Adventures of Mel

Category: Quick Breads & Muffins

  • Easy Melt-in-Your-Mouth Bisquick Cinnamon Muffins

    Easy Melt-in-Your-Mouth Bisquick Cinnamon Muffins

    Mix up a quick batch of Bisquick cinnamon muffins, dipped in butter and cinnamon sugar. Simple, easy, melt-in-your-mouth, breakfast and brunch recipe perfect for a quick grab and go breakfast or a holiday brunch!

    I really thought there was nothing quite as yummy as my favorite Bisquick cinnamon biscuits. But I’ll tell ya, these Bisquick cinnamon sugar muffins give my biscuits a run for their money.

    bite out of Bisquick cinnamon muffin sitting on cupcake liner with fresh raspberries and milk in a glass

    Why I Love Making Bisquick Muffins and You Will Too

    • The batter’s made with Bisquick biscuit mix, along with 5 other ingredients. Meaning it’s super easy to mix up.
    • In addition to easy, this recipe makes a quick breakfast.
    • My original intention was to add a crumb topping to these Bisquick muffins. But I decided for this recipe, I really wanted to emphasize the cinnamon with a buttery cinnamon sugar topping. Once the muffins have baked, they’re dipped in melted butter, and then in cinnamon sugar. This gives them a slightly crispy, melt-in-your-mouth topping that is oh so scrumptious.
    • Even my self-professed “bread snob” of an oldest child loves these Bisquick sweet muffins. And let me tell you, that right there means something.
    • This is a great recipe for an everyday breakfast, a special occasion, or a holiday brunch.

    Of course, we love other Bisquick recipes like Bisquick cinnamon rolls and Bisquick cinnamon scones too. And when we don’t feel like making muffins, cinnamon streusel coffee cake is quick and easy to make. Apparently, we have a thing for cinnamon.

    cinnamon Bisquick muffins with Bisquick mix on black wire rack over white countertop with blue and white flowered linen, with fresh red raspberries on rack and countertop

    Ingredients and Substitutions Notes

    • Cane Sugar – You can also use granulated sugar. It might even be interesting to try a half cane sugar, half brown sugar mix for these muffins, which would ultimately lead to a slightly moister crumb.
    • Ground Cinnamon
    • Large Eggs – You could probably substitute applesauce for the eggs; it’s usually 1/4 cup per egg.
    • Whole Milk – You can use skim milk or low-fat milk like 2%, as well. I prefer full fat. In fact, you can use buttermilk for an even lighter, more fluffy muffin. If you need to accommodate allergies, you can also use almond milk, oat milk, etc.
    • Vanilla Extract
    • Bisquick Mix – I’ve made these muffins with both original Bisquick mix and gluten-free Bisquick mix, so either/or will work just fine.
    • Salted Butter
    Bisquick sweet muffins sitting on wire rack, with fresh red raspberries on white marble countertop

    How to Make Bisquick Cinnamon Muffins

    Mixing up the muffin batter is really easy and requires only a few steps. Before you start, you’ll need to either spray your muffin tins with cooking spray or line them with cupcake liners. Also, pre-heat oven to 350° F.

    Mix the Muffin Batter and Bake

    1. In a large bowl, mix together the butter, sugar, and cinnamon.
    2. Add the eggs to the cinnamon sugar mixture, and mix well.
    3. Next add in the milk and vanilla extract, continuing to mix well.
    4. Finally, add in the Bisquick mix, and mix everything together just until blended.
    5. Then just fill each of the regular-size muffin cups 1/2 to 2/3 of the way full with muffin batter.
    6. Bake at 350° F for about 25 to 30 minutes, or until the muffins are golden brown and a toothpick or cake tester inserted in the center comes out clean.
    how to make Bisquick muffins, adding sugar, cinnamon, eggs, milk, vanilla, and Bisquick mix to KitchenAid mixing bowl, then scooping batter into muffin tin with cupcake scoop

    Allow the muffins to cool in the pan for about 5 minutes; then take a knife, run it around the edge of each muffin, and pop them out for dipping.

    How to Dip Bisquick Muffins in Cinnamon Sugar

    First of all, you’ll need to melt the butter in one bowl. And then in a separate bowl, mix the cinnamon and sugar.

    Then you’re ready for dipping…

    1. Dip the warm muffin tops in the melted butter first.
    2. Then dip every muffin in the cinnamon sugar mixture, rolling the tops around to make sure they’re covered with the slightly crispy cinnamon sugar topping.
    dipping tops of Bisquick muffins in melted butter in Pyrex glass bowl, then in cinnamon sugar in Pyrex glass bowl
    1. Then place the muffins on a wire rack or cooling rack to finish cooling. Or better yet, serve them while still warm.
    Bisquick cinnamon sugar muffins sitting on wire rack over blue/white flowered linen on white countertop, with fresh red raspberries

    Ways to Customize Your Muffins

    You can add just about anything you want. But keep in mind, certain things will change the texture of your muffins.

    That said, there are so many awesome add-ins for Bisquick muffins…

    Bisquick cinnamon muffins sitting on white marble countertop with fresh red raspberries and glass of milk

    Expert Tips and Recipe FAQ’s

    Can you make Bisquick muffins gluten-free?

    Yes, you can. In fact, Bisquick has a Gluten-Free Bisquick Mix. How awesome is that? I do suggest having a little xanthan gum available to add to your biscuit batter when mixing. I usually add about a teaspoon for every 2 cups of flour, so with this recipe, I’d likely add a somewhat heaping teaspoon.

    Why do you stir the muffin batter just until the flour is blended in?

    You don’t want to over-mix muffin batter, because this will remove the air from the batter and lead to a much less fluffy muffin. In fact, you may end up with dense muffins, and nobody wants dense muffins. So carefully blend just ’til the flour is blended in, and then be done. This is also why we add the dry ingredients last, so everything else is already mixed into the batter.

    What’s the secret to moist muffins?

    This is partially answered in the question above about not over-mixing the batter. Using buttermilk in place of regular milk will also lead to moist muffins.

    How should you store cinnamon muffins?

    It’s important to store muffins in a muffin container, airtight container, or sealed plastic bag. And you’ll probably want to eat them within the first 2 or 3 days, so they’re still nice and soft.

    Can you freeze Bisquick sweet muffins?

    Yes, you can. But be sure to allow at least an hour to thaw before serving. To re-heat the muffins, just place them in the microwave for 10-15 seconds each. Be sure when freezing them, though, that you again store them in an airtight container or freezer bag.

    bite out of sweet biscuit mix cinnamon muffin sitting on cupcake liner with fresh red raspberries and glass of milk

    More Scrumptious Muffin Recipes:

    If you love Bisquick cinnamon muffins as much as I do, you’ll love these recipes too…

    If you try this recipe, why not leave a star rating in the recipe card right below and/or a review in the comment section further down the page? I always appreciate your feedback. You can also follow me on Pinterest, Facebook, Instagram, and YouTube. And subscribe to my email list too!

    Bisquick Cinnamon Muffins

    Mix up a quick batch of Bisquick cinnamon muffins, dipped in butter and cinnamon sugar. Simple, easy, melt-in-your-mouth, breakfast and brunch recipe!

    • Stand Mixer
    • Batter Spoons
    • Muffin Tin
    • Wire Rack
    • 3 tablespoons salted butter (softened)
    • 1/2 cup cane sugar
    • 2 teaspoons ground cinnamon
    • 2 large eggs
    • 1/2 cup whole milk
    • 1 teaspoon vanilla extract
    • 2 1/2 cups Bisquick Mix

    Cinnamon Sugar Topping:

    • 2/3 cup cane sugar
    • 2 teaspoons ground cinnamon
    • 1/4 cup salted butter (melted)

    1. Pre-heat the oven to 350° F, and grease muffin tins or line them with cupcake liners.

    2. In a large bowl, mix together the butter, sugar, and cinnamon.

    3. Add the eggs to the cinnamon sugar mixture, and mix well.

    4. Next add in the milk and vanilla extract, continuing to mix well.

    5. Finally, add in the Bisquick mix, and mix everything together just until blended.

    6. Fill each of the greased or lined muffin cups about 1/2 to 2/3 full with muffin batter.

    7. Bake at 350° F for about 25 to 30 minutes, or until the muffins are golden brown and a toothpick or cake tester inserted in the center comes out clean.

    8. Allow them to cool in the muffin tin for about 5 minutes; then take a knife, run it around the edge of each muffin, and pop them out onto a wire rack for dipping.

    9. In a small bowl, mix the sugar and cinnamon together.

    10. Dip the warm muffin tops in the melted butter.

    11. Then dip every muffin in the cinnamon sugar mixture, rolling the top around to make sure it’s covered with the slightly crispy cinnamon sugar topping.

    12. Place the muffins back on the wire rack to finish cooling, or serve them while warm.

    *Bisquick has a Gluten-Free Bisquick Mix, as well. I do suggest having a little xanthan gum available to add to your biscuit batter when mixing. I usually add about a teaspoon for every 2 cups of flour, so with this recipe, I’d likely add a somewhat heaping teaspoon.

    It’s important to store muffins in a muffin container, airtight container, or sealed plastic bag. And you’ll probably want to eat them within the first 2 or 3 days, so they’re still nice and soft.

    To re-heat Bisquick muffins, just place them in the microwave for 10-15 seconds each.

    Breads & Muffins
    American
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    Bisquick cinnamon muffins recipe
  • Deliciously Moist Pumpkin Bread Recipe

    Deliciously Moist Pumpkin Bread Recipe

    Bake up a taste of fall with this deliciously moist pumpkin bread recipe. Simple, easy, and quick, you can even add walnuts, pecans, or chocolate chips. Thank you to WonderMix for sponsoring this recipe!

    There’s nothing quite like a pumpkin bread recipe to bring the taste of fall right into your very own kitchen. Filled with pumpkin and the flavors of pumpkin spice, this is one quick bread I look forward to every year.

    sliced loaf of homemade pumpkin bread on a wooden cutting board with a decorative pumpkin

    Pumpkin bread is a lot like banana bread. It has many of the same ingredients; only it has pumpkin instead of banana.

