Mocha Almond Biscotti

Mocha Almond Biscotti | Revamperate Mocha Almond Biscotti | RevamperateBiscotti is one of my favorite things to make lately. It’s incredibly easy and it’s a great excuse to eat cookies for breakfast. Who doesn’t love that? 

I made this chocolate peanut butter chip biscotti a couple months ago, and it’s a tough call between that and this mocha almond biscotti. So if you’re the type who likes to dip their biscotti in coffee, it’s like double the coffee! A little chocolate, coffee and almonds combine to create a great cookie. Whether eaten alone or with your cup of morning coffee, it’s a great combination. 

When I made this batch, the dough expanded a bit more than I expected, so I actually cut the biscotti in half so that it wouldn’t be so long. I recommend forming the dough into a fairly thin log so that you don’t have to cut it into smaller pieces, unless you want to of course. 

Anyway, here’s how to make it! 

Mocha Almond Biscotti | RevamperateIngredients (makes 10-14 pieces):

  • 1/2 cup butter, room temperature 
  • 3/4 cup granulated sugar
  • 1/4 cup brown sugar
  • 2 eggs
  • 1/2 tsp vanilla extract
  • 1 tbsp ground coffee, dissolved in 1 tbsp water 
  • 2 cups flour
  • 1 tbsp unsweetened cocoa powder
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1/2 cup sliced almonds
  • 4 oz. dark chocolate, melted

Preheat the oven to 350 degrees and line a baking sheet with parchment paper. 

In one bowl, whisk together the flour, cocoa powder, baking soda and salt and set aside. 

Beat the butter and sugars together for about two minutes until pale. Add each egg and the vanilla, beating well between each addition. Then add the dissolved coffee. Slowly mix in the dry ingredients in batches and then stir in the almonds with a spatula. 

Shape the dough into a large log on the parchment paper. Bake for 30 minutes, remove from the oven to cool for about 5 minutes, and cut into 1-inch slices. Place the slices on their sides and bake again for about 5 minutes. With a pair of tongs, turn each piece over and bake for an additional 5 minutes. At this point, they should feel slightly crispy to the touch. Cool completely on a wire rack. 

Mocha Almond Biscotti | RevamperateEnjoy with your morning coffee or just a glass of milk, and you’re sure to enjoy! 

Crescent Roll Monkey Bread with Pecans

classic-crescent-roll-monkey-bread-2

Hey there! I shared a really simple recipe for crescent roll monkey bread with pecans over on RecipeChatter last week! If you love bread and cinnamon and breakfast, or even if you don’t, you’ll love this very classic monkey bread recipe. Personally, I take breakfast very seriously. I will skip lunch and dinner but the only time you’ll see me skip breakfast is when I’m waiting for brunch. 

Head over to RecipeChatter for the recipe for this deliciously gooey monkey bread! 

Gluten Free Peanut Butter Banana Mini Muffins

Gluten Free Peanut Butter Banana Mini Muffins | Revamperate Gluten Free Peanut Butter Banana Mini Muffins | RevamperateMy friend April recently had a picnic for her birthday and it was the cutest picnic I’ve ever been to! It was a brunch theme, so I made a batch of these gluten free peanut butter banana mini muffins and everyone brought a dish. If you’ve never had a picnic as an adult, you should totally rethink it! 

To account for food allergies, I made sure to keep the muffins gluten free and I made a few without chocolate chips so that they would also be dairy free. Normally I don’t think of gluten free or dairy free baked goods as particularly delicious, but I’ll make an exception for these peanut butter banana mini muffins because they are THAT good. Not only are they super easy to make with very few ingredients and baking supplies, they bake incredibly soft, just like little banana breads. Alongside your morning coffee, these are the perfect little breakfast!

