Category: Brunch

Banana Bread French Toast!
Brunch · Sanctuary Ridge Family Recipes

Banana Bread French Toast!

Featured Monica ScottLeave a comment

Brunch

I usually make breakfast for dinner once a week. I rarely make a big breakfast FOR breakfast, but I love to host a big Brunch a couple of times a year. Many years ago, I saved a recipe from a coupon magazine for this delicious Banana Bread French Toast. The first time I made it I knew it would be a staple in my recipe collection. With layers of delicious flavor, this one is a winner in my book!

Back in November, I hosted the first Brunch in almost two years and decided this would be the centerpiece of the menu. One really great thing about this recipe is that you SHOULD make the bread a couple of days ahead of time. This actually makes it taste better. The Banana Bread recipe is not one that is good by itself. It is perfect for the right texture and flavors for the French toast though!

The Caramel Rum Sauce and candied pecans can also be prepared days in advance.

Ramekins…

This year, I decided to prepare individual Ramekin dishes for my guests. I found mine at Marshalls but here is a link to something similar on Amazon. (https://www.amazon.com/Delling-12-Oz-Ramekins-Porcelain/dp/B08P1Q6LZL/ref=sr_1_27?gclid=CjwKCAiAuOieBhAIEiwAgjCvclEUpSJ1FtDgAt9rvLkh6f9Z_F3rz5TVzqPcBEd65wHt1PLU-Q5qBxoC0voQAvD_BwE&hvadid=241604853303&hvdev=c&hvlocphy=9013229&hvnetw=g&hvqmt=e&hvrand=8758606412548283740&hvtargid=kwd-302686637481&hydadcr=13934_10209289&keywords=mini%2Bbaking%2Bdishes&qid=1675291518&sr=8-27&th=1)

I find myself using these all the time now for side salads, soups and other side dishes. They are the perfect size!

I buttered these little baking dishes and then layered the custard dipped slices of Banana Bread in the Ramekin until they were almost full, leaving enough room for some sliced bananas and candied pecans to garnish each dish. I filled a baking sheet with the prepared ramekins and baked just before my guests were to arrive.

The Recipe

Banana Bread French Toast

Perfect for brunch or a special breakfast!
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 1 hour
Cooling Time for Banana Bread 2 hours
Total Time 3 hours 15 minutes
Course Breakfast
Cuisine American
Servings 8 people

Equipment

  • 3 medium bread pans, greased and floured
  • 1 Large Mixing Bowl or Kitchen Aid Mixer
  • 2 mixing spoon
  • measuring cups and measuring spoons

Ingredients
  

Banana Bread

  • 3/4 Cup Sugar
  • 1/4 Cup Cream Cheese
  • 1/2 Cup Butter, softened
  • 1 TBSP Vegetable Oil
  • 1/4 Cup Sour Cream
  • 3 Bananas, ripe, mashed
  • 1 Cup Plain Flour
  • 1 Cup Self Rising Flour
  • 3/4 tsp Baking Powder

Custard

  • 1/2 Quart Heavy Cream
  • 4 Eggs, beaten
  • 1/2 Cup Powdered Sugar
  • 1 tsp Vanilla Extract
  • 1 tsp Ground Cinnamon

Caramel Rum Sauce

  • 1 Cup Granulated Sugar
  • 3 TBSP Butter, sliced into thin slices
  • 3/4 Cup Heavy Cream
  • 2 TBSP Rum

Instructions
 

Banana Bread

  • Preheat Oven To 350 Degrees. In a mixing bowl, beat cream cheese, butter, sour cream, sugar, vegetable oil and mashed bananas until smooth and creamy. Slowly add 1 Cup Plain Flour and mix well. Finish mixing in 1 Cup Self Rising Flour and 3/4 tsp Baking Powder.
  • Pour mixture into lightly greased loaf pans and bake for approximately 1 hour. Allow to completely cool before removing from pan.
  • Refrigerate for 2 hours minimum before slicing for French Toast.

