Citrusy Beet & Feta Salad
Published: 8 April 2026 | Category: Sides
Why You'll Love This Recipe
Some weeknights, it would be nice of salads could basically make itself. That's exactly where this Citrusy Beet & Feta Salad earns its place in your kitchen. It's the kind of recipe you'll make once and then wonder why didn’t I make this sooner?!
This isn't your average bagged store-bought salad. Its freshly cut orange cubes adds freshness and sweetness that contrasts well with the savoury feta and crunch of the walnuts. Its the type of salad that pre-packaged salads from the store just can't match.
The best part? No cooking required! Just chop a few veggies, top with toasted walnut and cheese and voilà! You’re done!
What Is BEet & Feta salad Made Of?
This salad is a crips and savoury salad. This weeknight version keeps things simple and uses fresh ingredients you can easily find at your local grocery store year round.
Romaine Letture
Cubed Feta
Cubed Navel Orange
Cubed Beet Root
Toasted Walnut pieces
what i need to make a Beet & Feta salad
Ingredients:
1 head of romain lettuce, shaved
1 cup feta, cubed
1 beet root, oven roasted the night before, and cut into cubes
1 navel orange, peeled and cubed
½ cup roasted walnut pieces
Optional: Drizzle of balsamic glaze to top it off
How to a BEet & feta salad
a step-by-step guide
This is honestly the easiest salad recipe you'll ever make. Here's how:
Step 1: the night before
Clean the beet root, wrap it in foil, and bake it in the oven at 350F for 70 minutes. Let cool, then put it in the fridge.
Step 2: toast the walnut
With a frying pan over medium heat, toast the walnuts. Being careful not to burn them, roasting the walnuts 1-2 minutes per side. Remove from heat, put them in a separate bowl until Step 4.
Step 3: peel and cut
Peel and cut the beet, and orange into 1 cm cubes. Shave the romain lettuce. Cut the feta into 1 cm cubes
Step 4: Combine
Gather and combine all ingredients into a large salad bowl, drizzle with balsamic glaze.
That's it. Done! Use it right away.
RElated Recipes:
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Caesar Salad With a Twist: Kale & Chickpeas!
Published: 8 April 2026 | Category: Sides
Why You'll Love This Recipe
Some weeknights, I would be nice of salads could basically make itself. That's exactly where this easy Caesar Salad earns its place in your kitchen. It's the kind of recipe you'll make once and then wonder why didn’t I make this sooner?!
This isn't your average bagged store-bought salad. Its freshly sliced lemon adds a freshness that salads from a bag just can't touch, while the salty bacon bits and freshly ground parmesan and crunchy croutons give it that warm, savoury depth that makes everything taste a little more special — even a simple Tuesday night.
The best part? No cooking required! Just chop a few veggies, cheese top with bacon bits and you’re done!
What Is caesar salad Made Of?
This salad is a crips and savoury salad. This weeknight version keeps things simple and uses fresh ingredients you can easily find at your local grocery store year round.
Bacon bits — the crispy salty meat we all love
Croutons - for the crunch
grated Parmesan cheese — either freshly ground or store bought
Kale — minced, for depth and crunchiness
Roasted Chickpeas - Major protein source
freshly sliced Lemon — finishes this dish. It adds body and citrusy goodness
what i need to make a Caesar salad
Ingredients:
5 leaves of kale, stemmed and shaved
1/2 cup bacon bits
¼ cup grated parmesan
1 cup croutons
1 cup chickpeas, pan fried
Optional: freshly sliced lemon
How to a kale Caesar salad
a step-by-step guide
This is honestly the easiest salad recipe you'll ever make. Here's how:
Step 1: Cutting
Stem and shave the kale leaves. Grate the parmesan, if using fresh. Slice the lemon.
Step 2: Grill the chickpeas
pan fry the chickpeas over medium heat.
