Spring has (almost) sprung! And truly, what feels more seasonal than bright flavors and bold colors? Personally, I’m welcoming the warmer weather and upcoming festivities—from Easter to Mother’s Day to picnics and outdoor gatherings—with tailored-for-spring recipes. As I plan my menus, I’m skipping ahead to my favorite part: the dessert. What feels more on brand for spring than edible florals? If you’re looking for something beautiful and delicious for your springtime parties, these olive oil muffins have you covered.

We’re big fans of all things muffins around here, so it only felt right to merge all the beauty of spring into our favorite baked breakfast good. These are packed with bright, citrus flavors, a moist crumb (spoiler: it’s the olive oil!), and just enough texture thanks to the poppy seeds laced throughout.

These muffins are super easy, come together in one bowl, and are ready in 20 minutes. Get your ovens ready: the perfect, spring-inspired olive oil muffins are coming your way.

Ingredients for Olive Oil Muffins

Lemon AND orange zest. These aren’t just lemon poppy seed muffins, they’re citrus muffins! I find the floral flavor of orange zest adds a nice softness to the flavor that makes them extra delicious.

Granulated sugar. Don’t worry, I’ve tried maple syrup. However, I find that with all the citrus zest in these muffins, incorporating it into the granulated sugar with your fingers really makes a difference in flavor.

Olive oil. No butter, just olive oil! Use the good stuff—you’ll be able to taste it.

Eggs. Allow your eggs to come to room temperature ahead of time. It makes a difference when you incorporate them into the sugar, zest, and olive oil mixture.

Milk. I used pistachio milk (this is my fave!), but use whatever milk you have on hand here.

Greek Yogurt. It’s all about adding moisture and flavor, and Greek yogurt does both. You could use a lemon or vanilla Greek yogurt for additional flavor or sub with sour cream.

Flour. The base of all good baked goods.

Poppy Seeds. I love the little specks these add to the batter and their subtle flavor. But if you don’t have poppy seeds on hand, feel free to omit.

Tips for Decorating Muffins With Real Flowers

Yes, these beautiful muffins use real flowers for the toppers. You can use whatever you have access to— just make sure you use flowers that are food safe. I love perusing the collection from local growers or those that ship.

Flowers are a natural way to add beauty without having to worry about decorating a cupcake with fancy frosting skills. Just do a big swoosh of frosting over the top, and use your artistic eye to mix and match colors and styles in a way that is as whimsical as it is beautiful.

Before decorating, clean and carefully wash your flowers and clip away any stems you don’t need. If you don’t want your flowers to actually touch your cake, you can wrap the stems in floral tape before placing them into the frosting.

How to Make the Best Muffins, Every Time

I’ve made a lot of muffins in my day, so a few things that I always keep in mind:

1. I rarely use a stand mixer for muffin batter. Because these muffins come together in one bowl, it’s simply easier not to. Use a light hand and mix until the batter just comes together to avoid over-mixing, which can make a tougher batter.
2. Always err on the side of less baking time. These muffins only bake for 12-13 minutes. I start checking on them at 10 minutes to avoid dried-out muffins.
3. Use muffin liners. Because even the best pans can sometimes stick. To avoid the risk, line with muffin liners or parchment.
4. Don’t overfill your muffin pan. Fill the muffin liners about 3/4 of the way to the top. Overfilling can mean needing different baking times and unevenly baked goods.

Tips for Making Ahead and Storing Leftovers

To make your muffins ahead of time, bake the muffins and let them cool to room temperature. Store in an airtight container until ready to frost. You can also make the frosting ahead of time and let come to room temperature before frosting. I would wait to decorate with flowers until ready to serve, but otherwise, you can get this prep done ahead of time.

To store leftovers, remove flowers from the top and store muffins in an airtight container in the fridge.

The Best Lemon Frosting Recipes

I love topping these olive oil muffins with something that ups their’ citrusy flavor. Go for a lemon frosting or glaze that echos the impact of the zest and juice incorporated into the batter. Some favorites:

• Orange Cream Cheese Frosting from Camille Styles
• Easy Lemon Glaze from Love and Lemons
• Lemon Frosting from Ambitious Kitchen
• Lemon Orange Buttercream from Southern Living

Scroll on for the recipe, and if you make these olive oil muffins, be sure to leave a rating and comment below.

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Citrus Olive Oil Muffins

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★★★★★

5 from 1 reviews

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  Author: Suruchi Avasthi
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  Total Time: 30 minutes
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  Yield: 12 muffins

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Description

These easy, one-bowl citrus and olive oil poppy seed muffins are perfect for spring!

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Ingredients

Units
USM

• 1 cup granulated sugar
• 1 orange, zested
• 1 lemon, zested
• 1/2 cup olive oil
• 2 eggs, room temperature
• 1/4 cup plant-based milk (or milk of choice)
• 1/4 cup Greek yogurt
• 1/2 tablespoon of lemon juice
• 1/2 tablespoon of orange juice
• 1 teaspoon vanilla
• 2 cups all-purpose flour (240 g)
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 2 1/2 tablespoons poppy seeds
• Frosting of choice (lemon frosting or glaze preferred!)
• Flowers of choice for decorating

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Instructions

1. Preheat oven to 425 F and line a 12-cup muffin tin. Set aside.
2. In a large mixing bowl, add the granulated sugar and the citrus zest. Use your fingers to press and combine the zest and sugar until it feels like sand. Add the olive oil and whisk to combine. Add the eggs one at a time, mixing until smooth between each egg.
3. Add the yogurt, milk, lemon and orange juice, and vanilla. Mix to combine until smooth.
4. Add the flour, baking powder, salt, and poppy seeds. Whisk just until combined.
5. Use a cookie scoop to fill each muffin liner with batter, filling about 3/4 of the way.
6. Bake at 425 F for about 5 minutes, then drop the temperature to 375 F and bake for another 8-10 minutes. Remove muffins as soon as a toothpick comes out clean and the tops are lightly golden.
7. Let muffins cool before frosting, and decorate with flowers. Enjoy!

• Prep Time: 15
• Cook Time: 15
• Category: dessert

Keywords: muffins, lemon, poppy seed, olive oil

The post The Springiest Olive Oil Muffins Are Topped With Fresh Flowers and Plenty of Citrus appeared first on Camille Styles.

Two types of morning people exist. Some roll out of bed and hit the ground running without giving much thought to breakfast, or even eating, for hours—move first, fuel later. Then, there are the ones who revel in a morning routine that very much revolves around food. Healthy breakfast ideas are constantly swirling as they slide out of bed to craft the perfect cup of artfully poured coffee.

There isn’t necessarily a right morning person to be, but generally, I assume anyone who doesn’t identify as a breakfast person simply hasn’t found an AM meal they truly love. So, we’re here to help. Below, I’ve rounded up a collection of easy, healthy breakfast ideas to suit every kind of morning mood, from sweet chia puddings and hearty favorites to nutritious takes on global-inspired brunches. And if you don’t have time to sit and savor, no worries. There are plenty of make-ahead meals you could easily grab and go, too.

Featured image by Michelle Nash.

Healthy Oats and Porridge

Millet and Amaranth Porridge with Figs and Papaya

Why We Love It: Hot take: porridge is far from a bland breakfast. With so many variations, including anything from fresh fruit to yogurt, you’ll never be bored with your morning bowl. We’re obsessed with Sarah Copeland’s porridge, which uses millet and amaranth as the main grains. Top with sliced papaya and a drizzle of honey.

Hero Ingredient: Sarah recommends salt over sugar when seasoning your grains.

Spiced Buckwheat Porridge with Yogurt, Mulberries & Maple

Why We Love It: Nutty buckwheat melds with warming spices to create the perfect, cozy bowl of porridge. With complementary toppings like apples and cinnamon, it’s hard to start your day on a bad foot.

Hero Ingredient: Buckwheat might just replace your overnight oats.

Creamy Pumpkin Oat Bran Porridge

Why We Love It: It’s hard to turn down a breakfast bowl that satisfies your sweet tooth. This pumpkin porridge is the perfect bowl for chilly mornings.

Hero Ingredient: Pumpkin puree and oat bran might just become your new favorite morning combo.

Strawberry Buckwheat Porridge with Cocoa Crumbles

Why We Love It: Pink porridge is one of the only breakfast bowls that makes me excited to get out of bed. When you’re looking for a protein-packed meal that you can enjoy in the warmer months, these fresh flavors will do the trick.

Hero Ingredient: Cocoa crumbles create a crunchy texture that will wake up your taste buds.

One Bowl Baked Banana Cashew Oatmeal

Why We Love It: Meal-prepping your oatmeal is the ultimate, rush-out-the-door morning hack. This one-bowl baked banana cashew oatmeal is a stunning dish that will simplify your AM routine.

Hero Ingredient: Sliced bananas are the perfect way to add a touch of sweetness.

Kitchari

Why We Love It: This cozy kitchari is one of our food editor, Suruchi’s go-to recipes. The one-pot meal uses savory spices that double as anti-inflammatory ingredients to boost your morning.

Hero Ingredient: Add a scoop of yogurt for the ideal creaminess.

Blueberry Overnight Oats from Fit Foodie Finds

Why We Love It: These blueberry overnight oats combine breakfast and dessert to start your day in the sweetest way. This recipe also includes chia seeds that deliver a dose of healthy fats into your morning routine.

Hero Ingredient: Blueberries and oats are an elite combination.

Tropical Overnight Oats from Eating Bird Food

Why We Love It: This recipe has your back with the perfect summer make-ahead meal. Spooning up tropical fruits and cozy oats will have you feeling like you’re waking up at the beach.

Hero Ingredient: Shredded coconut keeps your breakfast sweet and summery.

Healthy Muffins

One Bowl Morning Glory Muffins

Why we love it: Morning glory muffins take a delicious, grab-and-go bite that we know and love and bring in fresh and nutritious ingredients. Who knew you could up your veggie intake in such a sweet way?

Hero Ingredient: We love shredded zucchini as a great glory muffin go-to.

Jam-Filled Gluten-Free Muffins

Why we love it: If the idea of gluten-free baking conjures up dry, bland baked goods, this luscious, sweet recipe (which also happens to be dairy-free) will be a game changer.

Hero ingredient: The details are key when it comes to nailing gluten-free baked goods (Camille learned a lot from a bit of trial and error). This is a rare case when add-ins (like cinnamon, vanilla, and almond extract) are particularly important.

Blueberry Power Muffins

Why we love it: Both gluten- and dairy-free, Brooklyn-based baker Lani Halliday’s go-to blueberry muffin recipe also serves as a nourishing, energy-boosting snack.

Hero ingredient: Use almond or hazelnut flour for baked goods that are naturally gluten-free.

Vegan Nutty Banana Muffins

Why We Love It: Banana bread is one of those morning staples we love, but don’t always have the time to throw together. These muffins take the same nostalgic flavors and pack them into a bite-sized morning meal (that’s much healthier, too).

Hero Ingredient: Sliced almonds make a great topping with the perfect texture.

Banana Pumpkin Muffins

Why We Love It: The flavors of banana and pumpkin pair together in a way that will never disappoint. Grabbing one of these on your way out the door is guaranteed to brighten up your morning.

Hero Ingredient: Cinnamon keeps these muffins warm, cozy, and just sweet enough.

Cranberry Orange Muffins

Why We Love It: In this recipe, fresh fruit flavors meet the warmth of a muffin in the best way possible. And if you’ve ever thought the tasty combo of cranberry and orange is only for the holidays, it’s time to think again. I love snacking on this tart-and-sweet pairing all throughout the year.

Hero Ingredient: Orange zest adds the perfect hit of sweet, sour, and citrusy flavor.

Pumpkin Morning Glory Muffins

Why We Love It: Pumpkin flavors are hard to turn down, especially when they’re used in a healthy and flavorful recipe like morning glory muffins. They’re exactly what you want when the temps cool down in the fall, but truthfully, I’d happily scarf one of these down any morning.

Hero Ingredient: Sub in your veggies, but don’t skip out on the pumpkin puree.

Anti-Inflammatory Berry + Turmeric Muffins

Why We Love It: I absolutely love when an anti-inflammatory recipe makes its way onto my morning menu (bonus when it’s as delicious as these muffins!). With bright fruit and a hearty texture, this is the perfect recipe to boost your energy first thing.