    While I haven’t tried it myself, I would think that you could also make muffins with this recipe, if you don’t want to actually make a bread loaf. The muffins will be sweet, moist, and everything you love about a fall morning.

    A couple weeks ago, I shared a buttermilk cornbread recipe we’d made, using milled corn from our WonderMill grain mill.

    baked pumpkin bread loaf in bread loaf pan

    Now with the help of my WonderMix, pumpkin bread is quite easy to make. You really just have to mix a few ingredients, pour the dough into a greased loaf pan, and bake it.

    Homemade pumpkin bread is the best! It’s right up there with pumpkin spice muffins and gingerbread loaf!

    I JUST WANT THE RECIPE! TAKE ME TO THE RECIPE FOR PUMPKIN BREAD!

    If you’d rather skip all of my baking tips, important cooking info for this recipe, and similar recipe ideas – and get straight to the deliciously easy pumpkin bread recipe – just scroll down to the bottom, where you’ll find a printable recipe card.

    TELL ME MORE ABOUT WONDERMIX!

    WonderMix is “the kitchen mixer that’s built for life.” I love using my WonderMix when I’m baking.

    The WonderMix Revolution Mixer is an all-in-one kitchen mixer with optional attachments like cookie whips, a blender, and a food processor.

    WonderMix kitchen mixer with accessories, perfect for mixing up a pumpkin bread recipe

    Features of the WonderMix include the following:

    • 900-watt motor
    • Direct drive high torque transmission
    • 3 speeds and pulse function
    • Large 5.5-qt. bowl with handle that’s dishwasher safe
    • Dough hook
    • BPA free
    • Cord storage
    • and so much more… You can read more about the features on the WonderMix site.

    WHAT ATTACHMENTS CAN I GET FOR THE WONDERMIX?

    There are several attachments you can get to complement your WonderMix, including the blender, cookie whips, a slicer/shredder, meat grinder, grain flaker, and grain mill.

    HOW DOES THE WONDERMIX REALLY WORK?

    I love how easy the WonderMix is to use and how easy it is to clean up.

    The large capacity bowl is very important when mixing larger quantities of foods, and I love that it actually has a handle. I don’t have to wrestle with the bowl to remove the ingredients.

    handle on WonderMix kitchen mixer bowl with pumpkin bread recipe dough inside bowl

    I also like that the bowl is deep and ingredients don’t splatter out near as easily, if ever, while mixing. It also has a lid that prevents splatters and flour dust.

    The beaters really do mix the ingredients in the bowl; they don’t leave chunks of unmixed ingredients in the bottom. And while I do have to occasionally scrape the sides, this mixer does a really good job overall of mixing up my recipes.

    The speed did throw me for a loop at first because it doesn’t get louder the faster it goes. I wasn’t quite used to that.

    WonderMix kitchen mixer, perfect for fall pumpkin bread recipe

    It’s easy to scrape contents out of the bowl when I’m done mixing, even with the center console for the drive shaft there. And did I mention it’s easy to clean up, even after making a batch of homemade pumpkin bread?

    WHERE CAN I BUY PUMPKINS FOR PUMPKIN RECIPES?

    You can either use fresh pumpkin for this recipe or canned pumpkin.

    Fresh pumpkins are easy to find this time of year; you can buy pumpkins at any grocery store, pumpkin patch, or orchard. You can find canned pumpkin in the baking aisle of your nearest grocery store too.

    HOW DO I MAKE PUMPKIN PUREE?

    Homemade pumpkin purée is really easy to make. In fact, I have a recipe you can follow for homemade pumpkin purée.

    The recipe involves roasting the pumpkins and blending the pumpkin flesh into a smooth purée, meaning you can use the blender on your WonderMix to make the purée.

    homemade pumpkin bread recipe dough in WonderMix mixer bowl

    IS CANNED PUMPKIN THE SAME AS PUMPKIN PUREE?

    I got this question the other day from a reader… I can see how it might be a bit confusing because they can look quite different from each other.

    Canned pumpkin is, however, pumpkin purée. The only difference I see when using either/both is that homemade pumpkin purée can have a bit more water and be a little more juicy than store bought canned pumpkin.

    You can use either kind of pumpkin for this pumpkin bread recipe.

    TIPS FOR HOW TO MAKE PUMPKIN BREAD

    You’ll need a bread loaf pan to bake easy pumpkin bread. You’ll need to grease the pan well, either with cooking spray or with shortening/butter.

    mixing butter and sugar for pumpkin bread recipe in WonderMix kitchen mixer
    • Pre-heat the oven to 350°.
    • Mix together the softened butter and sugar; then mix in the eggs, vanilla extract, and pumpkin.
    mixing eggs into pumpkin bread recipe dough with WonderMix kitchen mixer
    • Sift together the dry ingredients, including the flour, salt, baking soda, baking powder, pumpkin pie spice, and ground cloves.
    • Mix the dry ingredients into the wet ingredients.
    sifting dry ingredients for pumpkin bread recipe
    • Then add the chopped walnuts and mix again.
    • You can add a cup or so of chocolate chips, as well, if you’d like to make chocolate chip pumpkin bread.
    • Pour the dough into a well greased loaf pan, and bake at 350° for about an hour, or until a toothpick (or cake tester) inserted in the center comes out clean.
    dough for pumpkin bread recipe in bread loaf pan
    • Remove your loaf of deliciously moist pumpkin bread from the oven, and let it cool in the pan for about 10 minutes.
    • Then run a butter knife around the edge of your loaf, and slip the loaf out of the pan onto a wire rack to cool.
    best pumpkin bread recipe, sliced on cutting board

    We love to slice our bread while it’s still slightly warm (but not too hot) and slather it with butter. It’s so good!

    slice of pumpkin bread with butter on white plate

    WHAT IF I DON’T HAVE PUMPKIN PIE SPICE?

    That’s ok! What is in pumpkin pie spice is a mixture of spices, including ground cinnamon, nutmeg, and ginger; it may also include cloves and allspice.

    You can use these spices, individually, if you have them. You’ll just need to use a smaller amount of each spice you choose to use, so they can work together to create the amount of pumpkin pie spice you would need, in this case, a teaspoon.

    I would definitely try to use cinnamon, nutmeg, ginger, and even allspice if possible.

    sliced pumpkin bread on cutting board with decorative pumpkin

    MORE PUMPKIN RECIPES YOU MAY ENJOY:

    slice of moist pumpkin spice bread with butter on white plate

    KITCHEN TOOLS YOU’LL NEED TO MAKE PUMPKIN BREAD:

    WonderMix Kitchen Mixer

    Spatula – for pouring the dough into the loaf pan.

    Sifter

    Loaf Pan

    Cake Tester – While you can also use a toothpick, I kinda love my li’l cake tester.

    Wire Rack

    PUMPKIN BREAD RECIPE

    If you love this pumpkin bread recipe as much as I do, please write a 5 star review, and help me share the recipe on Facebook and Pinterest!

    moist pumpkin bread recipe

    CONNECT WITH ADVENTURES OF MEL!

    Be sure to follow me on social, so you never miss a post!

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    Moist Pumpkin Bread Recipe

    Bake up a taste of fall with this deliciously moist pumpkin bread recipe. Simple, easy, and quick, you can even add walnuts, pecans, or chocolate chips.

    • 1/2 cup unsalted butter
    • 1 cup cane sugar
    • 3 large eggs
    • 1 teaspoon vanilla extract
    • 1 cup pumpkin purée
    • 2 cups all-purpose flour
    • 1/2 teaspoons salt
    • 1/2 teaspoon baking soda
    • 1/4 teaspoon baking powder
    • 1/2 teaspoon pumpkin pie spice
    • 1/2 teaspoon ground cloves
    • 3/4 cup chopped walnuts

    1. Pre-heat the oven to 350°, and grease a loaf pan well.

    2. Mix together the softened butter and sugar; then mix in the eggs, vanilla extract, and pumpkin.
    3. Sift together the dry ingredients, including the flour, salt, baking soda, baking powder, pumpkin pie spice, and ground cloves.
    4. Mix the dry ingredients into the wet ingredients.

    5. Then add the chopped walnuts and mix again.

    6. Pour the dough into a well greased loaf pan, and bake at 350° for about an hour, or until a toothpick (or cake tester) inserted in the center comes out clean.
    7. Remove your loaf of deliciously moist pumpkin bread from the oven, and let it cool in the pan for about 10 minutes. 
    8. Then run a butter knife around the edge of your loaf, and slip the loaf out of the pan onto a wire rack to cool.
    9. Serve with butter, jelly, or whatever your heart desires!

    *You can make this recipe into a pumpkin bread loaf, or you can use a muffin tin and make pumpkin muffins instead. You can add a cup or so of chocolate chips, as well, if you’d like to make chocolate chip pumpkin bread.

    Breads & Muffins
    American
    moist pumpkin bread, moist pumpkin bread recipe, pumpkin bread, pumpkin bread recipe, pumpkin recipes
    pumpkin bread recipe
  • Buttermilk Cornbread with Milled Corn

    Buttermilk Cornbread with Milled Corn

    Buttermilk Cornbread – How to mill corn and make a delicious buttermilk cornbread from scratch. Easy, simple, non-sweet recipe. Bake in a cast iron skillet and enjoy with dinner. A huge thank you to WonderMill for sponsoring this recipe!

    Every so often we’ll make cornbread to go with our dinner, especially if we’re having chili or some sort of soup like 15 bean soup with ham. Our oldest especially loves to make this buttermilk cornbread recipe, which is actually his own recipe.

    buttermilk cornbread with butter and maple syrup on white Pioneer Woman plate

    Before a few weeks ago, I’d never actually milled corn to make our own homemade cornmeal. All of that changed, however, the minute we started using our WonderMill.

    Now we actually mill corn to make our own cornmeal, and it makes the most delicious cornbread. Plus we know exactly what’s in our cornmeal.

    And corn is it! No flour, no additives, no preservatives, just corn!

    WonderMill grain mill with homemade buttermilk cornbread baked in cast iron skillet

    Milling corn literally takes seconds. In just a few seconds we have enough cornmeal for a few batches of homemade cornbread.

    I JUST WANT THE RECIPE! TAKE ME TO THE RECIPE FOR BUTTERMILK CORNBREAD!

