Category: Breads

Ham, Egg & Cheese Bagel Breakfast Sandwich

You’ll love this hearty, delicious and filling bagel breakfast sandwich, with egg, ham and cheese, which can be ready in under 10 minutes!You'll love this hearty, delicious and filling bagel breakfast sandwich, with egg, ham and cheese, which can be ready in under 10 minutes!
I stared and stared at a bagel calling to me this morning from it’s shelf in our pantry. It looked so forlorn just sitting there, so I decided to turn it into something beautiful. I “morphed” it into a delicious Ham, Egg & Cheese Bagel Breakfast Sandwich (try saying that in one mouthful)!

Being the nice wife that I am (*cough, cough), I asked my husband if he wanted to have one also, since there were actually 2 bagels left in the bag. Of course he said yes (he hardly ever turns down food), so off into the kitchen I went to play… I mean cook us breakfast! Guess what? It tasted fantastic!

Less than 10 minutes later, we were chowing down on these hearty breakfast sandwiches… delicious and filling! And truthfully, they were so easy to make! Here’s how to make them:

Scroll Down For A Printable Recipe Card At The Bottom Of The Page

How To Make This Bagel Breakfast Sandwich

Split a bagel in half. Lightly butter both sides. Place on wire rack under oven broiler (about 5-6 inches away from heating element) and broil, only until they are light golden brown.

Bagels are sliced in half and buttered for broiling.

Buttered bagels are broiled until golden brown.

Once you take them out, place sliced cheddar cheese on one half of the bagel (while bagel is still hot). Put on enough thin slices of cheese to cover.

Thin cheese slices are placed on bagel halves.

Fry The Eggs

In a skillet, fry one egg (per sandwich) however you like them cooked (over medium, over easy or hard). Salt and pepper egg, to taste.

Eggs are fried for bagel breakfast sandwich.

When egg is done, place it on top of the cheese half.  Place a thin slice of deli ham onto the other half, folding the ham to make it cover bagel.

Broil The Bagel Breakfast Sandwich

Place the bagel halves back into the oven under the broiler (about 5-6 inches away from broiler). Re-heat only until cheese begins to melt, and the bagel breakfast sandwich is re-heated.

Fried egg and ham slices are added to breakfast sandwich.

Remove bagel halves from oven. Place the half bagel with the ham on top of the other half. Ta-Da!  Your breakfast sandwich is now ready to devour!

Ham, Egg & Cheese Bagel Breakfast Sandwich is ready to eat!

I cut mine in half, just so I could show you the inside of the bagel breakfast sandwich in all of it’s glorious “bagely-eggy-cheesy-hammy” goodness!

Bagel breakfast sandwich, cut in half, on plate.

This bagel breakfast sandwich was so good… don’t think I will be eating lunch, because it was pretty filling!  Hope you’ll consider making these for your family.  My hunch is that these would be great made up, then frozen (wrapped very tightly). It would be fantastic to have some of these breakfast sandwiches around for a quick re-heating in a microwave on a busy morning!

Have a fantastic day!  Try to find time (in this crazy, busy day) to stop pedaling for just a minute and recharge your soul (and body!). I am always glad for those stolen moments of rest.

Looking For More BREAKFAST Recipes?

You can find ALL my recipes in the Recipe Index, located at the top of the page. I have lots of delicious breakfast recipes you might enjoy, including:

 

Interested In More Recipes?

Thank you for visiting this website. I appreciate you using some of your valuable time to do soIf you’re interested, I publish a newsletter 2 times per month (1st and 15th) with all the latest recipes, and other fun info. I would be honored to have you join our growing list of subscribers, so you never miss a great recipe!
There is a Newsletter subscription box on the top right side (or bottom) of each blog post, depending on the device you use, where you can easily submit your e-mail address (only) to be included in my mailing list.

You Can Also Find Me On Social Media:
Facebook page: The Grateful Girl Cooks!
Pinterest: The Grateful Girl Cooks!
Instagram: jbatthegratefulgirlcooks

Author's signature

Recipe Source: My hungry brain.

0 from 0 votes
Ham, Egg & Cheese Bagel Breakfast Sandwich
Prep Time
7 mins
Cook Time
0 mins
Total Time
7 mins
 
You'll love this hearty, delicious and filling bagel breakfast sandwich, with egg, ham and cheese, which can be ready in under 10 minutes!
Category: Breakfast Sandwich
Cuisine: American
Keyword: bagel breakfast sandwich
Servings: 1 sandwich
Calories Per Serving: 568 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
  • 1 bagel (I used an "Everything" bagel)
  • 1 teaspoon Butter (enough to spread on bagel for broiling)
  • 1 slice Cheddar cheese slices (cut into enough pieces to cover bagel)
  • 1 slice deli ham (thin slice)
  • 1 egg , fried the way you like it!
  • 1 pinch Salt and pepper , to taste (for egg)
Instructions
  1. Slice bagel in half. Lightly butter bagel. Place bagel halves (on a rack) under oven broiler until golden brown. Remove.
  2. Place cheddar cheese on top of one half of the bagel (enough to cover). Fold slice of ham and place on other half of bagel, to cover.

  3. Fry one egg (however your like it). Salt and pepper egg to taste. Remove from skillet and place on top of cheddar cheese.
  4. Place both halves back under oven broiler again to heat it all back up and slightly melt the cheese. Remove from oven, put the two halves together... and enjoy!
Nutrition Facts
Ham, Egg & Cheese Bagel Breakfast Sandwich
Amount Per Serving (1 sandwich)
Calories 568 Calories from Fat 207
% Daily Value*
Fat 23g35%
Saturated Fat 11g69%
Cholesterol 221mg74%
Sodium 1203mg52%
Potassium 246mg7%
Carbohydrates 56g19%
Fiber 2g8%
Protein 29g58%
Vitamin A 645IU13%
Calcium 245mg25%
Iron 2.6mg14%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!You'll love this hearty, delicious and filling bagel breakfast sandwich, with egg, ham and cheese, which can be ready in under 10 minutes!

 

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Southern Buttermilk Biscuits

You will LOVE eating these delicious classic Southern buttermilk biscuits for breakfast… big and tall, big and soft, and big in flavor!You will LOVE eating these delicious classic Southern buttermilk biscuits for breakfast... big and tall, big and soft, and big on flavor!
I love a good biscuit, especially if it’s Southern Buttermilk Biscuits!  I grew up eating homemade biscuits  because my Texas born and raised Mom made them perfectly! We ate our biscuits with jam OR smothered with thick gravy (made with bacon, NOT sausage!).

To me, a good biscuit has to be tall and fluffy! There’s something majestic about a good rise on one… a far cry from the “hockey puck like” ones I’ve had (and made, unfortunately) before.  Well this is a great recipe for making tall, homemade, fluffy buttermilk biscuits. They are easy to make, with a couple helpful “tips”.

SCROLL DOWN FOR A PRINTABLE RECIPE CARD AT THE BOTTOM OF THE PAGE

A Couple Of TIPS:

Tip #1 is to put the butter you are going to use in the freezer for about 20 minutes before using it in this recipe. (It keeps the butter from melting in the dough… little flecks of butter will remain intact, and be, oh so delightful).

Tip #2 is to not pat the dough down too thin. You want to cut the biscuits with the dough about 1-1½ inches thick. Trust me on this!  So here’s HOW you make these:

How To Make Southern Buttermilk Biscuits

First (while butter is freezing), sift together flour, sugar, baking powder, baking soda and salt.

Flour for biscuits in sifter over a white bowl

I used a cheese grater to grate the frozen butter. It’s easy when butter is frozen! Add the butter to the dry ingredients.

Grating frozen butter for biscuit dough into bowl

Use a pastry cutter and cut the butter shreds in with the dry ingredients until mixture becomes small coarse crumbs. (If you want, you can use a food processor to mix the dry ingredients and butter… pulse until it becomes small crumbs).

Using pastry cutter to blend in butter for biscuit dough

Make a deep well in the mixture.  Add cold buttermilk, then stir the mixture together until fully combined. The dough will be a bit sticky… don’t worry about it!

Cold buttermilk added to flour in bowl

Cutting The Biscuits

Turn the dough out onto a flour covered work surface. Put a little flour on your hands (to help prevent sticking), and shape the dough into a rectangle.

Buttermilk biscuit dough turned out onto floured board

Once dough is a rectangle shape, fold the dough over onto itself 6 times. I folded one end over to touch the other, then rotated dough a quarter turn and did it again, etc. until I had “turned” the dough over on itself 6 times (this helps to create “layers”).

Southern biscuit dough rolled out on floured surface

You should end up with a tall square. Use your hands to flatten down the dough until the dough is about 1-1½ inches thick. You can use a 2½ inch biscuit cutter OR use a clean half-pint canning jar (like I did – same size!). Cut out biscuits. Try not to twist the edges of the dough when you cut.

If you have leftover scraps, you can put them together and cut out more biscuits, but don’t combine the dough more than a couple times! I was able to get 12 biscuits out of the dough.

Cutting buttermilk biscuits from dough using glass jar

Time To Bake These Southern Buttermilk Biscuits

Carefully place the biscuit dough rounds onto a parchment paper lined baking sheet. Put the biscuits close together (just so they are ALMOST touching).  Bake biscuits in a preheated 450 degree oven for 12-15 minutes, or until golden brown on top.

Biscuit dough cut out and ready to bake

Brush melted butter over the tops of the biscuits when done. You can also take the biscuits out a minute or two before they are done, brush the melted butter on the tops, then put it back into oven for a couple more minutes. I’ve done it BOTH ways!

Melted butter being brushed on top of biscuits

Ready To Eat!