Hero Ingredient: Turmeric’s golden color is just too pretty to pass up.

Healthy Smoothies

3 Beat-Bloating Smoothies

Why We Love It: Camille Styles wellness editor, Edie Horstman developed these three smoothie recipes specifically to help you enjoy your favorite flavors without having to worry about that uncomfortable post-breakfast bloat. Tropical turmeric, strawberries and cream, and matcha plant power each include a whole lot of goodness in one glass. Trust me, they’ll go down easy.

Hero Ingredient: The ingredients vary from recipe to recipe, but be sure to add a little something on top of each for a nice bit of crunch.

Get Figgy With It Smoothie

Why We Love It: Eating with the seasons is something we’re trying to do more of—especially because it’s healthier and oftentimes cheaper, too. This summer/fall fig breakfast smoothie will help you get the practice down pat.

Hero Ingredient: If you haven’t yet fallen for fig’s sweet, complex flavor, this smoothie is sure to hook you.

Chocolate Banana Almond Butter Smoothie

Why We Love It: Chocolate and banana commonly complement each other in dessert dishes. But in this smoothie, they combine to create a protein-packed breakfast. Simply throw it all in a blender for a quick and easy start to your day!

Hero Ingredient: Get in your recommended daily dose of protein early with chocolate protein powder.

Almond Butter Kale Smoothie

Why We Love It: Super simple, and even more delicious, this almond butter smoothie takes fresh greens and combines their mild sweetness to brighten up your morning.

Hero Ingredient: What better sweetener is there than almond butter?

Tropical Pineapple-Ginger Smoothie

Why We Love It: This kid-friendly favorite will surely make its way onto your weekly menu. Look to honey as your natural sweetener to keep the sugar content low.

Hero Ingredient: Fresh ginger is a must-have.

Healthy Egg Recipes

Spicy Mexican Baked Eggs

Why we love it: A mix of kale, avocado, bell pepper, and eggs offers a balanced breakfast, but we’re always pro anything that doubles as a clean, healthy dip.

Hero ingredient: With so many ingredients mixed in, the eggs are what hold it all together. But never underestimate the power of garlic.

Masala Eggs

Why we love it: This traditional Indian dish might just be the most flavorful breakfast you can make. (Bonus: the easiest, too.)

Hero ingredient: In addition to fragrant herbs and spices, getting the eggs silky smooth is key. Let the pros lead the way.

Arugula Breakfast Salad With Toasted Pistachio, Radish & Soft Eggs

Why We Love It: One of the things we love most about breakfast salads (or any salad for that matter) is the freedom the basic formula gives you to mix and match ingredients as you please. This particular array of components brings in flavor, a surprising mix of textures (pistachios and quinoa, anyone?), and the knowledge that you’re doing your body—and your taste buds—a whole lot of good even before opening your laptop.

Hero Ingredient: Nothing competes with the pistachio’s crunch.

Power Greens Breakfast Egg Bites

Why we love it: These power green-packed bites encompass two of our favorite recipe qualities: they can be made days ahead of time, and they’re incredibly easy to whip together.

Hero ingredient: The eggs may be the ones gluing it all together, but it’s the dark leafy greens (kale, chard, or spinach) stealing the show.

Mushroom, Spinach, and Goat Cheese Frittata

Why we love it: This could really be called the “whatever-you-might-have-in-your-fridge frittata.”

Hero ingredient: For those adhering to a gluten-free diet, browned eggs are a top-notch vehicle for enjoying a savory breakfast.

Healthy Toast Recipes

Sunday Night Avocado Toast With a Jammy Egg

Why We Love It: This toast recipe gives all the breakfast vibes. The 8-minute egg with a jammy yolk is the perfect complement to fresh ingredients like avocado and cherry tomatoes.

Hero Ingredient: How can you go wrong with everything bagel seasoning?

Yogurt Toast With Peanut Butter and Banana

Why We Love It: The custard toast trend has taken TikTok (and really the entire internet) by storm. Camille’s version skips the baking and instead layers a slice of sourdough with super smooth yogurt, bananas, granola, and runny PB for a toast that doesn’t skimp on flavor, creaminess, or crunch.

Hero Ingredient: My childhood self would go hard for the peanut butter-on-toast combo. My adult self? Still a fan.

Avocado Toast with Kale Pesto and Crunchy Veggies

Why We Love It: This recipe gives a fun variation on the classic avocado toast with garlicky pesto, crunchy radish slices, and—don’t you dare skip it—everything seasoning.

Hero Ingredient: Hands up for the nutritional yeast that gives the pesto a distinct cheesy flavor while still being plant-based.

Smashed Avocado Toast

Why We Love It: Tired of your basic avocado toast? This recipe has all you need to freshen up the timeless recipe. The possibilities are endless when garnishing this dish, but eggs in any form or flavorful herbs are always a great option.

Hero Ingredient: A squeeze of fresh lemon or lime can make all the difference on this toast.

This post was originally published on August 26, 2021 and has since been updated.

The post 30 Easy, Healthy Breakfast Ideas for Every Morning Mood appeared first on Camille Styles.

Let me paint a picture. It’s 11 p.m. My apartment is filled with candlelight and the sound of Harry Styles’ voice. I’m dancing in front of my oven, waiting for the vegan banana muffins that I decided to bake at 10:30 p.m. Because it’s a Friday night during the era of social distancing. Standing over the counter with a fresh banana muffin in my hand, I realize I made the right decision. I’m living my best life.

That was three years ago now. While the spring of 2020 completely overhauled my social life, I won’t lie: I’m still singing and dancing my heart out in the kitchen on many Friday nights. Because one of the beautiful things about quarantine is that I started falling in love with my own company. And these vegan banana muffins, of course.

How These Vegan Banana Muffins Came to Be

Now that we’re strolling down memory lane, I’ll remind you: everyone was making banana bread. There was a full and unapologetic embrace of 2020’s homemaker vibes. We were cultivating sourdough starters and learning to (properly) brew coffee. Folks were starting gardens and working their way through their TBR lists. We were all leaning into the meditative state that comes with using your hands and connecting to life off-screen. And during that time, I found that there was no greater opportunity for self-care than making the most of my kitchen counter’s overripe bananas.

And yes, I’m still happily baking up these treats in 2023. They’re that good, that easy, and that foolproof.

There’s a reason so many of us call banana bread our go-to. It’s simple, straightforward, and lends itself to customization for those of us with a constant hankering for chocolate or cinnamon crumble.

With plenty of time to experiment in 2020, I had obsessively been playing around with vegan banana bread. (Perhaps my past self could predict that egg prices would skyrocket?) The result was these vegan banana muffins perfect for a quick brekkie. They’re perfect for those mornings when you wake up late for your 8 a.m. Zoom call. And parents, rejoice! These muffins are the ideal easy snack for kids who always seem to be in search of something sweet.

Tips for Making These Muffins Fluffy, Flavorful, and Moist

I gave these vegan banana muffins a nuttier flavor with the addition of tahini and almond flour in the batter. And we can thank the nutty topping trifecta of sesame seeds, sliced almonds, and oats for sending that flavor home.

Time to talk texture. These muffins are out-of-this-world fluffy and moist. Could I eat a whole baking tray of these? Sure could. But lucky for me, the batter for these vegan banana muffins comes together so quickly that I can replenish the stack in my kitchen counter cloche, so I’ll never have to be without.

This post was originally published on August 24, 2020, and has since been updated.

The post These Vegan Banana Muffins Help Me Live My Best Life—Let Me Explain appeared first on Camille Styles.

There’s no meal better than Sunday morning breakfast. Recently, I’ve made my Sunday mornings into a bit of a ritual, practicing a tried-and-true routine to help me embrace good vibes for the week ahead. I’ve made sure to schedule in all my faves: a morning catch-up call with long-distance friends, a leisurely neighborhood coffee run, a little journaling, and tidying up the areas of my apartment that the week left neglected. Of course, nothing completes a slow morning quite like a cozy—and elaborate—breakfast. (‘Tis the season to romanticize your life, right?) Pancakes, waffles, a savory quiche… everything’s fair game. But my latest obsession? This oven-baked Chai Challah French Toast.

When it comes to morning carbs, I’m a ride-or-die pancake/waffle girl. But now that I’ve joined the French toast club, I get it. But I also understand the hesitancy—I said an “elaborate” breakfast, not involved to the point of insanity. Luckily, this overnight and oven-baked preparation means you can make this chai-spiced challah French toast in advance. That way, it’ll be ready to go while your coffee’s still hot.

How to Make French Toast in the Oven

While I love skillet-top French toast, the last thing I want to do is stand over my stove and individually fry off each piece of toast. Enter: the oven method. To make this challah French toast in the oven, you’ll need a large baking dish of your choice. A few tips:

• Grease your baking dish to keep your French toast from sticking.
• Make the custard the night before. To maximize the chai spice flavor in this French toast, I make the milk mixture without the eggs the night before. This will rest overnight in the fridge. In the morning, simply whisk in the eggs and dunk each piece of toast in the custard and add to the dish. Let the toast sit in the dish for at least 30 minutes—or overnight—then pop it into the oven. Voila!
• Oven-baked French toast gets extra crispy on top while remaining soft underneath. Of course, you’re welcome to make this French toast on the stove, but if you want a more hands-off version, baking in the oven is the way to go.

Tips for Infusing This French Toast With Flavor

The real star of this French toast is the chai spice. It’s warm and slightly sweet, making this dish extra cozy. And because I’m all about maximizing flavor, we’re incorporating the chai spice in a few different ways.

First, the custard. To get as much chai flavor, steep a chai bag in the milk overnight or heat the milk and brew the chai, cooling before assembling. This helps the bread take on all of those warming flavors when it’s dunked in the custard. Then, we’re also adding whole and fresh ground spices to the milk as it steeps to emphasize the warming, cozy chai flavor.

Next, the topping. A brown sugar streusel topping spiced with cinnamon and cardamom adds a little sweet crunch.

Finally, the whipped cream. Add some fresh ground spices to the whipped cream to top everything off with extra flavor. Serve with a cup of chai to really take things over the top. This is my go-to recipe.

How to Serve Challah French Toast

As with any breakfast treat, I like to serve this challah French toast topped with fruit. I used pine berries because that’s what I had on hand, but regular strawberries, blueberries, blackberries, cherries, or even pears will add a sweet and tart bite, keeping things from getting too sweet. I like to top my toast off with whipped cream and a little syrup, but this would also be delicious with granola for extra crunch, some sliced almonds, or even a dollop of jam. It goes without saying, but be sure to serve your French toast warm.

Scroll on for the recipe. If you make this challah French toast, be sure to rate and review below and show us your cozy weekend breakfast on Instagram!

The post Chai Challah French Toast—Bake It Now, Thank Us Later appeared first on Camille Styles.

Since New Year’s Day is the final send-off to the holiday season, it’s got to include a little celebration and some majorly delicious brunch food. But if you’re like me, the past few weeks of holiday revelry have got you craving food that’s on the lighter side, and processed sugar bomb breakfast foods don’t even sound good anymore. Thankfully, crazy delicious doesn’t have to equal crazy indulgent. I’ve rounded up 24 New Year’s day brunch ideas that’ll be perfect additions to your January 1st lineup—without breaking any of your healthy eating resolutions.

Featured image by Michelle Nash.

24 New Year’s Day Brunch Ideas That Are Healthy and Delicious

And because we’re not in the business of sticking to strict food rules—or making any at all—we love ensuring that plenty of flavors are woven into our healthy eating picks. If you haven’t heard, indulgence isn’t an all-or-nothing thing. Instead, we prefer variety—in every sense of the word. It’s easy to crave fruits and veggies when you make them a part of a satiating and nourishing complete meal. And it isn’t hard to pass over sugary sweets when you’d rather go all in on the ultimate avocado toast.

Just because your social feeds are ripe with folks making hard-to-follow resolutions about what a healthy 2023 looks like for them, doesn’t mean you have to do the same.

Try picking a few goals that resonate with you. Whether that’s adding some more veggies to every meal, going meatless a few times a week, or simply aiming to bring more color to your plate. Remember: healthy eating shouldn’t feel like a chore.