    If you’d rather skip all of my cooking tips, important cooking info for this recipe, and similar recipe ideas – and get straight to the delicious buttermilk cornbread recipe – just scroll down to the bottom, where you’ll find a printable recipe card.

    Slice of buttermilk cornbread with butter on white plate

    WHERE CAN I FIND CORN TO MAKE CORNBREAD?

    While you can order dried field corn online (just search “corn for milling” on Amazon, Google, etc.), it can be quite expensive.

    orange Fire King mug in bag of dried field corn, an ingredient for buttermilk cornbread

    We bought a 50-pound bag of corn, used for farm animal feed, at our local farm store. Of course, before you do so, you want to check and make sure it doesn’t have anything in it that wouldn’t be safe for human consumption.

    WonderMill actually recommends using triple cleaned grains from a trusted source.

    WHERE DO I FIND A CORN MILL?

    The WonderMill Grain Mill is the world’s #1 rated electric grain mill, and it’s what we use to make our own cornmeal, as well as different types of flours for baking.

    WonderMill says, “We have tested our mill to make sure it is the Quietest, Cleanest, Easiest To Use, Fastest, Coolest, Most Powerful, and the Longest Lasting Mill in the World.”

    Not that our family would need to mill this much, but just to give you an idea of how fast it can work, the WonderMill can grind over 100 pounds of flour in just an hour. It’s heavy duty, durable, and will get the job done.

    It makes a great addition to your prepper pantry, so you can grind your own flour as needed.

    WonderMill Grain Mill used for buttermilk cornbread recipe

    You can make fresh flour from most dry grains and dry, non-oily legumes and lentils, including:

    • Wheat
    • Oats
    • Rice
    • Split Peas
    • Buckwheat
    • Spelt
    • Rye
    • Soybeans
    • Dried Field Corn
    • Chick Peas, etc.

    Gluten-free? No problem! The Wondermill is great for making all sorts of gluten-free flours, as well.

    HOW DO I GET STARTED USING MY WONDERMILL?

    If you’re using your WonderMill for the first time to mill corn for cornmeal, you’ll want to do a test run with at least 2 cups of wheat or another hard grain. Then discard or get rid of the flour.

    It is important to only add grain with the mill actually running. Never turn it on with grain already in the hopper.

    milling dried field corn in WonderMill for homemade buttermilk cornbread

    Also, you don’t want to switch off your mill while it’s milling. Wait until it’s finished milling the grain you added to the hopper. Otherwise, it has potential to clog.

    About 8 cups of grain in the hopper will give you 12 cups of flour in the canister; and that is how much flour the canister can hold.

    HOW TO MAKE CORNMEAL WITH YOUR WONDERMILL

    The mill and flour canister will need to be side by side, so the tube can be pushed into place in the flour outlet on the mill. That way all the flour goes into your canister.

    Now WonderMill does recommend placing a plastic bag into the canister, for self cleaning purposes. We just let our flour go right into the canister, store it, then wash it when it’s all gone.

    milling corn in the WonderMill Grain Mill for buttermilk cornbread from scratch

    Using the Optimum Setting, turn on the mill and fill the hopper with dried field corn. Once it’s finished grinding, you’ll hear a change in how the mill sounds. Let the mill run for about 5 more seconds, helping it self clean the grinding chamber.

    Once you’re done milling, unplug the mill; then separate the canister from the mill. Use your cornmeal to make cornbread right away, or place the storage lid on the canister until you’re ready to use it.

    slice of buttermilk cornbread on white pioneer woman plate

    You can either mix up your cornbread by hand or with the help of a mixer.

    DOES CORNMEAL GO BAD? HOW LONG WILL IT LAST?

    How long cornmeal will last depends on how you store it. Be sure to store your cornmeal in a dry, airtight container when storing it in the pantry.

    how to make cornmeal for buttermilk cornbread recipe

    We usually freeze our cornmeal, again in a dry, airtight container.

    When you freeze cornmeal, you want to be sure that when cooking, you only remove the amount that you need and leave the rest in the freezer. In other words, place it somewhere in your freezer that it’s easy to get in and out of without having to take it out of the freezer.

    Cornmeal can last at least a year, sometimes longer. According to Does It Go Bad, it can last 2 to 3 years when stored properly.

    If you’ve had it awhile, just make sure it doesn’t smell rancid, and watch for things like mold, weevils, or clumps.

    HOW TO MAKE YOUR OWN BUTTERMILK SO YOU DON’T HAVE TO BUY IT

    I don’t know about you, but we almost never buy buttermilk. We just never use it because I know I can make my own when I’m baking.

    My mom taught me this little trick when I was younger.

    ingredients for homemade buttermilk or sour milk for buttermilk cornbread recipe

    Just add about a tablespoon of distilled white vinegar to a cup or two of milk; I usually use a tablespoon for every 1 to 2 cups of milk. Stir and let sit for 5 to 10 minutes.

    And voila, you have sour milk or buttermilk. Works like a charm!

    TIPS FOR HOW TO MAKE BUTTERMILK CORNBREAD

    You can use just about any type of pan that will work for cornbread or even corn muffins. We prefer to make cornbread in cast iron because it’s just so simple and easy.

    You can mix up your cornbread by hand or with the help of a mixer, like the WonderMix kitchen mixer, which we also used for our recent pumpkin bread recipe.

    homemade buttermilk cornbread baked in cast iron skillet

    If you’re making cast iron cornbread, you’ll want to pre-heat the skillet for as long as it takes you to mix up your cornbread.

    • Go ahead and set the oven to 450° and put the skillet in the oven to pre-heat.
    • Mix the dry ingredients together, including the cornmeal, salt, baking powder, and baking soda. Set aside.
    dry ingredients for buttermilk cornbread from scratch
    • Add the buttermilk to the eggs and beat.
    • Then add the melted butter to the egg mixture and beat.
    mixing wet and dry ingredients for homemade buttermilk cornbread recipe
    • Add the wet ingredients to the dry ingredients, mixing well.
    buttermilk cornbread batter with wooden spoon in blue mixing bowl
    • Bring the pre-heated skillet out of the oven, and grease it well with bacon grease, cooking spray, or shortening, though I highly recommend bacon grease. Can you tell I’m a cook with southern/midwestern tendencies?
    buttermilk cornbread batter in cast iron skillet
    • Then just bake the cornbread for about 15 minutes, or until a toothpick inserted in the middle comes out clean.
    baked buttermilk cornbread in cast iron skillet

    Now tell me I’m not alone in this… But I love slathering a piece of cornbread with butter and pouring on just a little bit of maple syrup. It’s so delicious!

    homemade buttermilk cornbread with butter and maple syrup on white plate

    It’s also really good with a spoonful of apple jelly. And one of my favorite wintertime meals is cornbread and chili. Yum!

    How about you? How do you like your cornbread?

    slicing buttermilk cornbread in cast iron skillet

    While I’ll have more cornmeal recipes for you in the near future, here are a few recipes you can pair up with your cornbread while you wait.

    MEALS THAT GO WITH CORNBREAD:

    KITCHEN TOOLS YOU’LL NEED TO MAKE BUTTERMILK CORNBREAD:

    WonderMill Grain Mill

    Large Mixing Bowl and Spatula

    Cast Iron Skillet

    BUTTERMILK CORNBREAD RECIPE

    If you love this buttermilk cornbread recipe as much as I do, please write a 5 star review, and help me share the recipe on Facebook and Pinterest!

    buttermilk cornbread recipe from scratch

    CONNECT WITH ADVENTURES OF MEL!

    Be sure to follow me on social, so you never miss a post!

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    Buttermilk Cornbread

    How to make a delicious buttermilk cornbread from scratch. Easy, simple, non-sweet recipe. Bake in a cast iron skillet and enjoy with dinner.

    • 2 1/2 cups cornmeal
    • 1 1/2 teaspoons salt
    • 1 1/2 teaspoons baking powder
    • 1/2 teaspoon baking soda
    • 1 1/2 cups buttermilk
    • 2 whole eggs
    • 8 tablespoons unsalted butter (melted)
    • 2 tablespoons bacon grease
    1. If you’re using a cast iron skillet*, you’ll want to pre-heat the skillet for as long as it takes you to mix up your cornbread.
    2. Go ahead and set the oven to 450° and put the skillet in the oven to pre-heat.
    3. Mix the dry ingredients together, including the cornmeal, salt, baking powder, and baking soda. Set aside.
    4. Add the buttermilk to the eggs and beat.
    5. Then add the melted butter to the egg mixture and beat.
    6. Add the wet ingredients to the dry ingredients, mixing well.
    7. Take the pre-heated skillet out of the oven, and grease it well with bacon grease or cooking spray**, though I highly recommend bacon grease.
    8. Bake the cornbread for about 15 minutes, or until a toothpick inserted in the middle comes out clean.
    9. Remove the cornbread from the oven, and allow it to cool in the pan.
    10. Serve with your favorite meal and enjoy!

    *You can use just about any type of pan that will work for cornbread or even corn muffins. We prefer to make cast iron skillet cornbread because it’s just so simple and easy.**You can use bacon grease, or you can grease the pan with cooking spray or shortening. I prefer the flavor that bacon grease gives the cornbread.

    Breads & Muffins
    American
    buttermilk cornbread, cornbread recipe
    WonderMill grain mill makes it easy to make homemade cornmeal for the most delicious buttermilk cornbread from scratch.
    homemade buttermilk cornbread recipe
    cast iron buttermilk cornbread from scratch recipe
  • Low Carb Sausage Egg Muffins

    Low Carb Sausage Egg Muffins

    Low carb sausage egg muffins you can make ahead for an easy, healthy breakfast both for you and your kids. Freezable, simple ingredients, quick and delicious recipe!

    We pretty much eat the same thing for breakfast every single morning, but sometimes we just need to switch it up. These sausage egg muffins, filled with sausage, bell pepper, cheddar, pepper jack, and basil, are an easy way to do that.

    sausage egg muffins recipe

    Like bacon, egg, and cheese breakfast muffins, this egg muffin recipe is bursting with incredible flavor. It also makes a very fluffy egg muffin cup.

