Tag: Breakfast

Pumpkin Cream Cheese Muffins

Soft moist Pumpkin Cream Cheese Muffin with Streusel with subtle cinnamon and nutmeg flavor notes is so awesome fresh from the oven. Lovely pumpkin and cream cheese flavors embedded with each other are a triumphant combination. This seasonal muffin is perfect with coffee or to present at a party and can be made with very little preliminary work that makes it a very good selection for your seasonal festivities. Pumpkin Muffin like this one provides a harmony of thick, sweet textures, cream cheese sweetness and flavors that are becoming a fall spice classic. Here in my home, these go very fast, my husband got a muffin and returned looking the next day but found an empty serving dish and three happy kids with guilt free grins letting him know he needs to move faster if he wants to enjoy this dish next time it comes out of the oven.

Watch the video and follow the instructions below to have this charming fall dessert ready to go today. Like and share this or any of my recipes you find interesting from my growing catalogue of menu selections. Don’t forget to hit the subscribe button to stay up to date on all the latest eatfoodlicious publications. I hope you enjoy this expedited tutorial and find the presentation suggestions useful at your next family gathering. Thanks for visiting and see you again soon.

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Streusel

In a small bowl: combine flour, brown sugar, cinnamon and mix. Add melted butter & mix until it begins to form coarse crumbs. 

Batter

In a bowl: add flour, salt, cinnamon, pumpkin spice, baking powder & baking soda. Mix everything together. (I highly recommend sifting the dry ingredients before adding to the wet ingredients, this will make the batter fluffy and not lumpy). In a large separate bowl: add white sugar, brown sugar, eggs, vanilla extract, pumpkin puree and oil.

Mix everything together until combined.

Add dry ingredients and mix. 

Cream Cheese

In a medium size bowl: add softened cream cheese and whip until smooth. Add sugar, vanilla extract and whip/beat until smooth. Add the egg yolk and whip until smooth. Use a spatula to scrap the sides of the cheesecake batter to center of the bowl and continue to whip until smooth.

Bake

Use an ice cream scooper or spoon to measure even portions. Place each scoop of batter in the muffin tin.

Add 1 tbsp of cream cheese mixture in the center of the batter.

Sprinkle the crumble mixture atop the batter. 

Bake for 24 minutes or until a toothpick placed in the center of the muffin comes out clean. Let the muffins cool in the tin for about 5 minutes and then transfer them to a baking rack to finish cooling completely.

Stays fresh for over a week. Serve & Enjoy!

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Pumpkin Cream Cheese Muffins

Pumpkin Cream Cheese Muffins are moist, full of delicious flavors and are perfect for a morning snack or as a tasty seasonal treat.
No ratings yet
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Prep Time 15 minutes
Cook Time 24 minutes
Total Time 39 minutes
Course Baked Goods
Cuisine American
Servings 12
Calories

Equipment

  • Muffin Tin

Ingredients
  

Batter

  • 15 oz pumpkin puree
  • 1 ½ cups all-purpose flour 215 grams
  • ½ cup granulated sugar
  • ½ cup brown sugar
  • ½ cup vegetable or canola oil 
  • 2 tsp pumpkin spice
  • 1 tsp baking powder
  • 1 tsp vanilla extract
  • ½ tsp baking soda
  • ½ tsp ground cinnamon
  • ½ tsp salt
  • 2 large eggs room temperature

Streusel

  • ½ cup all-purpose flour 60 grams
  • ½ cup brown sugar
  • ¼ cup unsalted butter melted
  • ½ tsp ground cinnamon

Cream Cheese

  • 4 oz cream cheese room temperature
  • ¼ cup granulated sugar
  • 1 tsp vanilla extract
  • 1 large egg yolk

Instructions
 

  • Preheat the oven to 375°F. Place tulip cups in the muffin tins. 

Streusel

  • In a small bowl: combine flour, brown sugar, cinnamon and mix. Add melted butter & mix until it begins to form coarse crumbs. 