Custard

  • Combine all ingredients until mixed well. Refrigerate until ready to make French Toast.

Caramel Rum Sauce

  • In a heavy bottom sauce pan, heat sugar on medium high heat until sugar begins to melt. Continuously stir the sugar until it is melted and turns to a dark amber color. Slowly add the slices of butter, whisking until butter is melted. Very Slowly pour in the heavy cream, whisking until smooth. Be Careful to not add the cream too fast! It will steam burn your hands and cause the sugar to ball up. Whisk constantly and add the rum. Allow to cool before serving. Refrigerate to store.

Preparing French Toast

  • Slice the bread into 3/4 inch thick slices. Soak each side in the French Toast Custard. Cook each side of soaked Banana Bread on 375 degree buttered griddle until each side is browned. Top with Rum Caramel sauce, fresh sliced bananas, and chopped pecans.
  • *OPTIONAL BAKING METHOD: Slice the bread into 3/4 inch thick slices. Cut the slices in half. Dip each half slice and place in a greased 9×13 inch baking dish. Bake at 350 degrees for 20 minutes or until golden brown. Serve with Rum Caramel sauce, fresh sliced bananas, and chopped pecans.
Keyword Banana Bread, Caramel Rum Sauce, French Toast, sanctuary ridge family recipe,, Toasted cinnamon Pecans

Family and Friends

I love hosting these special times with family and friends! What are some of your favorite brunch recipes? I’d love to hear from you, just leave a comment below!

The Best Biscuit Recipe!
Brunch

The Best Biscuit Recipe!

Featured Monica ScottLeave a comment

Biscuits

A true southern delight, a flaky, buttery biscuit can be a challenge to perfect! After several attempts at making biscuits in my early twenties, I gave in to the idea that I just couldn’t make biscuits. It’s true! I have bought frozen and canned biscuits my entire life. It’s really ridiculous to me now that I can actually make them from scratch.

Last year my dad began searching for a perfect biscuit recipe. I’m not sure how many recipes he tried, but he made them with shortening and sometimes with butter. He tweaked the recipe, combining butter And shortening to make a perfectly flaky, buttery, high rise biscuit.

Biscuit cutter!
I bake my biscuits in a cast iron skillet!
YUMMY!

So, if you are like me and have struggled to make fantastic biscuits, you really need to give these a try! I can whip up a batch of these, bake them and have it all cleaned up in under thirty minutes! Want to add extra flaky layers? Just pat the dough out to 1/4 inch and fold it over 2 times before cutting the biscuits. Make sure you bake them close together too because this actually helps them rise UP instead of OUT. Cookies need space between them, but biscuits don’t!

I hope you enjoy these as much as we do! This recipe has become a staple in my kitchen over the past year. Actually, I think I’ll make some right now!

Dad’s Biscuit Recipe

The perfect, melt-in-your-mouth southern style biscuit!
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Breakfast
Cuisine American
Servings 18 biscuits

Ingredients
  

  • 1/2 Cup Butter
  • 1/2 Cup Shortening
  • 4 Cups Plain Flour
  • 2 tsp salt
  • 8 tsp baking powder
  • 2 Cups Buttermilk

Instructions
 

  • Preheat oven to 425 degrees.
  • Combine butter and shortening until creamy. Slowly add flour, salt and baking powder until a crumbly consistency. Next, add buttermilk just until combined in a fluffy dough.
  • Turn dough out onto a generously floured surface. Gently pat or roll the dough out to 2 inches thickness. Cut with a biscuit cutter. Place biscuits in a large cast iron skillet. Biscuits need to be close together to rise nice and tall so don't leave much space in between them! Roll the remaining dough into a ball and repeat the process until all dough is cut into biscuits. I use a large and small cast iron skillet to bake my biscuits but you can use a 9×12 greased baking pan if you don't have cast iron.
  • Bake at 425 degrees for 15-20 minutes or until golden brown. Drizzle with melted butter as soon as you remove them from the oven. Enjoy!
Keyword Biscuits, Freezer Biscuits, Sausage, Cheese, Easy Biscuits, Breakfast, sanctuary ridge farm family recipe
Chocolate Chip Banana Muffins
Brunch · Sanctuary Ridge Family Recipes

Chocolate Chip Banana Muffins

Monica ScottLeave a comment
Chocolate Chip Banana Muffins

Did Someone Say Chocolate Chip Muffins?