Step 3: Combine
Gather and combine all ingredients into a large salad bowl, drizzle with your favourite caesar dressing and serve with freshly cut lemon slices.
That's it. Done! Use it right away.
RElated Recipes:
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Simple Caesar Salad
Published: 8 April 2026 | Category: Sides
Why You'll Love This Recipe
Some weeknights, I would be nice of salads could basically make itself. That's exactly where this easy Caesar Salad earns its place in your kitchen. It's the kind of recipe you'll make once and then wonder why didn’t I make this sooner?!
This isn't your average bagged store-bought salad. Its freshly sliced lemon adds a freshness that salads from a bag just can't touch, while the salty bacon bits and freshly ground parmesan and crunchy croutons give it that warm, savoury depth that makes everything taste a little more special — even a simple Tuesday night.
The best part? No cooking required! Just chop a few veggies, cheese top with bacon bits and you’re done!
What Is caesar salad Made Of?
This salad is a crips and savoury salad. This weeknight version keeps things simple and uses fresh ingredients you can easily find at your local grocery store year round.
Bacon bits — the crispy salty meat we all love
Croutons - for the crunch
grated Parmesan cheese — either freshly ground or store bought
Romaine Lettuce — minced, for depth and crunchiness
freshly sliced Lemon — finishes this dish. It adds body and citrusy goodness
what i need to make a Caesar salad
Ingredients:
1 head of Romaine Lettuce, shaved
1/2 cup bacon bits
¼ cup grated parmesan
1 cup croutons
Optional: freshly sliced lemon
How to a greek salad
a step-by-step guide
This is honestly the easiest salad recipe you'll ever make. Here's how:
Step 1: Cutting
Dice the romain lettuce. Grate the parmesan, if using fresh. Slice the lemon.
Step 2: Gather
Gather all of the ingredients: the romaine lettuce, bacon bits, parmesan, croutons in one big salad bowl.
Step 3: Combine
Combine all ingredients into a large salad bowl, drizzle with your favourite caesar dressing and serve with freshly cut lemon slices.
That's it. Done! Use it right away.
Related Recipes:
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Greek Salad
Published: 7 April 2026 | Category: Sides
Why You'll Love This Recipe
Some weeknights, I would be nice of salads could basically make itself. That's exactly where this easy Greek Salad earns its place in your kitchen. It's the kind of recipe you'll make once and then wonder why didn’t I make this sooner?!
This isn't your average bagged store-bought salad. Its freshly sliced tomatoes and cucumbers adds a freshness that salads from a bag just can't touch, while the salty feta and olives give it that warm, savoury depth that makes everything taste a little more special — even a simple Tuesday night.
The best part? No cooking required! Just chop a few veggies, cheese and you’re done!
What Is Greek salad Made Of?
This salad is a crips and savoury salad. This weeknight version keeps things simple and uses fresh ingredients you can easily find at your local grocery store year round.
Fresh Roma Tomatoes — the fresh & sweet fruit
English Cucumber - a green salad powerhouse
Green Bell Pepper - for the crunch
Fresh feta — cut into small cubes
Romaine Lettuce — minced, for depth and crunchiness
Pitted Kalamata Olives — finishes this dish. It adds body and savoury goodness
Ingredients
Ingredients:
1 head of Romaine Lettuce, shaved
½ Green Bell Pepper, diced
½ cup Feta, cut in 1 cm (1/2 inch) cubes
2 Roma Tomatoes, diced
½ English Cucumber, diced
½ cup pitted Kalamata Olives, halved
Optional: freshly sliced lemon
How to a greek salad
a step-by-step guide
This is honestly the easiest salad recipe you'll ever make. Here's how:
Step 1: Cutting
Dice the tomatoes, cucumbers, bell peppers. Cut the feta into 1 cm cubes (1/2 inch). Half the Kalamata olives.
Step 2: Gather
Gather all of the ingredients: the romaine lettuce, feta, bell peppers, tomatoes, cucumbers, kalamata olives in one big salad bowl.
