Bread

Cookies and Cream Rolls

Cookies and Cream Rolls by Wood and Spoon blog. Here, King Arthur Flour's #recipeoftheyear for pillowy cinnamon rolls is transformed with a cookies and cream filling and sweetened ooey glaze. The rolls are soft and fluffy and the lightly sweetened filling is the perfect match for the buttery frosting. Learn how simple it is to make from scratch cinnamon rolls with chocolate sandwich cookies on thewoodandspoon.com

In all the years we’ve known each other, I’ve never pretended to be a healthy breakfast eater. My family and I subscribe to more of a “no carb left behind” breakfast mentality where foods like pancakes, scones, and these cookies and cream rolls feel right at home on our plates. These habits are so engrained in my children that any attempt at a healthy-ish breakfast (i.e. smoothies, oatmeal, or basically anything not including a frosting or chocolate chips) is met with disgruntled faces all puckered in disgust. I blame my job.

Cookies and Cream Rolls by Wood and Spoon blog. Here, King Arthur Flour's #recipeoftheyear for pillowy cinnamon rolls is transformed with a cookies and cream filling and sweetened ooey glaze. The rolls are soft and fluffy and the lightly sweetened filling is the perfect match for the buttery frosting. Learn how simple it is to make from scratch cinnamon rolls with chocolate sandwich cookies on thewoodandspoon.com

A few weeks ago, King Arthur Baking asked me to create my own spin on their recipe of the year: Perfectly Pillowy Cinnamon Rolls. Even though I rarely stray from my own cinnamon roll recipe, I knew anything with the King Arthur stamp of approval would be worthwhile so I set out to make it my own. Clearly, given our history of breakfast habits in my own home, the only logical thing to do was to make the rolls even more decadent with the addition of a chocolate sandwich cookie filling. Thus, cookies and cream rolls were born.

Cookies and Cream Rolls by Wood and Spoon blog. Here, King Arthur Flour's #recipeoftheyear for pillowy cinnamon rolls is transformed with a cookies and cream filling and sweetened ooey glaze. The rolls are soft and fluffy and the lightly sweetened filling is the perfect match for the buttery frosting. Learn how simple it is to make from scratch cinnamon rolls with chocolate sandwich cookies on thewoodandspoon.com

So I know you’re wondering: were they good??? Well, I’ll let you look at the photos and decide for yourself. In short, HECK YES. These rolls were shockingly soft even after cooling, and the flavor was on point in every respect. I learned the secret is the dough used here which is softened by a tangzhong- a paste-like mixture of cooked milk and flour. In less than a handful of minutes, the tangzhong is added to a few other ingredients like yeast, bread flour, butter, and sugar and ready for rising. After an hour in a warm kitchen, the dough is set for rolling and filling with crushed cookies and butter. *DROOL*

Cookies and Cream Rolls by Wood and Spoon blog. Here, King Arthur Flour's #recipeoftheyear for pillowy cinnamon rolls is transformed with a cookies and cream filling and sweetened ooey glaze. The rolls are soft and fluffy and the lightly sweetened filling is the perfect match for the buttery frosting. Learn how simple it is to make from scratch cinnamon rolls with chocolate sandwich cookies on thewoodandspoon.com
Cookies and Cream Rolls by Wood and Spoon blog. Here, King Arthur Flour's #recipeoftheyear for pillowy cinnamon rolls is transformed with a cookies and cream filling and sweetened ooey glaze. The rolls are soft and fluffy and the lightly sweetened filling is the perfect match for the buttery frosting. Learn how simple it is to make from scratch cinnamon rolls with chocolate sandwich cookies on thewoodandspoon.com

Turns out, King Arthur’s dough is, in fact, incredible, and I’ll happily use it when the occasion presents itself. I hope you will give these cookies and cream rolls a try too! They’re a terrific balance of sweet and the texture is out of this world. Truly. Many thanks to KAB for sharing this recipe with me, and happy baking to all of you! I hope you enjoy.

If you like these cookies and cream rolls you should try:

Overnight Cinnamon Rolls
Mini Cinnamon Rolls
Hazelnut Cinnamon Rolls
Chocolate Sweet Rolls
Funfetti Rolls
Cookies and Cream Cookies

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Cookies and Cream Rolls

Cookies and Cream Rolls by Wood and Spoon blog. Here, King Arthur Flour's #recipeoftheyear for pillowy cinnamon rolls is transformed with a cookies and cream filling and sweetened ooey glaze. The rolls are soft and fluffy and the lightly sweetened filling is the perfect match for the buttery frosting. Learn how simple it is to make from scratch cinnamon rolls with chocolate sandwich cookies on thewoodandspoon.com

These cookies and cream rolls are soft and fluffy pastries with a chocolate sandwich cookie filling and a sweet and tangy glaze.

  • Author: Dough and Icing Recipe from King Arthur Baking
  • Prep Time: 30
  • Cook Time: 20
  • Total Time: 240
  • Yield: 8 1x
  • Category: Breakfast

Ingredients

Scale

Tangzhong:

  • 1/2 cup (113g) whole milk
  • 3 tablespoons (23g) King Arthur Unbleached Bread Flour

Dough

  • 2/3 cup (151g) whole milk, cold
  • 2 1/2 cups (300g) King Arthur Unbleached Bread Flour
  • 1 teaspoon (6g) salt
  • 2 tablespoons (25g) granulated sugar
  • 2 teaspoons instant yeast
  • 4 tablespoons (57g) unsalted butter, softened 

Filling

  • ½ cup (56 gm) unsalted butter, melted
  • 1 cup chocolate sandwich cookie crumbs (about 10 cookies processed to a sandy mixture weighing 115 gm)

Icing

  • 11/2 tablespoons (21g) butter, melted
  • 1/2 teaspoon vanilla extract
  • 1/16 teaspoon (pinch) salt
  • 1 1/2 cups (170g) confectioners’ sugar, sifted
  • 1 to 2 tablespoons (14g to 28g) milk, cream, or buttermilk; enough to thin to desired consistency

Instructions

To make the tangzhong: 

  1. Combine both the ingredients in a small saucepan, and whisk until no lumps remain.
  2. Place the saucepan over medium heat and cook the mixture, stirring regularly, until thickened, paste-like, and the spoon or spatula leaves lines on the bottom of the pan. This should take 1 to 3 minutes, depending on the strength of your burner.
  3. Remove from the heat and transfer to a large mixing bowl, the bowl of a stand mixer, or the bucket of a bread machine (whatever you plan to knead the dough in).

 

To make the dough:

  1. Weigh your flour; or measure it by gently spooning it into a cup, then sweeping off any excess. Add the cold milk, then the flour and remaining ingredients to the mixing bowl in the order listed; the heat from the tangzhong will help to warm the cold milk.
  2. Mix — by hand, on low speed of a stand mixer with the dough hook attachment, or in a bread machine set to the dough cycle — to bring the dough together. Next, knead the dough until it’s smooth, elastic, and tacky. This will take up to 15 minutes by hand, 10 to 12 minutes on medium-low speed of a mixer, or the length of the dough cycle in a bread machine.
  3. Shape the dough into a ball, place it in a bowl, and cover the bowl with plastic wrap or a reusable cover.
  4. Let the dough rise until puffy but not necessarily doubled in bulk, about 60 to 90 minutes (depending on the warmth of your kitchen).

 

To assemble the rolls:

  1. Lightly grease a baking sheet, or line it with parchment paper. 
  2. Transfer the dough to a lightly greased work surface and press it into a 10” x 12” rectangle that’s about 1/2” thick. For evenly shaped rolls, try to pat the dough into an actual rectangle (with corners), rather than an oval. 
  3. Pour the butter onto the dough and use a pastry brush to spread it out all over the dough. Sprinkle the cookie crumbs over the dough, covering all but a 1/2” strip along one long side. 
  4. Starting with the filling-covered long side, roll the dough into a log. Score the dough lightly into eight equal 1 1/2” to 2” pieces; this will make large, saucer-sized cinnamon rolls — their generous size is part of their charm. Cut the dough at the score marks. Dental floss will give you the cleanest cut: pull off a long piece of floss, loop it underneath the log at the score mark, and pull the ends in opposite directions to cut the dough. Repeat until you’ve cut all of the rolls. If you don’t have dental floss, a bench knife or sharp knife will work. 
  5. Place the rolls onto the prepared baking sheet, spacing them so there’s at least 2” between each one and they’re 2” away from the edges of the pan; a 3-2-3 arrangement works well. To prevent them from unraveling while they rise and bake, tuck the ends of the spirals underneath the rolls so that they’re held in place.
  6. Cover the rolls with lightly greased plastic wrap or a reusable cover and let them rise for 30 to 60 minutes (depending on the warmth of your kitchen). The rolls should be puffy and the dough shouldn’t bounce back immediately when gently pressed.
  7. About 20 minutes before you’re ready to bake, position a rack in the top third of the oven. Preheat the oven to 375°F.
  8. Bake the rolls for 14 to 18 minutes, until they’re a light golden brown and a digital thermometer inserted into the center of one roll reads 190°F. Bake for the lesser amount of time for extra-soft rolls, and the longer amount of time for rolls with a bit more color and slightly firmer texture.

 

To make the icing:

  1. Combine the remaining 1 1/2 tablespoons (21g) melted butter with the remaining icing ingredients in a medium bowl, mixing with a spatula until smooth. Milk makes a lovely frosting; using cream in place of milk creates an extra layer of richness, while substituting buttermilk adds subtle tang, a nice counterpoint to the icing’s overall sweetness.
  2. Ice the rolls and serve immediately. If you’re planning to serve the rolls later, wait to ice them until just before serving. Store icing at room temperature, tightly covered, until you’re ready to use it.
  3. Store completely cooled rolls, un-iced and well wrapped, for a couple of days at room temperature; or freeze for up to 1 month.