    Eat them with a fork, or eat them with your fingers, making them the perfect breakfast on the go. They’re quick, low carb, and healthy, giving you a boost of protein to start your day off right.

    sausage egg muffins on a white plate

    If you love these egg cups, you’ll also love these ham and cheese egg muffins.

    I JUST WANT THE RECIPE! TAKE ME TO THE RECIPE FOR LOW CARB SAUSAGE EGG MUFFINS!

    If you’d rather skip all of my cooking tips, important cooking info for this recipe, and similar recipe ideas – and get straight to this delicious low carb sausage egg muffins recipe – just scroll down to the bottom, where you’ll find a printable recipe card.

    sausage egg muffins in a cast iron muffin tin

    CAN YOU MAKE AHEAD AND FREEZE BREAKFAST MUFFINS WITH EGGS?

    Yes, you can. In fact, you can make enough for a couple weeks in a very short amount of time.

    • Make a batch or two of sausage and egg muffins and allow them to cool.
    • Then place them all in a freezer bag or freezer tight container and freeze for easy breakfasts all week.
    • When morning comes, simply warm them up in the microwave or the oven, whichever your preference.
    sausage egg muffins popped out of muffin tin, ready to eat for an easy breakfast

    TIPS FOR HOW TO BAKE EGGS IN A MUFFIN TIN

    Baking eggs in a muffin tin is actually really easy, even when you have multiple ingredients you’re trying to fit in each small muffin cup.

    • Make sure all of your ingredients are ready first… Sausage (or bacon or ham) is cooked, peppers and onions are sautéed, cheese is shredded, veggies are washed and ready, and eggs are whipped up with either heavy whipping cream or milk.
    cooking sausage and peppers in a cast iron skillet
    • Spray the muffin pan with cooking spray before adding any ingredients to it.
    • Start by adding solid ingredients, like your meat, vegetables, cheese, etc.
    layering sausage and cheese for sausage egg muffins in cast iron muffin pan
    • Then pour the egg mixture into the muffin tin, filling each cup about 3/4 of the way full; this will leave a little room for expansion in baking.
    fill egg cups with egg mixture for easy sausage egg muffins
    • Then bake the sausage egg muffins, following your recipe instructions.
    cooked sausage egg muffins in cast iron muffin pan

    HOW TO TELL WHEN EGG MUFFINS ARE DONE

    You’ll be able to tell when your egg muffins are done by both sight and touch. They’ll be fluffy and not jiggly in the middle.

    Of course, if you really want to make sure the eggs are cooked through, you can always use a cooking thermometer to check the temperature. According to the Egg Safety Center, any type of quiche or egg casserole should reach a temperature of 160°F.

    low carb sausage egg muffins in a muffin pan

    IF YOU LOVE THIS SAUSAGE EGG MUFFINS RECIPE, TRY SOME OF OUR OTHER BREAKFAST FAVORITES:

    WAYS YOU CAN CHANGE UP BAKED EGG MUFFINS

    • Add minced onions.
    • Or if you like them better, add chopped green onions.
    • Add chopped up spinach to the egg mixture.
    • Use smoked cheese or Queso Fresco in place of cheddar, colby jack, or pepper jack.
    • Add a different type of meat, like ham or bacon.
    • Or go meatless.
    low carb sausage egg muffins from scratch with basil on top

    KITCHEN TOOLS YOU’LL NEED TO MAKE EGG MUFFINS WITH SAUSAGE:

    Frying Pan and Spatula

    Cutting Board and Sharp Knife

    Cheese Grater

    Liquid Measuring Cup

    Mixing Bowl and Whisk

    Muffin Tins

    Cooking Thermometer (optional)

    LOW CARB SAUSAGE EGG MUFFINS RECIPE

    If you love this low carb sausage egg muffins recipe as much as I do, please write a 5 star review, and help me share the recipe on Facebook and Pinterest!

    low carb sausage egg muffins recipe from scratch

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    Sausage Egg Muffins

    Low carb sausage egg muffins you can make ahead for an easy, healthy breakfast both for you and your kids. Freezable, simple, and delicious!

    • Muffin Tin
    • 1 tablespoon salted butter
    • 1 medium bell pepper (minced)
    • 1 pound breakfast sausage
    • 1 tablespoon fresh basil (chopped)
    • 10 large eggs
    • 1/4 cup heavy whipping cream
    • 1/2 teaspoon salt
    • 1/2 teaspoon ground black pepper
    • 1/2 cup cheddar cheese (shredded)
    • 1/2 cup pepper Jack cheese (shredded)

    1. Pre-heat the oven to 375° F and grease a muffin tin. 

    2. Add the butter to a large skillet over medium heat.

    3. Sauté the minced bell pepper in the melted butter for 3 to 5 minutes, or until the peppers begin to soften.

    4. Add the sausage to the skillet, combining it with the peppers.

    5. Stir in the chopped basil leaves, and cook the sausage thoroughly.
    6. Remove the sausage and pepper mixture from the heat, and drain well.

    7. In a large mixing bowl, whisk together the eggs, heavy whipping cream, salt, and pepper.

    8. Put 1 to 2 tablespoons of sausage in the bottom of each muffin cup.

    9. Sprinkle on a layer of cheddar and pepper Jack.

    10. Pour the whipped egg mixture over the sausage and cheese, filling each muffin cup about 3/4 of the way full.

    11. Bake at 375° F for about 20 to 25 minutes, or until the egg muffins are fluffy, not jiggly, and have reached 160° F with a meat thermometer. 

    12. Allow the muffins to cool for 2 to 3 minutes in the pan; then run a table knife around the edges of the muffin cups, and pop the muffins out onto a wire rack to cool. 

    13. Serve immediately with your favorite toppings and sides!

    *You can serve them immediately, or you can refrigerate or freeze them. Then pop them in the microwave in the morning, and enjoy a warm breakfast with hardly any effort! They’re perfect for a quick, on the go, healthy breakfast!

    Breakfast & Brunch, Main Course
    American
    easy breakfast, low carb breakfast, sausage egg muffins
  • Campfire Cinnamon Rolls (in a Dutch Oven or Pie Iron)

    Campfire Cinnamon Rolls (in a Dutch Oven or Pie Iron)

    Here are two ways to make campfire cinnamon rolls, in a Dutch oven or pie iron, over the campfire or on the grill. This ooey gooey, delicious camping recipe makes an easy breakfast you can make ahead and cook outdoors! It’s perfect for the whole family; kids can help too!

    People ask what we eat when we’re camping, and we pretty much eat anything we’d eat at home; in fact, here are some of our most popular camping recipes. We even make cherry cobbler over the campfire! Of course, we try to keep meals simple and easy; and these camping cinnamon rolls are no exception.

    campfire cinnamon rolls in foil pie plate on wood counter

    If you’re like me and love a good visual, you’ll find a video further below that’ll walk you thru the steps for how to make this easy campfire cinnamon rolls recipe on your next camping trip.

    Why You’ll Love These Camping Breakfast Desserts

    • You can mix up a batch of campfire cinnamon rolls (and the icing for them) ahead of time and take it all with you in the cooler. I’ll have some easy storage tips for you below.
    • Like my homemade biscuit cinnamon rolls and Bisquick sweet muffins, these gooey cinnamon buns taste just as good as cinnamon rolls.
    • Just like drop biscuits, you can cook camp cinnamon rolls over a grill or a campfire in the fire pit.
    • Make Dutch oven cinnamon rolls or pie iron cinnamon rolls, or both; the choice is up to you!
    • While we’ve taken canned cinnamon rolls camping with us, I’m just not a huge fan of store-bought cinnamon rolls. This is such an easy recipe; and even though this is a biscuit mix or Bisquick recipe, they taste so good, and our boys absolutely love it when we make fun camping desserts (like these toasted skillet s’mores). Your kids will love them too.

    Related Recipes: Bisquick cinnamon biscuits and cinnamon Bisquick scones.

    frosted camping cinnamon rolls in a foil pie plate on a wooden surface with a blue cloth

    Ingredients and Substitutions Notes:

    Gather a few simple ingredients to make this cinnamon roll recipe…

    • Biscuit Mix – You can use whatever brand biscuit mix you like; I prefer to use a buttermilk baking mix for this recipe, mainly because of the purpose the buttermilk serves in helping with leavening, or the rise of the biscuits.
    • Whole Milk – You can also use 2% or skim milk, if you don’t have whole milk.
    • Salted Butter – This will need to be melted. Be sure to use salted, as this adds to the flavor.
    • Cane Sugar – You can also use granulated sugar.
    • Ground Cinnamon
    • Vanilla Extract
    • Almond Extract – This just adds a little flavor kick to the powdered sugar icing that goes on top of the rolls.
    • Powdered Sugar or Confectioners Sugar

    How to Make Campfire Cinnamon Rolls

    I recommend mixing these up at home and then packing them in a cooler for cooking later over the campfire (or grill). If you can’t use a campfire or grill, because there have been many times we were in that exact situation, you can cook them in a Dutch oven on your camp stove.

    Dutch oven cinnamon rolls made with Pioneer mix, baked in foil pan and drizzled with powdered sugar icing

    How to Mix and Roll the Dough

    1. In a large mixing bowl, mix the biscuit mix and milk together until you have a nice sticky dough.
    2. In a separate smaller bowl, mix together the cinnamon and sugar.
    3. Spread a little flour out on a clean surface, and knead your dough just enough so it’s not sticky anymore.
    4. On the lightly floured surface, roll out the dough to about 1/4 inch thickness.
    5. Brush on the melted butter; then sprinkle it with the cinnamon sugar mixture.
    6. Roll the dough tightly into a log. Then cut it into 1-inch slices.
    7. Place each slice upright in a foil pie plate, in a single layer. Once the pie plate is full, just cover with plastic wrap, and then place the whole pie plate down in a plastic gallon bag, seal it, and place it in your cooler.

    Now if you want frosted cinnamon rolls, you gotta mix up the icing quick.

    How to Make Powdered Sugar Icing for Camp Cinnamon Rolls

    You can use this easy sugar cookie icing, but you may want to cut it down because you won’t need that much.

