Tips for Planning a Special Mother’s Day Breakfast

Planning a delicious breakfast for mom on her special day requires some careful thought and advance preparation to ensure that everything goes smoothly and your mom feels truly loved. Here are a few tips to help you plan the perfect breakfast for your mom:

1. Know her preferences. Take some time to think about your mom’s favorite breakfast foods. Does she prefer sweet or savory? Does she have any dietary restrictions or allergies? Knowing her preferences will help you craft a menu she will truly enjoy.
2. Prepare in advance. To avoid any last-minute stress, plan your menu focusing on not only mom’s preferences but also dishes that can be prepared in part – or entirely – ahead.
3. Create a bright, cozy atmosphere. Decorate the table with fresh flowers, use bright linens, and use your good china to make your mom feel extra special.
4. Get the whole family involved. If you’re hosting a family brunch, assign tasks to different family members, from decorating the table to cooking various dishes. Not only will this lighten the load for you, but it will also make the breakfast feel more like a collective effort.

25 Mother’s Day Breakfast Recipes

French Toast, Waffles, and Pancake Recipes – for a sweet start to the day

If your mom is a fan of classic breakfast favorites, then indulgent French toast casserole, crispy waffles, or fluffy pancakes are the way to go. These simple yet elegant dishes can be customized with various toppings and flavorings to suit your mom’s taste. Here are 5 recipes to choose from:

Easy Baked Banana French Toast with Caramel Sauce

Treat yourself to the ultimate breakfast indulgence with our mouthwatering Baked Banana French Toast with Caramel Sauce. This delectable breakfast casserole turns traditional French toast into a truly decadent delight by adding the appealing flavors of caramel and banana. And, it’s quick and easy to prepare in 10 minutes the night before serving!

Get the recipe

Cinnamon and Raisin Baked French Toast with Fresh Berries

Baked Cinnamon French Toast is full of divine flavors, varying textures and bright colors – and is super easy to prepare ahead of time. Purchased cinnamon raisin bread slices are steeped in a sweet-creamy mixture of egg, sugar, milk, cream and vanilla, then baked in a water bath. Easy, luscious, elegant and impressive!

Get the recipe

Cinnamon Apple Waffles

These Cinnamon Apple Waffles are full of sweet, spiced, well-balanced flavors. Grated fresh apples are mixed into a batter punctuated by cinnamon and brown sugar, with tangy yogurt keeping the sweetness in check. They’re crispy on the outside, light and fluffy on the inside – and I share my secrets on how to make them that way!

Get the recipe

Banana Greek Yogurt Pancakes with Maple Syrup

Greek yogurt, mashed bananas, sugar, cinnamon and vanilla are added to a basic pancake batter, ramping up the flavor factor in these Banana Yogurt Pancakes. I also recommend using whole wheat flour and lower fat milk to make them healthier.

Get the recipe

Blueberry Buttermilk Pancakes

Blueberry Buttermilk Pancakes are light, fluffy, and bursting with juicy blueberries. And, they’re made even better with a touch of tangy buttermilk.

Get the recipe

Breakfast Egg Dishes – that will make her heart melt

Eggs are a versatile ingredient that can be prepared in countless ways, making them a perfect addition to your Mother’s Day breakfast menu. Whether your mom prefers a classic brunch dish like Eggs Benedict with Hollandaise sauce, a healthy frittata, or an impressive Cheese Blintz Soufflé, there’s an egg dish out there that will make her heart melt. Here are 10 delicious egg recipes to choose from:

Classic Eggs Benedict with Blender Hollandaise Sauce

To me, there’s nothing more rustically elegant – or delicious – for breakfast than Eggs Benedict. Toasted English muffins topped with slices of sweet Canadian bacon and delicate poached eggs, then slathered with buttery, lemony Hollandaise sauce. Poaching the eggs ahead of time and making the hollandaise sauce in a blender (then reheating shortly before serving) simplify the prep work significantly on these impressive eggs.

Get the recipe

Smoked Salmon Benedict with Mustard-Dill Sauce

Smoked Salmon Eggs Benedict with Mustard-Dill Sauce is a scrumptious, lighter version of traditional Eggs Benedict. Plus, the sauce is super easy to prepare!

Get the recipe

Baked Eggs in Tomatoes

Impressive and easy to prepare, Baked Eggs in Tomatoes with Hollandaise Sauce is a delicious, vegetarian breakfast or brunch dish.

Get the recipe

Baked Eggs in Ramekins

These baked eggs are quick and easy to prepare – and oh, so scrumptious! I can’t recall a Christmas morning without them. Eggs are baked in a nest of Cheddar cheese, along with green chiles and sour cream. Can be prepared ahead of time, and also baked in one large dish!

Get the recipe

Eggs in Purgatory Recipe (Eggs Poached in Tomato Sauce)

Poached Eggs in Italian Tomato Sauce are full of flavor and take just minutes to put together in the morning. Eggs are poached in a sweet and slightly spicy mixture of diced tomatoes flavored with basil, oregano, garlic, parsley, rosemary and red pepper flakes. Starting with canned Italian tomatoes makes this a quick and easy breakfast that’s also impressive.

Get the recipe

Egg Salad and Smoked Salmon Bagel Sandwich

Tasty and colorful, Toasted Bagels with Egg Salad and Smoked Salmon are my husband Robert’s favorite breakfast. A bit tangy, a bit smoky and full of flavor, they are quick and easy to prepare. And, the egg salad can be made 24 hours ahead, too!

Get the recipe

Cheese Blintz Soufflés with Blueberry Balsamic Sauce

Cheese Blintz Soufflés with Blueberry Balsamic Sauce are a quick and easy variation on traditional cheese blintzes. Egg batter is layered with a cream cheese-cottage cheese filling in individual souffle dishes or ramekins, baked, then topped with an intensely flavored Blueberry Balsamic Sauce. The result is a delicious and impressive breakfast, brunch or lunch dish!

Get the recipe

Easy and Delicious Healthy Vegetable Frittata Recipe 

As a breakfast enthusiast, I’ve perfected the art of the frittata, and this veggie-packed version is my absolute favorite! My Delicious Healthy Vegetable Frittata is packed with vibrant flavors and can be made with a variety of fresh veggies, making it both healthy and satisfying. Plus, it’s quick and easy to prepare, making it a great recipe to have in your repertoire.

Get the recipe

Garden Vegetable Quiche Recipe

Mushroom, Spinach, Tomato and Zucchini Pie is the perfect dish to prepare with the fresh bounty from your garden or your favorite market.

Get the recipe

Goat Cheese and Fresh Herb Omelets

Quick and easy, these healthy, 5-ingredient, gluten-free omelets, were inspired by a trip to Southern France. Step by step omelet making instructions included!