Did you make this recipe?

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Honey Spelt Biscuits (and the tea on my very first book!)

Honey Spelt Biscuits by Wood and Spoon. These are spelt flour layer biscuits made with real butter, naturally sweetened with honey, and made in small, two bite sized flaky rounds. The recipe is small batch and made just over a dozen small biscuits and is perfect size to feed a family at a single meal. Learn how to make these healthy biscuits, and how to freeze biscuits on thewoodandspoon.com

On any given day, the very most delicious thing in my freezer isn’t ice cream or popsicles or casseroles wrapped for the future- it’s biscuits. For a few years now, I’ve been pre-baking and bagging up baked flaky biscuits to reheat at a moment’s notice, and my family absolutely loves it. I’ve probably said this before, but secretly, I hope that freezer stash becomes one of those things my kids fondly remember- Mama and her Ziplocs full of biscuits. Today, I’m sharing a biscuit that is new in our rotation, honey spelt biscuits, as well as more about the exciting news I shared with you all last week: my book!

So, if you missed it last week, be sure to go back and read all about my exciting news. My very first book has been in the works for years now, and, after what has seemed like an eternity, it’s nearly here. This coming fall, my book, Her Daily Bread, will hit shelves, and my hope is that its pages full of stories, encouragement, and (you guessed it!) recipes will nourish your heart and belly as much as it has mine. The book is a 365-day devotional for women that will consider how various areas of our lives (think marriage, motherhood, womanhood, friendship, work, personal growth, hospitality, and, of course, FOOD!) are connected to our hearts and relationship with God. Via silly anecdotes, personal stories, and memories from years past, I’ll share some of my own experiences and thoughts in hopes that it will prompt you to reflect on your own.

Honey Spelt Biscuits by Wood and Spoon. These are spelt flour layer biscuits made with real butter, naturally sweetened with honey, and made in small, two bite sized flaky rounds. The recipe is small batch and made just over a dozen small biscuits and is perfect size to feed a family at a single meal. Learn how to make these healthy biscuits, and how to freeze biscuits on thewoodandspoon.com

Her Daily Bread contains a year’s worth of entries, 52 of which are recipes. While this site focuses mainly on sweet and baked goods, the book contains a smattering of recipes I grew up on and have become near and dear to my heart. You’ll read about my favorite lemony chicken salad, the sun-dried tomato quiche that reminds me of my sister, and the coffee cake my Mimi makes every Christmas morning. I’ll share some simple staples too, like my favorite shallot vinaigrette, my go-to grilled chicken marinade, and the quinoa salad I use to get my kids to eat lots of veggies. For those of you that come here strictly for the sweets- don’t fret. There’s loads of desserts and breakfast baked goods too, including the best Dutch apple pie I’ve ever eaten and the one-bowl freezer cookie dough that has taken up residence in my home. Nothing’s too fancy or advanced; this book is all about the easy favorites I enjoy in my own home.

I’m looking forward to spilling more on the book in the coming weeks, but for now, I wanted to say thank you for all of the encouragement and love I’ve received so far. This has been such a rewarding and growing time for me, and it feels good to have people come alongside in support. THANK YOU. Truly. So without further ado, let’s get on to the main event here: honey spelt biscuits.

Honey Spelt Biscuits by Wood and Spoon. These are spelt flour layer biscuits made with real butter, naturally sweetened with honey, and made in small, two bite sized flaky rounds. The recipe is small batch and made just over a dozen small biscuits and is perfect size to feed a family at a single meal. Learn how to make these healthy biscuits, and how to freeze biscuits on thewoodandspoon.com

These honey spelt biscuits were my attempt at expanding the tastebuds of the little people in my life. They’re well accustomed to the buttery white flour biscuits that I’ve been making for years, but these, naturally sweetened with honey and prepared with hearty spelt flour, are a different animal. There’s more texture, nuanced flavor, and loads of opportunity here: biscuits with jam, biscuits as a bread offering for supper, or even served plain and crispy, straight from the oven.

We make these honey spelt biscuits the same as all my other favorites. The dry ingredients are stirred together before ice-cold butter is stirred in. Milk and honey are added next and the dough is gently stirred until it comes together into a shaggy, tacky mixture. Pat the dough out into a rectangle and cut into three same-sized pieces. Stack them one on top of the other and repeat the layering process twice more. This helps to give us those flaky layers we all love. Once layered, pat the mixture out and use a small biscuit cutter to trim out rounds of dough. After a quick bake in a hot oven, the biscuits are golden and ready to be slathered with honey butter. YUM.

Honey Spelt Biscuits by Wood and Spoon. These are spelt flour layer biscuits made with real butter, naturally sweetened with honey, and made in small, two bite sized flaky rounds. The recipe is small batch and made just over a dozen small biscuits and is perfect size to feed a family at a single meal. Learn how to make these healthy biscuits, and how to freeze biscuits on thewoodandspoon.com

Give these honey spelt biscuits a shot sometime this week. They’re a yummy way to include some new flours into your baking, and if my kids like them, you just might too. Happy Sunday to you all, and happy baking!

If you like these honey spelt biscuits you should try:

Honey Nut Biscuits
Cinnamon Raisin Biscuits
Cream Cheese Chocolate Chip Biscuits
Maple Oatmeal Biscuits
Cheddar Cornmeal Biscuits

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Honey Spelt Biscuits

Honey Spelt Biscuits by Wood and Spoon. These are spelt flour layer biscuits made with real butter, naturally sweetened with honey, and made in small, two bite sized flaky rounds. The recipe is small batch and made just over a dozen small biscuits and is perfect size to feed a family at a single meal. Learn how to make these healthy biscuits, and how to freeze biscuits on thewoodandspoon.com

This recipe makes 16 mini honey spelt biscuits that are flaky and layered like Southern-style biscuits!

  • Author: Kate Wood
  • Prep Time: 5
  • Cook Time: 20
  • Total Time: 25 minutes
  • Yield: 16 Mini Biscuits 1x
  • Category: Bread

Ingredients

Scale
  • 1 cup (130 gm) spelt flour
  • 1 cup (140 gm) all-purpose flour
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • ¾ cup cold unsalted butter, diced
  • ½ cup cold milk
  • ¼ cup honey

Optional Glaze:

  • 1 tablespoon unsalted butter
  • 1/2 tablespoon honey

 

Instructions

  1. Preheat the oven to 425 degrees Fahrenheit.
  2. In a large bowl, stir together the dry ingredients: Spelt flour, all-purpose flour, baking powder, baking soda, and salt. Use a pastry cutter or the back of two forks to cut the butter into the dry ingredients until integrated in pea-sized clumps. In a large measuring cup, stir together the milk and honey (they likely won’t mix super well. It’s okay.) Pour the wet ingredients into the dry and use the pastry cutter to stir and mix them well together until a shaggy dough comes together.
  3. On a lightly floured surface, pat the dough out into a rectangle. Use a large knife to cut the dough into thirds. Stack each piece of dough on top of one another, press out again and repeat the cutting and stacking. Cut and layer the dough once more and then gently press or roll the dough out until ½-3/4” thick. Use a small 2” cutter to trim out rounds of dough by flouring the cutter and pressing straight down. Gather any leftover scraps and trim out more biscuits. Arrange the dough pieces on a parchment lined baking sheet and bake in the preheated oven until golden brown, about 14-15 minutes. Melt the remaining honey and butter together and brush the mixture on top of the warm biscuits. Serve. 

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Lemon Poppy Seed Muffins

Lemon Poppy Seed Muffins by Wood and Spoon blog. These are light and fluffy homemade butter muffins scented with fresh lemon zest and juice. Poppy seeds throughout add flavor and texture and a simple confectioner's sugar glaze icing on top adds extra sweet and tang. Learn how to make these easy breakfast and brunch treats for a crowd on thewoodandspoon.com

I wish someone had told me to take “Before” photos when quarantine started last March. In the nether regions of my mind, I can still see that former life of mine: a spotless home, a predictable schedule, and a family that, albeit wild, felt comfortable within the confines of our everyday existence. Sure, there was the occasional hiccup in the regimen of our daily lives- maybe a vacation, a last-minute addition to our calendar, or even (gasp!) an unforeseen bout of strep throat or seasonal cold- but for the most part, life was defined and fairly easy to get along with.

Lemon Poppy Seed Muffins by Wood and Spoon blog. These are light and fluffy homemade butter muffins scented with fresh lemon zest and juice. Poppy seeds throughout add flavor and texture and a simple confectioner's sugar glaze icing on top adds extra sweet and tang. Learn how to make these easy breakfast and brunch treats for a crowd on thewoodandspoon.com

Fast forward to the “After” photo. The images that make up our day-to-day nearly 10 months after quarantine began are a blur of grey and barely-controlled chaos, a hot mess pile of face masks, hand gel, and flailing attempts to work, parent, and manage feelings and expectations. This season has been a dying to self, a loosening of my grip on all things I used to think I could control, and to be completely frank, it hasn’t been pretty. I’ve found myself feeling bitter and struggling with frustration more times than I can count, and, in a a lot of ways, dealing with the imperfect, self-serving parts of my heart have been the one of the more unpalatable doses of reality I’ve been forced to swallow in my life.