The finished biscuits should come out of the oven, with some nice height and soft layers!

Tall, fluffy Southern style biscuits

These buttermilk biscuits taste fantastic topped with butter and some jam (this is with some of my homemade raspberry jam!). Delicious!

Buttermilk biscuits with raspberry jam on top

They are also fantastic smothered in thick, homemade gravy. Here’s my recipe for Southern Bacon Gravy (for biscuits). Lip-smackin’ GOOD!

Southern Buttermilk Biscuits with bacon gravy on top, on plate

However you enjoy eating homemade biscuits (with jam, gravy or plain), I really think you will LOVE these delicious buttery buttermilk biscuits!

Close up of tall buttermilk biscuit

Have a great day!  I am grateful my husband and I were recently able to visit Victoria, BC for a weekend getaway (for my birthday). It was good to have an adventure together, see new sights, enjoy great food, each other’s company, etc., but it was sure good to come back to our home sweet home in the beautiful Pacific Northwest! For all of those blessings, I am thankful.

Looking For More BREAKFAST Recipes?

You can find ALL my recipes in the Recipe Index, located at the top of the page. I have a wonderful variety of breakfast recipes to check out, including:

Interested In More Recipes?

Thank you for visiting this website. I appreciate you using some of your valuable time to do soIf you’re interested, I publish a newsletter 2 times per month (1st and 15th) with all the latest recipes, and other fun info. I would be honored to have you join our growing list of subscribers, so you never miss a great recipe!
There is a Newsletter subscription box on the top right side (or bottom) of each blog post, depending on the device you use, where you can easily submit your e-mail address (only) to be included in my mailing list.

You Can Also Find Me On Social Media:
Facebook page: The Grateful Girl Cooks!
Pinterest: The Grateful Girl Cooks!
Instagram: jbatthegratefulgirlcooks

Have a WONDERFUL day, friends!

Author's signature

Recipe Source: http://www.thechunkychef.com/buttermilk-biscuits-and-sausage-gravy/

0 from 0 votes
Southern Buttermilk Biscuits
Prep Time
15 mins
Cook Time
12 mins
Total Time
27 mins
 

You will LOVE eating these delicious classic Southern buttermilk biscuits for breakfast... big and tall, big and soft, and big on flavor!

Category: Bread, Breakfast
Cuisine: American
Keyword: southern buttermilk biscuits
Servings: 12 biscuits
Calories Per Serving: 159 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
  • 6 Tablespoons butter (frozen-put in freezer 15-20 minutes before using)
  • 2 cups all purpose flour
  • 1 Tablespoon granulated sugar
  • 1 Tablespoon baking powder
  • 1/4 teaspoon baking soda
  • 1 teaspoon salt
  • 1 cup buttermilk (cold)
  • 2 Tablespoons melted butter (for brushing on tops of baked biscuits)
Instructions
  1. Put butter into freezer for about 20 minutes before beginning! Preheat oven to 450 degrees.
  2. Sift together flour, sugar, baking powder, baking soda, and salt in a large bowl. Grate frozen butter into the bowl. Using a pastry blender (or two forks), cut the butter into the dry ingredients until the mixture becomes coarse crumbs (with butter about the size of small peas).
  3. Create a "well" in the middle of the crumbs. Add buttermilk. Mix the ingredients together until combined, and you have a slightly sticky soft dough.
  4. Turn the dough out onto a floured work surface. Flour your hands and shape dough into a rectangle. Gently fold the dough onto itself 6 times. End to end, rotating between folds. Once done, you should have a rather tall square piece of dough. Pat this down until dough is between 1 and 1½ inches thick.
  5. Cut biscuits out of dough (using a 2½ inch biscuit cutter OR you can use a half pint canning jar (like I did). Try not to twist the dough as you make the cuts. If you have leftover dough, you can combine them and cut some more biscuits (but only do this once or twice or the dough will flatten).
  6. Place cut biscuit dough onto parchment paper-lined baking sheet. Place them very close together, so that they are ALMOST touching.
  7. Bake biscuits in preheated 450 degree oven for 12-15 minutes, or until they are golden brown on top.
  8. Brush the finished biscuits with melted butter right when you take them out of oven OR take them out right before they are finished, brush them with melted butter and pop them back in oven for last couple minutes. (I've done BOTH).
  9. Serve, and ENJOY!
Recipe Notes

* When freezing butter... I cut the amount needed, froze the cube, then grated it while frozen. You can also cut the butter into small chunks, put the pieces on a plate, then freeze. You can mix the dry ingredients and frozen butter in a food processor, then transfer to a bowl, but I found it just as easy (and less cleanup) to do it all in a bowl, from start to finish!

Nutrition Facts
Southern Buttermilk Biscuits
Amount Per Serving (1 biscuit)
Calories 159 Calories from Fat 72
% Daily Value*
Fat 8g12%
Saturated Fat 5g31%
Cholesterol 22mg7%
Sodium 305mg13%
Potassium 150mg4%
Carbohydrates 18g6%
Sugar 2g2%
Protein 2g4%
Vitamin A 265IU5%
Calcium 71mg7%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!You will LOVE eating these delicious classic Southern buttermilk biscuits for breakfast... big and tall, big and soft, and big on flavor!

 

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Chocolate Chip-Coconut Monkey Bread Minis

Chocolate Chip Coconut Monkey Bread Minis are a yummy, hand-held version of this breakfast treat! They’re filled with chocolate chips, coconut, butter, brown sugar and cinnamon!Monkey Bread Minis are a yummy, hand-held version of this breakfast treat! They're filled with chocolate chips, coconut, butter, brown sugar and cinnamon!
Recently I made an eggs, bacon, and biscuit breakfast for my husband and I, but had some leftover biscuit dough. I decided to create miniature, hand-held monkey bread using the leftover dough. These yummy Chocolate Chip Coconut Monkey Bread Minis were the result!

I didn’t use a recipe, but instead, just went with what I knew would work (based on making monkey bread previously). The decision was made to add coconut and chocolate chips to the middle, as a nice surprise!  These chocolate chip coconut monkey bread minis are very easy to make.

Since I was using canned biscuits (Grands), I only had 4 rounds of biscuit dough left over, so the recipe I post will make 4, but it is absolutely easy to double the recipe if you have more mouths to feed. Here’s how I made these chocolate chip coconut monkey bread minis. Let me tell you… they are incredibly delicious!

Scroll Down For A Printable Recipe Cad At The Bottom Of The Page

How To Make Chocolate Chip Coconut Monkey Bread Minis

You will need to start with biscuit dough, right out of the can! I used Grands biscuits, because they are so big!

Canned biscuit dough is used to make monkey bread minis.

Using kitchen scissors, cut each biscuit in half.  Next, cut each biscuit  half into 3 pieces. Note that each biscuit will end up being cut in 6 pieces when done.

Each piece of biscuit dough for the monkey bread minis is cut into 6 pieces

Let the Biscuit Pieces Go Swimming In Butter

Melt the butter in a microwave safe bowl. Dip each piece of biscuit in the melted butter. Make sure to turn each piece over, to fully coat with butter.

Monkey bread minis dough is tossed in melted butrer.

Put all the buttered biscuit pieces in large bowl. Sprinkle liberally with cinnamon (I didn’t measure… just eyeballed it!) This is what it looked like.

Buttered monkey bread minis are liberally sprinkled with cinnamon.

Add the brown sugar, and stir to completely coat the biscuit pieces.

Brown sugar is added to the monkey bread minis in bowl.

Prepare Chocolate Chip Coconut Monkey Bread Minis For Baking

Spray a muffin tin with non-stick spray. Place 3 biscuit pieces into each of the 4 muffin cups.

Three pieces of monkey bread minis dough is placed in each of 4 muffin tins.

Add the shredded coconut and chocolate chips to the monkey bread minis. I didn’t measure, but estimate it is about a teaspoon of each per muffin cup.

Chocolate chips and coconut are added to monkey bread minis.

Place 3 more biscuit pieces over the top of the chocolate chips. Once that’s done, top the monkey bread minis with any butter/brown sugar mixture left in bowl.

More dough and butter brown sugar topping is added to monkey bread minis in muffin tins.

Place a few chocolate chips (pointy side down) into the top of each of the monkey bread minis.

A few chocolate chips are added to tops of monkey bread minis.

Bake The Monkey Bread Minis

Place the monkey bread minis in a preheated 350 degree oven. I baked them for 17 minutes (check them around the 15 minute mark). When done, they should be golden brown and not look “doughy” on top.

Place the hot muffin tin on a wire rack. Let cool for 5 minutes, then carefully removed the the monkey bread minis. You can use a large kitchen spoon to scoop the monkey bread minis out without any trouble. Once removed from pan, let them cool down a bit.

Chocolate chip coconut monkey bread minis are baked, then cool down on parchment paper.

You can pull away the pieces just as you would do with monkey bread. Make sure to enjoy the chocolate chip coconut monkey bread minis while warm. You can also simply eat them just like a muffin!

I cut one in half so you can see the inside. See how the monkey bread minis are filled with melted chocolate chips and coconut? YUMMO!

Chocolate Chip Coconut Monkey Bread Minis are cut in half to show insides

These monkey bread minis are so good! The flavors of butter, cinnamon, brown sugar, chocolate and coconut really come together. I hope you enjoy this portable, handheld miniature version of a fun (and somewhat decadent) breakfast treat!!! The recipe can easily be doubled, as well.  Really hope you will give these a try.

Have an amazing day… my sincere hope is that you may you feel and fully comprehend the unconditional love God has for you. This is something I truly am profoundly grateful for.

Looking For More BREAKFAST TREATS?

