Bread

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
Scale

Ingredients

  • 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!

Skillet Fruit Pancake

Skillet Fruit Pancake by Wood and Spoon. Similar to a breakfast cobbler, this morning treat features baked sugared fruit underneath a golden fluffy pancake. The dish serves a few and is best topped with whipped cream or a dusting of powdered sugar. Substitute in your favorite seasonal fresh or frozen fruit to enjoy! Find out more about the recipe on thewoodandspoon.com

It’s here, y’all. IT’S SUMMER. Can’t you just smell the coconut tanning oil and shrimp tacos? We’ve been living in an unprecedented season, but there’s things like juicy watermelon slices and salty baby skin and a grilled filets of freshly caught fish that this virus cannot stop us from enjoying. I don’t know what your summer things are or how they’ll pan out in light of the pandemic, but I’m certain there’s a whole lot of goodness left to tap out. I hope you find yours.

Skillet Fruit Pancake by Wood and Spoon. Similar to a breakfast cobbler, this morning treat features baked sugared fruit underneath a golden fluffy pancake. The dish serves a few and is best topped with whipped cream or a dusting of powdered sugar. Substitute in your favorite seasonal fresh or frozen fruit to enjoy! Find out more about the recipe on thewoodandspoon.com

Our home is currently a mix of new and same old. Newly tanned babies wear the same old pjs. That regular snack time is filled with summer fruits and mini harvests from our backyard. Summers can be unbearably hot here in the South, but I never regret the changing of a season- there’s always an abundance of things to look forward to. Peach season is of special interest here in Sweet Home Alabama, because we have some of THE BEST peaches. I get that Georgia has kinda staked their claim on those fuzzy rounds of summer sweetness, but Alabama knows what’s up too. So cue me putting peaches into just about everything, including this skillet fruit pancake.

Skillet Fruit Pancake by Wood and Spoon. Similar to a breakfast cobbler, this morning treat features baked sugared fruit underneath a golden fluffy pancake. The dish serves a few and is best topped with whipped cream or a dusting of powdered sugar. Substitute in your favorite seasonal fresh or frozen fruit to enjoy! Find out more about the recipe on thewoodandspoon.com

Let me be clear: this is a choose your own adventure sort of dish. I want you to pick your favorites, whether it be berries or plums or apples or cherries, and make this skillet fruit pancake in a way that makes you happiest. Fresh or frozen, round pan or square, the difference here is of little consequence. Just use the fruits and equipment that is convenient for you and get to enjoying this yummy breakfast treat.

Skillet Fruit Pancake by Wood and Spoon. Similar to a breakfast cobbler, this morning treat features baked sugared fruit underneath a golden fluffy pancake. The dish serves a few and is best topped with whipped cream or a dusting of powdered sugar. Substitute in your favorite seasonal fresh or frozen fruit to enjoy! Find out more about the recipe on thewoodandspoon.com

This skillet fruit pancake features bubbly sugared fruit underneath a blanket of fluffy pancake. The whole thing is baked in the oven until the pancake is done and the fruit juices are thickened, and then individual scoops are served with a dollop of cream or a drizzle of pancake syrup (Hint: I always opt for both!) This recipe yields the perfect amount for my family of 5, but if you have hefty eaters feel free to double the recipe and prepare it in a larger skillet or pan. Just be sure to not fill your pan up too much or you may end up with an oven overflow!

Skillet Fruit Pancake by Wood and Spoon. Similar to a breakfast cobbler, this morning treat features baked sugared fruit underneath a golden fluffy pancake. The dish serves a few and is best topped with whipped cream or a dusting of powdered sugar. Substitute in your favorite seasonal fresh or frozen fruit to enjoy! Find out more about the recipe on thewoodandspoon.com

Give this skillet fruit pancake a try in the coming months and let me know what you think! Spoiler alert: I think this would qualify as dessert for a bunch of people here, so don’t shove this into a forgotten folder of breakfast recipes. Get to making it! Next week, I’m sharing TWO recipes that will be fun and playful for the coming summer months, so don’t miss out on those. Happy baking to you all and have a terrific week!

If you like this skillet fruit pancake you should try:

Stone Fruit Cobbler
Cherry Pound Cake
Peaches and Cream Biscuits
Honey Peach Pie
Peach Latice Pie

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Skillet Fruit Pancake

Skillet Fruit Pancake by Wood and Spoon. Similar to a breakfast cobbler, this morning treat features baked sugared fruit underneath a golden fluffy pancake. The dish serves a few and is best topped with whipped cream or a dusting of powdered sugar. Substitute in your favorite seasonal fresh or frozen fruit to enjoy! Find out more about the recipe on thewoodandspoon.com

This skillet fruit pancake features a gooey sugared fruit filling under a fluffy pancake topping! Serve with maple syrup or a dollop of fresh whipped cream!

  • Author: Kate Wood
  • Prep Time: 10
  • Cook Time: 30
  • Total Time: 40 minutes
  • Yield: 4 servings 1x
  • Category: Breakfast
Scale

Ingredients

For the fruit:

6 tablespoons unsalted butter

6 tablespoons  brown sugar

1/2 teaspoon cinnamon

Pinch of salt

12 ounces fresh or frozen fruit (peeled peaches, apples, plums, or berries), strained of any juices

For the pancake batter:

  • 1 tablespoon unsalted butter, melted and cooled
  • 1 large egg
  • 1/2 cup buttermilk
  • 1 teaspoon vanilla
  • 11/2 tablespoons sugar
  • 3/4 cup all-purpose flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • Additional sugar for sprinkling
  • Maple Syrup

Instructions

  1. Preheat the oven to 350. Prepare the fruit filling by melting the butter and sugar over medium-low heat on the stove. Stir together until the butter has melted. Add the cinnamon, salt, and fruit, tossing to combine. Pour into the deep 8” skillet or baking dish that you plan to bake your pancake in. Note: You’ll need about 1” depth to pour your  pancake batter into. If you happen to be working with an extremely shallow skillet, feel free to remove a little bit of the sauce/fruit to make room for the pancake. Otherwise you may have an overflow in the oven.
  2. To prep the pancake, whisk together the butter, egg, buttermilk, vanilla, and sugar. Add the flour, baking powder, baking soda, and salt and stir just until combined. Some small lumps may remain. Immediately pour and spread on top of the fruit mixture. Sprinkle with the sugar if desired.  Place the dish on a sheet pan (if it is close to overflowing) and bake in the preheated oven for about 30 minutes or until the pancake is puffed, golden, and the fruit is bubbling under the pancake. Allow to cool about 10 minutes prior to enjoying with a small drizzle of pancake syrup or fresh whipped cream.

Notes

  • Baking time will differ depending on your pan. Be sure the fruit is bubbling below the surface before you remove from oven or your fruit filling may be soupy. Also, be sure to not overflow your pan. If your skillet isn’t deep enough, reserve some filling or pancake topping, or at least bake with a rimmed baking sheet beneath it to avoid a mess in the oven.

Sweet Potato Buns

Sweet Potato Buns by Wood and Spoon blog. These are fluffy potato hamburger buns using mashed sweet potato. They are thick and tender and would be terrific with burgers, barbecue, or Thanksgiving leftover sandwiches! Find out how to make this simple homemade yeast bread rolls on thewoodandspoon.com

I know, you guys have gotten used to this being dessert central. Where are the cookies? Who’s bringing the cinnamon rolls? Where’s the frosting and glazes and sprinkle toppings? Well, sometimes we need to offset all that sugar with something savory, and with summer suddenly descending on us in a sweaty mist of grassy smells and Mexican beers, I thought you may enjoy this recipe for sweet potato buns- the vehicle your summer burgers have been waiting for. If you’re up for a yeasty challenge (and I promise that’s not nearly as weird as it sounds), let’s dive in!

Sweet Potato Buns by Wood and Spoon blog. These are fluffy potato hamburger buns using mashed sweet potato. They are thick and tender and would be terrific with burgers, barbecue, or Thanksgiving leftover sandwiches! Find out how to make this simple homemade yeast bread rolls on thewoodandspoon.com

I’m going to go out on a limb and claim sweet potatoes as a Southern thing. I know someone is going to come on here and man-splain to me about how sweet potatoes are prevalent here and there, how they actually originated in South America, how people in, I don’t know, Milwaukee really know what they’re doing with everyone’s favorite orange root vegetable. But look- who did it best? Who’s been topping sweet potatoes with pecans and marshmallows and buttery brown sugar since I don’t know when? Who’s been flash frying them or tossing them in skillets with green peppers and bits of crispy bacon? Who’s been making sweet potato cinnamon rolls like… wait, that’s me. The point is, sweet potatoes are a prized part of Southern food, history, and culture, and so I’m claiming them as our own. So there.

Sweet Potato Buns by Wood and Spoon blog. These are fluffy potato hamburger buns using mashed sweet potato. They are thick and tender and would be terrific with burgers, barbecue, or Thanksgiving leftover sandwiches! Find out how to make this simple homemade yeast bread rolls on thewoodandspoon.com

These sweet potato buns are everything you’d expect them to be. Mashed boiled or baked potatoes make each roll a super soft doughy roll with loads of heft and flavor. These aren’t buns made primarily of flour and air- these things have FLAVOR. With all the texture of a typical potato roll, these sweet potato buns combine earthy sweetness with soft, toothy bread, and it is wonderful. Let me tell you how to make them.