Lemon Poppy Seed Muffins by Wood and Spoon blog. These are light and fluffy homemade butter muffins scented with fresh lemon zest and juice. Poppy seeds throughout add flavor and texture and a simple confectioner's sugar glaze icing on top adds extra sweet and tang. Learn how to make these easy breakfast and brunch treats for a crowd on thewoodandspoon.com

This is really just a reminder to myself: look for the gold in all of this. If and when it’s all said and done, I don’t want to be defeated and worse for the wear; instead, my hope is that we all find ourselves stronger and more resilient under the weight of our own individual challenges. I hope we find ourselves more graceful, more open to love, and less in need of the temporary wants that rarely serve our lives in lasting ways. Deep down, I really think this shaking of our personal foundations will nudge a lot of us to start building our hopes and dreams on the stronger ground of relationships and beliefs that will actually last. Yes, the haze of uncertainty, fear, and loss is still thick and looming, but there’s hope and goodness burning through with an offering of its own: matured perspective, slower pace, and an opportunity to trim the proverbial fat in our lives. We’re definitely being pruned, but I’m feeling more and more certain that it’s making room for growth.

Lemon Poppy Seed Muffins by Wood and Spoon blog. These are light and fluffy homemade butter muffins scented with fresh lemon zest and juice. Poppy seeds throughout add flavor and texture and a simple confectioner's sugar glaze icing on top adds extra sweet and tang. Learn how to make these easy breakfast and brunch treats for a crowd on thewoodandspoon.com

One of my favorite parts of these past few months has been including my children in my kitchen activities. Let me be clear: kids in the kitchen is anything but easy, neat, or quick. Anytime my babies strap on an apron, I’m mentally calculating the extra time and energy that will be required to clean up the millions of little disasters that are sure to ensue. But the benefit of time spent together and watching their little hands and minds explore makes it well-worth the effort. Like with these lemon poppy seed muffins.

Lemon Poppy Seed Muffins by Wood and Spoon blog. These are light and fluffy homemade butter muffins scented with fresh lemon zest and juice. Poppy seeds throughout add flavor and texture and a simple confectioner's sugar glaze icing on top adds extra sweet and tang. Learn how to make these easy breakfast and brunch treats for a crowd on thewoodandspoon.com

Muffins are one of the most simple and forgiving things to make in the kitchen with kids. These lemon poppy seed muffins are a favorite of my oldest, and because little is required beyond a hand mixer and a few measuring cups, these muffins are a great place for kitchen-curious people to start. Here, a simple butter and sugar batter comes together with sour cream, eggs, and milk and is scented with lemon zest and fresh-squeezed juice. The end result are lemon poppy seed muffins that remain moist and tender even after a couple of days. The glaze is simple, just powdered sugar and lemon juice, but does add that extra tang and hint of sweetness that makes these extra-delicous for kiddos.

Lemon Poppy Seed Muffins by Wood and Spoon blog. These are light and fluffy homemade butter muffins scented with fresh lemon zest and juice. Poppy seeds throughout add flavor and texture and a simple confectioner's sugar glaze icing on top adds extra sweet and tang. Learn how to make these easy breakfast and brunch treats for a crowd on thewoodandspoon.com

I’m eager to hear from you all. How are you doing? What have you learned in this season? How can your fellow baking friends (raises hand!) support you in love? Muffins seem like a meager offering, but they’ve brought me a lot of joy and I hope they do the same for you. Have a terrific week and happy baking!

If you like these lemon poppy seed muffins you should try:

Lemon Berry Crumb Cake
Lemon Pound Cake
Lemon Almond Poppyseed Bundt Cake
Blueberry Lemon Bars
Lemon Lavender Icebox Cake

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Lemon Poppy Seed Muffins

Lemon Poppy Seed Muffins by Wood and Spoon blog. These are light and fluffy homemade butter muffins scented with fresh lemon zest and juice. Poppy seeds throughout add flavor and texture and a simple confectioner's sugar glaze icing on top adds extra sweet and tang. Learn how to make these easy breakfast and brunch treats for a crowd on thewoodandspoon.com

These lemon poppy seed muffins have a moist and tender crumb and are scented with fresh lemon zest and juice. A simple powdered sugar glaze tops each muffin to add extra sweet and tang!

  • Author: Kate Wood
  • Prep Time: 10
  • Cook Time: 19
  • Total Time: 29 minutes
  • Yield: 12 1x
  • Category: Breakfast

Ingredients

Scale

For the muffins:

  • ½ cup unsalted butter at room temperature
  • ½ cup sugar
  • ½ cup brown sugar, packed
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • ½ cup sour cream
  • ¼ cup milk
  • 11/2 tablespoons lemon zest
  • ¼ cup fresh-squeezed lemon juice
  • 2 cups all-purpose flour
  • 21/2 teaspoons baking powder
  • ¾ teaspoon salt
  • 11/2 tablespoons poppy seeds

For the glaze:

  • 2 tablespoons fresh-squeezed lemon juice (plus more as needed)
  • 1 cup powdered sugar

Instructions

  1. Preheat the oven to 400 degrees Fahrenheit and line a 12-compartment muffin tin with liners (or lightly grease if you plan to use no liners).
  2. In a large bowl or the bowl of a stand mixer, cream the softened butter, sugar, and brown sugar on medium speed until well-combined, about one minute. Add in the eggs, vanilla, sour cream, milk, zest, and lemon juice and stir to combine. Scrape the sides of the bowl and stir in the flour, baking powder, salt, and poppy seeds on low, just until combined. 
  3. Use a large cookie scoop to fill the muffin tins about ¾ of the way full. Bake in the preheated oven about 17-18 minutes or until a toothpick inserted just barely comes out clean. Allow to cool in the tin briefly before removing and cooling on a rack.
  4. Once cooled, whisk to combine the powdered sugar and lemon juice. Add a smidge more juice to thin out the icing, if desired. Drizzle on top of the muffins and enjoy!

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King Cake Cinnamon Rolls (and my favorite spots in New Orleans!)

King Cake Cinnamon Rolls by Wood and Spoon blog. This is a recipe for brioche style cinnamon rolls filled with a cinnamon brown sugar filling and topped with a thick or thin powdered sugar icing glaze. Each roll is topped with festive Mardi Gras sprinkles as homage to the original king cakes! Celebrate the mardi gras season with these yummy breakfast or dessert rolls on thewoodandspoon.com

We’re five years along on this website, and I still have yet to post a single Mardi Gras recipe- NOT EVEN ONE. Well, it’s taken forever, but I’m finally in the mood for a Mardi party, so today, we’re getting all kinds of festive with these king cake cinnamon rolls. While we’re at it, I’m going to share all my favorite spots to eat in New Orleans to get you guys dreaming about some post-COVID traveling. Better days are up ahead, and now’s as good of time as any to start dreaming about them.

King Cake Cinnamon Rolls by Wood and Spoon blog. This is a recipe for brioche style cinnamon rolls filled with a cinnamon brown sugar filling and topped with a thick or thin powdered sugar icing glaze. Each roll is topped with festive Mardi Gras sprinkles as homage to the original king cakes! Celebrate the mardi gras season with these yummy breakfast or dessert rolls on thewoodandspoon.com

We’ve been traveling to New Orleans for a few years now, and it’s become one of our favorite spots for delicious Southern food. The city is brimming with incredible restaurants, many of which nod to the creole traditions that are so rich in the area. Although restaurant turnover is a real thing, many of the places I’ve enjoyed over the years are still bustling and serving thoughtful and sumptuous dishes. On top of that, the city has incredible shopping. Sure, there’s the chain retailers and department stores that most big cities have, but New Orleans also offers a ton of boutique shopping, antique stores, and art galleries for people who want a more curated experience. With great food, good shopping, and tons of music, art, and nightlife to speak of, New Orleans is definitely one of my favorite can’t-miss southern spots. So let’s get down to it: What To Do In New Orleans!

King Cake Cinnamon Rolls by Wood and Spoon blog. This is a recipe for brioche style cinnamon rolls filled with a cinnamon brown sugar filling and topped with a thick or thin powdered sugar icing glaze. Each roll is topped with festive Mardi Gras sprinkles as homage to the original king cakes! Celebrate the mardi gras season with these yummy breakfast or dessert rolls on thewoodandspoon.com

Where to Eat in New Orleans

August– One of my favorite spots in New Orleans, Restaurant August is a new American restaurant with Southern influence and art-like dishes!
Coquette– This restaurant feels like a hidden neighborhood gem with it’s intimate dining space and comforting yet beautiful meals.
Cochon Bucher– By far our favorite lunch in New Orleans, Cochon Butcher is the perfect spot for meat lovers with their house-made meats, breads, and relishes. Grab a sandwich here along with some artisanal ingredients to take back home with you!
Herbsaint– This upscale New Orleans staple is a Donald Link restaurant with multiple accolades and awards under it’s belt. Stop here for a showstopping dining experience.
Saba– This Alon Shaya restaurant pays homage to Israeli cuisine. We enjoyed sharing small plates of hummus, fresh pita, and salads for lunch in this bright and beautiful restaurant.
Compere Lapin– This restaurant by Top Chef and James Beard Award winner Nina Compton serve Caribbean-meets-creole food (and incredible cocktails!) in a cool, vibey atmosphere.
Arnaud’s French 75 Bar– Arnaud’s is a classic NOLA restaurant, but their little French 75 bar is loads of fun too. Try their classic cocktail and enjoy some jazz music here before supper one evening!
Willa Jean – This bakery is by far my favorite breakfast in New Orleans. Fresh-baked breads, muffins, scones, cookies, and loads of savory options fill their yummy menu.
La Petite Grocery– This unassuming French bistro-style restaurant is consistently delicious and offers a romantic, charming dining experience that is perfect for a date night or girl’s night out.
Acme Oyster House– I had to put this one on the list for my husband. If you’re the type that wants an all-you-can-eat parade of fried seafood, beer, and tartar sauce, one of Acme’s multiple locations may be right for you.
Maypop– Don’t miss the dim sum brunch available here on the weekends!
District Donuts Sliders Brew– This casual burger and beer spot on Magazine Street is a fun and easy lunch option for those afternoon shopping trips. Don’t skip the donut dessert!
Commander’s Palace– No other restaurant is more quintessentially New Orleans with its white tablecloths and tuxedo-donning waitstaff. Get a real taste of traditional NOLA here.
Cafe Du Monde– A bit of a tourist trap, but it’s earned it’s place on all those must-see lists. Stop here for classic New Orleans-style beignets. They are truly incredible.

