Best Ever Blueberry Muffins - 2.0

On a beautiful day last week I went blueberry picking at an orchard in southeast Michigan with two good friends. Little did we know when we set off on this adventure that the blueberries we picked were going to ones well worth the five hour round trip drive. Picking the berries was much easier and went so much faster than we recalled from our prior blueberry picking days. In less than an hour we had each picked four and a half pounds of the most delicious, plump, large, sweet-tart blueberries. If blueberries could be entered in a beauty contest these would definitely be contenders for the crown! I don't think I have ever tasted a juicier, sweeter, tarter blueberry in my life. 

On the trip back home I started to mull over what I immediately wanted to make with my bounty. On the short list of immediate possibilities was my favorite Balsamic Blueberry Jam and some blueberry muffins. Way back in 2013 I posted a recipe for the Best Ever Blueberry Muffins. And to this day I still love this recipe. But rather than create a completely new blueberry muffin recipe (because sometimes a bit of a make-over versus a complete do-over is the smartest thing to do), I thought maybe I should tinker with my favorite recipe by making a version piled high with a crunchy, slightly sweet, cinnamon streusel topping. Which is what I did. The result of my fiddling was this Best Ever Blueberry Muffins - 2.0 recipe. And I have to say, this quite possibly is really great (dare I even say exceptional) blueberry muffin. Not only is this version more perfectly domed, the crunchy-sweet streusel topping was a seriously good over-the-top enhancement. 

Other than adding the streusel topping, what else did I change? Well, I reduced the amount of butter in the batter from 8 tablespoons to 6, added a 1/2 teaspoon of baking soda to help give the baking powder more of a lift, eliminated the walnuts, omitted the step of mashing some blueberries to be mixed in with the batter, slightly increased the amount of vanilla, added some cinnamon, and now suggest a range in the amount of fresh blueberries to be used. Did I make good decisions or did I completely ruin a perfectly good best-ever recipe? Let's just say I have zero regrets over any of the changes made. 

I happen to love the look of muffins in parchment paper baking cups. While you can probably buy parchment paper squares, it's really easy to make your own. Simply cut up parchment paper in 5" squares. You can make these muffins in a greased or in paper muffin liners, but if you want that bakery-style look, consider using parchment paper baking cups.

There is enough batter to make 12 muffins, but if I were to make these again (and I definitely will) I might make only 11 muffins because I like a big muffin. The batter for the muffins is thick so using a large ice cream scoop (like one 2 1/4 inches in diameter) helps ensures all of the muffins are the same size. 

You are going to think you have made too much streusel. Trust me when I tell you that you have not. You want to pile the streusel high on each muffin. The amount of streusel will not prevent your muffins from doming up. 

Baking the muffins at a high temperature (e.g.,400 degrees F) helps to create taller, bakery-style domed tops as well as a crunchier top if you are only topping with sugar.  In other words, you get a more magnificent looking muffin when you bake at a higher temperature.

The flavor and texture of these blueberry muffins exceeded all of my expectations. I loved them. Although in full disclosure I loved them even more when I slathered them with some creamy, room temperature butter. Was the butter really necessary? No, it wasn't. Just like ketchup or aioli isn't necessary when eating french fries. 

July and August are the best months for picking and/or buying fresh blueberries. So now is the perfect time to make these blueberry muffins with fresh versus frozen berries. Happy Best Ever Blueberry Muffins - 2.0 making!

Recipe

Best Ever Blueberry Muffins - 2.0

Makes 11-12 scrumptious muffins

Ingredients

Muffins

2 cups (256g) all-purpose flour

1 cup (200g) granulated sugar

2 teaspoons baking powder

1/2 teaspoon baking soda

1/2 teaspoon Kosher salt

1/4 teaspoon cinnamon

6 Tablespoons unsalted butter, melted and cooled

1 large egg, room temperature and lightly whisked

1/2 cup whole milk

1 1/2 teaspoons vanilla

1 3/4 to 2 cups (298-340g) fresh blueberries (see notes)

1-2 Tablespoons all-purpose flour

Streusel

1 cup (128g) all-purpose flour

1/3 cup (67g) granulated sugar

1/3 cup (67g) light brown sugar

1/2 cup (113g) unsalted butter, melted

1 1/2 teaspoons cinnamon

1/8 teaspoon Kosher salt

Flaky sea salt for finishing

Optional but really good: A dish of room temperature butter

Directions

Streusel

1. In a medium sized bowl combine all of the ingredients for the streusel. Mix well. Cover and chill in the refrigerator while making the batter for the muffins.