Sweet Potato Buns by Wood and Spoon blog. These are fluffy potato hamburger buns using mashed sweet potato. They are thick and tender and would be terrific with burgers, barbecue, or Thanksgiving leftover sandwiches! Find out how to make this simple homemade yeast bread rolls on thewoodandspoon.com

To make these sweet potato buns, we simply toss all of the ingredients into a bowl, mix them together, and then knead. It’s crazy simple. I used leftover baked sweet potatoes (about one large one) to make the mash mixture for the dough, although you could cube and boil your own if you prefer. For one follow-up batch I used one that had been smoked on the grill, and *WOW*, welcome to Flavortown. Go about this in whatever manner feels right for you, just make sure your potatoes are soft and thoroughly mashed.

One this super wet dough has risen until doubled in size, we have to shape each bun. This is absolutely the trickiest part. Really, I should have taken photos of the rolling process for you (and maybe I’ll do that soon?), but I’ll try to break it down in the instructions as best as I can. There are also some great tips on forming buns on Youtube. The shaping ensures that each roll winds up being round in shape and fluffy in height, but don’t stress too much about it. The rolls will taste good even if they are oblong or a little flatter.

Sweet Potato Buns by Wood and Spoon blog. These are fluffy potato hamburger buns using mashed sweet potato. They are thick and tender and would be terrific with burgers, barbecue, or Thanksgiving leftover sandwiches! Find out how to make this simple homemade yeast bread rolls on thewoodandspoon.com

Making yeast breads is always an adventure, and these sweet potato buns are a super fun project to take on in the coming months. Give the recipe a try and let me know what you think! I’d LOVE someone to attempt these as a hotdog roll, so if you get super ambitious let me know! Have a terrific week, happy baking, and see you next week!

If you like these sweet potato buns you should check out:

Sweet Potato Cinnamon Rolls
Sweet Potato Meringue Pie
Pumpkin Yeast Bread
Pumpkin Pull-Apart Bread
Cheesy Dinner Rolls

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Sweet Potato Buns

Sweet Potato Buns by Wood and Spoon blog. These are fluffy potato hamburger buns using mashed sweet potato. They are thick and tender and would be terrific with burgers, barbecue, or Thanksgiving leftover sandwiches! Find out how to make this simple homemade yeast bread rolls on thewoodandspoon.com

These sweet potato buns are soft and chewy and barely sweet from the sweet potatoes!

  • Author: Kate Wood adapted from King Arthur Flour
  • Prep Time: 15
  • Cook Time: 25
  • Total Time: 240
  • Yield: 12 1x
  • Category: Bread
Scale

Ingredients

  • ¾ cup (180 gm) lukewarm water
  • 6 tablespoons (85 gm) unsalted butter, softened to room temperature
  • 3 large eggs, divided
  • 1 cup (250 gm) mashed sweet potato, cooled (no added ingredients!)
  • 2 cups (275 gm) bread flour
  • 21/2 cups (340 gm) all-purpose flour, plus more as needed
  • 1/3 cup sugar
  • 2 teaspoons salt
  • 21/2 teaspoons instant yeast
  • 3 tablespoons sesame seeds, optional

Instructions

  1. Combine the water, butter, TWO eggs, the sweet potato, bread, flour, all-purpose flour, sugar, salt, and yeast in a large bowl or bowl of a stand mixer. Mix to combine the ingredients. Switch to a dough hook and knead on medium speed for 4 minutes, adding a tablespoon or two of flour as needed (you can also knead by hand). This is a really soft and sticky dough, but it shouldn’t be so thin that you’re able to pour it. Once kneaded, put the dough into a lightly greased bowl, cover with plastic wrap or a tea towel, and allow to rise in a warm spot of the kitchen for about an hour and 45 minutes, or until doubled in size.
  2. Once doubled, dump the dough onto a generously  floured surface and portion into 12 equal-sized rounds.To form the rolls, see the video link in the text of the above post. Smooth the sides of each rolls, making the tops of each bun tight and smooth. Spread out on a lightly greased cookie sheet and cover again with plastic wrap or tea towel. Allow to rise and puff, about 45 minutes, while you preheat the oven to 350.
  3. Once risen, lightly beat the remaining egg and combine it with a teaspoon of water. Use a basting brush to lightly brush each top with the egg wash and sprinkle with the sesame seeds. Bake in the preheated oven about 23-25 minutes or until the tops are golden and the internal temp registers at 180. Allow to cool and enjoy!

Cinnamon Raisin Biscuits

Cinnamon Raisin Biscuits by Wood and Spoon blog. These are layered Southern style buttermilk biscuits with a cinnamon sugar filling and raisins. A copycat recipe of Hardee's biscuits! The butter glaze is simple and adds extra sweet to these breakfast pastries. These fluffy biscuits make a great breakfast or brunch option and reheat well so you can make in advance as well. Find the recipe and how to for making tall flaky biscuits on thewoodandspoon.com

Can I tell you something without receiving the full weight of your judgment? I love fast food. Like, love it. Yes, I adore fancy pants restaurants and made-from-scratch comfort favorites from my own kitchen. I appreciate the slow food movement and eating local and all that jazz. But sometimes fast food just hits the spot, ya know? Give me curly fries or secret sauce or a Chick-Fil-A sandwich basically any day of the week. Maybe it’s because I grew up on food from a brown bag or maybe it’s just because greasy gut bombs hit the spot, but no matter the reason, fast food will always have a place in my food pyramid. Case in point: these cinnamon raisin biscuits. Have you had those buttery beauties from Hardee’s? They are AWESOME. Consider this rendition of those drive-thru faves a homemade ode to the glory that is a fast food breakfast. Let me tell you how to make them.

Cinnamon Raisin Biscuits by Wood and Spoon blog. These are layered Southern style buttermilk biscuits with a cinnamon sugar filling and raisins. A copycat recipe of Hardee's biscuits! The butter glaze is simple and adds extra sweet to these breakfast pastries. These fluffy biscuits make a great breakfast or brunch option and reheat well so you can make in advance as well. Find the recipe and how to for making tall flaky biscuits on thewoodandspoon.com

Cinnamon Raisin Biscuits by Wood and Spoon blog. These are layered Southern style buttermilk biscuits with a cinnamon sugar filling and raisins. A copycat recipe of Hardee's biscuits! The butter glaze is simple and adds extra sweet to these breakfast pastries. These fluffy biscuits make a great breakfast or brunch option and reheat well so you can make in advance as well. Find the recipe and how to for making tall flaky biscuits on thewoodandspoon.com

These cinnamon raisin biscuits start like my favorite chocolate chip biscuits. We stir together the dry ingredients of flour, sugar, leavening and salt, and cut in the fat. Unlike my traditional buttermilk biscuits, these contain a bit of cream cheese which help to keep the pastry tender. Next, we stir in the raisins and bring the dough together with buttermilk. For flaky, pull-apart layered biscuits, we use a folding technique and sprinkle a bit of cinnamon sugar inside the folds so that there is a swirl of spice throughout the biscuits. Finally, the rounds of dough are baked in the oven until golden, and each one is topped with a simple sugar glaze.

Cinnamon Raisin Biscuits by Wood and Spoon blog. These are layered Southern style buttermilk biscuits with a cinnamon sugar filling and raisins. A copycat recipe of Hardee's biscuits! The butter glaze is simple and adds extra sweet to these breakfast pastries. These fluffy biscuits make a great breakfast or brunch option and reheat well so you can make in advance as well. Find the recipe and how to for making tall flaky biscuits on thewoodandspoon.com

Cinnamon Raisin Biscuits by Wood and Spoon blog. These are layered Southern style buttermilk biscuits with a cinnamon sugar filling and raisins. A copycat recipe of Hardee's biscuits! The butter glaze is simple and adds extra sweet to these breakfast pastries. These fluffy biscuits make a great breakfast or brunch option and reheat well so you can make in advance as well. Find the recipe and how to for making tall flaky biscuits on thewoodandspoon.com

These cinnamon raisin biscuits are best eaten the day they’re made, but I’ve had terrific luck reheating them in the toaster oven. If you’re wanting to make them in advance, leave them unglazed so that you can rewarm without making all of the icing run off. I haven’t tried freezer or prepping the dough ahead of time, but I suspect it will work. Who wants to try it out?

Cinnamon Raisin Biscuits by Wood and Spoon blog. These are layered Southern style buttermilk biscuits with a cinnamon sugar filling and raisins. A copycat recipe of Hardee's biscuits! The butter glaze is simple and adds extra sweet to these breakfast pastries. These fluffy biscuits make a great breakfast or brunch option and reheat well so you can make in advance as well. Find the recipe and how to for making tall flaky biscuits on thewoodandspoon.com

Happy Friday to you all and take care! Share a batch of these biscuits with someone you love and enjoy something that makes your heart full this weekend. See you next week and happy baking!