King Cake Cinnamon Rolls by Wood and Spoon blog. This is a recipe for brioche style cinnamon rolls filled with a cinnamon brown sugar filling and topped with a thick or thin powdered sugar icing glaze. Each roll is topped with festive Mardi Gras sprinkles as homage to the original king cakes! Celebrate the mardi gras season with these yummy breakfast or dessert rolls on thewoodandspoon.com
King Cake Cinnamon Rolls by Wood and Spoon blog. This is a recipe for brioche style cinnamon rolls filled with a cinnamon brown sugar filling and topped with a thick or thin powdered sugar icing glaze. Each roll is topped with festive Mardi Gras sprinkles as homage to the original king cakes! Celebrate the mardi gras season with these yummy breakfast or dessert rolls on thewoodandspoon.com
King Cake Cinnamon Rolls by Wood and Spoon blog. This is a recipe for brioche style cinnamon rolls filled with a cinnamon brown sugar filling and topped with a thick or thin powdered sugar icing glaze. Each roll is topped with festive Mardi Gras sprinkles as homage to the original king cakes! Celebrate the mardi gras season with these yummy breakfast or dessert rolls on thewoodandspoon.com

What to Do in New Orleans (Besides Eating, of Course)

National WWII Museum– Congress designated this museum as the official WWII museum. Explore the multiple exhibits and interactive displays for an impactful peek into the events that shaped American and world history.
Sazerac House– The Sazerac cocktail was birthed in New Orleans, and now, visitors can taste and learn more about the spirit that shaped Southern beverages in this museum-style beverage experience.
Bourbon Street– Although Bourbon Street is not my favorite place to visit in New Orleans, I’d be remiss if I didn’t include it on this list. The nightlife on Bourbon St. has earned a name for itself, and if you know, you know.
Visit a Jazz Club– Jazz music came to fame in NOLA, and it’s still very much alive there today. Check out the link for a list of popular jazz clubs or just stumble upon your own- they’re everywhere!
Antique Shopping in the French Quarter– French antiques abound in the French Quarter. If you’re in the market for an old clock, a copper lantern, or a Napoleon-Era chair, you’ll find all that and then some in NOLA. It’s definitely worth the afternoon stroll.
Boutique Shopping on Magazine Street– I’ve spent many a pretty penny on magazine street, but you wouldn’t blame me- the home, clothing, and gift shopping here is well-curated and very walkable. Check the link for a list of shops!

King Cake Cinnamon Rolls by Wood and Spoon blog. This is a recipe for brioche style cinnamon rolls filled with a cinnamon brown sugar filling and topped with a thick or thin powdered sugar icing glaze. Each roll is topped with festive Mardi Gras sprinkles as homage to the original king cakes! Celebrate the mardi gras season with these yummy breakfast or dessert rolls on thewoodandspoon.com

King Cake Cinnamon Rolls

I could say a lot more on New Orleans, but instead, I’ll leave you with these king cake cinnamon rolls. King cake is a staple this time of year when the Mardi Gras festivities crank up. I was surprised to learn that king cakes come in all sorts of flavors, and have enjoyed trying different varieties over the years. Today’s recipe features a king cake-style dough all twisted and filled like a cinnamon roll and then baked in a jumbo, overflowing spiral. They’re extravagant and delicious- a fitting tribute for this New Orleans post, if I do say so myself.

King Cake Cinnamon Rolls by Wood and Spoon blog. This is a recipe for brioche style cinnamon rolls filled with a cinnamon brown sugar filling and topped with a thick or thin powdered sugar icing glaze. Each roll is topped with festive Mardi Gras sprinkles as homage to the original king cakes! Celebrate the mardi gras season with these yummy breakfast or dessert rolls on thewoodandspoon.com

To make these king cake cinnamon rolls, we start with the dough. Eggs, sugar, flour, yeast, and loads of butter comes together into a soft and tacky dough. Once risen and doubled in size, the dough is rolled out and filled with a buttery, cinnamon-sugary filling. After being rolled and cut into thick rounds, the dough is baked in a muffin tin until puffed and baked through. Allow to cool completely before topping with the simple glaze and loads of purple, gold, and green sprinkles- the Mardi Gras way!

King Cake Cinnamon Rolls by Wood and Spoon blog. This is a recipe for brioche style cinnamon rolls filled with a cinnamon brown sugar filling and topped with a thick or thin powdered sugar icing glaze. Each roll is topped with festive Mardi Gras sprinkles as homage to the original king cakes! Celebrate the mardi gras season with these yummy breakfast or dessert rolls on thewoodandspoon.com

Whether you enjoy the Mardi Gras festivities or not, these king cake cinnamon rolls and yummy and fun to make. I hope you’ll give them a try and let me know what you think! Happy Baking, ya’ll!

If you like these king cake cinnamon rolls you should try:

Overnight Cinnamon Rolls
Bananas Foster Cinnamon Rolls
Orange Swirl Bread
Funfetti Rolls
Mini Cinnamon Rolls

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King Cake Cinnamon Rolls (and my favorite spots in New Orleans!)

King Cake Cinnamon Rolls by Wood and Spoon blog. This is a recipe for brioche style cinnamon rolls filled with a cinnamon brown sugar filling and topped with a thick or thin powdered sugar icing glaze. Each roll is topped with festive Mardi Gras sprinkles as homage to the original king cakes! Celebrate the mardi gras season with these yummy breakfast or dessert rolls on thewoodandspoon.com

These kind cake cinnamon rolls feature a brioche style dough, a brown sugar and cinnamon filling, and are topped with a simple powdered sugar glaze!

  • Author: Kate Wood
  • Prep Time: 120
  • Cook Time: 25
  • Total Time: 2 hours 25 minutes
  • Yield: 12 1x
  • Category: Bread

Ingredients

Scale

For the dough:

  • 3/4 cup lukewarm whole milk
  • 2 large eggs plus 1 large egg yolk
  • 1 teaspoon pure vanilla extract
  • 1/3 cup sugar
  • 21/4 teaspoons instant yeast
  • 3/4 teaspoon salt
  • 3 1/4 cups all-purpose flour, with more for flouring surfaces
  • ½ cup unsalted butter, at room temperature

For the filling:

  • 5 tablespoon unsalted butter, melted
  • ¾ cup brown sugar
  • 1 tablespoon cinnamon
  • Pinch of salt

For the icing:

  • 2 cups powdered sugar
  • 1/8 teaspoon salt
  • 1 teaspoon vanilla extract
  • ¼ cup milk, plus more as needed.

Instructions

To prepare the dough:

  1. In the bowl of a stand mixer, stir to combine the milk, eggs, egg yolk, and vanilla extract. Add the sugar, yeast, and salt, and stir to combine. On low speed with the paddle attachment, add the flour, 1/2 cup at a time, scraping the sides of the bowl as needed. Increase to medium speed (I use speed number 4 on my Kitchen Aid stand mixer) and begin adding the softened butter 1 tablespoon at a time. Scrape the sides of the bowl and then continue beating for an additional 4 minutes. The dough will be soft and slightly sticky. Lightly grease a large bowl and place the dough inside, covering it tightly with a piece of plastic wrap. Allow the dough to rest in a warm spot of your kitchen until it has approximately doubled in size, about 1-1/2-2 hours. Once the dough has nearly doubled in size, prepare the filling
  2. To prepare the filling, stir to combine the butter, brown sugar, cinnamon, and salt and set aside. 

To prepare the rolls:

  1. After the first rise, roll the dough out into a 11”x21” rectangle. Use an offset spatula to spread the filling onto the rectangle. Starting with one of the long ends, roll the dough into a tight log and pinch the edges together to seal them shut. Use a sharp chef’s knife to cut 2” pieces out of the log. Lightly grease a muffin tin and place a roll, face-up, into each compartment of the muffin tin. You will end up with about 12 rolls. Lightly over the tops of the dishes with plastic wrap for about a half hour. In the meantime, preheat the oven to 350 degrees Fahrenheit, and when the rolls have risen, remove the plastic and bake in the oven until golden brown, about 20-25 minutes. Allow to cool slightly before stirring together the icing ingredients and drizzling over top. For thinner icing glaze, add an additional tablespoon of milk until desired consistency is reached. Rewarm and enjoy. 

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Banana Nutella Muffins

Banana Nutella Muffins by Wood and Spoon Magazine. These are simple banana muffins made with ripe bananas and a gooey swirl of chocolate hazelnut spread. The muffins stay moist for days and benefit from the extra sweet of Nutella swirled into the center of each muffin. Learn how simple it is to make this breakfast brunch treat on thewoodandspoon.com

HAPPY NEW YEAR!

I’m feeling pretty lucky to be writing to you all this morning. We made it through a lot in 2021, and even though we don’t need to wait until January 1st to do a new thing, a new year is always a great reminder that fresh starts exist. After a year like 2020, doesn’t that thrill you? A new year offers us the opportunity to take inventory of our lives and hearts and relationships and be honest with ourselves: what do we need more of in this coming year? Where can we cut back? What are the desires of our hearts and how can we pursue those desires with intentionality in the coming months?