Get the recipe

Homemade Pastries and Baked Goods – for a touch of indulgence

If your mom has a sweet tooth, nothing says “I love you” like homemade pastries and baked goods. From bright muffins to gooey cinnamon rolls, these indulgent treats are sure to make your mom feel loved and appreciated. Here are 8 time-tested recipes to choose from:

Irresistibly Delicious and Easy to Make: Mini Pecan Rolls

Indulge your taste buds with the mouthwatering goodness of homemade Mini Pecan Rolls! There’s something magical about the combination of warm, gooey caramel, crunchy pecans, spicy cinnamon and slightly tangy dough (from buttermilk) that makes these rolls an absolute delight.

Get the recipe

No Yeast Cinnamon Rolls with Peach Filling

These No Yeast Cinnamon Rolls with Peach Filling are amazingly easy to prepare, and I help you make them right the first time by providing detailed step-by-step instructions with photos. Sweet fresh peaches, spicy cinnamon and warm brown sugar all coordinate together perfectly inside these soft rolls and result in a luxurious, comforting, feel-good way to start your day!

Get the recipe

Peach Muffins with Fresh Peaches and Sour Cream

Tender and moist, these Fresh Peach Muffins are full of fresh, comforting, well balanced flavors. Each muffin is full of juicy peach chunks nestled in a brown sugar-sour cream base that’s topped with a warm, spiced cinnamon sugar mixture. Easy to prepare without a blender or mixer, this peach muffin recipe has definitely stood the test of time – I’ve been making it for over 20 years.

Get the recipe

Overnight Caramel Rolls with Frozen Bread Dough (AKA Monkey Bread)

Overnight Bundt Caramel Rolls are easy to prepare, oo-ey, goo-ey, cinnamon-y bites of moist deliciousness! Not only do they take only about 5 minutes to prepare, you make them the night before, and pop them in the oven the next morning around 35-45 minutes before serving. Easy enough for everyday, elegant enough for special occasions and entertaining!

Get the recipe

Blueberry Lemon Muffins

Super moist Lemon Blueberry Muffins are are easy to prepare, and are a great accompaniment to most brunch dishes and many main dish salads as well. Plus, they can be made ahead and frozen, making them a perfect addition to an entertaining menu!

Get the recipe

Homemade Sourdough English Muffins

Discover the joy of creating your very own Sourdough English Muffins at home. These delectable treats offer a unique combination of sourdough’s signature tang and the classic chewy English muffin texture that will leave your taste buds singing with delight. These muffins are delicious toasted with butter and jam, as mom used to do, or as part of an egg sandwich, or with Eggs Benedict with Easy Blender Hollandaise Sauce!

Get the recipe

Easy Lemon Bread Recipe

This delightful Lemon Bread Recipe is a fresh and bright treat that promises a burst of lemon in every bite. Its moist, tender texture is achieved through a careful combination of ingredients and techniques. With a triple hit of lemon from zest, extract and juice, the bread is overflowing with tangy citrus flavor. And, toasted chopped pecans provide a satisfying crunch and balancing flavor.

Get the recipe

Blueberry Delight Cake with Crumb Topping

Indulge in a taste sensation with our Blueberry Delight Cake! This scrumptious cake features a sweet, moist base bursting with fresh blueberries. A buttery crumb topping accented with cinnamom adds the perfect textural contrast, making every bite a delight.

Get the recipe

Miscellaneous Additions – to complete the meal

 To round out the breakfast, I recommend adding a bowl of fresh fruit including berries, chopped mango, chopped apples, or whatever fruit is in season that mom likes. For a Mother’s Day brunch, start the meal with a classic brunch cocktail, like a Bloody Mary or Mimosa (champagne and orange juice).
 
In addition, here are two recipes that I love to serve at a special occasion breakfast or brunch, that don’t fit in any of the above categories:

Mango Banana Smoothie

This Banana Mango Smoothie is bright and bursting with fresh flavors that will transport your taste buds straight to the tropics. The sweetness of the mango and banana perfectly balances the tangy citrus of the orange and lime, while a hint of mint adds a refreshing and cooling effect. Each sip is like a burst of sunshine that will leave you feeling invigorated and ready to take on the day.

Get the recipe

Sweet and Spicy Twisted Bacon

These addictively delicious Spiced Bacon Twists are chewy, crunchy and both sweet and savory. Salty, smoky bacon is dredged in a sweet and spicy brown sugar mixture and then baked until crispy. The resulting bacon has the most wonderful caramel taste, with a bit of zing.

Get the recipe

More Mother’s Day Menu Ideas

Planning a different type of celebration? Here are more ideas:

• Mother’s Day Dinner Menu – This elegant, make-ahead menu features fresh, seasonal recipes that are easy to prepare and perfect for celebrating Mom at home.
• Make Ahead Mother’s Day Lunch Menu – A fresh, light lunch menu that’s elegant, seasonal, and easy to pull together.

The post 25 Delicious and Heartwarming Mother’s Day Breakfast Recipes  appeared first on A Well Seasoned Kitchen.

This post contains referral links for products I recommend. As an Amazon Associate, I earn a small commission on qualified purchases, at no cost to you.

Why Make Cinnamon Pecan Rolls at Home?

Ingredients in This Recipe for Pecan Rolls

 Step-by-Step Instructions for Making Pecan Cinnamon Rolls

Variations and Additions to This Recipe for Pecan Rolls

Recommended Tools and Equipment for Making Pecan Rolls

Serving Mini Pecan Rolls

Storing and Reheating Cinnamon Pecan Rolls

Making Pecan Rolls Ahead

Recipe for Pecan Rolls

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 1 review

Print Recipe

Indulge your taste buds with the mouthwatering goodness of homemade Mini Pecan Rolls! These irresistibly delicious treats are not only a delight to eat but are also surprisingly easy to make. There’s something magical about the combination of warm, gooey caramel, crunchy pecans, spicy cinnamon and slightly tangy dough (from buttermilk) that makes these rolls an absolute delight. In this post, I’ll guide you through the step-by-step process of creating these heavenly delights. I’ve got you covered, from preparing the perfect dough to achieving that irresistible pecan caramel topping. Whether you’re a seasoned baker looking to expand your repertoire or a novice in the kitchen, this guide is designed to help you master the art of making these rolls with ease.

