I was so excited when I found this easy recipe for pumpkin muffins on The Seasoned Mom because it uses a full can of pumpkin puree instead of a portion of one–I love that!  These muffins were super moist and stayed that way for a couple of days before they were all devoured. These easy pumpkin muffins made my kids very happy and I loved how simple they were to make.

Easy Pumpkin Muffins

Ingredients:

• 2 cups flour, sifted
• 1 ¼ tsp ground cinnamon
• 1 tsp baking soda
• ¾ tsp salt
• ½ tsp baking powder
• ½ tsp ground ginger
• ½ tsp ground nutmeg
• ½ tsp ground cloves
• ¼ tsp ground allspice
• ¾ cup granulated sugar
• ½ cup packed light brown sugar
• ½ cup vegetable oil
• 2 large eggs, room temperature
• 1 (15 oz) can of pumpkin puree (not pumpkin pie filling)
• 1½ tsp vanilla extract
• Coarse sugar, for topping

How to Make Easy Pumpkin Muffins

Preheat the oven to 425 degrees. Coat a muffin tin with cooking spray.

Sift the flour, cinnamon, baking soda, salt, baking powder, ginger, nutmeg, cloves, and allspice into a medium bowl.  Side Note: Sifting the ingredients will reduce lumps in the batter. 

In a large bowl, whisk together the sugar, brown sugar, vegetable oil, eggs, pumpkin puree, and vanilla extract until creamy and smooth.

Gradually add the flour mixture to the pumpkin mixture until just combined.

Pour evenly into the muffin tin.

Sprinkle approximately 1 teaspoon of coarse sugar on top of each muffin.

Place into the oven and bake for 5 minutes. Reduce the heat to 350 degrees without opening the oven and continue to cook for 12-15 minutes, or until a tester inserted in the center comes out clean.  Side Note: Starting the baking at a higher temperature and then reducing it helps make the muffin dome.

Remove from the oven and cool in the pan for a few minutes before putting them on a wire rack to finish cooling. Serve and Enjoy.

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Easy Pumpkin Muffins

Course Breads and Muffins, Breakfast

Cuisine American

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 12 muffins

Author Pam - For the Love of Cooking

Equipment

• Muffin Tin

Ingredients

• 2 cups flour sifted
• 1 ¼ tsp ground cinnamon
• 1 tsp baking soda
• ¾ tsp salt
• ½ tsp baking powder
• ½ tsp ground ginger
• ½ tsp ground nutmeg
• ½ tsp ground cloves
• ¼ tsp ground allspice
• ¾ cup granulated sugar
• ½ cup packed light brown sugar
• ½ cup vegetable oil
• 2 large eggs room temperature
• 1 15 oz can of pumpkin puree (not pumpkin pie filling)
• 1½ tsp vanilla extract
• Coarse sugar for topping

Instructions

• Preheat the oven to 425 degrees. Coat a muffin tin with cooking spray.
• Sift the flour, cinnamon, baking soda, salt, baking powder, ginger, nutmeg, cloves, and allspice into a medium bowl.  Side Note: Sifting the ingredients will reduce lumps in the batter.
• In a large bowl, whisk together the sugar, brown sugar, vegetable oil, eggs, pumpkin puree, and vanilla extract until creamy and smooth.
• Gradually add the flour mixture to the pumpkin mixture until just combined.
• Pour evenly into the muffin tin.
• Sprinkle approximately 1 teaspoon of coarse sugar on top of each muffin.
• Place into the oven and bake for 5 minutes. Reduce the heat to 350 degrees without opening the oven and continue to cook for 12-15 minutes, or until a tester inserted in the center comes out clean.  Side Note: Starting the baking at a higher temperature and then reducing it helps make the muffin dome.
• Remove from the oven and cool in the pan for a few minutes before putting them on a wire rack to finish cooling. Serve and Enjoy.

I had a little ricotta cheese needing to be used up so I went in search of recipe ideas and found an easy recipe for lemon ricotta muffins on The Sequinned Life that sounded tasty. I adapted the recipe a bit by using vanilla extract instead of almond (because it’s what I had on hand) and I also made a lemon glaze to top them. These lemon muffins were simple to make and made my family very happy.

Lemon Ricotta Muffins

Ingredients:

Muffins:

• 1 ¾ cup flour
• ¾ cup sugar
• 2 tsp baking powder
• 1 tsp salt
• ¾ cup ricotta cheese (full-fat)
• 2 eggs
• ½ cup unsalted butter, melted
• ½ teaspoon vanilla extract
• 3 tbsp fresh lemon juice + the zest of 1 large or 2 small lemons
• ¼ cup sliced almonds

For the Glaze:

• ½ cup powdered sugar
• 1 tablespoon fresh lemon juice, +/- depending on your desired thickness
• Zest from 1 small lemon

Preheat the oven to 350 degrees. Generously grease 10 cups of a regular 12-cup muffin tin with cooking spray and set aside. Side Note: I was able to make 11 muffins instead of 10.

Make the muffins by combining the flour, sugar, baking powder, and salt in a small mixing bowl and whisk well.

In a separate bowl, add ricotta cheese, eggs, melted butter, vanilla extract, lemon juice, and lemon zest.

Using a hand mixer, beat the wet ingredients together well until light and fluffy. Gradually add the dry ingredients to the bowl with the wet ingredients and stir until just combined. The batter will be thick.

Scoop batter evenly into the 10 (or 11) prepared muffin cups. The batter should come up to just below the top of each muffin cup.

Evenly scatter sliced almonds over the top of the muffins and lightly press them onto the surface.

Bake for 20-22 minutes, or until the edges are golden brown and a wooden tester inserted in the center of a muffin comes out clean.

Let the muffins cool in the muffin tin for a few minutes, and then loosen the outer edges with a small thin spatula. Transfer muffins to a wire rack to cool completely.

