If you love hearty, comforting breakfasts, these sausage biscuit muffins are about to become a new go-to. They combine fluffy eggs, savory breakfast sausage, and sharp cheddar cheese with the bold flavor of Cheddar Bay biscuits, all baked into perfectly portioned muffins. They’re easy to make, super satisfying, and perfect for feeding a crowd.

Using Red Lobster® Cheddar Bay Biscuit Mix makes this recipe incredibly simple while delivering that signature cheesy, garlicky flavor everyone loves. Instead of making biscuits from scratch, the mix does the heavy lifting, giving you consistent, delicious results every time. Paired with a creamy homemade gravy, these muffins feel like a full Southern-style breakfast in one bite.

Why You’ll Love These Sausage Biscuit Muffins

• Loaded with Cheddar Bay flavor in every bite.
• High-protein and filling—perfect for breakfast or brunch.
• Quick and easy to make with simple ingredients.
• Perfect for meal prep or feeding a crowd.

Ingredients

Scroll Down for Ingredient Amounts Listed in the Full Printable Recipe Card Below

For the Muffins

• Breakfast sausage – Adds savory, hearty flavor and protein
• Eggs – Bind everything together and create a fluffy texture
• Sharp cheddar cheese – Brings bold, cheesy richness
• Red Lobster® Cheddar Bay Biscuit Mix – The star ingredient that adds structure and signature flavor
• Seasoning packet (from the mix) – Infuses that classic buttery garlic taste

For the Gravy

• Sausage drippings + butter or neutral oil – Create a rich, flavorful base for the gravy
• Red Lobster® Cheddar Bay Biscuit Mix – Thickens the gravy while adding extra flavor
• Milk – Makes the gravy smooth, creamy, and pourable

How to Make Red Lobster Sausage Biscuit Muffins

1. Cook and crumble the breakfast sausage in a skillet until browned and fully cooked. Transfer to a paper towel–lined plate, reserving the drippings.

2. Heat a large skillet over medium heat. Cook and crumble the breakfast sausage until browned and fully cooked. Transfer sausage to a paper towel–lined plate, reserving the drippings in the skillet.
3. Preheat oven to 375°F and lightly grease a 12-cup muffin pan.
4. In a large bowl, whisk the eggs until smooth. Stir in the cheddar cheese and cooked sausage.

5. Add 1 ¼ cups of the Cheddar Bay Biscuit Mix and half of the seasoning packet included in the box until well combined.

6. Scoop or spoon the mixture into the muffin pan, filling each cup about ¾ full. 

7. Bake 15–18 minutes, or until set in the center and lightly golden. Run a knife around the edges to loosen and transfer muffins to a serving plate.
8. For the gravy, return the skillet with the sausage drippings to the stove and add neutral oil as needed to equal ¼ cup total grease. Heat over medium-high. Whisk in ¼ cup Cheddar Bay Biscuit Mix and cook for 1 minute. 

9. Slowly whisk in the milk and cook 4–6 minutes, stirring frequently, until thick and creamy.

10. Serve the muffins warm with the gravy on the side for dipping or spooning over the top.

Expert Tips

• You can use various types of sausage, such as pork, turkey, or even a vegetarian sausage substitute, depending on your dietary preferences. The fat content will impact the moisture content of the cheese and sausage muffin. Add extra cheese or cream cheese if your sausage choice is lean.
• Don’t overfill the muffin cups to prevent spilling while baking.
• Use freshly shredded cheese for the best melt and texture.
• Reserve those sausage drippings. They add so much flavor to the gravy.
• Whisk constantly when making gravy to keep it smooth.
• Serve warm for the best flavor and texture!

Storage Instructions

Store muffins in an airtight container in the refrigerator for up to 4 days. Reheat in the microwave for a quick breakfast or snack. Store gravy separately in the refrigerator for up to 3 days. Reheat gravy on the stovetop or microwave, adding a splash of milk if needed

Muffins can be frozen for up to 2 months. Thaw and reheat before serving.

Frequently Asked Questions

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Red Lobster® Biscuit Muffins

These Red Lobster Sausage Biscuit Muffins are savory, cheesy, and packed with flavor in every bite. Made with Red Lobster® Cheddar Bay Biscuit Mix, they bring that iconic buttery, garlicky goodness into an easy, protein-packed breakfast or brunch option.

Course Breakfast

Cuisine American

Keyword pork

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 12 servings

Calories 242kcal

Ingredients

Muffins

• 1 pound breakfast sausage
• 4 large eggs
• 1 1/2 cups shredded sharp cheddar cheese
• 1 1/4 cups Red Lobster® Cheddar Bay Biscuit Mix

Gravy

• 2-3 tablespoons butter or neutral oil
• 1/4 cup Red Lobster® Cheddar Bay Biscuit Mix
• 2-2 1/2 cups milk

Instructions

• Heat a large skillet over medium heat. Cook and crumble the breakfast sausage until browned and fully cooked. Transfer sausage to a paper towel–lined plate, reserving the drippings in the skillet.
• Preheat oven to 375°F and lightly grease a 12-cup muffin pan.
• In a large bowl, whisk the eggs until smooth. Stir in the cheddar cheese, cooked sausage, 1 ¼ cups of the Cheddar Bay Biscuit Mix, and half of the seasoning packet included in the box until well combined.
• Scoop or spoon the mixture into the muffin pan, filling each cup about ¾ full.
• Bake 15–18 minutes, or until set in the center and lightly golden. Run a knife around the edges to loosen and transfer muffins to a serving plate.
• For the gravy, return the skillet with the sausage drippings to the stove and add neutral oil as needed to equal ¼ cup total grease. Heat over medium-high. Whisk in ¼ cup Cheddar Bay Biscuit Mix and cook for 1 minute.
• Slowly whisk in the milk and cook 4–6 minutes, stirring frequently, until thick and creamy.
• Serve the muffins warm with the gravy on the side for dipping or spooning over the top.

Notes

Tips

• You can use various types of sausage, such as pork, turkey, or even a vegetarian sausage substitute, depending on your dietary preferences. The fat content will impact the moisture content of the cheese and sausage muffin. Add extra cheese or cream cheese if your sausage choice is lean.
• Don’t overfill the muffin cups to prevent spilling while baking.
• Use freshly shredded cheese for the best melt and texture.
• Reserve those sausage drippings. They add so much flavor to the gravy.
• Whisk constantly when making gravy to keep it smooth.
• Serve warm for the best flavor and texture!

Storage

Store muffins in an airtight container in the refrigerator for up to 4 days. Reheat in the microwave for a quick breakfast or snack. Store gravy separately in the refrigerator for up to 3 days. Reheat gravy on the stovetop or microwave, adding a splash of milk if needed

Muffins can be frozen for up to 2 months. Thaw and reheat before serving.

Nutrition

Calories: 242kcal | Carbohydrates: 13g | Protein: 15g | Fat: 14g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.1g | Cholesterol: 106mg | Sodium: 553mg | Potassium: 243mg | Fiber: 0.3g | Sugar: 4g | Vitamin A: 365IU | Vitamin C: 1mg | Calcium: 211mg | Iron: 1mg

The post Red Lobster Sausage Biscuit Muffins appeared first on Dinner in 321.

If you love cozy, old-fashioned desserts, this carrot cake loaf is going to be right up your alley. It bakes up incredibly moist thanks to freshly shredded carrots and has just the right balance of warm spices like cinnamon, nutmeg, and ginger. It’s simple enough for everyday baking but special enough to serve for brunch, holidays, or spring gatherings.

What makes this version extra special is the use of Truvia Sweet Complete Granulated and Brown Sweeteners. These sweeteners measure cup-for-cup like sugar but contain fewer calories, making it easy to lighten up baked goods without sacrificing taste or texture. The result? A perfectly sweet, tender loaf with that classic carrot cake flavor you crave.

Why You’ll Love This Carrot Cake Loaf

•  Perfectly moist texture thanks to fresh carrots and melted butter
•  Classic carrot cake flavor with warm, cozy spices
•  Lower sugar swap using Truvia Sweet Complete Sweeteners
•  Great for any occasion, breakfast, dessert, or afternoon coffee!

Ingredients

Scroll Down to the Bottom of this Post for Ingredient Amounts Listed in the Printable Recipe Card

For the Cake

• Eggs (room temperature) – Help bind the batter and create structure
• Salted butter (melted) – Adds richness and keeps the loaf moist
• Truvia Sweet Complete Granulated Sweetener – Provides sweetness with fewer calories while maintaining texture
• Truvia Sweet Complete Brown Sweetener – Adds a subtle molasses flavor for that classic carrot cake depth
• Vanilla extract – Enhances all the warm flavors in the loaf
• All-purpose flour – Gives the loaf structure and stability
• Ground cinnamon, nutmeg and ginger – Adds warmth and signature carrot cake flavor
• Baking powder – Helps the loaf rise
• Baking soda – Works with the ingredients for a tender crumb
• Salt – Balances sweetness and enhances flavor
• Shredded carrots – The star ingredient for moisture and natural sweetness
• Chopped walnuts – Add crunch and texture

For the Frosting

• Cream cheese (softened) – Creates a rich, tangy base
• Truvia Sweet Complete Granulated Sweetener – Sweetens the frosting smoothly
• Salted butter (room temperature) – Adds creaminess and structure
• Pinch of salt – Balances the sweetness

Garnish

• Walnuts & shredded carrots – For a beautiful, bakery-style finish

Expert Tips

• ✔️ Use freshly grated carrots for the best moisture and texture
• ✔️ Don’t overmix the batter—this keeps the loaf soft and tender
• ✔️ Score the top before baking for that beautiful bakery-style crack
• ✔️ Let the loaf cool completely before frosting to prevent melting
• ✔️ Room temperature ingredients matter for smooth batter and frosting

Storage

Store it in an airtight container in the refrigerator for up to 4–5 days.

