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Breads & Muffins

  • Breads & Muffins FOOD

    Orange Chocolate Chip Muffins (Vegan)

    Orange Chocolate Chip Muffins – zesty, flavorful orange muffins made with real orange juice and zest and packed with dark chocolate. 100% vegan!

    Orange Chocolate Chip Muffins

    This weekend (Tuesday/Wednesday is our “weekend”, because my boyfriend is a tattooer so weekends are for work) was honestly incredible. Not because we went on vacation or did anything super exciting, but just because the weather was perfect and I listened to my own advice (for once) and made time for self-care.

    First things first, I got a FACIAL, which I haven’t done in years. I hate massages or getting my nails done or “spa days”, but getting facials is one thing I am always down for. A green papaya enzyme peel? Sign me up.

    I also finally broke down and bought a juicer, which I’ve been putting off because they’re so unnecessarily expensive. But yesterday we bought one and went a little crazy juicing all the fruit in our fridge.

    Orange Chocolate Chip Muffins

    But before I juiced the 20 pounds of citrus taking up precious room in our fridge, I set aside a few oranges to make a big batch of these Orange Chocolate Chip Muffins. Fun fact, this was a recipe I used to make all the time before I even went vegan. This is one of those “wow, vegan food can be pretty good!” recipes (along with my pumpkin chocolate chip cake, the second vegan recipe I went crazy for). Both of these recipes are 100% approved in my family full of carnivores, which is usually how I tell that one of my recipes is a success.

    Orange Chocolate Chip Muffins

    Looking for more citrus recipes?

    Orange Chocolate Chip Muffins

    Orange Chocolate Chip Muffins

    Zesty, flavorful orange muffins made with real orange juice and zest and packed with dark chocolate
    Prep Time10 mins
    Cook Time20 mins
    Total Time30 mins
    Course: Breads
    Cuisine: American
    Keyword: chocolate chip, muffins, orange
    Servings: 12
    Author: Brit Wolfe

    Ingredients

    • 2 cups all-purpose flour
    • 2 tsp. baking powder
    • 1/2 tsp. baking soda
    • 1/2 tsp. salt
    • 2/3 cup granulated sugar
    • 1 cup orange juice
    • zest of 1 orange
    • 1/2 cup coconut oil
    • 2 1/2 tsp. vanilla extract
    • 1 cup semisweet chocolate chips

    Instructions

    • Preheat oven to 375º.
    • In a large bowl, sift together the dry ingredients (flour, baking powder, baking soda, and salt). Add the sugar and mix well to make sure there are no clumps.
    • In a separate measuring cup, add all the wet ingredients (orange juice, zest, coconut oil, and vanilla). Pour into the dry ingredients and mix until just combined. Fold in the chocolate chips.
    • Scoop the batter into lined muffin tins. Sprinkle with additional chocolate chips. Bake muffins 20-25 minutes until golden brown around the edges.

    © 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.

    Orange Chocolate Chip Muffins
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  • Breads & Muffins FOOD

    English Muffin Bread (Vegan)

    English Muffin Bread – a quick, yeasted loaf bread that comes together in minutes and tastes just like a toasted English muffin!

    English Muffin Bread

    A post on a Tuesday? Whaaaat?

    I mentioned in my last post that life has been getting away from me a bit lately and I’ve been struggling to keep up with everything. I hate admitting that I’m stressed, but I know it’s just because I’ve been pushing myself to stay busy lately, and that’s a good thing. I’d much rather be busy than bored.

    English Muffin Bread

    So this post is a day late, but it’s such a good one that I didn’t want to wait until my next usual posting day to hit publish. This is hands-down the easiest bread recipe I’ve ever made, and it’s so delicious that it might become a weekly staple in my house. (Update: it’s become a weekly staple in my house)

    The dough comes together in literally 2 minutes, there’s no kneading, and the rise time is super short. This bread is perfect for bread-baking beginners or anyone who wants to make homemade bread but doesn’t have a lot of time. This bread has a light, airy texture and a good crunchy crust. Toast it and add some butter and jam? I’m obsessed.

    English Muffin Bread

    How to make English Muffin Bread:

    I’m not exaggerating when I say this is the easiest bread to make. First, add the dry ingredients to the bowl of a stand mixer. Sprinkle the yeast over top, add the wet ingredients, and let it knead for 2 minutes. Pour the dough into a loaf pan, cover lightly with plastic wrap, and let rise for one hour. Then you’re ready to bake! Told you it’s easy.

