for up to 2 months.
• Unbaked – Thaw overnight in the fridge, let them proof for about 30 minutes at room temp, then bake.
• Baked and glazed – Thaw at room temperature, then rewarm in a 325°F (165°C) oven for 5–7 minutes.

FAQs

• Can I make orange knot rolls ahead of time?
  Yes. Shape the knots, cover them, and stick them in the fridge overnight. Let them sit out for about 30 minutes to proof before baking. It’s the best move if you’re prepping for a brunch or want fresh orange breakfast rolls without doing everything in one morning.
• Can I use frozen dough or canned biscuits?
  Frozen Rhodes rolls or canned biscuits totally work if you’re after a quick version. You’ll lose a bit of that homemade flavor, but once you brush on the orange glaze, they’ll still taste pretty great.
• Can I use bottled orange juice instead of fresh?
  You can, but fresh orange juice gives these rolls that real citrus flavor. Bottled juice can taste a little one-note, so if that’s what you’ve got, add extra zest to keep the flavor bright.
• Why are my orange rolls dense instead of fluffy?
  That’s usually a sign the dough didn’t rise long enough or your yeast wasn’t fresh. Make sure the milk is warm, not hot, and that your yeast is fresh. The dough should feel soft and slightly tacky before you leave it to rise.
• How do I prevent the bottoms from burning?
  Use parchment paper or a silicone liner and bake on the center rack. Rotate the sheet halfway through baking to keep the color even and the bottoms from getting too dark.
• Can I add other flavors to the orange glaze?
  A splash of vanilla for an orange creamsicle flavor or almond extract works great, and using a little lemon juice instead of orange gives the glaze a nice edge like the lemon glaze on my lemon buns with lemon cream cheese icing.

Bake Your Way Through Citrus Season

If you’re chasing zest and sugar this time of year, keep going with these recipes.

• Orange Creamsicle Poke Cake – soft, zesty layers.
• Dreamy Orange Cupcakes with Whipped Orange Frosting – pure citrus fluff.
• Lemon Muffins with Lime-Scented Sugar – lemony batter, zesty lime-sugar topping.
• Best Lime Bars – sharp, buttery citrus.

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Orange Knot Rolls

Soft, buttery orange knot rolls brushed with a glossy citrus glaze made from real orange juice and zest. The dough is rich, slightly sweet, and baked until golden.

Course Breakfast, Brunch, Dessert

Cuisine American

Keyword citrus sweet rolls recipe, enriched dough, holiday rolls, instant yeast dinner rolls, orange bread knots, orange knot rolls, orange rolls with glaze, orange sweet rolls, stand mixer dough, yeast roll recipe

Prep Time 20 minutes minutes

Cook Time 15 minutes minutes

Rise Time 2 hours hours

Total Time 2 hours hours 35 minutes minutes

Servings 12 to 14 knots

Calories 310kcal

Author Cathy Pollak

Equipment

• Stand Mixer with dough hook for easy kneading.
• mixing bowls For dough, egg wash and glaze.
• baking sheet Lined with parchment paper.
• pastry brush For egg wash and glaze.
• cooling rack For cooling rolls evenly.
• Zester To zest the oranges.
• rolling pin To roll out the dough.

Ingredients

Dough:

• 6 cups (720 g) all-purpose flour
• 2¼ tsp (1 packet / 7 g) RapidRise yeast
• 1 cup (245 g) warm whole milk (100–110°F / 37–43°C)
• ½ cup (113 g) unsalted butter softened
• ½ cup (100 g) granulated sugar
• 2 large eggs room temperature
• 2 tsps (4 g) orange zest
• ¼ cup (60 ml) fresh orange juice
• ½ tsp (3 g) table salt

Egg Wash:

• 1 large egg
• 2 tbsps (30 ml) water

Orange Glaze:

• 1 cup (120 g) confectioners' sugar
• 2 tsp (4 g) orange zest
• 2 tbsp (30 ml) fresh orange juice

Instructions

• To make the dough, combine the flour, instant yeast, warm milk, butter, sugar, eggs, orange zest, orange juice, and salt in a large bowl or stand mixer. If using a stand mixer, knead with the dough hook on medium speed for 5–7 minutes, until the dough is smooth and elastic. If mixing by hand, stir with a wooden spoon until a dough forms, then knead on a lightly floured surface for 8–10 minutes. Form the dough into a ball and place it in a lightly greased bowl. Cover with plastic wrap or a damp kitchen towel and let rise in a warm spot until doubled in size, about 1 hour.
  6 cups (720 g) all-purpose flour, 2¼ tsp (1 packet / 7 g) RapidRise yeast, 1 cup (245 g) warm whole milk, ½ cup (113 g) unsalted butter, ½ cup (100 g) granulated sugar, 2 large eggs, 2 tsps (4 g) orange zest, ¼ cup (60 ml) fresh orange juice, ½ tsp (3 g) table salt
• If the dough is too wet, add flour one tablespoon (15 ml) at a time. If it’s too dry, add milk one tablespoon (15 ml) at a time.
• Punch down the dough and turn it onto a lightly floured surface. Divide it in half and roll each half into a 12 x 7-inch (30 x 18 cm) rectangle. Cut each rectangle into 1-inch (2.5 cm) strips. Tie each strip loosely into a knot and place them on a parchment-lined baking sheet, spacing them apart. Cover loosely and let rise for 20–30 minutes, until slightly puffy.
• In a small bowl, whisk together one egg and two tablespoons (30 ml) water. Brush the mixture gently over each knot.
  1 large egg, 2 tbsps (30 ml) water
• Preheat the oven to 375°F (190°C). Bake the knots for 15–18 minutes, until golden brown. Transfer to a wire rack and let cool for 5–10 minutes before glazing.
• For the glaze, whisk together confectioners’ sugar, orange zest, and orange juice until smooth. Drizzle or brush the glaze over the slightly cooled knots before serving.
  1 cup (120 g) confectioners' sugar, 2 tsp (4 g) orange zest, 2 tbsp (30 ml) fresh orange juice

Notes

• If the dough feels too wet, add flour 1 tbsp (8 g) at a time. If it feels too dry, add milk 1 tbsp (15 ml) at a time.
• Use fresh orange juice for the best flavor. Bottled juice works but can taste flat unless you add extra zest.
• Glaze while the rolls are still slightly warm so it soaks in and sets with a glossy finish.
• You’ll need about 2-3 medium oranges for this recipe - enough to get the zest and juice for both the dough and the glaze.
• Freeze baked or unbaked knots individually wrapped for up to 2 months.
• Use a pizza cutter to slice your dough into strips. A long knife also works.

