These vegan chocolate muffins get a double dose of coffee.
Buckles are so-named because the cake portion falls, or buckles, around the fruit during baking. This version pairs strawberries and vanilla in the crumb and adds ginger for a kick in the buttery topping.
This easy focaccia bread gets a tart bite from thin slices of Meyer lemon and a salty hit from Kalamata olives.
In this twist on the classic upside down cake, the pineapple is put in the batter, which adds extra moisture, texture, and a fruity flavor to the crumb. The top of the cake is sliced mango, which enhances the dish's tropical flavors.
If you're looking for a light and tender muffin with an adult taste, this is your recipe.
This savory bread pudding marries onions, carrots, thyme, and sharp cheddar cheese for a toasty, gooey, just plain comforting St. Patrick's Day dish.
I know people who think Meyer lemons are a sham, and asked to identify a tangerine they'd guess "tiny orange." But there is—I promise!—a distinct flavor to blood oranges which make them worth using for this dish. The sweet and tangy blood orange glaze coats a moist pine nut pound cake.
A lemon scented pasta frolla crust is filled with raspberry jam to make a beautiful breakfast crostata.
These soft and chewy flatbreads are accompanied by an easy, but addictive, salted honey butter.
In homage to New Orleans, a moist chocolate banana snack cake is topped with a chicory coffee glaze.
These tender scones marry the bright citrus notes of lemon with piney rosemary. Serve them plain or spread with some seeded raspberry jam.
Instead of butter, I use a combination of milk and sour cream in this recipe, which results in muffins that aren't dense or greasy at all. The light one-biters get texture and a little nutritional bump from oats and sweetness from chocolate chips.
This vegan, dairy free pudding is creamy and sweet. You can make it ahead and keep it in the fridge for breakfast all week.
What did I learn over this year of making breakfast sweets? A muffin's fine, but it's nice to get out of bed when there's something truly special to look forward to.
It's probably my southern Italian roots, but I'm a huge, huge sucker for rum-soaked sweets. (Southern Italian roots or nascent alcoholism. Eh. Wash.) This cake is a hybrid of my Christmas rum cake and a Caribbean rum cake, and I think it's one of the best boozy desserts around.
This cake gets a triple hit of flavor with fresh, ground, and candied ginger. The best part? It tastes better the next day, so it's a great do-ahead dessert for a holiday party.
I was a little nervous to make my first loaf because I grew up in New York City, where not only can you always get challah, you can get really awesome challah. But with Thanksgivingukkah fast approaching, there was no time for self-doubt. So I got out the stand mixer, rolled up my sleeves, ran across the street because I forgot to buy eggs, and finally got cracking.
With no butter or oil, these little cakes rely on pumpkin butter and yogurt for their light, springy crumb. Push them into dessert territory with a sweet orange glaze or eat them plain for a satisfying yet light breakfast sweet.
Liven up your morning oatmeal with this sweet-tart compote made from fresh cranberries, orange, and hazelnuts.
I drink Earl Grey almost every day, and over a recent cup I decided to use it in my baked goods rather than alongside it.