Gluten Free Peanut Butter Banana Mini Muffins | RevamperateIngredients (makes 12-15 mini muffins):

  • 1/2 cup peanut butter
  • 1 medium sized banana (ripe is better)
  • 1 large egg
  • 1/4 teaspoon baking soda
  • 1 tbsp honey
  • 1/4 tsp vanilla
  • Pinch of salt
  • 1/2 cup mini chocolate chips, optional

Preheat the oven to 375 degrees. Line a mini muffin pan with liners and set aside.

Combine the peanut butter, banana, egg, baking soda, honey and vanilla in a blender and blend on the smoothie setting. If you prefer, you can combine with your mixer.

If you want to use chocolate chips, mix them in now. Divide the batter among the lined muffin cavities (fill almost full) and sprinkle with additional chocolate chips if desired. 

Bake for 8-10 minutes until an inserted toothpick comes out clean. Let cool completely before removing from the pan. They’ll puff up as they bake but deflate as they cool.

Enjoy!

Chocolate Mocha Chip Donuts

Chocolate Mocha Chip Donuts | Revamperate Chocolate Mocha Chip Donuts | RevamperateI’ll take all the chocolate, please! That’s how it feels with these donuts. 

I’m a pretty huge fan of donuts, and while I admit that baked donuts are not the same as good ‘ol fried ones, these are pretty delicious. I dubbed them chocolate mocha chip donuts because they are rich chocolate cake cupcakes with espresso powder and mini chocolate chips. Then they’re topped an espresso chocolate glaze, which really brings out 
the coffee flavor. Next to your morning cup of coffee, one of these will wake you UP and satisfy your sweet tooth at the same time. 

Donuts are surprisingly easy to make when you bake them in a donut pan, so nothing has to stop you from whipping up a batch of these extra chocolatey espresso donuts. 

Chocolate Mocha Chip Donuts | RevamperateFor the donuts (makes about 8 donuts):

  • 3/4 cup all-purpose flour
  • 1/3 cup cocoa
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt 
  • 2 tbsp melted butter, cooled
  • 1 egg
  • 1/4 cup packed brown sugar
  • 1/4 cup granulated sugar
  • 1 tsp vanilla
  • 1 tsp espresso powder (or ground coffee)
  • ⅓ cup milk (whole milk recommended) 
  • 1/4 cup mini chocolate chips

Preheat the oven to 350 degrees and spray a 6-cavity doughnut pan with cooking spray and set aside. 

In a small saucepan on the stove, heat the milk on low heat until it begins to sizzle. Remove from heat and sir in the espresso powder or ground coffee, stirring until dissolved. Set aside to cool. 

In one bowl, whisk together the flour, sifted cocoa, baking soda and salt and set aside. In the bowl of your mixer fitted with a whisk attachment, mix the melted butter, sugars, egg, and vanilla until well-combined. Add the dry ingredients in three batches, alternating with the milk and coffee mixture until the batter is completely mixed. Stir in the chocolate chips.

The batter will be thick. I recommend pouring all the batter into a large ziplock bag and cutting the corner tip to pour the batter into the prepared pan. Bake for 8-10 minutes until an inserted toothpick comes out clean. The donut should have a cake-like consistency. Let cool for at least 5 minutes before turning over onto a cooling rack. 

Chocolate Mocha Chip Donuts | RevamperateFor the glaze:

  • 2 tbsp butter
  • 2 cups powdered sugar
  • 4 oz chopped semi-sweet chocolate
  • 3-4 tbsp heavy cream
  • 1/2 tsp espresso powder or ground coffee
  • 1/2 tsp vanilla extract
  • 1 tsp light corn syrup 

In a small saucepan, heat the butter, heavy cream, corn syrup and vanilla until the butter has melted and the cream begins to sizzle. Turn heat down to low and stir in the espresso powder and chocolate until melted. Stir in the powdered sugar until completely combined and dissolved into the glaze. 