• Prep Time: 23 mins
• Rise Time: 60 mins
• Cook Time: 12 mins
• Total Time: 1 hour 35 minutes
• Yield: 3 dozen

Ingredients

• 8 tablespoons salted butter, melted, divided use
• 2 1/2 cups all-purpose flour (may need more), divided use
• 1/4 cup granulated sugar
• 1/4 teaspoon baking soda
• 1 teaspoon table salt
• 1 (1/4-ounce) package instant (Rapid Rise) yeast – see Note below
• 1 cup buttermilk – see Note below
• 3 tablespoons vegetable oil
• 2 tablespoons water
• 3/4 cup firmly packed light brown sugar, divided use
• 1 cup pecan halves, finely chopped and toasted
• 1 teaspoon ground cinnamon

Cook Mode Prevent your screen from going dark

Instructions

1. Using 2 tablespoons softened butter, generously butter 36 mini-muffin cups.
2. In a large mixing bowl (or bowl of a stand mixer), whisk together 1 cup of flour, sugar, baking soda, salt, and yeast. Set aside.
3. In a small saucepan, heat the buttermilk and oil over medium heat just until it reaches 120 to 130 degrees. Add to flour mixture and, using the dough hook of an electric mixer, beat at medium speed for 2 minutes.
4. Add remaining 1 1/2 cups flour and continue mixing until dough clings to hook and cleans sides of bowl. Continue kneading on low (or speed 2) until dough is smooth and elastic (1 to 3 minutes).
5. Place dough on a floured surface and knead a few times, adding additional flour if dough is too sticky. It should feel like your earlobe or a baby’s bottom. Place in a greased bowl, turning to coat. Set aside in a non-drafty area while preparing topping.
6. In a small mixing bowl, stir together water, 1/4 cup melted butter, and 1/2 cup brown sugar. Spoon around 3/4 teaspoon into each prepared mini muffin cups, using all of the butter mixture.
7. Sprinkle around 3/4 teaspoon chopped pecans on top of butter mixture.
8. On a lightly floured surface, roll half of dough into an 8 by 14-inch rectangle. Brush with 1 tablespoon butter.
9. Sprinkle 2 tablespoons of brown sugar and 1/2 teaspoon cinnamon evenly over dough. Tightly roll into a cylinder starting with the long side (so you will have a 14-inch long cylinder when it’s rolled up).
10. Cut off rough or uneven ends, then cut cylinder into 1/2 to 3/4-inch slices (depending on the depth of your muffin cups) and place in muffin cups.
11. Repeat with second half of dough. Let rise in a warm, non-drafty place until they fill out the muffin cups and are close to doubled in size (around 45 minutes to 1 1/4 hour).
12. Preheat oven to 350 degrees.
13. Bake rolls for 10 to 12 minutes. Remove from oven and let cool 1 to 2 minutes, then invert the rolls onto parchment paper or foil (scoop any remaining pecans or sauce onto the rolls using a small spoon). Let cool, then serve.

Notes

Note on Instant (Rapid Rise) yeast: Can also use Active Dry yeast. It will need to be proofed (dissolve yeast in 105 to 110-degree water and add to the dough after Step 3.

Note on buttermilk: Can substitute 1/4 cup dry buttermilk powder + 1 cup whole (or 2%) milk. Add the buttermilk powder to the dry ingredients and add the milk when the recipe calls for buttermilk.

Make ahead: To make these cinnamon pecan rolls ahead, you have a few options:
1. Make and freeze dough. Prepare the dough in advance (stopping before rolling it out), cover it tightly with plastic wrap, and place in the refrigerator. When you’re ready to bake, let the dough come to room temperature and continue with the recipe.
2. Refrigerate or freeze rolls before baking. After cutting the rolls and placing them in the baking dish with the topping, cover the dish tightly with plastic wrap and refrigerate or freeze. When you’re ready to bake, remove the rolls from the frig/freezer, let them thaw (if frozen), and then rise at room temperature for around 2 to 3 hours before baking.
3. Prepare, bake ahead and reheat before serving. See storing directions in post and reheating tips below.

High altitude: Above 7500 feet, reduce baking soda by 25% (to 3/16 teaspoon). Watch rise time carefully because it may take less time. Start checking around 25 minutes. Also, filling empty muffin tins with water will add moisture to the oven while during the baking process. When rolls are done, carefully sop up water with paper towel in order to invert pan and remove rolls. Alternatively, just put a pan of hot water on the bottom rack of the oven to add moisture.

Reheating: Place cooked rolls in a buttered baking dish, drizzle with melted butter, cover with foil, and place in a preheated 350-degree oven for 15 to 20 minutes.

• Author: From “Fresh Tastes” by Lee Clayton Roper
• Category: breakast & brunch, make ahead
• Method: Bake
• Cuisine: American

Nutrition

• Serving Size: 1 roll
• Calories: 110
• Sugar: 5.9 g
• Sodium: 108 mg
• Fat: 6 g
• Saturated Fat: 2.8 g
• Carbohydrates: 13 g
• Fiber: 0.6 g
• Protein: 1.5 g
• Cholesterol: 7.1 mg

FAQs About Mini Pecan Rolls

Other Sweet Breakfast or Brunch Treats you might like

• Peach Cinnamon Rolls
• Cinnamon Swirl Bread
• Overnight Caramel Rolls
• Blueberry Delight Crumb Cake
• Blueberry Lemon Muffins
• Pumpkin Cream Cheese Muffins
• Cranberry Nut Bread
• Banana Bread

The post Irresistibly Delicious and Easy to Make: A Guide to Creating Mini Pecan Rolls appeared first on A Well Seasoned Kitchen.

This post contains referral links for products I recommend. As an Amazon Associate, I earn a small commission on qualified purchases, at no cost to you.

Recipe for Fresh Peach Muffins

Every fall, my Mom used to buy peaches from her friend Dorothy Cameron whose son grows them on Colorado’s Western Slope. Mom and I were always on the lookout for good peach recipes and this one has become a favorite. Fresh peaches are a fruit that bakes well – in fact baking enhances peaches natural flavor, making them sweeter and richer tasting. And in this recipe, juicy peaches are paired with cinnamon and brown sugar that add warmth and tangy sour cream that balances out the sweetness. All in all, a winning combination!

Fresh Peach Muffin Recipe Ingredients

Here’s what you’ll need to make these easy muffins:

• Cinnamon sugar – mixture of granulated sugar and ground cinnamon
• Light brown sugar
• Vegetable or other neutral oil
• Large egg
• Sour cream
• Baking soda
• Vanilla extract
• Table salt
• All-purpose flour
• Fresh peaches
• Toasted pecans or almonds

Variations for Sour Cream Peach Muffins

Here are a few ideas on how you can modify these muffins – to fit the ingredients you have on hand, or to make them your own:

• Use Greek yogurt in place of the sour cream.
• Amp up the cinnamon flavor by adding 1/2 to 1 teaspoon ground cinnamon to the batter.
• Prepare the cream cheese glaze from Peach Cinnamon Roll Recipe, adding more cream to make it thin enough to drizzle over the top of the cooled muffins.
• Substitute cored, peeled and chopped fresh Granny Smith apples for the chopped peaches.