Make the lemon glaze by whisking the powdered sugar, lemon juice, and lemon zest in a small dish until creamy and smooth.

Once the muffins are completely cool, drizzle the lemon glaze over top of the muffins and let harden before serving or storing. Enjoy!

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Lemon Ricotta Muffins

Course Breads and Muffins

Cuisine American

Prep Time 10 minutes minutes

Cook Time 25 minutes minutes

Total Time 35 minutes minutes

Servings 10 muffins

Author Pam - For the Love of Cooking

Equipment

• Muffin Tin

Ingredients

Muffins:

• 1 ¾ cup flour
• ¾ cup sugar
• 2 tsp baking powder
• 1 tsp salt
• ¾ cup ricotta cheese full-fat
• 2 eggs
• ½ cup unsalted butter melted
• ½ teaspoon vanilla extract
• 3 tbsp fresh lemon juice + the zest of 1 large or 2 small lemons
• ¼ cup sliced almonds

For the Glaze:

• ½ cup powdered sugar
• 1 tablespoon fresh lemon juice +/- depending on your desired thickness
• Zest from 1 small lemon

Instructions

• Preheat the oven to 350 degrees. Generously grease 10 cups of a regular 12-cup muffin tin with cooking spray and set aside. Side Note: I was able to make 11 muffins instead of 10.
• Make the muffins by combining the flour, sugar, baking powder, and salt in a small mixing bowl and whisk well.
• In a separate bowl, add ricotta cheese, eggs, melted butter, vanilla extract, lemon juice, and lemon zest.
• Using a hand mixer, beat the wet ingredients together well until light and fluffy. Gradually add the dry ingredients to the bowl with the wet ingredients and stir until just combined. The batter will be thick.
• Scoop batter evenly into the 10 (or 11) prepared muffin cups. The batter should come up to just below the top of each muffin cup.
• Evenly scatter sliced almonds over the top of the muffins and lightly press them onto the surface.
• Bake for 20-22 minutes, or until the edges are golden brown and a wooden tester inserted in the center of a muffin comes out clean.
• Let the muffins cool in the muffin tin for a few minutes, and then loosen the outer edges with a small thin spatula. Transfer muffins to a wire rack to cool completely.
• Make the lemon glaze by whisking the powdered sugar, lemon juice, and lemon zest in a small dish until creamy and smooth.
• Once the muffins are completely cool, drizzle the lemon glaze over top of the muffins and let harden before serving or storing. Enjoy!

If you are a muffin top lover, this easy recipe for blueberry drop biscuits is for you! My favorite part of a muffin is the top, so when I found this easy recipe for blueberry biscuits on Two Peas & Their Pod, I knew I would make them. These buttermilk drop biscuits were super simple to make and my whole family thought they were delicious, especially with the lemon glaze on top.

Blueberry Drop Biscuits

Blueberry Biscuits:

• 2 cups flour
• 2 tbsp granulated sugar
• 2 tsp baking powder
• 3/4 tsp kosher salt
• 1/2 tsp baking soda
• Zest of 1 lemon
• 1 cup cold buttermilk
• 1/2 cup unsalted butter, melted and cooled slightly
• 1 tsp vanilla extract
• 1 cup fresh blueberries
• Turbinado sugar, for sprinkling on the biscuits

For the lemon glaze:

• 1 cup powdered sugar
• 2 to 3 tablespoons lemon juice, to taste
• 1/2 teaspoon lemon zest

How to Make Blueberry Drop Biscuits

Preheat the oven to 450 degrees. Line a large baking sheet with parchment paper.

In a large bowl, whisk together the flour, sugar, baking powder, salt, baking soda, and lemon zest.  Gently mix in the blueberries.

In a small bowl, combine the cold buttermilk and the slightly cooled melted butter. Stir until combined and small clumps form. It is ok if the mixture is lumpy. Stir in the vanilla.

Pour buttermilk mixture to dry ingredients and stir with rubber spatula until just combined.

Scoop biscuit batter (approximately 2 1/2 tablespoons per biscuit) and drop on prepared baking sheet, spacing biscuits at least 2 inches apart.

Sprinkle the tops of each biscuit with turbinado sugar.

Place the baking sheet in the oven, on the middle rack, and bake 12 to 15 minutes, until the biscuit tops are golden brown.

Remove from the oven and let the biscuits cool for 5 minutes on the baking sheet.

Transfer biscuits to wire rack and let them cool completely.

While the biscuits are cooling, make the lemon glaze, by whisking together the powdered sugar, lemon juice, and zest until smooth.

Drizzle the glaze over the cooled biscuits and serve. Enjoy.

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Blueberry Drop Biscuits

Course Breads and Muffins

Cuisine American

Prep Time 10 minutes minutes

Cook Time 15 minutes minutes

Total Time 25 minutes minutes

Servings 12 biscuits

Author Adapted by Pam - For the Love of Cooking / Original by Two Peas & Their Pod

Equipment

• Baking Sheet

Ingredients

Blueberry Biscuits:

• 2 cups flour
• 2 tbsp granulated sugar
• 2 tsp baking powder
• ¾ tsp kosher salt
• ½ tsp baking soda
• Zest of 1 lemon
• 1 cup cold buttermilk
• ½ cup unsalted butter melted and cooled slightly
• 1 tsp vanilla extract
• 1 cup fresh blueberries
• Turbinado sugar for sprinkling on the biscuits

For the lemon glaze:

• 1 cup powdered sugar
• 2 to 3 tablespoons lemon juice to taste
• ½ teaspoon lemon zest