    English Muffin Bread

    Looking for more bread recipes?

    English Muffin Bread

    A quick, yeasted loaf bread that comes together in minutes and tastes just like a toasted English muffin!
    Prep Time10 mins
    Cook Time25 mins
    Rising Time1 hr
    Total Time1 hr 35 mins
    Course: Bread
    Cuisine: American
    Keyword: bread
    Servings: 6
    Author: Brit Wolfe

    Ingredients

    • 3 cups all-purpose flour
    • 1 Tbsp. granulated sugar
    • 1 1/2 tsp. salt
    • 1/4 tsp. baking soda
    • 1 Tbsp. instant yeast
    • 1 cup nondairy milk, such as Silk
    • 1/4 cup water
    • 2 Tbsp. vegetable oil

    Instructions

    • Sift together the dry ingredients (flour, salt, and baking soda) and add to the bowl of a stand mixer. Sprinkle the sugar and yeast over top and mix well.
    • In a measuring cup, combine the wet ingredients (milk, water, and oil) and heat to 125ºF. Pour the warm liquid over the dry ingredients and knead for 2 minutes.
    • Pour the dough into a greased 9″x5″ loaf pan. Cover loosely with plastic wrap and allow to rise for 1 hour. The bread should be risen only slightly above the rim of the pan (however, my dough was way taller and it turned out just fine!).
    • When the dough is almost done rising, preheat the oven to 400ºF.
    • Uncover the bread and bake for 25-30 minutes until golden brown.
    Recipe by King Arthur Flour

    © 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.

    English Muffin Bread
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  • Breads & Muffins FOOD

    Hummingbird Muffins

    Hummingbird Muffins

    Happy Monday! I took last week off from the blog and man, did I enjoy it. I’m learning as I get older that sometimes you just need a break, even from the things you love most in life. Taking a break can do so much for you: help prevent burnout, re-spark your creativity, or just give your brain a rest. So I took a much-needed break and I’m back with one incredible recipe for you guys: Hummingbird Muffins.

    Hummingbird Muffins

    Hummingbird cake is one of my favorite cakes in the entire world, mostly because I was one of those weird kids who liked spice cake more than chocolate or vanilla. But there’s something about hummingbird cake: the subtle banana flavor, the big chunks of pineapple and little bits of pecans, the cinnamon throughout, oh my gosh it makes my heart happy.

    And yes, I know it’s walnuts in my photos, but all of my pecans went into the muffins and I forgot to leave some to photograph, so I used walnuts. Deal with it.

    Hummingbird Muffins

    How to Make Hummingbird Muffins:

    These muffins are super quick to throw together and have ready for breakfast. First, cream your butter and sugars together. Add the flax and vanilla, then sift in the dry ingredients. Fold in mashed bananas, pineapple chunks (with the juice!), and chopped pecans. Scoop into muffin tins and top with the cinnamon streusel, bake until golden brown and delicious, and that’s all there is to it. Quick, easy, and delicious!

    This recipe is adapted from my favorite banana bread recipe. Enjoy!

    Hummingbird Muffins

    Looking for more muffin recipes?

    Hummingbird Muffins

    Moist banana muffins packed with cinnamon, chunks of pineapple, and pecans, then topped with a crunchy cinnamon streusel!
    Prep Time10 mins
    Cook Time25 mins
    Total Time35 mins
    Course: Breads
    Cuisine: American
    Keyword: banana, hummingbird, muffins
    Servings: 18
    Author: Brit Wolfe

    Ingredients

    Hummingbird Muffins

    • 1/2 cup vegan butter, such as Earth Balance
    • 1 cup granulated sugar
    • 2 Tbsp. ground flaxseed
    • 1 tsp. vanilla extract
    • 2 1/2 cups all-purpose flour
    • 1 tsp. baking soda
    • 1 tsp. ground cinnamon
    • 4 small to medium bananas, mashed
    • 1/2 cup chopped pecans
    • 1/2 cup chopped pineapple with the juice

    Cinnamon Streusel

    • 6 Tbsp. vegan butter, such as Earth Balance
    • 3/4 cup all-purpose flour
    • 3/4 cup granulated sugar
    • 1 tsp. ground cinnamon