Frequently Asked Questions

This post was created in partnership with Truvia. All thoughts and opinions are 100% my own.

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Carrot Cake Loaf

This carrot cake loaf is soft, perfectly spiced, and topped with a creamy frosting that makes every slice feel like a treat.

Course bread, Dessert

Cuisine American

Keyword bread, easter

Prep Time 15 minutes minutes

Cook Time 1 hour hour

Total Time 1 hour hour 15 minutes minutes

Servings 10 slices

Ingredients

For the Loaf

• 2 large eggs
• 3/4 cup salted butter
• 1/2 cup Truvia Sweet Complete Granulated Sweetener
• 1/2 cup Truvia Sweet Complete Granulated Brown Sweetener
• 1 teaspoon vanilla extract
• 1 1/2 cups all purpose flour
• 1 teaspoon ground cinnamon
• 1/2 teaspoon nutmeg
• 1/4 teaspoon ground ginger
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1 1/2 cups shredded carrots
• 1/2 cup chopped walnuts

For the Frosting

• 8 ounces cream cheese softened
• 1/4 cup Truvia Sweet Complete Granulated Sweetener
• 1 tablespoon salted butter room temperature
• 1 teaspoon vanilla extract
• 1/4 teaspoon salt

Instructions

• Preheat oven to 350°F. Grease a 9×5-inch loaf pan with butter or nonstick baking spray or line with parchment paper.
• In a large bowl, whisk together eggs, melted butter, Truvia Sweet Complete Granulated Sweetener , Truvia Sweet Complete Brown Sweetener , and vanilla until combined well.
• In another bowl, whisk together all-purpose flour, cinnamon, ginger, baking powder, baking soda, and salt.
• Gradually mix in the dry ingredients to the wet, just until incorporated. Fold in grated carrots and chopped walnuts.
• Pour the batter into the prepared loaf pan and spread evenly. Using a knife, make a shallow cut lengthwise down the center of the batter, about ½ inch deep.
• Bake for 50–60 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs. Allow the bread to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
• To make the frosting, beat cream cheese, Truvia Sweet Complete Granulated Sweetener, salted butter, salt, and butter on low speed until smooth.
• Spread the frosting over the loaf and finish with extra chopped walnuts.

The post Carrot Cake Loaf appeared first on Dinner in 321.

I couldn’t wait to share this Cheesy Pull-Apart Bread with y’all! I experimented in the kitchen with this recipe for a few weeks and it’s really the most impressive appetizer that’s insanely delicious too! In just 15 minutes, you can have this cheesy monkey bread ready to bake for any gathering.

Now the only special thing you need to make this recipe is a Bundt Pan. I promise it’s so worth it for the presentation (and they’re easy to order online). By making it in this pan, I can put the dip in the center for a show-stopping look on the table. Serve with my Pizza Crescent Rolls or Cheese and Sausage Dip for the best spread.

Why You’ll Love this Recipe

• 8-ingredient recipe. Yes that’s it, and most of the ingredients you probably already have in your kitchen at home.
• No-fuss appetizer for the beginner cook. If you are trying to figure out what to make, then this is your recipe. It’s foolproof and will win over any crowd.
• Three cheeses for the best flavor. I used a total of 3 cheeses to make this the ultimate cheesy bread! You can even customize them to your preference if you’d like.

Ingredients

Scroll Down to the Bottom of this Post for Ingredient Amounts Listed in the Printable Recipe Card 

• Refrigerated biscuit dough: The base to the pull-apart bread for flaky layers.
• Salted butter: Adds all the richness we love in a garlic cheesy bread.
• Garlic cloves: Gives that kiss of classic garlic flavor that’s key in this recipe.
• Italian seasoning: Adds warm, herbal flavor that compliments the garlic so nicely.
• Crushed red pepper flakes: A little pinch adds a kick of heat.
• Fresh mini mozzarella balls or shredded mozzarella cheese: The essential ingredient to getting that lovely cheese pull.
• Shredded sharp cheddar cheese: The second cheese to add a little more richness and true cheesy flavor.
• Grated parmesan cheese: The third and final cheese with nice saltiness for the finishing touch.

tools You’ll Need

• Mixing Bowls
• Measuring Cups and Spoons
• Bundt Pan

How to Make Cheesy Garlic Pull-Apart Bread

1. Preheat oven to 350°F. Generously grease a Bundt pan or 9–10 cup tube pan.
2. Cut biscuits into quarters and add to a large mixing bowl.

3. In a small microwave safe bowl, melt butter. Once melted, mix with garlic, Italian seasoning, seasoning salt or salt and black pepper, and red pepper flakes.

4. Pour the butter mixture over the biscuit dough and toss gently until all the pieces are coated.

6. Spoon 1/3 of the biscuit mixture into the prepared pan. Add half of the mozzarella, cheddar and parmesan cheese. Add 1/3 more of the biscuits, followed by the remaining cheeses. Lastly, add the remaining biscuit pieces. Slightly press down as you go.

7. Bake uncovered 35–40 minutes, until golden brown and bubbly. If the top browns too quickly, loosely tent with foil for the last 10 minutes.
8. Let cool in the pan for 5–10 minutes, then invert onto a serving plate. Serve as is or with marinara or pizza sauce for dipping.

Expert Tips

• Layer correctly for the best cheese pull. Be sure to alternate layers of biscuit dough and shredded cheese. This is so crucial to being able to get the best cheese flavor and cheese pull out of every bite.
• Grease the bundt pan well before layering. There are a lot of nooks and crannies in this type of pan, so greasing with a cooking spray or melted butter generously will help to flip the cheesy garlic pull-apart bread out perfectly.
• Bake uncovered to help the bottom cook through and brown nicely. If it’s getting too browned, then shield with foil.
• Try a different cheese. Just be sure they are good melting cheeses. We also love fontina or Gruyere combined with mozzarella as another option.
• Allow the bread to cool for 10 minutes before flipping. Like with any baked good, it needs to cool slightly to set before being able to easily flip it.

Storage

This pull apart bread is best served warm out of the oven, but if you do want to store any leftovers, place them in an airtight container in the fridge for up to 3 days. Reheat in the microwave or oven for a couple of minutes until warmed through.

We don’t recommend freezing this monkey bread, as it will change the texture once it thaws. If you want to make it in advance, you can layer the ingredients in the bundt pan a couple hours before, cover the pan and place it into the fridge. Then bake right before the party begins!

Frequently Asked Questions

More Easy Appetizer Recipes

• Slow Cooker Spinach and Artichoke Dip
• Texas Toast Pizza
• Chile con Queso
• Meatball Sliders

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Cheesy Pull Apart Bread

This Cheesy Pull-Apart Bread is the easiest yet most impressive appetizer for any party, tailgate, or gathering. With less than 10 ingredients, you can assemble this delicious garlic bread in minutes!

Course bread

Cuisine American, Italian

Keyword bread

Prep Time 15 minutes minutes

Cook Time 45 minutes minutes

Total Time 1 hour hour

Servings 16 servings

Calories 291kcal

Ingredients

• 2 16.3 ounce cans refrigerated biscuit dough
• 1/2 cup salted butter
• 4-6 minced garlic cloves
• 1 teaspoon Italian seasoning
• 1 teaspoon seasoning salt or salt and black pepper
• 1/4 teaspoon crushed red pepper flakes
• 12 ounces fresh mini mozzarella balls or shredded mozzarella cheese
• 1 1/2 cup shredded sharp cheddar cheese
• 1/2 cup grated parmesan cheese

Instructions

• Preheat oven to 350°F. Generously grease a Bundt pan or 9–10 cup tube pan.
• Cut biscuits into quarters and add to a large mixing bowl.
• In a small microwave safe bowl, melt butter. Once melted, mix with garlic, Italian seasoning, seasoning salt or salt and black pepper, and red pepper flakes.
• Pour the butter mixture over the biscuit dough and toss gently until all the pieces are coated.
• Spoon 1/3 of the biscuit mixture into the prepared pan. Add half off the mozzarella, cheddar and parmesan cheese. Add 1/3 more of the biscuits, followed by the remaining cheeses. Lastly, add the remaining biscuit pieces. Slightly press down as you go.
• Bake uncovered 35–40 minutes, until golden brown and bubbly. If the top browns too quickly, loosely tent with foil for the last 10 minutes.
• Let cool in the pan for 5–10 minutes, then invert onto a serving plate. Serve as is or with marinara or pizza sauce for dipping.