A guilty pleasure for breakfast is beckoning! Banana muffins laced with delicious chocolate chips, warm and melty, are just begging to be served on the breakfast table! These are Noah’s favorite- the batch will rarely make it through two days in our house. I’m honestly not sure if it’s Noah or Jamey that keeps sneaking another one from the kitchen counter. Regardless, if you ask them what kind of muffins they want, they will most definitely ask for these every single time!

What’s the Difference?

I make another recipe that is similar to this one in flavor, but they are very different. Some bread recipes can be made into muffins without any changes. My Chunky Monkey Bread- a Banana Chocolate Chip Bread recipe- does not make good muffins. The rise is just not the same. If you want to try making bread instead of muffins, please try this recipe: https://sanctuary-ridge.com/2020/04/09/sanctuary-ridge-family-recipes-chunky-monkey-bread/

Chocolate Chip Banana Muffins

Monica Scott
Who doesn't love chocolate for breakfast? This is such a delicious combination!
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Course Breakfast
Cuisine American
Servings 12 Muffins

Equipment

  • Muffin Pan and cupcake liners
  • kitchen aid mixer or large mixing bowl and spoon
  • measuring cups, measuring spoons

Ingredients
  

  • 4 TBSP Butter, softened
  • 1 Whole Egg, beaten
  • 1 Egg Yolk, beaten
  • 3/4 Cups Granulated Sugar
  • 1 tsp vanilla extract
  • 2/3 Cups Milk
  • 1 Banana, mashed Ripe is best!
  • 1/4 tsp salt
  • 1 1/2 tsp baking powder
  • 1 3/4 Cups Plain Flour Sifted is best!
  • 3/4 Cups Semi-Sweet Chocolate Chips
  • 1/4 Cup Coarse Sugar Sprinkles

Instructions
 

  • Preheat oven to 375 degrees.
  • Cream Butter and sugar together in a large mixing bowl. Add beaten egg, milk Vanilla Extract, and mashed banana. Mix well.
  • Slowly stir in Flour, Baking Powder, and salt just until combined
  • Stir in Chocolate Chips just until combined.
  • Place approximately 1/3 cup of muffin batter in each prepared cupcake liner in the muffin pan. Sprinkle 1 teaspoon of the Coarse Sugar Sprinkles on each muffin.
  • Bake at 375 for 25 minutes or until light golden brown. Place the pan on a cooling rack for 10 minutes to cool slightly before serving. Enjoy!
Keyword Chocolate Chip Banana Muffins, sanctuary ridge family recipes

© Copyright 2020– or current year, Sanctuary Ridge. Unattributed use of this material is strictly prohibited. Reposting and links may be used, provided that credit is given to Sanctuary Ridge with active link and direction to this original post.

Apple Cinnamon Muffins
Brunch · Sanctuary Ridge Family Recipes

Apple Cinnamon Muffins

Monica Scott1 Comment
Apple Cinnamon Muffin with Pecan Crunch Topping!

Marvelous Muffins For Breakfast!

Apple Cinnamon Muffins are a favorite treat at our house! We love them for breakfast, for a snack, and even with an afternoon cup of coffee. Over the years, I have created over 12 varieties of muffins. This one is definitely a family favorite! The streusel topping makes it so delicious, adding another layer of texture and flavor. Your family will fight over who gets the muffin with the most topping- it’s that good!

Apple Cinnamon Muffins!