Batter

  • In a bowl: add flour, salt, cinnamon, pumpkin spice, baking powder & baking soda. Mix everything together. (I highly recommend sifting the dry ingredients before adding to the wet ingredients, this will make the batter fluffy and not lumpy). 
  • In a large separate bowl: add white sugar, brown sugar, eggs, vanilla extract, pumpkin puree and oil. Mix everything together until combined. Add dry ingredients and mix.

Cream Cheese

  • In a medium size bowl: add softened cream cheese and whip until smooth. Add sugar, vanilla extract and whip/beat until smooth. Add the egg yolk and whip until smooth. Use a spatula to scrap the sides of the cheesecake batter to center of the bowl and continue to whip until smooth.

Bake

  • Use an ice cream scooper or spoon to measure even portions. Place each scoop of batter in the muffin tin. Add 1 tbsp of cream cheese mixture in the center of the batter. Sprinkle the streusel mixture atop the batter.
  • Bake for 24 minutes or until a toothpick placed in the center of the muffin comes out clean. Let the muffins cool in the tin for about 5 minutes and then transfer them to a baking rack to finish cooling completely.

Stays fresh for over a week. Serve & Enjoy!

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    Carrot Bread (No Pineapple)

    Soft moist Carrot Cake Bread (no pineapple) features delicious shredded carrots, raisins, walnuts and subtle cinnamon and nutmeg flavor notes. They are so sweet, delicious and are so awesome fresh from the oven. These flavors harmonize with each other for a triumphant combination of eatfoodlicious excellence. This seasonal bread slice is perfect with coffee or to present at a brunch. They can be made with very little preliminary work making them a very good selection for holidays or special occasions. This bread never lasts long once they are cool enough to eat. You can double the recipe and freeze some for later (just make sure to let it fully thaw-out before reheating later). 

    Watch the video and follow the instructions below to have these charming bread ready to go today. Like and share this or any of my recipes you find interesting from my growing catalogue of menu selections. Don’t forget to hit the subscribe button to stay up to date on all the latest eatfoodlicious publications. I hope you enjoy this expedited tutorial and find the presentation suggestions useful at your next family gathering. Thanks for visiting and see you again soon

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    Preheat the oven to 350°F / 176°C. Lightly grease the loaf pan (9″x 5″) with softened butter & flour or line the inside of the pan with parchment paper. In a large separate bowl: add white sugar, brown sugar, eggs and beat until smooth.

    Add vanilla extract, sour cream, salt and oil. Mix everything together until combined.

    In a bowl combine flour, salt, baking soda, cinnamon, pumpkin spice & baking powder together. Add dry ingredients and mix.

    Add the shredded carrots, raisins, walnuts into the bowl

    Gently toss them together with a spatula. 

    Transfer the batter to the pan.

    Bake for 50-60 minutes or until a toothpick placed in the center of the bread comes out clean. Remove pan from the oven and rest the bread in the pan for 10 minutes before transferring the bread to a baking rack to finish cooling. 

    Slice & enjoy! Cover the leftovers in a container. Keep at room temperatures to up 2 days or refrigerate up to 6 days.

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    Homemade Carrot Bread (no pineapple)

    Homemade Carrot Bread is perfect for sharing or enjoying a slice at a time.
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    Prep Time 5 minutes
    Cook Time 50 minutes
    Total Time 55 minutes
    Course Baked Goods, Breakfast
    Cuisine American
    Servings 8
    Calories

    Equipment

    • 9" x 5" Loaf Pan

    Ingredients
      

    • 2 ½ cups shredded carrots
    • 1 ¾ cups all-purpose flour 249g
    • ¾ cup walnuts
    • ¾ cup raisins
    • ½ cup granulated sugar
    • ½ cup vegetable or canola oil 
    • ½ cup sour cream (full fat) room temperature
    • ¼ cup brown sugar
    • 2 tsp pumpkin spice
    • 1 ½ tsp vanilla extract
    • 1 tsp baking soda
    • ½ tsp salt
    • ½ tsp ground cinnamon
    • ½ tsp baking powder
    • 2 large eggs room temperature