You can find ALL my recipes in the Recipe Index, located at the top of the page. I have some delicious breakfast recipes, including:

Interested In More Recipes?

Thank you for visiting this website. I appreciate you using some of your valuable time to do soIf you’re interested, I publish a newsletter 2 times per month (1st and 15th) with all the latest recipes, and other fun info. I would be honored to have you join our growing list of subscribers, so you never miss a great recipe! 

There is a Newsletter subscription box on the top right side (or bottom) of each blog post, depending on the device you use, where you can easily submit your e-mail address (only) to be included in my mailing list.

You Can Also Find Me On Social Media:

Facebook page: The Grateful Girl Cooks!
Pinterest:
The Grateful Girl Cooks!
Instagram:
jbatthegratefulgirlcooks

Author's signature

Recipe Source: My brain… on coffee.

↓↓ PRINTABLE RECIPE BELOW ↓↓

0 from 0 votes
Chocolate Chip-Coconut Monkey Bread Minis
Prep Time
10 mins
Cook Time
17 mins
Total Time
27 mins
 

Chocolate Chip Coconut Monkey Bread Minis are a yummy, hand-held version of this breakfast treat! They're filled with chocolate chips, coconut, butter, brown sugar and cinnamon!

Category: Breakfast
Cuisine: American
Keyword: monkey bread minis
Servings: 4 servings
Calories Per Serving: 479 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
  • 4 large biscuit dough rounds (I used Grands because they are big)
  • 1/2 cup butter , melted
  • 1 teaspoon cinnamon (approx.)
  • 1/4 cup packed brown sugar
  • 4 Tablespoons shredded coconut flakes
  • 4 Tablespoons semi-sweet chocolate chips (plus a few more for top of dough)
Instructions
  1. Preheat oven to 350 degrees. Melt butter. Pour into a large mixing bowl.

  2. Cut each piece of biscuit dough in half, then cut each half into 3 pieces. (I used kitchen scissors). Toss the biscuit pieces into the butter. Stir to completely coat each piece with butter. Sprinkle with cinnamon, then add brown sugar. Stir to fully coat pieces of dough.

  3. Spray 4 muffin cups with non-stick spray. Place 3 pieces of dough into each of 4 muffin cups. Add 1 Tablespoon of coconut followed by 1 Tablespoon chocolate chips per muffin cup. Top each one with 3 more pieces of dough. If desired, poke a few extra chocolate chips into the top of the dough (point side down to make it stick into the dough). Spoon any leftover brown sugar/butter mixture onto top of each one.
  4. Bake at 350 degrees for approx. 17 minutes (check them at 15 minutes since oven times vary). When done, they should be golden brown in color (and the top should be cooked through and not "doughy" looking). Let them cool in the pan for about 5 minutes, then carefully lift them out to a wire rack to cool. (I used a large serving spoon to scoop all the way under the finished mini monkey breads and to get them out in one piece). Let cool slightly, then serve. Enjoy!

Recipe Notes

This recipe is for 4 servings, but can EASILY be doubled, if you have more mouths to feed. Leftovers can be re-warmed in a microwave on a low temperature setting.

Nutrition Facts
Chocolate Chip-Coconut Monkey Bread Minis
Amount Per Serving (1 serving)
Calories 479 Calories from Fat 315
% Daily Value*
Fat 35g54%
Saturated Fat 20g125%
Cholesterol 62mg21%
Sodium 481mg21%
Potassium 189mg5%
Carbohydrates 38g13%
Fiber 2g8%
Sugar 23g26%
Protein 3g6%
Vitamin A 710IU14%
Calcium 46mg5%
Iron 2.1mg12%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!Chocolate Chip Coconut Monkey Bread Minis are a yummy, hand-held version of this breakfast treat! They're filled with chocolate chips, coconut, butter, brown sugar and cinnamon!

 

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Lemon Coffee Cake Muffins

Enjoy one of these jumbo lemon coffee cake muffins with lemon glaze, and start the day with a smile! Make 6 JUMBO muffins or 12 regular muffins.Enjoy one of these jumbo lemon coffee cake muffins with lemon glaze, and start the day with a smile! Make 6 JUMBO muffins or 12 regular muffins.

Anyone out there want a JUMBO sized Lemon Coffee Cake Muffin for breakfast? Here’s a recipe I found on Pinterest that makes 6 tasty jumbo sized (or 12 small) muffins!

I tried this recipe because it looked good, and I love lemon flavored muffins, cupcakes, scones, etc.).  Anyways, I received a jumbo muffin pan (6 cups) as a gift, and was aching to give it a “test drive”, so this is the recipe I chose.

I made these muffins several months ago, but am just now getting around to posting the recipe. It’s fairly straightforward and easy to make these lemon coffee cake muffins. Because I chose to make JUMBO muffins, the calorie count is high, but you can easily make 12 “normal” sized muffins (for less calories).

Scroll Down For A Printable Recipe Card At The Bottom Of The Page

Make The Streusel Topping

Mix up the flour, brown sugar, salt and cold butter for the streusel with a pastry cutter. You could also use a food processor and give it a few pulses.

Making the streusel topping for the muffins in a food processor.

Once mixed, the butter in the streusel should be about the size of small peas. When the streusel is done, refrigerate it until ready to add to the muffin tops.

The streusel topping is ready to add to the muffin batter on top.

Make The Lemon Muffin Batter

To make the muffin batter, combine flour, baking powder, baking soda, and salt in a large bowl, and then set aside.  In a mixing bowl (or stand mixer), beat the butter and granulated sugar on medium low power until creamy.

Butter and sugar is mixed to begin making the muffin batter.

Stir in lemon zest, then add one egg at a time (while beating on LOW). Add the vanilla, and blend well (making sure to scrape down sides of bowl). Pour in 1/3 of the buttermilk, then 1/3 of flour mixture, and continue beating on low. Add the rest of the  buttermilk and flour in 1/3 increments until all have been incorporated..

Batter for the lemon coffee cake muffins is finished mixing.

Evenly divide the batter into 6 large greased or buttered muffin cups (or 12, for smaller muffins).

The batter is evenly divided into muffin tins.

Top each muffin with the streusel topping. Completely cover the top of each muffin.

Streusel topping is added to the top of the lemon coffee cake muffins before baking.

Bake The Lemon Coffee Cake Muffins

Bake the muffins at 350 degrees for 45-55 minutes or until done. Stick a toothpick into the center of a muffin to test for doneness. If it comes out clean (without batter), then the lemon coffee cake muffins are done. Remove the muffin tin to a wire rack to let the muffins cool when they are finished baking. Let the muffins cool completely in the muffin tin.

Make The Lemon Glaze While Muffins Cool

While muffins are cooling, make the lemon glaze, by mixing powdered sugar and fresh squeezed lemon juice until smooth.

A lemon glaze is mixed to drizzle on the finished muffins.

Time To Glaze The Lemon Coffee Cake Muffins!

Once the muffins have cooled, gently transfer them out of the muffin tin to a wire rack. Place aluminum foil under the rack to catch any drips from the glaze! When the lemon coffee cake muffins are at room temperature, drizzle the lemon glaze over the top of each one. I even let it run down the sides! Let the glaze firm up, then serve, and enjoy!

Once glaze has been drizzled on the lemon coffee cake muffins, they are ready to eat.

Hope you enjoy these lemon coffee cake muffins! Have a great day. The JUMBO muffins have lots of calories, so I’ve also included the caloric count for standard sized muffins in the printable recipe below, as well. Have a good day!

Looking For More MUFFIN Recipes?

You can find all of my muffin recipes in the Recipe Index, located at the top of the page. I have quite a few muffin recipes, including:

Interested In More Recipes?

Thank you for visiting this website. I appreciate you using some of your valuable time to do soIf you’re interested, I publish a newsletter 2 times per month (1st and 15th) with all the latest recipes, and other fun info. I would be honored to have you join our growing list of subscribers, so you never miss a great recipe!
There is a Newsletter subscription box on the top right side (or bottom) of each blog post, depending on the device you use, where you can easily submit your e-mail address (only) to be included in my mailing list.

You Can Also Find Me On Social Media:
Facebook page: The Grateful Girl Cooks!
Pinterest: The Grateful Girl Cooks!
Instagram: jbatthegratefulgirlcooks

Author's signature

Recipe Source:  http://www.simplyscratch.com/2011/07/jumbo-lemon-coffee-cake-muffins.html

0 from 0 votes
Lemon Coffee Cake Muffins
Prep Time
15 mins
Cook Time
45 mins
Total Time
1 hr
 

Enjoy one of these jumbo lemon coffee cake muffins with lemon glaze, and start the day with a smile! Make 6 JUMBO muffins or 12 regular muffins.