If you like these cinnamon raisin biscuits you should try:

Raisin Swirl Bread
Cinnamon Swirl Scones
Breakfast Danish
Honey Nut Biscuits
Maple Oatmeal Biscuits

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Cinnamon Raisin Biscuits

Cinnamon Raisin Biscuits by Wood and Spoon blog. These are layered Southern style buttermilk biscuits with a cinnamon sugar filling and raisins. A copycat recipe of Hardee's biscuits! The butter glaze is simple and adds extra sweet to these breakfast pastries. These fluffy biscuits make a great breakfast or brunch option and reheat well so you can make in advance as well. Find the recipe and how to for making tall flaky biscuits on thewoodandspoon.com

These cinnamon raisin biscuits have a swirl layered throughout and a sweet butter glaze on top. Serve warm for a flaky Southern-style treat!

  • Author: Kate Wood
  • Prep Time: 15
  • Cook Time: 20
  • Total Time: 35 minutes
  • Yield: 12 1x
  • Category: Breakfast
Scale

Ingredients

For the biscuits:

  • 2 cups (280 gm) all-purpose flour
  • ¼ cup (50 gm) sugar
  • 2 teaspoons baking powder
  • ¼ teaspoon baking soda
  • ¾ teaspoon salt
  • 4 ounces cream cheese
  • ¼ cup (55 gm) unsalted butter, cold
  • 2/3 cup cold buttermilk
  • ½ cup raisins

For the filling:

  • 2 tablespoons sugar
  • 1 teaspoon cinnamon

For the topping:

  • 2 tablespoons salted butter, melted
  • 11/2 cup powdered sugar
  • 2 tablespoons milk

Instructions

To make the biscuits:

  1. Preheat the oven to 425 degrees. In a large bowl, combine the flour, sugar, baking powder, baking soda, and salt. Use the back of a fork or a pastry cutter to cut in the cream cheese and butter until large, pea-sized clumps exist throughout. Stir in raisins and then add the buttermilk, stirring to combine. Dump the shaggy dough out onto a floured surface and used floured hands to gently pat the dough out into a 1” rectangle. Fold the dough in thirds like a letter and then pat it out again into 1” thickness. Combine the sugar and the cinnamon for the filling and sprinkle half of it on the dough. Fold the dough in thirds again and sprinkle more filling. Fold once more and then pat the dough out into a 1” thick rectangle. Use a 2” biscuit cutter to cut out rounds of dough. Gently combine the scraps and then pat out that mixture to 1” thick again. Cut out additional rounds. Space the rounds out on a cookie sheet and bake for about 18 minutes or until the tops are puffed and turning almost golden. You may need to rotate the pan towards the end of baking if one size is darkening faster than the other. Allow the biscuits to cool briefly while you prepare the topping.

To prepare the topping:

  1. Whisk together the ingredients in a small bowl. Rewarm as needed and add a tablespoon or more or milk to get the icing a smooth, spreadable consistency. Smooth a dollop on each biscuit and serve immediately! Biscuits are best eaten on day one and served warm.

Mini Cinnamon Rolls

Mini Cinnamon Rolls by Wood and Spoon blog. These are two bite cini minis with a cream cheese frosting or simple sugar glaze. You can fill these with brown sugar and cinnamon or a chocolate Nutella filling. These come together with yeast and butter in a mini cupcake pan and can be made ahead for brunch or breakfast parties. Find the recipe and how to make and roll homemade cinnamon buns on thewoodandspoon.com

I basically live my life in moderation. A little coffee, a short break, a bit of dessert. There’s pockets of time with my kids, little bursts of energy, and the full spectrum of emotions- joy, impatience, excitement, loneliness, peace, and fear- scattered in spurts throughout my day. Moderation is the essence of everything from my diet, my workout regimen, and even my my hair washing schedule. In this time where we’re just doing a little less- maybe less work, less planning, or fewer visits with friends- it seems fitting to share a similarly bitty recipe: these mini cinnamon rolls. These are bite-sized treats that work for this moderate period of life, and because they’re super yummy, you’re going to want to try them ASAP. Let’s chat about them.

Mini Cinnamon Rolls by Wood and Spoon blog. These are two bite cini minis with a cream cheese frosting or simple sugar glaze. You can fill these with brown sugar and cinnamon or a chocolate Nutella filling. These come together with yeast and butter in a mini cupcake pan and can be made ahead for brunch or breakfast parties. Find the recipe and how to make and roll homemade cinnamon buns on thewoodandspoon.com

Mini Cinnamon Rolls by Wood and Spoon blog. These are two bite cini minis with a cream cheese frosting or simple sugar glaze. You can fill these with brown sugar and cinnamon or a chocolate Nutella filling. These come together with yeast and butter in a mini cupcake pan and can be made ahead for brunch or breakfast parties. Find the recipe and how to make and roll homemade cinnamon buns on thewoodandspoon.com

This recipe for mini cinnamon rolls was adapted from my favorite overnight cinnamon rolls recipe. This has long been one of the more popular recipes on this site and for good reason- they’re phenomenal. These pastries are soft, lightly sweetened, crowd-pleasing, and near-impossible to screw up. This new recipe is smaller in size and uses half the dough, so it will work perfect during this time when we’re seeing fewer people and have less opportunity for sharing. Like the original recipe, they’re still delicious and totally worth the time, so let me tell you how to make them.

Mini Cinnamon Rolls by Wood and Spoon blog. These are two bite cini minis with a cream cheese frosting or simple sugar glaze. You can fill these with brown sugar and cinnamon or a chocolate Nutella filling. These come together with yeast and butter in a mini cupcake pan and can be made ahead for brunch or breakfast parties. Find the recipe and how to make and roll homemade cinnamon buns on thewoodandspoon.com

These mini cinnamon rolls start like any other sweetened yeast bread. Yeast dissolves in lukewarm milk and water before being combined with sugar, butter, and eggs. The dry ingredients come next, and the whole thing is kneaded until the dough comes together into a tacky, stretchy heap. Let the dough rise until doubled in size, about an hour and a half.

Mini Cinnamon Rolls by Wood and Spoon blog. These are two bite cini minis with a cream cheese frosting or simple sugar glaze. You can fill these with brown sugar and cinnamon or a chocolate Nutella filling. These come together with yeast and butter in a mini cupcake pan and can be made ahead for brunch or breakfast parties. Find the recipe and how to make and roll homemade cinnamon buns on thewoodandspoon.com

Next comes the rolling. We roll an extra-long but narrow strip of dough and coat it with melted butter, cinnamon, and brown sugar. Roll the dough tightly and use a sharp knife to cut small spirals from the log. I baked my rolls in a mini muffin tin, but you could easily just plop them on a quarter sheet pan instead. Whatever works! After a second brief rise and a bake in the oven, these rolls are ready for icing.

Mini Cinnamon Rolls by Wood and Spoon blog. These are two bite cini minis with a cream cheese frosting or simple sugar glaze. You can fill these with brown sugar and cinnamon or a chocolate Nutella filling. These come together with yeast and butter in a mini cupcake pan and can be made ahead for brunch or breakfast parties. Find the recipe and how to make and roll homemade cinnamon buns on thewoodandspoon.com

These mini cinnamon rolls are cute, really yummy, and the perfect addition for these weird times. Give the recipe a try and let me know what you think! Oh! And if you happen to be making this recipe months or years later, when social distancing isn’t a thing, double the recipe and test it out for a party or a group brunch. It will be perfect for something like that. Happy hump day and happy baking!

Mini Cinnamon Rolls by Wood and Spoon blog. These are two bite cini minis with a cream cheese frosting or simple sugar glaze. You can fill these with brown sugar and cinnamon or a chocolate Nutella filling. These come together with yeast and butter in a mini cupcake pan and can be made ahead for brunch or breakfast parties. Find the recipe and how to make and roll homemade cinnamon buns on thewoodandspoon.com
Mini Cinnamon Rolls by Wood and Spoon blog. These are two bite cini minis with a cream cheese frosting or simple sugar glaze. You can fill these with brown sugar and cinnamon or a chocolate Nutella filling. These come together with yeast and butter in a mini cupcake pan and can be made ahead for brunch or breakfast parties. Find the recipe and how to make and roll homemade cinnamon buns on thewoodandspoon.com

If you like these mini cinnamon rolls you should try:

Chocolate Sweet Rolls
Overnight Cinnamon Rolls
Hazelnut Cinnamon Rolls
Swedish Cinnamon Rolls
Bananas Foster Cinnamon Rolls
Gingerbread Cinnamon ROlls

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Mini Cinnamon Rolls

Mini Cinnamon Rolls by Wood and Spoon blog. These are two bite cini minis with a cream cheese frosting or simple sugar glaze. You can fill these with brown sugar and cinnamon or a chocolate Nutella filling. These come together with yeast and butter in a mini cupcake pan and can be made ahead for brunch or breakfast parties. Find the recipe and how to make and roll homemade cinnamon buns on thewoodandspoon.com

These mini cinnamon rolls have two filling and frosting options and can be made in advance or overnight to serve a crowd! 