    Instructions
     

    • Preheat the oven to 350°F / 176°C. Lightly grease the loaf pan (9"x 5") with softened butter & flour or line the inside of the pan with parchment paper.
    • In a bowl combine flour, salt, baking soda, cinnamon, pumpkin spice & baking powder together. Set aside until ready to use. (I highly recommend weighing your flour and sifting the dry ingredients before adding to the wet ingredients, this will make the batter fluffy and not lumpy).
    • In a large separate bowl: add white sugar, brown sugar, eggs and beat until smooth. Add vanilla extract, sour cream, salt and oil. Mix everything together until combined. Add dry ingredients and mix. Add the shredded carrots, raisins, walnuts into the bowl and gently toss them together with a spatula.
    • Transfer the batter to the pan. Bake for 50-60 minutes or until a toothpick placed in the center of the bread comes out clean. Remove pan from the oven and rest the bread in the pan for 10 minutes before transferring the bread to a baking rack to finish cooling.

    Slice & enjoy! Cover the leftovers in a container. Keep at room temperatures to up 2 days or refrigerate up to 6 days.

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      Mini Chocolate Chip Muffins

      Fluffy warm Mini Chocolate Chip muffins made from scratch are a treat everyone will love. Delicious tasty and good to the last bite. Simple to follow instructions with an easy to make recipe that is full of rich mouthwatering flavors.  Soft rich and moist muffins that crumble with sweet satisfaction at every nibble. I hope you decide to give them a try. We enjoyed this recipe and recommend you try it at least once to see for yourself how delicious it really is.

      Watch the video and follow the instructions below to have a batch of warm delicious muffins ready to serve today. Like and share this or any of my recipes you find interesting from my growing catalogue of menu selections. Don’t forget to hit the subscribe button to stay up to date on all the latest eatfoodlicious publications. Muffins are a wonderful treat and these are perfect in every way imaginable. Thanks for visiting and see you again soon.

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      Preheat the oven to 375°F. Coat the muffin tins with cooking flour spray. In a large bowl: beat sugar, eggs and mix.

      Add oil, vanilla extract, sour cream, salt and mix until well combined.

      In a bowl: add flour, baking powder & baking soda. Mix everything together. (I highly recommend sifting the dry ingredients before adding to the wet ingredients, this will make the batter fluffy and not lumpy). 

      Combine wet and dry ingredients together. Mix until well combined. Add mini chocolate chips

      Fold with spatula. 

      Fill each tin to â…” full of batter. Bake for 12 minutes. Let the muffins cool in the tin for about 5 minutes and then transfer them to a baking rack to finish cooling completely. Continue with the rest of the muffins.

      Stays fresh for weeks. Serve & Enjoy!

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      Mini Chocolate Chip Muffins

      Mini Chocolate Chip Muffins are bite sized, rich and delicious snacks that are perfect for lunch on the go, as a kid friendly reward or a fresh made treat everyone will enjoy.
      No ratings yet
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      Prep Time 5 minutes
      Cook Time 12 minutes
      Total Time 17 minutes
      Course Baked Goods, Breakfast, Brunch
      Cuisine American
      Servings 32
      Calories

      Equipment

      • Mini Muffin Tin

      Ingredients
        

      • 1 ½ cups flour 215 grams
      • 1 cup mini semi-sweet chocolate chips
      • ¾ cup sour cream (full fat) room temperature
      • ½ cup granulated sugar
      • ¼ cup vegetable or canola oil  melted unsalted butter
      • 2 tsp vanilla extract
      • 1 tsp baking powder
      • ½ tsp baking soda
      • ¼ tsp salt
      • 2 large eggs room temperature

      Instructions
       

      • Preheat the oven to 375°F. Coat the muffin tins with cooking flour spray.
      • In a bowl: add flour, baking powder & baking soda. Mix everything together. (I highly recommend sifting the dry ingredients before adding to the wet ingredients, this will make the batter fluffy and not lumpy). 
      • In a large bowl: beat sugar, eggs and mix. Add oil, vanilla extract, sour cream, salt and mix until well combined.
      • Combine wet and dry ingredients together. Mix until well combined. Add mini chocolate chips and fold with spatula.
      • Fill each tin to â…” full of batter. Bake for 12 minutes. Let the muffins cool in the tin for about 5 minutes and then transfer them to a baking rack to finish cooling completely. Continue with the rest of the muffins.