    1. In a mixing bowl, mix together the softened butter, vanilla extract, and almond extract.
    2. Add the milk to the mixture.
    3. Slowly add the powdered sugar to the mixture, mixing it in as you go.
    4. Once everything is mixed together, the icing should be smooth and creamy, free of any lumps.

    Once the icing is made, store it in a simple squeeze bottle with a lid and tip cover, and put it in the cooler. This makes it easy to both store in your cooler and then squeeze right on your cinnamon rolls after they’ve cooked. No mess, no fuss; it’s so simple and easy!

    icing for campfire cinnamon rolls in easy squeeze bottle

    2 Ways to Bake Cinnamon Rolls Outdoors

    You’ll need one of two things… A Dutch oven and/or a pie iron. Pie irons are fun because then everyone can cook their own, and kids love being able to make their own.

    1. Dutch Oven Cinnamon Rolls

    1. For Dutch oven cinnamon rolls, make a sling with aluminum foil.
    2. Place your uncovered foil pie plate down into the Dutch oven using the sling. We like to put a few canning jar rings in the bottom of our Dutch oven, so the pie plate isn’t sitting directly on the bottom of the Dutch oven; this helps prevent the bottoms of the cinnamon rolls from burning.
    aluminum foil sling to lower camp cinnamon rolls into Dutch oven for cooking
    1. Place the Dutch oven over the hot coals of a campfire; or place campfire-approved cooking grate above the hot coals in a grill, and place the Dutch oven on the grate. Then let the rolls cook for probably 10 minutes or a little more, ’til they’re golden brown and done. If you want to cook directly over the campfire, you can use a tripod, so your Dutch oven can sit up off the large flames, and the bottoms of your cinnamon rolls won’t burn. However you cook them, just check them frequently to make sure they don’t burn.
    biscuit mix Dutch oven campfire cinnamon rolls in foil pan, cooking in cast iron Dutch oven on the grill

    2. Pie Iron Cinnamon Rolls

    1. Spray the inside of a pie iron with cooking spray.
    2. Place 2 or more cinnamon rolls inside, close it up, and hold it over the grill or fire, rotating every 30-60 seconds.
    grilling pie iron cinnamon rolls in a pie iron on the grill
    1. Cook the cinnamon rolls for around 10 minutes, or ’til they’re golden brown and done. Just check them frequently to make sure they don’t burn.
    pie iron cinnamon rolls ready for icing, on wood cutting board with blue linen cloth

    Now Drizzle the Icing

    1. When your campfire cinnamon rolls are done, just squeeze on the icing, and they’re ready to eat! Yum!
    frosted pie iron cinnamon rolls in a pie iron, hot off the grill

    Camping cinnamon rolls are easy and fun to make for the whole family! I love that I can make them ahead in just a few minutes and pack them in the cooler for a fun surprise treat at breakfast.

    Expert Tips and Recipe FAQ’s

    What’s the difference between cinnamon rolls and cinnamon buns?

    There are a few differences between the two. Cinnamon buns usually have both brown sugar and nuts added; the brown sugar gives them a much sweeter flavor. They also don’t usually have icing; they’re usually sticky and served as is without any icing on top.

    Can you cook these in a skillet, on the stove, or on a roasting stick?

    Sure! As long as you have a lid for the skillet, you can cook campfire cinnamon rolls over the coals for the same amount of time. You can also cook cinnamon rolls on the stove in a skillet or on a griddle; just be sure to flip the cinnamon rolls, so each part of the roll cooks through and is golden brown when done. As for roasting on a stick, you can also keep the rolls whole or untwist the rolls and place the rolls or dough on long roasting sticks; then hold the rolls or delicious campfire cinnamon roll-ups over the campfire to cook, kinda like you would if you were roasting marshmallows or hot dogs. Just keep in mind they might not be as moist, and you may lose some of that gooey filling.

    What’s the best way to keep from burning the bottom of cinnamon rolls?

    Like I mentioned above, putting canning jar rings in the bottom of the Dutch oven, then setting the foil pan full of cinnamon rolls on those jar rings, helps to prevent burning. You can also place each individual roll in an orange peel, from a hollowed-out orange, in the pan; this not only helps prevent burning, it also gives a slight orange flavor to the rolls, which pairs really well with cinnamon. Then also, keeping the pan off the open flame and to the side over hot coals instead will also help to prevent burnt rolls.

    How should you store leftovers?

    Definitely put any leftovers in an airtight container or sealed bag in the cooler. If you use a foil pan, you can even cover that foil pan, bag it, and put it in the cooler.

    serving campfire cinnamon rolls on wood counter with blue linen cloth

    More Camping Recipes:

    If you love these camp cinnamon rolls, you’ll love our other camping recipes you can enjoy in the great outdoors…

    If you try this recipe, why not leave a star rating in the recipe card right below and/or a review in the comment section further down the page? I always appreciate your feedback. You can also follow me on Pinterest, Facebook, Instagram, and YouTube. And subscribe to my email list too!

    Campfire Cinnamon Rolls

    Here are two ways to make campfire cinnamon rolls, in a Dutch oven or pie iron, over the campfire or on the grill. This ooey gooey, delicious camping recipe makes an easy breakfast you can make ahead and cook outdoors! It's perfect for the whole family; kids can help too!

    • Large Mixing Bowl
    • Rolling Pin
    • Pastry Brush
    • Foil Pie Plate
    • Camping Dutch Oven
    • Pie Iron
    • Squeeze Bottle

    Rolls:

    • 3 cups biscuit mix
    • 1 cup whole milk
    • 1 tablespoon salted butter (melted)
    • 2 teaspoons ground cinnamon
    • 1/4 cup cane sugar

    Icing:

    • 1 tablespoons salted butter (softened)
    • 1/4 teaspoon vanilla extract
    • 1/4 teaspoon almond extract
    • 1/4 cup whole milk
    • 1 1/2 cups powdered sugar

    Mix and Roll the Dough:

    1. In a large bowl, mix the biscuit mix and milk together until you have a nice sticky dough.

    2. In a separate smaller bowl, mix together the cinnamon and sugar, and set aside.

    3. Spread a little flour or biscuit mix out on a clean surface, and knead your dough just enough so it's not sticky anymore.

    4. Roll out the dough to about 1/4 inch thickness. 

    5. Brush the melted butter onto the dough; then sprinkle it with the cinnamon sugar mixture.

    6. Roll the dough tightly into a log. Then cut it into 1-inch slices.
    7. Place each slice upright in a foil pie plate. 

    8. Once the pie plate is full, cover it with plastic wrap; then place the whole pie plate down in a plastic gallon bag, seal it, and place it in your cooler.

    Make Powdered Sugar Icing:

    1. In a mixing bowl, mix together the softened butter, vanilla extract, and almond extract.

    2. Add the milk to the mixture.

    3. Slowly add the powdered sugar to the mixture, mixing it in as you go.

    4. Once everything is mixed together, the icing should be smooth and creamy, free of any lumps.

    5. Once the icing is made, store it in a simple squeeze bottle with a lid and tip cover, and put it in the cooler.

    How to Bake Dutch Oven Cinnamon Rolls:

    1. For Dutch oven cinnamon rolls, make a sling with aluminum foil.

    2. Place your uncovered foil pie plate down into the Dutch oven using the sling. We like to put a few jar rings in the bottom of our Dutch oven, so the pie plate isn't sitting directly on the bottom of the Dutch oven.

    3. Let the rolls cook over the coals of a campfire, or on the grate above the coals in the grill, for probably 10 minutes or a little more, 'til they're golden brown and done. If you want to cook directly over the campfire, you can use a tripod, so your Dutch oven can sit up off the fire, and the bottoms of your cinnamon rolls won't burn. However you cook them, just check them frequently to make sure they don't burn.

    How to Bake Pie Iron Cinnamon Rolls:

    1. Spray the inside of a pie iron with cooking spray. 

    2. Place 2 or more cinnamon rolls inside, close it up, and hold it over the grill or fire, rotating every 30-60 seconds.

    3. Cook the cinnamon rolls for around 10 minutes, or 'til they're golden brown and done. Just check them frequently to make sure they don't burn.

    4. When your campfire cinnamon rolls are done, just squeeze on the icing, and they're ready to eat! Yum!

    I recommend mixing these up at home and then packing them in the cooler for cooking over the campfire (or grill). If you can’t use a campfire or grill, because there have been many times we were in that exact situation, you can cook them in a Dutch oven on your camp stove.

    Definitely put any leftovers in an airtight container or sealed bag in the cooler. If you use a foil pan, you can even cover that foil pan, bag it, and put it in the cooler.

    Breakfast & Brunch, Dessert
    American
    campfire cinnamon rolls, camping cinnamon rolls, Dutch oven cinnamon rolls, pie iron cinnamon rolls
  • Homemade Blueberry Muffins

    Homemade Blueberry Muffins

    Homemade Blueberry Muffins from scratch are a breakfast sweet treat my boys really enjoy. Made with simple ingredients like butter, sour cream, and blueberries, this recipe is quick and easy to make. And the muffins are moist and delicious!

    Homemade Blueberry Muffins are a rare breakfast sweet treat in our home, but when I do make them, my boys really enjoy them. Usually I’ll surprise the kids with a batch of muffins, like strawberry blackberry muffins, or banana bread on one of those (also) rare, non-busy weekends.

    On those rare lazy weekends, my boys love it when I make these Homemade Blueberry Muffins from scratch. I love the simple ingredients and how quick and easy they are to make. They’re so delicious!

    This blueberry muffin recipe is really quick and easy to make. I like to use simple ingredients, so I usually always have what I need on hand.

    I also like that these muffins aren’t too sweet. They’re still sweet enough for a breakfast or brunch time treat, but they’re not so sweet that our bellies are heavy after we eat one.

    Fill your own muffin tin with delicious Homemade Blueberry Muffins. Made with simple ingredients you probably already have on hand, they’re super easy to make. So moist and delicious too!

    Now what I really need is a new muffin pan after making these, only to realize that my muffin pan was flaking off onto my muffins. Thank goodness for Grandma’s old vintage muffin pans that I still have stowed away in my cabinet.

    Maybe I’ll just stick with her old muffin pans because they saved the day and made some really pretty muffins.