    Instructions

    • Preheat the oven to 350ºF.
    • Mix the ground flaxseed with 7 Tbsp. of water and set aside to let thicken, about 5-7 minutes.
    • In the bowl of a stand mixer, cream together the butter and sugar until light and fluffy, about 5 minutes.
    • Add the vanilla and the flaxseed mixture and continue mixing until fluffy and fully combined, about 3 minutes.
    • In a separate bowl, sift together the dry ingredients (flour, baking soda, and cinnamon). Add half of the dry ingredients to the butter mixture and let mix on a medium-low speed until almost fully combined.
    • Add the mashed bananas, then the remaining dry ingredients. Let mix until almost fully combined, then fold in the pineapple and the pecans. Fold gently to prevent overmixing.
    • Scoop the muffin batter into paper-lined muffin tins. I used muffin liners that are slightly larger than regular muffins, so if you use a regular-sized muffin tin, you will get more muffins.
    • For the streusel, sift together the flour and cinnamon into a bowl. Add the sugar and mix well. Cut up the butter and add to the mixture, then mix with a fork (or your hands!) until the mixture resembles wet crumbs.
    • Crumble the streusel mixture over the top of each muffin and press slightly to adhere the streusel to the muffin.
    • Bake 25-30 minutes until the muffins are risen and lightly golden brown.
    Hummingbird Muffins

    © 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.

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  • Breads & Muffins FOOD

    Cinnamon Streusel Jam Loaf

    Jump to Recipe
    Cinnamon Streusel Jam Loaf

    This post may contain affiliate links, which means that I earn a commission if you purchase through those links (at no extra cost to you!). Thanks for the support that makes Panthers & Peonies possible!

    I’m so excited for today’s recipe, which I say about every recipe on my blog, and it’s always true. But I’m like, especially excited for today’s recipe.

    I saw this jam bread on the BakeFeed Instagram page a while ago, and I instantly fell in love. I was like OMG I NEED TO MAKE THIS NOW, liked the photo, and promptly forgot about it. Sometimes I have the memory of a goldfish.

    Cinnamon Streusel Jam Loaf

    Cut to a few weeks later, I decided on a whim to treat myself to some magazines. I literally never buy magazines (call me a “everything is digital” millennial, but I hate how you read it once and then it ends up as clutter), but on the rare occasion that I do, it’s always a baking magazine. Plus it’s my dream to be on the cover of 2 separate magazines (Bake From Scratch and Inked), so, you know, it’s motivation.

    Cinnamon Streusel Jam Loaf

    Bake From Scratch magazine in hand, I plopped myself on the couch and started skimming the pages. And wouldn’t you know, the first page the magazine fell open to was the same jam bread I had obsessed over weeks earlier.

    Cinnamon Streusel Jam Loaf

    And let me tell you, this bread didn’t disappoint. It’s that perfect mix between soft cake crumb and hearty quick bread loaf. Plus the jam and streusel on top? So good.

    Here’s What I Used:

    Cinnamon Jam Loaf

    Prep Time15 mins
    Cook Time1 hr 15 mins
    Total Time1 hr 30 mins

    Ingredients

    Cinnamon Loaf

    • 3/4 cup nondairy milk
    • 1/2 tsp. apple cider vinegar
    • 2 Tbsp. flaxseed meal
    • 1 cup brown sugar
    • 1/4 cup + 2 Tbsp. vegan butter, melted
    • 1 1/2 tsp. vanilla extract
    • 1 1/2 tsp. ground cinnamon
    • 2 cups all-purpose flour
    • 1/2 tsp. salt
    • 1/2 tsp. baking powder
    • 1/4 tsp. baking soda
    • 1/2 cup jam, divided

    Walnut Streusel

    • 1/2 cup walnuts, chopped
    • 1/4 cup + 2 Tbsp. all-purpose flour
    • 2 Tbsp. granulated sugar
    • 2 Tbsp. brown sugar
    • 1/2 tsp. ground cinnamon
    • 1/4 tsp. salt
    • 1/4 cup vegan butter, cold and cubed