So with that, keep scrolling for New Year’s day brunch ideas! And because healthy gals don’t gatekeep, I’d love to hear what you’re making for NYD brunch in the comments.

Sweet Laurel Cinnamon Rolls

Why We Love It: I know what you’re thinking: healthy cinnamon rolls? Stay with me. While these might not be the most nutritious New Year’s Day brunch idea, they’re certainly a far cry from the sugar-laden, processed rolls that come packaged in a tube. (But don’t get me wrong, those have their time and place.) These cinnamon rolls are airy, gooey, and sweet—all while being entirely gluten- and dairy-free. Magic? Nope, just a truly genius recipe.

Hero Ingredient: If you haven’t heard, everyone’s putting date paste in their cinnamon roll filling.

Spring Onion and Goat Cheese Quiche

Why We Love It: My love for this quiche knows no bounds. Sure, I can say that for almost any quiche, but if I’m craving something light, I won’t likely turn to a cheesy, meat-heavy pie. Instead, this quiche leans on plenty of veggies to keep things green and fresh while still leaning slightly indulgent thanks to the goat cheese. Oh, and if you’re not putting salad on top of your quiche, this recipe is proof that it’s time to get on board.

Hero Ingredient: I had never used it before coming across this recipe, but a phyllo crust quiche is buttery, flaky perfection.

Avocado Toast with Kale Pesto and Crunchy Veggies

Why We Love It: Avocado toast with the volume turned up. While you can never go wrong with the good old-fashioned green standby, this spin takes things a step further thanks to a rich and umami-flavored kale pesto, layers of crunchy veg, and a medley of fresh herbs on top.

Hero Ingredient: The secret to a delicious vegan pesto? Nutritional yeast.

Get Figgy With It Smoothie

Why We Love It: Sure, this might not be your NYD main dish, but if you’re skipping the mimosas, a fresh fig smoothie is an ideal substitute. As for the nutrition side of things, you’ll get a healthy dose of antioxidants, potassium, calcium, and fiber in every glass. And if we’re talking flavor, this smoothie boasts a fruity, nutty, and slightly sweet sip that you’ll be craving long after brunch has wrapped.

Hero Ingredient: Maple syrup is the ultimate flavor boost.

Banana Pumpkin Muffins

Why We Love It: This is easily my favorite muffin recipe—let me count the ways I love it. To start, it’s gluten- and dairy-free. On top of that, it uses bananas’ and pumpkin’s natural sweetness for the most deliciously balanced flavor. Lastly, it has to be said: these muffins are unbelievably moist.

Hero Ingredient: Flax eggs (two tablespoons of ground flaxseed mixed with five tablespoons water) is the ultimate vegan baking secret. 

The Best Shakshuka Ever

Why We Love It: Nothing beats the flavor of a freshly-made shakshuka. It’s warming, comforting, and exactly what you want on the first day of the year. Be sure to soak up all the goodness with a crusty loaf of your favorite bread.

Hero Ingredient: When I choose to go savory for brunch, I’m all about the heat. The jalapeño gives your shakshuka a little kick that’s perfect in this tomato-based dish.

Sarah Copeland’s Millet and Amaranth Porridge with Figs and Papaya

Why We Love It: Moment of appreciation for this porridge bowl’s beauty (honestly, it’s almost too pretty to eat). This recipe makes the most of cold-weather fruit and hearty grains: figs and papaya are lovely sweet complements to the nutty, toothsome warmth of millet and amaranth.

Hero Ingredient: In terms of sweetness and flavor, a little honey goes a long way.

The Best Protein Pancakes with Blueberries & Chia Seeds

Why We Love It: When all else fails, revert to the classics. And when you’re opting for tradition, blueberry pancakes always win. While some pancakes will weigh you down and make you want to settle in for a long winter’s nap, this recipe keeps things light while still filling you up with all the good, satiating stuff: Greek yogurt, chia seeds, eggs, cinnamon, and plenty of berries. Feel free to stack your plate high.

Hero Ingredient: A tablespoon of baking powder gives these pancakes major fluffy height.

California Style Tofu Scramble Burrito

Why We Love It: This is the ultimate New Year’s day brunch—scratch that, any day brunch. We weren’t playing around when we created this totally vegan recipe. Seasoned with chili powder, cumin, oregano, tamari, lime juice, and more, the scrambled tofu doesn’t just mimic fluffy, flavor-packed eggs—it completely surpasses them. I took one look at this recipe and was immediately ready to dig in.

Hero Ingredient: I’m in full support of wrapping up your burrito with any add-ins you choose, but there’s no skipping out on the guacamole. It’s a must.

Sweet Potato Toasts, Three Ways

Why We Love It: Looking to change things up for this year’s New Year’s Day brunch? Make these delicious sweet potato toasts. With three toppings options to choose from (Mexican, Mediterranean, and sweet) it’s easy to ensure every guest is satisfied.

Hero Ingredient: While the trend may have lost its steam, I will never stop obsessing over the genius that is sweet potato toast.

Autumn Harvest Breakfast Bowls

Why We Love It: If you’re looking for something light after a big night, then turn to this simple breakfast bowl with fresh fruit and yogurt.

Hero Ingredient: Adding a cup of cooked quinoa gives the granola in these bowls a delicious crunch.

Almond Butter Wasa Cracker Breakfast Toasts

Why We Love It: If you’re looking for light New Year’s day brunch ideas then look no further than these breakfast toasts. They’re perfectly bite-sized but packed with protein too so you won’t be hungry 30 minutes later.

Hero Ingredient: A thick smearing of almond butter tops your toast with protein and healthy fats. Plus nothing beats the creamy richness of my favorite nut butter.

Jam-Filled Gluten-Free Muffins

Why We Love It: If you’re in the mood for some baking on the first morning of the year, try whipping up these gluten-free muffins. Planning on spending a quiet NYD? Baking is a fun, relaxing activity that—when you opt for this recipe—will always result in something delicious. It’s also genius because while I love spreading jam on my muffins THICK, it’s about a million times better to discover a jammy center.

Hero Ingredient: If you know me, you know I can’t get enough of citrus zest in my baked goods (or really, anything). Here, the orange zest plays beautifully with the nutty almond meal and fruity jam.

Arugula Breakfast Salad With Toasted Pistachios, Radishes, & Soft Eggs

Why We Love It: If you’re looking for healthy New Year’s day brunch ideas, then this breakfast salad has you covered. I love salads for many reasons, but this one combines a nutritious and flavorful rainbow of veggies, protein-packed eggs, toasted pistachios for crunch and healthy fats, plus, of course, all the antioxidant-filled greens. This is the nutrient-dense start everyone’s year could use.

Hero Ingredient: Arugula is the peppery bitter green that takes your salad from an obligation to an indulgence.

Baked Eggs With Heirloom Tomatoes, Herbs, and Feta

Why We Love It: If there is one required ingredient for every brunch, it’s eggs. These baked eggs are the perfect complement to a big night out and will supercharge you for the day (and year) ahead!

Hero Ingredient: While I’m one for hyperbole, this is not an exaggeration: I live for feta. Sharp and salty, feta pairs perfectly with creamy baked eggs.

Vanilla Chia Pudding with Chestnut Honey & Berries

Why We Love It: I can come up with countless reasons to love chia seeds, and I’d put this recipe at the top of the list. This pudding is unbelievably thick and tastes like you’re indulging in a first-thing-in-the-morning treat. The superfood also keeps you feeling full with plant-based protein and a good amount of fiber.

Hero Ingredient: Without the chia seeds, this recipe would literally produce a glass of sweetened milk. With them, the result is magic.

Whole Lotta Good Stuff Chocolate Chip Banana Bread

Why We Love It: Songs need to be written about how good this banana bread is. While it might seem like there’s no way to improve upon the classic recipe, Camille’s succeeded with this one. Not only is it satisfying and true comfort to enjoy, but it’s filled with healthy, nutrient-dense ingredients and uses a combo of almond and whole wheat flour for even more goodness. You won’t regret starting 2023 with this recipe.

Hero Ingredient: Five, yes, FIVE whole bananas are the secret to keeping this bread moist for days.

Whole Roasted Sweet Potato With Avocado and Onion

Why We Love It: While “sweet” is in the name, my mind usually goes to savory interpretations when I think of the orange spud. I’ll pile up a plate with roasted sweet potatoes or enjoy them as a base for all my favorite baked potato toppings. But these whole roasted sweet potatoes truly transformed my idea of what the veg is capable of. This recipe offers vegan substitutions too, so everyone can indulge in the (addictive) deliciousness.

Hero Ingredient: There’s no contest when it comes to sweet potatoes. That’s likely the reason why I just wrote an entire paragraph about how delicious they are.

Everything Bagel Smoked Salmon Flatbread with Lemony Cream Cheese

Why We Love It: While I’m not the biggest bagel person, (I know, shame), put a lox and bagel sandwich in front of me, and it’ll be gone in minutes. The salty, slightly sweet combo of cured salmon and cream cheese is everything I want for my first meal of the day. The same can be said for this flatbread that puts all the classic flavors in pizza-for-breakfast form.

Hero Ingredient: A fluffy and crispy flatbread is the perfect base for this peppery, bright dish.

Spicy Black Bean Tostadas With Corn Salsa and Avocado from The Awesome Green

Why We Love It: There’s never a bad time to make tostadas but this spicy black bean version will go down well after an all-nighter. It will satiate your craving for carbs while fueling your body with the healthy vegetables and protein it really needs.

Hero Ingredient: Not only does the bunch of parsley give your corn salsa gorgeous color, but it also adds a fresh flavor that keeps your tostadas tasting light. Bonus points: parsley packs a healthy dose of antioxidants.

Tofu Scramble from Simple Vegan Blog

Why We Love It: If you count yourself among the vegans at your table, this recipe is a great alternative to your typical scrambled eggs. Crumbled tofu is a convincing substitute for eggs and packs your plate with protein. While you’re certainly welcome to enjoy this scramble on its own, it’s also a great base for mixing in all your favorite veggies. Choose a combo you love (I’m all for spinach and mushrooms) and don’t hold back.

Hero Ingredient: Not only does a quarter teaspoon of turmeric give this scramble an earthy, peppery flavor, but it brightens up the color of your dish beautifully. Oh, and of course, the anti-inflammatory superfood is full of all the antioxidants.

Apple Cinnamon Oatmeal Bowl from A Simple Palate

Why We Love It: There’s not a combo I crave more throughout the fall and winter than apples and cinnamon. When the two come together, the result is beautifully warming and cozy. This bowl is comfort food at its best, and while it tastes just like your favorite apple crisp, you’ll avoid the dreaded sugar crash, and instead feel satisfied from all the fiber.

Hero Ingredient: Sprinkling on hemp seeds tops your bowl with a good amount of antioxidants, vitamins, and minerals. But you’re welcome to forget about the health benefits and focus on the delicious texture and pleasantly nutty taste these little guys will give your oatmeal.

Citrus & Ricotta Breakfast Bowls from Baked Greens

Why We Love It: Why is it that every meal seems to taste better in a bowl? The presentation alone is appetizing, but dig in and get ready to discover the best pairing of ingredients you can ever hope to find. I love ricotta’s barely-sweet flavor and super soft texture. In this recipe, the ricotta gets mixed with an equal amount of yogurt for the creamiest thing you ever ate with a spoon. It’s a combo so good, that only the juicy-sweet citrus can make it better.

Hero Ingredient: A little drizzle of honey gives a lovely and refreshing floral element to your bowl.

Sourdough Waffles from Girl Versus Dough

Why We Love It: Surprised to see waffles on this list? Totally understandable. While these aren’t the healthiest recipe in this roundup, they do lean on sourdough starter so they require less flour and milk than your usual waffles. What’s more, instead of having to throw your sourdough discard in the trash or compost, this recipe helps you cut down on food waste.

Hero Ingredient: This makes the most of your sourdough discard, and there’s nothing more magical than that. It’s just science.

This post was originally published on December 28, 2020, and has since been updated.

The post 24 Healthy and Delicious Brunch Recipes for New Year’s Day appeared first on Camille Styles.