Banana Nutella Muffins by Wood and Spoon Magazine. These are simple banana muffins made with ripe bananas and a gooey swirl of chocolate hazelnut spread. The muffins stay moist for days and benefit from the extra sweet of Nutella swirled into the center of each muffin. Learn how simple it is to make this breakfast brunch treat on thewoodandspoon.com

I spent this past weekend at my favorite place on planet earth with my dear friends, and one afternoon, we spent a chunk of time talking about our priorities. I’m not one for new year’s resolutions, but I like the idea of setting goals that tend to the priorities in my life. I found that writing down the things that were important to me offered an opportunity to see where I could better use my time, resources, and energy. Unsurprisingly, a lot of the things I call “priorities” were things I haven’t been giving much heart or thought, and it was useful to identify places where I could do better. My hope is that small bits of intentionality like this will yield a year loaded with direction and purpose and joy, and not just for me- for you too.

Banana Nutella Muffins by Wood and Spoon Magazine. These are simple banana muffins made with ripe bananas and a gooey swirl of chocolate hazelnut spread. The muffins stay moist for days and benefit from the extra sweet of Nutella swirled into the center of each muffin. Learn how simple it is to make this breakfast brunch treat on thewoodandspoon.com

In the coming weeks, I’ll be spending some time seeking out direction and really assessing where and how to move forward with this site in 2021. Baking, writing, and connecting with you all in the coming year continues to be a priority in my life, but I want to do it in a way that best serves us both. I owe you all lots of gratitude and smiles for the ways this site has fed my heart (and belly!) since 2016, and I know there are really great things in store for the future too. We’ll talk more on that soon, but I do want to get to the recipe before I lose you all completely. Without further ado, here’s banana nutella muffins!

Banana Nutella Muffins by Wood and Spoon Magazine. These are simple banana muffins made with ripe bananas and a gooey swirl of chocolate hazelnut spread. The muffins stay moist for days and benefit from the extra sweet of Nutella swirled into the center of each muffin. Learn how simple it is to make this breakfast brunch treat on thewoodandspoon.com

I’ve been making these muffins for a couple of months, and for me, they’ve been a lifesaver. Surely I’m not the only one with a perpetual pile of brown bananas on their counter? These muffins are a terrific use for those leftover bits of produce, and the added chocolate hazelnut swirl serves my sweet tooth well.

Banana Nutella Muffins by Wood and Spoon Magazine. These are simple banana muffins made with ripe bananas and a gooey swirl of chocolate hazelnut spread. The muffins stay moist for days and benefit from the extra sweet of Nutella swirled into the center of each muffin. Learn how simple it is to make this breakfast brunch treat on thewoodandspoon.com

To make these banana nutella muffins, we combine the sugars, oil, milk, eggs, and mashed bananas in a single bowl. Stir with a hand mixer (or a wooden spoon and a sturdy bicep!) until combined and add in the dry ingredients of flour, leavening, cinnamon, and salt. Stir just until combined and then spoon into a prepared muffin tin. Gently heat the nutella spread just until smooth and swirl small dollops on top of each round of batter. I like to use a toothpick, but a butter knife works well too! Bake in the preheated oven just shy of 20 minutes and enjoy!

Banana Nutella Muffins by Wood and Spoon Magazine. These are simple banana muffins made with ripe bananas and a gooey swirl of chocolate hazelnut spread. The muffins stay moist for days and benefit from the extra sweet of Nutella swirled into the center of each muffin. Learn how simple it is to make this breakfast brunch treat on thewoodandspoon.com

These banana nutella muffins are a great use for old bananas and will make a yummy addition to breakfasts in the coming months. I hope you’ll give them a try and let me know what you think! Truly, I’m excited and hopeful for the coming year, and I hope you are too. Happy New Year and happy baking!

If you like these banana nutella muffins you should try:

Banana Bread Cake
Banana Crumb Cake
Banana Cream Pie Cake
Raspberry Muffins
Java Chip Muffins
Coffee Cake Muffins
Hummingbird Muffins

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Banana Nutella Muffins

Banana Nutella Muffins by Wood and Spoon Magazine. These are simple banana muffins made with ripe bananas and a gooey swirl of chocolate hazelnut spread. The muffins stay moist for days and benefit from the extra sweet of Nutella swirled into the center of each muffin. Learn how simple it is to make this breakfast brunch treat on thewoodandspoon.com

These banana nutella muffins feature a moist and tender cake with a swirled chocolate hazelnut filling!

  • Author: Kate Wood
  • Prep Time: 5
  • Cook Time: 20
  • Total Time: 25 minutes
  • Yield: 16 1x
  • Category: Muffins

Ingredients

Scale
  • 3/4 cups light brown sugar
  • ½ cup sugar
  • ½ cup canola oil
  • ¼ cup milk
  • 2 large eggs
  • 1 cup mashed over-ripe bananas (from about 2 extra-large bananas)
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • 1 teaspoon cinnamon
  • 1 teaspoon salt
  • ½ cup Nutella, gently melted in the microwave for about 15 seconds

Instructions

  1. Preheat the oven to 375 degrees Fahrenheit and line two muffins pans with 16 liners. Set aside.
  2. In a large bowl or the bowl of a stand mixer, combine the light brown sugar, sugar, oil, milk, eggs, and mashed banana. Stir on medium just to combine. Add the flour, baking soda, baking powder, cinnamon and salt and stir. Once combined, scrape the sides of the bowl to stir in any unincorporated bits. 
  3. Use a large cookie scoop or a spoon to fill the muffin tins ¾ of the way full.  Spoon 1 heaing teaspoon of Nutella into each banana muffin and use a knife or a toothpick to swirl it in, stirring in one direction gently until the top is swirled. Bake in the preheated oven for about 18-20 minutes, rotating the pans halfway through as needed to ensure they bake evenly. Once a toothpick inserted comes out clean, remove from oven and allow to cool slightly for a couple of minutes before removing them from the tins. 

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Pumpkin Pancakes

Pumpkin Pancakes with Whipped Cinnamon Butter by Wood and Spoon blog by Kate Wood. These are fluffy pancakes flavored with cinnamon and pumpkin puree. The pancakes are soft and tender and the butter is barely sweetened and scented with spice! Learn how simple these breakfast treats are to make this fall on thewoodandspoon.com

This time of year, pumpkin reigns supreme, and I can’t think of a cozier way to salute such a fine ingredient than to make a batch of pancakes. The best part? WHIPPED CINNAMON BUTTER. If you’re gearing up for the weekend and ready for a simple treat to star at breakfast, look no further than these simple pumpkin pancakes.

Pumpkin Pancakes with Whipped Cinnamon Butter by Wood and Spoon blog by Kate Wood. These are fluffy pancakes flavored with cinnamon and pumpkin puree. The pancakes are soft and tender and the butter is barely sweetened and scented with spice! Learn how simple these breakfast treats are to make this fall on thewoodandspoon.com

I’m not sure if you remember, but we hosted a wedding at our home last weekend. Between a hurricane, COVID, and a few blended families, one would think the odds were not stacked in our favors, but somehow, it ended up being awesome. Not so awesome that I’d sign up to do it again next week, but seriously heart-warming and special. I shared some photos on IG, and if you saw them, you know- it was precious. If there’s any brides out there feeling deflated because 2020 has put a kink in all their wedding plans, let me encourage to consider a small family affair. There was no shortage of love or fun, and if I had a chance to do mine again, I may consider the same.

Pumpkin Pancakes with Whipped Cinnamon Butter by Wood and Spoon blog by Kate Wood. These are fluffy pancakes flavored with cinnamon and pumpkin puree. The pancakes are soft and tender and the butter is barely sweetened and scented with spice! Learn how simple these breakfast treats are to make this fall on thewoodandspoon.com

Pumpkin Pancakes with Whipped Cinnamon Butter by Wood and Spoon blog by Kate Wood. These are fluffy pancakes flavored with cinnamon and pumpkin puree. The pancakes are soft and tender and the butter is barely sweetened and scented with spice! Learn how simple these breakfast treats are to make this fall on thewoodandspoon.com

With so much family in town, I got to share a few baked goods that I’ve been working on for this site, but these pumpkin pancakes were not one of them. Why? Because they were long-gone before family arrived. I nibbled on bits of these cinnamon-spiced treats all week, and Aimee has been demolishing the whipped cinnamon butter one slice of toast at a time. My hunch is that you’ll find yourself with a half-can or so of pumpkin puree sometime in the next couple of weeks, and when you do, I hope you’ll look no further than these pumpkin pancakes! They are warm, cozy, and simple, which makes them the perfect treat to rely on in these autumn months. While the pumpkin pancakes are the star of the show, don’t sleep on that cinnamon butter. It is so yummy, and I’m finding that any leftovers taste amazing on toast, biscuits, and even baked sweet potatoes! Truly, it’s the gift that keeps on giving.

Pumpkin Pancakes with Whipped Cinnamon Butter by Wood and Spoon blog by Kate Wood. These are fluffy pancakes flavored with cinnamon and pumpkin puree. The pancakes are soft and tender and the butter is barely sweetened and scented with spice! Learn how simple these breakfast treats are to make this fall on thewoodandspoon.com

It’s only Thursday, but I hope you guys are going into the weekend with happy hearts and high hopes. Have some fun these next couple of days, and don’t forget to relax with pumpkin pancakes! Happy baking and see you next week!

If you like these pumpkin pancakes you should try:

Almost Vegan Coconut White Chocolate Pancakes
Buttermilk Pancakes
Pumpkin Danishes
Pumpkin Yeast Bread
Pumpkin Pull-Apart Bread

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Pumpkin Pancakes

Pumpkin Pancakes with Whipped Cinnamon Butter by Wood and Spoon blog by Kate Wood. These are fluffy pancakes flavored with cinnamon and pumpkin puree. The pancakes are soft and tender and the butter is barely sweetened and scented with spice! Learn how simple these breakfast treats are to make this fall on thewoodandspoon.com

These pumpkin pancakes and scented with spice and are topped with a lightly sweetened whipped cinnamon butter!