Dip the tops of the cooled donuts into the warm glaze and immediately sprinkle with mini chocolate chips or sprinkles and let cool completely. It hardens quickly, so if it gets too thick to dip the donuts, whisk again on the stove for 30 seconds to thin it out. Let sit until they’re hardened and then bite ’em, stack ’em, store ’em and enjoy one alongside your morning coffee. You won’t regret it!

Chocolate Peanut Butter Chip Biscotti

Chocolate Peanut Butter Chip Biscotti | Revamperate Chocolate Peanut Butter Chip Biscotti | RevamperateBiscotti intrigues me. Whenever I would see it in coffee shops, I wondered why it was so different from an average cookie. Well, now that I’ve done some experiments with baking, I know that it’s definitely different, and it’s also really delicious. I never really thought about how much you can do with biscotti…the possibilities are endless! If you can make it as a cookie, you can probably make it in the form of biscotti. 

Basically, biscotti is made by shaping the thick dough into a log, baking it and then cutting it into the typical biscotti shape and baking it again. It makes the biscotti perfectly crispy and it’s still a fairly simple thing to make. 

Naturally, I took this opportunity to make something else with peanut butter and chocolate because, well, obviously. I bought some peanut butter chips recently and they seemed like they were just screaming to be made into biscotti. Thus, this chocolate peanut butter chips biscotti was born and it came out wonderfully! 

Chocolate Peanut Butter Chip Biscotti | RevamperateIngredients (makes 10-14 pieces):

  • 1/2 cup butter, room temperature 
  • 3/4 cup granulated sugar
  • 1/4 cup brown sugar
  • 2 eggs
  • 1/2 tsp vanilla extract
  • 2 cups flour
  • 1/2 cup unsweetened cocoa powder
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1 cup peanut butter chips

Preheat the oven to 350 degrees and line a baking sheet with parchment paper. 

In one bowl, whisk together the flour, cocoa powder, baking soda and salt and set aside. 

Beat the butter and sugars together for about two minutes until light and fluffy. Add each egg and the vanilla, beating well between each addition. Slowly mix in the dry ingredients in batches and then stir in the peanut butter chips with a spatula. 

Shape the dough into a large log on the parchment paper. Bake for 30 minutes, remove from the oven to cool for about 5 minutes, and cut into 1-inch slices. Place the slices on their sides and bake again for about 5 minutes. With a pair of tongs, turn each piece over and bake for an additional 5 minutes. At this point, they should feel slightly crispy to the touch. Cool completely on a wire rack. 

Chocolate Peanut Butter Chip Biscotti | RevamperateServe along side a fresh cup of coffee and any morning will instantly feel better! I mean, really, you can never go wrong with chocolate and peanut butter. Enjoy!

Orange Cream Scones

Orange Cream Scones | Revamperate Orange Cream Scones | RevamperateHave you ever tried one of the orange scones from Panera? They are AMAZING. They’re my favorite bakery item on the menu, and I’ve always wanted to recreate them because I don’t go to Panera very often. One of the my Christmas presents this year was a pastry blender, something that was missing from my kitchen tools, and it happens to be the perfect tool for making scones! Naturally, I made some orange cream scones as soon as I got home from our little vacation to visit family for Christmas because I was really excited to have the right tool to make them. (thanks Andrew!)

These orange scones are making with a large dose of orange zest and heavy cream (hence the name, orange cream scones). Think of them as orange creamsicles in scone form! They’re topped with a sweet orange vanilla glaze, which has more orange zest and really helps bring out the orange flavor. Once baked, the scones are perfectly soft and crumbly. Nobody wants a hard scone! Watch carefully when baking and you’ll end up with perfectly soft scones that will melt in your mouth. 

Orange Cream Scones | RevamperateScone ingredients (makes 8 scones):

  • 2 cups flour + more for work surface 
  • 4 tbsp granulated sugar
  • 1 tbsp baking powder 
  • 1/2 tsp salt
  • 1/2 cup butter, cold, cut into cubes
  • 2 eggs
  • 1/3 cup heavy cream
  • 1/2 tsp vanilla extract
  • 2 tbsp orange zest 

Preheat the oven to 400 degrees. Line a baking sheet with parchment and set aside. 