Instructions

• Preheat the oven to 450 degrees. Line a large baking sheet with parchment paper.
• In a large bowl, whisk together the flour, sugar, baking powder, salt, baking soda, and lemon zest.  Gently mix in the blueberries.
• In a small bowl, combine the cold buttermilk and the slightly cooled melted butter. Stir until combined and small clumps form. It is ok if the mixture is lumpy. Stir in the vanilla.
• Pour buttermilk mixture to dry ingredients and stir with rubber spatula until just combined.
• Scoop biscuit batter (approximately 2 1/2 tablespoons per biscuit) and drop on prepared baking sheet, spacing biscuits at least 2 inches apart.
• Sprinkle the tops of each biscuit with turbinado sugar.
• Place the baking sheet in the oven, on the middle rack, and bake 12 to 15 minutes, until the biscuit tops are golden brown.
• Remove from the oven and let the biscuits cool for 5 minutes on the baking sheet. Transfer biscuits to wire rack and let them cool completely.
• While the biscuits are cooling, make the lemon glaze, by whisking together the powdered sugar, lemon juice, and zest until smooth.
• Drizzle the glaze over the cooled biscuits and serve. Enjoy.

I recently tried making chicken tikka masala (recipe to come) and decided to make an easy flatbread recipe (no yeast) that I found on Cafe Delites to pair with it.  This tasty flatbread was so simple to make! I made them extra special by brushing garlic butter on top before serving. We all loved these delicious mini flatbreads and think they paired nicely with the chicken tikka masala, and would also be tasty with butter chicken.

Easy Flatbread Recipe (No Yeast)

Flatbread Ingredients:

• 1 1/2 cups of flour
• 1/2 tsp baking powder
• 1/2 tsp garlic powder
• 1/2 tsp salt
• 6 tbsp Greek yogurt
• 6 tbsp whole milk, divided
• 2 tbsp olive oil

Garlic Butter:

• 2 tbsp salted butter
• 1-2 cloves of garlic, finely minced, to taste
• 2 tsp fresh parsley, finely chopped

How to Make an Easy Flatbread Recipe (No Yeast)

Make the flatbread by whisking together the flour, baking powder, garlic powder, and salt in a bowl.

Make a well in the center and add the yogurt, 4 tablespoons of milk, and olive oil. Mix with a rubber spatula so that the milk absorbs the flour. Gradually mix in the remaining milk, if needed.

Bring the dough together with your hands, the dough should be workable but also sticky to the touch. Tip: sticky dough = soft, moist flatbreads

Turn out the dough onto a lightly floured work surface then sprinkle the top with a little extra flour if too sticky.

Knead to form a soft, smooth, and semi-sticky ball, about 2-3 minutes.

Place the dough ball into an oiled bowl, rolling it around a few times to get evenly coated in oil; wrap with plastic wrap. Set aside for 30 minutes.

Roll out the flatbread dough by kneading the dough a few more times until smooth, you shouldn’t need any extra flour at this point to knead, as the oil from the dough will help it from sticking.

Dived the dough into 4 even pieces (for large flatbreads) or 8 even pieces (for mini flatbread), then roll each piece into a small ball.

Working one piece at a time, flatten one ball out with the palms of your hands. Use a rolling pin (or tortilla press) to roll it to about 1/8-inch thick.

Cook the flatbread by coating a nonstick skillet over medium heat with olive oil spray. Once hot, cook one flatbread for 2 minutes on one side (it will bubble up). Flip and cook until golden, lightly pressing down with a spatula when it puffs up.

While one flatbread is cooking, roll the next ball of dough out and repeat steps above, working one flatbread at a time, to prevent them from drying out.

Pile them up on a plate lined with a clean tea towel and wrap them up while cooking the rest of the flatbread. Tip: This helps keep them warm and soft.

Make the garlic butter by combining the butter and garlic in a small microwave safe dish. Cook for 20-30 seconds, or until the butter is melted. Add the parsley and stir well.

Finish by brushing the garlic butter on top of each flatbread. Serve immediately and enjoy.

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Easy Flatbread Recipe (No Yeast)

Course Breads and Muffins

Cuisine Indian

Prep Time 10 minutes minutes

Cook Time 10 minutes minutes

Resting Time: 30 minutes minutes

Total Time 50 minutes minutes

Servings 8 mini flatbreads or 4 large

Author Pam - For the Love of Cooking / Original by Cafe Delites

Equipment

• Rolling Pin or Tortilla Press
• Nonstick Skillet

Ingredients

Flatbread Ingredients:

• 1 ½ cups of flour
• ½ tsp baking powder
• ½ tsp garlic powder
• ½ tsp salt
• 6 tbsp Greek yogurt
• 6 tbsp whole milk divided
• 2 tbsp olive oil

Garlic Butter:

• 2 tbsp salted butter
• 1-2 cloves of garlic finely minced, to taste
• 2 tsp fresh parsley finely chopped

Instructions

• Make the flatbread by whisking together the flour, baking powder, garlic powder, and salt in a bowl.
• Make a well in the center and add the yogurt, 4 tablespoons of milk, and olive oil. Mix with a rubber spatula so that the milk absorbs the flour. Gradually mix in the remaining milk, if needed.
• Bring the dough together with your hands, the dough should be workable but also sticky to the touch. Tip: sticky dough = soft, moist flatbreads
• Turn out the dough onto a lightly floured work surface then sprinkle the top with a little extra flour if too sticky.
• Knead to form a soft, smooth, and semi-sticky ball, about 2-3 minutes.
• Place the dough ball into an oiled bowl, rolling it around a few times to get evenly coated in oil; wrap with plastic wrap. Set aside for 30 minutes.
• Roll out the flatbread dough by kneading the dough a few more times until smooth, you shouldn't need any extra flour at this point to knead, as the oil from the dough will help it from sticking.
• Dived the dough into 4 even pieces (for large flatbreads) or 8 even pieces (for mini flatbread), then roll each piece into a small ball.
• Working one piece at a time, flatten one ball out with the palms of your hands. Use a rolling pin (or tortilla press) to roll it to about 1/8-inch thick.
• Cook the flatbread by coating a nonstick skillet over medium heat with olive oil spray. Once hot, cook one flatbread for 2 minutes on one side (it will bubble up). Flip and cook until golden, lightly pressing down with a spatula when it puffs up.
• While one flatbread is cooking, roll the next ball of dough out and repeat steps above, working one flatbread at a time, to prevent them from drying out.
• Pile them up on a plate lined with a clean tea towel and wrap them up while cooking the rest of the flatbread. Tip: This helps keep them warm and soft.
• Make the garlic butter by combining the butter and garlic in a small microwave safe dish. Cook for 20-30 seconds, or until the butter is melted. Add the parsley and stir well.
• Finish by brushing the garlic butter on top of each flatbread. Serve immediately and enjoy.

