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Breads & Muffins

  • Breads & Muffins FOOD

    Coffee Cake Muffins… like muffins made with coffee

    Coffee Cake Muffins... like muffins made with coffeeThis post may contain affiliate links, which means that I earn a commission if you purchase through those links. These are all products I use daily and highly recommend. Thanks for the support that makes Panthers & Peonies possible!

    Hello friends, happy Sunday.
    As per usual, I’ve had too much coffee this morning. But for some reason I’m also always looking for more ways to get coffee into my system. Enter my new favorite breakfast, which is coffee cake made with actual coffee in it. And if you eat it with a cup of coffee, it’s just a double caffeine intake, which is awesome.

    Coffee Cake Muffins... like muffins made with coffee   Coffee Cake Muffins... like muffins made with coffee

    I literally never thought about this before, but as soon as I started a food blog I realized how many people (from all over the world) question why it’s called coffee cake when there’s no coffee in it. And a lightbulb went off in my head that in addition to eating it with coffee, coffee cake should have coffee in it.
    I’m sure I’m not the first person to think of this, but it’s a delicious idea and I support it 100%. Do it, please. It’s the perfect breakfast.

    Coffee Cake Muffins... like muffins made with coffee
    Here’s What I Used:

    Print Recipe
    5 from 1 vote

    Coffee Cake Muffins... like muffins made with coffee

    Prep Time10 mins
    Cook Time25 mins
    Total Time35 mins
    Course: Muffins
    Servings: 18
    Author: Brit Wolfe

    Ingredients

    Muffin Base

    • 1/2 cup vegan butter
    • 3/4 cup brown sugar
    • 1 Tbsp. flaxseed meal + 3 Tbsp. water
    • 1 cup vegan buttermilk note below
    • 1 tsp. vanilla extract
    • 2 Tbsp. finely ground coffee
    • 2 cups all-purpose flour
    • 1 tsp. baking soda
    • 1 tsp. baking powder
    • 1/2 tsp. ground cinnamon
    • 1/4 tsp. salt
    • 1 cup dark chocolate chips

    Streusel Topping

    • 2 cups all-purpose flour
    • 2/3 cup brown sugar
    • 1 tsp. ground cinnamon
    • 1/2 cup olive oil
    • heaping 4 tsp. finely ground coffee
    • heaping 1/4 cup mini chocolate chips

    Instructions

    • Preheat oven to 375ºF.
    • Mix together the flax and water and let sit until slightly thickened, about 5-7 minutes.
    • Cream butter and sugar until light and fluffy.
    • Add flax, vanilla, and coffee grounds and mix until smooth.
    • Sift dry ingredients. Add alternately with buttermilk, meaning add dry ingredients, wet, dry, wet, and ending with dry.
    • Fold in chocolate chips.
    • Scoop into lined or greased muffin tins, filling about 2/3 of the way full.
    • To make the streusel: combine all streusel ingredients and mix until crumbly. Be sure to mix well so there are no oil pockets.
    • Sprinkle over muffins (each muffin has a lot of streusel!) and press streusel gently into muffin batter.
    • Bake 20-25 minutes until golden brown.

    Notes

    To make vegan buttermilk: add 1 tsp. lemon juice to a measuring cup, then fill up to the 1 cup line with nondairy milk. Let sit 5-7 minutes until slightly thickened.
    For the coffee grounds: the coffee grounds are added to the batter whole, so make sure they are very finely ground first.

    Coffee Cake Muffins... like muffins made with coffee

    Coffee Cake Muffins... like muffins made with coffee

    © PANTHERS & PEONIES. All text, recipes, and photographs on this site are my own. Please do not use my images without permission. If you want to republish this recipe, please link back to this post.

    Coffee Cake Muffins... like muffins made with coffee
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  • Breads & Muffins FOOD

    Blueberry Sourdough Scones (Vegan)

    Blueberry Sourdough Scones – A great way to use sourdough starter discard! Delicious flaky scones packed with a rich sourdough flavor and fresh blueberries

     

    Blueberry Sourdough Scones (Vegan)
    This post may contain affiliate links, which means that I earn a commission if you purchase through those links. These are all products I use daily and highly recommend. Thanks for the support that makes Panthers & Peonies possible!

    Please excuse the dozens of sourdough recipes that will be coming to the blog.