Video

Notes

Storage: 
This pull apart bread is best served warm out of the oven, but if you do want to store any leftovers, place them in an airtight container in the fridge for up to 3 days. Reheat in the microwave or oven for a couple of minutes until warmed through.

We don’t recommend freezing this monkey bread, as it will change the texture once it thaws. If you want to make it in advance, you can layer the ingredients in the bundt pan a couple hours before, cover the pan and place it into the fridge. Then bake right before the party begins!

Tips: 

• Layer correctly for the best cheese pull. Be sure to alternate layers of biscuit dough and shredded cheese. This is so crucial to being able to get the best cheese flavor and cheese pull out of every bite.
• Grease the bundt pan well before layering. There are a lot of nooks and crannies in this type of pan, so greasing with a cooking spray or melted butter generously will help to flip the cheesy garlic pull-apart bread out perfectly.
• Bake uncovered to help the bottom cook through and brown nicely. If it’s getting too browned, then shield with foil.
• Try a different cheese. Just be sure they are good melting cheeses. We also love fontina or Gruyere combined with mozzarella as another option.
• Allow the bread to cool for 10 minutes before flipping. Like with any baked good, it needs to cool slightly to set before being able to easily flip it.

Nutrition

Calories: 291kcal | Carbohydrates: 17g | Protein: 10g | Fat: 20g | Saturated Fat: 10g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Trans Fat: 0.2g | Cholesterol: 46mg | Sodium: 754mg | Potassium: 110mg | Fiber: 1g | Sugar: 1g | Vitamin A: 466IU | Vitamin C: 0.2mg | Calcium: 231mg | Iron: 1mg

The post Cheesy Pull-Apart Bread appeared first on Dinner in 321.

We are big banana bread fans in our house, whenever the bananas get too ripe, it’s the first thing my husband requests. I recently turned our classic recipe into these Mini Banana Bread Muffins for a family brunch gathering and they were a huge hit!

These are so easy to make with just a couple of bowls in a matter of minutes. Plus, they’re so easy to eat on the way to work or school on a busy morning. Our neighbor has been meal prepping these muffins for her kids and keeping them in the freezer to make the weekday mornings easier.

We can’t wait for you to try this delicious muffin recipe, be sure to also try out our Applesauce Oatmeal Muffins or Chocolate Zucchini Muffins.

Why You’ll Love this Recipe

• Crowd-pleasing breakfast recipe. These mini banana bread muffins are always a win with any group gathering. We love to bring them to church potlucks, school events, or make them for brunch for our family and friends.
• Great meal prep breakfast or snack. Make a big batch of these muffins and keep them in the freezer to pop into oven or freezer for a delicious breakfast on a busy morning.
• Customize the banana muffins to your liking. We add cinnamon, but you could add other spices as well as nuts, berries, or dried fruit.

Laura Ashley’s Tip: The more overripe the bananas the better. If you need to ripen the bananas quickly, place them in a brown paper bag overnight. The more ripe they are, the more natural sugars from the fruit will sweeten the muffins.

Ingredients

Scroll Down for Ingredient Amounts Listed in the Recipe Card Below

Muffin:

• All-purpose flour: The structure for the muffin batter.
• Granulated sugar: Sweetens the muffins just enough.
• Brown sugar: Adds a touch more sweetness and rich molasses flavor.
• Ground cinnamon: Pairs nicely with the ripe banana flavor.
• Baking powder: Helps the muffins to rise nicely.
• Baking soda: The leavening agent that keeps the muffins tender.
• Salt: Every baked good needs salt to help bring out all of the flavors.
• Mashed ripe bananas: Approximately 3 to 4 large banana. Make sure the are super ripe for a stronger banana flavor.
• Neutral oil: The best options are avocado, vegetable or canola. It moistens the muffin batter.
• Eggs: Binds the batter together.
• Salted butter: Adds a rich flavor as well as moisture to keep the banana muffin mixture the perfect consistency.
• Buttermilk: We love to add buttermilk rather than regular milk since the acid in the milk helps to tenderize the batter as it bakes. If you don’t have buttermilk, simply mix 1 cup of milk with 1 tablespon of lemon juice.
• Vanilla extract: Adds both caramel and floral notes to the muffin batter.

Streusel Topping:

• All-purpose flour: The base of the streusel mixture.
• Packed brown sugar: The key ingredient in sweetening any streusel perfectly.
• Ground cinnamon: Adds warm flavor to every bite.
• Cold salted butter: Binds the streusel together to make it the perfect crumbly texture.

Tools You’ll Need 

• Measuring Cups and Spoons
• Mixing Bowls
• Liquid Measuring Cups
• Spatula
• Scoop
• Cooling Racks
• Mini Cupcake Pan: 1 pan has 24 wells, and this recipe makes 48.

How to make Mini Banana Bread Muffins

1. Preheat oven to 425ºF.
2. To a medium bowl, add all-purpose flour, granulated sugar, brown sugar, ground cinnamon, baking powder, baking soda and salt. Whisk until combined.

3. To a large mixing bowl, combine mashed bananas, oil, butter, eggs, buttermilk, and vanilla extract. Stir until combined well.

4. Using a spatula, gradually mix the dry ingredients into the wet ingredients just until combined. Rest at room temperature for 15 minutes. While it rests, preheat the oven to 425ºF and make the streusel.

5. In a small bowl, whisk together all-purpose flour, brown sugar, and ground cinnamon. Cut the butter into the mixture with a pastry cutter or fork until it’s resembles small crumbs.

6. Grease a mini muffin pan with butter or nonstick spray. Using a cookie scoop or spoon, fill each muffin to just below the edge of the muffin well.

7. Sprinkle the crumb topping over the muffins.

8. Bake for 5 minutes at 425ºF. Leaving the door closed, turn the temperature down to 350ºF and bake for 5-7 minutes more or until a toothpick inserted in the center comes out with a few moist crumbs.
9. Cool 15 minutes before transferring to a wire rack.

Expert Tips

• Don’t over-mix the muffin batter. This can create tough muffins, you want to mix until you just see streaks of flour remain.
• Add nuts if desired. We love adding chopped walnuts or pecans to these muffins for crunch and rich flavor.
• Use a measuring cup to scoop the batter into the liners. This helps the muffins bake at an even rate so that non of the muffins bake for too long and become tough.
• To make a good streusel, be sure your butter is very cold. This helps to make the crumbly texture when you pinch the butter together with flour, sugar, and spices.
• If you don’t have buttermilk, simply mix 1 cup of milk with 1 tablespoon of lemon juice. Mix to combine and set aside for 10 minutes before adding to the batter.

Storage

Store any leftover muffins in an airtight container in the fridge for up to 4 days. You can also freeze the muffins for up to 2 months. Thaw them on the counter overnight before enjoying.

If you want to heat the muffins up, microwave for a few seconds or pop them into the oven or toaster oven for a couple of minutes.

More Easy Breakfast recipes

• Croissant Breakfast Casserole
• Amish Breakfast Casserole
• Brioche French Toast Casserole
• Baked Chocolate Oatmeal

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Mini Banana Bread Muffins

These Mini Banana Bread Muffins are the easiest breakfast or snack recipe to share with a crowd. We adapted our favorite banana bread recipe into these individual mini muffins for the ideal on-the-go bite.

Course bread, Breakfast

Cuisine American

Keyword breakfast, brunch, holidays

Prep Time 20 minutes minutes

Cook Time 20 minutes minutes

Total Time 40 minutes minutes

Servings 48 servings

Calories 74kcal

Ingredients

Muffin

• 2 cups all-purpose flour
• 1/2 cup granulated sugar
• 1/2 cup packed brown sugar
• 1/2 teaspoon ground cinnamon
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1 1/2 cups mashed ripe bananas approximately 3-4 large
• 1/4 cup neutral oil avocado, vegetable or canola
• 2 large eggs
• 1/4 cup salted butter melted and cooled
• 1/4 cup buttermilk room temperature
• 1 teaspoon vanilla extract

Streusel Topping

• 1/3 cup all-purpose flour
• 1/4 cup packed brown sugar
• 1/2 teaspoon ground cinnamon
• 2 tablespoons cold salted butter

Instructions

• Preheat oven to 425ºF.

Muffins

• To a medium bowl, add all-purpose flour, granulated sugar, brown sugar, ground cinnamon, baking powder, baking soda and salt. Whisk until combined.
• To a large mixing bowl, combine mashed bananas, oil, butter, eggs, buttermilk, and vanilla extract. Stir until combined well.
• Using a spatula, gradually mix the dry ingredients into the wet ingredients just until combined. Rest at room temperature for 15 minutes. While it rests, preheat the oven to 425ºF and make the streusel.
• In a small bowl, whisk together all-purpose flour, brown sugar, and ground cinnamon. Cut the butter into the mixture with a pastry cutter or fork until it's resembles small crumbs.
• Grease a mini muffin pan with butter or nonstick spray. Using a cookie scoop or spoon, fill each muffin to just below the edge of the muffin well.
• Sprinkle the crumb topping over the muffins.
• Bake for 5 minutes at 425ºF. Leaving the door closed, turn the temperature down to 350ºF and bake for 5-7 minutes more or until a toothpick inserted in the center comes out with a few moist crumbs.
• Cool 15 minutes before transferring to a wire rack.