Muffins

1. Preheat the oven to 400 degrees (F).  Prepare your muffin tin by greasing the tins with butter or with lining with cupcake or parchment paper (5" square) liners.

2. In a large bowl, combine the flour, sugar, baking powder, baking soda, Kosher salt and cinnamon. Mix well.

3. In a medium sized bowl, combine the egg, milk, vanilla and cooled melted butter. 

4. Make a well in the bowl with the dry ingredients. Add in the wet ingredients. Blend well but don't over blend.

5. Mix the blueberries with 1-2 tablespoons of flour. Add in the flour coated blueberries to the batter. Using a spatula, stir to combine.

6. Using a large ice cream scoop, evenly scoop the batter into each of the muffin tins. 

7. Generously top each with the chilled streusel. Lightly sprinkle with flaky sea salt.

8. Place the muffin tin on a baking sheet. Bake the muffins for 22-24 minutes or until they lightly spring back when pressing on the center of the muffin or when a toothpick inserted in the center comes out clean.

9. Remove the muffins from the oven. Let rest in the hot muffin tin for 5 minutes before removing to a cooling rack.

10. Enjoy warm or let come to room temperature. Serve with or without a dish of room temperature butter.

11. Cooled muffins can be stored in freezer if packaged in a Ziplock bag. Either let come to room temperature before serving or reheat at 50% power in the microwave in 30 seconds increments until desired warmth is attained.

Notes: (1) You can make your own parchment paper muffin liners by cutting out 5" squares of parchment paper. Center the squares over each muffin indentation and press down with a small glass. When you add the muffin batter to each one the paper will sink down to the bottom of the tin. (2) You can use frozen blueberries. Toss them in the flour as well so they don't sink to the bottom of the muffin. (3) These muffins freeze well! (4) If you have any leftover muffins and you are not going to freeze them, store them in the refrigerator well covered. It helps to keep the streusel topping crispy. If you don't like eating a cold muffin, just reheat them in the microwave. (5) I like my muffins loaded with blueberries, so I made these with 2 cups. If you don't, back off the amount to 1 3/4 or maybe even 1 1/2 cups. 

 DeGrandchamp Farms, South Haven, Michigan (July 2026)

Dried Cherry & Chocolate Chip Scones

 

For some unexplainable reason eating a scone, especially one warm just out of the oven, feels like an indulgence. Serving a platter of scones seems to turn an ordinary breakfast, brunch and/or afternoon tea into an extraordinarily festive one. Whether you prefer them sweet or savory, there is nothing better than a great homemade fluffy, buttery, crumbly scone. If you have never experienced the joy of a freshly baked scone, you absolutely must. But not to worry. I'm here to help you enter the world of scone euphoria. 

There are an almost endless number of fruit (fresh and/or dried) and/or fruit and nut combinations to consider when making scones. Having just come back from Door County, the cherry capital of the Midwest, with a bag of sweetened dried cherries I was inspired to make these rich, buttery, irresistible Dried Cherry and Chocolate Chip Scones. 

Forgive me for being a bit redundant but when it comes to making scones, ingredients truly do matter. A European style butter (I like Kerrygold), heavy cream and a good quality vanilla all combine to create the most mouthwatering scones. I almost decided to make them using only one egg (thus explaining the photo), but ultimately trusted my instincts and went with using two eggs. If not using chopped chocolate in a recipe, I much prefer using the Guittard Super Cookie Chips rather than a traditional chocolate chip. If you can't find them, then chop up some semi-sweet chocolate rather than use chocolate chips.

Some scone recipes call for cutting the butter into the dry ingredients with a pastry blender or your fingers. This recipe uses a food processor instead. Yes, it's one more kitchen tool to clean up, but it works well to create those pea sized pieces of butter into the dry ingredients. In addition, the butter stays slightly chilled. After adding the cream/egg/vanilla mixture to the dry ingredients, you want a dough that isn't too wet or too sticky. Begin with using 2/3 cup of heavy cream and add more as necessary, but only one teaspoon at a time.

Once made, the dough is turned out onto a lightly floured surface and shaped into a 7" circle. The thickness of your dough should be at least an inch. Allowing the dough rest and chill helps to relax the gluten and ensures the flour has time to properly hydrate for a moist and tender crumb. While you can freeze unbaked scones, I prefer to chill them in the refrigerator for at least 45 minutes before baking them. In addition to creating a better rise and flakier and a more tender texture, chilling the butter is a key step in the scone making process. 