      Stays fresh for weeks. Serve & Enjoy!

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        Baked Goods

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        Homemade Cherry Preserves

        Sweet, rich and naturally flavorful Homemade Cherry Preserve is so good that you will need to stock up on bread so you can make toast for breakfast as an excuse to spread this wonderful natural reward. When cooking this preserve you will notice a fragrance permeating throughout that is full of sweet notes of tart berry mixed with inviting tones of lemon melted sugar. Aromas like this are what makes a house into a home. A generation or two ago ladies would measure their reputation as a cook by being master prepares of the best preserve in town. That sentiment is still ever present and remains part of our culture. My goal is to develop those kinds of memories for my children by setting the bar for how to spend time together.  With absolutely zero preservatives and a lot less sugar compared to store bought, this is a guilt free treat for the kids. My kids will get up early to toast an English muffin or a slice of bread for breakfast when this fresh made preserve is one of the choices. This can also be added to oatmeal or used to smother a scone to add a bit of seasonal delight to the midsummer breakfast experience.  Check out my video to see just how easy this preserve is to make and let me know what you think of the recipe.

        As with most preserves; you can substitute any type of fresh seasonal fruit local to your area and likely accomplish the same goal of deliciousness.

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        Pit & chop cherries

        Place the cherries, sugar and lemon juice in a stainless steel or nonstick pan. Mix everything together.

        Turn the stove top heat high and bring it to a boil (this should take about 2-3 minutes). Stir frequently to prevent burning or sticking to the pan. Then, turn down the heat to medium and let simmer for an additional 45-50 minutes. Continue to stir frequently. Let the cherries simmer until the juice evaporates. 

        Turn off the heat & remove the pan from heat source. The mixture will thicken after as the preserve reaches room temperature. 

        Once cool enough to touch; Transfer the contents to a jar or container and place in the refrigerator. 

        It’s good for up to 4-6 weeks.

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        Homemade Cherry Preserves

        Only 3 ingredients with a few simple steps to prepare sweet and delicious good old-fashioned homemade cherry preserves.
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        Prep Time 10 minutes
        Cook Time 45 minutes
        Total Time 55 minutes
        Course Breakfast, Condiment
        Cuisine American
        Servings 2 cups
        Calories

        Ingredients
          

        • 2 lbs fresh or frozen cherries pitted and chopped
        • 1 cup granulated sugar
        • 1 tbsp lemon juice

        Instructions
         

        • Place the cherries, sugar and lemon juice in a stainless steel or nonstick pan. Mix everything together.
        • Turn the stove top heat high and bring it to a boil (this should take about 2-3 minutes). Stir frequently to prevent burning or sticking to the pan. Then, turn down the heat to medium and let simmer for an additional 45-50 minutes. Continue to stir frequently. Let the cherries simmer until the juice evaporates.
        • Turn off the heat & remove the pan from heat source. The mixture will thicken after as the preserve reaches room temperature.
        • Once cool enough to touch; Transfer the contents to a jar or container and place in the refrigerator.

        It’s good for up to 4-6 weeks.

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          Carrot Cake Muffins (no nuts)

          Soft moist Carrot Cake Muffins feature delicious shredded carrots, raisins and subtle cinnamon and nutmeg flavor notes. They are so sweet, delicious and are so awesome fresh from the oven. These flavors harmonize with each other for a triumphant combination of eatfoodlicious excellence. This seasonal muffins are perfect with coffee or to present at a brunch. They can be made with very little preliminary work making them a very good selection for holidays or special occasions. These muffins never lasts long once they are cool enough to eat. You can double the recipe and freeze some for later (just make sure to let it fully thaw-out before reheating later). 

