You read that right, I’m just calling it what it is today guys. We’re having cake for breakfast.

Don’t worry, it’s basically like a giant slice-able muffin baked in a loaf pan. It’s got SOME breakfast-y ingredients, plus it’s topped with coarse sugar for that yummy crunch on top.

Breakfast Cake 1 Breakfast Cake 2

Another thing I’m going to be honest with you guys about- I made this recipe super quickly in the roughly 20 minutes that my child was sleeping, and threw in a lot of random things that I happened to have in my pantry. BUT, the results are legit you guys, I love this cake.

Breakfast Cake 3

I knew I wanted it to feel a bit more hearty than just a plain loaf cake, so I added a few things to achieve it. First, oats. I threw in some old fashioned oats, as well as some ground into a powder in a food processor. Oat flour is a great flavor booster, and it’s super easy. I also threw in some chopped hazelnuts and pecans. Listen, I had small amounts of each of them leftover in my pantry. It is what it is, and what it is is super tasty. Did that make sense at all?

Breakfast Cake 4 Breakfast Cake 5

Anyways, also chocolate chips because ya know. Chocolate. A heavy dollop of sour cream keeps this cake moist, and a dash of vanilla extract rounds out the flavor.

Breakfast Cake 6

In the end, we end up with a loaf that really feels and tastes like a hearty breakfast muffin. But we don’t have to scoop out portions and use muffin liners here- instead we can just scoop it all into one pan, and slice off a piece to enjoy anytime. Easy- just how I like my breakfast cake.

Breakfast Cake 9

This recipe came out of needing something fast, easy, and using up some random pantry items. But I truly love the results here, and I think you will too! Enjoy!

5 from 1 vote
Print

Breakfast Loaf Cake

Servings 8 slices

Ingredients

  • 1 cup cake flour
  • 1 tsp. baking powder
  • 1 tsp. salt
  • 1/4 cup old fashioned oats
  • 1/4 cup old fashioned oats, blended to a powder in a blender or food processor
  • 1/2 cup chopped nuts of your choice (I used hazelnuts and pecans)
  • 1/2 cup chocolate chips
  • 1/2 cup softened butter
  • 3/4 cup sugar
  • 2 eggs
  • 1 tsp. vanilla extract
  • 1/4 cup sour cream
  • 2-3 tbs. coarse sugar

Instructions

  1. Preheat your oven to 350 degrees, and grease a 9 inch loaf pan. Set aside. 

  2. In a medium bowl, stir together the cake flour, baking powder, salt, oats, blended oats, nuts, and chocolate chips. Set aside. 

  3. In another medium bowl, beat together the butter and sugar until fluffy. Beat in the eggs, vanilla extract, and sour cream and beat until smooth. Slowly beat in the flour mixture until completely incorporated. 

  4. Pour the batter into your prepared pan and spread evenly. Sprinkle the coarse sugar over the top. Bake for 35-40 minutes, or until a cake tester comes out clean. Cool and enjoy! 

BREAKFAST CAKE

Hey everyone!

It’s time to figure out your Sunday breakfast, or maybe to figure out a quick and easy breakfast to take you through the week. OR, maybe you just have some almost-too-old bananas sitting on your counter and you need something to make with them. Whatever it is, here we are, together again.

Chocolate Banana Muffins 1

I personally was at the last of those options a few weeks ago when I first made these muffins. I’m normally not nearly organized enough to be planning breakfast for an entire week, that’s for sure.

Chocolate Banana Muffins 2

Anyways, onto the muffins. These are super easy to make, as all muffins should be, and the flavor you guys, trust me it’s on point. It’s a solid balance of chocolate and banana, and I like to throw mini chocolate chips in there just for fun too. Banana and chocolate are a pretty classic combo, and I’m 100% down for the party.

Chocolate Banana Muffins 7

I’ve been into almond flour lately, and this is the perfect place to add some in. I’ve got just a half cup in the batch, but it gives it a bit more of a hearty texture, and brings these from cake-like to more muffin-like, which is what we want.

Chocolate Banana Muffins 3

This makes a lot of mini muffins. Like a serious basket-o-muffins, to the tune of about 48 total. Two things to consider when deciding if you need 50ish muffins- one, are you the type of person to eat 6 in one sitting? I most definitely am. Two, are you sharing, because then it’s totally reasonable. Really.

Chocolate Banana Muffins 6

And anyways, if you feel like you don’t need that many, you can cut the recipe in half, or you can make 24ish full-size muffins as well. If you’re making full-size, just keep in mind that you’ll need to bake them for longer!

Chocolate Banana Muffins 5

Alright, here’s the recipe, get on it. I’ll just be over here contemplating whether or not sleep is ever happening for me again in adult life. (Did I mention I have a newborn baby hangin out in my house lately?)

