Thursday, March 22, 2018

On Friday's We Bake: Cinnamon Bun Muffins



Homemade cinnamon buns are delicious, but can be kind of annoying to make. The mess, the rolling, the rising, the time...you have to spend hours prepping the night before just to satisfy your breakfast craving. Instead, you should just make these scrumptious muffins; less work, less time, same taste!

These might just be my most favorite muffin in the entire world. The layers of buttery cinnamon sugar goodness definitely make it a top 3 contender.



Muffin Ingredients:

1 stick butter, at room temperature
3/4 cup of packed light brown sugar
2 eggs
2 teaspoons vanilla extract
1 teaspoon cinnamon
2 cups flour
1 1/1 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup sour cream

Topping Ingredients:

4 tablespoons softened butter
3/4 cup packed light brown sugar
1/4 teaspoon salt

Directions:

1. Preheat oven to 350. Prepare muffin tin with liners or grease.

2. Cream butter and brown sugar together; beat in the eggs and vanilla.

3. Whisk together the flour, baking powder, baking soda, and salt in separate bowl.

4. Add about half the dry ingredients to the butter sugar mixture, then stir in the sour cream. Add the rest of the dry ingredients and mix until just moistened. The batter should be thick and lumpy.

5. Distribute the batter into the muffin pan filling about 2/3 of the way full. (this recipe makes 1 dozen) For the cinnamon topping: use a fork and mash together the butter, brown sugar, cinnamon, and salt. Sprinkle on top of each muffin before baking.

6. Bake for 15-20 minutes, until a toothpick comes out clean. Cool in the pan for five minutes before removing.

If you want to get the full "this tastes exactly like a cinnamon bun" experience, you'll need to make a quick glaze. Mix a little bit of water into a lot of powder sugar until it's a honey consistency. Drizzle on the top of each muffin with a spoon. and enjoy!


Brunch season is upon us, (I'm talking to you Easter, Mother's, and Father's day!) Save this recipe and use it, you'll be glad you did.

Friday, March 2, 2018

On Friday's We Bake: Lemon Bars

This recipe is so yummy! I probably say that every week, but I could eat an entire pan of these in one day.

I love fruity desserts, they remind me of Spring and Summer, which I miss... like a lot.


These lemon squares have a lemony shortbread crust with a smooth, creamy, refreshing lemon custard. Delicious!


Not only do they taste like sunshine, they are as simple as ever to make. So let's get started with the crust!

Crust Ingredients:

1 cup unsalted butter, softened
2 cups flour
1/2 cup powdered sugar
1/2 teaspoon lemon extract
pinch of salt

Instructions:

1. Preheat oven to 350 and thoroughly butter a 9 x 13 pan.

2. With an electric mixer, cream all of the ingredients until it forms a ball.

3. Press dough evenly into pan and bake 20 minutes. Meanwhile, bake the topping.


Topping Ingredients:

4 eggs
2 cups sugar
1/2 teaspoon lemon extract
juice of 2 lemons
zest of 1 lemon
1/2 cup flour
1 teaspoon baking powder
powdered sugar

Instructions:

1. With electric mixer, beat eggs well and gradually add sugar until mixture is thick. Gradually add remaining ingredients, except the powdered sugar. Continue beating until crust comes out of the oven.

2. Pour lemon mixture over the hot crust, return it to the oven and reduce heat to 325. Bake 30-35 minutes util the top is golden.

3. Remove from oven and run a sharp knife around the edge

4. Cool 20 minutes and cut into squares. Remove from pan and dust with powdered sugar.






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