Video

Notes

Storage:
Store any leftover muffins in an airtight container in the fridge for up to 4 days. You can also freeze the muffins for up to 2 months. Thaw them on the counter overnight before enjoying.

If you want to heat the muffins up, microwave for a few seconds or pop them into the oven or toaster oven for a couple of minutes.

Tips:

• Don’t over-mix the muffin batter. This can create tough muffins, you want to mix until you just see streaks of flour remain.
• Add nuts if desired. We love adding chopped walnuts or pecans to these muffins for crunch and rich flavor.
• Use a measuring cup to scoop the batter into the liners. This helps the muffins bake at an even rate so that non of the muffins bake for too long and become tough.
• To make a good streusel, be sure your butter is very cold. This helps to make the crumbly texture when you pinch the butter together with flour, sugar, and spices.
• If you don’t have buttermilk, simply mix 1 cup of milk with 1 tablespoon of lemon juice. Mix to combine and set aside for 10 minutes before adding to the batter.

Nutrition

Calories: 74kcal | Carbohydrates: 11g | Protein: 1g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 12mg | Sodium: 54mg | Potassium: 33mg | Fiber: 0.3g | Sugar: 6g | Vitamin A: 61IU | Vitamin C: 0.4mg | Calcium: 15mg | Iron: 0.4mg

The post Mini Banana Bread Muffins appeared first on Dinner in 321.

You’ll want to slather everything with this homemade Cinnamon Honey Butter! Making your own at home is easy! With only a handful of basic ingredients in less than 10 minutes, you’ll have a simple yet indulgent condiment to add to your breakfast table, brunch get-togethers, or even as a sweet accompaniment for dinner rolls.

If you’ve ever visited Texas Roadhouse, you know their famous cinnamon honey butter is a game-changer. Now, you can recreate that signature buttery goodness right in your own kitchen. It’s not only delicious but also highly customizable. You can adjust the amount of cinnamon, add different holiday spices, or add a splash of vanilla.

This simple cinnamon honey butter is the perfect way to add a little Texas-sized flavor to your breakfast table, brunch spread, or even as a special gift for friends and family. Our favorite foods to slather this cinnamon spread on is our homemade buttermilk biscuits, easy yeast rolls, cornbread and hoecakes. 

Laura’s Tip: This makes for an excellent holiday gift idea! Fill a jar with a fitted lid. Tie a bow around it. Package it in a bag or basket alongside a holiday spreader and homemade or bakery-bought baked goodies.

Why You’ll Like This Recipe

• Versatile and Delicious: Cinnamon honey butter spread is perfect for pancakes, waffles, muffins, or biscuits. It also makes for the best cinnamon butter for toast! It’s the flavor boost all your breads want!
• Easy to Make: Only a few simple ingredients and quick to whip up—no special skills required.
• Warm, Cozy Flavors: The cinnamon adds spice that makes every bite feel cozy and like the holidays.
• Great for Gifting: Package cinnamon butter in a cute jar for a lovely homemade gift for friends and family.

Ingredients

Scroll Down to the Bottom of this Post for Ingredient Amounts Listed in the Printable Recipe Card 

• Salted Butter: The creamy base that provides rich flavor and a smooth texture, making the butter spreadable and indulgent.
• Honey: Adds natural sweetness and moisture.
• Cinnamon: Brings a warm, fragrant spice that defines the flavor profile.
• Salt: Enhances all the flavors, balancing the sweetness of honey and intensifying the cinnamon’s aroma.

Tools You’ll Need

• Measuring Cups and Spoons
• Hand Mixer
• Mixing Bowls

How to Make Cinnamon Honey Butter at Home

1. In a bowl, combine salted butter, honey, ground cinnamon, and salt.

2. Using a hand mixer or a whisk, blend the ingredients together until combined and smooth.

3. Taste the mixture and adjust the sweetness or cinnamon level if desired.
4. Transfer to an airtight container. Store it in the refrigerator for up to a week.
5. Allow it to come to room temperature before serving for easier spreading.

Pro Tips and Substitutions

• Sweetener Variations. Swap honey with maple syrup, agave nectar, or browned sugar for different sweetness profiles. You can also reduce the honey for a less sweet butter if you want.
• Spice Adjustments. Add a pinch of nutmeg or ginger for extra warmth or a splash of vanilla extract for a richer aroma.
• Butter Alternatives. Use plant-based or coconut oil for a dairy-free version, though it will change the flavor profile slightly.

If you’re looking for savory flavored butter recipes, you’ll love our Cajun Butter and Epic Garlic Butter Spread!

Storage

Store your cinnamon honey butter in an airtight container or jar in the refrigerator for up to a month. For longer storage, freeze in a sealed container or ice cube tray, then transfer to a freezer bag. It will keep up to 3 months.

To spread easily, let the butter sit at room temperature for a 15 minutes before using.

Frequently Asked Questions

More Recipes Like This

• Cinnamon Cream Cheese
• Layered Cinnamon Sugar Biscuits
• Apple Dapple Cake
• Apple Butter Pull-Apart Loaf

Print

Cinnamon Honey Butter

This Cinnamon Honey Butter is simply irresistible! With 4 basic ingredients and under 10 minutes to make, it’s the perfect addition to your breakfast table or as a thoughtful homemade gift. 

Course bread, Miscellaneous

Cuisine American

Keyword holiday, holidays

Prep Time 10 minutes minutes

Total Time 10 minutes minutes

Servings 22 servings

Calories 92kcal

Ingredients

• 1 cup salted butter room temperature
• 6 tablespoons honey
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon salt

Instructions

• In a bowl, combine salted butter, honey, ground cinnamon, and salt.
• Using a hand mixer or a whisk, blend the ingredients together until combined and smooth.
• Taste the mixture and adjust the sweetness or cinnamon level if desired.
• Transfer to an airtight container. Store it in the refrigerator for up to a week.
• Allow it to come to room temperature before serving for easier spreading.

Video

Notes

Tips 

• Sweetener Variations. Swap honey with maple syrup, agave nectar, or browned sugar for different sweetness profiles. You can also reduce the honey for a less sweet butter if you want.
• Spice Adjustments. Add a pinch of nutmeg or ginger for extra warmth or a splash of vanilla extract for a richer aroma.
• Butter Alternatives. Use plant-based or coconut oil for a dairy-free version, though it will change the flavor profile slightly.

Storage

Store your cinnamon honey butter in an airtight container or jar in the refrigerator for up to a month. For longer storage, freeze in a sealed container or ice cube tray, then transfer to a freezer bag. It will keep up to 3 months.

 

Nutrition

Calories: 92kcal | Carbohydrates: 5g | Protein: 0.1g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 22mg | Sodium: 93mg | Potassium: 6mg | Fiber: 0.04g | Sugar: 5g | Vitamin A: 258IU | Vitamin C: 0.03mg | Calcium: 3mg | Iron: 0.03mg

The post Cinnamon Honey Butter appeared first on Dinner in 321.

When it comes to making a good muffin, we have a couple of recipes up our sleeve. These Double Chocolate Chip Zucchini Muffins happen to be our favorite and for good reason, they’re so decadent and rich!

With just a handful of ingredients you already have in your pantry, you can make these in just about 30 minutes with no fancy equipment. We always bring them to church potlucks and brunches, and believe us when we say they will be the first thing gone!

If you love a sweet baked good, be sure to also try our Chocolate Loaf Cake and Lemon Blueberry Pound Cake.

Why You’ll Love this Recipe

• Simple muffin recipe everyone loves. These truly are a bakery-style muffin that everyone requests over and over.
• Great way to use up zucchini. Especially in the summer months, we have so much zucchini! These muffins are the perfect way to use the vegetable in a different way.
• Easy recipe for the beginner baker. It’s super straightforward to make with no fancy equipment. Kids love to help out too!

Laura Ashley’s Tip: Make sure you grate the zucchini on the large holes of the box grater and don’t wring it out. We want all of the moisture of the zucchini in the muffin batter.

Ingredients

Scroll Down for Ingredient Amounts Listed in the Recipe Card Below

• Whole buttermilk: Makes the muffins tender and adds a nice tang to the batter.
• Neutral oil: Keeps the muffins moist in texture.
• Granulated sugar: Sweetens the batter perfectly.
• Large eggs: Binds everything together.
• Self-rising flour: This is flour that already has baking powder and salt in it. If you want to make your own, add 1 1/2 teaspoons baking powder and 1/4 teaspoon salt to 1 cup of flour.
• Special dark or regular unsweetened 100% cocoa powder: Where the chocolate flavor comes from in these zucchini muffins.
• Baking powder: We add more baking powder to make sure the batter rises and becomes light and fluffy.
• Salt: Seasons the muffin batter just right.
• Vanilla: Adds our favorite caramel and floral notes.
• Grated zucchini: The key ingredient that helps these muffins be moist and tender.
• Chocolate chips: Adds chocolatey goodness to every bite.