    I HATE wasting food. It makes me cringe. So the whole “throwing away half of your sourdough starter every day” thing was stressing me out. That is until I read up on it, and apparently you can add sourdough starter to just about anything, and using it in everyday recipes is a super common thing. I guess a lot of people feel the same as me about wasting food, and that’s pretty cool.

    Blueberry Sourdough Scones (Vegan)

    Using sourdough starter discard adds a subtle sourdough flavor to whatever you add it to, even it’s starter from the first few days of feeding. The flavor isn’t totally developed yet, but it’s slowly starting to get that rich sour flavor, and adding it to baked goods works SO WELL.

    Blueberry Sourdough Scones (Vegan)

    These scones are light and fluffy, with big chunks of blueberry in every bite. The cinnamon sugar on top adds a nice crunch and a small bit of sweetness, which works well because these scones aren’t inherently sweet. They’re not savory either, they’re just the perfect middle ground. Best served with a slab of butter and a big cup of coffee.

     

    Blueberry Sourdough Scones (Vegan)
    Here’s What I Used:

     

    Print Recipe
    5 from 1 vote

    Blueberry Sourdough Scones (Vegan)

    Prep Time10 mins
    Cook Time15 mins
    Total Time25 mins
    Course: Breads
    Servings: 10
    Author: Brit Wolfe

    Ingredients

    • 1 1/4 cup all-purpose flour
    • 1/2 cup sourdough starter discard
    • 1 1/4 tsp. baking powder
    • 1/4 tsp. baking soda
    • 1/2 tsp. salt
    • 1 tsp. ground cinnamon
    • 1 tsp. vanilla extract
    • 1/2 Tbsp. flaxseed meal + 1 1/2 Tbsp. water
    • 6 Tbsp. vegan butter cold
    • 2 Tbsp. nondairy milk
    • 1/2 Tbsp. vinegar
    • 1 Tbsp. brown sugar
    • 2/3 cup fresh blueberries

    Instructions

    • Preheat the oven to 400ºF.
    • Mix together the flax and water and let sit until slightly thickened, about 5-7 minutes.
    • In a small bowl, mix together the nondairy milk and vinegar and let sit until slightly thickened, about 3-5 minutes.
    • Sift together the flour, baking powder, baking soda, salt, and cinnamon. Add the brown sugar. Cut the butter into small pieces and gently mix with the flour mixture until it resembles coarse crumbs. I always use my hands because I feel I have more control, but you can use a pastry blender or fork. If you feel that the mixture is getting too warm, throw it in the fridge for 5 minutes to chill. You want the butter very cold, and big chunks of butter in your dough are a good thing!
    • Add the liquid ingredients (flax and water mixture, milk and vinegar mixture) and the sourdough starter into the flour and gently work the dough until it almost comes together. Add the blueberries, then dump onto a lightly floured surface and VERY GENTLY knead the dough until everything comes together. The more you work the dough, the tougher the scones will be, so be gentle.
    • Roll the dough to 1" thick, then use a circle cutter to cut out rounds and place on a parchment-lined baking sheet. Gather the dough and gently refold to cut more biscuits, repeating the process until all the dough is used.
    • Place the baking sheet in the freezer for 10 minutes, then sprinkle with a pinch of cinnamon and granulated sugar before putting it in the oven. Bake for 15-20 minutes until the tops are golden brown and the blueberries are bubbling.

    Blueberry Sourdough Scones (Vegan)

    Blueberry Sourdough Scones (Vegan)

    © PANTHERS & PEONIES. All text, recipes, and photographs on this site are my own. Please do not use my images without permission. If you want to republish this recipe, please link back to this post.

    Blueberry Sourdough Scones (Vegan)
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  • Breads & Muffins FOOD

    Peanut Butter & Strawberry Banana Bread (Vegan)

    Peanut Butter & Strawberry Banana Bread – Rich, moist banana bread stuffed with a layer of creamy peanut butter and packed with pieces of fresh strawberries. Perfect for summer!
    This post is sponsored by Daiya.

    Peanut Butter & Strawberry Banana Bread (Vegan)
    This post may contain affiliate links, which means that I earn a commission if you purchase through those links. These are all products I use daily and highly recommend. Thanks for the support that makes Panthers & Peonies possible!

    Sometimes my recipes are super over the top, and sometimes they’re… dare I say… healthy? Well guess what, this recipe is both.