I won’t lie—I would pick chai over coffee any day. Chai has always had a special place in my heart. My family has long served it as a way to welcome people into our home and spend time with those we care about. Whenever my parent’s friends would stop by, even just to drop something off, they’d always invite whoever it was in for a cup of chai. Obviously, that would then turn into a two-hour conversation and catch-up in the living room, but that’s beside the point. It just meant more cups of chai.

My one caveat with any masala chai recipe is that everyone has their own “best” version. Every aunty I know has their own spice proportions and methods, but I love every cup the same. It’s their own version of sharing love. Looking back now, I kind of get all wispy and nostalgic about moments shared over a cozy handmade mug full of chai. And since I don’t live at home anymore where a fresh kettle of chai was just one ask away, I had to start finding my own formula.

That, dear readers, is how we ended up here. This is my own version of the best masala chai recipe, tested over the years and tweaked to meet my cravings and memories.

images by Michelle Nash

The Ritual Mug

Handmade in Santa Fe, the Ritual Mug’s organic shape and texture elevates our AM drink of choice. Holding this stoneware mug in our hands each morning serves as our daily reminder to slow down and be present.

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What Makes the Best Masala Chai Recipe

On my journey to finding what the best blend of chai was that I could make on my own, I went on a bit of a scavenger hunt. To say I tried every chai I could find in my city would be a bit of an exaggeration, but I did my fair share of sampling. I did everything from sampling chai at all the local coffee shops to drinking bottled options from grocery stores to even testing several different chai concentrates and starters on the market. So what did my taste tests reveal?

1. A lot of ready-made chai is just too sweet for my preferences.

2. They’re missing the depth of flavor that comes from the co-mingling of spices, aka they are either too ginger- or cinnamon-forward in taste.

3. They don’t wrap up the feeling of getting a hug in a cup from your aunty.

I don’t know that there will ever be a chai that is as great as your mom’s or grandmother’s version. (I swear I’ve followed my mom’s recipe EXACTLY and it still doesn’t taste as good as when she makes it.) But what I’ve put together here is about as classic as it can get while also giving everyone room to experiment and tailor the flavors to their liking.

The Formula for Making Masala Chai

Every family I know has their own special version and secret (or not-so-secret) spice blend that makes their chai special. But for the most part, all of these masala chai recipes follow a certain formula:

• Water
• Milk
• Black tea
• Ginger
• Assorted spices (cinnamon, cardamom, cloves)
• Sugar

That’s the thing about chai. It’s not really a true recipe. It’s more like a set of guidelines and suggestions to follow to create a delicious cup of goodness.

Tips for Making the Tastiest Chai

While I normally make drinks without sweeteners, you absolutely need a little bit of sweetness in chai for it to taste right. Most of the spices that are used in a chai blend lean towards bitter and earthy flavors when on their own. So if you don’t add sugar and have lots of spices that are naturally bitter, you’re going to end up with a drink that’s got a little bit of kick to it, but it won’t taste quite right or like a real chai. I’m not saying you need to add a lot of sugar, but finding that balance of sweetness helps to temper the spices and smooth out the flavor.

Other notes I’ve discovered from testing gallons on gallons of chai:

• Fresh-crushed spices are leaps and bounds ahead of powdered or pre-packaged blends.
• Toasting those fresh spices make a world of difference in releasing those flavored and aromatic spice oils.
• Chopping or grating the ginger helps infuse that spicy flavor more than just slicing rounds of the root. If you prefer a subtle ginger flavor, keep as cut rounds.
• It can be so much fun trying out different spice combinations. Experiment to your heart’s content!

I like making a batch of chai to store in the fridge, serving over ice the next morning in place of an iced latte. But IMO, chai tastes best when made hot and fresh. I do hope you’ll give this a try and let me know what spice combinations and proportions you like. Chai is one of these amazing recipes that everyone can put their own signature spin on—I would love to know yours.

This post was originally published on February 16, 2020, and has since been updated.

The post This Masala Chai Recipe Proves—It’s So Worth Making at Home appeared first on Camille Styles.

This year, like every year, we’re all about taking the stress out of the holiday season. We’re saying yes to shortcuts and no to the things that zap our energy. While the kitchen is arguably the center of the holiday action, we’re using all the time-saving hacks we can find to help us spend more time by the fire with friends and family. The key to a smooth-sailing Christmas? It all lies in the amount of prep you can tackle beforehand, starting with breakfast. To share some inspiration for getting your to-do’s out of the way, we’re sharing our favorite make-ahead Christmas breakfast ideas. Because doing all the hard work in advance makes for a much happier holiday.

There’s nothing better than lounging around in our pajamas with a big cup of coffee on Christmas morning. While a younger version of myself was quick to hop out of bed at 4 a.m. (that’s not a joke) and run downstairs to revel in the magic of a twinkly, present-flocked tree, I take things muuuuuch more leisurely now as an adult. You can catch me on Christmas puttering around in my slippers, happy to move about the house at a snail’s pace. In other words: slowly. Very slowly.

Featured image by Michelle Nash.

Image by Anastasiya Pudova.

The Best Make-Ahead Christmas Breakfast Ideas

If “make-ahead recipes” caught your eye, I imagine the same might be true for you. The key to making your tranquil Christmas morning dreams a reality? It’s all about the prep, y’all. Whether you prefer savory or sweet, meat or meat-free, healthy or… indulgent, do I have options for you. Consider this roundup your ticket to soaking up the magic of the morning and still having a big delicious breakfast for the whole fam to devour. Just wake up, pop your dish in the oven and get ready to dig in. Here we go.

Cranberry Orange Muffins

Why We Love It: It’s the night before Christmas, and you can bet I have dreams of these muffins dancing in my head. I love the pairing of bright, fresh orange with tart and jammy cranberries. These are great on their own, but to send things over the top, I recommend enjoying your muffins with a little butter and orange-spiked glaze.

Hero Ingredient: Adding Greek yogurt introduces creaminess and moisture to your batter, giving your muffins a tender crumb. It also weaves in a little added tang to complement the cranberries. No yogurt? No worries—just swap in sour cream.

Almond Christmas Kringle

Why We Love It: We had been begging Camille to share her mom’s famous Almond Kringle, and readers, she’s finally done it! Does your perfect Christmas breakfast involves something warm and sweet served alongside a cup of strong coffee? Then this is the recipe to make. If you know and love the scent of an almond filling wafting through the kitchen as I do, then you’ll be happy to see that this recipe calls for it times three: almond paste, sliced almonds, and almond extract. How could you go wrong?

Hero Ingredient: Let’s go for a hero method instead. Camille’s mom suggests breaking out the food processor to mix your dry ingredients, then pulsing in the butter until it’s the size of small peas. Don’t forget: you want all your ingredients (and tools) to be really cold before you get started. This will keep your dough from sticking.

Spring Onion and Goat Cheese Quiche

Why We Love It: Quiche has the ability to taste deliciously indulgent while also feeling light. Not only that, but this recipe brings a healthy dose of both color and nutrition to your Christmas breakfast table. (Alongside an addicting flavor, who could argue with that?) To whomever might consider themselves a skeptic, this dish includes everything we love: a crispy, flaky crust, a rich and creamy custard, and a rainbow of veggies. To make it ahead of time, simply follow the recipe all the way through, allow it to cool, then store in the refrigerator. You’re also welcome to do all the assembly in advance and bake it when you’re ready to serve.

Hero Ingredient: A salad on top of your quiche? Brilliant.

Yogurt and Granola Breakfast Grazing Board

Why We Love It: Yogurt and granola is a classic pairing. But when you arrange it on a beautiful board, there’s nothing better. Simply chop up your fruits and portion out your yogurt, granola (store-bought or homemade), and other fix-ins into bowls the night before. Before you serve, engage your inner artiste and lay out all of your ingredients aesthetically on your board. Guests will love building their own bowls and selecting their ingredients as they go.

Hero Ingredient: Everything’s fair game here, but I have to say, it’s a pro move to offer multiple kinds of yogurt. Just sayin’.

Pumpkin Overnight Oats

Why We Love It: I’m a big overnight oats fan over here. And while it might not seem celebratory at first, one spoonful of these oats and I can guarantee you’ll change your tune. As for flavor, these oats are like pumpkin pie in breakfast form. And as someone who’s known for indulging in pie breakfast around the holidays, this is like a dream come true.

Hero Ingredient: With anything pumpkin, it comes down to the spices. Here, Camille likes to keep it simple with just a hint of cinnamon—the perfect amount of warmth to offset all the cozy, pumpkin and maple syrup flavor.

Overnight Gingerbread Cinnamon Rolls

Why We Love It: These delights are proof that crowd-pleasing cinnamon rolls can be made ahead of time and with ease. While I’ve tried other recipes and the result has been a less-than-fluffy disappointment, this Christmas spin on the classic surpasses the softness of almost every other cinnamon roll I’ve tried. These can be made the night before, a few days in advance, or even frozen for cinnamon rolls whenever you want them. And on Christmas morning, you can bet it’s these Gingerbread Cinnamon Rolls that are calling my name.

Hero Ingredient: Incorporating molasses into the cinnamon roll dough ensures that these boast an unmistakable gingerbread flavor.

Vegan Nutty Banana Muffins

Why We Love It: Like the best coffee shop muffins you’ve ever had, minus the dairy. These are beyond moist, perfectly nutty, and feature the tastiest crumble topping. I love making muffins for a celebratory meal (as you can surely tell by the number of muffin recipes I included in this roundup). You can either bake and freeze them or portion your batter into muffin tins and set in the fridge the night before. In the morning, simply pop them in the oven and your whole house will be filled with the smell of baked banana bliss.

Hero Ingredient: These muffins get their nutty flavor from the addition of tahini in the batter. The sesame seed paste balances the bananas’ sweetness and lends everything a nice toasted, earthy flavor.

California Style Tofu Scramble Burrito

Why We Love It: Burritos might not be your typical Christmas morning breakfast, but I’d argue that it’s time to make them a part of your tradition. The tofu scramble can be cooked in advance and placed in an air-tight container in the fridge. When it’s time to serve, simply reheat on the stovetop and set out all the fix-ins. Guests can line up to assemble their burritos at their leisure. Bonus: These are vegan, so everyone can enjoy!

Hero Ingredient: Nutritional yeast is a vegan power-hitter for giving plant-based meals a distinctive cheesy flavor without any dairy in sight. What’s more, if we’re talking wellness during the holidays, it’s also a complete protein and contains all nine essential amino acids. Win-win!

One Bowl Baked Banana Cashew Oatmeal

Why We Love It: If your run-of-the-mill, weekday overnight oats don’t seem special enough for the Christmas festivities, it’s time to make this recipe. Bananas, cinnamon, maple syrup, peanut butter, and honey make these the ultimate oats. They’re make-ahead, healthy, and a creamy-and-dreamy dish. What’s not to love?

Hero Ingredient: Coming from a born-and-bred New Englander, there’s nothing better than the distinct, caramelized flavor of maple syrup. It improves just about any sweet breakfast—this oatmeal included.

Millet and Amaranth Porridge with Figs and Papaya

Why We Love It: Easy, energizing, and able to keep you full for hours, porridge is a great option for a healthier Christmas breakfast. The porridge base can be made in the slow cooker or the instant pot on Christmas Eve. On Christmas morning, simply reheat and set out bowls filled with mix-ins and toppings (yogurt, granola, and fresh fruit is perfect) for people to mix and match as they please.

Hero Ingredient: Millet and amaranth are equal heroes here. As recipe creator, Sarah Copeland writes, “Millet and amaranth are high-nutrient, texture-rich grains that cook into a creamy porridge and take on almost any flavor you want to bestow upon them.” Fully here for it.

Mushroom, Spinach, and Goat Cheese Frittata

Why We Love It: Making a frittata for breakfast lets you have the eggs you love without having to hover over the stovetop all morning. Instead, you can whisk your eggs and mix-ins in advance, then pop a pyrex dish or cast-iron skillet full of your frittata mixture in the oven. Pour yourself a cup of coffee while you wait—or maybe a mimosa. This frittata is worth celebrating.

Hero Ingredient: Crumbled goat cheese lends your frittata that craveable bit of tang that gives every bite next-level flavor.