  • Author: Kate Wood
  • Prep Time: 30
  • Cook Time: 30
  • Total Time: 240
  • Yield: 40 1x
  • Category: Pastry
Scale

Ingredients

For the dough:

  • 1/2 cup (120 gm) milk, lukewarm
  • 2 tablespoons water, lukewarm
  • 1/2 tablespoon active dry yeast
  • 3 tablespoons unsalted butter, melted but not too hot
  • 1 large egg 
  • 2 tablespoons brown sugar
  • 2 tablespoons sugar
  • 11/2 cups all-purpose flour
  • ¾ cup bread flour
  • 1/4 teaspoon salt

For the filling:

  • 3 tablespoons unsalted butter, melted
  • 1 tablespoon cinnamon
  • 6 tablespoons brown sugar

For the frosting (see notes for glaze alternative):

  • 4 ounces cream cheese, at room temperature
  • ¼ cup (55 gm) unsalted butter, at room temperature
  • 1 cup (115 gm) powdered sugar
  • 2+ tablespoons of milk

Instructions

To prepare the dough:

  1. In the bowl of a stand mixer or a large bowl, combine the milk and water and sprinkle the yeast over top of it. Allow the yeast to dissolve, about 5 minutes. Stir in the butter, egg, and brown sugar, and sugar until smooth. In a small bowl, combine the flour, bread flour, and salt. Dump about half of the dry ingredients into the yeast mixture and stir until combined. Pour in the remaining dry ingredients and knead in the bowl using the dough hook attachment until smooth and slightly tacky, about 7 minutes. If you notice your dough isn’t pulling away from the sides of the bowl or it’s too wet, add flour 1 tablespoon at a time until the dough pulls away from the sides of the bowl and forms a little dough “tornado” around the dough hook. Once done kneading, place the dough into a large lightly greased bowl and cover tightly with plastic wrap to double in size, about 1-1/2 hours.
  2. Once the dough has risen, dump it out onto a lightly floured surface and cut it in half. Use a rolling pin to roll one half into a large rectangle about 6”x22” in size. Pour the melted butter and spread it out over top. Combine the cinnamon and brown sugar and sprinkle evenly over the buttered dough. Starting with one of the long ends, tightly roll the dough from end to end and pinch the edges together to seal. Cut the dough into about 20- 1” sections and lay them out pop each on spiral up in a lightly greased mini muffin tin. Repeat this process with the remaining dough. Cover with plastic wrap and allow to rise again, about 40 minutes.
  3. In the meantime, preheat the oven to 350 degrees. Once preheated, bake in the oven for about 15-17 minutes or until the edges are barely golden and the internal temp of a roll is 190 degrees. Remove from the oven and prepare your frosting.

To prepare the frosting:

  1. Cream the cream cheese and butter in large bowl at medium speed until smooth, about 1 minute. Add the powdered sugar and milk and beat to combine. Add additional milk to thin out the frosting or more powdered sugar to thicken it. You can also gently warm the frosting to pour over the rolls as a glaze. Cinnamon rolls are best enjoyed warm.

Notes

  • As an alternative to the, you can spread a thin layer of Nutella and proceed with the instructions.
  • As an alternative to the thick frosting, you can make a glaze for the rolls by combining 2 cups confectioner’s sugar with ¼ cup milk and ½ teaspoon vanilla extract. Dip the tops of each warm roll into the glaze and allow to set up.
  • You can make these overnight by putting the freshly spiraled cinnamon rolls into the fridge overnight and baking first thing in the morning!

Java Chip Muffins

Java Chip Muffins by Wood and Spoon blog. These are fluffy, one-bowl muffins scented with coffee and dotted with mini chocolate chips. The muffins have a simple brown sugar streusel crumble that has espresso powder and adds a bit of sweet to the muffins. These taste terrific with morning coffee and are a simple make ahead breakfast or brunch treat. Learn more about this easy family recipe on thewoodandspoon.com

In the three minutes since I sat down to write to you all, I’ve peeled someone’s banana, dissolved an argument, tended to one whining baby, and tied four shoes. Apparently toddlers don’t know the meaning of social distancing? Bless. Listen, I understand that I am the last person on earth that should be complaining. After all, I’m a work-from-home mom and get to be quarantined in the country with the 4 people I love most in this world. But the other day, my kids asked when the germs would be gone so they could see their friends, and I totally commiserate. We need some new faces. A changes of scenery. If this period of time has taught me anything, it is to be wholeheartedly grateful for the million and one things I take for granted on a normal basis, and that includes personal space. Sign me up for some of that, Dr. Fauci.

Java Chip Muffins by Wood and Spoon blog. These are fluffy, one-bowl muffins scented with coffee and dotted with mini chocolate chips. The muffins have a simple brown sugar streusel crumble that has espresso powder and adds a bit of sweet to the muffins. These taste terrific with morning coffee and are a simple make ahead breakfast or brunch treat. Learn more about this easy family recipe on thewoodandspoon.com

But enough about me- let’s talk about you. Are you still working? Are you primarily home? Did you pick up a new hobby, start a new book, or finish that show you’ve been binging? Have you given up on washing your hair? We’ve gotten into a decent routine of school, crafts, outdoor playtime, and work, and while some of this change has been hard, there’s also been some really fun parts. Case in point: these java chip muffins. I’ll be honest- I’ve baked like 6 batches in the past few weeks. My kids devour them almost immediately, and since food pyramids don’t count in a quarantine, I keep letting them. These java chip muffins are like a sassy grown up chocolate chip muffin, and man, they are good.

Java Chip Muffins by Wood and Spoon blog. These are fluffy, one-bowl muffins scented with coffee and dotted with mini chocolate chips. The muffins have a simple brown sugar streusel crumble that has espresso powder and adds a bit of sweet to the muffins. These taste terrific with morning coffee and are a simple make ahead breakfast or brunch treat. Learn more about this easy family recipe on thewoodandspoon.com

So to make these java chip muffins, we literally need one bowl. That’s it! The batter comes together with melted butter, sugar, an egg, and flour. Vanilla and espresso powder add flavor, and chocolate chips are folded in for extra oomph. The kicker here is the streusel. Mannnn, it is GOOD. Brown sugar, butter, and espresso meet a smidge of flour and salt to make a crumbly topping that adds extra flavor and texture to these toothy muffins. If you’re the person that’s like, “Man, I could really use an extra jolt of coffee this morning,” these muffins are going to be the bomb for you.

Java Chip Muffins by Wood and Spoon blog. These are fluffy, one-bowl muffins scented with coffee and dotted with mini chocolate chips. The muffins have a simple brown sugar streusel crumble that has espresso powder and adds a bit of sweet to the muffins. These taste terrific with morning coffee and are a simple make ahead breakfast or brunch treat. Learn more about this easy family recipe on thewoodandspoon.com

I hope you guys are doing well in light of all that is happening in the world. This will pass! We will arrive to a new normal, and my bet is it’s going to be good. Hugs to you from afar, and please, for the love, make these java chip muffins. You’re going to love them.

Java Chip Muffins by Wood and Spoon blog. These are fluffy, one-bowl muffins scented with coffee and dotted with mini chocolate chips. The muffins have a simple brown sugar streusel crumble that has espresso powder and adds a bit of sweet to the muffins. These taste terrific with morning coffee and are a simple make ahead breakfast or brunch treat. Learn more about this easy family recipe on thewoodandspoon.com
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Java Chip Muffins

Java Chip Muffins by Wood and Spoon blog. These are fluffy, one-bowl muffins scented with coffee and dotted with mini chocolate chips. The muffins have a simple brown sugar streusel crumble that has espresso powder and adds a bit of sweet to the muffins. These taste terrific with morning coffee and are a simple make ahead breakfast or brunch treat. Learn more about this easy family recipe on thewoodandspoon.com

These java chip muffins are stuffed with chocolate chips, scented with espresso, and topped with a coffee streusel.

  • Author: Kate Wood
  • Prep Time: 5
  • Cook Time: 20
  • Total Time: 25 minutes
  • Yield: 12 1x
  • Category: Breakfast
Scale

Ingredients

For the muffins:

  • ½ cup (113 gm) unsalted butter, melted
  • ¾ cup milk
  • 11/2 teaspoons vanilla extract
  • 1 large egg
  • ¼ cup (50 gm) sugar
  • ¾ cup (150 gm) brown sugar
  • 2 teaspoons espresso powder
  • 13/4 cup (230 gm) all-purpose flour
  • 21/2 teaspoons baking powder
  • ½ teaspoon salt
  • 3/4 cup mini chocolate chips

For the crumble:

  • ½ cup (100 gm) brown sugar
  • 3 tablespoons flour 
  • 2 teaspoons espresso powder
  • Pinch of salt
  • 2 tablespoons unsalted butter, at room temperature

For the glaze (totally optional):

  • ½ cup powdered sugar
  • 23 tablespoons coffee

Instructions

  1. Preheat the oven to 400 degrees and line a 12-compartment muffin tin with liners. In a large bowl, stir together the butter, milk, vanilla, and egg. Add the sugars and stir to combine. Add the espresso, flour, baking powder, and salt, stirring just to combine. Fold in the chocolate chips. Use a large cookie scoop to fill the muffin tin. Each liner will be about 2/3 of the way full. 
  2.  
  3. In a separate bowl, toss together the brown sugar, flour, and espresso powder for the crumble. Use the backs of two forks to cut in the softened butter until it has pea-sized clumps throughout. Sprinkle the crumble on top of the muffin batter. Bake in the preheated oven for about 17 minutes or until a toothpick inserted comes out clean.
  4. In the meantime, whisk together the powdered sugar and coffee until combined. Add more coffee to thin out or more sugar to thicken to your desired consistency. Drizzle on top of the cooled muffins and enjoy!