Before baking, generously brush the scones with some heavy cream and then very liberally sprinkle with sparkling sugar. The crunch and added sweetness of the sugar add to its' texture as well as its's flavor.

I have always served scones with whipped butter and/or preserves. But I decided to splurge and buy some clotted cream (Whole Foods is a good source). And honestly, I may never be able to eat another scone without clotted cream for the rest of my life. Clotted cream is a game changer!! Yes, you can make your own (I haven't yet), but the imported store-bought clotted cream is to die for.

You really don't need an occasion or even a reason to make these buttery, flaky, perfectly moist, deeply flavorful Dried Cherry and Chocolate Chip Scones. However, Mother's Day, Memorial Day Weekend and/or a Weekend Brunch may be what entices you to make them sooner rather than later. Additionally, if you are invited to spend the weekend with friends, a platter of these scones would make the most perfect, most utterly delicious hostess gift! 

Recipe

Dried Cherry & Chocolate Chip Scones

Makes 8 Large Scones

Ingredients

2 3/4 cups (330g) all-purpose flour (recommend King Arthur or Janie's Mill Flour)

1/3 cup (67g) granulated sugar

3/4 teaspoon Kosher salt

1 Tablespoon baking powder (see notes)

1/2 cup (113g) very cold unsalted butter cut into small pieces (European style butter recommended)

1 cup (150g) dried sweetened cherries

1 cup (170g) semi-sweet chocolate chips

2 large eggs

2 teaspoon vanilla extract

2/3 cup heavy cream (Plus more if dough is too dry. Add only one teaspoon at a time)

Heavy cream for brushing on scones before baking

Sparkling sugar

Clotted Cream

Whipped Butter

Directions

1. Begin by cutting your butter into small pieces. Place in the freezer while you measure out your other ingredients.

2. Place the flour, sugar, Kosher salt, and baking powder into the bowl of a food processor fitted with a blade attachment. Pulse to combine.

3. Add in the butter. Pulse 10-12 times until the butter is reduced to pea sized pieces. Transfer the mixture to a large bowl. Stir in the dried cherries and chocolate chips.

4. Whisk together the whipping cream, eggs, and vanilla until well blended.

5. Make a well in the center of the flour mixture and pour in the cream/egg mixture. Use a large fork to blend the wet and dry ingredients together. When the dough begins to gather use a plastic scraper to gently knead the dough into a ball shape. If there is any loose flour on the bottom of the bowl, drizzle in a little more heavy cream 1 tablespoon at a time until the dough just comes together. Note: You don't want your dough too wet!

6. Transfer the dough a lightly floured surface. Gently shape the dough into a 7" round (it should be at least an inch high).

7. Using a knife dipped in hot water, cut the round crosswise into 4 equal triangles. Then cut each triangle in half.

8. Transfer the scones to a small baking sheet or platter. Cover well with plastic wrap and chill for at least 45 minutes. Note: You can make them the night before & keep well covered & chilled in the refrigerator.

9. Preheat oven to 425 degrees (F). Line a baking sheet with parchment paper.

10. Transfer the scones to the baking sheet. Generously brush the scones with heavy cream, then liberally sprinkle sparkling sugar on the tops of the scones.

11. Bake for 20-23 minute or until they are a light golden brown. Remove the scones from the oven and let rest on the baking pan for 5 minutes. Remove from the pan and transfer to a platter.

12. Serve the freshly baked scones with clotted cream, whipped butter and/or your preserves of choice.

Notes: (1) If using Rumford baking powder, the scones will not rise when baking if the scones are frozen. (2) I used 2 large eggs in this recipe (not the one egg shown in the photo). (3) You can use 1 1/4 cups of dried cherries and 3/4 cup semi-sweet chocolate chips or any variation totaling up to 2 cups. (4) After chilling the scones for 60 minutes you can transfer to a freezer Ziplock bag and place in the freezer. Frozen scones are good for 3-4 weeks. Bake as directed, increasing time as necessary. (5) I used the Guittard Super Cookie Chips. (6) To reheat room temperature scones, place on a baking sheet, lightly tent with aluminum foil and warm for 10 minutes in a preheated 350 F degree oven. (7) Instead of dried cherries and chocolate chips, you can use all dried cherries, a combination of dried cherries and dried blueberries, dried cranberries, dried cherries and chopped toasted pecans, dried apricots and candied ginger, and/or currents.