Whisk together the flour, sugar, baking powder and salt in one bowl. Cut in the chunks of butter and mix with a pastry blender until chunks are smaller than the size of a pea. 

In a separate bowl, whisk together the eggs, cream and vanilla until smooth. Pour directly into the center of the flour mixture and whisk together as you pour. Stir until the dough forms (do not overmix). 

Turn the dough out onto a floured surface and work the dough with your hands into a large disk about 9 inches wide. Using a pizza cutter or a large knife, cut the disk into 8 triangles, place on the lined baking sheet and bake for 15-18 minutes until lightly brown on the bottoms. 

Orange Cream Scones | Revamperate Orange Cream Scones | RevamperateGlaze ingredients:   

  • 1/4 cup butter
  • 1 1/2 cups powdered sugar
  • 1 tsp vanilla extract
  • 2 tbsp heavy cream
  • 1 tbsp orange zest  

Melt the butter in a small saucepan on medium heat. Whisk in the powdered sugar and stir until it dissolves. Then mix in the vanilla and heavy cream. You can either stir in orange zest or use it as topping – I used it as topping. 

Once the scones are cooled, drizzle with the warm vanilla glaze. Sprinkle with additional orange zest if you desire. Let cool for several minutes (the glaze will begin to harden as it cools) and enjoy alongside a cup of tea!

1-Hour Cinnamon Rolls

1-Hour Cinnamon Rolls | Revamperate 1-Hour Cinnamon Rolls | RevamperateI will never make store-bought canned cinnamon rolls again. No doubt Pillsbury makes some amazing cinnamon rolls, but nothing compares to homemade cinnamon rolls with homemade icing and a little love. Although, pro tip: if you put Pillsbury cinnamon rolls in a waffle maker to bake them, they are SO AMAZING. But these 1-hour cinnamon rolls still have them beat by a mile. 

Oh my gosh. Just look at the puffiness. 

That’s probably the only time I’ve used the word puffiness as a good thing…

Anyway, today I’m going to walk you through how to make cinnamon rolls in only about an hour, but I should note that it will only take an hour if you work very quickly. These cinnamon rolls come together very quickly considering the yeast only requires one rise and requires very little baking skills. I’m still new to baking with yeast, and I found it very intimidating at first, but it’s really nothing to be afraid of. You’ve just gotta go for it. Making cinnamon rolls can be a long process normally, so I hope this helps make it a little easier for anyone new to working with yeast (or just anyone who’s cramped for time)! Please just note that it might take more than an hour for beginners, which is what it did for me when I made them, but if you work quickly, they should only take one hour. 

No matter how you make them, these babies are perfectly sweet and buttery, and I kind of just want to eat the icing with a spoon. (Sorry not sorry?) They’re simple enough to make on a weekend morning and serve warm with coffee or milk. Basically, these are the definition of my dream Sunday morning. It just doesn’t get better than fresh cinnamon rolls with the smell wafting through the house. 

1-Hour Cinnamon Rolls | Revamperate 1-Hour Cinnamon Rolls | RevamperateCinnamon roll ingredients (makes about 8 rolls):

  • 2 1/3 cups flour
  • 2 tbsp butter, melted
  • 1/3 cup granulated sugar
  • 1 egg
  • 1 package instant (quick rise yeast)
  • 1/2 cup water
  • 1/4 cup milk (I use low-fat)
  • 1/2 tsp salt

Cinnamon filling:

  • 3 tbsp butter, room temperature
  • 1 tbsp cinnamon
  • 1/4 tsp nutmeg
  • 2 tbsp granulated sugar 
  • 2 tbsp brown sugar

Preheat the oven to 200 degrees. Lightly spray a baking pan with cooking spray. Cinnamon rolls are best when confined to a small area so that they lightly press against each other, so an 8 or 9-inch round pan or 9×9 square pan are ideal choices for this recipe. I used a 9-inch glass pie pan.  