How to Make this Fresh Peach Muffin Recipe

It’s super easy to make these fresh, moist muffins. And, no blender or mixer needed! Here’s the steps:

1. Prep oven and muffin cups.
   Preheat oven to 325 degrees. Spray 18 muffin cups with nonstick cooking spray, or line with paper baking cups.
2. Prep peaches.
   Peel, pit and chop peaches. (See my post on How to Peel a Peach.)
3. Make cinnamon sugar topping.
   In a small bowl, stir together granulated sugar and cinnamon. Set aside.
4. Combine batter ingredients.
   In a large mixing bowl whisk together brown sugar, oil and egg. Make sure sugar doesn’t stay in clumps. In a separate, small bowl, whisk together sour cream, baking soda, vanilla and salt. Stir sour cream mixture into brown sugar mixture until well blended. Using a large spoon, mash any sugar lumps against the side of the bowl to aid in mixing. Stir in flour just until incorporated – do not overmix.
5. Add peaches and nuts.
   Fold in peaches and nuts.
6. Place batter in muffin cups; add topping.
   With a large (4o or 5 1/3 tablespoons), spring-loaded ice cream scoop, place one scoop of batter into each muffin cup (they will be very full). Sprinkle tops lightly with cinnamon sugar mixture.
7. Bake; cool.
   Bake for 30 minutes, or until a tester inserted in the middle of a muffin comes out clean. Let sit for a few minutes in the pan, and then remove to a wire rack to cool.

Tips to Make Moist Muffins

Over the past 20 years I’ve made these peach muffins dozens of times; here’s what I’ve learned you need to do to ensure they come out moist (and tender):

• Fill empty muffin cups halfway with water. This step adds moisture to the oven and also keeps the empty cups from burning.
• Don’t overmix the batter. Overmixing can make the muffins dry.
• Don’t overcook. This will also make the muffins dry. Given that oven temperatures can vary, start checking them 5 to 7 minutes before the recipe indicates they will be done.
• Use paper muffin liners. While you can grease the muffin cups, I’ve found that using paper liners helps keep the moisture in the muffins while they bake.
• Don’t leave cooked muffins in tins for too long. Once you remove cooked muffins from the oven, let them sit for just a few minutes and then remove them to a wire rack to cool.

Storing Peach Sour Cream Muffins

Muffins can be baked, cooled, covered and refrigerated for up to 4 days. Rewarm in a 350 degree oven for around 10 minutes.

Other Peach Recipes to Try

No Yeast Cinnamon Rolls with Peach Filling

Peach Blueberry Pie

Peach Upside Down Cakes

Butterscotch Pudding Filled Peaches

Peach Ice Cream

Roasted Peaches, Plums and Nectarines with Candied Walnuts

Grilled Peach and Fresh Mozzarella Salad

Tomato Peach Salad with Lime Dressing

Fresh Peach Muffins

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Print Recipe

Tender and moist, these Fresh Peach Muffins are full of fresh, comforting, well balanced flavors. Each muffin is full of juicy peach chunks nestled in a brown sugar-sour cream base that’s topped with a warm, spiced cinnamon sugar mixture. Easy to prepare without a blender or mixer, this peach muffin recipe has definitely stood the test of time – I’ve been making it for over 20 years.

• Yield: 18 muffins

Ingredients

• 1 tablespoon granulated sugar
• 3/4 teaspoon ground cinnamon
• 1 1/2 cups light brown sugar, firmly packed
• 2/3 cup vegetable or other neutral oil
• 1 large egg, beaten
• 1 cup sour cream
• 1 teaspoon baking soda
• 1 teaspoon vanilla extract
• 1 teaspoon table salt
• 2 1/2 cups all-purpose flour
• 1 1/2 cups peeled, pitted and chopped fresh peaches (around 2 large)
• 1/2 cup chopped toasted pecans or almonds

Cook Mode Prevent your screen from going dark

Instructions

1. Preheat oven to 325 degrees. Line 18 muffin cups with paper baking cups.
2. In a small bowl, stir together granulated sugar and cinnamon. Set aside.
3. In a large mixing bowl whisk together brown sugar, oil and egg. Make sure sugar doesn’t stay in clumps.
4. In a separate, small bowl, whisk together sour cream, soda, vanilla and salt. Stir sour cream mixture into brown sugar mixture until well blended. Using a large spoon, mash any sugar lumps against the side of the bowl to aid in mixing. Stir in flour just until incorporated – do not overmix. Fold in peaches and nuts.
5. With a large (4 or 5 1/3 tablespoons), spring-loaded ice cream scoop, place one scoop of batter into each muffin cup (they will be very full). Sprinkle tops lightly with cinnamon sugar mixture. Fill any empty muffin cups halfway with water so the pan doesn’t burn.
6. Bake for 30 minutes, or until a tester inserted in the middle comes out clean. Let sit for a few minutes in the pan, and then remove from pan to a wire rack to cool. Best served warm or at room temperature.

Notes

Variation – with apples: Can substitute cored, peeled and chopped fresh apples for the chopped peaches.

High altitude: No adjustments are necessary.

Make ahead: Muffins can be baked, cooled, covered  and refrigerated for up to 4 days. Rewarm in a 350 degree oven for around 10 minutes. Can also be placed in an airtight container and frozen for up to 2 months.

• Author: From “A Well-Seasoned Kitchen®” by Sally Clayton and Lee Clayton Roper
• Category: Breads, muffins, quick and easy
• Method: Bake
• Cuisine: American

The post Peach Muffins with Fresh Peaches and Sour Cream appeared first on A Well Seasoned Kitchen.

Easy-to-Make Savory Scone Recipe

I was first introduced to the wonderful world of scones while traveling in the United Kingdom on business. I arrived at my London hotel, and my room wasn’t yet ready. The hotel staff graciously offered me “tea” in the lobby lounge while I waited. In addition to a variety of flavorful hot teas, they also provided me with a delicious array of small sandwiches – and scones with clotted cream and jam. Similar to a Southern biscuit, the scones were a bit more dense, crumbly and super delicious. I devoured them all in no time!

After arriving home, I decided to try my hand at making a batch of scones, and was pleasantly surprised at how easy they are to prepare. And, because they are basically a quick bread they don’t take much time, either – no rising or kneading required. All you do is mix, cut and bake. That’s it!

Creating Cheddar Dill Scones

Years ago, there was a deli in Denver that sold several different varieties of savory scones, including a cheddar-dill version. They were both pretty and delicious! After discovering how easy it is to make scones, I decided to create my own mini-sized Cheddar-Dill version. Sharp Cheddar cheese and lemony-fresh dill complement one another perfectly, and add not only depth of flavor but also brightness and pops of color to the scones, with subtle flecks of orange and green.

What makes a scone different?

Scones may appear to be similar to biscuits, but actually they are very different. Scones are made with eggs and/or cream, biscuits with butter and milk or buttermilk. Scones are more sturdy and crumbly, while biscuits are light and flaky.