Cherry Orchards, Sister Bay, Wisconsin (April 2026)

Baked Banana and Blueberry Oatmeal

There are essentially two kinds of runners. Those running 'fasted' and those running 'feasted'. Fasted runners generally don't eat anything before a run, while feasted runners have learned how to best fuel their bodies with food prior to lacing up. Having a sensitive stomach, I tend to be a fasted runner because I haven't found a food that won't betray me (if you know, you know). Honestly, not having anything in my stomach hasn't necessarily served me well. However, that has now changed as I have found a nutrient dense breakfast that's not only incredibly delicious but has been the fuel I never knew my body loved. I have my Instagram friend @marmilious to thank for this. Little did she know that her Instagram post for this healthy, scrumptious Baked Banana and Blueberry Oatmeal finally turned me into a 'fueled' runner. Not a runner or morning walker? No worries. Because this easy to make, heart healthy baked oatmeal makes for a great start to any day.

With its' dense, moist, cake-like texture this Baked Banana and Blueberry Oatmeal is a very satisfying meal. And because it can also be made ahead of time and quickly reheated in the microwave, it makes for a perfect grab and go kind of meal.

What makes this Baked Banana and Blueberry Oatmeal the perfect breakfast or pre-run/walk meal is that it's loaded with all natural ingredients. Peanut butter, bananas, blueberries, honey, eggs, milk, oatmeal, Kosher salt and cinnamon come together to create the kind of baked oatmeal even non-oatmeal lovers will come to love. The ripe bananas and honey serve as natural sweeteners, thus eliminating the need for any processed sugar. The oatmeal, bananas and peanut butter are a complex carb combination intended to keep you full but without giving you that 'too full for comfort' feeling. Lastly, the milk, eggs and peanut butter bring much needed protein. I mean, really. Starting your day with THIS baked oatmeal will have you living your best life!

Ever since I was lucky enough to be given my friend Marla's recipe, I have made this Baked Banana and Blueberry Oatmeal three times now in the last three weeks. Here's what I learned in making it several times. Very ripe bananas, the kind you generally use when making banana bread, make a difference. Using more rather than less fresh blueberries makes it even more delicious. While I haven't yet swapped out the blueberries for blackberries or made a blueberry/blackberry version, but more than likely I will in the weeks ahead. Because I am now addicted to this Baked Oatmeal. All because a friend so generously shared one of her recipes with me.

You have the option of baking the oatmeal in either generously buttered individual ramekins or in an 8" x 8" pan. Personally, I prefer making them in the ramekins as they make the perfect individual serving. Additionally, I think it also makes for a great presentation when you are making breakfast and/or brunch for your family.

Did I mention how easy this Baked Banana and Blueberry Oatmeal is to make? Other than bowls, measuring tools, a whisk, a fork, a spatula and either ramekins or a baking pan, it doesn't require any special equipment. It's the kind of breakfast you make when either at home or on vacation. For those of you who love to meal prep for the week, this Baked Banana and Blueberry Oatmeal is made for you! Lastly, it's the ideal breakfast for all of you "love to be fueled' runners and/or walkers out there. 

Okay, what are you waiting for? You too need this crave worthy Baked Banana and Blueberry Oatmeal in your life!

Recipe

Baked Banana and Blueberry Oatmeal

Makes 6 servings

Ingredients

2 medium-large sized very ripe bananas (approximately 340g)

1 cup whole milk

2 large eggs

1 teaspoon vanilla

1/2 cup (125g) creamy peanut butter

2 Tablespoons (38g) honey

2 1/2 cups (225g) old fashioned oats

1 teaspoon baking powder

1/4 to 1/2 teaspoon cinnamon

1/4 teaspoon Kosher salt

1 to 1 1/2 cups fresh blueberries (or fresh blackberries)

Maple syrup for serving, optional but good

Directions

1. Generously butter 6 eight-ounce ramekins or an 8"x 8" baking pan. Set aside.

2. Preheat oven to 350 degrees F.

3. In a medium sized bowl, mash the bananas well. Add in the eggs, honey, vanilla and peanut butter. Whisk until well combined.

4. Pour and whisk in the milk.

5. Stir in the baking powder, Kosher salt, cinnamon, and oats.

6. Gently fold in the blueberries.

7. Divide the mixture evenly between the 6 ramekins or pour into the baking pan. 

8. Bake for 30-35 minutes or until the mixture has puffed up slightly and is lightly golden on top. Remove from the oven.