  • Author: Kate Wood
  • Prep Time: 5
  • Cook Time: 5
  • Total Time: 10 minutes
  • Yield: 9 1x
  • Category: Breakfast

Ingredients

Scale

For the pancakes:

  • 3 tablespoons unsalted butter, melted
  • 11/4 cups plus 2 tablespoons milk
  • 1 cup pumpkin puree
  • 1 large egg
  • 2 teaspoons clear vanilla extract
  • 1/4 cup brown sugar
  • 11/2 cups all-purpose flour
  • 2 teaspoons pumpkin pie spice
  • 2 teaspoons baking powder
  • 1/4 teaspoon baking soda
  • ½ teaspoon salt
  • Extra butter for greasing skillet, pancake syrup, and whipped cream, if desired

For the cinnamon butter:

  • 1 cup unsalted butter, at room temperature
  • 3 tablespoons powdered sugar
  • 1 tablespoon cinnamon

Instructions

To prepare the pancakes:

  1. In a large mixing bowl, whisk together the butter, milk, pumpkin puree, egg, vanilla extract, and sugar until well combined. Add the dry ingredients and stir together with a spoon or spatula until combined, but still a bit lumpy. Do not overmix and allow the batter to rest while you preheat your pan.
  2. Heat a griddle to medium (325 degrees) and stir the batter once more. Wrap 1 tablespoon butter in a napkin or paper towel and use it to lightly grease your griddle. Spoon 1/3 cup scoops of batter onto the griddle and gently smooth each out into a 5” circle. Cook until bubbles barely appear on the edge and center of the pancake and the edges no longer look glossy. Flip the pancakes and cook and additional 2 minutes, or until the bottoms are golden brown. Serve with cinnamon butter and maple syrup.

To prepare the cinnamon butter:

  1. In a large bowl or the bowl of a stand mixer, cream the butter on medium speed until slightly pale, about 1-2 minutes. Add the powdered sugar and cinnamon and stir until combined. Store in a covered container prior to use.

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Pecan Babka

Pecan Babka by Wood and Spoon blog. This is a light and fluffy cinnamon swirl bread filled with brown sugar, cinnamon, and pecans! The loaves are tender, buttery, and lightly sweetened, and this bread makes for an excellent dessert or breakfast treat! Learn how to make it and braid your own babka on thewoodandspoon.com

As you’re reading this, I’m likely knee-deep in tulle, place settings, and cake frosting. It’s currently Tuesday, but I’m writing this post in advance, because we’re anticipating the arrival of friends and family for an intimate, last-minute wedding at our home. There’s lots to do, but the beauty of this particular event is that no one has an agenda- everyone is eager to hear the vows and celebrate the bride and groom. Even though there’s threat of weather and the many “what if’s” that come with at-home/DIY weddings, I’m happy to know there’s 100% chance of marriage. That’s our happy ending.

Pecan Babka by Wood and Spoon blog. This is a light and fluffy cinnamon swirl bread filled with brown sugar, cinnamon, and pecans! The loaves are tender, buttery, and lightly sweetened, and this bread makes for an excellent dessert or breakfast treat! Learn how to make it and braid your own babka on thewoodandspoon.com

Naturally, my freezer is loaded with goodies to share with our guests this weekend, many of which you’ll be seeing on this site in the coming months! Today’s recipe for pecan babka is probably my favorite from the lineup: a buttery, lightly sweetened yeast bread filled with cinnamon sugar swirl and chopped toasted pecans, this bread is tender, rich, and absolutely to die for. I’ll be serving it this weekend with schmears of cinnamon butter and hot coffee, but I also love this for desserts and snacks too. With fall upon us, this is just the kind of recipe you’re going to want to make. Let me tell you how to do it yourself.

Pecan Babka by Wood and Spoon blog. This is a light and fluffy cinnamon swirl bread filled with brown sugar, cinnamon, and pecans! The loaves are tender, buttery, and lightly sweetened, and this bread makes for an excellent dessert or breakfast treat! Learn how to make it and braid your own babka on thewoodandspoon.com

Yeast bread is an intimidating this for newcomers, particularly when there is braiding involved. This pecan babka is no exception, and I won’t sugarcoat it: it’s a process. The beauty of it all is that this bread is very forgiving, so even if your braid looks sloppy or the filling seeps out the side, it’s still going to be crazy-delicious. Scout’s honor. To make it, we start with the dough. Instant yeast, milk, eggs, and sugar come together with the dry ingredients and loads of softened butter. We paddle the mixture in a stand mixer until it becomes a tacky, stringy dough, and then we set it aside to rise. After about an hour and a half (or an overnight rest in the fridge!) the dough is ready to be rolled out and filled. Here, melted butter, brown sugar, pecans, and spice are spread over each dough half and then it’s rolled, twisted, and set aside for a final rise. Once puffed, the pecan babka is baked in the oven and allowed to cool.

Pecan Babka by Wood and Spoon blog. This is a light and fluffy cinnamon swirl bread filled with brown sugar, cinnamon, and pecans! The loaves are tender, buttery, and lightly sweetened, and this bread makes for an excellent dessert or breakfast treat! Learn how to make it and braid your own babka on thewoodandspoon.com

A few things to know: this process from start to finish is time consuming, so be sure to read through the instructions and set aside ample time. There’s not much active prep time, but there is quite a bit of waiting in between each rise. Second, because this dough has a bit of sugar, the loaves are prone to darkening in the oven before they’re completed. I like to cover the loaves at about 30 minutes into bake time to allow them to continue cooking without browning. This will all differ from oven to oven. Finally, these loaves freeze really well! If you don’t plan on eating both within two days, I’d recommend freezing until you’re ready to dive in.

Pecan Babka by Wood and Spoon blog. This is a light and fluffy cinnamon swirl bread filled with brown sugar, cinnamon, and pecans! The loaves are tender, buttery, and lightly sweetened, and this bread makes for an excellent dessert or breakfast treat! Learn how to make it and braid your own babka on thewoodandspoon.com

Pray for me this weekend! I’m so excited for the wedding, but I want the day to go smoothly for the bride and groom who deserve a really special day. I hope you have wonderful things in store for yourselves, and if you looking for something to do, maybe I’ve convinced you to consider this pecan babka. Happy Friday y’all and happy baking!

Pecan Babka by Wood and Spoon blog. This is a light and fluffy cinnamon swirl bread filled with brown sugar, cinnamon, and pecans! The loaves are tender, buttery, and lightly sweetened, and this bread makes for an excellent dessert or breakfast treat! Learn how to make it and braid your own babka on thewoodandspoon.com

If you like this pecan babka you should try:

Blueberry Babka
Chocolate Peanut Butter Babka
Braided Baklava Brioche
Orange Swirl Bread
Peppermint Bark Bread
Pumpkin Pull-Apart Bread

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Pecan Babka

Pecan Babka by Wood and Spoon blog. This is a light and fluffy cinnamon swirl bread filled with brown sugar, cinnamon, and pecans! The loaves are tender, buttery, and lightly sweetened, and this bread makes for an excellent dessert or breakfast treat! Learn how to make it and braid your own babka on thewoodandspoon.com

This pecan babka makes two tender and butter loaves with a cinnamon sugar swirl and toasted pecans.

  • Author: Kate Wood
  • Prep Time: 45
  • Cook Time: 45
  • Total Time: 360
  • Yield: 2 Loaves 1x
  • Category: Bread

Ingredients

Scale

For the dough:

  • 3/4 cup whole milk
  • 2 large eggs plus 1 egg yolk
  • 1 teaspoon pure vanilla extract
  • 1/2 cup sugar
  • 3 teaspoons instant yeast
  • 3/4 teaspoon salt
  • 3 1/3 cups (about 1 lb) all-purpose flour, with more for flouring surfaces
  • 10 tablespoons unsalted butter, at room temperature

For the filling:

  • ½ cup unsalted butter, melted and slightly cooled
  • 1 cup brown sugar
  • 6 tablespoons sugar
  • 2 tablespoons cinnamon
  • Pinch of salt
  • 1 cup finely chopped pecans

Instructions

To prepare the dough:

  1. In the bowl of a stand mixer, stir to combine the milk, eggs, egg yolk, and vanilla extract. Add the sugar, yeast, and salt, and beat the mixture on medium speed until combined. On low speed, add the flour, 1/2 cup at a time, scraping the sides of the bowl as needed. Increase to medium speed (I use speed number 4 on my Kitchen Aid stand mixer) and begin adding the softened butter 1 tablespoon at a time. Scrape the sides of the bowl and then continue beating for an additional 4 minutes. If the dough remains very soft and does not pull on the beaters in strands of dough, add an additional 2 tablespoons of flour. Lightly grease a large bowl and place the sticky dough inside, covering it tightly with a piece of plastic wrap. Allow the dough to rest in a warm spot of your kitchen until it has approximately doubled in size, about 1-1/2-2 hours* (see notes). Alternatively, you can pop it in the fridge to rise overnight. Once the dough has nearly doubled in size, prepare the filling.

To prepare the filling:

  1. Combine the cooled, melted butter, sugars, cinnamon, and salt, stirring until combined. You will use approximately ½ cup of filling for each loaf.