Banana Chocolate Muffins

Servings 48 mini muffins

Ingredients

  • 2 1/2 cups flour
  • 1/2 cup almond flour
  • 1/4 cup dark chocolate cocoa powder
  • 2 1/2 tsp. baking powder
  • 1 tsp. baking soda
  • 1 tsp. salt
  • 1/2 cup butter, softened
  • 1 1/4 cups sugar
  • 2 eggs
  • 1 tsp. vanilla extract
  • 2 large bananas, very ripe, mashed
  • 1 cup buttermilk
  • 1/2 cup mini chocolate chips

Instructions

  1. Preheat your oven to 375 degrees, and line a mini muffin pan with liners. Set aside. 

  2. In a medium bowl, stir together the flour, almond flour, cocoa powder, baking powder, baking soda, and salt. Reserve about 1 tablespoon of this flour mixture. Set aside. 

  3. In a large bowl, beat together the bitter and sugar until fluffy. Add in the eggs, vanilla extract, and mashed banana, and beat until combined. 

  4. Add the flour mixture and the buttermilk into the butter mixture in parts, alternating, starting and ending with the flour mixture. Beat until completely combined. Toss the chocolate chips with the reserved flour mixture, and fold into the batter. 

  5. Scoop the batter into your prepared muffin tins. If you don't have multiple pans, you'll be baking in a few batches here. Bake for 10-12 minutes, or until a cake tester comes out clean. Cool and enjoy! 

banana chocolate mini muffins

 

Hey guys!!

Can we all just take a moment to celebrate breakfast, in all it’s forms? I love spending a Saturday morning eating a beautiful brunch with all the fixings. But I also really love weekday breakfasts, and finding the right things to carry me through my workday. Some of my favorites are these muffins (duh) and this quiche, and these homemade granola bars

Blackberrymuffins2

I’m talking about coffee shop runs and big, fluffy, soft muffins today. These ones are studded with big blackberries, and topped with the most beautiful dark chocolate glaze. I’m making my coffee shop run on Sunday morning for the entire week. 

I’m all for being flexible with recipes, and this is no exception. I’ve made these in a jumbo-muffin tin so they feel more substantial and satisfying for a Monday, Tuesday, and Wednesday morning, but you can definitely make them in a normal tin too! Keep in mind smaller muffins means way more muffins- but don’t worry, it’s easy to cut this recipe in half. 

Blackberrymuffins5

Likewise, blackberries were on sale at my grocery store this morning, and they looked beautiful, so I went for it. Raspberries or even diced strawberries would be perfect as well, or why not cherries if you’ve got some time to zone out while pitting? 

Blackberrymuffins4

Not a chocolate fan? Skip it for a vanilla or lemon glaze, or just sprinkle some coarse sugar on top before baking. Easy enough you guys, just do what you feel like, and I’ve got a great recipe to serve as your base here. 

Blackberrymuffins3

Personally, I feel like pairing blackberries with chocolate is a revelation, and I love these muffins. I actually had a strawberry muffin from a local coffee shop last week that made me feel like making fruit muffins was a must this weekend. 

Anyways, I hope you make these and they make your work week much more bearable, and that you make them taste way better than the coffee shops anyways. Enjoy! 

Blackberry Muffins with Chocolate Glaze

Ingredients

  • For the muffins:
  • 5 cups flour
  • 4 3/4 tsp. baking powder
  • 1 tsp. baking soda
  • 1 tsp. salt
  • 1 cup softened butter
  • 2 1/2 cups sugar
  • 4 eggs
  • 1 tsp. vanilla
  • 2 cups buttermilk
  • 3 pints fresh blackberries
  • For the glaze:
  • 2 cups powdered sugar
  • 2 tbs. dark chocolate cocoa powder
  • 1/4 tsp. salt
  • 1/4 tsp. vanilla
  • 3-5 tbs. water
  • 1/4 cup coarse sugar

Instructions

  • For the muffins:
  • Preheat your oven to 375 degrees, and line your muffin tin of choice with paper liners.
  • In a medium bowl, stir together the flour, baking powder, baking soda, and salt. Set aside.
  • In a large bowl, beat together the butter and sugar until fluffy. Add in the eggs one at a time, and then the vanilla.
  • Add in the flour mixture alternating with the buttermilk in several additions, beginning and ending with the flour mixture.
  • Stir in the blackberries.
  • Scoop the dough into your muffin tins, filling 3/4 of the way full.
  • Bake for 18-20 minutes, or until a cake tester comes out clean. Cool before glazing.
  • For the glaze:
  • In a small bowl, whisk together the powdered sugar, cocoa powder, salt, vanilla, and water until smooth. Add the water slowly and add more to reach your desired consistency.
  • Dip the muffins in the glaze, and sprinkle coarse sugar on top before the glaze hardens. Enjoy!
Schema/Recipe SEO Data Markup by Yummly Rich Recipes
https://www.dougheyed.com/blackberry-muffins-with-chocolate-glaze/

Guys, this is a good one. It’s a long title, but I just felt like you needed to know the extent of what’s happening here like, immediately. 