I found this delicious and easy recipe for blueberry-raspberry muffins on Natasha’s Kitchen and adapted it to work with what I had on hand so I wouldn’t have to go to the grocery store. The muffins were super easy to make and turned out really moist and flavorful. My daughter raved about them, which always makes my day.

Blueberry-Raspberry Muffins

Ingredients:

• 1 cup of white sugar
• 2 large eggs, room temperature
• 1 cup Greek yogurt
• 1/2 cup vegetable oil
• 1 tsp vanilla extract
• Zest of 1 lemon
• 2 cups flour
• 2 tsp baking powder
• 1/4 tsp sea salt
• 1 cup fresh blueberries, divided
• 1/2 cup fresh raspberries, divided
• Turbinado sugar or white sugar, optional

How to Make Blueberry-Raspberry Muffins

Preheat the oven to 425 degrees. Coat a muffin pan with cooking spray.

Beat the sugar and eggs together with a hand mixer until smooth, creamy, and lighter in color, about 2-3 minutes.

Add the Greek yogurt, vegetable oil, vanilla, and lemon zest then beat until well-combined, about 1 minute.

Combine the flour, baking powder, and sea salt together in a small bowl; mix well.

Using a rubber spatula, gradually stir in the dry mixture into the wet mixture, 1/3rd at a time until just combined. Don’t overmix!

Gently fold in most of the blueberries and raspberries until just combined.

Divide the batter equally into prepared muffin tin.

Gently press the last remaining berries into the top of each muffin.  Side Note: This step is optional but makes the muffins look prettier after baked.

Sprinkle some coarse sugar or white sugar on top of each muffin, optional but recommended.

Place into the oven and bake for 5 minutes. Reduce the heat to 350 degrees (don’t open the oven door) and continue to cook for 14-16 minutes, or until a tester inserted in the center comes out clean. Side Note: Starting the baking at a higher temperature then reducing it helps make the muffin dome.

Remove from the oven and cool in the pan for a few minutes before putting them on a wire rack to finish cooling. Serve and enjoy. 

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Blueberry-Raspberry Muffins

Course Breads and Muffins

Cuisine American

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 12 muffins

Author Pam - For the Love of Cooking / Original by Natasha's Kitchen

Equipment

• Muffin pan
• Hand Mixer or Stand Mixer
• Wire Rack

Ingredients

• 1 cup of white sugar
• 2 large eggs room temperature
• 1 cup Greek yogurt
• ½ cup vegetable oil
• 1 tsp vanilla extract
• Zest of 1 lemon
• 2 cups flour
• 2 tsp baking powder
• ¼ tsp sea salt
• 1 cup fresh blueberries divided
• ½ cup fresh raspberries divided
• Turbinado sugar or white sugar optional

Instructions

• Preheat the oven to 425 degrees. Coat a muffin pan with cooking spray.
• Beat the sugar and eggs together with a hand mixer until smooth, creamy, and lighter in color, about 2-3 minutes.
• Add the Greek yogurt, vegetable oil, vanilla, and lemon zest then beat until well-combined, about 1 minute.
• Combine the flour, baking powder, and sea salt together in a small bowl; mix well.
• Using a rubber spatula, gradually stir in the dry mixture into the wet mixture, 1/3rd at a time until just combined. Don't overmix!
• Gently fold in most of the blueberries and raspberries until just combined.
• Divide the batter equally into prepared muffin tin.
• Gently press the last remaining berries into the top of each muffin.  Side Note: This step is optional but makes the muffins look prettier after baked.
• Sprinkle some coarse sugar or white sugar on top of each muffin, optional but recommended.
• Place into the oven and bake for 5 minutes. Reduce the heat to 350 degrees (don't open the oven door) and continue to cook for 14-16 minutes, or until a tester inserted in the center comes out clean. Side Note: Starting the baking at a higher temperature then reducing it helps make the muffin dome.
• Remove from the oven and cool in the pan for a few minutes before putting them on a wire rack to finish cooling. Serve and enjoy.

I love making no-knead rustic breads and have tried a plain version and a roasted garlic version, but this time I wanted to try an easy recipe for no-knead rustic olive bread, from a recipe I found on Foolproof Living that sounded tasty. Although this bread takes time, it was a snap to throw together, smelled amazing while it baked, and turned out SO delicious! Kalamata olive bread is one of my son’s favorite types of bread, and he really loved it.

No-Knead Rustic Olive Bread

Ingredients:

• 1 cup kalamata olives, chopped & drained on paper towels
• 3 cups bread flour
• 1 tsp Morton kosher salt or table salt
• 1/4 tsp active dry yeast
• 1 1/3 cup warm water (temperature between 100-110 degrees)

How to Make No-Knead Rustic Olive Bread

THE DAY BEFORE:

Chop the kalamata olives then place them on some paper towels to drain excess water. You want them dry not juicy; set aside until needed.

In a large mixing bowl, combine the flour, salt, and yeast. Add the warm water and use a rubber spatula to mix until just combined. The dough will be very sticky. Stir in the chopped olives and ensure that they are equally distributed throughout the batter.  Side Note: I found that using my hands to mix in the olives was easiest. 