9. Enjoy immediately with some maple syrup. OR Cool to room temperature. Cover and chill. Reheat in the microwave when ready to eat. Note: The Baked Banana and Blueberry Oatmeal will be good, if well wrapped, for up to 5-6 days in the refrigerator. 

Notes: (1) Highly recommend using 1 1/2 cups of fresh blueberries. (2) I baked the oatmeal in ramekins, so I had individual servings. (3) Replaced the Old-Fashioned Oats with Gluten Free Old-Fashioned Oats to make this gluten free.

Grand Tetons, September 2024

Classic Sour Cream Coffee Cake

We all have a beloved recipe, one that often becomes an expected tradition at gatherings, one that becomes a source of comfort for family and/or friends, and one committed to memory because we have been making it for decades. The recipe for this Classic Sour Cream Coffee Cake aka my friend Trish's Coffee Cake (originally called "The Most Wanted Sour Cream Coffee Cake in the World") is one of those. It's the coffee cake she has brought to her annual winter getaway girls' weekends for years, the one she made weekly for an ill friend, as well as the one she makes for her family. It's a signature dish that has stood the test of time.

Who knows what took me so long, but I finally got around to asking her for the recipe. After a quick scan of the list of ingredients I realized I had everything I needed to make it. Less than 24 hours after getting her recipe, the Classic Sour Cream Coffee Cake was in the oven. But before assembling it I had one question "did it need to be made in a bundt pan?". The answer was yes.

As with most recipes written more than 30 years ago, there was often not a differentiation between the use of salted or unsalted butter, using table salt versus Kosher salt, specifying whether the eggs and/or butter should be chilled or at room temperature, or whether the nuts should be toasted or untoasted. Which meant I had some decisions to make. I decided to use unsalted butter and increase the amount of salt from a 1/4 teaspoon to a 1/2 teaspoon. I took the eggs and butter out the night before to bring them close to room temperature. And I toasted the nuts before chopping them up. Other than that, I followed the recipe as it was given to me with one exception. I finished off the baked coffee cake with a generous sprinkling of confectionary sugar.

I used a traditional 10" non-stick fluted bundt pan but I think a 9" bundt pan might work even better. To help ensure the coffee cake would unmold perfectly, I decided to let the pan chill in the refrigerator (after it was buttered and floured) while I made the batter. The recipe recommended waiting 15 minutes before unmolding and I waited exactly 15 minutes. Whether it was the cold bundt pan or the generously buttering it or giving it exactly 15 minutes of resting time before unmolding or the combination of all three of those factors that resulted in a flawless unmolding I can't say for certain. However, going forward I will do those same three things again. Because there is nothing more satisfying than having a cake come out of a bundt pan perfectly.

In just one bite, I understood why this coffee cake has been one of my friend's treasured recipes. The exterior of the coffee cake has a bit of crunch to it while the interior is tender and moist crumbed. It has the kind of flavor and texture you would expect a great classic sour cream coffee cake should have. 

After eating a piece of the coffee cake shortly after it came out of the oven and then again the next day when it had cooled completely, I decided serving it slightly warm optimized the flavors and texture of the coffee cake. Reheating it in the microwave on high for 15-16 seconds made me understand completely why this coffee cake was originally described as "The Most Wanted Sour Cream Coffee Cake in the World". One bite of a warm slice of this Classic Sour Cream Coffee Cake makes you feel as if you are eating something incredibly indulgent. And, you are.

This just become one of your most beloved coffee cake recipes. The one you bring to gatherings, the one you make for much loved friends, and the one for your family. 

Recipe

Classic Sour Cream Coffee Cake

Serves 10-12, depending on how you slice it

Ingredients

1 cup (226g) unsalted butter, room temperature

2 cups (400g) granulated sugar

2 large eggs, room temperature

1 cup (240g) sour cream

2 cups (260g) all-purpose flour

1 teaspoon baking powder

1/2 teaspoon Kosher salt

1 1/2 teaspoons good quality vanilla

1/2 cup (75g) pecan or walnut halves, toasted and chopped

1/4 cup (50g) light brown sugar

1 1/2 teaspoons cinnamon

Confectionary sugar for finishing

Directions

1. Preheat oven to 350 degrees (F). Generously butter and dust with flour a 9" or 10" non-stick bundt pan. Put in the refrigerator to chill while assembling cake.