Pecan Scones with Brown Butter Glaze

Pecan Scones with Brown Butter Glaze by Wood and Spoon blog. These are simple cream scones scented with cinnamon and iced in a simple brown butter icing. The scones are tender and small batch, the perfect serving size for a small family. Learn how to make this easy breakfast pastry recipe using nuts on thewoodandspoon.com

The past few weeks have felt like an eternity of days. I’m at the point where I don’t really know where we are in the week and I’m basically only thinking as far ahead as the next meal. It’s not the Lysol fumes or a house full of children getting to my head- I think it’s just the enormity of the situation at hand and the boatloads of unanswered questions. It feels like a lot for us all to process, right? I know you all have social media and news outlets and your germaphobe Great Aunt keeping you at the cutting edge of our current health climate so I won’t dwell on the crisis formally known as Corona, but I do want to say one thing before I skip on to the pecan scones: We’re going to come out of this okay. This is a full-on dismantling of life as we know it, but we will emerge from the confusion and paranoia and panic. Life will be different for a lot of us and we will all grieve these circumstances in our own way, but my hope is that we make it out united. I heard someone recently say that having faith doesn’t mean you ignore the facts but it does mean you override those facts with truth. The truth I’m clinging to is that God is big enough to care for me, my family, our health, and our livelihood. I don’t know what your truth is, but you’re welcome to borrow mine if you’d like. In the meantime, know that you have big portions of my love and prayers as we all figure out what we’re doing here.

Pecan Scones with Brown Butter Glaze by Wood and Spoon blog. These are simple cream scones scented with cinnamon and iced in a simple brown butter icing. The scones are tender and small batch, the perfect serving size for a small family. Learn how to make this easy breakfast pastry recipe using nuts on thewoodandspoon.com

So. Pecan scones. These are pretty simple cream scones with the most comforting flavors and a brown butter glaze that had me licking the spoon. Most of my scone recipes make upwards of 12-16 scones, but I figured since we’re all keeping to ourselves a bit more frequently you may appreciate a smaller batch recipe. Here, you’ll wind up with 6 pecan scones and enough leftover glaze to keep you licking your fingers sanitarily spooning it from a bowl for days.

Pecan Scones with Brown Butter Glaze by Wood and Spoon blog. These are simple cream scones scented with cinnamon and iced in a simple brown butter icing. The scones are tender and small batch, the perfect serving size for a small family. Learn how to make this easy breakfast pastry recipe using nuts on thewoodandspoon.com

Pecan Scones with Brown Butter Glaze by Wood and Spoon blog. These are simple cream scones scented with cinnamon and iced in a simple brown butter icing. The scones are tender and small batch, the perfect serving size for a small family. Learn how to make this easy breakfast pastry recipe using nuts on thewoodandspoon.com

To make these pecan scones we start by combining all of the dry ingredients. Stir them all together and then fold in all the wet ingredients. You may need to add an additional tablespoon or so of cream to make the scones come together into a shaggy dough. Pat it all out into a flat disk and slice into six wedges. Bake until the edges are golden brown and the insides no longer appear wet. Next, you’ll move onto the glaze which is basically heaven. Brown butter makes everything taste good, and if you don’t already know how to make it you can check out my tutorial here. Combine your browned butter with sugar, vanilla, and salt and then drizzle it on top of the cooled scones. Seriously, these are like bite-fulls of comfort.

Pecan Scones with Brown Butter Glaze by Wood and Spoon blog. These are simple cream scones scented with cinnamon and iced in a simple brown butter icing. The scones are tender and small batch, the perfect serving size for a small family. Learn how to make this easy breakfast pastry recipe using nuts on thewoodandspoon.com

Pecan Scones with Brown Butter Glaze by Wood and Spoon blog. These are simple cream scones scented with cinnamon and iced in a simple brown butter icing. The scones are tender and small batch, the perfect serving size for a small family. Learn how to make this easy breakfast pastry recipe using nuts on thewoodandspoon.com

I hope you’ll give these pecan scones a try, and truly, I hope you are well. Take care of yourself and shoot me an email if you need a buddy.

If you like these pecan scones you should try:

Cinnamon Sugar Scones
Chocolate Coffe Almond Scones
Maple Bacon Scones
Funfetti Scones

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Pecan Scones

Pecan Scones with Brown Butter Glaze by Wood and Spoon blog. These are simple cream scones scented with cinnamon and iced in a simple brown butter icing. The scones are tender and small batch, the perfect serving size for a small family. Learn how to make this easy breakfast pastry recipe using nuts on thewoodandspoon.com

These pecan scones serve a few and are topped with a decadent brown butter glaze. Find out how to make them here!

  • Author: Kate
  • Prep Time: 15
  • Cook Time: 20
  • Total Time: 35 minutes
  • Yield: 6 1x
  • Category: Pastry
Scale

Ingredients

For the scones:

  • 11/2 cups (190 gm) all-purpose flour
  • 1/2 tablespoon baking powder
  • 1 teaspoon cinnamon, divided
  • 1/2 teaspoon salt
  • 1/4 cup sugar (50 gm) 
  • ¾ cup chopped pecans, plus more for garnish, if desired
  • 3/4 cups (180 mL) heavy cream, plus extra to brush on tops of scones
  • 1 teaspoon vanilla extract

For the brown butter glaze:

  • 2 tablespoons unsalted butter
  • ¾ cup confectioner’s sugar
  • Pinch of Salt
  • ½ teaspoon vanilla extract
  • 1+ tablespoons of milk

Instructions

To prepare the scones

  1. Preheat the oven to 425 degrees and prepare a sheet pan with a sheet of parchment paper.
  2. In a medium/large bowl, whisk together the flour, baking powder, cinnamon, salt, and sugar until combined. Toss in the pecans. In a measuring cup, combine the heavy cream and vanilla extract. Pour the cream mixture on to the dry ingredients and fold or stir with a wooden spoon or spatula until evenly combined. It should be moist enough that there aren’t any dry pieces not sticking to the dough, but not so sticky that the dough is watery or doesn’t hold its shape. If needed, add an additional tablespoon or two of cream to make dough to right consistency. 
  3. On a floured surface, bring the dough together to be smooth and pat the dough out into a flat  6” circle. Do not overwork the dough. Using a sharp knife, cut the circle into 6 wedges. Brush the top with heavy cream using a pastry brush. Place the pan of scones in the fridge or freezer for 10-15 minutes to rest as this will help the scones to rise well. Bake in the preheated oven for about 20 minutes or until the edges of the scones have browned and the center of the scones are no longer doughy. Allow the scones to cool for about 10 minutes before covering or piping with glaze.

To prepare the glaze:

  1. Add the cubed butter to a small saucepan over medium heat. Stir occasionally until the butter is melted to ensure that it melts evenly. Once the butter has melted, it will begin to bubble.Continue to stir regularly. Small golden flecks will begin to form on the bottom of the pan. Stir or whisk gently continuously at this point as the butter is beginning to brown. The bubbling should subside at this point and you should notice the butter takes on a golden tint and begins to smell nutty. Do not let it burn, but stir until golden brown and then whisk the mixture into a medium sized bowl to cool slightly.
  2. Once slightly cooled, about 5 minutes, add the sugar, salt, and vanilla whisking to slightly combine. Add a tablespoon of milk, and continue to add small amounts until the mixture is the right consistency. You’ll want a thinner consistency for glazing and a pourable thick consistency for piping. I used a number 4 tip in a piping bag to ice mine. Enjoy!

Mini Buttermilk Biscuits (and 10 Ways to Make the Most of Social Distancing!)

Mini Buttermilk Biscuits by Wood and Spoon blog. These are buttery bite sized laminated biscuits with flaky layers and loads of flavor. Learn how to make perfect Southern biscuits at home that taste even better than the store bought ones in the can. Also some things to do while social distancing and staying at home with coronavirus. Learn what moms and women can do at home now on thewoodandspoon.com

It goes without saying that this has been a weird week. For a few days now, I’ve had an uneasiness in my belly, a weird sort of fog looming just above head-level. These days have felt a little like we’re preparing for some kind of natural disaster, and although I’ve tried to resist it, I’ve found myself backing into a corner of fear on more than one occasion. Wherever you’re reading this from, I want you to know that I am fervently praying for you, your family, and the outcomes in our world. Hope is not lost, and while this is incredibly painful for some and hugely inconvenient for others, we will walk out of this. My hope is that we emerge united, having loved one another bigger, living generously and without fear along the way. Let’s make room in our hearts, schedules, and wallets for the needs we see around us in the coming days and seize the opportunity to take care of the ones who need it.