    Tips for how to make Homemade Blueberry Muffins

    First of all, gather your ingredients… You’ll need unsalted butter, pure cane sugar, eggs, milk, sour cream, baking powder, salt, unbleached all-purpose flour, and blueberries.

    1. Pre-heat the oven to 375°.
    2. Prepare your muffin pan by greasing each cup or adding a cupcake liner to each one.
    3. Cream (or mix) together the butter and sugar in a large mixing bowl until the mixture is light and fluffy.
    4. Beat the eggs into the mixture.
    5. Blend in the milk and sour cream.
    6. Stir in the baking powder and salt with the flour, mixing well.
    7. Fold the blueberries into your dough.
    8. Scoop the dough into the muffin cups, filling each cup 3/4 of the way full.
    9. Bake at 375° for 25 to 30 minutes, or until the muffins turn a nice golden hue.
    10. Serve with butter, jam, honey, etc.
    How to make the most delicious Homemade Blueberry Muffins from scratch. My boys really love these muffins as an occasional breakfast or brunch time treat. I love how simple and easy they are to make.

    Looking for more homemade muffin or sweet bread recipes?

    If you love all things blueberry, you may enjoy Blueberry Buttermilk Pancakes, as well!

    Kitchen tools you may need to make Homemade Blueberry Muffins

    Muffin Pan – I’m kinda eyeing this particular cast iron muffin pan, since mine has gone to muffin tin heaven.
    Mixer or Hand Mixer – Your mixer will be your best friend if you love to bake.
    Large Mixing Bowl – If you’re not using a mixer, you’ll need a large mixing bowl for mixing up the dough.
    Measuring Spoons and Cups – for measuring out your ingredients.
    Batter Dispenser – Makes filling the muffin cups a little bit easier.
    Cupcake Liners – These help create less mess and no need to grease the pan if you use a liner.

    Homemade Blueberry Muffins make the best lazy weekend breakfast treat. This is my favorite muffin recipe, mainly because it’s delicious and so easy to make!

    Print the recipe for Homemade Blueberry Muffins

    Homemade Blueberry Muffins

    Homemade Blueberry Muffins from scratch are a breakfast sweet treat my boys really enjoy. Made with simple ingredients like butter, sour cream, and blueberries, this recipe is quick and easy to make. And the muffins are moist and delicious!

    • 3/4 cup unsalted butter
    • 1 1/2 cups pure cane sugar
    • 3 eggs
    • 1/2 cup milk
    • 1/4 cup sour cream
    • 1 tablespoon baking powder
    • 1 teaspoon salt
    • 3 cups unbleached all-purpose flour
    • 2 cups blueberries
    1. Pre-heat the oven to 375°.
    2. Prepare your muffin pan by greasing each cup or adding a cupcake liner to each one.
    3. Cream (or mix) together the butter and sugar in a large mixing bowl until the mixture is light and fluffy.
    4. Beat the eggs into the mixture.
    5. Blend in the milk and sour cream.
    6. Stir in the baking powder and salt with the flour, mixing well.
    7. Fold the blueberries into your dough.
    8. Scoop the dough into the muffin cups, filling each cup 3/4 of the way full.
    9. Bake at 375° for 25 to 30 minutes, or until the muffins turn a nice golden hue.
    10. Serve with butter, jam, honey, etc.
    Breads & Muffins
    American
    blueberry muffins, homemade blueberry muffins

    Pin this recipe to save it for later!

    Homemade Blueberry Muffins from scratch are a breakfast sweet treat my boys really enjoy. Made with simple ingredients like butter, sour cream, and blueberries, this recipe is quick and easy to make. And the muffins are moist and delicious!
    Make Homemade Blueberry Muffins your family will love. My favorite recipe for the best morning sweet treat because it’s an easy recipe with such simple ingredients. Made with sour cream, they’re so moist and delicious.
  • Bacon, Egg, and Cheese Breakfast Muffin cups

    Bacon, Egg, and Cheese Breakfast Muffin cups

    Bacon, egg, and cheese muffins made with eggs, bacon, cheese, peppers, tomatoes, and basil. Easy, make ahead, low carb breakfast idea!

    Breakfast Muffin Cups are a healthy breakfast idea, and they’re super easy to make ahead of time. You can add a crescent roll crust to the bottom of each muffin, or you can go with the low carb option and just leave the crust out.

    Bacon, Egg, and Cheese Breakfast Muffin Cups filled with bacon, cheese, peppers, tomatoes, and basil! Easy, make ahead breakfast idea!

    When I mixed up this particular batch of muffins, I actually put them in the fridge overnight. Next morning I popped a couple in the microwave, and they were good to go.

    If you prefer sausage, you’ll love this Sausage Egg Muffins recipe; and if you prefer ham, you’ll love these ham and cheese egg muffins.

    I JUST WANT THE RECIPE! TAKE ME TO THE RECIPE FOR BACON, EGG, AND CHEESE BREAKFAST MUFFIN CUPS!

    If you’d rather skip all of my cooking tips, important cooking info for this recipe, and similar recipe ideas – and get straight to this delicious bacon, egg, and cheese breakfast muffin cups recipe – just scroll down to the bottom, where you’ll find a printable recipe card.

    Bacon, Egg, and Cheese Breakfast Muffin Cups are a healthy and easy breakfast. Fill them with bacon, cheese, peppers, tomatoes, and basil for a delicious start to your day!

    Bacon, Egg, and Cheese Breakfast Muffin Cups are so easy to make. Here’s how!

    Cook your bacon first. While it’s cooking, you can chop up the pepper and tomatoes.

    Once the bacon is fully cooked, crumble it up.

    Beat the eggs, heavy whipping cream, salt, and pepper together with a fork or whisk. Add in the chopped pepper, tomatoes, basil, crumbled bacon, and shredded cheese, mixing it all together well.

    Spray your muffin tin with cooking spray.

    If you choose to use crescent rolls, tear each one into a piece large enough to press into each muffin cup. If not, just skip this step.

    Then pour the egg mixture into each muffin cup, filling ’til each cup is about 3/4 of the way full.

    Bake at 375° for about 30 minutes or until egg is set and cooked thru.

    Make Bacon, Egg, and Cheese Breakfast Muffin Cups ahead of time, and warm them up the next morning for a delicious breakfast on the go!

    Serve and enjoy the Breakfast Muffin Cups while they’re warm! Or you can let them cool, refrigerate overnight, and warm them up the next morning!

    Ways you could switch up the recipe…

    • Add minced onions.
    • Or if you like them better, add chopped green onions.
    • Add chopped up spinach to the egg mixture.
    • Use smoked cheese or Queso Fresco in place of cheddar or Colby Jack.
    • Add a different type of meat, like ham or sausage. Or go meatless.

    Looking for more breakfast ideas involving eggs?

    Print the recipe for Bacon, Egg, and Cheese Breakfast Muffin Cups!

    Need a healthy breakfast on the go? Make Bacon, Egg, and Cheese Breakfast Muffin Cups, a delicious low carb breakfast idea.

    Bacon, Egg, and Cheese Muffins

    Bacon, egg, and cheese muffins made with eggs, bacon, cheese, peppers, tomatoes, and basil. Easy, make ahead, low carb breakfast idea!

    • Muffin Tin
    • 1 tablespoon salted butter
    • 1 medium bell pepper (minced)
    • 10 large eggs
    • 1/4 cup heavy whipping cream
    • 1/2 teaspoon salt
    • 1/2 teaspoon ground black pepper
    • 12 cherry tomatoes (chopped)
    • 1 tablespoon basil (chopped)
    • 6 slices bacon (cooked and crumbled)
    • 1 cup cheddar cheese (shredded)

    1. Pre-heat the oven to 375° F and grease a muffin tin.

    2. Add the butter to a large skillet over medium heat.

    3. Sauté the minced bell pepper in the melted butter for 3 to 5 minutes, or until the peppers begin to soften. Then remove the peppers from the skillet and set aside.

    4. In a large mixing bowl, whisk together the eggs, heavy whipping cream, salt, and pepper.

    5. Stir in the bell pepper, chopped tomatoes, basil, crumbled bacon, and shredded cheese, mixing everything together well.

    6. Then pour the egg mixture into the muffin tin, filling each muffin cup about 3/4 of the way full.

    7. Bake at 375° F for about 30 minutes, or until the egg muffins are fluffy, not jiggly, and have reached 160° F with a meat thermometer.

    8. Allow the muffins to cool for 2 to 3 minutes in the pan; then run a table knife around the edges of the muffin cups, and pop the muffins out onto a wire rack to cool. 

    9. Serve immediately with your favorite toppings and sides!

    *You can serve them immediately, or you can refrigerate or freeze them. Then pop them in the microwave in the morning, and enjoy a warm breakfast with hardly any effort! They’re perfect for a quick, on the go, healthy breakfast!

    Breakfast & Brunch, Main Course
    American
    bacon egg and cheese, bacon egg and cheese muffins, bacon egg muffins, breakfast muffin cups, egg cups, egg muffins
    Bacon, Egg, and Cheese Breakfast Muffin Cups with bacon, cheese, peppers, tomatoes, and basil. Simple, easy, make ahead, low carb breakfast idea!
    Bacon, Egg, and Cheese Breakfast Muffin Cups with eggs, bacon, cheese, peppers, tomatoes, and basil. Easy, make ahead, low carb breakfast idea!
  • Caramel Pear Crumble Muffins Recipe

    Caramel Pear Crumble Muffins Recipe

    You know you’ve been there. You buy a bunch of fruit (pears, in this instance) just because it’s on sale; you have the best of intentions for it. You tell yourself the kids will eat it all for snacks or lunch sides; you may even have plans for baking.

    Caramel Pear Crumble Muffins Recipe {MamaBuzz - mamabzz.com}

    Then a week or so later, you start to notice the fruit basket isn’t emptying quite as fast as you’d hoped. In fact, the pears now need eaten or used before they completely rot away. Story.of.my.life.

    Crumbly Pear Muffins {MamaBuzz - mamabzz.com}

    While my kids do eat loads of fresh fruit, it’s never as much as I’d hoped or thought they might eat when I buy a bunch of stuff that’s on sale. Life happens, we get busy, and the basket still sits there…full of fruit just waiting to be eaten or used up before it ruins.