 

If you’re making these orange knot rolls, check out the full post. That’s where I keep extra tips, FAQs, and details that don’t always make it into the recipe card

 

Nutrition info is an estimate and will vary depending on the brands you use.

 

©Noble Pig. All content and photos are copyright protected. Sharing the recipe link is always appreciated, but copying and pasting the full recipe anywhere else isn’t allowed.

Nutrition

Serving: 105g | Calories: 310kcal | Carbohydrates: 48g | Protein: 7g | Fat: 10g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 55mg | Sodium: 115mg | Potassium: 95mg | Fiber: 1g | Sugar: 17g | Vitamin A: 300IU | Vitamin C: 3mg | Calcium: 35mg | Iron: 2mg

Have you made this Orange Knot Rolls? I’d love to hear how it turned out — leave a comment below and let me know.

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

The post Orange Knot Rolls appeared first on Noble Pig.

Lightened-Up Pumpkin Bread with Honey, Olive Oil, and Walnuts

This lightened-up pumpkin bread stays soft, golden and pulls off the trick of being about half the calories without tasting like it gave anything up. Honey and olive oil keep it tender, the spices give it the required fall-kissed vibe. Every slice makes you feel like you got away with something.

The caveat is, you’ll bake it once and then three more times because suddenly morning coffee feels incomplete without it. Toast it, smear it or eat it plain standing at the counter – either way this pumpkin bread holds its ground every time.

Why I Love This Recipe

• Half the calories, still makes you forget it’s “lighter.”
• Spiced just enough to feel reckless with your coffee.
• This pumpkin loaf dares you to take another bite again…and again.

Ingredients

What goes into this lightened-up pumpkin bread:

• Whole wheat + all-purpose flour – hearty and soft.
• Pumpkin puree – pure pumpkin flavor.
• Honey – sweet and moist.
• Olive oil – keeps it tender.
• Eggs – hold it together.
• Brown sugar Splenda – lighter sweetness.
• Walnuts – crunchy bites.
• Pepitas – toasted top.
• Spices – cinnamon, nutmeg, ginger, allspice, cloves.
• Baking soda, baking powder, salt – lift and balance.

How to Make Lightened-Up Pumpkin Bread

Find the complete printable recipe with measurements in the recipe card at the BOTTOM OF THE POST.

• Step One (prep the pan and oven)
  Heat the oven to 350°F (175°C) and grab an 8×4-inch (20×10 cm) loaf pan. I like to give it a spray of cooking oil and line it with parchment so I can lift the loaf right out after baking.
• Step Two (mix the dry stuff)
  In a big bowl, whisk together the flours, baking soda, baking powder, spices, and salt. Using both whole wheat and all-purpose makes this a lighter pumpkin bread that still bakes up soft.
• Step Three (blend the wet ingredients)
  Add the eggs, pumpkin puree, honey, olive oil, and brown sugar Splenda right into the bowl. A quick blend gives you a smooth, pumpkin-colored batter that smells like fall already.
• Step Four (add the crunch)
  Fold in the walnuts so it becomes a true pumpkin walnut bread with little bites of texture in every slice. If you like a nutty topping, my pumpkin brown sugar muffins bake walnuts right into a crumble topping that’s hard to resist.
• Step Five (top and bake)
  Pour the batter into the prepared pan and scatter pepitas across the top. Bake for about 40–45 minutes, until a toothpick in the center comes out clean.
• Step Six (cool and enjoy)
  Let the loaf cool in the pan for 10 minutes, then move it to a rack. Slice it once it’s cooled down, or tear off a warm piece if you can’t wait.

Recipe Tips

Here’s how to make this lighter pumpkin bread your own without losing the point of the recipe:

• Use pecans instead of walnuts, or leave out the nuts completely for a nut-free version.
• For an even lower calorie pumpkin bread, leave out the honey. It still bakes up slightly sweet with the same soft texture. For another lighter dessert, my two-ingredient pumpkin cake is about as simple as it gets, but skip the glaze if you want to keep the calories lower.
• Don’t substitute the brown sugar Splenda. It’s the piece that really keeps this pumpkin bread on the lighter side if that’s important to you.

Storage & Leftovers

Here’s how to keep this lighter pumpkin bread tasting fresh after it comes out of the oven:

• Counter: Once cooled, wrap tightly or keep in an airtight container. Good for 2–3 days at room temperature.
• Fridge: Keeps well for up to a week if you prefer it chilled.
• Freezer: Slice the loaf, wrap each piece, and store in a freezer bag. Thaws quickly on the counter or in the toaster.

Freezing works especially well with this lower calorie pumpkin bread since it keeps the texture soft even after thawing.

FAQs

• Can I make this into whole wheat pumpkin bread only?
  Yes, you can use all whole wheat flour, but the loaf will bake up denser and less tender than the lighter blend.
• Is this really a lower calorie pumpkin bread compared to regular recipes?
  Most pumpkin breads hover around 400–500 calories a slice. This one lands closer to 237 per slice, so you’re looking at about half the calories without losing flavor.
• Can I bake this pumpkin bread with honey only, no Splenda?
  You can, but it won’t qualify as a lightened-up loaf. Honey adds flavor, but the brown sugar Splenda is what keeps the calories in check. If you ever want to take a break from the lighter side, my pumpkin buttermilk muffins are rich and buttery with a streusel top.
• What other add-ins work besides walnuts?
  Pecans, chocolate chips, or dried cranberries all work here, but keep in mind extras make it richer than the lighter pumpkin walnut bread. This bread keeps things light, but if you want the indulgent version, my pumpkin crumb coffee cake goes all out with a thick, buttery crumble topping.

More Pumpkin Recipes to Try

If you’re in a pumpkin mood, these belong on your list:

• Pumpkin Icebox Cake – cool and creamy.
• Mini Pumpkin Pies – small but rich.
• Pumpkin Cake Donuts – sugar-dusted rings.
• Pumpkin Tiramisu – pumpkin meets espresso.

This post may contain affiliate links. Please read my disclosure policy.