Cover the bowl with a clean kitchen towel or plastic wrap and allow it to rest on your counter, in the warmest part of your kitchen, undisturbed for 18 to 24 hours.

THE DAY OF:

Dust the top of the dough with a few tablespoons of flour because it will be wet. Use a rubber spatula to scrape the sides of the dough & bowl, working your way around and underneath.

Lightly flour a piece of parchment paper, gently remove the dough from the bowl, form the dough into a ball tucking the sides of the dough under, and place it on the parchment. Lightly dust it with a little bit of flour, cover it with a clean kitchen towel, and let it rise in the warmest part of your kitchen for 1-2 hours or until it doubles in size.

Place a round Dutch oven along with a tight-fitting lid on the lowest rack of your oven. Preheat the oven (with the Dutch oven & lid inside) to 450 degrees – about 20 minutes.

Use oven mitts to remove the Dutch oven lid then, using the edges of the parchment paper, carefully place the parchment & dough into the center of the HOT Dutch oven and, using mitts, replace the HOT lid and slide the pot with the bread back into your oven. Bake for 30 minutes.

Remove the lid and continue baking the bread for another 15-20 minutes, or until the top of the loaf is golden brown and crusty.

Carefully remove the bread from the Dutch oven, it should come out easily, to a wire rack to cool for 30-45 minutes before slicing. Enjoy!

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No-Knead Rustic Olive Bread

Course Breads and Muffins

Cuisine American

Prep Time 10 minutes minutes

Cook Time 50 minutes minutes

Rising Time: 18 hours hours

Total Time 19 hours hours

Servings 1 loaf

Author Pam - For the Love of Cooking / Original by Foolproof Living

Equipment

• Round Large Dutch Oven

Ingredients

• ¾ cup kalamata olives chopped & drained on paper towels
• 3 cups bread flour
• 1 tsp Morton kosher salt or table salt
• ¼ tsp active dry yeast
• 1 ⅓ cup warm water temperature between 100-110 degrees

Instructions

• THE DAY BEFORE:
• Chop the kalamata olives then place them on some paper towels to drain excess water. You want them dry not juicy; set aside until needed.
• In a large mixing bowl, combine the flour, salt, and yeast. Add the warm water and use a rubber spatula to mix until just combined. The dough will be very sticky. Stir in the chopped olives and ensure that they are equally distributed throughout the batter.  Side Note: I found that using my hands to mix in the olives was easiest.
• Cover the bowl with a clean kitchen towel or plastic wrap and allow it to rest on your counter, in the warmest part of your kitchen, undisturbed for 18 to 24 hours.
• THE DAY OF:
• Dust the top of the dough with a few tablespoons of flour because it will be wet. Use a rubber spatula to scrape the sides of the dough & bowl, working your way around and underneath.
• Lightly flour a piece of parchment paper, gently remove the dough from the bowl, form the dough into a ball tucking the sides of the dough under, and place it on the parchment. Lightly dust it with a little bit of flour, cover it with a clean kitchen towel, and let it rise in the warmest part of your kitchen for 1-2 hours or until it doubles in size.
• Place a round Dutch oven along with a tight-fitting lid on the lowest rack of your oven. Preheat the oven (with the Dutch oven & lid inside) to 450 degrees – about 20 minutes.
• Use oven mitts to remove the Dutch oven lid then, using the edges of the parchment paper, carefully place the parchment & dough into the center of the HOT Dutch oven and, using mitts, replace the HOT lid and slide the pot with the bread back into your oven. Bake for 30 minutes.
• Remove the lid and continue baking the bread for another 15-20 minutes, or until the top of the loaf is golden brown and crusty.
• Carefully remove the bread from the Dutch oven, it should come out easily, to a wire rack to cool for 30-45 minutes before slicing. Enjoy!

I’ve seen gingerbread muffins with lemon glaze on several websites and wondered how that combination would taste. I found a recipe for glazed gingerbread muffins on Sally’s Baking Addiction that looked tasty, so decided to make a batch. The muffins were super easy to throw together and tasted wonderful with the lemon glaze. My family said the recipe is a keeper–my daughter loved the muffins with lots of lemon glaze while my husband and son both preferred them plain.

Glazed Gingerbread Muffins

Muffin Ingredients:

• 3/4 cup un-sulphured or dark molasses (do not use blackstrap, Grandma’s brand is a good choice)
• 1/2 cup unsalted butter, cut into smaller pieces
• 2 2/3 cup flour
• 2 tsp ground ginger
• 1 1/2 tsp baking soda
• 1 1/2 tsp ground cinnamon
• 1/2 tsp ground cloves
• 1/4 tsp ground nutmeg
• 1/4 tsp salt
• 1/2 cup brown sugar
• 1/2 cup sour cream (or plain yogurt), room temperature
• 1/2 cup whole milk, room temperature
• 1 large egg, room temperature
• Coarse sugar, for sprinkling

Lemon Glaze:

• 1/2 cup powdered sugar
• 1-2 tbsp fresh squeezed lemon juice, to taste

Or if you’d prefer 

Vanilla Glaze:

• 1/2 cup powdered sugar
• 1-2 tbsp milk, to taste
• 1/2 tsp vanilla extract

How to Make Glazed Gingerbread Muffins

Preheat the oven to 425. Coat a muffin tray well with cooking spray.

Combine the molasses and butter in a large glass bowl and microwave it for a minute, or until the butter is melted. Stir to combine and set aside to cool.

In a large bowl, whisk together the flour, ginger, baking soda, cinnamon, cloves, nutmeg, and salt until well combined.

Add the sugar, sour cream, milk, and well-beaten egg to the molasses mixture and mix until very well combined.