Serving Cheddar Dill Scones as an Appetizer

While these scones are delicious as is, placing a slice of smoked salmon, a sprig of dill and a piece of lemon zest inside turns them into a unique, impressive, two-bite appetizer. And for your non-salmon eating friends and family, you can fill a few with sliced ham or duck breast and honey mustard. They’re a light starter that’s perfect for entertaining at home or taking to a potluck, as they can be made and assembled ahead of time!

Cheddar Scone Recipe Ingredients

Like many of our recipes here at A Well-Seasoned Kitchen®, everything you need to make these savory scones can be found at the grocery store. Here are the ingredients:

• Large eggs
• Half and half
• Fresh dill
• All-purpose flour
• Baking powder
• Table salt
• Ground pepper
• Unsalted butter
• Sharp Cheddar cheese

Storing & Reheating These Savory Scones

Baked scones should be stored in an airtight container in the refrigerator. They will last for 3 to 4 days. They can also be frozen for up to 3 months. Bring to room temperature before serving.

How else can I serve these scones?

Mini Cheddar-Dill Scones are extremely versatile. Besides as an appetizer, I’ve served them alongside one of our main dish salads – both with and without the smoked salmon inside. They’re also a great savory addition to a brunch menu, balancing out sweet muffins and breads. Make them larger and use them to make Breakfast Sandwiches with Egg!

Savory Scones Troubleshooting

Pin it now to save for later!

Cheddar Scones with Dill

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Print Recipe

Super easy to prepare, Mini Cheddar Dill Scones are moist and buttery. When filled with smoked salmon, they make a unique, impressive two bite appetizer. They can also be served alongside salad or soup, and make a great addition to a brunch menu.

• Prep Time: 12 mins
• Cook Time: 13 mins
• Total Time: 25 minutes
• Yield: 45 to 50 small scones

Ingredients

Cheddar-Dill Scones

• 2 large eggs
• 1/2 cup + 1/2 tablespoon half and half
• 2 tablespoons chopped fresh dill
• 2 cups all-purpose flour
• 1 tablespoon baking powder
• 1 teaspoon table salt
• 1/2 teaspoon ground pepper
• 7 tablespoons cold unsalted butter, divided
• 1 1/2 cups grated sharp Cheddar cheese

Smoked Salmon Filling

• Smoked salmon pieces – see Variation below
• Sprigs of fresh dill
• Lemon zest pieces

Cook Mode Prevent your screen from going dark

Instructions

Cheddar-Dill Scones

1. Preheat oven to 425 degrees. Place rack in upper 1/3 of oven. Line baking sheets with parchment paper.
2. In a small mixing bowl, whisk together eggs and half and half until well blended. Whisk in chopped dill and set aside.
3. Place flour, baking powder, salt, and black pepper in the bowl of a food processor. Process to mix.
4. Cut 6 tablespoons of the butter into pieces, add to flour mixture and pulse just until butter is incorporated.
5. Add the grated cheese and pulse one or two times to blend.
6. While the machine is running, quickly add half and half mixture through the feed tube and process the dough just until moist clumps begin to form a ball. Don’t over process or your scones will be tough.
7. Turn dough out onto a lightly floured surface and shape into a ball. Using your fingers, gently flatten dough to 1/2-inch thickness. (Do not make thinner as the scones won’t rise.)
8. Cut out mini scones with a 1- or 1 1/2-inch round cutter and place on prepared baking sheet. Reroll scraps and continue cutting.
9. Melt remaining 1 tablespoon of butter and brush over top of each scone. Bake in the upper third of the oven for 10 to 13 minutes or until golden brown.
10. Remove from oven and place scones on a wire rack to cool.

Assembly

1. Once cooled, slice scones in half horizontally. Place a piece of salmon, a small piece of fresh dill and a small piece (or two) of lemon zest inside each scone. Serve immediately.

Notes

Make ahead: The mini scones can be made ahead and stored in an airtight container in the refrigeratoar for up to 4 days. They can also be frozen for up to 3 months. Bring to room temperature before serving.

Variations in filling: other fillings you can use include sliced ham or duck with honey mustard.

Variation in scone size: Cut the scones out larger and use to make Breakfast Sandwiches with Egg.

• Author: From “A Well-Seasoned Kitchen®” by Sally Clayton and Lee Clayton Roper
• Category: bread, appetizer, side dish, brunch
• Method: baking

The post Mini Cheddar Dill Scones appeared first on A Well Seasoned Kitchen.

This post contains referral links for products I recommend. As an Amazon Associate, I earn a small commission on qualified purchases, at no cost to you.

I have loved English muffins since I was a little girl. Mom used to serve them several different ways – she would toast them up with butter and her homemade jam for breakfast, or even broil them with butter and Parmesan cheese for dinner. So, a few weeks ago at our neighborhood farmer’s market, I tasted a scrumptious egg sandwich on a homemade English muffin. And, the fellow in the booth said the muffins were super easy to make. Really? And they were so good!

King Arthur Sourdough English Muffins

After the market, I came home and started researching recipes. Not surprisingly, on my favorite bread/baking website, kingarthurflour.com, I found a sourdough English muffin recipe that seemed similar to how the fellow at the market made his muffins. [Sidebar: I find King Arthur’s recipes to be clear and well tested; plus, if you have a question, you can call them.] The best part: their recipe calls for a sourdough starter, and I love anything with sourdough. I have a starter that was originally created by my grandmother in 1933! My family almost lost it – but that’s another story, that you can read about in The Saga of the Sourdough Starter if you are interested.

What makes English muffins bread different?

English muffins are round, usually 3 to 4 inches in diameter, with a chewy texture. Inside, they are full of air pockets. They contain less flour and sugar than most breads, and are cooked on a griddle instead of the oven.

Sourdough-fed Homemade English Muffin Recipe

What You’ll Need for Sourdough English Muffins

Here are the ingredients you’ll need to make these delightful muffins:

• Sourdough starter, fed or unfed – fed and ripe will give you a more vigorous rise
• Active dry yeast
• Unbleached all-purpose flour
• Dry buttermilk powder or buttermilk blend
• Granulated sugar sugar
• Table salt
• Butter
• Cornmeal

How long before baking should I feed my sourdough starter?

For this recipe, you can use unfed or fed starter. If you want a more vigorous rise, then feed your starter the day before. Then it will have time to double in bulk. If you’re using unfed and store your starter in the refrigerator, make sure to let it sit at room temperature for around 30 minutes to 1 hour.

Sourdough English Muffin Recipe Storage

Cooked muffins can be stored in a sealed container (like a ziptop baggie) at room temperature or in the refrigerator for up to 4 days.

Do sourdough English muffins need to be refrigerated?

No, English muffins don’t need to be refrigerated if they are consumed within 4 days of baking.

How long are English muffins good for?

Sourdough English muffins will last 4 days stored in a sealed container at room temperature or in the refrigerator. They will last 3 months if frozen.