Monica Scott
Delicious Apple Cinnamon Muffins with a perfect streusel topping!
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Course Breakfast
Cuisine American
Servings 12 Muffins

Equipment

  • Muffin Pan and cupcake liners
  • Kitchen Aid Mixer or large mixing bowl and spoon to stir
  • Mixing bowl

Ingredients
  

  • 4 TBSP Salted Butter, softened
  • 3/4 Cups Granulated Sugar
  • 2/3 Cups Milk
  • 2 eggs 1 whole egg, plus 1 egg yolk
  • 1 tsp vanilla extract
  • 1/4 tsp salt
  • 1 1/2 tsp baking powder
  • 1 tsp ground cinnamon
  • 1/4 tsp ground cloves
  • 1 cup peeled and diced fresh apple

Streusel Topping

  • 1/4 Cup light brown sugar
  • 1/2 Cup Old Fashioned Oats
  • 1/2 tsp cinnamon
  • 2 TBSP butter, melted

Instructions
 

Streusel Topping Instructions

  • Combine all topping ingredients in a small mixing bowl, stirring well and set aside.

Apple Cinnamon Muffin Batter Instructions

  • Preheat the oven to 375 degrees.
  • Stir butter, sugar, eggs, milk and vanilla together until creamy.
  • Add Flour, Baking Powder, Salt, Cinnamon and Cloves. Stir until combined.
  • Stir in diced, peeled apple just until combined.
  • Place approximately 1/3 cup of muffin batter in each prepared cupcake liner in the muffin pan. Sprinkle 1 teaspoon of the prepared topping on each muffin.
  • Bake at 375 for 25 minutes or until light golden brown. Place the pan on a cooling rack for 10 minutes to cool slightly before serving. Enjoy!
Keyword Apple Cinnamon Muffins, sanctuary ridge family recipes

© Copyright 2020– or current year, Sanctuary Ridge. Unattributed use of this material is strictly prohibited. Reposting and links may be used, provided that credit is given to Sanctuary Ridge with active link and direction to this original post.

Perfect Pancakes
Brunch · Sanctuary Ridge Family Recipes

Perfect Pancakes

Monica ScottLeave a comment
Add your favorite toppings!

Perfect Pancakes

Perfectly fluffy, delicious pancakes! I have to admit, I love to make these for dinner. Mornings are just too hectic, with all our different schedules, to try to have a big breakfast every day. So we usually have this for dinner instead of breakfast. It’s such a treat to prepare these and hear the exclamations of joy when they see breakfast on the dinner table! Just add eggs, bacon or sausage, and hash browns to complete the meal!

Because this recipe uses egg whites and baking powder, it can be made the night before! Most recipes use baking soda which will begin rising immediately and fizzle out overnight. To prepare this the night before, simply wait until morning to fold in the egg whites! Make sure you store the pre-made pancake batter in the refrigerator overnight!

The Secret Ingredient

I know it may sound strange, but there is a secret ingredient in this recipe that I feel I must explain.

Bananas.

Yes, you read that correctly. The secret ingredient is mashed bananas.

I am not exactly sure what possessed me to add mashed bananas, but I did and it makes these so so good. I will never make them any other way again. I’ve been doing this so long, I can’t even remember when the banana madness all began! Just trust me, this is the magic you need in the pancakes so just go with it!

The Recipe

This pancake recipe is so good. Of course, we all love different toppings and mix-ins, so feel free to sprinkle chocolate chips, blueberries, pecans, or other toppings into the batter as soon as you put it on the griddle to cook! Leave a comment if you love it!