Tools You’ll Need

• 12-Cup Muffin Pan
• Liquid Measuring Cups
• Dry Measuring Cups and Spoons
• Large Scoop (3 tablespoon or #20 size)
• Cooling Rack
• Mixing Bowls
• Spatula

How to Make Chocolate Chip Zucchini Muffins

1. Preheat oven to 425ºF. Butter, spray or line with cupcake liners every other hole of a 12-cup muffin pan.
2. In a large mixing bowl , whisk together buttermilk, oil, granulated sugar, eggs, and vanilla extract until smooth.

3. Add self-rising flour, cocoa, baking powder, and salt.. Mix just until combined. Don’t overmix. (Sift dry ingredients first, if desired.)

4. On the large holes of the box grater or cheese grater, shred the zucchini.

5. Fold in the zucchini and 3/4 cup of the chocolate chips. Let the batter rest for 10 minutes.

6. Working with half of the batter, fill the prepared muffin pan holes to the top. Sprinkle 8-10 chocolate chips on each muffin.

7. Bake 8 minutes at 425℉. Keeping the oven door closed, lower the temperature to 350˚F and bake an additional 10-12 minutes or until a toothpick inserted comes out with a few moist crumbs. Cool in the pan 10 minutes, then transfer to a cooling rack. Turn the oven temperature to 425℉. Once the oven is ready, repeat this process with the remaining batter.

Expert Tips

• Use the toothpick test to know when the muffins have finished baking. Just insert a clean toothpick into the center of the muffin and if it comes out with just a few crumbs and no wet batter, you are good to go!
• Don’t over-mix the batter. This will result in tough muffins, you want to stir just until you see streaks of the flour mixture remain.
• You don’t need to wring out the zucchini. Many recipe have you do this, but we want the moisture of the grated zucchini in the muffin batter to make sure they melt in your mouth!
• Let the batter rest for 10 minutes after mixing before adding into the muffin tin. This will let the gluten settle and also allow the zucchini to release liquid into the batter.

Storage

Store any leftover muffins in an airtight container at room temperature for up to 4 days. You can freeze the muffins, but we can’t promise that once they are thawed they will still be soft and fluffy.

These are a great recipe to make in advance to bring to a party, school function, really any occasion!

Frequently Asked Questions

More Easy Baked Goods

• Chocolate Chip Cupcakes
• Strawberry and Cream Tres Leches Cake
• Oatmeal Cake
• Coca Cola Cake

Print

Chocolate Chip Zucchini Muffins

These Chocolate Chip Zucchini Muffins are the best for breakfast, snack, or even dessert! They're so simple to make with just a couple of bowls. They're a true crowdpleaser, everyone always asks if we bought them from a local bakery.

Course bread, Breakfast, Dessert

Cuisine American

Keyword chocolate, vegetables

Prep Time 15 minutes minutes

Cook Time 15 minutes minutes

Total Time 30 minutes minutes

Servings 12 muffins

Calories 289kcal

Ingredients

• 1 cup whole buttermilk
• 1/4 cup neutral oil
• 1 cup granulated sugar
• 2 large eggs
• 2 cups self-rising flour
• 1/2 cup special dark or regular unsweetened 100% cocoa powder
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1 teaspoon vanilla
• 1 1/2 cups grated zucchini
• 1 cup chocolate chips divided

Instructions

• Preheat oven to 425ºF. Butter, spray or line with cupcake liners every other hole of a 12-cup muffin pan.
• In a large mixing bowl , whisk together buttermilk, oil, granulated sugar, eggs and vanilla extract until smooth.
• Add self-rising flour, cocoa, baking powder, and salt. Mix just until combined. Don't overmix. (Sift dry ingredients first, if desired.)
• Fold in the zucchini and 3/4 cup of the chocolate chips. Let the batter rest for 10 minutes.
• Working with half of the batter, fill the prepared muffin pan holes to the top. Sprinkle 8-10 chocolate chips on each muffin.
• Bake 8 minutes at 425℉. Keeping the oven door closed, lower the temperature to 350˚F and bake an additional 10-12 minutes or until a toothpick inserted comes out with a few moist crumbs. Cool in the pan 10 minutes, then transfer to a cooling rack. Turn the oven temperature to 425℉. Once the oven is ready, repeat this process with the remaining batter.

Video

Notes

Storage:

Store any leftover muffins in an airtight container at room temperature for up to 4 days. You can freeze the muffins, but we can’t promise that once they are thawed they will still be soft and fluffy.

These are a great recipe to make in advance to bring to a party, school function, really any occasion!

Tips: 

• • Use the toothpick test to know when the muffins have finished baking. Just insert a clean toothpick into the center of the muffin and if it comes out with just a few crumbs and no wet batter, you are good to go!

• • Don’t over-mix the batter. This will result in tough muffins, you want to stir just until you see streaks of the flour mixture remain.

• • You don’t need to wring out the zucchini. Many recipe have you do this, but we want the moisture of the grated zucchini in the muffin batter to make sure they melt in your mouth!

• • Let the batter rest for 10 minutes after mixing before adding into the muffin tin. This will let the gluten settle and also allow the zucchini to release liquid into the batter.

Nutrition

Calories: 289kcal | Carbohydrates: 46g | Protein: 5g | Fat: 11g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.003g | Cholesterol: 32mg | Sodium: 177mg | Potassium: 238mg | Fiber: 2g | Sugar: 27g | Vitamin A: 114IU | Vitamin C: 5mg | Calcium: 71mg | Iron: 1mg

The post Double Chocolate Chip Zucchini Muffins appeared first on Dinner in 321.

If you’ve been frustrated by biscuit making in the past, these Buttermilk Drop Biscuits are the simplest version of a biscuit recipe. They have all the flaky layers and buttery flavor in an easy to make dough that you just scoop onto the baking sheet or cast-iron skillet and bake.

As a Southerner, these buttermilk drop biscuits have been passed down through my family for generations. We love to serve them at any meal all times of the year as a side dish everyone loves.

If you’re a biscuit lover, be sure to try our Easy Whipping Cream Biscuits and Pimento Cheese Biscuits.

Why You’ll Love this Recipe

• Easiest biscuit recipe. These are so simple and quick to make in about 20 minutes! Have biscuits any day of the week.
• Perfect for any meal of the day. Whether it’s breakfast, lunch, dinner, or a snack, these drop biscuits are delicious any time of the day.
• Customize with spices, herbs, or cheese. You can add different flavorings to the dough to make new and unique flavors all the time.

Laura Ashley’s Pro Tip: Make sure your butter is frozen before making these biscuits. This guarantees they will be super flaky and soft after baking.

Ingredients

Scroll Down to the Bottom of this Post for Ingredient Amounts Listed in the Printable Recipe Card 

• All-purpose flour: The base flour of the recipe to give the biscuits their structure.
• Baking powder: The leavening agent that helps the biscuits rise.
• Salt: Seasons the biscuit dough perfectly.
• Salted butter: We like using salted butter here for the extra flavor it has. Make sure it’s frozen before prepping the biscuits.
• Whole buttermilk: Liquid that binds the dough together. You’ll want to also keep this cold in the fridge until you’re ready to use.

Tools You’ll Need

• 9″x9″ Baking Dish or 9″ Cast Iron Skillet
• Mixing Bowl
• Liquid Measuring Cup
• Measuring Cups and Spoons
• Large Scoop
• Basting Brush 

How to Make Buttermilk Drop Biscuits

1. Preheat oven to 450°F. Line a baking sheet with parchment paper or lightly grease it. Alternatively, you can preheat a 9-inch cast-iron skillet with a tablespoon of butter.
2. In a large bowl, combine flour, baking powder and salt.
3. Grate frozen butter into the flour mixture. Chill 10 minutes. 

4. Pour buttermilk into the flour mixture. Gently fold until just combined. The dough should be sticky and wet, but do not overmix.

5. Using a spoon or a large cookie scoop, drop the dough onto the prepared baking sheet or skillet, leaving a little space between each.

6. Bake for 16-20 minutes, or until the tops are golden brown and a toothpick inserted into the center comes out clean.
7. Once baked, remove from the oven and allow them to cool slightly on the baking sheet. Optional, brush with additional melted butter.

Expert Tips

• Chill the buttermilk and freeze the butter. The secret to the ultimate biscuits is having chilled wet ingredients. The steam from the cold ingredients allows the biscuit dough to rise perfectly making those signature flaky layers.
• If you don’t have buttermilk, you can make your own! Just mix 1 cup whole milk with 1 tablespoon lemon juice. Wait 10 minutes and then chill your buttermilk mixture until you’re ready to add to the dough.
• Grate the frozen butter on the large holes of a box grater. This is a tried-and-true Southern biscuit technique. It adds those flakes of butter throughout the dough so it’s evenly mixed for perfect biscuits.
• You’ll want to chill the grated butter in the flour mixture for foolproof biscuits. This is just another quick step to ensure your butter stays cold after grating.

What to Serve with Easy Drop Biscuits

There are so many options, we love any kind of jam, softened butter, honey butter, sausage and eggs, and more! Here are some other ways to serve:

• Biscuits and Gravy Casserole
• Homemade Biscuits and Gravy
• Sausage Egg and Cheese Biscuit Sandwich

Storage and Freezing

Store any leftover biscuits in an air-tight container on the counter for up to 3 days. We love to reheat our biscuits in the oven or toaster oven until warmed through.