If using a stand mixer (which I do suggest if possible), toss together the flour, yeast and salt in the bowl of your mixer. In a microwavable bowl, melt the butter, water, milk and sugar for about 1 minute. Be sure to watch it carefully so the mixture doesn’t explode in your microwave. 

Pour the microwaved mixture into the dry mixture and mix using a paddle attachment. Add the egg and continue to mix until the dough is soft and sticky. At this point, switch to a dough hook attachment on your mixer and mix on the lowest setting for about 5 minutes. If you’re not using a stand mixer, knead the dough on a floured surface for 4-5 minutes. Let the dough rest at room temperature for about 5 more minutes. 

In a small bowl, toss the cinnamon, sugars and nutmeg and set aside. Lay out a large piece of parchment on your countertop and sprinkle with flour. 

Once it’s had a few minutes to rest, use a rolling pin to roll out the dough on your floured surface into a rectangle measuring about 14×9 inches. Measurements don’t have to be exact but this is ideal for proper size and baking times. Spread the softened butter over the entire piece of dough and sprinkle evenly with the cinnamon topping. Then tightly roll up the dough from the 8-inch end, and cut the roll into 8-10 equal sized pieces. I wanted extra large rolls, so I cut 8. You can use dental floss or a knife to cut the rolls. To ensure they’re somewhat even, cut the entire roll in half and then cut each piece in half until you’ve cut enough rolls, an they should all be about the same size. 

Turn OFF the oven. 

Arrange the rolls a couple inches apart in your greased pan, casserole dish or even a lipped baking sheet. Cover loosely with aluminum foil and place the pan in the warm oven for about 20 minutes to give the dough time to rise. They should double in size. 

Remove the rolls and heat the oven to 375 degrees this time. Once preheated, remove the foil and bake for 16-18 minutes until puffy and lightly brown. Pay close attention to the middle because those rolls will bake the slowest. About 5 minutes before the rolls finish baking, begin mixing the icing. This is ideal if you’re serving them right away while still very warm so that frosting practically melts into the cinnamon rolls. 

1-Hour Cinnamon Rolls | Revamperate 1-Hour Cinnamon Rolls | RevamperateVanilla icing ingredients:

  • 1 1/2 cups powdered sugar, sifted
  • ¼ cup butter, melted
  • 1 tsp vanilla extract
  • 2-3 tbsp milk (I use low-fat)

To make the glaze, sift the powdered sugar into a bowl and set aside. Melt the butter in a small saucepan on low heat, and whisk in the sifted powdered sugar, vanilla extract and milk until smooth. Pour it evenly over the warm rolls. If you make the icing a little early, you’ll see it begin to harden on top, so just whisk again on low heat to thin it again. 

Once cool enough to touch, serve warm and be amazed. Have a happy Friday! Celebrate the weekend with a batch of cinnamon rolls!

Cranberry Sauce Cream Cheese Streusel Muffins

Cranberry Sauce Cream Cheese Streusel Muffins | RevamperateCranberry Sauce Cream Cheese Streusel Muffins | Revamperate
People always look at me weird when I say this, but I don’t really do Thanksgiving. Is that weird? Growing up, my sister and I always worked in retail so Thanksgiving really just meant getting rest before Black Friday shopping for us. None of us were huge fans of Turkey, and a full Thanksgiving meal was a lot of work for mom to make for the four of us, including me, the child who didn’t eat anything (seriously, I’m so picky). So Thanksgiving to me was watching TV, eating my mac and cheese, getting ready for Black Friday, and I was totally OK with that. 