          Watch the video and follow the instructions below to have these charming muffins ready to go today. Like and share this or any of my recipes you find interesting from my growing catalogue of menu selections. Don’t forget to hit the subscribe button to stay up to date on all the latest eatfoodlicious publications. I hope you enjoy this expedited tutorial and find the presentation suggestions useful at your next family gathering. Thanks for visiting and see you again soon

          Please follow Facebook, Instagram,  Twitter , Pinterest, or subscribe to my YouTube channel.

          Preheat the oven to 350°F. Coat the muffin tin with cooking spray or butter (optional: use muffin paper liner). In a bowl: add eggs, brown sugar, white sugar & mix until everything together. Add sour cream, vanilla extract, oil and mix everything together. Place a hand sifter over the bowl and add flour; then sift. Remove the sifter from the bowl. Add salt, baking powder, baking soda, cinnamon, nutmeg, ginger & cloves (optional). Mix everything together until smooth.

          Add shredded carrots & raisins

          Fold with spatula. 

          Use an ice cream scooper or spoon to measure even portions. Place each scoop of batter into the muffin tin (should be exactly 12 scoops). Sprinkle crystal sugar on top of the batter (optional). 

          Bake for 20 minutes. Let the muffins cool in the tin for about 10 minutes and then transfer them to a baking rack to finish cooling completely.

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          Share on social media

          Carrot Cake Muffins (no nuts)

          Carrot Cake Muffins are moist for days, not too sweet, perfect for breakfast and delicious when served warm.
          No ratings yet
          Print Recipe Pin Recipe
          Prep Time 10 minutes
          Cook Time 20 minutes
          Total Time 30 minutes
          Course Baked Goods, Breakfast, Brunch
          Cuisine American
          Servings 12
          Calories

          Equipment

          • Muffin Tins

          Ingredients
            

          • 1 ½ c (215 g) all-purpose flour
          • 1 ½ cups shredded carrots packed
          • ¾ cup raisins
          • ½ cup canola or vegetable oil
          • ¼ cup sour cream (full fat) room temperature
          • ¼ cup granulated white sugar
          • ¼ cup light brown sugar
          • 1 ½ tsp vanilla extract
          • 1 tsp baking powder
          • 1 tsp ground cinnamon
          • ½ tsp salt
          • ½ tsp baking soda
          • ½ tsp ground ginger
          • ¼ tsp ground nutmeg
          • â…› tsp ground gloves optional
          • 2 large eggs room temperature
          • crystal sugar (optional) topping

          Instructions
           

          • Preheat the oven to 350°F. Coat the muffin tin with cooking spray or butter (optional: use muffin paper liner).
          • In a bowl: add eggs, brown sugar, white sugar & mix until everything together. Add sour cream, vanilla extract, oil and mix everything together.
          • Place a hand sifter over the bowl and add flour; then sift. Remove the sifter from the bowl. Add salt, baking powder, baking soda, cinnamon, nutmeg, ginger & cloves (optional). Mix everything together until smooth. Add shredded carrots, raisins and fold with spatula.
          • Use an ice cream scooper or spoon to measure even portions. Place each scoop of batter into the muffin tin (should be exactly 12 scoops). Sprinkle crystal sugar on top of the batter (optional).
          • Bake for 20 minutes. Let the muffins cool in the tin for about 10 minutes and then transfer them to a baking rack to finish cooling completely.

          Can be kept up to a week in room temperature. Serve & Enjoy!

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            Apple Bread

            Apple Bread features baked moist fruit with just the right amount of cinnamon, vanilla and sugar for a harmonious collection of good old-fashioned flavors. The Bread is tart, sweet, fluffy and a satisfying treat. Fresh out of the oven warm filled apple bread is soft moist sweet and delightful to eat. A hint of cinnamon balance the nutmeg and sweet apples to provide the perfect seasonal baked goods or anytime of the year.

            I love them fresh from the oven but look forward to the morning after and enjoying them with my favorite coffee. My kids would eat them all if they could as they enjoy theirs with a cold glass of milk. Warm your kitchen on a cool day by baking these little delights. Great for snacks, meal preparation or when you are on the go. You can make a couple of these bread batches and freeze, just be sure to let them fully thaw before serving (microwave for 30-90 seconds).