Category: Breakfast
Cuisine: American
Keyword: lemon coffee cake muffins
Servings: 6 huge muffins
Calories Per Serving: 985 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
For The Muffin Batter:
  • 2 cups all purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1/2 cup butter , room temperature
  • 1 cup granulated sugar
  • 1 1/2 Tablespoons Lemon Zest
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup buttermilk
For The Streusel Topping:
  • 1 3/4 cup all purpose flour
  • 3/4 cup brown sugar
  • 1 teaspoon salt
  • 3/4 cup butter , chilled
For The Glaze:
  • 1 cup powdered sugar
  • 3 Tablespoons fresh squeezed lemon juice
Instructions
  1. Preheat your oven to 350 degrees. Butter or spray a jumbo (6 cup) muffin pan OR a regular 12 cup muffin pan.
  2. Make the streusel by combining flour, brown sugar and salt. Cut in chilled butter with a pastry cutter OR pulse in a food processor until butter is size of small peas and evenly distributed. Refrigerate mix.
  3. To make muffins: Whisk the flour, baking powder, baking soda, and salt together in large bowl; set this aside. In a separate bowl (or stand mixer), beat the butter and sugar on medium low until mixture is creamy. Add the lemon zest, then slowly add one egg at a time (while beating on low and scraping down edges), until fully combined. Add vanilla extract and blend.
  4. Alternate adding 1/3 of buttermilk and 1/3 of the flour mixture, blending together until all has been added and mixed into batter. Divide batter into 6 greased jumbo muffin cups (or 12 regular muffin cups). Distribute the streusel over the entire surface of each muffin.
  5. Bake muffins (jumbo sized) in 350 preheated oven for 45-55 minutes, or until done. (If you are making 12 regular sized muffins, make sure to reduce the cooking time!). You can test for doneness by inserting a toothpick into center of muffin. If it comes out clean, muffins are done. Let muffins cool completely in the pan, then remove muffins to a wire rack (with a piece of aluminum foil underneath to catch drips from glaze).

  6. To make glaze, whisk the powdered sugar and fresh lemon juice together. Drizzle the glaze over the tops of the cooled muffins. Let sit until glaze firms up, then serve and enjoy!
Recipe Notes

NOTE: If making 12 muffins (standard size), the calories per muffin is 492. Remember to reduce cooking time if you are preparing 12 muffins instead of 6 jumbo sized muffins. 

Nutrition Facts
Lemon Coffee Cake Muffins
Amount Per Serving (1 muffin)
Calories 985 Calories from Fat 378
% Daily Value*
Fat 42g65%
Saturated Fat 26g163%
Cholesterol 161mg54%
Sodium 1369mg60%
Potassium 276mg8%
Carbohydrates 143g48%
Fiber 2g8%
Sugar 82g91%
Protein 12g24%
Vitamin A 1325IU27%
Vitamin C 4.9mg6%
Calcium 131mg13%
Iron 4.1mg23%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!Enjoy one of these jumbo lemon coffee cake muffins with lemon glaze, and start the day with a smile! Make 6 JUMBO muffins or 12 regular muffins.

 

 

 

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Almond Poppyseed Muffins

Almond Poppyseed Muffins are incredibly EASY to make, taste wonderful, and are a perfect breakfast treat or snack for those you love. Recipe makes 18.Almond Poppyseed Muffins are incredibly EASY to make, taste wonderful, and are a perfect breakfast treat or snack for those you love. Recipe makes 18.

I tried a new recipe for Almond Poppyseed Muffins recently, and thought I’d share the recipe for these easy and delicious breakfast treats with you today!

These almond poppyseed muffins are incredibly EASY to make, and have a delicious light almond flavor.  In about 30 minutes total time, I had 18 of these tasty muffins out of the oven and waiting to be eaten… not too shabby!  They are the perfect muffins to grab on the way out the front door for work, school, etc.

Scroll Down For A Printable Recipe Card At the Bottom Of The Page

How To Make Almond Poppyseed Muffins

Mix the dry ingredients (flour, sugar, poppyseeds, baking powder, and salt) in a large mixing bowl.  Set aside.

Dry ingredients for muffins in mixing bowl

In a separate bowl, whisk together eggs, milk, oil, vanilla and almond extracts.

Whisking wet ingredients (oil, eggs, extract, etc.) in bowl

Pour the egg mixture into the dry ingredients, and stir only until just mixed together.

Pouring egg mixture into dry ingredients in bowl

Poppyseed muffin batter in large glass mixing bowl

Bake The Almond Poppyseed Muffins

Divide the batter evenly into greased or paper-lined muffin cups. Fill them 2/3 of the way full. Bake in a pre-heated oven at 350 degrees for 20-25 minutes, or until done.

To test for doneness, stick a toothpick into center of muffin. If toothpick comes out clean, muffins are done.  The muffins should be light golden brown, as well.

Batter in paper-lined muffin cup holders

When done, let the muffins cool for about 10 minutes in the muffin pans, then remove them to a wire rack to finish cooling.

Muffins on wire rack cooling

That’s it!!! Now you can serve and enjoy these tasty muffins!  Hope you enjoy these simple almond poppyseed muffins. In no time at all, you can make a dozen and a half of these! They also are freezable, if wrapped well.

Almond Poppyseed Muffins cooling on a wire rack

If you enjoy these almond poppyseed muffins, be sure and check out my other muffin recipes for Apple Crumb, Cranberry Orange, Chocolate Chip, Blueberry Crumble, Banana Crumb, Apple Raisin, and many others, all found in the Recipe Index at the top of each blog post.

Have a great day – my sincere prayer is that you will know and sense the amazing, unconditional love of God.  He loves you and me so very much… for THAT I am forever grateful.

Interested In More Recipes?

Thank you for visiting this website. I appreciate you using some of your valuable time to do soIf you’re interested, I publish a newsletter 2 times per month (1st and 15th) with all the latest recipes, and other fun info. I would be honored to have you join our growing list of subscribers, so you never miss a great recipe! 

There is a Newsletter subscription box on the top right side (or bottom) of each blog post, depending on the device you use, where you can easily submit your e-mail address (only) to be included in my mailing list.

You Can Also Find Me On Social Media:

Facebook page: The Grateful Girl Cooks!
Pinterest:
The Grateful Girl Cooks!
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Recipe Source: http://chefronlock.com/recipes/almond-poppyseed-muffins/ (domain has expired)

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Almond Poppyseed Muffins
Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
 

Almond Poppyseed Muffins are incredibly EASY to make, taste wonderful, and are a perfect breakfast treat or snack for those you love. Recipe makes 18.

Category: Breakfast
Cuisine: American
Keyword: almond poppyseed muffins
Servings: 18 muffins
Calories Per Serving: 220 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
  • 3 cups all purpose flour
  • 2 1/2 cups granulated sugar
  • 2 Tablespoons poppy seeds
  • 1 1/2 teaspoons baking powder
  • 1 1/2 teaspoons salt
  • 3 large eggs
  • 1 1/2 cups milk
  • 1 cup vegetable or canola oil
  • 1 1/2 teaspoons vanilla extract
  • 1 1/2 teaspoons almond extract
Instructions
  1. Before beginning, preheat oven to 350 degrees. Grease muffin pan or fill it with paper-lined muffin cups.
  2. Mix the dry ingredients together in a large bowl.
  3. In a separate bowl, whisk the eggs, milk, oil, vanilla and almond extracts together until combined.
  4. Stir the wet ingredients into the bowl with the dry ingredients. Stir mixture only until ingredients are moist and mixed together.
  5. Fill the prepared muffin cups 2/3 full of batter. Bake muffins at 350 degrees for 20-25 minutes or until light golden brown and tested for doneness (I use a toothpick into the middle of the muffin).
  6. Remove from oven. Let muffins cool in the muffin tin for 10 minutes, then remove them to a wire rack to finish cooling. Serve and enjoy!
Nutrition Facts
Almond Poppyseed Muffins
Amount Per Serving (1 muffin)
Calories 220 Calories from Fat 18
% Daily Value*
Fat 2g3%
Saturated Fat 1g6%
Cholesterol 28mg9%
Sodium 214mg9%
Potassium 102mg3%
Carbohydrates 45g15%
Sugar 28g31%
Protein 3g6%
Vitamin A 80IU2%
Calcium 61mg6%
Iron 1.2mg7%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!Almond Poppyseed Muffins are incredibly EASY to make, taste wonderful, and are a perfect breakfast treat or snack for those you love. Recipe makes 18!

 

 

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Cinnamon Crunch Bagels

Cinnamon crunch bagels are New York-style chewy bagels, easily made from scratch, with a cinnamon-sugar crunchy top, and are a tasty breakfast treat!Cinnamon crunch bagels are New York-style chewy bagels, easily made from scratch, with a cinnamon-sugar crunchy top, and are a tasty breakfast treat!

Well, I tried a new bagel recipe this past weekend… Cinnamon Crunch Bagels! Oh my goodness – they were absolutely delicious!!!

I love the Cinnamon Crunch Bagels (my favorite!) at Panera Bread, and love the cinnamon-sugar coating on top of the bagels that crisps up as they bake, AND the cinnamon flavor that permeates the bread dough. Recently I found this recipe on Pinterest and decided to make my own! I’m so glad I tried this recipe… these “cinnamon-y” bagels are amazing!

Scroll Down For A Printable Recipe Card At The Bottom Of The Page

I Enjoy Making Bagels From Scratch

I enjoy making bagels. They’re easy to prepare, and this recipe for cinnamon crunch bagels makes a dozen! I’ve already made New York Style Blueberry Bagels, Gingerbread Bagels, Cranberry Orange Bagels, Everything Bagels, and Jalapeño Cheddar Bagels, so I was excited to try a new variety. And, wow… these were so good!

Basically, the process for making bagels is: dough is mixed, rises, bagels formed, boiled, then baked, and the result is a chewy New York style bagel, for the fraction of the cost of buying them.  Here’s how you make them:

How To Make Cinnamon Crunch Bagels

Combine yeast, warm water and brown sugar in  the bowl of a stand mixer, and let it rest for 10 minutes, to activate the yeast. Once the yeast is bubbly, add cinnamon, salt and flour.

Mixing up the dough for cinnamon crunch bagels in a stand mixer.

Knead the dough (with a dough hook) on low speed, and and additional flour slowly. Knead the dough for approximately 10 minutes, until a smooth, slightly elastic ball of dough is formed.

Place the dough ball in a large, greased bowl, and turn the dough over to make sure all sides are lightly coated (so it won’t dry out). Cover the bowl and leave it in a warm place (for the dough to rise) for an hour, or until the dough has doubled in size.