Step 3: Combine
Combine all ingredients into a large salad bowl, drizzle with your favourite greek dressing and serve with freshly cut lemon slices.
That's it. Done! Use it right away or store it in the fridge for up to 3 days.
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Sliced Strawberry & Feta Salad
Published: 7 April 2026 | Category: Sides
Why You'll Love This Recipe
Some weeknights, I would be nice of salads could basically make itself. That's exactly where this easy Strawberry & Feta Salad earns its place in your kitchen. It's the kind of recipe you'll make once and then wonder why didn’t I make this sooner?!
This isn't your average bagged store-bought salad. Its freshly sliced strawberries adds a bright, fresh sweetness that salads from a bag just can't touch, while the salty feta give it that warm, savoury depth that makes everything taste a little more special — even a simple Tuesday night.
The best part? No cooking required! Just chop a few veggies, fruit and cheese. Top with nuts, and you’re done!
What Is Strawberry & feta salad Made Of?
This salad is a sweet and savoury salad that’s poised off with balsamic glaze that makes it shine. This weeknight version keeps things simple and uses fresh ingredients you can easily find at your local grocery store year round.
Sliced Strawberries — the sweet fruit
Spinach - a green salad powerhouse
Fresh feta — cut into small cubes
Sliced almonds — minced, for depth and crunchiness
Balsamic Glaze — finishes this dish and adds body and sweetness
Ingredients
Ingredients:
4-5 cups of spinach
½ lb fresh strawberries, sliced
½ cup feta, cut in 1cm (1/2 inch) cubes
¼ sliced almonds
optional: balsamic glaze, instead of a vinaigrette
How to Make Strawberry & feta salad
a step-by-step guide
This is honestly the easiest salad recipe you'll ever make. Here's how:
Step 1: Cutting
Slice the strawberries and cut the feta into 1 cm cubes (1/2 inch).
Step 2: Gather
Gather all of the ingredients: the spinach, feta, sliced strawberries, sliced almonds.
Step 3: Combine
Combine all ingredients into a large salad bowl, drizzle with balsamic glaze and serve!
That's it. Done! Use it right away or store it in the fridge for up to 3 days.
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The crispy roasted brussels sprouts salad you didn't know you needed
Published: 31 March 2026 | Category: Sides | Total Time: 45 minutes
Why You'll Love This Recipe
I didn’t grow up eating Brussel sprouts. Because of that, it took me a while to get used to cooking them and find efficient ways to use them in the kitchen. In the beginning, they were mushy, bitter, and clearly overcooked. Then I discovered that the secret! Roasting them in a very well pre-heated oven. Yes, high heat!
Roasting brussels sprouts at high heat transforms them completely. The outside crisps up into deep, caramelized leaves while the inside turns tender and slightly sweet. Toss them with a little garlic and salt, and you've got a side dish (or a full-on salad) that people will actually fight over.
This recipe has exactly four ingredients and takes about 45 minutes start to finish, most of which is hands-off oven time. It's the kind of recipe you'll make on repeat all fall and winter.
What you'll need
Ingredients:
1 lb Brussels sprouts, halved
2 tbsp Olive oil
2 tsp Granular garlic
2 tsp Kosher salt
How to Make oven roasted brussel sprouts
a step-by-step guide
This is honestly the easiest side you'll ever make. Here's how:
Step 1: Preheat and prep
Heat your oven to 400°F. While it warms up, trim the stems from your brussels sprouts and halve them lengthwise. The flat cut side is what gets golden and crispy — don't skip this step.
Step 2: Season generously
Toss the halved sprouts with olive oil, granular garlic, and kosher salt until every piece is well coated. Don't be shy — even seasoning is the difference between a good roast and a great one.
Step 3: Roast, cut-side down
Spread them in a single layer on a baking sheet, cut-side down. This is key — direct contact with the hot pan creates that beautiful caramelized crust. Don't overcrowd the pan or they'll steam instead of roast.