To prepare the loaves:

  1. Once the dough has doubled in size, lightly grease 2 loaf pans (8 1/2″ x 4 1/2″ x 2 3/4″) with baking spray. Generously flour your work surface and rolling pin. Gently punch the dough down into the bowl once and divide it in half. Take one half of the dough and lay it on your floured surface. Generously dust the top of the dough with flour as well. Using your rolling pin, roll your first piece of dough as evenly as possible into a 13″x16″ rectangle. You may need to re-flour your work surface if the dough begins to stick. Spread half of the filling on top of the dough, leaving a 1” border around the perimeter of dough. Sprinkle half of the pecans over the filling.
  2. Standing with one of the short edges closest to you, begin to tightly roll your dough away from you, forming a 13” log of dough. Gently pinch the dough together at the seam to seal the filling inside the roll. With the seam facing down, use a sharp chef’s knife to cut the dough log in half lengthwise and face the innards up. Quickly twist the two pieces of dough around each other, and place your braided loaf in one of the prepared pans. Repeat the entire process with the remaining half of dough. Once both loaves have been formed, cover again with plastic wrap and allow to rise again for about 1-1/2-2 hours. The dough should rise about 1/2-1″ over the top of the pans. Do not let them over-rise.
  3. When the dough is nearly risen, preheat the oven to 350 degrees and bake in the preheated oven for about 45 minutes, or until the internal temperature registers 180 degrees Fahrenheit. If you notice the tops of the loaves begin to look too dark t about 30 minutes before they’re done, you can cover with a loose sheet of aluminum foil. Allow to cool in the pans on a cooling rack for about 20 minutes and then remove from the pan to cool completely.

Notes

  • I find this dough is easiest to work with while chilled. If you don’t allow it to rise in the fridge overnight, I’d recommend a quick pop in the fridge for 30 minutes to 1 hour after the initial rise. 

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Sausage Cheddar Scones

Cheddar Sausage Scones By Wood and Spoon blog. These are simple cream and butter scones sweetened with maple syrup and loaded with Italian sausage, cheddar cheese, and black pepper. These make for a delicious savory breakfast pastry or option for the meat lovers at your table. Learn how to make simple scones for brunch on thewoodandspoon.com

I am tired- we’re talking peak-level exhaustion. It’s been an awesome month filled with tons of great things to look forward to and celebrate, but this human is worn out. I think I’m realizing that quarantine changed my pace , and it’s been a struggle to keep up with the one I ran at before. Is anyone here with me on this? The next few weeks will be loaded with stuff like weddings, trips, birthdays, and more, so for now, don’t mind me completely passing out with comforting goodies like these sausage cheddar scones.

I made these sausage cheddar scones as a nod to the maple bacon scones I shared with you all a few years ago. They’ve always been a favorite of mine, but if we’re being honest, I’m totally on Team Sausage; sausage beats bacon every time, if you ask me. These are loaded with cheddar cheese and just enough sweetness to make these simple breakfast scones both sweet and savory, a perfect little treat for mornings that offer you a little extra time.

Cheddar Sausage Scones By Wood and Spoon blog. These are simple cream and butter scones sweetened with maple syrup and loaded with Italian sausage, cheddar cheese, and black pepper. These make for a delicious savory breakfast pastry or option for the meat lovers at your table. Learn how to make simple scones for brunch on thewoodandspoon.com

To make these sausage cheddar scones, we start by mixing together the dry ingredients. Flour, baking powder, and salt come together with bits of ice-cold butter before we toss in the cooked Italian sausage and cheese. Once combined, the dry ingredients transform into a dough with some heavy cream and maple syrup. YUM. Pat the dough into a small, flat disk and then pop into the freezer while the oven preheats. Freezing the dough ensures that the scones will bake up tall and fluffy which is obviously of the utmost important.

Cheddar Sausage Scones By Wood and Spoon blog. These are simple cream and butter scones sweetened with maple syrup and loaded with Italian sausage, cheddar cheese, and black pepper. These make for a delicious savory breakfast pastry or option for the meat lovers at your table. Learn how to make simple scones for brunch on thewoodandspoon.com

These sausage cheddar scones finish off with crisp edges and a soft, flavorful inside that ends up being really satisfying at breakfast. My gut instinct says these would make excellent accompaniments to supper too. Maybe trim out smaller scones and serve in lieu of a bread basket or dinner roll! Either way, give these scones a try and let me know what you think! I hope you guys enjoy them and have a terrific Thursday. The good news? The weekend is almost here!

Cheddar Sausage Scones By Wood and Spoon blog. These are simple cream and butter scones sweetened with maple syrup and loaded with Italian sausage, cheddar cheese, and black pepper. These make for a delicious savory breakfast pastry or option for the meat lovers at your table. Learn how to make simple scones for brunch on thewoodandspoon.com

If you like these sausage cheddar scones you should check out:

Maple Bacon Scones
Cinnamon Sugar Scones
Pecan Scones with Brown Butter Glaze
Jam Filled Scones
Chocolate Coffee Almond Scones

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Sausage Cheddar Scones

Cheddar Sausage Scones By Wood and Spoon blog. These are simple cream and butter scones sweetened with maple syrup and loaded with Italian sausage, cheddar cheese, and black pepper. These make for a delicious savory breakfast pastry or option for the meat lovers at your table. Learn how to make simple scones for brunch on thewoodandspoon.com

These sausage cheddar scones are lightly spiced and barely sweetened with maple syrup. The sausage and cheddar add rich savory flavor to these yummy breakfast treats!

  • Author: Kate Wood
  • Prep Time: 15
  • Cook Time: 30
  • Total Time: 45 minutes
  • Yield: 8 1x
  • Category: Breakfast

Ingredients

Scale
  • 2 cups (260 gm) all-purpose flour
  • 1 teaspoon salt
  • 1 tablespoon baking powder
  • ½ teaspoon black pepper
  • ½ cup (113 gm) unsalted butter, cold and chopped
  • 3/4 cup cooked and crumbled mild sausage
  • ½ cup shredded cheddar cheese
  • 2 tablespoons maple syrup
  • ¾ cup plus 2 tablespoons whipping cream, plus additional for brushing

Instructions

  1. In a large bowl, combine the flour, salt, baking powder, and pepper. Use a pastry cutter or the back of two forks to cut the butter into the dry ingredients until pea-sized clumps are throughout. Stir in the sausage and cheese. Combine the maple syrup and the whipping cream in a separate bowl and then stir into the dry ingredients, just until evenly incorporated. If a lot of dry ingredients remain in the bottom of the bowl you can add an additional tablespoon of cream, but be sure to not add too much liquid.
  2. Pat the dough out in a ¾” thick circle and place the dough round on a parchment lined baking pan in the freezer to chill for 30 minutes. Meanwhile, preheat the oven to 400 degrees.
  3. Once the dough is chilled, cut the dough into 8 wedges but leave the circle of pieces together. Use a pastry brush to brush a thin layer of whipping cream over the scones. Bake in the oven until golden brown around the edges of each scone, about 35 minutes.

Notes

  • Chilling the dough ensures the scones will rise well. You can skip this step but it isn’t recommended for best outcomes.

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Cheddar Cornmeal Biscuits

Cheddar Cornmeal Biscuits by Wood and Spoon blog. These are layered, buttery, Southern-style biscuits flavored with cheddar cheese, herbs, and cornmeal! The texture comes out to somewhere between cornbread, muffins, and biscuits! These baked breads are loaded with flavor and serve as a great side item or bread option for dinners all year round. Give these flaky breakfast treats a try on thewoodandspoon.com

Biscuits are the ultimate comfort food in our house. I keep a stockpile of homemade ones in the freezer to pop into the toaster oven at a moment’s notice. They serve as breakfasts, snacks, and additions to supper, and I kinda think it will end up being one of those things my kids remember about life in the home they grew up in- Mama and her freezer full of biscuits. I love it. These cheddar cornmeal biscuits are a rendition of the classic ones we regularly prepare. With the addition of cornmeal, cheddar cheese, and the optional dried herbs, these Southern beauties are like a crossbreed of cornbread and biscuit- flavorful, textured, flaky, and super buttery. Let me tell you how to make them.

Cheddar Cornmeal Biscuits by Wood and Spoon blog. These are layered, buttery, Southern-style biscuits flavored with cheddar cheese, herbs, and cornmeal! The texture comes out to somewhere between cornbread, muffins, and biscuits! These baked breads are loaded with flavor and serve as a great side item or bread option for dinners all year round. Give these flaky breakfast treats a try on thewoodandspoon.com

These cheddar cornmeal biscuits start like any other biscuit. The dry ingredients of flour, cornmeal, sugar, baking powder, and salt get tossed together in a large bowl. You have the option to add some dried herbs if that’s you’re thing. Next, we cut in loads of ice-cold butter, stir in the cheddar cheese, and bring the whole mixture together with milk. Once a shaggy dough forms, pat the dough out into a rectangle and begin layering the dough by cutting it into thirds and re-stacking those pieces one on top of another. We repeat this process a few times and then gently pat it out into a flat sheet of dough. Use a floured biscuit cutter to trim out rounds and then space them out slightly on a prepared sheet pan. The biscuits get baked until they’re golden brown and crisp around the edges.

Cheddar Cornmeal Biscuits by Wood and Spoon blog. These are layered, buttery, Southern-style biscuits flavored with cheddar cheese, herbs, and cornmeal! The texture comes out to somewhere between cornbread, muffins, and biscuits! These baked breads are loaded with flavor and serve as a great side item or bread option for dinners all year round. Give these flaky breakfast treats a try on thewoodandspoon.com

I like to add an extra bit of butter to the tops of the biscuits to make them even more golden and savory, but this is optional. As always, be sure to use ice-cold ingredients where indicated to ensure that the biscuits fluff up nicely in the oven. If at any point your dough gets warm, you can pop it into the fridge or freezer to get cold again before baking. For reheating, I recommend a toaster oven or a traditional oven at 350 until the biscuit is warmed throughout and the edges have crisped again.