The dough for cinnamon crunch bagels in oiled bowl, waiting to rise.

While the dough is rising, mix up the ingredients for the cinnamon sugar topping in a small bowl, and set aside. Easy.

Cinnamon sugar topping for cinnamon crunch bagels is combined in small bowl.

Once the dough for the cinnamon crunch bagels has doubled in size, it’s ready to go!

The dough for the cinnamon crunch bagels has risen, and doubled in size.

Give the dough a good punch with your fist, which helps to “deflate” the dough. “BOOM”.

Risen dough is punched down to deflate, before forming cinnamon crunch bagels.

Shaping The Cinnamon Crunch Bagels

Divide the bagel dough into 12 equal sized dough balls. Smooth the dough by pulling the edges (with your hands) toward the bottom of the dough ball. This will make for a more rounded, uniform appearance on top. Place the 12 dough balls on a lightly floured work surface, with the seam side down.

Cinnamon Crunch Bagels dough is formed into 12 balls.

Working on one bagel at a time, use your thumb to make a hole in the center of the dough ball. Open the hole up through the bottom of the dough, and slightly pull on the dough to expand the hole a bit.

Repeat process for all 12 bagels. By the way… can you see all the little specks of cinnamon in dough? I can, and love the extra flavor the cinnamon provides.

A hole is punched into the bagel dough ball, using a thumb.

Let The Formed Cinnamon Crunch Bagels REST

Here they are after all the holes have been formed, in the photo below, so you can see what they will look like. Let the formed bagels rest for 10 minutes, undisturbed.

The dough for the cinnamon crunch bagels has been formed, and the bagels "rest".

Boil the Cinnamon Crunch Bagels

While the cinnamon crunch bagels are resting (for 10 minutes), bring a LARGE pan of water to a full boil. Add a Tablespoon of brown sugar to the water.

Once the water in pan is boiling, add 2-3 bagels at a time. Boil for 45 seconds, then flip them to the other side and boil for an additional 45 seconds. I use 2 chopsticks to flip them (one in the middle of hole and one on the outside).

Once done, remove the cinnamon crunch bagels with a slotted spoon (to drain), and place on a paper towel to absorb any extra water. Place the drained bagels seam side down onto a greased baking sheet. Repeat process until all the bagels are boiled and on the baking sheet.

Cinnamon Crunch Bagels are boiled for a few minutes before baking.

Here are the cinnamon crunch bagels on the greased baking sheet after boiling. Not too glamorous, right? Just wait! By the way, boiling the bagels helps ensure a nice chewy bagel!

The cinnamon crunch bagels are drained then placed on baking sheet to cook in oven.

Topping The Bagels Before Baking

Grab the cinnamon topping mixture and evenly sprinkle it over the tops of the bagels. It’s a bit messy, because the topping will fall onto the baking sheet, but just keep going. Use all the topping mixture!

Before they bake the bagels are topped with cinnamon sugar mixture.

See how much topping fell onto the baking sheet below? I used a pastry brush to brush as much of it as I could get onto a plate, then simply added it back onto the tops of the bagels.

Cinnamon Crunch Bagels are topped with cinnamon sugar mix before they bake.

Bake The Cinnamon Crunch Bagels

The bagels are baked in a 400° F. oven for 18-20 minutes (mine took a bit longer to get them the golden brown color I desired). Check on them around the 18 minute mark, and don’t hesitate to cook them a few minutes longer until they’re a golden brown color.

After baking, the cinnamon crunch bagels cool on a wire rack.

Let the bagels cool on a wire rack. They taste great broiled, with cream cheese! NOTE: Do NOT put these bagels into a toaster or you will be sorry, as the sugar will melt into the appliance.

If you are going to broil them (which is what I do), gently slice them in half with a serrated knife. Place them, topping side down, on a baking sheet to broil. Please note that a bit of the topping will probably crumble or melt a bit when broiling, but no worries. Just scoop it right back up onto the bagel once it’s done, slap some cream cheese on it… and ENJOY these amazing bagels!

A cinnamon crunch bagel, sliced and topped with cream cheese, on a plate.

I am thrilled with the way these cinnamon crunch bagels turned out. They are so GOOD!  I took several bagels and some cream cheese over to my friend Stephanie’s home as a surprise, and her family ate them for Valentines Day breakfast. She told me they really enjoyed them.

Don’t be afraid to try making bagels at home… be FEARLESS!  These cinnamon crunch bagels are fairly easy and FUN to make, and even better to EAT! Hope you’ll give these a try! Have a GREAT day, and don’t forget to check out ALL of my recipes in the Recipe Index, located at the top of the page.

Interested In More Recipes?

Thank you for visiting this website. I appreciate you using some of your valuable time to do soIf you’re interested, I publish a newsletter 2 times per month (1st and 15th) with all the latest recipes, and other fun info. I would be honored to have you join our growing list of subscribers, so you never miss a great recipe!
There is a Newsletter subscription box on the top right side (or bottom) of each blog post, depending on the device you use, where you can easily submit your e-mail address (only) to be included in my mailing list.

You Can Also Find Me On Social Media:

Facebook page: The Grateful Girl Cooks!
Pinterest:
The Grateful Girl Cooks!
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jbatthegratefulgirlcooks

Author's signature

Recipe Source:  http://www.bunsinmyoven.com/2014/03/31/cinnamon-crunch-bagels/

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Cinnamon Crunch Bagels
Prep Time
1 hr 30 mins
Cook Time
20 mins
Total Time
1 hr 50 mins
 
Cinnamon crunch bagels are New York-style chewy bagels, easily made from scratch, with a cinnamon-sugar crunchy top, and are a tasty breakfast treat!
Category: Breakfast
Cuisine: American
Keyword: cinnamon crunch bagels
Servings: 12 bagels
Calories Per Serving: 249 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
For Bagels:
  • 2 teaspoons active dry yeast
  • 1 1/2 cups warm water (110-120 degrees)
  • 1/4 cup brown sugar , divided
  • 3 teaspoons cinnamon
  • 1 1/2 teaspoons salt
  • 5 cups all purpose flour
For Topping:
  • 1/4 cup granulated white sugar
  • 1/4 cup brown sugar
  • 3 teaspoons cinnamon
Instructions
  1. Place yeast, warm water and 3 Tablespoons brown sugar into the bowl of a stand mixer. Stir gently, then let rest for 10 minutes for yeast to activate. Yeast should be foamy and bubbly when ready.
  2. Stir in cinnamon, salt, and 2 cups of the all purpose flour. Turn the mixer onto LOW and begin kneading the dough (using the dough hook attachment). Slowly add in the rest of the flour, a little at a time, until the dough begins form a ball. (You may or may not need to use all of the remaining 3 cups cups of the flour-I used it all). Continue to knead the dough on low for approximately 10 minutes or until a dough ball has formed that is both smooth and elastic in texture.
  3. Place the dough into a greased or sprayed large bowl. Flip the dough over to ensure it is coated with the grease or spray, enough to ensure dough doesn't dry out. Cover the bowl with a dish towel or plastic wrap, and set in a warm place. Let dough rise for an hour or until it has doubled in size.
  4. While dough is rising, make the topping by mixing granulated sugar, brown sugar and cinnamon in small bowl. Set aside.
  5. Once dough has doubled in size, punch the dough down; divide evenly into 12 dough balls. Using your thumb, push down into the center of each one, breaking through the bottom. Use your fingers to gently spread the hole a bit more. Repeat process for all 12, then let the bagels rest for 10 minutes on a lightly floured surface.
  6. While bagels are "resting", bring a large pan full of water to a boil. Add the last Tablespoon of brown sugar to the water. Once the bagels have rested and water is boiling, gently place 2-3 bagels at a time into the boiling water. Boil for 45 seconds, then carefully flip each to the other side, and cook for another 45 seconds. Remove bagels, using a slotted spoon. Place on paper towel (to absorb water). Repeat process with remaining bagels. Put all boiled bagels onto a greased baking sheet about 2 inches apart. Evenly distribute the cinnamon sugar topping over the tops of the bagels.
  7. Bake bagels at 400 degrees for 18-20 minutes (or more) until lightly golden brown. Remove to wire rack to cool.
Nutrition Facts
Cinnamon Crunch Bagels
Amount Per Serving (1 bagel)
Calories 249
% Daily Value*
Sodium 295mg13%
Potassium 87mg2%
Carbohydrates 54g18%
Fiber 2g8%
Sugar 13g14%
Protein 6g12%
Calcium 25mg3%
Iron 2.6mg14%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!Cinnamon crunch bagels are New York-style chewy bagels, easily made from scratch, with a cinnamon-sugar crunchy top, and are a tasty breakfast treat!

 

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Dark Chocolate Almond Chia Muffins

You will LOVE these easy and absolutely delicious dark chocolate almond chia muffins, loaded with dark chocolate, almonds, chia seeds, and sea salt!You will LOVE these easy and absolutely delicious dark chocolate almond chia muffins, loaded with dark chocolate, almonds, chia seeds, and sea salt!

It’s always fun when a friend gives me a recipe to try, one they really enjoy. What a great way to find NEW recipes, and get an “insider tip” from someone saying “you’ve got to try this!”. Such is the case with this AMAZING recipe for Dark Chocolate Almond Chia Muffins! I was at a Bible Study last week, and our teaching leader (my friend Fran) gave me a sticky note with the name of this recipe written on it, plus the name of the source.