Gradually add the molasses mixture to the flour mixture until just combined, don’t overmix. Side Note: The batter will be thick and a little lumpy.

Divide the batter among the prepared muffin tray, filling all the way up to the top. Sprinkle with coarse sugar, if desired (gives a nice crunch and highly recommend!).

Place into the oven and bake for 5 minutes. Reduce the heat to 350 degrees without opening the oven and continue to cook for 11-14 minutes, or until a tester inserted in the center comes out clean. Side Note: Starting the baking at a higher temperature then reducing it helps make the muffin dome.

Remove from the oven and cool in the pan for a few minutes before putting them on a wire rack to finish cooling.

Make the lemon glaze by combining the powdered sugar and fresh lemon juice until it’s creamy and you reach your desired consistency.

Drizzle the lemon glaze on top of the cooled muffins, if desired. Serve and Enjoy.

Side Note: If you’d prefer a vanilla glaze, combine the powdered sugar, milk, and vanilla extract together until it’s creamy and you reach your desired consistency.

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Glazed Gingerbread Muffins

Tender and flavorful glazed gingerbread muffins filled with fall spices and topped with a lemon glaze are the perfect holiday treat. 

Course Breads and Muffins

Cuisine American

Prep Time 10 minutes minutes

Cook Time 18 minutes minutes

Total Time 28 minutes minutes

Servings 12

Author Adapted by Pam - For the Love of Cooking / Original by Sally's Baking Addiction

Equipment

• Muffin Tray

Ingredients

Muffin Ingredients:

• ¾ cup un-sulphured or dark molasses do not use blackstrap, Grandma's brand is a good choice
• ½ cup unsalted butter cut into smaller pieces
• 2 ⅔ cup flour
• 2 tsp ground ginger
• 1 ½ tsp baking soda
• 1 ½ tsp ground cinnamon
• ½ tsp ground cloves
• ¼ tsp ground nutmeg
• ¼ tsp salt
• ½ cup brown sugar
• ½ cup sour cream or plain yogurt, room temperature
• ½ cup whole milk room temperature
• 1 large egg room temperature
• Coarse sugar for sprinkling

Lemon Glaze:

• ½ cup powdered sugar
• 1-2 tbsp fresh squeezed lemon juice to taste

OR Vanilla Glaze:

• ½ cup powdered sugar
• 1-2 tbsp milk, to taste
• ½ tsp vanilla extract

Instructions

• Preheat the oven to 425. Coat a muffin tray well with cooking spray.
• Combine the molasses and butter in a large glass bowl and microwave it for a minute, or until the butter is melted. Stir to combine and set aside to cool.
• In a large bowl, whisk together the flour, ginger, baking soda, cinnamon, cloves, nutmeg, and salt until well combined.
• Add the sugar, sour cream, milk, and well-beaten egg to the molasses mixture and mix until very well combined.
• Gradually add the molasses mixture to the flour mixture until just combined, don't overmix. Side Note: The batter will be thick and a little lumpy.
• Divide the batter among the prepared muffin tray, filling all the way up to the top. Sprinkle with coarse sugar, if desired (gives a nice crunch and highly recommend!).
• Place into the oven and bake for 5 minutes. Reduce the heat to 350 degrees without opening the oven and continue to cook for 11-14 minutes, or until a tester inserted in the center comes out clean. Side Note: Starting the baking at a higher temperature then reducing it helps make the muffin dome.
• Remove from the oven and cool in the pan for a few minutes before putting them on a wire rack to finish cooling.
• Make the lemon glaze by combining the powdered sugar and fresh lemon juice until it's creamy and you reach your desired consistency.
• Drizzle the lemon glaze on top of the cooled muffins, if desired. Serve and Enjoy.
• If you'd prefer a vanilla glaze, combine the powdered sugar, milk, and vanilla extract together until it's creamy and you reach your desired consistency.

I had a couple of sweet potatoes in the pantry that needed to be used up and instead of making my normal breakfast hash, I decided to do some baking instead. I found a great recipe on Bakes by Brown Sugar for sweet potato muffins with a pecan streusel. I made them a bit extra special with a simple vanilla glaze but otherwise kept to the original recipe. These glazed sweet potato muffins smelled so incredible while they baked and we all thought they were really delicious.

Glazed Sweet Potato Muffins

Potatoes:

• 2 medium sweet potatoes

Pecan Streusel:

• ½ cup pecans, toasted and chopped
• 5 tbsp brown sugar
• 3 tbsp unsalted butter, softened
• 1 tsp ground cinnamon
• ¼ tsp salt

Muffins:

• 1¾ cups flour
• 2 tsp baking powder
• ½ tsp baking soda
• ½ tsp salt
• ¾ cup brown sugar
• 8 tbsp unsalted butter, melted and cooled
• 2 tsp ground cinnamon
• 1 tsp ground nutmeg
• 2 large eggs, at room temperature
• 1⅓ cups cooled sweet potato puree
• ¼ cup sour cream

Vanilla Glaze:

• ½ cup powdered sugar
• ½ tsp vanilla extract
• 1-2 tbsp milk, to taste

How to Make Glazed Sweet Potato Muffins

Preheat the oven to 400 degrees. Line a baking sheet with foil.

Bake the potatoes by piercing the sweet potatoes then place them on the baking sheet. Bake for 50-60 minutes, or until a knife can easily slide into and through the potatoes. Remove from the oven and set aside to cool. Once they are cool enough to handle, peel and place 1⅓ cups of mashed sweet potato into a bowl to cool completely.  Side note: Use the any remaining peeled sweet potato in pancake batter or dog treats. 

Preheat the oven to 425 degrees. Coat a muffin tin with cooking spray.

Make the pecan streusel by combining the chopped pecans, brown sugar, butter, cinnamon, and salt together in a small bowl; mix until crumbly. Set aside until needed.