Can you freeze English muffins?

Yes, you can freeze these muffins for up to 3 months.

How to Eat an English Muffin (Sourdough)

I like serve these English muffins in a variety of ways. First, they are a perfect base for these breakfast delights:

• Breakfast Sandwiches with Egg,
• Eggs Benedict, and
• Smoked Salmon Eggs Benedict.

Alternatively, they are just as good served:

• toasted, then covered with butter and jam (as my mom used to do), or
• slathered with butter, sprinkled with Parmesan cheese and garlic salt, and toasted until under the broiler until the cheese melts (great with any pasta dish!).

How to Toast English Muffins in the Oven

English Muffin Sourdough Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Print Recipe

Discover the joy of creating your very own Sourdough English Muffins at home and elevate your breakfast experience to new heights. These delectable treats offer a unique combination of sourdough’s signature tang and the classic chewy English muffin texture that will leave your taste buds singing with delight. These muffins are delicious toasted with butter and jam, as mom used to do, or as part of an egg sandwich, or with Eggs Benedict with Easy Blender Hollandaise Sauce!

• Prep Time: 20 mins
• Rise time: 145 mins
• Cook Time: 20 mins
• Total Time: 3 hours 5 minutes
• Yield: One dozen
• Diet: Vegetarian

Ingredients

• 1 tablespoon sugar, divided
• 1 cup warm water, divided
• 1 1/2 teaspoons active dry yeast
• 3 1/8 cups (just shy of 15 ounces) unbleached all-purpose flour – see Note
• 1/4 cup dry buttermilk (or nonfat milk), fluffed with a fork (see Note)
• 1 1/2 teaspoons table salt
• 1/2 cup sourdough starter, fed or unfed; fed and ripe (doubled in size) will give you a more vigorous rise
• 2 tablespoons butter, at room temperature
• cornmeal, for coating

Cook Mode Prevent your screen from going dark

Instructions

1. In a medium mixing bowl, whisk together the flour, dry buttermilk, salt and remaining 2 3/4 teaspoons sugar. Set aside.
2. In a small dish, combine 1/4 teaspoon sugar, 1/4 cup water (105 – 110 degrees) and yeast. Set aside for  3 to 5 minutes or until it turns bubbly. The bubbles confirm your yeast is active (called “proofing the yeast”).
3. In a large bowl of an electric mixer, stir together the sourdough starter, softened butter, proofed yeast, and remaining 3/4 cup warm water (110 – 115 degrees).
4. Using a dough hook and keeping machine on speed 2, add dry ingredients and beat for around 2 to 3 minutes, or until dough clings to the hook and cleans sides of the bowl.
5. Remove dough from the bowl and turn out onto a lightly floured surface. Knead a few times by hand until the dough is smooth and elastic, and feels like your earlobe or a baby’s bottom. Transfer dough to a large greased bowl, turning once to coat the surface. Cover with a clean dish towel and let rise in a warm place (85 degrees) for about 1 1/2 hours, or until it’s puffy and doubled in size.
6. Sprinkle a large (half-sheet) rimmed baking sheet with cornmeal.
7. Gently punch down dough, turn it out onto a lightly floured work surface, cover it, and let it sit for a few minutes. Roll 1/2-inch thick, cut into 3-inch rounds and place, evenly spaced, on the prepared pan. Re-roll and cut any remaining scraps to get 12 rounds.
8. Sprinkle cornmeal on top of muffins, cover with plastic wrap (no need to grease), and let them rise until light and puffy, about 45 to 60 minutes.
9. Preheat an electric griddle to 350 degrees (note: if your griddle is black, preheat to 310 degrees). Alternatively, heat an ungreased skillet over medium-low heat.
10. Carefully transfer the muffins right-side up to preheated griddle/skillet – make sure they aren’t touching each other. Cook for about 5 minutes, then place a smallish cookie sheet on top (can also use a light baking dish). Continue for an additional 5 to 7 minutes, or until muffin bottoms are a golden brown color.
11. Remove cookie sheet, flip muffins over, and continue cooking (without cookie sheet) for an additional 10 to 12 minutes, until golden brown on second side and an instant-read thermometer inserted in the center of a muffin registers 190 degrees.
12. Remove muffins from the griddle, and cool on a rack. Store in a zip top baggie at room temperature up to 4 days; can also be frozen.

Notes

Note on dry buttermilk: Buttermilk powder (or buttermilk blend) can be found in major grocery stores or specialty stores, usually in the baking aisle. It is also available online.

Note on flour for high altitude: Above 7500 feet, reduce flour to 3 cups, or around 14. 5 ounces.

• Author: Adapted from King Arthur Flour’s “Sourdough Engish Muffins”
• Category: bread, baking, breakfast and brunch, side dishes
• Method: Baking
• Cuisine: American

The post Homemade Sourdough English Muffins appeared first on A Well Seasoned Kitchen.

Robert and I love eating a good breakfast, but we don’t have much time on most mornings. After walking the dogs and working out, we want a quick and easy breakfast that’s filling but not too heavy, quick and easy to prepare, and delicious. These Breakfast Sandwiches with Egg fit the bill perfectly. They’re basically a homemade Egg McMuffin!

What’s in these Breakfast Sandwiches?

There are 4 main ingredients in our easy breakfast sandwiches – bread, eggs, cheese and meat. Our favorite way to make them is with my homemade Sourdough English Muffins, fried eggs, sliced Cheddar cheese and turkey sausage patties.

You can substitute other ingredients, depending on what you like or have on hand. Here are some ideas:

• Bread – store bought English muffins – regular, sourdough, whole wheat, gluten free
• Eggs – fried, poached, scrambled or baked
• Cheese – Cheddar, cream cheese, Fontina, Havarti, Provolone, American
• Meat – turkey sausage, regular sausage, fried bacon, sliced ham. I also make them with smoked salmon! You could go vegetarian, too and use sliced tomato and avocado.

Pin it now to save for later!

Other Quick and Easy Breakfast Ideas:

• Goat Cheese and Fresh Herb Omelets
• Mediterranean-Inspired Tomato Frittata with Feta Cheese
• Eggs in Purgatory
• Easy Vegetable Frittata
• Breakfast Tostadas
• Green Chile Breakfast Burritos

Breakfast Sandwiches with Egg

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 1 review

Print Recipe

These scrumptious Breakfast Sandwiches with Egg are quick and easy to prepare with pantry ingredients. Make ahead and freeze for busy mornings! And, choose your favorite fillings.

• Prep Time: 5 minutes
• Cook Time: 5 minutes
• Total Time: 10 minutes
• Yield: 2 servings; can easily be increased

Ingredients

• 2 Sourdough English muffins, split
• 4 teaspoons butter
• 2 large eggs
• 2 turkey sausage patties
• 2 slices sharp Cheddar cheese

[See variations in Notes below.]