The dark chocolate almond chia muffins sounded good, so less than 24 hours later, I was making these delicious muffins in my little ol’ kitchen. Let me tell you, folks… they are FABULOUS! How can you go wrong with dark chocolate, almonds, chia seeds, etc.? I’d never used chia seeds (an ancient grain) in a recipe prior to this, but did a bit of research and found out how nutritious/filling they are when added to food.

I am thrilled my friend Fran was kind enough to share this recipe with me, and I’m impressed by how ridiculously tasty these muffins are! From start to finish, it only took about 30 minutes to make a dozen. Here’s what you do:

Scroll Down For A Printable Recipe Card At The Bottom Of The Page

How To Make Dark Chocolate Almond Chia Muffins

First, preheat your oven to 400° F. While the oven is preheating, put paper liners into a standard sized 12 cup muffin tin. Whisk the flour, sugar, cocoa powder, baking soda and salt together in a large mixing bowl.

Flour and cocoa for chocolate muffins in mixing bowl with whisk

Add chia seeds to the dry ingredients (see those little bitty black seeds? So many nutritional benefits to adding these to foods). Also add 1/2 cup of the chopped almonds (reserving the rest for later), and dark chocolate chips to the flour mixture. Stir to combine.

Chocolate chips and almonds added to dry ingredients for chocolate almond chia muffins.

Make The “Wet Ingredients”

In a separate bowl, mix together buttermilk, melted butter (important – make sure melted butter has cooled to room temp. before adding, or you will get scrambled eggs!), egg, and almond extract. Add these wet ingredients to the dry ingredients in the large mixing bowl. Mix them together, only until just combined. Do not over-mix the batter.

Butter, egg and buttermilk added to chocolate almond chia muffins mix in bowl.

Evenly distribute the chocolate almond chia muffins batter between the 12 muffin cups. Top each of the muffins with 1½ – 2 teaspoons of the reserved chopped almonds.

Chocolate almond chia muffins batter in muffin cups, are ready to bake!

Sprinkle With Sea Salt And Then Bake

Sprinkle the top of each muffin with a pinch of coarse sea salt (trust me, this is GOOD). Bake the dark chocolate almond chia muffins at 400° F. for 18 minutes, or until the muffins spring back slightly when lightly pressed in the center.

Sea salt is sprinkled on top of chocolate almond chia muffins before baking.

Let the baked chocolate almond chia muffins cool down (still in the pan), after removing them from oven.

A dozen chocolate almond chia muffins cooling down in pan, after baking.

Time To Enjoy A Muffin!

The dark chocolate almond chia muffins taste wonderful, served warm or at room temperature. Be sure to store them in an airtight container. They can also be frozen, if wrapped well and stored in a plastic freezer bag.

Close up of dark chocolate almond chia muffins, with almonds on top

Here’s an inside peek at one of the chocolate almond chia muffins. You can see the dark chocolate chips and hints of chopped almonds inside. When warmed slightly, the chocolate chips get nice and “gooey”, which is a code word for “oh my goodness!”.

Inside look at one of the dark chocolate almond chia muffins, cut in half.

So, just as my friend passed this recipe to me, I now pass it on to you, friends. May you receive as much enjoyment out of these muffins as we did. Then… pass it on! Have a great day.

Looking For More MUFFIN Recipes?

You can find all of my recipes in the Recipe Index, located at the top of the page. I have LOTS of delicious muffin recipes, including:

Interested In More Recipes?

Thank you for visiting this website. I appreciate you using some of your valuable time to do soIf you’re interested, I publish a newsletter 2 times per month (1st and 15th) with all the latest recipes, and other fun info. I would be honored to have you join our growing list of subscribers, so you never miss a great recipe!
There is a Newsletter subscription box on the top right side (or bottom) of each blog post, depending on the device you use, where you can easily submit your e-mail address (only) to be included in my mailing list.

You Can Also Find Me On Social Media:

Facebook page: The Grateful Girl Cooks!
Pinterest:
The Grateful Girl Cooks!
Instagram:
jbatthegratefulgirlcooks

Author's signature

Recipe Source: Heather Meldrom at  http://www.realsimple.com/food-recipes/browse-all-recipes/dark-chocolate-almond-chia-muffins

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Dark Chocolate Almond Chia Muffins
Prep Time
15 mins
Cook Time
18 mins
Total Time
33 mins
 

You will LOVE these easy and absolutely delicious dark chocolate almond chia muffins, loaded with dark chocolate, almonds, chia seeds, and sea salt!

Category: Breakfast
Cuisine: American
Keyword: chocolate almond chia muffins
Servings: 12 muffins
Calories Per Serving: 383 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
  • 2 cups all purpose flour
  • 1 cup granulated sugar
  • 1/2 cup unsweetened cocoa powder
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt (table salt)
  • 5 teaspoons chia seeds (found with grains (ie. rice, quinoa) in most grocery stores)
  • 2/3 cup chopped almonds (divided)
  • 3/4 cup dark chocolate chips
  • 1 cup buttermilk
  • 3/4 cup (one and a half cubes) unsalted butter, melted and cooled to room temp.
  • 1 large egg
  • 1 teaspoon almond extract
  • Coarse sea salt , for sprinkling onto muffins before baking
Instructions
  1. Preheat oven to 400 degrees (F). Insert paper liners into a 12 cup standard sized muffin tin.
  2. Whisk the flour, sugar, cocoa powder, baking soda and table salt together in a large bowl. Add chia seeds, 1/2 cup of almonds (reserve the rest for garnish), and chocolate chips. Stir to combine.
  3. In a separate bowl, mix together the buttermilk, melted butter (at room temp!!!), egg, and almond extract. Once combined, add the wet ingredients to the bowl with the dry ingredients. Stir only until ingredients are fully combined (do not over-mix).
  4. Distribute batter equally between the 12 muffin cups. Sprinkle each muffin with 1 1/2 to 2 teaspoons of the reserved chopped almonds. Sprinkle each muffin with a pinch of coarse sea salt.
  5. Bake muffins at 400 degrees for 18 minutes, or until the muffins spring back when lightly pressed in the center. Remove pan from oven, but let muffins cool in the pan. Store in an airtight container.
Nutrition Facts
Dark Chocolate Almond Chia Muffins
Amount Per Serving (1 muffin)
Calories 383 Calories from Fat 189
% Daily Value*
Fat 21g32%
Saturated Fat 11g69%
Cholesterol 46mg15%
Sodium 374mg16%
Potassium 246mg7%
Carbohydrates 44g15%
Fiber 3g13%
Sugar 21g23%
Protein 6g12%
Vitamin A 405IU8%
Calcium 102mg10%
Iron 2.1mg12%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!

You will LOVE these easy and absolutely delicious dark chocolate almond chia muffins, loaded with dark chocolate, almonds, chia seeds, and sea salt!

 

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Cranberry Orange Muffins

Cranberry Orange Muffins are easy to make, loaded with orange zest and juice, and drizzled with a sweet citrus glaze! They’re a delicious breakfast treat, especially during the holidays!Cranberry Orange Muffins are easy to make, loaded with orange zest and juice, and drizzled with a sweet citrus glaze! They're a delicious breakfast treat!
Do you enjoy the flavor combination of cranberries and oranges? I sure do! I’ve been making cranberry orange muffins for almost 40 years now with the same recipe, BUT I recently found a new recipe, tried it… and loved these muffins even more than my trusty old recipe!

The cranberry orange muffins are really easy to make, and I think you will love them, too! They are loaded with cranberries and the flavor of orange in the cupcakes AND the glaze make them “practically perfect in every way” (to quote good old Mary Poppins)!

Scroll Down For A Printable Recipe Card At The Bottom Of The Page

How To Make Cranberry Orange Muffins

The first thing you will need to do is beat the butter until creamy. Add the granulated and brown sugars, and beat them using an electric mixer until they are well combined.

Beginning to mix batter for cranberry orange muffins.

Add eggs, plain yogurt, and vanilla to the mixture. Beat these until the batter is creamy and well combined.

Eggs, yogurt and vanilla added to cranberry orange muffins batter

Add in the finely grated zest from 2 oranges. Wow, the orange zest sure smells good!.

Zest from an orange is added to cranberry muffin batter.

Mix The Dry Ingredients

In a large separate bowl, whisk together the dry ingredients, and then pour the wet ingredients into the dry ingredients.

Dry ingredients are whisked together for cranberry orange muffins.

Wet muffin batter is added to dry ingredients for cranberry orange muffins.

Stir the milk and orange juice into the batter. Mix them well. The batter will be fairly thick after they have been added.

Milk and orange juice is added to muffin batter.

Add fresh or frozen cranberries to the batter. Be sure to set enough aside (24) to put on TOP of the muffin batter for garnish later. Fold the cranberries in gently, to combine.

Fresh cranberries are added to orange flavored muffin batter.

Fill the Muffin Cups

Spoon batter into sprayed and paper lined muffin pan, filling them almost up to the top. Please ignore my really old and dingy muffin pan. It works great, but looks horrible (Dear Santa… what would I like for Christmas?).

TIP:**By the way, I sprayed the paper muffin cup holders with non-stick spray, as well (an old secret I learned from a friend whose hubby was a professional baker). Put a couple cranberries on top of each of the cranberry orange muffins for garnish before baking.

Cranberry orange muffins batter is placed into paper liners in pan before baking.

Bake The Cranberry Orange Muffins

Bake the cranberry orange muffins in a preheated 425 degree oven for 5 minutes. Reduce the heat to 350 degrees and continue baking for 18-20 minutes (or until done/light golden color). Remove from oven, once done.

Let the cranberry orange muffins cool for a minute or two, then remove them from the pan onto a wire rack to cool. I like to put a sheet of aluminum foil under the rack, to help catch any drips when glazing them later.