    Peanut Butter & Strawberry Banana Bread (Vegan)

    It’s February, people are still sticking to their resolutions about eating healthier, so I wanted to make a lighter banana bread recipe, one that’s not as heavy as my go-to banana bread recipe. Strawberries are everywhere right now and I’m obsessed and want to eat them all day. But I didn’t want to stop there because strawberry banana bread is boring. So I put a layer of peanut butter in the middle. Yesss.

    Peanut Butter & Strawberry Banana Bread (Vegan)

    This recipe is delicious and light, but still sturdy enough to make a good breakfast. Plus it’s made lower in fat and calories with big chunks of real fruit, yogurt instead of butter, a small bit of coconut oil for some healthy fats, and protein-packed peanut butter.

    I used Daiya’s Strawberry Greek Yogurt Alternative, and oh my gosh I can’t believe I waited so long to try this yogurt. It smells SO GOOD, and as soon as I mixed it up and took a bite, it was creamy and delicious and brought me right back to the days of eating yogurt before I went vegan.

    Peanut Butter & Strawberry Banana Bread (Vegan)

    You could totally use plain or vanilla yogurt, but I made this with strawberry yogurt and I really like the subtle strawberry flavor it gives to each bite. The yogurt (and banana) help keep this bread moist and tender, the strawberry pieces add a nice texture to the inside, and the walnuts give a nice crunch on top. Oh, and the peanut butter? You know everything’s better with peanut butter.

    Peanut Butter & Strawberry Banana Bread (Vegan)

     

    Here’s What I Used:

     

    Print Recipe
    5 from 1 vote

    Peanut Butter & Strawberry Banana Bread (Vegan)

    Prep Time10 mins
    Cook Time1 hr 10 mins
    Total Time1 hr 20 mins
    Course: Bread
    Author: Brit Wolfe

    Ingredients

    • 1/4 cup coconut oil liquid
    • 1 cup granulated sugar
    • 2 Tbsp. flaxseed meal + 7 Tbsp. water
    • 1 tsp. vanilla extract
    • 1 container 5.3 ounces Daiya Strawberry Greek Yogurt Alternative
    • 2 cups all-purpose flour
    • 1 tsp. baking powder
    • 3/4 tsp. baking soda
    • pinch of cinnamon
    • heaping 1/2 tsp. salt
    • 1 cup mashed banana
    • 3/4 cup chopped strawberries
    • 1/2 cup creamy peanut butter

    Instructions

    • Preheat oven to 350ºF.
    • Mix together the flax and water and let sit until thickened, about 5-7 minutes.
    • In the bowl of a stand mixer, add the sugar, coconut oil, vanilla and mix until smooth.
    • Add the yogurt and flax. Mix well.
    • Sift together the dry ingredients (flour, baking powder, baking soda, cinnamon, and salt) and add to the mixing bowl. Mix until just combined.
    • Add the mashed banana and mix until just combined.
    • Fold in the strawberry pieces. Pour half of the mixture into a greased loaf pan, then top with the creamy peanut butter. Using a knife, gently swirl the peanut butter into the banana bread. Top with the remaining batter.
    • Decorate the top of the loaf with cut-up strawberries and walnut pieces. Bake 70-80 minutes until a rich brown color across the top.

    Notes

    Because of how moist it is, this banana bread is best when eaten within 2 days. Otherwise, it will keep up to a week wrapped in the fridge.

    Thank you to Daiya for sponsoring this post!
    (All opinions are 100% my own. I only partner with brands that I love and use regularly.)

    Peanut Butter & Strawberry Banana Bread (Vegan)

    © PANTHERS & PEONIES. All text, recipes, and photographs on this site are my own. Please do not use my images without permission. If you want to republish this recipe, please link back to this post.

    Peanut Butter & Strawberry Banana Bread (Vegan)
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  • Breads & Muffins FOOD

    Vanilla Bean Cinnamon Swirl Bread (Vegan)

    Vanilla Bean Cinnamon Swirl Bread (Vegan)

    I used to hate making homemade bread. It’s finicky, it’s an arm workout, and it just takes too damn long. Do you have 4 spare hours to proof some bread? No, me neither.

    But over the last year, I’ve become a huuuge fan of making homemade bread. I don’t know what changed, but now I find it really enjoyable, and there’s something about kneading dough that is really relaxing to me. Plus the end product makes it all worth it… especially when it’s rich and buttery and filled with cinnamon, brown sugar, and vanilla bean. And a super cute swirl on the inside doesn’t hurt.

