Crescent Roll Breakfast Casserole is my go to recipe when I need breakfast on the table in a jiffy! This delicious egg and sausage bake will make the whole crowd happy. And it’s so easy to pull off that it’ll make you happy too. The […]
Tag: <span>brunch recipes</span>
Serve up a little slice of sunshine with our White Chocolate Fruit Tart! As summer heats up it’s only natural to crave juicy fruits and refreshing desserts and this beautiful tart is both. This marvelous dessert is super versatile and perfect for brunch, picnics and […]
If you’re in need of a little comfort right now, grab a whisk and whip up a batch of Lemon Raspberry Streusel Muffins. Now you can enjoy light and fluffy, bakery-style muffins at home. These delicious muffins are lightly flavored with lemon, chock-full of sweet raspberries, and topped with a crunchy, buttery streusel. Can you say YUM?!? All the BEST muffins have a crumb topping in my opinion. Dress them up with your favorite cupcake liners and watch as they bake up high and beautiful. Eat ’em for breakfast, brunch or even a snack! They’re also perfect for gifting. You can drop the first batch off at my house! I’m really good at taste testing.
Here’s all you’ll need: flour, sugar, baking powder, salt, eggs, lemon yogurt, vegetable oil, lemon zest, raspberries, and butter.
Watch how easy this is! In a large bowl combine 2 cups of flour, 1/2 cup of sugar, baking powder, baking soda and salt. Whisk it all up to combine.
Grab another bowl and add the eggs, yogurt, oil, and lemon zest. Mix well with a whisk until all the ingredients are fully combined. I needed two 6-oz yogurts (the single serving size) to make a full cup. The yogurt adds flavor but also keeps the muffins so moist. Not into lemon? Swap out with raspberry or even plain vanilla yogurt instead. Next add the wet ingredients to the dry ingredients and gently stir until the mixture is just moistened. Then fold in the raspberry pieces. I’ve made this recipe with both fresh and frozen raspberries and both ways are delicious. I thawed the frozen raspberries just enough to get them to break apart for mixing but if your raspberries are holding a lot of water I would suggest defrosting first. Strawberry chunks or even blueberries would be a perfect swap if you wanna shake things up a bit!
Line a muffin pan with your prettiest cupcake liners because Lemon Raspberry Streusel Muffins deserve only the best! Do your cupcake liners ever get splotchy or greasy from baking? This can result from “well-loved” (frequently used) baking pans. The easy fix? Line each cavity of the pan with a thin layer of rice. Any rice will do the trick (white, born, instant, doesn’t matter). The rice in the pan absorbs the excess oil and leaves the liners pretty and grease-free. Divide the muffin batter evenly into 12 paper-lined muffin cups. A cookie scoop helps to keep this job nice and neat and also uniform.
Don’t you dare forget that yummy streusel topping! It’s my favorite part. Combine 1/4 cup flour and 1/3 cup of sugar in a small bowl. Cut in the butter until the mixture resembles coarse crumbs. Full disclosure: I always start by cutting in the butter like a professional but I always finish by mixing it with my hands. I just feel like I have more control plus the heat from my hands warms the butter and makes mixing these ingredients a little bit easier.
Sprinkle a tablespoon of the butter mixture over each muffin and lightly press into the muffin top. Bake in a 400 degree preheated oven for 18-20 minutes or until a toothpick inserted into the center comes out clean. Cool in the pan for 10 minutes and then remove to a wire rack to cool completely.
Or if you’re like me and just can’t wait to sneak a taste then I’m sure you’re be enjoying a Lemon Raspberry Streusel Muffin while it’s still warm. There’s nothing like a lil lovin’ straight from the oven! Have you tried our Streusel Topped Blueberry Muffins or Strawberry Crumb Cake Muffins? I told you I’m addicted to that crumb topping!
Lemon Raspberry Streusel Muffins
- FOR THE MUFFINS:
- 2 cups all-purpose flour
- 1/2 cup sugar
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 2 large eggs, lightly beaten
- 1 cup lemon yogurt
- 1/2 cup vegetable oil
- 1 teaspoon grated lemon zest
- 1 cup fresh or frozen raspberries
- FOR THE TOPPING:
- 1/3 cup sugar
- 1/4 cup all-purpose flour
- 2 tablespoons butter or margarine
- Step 1 In a large bowl combine 2 cups of flour, 1/2 cup of sugar, baking powder, baking soda and salt. Whisk it all up to combine.