Cranberry orange muffins, cooling on wire rack after baking.

Prepare The Icing For The Muffins

While the cranberry orange muffins are cooling off a bit, make the orange glaze by mixing orange juice and powdered sugar together in a bowl.

Squeezing orange juice into glaze mixture for icing cranberry orange muffins.

Orange glaze is ready to drizzle on top of cranberry orange muffins.

Once muffins have cooled off, it’s time to glaze them. You need to simply drizzle the glaze over the top of each muffin going side to side. Turn the rack one quarter turn and drizzle them again going the opposite direction (side to side, then top to bottom).

Cranberry orange muffins, drizzled with orange flavored glaze, before serving.

Time To Enjoy A Cranberry Orange Muffin!

Let the glaze firm up, and then these absolutely yummy cranberry orange muffins are ready to enjoy! Hope you will give these delicious muffins a try. They are packed with flavor!

Two cranberry orange muffins on a plate, with a cup of coffee on the side.

I hope you try these cranberry orange muffins.  You might be interested in some of my other muffin recipes, like Banana Crumb, Chocolate Chip, Gingerbread, Banana Espresso Chocolate Chip, Apple Raisin, Blueberry Lemon, Jumbo Chocolate Chip Banana Muffins, and Peach Jam Muffins. You can find ALL my recipes in the Recipe Index, located at the top of the page..

Thanks for stopping by. I hope you will consider coming back soon for more great recipes. Have a great day, and may God bless you in all you do!

Interested In More Recipes?

Thank you for visiting this website. I appreciate you using some of your valuable time to do soIf you’re interested, I publish a newsletter 2 times per month (1st and 15th) with all the latest recipes, and other fun info. I would be honored to have you join our growing list of subscribers, so you never miss a great recipe!
There is a Newsletter subscription box on the top right side (or bottom) of each blog post, depending on the device you use, where you can easily submit your e-mail address (only) to be included in my mailing list.

You Can Also Find Me On Social Media:

Facebook page: The Grateful Girl Cooks!
Pinterest:
The Grateful Girl Cooks!
Instagram:
jbatthegratefulgirlcooks

Author's signatureRecipe Source: http://sallysbakingaddiction.com/2014/11/06/cranberry-orange-muffins/

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Cranberry Orange Muffins
Prep Time
15 mins
Cook Time
25 mins
Total Time
40 mins
 
Cranberry Orange Muffins are easy to make, loaded with orange zest and juice, and drizzled with a sweet citrus glaze! They're a delicious breakfast treat!
Category: Breakfast
Cuisine: American
Keyword: cranberry orange muffins
Servings: 12 muffins
Calories Per Serving: 255 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
For the muffins:
  • 1/2 cup unsalted butter (room temperature/soft)
  • 1/2 cup granulated sugar
  • 1/4 cup light or brown sugar , packed
  • 2 large eggs (room temp. is best)
  • 1/2 cup plain yogurt (I used Greek)
  • 2 teaspoons vanilla extract
  • zest from 2 oranges
  • 1 3/4 cups all purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 2 Tablespoons orange juice
  • 2 Tablespoons milk
  • 1 1/2 cups fresh or frozen cranberries (if frozen, do not thaw!)
For citrus drizzle:
  • 1 cup powdered sugar
  • 3 Tablespoons orange juice
Instructions
  1. Line a 12 count muffin pan with paper liners. Spray each liner with non-stick spray. If not using liners, spray pan with non-stick spray. Set muffin pan aside.
  2. Preheat your oven to 425 degrees F.
  3. In the bowl of a stand mixer (or in a medium sized bowl using a handheld mixer), beat soft butter until smooth (on high speed), for about one minute. Add the granulated and brown sugars and continue beating for approximately 1-2 minutes, until fully combined. Add eggs, yogurt, and the vanilla extract; beat until combined. Scrape down the sides of the bowl, if needed. Add the orange zest and combine. Remove bowl and set aside.
  4. In a large mixing bowl, whisk together all purpose flour, baking powder, baking soda, cinnamon and salt. Pour the wet ingredients into the bowl of dry ingredients and mix well. Add the orange juice and the milk; stir until fairly smooth (you might have some little lumps (that's okay).
  5. Fold in the fresh or frozen cranberries (saving 24 to garnish muffins with), only until mixed in. Do not overmix.
  6. Distribute the batter into the muffin cups (they will almost be filled to the top). Add a couple of cranberries to the top of each muffin.
  7. Bake muffins at 425 degrees for 5 minutes, then reduce heat in oven to 350 degrees, and bake for an additional 18-20 minutes, until done and golden in color. Remove pan from oven. After muffins have cooled a couple minutes, remove them to a wire rack (with aluminum foil or wax paper underneath to completely cool.
  8. While muffins are cooking or cooling, make the citrus drizzle by mixing orange juice and powdered sugar together in a small bowl. Decoratively drizzle the glaze over warm muffins. Let muffin drizzle cool and firm up before serving! Enjoy!
Recipe Notes

If you wrap the muffins really well with plastic wrap and aluminum foil, you should be able to freeze them for up to 2 months.

Nutrition Facts
Cranberry Orange Muffins
Amount Per Serving (1 muffin)
Calories 255 Calories from Fat 72
% Daily Value*
Fat 8g12%
Saturated Fat 5g31%
Cholesterol 48mg16%
Sodium 207mg9%
Potassium 101mg3%
Carbohydrates 40g13%
Fiber 1g4%
Sugar 24g27%
Protein 4g8%
Vitamin A 310IU6%
Vitamin C 7.9mg10%
Calcium 45mg5%
Iron 1.1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

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Cranberry Orange Muffins are easy to make, loaded with orange zest and juice, and drizzled with a sweet citrus glaze! They're a delicious breakfast treat!

 

 

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Apple Crumb Muffins

Apple crumb muffins with streusel topping, are moist, delicious, easy to make and will become a family favorite breakfast treat!Apple crumb muffins with streusel topping, are moist, delicious, easy to make and will become a family favorite breakfast treat!

This past weekend we have had quite lot of wind and heavy rain hit us here in Portland. The temperature has dropped quite a bit from the consistent HOT temps we’ve been experiencing all summer long. To celebrate what FEELS like Fall, I made these Apple Crumb Muffins!

Apples and cool, rainy weather just seem to go together well! So does a hungry tummy and these yummy muffins!  I found the recipe for these delicious, easy-to-prepare muffins on a blog site that I enjoy, called “Heather’s French Press”, and decided to give ’em a try. They were SO EASY to make… really! Here’s how you make them:

Scroll Down For A Printable Recipe Card At The Bottom Of The Page

How To Make Apple Crumb Muffins

First you whisk together flour, baking powder, granulated sugar, salt and cinnamon. You just have to cinnamon to make any good apple recipe a hit, right?

Flour and spices in bowl

Next, whisk together one egg, some milk and a bit of melted butter. Whisk it up good, then pour it into the flour mixture.

Egg, milk and butter with whisk in bowlPouring muffin batter into dry ingredients in bowl

Stir to combine the ingredients (just until blended in), then fold in the chopped apples.

Muffin batter with apple chunks in bowl

Time To Fill the Muffin Tins!

Fill paper-lined muffin cups with the apple mixture. Fill each muffin cup about 2/3 full. PLEASE IGNORE my totally ancient/much-abused, horrible-looking muffin pans that have seen a LOT of use over the years!

Now, tell me the truth… did you ignore how gross they are, really? Uh huh. I didn’t think so. I have the same reaction every time I haul this muffin tin out of the cabinet. A little worse for the wear, but “works” just fine, so I can live with that.

Batter in paper-lined muffin cup tins

Now it’s time to make up the crumb/streusel topping. Easy. Just mix the ingredients together in a small bowl, then distribute (crumble) them over the tops of each muffin.

Batter with streusel on top in muffin tins

Time To Bake The Apple Crumb Muffins!

Once the tops of the apple crumb muffins are all covered (use up all the crumb topping), bake at 400 degrees for about 20 minutes, then remove the pan to a wire rack to cool.

Once the apple crumb muffins have cooled down, you are ready to serve these delicious muffins to those you love. See how nice the streusel topping looks?

Two muffins close up with apple on plateBaked apple crumb muffin on a paper towel

Here’s an apple crumb muffin that has been cut in half. See those apple chunks inside the muffin? YUM.

You can see the apple chunks inside the muffin!

These apple crumb muffins also freeze well, if wrapped securely! Sure hope you will find some time to give this recipe a try! I’m sure you will LOVE these muffins!

Looking For More MUFFIN Recipes?

You might also want to try my other muffins recipes for Gingerbread, Banana Crumb, Chocolate Chip, and Cranberry Orange, to name a few! You can find more yummy muffin recipes in the Recipe Index at the top of the page!

Interested In More Recipes?

Thank you for visiting this website. I appreciate you using some of your valuable time to do soIf you’re interested, I publish a newsletter 2 times per month (1st and 15th) with all the latest recipes, and other fun info. I would be honored to have you join our growing list of subscribers, so you never miss a great recipe! 

There is a Newsletter subscription box on the top right side (or bottom) of each blog post, depending on the device you use, where you can easily submit your e-mail address (only) to be included in my mailing list.

You Can Also Find Me On Social Media:

Facebook page: The Grateful Girl Cooks!
Pinterest:
The Grateful Girl Cooks!
Instagram:
jbatthegratefulgirlcooks

Have a great week!