Make the muffins by combining the flour, baking powder, baking soda, and salt together in another small bowl; whisk until well combined.

Using a mixer or hand mixer, beat together the brown sugar, melted butter, cinnamon, and nutmeg in a large bowl until creamy and smooth.

Add eggs, one at a time, until each egg is thoroughly incorporated. Next, add the cooled sweet potato, sour cream, and vanilla then beat until creamy and smooth.

Using a rubber spatula, gradually add the flour mixture into the sweet potato mixture until just combined; don’t overmix.

Divide the batter equally between the 12 muffin cups.

Sprinkle the streusel evenly on top of the 12 muffins, pressing it slightly into the batter.

Place into the oven and bake for 5 minutes. Reduce the heat to 350 degrees and continue to cook for 11-14 minutes, or until a tester inserted in the center comes out clean. Side Note: Starting the baking at a higher temperature then reducing it helps make the muffin dome.

Remove from the oven and cool in the pan for a few minutes before putting them on a wire rack to finish cooling.

Make the glaze by combining the powdered sugar, vanilla, and milk until you reach your desired consistency and creamy. Drizzle on top of the cooled muffins. Serve and Enjoy.

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Glazed Sweet Potato Muffins

Fragrant and perfectly spiced glazed sweet potato muffins with the tastiest crunchy pecan streusel topping.

Course Breads and Muffins

Cuisine American

Prep Time 15 minutes minutes

Cook Time 18 minutes minutes

Total Time 33 minutes minutes

Servings 12 muffins

Author Pam - For the Love of Cooking / Original by Bakes by Brown Sugar

Equipment

• Muffin Tin

Ingredients

Potatoes:

• 2 medium sweet potatoes

Pecan Streusel:

• ½ cup pecans toasted and chopped
• 5 tbsp brown sugar
• 3 tbsp unsalted butter softened
• 1 tsp ground cinnamon
• ¼ tsp salt

Muffins:

• 1¾ cups flour
• 2 tsp baking powder
• ½ tsp baking soda
• ½ tsp salt
• ¾ cup brown sugar
• 8 tbsp unsalted butter melted and cooled
• 2 tsp ground cinnamon
• 1 tsp ground nutmeg
• 2 large eggs at room temperature
• 1⅓ cups cooled sweet potato puree
• ¼ cup sour cream
• 1 tsp vanilla extract

Vanilla Glaze:

• ½ cup powdered sugar
• ½ tsp vanilla extract
• 1-2 tbsp milk to taste

Instructions

• Preheat the oven to 400 degrees. Line a baking sheet with foil.
• Bake the potatoes by piercing the sweet potatoes then place them on the baking sheet. Bake for 50-60 minutes, or until a knife can easily slide into and through the potatoes.
• Remove from the oven and set aside to cool. Once they are cool enough to handle, peel and place 1 1/3 cups of mashed sweet potato into a bowl to cool completely.  Side note: Use the any remaining peeled sweet potato in pancake batter or dog treats.
• Preheat the oven to 425 degrees. Coat a muffin tin with cooking spray.
• Make the pecan streusel by combining the chopped pecans, brown sugar, butter, cinnamon, and salt together in a small bowl; mix until crumbly. Set aside until needed.
• Make the muffins by combining the flour, baking powder, baking soda, and salt together in another small bowl; whisk until well combined.
• Using a mixer or hand mixer, beat together the brown sugar, melted butter, cinnamon, and nutmeg in a large bowl until creamy and smooth.
• Add eggs, one at a time, until each egg is thoroughly incorporated. Next, add the cooled sweet potato, sour cream, and vanilla then beat until creamy and smooth.
• Using a rubber spatula, gradually add the flour mixture into the sweet potato mixture until just combined; don't overmix.
• Divide the batter equally between the 12 muffin cups.
• Sprinkle the streusel evenly on top of the 12 muffins, pressing it slightly into the batter.
• Bake the muffins by placing the muffin tin into the oven and bake for 5 minutes. Reduce the heat to 350 degrees and continue to cook for 11-14 minutes, or until a tester inserted in the center comes out clean. Side Note: Starting the baking at a higher temperature then reducing it helps make the muffin dome.
• Remove from the oven and cool in the pan for a few minutes before putting them on a wire rack to finish cooling.
• Make the glaze by combining the powdered sugar, vanilla, and milk until you reach your desired consistency and creamy.
• Drizzle on top of the cooled muffins. Serve and Enjoy.

I had a craving for zucchini bread recently but decided to make muffins zucchini chocolate chip muffins instead from a recipe I found on Sally’s Baking Addiction. These little beauties were so easy to throw together and they turned out tender, flavorful, and so delicious.

Zucchini Chocolate Chip Muffins:

Ingredients

• 1 3/4 cups flour
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1 1/2 tsp ground cinnamon
• Pinch of ground nutmeg
• 1/2 cup coconut oil, melted (you can also use vegetable oil)
• 1/2 cup white sugar
• 1/3 cup packed brown sugar
• 2 large eggs, at room temperature
• 2 tsp pure vanilla extract
• 2 tbsp milk
• 1 3/4 cups shredded zucchini (no need to blot it dry)
• 1 cup semi-sweet chocolate chips
• Turbinado sugar, for sprinkling on top

How to Make Zucchini Chocolate Chip Muffins

Preheat the oven to 425 degrees. Spray a muffin pan with nonstick spray.

Whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg in a
large bowl.

Whisk the oil, granulated sugar, brown sugar, eggs, vanilla extract, and milk together, in a medium bowl. Whisk in the shredded zucchini.

Pour the wet ingredients into the dry ingredients and stir until just combined. Fold in the chocolate chips being careful not to over mix. The batter is thick.

Spoon batter evenly into the muffin pan. Sprinkle with coarse sugar, if desired.