Step 4: Wait for golden brown (40–45 min)
Roast for 40 to 45 minutes without stirring. You're looking for deep golden-brown, almost charred edges and crispy outer leaves. Pull them when they look slightly past the point you think you should — that's when they're perfect.
Tips for the best results
Dry your sprouts. Moisture is the enemy of crispiness. If you wash them, pat them completely dry before seasoning.
Use one layer only. Overcrowded pans trap steam. If needed, use two sheet pans rather than piling them up.
Don't open the oven early. Let the heat do its work. Every time you open the door you drop the temperature and slow the roast.
Optional (but tasts amazing!): MAKE IT A FULL SALAD
Once roasted, let them cool for a few minutes and toss with shaved parmesan, toasted walnuts, a squeeze of lemon, and a light drizzle of honey. Serve warm or at room temperature — both are exceptional.
That's it. Done! Use it right away or store it in the fridge for up to 3 days.
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Almost too Pretty to Eat: Beet Burgers!
Published: 7 April 2026 | Category: Sides
Why You'll Love This Recipe
Some weeknights, I would like to have a healthy meal that fall out fo the ordinary, doesn’t take too long to make and doesn’t cost a fortune. That's exactly where this easy Beet Burgers recipe comes in. It's the kind of recipe you'll make once and then wonder why didn’t I make this sooner?!
You won’t be able to find anything like it pre-made, its deep purple colour is absolutely gorgeous, yet the ingredients are always at the store and affordable!
The best part? There’s tons of veggies and packed with protein.
Enjoy!
What Is Beet Burger Made Of?
This patty is made of beet root, mixed with flavourful herbs, eggs. the flour acts as a binding agents. Once cooked, top it off with balsamic glaze makes this burger shine. This weeknight version keeps things simple and uses fresh ingredients you can easily find at your local grocery store year round.
Beets — the sweet, earthy vegetable
Eggs — adds protein. Mixed with the flour, they both work as binding agents
Kosher Salt — adds savoury goodness
Dill — minced, for depth and aroma
Flour — combined with the flour, acts as a binding agent
Garlic - for extra flavour
Optional: Balsamic Glaze — finishes this dish and adds body and sweetness
Ingredients
Ingredients:
2 Beet roots, shaved
2 Eggs, large
½ cup Flour, all purpose
Garlic, 1 clove
2 tbsp Dill
1 tsp Salt, I like using Kosher salt
Optional: Balsamic Glaze to top it off
How to Make Beet Burgers
a step-by-step guide
This is honestly easy patty to make. Here's how:
Step 1: Grate the Beet Root:
Cut the leaf and stem the beet root still has them attached. Rinse the beet root under cool water, rubbing off any dirt that might be on the exterior of the root. Using a grater, grate the beet root.
Step 2: PRess the garlic
Peel and press the garlic clove.
Step 3: Combine and mix
Combine all of the ingredients in a large mixing bowl. With clean hands, mix until well well combined.
Step 4: Refrigerate
Once well combined, put the bowl in the fridge for a minimum of 30 minutes. This rest time will allow the flour and egg mixture time to act as a binding agent, so the burgers will form.
Step 5: cook on stovetop
After 30 minutes, pre-heat a frying pan or grill on the stovetop over medium heat. Remove the beet mixture from the refrigerator. Drain any liquid that may have extracted, and shape the patties with your hands. Cook them over medium heat. Flipping the beet patties once the downside is cooked, roughly 4-5 minutes. Cook the other side for 4-5 minutes.
Step 6: serve!
That's it. Done! Eat them right away or store it in the fridge for up to 3 days.
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Homemade Caesar Dressing (Ready in 5 Minutes!)
This 5-minute caesar dressing is about to become your most-used weeknight secret. Just 7 ingredients, one jar, and a good shake — that's it. Fresh lemon juice and pressed garlic make it taste like so much more than the sum of its parts.