2. In a medium sized bowl, mix together to chopped pecans or walnuts, light brown sugar and cinnamon. Set aside.

3. In the bowl of a standing mixer fitted with a paddle attachment, beat the butter for approximately 1-2 minutes.

4. Add in the granulated sugar and beat until creamy (about 3-4 minutes).

5. Add in the eggs, one at a time, beating well after each addition.

6. Mix in the vanilla.

7. Add in the sour cream. Mix until well blended.

8. Sift the flour, baking powder and Kosher salt. Add the sifted dry ingredients to the mixing bowl. Beat until the flour has been incorporated.

9. Spoon 1/3 of the batter into the prepared bundt pan. Smooth out as much as possible. Evenly sprinkle half of the nut/sugar/cinnamon mixture on top. Spoon another 1/3 of the batter into the pan. Again, carefully smooth out. Evenly sprinkle on the remaining nut/sugar/cinnamon mixture. Finish with spooning on the remaining 1/3 batter. Smooth the top.

10. Place the bundt pan on a baking sheet and place in the oven. Bake for 50-65 minutes or until a tester inserted comes out clean.

11. Remove from the oven. Allow to sit for 15 minutes.

12. Invert the cake onto your serving platter. Allow to cool for at least 15 minutes before generously dusting with confectionary sugar.

13. Serve immediately or cover and serve later. Highly recommend warming cut pieces of the room temperature pound cake in the microwave (about 15-16 seconds on high) before serving to optimize the eating experience.

Notes: (1) Always toast your nuts before chopping and using. In a 350-degree (F) oven, pecans and walnuts will be toasted in 7-8 minutes. (2) To ensure the layers of the cake were even, I measured them out. If you are good at eyeballing dividing the dough into thirds, I envy you. 

Grand Tetons, September 2024

Maple Granola

If you have been to a Farmer's Market lately you have probably come across a table selling homemade granola. Usually sold in twelve ounce bags, you can expect to pay anywhere from $16 to $20 for a bag of granola. For that quantity, it might be considered to be on the pricey side. And while these Farmer's Market bags of granola make for a great hostess gift, a jar of your own homemade granola would be an equally great (or even better) gift. As a bonus, you can make enough to give to a friend and to enjoy yourself! 

My cravings for granola have increased significantly now that I have been eating Greek yogurt on a regular, almost daily, basis. In addition to some fresh blueberries, a tiny amount of honey, and several dark chocolate chips, mixing in some homemade granola takes the yogurt eating experience to whole new level of deliciousness. I have discovered that I love a very nutty granola, one also having the flavors of maple and cinnamon as well as being chockful of dried fruit. Dried cherries and dried cranberries being amongst my favorites. So I decided to use this recipe from the blog as the framework in developing the recipe for this Maple Granola.

And there were a myriad of changes made to that recipe. From reducing the amount of oats, to eliminating the use of honey, to increasing the amounts of maple syrup, dark brown sugar, cinnamon, vanilla, salt, and dried fruit, to adding pistachios, to altering the baking temperature. The combination of all of these changes resulted in an even more delicious, heartier, more satisfying granola. In other words, this may be the BEST granola recipe now on the blog. And it's now my favorite!

Without any artificial ingredients, this Maple Granola is naturally sweetened by the dark brown sugar, maple syrup, cinnamon and vanilla. The added sweetness comes from the addition of the dried fruit.

Because this Maple Granola is load with nuts, it's one having a high level of protein. When compared to a store-bought granola, this one is so much healthier! With a shelf life of about 4 weeks, this Maple Granola is perfect for giving to and/or sending out to friends. It also makes for a great hostess gift!

I will be putting this Maple Granola on repeat for an indefinite period of time as I can't imagine getting tired of either making or eating obscene amounts of it. Not only because it is so deeply flavorful and textured, but it brings me joy every time I have some. Whether it's just a small handful to snack on, or a topping on my yogurt, or mixed with some milk, this Maple Granola has definitely become my latest obsession. And who knows, once you make this granola you might never again buy any from the Farmer's Market! 

Recipe

Maple Granola

Ingredients

3 1/2 cups (280g) old-fashioned oats

3/4 cup (92g) wheat germ 

3/4 cup (80g) oat bran

1/2 cup (72g) sunflower seeds

1/2 cup (113g) whole almonds

1/2 cup ( 58g) pecan halves

1/2 cup (56g) walnut halves

1/3 cup (66g) dark brown sugar

2/3 cup pure maple syrup (or could use as little as 1/2 cup)

1/2 cup canola oil or vegetable oil or a high quality extra virgin olive oil

2 teaspoons cinnamon

2 teaspoons vanilla

1 teaspoon Kosher salt

1 large egg white, whipped to very, very soft peaks

1 1/2 cups (215g) dried fruit mixture (e.g., dried cherries, dried cranberries, raisins, apricots, etc.)