    Vanilla Bean Cinnamon Swirl Bread (Vegan)

    This bread is delicious: chewy, not too sweet, with a crunchy crust and a swirl in the middle that tastes like a cinnamon roll. It makes the best toast ever, and oh yeah it also makes the house smell AMAZING.
    Plus, if you’re a homemade-bread-hater like I used to be, it’s pretty much the simplest bread you could ever make. In fact, I didn’t even proof it. I just prepared the dough, let it rest in the fridge overnight, and it was ready to go in the morning. Which means freshly-baked bread for breakfast, and that’s how I want to wake up every day.

    Vanilla Bean Cinnamon Swirl Bread (Vegan)

    PS Chrissy Teigen once said, “It’s not butter unless you can see it”, and those are words I live by.

    Vanilla Bean Cinnamon Swirl Bread (Vegan)

    Cinnamon Vanilla Bean Swirl Bread (Vegan)

    Prep Time2 hrs
    Cook Time40 mins
    Total Time2 hrs 40 mins
    Course: Bread
    Author: Brit Wolfe

    Ingredients

    • 1/2 cup nondairy milk
    • 1/2 cup water
    • 1 1/2 Tbsp. vegan butter
    • 2 Tbsp. brown sugar
    • 2 Tbsp. maple syrup
    • 3-3 1/2 cups all-purpose flour
    • 2 1/4 tsp. active dry yeast
    • 1 1/2 tsp. salt
    • 1 1/2 tsp. flaxseed meal + 1 1/2 Tbsp. water
    • 2 Tbsp. vegan butter melted
    • 1/4 cup brown sugar
    • 1 1/2 tsp. cinnamon
    • seeds from 1/2 vanilla bean

    Instructions

    • Mix the flax and water and let sit until thickened, about 5-7 minutes.
    • Meanwhile, add nondairy milk, water, 1 1/2 Tbsp. vegan butter, brown sugar, and maple syrup to a small saucepot and heat to about 120ºF (you can also do this in the microwave using a glass measuring cup).
    • Add to the bowl of a stand mixer (fitted with a dough hook attachment) and sprinkle the yeast over top. Let sit 5 minutes.
    • Add salt and 1 1/2 cups flour, then let the mixer knead the dough for 2 minutes until the mixture comes together. Add the flax and remaining flour. You might not need all the flour, so start with one cup and add more gradually until the dough is no longer sticky.
    • Knead the dough on a medium speed for 5-7 minutes until soft and elastic.
    • Transfer the dough to a greased bowl, cover with a clean towel, and place in a warm area. Let rise 1 hour, or until doubled in size.
    • Once the dough has risen, punch it down, then transfer it to a floured surface. Roll the dough out and shape to a 9″x15″ rectangle.
    • Combine 1 Tbsp. of the melted butter, brown sugar, cinnamon, and vanilla bean seeds and brush over the surface of the dough (it will be difficult to spread, so be careful not to rip the dough).
    • Roll the dough into a spiral, starting with the short side, making sure that the seam is on the bottom. Carefully transfer the dough to a greased loaf pan. Cover with a clean towel, move to a warm area, and let the dough rise 1 hour, or until doubled in size.
    • When the dough is almost done rising, preheat the oven to 375ºF.
    • Brush the loaf with the remaining 1 Tbsp. melted butter (I brushed with 1/2 Tbsp. before baking and 1/2 Tbsp. right when it came out of the oven).
    • Bake 35-45 minutes, until golden brown.
    Recipe adapted from Take a Megabite – Vanilla Bean, Brown Sugar, & Cinnamon Swirl Bread

    © PANTHERS & PEONIES. All text, recipes, and photographs on this site are my own. Please do not use my images without permission. If you want to republish this recipe, please link back to this post.

    Vanilla Bean Cinnamon Swirl Bread (Vegan)

    0
  • Breads & Muffins FOOD

    Mini Cinnamon Roll Loaf (Vegan)

    Mini Cinnamon Roll Loaf – Tiny chewy & gooey cinnamon rolls piled high in a pull-apart loaf, topped with a thick layer of cream cheese frosting

     

    This post may contain affiliate links, which means that I earn a commission if you purchase through those links. These are all products I use daily and highly recommend. Thanks for the support that makes Panthers & Peonies possible!