Now that I’m out of the retail business (thank God!) and my eating habits have improved, I have my Thanksgivings back. In fact, last year was the first year I had a full Thanksgiving without the stress of work, and it was lovely. Andrew and I made the trek to NorCal to visit his family for a few days, and they did the whole Thanksgiving spread, complete with turkey and pumpkin pie. Then my family gets us for Christmas because we go ALL OUT as soon as Thanksgiving is over. 

Anyway, my point to all of this is I can enjoy Thanksgiving again this year! And this recipe for cranberry sauce cream cheese streusel muffins is all about using leftover Thanksgiving cranberry sauce! They’re sweet and lightly tangy and topped with an amazing streusel topping with pieces of full cranberries. I see cranberry sauce as the thing on the Thanksgiving table that tends to get overlooked, so don’t let it go to waste! Plus, you can make this entire recipe with just ONE BOWL. Bonus!

Cranberry Sauce Cream Cheese Streusel Muffins | Revamperate Cranberry Sauce Cream Cheese Streusel Muffins | RevamperateMuffin ingredients (makes 14-16 muffins):

  • 1/2 cup butter, room temperature 
  • 1 cup granulated sugar
  • 1 tsp vanilla extract
  • 2 eggs
  • 1/2 cup milk
  • 2 cups flour
  • 2 1/2 tsp baking powder
  • 1/4 tsp salt
  • 1/2 cup whole berry cranberry sauce (can add more if desired)

Preheat the oven to 375 degrees. Line a muffin pan with cupcake liners. 

Beat the butter and sugar until crumbly. Add eggs and vanilla, and beat for about 15 seconds until combined. Slowly add in the milk, then mix in the flour and baking powder until barely mixed. Then stir in the cranberry sauce until combined – it’s OK if it’s more ribbon-like than fully mixed.

Divide the batter among the lined cupcake cavities, filling about 1/2 full to leave room for the filling and topping. Set aside. 

Cranberry Sauce Cream Cheese Streusel Muffins | Revamperate Cranberry Sauce Cream Cheese Streusel Muffins | RevamperateCream cheese filling:

  • 8oz. package of cream cheese
  • 1/3 cup granulated sugar
  • 1 tsp vanilla
  • 1 egg yolk 

Beat the cream cheese and sugar until creamy. Add the egg yolk and vanilla and mix well. Then scoop about a tablespoon of cream cheese into each cavity and gently press it into the batter with a spoon. It will stay toward the top when baked, but you don’t want it to just sit on top of the batter, so press it in lightly.

Streusel topping:

  • 1/2 cup flour
  • 1/4 cup packed light brown sugar
  • 4 tablespoons (1/4 cup) unsalted butter, room temperature 

Make the streusel by combining the flour, brown sugar and butter into a bowl and mixing with a fork until crumbly. Sprinkle the crumbs on top of the batter and bake for 20-22 minutes until lightly brown. Let cool on a wire rack until cool enough to touch, and remove the muffins from the pan to cool completely. 

Enjoy a batch of these anytime! Luckily, the grocery store sells canned cranberry sauce all year round. 

Pumpkin Spice Muffins

Pumpkin Spice Muffins | Revamperate Pumpkin Spice Muffins | Revamperate
Continuing with the pumpkin spice theme this season, I have a few more ideas up my sleeve with pumpkin as a main ingredient. All you pumpkin lovers out there, prepare to get your fix. 

I’m still a little iffy about pumpkin, so I only eat small amounts of it when I bake…unlike when I make something with chocolate and I eat most of it myself, sometimes before I even bake it. It’s probably a good thing that I haven’t been eating my pumpkin treats very much – gotta cut corners somewhere! I have to take a break for now so that when Christmas rolls around I can stuff my face with peppermint everything. 

These pumpkin spice muffins combine all of your favorite fall ingredients into one delicious muffin. Despite my opinion on pumpkin, I loved these muffins. Warm with some butter. Fall perfection. I quickly pawned them off to my coworkers the next day so I wouldn’t eat them all. It wasn’t hard to get rid of them…if you know what I mean. 