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Lightened-Up Pumpkin Bread

This lightened-up pumpkin bread is made with honey, olive oil, and walnuts for a soft, spiced loaf that’s about half the calories of classic pumpkin bread.

Course Breakfast, Dessert

Cuisine American

Keyword lightened up pumpkin bread, lower calorie pumpkin bread, pumpkin bread with honey, pumpkin walnut bread, reduced calorie pumpkin bread, whole wheat pumpkin bread

Prep Time 15 minutes minutes

Cook Time 45 minutes minutes

Total Time 1 hour hour

Servings 12 slices

Calories 237kcal

Author Cathy Pollak

Equipment

• loaf pan 8x4 (20x10 cm) The right size for a tall loaf.
• mixing bowls Large enough for all ingredients.
• hand mixer or whisk. To blend the batter.
• parchment paper Makes it easy to lift out the loaf.

Ingredients

• cooking spray
• ¾ cup (90 g) whole wheat flour
• ⅔ cup (83 g) all-purpose flour
• 1 tsp (4 g) baking soda
• 1 tsp (4 g) baking powder
• 1 tsp (3 g) ground cinnamon
• ½ tsp (1 g) ground nutmeg
• ¼ tsp (0.5 g) ground ginger
• ¼ tsp (0.5 g) ground allspice
• ¼ tsp (0.5 g) ground cloves
• ¼ tsp (1.5 g) table salt
• 2 large eggs
• 1 cup (245 g) pumpkin puree
• ⅓ cup (113 g) clover honey
• ⅓ cup (80 ml) extra virgin olive oil
• ¼ cup (36 g) packed brown sugar Splenda do not sub if you want a lower calorie version
• 1 cup (120 g) chopped walnuts
• 2 tbsps (18 g) pepitas (pumpkin) seeds

Instructions

• Preheat the oven to 350°F (175°C). Spray an 8x4-inch (20x10 cm) loaf pan with cooking spray and line with parchment paper for easy removal.
  cooking spray
• In a large bowl, mix together the whole wheat flour, all-purpose flour, baking soda, baking powder, cinnamon, nutmeg, ginger, allspice, cloves, and salt.
  ¾ cup (90 g) whole wheat flour, ⅔ cup (83 g) all-purpose flour, 1 tsp (4 g) baking soda, 1 tsp (4 g) baking powder, 1 tsp (3 g) ground cinnamon, ½ tsp (1 g) ground nutmeg, ¼ tsp (0.5 g) ground ginger, ¼ tsp (0.5 g) ground allspice, ¼ tsp (0.5 g) ground cloves, ¼ tsp (1.5 g) table salt
• Add the eggs, pumpkin puree, honey, olive oil, and brown sugar Splenda. Blend until smooth.
  2 large eggs, 1 cup (245 g) pumpkin puree, ⅓ cup (113 g) clover honey, ⅓ cup (80 ml) extra virgin olive oil, ¼ cup (36 g) packed brown sugar Splenda
• Stir in the chopped walnuts.
  1 cup (120 g) chopped walnuts
• Pour the batter into the prepared loaf pan. Sprinkle the pepitas over the top.
  2 tbsps (18 g) pepitas (pumpkin) seeds
• Bake for 40–45 minutes, or until a toothpick inserted in the center comes out clean.
• Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Notes

• For a nut-free version, leave out the walnuts and pepitas.
• To cut calories further, leave out the honey. The loaf will still bake with a hint of sweetness and a soft texture.
• Stick to brown sugar Splenda for this recipe. Substitutions won’t give the same lightened-up result.

 

If you’re making this lightened-up pumkin bread, check out the full post. That’s where I keep extra tips, FAQs, and details that don’t always make it into the recipe card.

Nutrition info is an estimate and will vary depending on the brands you use.

 

©Noble Pig. All content and photos are copyright protected. Sharing the recipe link is always appreciated, but copying and pasting the full recipe anywhere else isn’t allowed.

Nutrition

Serving: 87g | Calories: 237kcal | Carbohydrates: 25g | Protein: 5g | Fat: 14g | Saturated Fat: 1.5g | Polyunsaturated Fat: 13g | Monounsaturated Fat: 10g | Cholesterol: 31mg | Sodium: 205mg | Potassium: 158mg | Fiber: 3g | Sugar: 11g | Vitamin A: 3360IU | Vitamin C: 1mg | Calcium: 35mg | Iron: 2mg

Have you made this Lightened-Up Pumpkin Bread? I’d love to hear how it turned out – leave a comment below and let me know.

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

The post Lightened-Up Pumpkin Bread appeared first on Noble Pig.

Fall Baking: Butternut Squash Cinnamon Rolls

I look forward to butternut squash season every year and this time I skipped the usual savory route and tossed it into cinnamon rolls. Best decision.

The purée melts into the dough and turns these butternut squash cinnamon rolls with cream cheese glaze into something soft, golden, and way too easy to keep pulling apart. It’s the kind of panful that makes a chilly morning feel like it’s working in your favor, the kind of fall cinnamon rolls you want on repeat with the spice, the dough, and that cream cheese glaze dripping everywhere.

Why I Love This Recipe

• Squash in the dough = golden, pillowy rolls.
• Easy to make ahead for a holiday breakfast.
• Maple drizzle and toasted nuts dress them up.

Ingredients

Just the usual pantry basics, plus butternut squash purée to make these fall cinnamon rolls soft and golden.

• Flour, yeast, sugar, salt – the foundation of a fluffy dough.
• Butternut squash purée – brings color, moisture, and that pillowy texture.
• Egg and egg yolk – a little extra richness.
• Butter – softens the dough, melts into the filling, and finishes the glaze.
• Cinnamon and nutmeg – the warm spice swirl.
• Brown sugar – sticky, caramel-sweet filling.
• Cream cheese, confectioners’ sugar, milk, vanilla – the silky glaze.
• Maple syrup, toasted nuts – optional toppings that make them feel extra special.

How to Make Butternut Squash Cinnamon Rolls with Cream Cheese Glaze

Find the complete printable recipe with measurements in the recipe card at the BOTTOM OF THE POST.