Perfect Pancakes

Monica Scott
Deliciously light and fluffy texture makes this pancake irresistible!
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Course Breakfast
Cuisine American
Servings 4 people

Equipment

  • Measuring cups and spoons
  • Electric Griddle or Large Non-stick frying pan
  • Spatula
  • Kitchen Aid Mixer or electric mixer for beating egg whites
  • Large mixing bowl

Ingredients
  

  • 2 eggs, separated egg whites will be beaten and folded in later
  • 1 cup Plain Flour
  • 1/8 tsp salt
  • 1/2 TBSP Baking Powder
  • 3/4 cup Milk *may need more if batter seems thick
  • 4 TBSP butter, melted
  • 1 TBSP granulated sugar
  • 1 ripe banana, peeled and mashed

Instructions
 

  • Sift dry ingredients together in a large mixing bowl.
  • In a separate bowl or Kitchen Aid mixer, beat the egg whites until light and fluffy. It should resemble meringue. Set aside.
  • In another bowl, mix the egg yolks, milk, butter and banana.
  • Form a "well" in the center of the dry ingredients and slowly mix in the banana mixture until just combined. Carefully fold in the egg whites, gently so that they stay fluffy.
  • Cook like any other pancakes on a griddle or large non-stick frying pan. The optimal temperature for pancakes is 375 degrees or medium temperature on a cooktop. Place 1 cup of batter onto the griddle. Add toppings if desired. We love chocolate chips, blueberries or pecans. When batter begins to bubble it is time to flip! Serve warm with syrup.
Keyword breakfast, pancakes, sanctuary ridge farm family recipe

Copyright 2020– or current year, Sanctuary Ridge. Unattributed use of this material is strictly prohibited. Reposting and links may be used, provided that credit is given to Sanctuary Ridge with active link and direction to this original post.

Chocolate Chip Banana Bread
Brunch · Sanctuary Ridge Family Recipes

Chocolate Chip Banana Bread

Monica ScottLeave a comment
Chunky Monkey Bread- Also known as Banana Bread

Re-naming recipes is something I love to do! When I first started making Zucchini Bread, none of my children would even try it. I knew they would love it if they would just give it a taste, but alas the name involved a vegetable they had not yet come to love. So began my experiment in re-naming recipes. With so much cinnamon flavor, zucchini bread soon became known as Christmas Bread. All of my children loved Christmas Bread! Re-naming Banana Bread is just for fun, because everyone loves banana bread in my house. My family will PURPOSELY let the bananas get over ripe just so I HAVE to make a batch of this yummy bread. Chocolate chips add the “chunky” to the bread, unless of course you prefer pecans or blueberries. Sometimes I split the batter and make half blueberry/ half chocolate chip. This is a fun, easy recipe! Happy Baking!

Chunky Monkey Bread

Banana Chocolate Chip Bread

Monica Scott
Deliciously rich Banana Chocolate Chip Bread! Easy to make and impossible to resist!
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Breakfast
Cuisine American
Servings 3 medium loaves

Equipment

  • Prepared loaf pans- 3 medium or 2 large
  • Kitchen Aid Mixer or large mixing bowl and spoon to stir
  • measuring cups and measuring spoons

Ingredients
  

  • 1/2 Cup vegetable shortening Don't use butter for this one!
  • 1 Cup granulated sugar
  • 1/2 tsp salt
  • 2 eggs, beaten
  • 1 cup banana, ripe, mashed
  • 1 tsp baking soda
  • 2 cups plain flour
  • 1 cup chocolate chips

Instructions
 

  • Preheat oven to 350 degrees.
  • In a large mixing bowl, cream vegetable shortening and sugar until smooth.
  • Add remaining ingredients in order, stirring between each additional ingredient.
  • Prepare bread pans with non-stick spray and fill each 2/3 full with the banana bread batter.
  • Bake at 350 degrees for 30-45 minutes, depending on the size of your bread pans. Insert a clean toothpick into the center of the bread- if it comes out "clean" it is done; "gooey" it needs more time. Just keep checking every 5 minutes until it is finished. Let cool on a cooling rack for 30 minutes before removing from the pan. Enjoy!
Keyword Banana Chocolate Chip Bread, sanctuary ridge family recipes

© Copyright 2020– or current year, Sanctuary Ridge. Unattributed use of this material is strictly prohibited. Reposting and links may be used, provided that credit is given to Sanctuary Ridge with active link and direction to this original post.