    I know everyone is trying to be healthy right now. It’s January, everybody is trying to eat a little better and work out more, a ton of people are doing a no-sugar thing (…why would you even). And here I come to ruin your diet! You’re welcome!

    My blog is the perfect place for anyone who says, “I may be eating a cinnamon roll, but it’s vegan.” And yes, I am 100% one of those people. “I know I’m eating chocolate chip cookies for dinner, but they’re vegan. It can’t be bad for me.” We all know it doesn’t work like that but let me live in ignorant bliss, ok? Ok.

    I have been craving cinnamon rolls bad lately, as I usually do around Christmas. And then I saw this Pull-Apart Cinnamon Roll Bread from Cookies & Cups and I was totally inspired, like YES I NEED THIS. So here is my vegan version, using my favorite cinnamon roll recipe!

    I know it looks complicated, but it’s really not. Honestly the hardest part for me was trying to not eat the whole thing while photographing it. All you do is make cinnamon rolls like normal, but roll them longways and cut them smaller so you get a ton of little mini cinnamon rolls. And yes, it is normal to be freaking out about how tiny and cute they are.

    Once they’re all cut, you just pile them into a greased loaf pan, let it rise, and bake them until they’re golden brown and gooey and delicious. And once they’re slightly cooled (but not all the way, because who has time for that), drown them in the cream cheese frosting. Yessss. Try not to eat the whole thing in one sitting, I dare you.

     

    Here’s What I Used:

     

    Mini Cinnamon Roll Loaf (Vegan)

    Prep Time2 hrs
    Cook Time30 mins
    Total Time2 hrs 30 mins
    Course: Dessert
    Author: Brit Wolfe

    Ingredients

    Cinnamon Rolls

    • 2 1/4 tsp. active dry yeast
    • 1 cup nondairy milk
    • 1/2 cup vegan butter divided
    • 1/3 cup + 1 Tbsp. granulated sugar
    • 1/4 tsp. salt
    • 3 cups AP flour
    • 2 tsp. cinnamon

    Cream Cheese Frosting

    • 2 Tbsp. vegan butter
    • 2 oz. vegan cream cheese
    • 1 cup powdered sugar sifted
    • splash of vanilla extract
    • pinch of salt

    Instructions

    To make the dough:

    • Add the nondairy milk and 3 Tbsp. vegan butter to a small measuring cup. Heat in the microwave for 30-60 seconds until warm, then let cool slightly. You want the milk and butter mixture around 110-115°F.
    • Sprinkle the yeast over top and let sit 10 minutes.
    • In the bowl of a stand mixer fitted with the hook attachment, add the milk/yeast mixture, 1 Tbsp. sugar, and salt. Gradually add the flour and mix on low until almost fully incorporated.
    • Turn the speed to medium and let the dough knead for about 3-5 minutes, until it is pulling away from the sides of the bowl and is soft to the touch.
    • Place the dough in a greased bowl, cover lightly, and let sit for 45 minutes to 1 hour, until the dough is doubled in size.

    To assemble:

    • Turn the dough out onto a lightly floured surface and using a rolling pin, gently roll the dough out to a large rectangle. Melt the remaining butter, then brush it over the entire surface of the dough (save 1 Tbsp. of the melted butter to brush the loaf with). Sprinkle with cinnamon and the remaining sugar.
    • Begin rolling the dough from the long edge, rolling into a tight spiral and making sure the seam is on the bottom. Using a sharp, serrated knife, cut 1" cinnamon rolls. I ended up with about 30.
    • Pile the cinnamon rolls into a greased loaf pan. You can do a pattern or place them at random (I did a pattern because OCD). Cover lightly and let the dough rise another 45 minutes to 1 hour, until the dough has risen and is puffy and soft.
    • Preheat the oven to 350°F. Brush the loaf with the 1 Tbsp. melted butter, then sprinkle with a small bit of sugar. Bake the loaf for 30-40 minutes until golden brown.

    For the frosting:

    • Add the five ingredients to the bowl of a stand mixer and mix until smooth and creamy. Pour over the loaf. Enjoy!

     

    Mini Cinnamon Roll Loaf (Vegan)

    © PANTHERS & PEONIES. All text, recipes, and photographs on this site are my own. Please do not use my images without permission. If you want to republish this recipe, please link back to this post.

    Mini Cinnamon Roll Loaf (Vegan)
    0