1/2 cup (78g) roasted and salted pistachios

Optional additions: chocolate chips, coconut flakes, cashews instead of pistachios.

Directions

1. Preheat oven to 300 degrees (F). Line a large rimmed baking pan with parchment paper. Set aside.

2. In a large bowl, combine the oats, wheat germ, oat bran, sunflower seeds, almonds. pecans, and walnuts.

3. In a medium sized saucepan, combine the dark brown sugar, maple syrup, and canola oil. Bring to boil. Immediately remove from the heat and stir in the vanilla, cinnamon, and Kosher salt.

4. Pour over the oat mixture. Stir to combine.

5. Add the lightly whipped egg white. Stir to combine.

6. Transfer the mixture to baking pan. Evenly spread out on the baking sheet.

7. Bake for 45-55 minutes or until golden brown. Halfway through the baking process, stir the mixture. 

8. Remove pan from the oven and press the mixture down firmly with your hands or with a meat mallet. This will help create clumps when you break the cooled granola apart.

9. Top with dried fruit and pistachios. Note: I used dried cherries and dried cranberries. 

10. Let granola completely cool to room temperature. Break the granola apart into various sizes of clusters (not all of the granola will cluster). 

11. Store the granola in a tightly sealed storage container or wrap in cellophane bags tied with string/ribbon or a tightly sealed jar. Granola will be good for up to 4 weeks if stored in a dry, cool place.

12. Serve granola with milk or yogurt. Or top a bowl of ice cream with a handful of granola or just eat it as a snack!

Notes: (1) Use your favorite dried fruit. Use all dried cranberries, all dried cherries, all raisins, all dried apricots and/or any combination of them. (2) In addition to dried fruit add in semi-sweet chocolate chips (about 1 cup) for an even more decadent version. (3) The recipe can easily be doubled. Divide mixture between two large baking pans. If you are lucky enough to have a double oven, put a baking pan of granola in each oven. If you only have a single oven, rotate your two baking trays halfway through the baking process. (4) I generally buy my dried fruit from Trader Joe's. (5) If gifting this granola, I highly recommend putting it large canning jars. Not only do they make for a beautiful presentation, they increase the shelf life of the granola.

Streusel Topped Banana Bread

It has been slightly more than five months since I have posted a recipe. And quite honestly, I wasn't sure if I would ever share another recipe here again as so much has changed in my life. The most significant change has been the unexpected passing of my husband, my life partner, and my favorite taste tester. For those of you who have experienced grief, you know all too well how much physical, emotional and spiritual fatigue impacts every part of your being. Things that once brought you joy become ones that feel taxing to your energy levels. Needless to say, in dealing with all the life changes in this new normal, the idea of creating a new blog post had seemed overwhelming. And I couldn't seem to muster the energy needed. But over the weekend, I had an epiphany. While loss brings change, it also brings new perspectives. By looking at the blog differently than I had in the past, I think I discovered I may have the energy to return to one of the places that used to bring me joy. So just as I am not the same person I was five months ago, going forward saltedsugaredspiced.com will not be the same either. There will be less photos and less words (I can hear you applauding!) along with less posts, but there will still be great recipes. Sometimes I will share a brand-new recipe or sometimes it will be a recipe completely updated and reworked. This Streusel Topped Banana Bread is one of those updated, reworked recipes. 

Five years ago I shared a recipe for a Banana Bread with Streusel Topping. Ever since then, it has been my go-to banana bread recipe. It's the one I strongly encouraged everyone to make. But after making it with a friend last week, I decided the streusel topping didn't have the 'wow' factor I thought it should have. So, I decided to make a change to it. The kind of change that would completely transform the look, texture, and taste of the Banana Bread. I will cut to the chase and tell you that this streusel topping gives the banana bread that 'tastes like something you would spend oodles of money on at a high end bakery 'wow' factor'. The sweetness and crunch the streusel topping added to the banana bread completely transformed it. 