Published: 7 April 2026 | Category: Sauces & Condiments | Total Time: 5 minutes
Why You'll Love This Recipe
Some weeknights, dinner needs to basically make itself. That's exactly where this easy homemade Caesar dressing comes in! It's the kind of recipe you'll make once and then wonder how you ever survived without it!
This isn't your average store-bought Caesar dressing. Its light, fresh and the lemon juice and freshly grated garlic add a bright and citrusy element that bottled versions just can't touch.
The best part? No cooking required. You just add it to a jar, shake it, and it’s done!
This sauce is thinner than some other varieties, so start by adding just a tad, mix your salad and adjust as needed.
What Is caesar dressing Made Of?
This weeknight version keeps things simple and uses fresh ingredients you likely already have on hand. Plus, its the perfect proportion for one salad:
Mayonnaise
Mustard
A neutral oil, such as canola or vegetable oil
Minced Garlic
Lemon Juice
Parmesan
Worcestershire
Ingredients
Makes about ¾ cup | Prep Time: 5 minutes | No cooking required | Perfect for one salad
Ingredients:
Mayonnaise, 1/3 cup
Mustard, 1 tsp
Canola or Vegetable oil, 2 tbsp
Lemon juice, 2 tbsp
Worcestershire, 1 tsp
Minced Garlic, 1 colve
Grated Parmesan cheese, to taste
optional: Salt and pepper, to taste
Equipment:
Mason jar
Citrus press or juicer
measuring cups and spoons
knife and cutting board, or garlic press
How to Make Homemade ceasar dressing
This is honestly the easiest dressing you'll ever make, and you likely already have all of the ingredients at home. Here's how:
Step 1: Mince your garlic clove & press your lemon, if you’re using a fresh lemon.
Step 2: Measure all of the ingredients, adding them to a mason jar one by one.
Step 3: Shake. That's it. You’re done!
Use it right away or store it in the fridge for up to 3 days.
How Long Does Homemade this homemade ceasar dressing Last?
Store your homemade caesar dressing in a sealed mason jar or airtight container in the refrigerator. It will keep well for up to 3 days. Give it a good shake before each use, as the ingredients may separate a little as it sits.
What Can You Use This homemade ceasar dressing on?
This sauce is a weeknight workhorse. Here are some quick ideas:
Ceasar Salad — with or without meat
Caesar Kale Chickpea Salad — it’s one of few dressings that doesn’t feel heavy on a kale salad.
Pasta Salad - add the creamy texture without being too thick.
Dipping Sauce — serve alongside fresh cut vegetables, or grilled meat kabobs
Recipe Tips for the Best homemade caesar Dressing
Use a fresh lemon: They're less bitter than what’s available in a bottle from the store.
Finely mince or press your garlic: When garlic is finely minced, or pressed, you get little bits of fresh garlic in every bite.
Shake, don't stir: A mason jar with a tight lid is the perfect tool here. Shaking emulsifies the mayo better than stirring.
Taste as you go: Everyone's palate is different. If you like it a little more savoury, add a touch of salt. Looking for a little bit of heat, add freshly grated pepper.
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Leave a photo and a ⭐ star rating and comment below to let us know how your muffins turned out. Did you make any substitutions or additions? Share your tips and photos with us!
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Easy One-Pan VEGETARIAN Tikka Masala (No Marinade Needed!)
This easy one-pan vegetarian tikka masala is a no-fuss weeknight dinner packed with bold spices, creamy tomato sauce — ready in under 45 minutes and no marinade required! Best of all, you likely already have everything to make this recipe right in your pantry.
This recipe easily doubles, and freezes well.
⏱ Prep: 10 mins | 🍳 Cook: 35 mins | 🍽 Serves: 6 | 🥘 One Pan | ⭐ Beginner Friendly
WEeknight hero!