Place into the oven and bake for 5 minutes. Reduce the heat to 350 degrees and continue to cook for 11-14 minutes, or until a tester inserted in the center comes out clean. Side Note: Starting the baking at a higher temperature then reducing it helps make the muffin dome.

Remove from the oven and cool in the pan for a few minutes before putting them on a wire rack to finish cooling. Serve and Enjoy.

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Zucchini Chocolate Chip Muffins

Course Breads and Muffins

Cuisine American

Prep Time 10 minutes minutes

Cook Time 15 minutes minutes

Total Time 25 minutes minutes

Servings 12 muffins

Author Pam - For the Love of Cooking / Original by Sally's Baking Addiction

Equipment

• Muffin pan

Ingredients

• 1¾ cups flour
• 1 tsp baking powder
• ½ tsp baking soda
• ½ tsp salt
• 1½ tsp ground cinnamon
• Pinch of ground nutmeg
• ½ cup coconut oil melted (you can also use vegetable oil)
• ½ cup white sugar
• ⅓ cup packed brown sugar
• 2 large eggs at room temperature
• 2 tsp pure vanilla extract
• 2 tbsp milk
• 1¾ cups shredded zucchini no need to blot it dry
• 1 cup semi-sweet chocolate chips
• Turbinado sugar for sprinkling on top

Instructions

• Preheat the oven to 425 degrees. Spray a muffin pan with nonstick spray.
• Whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg in a large bowl.
• Whisk the oil, granulated sugar, brown sugar, eggs, vanilla extract, and milk together, in a medium bowl. Whisk in the shredded zucchini.
• Pour the wet ingredients into the dry ingredients and stir until just combined. Fold in the chocolate chips being careful not to over mix. The batter is thick.
• Spoon batter evenly into the muffin pan. Sprinkle with coarse sugar, if desired.
• Place into the oven and bake for 5 minutes. Reduce the heat to 350 degrees and continue to cook for 11-14 minutes, or until a tester inserted in the center comes out clean. Side Note: Starting the baking at a higher temperature then reducing it helps make the muffin dome.
• Remove from the oven and cool in the pan for a few minutes before putting them on a wire rack to finish cooling. Serve and Enjoy.

I’m always in the mood for baking and thankfully, my kids (and husband!) are always happy when I do! I recently made a simple batch of blueberry muffins from a recipe I adapted from Sally’s Baking Addiction. These tasty bakery style blueberry muffins with a crisp top were tender, flavorful, and made my very family happy!

How to Make Blueberry Muffins

Preheat the oven to 425 degrees. Coat a muffin pan with cooking spray.

Mix together the flour, baking powder, baking soda, salt, and lemon zest together until well combined.

In another bowl, mix together the butter, white sugar, and brown sugar with a hand mixer or stand mixer for 2 minutes, until creamy. Add the eggs, one at a time and beat until smooth. Add the sour cream and vanilla extract then beat until smooth and creamy, about 30 seconds.

Slowly add half of the flour mixture to the batter and half the milk then mix. Add the remaining flour and remaining milk then mix until just combined.

Gently fold in nearly all of the blueberries, leaving a few behind to add to the top later. Pour the batter equally into the muffin pan filling them to the top. Add the remaining few blueberries to the top of each muffin, as needed.

Sprinkle some coarse turbinado sugar on top of each muffin.

Place into the oven and bake for 5 minutes. Reduce the heat to 350 degrees and continue to cook for 13-15 minutes, or until a tester inserted in the center comes out clean. Remove from the oven and cool in the pan for a few minutes before putting them on a wire rack to finish cooling. Serve and enjoy. 

Side Note: Starting the baking at a higher temperature then reducing it helps make the muffin dome.

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Blueberry Muffins

Course Breads and Muffins

Cuisine American

Prep Time 10 minutes minutes

Cook Time 18 minutes minutes

Total Time 28 minutes minutes

Servings 12

Author Adapted by Pam - For the Love of Cooking / Original by Sally's Baking Addiction

Equipment

• Hand Mixer or Stand Mixer
• Muffin pan

Ingredients

• 1¾ cups all-purpose flour
• 1 tsp baking powder
• 1 tsp baking soda
• ½ tsp salt
• Zest from 1 lemon
• ½ cup unsalted butter, at room temperature
• ¾ cup white sugar
• ¼ cup brown sugar
• 2 large eggs, at room temperature
• ½ cup sour cream, at room temperature **You can also use plain or vanilla yogurt
• 1 tsp vanilla extract
• ¼ cup whole milk, at room temperature
• 1½ cups fresh blueberries **You can also use unthawed frozen blueberries
• Turbinado sugar

Instructions

• Preheat the oven to 425 degrees. Coat a muffin pan with cooking spray.
• Mix together the flour, baking powder, baking soda, salt, and lemon zest together until well combined.
• In another bowl, mix together the butter, white sugar, and brown sugar with a hand mixer or stand mixer for 2 minutes, until creamy.
• Add the eggs, one at a time and beat until smooth.
• Add the sour cream and vanilla extract then beat until smooth and creamy, about 30 seconds.
• Slowly add half of the flour mixture to the batter and half the milk then mix. Add the remaining flour and remaining milk then mix until just combined.
• Gently fold in nearly all of the blueberries, leaving a few behind to add to the top later.
• Pour the batter equally into the muffin pan filling them to the top. Add the remaining few blueberries to the top of each muffin, as needed.
• Sprinkle some coarse turbinado sugar on top of each muffin.
• Place into the oven and bake for 5 minutes. Reduce the heat to 350 degrees and continue to cook for 13-15 minutes, or until a tester inserted in the center comes out clean.
• Remove from the oven and cool in the pan for a few minutes before putting them on a wire rack to finish cooling. Serve and enjoy. 
• Side Note: Starting the baking at a higher temperature then reducing it helps make the muffin dome.