Mornings can be stressful, but breakfast doesn’t have to be. With these easily made-ahead sweet sausage & pancake muffins on the menu there’s no reason to worry. One bite, and everyone will be happy!
A sweet and savory breakfast muffin, these sausage, egg, and cheese muffins with grits feature several breakfast favorites. Crumbled sausage, stone ground grits, eggs, & cheddar cheese flavor every bite. Perfect to make ahead for a hearty breakfast on the go.
Breakfast doesn’t get any easier, or more delicious, than these Blackberry Cobbler Muffins. Fresh muffins, filled with ripe blueberries, and topped with a sweet streusel crumble- they taste just like one of your favorite desserts, but this version was made for the AM hours.
A quick & easy, rich & creamy dessert, this No Churn Blueberry Muffin Ice Cream features a fresh blueberry syrup swirl with a heavy sprinkling or homemade cinnamon streusel. It’s a blueberry muffin in each bite (but better, because ice cream!), and the best way to enjoy breakfast for dessert.
Cupcakes are a no brainer for dessert, but what if I told you you could have a breakfast muffin that tasted like a lightly frosted cupcake? These Pumpkin Cream Cheese Swirl Muffins leave you lickin’ your fingers for crumbs with their sweet pumpkin pie spiced selves and a creamy, melt in your mouth cream cheese swirl.
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A moist muffin that makes a perfect pairing with your morning cup of coffee, you want these Chocolate Chocolate Chip Mocha Muffins in your daily routine. It’s the best way to start your day, even when you’ve only got time to grab and go.
Mornings are hard, start your day off with a tasty grab-and-go treat. These Raspberry Lemon Yogurt Muffins will make any day just a little bit sweeter.
Eggs and muffins are both breakfast staples. Combine the two into one ultimate, tasty, portable treat. These Bacon Cheddar Hard-Boiled Egg Breakfast Muffins are AM perfection.
After almost 5 years, we’ll probably only two where he’s paid attention, the youngest son has finally grasped the concept of birthdays. Yes, you have one once a year.
He’s also gotten down not just the names of the months of the year, but there order and that there’s not a random sequence to them.
Yes, your birthday is in August. Yes that’s after June and July.
So naturally for the past, oh 3/4’s of a year or so, ha know since the day after his birthday last year there’s been a count down to his next big day this August.
He now introduces himself to people with his name, quickly followed by the fact that he’s now 5 & 3/4.
Our everyday birthday cake banter has really had us all craving just that. But that’s a ways away.
So I figured who needs to wait and wait and wait all the way until their special day just for a taste of birthday cake? Not us, not anymore. Not when we can have cake batter monkey muffins anytime of the year.
Not to mention, what morning isn’t just a wee bit brighter with a naughty little bit of cake for breakfast? Some days the sons can have their cake, and eat it too! We’ll just save the homemade butter cream frosting for the party part.
If you’ve tried these CAKE BATTER MONKEY MUFFINS, or any other recipe on the site, let me know in the comment section how it turned out, we love hearing from our readers! You can also follow along with me on PINTEREST, FACEBOOK, and INSTAGRAM to see more amazing recipes and whatever else we’ve got going on!
Cake Batter Monkey Muffins
- 1 can jumbo refrigerator biscuits NOT flaky
- 1 cup funfetti cake mix dry or yellow/vanilla cake mix with some sprinkles mixed in
- 3 tbsp brown sugar
- 4 tbsp butter melted
- 1/2 tsp vanilla
- Vanilla Frosting
- Spray a muffin tin/cupcake pan generously with cooking spray.
- In a small pot over medium heat, melt the butter. Transfer the melted butter to a small bowl and add the vanilla. Stir them together, and set it aside.
- Add the cake mix and brown sugar to another small bowl, and stir them together until evenly incorporated.
- Using a pair of kitchen shears, cut each biscuit into four pieces.
- Working with four pieces of dough at a time, dip them into the butter mixture, coating them completely. Using a fork or slotted spoon, remove them from the butter mixture (allowing any excess to drip off) and transfer them to the cake mix bowl. Coat each piece completely in the cake mixture. Place four coated pieces into each muffin tin, repeat the process until all eight tins are full.
- Bake at 375 degrees for approximately 12-15 minutes or until lightly golden, and the centers appear set being careful NOT to over bake them!! Allow the cooked muffins to cool in the pan for about 5 minutes before running a butter knife carefully around the edges and removing them from the pan.
- Place a dollop of frosting on the tops of the still-warm muffins and top with sprinkles.These are best served warm, but can be reheated in the microwave for about 10-20 seconds and served within one day.
recipe adapted from Chef In Training
Despite what my blog full of decadent desserts and copious comfort food recipes might suggest, we’re actually pretty healthy eaters. I mean, sure, I love a good breakfast pastry, a
dreamy creamy (I meant creamy) bowl of macaroni & cheese, or even a thick slice of loaded beer bread on occasion, but most of the time… we keep it pretty healthy. In order to keep breakfast a relatively healthy affair, and let’s be honest with our oldest out the door around 5:15 for JV football practice, we don’t have a whole lot of time to be cooking in the AM hours, I try to keep healthy, grab-and-go options on hand. That’s where these little beauties come into play.
A great wholesome applesauce oatmeal muffin that’s delicious, nutritious and low in fat. They’re perfect for breakfast on the go or as a lunch-time treat. The hubs & son # 1 take one of these (or another protein inclusive muffin) and 2 hard boiled eggs for breakfast on their ways to work/football practice. Even with son 1’s grueling practice regime it keeps him fueled. Seriously, these hearty muffins will fill you up with fiber and flavor instead of fat. Who wouldn’t want that?
We love these as is, but I have to be honest, warm out of the oven with a big ol’ pat of butter on em, these are pretty dang amazing. Everything in moderation, right? 😉
Healthy Applesauce & Oat Muffins
1 3/4 cups all purpose, or whole wheat, flour
1 cup quick cooking oats*
1/4 teaspoon salt
1 1/2 teaspoon cinnamon
1 1/2 teaspoon baking powder
1 cup sugar
1 cup coconut oil, melted
1/4 cup nonfat, plain Greek yogurt
1 cup chunky or home-style unsweetened applesauce
1/2 teaspoon vanilla extract
*To make your own quick cooking oats from rolled outs, place rolled oats into the food processor and pulse 4-5 times until they are coarsely chopped but not powdery. Cutting them makes them faster to cook, but do only those few pulses or the oats will turn to mush when cooked.
1. In a medium bowl, whisk together flour, oats, salt, cinnamon, and baking powder. Set aside.
2. In another bowl, cream together sugar and oil by hand.
3. Add in eggs one at a time and mix well. Stir in yogurt, applesauce and vanilla until well incorporated.
4. Gradually add dry ingredients to the wet ingredients and stir to combine. Do not over mix.
5. Drop muffin liners into muffin pan, and then fill 3/4 full with the batter. Bake at 425 for 3 minutes, and then turn the oven to 350 and bake for an additional 17-18 minutes. The muffins are done when a toothpick comes out with crumbs on it. Remove the muffins from the pan and cool.
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