Yes! You can make an absolutely incredible vegetarian tikka masala on a busy weeknight, in one pan, with no marinade and no fuss. This recipe is proof! Bold, warming spices coat the chickpeas and meld into a rich tomato-cream sauce that tastes like it simmered all day — but takes under 45 minutes start to finish.
What makes this version special? We skip the overnight marinade entirely by blooming the spices directly in butter with the cooked chickpeas — a technique that locks in deep, complex flavour without any waiting time. This is the weeknight Vegetarian Tikka Masala recipe you've been looking for!
Serve it over fluffy basmati rice or scoop it up with warm garlic naan, and finish with a squeeze of fresh lime and a handful of cilantro. Dinner is done, with ingredients you can feel good about. 🍛
Why You'll Love This Recipe
One pan — fewer dishes, less cleanup, more joy
No marinade required — weeknight-friendly without sacrificing flavour
Ready in under 45 minutes from fridge to table
Bold, restaurant-quality flavour from a simple, homemade spice blend
Family-friendly and easy to adjust for spice preference
Freezer-friendly — make a double batch and thank yourself later
Ingredients
The Base
1 - 16oz can of chickpeas, drained and rinsed
2 tbsp extra virgin olive oil
2 tbsp butter, salted or unsalted, your choice!
1 large onion, chopped
6 cloves garlic, pressed
2 tbsp fresh ginger, grated, minced or pressed
The Sauce
1 large can (28 oz) diced tomatoes
1 cup broth, chicken or vegetable
1 cup heavy cream
The Spice Blend (mix together ahead)
1 tbsp garam masala
1 tbsp ground coriander
1½ tsp kosher salt
1½ tsp smoked paprika
1½ tsp ground cumin
½ tsp ground cinnamon
½ tsp nutmeg
½ tsp black pepper
To Serve
Fresh limes, cut into wedges
Fresh cilantro, roughly chopped
Garlic naan bread and/or basmati rice
💡 Pro Tip: Double your recipe and keep it in freezer-safe container. This sauce freezes beautifully for up to 3 months.
How to Make One-Pan vegetarian Tikka Masala
Step 1: Mix Your Spice Blend
Combine all spice mix ingredients — garam masala, coriander, salt, smoked paprika, cumin, cinnamon, nutmeg, and pepper — in a small bowl and mix well. Set aside. Having everything measured and ready before you start cooking makes this recipe even faster.
Step 2: Prep Your Ingredients
Drain and rinse the chickpeas. Chop the onion. Press or mince the garlic. Press, mince or grate the fresh ginger. With everything prepped, this dish comes together quickly once the heat is on.
Step 3: pan fry the Chickpeas & Aromatics
Preheat a large skillet over medium-high heat. Add the olive oil and let it warm up over medium high heat. Add the chickpeas, onion, and garlic to the pan all at once. Cook, stirring occasionally, for the chickpeas to brown and the onion is softened and beginning to turn golden.
Step 4: Bloom the Spices - Don’t Skip this CRUCIAL step
Reduce heat to medium. Push the onion-chickpea mixture to the edges of the pan, leaving a blank spot in the centre. Some of the onions, garlic and/or chickpeas may have stuck to the bottom of the pan. This is normal. Leave it there. It’ll quickly become extra flavour in just a few minutes.
Add the butter to the centre of the pan and let it melt, swirl it as it melts. Once the butter is melted and foamy, add the entire spice blend all at once. Stir constantly and blend it in the melted butter. The spice mix will become a darker colour. This step — blooming spices in butter — is the flavour secret of this recipe. Coating the chickpeas and onions with the spices with the butter-spice blend. Watch carefully and don't let the spices burn.
💡 Blooming spices in fat unlocks their oils and creates a far deeper, more complex flavor than just adding them to liquid. This is what makes this no-marinade recipe taste like it was slow-cooked all day.