Mini Buttermilk Biscuits by Wood and Spoon blog. These are buttery bite sized laminated biscuits with flaky layers and loads of flavor. Learn how to make perfect Southern biscuits at home that taste even better than the store bought ones in the can. Also some things to do while social distancing and staying at home with coronavirus. Learn what moms and women can do at home now on thewoodandspoon.com

I’ve heard a lot of people use the term “social distancing” the past few days, and while I have an understanding of what that is, I really need to know how to exercise that on a practical level. I’m not the kind of person that is content to sit and watching TV for 14 hours per day, and I plan on making the most of the time that I have in the coming weeks. So without further ado, here’s a list of 10 ways to make the most of social distancing and a few links to some of my favorite resources. Please take the chance to try one or two of these and let me know what you think!

Mini Buttermilk Biscuits by Wood and Spoon blog. These are buttery bite sized laminated biscuits with flaky layers and loads of flavor. Learn how to make perfect Southern biscuits at home that taste even better than the store bought ones in the can. Also some things to do while social distancing and staying at home with coronavirus. Learn what moms and women can do at home now on thewoodandspoon.com


1. Spring Clean. Okay, this feels self-explanatory, but if we’re going to be cooped up indoors, why not knock out some of those tasks we like to avoid? Need to organize your pantry? Wash your baseboards? Sweep under your beds? Dust your bookshelves? Yep, me too. I started tackling my spring cleaning today and it was good for morale. I feel like Superwoman and it’s not even noon yet.
2. Make a Photo Album. If you follow me on social media you know I am a crazy person with family albums. Each year, I make a family “yearbook” with all of our photos from the past 365 days. It’s a big project to bite off but it’s also worth every second. We have 7 beautiful books full of memories, and I know we’ll be extra-grateful for those pages in the years to come. Why not get started on some albums of your own? Maybe make one from your annual family vacation or that summer you spent in Europe? A wedding album? Baby book? Let the creative juices flow! We use Blurb to print our books, but I’ve also enjoyed some albums from Artifact Uprising. Email me if you have questions, because I’d love to be helpful!
3. Start a New Craft. So this one may require you to safely pop into the craft store, but WORTH IT. Maybe pick up some paints and a brush. A spool of yarn and knitting needles. I bought the cutest crochet kit from this online retailer and am LOVING it. It was delivered quickly and soon I’ll have a cute little clutch to show for my efforts. I’d also highly recommend checking out Bluprint for a list of online classes! They currently are sharing unlimited access to family-friendly projects which could be a great thing, especially if you have kids!
4. Make some Goodwill Piles. Again, self-explanatory. If there was ever a time to Marie Kondo your home, it is now. Sort through those clothes and make some piles to share and throw out. You will feel 100 pounds light, I promise.
5. Write Letters. I love a handwritten card. To me, the intentionality of writing a letter and popping it in the mail feels so thoughtfiul and special. I bought these sweet “Letters to My Daughter” and “Letters to My Son” books that serve as paper time capsules for your children. With a little extra time at home, why not seal up a letter for your kids to open in 5, 10 or 15 years? Maybe send a letter to your Nana or your best friend across the country. Take time to be intentional while you have it.
6. Stock You Freezer. With grocery store uncertainty on the horizon, why not go ahead and prepare some meals for the coming weeks? My friends over at The Modern Proper made a round up of grocery lists and freezer meal must-haves for the coming days, and I definitely think it’s worth taking a peek. Maybe a make a meal for your neighbor? Your pastor? The old lady down the street? Throw something yummy in the freezer while you have the time.
7. Distractibaking. Yes it’s a word and yes I totally made it up. Distractibaking means putting down your phone, turning off your news, and distracting yourself with a baking project. This isn’t us putting our heads in the sand; this is us doing something productive that feels good. I recommend starting with a loaf of bread. With little more than flour, you’ll be well on you way to delicious homemade bread. A personal favorite over here is my honey oat bread, but feel free to check out the other options here.
8. Get in a Workout. Youtube should be your BFF right now. With social distancing keeping us from our IRL friends, why not make a few URL friends with the workout hotties on Youtube? I have done several workouts in my living room with MadFit (great for HIIT and stretching) and PopSugarFitness (great for barre and dance workouts!). Maybe instead of slothing in front of the TV we can tone it in front of Youtube? I dunno, just an idea.
9. Get Fresh Air. Plan a picnic. Take a walk. Sunbathe. If you’re anywhere in the South where we’re currently having GLORIOUS weather, get outside and enjoy it! My kids and I have spent a few hours on a quilt in our backyard for the past few days, and I’m honestly so grateful to be quarantined into such a circumstance. Coincidentally, I read somewhere that fresh air, warm temps, and daylight was related to decreased incidence of the flu, so maybe the same applies for COVID-19? Who know, but definitely worth the try.
10. Mini Buttermilk Biscuits. Did you know that you can eat biscuits all day? I’m talking breakfast, lunch, and dinner. Biscuits with jam for breakfast, biscuits with ham or chicken salad for lunch, mini buttermilk biscuits with chicken gravy or as a bread option at supper. Biscuits are the bomb.com and with a little flour, butter, and salt you can have perfect homemade ones, like, now. Here’s how:

We start by combining the dry ingredients. Flour, salt, baking powder, and sugar come together in a large bowl. Using a pastry cutter or the backs of two forks, we cut in ice cold butter until it has been integrated into the dry ingredients in a pea-sized consistency. Pour in some buttermilk and toss the wet and dry together until a shaggy dough comes together. Dump the mixture out on onto the counter and quickly pat it together into a consistently-textured rectangle. Fold the dough in thirds, like you’re folding a letter, and then pat it out into a rectangle again. Rotate the rectangle 90 degrees and repeat the folding again. We do this whole process once more and then use a sharp cutter to trim out mini buttermilk biscuits.

Mini Buttermilk Biscuits by Wood and Spoon blog. These are buttery bite sized laminated biscuits with flaky layers and loads of flavor. Learn how to make perfect Southern biscuits at home that taste even better than the store bought ones in the can. Also some things to do while social distancing and staying at home with coronavirus. Learn what moms and women can do at home now on thewoodandspoon.com

Once baked, these mini buttermilk biscuits will keep in the freezer and reheat like a dream. I’ve added a bit of garlic powder and Italian seasoning for garlic herb biscuits, but I honestly prefer the regular old butter ones. Make sure you choose quality butter for these little guys because the taste really will shine.

Mini Buttermilk Biscuits by Wood and Spoon blog. These are buttery bite sized laminated biscuits with flaky layers and loads of flavor. Learn how to make perfect Southern biscuits at home that taste even better than the store bought ones in the can. Also some things to do while social distancing and staying at home with coronavirus. Learn what moms and women can do at home now on thewoodandspoon.com

Give these mini buttermilk biscuits a try and let me know what you think! My heart goes out to all of you, and I hope you won’t hesitate to reach out if I can do anything to make the coming days a little easier for you all. Lucky for us, social distancing doesn’t include online friends, eh? Happy Monday to you all.

If you like these mini buttermilk biscuits you should try:

Cream Cheese Chocolate Chip Biscuits
Maple Oatmeal Biscuits
Honey Nut Biscuits
Buttermilk Biscuits with Pepper Bacon, Egg, and Cheese Sandwiches

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Mini Buttermilk Biscuits

Mini Buttermilk Biscuits by Wood and Spoon blog. These are buttery bite sized laminated biscuits with flaky layers and loads of flavor. Learn how to make perfect Southern biscuits at home that taste even better than the store bought ones in the can. Also some things to do while social distancing and staying at home with coronavirus. Learn what moms and women can do at home now on thewoodandspoon.com

These mini buttermilk biscuits are layered, Southern-Style biscuits loaded with buttery flavor and tons of flake!

  • Author: Kate
  • Prep Time: 5
  • Cook Time: 20
  • Total Time: 25 minutes
  • Yield: 20 1x
  • Category: Bread
Scale

Ingredients

For the biscuits:

  • 2 cups (280 gm) all-purpose flour
  • 1 teaspoon sugar
  • 11/2 teaspoons kosher salt
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • ¾ cup (170 gm) unsalted butter, cold and diced
  • ¾ cup (180 gm) buttermilk, cold
  • Extra butter for brushing, if desired

For garlic herb biscuits:

  • ¾ teaspoon garlic powder
  • ¾ teaspoon Italian seasoning

Instructions

  1. Preheat the oven to 425 degrees and line a baking pan with a sheet of parchment OR lightly grease a baking dish at least 8” in size. Set aside.
  2. In a large bowl, combine the flour, sugar, salt, powder, and soda. (For garlic herb biscuits, toss in the garlic powder and Italian seasoning as well.) Use a pastry cutter or the backs of two forks to cut in the butter until evenly dispersed with pea-sized clumps throughout. Gently stir in the buttermilk until a shaggy dough forms, being careful to NOT OVERWORK. Sprinkle 2 tablespoons of flour out onto a clean work surface and dump the crumbly dough on to the flour. 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. Brush with a bit of the melted butter and bake in the preheated oven for about 15 minutes or until the tops are golden and the biscuits have risen. Allow to cool slightly before enjoying and reheat in the toaster oven as needed. 

YOU NEED TO KNOW: How to Make Pâte à Choux (And Coconut Cream Pie Puffs!)