    The situation definitely calls for something homemade. And muffins or sweet breads are one of the easiest, most delicious things to make with fresh fruit.

    Caramel Pear Crumble Muffins {MamaBuzz - mamabzz.com}

    These particular Caramel Pear Crumble Muffins are probably the most delicious muffins I’ve had in awhile. So tasty and my guys loved them too.

    The muffins themselves have a hint of caramel and spice. The topping is a mixture of cinnamon, sugar, and butter; it gives a crunchy sweetness to the muffin.

    Pear muffins with crumble topping {MamaBuzz - mamabzz.com}

    Below you’ll find a printable recipe. Bake up a batch, slather with a little bit of butter, and enjoy!

    More Quick Bread and Muffin Recipes:

    Homemade pear crumble muffins {MamaBuzz - mamabzz.com}

    Caramel Pear Crumble Muffins

    Delicious recipe for pear crumble muffins with a hint of caramel, perfect for fall, Thanksgiving, and Christmas.

    • 1/2 cup unsalted butter (softened)
    • 1 1/2 cups granulated sugar
    • 2 eggs
    • 1/2 tsp. caramel extract
    • 2 tbsp. apple butter
    • 1/2 cup skim milk
    • 1 tbsp. baking powder
    • 1 tsp. salt
    • 1/2 tsp. apple pie spice
    • 3 cups unbleached all-purpose flour
    • 3 large pears (peeled, cored, and chopped)
    • Crumble Topping –
    • 1/4 cup salted butter (softened)
    • 2 tbsp. unbleached all-purpose flour
    • 1 cup sugar
    • 1 tsp. cinnamon
    1. Pre-heat oven to 375°.
    2. Cream butter and sugar. Add eggs, caramel extract, apple butter, and milk. Mix well.
    3. Add dry ingredients, including baking powder, salt, apple pie spice, and flour, to mixture. Mix well.
    4. Wash pears, and peel, core, and chop. Add to mixture.
    5. For crumble topping, mix all ingredients together.
    6. Add paper liners to muffin tin and fill with dough. Crumble topping on top.
    7. Bake muffins at 375° for about 25-30 minutes, or until muffins begin to turn golden on top and toothpick comes out clean.
    8. Serve and enjoy!
    Breads & Muffins
    American
    caramel pear crumble muffins, caramel pear muffins, crumble muffins, muffin recipes, muffins, pear muffins
  • Strawberry Blackberry Muffins

    Strawberry Blackberry Muffins

    Bake up a batch of soft and fluffy strawberry blackberry muffins to serve with breakfast or brunch. Delicious bakery style muffin recipe that’s filled with berries and so simple and easy to make!

    This is the perfect time of year for any type of berry recipe. This past weekend we were so busy trying to get things done outside, that I felt the need for a baking break. What better thing to do than to make homemade blackberry strawberry muffins?

    pile of strawberry blackberry muffins on wire rack

    Spread a little butter on berry muffins, and you have a delicious snack filled with wonderful, berry-licious flavors.

    Why You’ll Love This Recipe

    • Muffins are so easy to make, especially when you use muffin liners, making for easy cleanup. These muffins are almost as easy as my Bisquick muffins.
    • They’re filled with strawberries and blackberries.
    • These muffins are so soft and fluffy.
    • They’re perfect for breakfast, brunch, or a quick snack.
    • Most of the ingredients, you probably already have on hand.
    fresh strawberries in white bowl, ready for berry muffins

    Ingredients and Substitutions Notes:

    You need a handful of simple ingredients to make these muffins.

    • Unsalted Butter – I prefer to use unsalted butter, so I can more easily control the amount of salt that goes into the muffins.
    • Cane Sugar – You can also use granulated sugar.
    • Large Egg – The fresher, the better, especially if you have farm fresh eggs.
    • Whole Milk – You can substitute 2% milk or even skim milk, but I prefer to use the wholesome goodness of raw whole milk.
    • Baking Powder – If you decide to make these muffins gluten-free, you might also want to add a little bit of xanthan gum, along with the baking powder.
    • Salt – My favorite type of salt is Redmond sea salt.
    • All-Purpose Flour – We use an unbleached all-purpose flour; you can also make delicious muffins with a good gluten-free flour.
    • Berries – You’ll need chopped up blackberries and strawberries for these muffins. You can also use frozen berries instead of fresh; just don’t thaw them first; go ahead and add them into the batter frozen.

    How to Make Strawberry Blackberry Muffins

    While you do need to wash and prep the berries, making these fruit muffins is a pretty simple process.

    I do use cupcake liners (just to save time washing the muffin tin), but you don’t have to use them. You can bake muffins without any liners at all; just be sure to grease the cups in the tin.

    Be sure to pre-heat the oven to 375° F before mixing up the batter.

    Mix up the Muffin Batter and Bake

    1. Cream (or mix together) the butter and sugar in a large mixing bowl until the mixture is light and fluffy. Then beat in the egg, and blend in the milk.
    2. In a separate bowl, whisk together the baking powder, salt, and flour. Then stir those dry ingredients into the buttery sugar mixture.
    3. Gently fold the chopped berries into the batter.
    4. Scoop the muffin batter into the prepared muffin tin; I like to use a batter spoon to make this step a little bit easier.
    steps for how to mix up strawberry blackberry muffin batter in stainless steel mixing bowl, then scooping batter into lined muffin tin
    1. Then just bake the muffins at 375° F for about 25-30 minutes, or until the tops are golden and a toothpick comes out clean.
    baked blackberry strawberry muffins in old muffin tin

    We love to slice open the muffins and slather them up with fresh butter; they’re oh so good!

    sliced and buttered strawberry blackberry muffin on cupcake liner

    Expert Tips and Recipe FAQ’s

    How do you keep berries from sinking in the muffins?

    This batter is a really thick muffin batter, so it’s very unlikely the berries will sink. If it were a thinner batter, I’d recommend rolling the berries in the flour mixture before mixing them into the batter; but it’s really not necessary because of how thick the batter is.

    How should I store leftover muffins?

    You can store them in an airtight container on the counter. If you want them to stay fresher for longer, you can put them in the fridge, then re-heat before eating.

    Can I freeze berry muffins?

    Yes, you can. In fact, it’s really easy to do so. Just put them in a freezer bag or airtight container and put them in the freezer. They should keep for at least 3 months.

    berry muffins cooling on wire rack

    More Berry Recipes

    Some of my favorite recipes include strawberry and blackberry recipes, but I also love blueberries. Here are a few of my favorites.

    If you try this recipe, why not leave a star rating in the recipe card right below and/or a review in the comment section further down the page? I always appreciate your feedback. You can also follow me on Pinterest, Facebook, Instagram, and YouTube. And subscribe to my email list too!

    Strawberry Blackberry Muffins

    Bake a batch of soft and fluffy strawberry blackberry muffins to serve with breakfast or brunch. Deliciously easy bakery style muffin recipe!

    • Large Mixing Bowl
    • Muffin Tins
    • Cupcake Liners
    • Batter Scoop
    • 6 tablespoons unsalted butter (softened)
    • 3/4 cup cane sugar
    • 1 large egg
    • 1/3 cup whole milk
    • 1 1/2 cups all-purpose flour
    • 1/2 tablespoon baking powder
    • 1/2 teaspoon sea salt
    • 1 cup strawberries (chopped)
    • 1/2 cup blackberries (chopped)

    1. Pre-heat the oven to 375° F. Line muffin tins with cupcake liners.

    2. Cream (or mix together) the butter and sugar in a large mixing bowl until the mixture is light and fluffy.

    3. Then beat in the egg, and blend in the milk.

    4. In a separate bowl, whisk together the flour, baking powder, and salt. Then stir those dry ingredients into the buttery sugar mixture.

    5. Gently fold the chopped berries into the batter.

    6. Scoop the muffin batter into the prepared muffin tins; I like to use a batter spoon to make this step a little bit easier.

    7. Bake the muffins at 375° F for about 25-30 minutes, or until the tops are golden and a toothpick comes out clean.

    8. Serve while warm. We love to slice open the muffins and slather them up with fresh butter.

    Store leftover muffins in an airtight container on the counter. If you want them to stay fresher for longer, you can put them in the fridge, then re-heat before eating.

    Breads & Muffins, Breakfast & Brunch
    American
    blackberry strawberry muffins, strawberry blackberry muffins
  • Carrot Bread Recipe

    Carrot Bread Recipe

    Sometimes a good bread recipe, whether it’s yeast bread or banana bread, is just what the doctor ordered.

    Homemade Carrot Bread Recipe from MamaBuzz

    This carrot bread recipe is from my grandmother’s recipe box. It really reminds me of zucchini bread or banana bread, mainly because of its texture and the way it slices. 

    I made it awhile ago, but I’m pulling this recipe back out. Hope you enjoy!

    Sliced Carrot Bread, recipe from MamaBuzz

    Looking for more homemade muffin or sweet bread recipes?

    Carrot Bread

    This carrot bread recipe is from my grandmother's recipe box. It really reminds me of zucchini bread or banana bread, mainly because of its texture and the way it slices. 

    • 1 cup granulated sugar
    • 2/3 cup canola oil
    • 2 eggs
    • 1 1/2 cups all-purpose flour
    • 1 tsp. baking soda
    • 1/4 tsp. salt
    • 1 1/2 tsp. baking powder
    • 1 tsp. cinnamon
    • 1 cup grated carrots
    • 1/2 cup chopped nuts (optional)
    1. Mix sugar, oil, and eggs well. Sift together flour, baking soda, salt, baking powder, and cinnamon. Combine dry ingredients with wet ingredients, mixing well. Add grated carrots and chopped nuts.
    2. Bake in greased and floured loaf pan at 375° for about 55 minutes. Cool about 10 minutes before removing from pan.
    3. Serve and enjoy!
    Breads & Muffins
    American
    carrot bread, quick bread recipes, quick breads
  • Banana Bread Recipe from Miss Esther’s Kitchen

    Banana Bread Recipe from Miss Esther’s Kitchen

    Banana Bread Recipe from Miss Esther's Kitchen

    An entire list of fall recipe ideas is sitting on my desk in the form of a post it note, and this recipe is the first one I just felt the need to share. This banana bread comes to you via my grandma’s recipe box; she’d gotten this recipe from her dear friend, Miss Esther.