So, wanna hear a super cool story? One of my co-workers at my day job, Chaz, always talks about this awesome pizza place he grew up with called Dion’s, and how they just recently started opening them up in Colorado. Like seriously, Chaz loves this place. So when Dion’s reached out to me about this post, I was sitting there thinking, “Dion’s… Dion’s… where do I know that name?”

IMG_3412

The point of the story is that I’m so excited to be partnering with this awesome restaurant for my post today, and I hope you guys love it! Thanks for listening. 

IMG_3449

My husband and I went over to Dion’s last night for dinner, my first time at the restaurant. We ordered the Duke City pizza, from a recommendation of my friend Chaz, and it didn’t disappoint! It’s really unique, with green chili’s so it’s got a good kick to it. 

When we headed out, we grabbed a few dough balls to take home for this dessert recipe. Their dough is made fresh every morning, so it’s really great to work with, especially compared to some grocery store options out there. I’m a from-scratch baker for a lot of recipes, but in my everyday life, I LOVE shortcuts. With such a great quality dough, it’s super easy to bake with. 

IMG_3403 IMG_3406 IMG_3408 IMG_3419

Alright, on to the monkey bread. You guys, please, you must try this recipe! It’s one of my favorite things I’ve ever made. Seriously, EVER. Listen, you can make monkey bread that’s not stuffed. You can, but don’t, because this version is worth every single extra step. 

IMG_3424 IMG_3430

I hope you guys enjoy this as much as we did, and if you have a Dion’s in your city, give it a shot, you won’t be disappointed!

IMG_3436

This post was sponsored by Dion’s

Chocolate Chip Cheesecake Stuffed Monkey Bread

Ingredients

  • 40 oz of fresh pizza or bread dough (about one and a half large dough balls from Dion's)
  • 1 8oz pkg of cream cheese
  • 1/2 cup sugar
  • 2 tsp. vanilla extract
  • 1/4 cup chocolate chips
  • 1/2 cup melted and cooled butter
  • 3/4 cup sugar
  • 1 tbs. cinnamon
  • 1/2 cup chopped hazelnuts
  • 1/2 cup butter
  • 1/2 cup brown sugar
  • 1 tsp. vanilla extract
  • 1/2 tsp. salt

Instructions

  • Preheat your oven to 350 degrees, and grease a 10-cup bundt pan with cooking spray.
  • In a small bowl, beat together the cream cheese, first 1/2 cup of sugar, and 2 tsp. vanilla. Set aside.
  • Place your melted butter in another small bowl. In a third small bowl, mix together the 3/4 cup sugar and cinnamon. Set aside.
  • Pull off small pieces of dough, about the size of a golf ball. Stretch the dough into a flat circle. Spoon a small amount of the cream cheese mixture in the middle, along with two chocolate chips.
  • Stretch the dough around the filling back into a circle shape, and pinch to seal.
  • Dip the ball into the melted butter, and then roll in the cinnamon-sugar mix. Place in your bundt pan.
  • Continue until you have one layer of filled dough balls in the pan. Then sprinkle on half of the chopped hazelnuts.
  • Finish filling and rolling the rest of the dough balls, until the pan is 3/4 full.
  • In a small saucepan, melt the second 1/2 cup of butter, then whisk in the brown sugar, vanilla, and salt until combined.
  • Pour the sauce over your dough in the bundt pan.
  • Bake at 350 degrees for 40-50 minutes, or until set, and the top is golden. If the top starts to get too dark, cover with foil while you continue to bake.
  • Cool for 10-15 minutes, and then turn out onto a plate, and enjoy warm!
Schema/Recipe SEO Data Markup by Yummly Rich Recipes
https://www.dougheyed.com/chocolate-chip-cheesecake-stuffed-monkey-bread/

Let’s talk about blueberries, and pie fillings, and cake, and putting it all together!

IMG_2255

I’m not a huge fan of blueberries on their own, but when baked into something, they are truly amazing. We all know and love the classic blueberry muffin, and this is a variation on that! Loaf cakes are just so easy- you can just slice them as your family eats it, and this is a simple single loaf recipe. I don’t know about you, but when I look at a recipe that yields like 3 loaves or 75 cupcakes, I just can’t deal. God knows we don’t need that much in one household. 