• Step One (make the dough)
  Whisk the warm milk, sugar, and yeast and let it foam. Mix in the squash, eggs, and butter, then add the flour and salt. Knead until smooth and elastic, then let it rise until doubled.
• Step Two (make the filling)
  Stir together the brown sugar, cinnamon, nutmeg, and salt. Keep the butter ready for spreading.
• Step Three (roll and shape the fall cinnamon rolls)
  Roll the dough into a big rectangle, spread the butter, and sprinkle the cinnamon sugar. Roll it into a log, slice into 12, and tuck them into a greased pan. Let them rise again until puffy.
• Step Four (bake)
  Bake at 350°F (175°C) until golden, about 22–28 minutes. Cover loosely with foil if they’re browning fast, and trap steam at the end if you want soft tops.
• Step Five (glaze and serve for a holiday breakfast)
  Whisk the glaze ingredients until smooth and spread over the warm rolls. Maple drizzle and nuts make them even better.

Recipe Tips

A few small things make these rolls turn out their best:

• The dough should feel soft and slightly tacky, not sticky.
• Let them rise in a warm oven with the light on if your kitchen runs cool.
• Cover the pan after baking to keep the tops soft.
• Add the cream cheese glaze while the rolls are still warm so it seeps into the swirls.
• Maple drizzle or toasted nuts make them holiday-ready, kind of like the finish on my Amish apple fritter bread.

How to Store, Freeze, and Reheat

These butternut squash cinnamon rolls keep their softness better than most, but here’s how I deal with the extras:

• Covered on the counter, they’re fine for a couple of days.
• In the fridge, they’ll stretch closer to five.
• Freeze the baked rolls without glaze, then warm and add fresh cream cheese glaze when you’re ready to eat. I use the same make-ahead morning move with my blueberry French toast casserole.

FAQs

• Can I use canned butternut squash purée instead of fresh?
  Yes. Canned works just as well as roasted and mashed, and it still gives these butternut squash cinnamon rolls that soft, golden texture.
• What makes butternut squash cinnamon rolls different from regular cinnamon rolls?
  The squash in the dough adds moisture, subtle sweetness, and a pillowy crumb you won’t get in a standard roll.
• Do cinnamon rolls with cream cheese glaze need to be refrigerated?
  If you glaze the whole pan at once, leftovers should go in the fridge. If you’re keeping rolls at room temp, wait and add the glaze right before serving.
• Can I make these butternut squash cinnamon rolls overnight?
  Yes. Shape the rolls, cover, and refrigerate overnight. Bring them back to room temp for about an hour in the morning, then bake. That trick works great if you want fresh-baked rolls for a holiday morning, the same way my overnight apple pie French toast bake fits right into the table.
• How do you keep cinnamon rolls soft after baking?
  Tent the pan loosely with foil while they cool. It traps steam and keeps the tops tender.

More Sweet Rolls and Fall Bakes

If you loved these rolls, here are a few more bakes that fit the same sweet, spiced lane.

• Strawberry Sweet Rolls – homemade sweet rolls with strawberry filling.
• Lemon Buns with Lemon Cream Cheese Icing – soft buns topped with cream cheese icing.
• Air Fryer Cinnamon Sugar Donut Holes – quick air fryer bites in cinnamon sugar.
• Sweet Potato Muffins with Cinnamon Sugar Coating – spiced muffins rolled in cinnamon sugar.

This post may contain affiliate links. Please read my disclosure policy.

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Butternut Squash Cinnamon Rolls with Cream Cheese Glaze

Soft and golden butternut squash cinnamon rolls with cream cheese glaze. These pillowy, spiced rolls rise beautifully and make the perfect fall breakfast or holiday bake.

Course Breakfast, Brunch, Dessert

Cuisine American

Keyword butternut squash cinnamon rolls, butternut squash sweet rolls, cinnamon rolls with cream cheese glaze, fall cinnamon rolls, holiday breakfast bake

Prep Time 45 minutes minutes

Cook Time 25 minutes minutes

Rise Time 2 hours hours

Total Time 3 hours hours 10 minutes minutes

Servings 12 rolls

Calories 305kcal

Author Cathy Pollak

Equipment

• Stand Mixer with dough hook. Kneads the dough quickly and evenly.
• mixing bowls One for the dough, one for the filling
• rolling pin To shape the dough into a rectangle.
• baking pan 9x13 (33x23) To bake the butternut rolls.

Ingredients

Dough:

• ¾ cup (180 ml) warm milk 100–110°F
• ¼ cup (50 g) granulated sugar
• 2¼ tsps (1 packet / 7 grams) instant rapid rise yeast
• ½ cup (120 g) butternut squash purée roasted and mashed or canned
• 1 large egg room temperature
• 1 egg yolk room temperature
• 5 tbsps (70 g) unsalted butter softened
• 3¾ cup (450 g) all-purpose flour
• 1 tsp (6 g) table salt

Filling:

• ½ cup (100 g) light brown sugar
• 2 tsps (5 g) ground cinnamon
• ¼ tsp (0.5 g) ground nutmeg
• ¼ tsp (1.5 g) table salt
• 4 tbsps (55 g) unsalted butter softened

Cream Cheese Glaze:

• 4 oz (113 g) cream cheese softened
• 2 tbsps (28 g) unsalted butter softened
• ¾ cup (90 g) confectioners' sugar
• 1-2 tbsps (15-30 ml) milk or cream
• ½ tsp (2.5 ml) vanilla extract or vanilla bean paste

Optional Garnish:

• walnuts or pecans, toasted
• maple syrup

Instructions

• Start with the dough by whisking the warm milk, sugar, and yeast in a large bowl or stand mixer. Let it sit for 5–10 minutes until foamy.
  ¾ cup (180 ml) warm milk, ¼ cup (50 g) granulated sugar, 2¼ tsps (1 packet / 7 grams) instant rapid rise yeast
• Add the butternut squash purée, egg, egg yolk, and softened butter. Mix well, then stir in the flour and salt until a shaggy dough forms.
  ½ cup (120 g) butternut squash purée, 1 large egg, 1 egg yolk, 5 tbsps (70 g) unsalted butter, 3¾ cup (450 g) all-purpose flour, 1 tsp (6 g) table salt
• Knead by hand or with a dough hook for 8–10 minutes, until smooth and elastic. The dough should be soft and slightly tacky but not sticky.
• Set the dough in a greased bowl, cover, and let rise in a warm spot for 60–90 minutes, or until doubled.
• To make the filling, stir together the brown sugar, cinnamon, nutmeg, and salt in a small bowl.
  ½ cup (100 g) light brown sugar, 2 tsps (5 g) ground cinnamon, ¼ tsp (0.5 g) ground nutmeg, ¼ tsp (1.5 g) table salt
• Punch down the risen dough and roll it out on a lightly floured surface into a 16x12-inch (40x30 cm) rectangle. Spread the softened butter evenly over the dough, then sprinkle the cinnamon-sugar mixture on top.
  4 tbsps (55 g) unsalted butter
• Starting from the long side, roll the dough into a log and slice it into 12 pieces.
• Arrange the rolls in a greased 9x13-inch (33x23 cm) pan or two 8-inch (20 cm) pans. Cover and let rise another 30–45 minutes, until puffy.
• To bake, heat the oven to 350°F (175°C).
• Bake the rolls for 22–28 minutes, until golden on top and cooked through. Tent with foil if they start browning too quickly.
• For softer tops, cover the pan loosely with foil or a baking sheet as they cool for 10–15 minutes.
• To make the glaze, whisk the cream cheese, butter, confectioners’ sugar, milk, and vanilla until smooth.
  4 oz (113 g) cream cheese, 2 tbsps (28 g) unsalted butter, ¾ cup (90 g) confectioners' sugar, 1-2 tbsps (15-30 ml) milk, ½ tsp (2.5 ml) vanilla extract
• Spread the glaze over the warm rolls. Add toasted nuts and a maple drizzle if you want to finish them off.
  walnuts, maple syrup

Notes

• Butternut squash purée adds moisture and natural sweetness that keeps these rolls soft for days.
• Roast, steam, or microwave fresh squash ahead of time — just make sure it’s fully cooled before adding to the dough.
• The dough can be mixed and kneaded by hand if you don’t have a stand mixer.
• If your kitchen is cold, proof the dough in an oven with the light on.
• Slice with unflavored dental floss instead of a knife for cleaner swirls.

 

If you’re making these butternut squash cinnamon rolls, check out the full post. That’s where I keep extra tips, FAQs, and details that don’t always make it into the recipe card.

 

Nutrition info is an estimate and will vary depending on the brands you use.

 

©Noble Pig. All content and photos are copyright protected. Sharing the recipe link is always appreciated, but copying and pasting the full recipe anywhere else isn’t allowed.

Nutrition

Serving: 115g | Calories: 305kcal | Carbohydrates: 44g | Protein: 6g | Fat: 12g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 55mg | Sodium: 230mg | Potassium: 160mg | Fiber: 2g | Sugar: 18g | Vitamin A: 2000IU | Vitamin C: 2mg | Calcium: 45mg | Iron: 2mg

Have you made these Butternut Squash Cinnamon Rolls? I’d love to hear how they turned out — leave a comment below and let me know.

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

The post Butternut Squash Cinnamon Rolls with Cream Cheese Glaze appeared first on Noble Pig.

Amish Apple Fritter Bread for Cinnamon Lovers

My recipe inspiration for Amish apple fritter bread comes from a mix of things: the glazed apple fritter (obviously) and all those old Amish-style cinnamon loaves found in community cookbooks (which I love flipping through). I wanted that same cinnamon-apple flavor you’d expect in one of those Amish-style loaves, but baked into a softer quick bread with chunks of apple and a ribbon of cinnamon swirl. The glaze finishes it off so it has all the character of an old-fashioned apple fritter loaf, only easier to slice and share.

Why I Love This Apple Quick Bread

• It’s cake for breakfast. No shame attached.
• The glaze soaks in just right.
• Works as dessert, bribe, or mood-fixer. Pick your lane.
• Real chunks of cinnamon-scented apples in every slice.
• Has that same bakery look and taste you’d expect from an Amish cinnamon apple bread.

Ingredients

Here’s a list of the good stuff that goes into this old-fashioned apple fritter loaf.

• Apples – the main event.
• Granulated Sugar – sweetens things up.
• Brown Sugar – makes the swirl happen.
• Cinnamon – bold, twice.
• Butter – flavor and fat, non-negotiable.
• Eggs – give the loaf some lift.
• Vanilla Extract – ties it all together.
• All-Purpose Flour – keeps it all together.
• Baking Powder – so it rises properly.
• Salt – tiny pinch.
• Whole Milk – smooths the batter.
• Confectioners’ Sugar – whisked into glaze glory.

How to Make Amish Apple Fritter Bread

Find the complete printable recipe with measurements in the recipe card at the BOTTOM OF THE POST.

• Step One (prep the pan and oven)
  Grease a 9×5-inch (23×13 cm) loaf pan, line it with parchment, and crank the oven to 350°F (175°C). That way you’re ready the second the batter is.
• Step Two (apple and swirl)
  Grab two bowls. In one, toss the apples with sugar and cinnamon until they look good and coated. In the other, mix up the brown sugar and cinnamon. That’s your swirl magic.
• Step Three (make the batter)
  Beat the butter and sugar together until it looks fluffy. Crack in the eggs, one after the other, and splash in the vanilla. In a separate bowl, whisk the flour, baking powder, and salt. Now bring it together by adding the dry mix to the butter mixture, swapping in some milk as you go. Keep it easy, don’t overmix.
• Step Four (layer it up)
  Spoon half the batter into the pan and scatter half the apples and half the swirl over the top. Do it all again with the rest of the batter, apples, and swirl.
• Step Five (swirl and bake)
  Take a knife and drag it through the batter so the cinnamon sugar weaves its way around. Slide the pan into the oven and bake 55 to 65 minutes, or until a toothpick poked in the middle comes out clean.
• Step Six (cool and glaze)
  Let the bread rest in the pan for 15 minutes before moving it to a rack. While it’s still a little warm, whisk confectioners’ sugar, milk, and vanilla into a glaze and pour it right over the top. Slice when you can’t wait any longer.

Recipe Tips

This is the stuff that makes the loaf turn out extra good:

• Firm apples work best. Honeycrisp is my go-to, but Granny Smith gives more tart flavor if you like sharper apples.
• Leave the top a little messy. Apple chunks peeking out bake up with that bakery look.
• Keep the swirl light. One quick drag with a knife is enough to get ribbons of cinnamon without turning the whole loaf brown.
• Start checking at 55 minutes. If the top looks done but the center isn’t, lay a piece of foil over it and keep baking.
• Line the pan with parchment so you can lift the loaf out without a fight.
• Glaze while it’s still slightly warm. Some of it soaks in and the rest sits on top for that apple fritter finish.