Chai Spice Granola

Why We Love It: Granola is the perfect, multi-dimensional breakfast. Meaning? It can be enjoyed in just about any way you can think of. Have it with milk, spoon it over yogurt, top pancakes and waffles, or just toss back a few handfuls. I love baking a few sheet pans of granola the day before, storing them in air-tight containers, and setting them out at the breakfast buffet in big bowls for guests to serve themselves. From there, the possibilities are endless.

Hero Ingredient: The secret to getting chunky granola without all the sugar? Combine your oil and maple syrup with nut butter! It acts as the glue that holds everything together.

Healthyish Chocolate Chunky Monkey Banana Bread

Why We Love It: Just when you thought you’d seen everything, along comes a healthier version of your favorite sweet breakfast. If 2020 showed you just how comforting banana bread can be, then there’s no better option for cozying up with loved ones on Christmas morning. I love too, that this banana bread specifies that it’s “healthyish” meaning we’re not cutting any corners here. There’s still a whole lotta indulgence to be found.

Hero Ingredient: The mix-ins are no joke. Chocolate chips on Christmas? Not optional.

Anti-Inflammatory Turmeric + Berry Muffins

Why We Love It: If you’re already committing to your New Year’s intention to feel your best in 2023, these muffins will aid in your efforts. They’re packed with anti-inflammatory superstar turmeric as well as other nutrient-dense ingredients like walnuts, chia seeds, oats, raspberries, and blueberries. I don’t know about you, but I’ll be baking a double batch for the new year and beyond.

Hero Ingredient: Cardamom is the perfect complement to turmeric’s warming, savory spice. Its flavor is complex, with a strong but sweet aroma.

Maple Pecan Sticky Buns from Half Baked Harvest

Why We Love It: I’m always either craving cinnamon rolls (the reason this round-up includes two recipes) or sticky buns. When I’m wanting the latter, this is the recipe I turn to. They’re super sticky, extra maple-y, and swirled with cinnamon sugar. If you’re ready to go all out with a special and celebratory Christmas breakfast, these need to be on your table.

Hero Ingredient: The secret to the stickiest sticky bun sauce? Two sticks of butter. But hey, it’s Christmas.

Bakery-Style Muffins from Handle the Heat

Why We Love It: Time to get nostalgic: Muffins were the first thing I ever baked as a kid. While I took pride in my pre-teen skill, it’s true that muffins are also amazingly easy to make. With a few tips and tricks added in, this recipe will help you get the towering, golden-domed goods that make muffin tops so enjoyable. Want a sneak peek into the secret? It’s all about giving your batter the time to rest overnight. (Seriously, check out the recipe’s side-by-side photos—this step makes all the difference.)

Hero Ingredient: This is your basic muffin recipe, giving you the opportunity to add whatever fruit, nuts, or other ingredients you’d like. And while it’s more of a template, I’m all for its use of buttermilk that’ll make your muffins super tender and moist.

This post was originally published on December 20, 2021, and has since been updated.

The post Craving an Easy Christmas Morning Breakfast? These Make-Ahead Recipes Are Your Answer appeared first on Camille Styles.

Nothing feels more special for a holiday season breakfast than cinnamon rolls. I love cinnamon rolls of every sort: from a pop tube, from scratch, eaten by unraveling the fluffy dough, and starting with the gooey centers first. And while I can’t get enough of the classic, I made a few tweaks to tradition with this recipe by featuring an unexpected but wildly delicious ingredient in the filling: dates.

These Spiced Orange Date Paste Cinnamon Rolls are just as ooey and gooey as the classic, but they’re made with no refined sugar in the filling. Instead, soaked dates blended with tons of spices and orange zest turn into the ultimate flavor spread that takes these cinnamon rolls to the next level. Trust me, your holiday brunch is about to get even more delicious.

How do you make date paste?

There’s nothing wrong with using a classic cinnamon-brown sugar crumble mixed with butter for a cinnamon roll filling. But truthfully, I am an absolute fiend about making my desserts and sweet treats not too sweet. I am a self-proclaimed dessert person, but I want to thoroughly enjoy my sweet treats. That means finding the right balance of flavors.

Using dates in the filling gives these cinnamon rolls their classic gooey texture while retaining that caramel flavor. In fact, if you didn’t know I used dates, it might be hard to guess they’re in there. To get the dates into an easily spreadable, paste-like texture, soak pitted dates in hot water until they are soft. (This will take about 20-30 minutes.) Then, you’ll add the dates to a food processor with the spices and blitz until very smooth. If the spread feels too thick, I add some of the reserved date water as I’m blending to get a smooth texture. Don’t worry—I was a date skeptic, too. But this is a great party trick for imparting flavor in an unexpected way.

What spices go into the filling for these cinnamon rolls?

Y’all know I love fresh spices. And because I like to make these cinnamon rolls as balanced in flavor as possible, I go heavy-handed on the spices. I used fresh ground cinnamon, a healthy dose of ginger, cardamom, salt, and lots of orange zest. If you taste the date spread before they bake, the filling will be a little spicy, savory on the backend—and as one of my friends described it—addictive like a hot tamale. But once the cinnamon rolls are baked and covered in frosting, all the heat mellows out and turns into an unctuous and flavor-forward treat.

How do I make cinnamon roll dough?

I have been a disciple of Sarah Kieffer’s for a long time, and I’ve made her cinnamon rolls more times than I can count. Making risen dough can feel intimidating. I myself have had to learn to go through the motions and understand how to feel the dough to know if it’s ready and where I can make edits based on temperatures in my kitchen and rise times. Sarah’s recipe has been my go-to for years, so for these cinnamon rolls, I use her cinnamon roll dough.

Plus, the best part of cinnamon rolls is that the dough rises overnight, meaning that assembly and final rise times can happen in the morning before baking.

What do I frost these cinnamon rolls with?

Four words: orange cream cheese frosting. Silky, slightly sweet, and balanced with zesty orange makes this frosting the ultimate topping. When the cinnamon rolls come out of the oven, I add a thin layer over the rolls while they are still warm so the frosting gets all gooey, and then add the rest after it cools a bit. Save any extra frosting—you’ll want it around.

If you make these cinnamon rolls, be sure to give the recipe a rating below. And don’t forget to tag us on Instagram @camillestyles to show off your cozy Christmas morning breakfast. Happy holiday baking!

This post was originally published on December 14, 2017, and has since been updated.

The post These Spiced Orange and Date Paste Cinnamon Rolls Are a Flavorful Twist on a Holiday Classic appeared first on Camille Styles.

The inspiration behind this Chai Spice Buckwheat Granola came from a seemingly unlikely place: my dad. He’s one of those people who thrives off routine. From the time he wakes up in the morning to his weekend chore list, his personal brand is pretty much precision and consistency. This trait extends to his breakfast most of all. Growing up, we all knew dad’s cereal housed in a yellow milk carton-shaped box filled to the brim with a crunchy granola that he ate with milk accompanied by a glass of OJ. Every single morning.

Somewhere along the way, the company discontinued his granola, and you would have thought the world had come to a halt. My dad’s entire routine was upended by the removal of that carton from the shelves of the store—and trust me, he checked every retail supplier before finally admitting defeat. Instead of changing his breakfast routine to some other cereal, switching things up to an oatmeal or eggs plate, he started on a journey of recreating his go-to granola.

The Inspiration Behind This Chai Spice Buckwheat Granola

Now, we all love that morning that happens every few weeks when dad brings out the giant stainless steel mixing bowl and sets up for “granola day,” as we’ve lovingly dubbed it. The night before, he adds all the dry ingredients to the bowl. In the morning, he adds maple syrup and oil, tosses it all together, and adds the granola to a baking sheet. The next hour involves baking, tossing, baking, and turning in 15-minute increments until his granola has turned golden brown and crunchy. After the granola has had a couple hours to cool, he mixes in dried fruits and raisins. This is my favorite stage, as I lurk around the baking sheet and snack on the dark crispy chunks that form in the corners of the baking sheet.

While dad’s granola isn’t my go-to granola (raisins, bleh), his dedication to the craft of granola-making is one of my favorite things about him. It’s inspired me to create my own granola over the years, though I can’t say I’m nearly as precise about the process.

I love granola. In a bowl with milk, as a snack, or over yogurt and pancakes—I love the delicious crunch it adds to any bowl.

Tips for Making Healthier Granola

Of course, I’m always a little disappointed by how much added sugar is in store-bought brands, and I don’t always want a grain-filled option either. After a little experimenting, I’ve found my perfect combo of crunchy, flavorful, and just-sweet-enough granola.

The Base: Buckwheat Groats

Instead of using just rolled oats as the base, I replace a big chunk of the recipe base with buckwheat groats. If you haven’t had buckwheat, they’re the hulled seeds of the buckwheat plant. They have a very mild flavor and when toasted, become extra crunchy. It’s a gluten-free ancient grain and has more vitamins and health benefits than other grains like a plain rolled oat.

Maple Syrup for Sweetness

For sweetness, I add just a few tablespoons of maple syrup to the mix. The issue with most reduced-sugar granolas is that you miss out on some of the chunkiness that other granolas get when the sticky sugar binds everything together. To get around that, I’ve discovered the perfect way to clump everything together without all the extra sugar. Combine your oil and maple syrup with a nut butter! Mixing it all up creates the glue that holds all the groats and nuts together. Plus, because the groats are smaller than usual oats, they bunch up together so much better.

The Magic Ingredient: Chai Spice

For extra flavor, I reached for my all-time favorite spice blend. Trust me, go heavy-handed on the chai spice. It gives the granola an amazing warmth and flavor that’s just incredible. And don’t skimp on the salt! It enhances all of the other flavors and makes this absolutely delicious.

If you make this braised buckwheat granola recipe, be sure to give it a rating below. And don’t forget to tag us on Instagram @camillestyles, so we can see how you make this recipe a part of your morning routine. Enjoy!

This post was originally published on March 3, 2020, and has since been updated.

The post Chai Spice Buckwheat Granola Is the Coziest Start to Your Day appeared first on Camille Styles.

Holiday dishes are pure magic. Everyone has their classics that grace the table year after year, but it’s fun to venture into new territory every once in a while. This year, overnight gingerbread cinnamon rolls are your calling card to create a new classic. They’re a labor of love that you can make entirely ahead of time so your Christmas morning can focus on what matters.

Surprise! This recipe comes straight from one of our favorite foodies on the internet (and in print): Tieghan Gerard. Tieghan heads up the famous food site, Half Baked Harvest and is the author behind some of our most beloved cookbooks. If you want a recipe you can trust, Tieghan’s your go-to gal. And these gingerbread cinnamon rolls? They happen to be one of our faves.

(Psst… before you get to these cinnamon rolls, take a peek at how Tieghan decorates for the holidays!)

Why Tieghan Loves These Cinnamon Rolls

Tieghan is no stranger to holiday traditions. Whether it’s baking Christmas cookies, cutting down the tree, or inviting guests over for a celebratory meal, Tieghan’s got the holidays on lock. So it makes sense we’d go to the expert for her favorite (easy) Christmas morning recipe. Here’s what she has to say about this stunning breakfast treat: “I have so many favorite holiday dishes, but I think Christmas isn’t Christmas without cinnamon rolls baking in the oven. My current favorite are my Overnight Gingerbread Cinnamon Rolls.”

Tips for Making Gingerbread Cinnamon Rolls Ahead of Time

The good news is that these gingerbread cinnamon rolls were designed to be made ahead! Because the dough needs to rise overnight, you can do the majority of the work in advance and save the simple steps of baking the morning you’re ready to enjoy your rolls. You have a few options depending on how far in advance you want to prep your cinnamon rolls.

To make the night before:

Simply prepare the recipe through step four. It’s key to refrigerate the cinnamon rolls overnight, as they’ll rise too much if you leave them at room temp. Cover the rolls in the prepared baking dish with plastic wrap and place in the fridge overnight. When ready to bake, remove the rolls from the fridge and let them come to room temperature for 30-45 minutes, then bake as directed. 

To freeze:

If you want to prepare your gingerbread cinnamon rolls well in advance, they can be assembled through step four and frozen for up to three months. Before baking, take your prepared rolls from the freezer and thaw them either in the fridge or at room temp. When they’re thawed, bake as directed.