Orange Cranberry Muffins
Brunch · Sanctuary Ridge Family Recipes

Orange Cranberry Muffins

Monica ScottLeave a comment
Orange Cranberry Muffins

Melt in Your Mouth Flavor!

This lightly citrus muffin is so freshly flavored!

I have always been a fan of orange and cranberry combinations! One of my favorite recipes is an Orange Cranberry Relish I serve with Christmas dinner. So naturally, I combined these flavors in a muffin I can enjoy all year long! It is truly a delightful combination that will melt in your mouth!

Gather the kids and make these easy muffins this Saturday morning!

Orange Cranberry Muffins

Monica Scott
The citrus flavors are a delightful combination that will melt in your mouth!
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Course Breakfast
Cuisine American
Servings 12 muffins

Equipment

  • Muffin Pan and cupcake liners
  • measuring cups and measuring spoons
  • Kitchen Aid Mixer or large mixing bowl and spoon to stir
  • Cooling Rack
  • Can opener
  • Citrus Zester

Ingredients
  

  • 4 TBSP salted butter, softened
  • 3/4 Cups granulated sugar
  • 2/3 Cups Milk
  • 2 Eggs 1 Whole Egg plus 1 Egg Yolk
  • 1 tsp Almond Extract (or Vanilla)
  • 1/4 tsp salt
  • 1 1/2 tsp Baking Powder
  • 1 3/4 Cups Plain Flour
  • 1 TBSP Fresh Orange Zest
  • 1/2 Cup Whole Berry, Cranberry Sauce Optional Dried Cranberries may be used
  • 1/4 Cup coarse sugar, set aside for topping the muffins

Instructions
 

  • Preheat oven to 375 degrees.
  • Cream Butter and sugar together in a large mixing bowl. Add beaten egg, milk and Almond Extract. Mix well.
  • Slowly stir in Flour, Baking Powder, and salt just until combined.
  • Add orange zest and cranberry sauce to the muffin batter. Stir until combined, careful to not over stir the batter.
  • Place approximately 1/3 cup of muffin batter in each prepared cupcake liner in the muffin pan. Sprinkle 1 teaspoon of the prepared topping on each muffin.
  • Bake at 375 for 25 minutes or until light golden brown. Place the pan on a cooling rack for 10 minutes to cool slightly before serving. Enjoy!
Keyword Biscuits, Freezer Biscuits, Sausage, Cheese, Easy Biscuits, Breakfast, Orange Cranberry Muffins, Sanctuary Ridge Famiy Recipe

© Copyright 2020– or current year, Sanctuary Ridge. Unattributed use of this material is strictly prohibited. Reposting and links may be used, provided that credit is given to Sanctuary Ridge with active link and direction to this original post.

Banana Blueberry Muffins
Brunch · Sanctuary Ridge Family Recipes

Banana Blueberry Muffins

Monica ScottLeave a comment
Banana Blueberry Muffins

Classic Banana Blueberry Muffins

A couple of weeks ago, I was working to refine my muffin recipes. They did not have quite the rise as I wanted them to have. The flavor was good, but I really felt I could improve on these so I began experimenting with a base muffin recipe. The results were a perfectly round top muffin with a wonderful cake-like texture. Made with everyday ingredients, it’s so easy to make a batch of these for breakfast or an afternoon snack with coffee or tea! Leave a comment to let me know what you think!

Banana Blueberry Muffins

Monica Scott
Perfection in a banana blueberry muffin! Simple and delicious!
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Course Breakfast
Cuisine American
Servings 12 muffins

Equipment

  • Muffin Pan and cupcake liners
  • measuring cups and measuring spoons
  • Kitchen Aid Mixer or large mixing bowl and spoon to stir
  • Cooling Rack

Ingredients
  

  • 4 TBSP Butter, softened
  • 3/4 cups granulated sugar
  • 2/3 cups milk
  • 2 eggs 1 whole egg plus 1 egg yolk
  • 1 tsp vanilla extract
  • 1/4 tsp salt
  • 1 1/2 tsp baking powder
  • 1 3/4 cups plain flour
  • 1 whole ripe banana, peeled and mashed
  • 1 cup frozen blueberries
  • 1/4 cup coarse sugar, set aside for topping the muffins