How to Store and Freeze

It’s hard to imagine leftovers of this Amish apple fritter bread, but if you do…

• Keep the loaf loosely covered on the counter for a couple of days, or slide it into the fridge and it’ll last most of the week.
• If you want to stash some away, wrap slices in plastic and drop them into a freezer bag. They’ll be good for about two months.
• When the craving hits, let a slice thaw on the counter or give it a quick zap in the microwave to bring back that soft, fresh-from-the-oven feel.

FAQs

• Can I switch out the apple variety?
  Honeycrisp is what I prefer, but Granny Smith works if you want more tart flavor. Either way, you’ll still get those chunky bites that make this apple fritter loaf what it is.
• Do I really need the glaze?
  If you’re after true Amish apple fritter bread vibes, yes. Skip it and you’ll have more of a cinnamon apple bread, which is fine, just not the same.
• Why does my loaf sometimes sink in the middle?
  Usually it just needed a little more oven time. I check a few spots with a toothpick, not just the center, and if the top is browning too fast, I lay a piece of foil over it and keep baking.
• Can I double the recipe?
  Sure, but put it in two pans instead of trying to stretch it in one big one. Quick breads like this Amish cinnamon apple bread don’t do well in oversized pans, and this one is no exception.
• How do I get those pretty cinnamon swirls inside?
  Don’t go crazy with the knife. A couple of quick passes is all it takes to get that ribbon running through the bread.

If You’ve Got Apples, Bake These Too

I rarely stop tinkering with apple desserts, so here are a few more I bake when the craving hits.

• Apple Bars – made with fresh apples and fall spices.
• Upside Down Apple Pie – no pie skills necessary.
• Apple Crisp, Easy Recipe – uses apple pie filling.
• Caramel Apple Cheesecake Bars – brown sugar shortbread crust.
• Apple Spice Dump Cake – simple and delicious.

Slice It Thick

This apple fritter bread is the kind of loaf that makes you glad you turned on the oven. I hope you get to make it soon.

This post may contain affiliate links. Please read my disclosure policy.

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Amish Apple Fritter Bread

Amish apple fritter bread with a cinnamon sugar swirl, chunks of apple, and a sweet glaze on top. All the flavor of an apple fritter baked into a classic quick bread.

Course Breakfast, Brunch, Cake, Dessert, Snack

Cuisine American

Keyword amish apple fritter bread, amish cinnamon apple bread, apple fritter loaf, cinnamon swirl apple loaf, fall apple quick bread, old-fashioned apple bread

Prep Time 20 minutes minutes

Cook Time 55 minutes minutes

Cooling: 30 minutes minutes

Total Time 1 hour hour 45 minutes minutes

Servings 10 slices

Calories 328kcal

Author Cathy Pollak

Equipment

• loaf pan 9x5 (23x13 cm) For baking the apple fritter bread.
• mixing bowls at least three for apples, swirl and batter.
• hand mixer or stand mixer. For making a smooth batter.
• measuring cups and spoons For ingredient accuracy.
• cooling rack For cooling the quick bread after baking.

Ingredients

Apple Filling:

• 2 medium Honeycrisp apples peeled, cored and chopped small (about 2 cups / 240 g)
• 2 tbsps (25 g) granulated sugar
• 1 tsp (3 g) ground cinnamon

Cinnamon Sugar Swirl:

• ⅓ cup (70 g) packed light brown sugar
• 1 tsp (3 g) ground cinnamon

Loaf Batter:

• ½ cup (113 g) unsalted butter softened
• ¾ cup (150 g) granulated sugar
• 2 large eggs room temperature
• 1½ tsps (7 ml) vanilla extract
• 1¾ cups (220 g) all-purpose flour
• 2 tsps (8 g) baking powder
• ½ tsp (3 g) table salt
• ½ cup (120 ml) whole milk

Glaze:

• 1 cup (120 g) confectioners' sugar
• 2-3 tbsps (30-45 ml) whole milk
• ½ tsp (2 ml) vanilla extract

Instructions

• Preheat the oven to 350°F (175°C) and grease a 9x5-inch (23x13 cm) loaf pan. Line it with parchment paper for easy removal.
• In a small bowl, combine the chopped apples with granulated sugar and cinnamon, then set aside.
  2 medium Honeycrisp apples, 2 tbsps (25 g) granulated sugar, 1 tsp (3 g) ground cinnamon
• In another bowl, stir together the brown sugar and cinnamon for the swirl.
  ⅓ cup (70 g) packed light brown sugar, 1 tsp (3 g) ground cinnamon
• In a large mixing bowl, beat the butter and sugar until light and fluffy. Add the eggs one at a time, then mix in the vanilla.
  ½ cup (113 g) unsalted butter, ¾ cup (150 g) granulated sugar, 2 large eggs, 1½ tsps (7 ml) vanilla extract
• Whisk the flour, baking powder, and salt in a separate bowl. Add the dry ingredients to the butter mixture, alternating with the milk, and mix just until combined.
  1¾ cups (220 g) all-purpose flour, 2 tsps (8 g) baking powder, ½ tsp (3 g) table salt, ½ cup (120 ml) whole milk
• Spread half the batter into the prepared pan. Top with half the apple mixture and half the cinnamon sugar swirl. Repeat with the remaining batter, apples, and swirl.
• Lightly drag a knife through the layers to create a ribbon of cinnamon throughout. Bake for 55 to 65 minutes, or until a toothpick inserted in the center comes out clean.
• Let the bread cool in the pan for 15 minutes, then transfer to a wire rack to finish cooling completely. Once the loaf is mostly cooled, prepare the glaze by whisking together confectioners’ sugar, milk, and vanilla until smooth. Finally, drizzle the glaze over the top and slice to serve.
  1 cup (120 g) confectioners' sugar, 2-3 tbsps (30-45 ml) whole milk, ½ tsp (2 ml) vanilla extract

Notes

• Firm apples like Honeycrisp or Granny Smith give the best results.
• Don’t overswirl the knife. You want ribbons, not muddled batter.
• Tent the loaf with foil if it browns too quickly before the center is baked.
• Glaze while slightly warm so some soaks in and the rest stays on top.
• Line with parchment for easier lifting out of the loaf pan.
• If you use regular butter, omit the salt from the recipe.