To bake in advance:

If you anticipate not having a lot of time before you want to serve these, you can also bake your cinnamon rolls completely and freeze. Then, all you have to do is warm them before serving. Bake cinnamon rolls as directed and let cool completely. Cover and wrap well before placing in the freezer for up to three months. When the time comes to serve your cinnamon rolls, simply thaw and warm them in the oven.

p.s. Looking for more cinnamon roll recipes? Check out our other favorites to make your holidays even more special.

Spiced Orange Date-Paste Cinnamon Rolls

Easy Christmas Morning Cinnamon Rolls to Make Breakfast Extra Special

Pumpkin Spice Cinnamon Rolls

This post was originally published on December 19, 2019, and has since been updated.

The post Gingerbread Cinnamon Rolls Are the Easiest Make-Ahead Christmas Morning Treat appeared first on Camille Styles.

I always feel good about giving edible gifts around the holidays. I know they’ll be enjoyed and not go to waste, plus, as the gift giver they’re easy on my budget and fun to prepare. If you’re hoping to bake something for the people on your list, try one of these delicious quick bread recipes for gifts all your loved ones will appreciate. From pumpkin to cinnamon to apple, each delivers seasonal flavors in a heartwarming, made-from-scratch package that’s missing nothing other than a lovingly tied ribbon or twine.

Plus, the comforting scent that’ll swirl through your home during the bake is a convenient perk, and arguably, reason enough to bust out the mixing bowl! So, scroll on for some of our favorite holiday quick bread recipes that we’ll definitely be making this year.

Featured image by Michelle Nash.

The Best Classic Chocolate Pound Cake

Why We Love It: Truly, what’s not to love? This chocolate wonder combines everything we want in a cake, almost to a paradoxical, how-is-that-possible degree. It’s light and airy, and decadent while not making you want to cuddle up in a food coma. In other words, it’s the holiday dessert of anyone’s dreams—and a pound cake that’s sure to make a chocolate lover out of anyone.

Hero Ingredient: The (easy) chocolate ganache tops this cake off with a bittersweet, silky-smooth finish. Call it holiday magic.

Lemon Ricotta Poundcake with Candied Lemon Slices

Why We Love It: Lemon ricotta is a perfect food pairing. The citrus’ sour, slightly bitter flavor beautifully balances out the richer ingredients, cutting through their decadence. If you haven’t had a ricotta cake before, it’s something special. The crumb is light and moist. Give this to anyone on your list and they’ll be blown away by the welcome surprise of sunshine to brighten up their holiday.

Hero Ingredient: Don’t doubt the almond extract. It adds a nice nutty note that’s absolutely unexpected, but totally divine.

Pumpkin Mochi Tea Cake

Why We Love It: Any way you slice it, this cake is the ultimate tea-time snack. It’s light, moist, and combines wholesome ingredients for an indulgence you can feel good about. A unique spin on the classic pumpkin cake, this recipe would make a good gift for any adventurous or gluten-free eater on your list.

Hero Ingredient: Rice flour not only makes this tea cake naturally gluten-free, but it also creates a wonderfully chewy and smooth texture that’s reminiscent of the most addicting mochi.

Healthyish Chocolate Chunky Monkey Banana Bread

Why We Love It: I’m here for recipes that describe themselves as “healthyish.” This banana bread balances a stick of butter with plenty of nuts, whole wheat and almond flour, and all the bananas (five!). There’s nothing better than letting a bunch of almost-too-ripe bananas in your fruit bowl inspire an afternoon of bread baking. This version is a breeze to whip up, and of course, easy to enjoy.

Hero Ingredient: I love finishing off my banana bread with a sprinkling of cinnamon (in addition to the teaspoon already in the batter) for a little welcome spice in your slice.

Healthier Pumpkin Bread with Walnut-Cinnamon Streusel

Why We Love It: I’m always impressed by recipes that level up the classics. This has all the indulgence of your traditional loaf—butter, sugar, flour, and pumpkin purée—and then goes all-in with a tablespoon of pumpkin pie spice plus a teaspoon of cinnamon. Bake up a loaf, and the heavenly scent alone will rival your favorite pumpkin candle.

Hero Ingredient: Adding a half cup of brown sugar to the batter gives your bread a lightly caramelized flavor that balances out the sweetness beautifully.

Rosemary and Apple Zucchini Bread With Ginger

Why We Love It: The combination of flavors packed into a single loaf of this bread is unreal. Get ready for the soul-satisfying scents of cinnamon, rosemary, and ginger to waft through the kitchen as your bread bakes away. Add to that mix-ins like pecans, golden raisins, and shredded zucchini, and not only is this recipe nutrient-dense, but it’s just about the most delicious thing you could enjoy with a cup of tea.

Hero Ingredient: I love using applesauce in my baking projects. It adds fiber while also keeping your baked goods moist and fresh for days.

Black Sesame Banana Bread With Tahini and Almond Butter

Why We Love It: This recipe is banana bread taken to new heights. It’ll give you all the cozy vibes of your favorite banana bread while also adding a few unexpected, but very welcome flavors. The black sesame seeds give your bread a little nuanced crunch while the coconut oil brings a tropical twist. And while I’m typically all about the bread itself, it’s really the topping that makes this the genius recipe that it is.

Hero Ingredient: About that topping. The tahini almond butter is exactly what it sounds like: tahini, almond butter, and a little honey to taste. Be generous with your dollop—your slice of banana bread will thank you.

Cardamom Kumquat Mini Loaf

Why We Love It: I ate my first kumquat as a teenager, sitting at the kitchen table. I remember my dad putting out a bowl filled with tiny oblong citrus. He told me to eat the entire thing, so I popped one in my mouth, and let me tell you—whoa. The fruit is packed with a burst of sweet-tart flavor and is now my all-time favorite winter snack. Well, perhaps with the exception of this cake.

Hero Ingredient: Almond flour gives this loaf the gluten-free stamp of approval. The alt flour also adds a little nuttiness that makes this cake hearty, delicious, and perfectly at home next to a warm cup of tea.

5-Minute Cinnamon Bread from Julie Blanner

Why We Love It: This is just about as quick as quick breads can get. Five minutes of hands-on work leaves you with a bread that’s moist, smelling of Christmas cheer, and that will make the perfect breakfast, snack, or dessert for anyone lucky enough to be gifted a loaf. If you want to experiment, try adding raisins or nuts, or making a cream cheese glaze that’ll send this bread straight into indulgence territory.

Hero Ingredient: Two cups of milk give this bread its light and fluffy crumb. Any milk will work, so if you’d like, feel free to swap in the alternative milk of your choice.

Chocolate Chip Olive Oil Zucchini Banana Bread from Half Baked Harvest

Why We Love It: Baking has a way of brightening up anyone’s day, no matter the mood. This bread is truly the gift that keeps on giving. It’s stress-relieving and soothing for the baker to mix together just as much as it’s a delight for anyone to receive. Plus, it’s the perfect hybrid of two of my favorite sweets: banana and zucchini bread. Banana brings the sweetness while zucchini adds moisture to your bread. I’d take a loaf of this under my Christmas tree any day.

Hero Ingredient: Whichever chips you choose, semi-sweet or dark, be prepared for pockets of melty, luscious chocolate in every bite (in case the banana and zucchini seemed a little too healthy).

Lemon Poppyseed Loaf Cake from The College House Wife

Why We Love It: While some might relegate lemon poppyseed to spring desserts only, I’m of the opinion that the flavor pairing belongs in my sweets all throughout the year. The citrus brings a bright, fresh flavor to the dark days of winter. Fair warning: this bread is not for the lemon-averse. There’s zest in the batter and a good amount of juice in the icing. But if you or your recipient are lemon lovers like myself, you’ll be a very happy snacker.

Hero Ingredient: This is not your normal lemon cake. It’s filled with a lemon curd core that makes it magically moist and bursting with the floral, almost pine-y flavor of lemon.

Pull-Apart Brioche Cinnamon Roll Bread from Half Baked Harvest

Why We Love It: When I come across a recipe that brings together two (or more!) of my favorite desserts, I’m a happy gal. This pull-apart bread satisfies my constant Christmastime craving for cinnamon rolls while also being super easy to bake up in a loaf pan. While it does need an hour to rise, that’s about as complex as this recipe will get. Other than that, simply cover and set it in the fridge until it comes time to bake.

Hero Ingredient: Not a fan of eggnog? Get ready to change your tune after you taste this eggnog-spiked dough. 

A Little Oat and Honey Bread from Cannelle et Vanille

Why We Love It: When Aran Goyoaga adapts one of Heidi Swanson’s recipes, you know you’re in for a treat. Inspired by the little rye bread recipe from Swanson’s book Near & Far, Goyoaga added a few twists to make it gluten-free. It’s the ideal balance of healthy and indulgent plus sweet and savory. The blend of brown rice, teff, and oat flours make it substantial and dense. Goyoaga topped her bread with blue cheese, slices of Asian pear, and just a drizzle of maple syrup. Who said lunch couldn’t double as dessert?

Hero Ingredient: The tablespoon of runny honey gives your loaf a distinct sweetness that makes it difficult not to devour.

Cinnamon Swirl Quick Bread from Buttercream Blondie

Why We Love It: As a kid, my favorite after-school snack was a piece of cinnamon raisin bread that came pre-sliced and ready for the toaster. My tastes have since developed, but my love of the cinnamon and raisins swirled into bread is forever. While it’s a clear step up from the store-bought slices I used to snack on, it’s just about as easy to prepare. Comforting, cozy, and super, super moist, this bread is holiday gifting at its best.

Hero Ingredient: I’m not a fan of whiskey, but this recipe mixes a splash of the spirit with brown sugar and vanilla for a wonderfully warming flavor.

Snickerdoodle Bread from Averie Cooks

Why We Love It: It’s official: My quick bread dreams have come true. Snickerdoodles are one of the best cookies around, and when their sweet and cinnamon-y flavor gets put into a quick bread, the final bake is bound to be the best thing you’ve ever eaten. Just in case the ribbon of cinnamon sugar that runs through this bread wasn’t enough, cinnamon chips are folded in at the end to put this recipe over the top.

Hero Ingredient: This bread has the slightest tangy taste thanks to the bit of sour cream incorporated into the batter. Not only that, but it’s responsible for keeping this bread fluffy and moist.

Cinnamon Applesauce Bread from Tastes Better from Scratch

Why We Love It: Many quick breads can be heavy on sugar, so if you’re looking for a lighter version to give as a gift, you need this recipe. It cuts down on the sugar by leaning on applesauce for natural sweetness and Greek yogurt for moisture. It’s easy to make ahead and customize as you please, so if you want something beyond the basic recipe here, by all means, get creative.

Hero Ingredient: Nutmeg is one of my favorite spices to incorporate into cold-weather bakes. The teaspoon of ground nutmeg in this recipe adds a touch of fresh, bittersweet flavor that pairs beautifully with the cinnamon’s bite.

Cranberry Orange Bread from Dinner Then Dessert

Why We Love It: This bread brings all the flavors of Christmas together in one single loaf. It has a deliciously tender crumb, is super quick to make, and does the orange and cranberry combo beautifully. If you’d like, you can add a handful of white chocolate chips for richer and even more buttery bread.

Hero Ingredient: Instead of using fresh cranberries, this recipe relies on orange juice-soaked dried cranberries for a bit of added moisture and flavor.

This post was originally published on November 23, 2019, and has since been updated.

The post These 17 Quick Bread Recipes Make the Perfect Gift for Everyone on Your List appeared first on Camille Styles.

Check out the full How I Gather with Sweet Laurel Bakery.

From Laurel, “We’re texture snobs at Sweet Laurel. From the beginning, when Claire and Laurel would recipe test, delicious recipes wouldn’t make the cut if they didn’t taste or feel like the real thing. Cakes needed to be dense and rich when called for, or light and fluffy if needed. Cookies needed to be crisp or chewy, not crumbly or tough. And cinnamon rolls need to be airy, gooey, sweet, and just a touch tart from the risen dough. Getting that risen dough texture without flour and sugar can be tough, but in this recipe we couldn’t be happier with the result. You can use this yeasted bread dough base to make sweet loaves or muffins, but we think it’s perfect when balanced with the sweet cinnamon date filling and the barely tart coconut cream cheese glaze.”