Pumpkin Spice Muffins | Revamperate Pumpkin Spice Muffins | Revamperate
Ingredients (makes 14-16 muffins):

  • 1/2 cup butter, softened
  • 1 cup pumpkin puree
  • 2 eggs
  • 1 tsp vanilla extract 
  • 1/2 cup granulated sugar
  • 1/2 cup brown sugar
  • 2 cups flour
  • 1 tbsp baking powder
  • 1/2 tsp baking soda
  • 1 tsp cinnamon
  • 1/2 tsp nutmeg
  • 1/4 tsp salt

Preheat oven to 350 degrees and line a muffin pan with cupcake liners.

Whisk together the flour, cinnamon, nutmeg, baking powder, baking soda and salt in one bowl and set aside. 

Combine the butter and sugars, beating until creamy. Mix in the pumpkin puree. Add the vanilla and eggs, beating well between each addition. Mix in the flour mixture with a spatula until just combined and divide the batter between lined cupcake cavities. Sprinkle with additional cinnamon sugar before baking for a little added sweetness (optional).

Bake for about 30 minutes until an inserted toothpick comes out clean. 

Let the pumpkin muffins cool on a rack and remove when still slightly warm to cool completely out of the pan. Add a little butter or eat them plain, and you’ll be delighted (I hope)! I bet this will go nicely with your pumpkin spice latte, while you carve pumpkins and burn pumpkin candles 🙂 

Pumpkin Spice Muffins | Revamperate

Lemon Blueberry Muffins with Streusel Topping

Lemon Blueberry Muffins with Streusal Topping | Revamperate Lemon Blueberry Muffins with Streusal Topping | Revamperate
Goooood morning! Have I told you that breakfast is my favorite meal? Even when I don’t have cake for breakfast, it’s still my favorite meal. Give me eggs, french toast, waffles, donuts and muffins for the rest of my life, and I’ll have no regrets. Today I’m sharing my favorite kind of muffin – lemon blueberry muffins with streusel topping. You can’t go wrong with lemon and blueberries!

This recipes makes a small batch of muffins, so you’ll want to double it for more muffins. I always try to make things in small batches because Andrew and I will never eat it all by ourselves, which is why I tend to bring all of the food I make to work. Not with these muffins! We finished off these babies all by ourselves in one day…oops. No shame. They were delicious with my morning coffee and Saturday morning TV.

Streusel topping ingredients:

  • 2 tbs butter, melted and cooled
  • 4 tbs flour
  • 4 tbs sugar

Start by preparing the streusel topping. In a small bowl, whisk together the melted butter, flour and sugar until crumbly.

Lemon Blueberry Muffins with Streusal Topping | Revamperate

Muffin ingredients (makes 6-8 muffins):

  • 1/2 cup blueberries
  • 1 1/4 cup flour
  • 1 tsp baking powder
  • 1/4 tsp salt
  • 4 tbs butter, soft
  • 1/2 cup sugar
  • 1 egg
  • 1 tsp vanilla
  • 1/4 cup milk
  • 2 tbs lemon juice
  • 1 tbs lemon zest

In one bowl, whisk together the flour, baking soda, and salt and set aside.

With a whisk attachment, mix together the softened butter and sugar in a separate bowl until creamy. Add in the milk, vanilla, egg, lemon juice and lemon zest and continue to whisk until smooth. Fold in the dry ingredients and stir with the spatula or spoon until a small amount of white is still showing. Lastly, stir in the washed blueberries.

Lemon Blueberry Muffins with Streusal Topping | Revamperate
Fill muffin cups 3/4 full and sprinkle the streusel topping on top. Bake on 350 degrees for 20-24 minutes until an inserted toothpick comes out clean. Let them cool for several minutes before removing from the muffin tin.

Serve with coffee or a glass of milk and enjoy! Whether you’re eating them for breakfast, lunch or maybe a midday snack, they’re the perfect lemony treat without being overpowering.