 

For optimal outcomes when preparing this Amish Apple Fritter Bread, it's recommended to refer to the recipe details within the post. The recipe post commonly includes valuable notes, expert tips and frequently asked questions, that are not presented in the recipe card, often including how to make this recipe dairy-free, gluten free or vegan and ideas for healthy ingredient substitutions or variations.

 

The provided nutrition information is merely an approximation, as variations can arise depending on the specific ingredients/brands you select.

 

©noblepig.com. All content and photographs are copyright protected. Sharing this recipe is encouraged and appreciated, but copying and/or pasting the full recipe to social media or other platforms is strictly prohibited.

Nutrition

Serving: 105g | Calories: 328kcal | Carbohydrates: 54g | Protein: 3g | Fat: 12g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 61mg | Sodium: 196mg | Potassium: 117mg | Fiber: 2g | Sugar: 33g | Vitamin A: 390IU | Vitamin C: 1mg | Calcium: 67mg | Iron: 1mg

Have you made this Amish Apple Fritter Bread? I’d love to hear how it turned out — leave a comment below and let me know.

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

The post Amish Apple Fritter Bread appeared first on Noble Pig.

Blackberry Lemon Oat Muffins With Just Enough Crunch on Top

Here in Oregon, blackberries grow wild like they own the place, so this time of year they end up in just about everything I bake. These blackberry muffins are a summer habit I refuse to quit. The oats add a little chew, the buttermilk keeps them soft, and the lemon glaze, made with confectioners’ sugar, fresh juice, and zest, melts right in once they’ve cooled.

I fold the berries into the batter, then press a few more on top so they bake up looking as good as they taste. A sprinkle of coarse sugar gives them that sweet crunch, and they’re the kind of thing I can throw together on a Tuesday but still set out for a fancier weekend brunch.

If you’ve got a pint of fresh blackberries and a couple lemons, you’re halfway there. The rest is pantry basics, and about 30 minutes later you’ve got warm muffins on the counter. Let the glaze sink in, then go for that first bite.

Why These Muffins Keep Making a Comeback in My Kitchen

• The kind of match that doesn’t need a chaperone – blackberries and lemon are fated.
• Oats in the batter – add texture and make them feel a little more substantial.
• Coarse sugar on top – bakes into a light, crackly crunch.
• Lemon glaze – soaks in and turns the whole thing into a bakery-level muffin.
• Easy to dress up or keep simple – weekday breakfast or weekend brunch.

Ingredients You’ll Need

All the good stuff you need for soft, berry-packed muffins with a lemon glaze.

• All-purpose flour – The base that keeps everything together without being dense.
• Quick-cooking oats – Folded into the batter for a little chew and substance.
• Brown sugar – Sweetness with a touch of molasses.
• Baking powder and baking soda – The lift-off team.
• Salt – Keeps the sweetness in check.
• Eggs – Holds it all together and adds richness.
• Buttermilk – Makes them soft and tangy.
• Vegetable oil – Moisture insurance.
• Lemon zest – All the lemon flavor without the pucker.
• Vanilla extract – Gives a smooth finish.
• Fresh blackberries – Folded in and pressed on top so every muffin looks good.
• Coarse sugar – That light crunch on top.
• Confectioners’ sugar – For the glaze.
• Lemon juice – Sharp and citrusy, ties back to the zest.

How to Make Blackberry Lemon Oat Muffins

Find the complete printable recipe with measurements in the recipe card at the BOTTOM OF THE POST.

• Step One (preheat and prep)
  Heat the oven to 375°F (190°C) and line a muffin tin with paper liners so the muffins release easily after baking.
• Step Two (mix the dry ingredients)
  In a large bowl, stir together the flour, oats, brown sugar, baking powder, baking soda, and salt.
• Step Three (mix the wet ingredients)
  In another bowl, whisk the eggs, buttermilk, vegetable oil, lemon zest, and vanilla extract until smooth.
• Step Four (bring it together)
  Pour the wet ingredients into the dry and stir until just combined. Gently fold in the blackberries so they don’t get crushed.
• Step Five (fill and top)
  Spoon the batter into the muffin cups, filling each about three-quarters full. Press a few extra blackberries on top if you want them to bake up looking nice, then sprinkle with coarse sugar.
• Step Six (bake)
  Bake for 20 to 22 minutes, or until a toothpick comes out clean. Transfer the muffins to a wire rack right after baking so they don’t steam in the pan.
• Step Seven (make the glaze)
  While the muffins bake, mix the confectioners’ sugar, lemon juice, and zest in a small bowl until smooth. If you’re into citrus, my lemon muffins with lime-scented sugar are another way to work lemon into your baking. Let the muffins cool before spooning the glaze over the tops. If you want more coarse sugar, sprinkle it over the glaze while it’s still wet so it sticks.

Recipe Tips

Small choices can make the difference between good muffins and the kind you think about later.

• Stir lightly – Mix until just combined so the texture stays soft.
• Give the berries a gentle entry – Folding them in keeps them whole and the batter streak-free.
• Check your berries – If they’re extra juicy, pat them dry before folding them in so the batter doesn’t get streaky or too wet.
• Coarse sugar isn’t just for looks – It’s the crunch you notice on the first bite.
• A few berries on top look great – They bake up picture-perfect and burst just enough.
• Even baking – Rotate the muffin tin halfway through baking if your oven has hot spots.
• Cool before you glaze – Warm muffins will drink it in, but too hot and it slides right off.
• Glaze thickness – If you want more coverage, add more confectioners’ sugar so it clings instead of sinking right in.
• Lemon zest – Remember to zest your lemons before sqeezing them for juice.
• Lemon curd – I prefer lemon curd over butter when serving.

How to Keep These Muffins Around (If They Last That Long)

Here’s how to store your lemon blackberry muffins to enjoy later.

• Counter – Store in an airtight container for up to 2 days. They’ll keep their texture best if you wait to glaze until the day you serve.
• Fridge – If you’ve already glazed them, pop them in the fridge and eat within 4 days. Bring to room temp or warm slightly before serving.
• Freezer – Skip the glaze, wrap muffins individually, and freeze for up to 2 months. Thaw at room temp, then glaze right before serving.
• Reheat – A quick 10–15 seconds in the microwave brings back that just-baked softness without overdoing it.