Author's signatureRecipe Source: http://www.heathersfrenchpress.com/2015/08/apple-streusel-coffee-cake-muffins.html

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Apple Crumb Muffins
Prep Time
15 mins
Cook Time
20 mins
Total Time
35 mins
 
Apple crumb muffins with streusel topping, are moist, delicious, easy to make and will become a family favorite breakfast treat!
Category: Breakfast
Cuisine: American
Keyword: apple crumb muffins
Servings: 12 muffins
Calories Per Serving: 202 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
For The Muffins:
  • 1 1/2 cups all purpose flour
  • 2 teaspoons baking powder
  • 1/2 cup granulated sugar
  • 1/2 teaspoon salt
  • 1/2 teaspoon cinnamon
  • 1 egg
  • 1/2 cup + 2 Tablespoons milk
  • 4 Tablespoons butter , melted
  • 2 cups apples , peeled, and diced
For The Crumb Topping:
  • 1/2 cup granulated sugar
  • 1/4 cup flour
  • 1/2 teaspoon cinnamon
  • 2 Tablespoons butter , melted
Instructions
  1. Preheat your oven to 400 degrees F.
  2. In a medium sized bowl, combine the flour, granulated sugar, baking powder, cinnamon and salt.
  3. In a separate bowl, whisk the egg, milk and melted butter (cooled) together.
  4. Add the egg mixture to the flour mixture. Stir this until is is just barely combined.
  5. Add the diced apples; fold them into the batter.
  6. Spoon the mixture into paper-lined or spayed standard sized muffin cups.
  7. In separate small bowl, mix together the crumb topping ingredients. Sprinkle the crumb topping over the top of each of the muffins. Use all the topping mixture.
  8. Bake the muffins at 400 degrees for 20 minutes. Remove to a wire rack, and let cool before serving. Enjoy!
Nutrition Facts
Apple Crumb Muffins
Amount Per Serving (1 muffin)
Calories 202 Calories from Fat 54
% Daily Value*
Fat 6g9%
Saturated Fat 3g19%
Cholesterol 29mg10%
Sodium 157mg7%
Potassium 126mg4%
Carbohydrates 34g11%
Fiber 1g4%
Sugar 19g21%
Protein 2g4%
Vitamin A 225IU5%
Vitamin C 1mg1%
Calcium 48mg5%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!Apple crumb muffins with streusel topping, are moist, delicious, easy to make and will become a family favorite breakfast treat!

 

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Peach Turnovers

Peach turnovers with vanilla glaze are delicious, and so quick and easy to make using peach pie filling and puff pastry sheets! Sure to be a family favorite!Peach turnovers with vanilla glaze are delicious, and so quick and easy to make using peach pie filling and puff pastry sheets! Sure to be a family favorite!

Well, I’m finally coming up for air again after having houseguests for nearly 3 of the past 5 weeks, AND having tweaked my back big-time. How about I just say that the month of JULY 2015 was a memorable one, and leave it at that! Seriously, it’s time to get back to the old blog , since I can now sit down at my desk without wincing (ouch!). Today I am sharing a quick recipe for peach turnovers!

Scroll Down For A Printable Recipe Card At The Bottom Of The Page

How I Came Up With the Recipe For Peach Turnovers

After I saw a doctor and was able to move again without as much pain, I canned 9 quarts of Peach Pie Filling after going out and picking peaches at a local U-Pick Farm. I had to make up for lost time! With just a little bit of pie filling left over, I tried to figure out what else I could make with it. 

I remembered I had one sheet of Puff Pastry left in my freezer, and decided to make some quick Peach Turnovers, and off to the kitchen I went! The recipe uses two pastry sheets to make 8 turnovers, but I only made half a recipe, which is why you only see 4 turnovers in my pictures. The printable recipe gives the amount necessary to make 8 turnovers.

Prepare The Puff Pastry

First I got out the frozen puff pastry and let it thaw on the counter for about half an hour. The thawing out time was the hardest/longest part of the whole recipe. Go figure!

Puff pastry sheets are used to make peach turnovers.
Once thawed, carefully unroll the entire pastry sheet, and seal the perforated fold lines in the pastry together (using fingers) to form one whole sheet of puff pastry. You can see the fold lines in the photo below.

Puff pastry is rolled out and perforated lines in dough are sealed.
Cut the pastry into 4 equal sized squares, using a knife.

Peach turnover dough is cut into 4 equal squares.
Add The Peach Pie Filling

Place a heaping Tablespoonful of peach pie filling into the middle of each square, trying not to put too much onto each square (if using canned pie filling, you will not use the entire can!). Brush all the edges of each square with a beaten egg white and water mixture, then fold one side of each square (over the pie filling) to the opposite side, to form a triangle.

Once each triangle is made, crimp the edges of each triangle using the tines of a fork to seal the two sides of the dough together. (sorry, forgot to take photo of the crimping part). You can also just pinch the two pieces of dough together to completely seal the edges of the peach turnovers.

Peach pie filling is added to puff pastry squares, then dough is folded over.
Bake The Peach Turnovers

Carefully place the peach turnovers onto a cookie sheet which has been sprayed with non-stick spray, and bake for 20-25 minutes until light golden brown. When I make them, it usually takes 23 minutes, but keep an eye on yours, as oven temps can vary quite a bit!

Peach Turnovers are baked, then cooled on wire rack.
Time To Glaze The Turnovers

Once done, remove the peach turnovers to a wire rack to cool slightly. I place aluminum foil under the rack to catch any drips that might occur while glazing the turnovers. Mix up a quick glaze while the hand pies are cooling, and drizzle each of them with it.

Peach Turnovers are drizzled with glaze once cooled.
The glaze firmed up in a few minutes, then these delicious Peach Turnovers were ready to eat.  The recipe makes 8 peach turnovers (using 2 sheets of puff pastry), and I think they would be fantastic hand pies with cherry or apple pie filling, as well.

Peach Turnovers / The Grateful Girl Cooks!

Sure hope you will give these delicious peach turnovers a try. Hope you have a great week! Make the most of every minute you are given… and go out and make a difference to all you happen to interact with today!

Looking For More Recipes For PEACH DESSERTS?

You can find ALL of my recipes in the Recipe Index, located at the top of the page. I have some wonderful peach desserts you might be interested in, including:

Interested In More Recipes?

Thank you for visiting this website. I appreciate you using some of your valuable time to do soIf you’re interested, I publish a newsletter 2 times per month (1st and 15th) with all the latest recipes, and other fun info. I would be honored to have you join our growing list of subscribers, so you never miss a great recipe!
There is a Newsletter subscription box on the top right side (or bottom) of each blog post, depending on the device you use, where you can easily submit your e-mail address (only) to be included in my mailing list.

You Can Also Find Me On Social Media:

Facebook page: The Grateful Girl Cooks!
Pinterest:
The Grateful Girl Cooks!
Instagram:
jbatthegratefulgirlcooks

Author's signatureRecipe Source: http://thedomesticrebel.com/2015/07/13/the-easiest-peach-turnovers/

0 from 0 votes
Peach Turnovers
Prep Time
15 mins
Cook Time
23 mins
Total Time
38 mins
 

Peach turnovers with vanilla glaze are delicious, and so quick and easy to make using peach pie filling and puff pastry sheets! Sure to be a family favorite!

Category: Dessert
Cuisine: American
Keyword: peach turnovers
Servings: 8 turnovers
Calories Per Serving: 514 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
For the Turnovers:
  • 1 box puff pastry (2 sheets total), thawed
  • 21 ounces (1 can) peach pie filling (or use your own homemade peach pie filling)
  • 1 egg white , beaten with 1 teaspoon water
For the Glaze:
  • 2 cups powdered sugar
  • 2 Tablespoons milk
  • 1 teaspoon vanilla extract
Instructions
  1. Preheat your oven to 375 degrees F.
  2. Prepare 2 cookie sheets by spraying with non-stick spray (or line with parchment paper). Set prepared sheets aside. You will put 4 turnovers on each baking sheet.
  3. Thaw the puff pastry sheets per instructions on box (approx. 30 min). Carefully unroll the puff pastry sheets, then gently press any of the perfprated fold lines together so that they are completely sealed.
  4. Cut the pastry sheets into four equal square pieces, using a sharp knife.
  5. Place a large Tablespoonful of peach pie filling into the middle of each puff pastry square.
  6. In a small bowl, mix together the egg white and the water. Make one turnover at a time. Use a pastry brush to brush the edges of the pastry square with egg white mixture. After brushing edges with egg white mixture, gently take one corner of the puff pastry and bring it over the pie filling to the opposite corner. Use the tines of a fork to crimp the 2 edges shut, which will seal the dough.
  7. Brush the top of each turnover with the egg white/water mixture. Repeat this process with each of the turnovers.
  8. Gently place turnovers onto prepared baking sheets. Bake at 375 degrees for about. 20-25 minutes. The turnovers should be a light golden brown when done. Remove to a wire rack to cool.
  9. While the turnovers are cooling down, whisk the glaze ingredients together in a medium sized bowl. You want the glaze to be smooth, and pourable. Add a bit more milk if necessary to thin glaze out a bit. Drizzle the glaze decoratively over the tops of the turnovers. When glaze has firmed up a bit, the turnovers are ready to serve and enjoy!
  10. These turnovers are great warm... OR at room temperature, and are best eaten on the day you make them. Enjoy!
Recipe Notes

30 minutes needed to thaw out the frozen puff pastry is not included in the Prep Time. Perhaps thaw the pastry earlier in the day and keep refrigerated until ready to use. Once pastry is thawed, these can be put together and baked in no time at all!

Nutrition Facts
Peach Turnovers
Amount Per Serving (1 turnover)
Calories 514
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!Peach turnovers with vanilla glaze are delicious, and so quick and easy to make using peach pie filling and puff pastry sheets! Sure to be a family favorite!

 

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