You can freeze the biscuits as well! Store them in a zip-top bag for up to 2 months. Thaw and reheat in the oven before serving.

FAQs

More Easy Biscuit Recipes

• Bojangles Blueberry Biscuits
• Bacon Cheddar Biscuits
• Easy Whipping Cream Biscuits
• Cinnamon Sugar Biscuits

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Buttermilk Drop Biscuits

These Buttermilk Drop Biscuits are as easy as biscuit recipes come! With just 4 simple ingredients, you can make these biscuits in less than 30 minutes. No fancy shaping or rolling required, just mix the dough, drop it onto the baking sheet or cast-iron skillet and bake!

Course bread, Breakfast

Cuisine American

Keyword bread, breakfast

Prep Time 10 minutes minutes

Cook Time 12 minutes minutes

Total Time 22 minutes minutes

Ingredients

• 2 cups all-purpose flour
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 8 tablespoons salted butter frozen
• 1 cup whole buttermilk chilled

Instructions

• Preheat oven to 450°F. Line a baking sheet with parchment paper or lightly grease it. Alternatively, you can preheat a 9-inch cast-iron skillet with a tablespoon of butter.
• In a large bowl, combine flour, baking powder and salt.
• Grate frozen butter into the flour mixture. Chill 10 minutes. 
• Pour buttermilk into the flour mixture. Gently fold until just combined. The dough should be sticky and wet, but do not overmix.
• Using a spoon or a large cookie scoop, drop the dough onto the prepared baking sheet or skillet, leaving a little space between each.
• Bake for 16-20 minutes, or until the tops are golden brown and a toothpick inserted into the center comes out clean.
• Once baked, remove from the oven and allow them to cool slightly on the baking sheet. Optional, brush with additional melted butter.

Video

Notes

Storage: 

Store any leftover biscuits in an air-tight container on the counter for up to 3 days. We love to reheat our biscuits in the oven or toaster oven until warmed through.

You can freeze the biscuits as well! Store them in a zip-top bag for up to 2 months. Thaw and reheat in the oven before serving.

Tips: 

• Chill the buttermilk and freeze the butter. The secret to the ultimate biscuits is having chilled wet ingredients. The steam from the cold ingredients allows the biscuit dough to rise perfectly making those signature flaky layers.
• If you don’t have buttermilk, you can make your own! Just mix 1 cup whole milk with 1 tablespoon lemon juice. Wait 10 minutes and then chill your buttermilk mixture until you’re ready to add to the dough.
• Grate the frozen butter on the large holes of a box grater. This is a tried-and-true Southern biscuit technique. It adds those flakes of butter throughout the dough so it’s evenly mixed for perfect biscuits.
• You’ll want to chill the grated butter in the flour mixture for foolproof biscuits. This is just another quick step to ensure your butter stays cold after grating.

The post Easy Buttermilk Drop Biscuits appeared first on Dinner in 321.

Let’s face it — there’s nothing like the smell of fresh bread baking in the oven, and these Quick Yeast Rolls make it possible even on the busiest days! If you’ve ever wanted to impress your family with homemade bread but thought it would take too long, these 30 minute rolls are your new best friend.

With only 5 basic ingredients that you probably already have in your pantry, these homemade yeast rolls require no rising time or kneading! Soft and fluffy, you can make homemade bread for any meal in no time.

Whether you serve these fluffy rolls as a side with dinner or slather them with butter for a warm snack, they’ll quickly become a family favorite. Check out our other quick-bread favorites, my Mamaw’s Easy Hoecakes and Jalapeno Cheese Bread!

Why You’ll Like This Recipe

• Fast and Easy Recipe. This dinner roll recipe comes together quickly, making them perfect addition for any meal!
• Soft and Fluffy. The quick-rise yeast ensures these homemade dinner rolls have a light, airy texture that everyone will love!
• Minimal Ingredients. With just a handful of simple ingredients, you can create these easy yeast rolls without a lot of fuss.
• Yeast Bread for Beginners. These fluffy dinner rolls are simple enough for novice bakers to tackle, yet impressive enough to wow your family and friends!

Ingredients for 30 Minute Yeast Rolls

Scroll Down to the Bottom of this Post for Ingredient Amounts Listed in the Printable Recipe Card 

• Self-Rising Flour: This provides the foundation for the rolls and contains baking powder and salt, which help them rise without needing extra yeast.
• Canola or Vegetable Oil: Adds moisture and richness to the soft dough.
• Egg: Acts as a binding agent, helping to give the rolls structure while adding a bit of richness.
• Granulated Sugar: Helps activate the yeast and adds a touch of sweetness to balance the flavors.
• Quick-Rise Yeast: This instant yeast allows the dough to rise faster, cutting down on prep time – hence, QUICK dinner rolls!
• Lukewarm Water: Activates the yeast and hydrates the flour, creating a dough that’s easy to work with. Warm water, not hot! A water temperature of 110°F is ideal.

Tools You’ll Need

• Mixing Bowls
• Rubber Spatula
• Measuring Cups and Spoons
• Liquid Measuring Cups
• 12-Cup Muffin Pan
• Large Scoop

How to Make Quick Yeast Rolls

1. Preheat oven to 400°F. Place a 12-cup muffin pan in the preheated oven for 2 minutes. Remove from the oven and grease with a butter stick or with nonstick cooking spray.

2. Mix self-rising flour, oil, egg, granulated sugar, quick-rise yeast, and lukewarm water in a large mixing bowl just until combined.

3. Using a cookie scoop or large spoon, fill the prepared muffin pan evenly with the bread dough. 

4. Bake 18-20 minutes, or until the muffins are golden brown and cooked through. If desired, brush with melted salted butter, garlic butter, or unsalted butter with a sprinkle of flaky salt.

Pro Tips and Substitutions

• Flour: If you don’t have self-rising flour, you can make your own by combining all-purpose flour with baking powder and salt (2 cups flour + 1 tablespoon, baking powder + 1 teaspoon salt).
• Oil: Use melted butter or olive oil for a different flavor profile; just remember to adjust for richness.
• Sweetener: You can substitute granulated sugar with honey or agave syrup for a natural sweetness. The rolls will yield and slightly different texture.
• Dairy-Free Option: Use unsweetened almond milk or any non-dairy milk instead of water for a dairy-free roll. Adjust the baking time as needed.
• Add Mix-Ins: These buttery dinner rolls have the best flavor, but feel free to mix in fresh or dried herbs, garlic powder, or shredded cheese to switch up the flavor of your rolls.
• Toppers and Dippers: These rolls are excellent with butter, garlic butter, honey butter, cinnamon honey butter, or one of these Infused Olive Oil Recipes!

Storage

Cool the rolls completely and store them in an airtight container at room temperature for up to 3 days. For longer storage, keep them in the fridge, and they’ll stay fresh for about a week.

These rolls freeze well! Place cooled rolls in a freezer-safe bag or container for up to 3 months. To reheat, just thaw at room temperature and warm them in the oven for a few minutes.

Frequently Asked Questions

More Easy Bread Recipes

• Bacon Cheddar Biscuits
• Southern Cornbread
• Homemade Buttermilk Biscuits
• Southern Pimento Cheese Cornbread

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30 Minute Yeast Rolls

Quick Yeast Rolls has just a 5 easy ingredients, requires no rise-time or kneading, and are done in 30 minutes! They're fluffy and delicious!

Course bread

Cuisine American

Keyword bread

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 12 servings

Calories 131kcal

Ingredients

• 2 cups self-rising flour
• 1/4 cup canola or vegetable oil
• 1 large egg
• 1 tablespoon granulated sugar
• 1 1/2 teaspoon quick-rise yeast
• 1 cup lukewarm water
• Optional Topping: melted salted butter, garlic butter, or unsalted butter with a sprinkle of flaky salt

Instructions

• Preheat oven to 400°F. Place a 12-cup muffin pan in the preheated oven for 2 minutes. Remove from the oven and grease with a butter stick or with nonstick cooking spray.
• Mix self-rising flour, oil, egg, granulated sugar, quick-rise yeast, and lukewarm water in a large mixing bowl just until combined.
• Using a cookie scoop or large spoon, fill the prepared muffin pan evenly with the bread dough.
• Bake 18-20 minutes, or until the muffins are golden brown and cooked through. If desired, brush with melted salted butter, garlic butter, or unsalted butter with a sprinkle of flaky salt.

Video

Nutrition

Calories: 131kcal | Carbohydrates: 17g | Protein: 4g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 0.02g | Cholesterol: 16mg | Sodium: 7mg | Potassium: 41mg | Fiber: 1g | Sugar: 1g | Vitamin A: 23IU | Vitamin C: 0.004mg | Calcium: 6mg | Iron: 0.3mg

The post Quick 30-Minute Yeast Rolls appeared first on Dinner in 321.

Get ready to pull-apart your way to breakfast bliss with this Cranberry Orange Monkey Bread! At only 15 minutes to prep, this sweet biscuit treat and is packed with tangy cranberries, zesty orange goodness, and topped with a simple glaze. It’s the perfect cozy dish to brighten up your table and your spirits, whether you’re hosting a holiday brunch or just enjoying a lazy Sunday morning in your PJs.