The post Sweet Laurel Cinnamon Rolls appeared first on Camille Styles.

Cranberry orange muffins are one of those things that I really only make November through December. There’s something about this particular flavor combo that’s the ultimate in holiday season nostalgia for me, evoking memories of my mom’s crumbly cranberry orange biscotti that we’d devour straight from the oven with a cup of tea. This muffin recipe, bursting with juicy tart cranberries and sweet orange zest, is my favorite version of the classic. It’s the perfect baked good to make for friends and neighbors through the holidays, or of course, to have on hand at home for a quick grab-and-go breakfast.

Mornings have been crazy at our house lately, so I’ve been making the most of the weekend to meal prep and get ahead for the week. Usually that means baking up a batch of muffins that I can freeze and pull out for a quick breakfast for the kids or even to throw in their lunchbox in a pinch. I even snuck in some whole wheat flour and greek yogurt to make these a little healthier, and everyone goes crazy over them.

For me, the secret sauce of these is all about the tart-meets-sweet mashup from the dried cranberries and an extra dose of zest—they’re truly hard to beat. Scroll on to find out how to make these simple Cranberry Orange Muffins—they come together all in one-bowl, and I know you’re gonna love them as much as we do.

Hero ingredients in these Cranberry Orange Muffins

Dried versus frozen cranberries

Though some recipes for cranberry orange muffins call for frozen cranberries, I recommend using dried that we’ll reconstitute in boiling water for max juiciness. To me, this recipe needs that sweetness from the dried fruit—frozen or fresh cranberries makes these muffins a little too tart.

Butter

I personally love a muffin recipe that calls for softened butter instead of oil.

Plain Greek Yogurt

The addition of greek yogurt adds creaminess and moisture without thinning the batter—this equals a fine, tender crumb. The acid in the yogurt also lends tanginess to the flavor, and acts as a leavener. Just be sure to use full fat—or you can also swap in sour cream.

Orange Zest

Using the zest of two oranges gives lots of fresh orange flavor without thinning out the batter the way that orange juice would. Don’t skimp, this recipe is all about the zest.

Whole Wheat Flour

This is a trick I learned from my mom: go halvies on the flour and use a 1:1 ratio of whole wheat and all-purpose. The end result is the pleasing complexity of the whole grains and the fluffiness that only all-purpose delivers.

Course Sparkling Sugar

This is an optional topping that I highly recommend. Simply sprinkling on this sanding sugar before popping in the oven gives a satisfyingly sweet crunch that my kids go nuts over.

Pro Tips for Making This Recipe

Soak the cranberries

Since we’re using dried cranberries here, you want to extract every bit of sweet, juicy flavor possible. To do that, we cover them with boiling water and let soak for 30 minutes before you drain and fold into the batter. Trust me, this step is a game-changer (I do it before adding cranberries to anything.)

Make sure your ingredients are room temperature

If you’ve ever tried to beat together cold butter with sugar, you’ll know why. In order to get the super fluffy texture we’re after, allow your butter, eggs, and yogurt to sit out on the counter for awhile before you make this recipe. It’ll incorporate beautifully.

Combine it all in one bowl

Many baking recipes have you blend the wet ingredients and the dry ingredients in two separate bowls. I get it—it’s really important that the baking powder, baking soda, and salt are fully distributed throughout the batter. Rather than dirty two mixing bowls, it’s just as easy to give the dry ingredients a little whisk together right on top of the wet ingredients in the same bowl before fully incorporating it all together. Sure, it’s not quite as exacting, but this technique has never let me down.

Remove from muffin tin immediately

This is a key step that I used to skip (yes, out of sheer laziness), but it really does make a difference! By removing them to cool on a wire rack, it prevents the muffins from getting soggy with too much moisture or sticking to the muffin liners or muffin pan.

Drizzle on a glaze

These muffins are delicious on their own, but if you really want to take them over the top, you’ll want to top them with this simple orange glaze after they’ve cooled. It looks gorgeous, too.

How to Freeze These Cranberry Orange Muffins

As mentioned, these muffins are perfect for busy mornings, and such a cozy way to start the day. To freeze, I simply pop leftovers into a gallon-sized freezer bag and seal out all the air before freezing for up to a month. When ready to eat, remove from the freezer and warm at half-power in the microwave, or wrap in foil and rewarm in a 350 degree oven.

Pro tip: I sometimes throw a frozen muffin directly into my kids’ lunchboxes. By the time lunchtime rolls around, it’s thawed and ready to eat.

Other fall muffin recipes you’ll to love

One-Bowl Morning Glory Muffins

Blueberry Muffins (Gluten & Dairy-Free)

Vegan Banana Muffins

***

Scroll on for this one-bowl Cranberry Orange Muffins recipe, and if you make them be sure to give us a rating and share your thoughts!

The post Bake a Batch of These Cranberry Orange Muffins for Holiday Spirit, Stat appeared first on Camille Styles.

Thanks to this bake-off, my year has officially peaked. I’ve always wanted to uncover the best pumpkin bread recipe on the internet to find out once and for all if there really is a difference between them. Like many, I’m a pumpkin bread fiend. At the sight of the first falling leaf, I’m ready to break out my flannel and toss pumpkin spice around like confetti.

To be fair, if you look at the ingredients between most recipes, it’s hard to imagine there would be a difference. They all include some variation of flour, sugar, spice, pumpkin, and eggs. So with a little extra time on my hands (and an extra craving for comfort with the drop in temperatures), I decided it was time to determine which of these popular internet recipes is truly the best pumpkin bread recipe ever.

For this bake-off, I stuck to well-known food publications that are reliably great recipe sources. And after polling my friends, most have tried at least one of these recipes. (Be sure to scroll to the bottom where I’m sharing a few more of my favorite pumpkin bread recipes from some of the best bloggers and bakers on the internet!)

Here’s how the best pumpkin bread recipe bake-off shook out, should you want to host one of your own.

Rules of the Road

No Mix-Ins

Some of the recipes I baked ask for optional toppings or mix-ins, but for the sake of comparison, I wanted a clean slate.

Must Follow Recipes EXACTLY

As someone who spends a lot of time in the kitchen, I’m used to taking a few liberties and inserting my own interpretations of recipes. However, for the sake of this bake-off, I stuck to the exact directions as written. That meant that even if I disagreed with the method or measurements, I ignored my personal opinions and followed the recipe exactly.

Ranking Guardrails

In the spirit of continuing to find fun and inventive ways to socialize with friends during this fall season, I invited a few friends to participate in the pumpkin bread tasting. My taste testers, my foodie friend Kristin, her husband Mark, and my friend Ka all had different expectations for what they thought made for the perfect pumpkin loaf, so I used their feedback to help guide my decisions.

Testers said that a pumpkin loaf should be different than banana bread. It should be slightly moister and have a nice crust in addition to a sharp pumpkin flavor. The ranking below is MY personal decision based on what I look for in a pumpkin loaf slice, aka, the perfect loaf.

1. A nice rise and signature loaf look.
2. A perfectly moist crumb.
3. Heavy on the spice.
4. Pumpkin flavor comes through.
5. Does this loaf pass the second day test?

To be fair, all of the loaves I baked were good. I would even be content baking any of them again with some minor tweaks here and there. It really came down to the small differences that made some recipes better than others.

So without further ado, here is my ranking and the winner of my best pumpkin bread recipe bake-off!

#5 Epicurious Spiced Pumpkin Bread: For the Doorstep Drop Off

Pros: A very well-defined crust and was surprisingly moist for days after baking. Would be nice with coffee.
Cons: A little too sweet for me. And despite the spices, I didn’t get much flavor other than sweetness.

This was the densest loaf and it didn’t quite achieve the rise that the others did. Unfortunately, I could barely taste any of the spices. Instead, all I got was an overwhelmingly sweet flavor. Some of my testers enjoyed the flavor a bit more, calling it “molasses-y,” which if you like that kind of flavor is nice.

I didn’t realize until I was getting ready to bake, but this recipe actually makes two loaves. Which hey, is great if you’re down to bake a loaf for yourself and another to deliver to a friend. The recipe also calls for (optional) chopped walnuts. Perhaps I would have liked this one more if it had the added texture of the walnuts and punched up the spices a lot, but overall, this one was average and ranked the lowest among the group based on flavor.

#4 Food52 Pumpkin Bread: For the Beginner Baker

Pros: Easiest to follow directions, great rise, good crust, alright flavor.
Cons: Dry crumb.

Food52 says “Pumpkin bread should be quick to come together, confident in pumpkin flavor, and moist as can be,” all things I was looking for in a pumpkin bread. This was the one recipe that I did not use a stand mixer for. In their directions, Food52 has you add the wet ingredients into the dry ingredients in just a bowl (a technique that I was also surprised by as I’m used to adding dry ingredients in parts to wet ingredients). But again, I was following these recipes to a T.

This was also the ONLY recipe to ask for pumpkin pie spice rather than individual spices. Taste testers did like the pumpkin-y flavor here as well. I was super impressed with the bake and rise on this loaf as well. I actually didn’t mind this loaf, but was slightly disappointed as this was the driest crumb of all the loaves. The crumb did not improve in moistness the following days either. Perhaps I would try baking five minutes less than the written directions next time to see if that helps maintain a bit more moistness in addition to punching up the spices. I would have ranked this one higher if it had only delivered on its moist loaf claim.

#3 Food and Wine Pumpkin Bread: For the Basic Loaf

Pros: Moist crumb, slightly savory flavor, stayed moist and light for days after baking. Shortest bake time.
Cons: Not much pumpkin flavor.

I actually didn’t mind this loaf on its own! If I wasn’t comparing this loaf to others, I would be totally content with a slice of this pumpkin bread. My friend Kristin even ranked this one as her number one loaf and “the loaf I would want to eat with my morning cup of coffee!”

HOWEVER, this recipe only calls for one cup of pumpkin. My biggest pet peeve with any pumpkin recipe during the season is if I can use the whole can of puree or not. It also resulted in a very faint pumpkin flavor. The texture on this loaf is really nice though—it was the only loaf to rely on the creaming method of beating the butter and sugar together which added some nice lightness to the loaf. In the end, this was just a good, basic pumpkin bread recipe. Not disappointing, but not show-stopping either.

#2 Bon Appétit Pumpkin Bread: For the Flavor Fiend

Pros: Great flavor, great crust.
Cons: Could have a slightly moister crumb given the use of olive oil. Longest bake time.

This loaf caused the most conversation of the bunch and it was a close call between having this one be ranked #1 or #2. Some of my tasters loved this one. My friend Mark said this loaf had the best texture of the bunch, but others ranked this one in the middle of the road based on flavor.

Personally, I liked this loaf for a few reasons. It had the most complex flavor among the loaves, leaning on fresh grated ginger and heavy on the spices, in addition to the use of olive oil. It was the most artisanal of the group. My friend Ka didn’t love that the olive oil took away from the flavor of the spices and pumpkin, so my recommendation on this loaf is to ensure that you use really good olive oil because you will be able to taste it. The rise on this loaf was great as well. Some taste testers wanted slightly more moistness from the loaf, but agreed that the complexity in flavor made up for it.

#1 New York Times: For the Pumpkin Purist

Pros: Extremely moist texture, purest pumpkin flavor, great rise.
Cons: Want more spices.

And our winner came from NYT! What set this loaf apart from the others was the texture. The sour cream adds to the moist texture while also cutting through the sweetness from the very slight tang. This loaf also had the truest and purest pumpkin flavor. However, that is most likely from the fact that this loaf only uses cinnamon as its spice. This was the only callout from testers who all asked for more spices. As someone who also likes lots of spice, I will definitely add extra pumpkin pie spices to the batter next time.

The loaf stayed moist for days and even a week later which was truly impressive and made for a great morning coffee treat. I would recommend baking for five extra minutes if you prefer a loaf that’s a bit cakeier rather than moist. Overall, this loaf ranked high and won the “best pumpkin bread recipe” accolade for its texture and pumpkin flavor.

Pro Tip: If you find yourself getting sick of pumpkin, know that you can sub in sweet potato puree or butternut squash puree and you’ll barely be able to tell the difference.

Happy baking!

p.s. If you’re in search of some different pumpkin loaves, here are a few more that I have made and loved.