How to Make Pate a Choux and Coconut Cream Pie Puffs by Wood and Spoon. This is a step by step photographic tutorial on how to prepare French puff pastry with eggs and flour to make cream puffs profiteroles eclairs etc. Coconut cream pie custard filling is stuffed in the bites and topped with white chocolate and toasted coconut. For more on how to make this bite sized delicate fancy dessert read the recipe on thewoodandspoon.com

One of my favorite things to do on this site is to dissect baking basics and give a how-to on staple recipes and kitchen techniques. Throughout this so-called “You Need to Know” series, we’ve learned how to make caramel, meringue, browned butter, and more. Today, we’re going to walk through a diverse pastry called pâte à choux and even learn how to use it in the making of coconut cream pie puffs. If you’re up for learning, put on your food science hats (and aprons!) and let’s dive in!

How to Make Pate a Choux and Coconut Cream Pie Puffs by Wood and Spoon. This is a step by step photographic tutorial on how to prepare French puff pastry with eggs and flour to make cream puffs profiteroles eclairs etc. Coconut cream pie custard filling is stuffed in the bites and topped with white chocolate and toasted coconut. For more on how to make this bite sized delicate fancy dessert read the recipe on thewoodandspoon.com

What is Pâte à Choux?

Also known as choux pastry, pâte à choux (pronounced pot-a-shoe) is a common variety of puff pastry. Used to make cream puffs, eclairs, and numerous other treats, pâte à choux makes lightweight pastries with semi-hollow interiors perfect for stuffing and filling. It’s high proportion of liquid to dry ingredients creates a dough that is almost paste-like and bakes into puffed-up treats with airy interiors. Pâte à choux requires liquid (typically water), fat (butter), a binder (eggs), and dry ingredients (flour, salt, and sometimes sugar), and is cooked on the stovetop prior to being baked or fried. Let’s talk about how to make it.

How Do I Make Pâte à Choux?

Water, butter, and salt are combined on the stovetop in a pan over heat. Once the butter melts and the mixture begins to boil, flour (and sometimes sugar!) is added, stirring all the while to keep the butter and flour from forming large clumps. The mixture is cooked over the course of a few minutes to dry out the paste. You’ll know it’s thoroughly cooked when it pulls away from the sides of the pan and forms one large mound of dough. Remove the paste from heat and place it in a bowl to cool slightly before the eggs are added. Once slightly cooled, we paddle in the eggs using a wooden spoon or rubber spatula. As you stir, the dough will become smooth, somewhat shiny, and soft enough that the dough droops off the spoon in soft peaks. If it’s not soft enough, the dough will require extra liquid to make make the pastry puff up adequately in the oven, but be careful- too much liquid and the pastries are at risk of spreading in the oven instead of puffing vertically. There’s a reason baking is called a science, guys! Once your paste is complete, you’re ready to pipe, bake, or fry the dough in whatever manner you’ve decided upon.

How to Make Pate a Choux and Coconut Cream Pie Puffs by Wood and Spoon. This is a step by step photographic tutorial on how to prepare French puff pastry with eggs and flour to make cream puffs profiteroles eclairs etc. Coconut cream pie custard filling is stuffed in the bites and topped with white chocolate and toasted coconut. For more on how to make this bite sized delicate fancy dessert read the recipe on thewoodandspoon.com
How to Make Pate a Choux and Coconut Cream Pie Puffs by Wood and Spoon. This is a step by step photographic tutorial on how to prepare French puff pastry with eggs and flour to make cream puffs profiteroles eclairs etc. Coconut cream pie custard filling is stuffed in the bites and topped with white chocolate and toasted coconut. For more on how to make this bite sized delicate fancy dessert read the recipe on thewoodandspoon.com
How to Make Pate a Choux and Coconut Cream Pie Puffs by Wood and Spoon. This is a step by step photographic tutorial on how to prepare French puff pastry with eggs and flour to make cream puffs profiteroles eclairs etc. Coconut cream pie custard filling is stuffed in the bites and topped with white chocolate and toasted coconut. For more on how to make this bite sized delicate fancy dessert read the recipe on thewoodandspoon.com

What Do I Do with Choux Pastry Once I’ve Made It?

Most commonly, choux pastry is baked. First, the prepared dough is added to a piping bag and piped onto a prepared sheet pan. For profiteroles or cream puffs a large round piping tip is used to pipe small, macaron shell-sized rounds of dough. For eclairs, a large round or French star tip is used to pipe strips of dough, and to make Paris-brest, rings of dough are piped, baked, halved, and filled. Prior to baking, a thin coat of egg wash (One egg whisked with a teaspoon of water) can be applied to make the pastry richly golden and slightly shiny, but this is completely optional. The dough will puff and contort its shape slightly in the oven, so be sure to smooth any tall peaks or bumps in the dough before it’s baked. In this case, a wet fingertip can be used to gently pat down the dough as needed. While baking, the liquid heats, turns to steam, and causes the pastry to puff, creating a cavernous interior. If you used a fancy star tip to pipe your dough, you’ll notice some small striations in the final baked goods, but typically they’re barely noticed.

If not baked, choux pastry can also be fried. In the case of French crullers, beignet cream puffs, or even churros, the dough is piped or scooped directly into a heated pot of oil. The choux is fried on one side, flipped, and then finished off on the other side. The outcome is crisp, almost crunchy pastries with soft, doughy insides. Can you say YUM?

How to Make Pate a Choux and Coconut Cream Pie Puffs by Wood and Spoon. This is a step by step photographic tutorial on how to prepare French puff pastry with eggs and flour to make cream puffs profiteroles eclairs etc. Coconut cream pie custard filling is stuffed in the bites and topped with white chocolate and toasted coconut. For more on how to make this bite sized delicate fancy dessert read the recipe on thewoodandspoon.com

Coconut Cream Pie Puffs

So here’s the main event: coconut cream pie puffs. We can put our new skills to work and get cracking on these southern pie-inspired treats that feel equal parts fancy and comfort food. Here, a baked pâte à choux shell is filled with a coconut and vanilla bean custard before being topped with melted white chocolate and toasted coconut- so delicious. Since we already know how to make pâte à choux, I’ll explain what happens once we have a dough. First, we use a large round tip to pipe out rounds of dough. Bake the puffs in the oven while you prep your custard. Here, flour, sugar, and milk are combined on the stovetop and cooked until barely thickened. Next, we add some of the hot mixture to a few beaten eggs. The mixture is all combined back on the stove and cooked until it’s viscous to a mayonnaise consistency. Remove the custard from heat, and add a little butter, vanilla, and shredded coconut. If you want to be super extra, you can toast your shredded coconut beforehand so that your coconut cream pie puffs have even more flavor. Once the custard and puffs have cooled, add the coconut mixture to a piping bag fitted with a round tip and pipe the custard directly into each pastry. Just squeeze your piping bag until you feel the puffs fill up. Set aside, melt some white chocolate over a double boiler, and decorate your little puffs as pleased. I like to garnish with extra toasted coconut, because it’s SO PRETTY, don’t you think?

How to Make Pate a Choux and Coconut Cream Pie Puffs by Wood and Spoon. This is a step by step photographic tutorial on how to prepare French puff pastry with eggs and flour to make cream puffs profiteroles eclairs etc. Coconut cream pie custard filling is stuffed in the bites and topped with white chocolate and toasted coconut. For more on how to make this bite sized delicate fancy dessert read the recipe on thewoodandspoon.com

I hope you guys learned a smidge and are eager to get cracking on these coconut cream pie puffs. Admittedly, I’m not an expert at pastry, so we’re really learning this together. If you’re reading this and you happen to be, oh, Dominique Ansel or Rose Levy Beranbaum, please give me all your pointers and forgive, what I’m sure is, my many mistakes in the above text. If you’re really into pâte à choux now, take a peek at the tiramisu cream puffs I posted some time ago. Same technique, different filling! Happy baking to you all!

How to Make Pate a Choux and Coconut Cream Pie Puffs by Wood and Spoon. This is a step by step photographic tutorial on how to prepare French puff pastry with eggs and flour to make cream puffs profiteroles eclairs etc. Coconut cream pie custard filling is stuffed in the bites and topped with white chocolate and toasted coconut. For more on how to make this bite sized delicate fancy dessert read the recipe on thewoodandspoon.com

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YOU NEED TO KNOW: How to Make Pâte à Choux (And Coconut Cream Pie Puffs!)

How to Make Pate a Choux and Coconut Cream Pie Puffs by Wood and Spoon. This is a step by step photographic tutorial on how to prepare French puff pastry with eggs and flour to make cream puffs profiteroles eclairs etc. Coconut cream pie custard filling is stuffed in the bites and topped with white chocolate and toasted coconut. For more on how to make this bite sized delicate fancy dessert read the recipe on thewoodandspoon.com

These coconut cream pie puffs come with a tutorial for how to make pate a choux cream puffs! Stuffed with a coconut custard and topped with a white chocolate glaze, these cream puffs are delicious and cute desserts for the spring.