IMG_2228

Honestly, if you can make a loaf instead of muffins, it’s just easier. It takes longer to bake, but you don’t have to do all the scooping and batch baking. Sometimes you just don’t feel like it- I get that. This is a low-maintenance recipe overall, very few dishes involved. 

IMG_2238

I used a homemade blueberry pie filling, but you can use canned just the same. I made a birthday cake earlier in the week that was topped with blueberry sauce, so I thought I’d use up some of the leftovers. Use the extras to top off some pancakes this weekend!

 

Homemade pie filling is super simple- just cook your blueberries with some sugar until boiling, and stir in a cornstarch slurry to thicken it up! It’s perfect in a pie, and on pancakes or waffles. Store it in an air-tight container in the fridge for up to 2 weeks and enjoy.

IMG_2235

This recipe uses fresh blueberries along with the pie filling, which gives you a really beautiful texture and flavor throughout the cake. I sprinkled some coarse sugar on top for a little extra crunch, but the cake is totally fantastic even without that. 

So. No liners, no scooping, one single bake. Just slice and enjoy!

Double Blueberry Loaf Cake

Ingredients

  • 1/2 cup softened butter
  • 1/2 cup sugar
  • 2 eggs
  • 1/4 cup sour cream
  • 3/4 cup self-rising flour
  • 1/4 all purpose flour
  • 1/2 tsp. salt
  • 2 tbs. heavy cream
  • 1/2 cup fresh blueberries
  • 2 tsp. all purpose flour
  • 3-4 tbs. blueberry pie filling
  • 2 tbs. coarse sugar

Instructions

  • Preheat your oven to 350 degrees, and grease a loaf pan.
  • Beat together the butter and sugar until fluffy. Add in the eggs and sour cream and beat until combined.
  • Add in the self-rising flour, all purpose flour, and salt. Mix until combined- it will be thick.
  • Beat in the heavy cream.
  • Toss your fresh blueberries with the 2 tsps. of flour until coated, and then fold into the batter.
  • Spread about half the batter into your pan. Then take 1-2 tbs. of the blueberry pie filling and swirl it into your batter.
  • Spread the remaining batter over the top, and drop the remaining pie filling, and swirl.
  • Sprinkle the top with sugar.
  • Bake for 50-60 minutes, or until a toothpick comes out clean.
  • Cool completely before removing the pan
  • Enjoy!
Schema/Recipe SEO Data Markup by Yummly Rich Recipes
https://www.dougheyed.com/double-blueberry-loaf-cake/

Happy Sunday everyone!

Today we’re making the perfect almond poppy seed muffins. It’s Sunday, and it’s fall, and it’s a great time for a great muffin. 

download3

Almond poppy seed muffins have been a favorite of mine for a long time. I honestly think it’s mainly the almond flavor that does it for me, but I love them. Getting a great homemade recipe was one of my first stops as a baker. 

Before we even get into it, let’s all just come back down to reality about muffins. We know they’re just cupcakes. I mean, okay there’s some significant differences in how they are made, but all in all, a great muffin tastes like a great cupcake without the frosting. Plus, it’s completely acceptable to eat these in the morning hours.

download4

I mean, as long as we are being real here, I’ve been known to eat a wide variety of desserts in the morning hours. Whatever, this isn’t about me. 

This is a basic muffin recipe with the addition of almond extract and lots of those sweet little poppy seeds. Unlike cupcakes, which are often made with softened butter, muffins typically use melted butter or oil, and more flour and baking powder to create a slightly more dense, flavorful muffin. This is also what creates that crispy brown top that we all love. 

download

Muffins are super easy to whip up, and it’s honestly a perfect morning treat with your coffee. Hope you enjoy this recipe!

Almond Poppy Seed Muffins

Ingredients

  • 2 eggs
  • 3/4 cup milk
  • 1/4 cup butter melted and cooled
  • 1/4 cup sour cream
  • 1 tsp. almond extract
  • 2 cups flour
  • 1 tbs. baking powder
  • 1/2 tsp. salt
  • 2/3 cup sugar
  • 1 tbs. poppy seeds
  • 3 tbs turbinado sugar

Instructions

  1. Preheat your oven to 425 degrees, and line a 12 cup muffin tin.
  2. In a medium bowl, whisk together the eggs, milk, butter, sour cream, and almond extract.
  3. Sift in the flour, baking powder, salt, and sugar. Fold in the poppy seeds.
  4. Scoop the batter evenly into a 12 cup muffin tin. The cups should be 3/4 full, and the batter should only be enough for 12, so fill them up!
  5. Sprinkle some turbinado sugar on top of the batter.
  6. Bake for 20-22 minutes, or until the tops are golden brown, and a tooth pick comes out clean.

Never Miss a recipe

This site is protected by Comment SPAM Wiper.