Similar to traditional monkey bread, this holiday season version is as easy to make as it is to eat. Just toss some biscuit dough, cranberries, and a sprinkle of magic together, and voilà—breakfast is served! Serve it with cooked bacon, sausage balls, eggs, and fresh fruit, and your meal is complete!

Cranberry orange lovers, you’ll also want to make our viral Cinnamon Cream Cheese spread and Cranberry Orange Pound Cake!

Why You’ll Love This Monkey Bread:

• Simple Recipe: With simple ingredients and minimal prep, this pull-apart bread is a breeze, making it ideal for cooks of all levels.
• Festive Flavors: The combination of tart cranberries and zesty orange flavor creates a vibrant flavor profile that’s perfect for holiday gatherings or any festive occasion. Christmas morning, Thanksgiving day, or New Year’s Day, this cranberry orange pull-apart bread is one of the best festive delicious treats!
• Customizable & Fun: Each piece pulls apart easily, making this monkey bread recipe great for sharing with family and friends. Plus, you can easily modify the ingredients to suit your taste.
• Irresistibly Gooey!: The buttery goodness combined with the sweet glaze creates an indulgent treat that’s truly unforgettable.

Ingredients

Scroll Down for Ingredient Amounts Listed in the Recipe Card Below

Dough Ingredients:

• Canned Biscuit Dough: The base of the monkey bread, this bread dough makes preparation quick and easy while providing a fluffy and tender texture. You can use homemade dough if preferred.
• Dried Cranberries: Adds a fruity, tart flavor that complements the sweetness of the dish, providing a pop of color and texture.
• Orange Zest and Juice: Enhances the bread with a citrus flavor that balances the sweetness and elevates the overall taste.
• Sugar: Sweetens the dough and helps create a delicious caramelized crust during baking.
• Salt: Balances the sweetness and enhances the overall flavor.
• Cinnamon: Adds warmth, coziness, and a hint of spice.
• Butter: Provides richness and moisture, helping to create a golden, crispy exterior.
• Brown Sugar: Contributes depth of flavor and moisture, creating that gooey sweet bread texture everyone loves.
• Vanilla Extract: Enhances the overall sweetness and warmth of the dish.

Glaze Ingredients:

• Powdered Sugar: Sweetens the glaze and gives it a smooth consistency.
• Orange Juice and Zest: Adds a citrusy brightness to this sweet treat that complements the monkey bread perfectly.

Tools You’ll Need

• 8″x4″ Loaf Pan
• Small and Medium Mixing Bowl and Ziploc Bag
• Paring Knife
• Cutting Board
• Citrus Zester
• Whisk
• Measuring Cups and Spoons

How to Make Cranberry Orange Monkey Bread

1. Preheat the oven to 350ºF. Grease with butter or nonstick cooking spray or line with parchment paper an 8×4-inch loaf pan.
2. Microwave 1/4 cup freshly squeezed orange juice for 15 seconds. Mix the cranberries with the juice and set aside. 

3. Cut each biscuit dough into 6 pieces.

4. To a gallon Ziploc bag, add sugar, salt, 1 tablespoon of the orange zest, and cinnamon. Close the bag and mix the until blended well. Add the biscuit pieces to the sugar mixture and mix until all of the pieces are coated well.

5. Drain the orange juice from the cranberries. Add the cranberries to the biscuit dough mixture, and mix one last time. Pour the mixture into the prepared loaf pan.

6. In a medium pan over medium heat, combine butter, brown sugar, and vanilla. Whisk and cook just until the sugar has dissolved. Pour over the biscuit pieces, making sure the entire surface is covered.

7. Bake 25-30 minutes, or until the top is golden brown and dough cooked through. Cool 10 minutes then invert on a serving plate.

8. For the glaze, in a small bowl, whisk together the remaining orange zest, juice, and powdered sugar. Drizzle on top. ⠀

Pro Tips and Substitutions

• Double the Recipe. Easily double this cranberry monkey bread recipe and make in a bundt pan or 2 loaf pans. Adjust the bake time accordingly. The bundt pan will take about 30-35 minutes.
• Add Nuts. For extra texture, consider adding chopped pecans or walnuts to the layers.
• Make Ahead. You can prepare most of the monkey bread the night before. Just make the biscuit mixture, pour into a prepared loaf pan, cover, and refrigerate – WITHOUT the buttery brown sugar sauce. Remove to room temperature for 30 minutes, make the sauce, and bake as written.
• Adjust Sweetness. Feel free to add more or less sugar based on your preference for sweetness.
• Canned Biscuit Dough. You can use your own dough if you prefer. This is a great homemade dough option. Biscuit dough donut holes are another great way to use canned biscuit dough!
• Swap the Dried Cranberries. Substitute with raisins, chopped dried apricots, or cherries for different flavors.
• Substitute the Butter. Replace with coconut oil for a dairy-free option.

Storage

Store any leftover monkey bread in an airtight container at room temperature for up to 2 days. You can also refrigerate it for up to a week. Reheat in the oven or microwave before serving.

Frequently Asked Questions

More Sweet Breakfast Dishes

• Bojangles Blueberry Biscuits
• Cinnamon Sugar Biscuits
• Overnight French Toast Casserole
• Baked Chocolate Oatmeal

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Cranberry Orange Monkey Bread

Whip up a batch of Cranberry Orange Monkey Bread for a fun and delicious breakfast or brunch option that everyone will love. Drizzled with a sweet glaze, this gooey treat is sure to steal the show at any get-together!

Course bread, Breakfast

Cuisine American

Keyword holidays

Prep Time 15 minutes minutes

Cook Time 30 minutes minutes

Total Time 45 minutes minutes

Servings 8 servings

Calories 417kcal

Ingredients

• 16.3 ounce can Grands Southern Homestyle Buttermilk Biscuits cut into 6 pieces each
• 1/4 cup dried cranberries
• 1 orange 1/4 cup + 1 teaspoon juiced and 1 tablespoon + 1 teaspoon zested, divided
• 1/2 cup sugar
• 1/2 teaspoon salt
• 1/2 teaspoon ground cinnamon
• 1/2 cup butter
• 1/3 cup brown sugar
• 1 1/2 teaspoon vanilla extract
• 1/2 cup powdered sugar

Instructions

• Preheat the oven to 350ºF. Grease with butter or nonstick cooking spray or line with parchment paper an 8×4-inch loaf pan.
• Microwave 1/4 cup freshly squeezed orange juice for 15 seconds. Mix the dried cranberries with the juice and set aside.   
• To a gallon Ziploc bag, add sugar, salt, 1 tablespoon of the orange zest, and cinnamon. Close and mix until blended well. Add the biscuit pieces, and mix until coated. Drain and discard the orange juice from the cranberries, then toss them with the biscuits. Pour the mixture into the prepared loaf pan.
• In a medium pan over medium heat, combine butter, brown sugar, and vanilla. Whisk and cook just until the sugar has dissolved. Pour over the biscuit pieces, making sure the entire surface is covered.
• Bake 25-30 minutes, or until the top is golden brown and dough cooked through. Cool 10 minutes then invert on a serving plate.
• For the glaze, in a small bowl, whisk together the remaining orange zest, juice, and powdered sugar. Drizzle on top. ⠀

Video

Notes

Pro Tips and Substitutions

• Double the Recipe: Easily double this cranberry monkey bread recipe and make in a bundt pan or 2 loaf pans. Adjust the bake time accordingly. The bundt pan will take about 30-35 minutes.
• Add Nuts: For extra texture, consider adding chopped pecans or walnuts to the layers.
• Make Ahead: You can prepare most of the monkey bread the night before. Just make the biscuit mixture, pour into a prepared loaf pan, cover, and refrigerate – WITHOUT the buttery brown sugar sauce. Remove to room temperature for 30 minutes, make the sauce, and bake as written.
• Adjust Sweetness: Feel free to add more or less sugar based on your preference for sweetness.
• Canned Biscuit Dough: You can use your own dough if you prefer. This is a great homemade dough option.
• Dried Cranberries: Substitute with raisins, chopped dried apricots, or cherries for different flavors.
• Butter: Replace with coconut oil for a dairy-free option.

Storage

Store any leftover monkey bread in an airtight container at room temperature for up to 2 days. You can also re

Nutrition

Calories: 417kcal | Carbohydrates: 55g | Protein: 4g | Fat: 21g | Saturated Fat: 9g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 7g | Trans Fat: 0.5g | Cholesterol: 31mg | Sodium: 784mg | Potassium: 178mg | Fiber: 1g | Sugar: 28g | Vitamin A: 393IU | Vitamin C: 9mg | Calcium: 48mg | Iron: 2mg

The post Cranberry Orange Monkey Bread appeared first on Dinner in 321.

Coffee cake happens to be one of our favorite things to make for family and friends whether it’s for a picnic, church gathering, or holiday brunch. There’s so much to love with the dense moist cake, crumble topping, and sweet icing. With the cozy fall here, we had to make a Pumpkin Coffee Cake version with all the flavors of pumpkin pie spice and cinnamon.