Cook Mode Prevent your screen from going dark

Instructions

1. Toast English muffins. Spread with butter. Set aside and keep warm.
2. Grease a large nonstick skillet or griddle and heat to medium-high. (see Tip below.)
3. Crack eggs into prepared pan and fry as desired. (I like mine over-hard, Robert likes his over-easy.)
4. Reduce heat to low, place cheese slice on top of each egg, cover and cook for around 1 minute, just until cheese is melted.
5. While the eggs are cooking, heat the sausage patties in the microwave.
6. Assemble as follows: place half an English muffin on each plate. Top with egg/cheese, sausage, then second half of muffin.
7. Serve immediately or cool, wrap and freeze. (See directions in post for wrapping, freezing and reheating.)

Notes

Ingredient variations: you can substitute other ingredients, depending on what you like or have on hand. Here are some ideas:

• Bread – store bought English muffins – regular, sourdough, whole wheat, gluten free
• Eggs – fried, poached, scrambled or baked
• Cheese – Cheddar, cream cheese, Fontina, Havarti, Provolone, American
• Meat – turkey sausage, regular sausage, fried bacon, sliced ham. I also make them with smoke

Tip on frying eggs: make sure your pan is preheated to medium-high, and hot before adding the eggs. The high heat keeps the eggs from spreading too much, so they fit better on the muffin. 

• Author: (By Lee Clayton Roper)
• Category: breakfast and brunch, make ahead, freeze
• Method: quick and easy

The post Breakfast Sandwiches with Egg appeared first on A Well Seasoned Kitchen.

It’s fall, which means it’s pumpkin season – yay! I love the flavor of pumpkin – not just in pies, but also in other desserts like my Rum Pumpkin Tart and Pots de Crème, as well as in my Pumpkin Cream Cheese Muffins. These easy-to-prepare (no food processor or stand mixer required) morning treats are full of the flavors of fall. The muffin batter includes puréed pumpkin combined with the spices commonly used in pumpkin pie – cinnamon, cloves, nutmeg and ginger. A cube of cream cheese is inserted into the batter of each muffin, providing a fun surprise when eaten!

Actually, the white dot of filling inside reminds of the trashy Hostess Chocolate Cupcakes I used to eat as a kid. I did love those . . . just like I love these Pumpkin Cream Cheese Muffins!

Pin it now to save for later –

Pumpkin Cream Cheese Muffins

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Print Recipe

These seasonally inspired Pumpkin Cream Cheese Muffins are the perfect morning treat to celebrate fall!

• Yield: 24 muffins

Ingredients

• 1 block (8-ounce) cream cheese, softened
• 4 eggs
• 2 cups sugar
• 2 cups cooked, puréed pumpkin (one 15 or 16-ounce can)
• 1 1/4 cups vegetable oil
• 3 cups flour
• 3 teaspoons ground cinnamon
• 1 1/2 teaspoons ground cloves
• 1 1/2 teaspoons ground nutmeg
• 1 teaspoon ground ginger
• Pinch cardamom
• 1 teaspoon table salt
• 1 teaspoon baking soda
• 1/2 cup chopped pecans

Cook Mode Prevent your screen from going dark

Instructions

1. Preheat oven to 350 degrees. Spray 24 muffin cups with nonstick cooking spray or use paper liners (I recommend the liners).
2. Place the cream cheese block between two pieces of wax paper and roll to slightly flatten, so that it’s around 4 inches by 6 inches. Freeze.
3. In a large mixing bowl, whisk the eggs, then whisk in the sugar, pumpkin and vegetable oil. Set aside.
4. In a medium mixing bowl, whisk together the flour, cinnamon, cloves, nutmeg, ginger, cardamom, salt and baking soda. Add to the egg mixture all at once and stir just until blended – do not overmix.
5. Fill the muffin tins around 3/4 full (I like to use a large spring-loaded ice cream scoop).
   Remove cream cheese from the freezer and cut into 24 1-inch squares. Push one square into the middle of each muffin. Sprinkle 1 teaspoon of chopped pecans over the top of each.
6. Bake for 20 to 25 minutes or until a toothpick inserted into a muffin (not into the cream cheese) comes out clean. Cool for 5 minutes in the pan; remove to a wire rack to cool completely. Note that the cream cheese will be very hot initially.

Notes

High Altitude: Reduce the baking soda by 1/8 teaspoon, increase the vegetable oil by 2 tablespoons and use extra large eggs.

• Author: (From “A Well-Seasoned Kitchen®” by Sally Clayton and Lee Clayton Roper)
• Category: breakfast and brunch, breads, muffins
• Method: baking
• Cuisine: fall

The post Pumpkin Cream Cheese Muffins appeared first on A Well Seasoned Kitchen.

In honor of National Sourdough Day on April 1st, I thought it was the perfect time to share a fun story about my family’s sourdough starter, and how we lost it – and then found it again.

One October, I received a frantic email from my second cousin (or maybe first cousin once removed? I never have been too sure how that works), Sarah Kidwell, asking if I had any of my grandmother’s sourdough starter. You see, Sarah’s grandfather, my Uncle Bill, was my mom’s brother, and another one of the many home gourmets in our family. My grandmother “Nama” (Sarah’s great-grandmother), also was a fantastic cook and loved to bake. Family lore has it that back in 1933, Nama first created her sourdough starter, offshoots of which were eventually shared with her children – my mom, Uncle Bill and their older brother, my Uncle Dan. Over the years, offshoots of those starters were then shared with their children, and even grandchildren.

How we lost the starter

So, fast forward to around 2014. My cousin Beth, Sarah’s mom, has kept her starter alive all these years, which is a good thing since her husband Jim, yet another gourmet cook in the family, loves to bake sourdough bread. One day, Sarah was being helpful and decided to clean out the refrigerator. Not knowing what the starter was – it can look kind of ugly when it’s ripe –

she thought it was something that had gone bad and threw it out. A few days later, when Jim went to bake bread, he was distressed to learn that their branch of the family starter was gone! Hence, the frantic email from Sarah to me.

How we found it

I didn’t have any more of the starter, so I started emailing and calling other family members to see who might have it. (Mom and my Uncles have all passed away.) No luck. I emailed Sarah and told her I would expand my search, but it wasn’t looking good. Then, a few months later, I was talking to my brother Jim (not to be confused with cousin Jim) and he mentioned something about the bread our childhood friend Mark Gordon likes to bake – and zingo! – I had another lead on the sourdough starter!

Now Mark is super busy, because not only does he own two ranches, he is also the Wyoming State Treasurer. So, not wanting to interrupt something important by calling, I fired off a text asking if by chance my mom had given him an offshoot of her sourdough starter. Hooray! She had! So we now knew Nama’s starter was still alive!!