Cheddar Cornmeal Biscuits by Wood and Spoon blog. These are layered, buttery, Southern-style biscuits flavored with cheddar cheese, herbs, and cornmeal! The texture comes out to somewhere between cornbread, muffins, and biscuits! These baked breads are loaded with flavor and serve as a great side item or bread option for dinners all year round. Give these flaky breakfast treats a try on thewoodandspoon.com

Enjoy making these treats this weekend! I’ll leave a few other favorite biscuit recipes down below for you to check out, too! Happy Friday to you all, and, as always, happy baking!

Cheddar Cornmeal Biscuits by Wood and Spoon blog. These are layered, buttery, Southern-style biscuits flavored with cheddar cheese, herbs, and cornmeal! The texture comes out to somewhere between cornbread, muffins, and biscuits! These baked breads are loaded with flavor and serve as a great side item or bread option for dinners all year round. Give these flaky breakfast treats a try on thewoodandspoon.com

If you like these cheddar cornmeal biscuits you should check out:

Mini Buttermilk Biscuits
Cream Cheese Chocolate Chip Biscuits
Honey Nut Biscuits
Maple Oatmeal Biscuits
Cinnamon Raisin Biscuits
Buttermilk Biscuit Sandwiches
Peaches and Cream Biscuits

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Cheddar Cornmeal Biscuits

Cheddar Cornmeal Biscuits by Wood and Spoon blog. These are layered, buttery, Southern-style biscuits flavored with cheddar cheese, herbs, and cornmeal! The texture comes out to somewhere between cornbread, muffins, and biscuits! These baked breads are loaded with flavor and serve as a great side item or bread option for dinners all year round. Give these flaky breakfast treats a try on thewoodandspoon.com

These cheddar cornmeal biscuits feature buttery layers, cheddar cheese throughout, and loads of texture thanks to the addition of cornmeal! Consider these your cornbread biscuits!

  • Author: Kate Wood
  • Prep Time: 10
  • Cook Time: 20
  • Total Time: 30 minutes
  • Yield: 16 1x
  • Category: Breakfast

Ingredients

Scale
  • 11/2 cups all-purpose flour
  • ½ cup ground cornmeal
  • 3 tablespoons sugar
  • 1 teaspoon salt
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ cup unsalted butter, cold plus 2 additional tablespoons of melted butter
  • ¾ cup shredded cheddar cheese
  • ¾ cup milk
  • 2 tablespoons white vinegar
  • 2 teaspoons Italian seasoning (If desired for herb biscuits)

Instructions

  1. Preheat the oven to 425 degrees and line a baking sheet with parchment paper.
  2. In a large bowl, stir to combine the flour, cornmeal, sugar, salt, baking powder, and baking soda (Add in the Italian seasoning here too if you want herbed biscuits!). Use a pastry cutter or the backs of two forks to cut the butter into the dry ingredients, working quickly until pea-sized clumps exist throughout. Stir in the cheddar cheese. Pour in the milk and vinegar and use a rubber spatula to stir until a shaggy dough comes together. Do not overwork the dough.
  3. Gently and quickly work the dough together and pat out to a 1” thick rectangle. Cut the dough into 3 equal-sized rectangles and stack them on top of one another. Gently press or roll out again to a 1” thick rectangle. Repeat the cutting and stacking process two more times and then roll out to ½-2/3” thick. Use a 1-1/2” round biscuit cutter to trim out rounds of dough. Flour the cutter well and press down straight being careful not to twist the cutter at all. Re-flour and continue cutting out until all the dough has been used. You can gather leftover piece and gently form back together to trim out more circles. Place the biscuits about ¼” apart on the baking sheet or dish. Bake in the preheated oven for about 12 minutes or until the tops are golden and the biscuits have risen. Brush with the melted butter if desired. Allow to cool slightly before enjoying and reheat in the toaster oven as needed. 

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Raspberry Muffins

Raspberry Muffins by Wood and Spoon blog. These are fluffy, soft, maple syrup-sweetened muffins loaded with fresh raspberries or berries of your choice. The muffin uses butter for flavor, oil for moisture, and loads of complex and sweet syrup for sweetening. Add an extra layer of sugar for a crisp, caramelized top and enjoy these breakfast pastries all day long. Favorite morning sweets on thewoodandspoon.com

Earlier this week, I was taking inventory of my calendar, and it hit me- my little girl is going to Kindergarten. For the past few months, while being out of the routine, out of the hustle, school has seemed like a big, distant question mark, and now that it’s upon us I’m unsure what to think. In a lot of ways, this little site has grown up with Aimee. You guys were here for the birthday parties, the goofy stories, and the times when she gained a few new brothers. It feels surreal that in two weeks I’ll pack her lunch and send her to her first day of the next 13 years. How is that even possible?

Raspberry Muffins by Wood and Spoon blog. These are fluffy, soft, maple syrup-sweetened muffins loaded with fresh raspberries or berries of your choice. The muffin uses butter for flavor, oil for moisture, and loads of complex and sweet syrup for sweetening. Add an extra layer of sugar for a crisp, caramelized top and enjoy these breakfast pastries all day long. Favorite morning sweets on thewoodandspoon.com

The other day, she snuck downstairs when she was supposed to be napping and asked if we could bake some muffins. Well, sure, baby girl. We can. We mixed butter and oil and eggs and syrup, added a few pieces of fruit, and wah-la- raspberry muffins. They’re delightfully simple, and I’m thrilled to share them with you today.

Raspberry Muffins by Wood and Spoon blog. These are fluffy, soft, maple syrup-sweetened muffins loaded with fresh raspberries or berries of your choice. The muffin uses butter for flavor, oil for moisture, and loads of complex and sweet syrup for sweetening. Add an extra layer of sugar for a crisp, caramelized top and enjoy these breakfast pastries all day long. Favorite morning sweets on thewoodandspoon.com

Raspberry Muffins by Wood and Spoon blog. These are fluffy, soft, maple syrup-sweetened muffins loaded with fresh raspberries or berries of your choice. The muffin uses butter for flavor, oil for moisture, and loads of complex and sweet syrup for sweetening. Add an extra layer of sugar for a crisp, caramelized top and enjoy these breakfast pastries all day long. Favorite morning sweets on thewoodandspoon.com

To make these raspberry muffins, we start by mixing together the wet ingredients: milk, oil, butter, maple syrup, egg, and vanilla. We use the oil for moisture and the butter for flavor. Next, we stir in the dry ingredients, which is nothing more than flour, leavening, and salt. Finally, the raspberries are folded in, and the muffins are baked until domed and golden throughout.

Raspberry Muffins by Wood and Spoon blog. These are fluffy, soft, maple syrup-sweetened muffins loaded with fresh raspberries or berries of your choice. The muffin uses butter for flavor, oil for moisture, and loads of complex and sweet syrup for sweetening. Add an extra layer of sugar for a crisp, caramelized top and enjoy these breakfast pastries all day long. Favorite morning sweets on thewoodandspoon.com

You can use fresh or frozen raspberries here. Keep in mind that any raspberry juices (like from frozen berries) will streak the batter with pink, so opt for fresh if that bothers you at all. Either way, you’re sure to enjoy these morning treats all summer long. I hope you guys are having a happy Sunday. Happy baking!

Raspberry Muffins by Wood and Spoon blog. These are fluffy, soft, maple syrup-sweetened muffins loaded with fresh raspberries or berries of your choice. The muffin uses butter for flavor, oil for moisture, and loads of complex and sweet syrup for sweetening. Add an extra layer of sugar for a crisp, caramelized top and enjoy these breakfast pastries all day long. Favorite morning sweets on thewoodandspoon.com

If you like these raspberry muffins you should try:

Whole-Wheat Blueberry Muffins
Hummingbird Muffins
Morning Glory Muffins
Java Chip Muffins
Whole Wheat Carrot Muffins
Peach Crumb Muffins

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Raspberry Muffins

Raspberry Muffins by Wood and Spoon blog. These are fluffy, soft, maple syrup-sweetened muffins loaded with fresh raspberries or berries of your choice. The muffin uses butter for flavor, oil for moisture, and loads of complex and sweet syrup for sweetening. Add an extra layer of sugar for a crisp, caramelized top and enjoy these breakfast pastries all day long. Favorite morning sweets on thewoodandspoon.com

These raspberry muffins are soft, lightly sweetened, and dotted with tart, fresh raspberries throughout.

  • Author: Kate
  • Prep Time: 10
  • Cook Time: 15
  • Total Time: 25 minutes
  • Yield: 12 1x
  • Category: Breakfast

Ingredients

Scale
  • 1/3 cup (180 gm) milk
  • ¼ cup (60 gm) canola (or other neutral) oil
  • 6 tablespoons melted butter
  • 1 cup (240 gm) maple syrup
  • 1 teaspoon vanilla
  • 1 large egg
  • 2 cups (280 gm) all-purpose flour
  • 21/2 teaspoons baking powder
  • ¾ teaspoon salt
  • I cup fresh or frozen raspberries
  • 1 tablespoon sugar, optional

Instructions

  1. Preheat an oven to 400 degrees Fahrenheit and put paper muffin lines in a 12-compartment tin. In a large bowl, whisk together the milk, oil, butter, maple syrup, egg, and extract until smooth. Add the flour, baking powder, and salt and stir just till barely combined. Fold in the raspberries. Divide the batter among the 12-muffin compartment. Mine usually end up about 3/4 of the way full. Sprinkle with sugar, if desired. Bake in the preheated oven for about 17-18 minutes or until a toothpick inserted comes out clean. Allow to cool briefly before consuming!

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