    Vanilla Glaze

    • 1 cup + 2 Tbsp. powdered sugar
    • 2 Tbsp. nondairy milk

    Instructions

    • Preheat oven to 350ºF. Line a 9″ loaf pan with parchment paper, leaving the edges to hang over the side (this’ll make it easier to remove the loaf when it’s done).
    • Mix together the nondairy milk and vinegar, stir well, and set aside to let curdle (this is a homemade vegan buttermilk!)
    • Mix the flaxseed meal with 6 Tbsp. of water, mix well, and set aside to thicken (about 5-7 minutes).
    • Sift together the dry ingredients (flour, cinnamon, salt, baking powder, and baking soda). Add the brown sugar and mix well to make sure there are no clumps.
    • Add the wet ingredients (buttermilk, flax eggs, and vanilla extract) and mix until smooth.
    • Pour 1/3 of the mixture into the loaf pan and spread evenly. Top with half of the jam, spreading almost to the edges (be sure to leave a small border so the jam doesn’t ooze out the sides). Repeat once more, and top with remaining 1/3 of batter.
    • To make the streusel: sift together the dry ingredients (flour, cinnamon, and salt). Add the sugars and mix well to make sure there are no clumps. Add the chopped walnuts, then mix in the cold cubed butter and press the mixture together until it resembles small crumbs. Spread evenly across the top of the batter.
    • Bake for 30 minutes, then remove from oven and cover with foil. Place back in the oven and bake an additional 45 minutes until golden brown and fully baked all the way through.
    • Once the loaf is fully cooled, mix together the glaze ingredients and drizzle over the top of the loaf.
    Recipe by Bake From Scratch

    © 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.

    Cinnamon Streusel Jam Loaf
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  • Breads & Muffins FOOD

    Good Ol’ Fashioned Pumpkin Bread (Vegan)

    Good Ol' Fashioned Pumpkin Bread (Vegan)

    This post may contain affiliate links. These are all products I use daily and highly recommend. Thanks for the support that makes Panthers & Peonies possible!

    We’re changing the game today.

    Pumpkin is everywhere in September, October, November. But then it gets replaced by gingerbread and peppermint, and it’s like no one needs it anymore until the next year. But this doesn’t sit right with me, because sometimes I’ll crave pumpkin in the middle of April. In fact, I’ve been craving this pumpkin bread every month since I made it last fall. Therefore, I vote we should make pumpkin things all year round.

    Am I serious? 100%.
    Did I buy all of the cans of pumpkin at my local Target just to prove this point? Yes I did.
    Do I regret it? Not even a little bit.

    Good Ol' Fashioned Pumpkin Bread (Vegan)

    This is exactly what I want when I’m craving pumpkin bread. It’s so moist (sorry) and has an incredible texture. Plus it’s full of spices and topped with crunchy sugar. I think part of what makes it so good is how simple it is. It isn’t fancy, it isn’t loaded up with overly complicated ingredients. It’s just good ol’ fashioned pumpkin bread.

    Here’s What I Used:

     

    Just Some Good Ol' Fashioned Pumpkin Bread (Vegan)

    Prep Time10 mins
    Cook Time40 mins
    Total Time50 mins
    Author: Brit Wolfe - Panthers & Peonies

    Ingredients

    • 1 3/4 cups all-purpose flour
    • 1 cup granulated sugar plus 1 Tbsp. for sprinkling
    • 1 Tbsp. baking powder
    • 1/4 tsp. salt
    • 1 tsp. ground cinnamon
    • 1/2 tsp. ground nutmeg
    • 1/2 tsp. ground ginger
    • 1/2 cup nondairy milk
    • 1/2 cup coconut oil melted and cooled
    • 2 Tbsp. molasses
    • 1 tsp. vanilla extract
    • 1 cup pureed pumpkin

    Instructions

    • Preheat oven to 400ºF.
    • Sift together the dry ingredients (flour, baking powder, salt, and spices). Add the sugar and mix well.
    • In a separate bowl, mix together the wet ingredients (milk, oil, molasses, and vanilla). Pour into the dry ingredients, then add the pumpkin and mix until no lumps remain, being careful not to overmix.
    • Pour into a greased loaf pan and sprinkle with 1 Tbsp. granulated sugar.
    • Bake 40-50 minutes until golden brown across the top. Start checking the doneness around 30 minutes to make sure it isn't browning too quickly on top. If it is, cover the top loosely with foil and continue baking.

    Notes

    Because of the high moisture content, this bread should be eaten within 2 days. If you won't finish it in time, wrap half in plastic wrap and throw in the freezer!

    Recipe adapted from Isa Chandra Moskowitz

    Good Ol' Fashioned Pumpkin 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.

    Good Ol' Fashioned Pumpkin Bread (Vegan)
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