In addition to completely revamping the streusel topping, there were some subtle changes made to the banana bread portion of the recipe itself. Slightly rounding the baking powder and baking soda, adding a pinch of nutmeg (optional, but good), slightly reducing the amount of mashed ripe bananas, lightly beating the eggs before mixing in, and using an organic, stone milled all-purpose flour from Janie's Mill. Like all stone-milled flours, it's color is a light beige rather than a pure white. Which means your quick breads and/or cookies will have a slightly darker color. Personally, I think this flour is a game changer in this Banana Bread, but using a high quality unbleached flour (like King Arthur) will still give you an amazing, impressive loaf! I will try to temper being overly dramatic, but this Streusel Topped Banana Bread is an absolute blue-ribbon, throwdown winner! 

Recipe
Banana Bread w/ Streusel Topping 
Makes one 9" x 5" loaf. Enough to share, but recommend you making 2 loaves. One for you and one to share with others.
Updated July 2026

Ingredients
Streusel Topping
1 to 1 1/4 cups (130-162g) all-purpose flour (i.e. King Arthur All-Purpose Unbleached Flour)
1/3 cup (67g) light brown sugar

1/3 cup (67g) granulated sugar
1 1/2 teaspoons ground cinnamon
1/4 teaspoon kosher salt
1/2 cup (113g) unsalted butter, melted and cooled slightly

Optional: 2 Tablespoons of sparkling sugar to finish.

Banana Bread
1 1/2 cups (202 g) all-purpose flour (see notes)
1/4 teaspoon baking powder, very slightly rounded
3/4 teaspoon baking soda, very slightly rounded
1/2 teaspoon kosher salt
1 teaspoon ground cinnamon

Pinch of nutmeg (optional)
1 cup (205g) granulated sugar
4 medium sized very ripe bananas (365-375g), mashed (recommend weighing your bananas)
2 large eggs, room temperature, lightly blended
1 1/2 teaspoons good quality vanilla
1/3 cup (85g) sour cream (or creme fraiche or whole plain yogurt)
1/2 cup (113g) unsalted butter, melted and cooled slightly

Optional: 1 1/4 cups of miniature or regular sized chocolate chips

Directions
Streusel Topping
1. In a medium sized bowl mix together the flour, brown sugar, granulated sugar, cinnamon, kosher salt, and melted unsalted butter. Mash with a fork until the mixture is well blended and crumbly. It's okay to use your fingers too. Set the bowl in the refrigerator while you assemble the banana bread.

Banana Bread
1. Preheat the oven to 350 degrees (F). Line a 9" x 5" metal baking pan with parchment paper. Set aside.
2. In a large bowl, whisk together the flour, sugar, baking powder, baking soda, kosher salt, cinnamon and nutmeg (if using).
3. In a medium sized bowl, whisk together the melted butter, eggs, sour cream, and vanilla until the mixture is smooth and creamy (approximately 1-2 minutes). Then stir in the mashed bananas, mixing until they are fully incorporated.
4. Add the banana mixture to the flour mixture. Use a wooden spoon or spatula to mix them together. Do not over mix, but do not leave any streaks of flour. (Note: If adding chocolate chips to the bread, stir them in now.)
5. Scrape the bread mixture into the prepared pan.
6. Sprinkle on the streusel topping. Use all of it! Don't let any of that goodness go to waste. Sprinkling on the sparking sugar (optional). Let the bread rest for 10 minutes before putting into the oven.
7. Set the baking pan on a baking sheet and place in the oven. Bake for 75 to 80 minutes rotating the tray midway through the baking process. The banana bread is done when an inserted skewer comes out clean.
8. Remove the pan from the oven and let the bread rest for 10-15 minutes. Remove from pan and let cool on a wire rack.
9. When cooled, cut into thick 1" slices, pour yourself some coffee or make some tea and sit back and just breathe. Eat slowly to get the full calming effect this moist, delicious banana bread will have on your spirit.
10. Keep any leftover bread tightly covered. I sometimes like to store my banana bread in the refrigerator and reheat slices in the microwave so it tastes like it just came out of the oven. Or sometimes I even like to toast it.

Notes: (1) I used Janie's Mill All-Purpose Flour for the bread portion of the recipe, not the streusel portion. This flour is available online or at some stores. As an alternative use King Arthur Unbleached All-Purpose Flour. (2) This is a slightly adapted recipe of the Cinnamon Streusel Banana Bread from Now, Forager. (3) Definitely use a 9" x 5" metal baking pan. To determine the size of the pan, measure the bottom side of the pan rather than measuring the top of the pan.