    I wish I could take you back in time…. Miss Esther and her brother Wayne lived in an old farmhouse just down the hill from my grandparents’ farm.

    We called her Miss Esther, in part because it was a sign of respect; but she’d also taught in a one room schoolhouse at one time, and that was what everyone called her. When I was growing up, she was known to write a “neighborly” column in our local newspaper; this column filled everyone in on the details of what everyone else was doing.

    I used to love reading that column and seeing my family’s names; it was as if we were famous in our small country community of hard-working farmers. Miss Esther also weaved rugs and raised chickens.

    Grandma and Mom would scoop me up, and off we’d go to Miss Esther’s house to buy a good supply of eggs. Of course, we’d stay and visit, and time would pass us by, as we sat in Miss Esther’s kitchen chatting.

    I miss those days…. the stories, the beautiful rugs, spending time with someone who’d been around for a long while and had a lot of wisdom…. and gossip…. to impart.

    Warm Banana Bread Slices

    You will definitely enjoy this banana bread. Full of flavor and moist deliciousness, it’s also a very simple recipe to make. Enjoy!

    Looking for more homemade muffin or sweet bread recipes?

    Banana Bread Slices

    Banana Bread from Miss Esther’s Kitchen

    How to make Miss Esther's banana bread, warm and fluffy from the oven, and bursting with fresh banana flavor.

    • 1/2 cup shortening
    • 1 cup sugar
    • 3 large eggs
    • 3 bananas (mashed)
    • 2 cups all-purpose flour
    • 1/2 teaspoon salt
    • 1/2 teaspoon baking soda
    • 1 cup chopped walnuts (optional)
    1. Mix shortening and sugar together; then add eggs. Mash up bananas, adding to mixture. Mix dry ingredients together; then add to mixture.
    2. Grease bread pan. Pour batter into bread pan; batter will be slightly thick. Bake at 350° for about 40 minutes. It may take an hour or more for the bread to be fully done in the middle; use a toothpick to test.
    3. Serve with butter while warm.
    Breads & Muffins
    American
    banana bread
  • Gingerbread Loaf Recipe without Molasses

    Gingerbread Loaf Recipe without Molasses

    Grandma’s homemade gingerbread loaf recipe without molasses makes moist, soft cake full of the best spiced flavor. This classic quick bread is baked perfect for a holiday dessert!

    When I was a little girl, my mom would make gingerbread loaf, pull it out of the warm oven, and slather it with butter. I barely remember it, but I do remember it being really special, a homemade gingerbread treat.

    sliced gingerbread loaf recipe without molasses on wood cutting board

    One weekend I searched through my grandma’s recipe box, looking for gingerbread loaf cake, and I found just the recipe… A bit tattered, but definitely still readable and so very special because it looks like it’s been used quite a lot.

    slice of gingerbread loaf on wood cutting board beside Grandma's torn and tattered recipe

    What Is Gingerbread Loaf?

    When you think of gingerbread, you probably automatically think gingerbread cookies. This gingerbread loaf is essentially a gingerbread cake recipe without molasses, but in loaf form. Mom used to make it in a 9×13 cake pan too, so it can be either/or.

    Did you know it’s thought that gingerbread actually originated in Greece? There’s also history of it in China and then in Europe… But it was first made in Greece.

    And just for kicks and giggles, gingerbread houses first came along in Germany in the 16th century. Sometimes I find little historical facts like this fascinating.

    Why You’ll Love This Recipe

    There are definitely a few reasons to love this gingerbread loaf recipe without molasses…

    • You can serve it for breakfast or dessert. It’s great for both!
    • It’s delicious sliced with a simple dollop of butter spread into each slice.
    • It’s quick and easy to make, especially perfect for last minute.
    • This recipe makes 2 loaves, so you can eat one and gift the other.
    • When baked, it’s not too sweet, not too strong…. it makes a really delicious breakfast treat or snack.

    Ingredients and Substitutions Notes:

    You’ll need a handful of ingredients, most of which you probably already have in your pantry.

    • Butter – While I prefer to use unsalted butter when baking, you can also use salted. Just know that unsalted allows you to more easily control the amount of salt in the recipe.
    • Cane Sugar – You can also use granulated sugar.
    • Large Eggs – These are better used at room temperature.
    • Light Corn Syrup – While this is a gingerbread loaf recipe without molasses, I do use light corn syrup, which adds to the sweetness and gives a moister texture to the loaf cake. My grandma’s recipe calls for Ribbon Cane Syrup, and it seems to be a darker syrup but not quite as dark as molasses. However if you can’t find any, a good substitute is actually molasses or light corn syrup.
    • Buttermilk – I love using buttermilk for its leavening effect, especially when I’m making a recipe gluten-free. It really helps with rise, no matter what you’re baking. Now… If you don’t have buttermilk, you can easily make a substitute out of milk and vinegar. Just add a tablespoon of vinegar to a glass measuring cup; then fill up to the 1 cup line with milk. Give it a little stir, and allow it to sit for just a few minutes. This makes an excellent substitute for buttermilk.
    • All-Purpose Flour – I prefer to use an unbleached all-purpose flour, like King Arthur. If you’re making gluten-free gingerbread, I recommend using a quality gluten-free flour like my favorite, and add maybe 1/4 teaspoon of xanthan gum, as well.
    • Baking Soda and Salt – I recommend using a good sea salt, like Redmond.
    • Ground Spices – You’ll need ground ginger and ground allspice.

    How to Make This Gingerbread Loaf Recipe without Molasses

    Before you get started mixing up the batter, be sure to pre-heat the oven to 350° F and grease 2 loaf pans.

    1. First cream (which means mix) the softened butter and sugar together in a large bowl.
    mixing batter for homemade gingerbread
    1. Then beat in the eggs.
    2. Next add the corn syrup and the buttermilk, mixing everything together well.
    3. In a separate large bowl, sift or whisk together the dry ingredients, including the flour, baking soda, salt, ground ginger, and ground allspice.
    4. Add the dry ingredients to the creamed mixture, and mix well.
    sifting and adding dry ingredients to ginger loaf batter in mixing bowl
    1. Divide and spread the batter in the prepared loaf pans.
    gingerbread loaf batter in large and mini loaf pans
    1. Bake at 350° F for about 45 minutes, or ’til a toothpick inserted in the center of each loaf comes out clean.

    Serve gingerbread loaf with butter; it’s definitely best while warm.

    sliced ginger loaf with butter on wood cutting board

    We really enjoy this gingerbread loaf recipe. It’s not too sweet, not too strong; it makes a really delicious breakfast treat or snack.

    Expert Tips and Recipe FAQ’s

    How can you prevent dry bread or cake?

    This is the main reason this recipe calls for light corn syrup. It gives it more of a moist texture, rather than a dry, mealy crumb. Also, watch your bake time. Ovens can vary, so your ginger loaf cake may bake faster; it may not take 45 minutes. If over baked, it can turn out dry and crumbly.

    How do you store gingerbread loaf?

    Gingerbread loaf cake can sit out on the counter; there’s no need to refrigerate it. It should keep well for 2-3 days. But good luck keeping it that long, because in my house, it’s usually gone within a day. Gobbled up!

    Can you freeze ginger loaf?

    Yes, you totally can. You can make this ahead of time and freeze it. Just allow it to cool before wrapping in plastic wrap and aluminum foil, and place it in an airtight, freezer-friendly container or freezer bag. Then freeze. It should keep for up to 3 months in the freezer.

    Recipe Variations

    There are a few ways you can tweak this recipe to add more oomph, flavor, different textures, etc. Here are a few of those ways…

    • Put an icing or glaze on top. You can always drizzle a simple powdered sugar icing on top; maybe even add a little citrus flavor to the drizzle by squeezing in a bit of lemon juice or orange juice to the icing. Of course, you can also make a thinner form of cream cheese frosting to drizzle on top, as well. Yum!
    • Add walnuts or pecans to the batter; then sprinkle a few chopped nuts on top before baking.
    • Add chocolate chips to the batter before baking.
    • Mix raisins or dried cranberries into the batter before baking.
    • Add 1/2 teaspoon ground cinnamon to the dry ingredients when mixing.
    • Add a teaspoon or so of vanilla extract to the batter for more flavor.
    sliced gingerbread loaf recipe without molasses on wood cutting board

    More Quick Bread and Muffin Recipes

    And if you’re looking for more holiday recipe inspiration, check out my list of The Best Christmas Recipes for Your Holiday Celebrations.

    If you try this recipe, why not leave a star rating in the recipe card right below and/or a review in the comment section further down the page? I always appreciate your feedback. You can also follow me on Pinterest, Facebook, Instagram, and YouTube. And subscribe to my email list too!

    Gingerbread Loaf Recipe without Molasses

    Grandma's homemade gingerbread loaf recipe without molasses makes moist, soft cake full of the best spiced flavor. Classic quick bread!

    • Mixer
    • Loaf Pans
    • 1 cup unsalted butter (softened)
    • 1 cup cane sugar
    • 3 large eggs
    • 1 cup light corn syrup
    • 1 cup buttermilk
    • 3 cups all-purpose flour
    • 1 teaspoon baking soda
    • 1/4 teaspoon salt
    • 1 teaspoon ground ginger
    • 1/2 teaspoon ground allspice

    1. Pre-heat the oven to 350° F, and grease and flour 2 loaf pans.

    2. In a large mixing bowl, cream or mix together the softened butter and sugar.

    3. Beat in the eggs.

    4. Then add the corn syrup and buttermilk, mixing well.

    5. In a separate large bowl, whisk together the flour, baking soda, salt, ginger, and allspice.

    6. Add the dry ingredients to the creamed mixture, and mix well.

    7. Divide and spread the batter in the prepared loaf pans.

    8. Bake at 350° F for about 45 minutes, or 'til a toothpick inserted in the center of each loaf comes out clean.

    9. Serve while warm with a generous slather of butter.

    Breads & Muffins, Desserts
    American
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