            Watch the video and follow the instructions below to have a nice fresh made bread ready for the rest of your week. Like and share this or any of the recipes you may find interesting from my growing catalog of menu selections. Don’t forget to hit the subscribe button to stay up to date on all the latest eatfoodlicious publications. Feel free to leave a comment and let us know if you and your family enjoyed this easy to make delicious bread. One slice with morning coffee is my favorite way to skip a traditional breakfast and will soon be yours too, once you give this super tasty bread a try.

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            In a bowl combine flour, salt, baking soda, cinnamon, nutmeg & baking powder together. Set aside until ready to use. (I highly recommend weighing your flour and sifting the dry ingredients before adding to the wet ingredients, this will make the batter fluffy and not lumpy). In a large separate bowl: add white sugar, eggs and beat until pale yellow.

            Add vanilla extract, applesauce and oil. Mix everything together until combined.

            Add dry ingredients and mix.

            Add the finely chopped apples into the bowl and gently toss them together with a spatula. 

            Preheat the oven to 350°F / 176°C. Lightly grease the loaf pan (8″x 4″) with softened butter & flour or line the inside of the pan with parchment paper. Transfer the batter to the pan.

            Bake for 55-60 minutes or until a toothpick placed in the center of the bread comes out clean (tent with aluminum foil after 30 minutes). 

            Remove pan from the oven and rest the bread in the pan for 10 minutes before transferring the bread to a baking rack to finish cooling.

            Slice & enjoy! Cover the leftovers in a container. Keep at room temperatures to up 2 days or refrigerate up to 6 days.

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            Be sure to follow me on Facebook, Instagram,  Twitter, Pinterest,  YouTube or subscribe to the blog for emails and receive free EatFoodlicious recipes daily.

            Share on social media

            Apple Bread

            Apple Bread features baked moist fruit with just the right amount of cinnamon, vanilla and sugar for a harmonious collection of good old-fashioned flavors.
            No ratings yet
            Print Recipe Pin Recipe
            Prep Time 10 minutes
            Cook Time 55 minutes
            Total Time 1 hour 5 minutes
            Course Baked Goods, Bread, Breakfast
            Cuisine American
            Servings 8
            Calories

            Equipment

            • 8" x 4" Loaf Pan

            Ingredients
              

            • 204g (1 ½ cups) all-purpose flour
            • 1 ½ tsp ground cinnamon
            • 1 ½ tsp baking powder
            • ½ tsp baking soda
            • ¼ tsp salt
            • ¼ tsp ground nutmeg
            • ¾ cup granulated sugar
            • ½ cups vegetable or canola oil 
            • 2 tsp vanilla extract
            • 2 cups finely chopped apples peeled & deseed
            • 4 oz (½ cup) unsweetened apple sauce
            • 2 large eggs room temperature

            Instructions
             

            • Preheat the oven to 350°F / 176°C. Lightly grease the loaf pan (8"x 4") with softened butter & flour or line the inside of the pan with parchment paper.
            • In a bowl combine flour, salt, baking soda, cinnamon, nutmeg & baking powder together. Set aside until ready to use. (I highly recommend weighing your flour and sifting the dry ingredients before adding to the wet ingredients, this will make the batter fluffy and not lumpy).
            • In a large separate bowl: add white sugar, eggs and beat until pale yellow. Add vanilla extract, applesauce and oil. Mix everything together until combined. Add dry ingredients and mix. Add the finely chopped apples into the bowl and gently toss them together with a spatula.
            • Transfer the batter to the pan. Bake for 55-60 minutes or until a toothpick placed in the center of the bread comes out clean (tent with aluminum foil after 30 minutes). Remove pan from the oven and rest the bread in the pan for 10 minutes before transferring the bread to a baking rack to finish cooling.

            Slice & enjoy! Cover the leftovers in a container. Keep at room temperatures to up 2 days or refrigerate up to 6 days.

              Video

              Keyword apple bread, best apple bread, easy apple bread, fresh apple bread, moist apple bread
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              Breakfast

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