  • Author: Kate Wood
  • Prep Time: 25
  • Cook Time: 35
  • Total Time: 120
  • Yield: 15 1x
  • Category: Dessert
Scale

Ingredients

For the pate a choux (Adapted from Rose Levy Beranbaum):

  • ½ cup (120 gm) water
  • 4 tablespoons (55 gm) unsalted butter
  • ½ teaspoon sugar
  • Pinch of salt
  • ½ cup (70 gm) all-purpose flour
  • 2 large eggs

For the filling:

  • 3/4 cup (150 gm) sugar
  • 41/2 tablespoons all-purpose flour
  • 1/4 teaspoon salt
  • 2 cups (480 gm) whole milk
  • 3 large egg yolks, slightly beaten in a bowl
  • 2 tablespoons unsalted butter
  • 1 teaspoon vanilla extract
  • 3/4 cup sweetened grated coconut

For the topping:

  • 1 cup white chocolate chips
  • ½ cup toasted shredded coconut 

 

Instructions

For the choux:

  1. Preheat the oven to 425 degrees and line a baking sheet with a sheet of parchment paper. Fit a piping bag with a large round tip (I use Ateco 809) or snip the end off of a quart-sized freezer plastic bag.
  2. In a medium saucepan over medium heat, combine the water, butter, sugar and salt until the butter has melted and the mixture is boiling. Remove the saucepan from the heat and add all of the flour, stirring vigorously to combine. After a few moments of stirring, the dough will form a moist ball that pulls away from the sides of the pan. Return the pan back to the heat to cook, paddling the dough with a wooden spoon or rubber spatula for 3 minutes. Dump the dough into a large bowl and add the eggs one at a time, stirring vigorously after each addition to combine.  The dough should be viscous enough to hold a soft peak when you pull the wooden spoon out of it. If it is too stiff, add a teaspoon or two of water. Scoop the mixture into the piping bag and squeeze out tablespoon-sized round balls (see photo) of dough, about 2 inches apart on the prepared pan. Barely moisten a fingertip to smooth out any peaks on the rounds so that they are rounded disks, similar to the shape of a baked macaron cookie. Bake in the preheated oven for 10 minutes, then decrease the oven temp to 350 and bake an additional 15-20 minutes, or until the puffs are golden brown. Allow to cool prior to using.

To prepare the filling:

  1. In a medium saucepan, combine sugar, flour, and salt, whisking to combine. Slowly add the milk. Turn heat to medium temperature and whisk constantly until the mixture is bubbling and thickened. Continue to cook for an additional 2 minutes.
  2. Slowly drizzle a small amount of the cooked mixture into the beaten egg yolks, whisking all the while. Once about a cup of the mixture is incorporated, pour the mixture back into the original saucepan and place back on the heat. Cook an additional 1-2 minutes while continuing to stir.
  3. Add the butter and vanilla, stirring until incorporated. Stir in the coconut. Allow to cool to room temperature. You can do this in the fridge as well. When cool, stir and outfit a piping back with a large round tip. Fill the bag with the custard and insert the tip discreetly into the side of a crack in a puff. Fill with the custard slowly until full and then repeat with the remaining. Set aside while you melt the chocolate for the topping. 

For the topping:

  1. Set up a double boiler over low heat and add the white chocolate to the bowl. Stirring regularly, gently melt the chocolate. Be sure to not let the chocolate get too hot or it will seize! Once my chocolate starts melting a good bit, I usually remove the pan and bowl from heat to stop the cooking and keep it going gently. Once melted, spoon pours of white chocolate on top of each pastry and sprinkle with toasted coconut. Enjoy once the topping has set!

Morning Glory Muffins

Morning Glory Muffins by Wood and Spoon Blog by Kate Wood. These are healthy muffins with natural sweeteners, whole wheat flour, and loads of carrots, coconut, and raisins. These are hearty breakfast pastries and afternoon snacks and make great little energy bites that are simple, make ahead, and easy to freeze. Learn more about the recipe on thewoodandspoon.com

Are you mid-resolution? Did you make some goals for 2020 that may or may not include the word “healthy”? I’m not one for resolutions, but I am a fan of being healthyish. True story: before I began this blog I was working full-time as a registered dietitian. Does that just sound like the biggest joke ever? The truth is, as much as I LOVE baking, butter, and indulgent desserts, I value fitting in my pants and taking care of the body I’ve been given. Naturally, that means I can’t exist solely on banoffee pie and peanut butter babka (but, man, I wish it did) and it nudges me to think inside the box of healthyish. So here’s some morning glory muffins and a few links to some lightened-up favorites of mine. I hope you enjoy them as much as your enjoy the banoffee.

Morning Glory Muffins by Wood and Spoon Blog by Kate Wood. These are healthy muffins with natural sweeteners, whole wheat flour, and loads of carrots, coconut, and raisins. These are hearty breakfast pastries and afternoon snacks and make great little energy bites that are simple, make ahead, and easy to freeze. Learn more about the recipe on thewoodandspoon.com

Morning glory muffins have loads of fruit and veggie add-ins to make these nutrient-rich treats. Yes, they do contain sugar, but they also have shredded carrots, 100% whole wheat flour, raisins, coconut, and unsweetened applesauce. These morning glory muffins are one-bowl treats that can be made-ahead or frozen and (BONUS!) taste even better on day 2. Bake a batch of these on a lazy Saturday and enjoy them all week long. Guilt-free.

Morning Glory Muffins by Wood and Spoon Blog by Kate Wood. These are healthy muffins with natural sweeteners, whole wheat flour, and loads of carrots, coconut, and raisins. These are hearty breakfast pastries and afternoon snacks and make great little energy bites that are simple, make ahead, and easy to freeze. Learn more about the recipe on thewoodandspoon.com

To make morning glory muffins, we start by combining milk, oil, applesauce, and eggs until smooth. Next comes the sugars and shredded carrots followed by the dry ingredients. Cinnamon gently spices these fluffy treats, but the mainly flavors are all those add-ins! Coconut, raisins, and chopped pecans round out the ingredients, and the batter comes together into a thick, scoopable mixture. Load up your muffin pan and bake for just over 15 minutes or until a toothpick inserted comes out just barely clean.

Morning Glory Muffins by Wood and Spoon Blog by Kate Wood. These are healthy muffins with natural sweeteners, whole wheat flour, and loads of carrots, coconut, and raisins. These are hearty breakfast pastries and afternoon snacks and make great little energy bites that are simple, make ahead, and easy to freeze. Learn more about the recipe on thewoodandspoon.com

Give these morning glory muffins a try sometime this week and check out a few other healthyish recipes on my site at the links below! Happy baking and enjoy your weekend!

If you like these morning glory muffins you should try:

Whole Wheat Blueberry Muffins
Whole Wheat Carrot Muffins
Whole Wheat Sandwich Bread
Flaxseed Bread
Vegan Oatmeal Cookies

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Morning Glory Muffins

Morning Glory Muffins by Wood and Spoon Blog by Kate Wood. These are healthy muffins with natural sweeteners, whole wheat flour, and loads of carrots, coconut, and raisins. These are hearty breakfast pastries and afternoon snacks and make great little energy bites that are simple, make ahead, and easy to freeze. Learn more about the recipe on thewoodandspoon.com

These are healthy muffins with natural sweeteners, whole wheat flour, and loads of carrots, coconut, and raisins. These are hearty breakfast pastries and afternoon snacks and make great little energy bites that are simple, make ahead, and easy to freeze. Learn more about the recipe on thewoodandspoon.com 

Morning Glory Muffins by Wood and Spoon Blog by Kate Wood. 

  • Author: Kate Wood
  • Prep Time: 10
  • Cook Time: 20
  • Total Time: 30 minutes
  • Yield: 13 1x
  • Category: Breakfast
Scale

Ingredients

  • ¾ cup (180 gm) milk
  • 1/3 cup (80 gm) canola oil
  • 1 large egg
  • 1/3 cup unsweetened applesauce
  • 1 teaspoon vanilla extract
  • 1 cup shredded carrots
  • ½ cup (100 gm) sugar
  • ¼ cup (50 gm) brown sugar
  • 1 cup (140 gm) all-purpose flour
  • 1 cup (140 gm) whole wheat flour
  • 21/2 teaspoons baking powder
  • ½ teaspoon salt
  • 21/2 teaspoons cinnamon
  • ½ cup shredded coconut
  • ½ cup raisins
  • ¼ cup chopped pecans

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, egg, applesauce, and extract until smooth. Stir in the carrots and both sugars. Add the flours, baking powder, salt, and  cinnamon and stir just till barely combined. Fold in the coconut, raisins, and pecans. Divide the batter among the 12-muffin compartment. Mine usually end up about 2/3- 3/4 of the way full. Sprinkle the tops of each with sparkling sugar or additional mix-ins (if desired) and bake in the preheated oven for about 17 minutes or until a toothpick inserted comes out clean. Allow to cool briefly before consuming!

Notes

  • As an option, you can use 1-1/2 cups of whole wheat flour and only ½ cup of all-purpose flour. In this instance, use ½ cup brown sugar and only ¼ cup of white sugar. This will help to keep the muffins moist.
  • If you don’t plan to consume the muffins on the day of preparing them, seal them in a Tupperware or large plastic bag and freeze until ready to consume. This will help to keep the muffins moist and fresh!