Instructions
 

  • Preheat oven to 375 degrees.
  • Stir butter, sugar, eggs, milk and vanilla together until creamy.
  • Add Flour, Baking Powder, and salt. Stir until combined.
  • Add mashed ripe banana and frozen blueberries, stirring until just combined.
  • Place approximately 1/3 cup of muffin batter in each prepared cupcake liner in the muffin pan. Sprinkle 1 teaspoon of coarse sugar on each muffin.
  • Bake at 375 degrees for 25 minutes or until light golden brown. Place muffin pan on a cooling rack to cool for 15 minutes before serving.
Keyword banana blueberry muffins,, sanctuary ridge family recipe,

© Copyright 2020– or current year, Sanctuary Ridge. Unattributed use of this material is strictly prohibited. Reposting and links may be used, provided that credit is given to Sanctuary Ridge with active link and direction to this original post.

Cinnamon Pecan Crunch Muffins
Brunch · Sanctuary Ridge Family Recipes

Cinnamon Pecan Crunch Muffins

Monica Scott2 Comments
Fresh Baked Muffins!

Cinnamon Pecan Crunch Muffins

Who doesn’t love a fresh baked muffin?

Whenever I dine out somewhere, I like to try new things. Usually the new dish inspires me to try to recreate the flavors in a new way. So, I am continually experimenting in my kitchen with new recipes and new flavor combinations. This week my focus was on muffins! My kitchen was a flurry of experimenting and taste testing. We all agreed this is a winning flavor! The batter is so versatile, I have created seven new muffin recipes with the batter that I will share over the next few weeks. I hope you enjoy these as much as we do!

Cinnamon Pecan Crunch Muffins

Monica Scott
A scrumptious breakfast or afternoon treat!
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 25 minutes
Course Breakfast
Cuisine American
Servings 12 muffins

Equipment

  • Muffin Pan and cupcake liners
  • measuring cups and measuring spoons
  • Large mixing bowl
  • Spoon to stir
  • Cooling Rack

Ingredients
  

  • 4 TBSP Salted Butter, softened
  • 3/4 Cup Granulated Sugar
  • 2/3 Cup milk
  • 2 1 Whole Egg, plus 1 Egg Yolk
  • 1 tsp Vanilla Extract
  • 1/4 tsp salt
  • 1 1/2 tsp Baking Powder
  • 1 3/4 Cup Plain Flour
  • 1 tsp Ground Cinnamon
  • 1/4 tsp Ground Cloves

Cinnamon Pecan Crunch Topping

  • 1/4 Cup Light Brown Sugar
  • 1/2 Cup Chopped Pecans
  • 1/4 tsp Ground Cinnamon

Instructions
 

  • Preheat the oven to 375 degrees.
  • Stir butter, sugar, eggs, milk and vanilla together until creamy.
  • Add Flour, Baking Powder, Salt, Cinnamon and Cloves. Stir until combined.
  • Place approximately 1/3 cup of muffin batter in each prepared cupcake liner in the muffin pan. Sprinkle 1 teaspoon of the prepared topping on each muffin.
    Bake at 375 for 25 minutes or until light golden brown. Place the pan on a cooling rack for 10 minutes to cool slightly before serving. Enjoy!

Cinnamon Pecan Crunch Topping

  • Stir the topping ingredients together in a separate bowl. Set aside while preparing the muffin batter. Sprinkle the topping on muffin batter in cupcake liners before baking!
Keyword bread recipe, Cinnamon Pecan Crunch Muffins, Sanctuary Ridge Famiy Recipe

© Copyright 2020– or current year, Sanctuary Ridge. Unattributed use of this material is strictly prohibited. Reposting and links may be used, provided that credit is given to Sanctuary Ridge with active link and direction to this original post.