As it turned out, it was in in January 2015 I found the starter again, and it just so happened that in February I was headed to Scottsdale, Arizona for a long weekend – and that is where Beth, Jim, Sarah and Sarah’s sister Becca live.  I just had to retrieve the starter from Mark in Wyoming and then figure out how to fly with it to Arizona.

The Sourdough Starter Retrieval

First, the retrieval. My husband Robert and I drove from Denver and spent the night with Mark at his home in Cheyenne, Wyoming (around an hour and a half drive). Not wanting to miss out on a significant family event (“The Sourdough Starter Retrieval”), my brother Jim also drove up from Ft Collins, Colorado to join us. Here is the official “Passing of the Sourdough Starter” ceremony (two jars from Mark – one for me and one for cousin Jim!):

Our two families have been great friends since the 1950s. So, I thought I would also include two non-sourdough related photos  – the first one is of me, Mark and Jim when we were young (circa 1963), and then the second shot is of  the three of us on the evening of the Passing of the Sourdough Starter ceremony:

The Sourdough Starter Family Reunion

Now came the tricky part – how to transport the starter to Scottsdale? You see, starter is a living organism, and as it grows it expands. Plus, it’s sort of liquidy, so taking it in carry-on luggage could be a problem. Checking it, there could be risk that it would blow up if it got too warm – which could cause all sorts of problems. Plus, security might see it as bomb material. After lots of online research, here is what I did: shortly before I flew, I overfed the Kidwell’s newly created branch of the starter a bit (more flour than normal), which slows down its growth. Then, I put it in a plastic jar that was clearly labeled as to what it was (to avoid any inquiries by security). . .

. . . .and put the jar inside 2 large zip top baggies. Then all of that was put inside a small insulated carry case with a freezer block. All of that went in the middle of my checked suitcase.

When I arrived at the Kidwell’s home, we had a little ceremony at which Sarah and I gave Jim his starter – the “Sourdough Starter Family Reunion”.

Jim is now once again happily baking away! And, the whole experience motivated me to start baking sourdough bread, too – and I am loving it, in part because I know that it has a bit of my mom and my Nama in it. It makes every bite taste like it’s filled with love.

P.S. Many thanks to Mark Gordon for keeping our family history alive!

The post The Saga of the Sourdough Starter appeared first on A Well Seasoned Kitchen.

My Best Muffin Tips

I love to make muffins. They are super easy to prepare, and tend to freeze well, so you can make a bunch and have some ready for later. Here are some tips for making your muffins come out moist, tender, and nicely shaped (risen) every time:

1. Don’t over mix your batter. Just mix until the ingredients are blended. If you over mix, the muffins may be tough.
2. When filling muffin cups, use a spring-loaded ice cream scoop – small size for mini muffins, large size for regular muffins. It’s much faster, plus your muffins will all come out close to the same size. Try not to fill them more than 3/4 full for most recipes.
3. Most muffin tins have 12 cups, but not all recipes are for 12 – or 24 – muffins. Fill any empty muffin cups halfway with water. This will ensure that your pan doesn’t burn or warp during cooking – and also adds moisture to the oven, making your muffins come out nice and moist.
4. Don’t let the batter sit in the tins at room temperature for any length of time, especially if the recipe includes baking powder and/or baking soda. If the batter sits for too long before baking, the muffins won’t rise very much – or at all. So, make sure to preheat that oven before mixing your batter!

How to Grease Muffin Pan

Even if using a nonstick muffin tin, grease the pan lightly with butter or oil, to prevent sticking. You can also use paper muffin liners, but I have better luck with greasing the pan:

• To grease pan with butter: place around a tablespoon of butter (preferably softened) on a small piece of paper towel. Rub butter onto te bottom and up the sides of each round pocket in the muffin pan.
• To grease pan with oil: lightly drizzle oil into each of the round pockets in the muffin tin. Use a paper towel to rub it on the bottom and up the sides of the round pockets.

How to Remove Muffins from Pan

After muffins have sat in the pan (see below), I remove them using a table knife. Gently run the knife blade around the sides of the muffins to loosen. Then use the knife to gently lift the muffins out of the pan.

Looking to make muffins now? Here are a few recipes to try:

• Blueberry Lemon Muffins
• Peach Muffins (pictured at the top of this post)
• Pumpkin Cream Cheese Muffins

The post Tips for How to Make Muffins appeared first on A Well Seasoned Kitchen.

I have always loved muffins. They are easy to prepare, and are a great accompaniment to most brunch dishes and many main dish salads as well. Plus, they can be made ahead and frozen, making them a perfect addition to an entertaining menu. These Blueberry Lemon Muffins, which are from our cookbook A Well-Seasoned Kitchen®, are not only moist and delicious, they are pretty too!

Check out my Muffin Baking Tips for my recommendations on how to make your muffins come out perfect every time, as well as how to deal with muffins that stick in the pan.

Pin it now to save for later!

Blueberry Lemon Muffins

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Print Recipe

Super moist Lemon Blueberry Muffins are are easy to prepare, and are a great accompaniment to most brunch dishes and many main dish salads as well. Plus, they can be made ahead and frozen, making them a perfect addition to an entertaining menu!

• Yield: 16 muffins

Ingredients

• 2 cups flour
• 1 cup sugar, divided
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• Zest from 1 lemon
• 1 egg
• 1 cup whole milk
• 3/4 cup butter, melted and cooled slightly, divided
• 1 cup blueberries (fresh or frozen, but the latter needs to be thawed and drained)
• 2 tablespoons lemon juice

Cook Mode Prevent your screen from going dark

Instructions

1. Preheat oven to 375 degrees. Spray 16 muffin cups with nonstick cooking spray. (Fill empty cups halfway with water so the pan doesn’t burn.)
2. In a large mixing bowl, whisk together the flour, 1/2 cup of the sugar, baking powder, salt and lemon zest. Set aside.
3. In a medium mixing bowl, whisk the egg; whisk in the milk and 1/2 cup of the melted butter. Stir the egg mixture into the dry ingredients just until mixed (batter will be lumpy). Gently fold in blueberries. Fill muffin cups 2/3 full (I like to use a large spring-loaded ice cream scoop). Bake for 20 minutes or until a tester inserted in the center of one of the muffins comes out clean.
4. While the muffins are baking, make the topping: Combine the remaining 1/4 cup melted butter and the lemon juice. Put in a shallow dish. Put remaining 1/2 cup sugar in another shallow dish.
5. When the muffins are slightly cooled, remove from the pan and dunk the tops into the lemon-butter mixture, then into sugar. Place on a wire rack to cool completely

Notes

High altitude: no adjustments are necessary.

• Author: (From “A Well-Seasoned Kitchen®” by Sally Clayton and Lee Clayton Roper)
• Category: Breakfast and brunch, make ahead

The post Blueberry Lemon Muffins appeared first on A Well Seasoned Kitchen.