- Step 2 In a separate bowl, add the eggs, yogurt, oil, and lemon zest. Mix well with a whisk until all the ingredients are fully combined.
- Step 3 Add the wet ingredients to the dry ingredients and gently stir until the mixture is just moistened. Fold in the raspberry pieces.
- Step 4 Line a muffin pan with cupcake liners. Divide the muffin batter evenly into 12 paper-lined muffin cups.
- Step 5 Combine 1/4 cup flour and 1/3 cup of sugar in a small bowl. Cut in the butter until the mixture resembles coarse crumbs. Sprinkle a tablespoon of the butter mixture over each muffin and lightly press into the muffin top.
- Step 6 Bake in a 400 degree preheated oven for 18-20 minutes or until a toothpick inserted into the center comes out clean. Cool in the pan for 10 minutes and then remove to a wire rack to cool completely. Enjoy!
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I’ve got pretty high standards especially when it comes to desserts. So when I tell you this is The BEST Rhubarb Meringue Pie out there you better believe it’s the truth! Rhubarb Meringue Pie is a Springtime favorite in these parts. The base is a […]
Bananas Foster French Toast Bake combines three of my favorite things from New Orleans, brunch, booze and dessert! Mardi Gras season is here and it’s leaving me with some major NOLA daydreams. We spent 5 days in the Big Easy last Spring and like any first […]
What if I told you that you could whip up dessert that looked like it came straight from a restaurant? Well Chocolate Raspberry Puff Pastry is all that and more! This elegant dessert combines not one but two kinds of chocolate as well as pecans, and wraps them up ever so nicely in a sugary sweet, flaky pastry puff. And then there’s that easy peasy raspberry sauce for dipping, Please make sure you soak up every last drop cause it’s the definitely the best! Seriously what’s not to like?
Here’s all you’ll need: milk chocolate chips, white chocolate chips, pecans, frozen puff pastry, frozen raspberries, confectioners’ sugar.
Let’s get rollin’! Combine the milk chocolate chips, white chocolate chips and pecans in a large bowl. Mix ’em all up! Do you have a serious sweet tooth? Try swapping out the milk chocolate chips for dark chocolate chips.
Next roll out the puff pastry on a lightly floured surface to prevent it from sticking. Cut into four 6-inch squares. Forgot to thaw the pastry puff? No problem! Wrap a single sheet in a paper towel and microwave for 15 seconds. Turn it over and microwave for an additional 15 seconds. Still not enough? Continue in 5 second intervals until thawed.
I love this recipe for Chocolate Raspberry Puff Pastries because it uses prepackaged ingredients which of course make life so much easier. But you absolutely could use your own homemade puff pastry recipe and share it with me!
Place the pastry squares on a parchment lined baking sheet. As you already know parchment paper is AMAZING, especially when it comes to baking. Parchment paper yields a more even bake and also prevents that pesky sticking to the pan thing.
Add 1/4 cup of the chocolate chip mixture to the center of each pastry square. Lightly brush the edges of the pastry with water, then bring all the edges to the center and pinch to seal. And I mean pinch tightly. You wanna make sure this lil guy is sealed up like Fort Knox.
Bake in a 425 degree preheated oven for 18-20 minutes or until the puffs are golden brown. Immediately remove to a wire rack to cool. Remember that sinfully delicious raspberry sauce I was raving about earlier? We can whip that up while our Chocolate Raspberry Puff Pastries are baking in the oven. Combine the frozen raspberries and confectioners’ sugar in a food processor. You’ll want to include any juice that forms as the raspberries thaw. This will help the raspberries and confectioners’ sugar to combine. Puree the mixture until the raspberries are completely broken down.
Run the raspberry mixture through a fine mesh strainer to remove any seeds. We want the sauce to be nice and smooth with no hard seeds left to bite in to. I find it helpful to run a spoon back and forth against the mesh to force the raspberry sauce through the strainer.
Spread a little bit of raspberry sauce onto a plate. Place the Chocolate Raspberry Puff Pastry on top. And if you really wanna go all in over the top fabulous, garnish with additional chocolate chips and raspberries because why not?!? Looking for more sweet treats? Try our Chocolate Lava Cakes for Two or Chocolate Covered Strawberries!
Chocolate Raspberry Puff Pastry
- 1 cup milk chocolate chips
- 1 cup white baking chips
- 1 cup chopped pecans
- 1 package (17.3 ounces) frozen puff pastry, thawed
- 1 package (12 ounces) frozen unsweetened raspberries, thawed
- 1 cup confectioners' sugar
- Optional ingredients to garnish: fresh raspberries and additional chocolate and white baking chips
- Step 1 Combine the milk chocolate chips, white chocolate chips and pecans in a large bowl. Mix to combine.