This really is the ultimate version of a coffee cake with a streusel topping, you’ll be making it all season long. We’ve made it so many times already and our family and friends are huge fans. Don’t tell anyone, but it may be better than pumpkin bread!

When we developed the recipe for this cake, we wanted to make it as simple as possible. It’s great for kids or beginner cooks to make in the kitchen – it’s a foolproof recipe that’s so so delicious.

If you love a great easy cake or quick bread recipe we’d love to share some of our other most popular recipes with you! Our Cranberry Orange Pound Cake, Chocolate Loaf cake, and viral Apple Dapple Cake are all true winners.

Why You’ll Love this Recipe

• Two bowl dessert recipe. No fancy equipment here and you only dirty two bowls! It’s pretty amazing.
• Crowd-pleasing breakfast, snack, or dessert. Trust us when we say, this pumpkin streusel coffee cake is so addicting. You’ll want to eat it all day.
• Great for beginner bakers and cooks. This is a simple recipe to follow, it’s the perfect recipe for those who are learning in the kitchen.

Ingredients

Scroll Down for Ingredient Amounts Listed in the Recipe Card Below

Cake Ingredients:

• All-purpose flour: Makes the structure of the pumpkin coffee cake with streusel.  
  
• Granulated Sugar & Brown Sugar: The combination of these sugars provides the perfect sweetness and chewiness. Brown sugar adds a deeper, caramel-like flavor.
• Baking powder: The leavener for the cake base, this makes it light and airy.
• Baking soda: Another ingredient that tenderizes the cake mixture so it’s soft and pillowy.
• Ground cinnamon: Adds that warm spice flavor we all love in the fall.
• Pumpkin pie spice: A combination of cinnamon, nutmeg, allspice, ginger, and cloves that makes the coffee cake extra special.
• Salted butter: We’re using salted butter here to help season the recipe and brighten all of the flavors.
• Large eggs: Binds the ingredients together.
• Vanilla extract: Adds a nice hint of caramel.
• Full-fat sour cream: Makes the base moist as well as tender when combined with the baking soda.
• Pumpkin Puree: Also adds lots of moisture plus that rich pumpkin flavor.

Streusel Topping Ingredients:

• All-purpose flour: The base of the streusel, makes that classic crumbly texture.
• Light or dark brown sugar: Sweetens everything with a hint of molasses. Plus adds that crunchy texture.
• Pumpkin pie spice or cinnamon: More spice in every layer to really add lots of flavor!

Icing Ingredients:

• Powdered sugar: The base of any icing to drizzle. Add more if your icing is too thin.
• Maple syrup: Gives another fall flavor in the icing.
• Milk: Brings a creaminess to the glaze.
• Vanilla extract: Adds a nice floral and caramel-like note.

Tools You’ll Need

• Liquid Measuring Cups
• Measuring Cups and Spoons
• Spatula
• Mixing Bowls
• 13″x9″ Baking Dish

How to Make Pumpkin Coffee Cake

1. Preheat oven to 350°F. Grease a 13×9-inch baking dish or line with parchment paper.
2. For the cake, in a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, and pumpkin pie spice. 

3. In a separate large bowl, whisk together butter, granulated sugar, eggs, vanilla extract, sour cream, and pumpkin puree until smooth.

4. Pour the dry ingredients into the wet, and stir until just combined. 

5. For the streusel, in a small bowl, mix together flour, brown sugar, pumpkin pie spice, and salt. Pour in the melted butter and mix with a fork or with your fingers until the mixture resembles coarse crumbs.

6. Pour the cake batter into the prepared baking dish, spreading it evenly. Sprinkle the streusel topping evenly over the batter. Using a butter knife, pierce the streusel into the cake batter 10-15 times.

7. Bake 45-55 minutes or until a toothpick inserted into the center comes with a few moist crumbs.
8. For the icing, in a small bowl, whisk together powdered sugar, maple syrup, milk and vanilla extract. Add more milk for a thinner consistency, if desired.

9. Let the coffee cake cool in the pan for at least 10 minutes. Drizzle the icing over the cooled cake.

Expert Tips

• Don’t over-mix the ingredients. This will lead to a tough cake mixture. You want to gently fold all of the ingredients to combine.
• Use a toothpick to make sure the cake is baked perfectly. Insert the toothpick into the center of the cake and when it’s removed the toothpick should have moist crumbs. This ensures your cake is perfectly baked.
• Look for pea-sized crumbles with the streusel layer. This will help the crumble to create lots of texture on top of the cake layer. Using a fork or your fingers is best for mixing.
• Swap the sour cream for Greek yogurt. That also works so well in this cake recipe and makes it a bit healthier. Use full-fat plain Greek yogurt.

Storage and Freezing

Great news! This cake holds up so nicely after it’s baked. You can store it in an airtight container at room temperature for up to four days.

Freezing this cake also works so well too. Simply wrap it in plastic wrap and freeze for up to 2 months. We like to cut ours into individual portions before wrapping to make it even easier for serving later. Defrost on the counter at room temperature until ready to eat.

FAQs

More Delicious Quick Cake Recipes

•  1-2-3-4 Cake
• Oatmeal Cake
• Zinger Cake
• Fruit Cocktail Cake

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Pumpkin Coffee Cake

This Pumpkin Coffee Cake is the most addicting breakfast or snack for the fall season. It’s so moist thanks to pumpkin puree and topped with a streusel that’s sweet and crunchy all in one bite. It’s easy to assemble in just 15 of prep time and two bowls, plus it’s the best to serve to a crowd.

Course Breakfast, Dessert

Cuisine American

Keyword holidays

Prep Time 15 minutes minutes

Cook Time 45 minutes minutes

Total Time 1 hour hour

Servings 16 servings

Calories 395kcal

Ingredients

Cake

• 2 cups all-purpose flour
• 3/4 cup granulated sugar
• 1/2 cup brown sugar
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 2 teaspoons ground cinnamon
• 2 teaspoons pumpkin pie spice
• 1/2 cup salted butter melted
• 2 large eggs
• 1 teaspoon vanilla extract
• 8 ounces full fat sour cream
• 15 ounce can pumpkin puree

Streusel Topping

• 1 cup all-purpose flour
• 3/4 cup granulated sugar
• 1/2 cup light or dark brown sugar packed
• 1 teaspoon pumpkin pie spice or cinnamon
• 1/4 teaspoon salt
• 1/2 cup salted butter room temperature or melted

Icing

• 1 cup powdered sugar
• 1 1/2 tablespoons maple syrup
• 1 tablespoon milk
• 1/2 teaspoon vanilla extract

Instructions

• Preheat oven to 350°F. Grease a 13×9-inch baking dish or line with parchment paper.
• For the cake, in a medium bowl, whisk together flour, sugar, brown sugar, baking powder, baking soda, salt, cinnamon, and pumpkin pie spice. 
• In a separate large bowl, whisk together butter, eggs, vanilla extract, sour cream, and pumpkin puree until smooth.
• Pour the dry ingredients into the wet, and stir until just combined. 
• For the streusel, in a small bowl, mix together flour, brown sugar, pumpkin pie spice, and salt. Add butter and mix with a fork or with your fingers until the mixture resembles coarse crumbs.
• Pour the cake batter into the prepared baking dish, spreading it evenly. Sprinkle the streusel topping evenly over the batter. Using a butter knife, pierce the streusel into the cake batter 10-15 times.
• Bake 45-55 minutes or until a toothpick inserted into the center comes out with a few moist crumbs.
• For the icing, in a small bowl, whisk together powdered sugar, maple syrup, milk and vanilla extract. Add more milk for a thinner consistency, if desired.
• Let the coffee cake cool in the pan for at least 10 minutes. Drizzle the icing over the cooled cake.

Video

Notes

Storage: 

Great news! This cake holds up so nicely after it’s baked. You can store it in an airtight container at room temperature for up to four days.

Freezing this cake also works so well too. Simply wrap it in plastic wrap and freeze for up to 2 months. We like to cut ours into individual portions before wrapping to make it even easier for serving later. Defrost on the counter and room temperature until ready to eat.

Tips: 

• Don’t overmix the ingredients. This will lead to a tough cake mixture. You want to gently fold all of the ingredients to combine.
• Use a toothpick to make sure the cake is baked perfectly. Insert the toothpick into the center of the cake and when it’s removed the toothpick should have moist crumbs. This ensures your cake is perfectly baked.
• Look for pea-sized crumbles with the streusel layer. This will help the crumble to create lots of texture on top of the cake layer. Using a fork or your fingers is best for mixing.
• Swap the sour cream for Greek yogurt. That also works so well in this cake recipe and makes it a bit healthier. Use full-fat plain Greek yogurt.

Nutrition

Calories: 395kcal | Carbohydrates: 62g | Protein: 4g | Fat: 15g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.5g | Cholesterol: 62mg | Sodium: 279mg | Potassium: 138mg | Fiber: 2g | Sugar: 42g | Vitamin A: 4616IU | Vitamin C: 1mg | Calcium: 66mg | Iron: 2mg

The post Pumpkin Coffee Cake appeared first on Dinner in 321.