FAQs

• Can I use frozen blackberries?
  Yes. Keep them frozen until the moment you fold them in so they don’t turn your batter into purple tie-dye before you even bake.
• Why quick-cooking oats instead of old-fashioned?
  They blend into the batter better, giving light texture without being chewy or dense.
• What if I only have old-fashioned oats?
  Easy fix. Give them a few quick pulses in the blender or food processor just enough to break them down to quick-oat size without turning them into flour.
• Can I skip the glaze?
  Sometimes blackberries can be a little tart, and the lemon glaze along with the coarse sugar really add to the sweetness that works so well here.
• Can I make these the night before?
  Yes. Bake them, skip the glaze, and store covered at room temp. Glaze right before serving so it’s fresh and glossy.

More Sweet Ways to Enjoy Blackberries

Blackberries can handle a lot more than just muffins, and they’re just as good in warm, baked desserts as they are in something cool and creamy.

• Blackberry Crumble – With a golden oat topping.
• Blackberry Cobbler – Rustic and buttery.
• Blackberry Jam – Only three ingredients.
• Chocolate Blackberry Pavlovas – Sweet meringue with blackberry compote.

Muffins With Zero Interest in Your Self-Control

These blackberry lemon oat muffins show up soft, glazed, and loaded with berries, and suddenly you’re three deep without remembering how it happened. Bake at your own risk.

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Blackberry Lemon Muffins with Lemon Glaze

Soft blackberry lemon oat muffins topped with coarse sugar and a fresh lemon glaze. Quick-cooking oats add texture, buttermilk keeps them tender, and fresh berries make them perfect for summer baking.

Course Breakfast, Brunch, Dessert

Cuisine American

Keyword blackberry lemon muffins, blackberry lemon muffins with lemon glaze, blackberry muffins with buttermilk, lemon blackberry muffins, muffins with lemon glaze, oat muffins with blackberries, summer berry muffins

Prep Time 15 minutes minutes

Cook Time 22 minutes minutes

Total Time 37 minutes minutes

Servings 12 muffins

Calories 276kcal

Author Cathy Pollak

Equipment

• measuring cups and spoons For accuracy.
• mixing bowls One for dry, one for wet ingredients.
• whisk To blend wet ingredients.
• 12-Count Muffin Tin Standard 12-cup size for even baking.

Ingredients

Muffins:

• 2 cups (248 g) all-purpose flour
• 1 cup (100 g) quick-cooking rolled oats
• 1 cup (220 g) packed light brown sugar
• 1½ tsps (6 g) baking powder
• 1 tsp (5 g) baking soda
• ½ tsp (3 g) table salt
• 2 large eggs room temperature
• 1¼ cups (300 ml) buttermilk room temperature
• ⅓ cup (80 ml) vegetable oil
• 1 tbsp (6 g) lemon zest
• 1 tsp (5 ml) vanilla extract
• ¾ cup (110 g) fresh blackberries plus 2-3 extra for each muffin placed on the top of the batter.
• 2 tbsps (24 g) turbinado sugar for sprinkling

Lemon Glaze:

• ⅔ cup (80 g) confectioners' sugar
• zest of one lemon
• 2 tbsps (30 ml) fresh lemon juice

Instructions

• Preheat the oven to 375°F (190°C) and line a muffin tin with paper liners.
• In a large bowl, combine the flour, oats, brown sugar, baking powder, baking soda, and salt.
  2 cups (248 g) all-purpose flour, 1 cup (100 g) quick-cooking rolled oats, 1 cup (220 g) packed light brown sugar, 1½ tsps (6 g) baking powder, 1 tsp (5 g) baking soda, ½ tsp (3 g) table salt
• In another bowl, whisk together the eggs, buttermilk, vegetable oil, lemon zest, and vanilla extract until smooth.
  2 large eggs, 1¼ cups (300 ml) buttermilk, ⅓ cup (80 ml) vegetable oil, 1 tbsp (6 g) lemon zest, 1 tsp (5 ml) vanilla extract
• Pour the wet ingredients into the dry ingredients and stir just until combined. Gently fold in the blackberries.
  ¾ cup (110 g) fresh blackberries
• Spoon the batter into the prepared muffin cups, filling each about three-quarters full. Press a few extra blackberries on top of each muffin if desired, then sprinkle with coarse sugar.
  2 tbsps (24 g) turbinado sugar
• Bake for 20 to 22 minutes, or until a toothpick inserted in the center comes out clean. Remove the muffins from the pan right away and cool on a wire rack.
• While the muffins bake, make the glaze by stirring together the confectioners’ sugar, lemon zest and juice in a small bowl until smooth.
  ⅔ cup (80 g) confectioners' sugar, zest of one lemon, 2 tbsps (30 ml) fresh lemon juice
• Once the muffins are completely cooled, spoon the glaze over the tops and let it soak in. Sprinkle with more coarse sugar while the glaze is still wet, if desired.

Notes

• If using frozen blackberries, keep them frozen until the moment you fold them in so they don’t streak the batter.
• Quick-cooking oats blend into the batter better than old-fashioned oats. If all you have is old-fashioned, pulse them a few times in a blender or food processor to break them down.
• For mini muffins, reduce bake time to about 12–14 minutes and check early.
• If your berries are extra juicy, pat them dry before folding into the batter.
• Glaze thickness is adjustable. Add more confectioners’ sugar for a glaze that clings, or more lemon juice if you want it to soak in more.
• Serve muffins with lemon curd for extra sweetness.
• To make ahead, bake the muffins and store covered at room temperature without glaze. Glaze before serving.

 

For optimal outcomes when making these blackberry lemon oat muffins, I recommended referring to the recipe details within the post. The recipe post commonly includes valuable notes, expert tips and frequently asked questions, that are not presented in the recipe card, often including how to make this recipe dairy-free, gluten free or vegan and ideas for healthy ingredient substitutions or variations.

 

 

The provided nutrition information is merely an approximation, as variations can arise depending on the specific ingredients/brands you select.

 

 

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Nutrition

Serving: 91g | Calories: 276kcal | Carbohydrates: 45g | Protein: 4g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 4g | Cholesterol: 33mg | Sodium: 260mg | Potassium: 150mg | Fiber: 2g | Sugar: 25g | Vitamin A: 90IU | Vitamin C: 4mg | Calcium: 56mg | Iron: 1mg

Have you made these Blackberry Lemon Muffins with Lemon Glaze? I’d love to hear how they turned out — leave a comment below and let me know.

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The post Blackberry Lemon Oat Muffins with Lemon Glaze appeared first on Noble Pig.