- Step 2 Roll out the puff pastry on a lightly floured surface. Cut into four 6-inch squares.
- Step 3 Place the pastry squares on a parchment lined baking sheet. Add 1/4 cup of the chocolate chip mixture to the center of each pastry square.
- Step 4 Lightly brush the edges of the pastry with water, then bring all the edges to the center and pinch to seal tightly. Bake in a 425 degree preheated oven for 18-20 minutes or until the puffs are golden brown. Immediately remove to a wire rack to cool.
- Step 5 Combine the frozen raspberries and confectioners’ sugar in a food processor to form the raspberry sauce. Puree until all raspberry chunks are broken down. Run the raspberry mixture through a fine mesh strainer to remove any seeds.
- Step 6 Spread a little bit of raspberry sauce onto a plate. Place the Chocolate Raspberry Puff Pastry on top. Garnish with additional chocolate chips and raspberries if desired. Enjoy!
We’d love to hear from you! Leave us your comments and love down below!
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We are smack dab in the middle of Fall and I am absolutely loving it. Give me all the Fall things!!! I want the leaves, and the weather, and the sweaters, and the baking of all things pumpkin of course. Our Pumpkin Scones will give […]
Gimme a “B”…..Gimme an “L”…..Gimme a “T”. What’s that spell??? Well, the BEST sandwich of summer of course!!! I’ve gotta admit that Cornbread Waffle BLT Sandwiches took me by surprise. Waffles and BLT’s might not seem like the obvious pair, but oh my goodness they […]
We all love a good mimosa with brunch but if you really want to up your brunch game then you NEED Creamsicle Mimosas in your life! This easy mimosa recipe is anything but basic. Your favorite boozy champagne cocktail just got a major upgrade. It’s a little bit slushy, a little bit bubbly, and tastes just like the adult version of a creamsicle. You’ll love this fun new twist on a classic recipe. And it’s here just in time for Mother’s Day!! Give mom what she really wants for Mother’s Day this year…Creamisicle Mimosas!!!
Here’s all you’ll need: orange zest, orange juice, half and half cream, superfine sugar, and champagne.
A teeny tiny bit of prep work is all that’s needed to make this fabulous drink. But don’t worry…it’s makes a big batch! We need a little orange zest. Orange zest is the colorful peel of the orange and adds a bright citrus note to recipes. Run the skin of an orange against a grater to create orange zest.
Next add the orange zest, orange juice, half and half cream, and superfine sugar to a blender. Blend all the ingredients until the sugar is dissolved.
If you can’t find superfine sugar in stores, you can easily make it yourself at home in a food processor. The granulated sugar will turn powdery and have more of a fine grain.
Transfer the creamsicle mixture to an 8-inch square dish. Cover and freeze for 6 hours or overnight.
Divide the frozen creamsicle mixture into 16 equal portions. Spoon into a champagne glass and top with champagne.
Don’t have enough time to freeze? No worries! This mixture is SO versatile. You can use the unfrozen creamsicle mixture and still get the same great taste and skip the slushy texture.
Garnish Creamsicle Mimosas with orange slices if desired and enjoy! Substitute Sprite or Ginger Ale in place of champagne for a fun, non-alcoholic version that you can share with the kiddos. Or keep it all for yourself. I’m not judging!! Pair with our Puff Pastry Eggs Benedict and send me an invite! I’ll be there in a jiffy.
- 4 teaspoons grated orange zest
- 2-1/2 cups orange juice
- 1 cup half-and-half cream
- 3/4 cup superfine sugar
- 2 bottles (750 milliliters each) champagne
- orange slices to garnish (optional)
- Step 1 Add the orange zest, orange juice, half and half cream, and superfine sugar to a blender. Blend all the ingredients until the sugar is dissolved.
- Step 2 Transfer the creamsicle mixture to an 8-inch square dish. Cover and freeze for 6 hours or overnight.
- Step 3 Divide the frozen creamsicle mixture into 16 equal portions. Spoon into a champagne glass and top with champagne. Garnish with orange slices if desired and enjoy!
We’d love to hear from you! Leave us your comments and love down below!
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They say breakfast is the most important meal of the day. My hubby’s a morning person but me…eh….not so much. I’m more of a brunch gal. But I’ll tell you what! You can drag me out of bed any day of the week for this […]