The Best Pumpkin Bread from Camille Styles

Pumpkin Spice Bread with Cream Cheese Frosting from The Vanilla Bean Baking Blog

Vegan Chocolate Chip Pumpkin Bread from Jessica in the Kitchen

Pumpkin Tahini Loaf from A Cozy Kitchen

Gluten Free Pumpkin Bread from Broma Bakery

This post was originally published on October 12, 2020, and has since been updated.

The post I Tested 5 of the Best Pumpkin Bread Recipes on the Internet—This Was the Clear Winner appeared first on Camille Styles.

I actually jumped for joy when I heard that the Garza family, founders behind every foodie’s favorite, Siete, was releasing a cookbook. Week after week, Siete chips and tortillas have been my grocery list staples. So getting a peek into the Garza family’s own traditions and recipes is an absolute treat. Between recipes for pantry staples like chile oil and new-to-me dishes like nopatilo salad, my copy has already seen lots of kitchen time.

I chatted with Veronica Garza, co-founder of the brand, to learn more about the inspiration behind the brand and book—plus the dish on a recipe I could eat every single day. Keep reading for the Garza family’s huevos rancheros, tips for infusing every meal with flavor, and a make-ahead tip to get breakfast on the table in a flash.

How would you describe your family’s cooking and food philosophy?

My mom has this incredible ability to make more with less. Looking back, my mom made some of my family’s favorite meals from what we already had on hand. We often had what my mom called Smorgasbord Night. It was a bit of everything—from our leftovers to quesadillas and nachos. Smorgasbords were her way of making sure all the kids (and often our visiting friends) had something we liked. This is also where we learned the importance of having people feel welcomed and included at the table. Meals like these always felt like a treat.

These days, because I like to use simple and nourishing ingredients to suit my dietary needs, I create recipes with accessibility in mind. On top of that, our food philosophy is about creating foods with salud y sabor, health and flavor. This way, we’re creating recipes and meals that are nostalgic and tasty—without sacrificing texture, taste, or experience.

How did you develop this Huevos Rancheros recipe?

Huevos rancheros are a traditional Mexican breakfast dish that translates to “ranch eggs.” It’s a naturally robust recipe because its base is made from some of our favorite foods: salsa, tortillas, and fried eggs. When it came to creating our own recipe to include in The Siete Table, we recalled weekend breakfasts at restaurants in Laredo, Texas. We remembered the sounds of crackling eggs frying in the pan and the smells of tomatoes, peppers, and onions cooking for salsa in my grandma’s kitchen on weekends.

So we developed our own Ranchero Sauce for this recipe, too. We used fresh ingredients like tomato, serrano peppers, garlic, and onion, for that extra layer of flavor and spice. In the end, you’ve got yourself a memorable and savory breakfast.

What makes this huevos rancheros recipe your go-to?

Among my family, this recipe is definitely a favorite and a go-to breakfast on days when we have an extra thirty minutes in the morning. It’s a little bit fancier than any of our usual weekday breakfasts (without being too complicated to make).

It’s also a great recipe to make for your entire family because it can be customized with a variety of toppings. I like to top mine with avocado, marinated red onions, lots of fresh red salsa, and cilantro. It’s not only a satisfying and delicious breakfast, but it’s also a dish that can be dressed up to your heart’s desire.

What are your must-have kitchen tools?

I use the cast-iron skillet to make the ranchero salsa for this recipe. It gets used in many other dishes in The Siete Table, too. I love the way cast iron heats up fast and cooks food thoroughly—especially when it adds a little char. For this reason, we also specify using a cast-iron skillet to make some of the condiments in the book, like Chile Oil and Salsa Tatemada. It’s definitely a kitchen tool I wouldn’t want to be without!

What stand-out ingredients make this recipe special?

What’s special about this recipe is the ranchero sauce. This recipe calls for a generous amount of ranchero sauce over everything because it’s so delicious. (But it can also be served as a side, just like a salsa). If you have leftover ranchero sauce, you’ve got the perfect sauce to top breakfast tacos, rice and beans, chilaquiles, and so on.

Can you make any ingredient swaps in this huevos rancheros recipe?

We cite a recipe for refried beans, which is also in The Siete Table. You can also use any of our Siete, or your favorite store-bought, refried beans. Similarly, you’ll need about eight tortillas. You can easily use our Siete Grain Free Almond Flour Tortilla or sub in whichever tortillas you prefer. As for modifying for dietary purposes, we try to offer options all throughout the cookbook to make each recipe as inclusive as possible. To make this recipe dairy-free, you can sub in any shredded dairy-free cheese instead of Oaxaca cheese. It will still taste delightfully delicious without any cheese at all.

Do you have any cooking hacks that make this recipe taste even better?

For this recipe, I like to use cooked salsa that we made the day before! Something about letting salsa sit brings out its best flavors and aromas. This way, when you make the ranchero salsa beforehand, it not only makes preparing the huevos rancheros quicker, but the flavors come together and shine through even better.

which recipes from the siete table should readers cook first?

It’s hard to say! With over 100 recipes and 80 amazing photos, it’s really whatever catches your interest first. Our chapters include everything from breakfast to dinner, snacks to condiments, and even curated menus for gathering—so you could also dive in based on meal or occasion.

Of course, my family and I all have our favorite recipes from the book. For example, my mom’s favorite is Apple Empanadas, my youngest brother’s is Crispy Papas, my eldest sister’s favorite is Arroz con Pollo, and so on. I’m excited to see which recipes people enjoy most!

What is the best part of creating products and recipes that people bring into their own homes?

So much of what we do is centered around helping people gather at the table in community. It brings us joy to know that our products help people do this regardless of dietary restrictions or preferences. We hope that our cookbook serves as another way to help people gather and add a little more joy to their lives.

We poured a lot of family stories, recipes, and even heirlooms into this book—not to mention time, love, and passion.

This cookbook is a massive milestone for me and my family. It’s our first official cookbook! When we held it in our hands for the first time, our mom, Aida, cried, saying how proud our grandma would have been to see this come to life. (And not just because we finally took the time to write down recipes that we normally freestyle with.) We’re excited to get this into the hands of others as a way of inviting them to our table, and connecting with them in spirit, salud y sabor.

The Siete Table by The Garza Family

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SHOP NOW

From the book THE SIETE TABLE by The Garza Family. Copyright © 2022 by The Garza Family. Published by Harper Wave, an imprint of HarperCollins Publishers. Reprinted by permission.

Photo credit to Kristin Teig and Aaron Pinkston.

The post Salud y Sabor—The Family Behind Siete Shares Their Signature Recipe for Huevos Rancheros appeared first on Camille Styles.

At yesterday’s editorial meeting, our team was bouncing around the recipes that we’re making right now, and two themes emerged: nourishment and ease. During these busy fall months, we want food that makes us happy and satisfied, but usually there’s no time for meals that require a lot of prep. And that’s especially true in the morning—I try to start my day with journaling / coffee / quiet time before my kids get up. Then it’s the mad dash to get everyone out the door and attempt to squeeze in a workout. Which leaves approximately zero time for cooking, so I rely on simple, make-ahead breakfasts, like these pumpkin overnight oats, to fuel my morning hours.

I think you’re going to love this breakfast recipe that’s gluten-free, vegan, and tastes like pumpkin pie. And all you have to do is combine the ingredients in a jar, shake it up, and then pop it in the fridge the night before.

Why overnight oats are the perfect breakfast for busy mornings

No-cook.

First things first: the main thing that makes overnight oats different than regular oatmeal is that you don’t have to cook them. The oats (and chia seeds, if you’re using them) get soaked in a liquid overnight that softens them to a delicious and easily-digestible consistency.

You might be wondering if you can eat overnight oats warm, and the answer is yes! Though you can totally eat them straight out of the fridge, I actually prefer my pumpkin overnight oats warmed up a bit. Just pop your jar or bowl into the microwave for about 45 seconds, add toppings and devour.

Make-ahead.

If you’re a Sunday meal prepper like I am, you’re going to be obsessed with having a few jars of these pumpkin overnight oats in your fridge for the week ahead. Sealed in an airtight container, they’ll keep well for 4 – 5 days. You can literally toss a jar in your purse and go (just make sure the lid’s on really well, lol.)

Easy to make in batches.

Double, triple, quadruple this recipe to your heart’s content. If you’re going to the trouble of getting all these ingredients out of your pantry, you might as well make multiple servings while you’re at it.

Ingredients in healthy pumpkin overnight oats

These overnight oats are super healthy and packed with protein, fiber, and healthy fats, thanks to these ingredients:

Rolled Oats

For overnight oats, you want to use oats labeled “rolled oats” or “old-fashioned oats.” Do not use steel cut oats (which won’t break down in the soaking liquid) or quick oats (which will become too mushy.)

Pumpkin Puree

Once the calendar reads “September,” I start stockpiling cans of pumpkin whenever I’m at the store. They’re good for so many things besides pumpkin pie, like adding to smoothies, blending with greek yogurt, and turning your boring oatmeal into a pumpkin pie overnight oats situation. I prefer to buy a high-quality organic pumpkin purée, as you can really taste the difference.

Milk of choice

The best liquid for overnight oats is anything with a bit of creaminess—so you’ve got options, depending on your dietary needs and personal preferences. Oat milk or almond milk keeps this recipe vegan but provides satisfying creaminess. Coconut milk infuses the recipe with a flavor that I find delightful (but may not be for everyone.) And yes, you can absolutely use regular milk if you’re not trying to keep this dairy-free.

Chia seeds

I love to add a tablespoon of chia seeds to thicken overnight oats and give them a satisfying texture. Chia seeds also add tons of health benefits including protein, omega fatty acids, and fiber.

Maple Syrup

A splash of maple syrup adds sweetness and that quintessential fall flavor.

Cinnamon

For pumpkin pie vibes. Ground ginger is great, too.

Vanilla Extract

Optional, but a splash of vanilla, really elevates these flavors and makes it feel like a “treat” without adding loads of sugar.

Easy ingredient swaps and topping ideas

Swap chia for flax seeds

I like the texture that chia seeds provide, but for a similar health boost, a spoonful of flax seeds will provide a solid dose of Omega-3’s and fiber.

Swap cinnamon for pumpkin pie spice

Transform these into more of a pumpkin pie overnight oats vibe by adding pumpkin pie spice instead of cinnamon. This classic spice blend usually includes cinnamon, nutmeg, cloves, and ginger.

Add greek yogurt for protein

A lot of overnight oats recipes on the internet include greek yogurt. I’ll be honest, I prefer the taste and texture of these without the yogurt. However, if you’re looking to bump up the protein content, just add 1/4 cup plain greek yogurt when you’re adding your other ingredients and see how you like it.

Swap maple syrup monkfruit or stevia

If you’d rather nix the maple syrup, you can try some stevia or monkfruit, which are natural sweeteners that don’t add extra calories from sugar. Just remember, a little goes a long way, so use whatever amount is listed on the package as a single serving.

Topping ideas:

These pumpkin overnight oats are plenty delish on their own, but to make them a real feast for the senses, try adding any of these topping ideas:

Toasted pecans.

Sliced banana.

A drizzle of nut butter.

A splash of cream (or coconut cream.)

How to make pumpkin overnight oats

I’ve made some overnight oats recipes in the past that were, quite frankly, underwhelming. The secret to making truly delicious overnight oats is all about the ratio of oats to liquid and making sure it gets fully combined.

That said, the recipe really couldn’t be simpler. We are talking 5 minutes, start to finish. You combine all the ingredients in a mason jar, shake it up really well, and then store in the refrigerator overnight. You can also make this in a bowl—just stir it super thoroughly so that none of your chia seeds or oats stick to the bottom. Cover before putting in the fridge.

More pumpkin recipes you’ll love

‘Tis the season! Here are some great ideas for your fall baking this week:

Chewy Pumpkin Spice Cookies

The Best Pumpkin Bread Recipe on the Internet

Banana Pumpkin Muffins (gluten-free and vegan)

Pumpkin Channa Masala

Scroll on for the recipe for these pumpkin overnight oats, and if you make them, be sure to leave a rating, review, and tag us on Instagram!

The post These Creamy Pumpkin Overnight Oats Take Literally 5 Minutes to Make appeared first on Camille Styles.