Step 5: Making the sauce
First, add the can of diced tomatoes. using a wooden spatula, scrape the bottom of the pan. The acidity of the tomatoes will lift the stuck on onions garlic and spices and add them into the sauce. Then add the ginger. I highly recommend you press the ginger into the sauce, using a garlic press if you have one. If you don’t, no biggie, I recommend you finely dice the ginger. Next, add the broth to the pan, giving it a stir. Reduce heat to low, cover, and let simmer for 20 minutes, stirring once or twice. The sauce will thicken, deepen in color, and become incredibly fragrant.
Step 6: Add the Cream & Finish
Remove the lid and stir in the heavy cream. Let the sauce simmer uncovered for another 3–5 minutes until it reaches your desired consistency. Taste and adjust salt if needed. Garnish with fresh cilantro and a squeeze of fresh lime juice just before serving.
Step 7: Serve
Serve the vegetarian tikka masala over fluffy basmati rice or serve alongside warm garlic naan for scooping. Finish each bowl with extra lime wedges and a fresh cilantro garnish. Enjoy immediately — this is at its best fresh off the stove!
Recipe Tips & Tricks
Add a pinch of red pepper flakes or cayenne in Step 4 if you like heat
Coconut cream is a perfect dairy-free swap for the heavy cream — it adds a subtle sweetness too
Don't rush Step 4 (blooming spices) — this 90 seconds is what creates that deep, layered restaurant flavour
Add a spoonful of tomato paste along with the diced tomatoes for an even richer, more intense sauce
The sauce thickens as it cools — if reheating, add a splash of broth or water to loosen
Storage & Meal Prep
Refrigerator: Store in an airtight container for up to 4 days.
Freezer: Freeze in portion-sized containers for up to 3 months. Thaw overnight in the refrigerator.
Reheating: Warm gently on the stovetop over medium-low heat, adding a splash of broth or water to bring the sauce back to life
Meal prep: Double this recipe and freeze for a quick meal.
Frequently Asked Questions
1. Can I make vegetarian tikka masala without marinating ahead of time?
Yes! This recipe is specifically designed to skip the marinade entirely. By searing the chickpeas directly and then blooming the spices in butter you lock in all the bold flavour without any waiting time. It's perfect for busy weeknights when you need dinner on the table fast.
2. What is the best pan for making tikka masala?
A large, deep skillet or a wide Dutch oven works best. You need enough surface area to sear the chickpaes without overcrowding, and enough depth to hold the sauce. A 12-inch skillet or a 5–6 quart Dutch oven is ideal.
3. Can I use canned tomatoes for this vegetarian tikka masala?
Absolutely! — canned diced tomatoes are actually preferred in this recipe. They're consistent in flavour, always available year-round, and they break down into a perfect sauce base during the 20-minute simmer. A 28 oz can is exactly the right amount this recipe calls for.
4. What does garam masala taste like?
Garam masala is a warm, aromatic spice blend common in South Asian cooking. It typically contains a mix of cumin, coriander, cardamom, cinnamon, cloves, and black pepper. It smells deeply fragrant and tastes warm and slightly sweet — it's the signature spice that defines tikka masala's distinctive flavor.
5. Can I make this vegetarian tikka masala dairy-free?
Yes! Replace the butter with extra olive oil or a dairy-free butter substitute, and swap the heavy cream with full-fat coconut cream. The coconut cream adds a mild sweetness that pairs beautifully with the spices. The rest of the recipe remains exactly the same.
6. How do I make tikka masala less spicy?
This recipe is already mild enough for most palates. To reduce spice further, decrease or omit the black pepper and smoked paprika. Stirring in extra heavy cream at the end also mellows out any heat significantly. To increase the heat, add ¼–½ tsp cayenne pepper or red pepper flakes in Step 4.
7. Can I make this recipe in an Instant Pot?
Yes. Use the Sauté function to cook the chicken, onion, and garlic, then bloom the spices in butter as directed. Add the tomatoes and broth, seal the lid, and pressure cook on High for 8 minutes. Quick release, then stir in the cream and simmer on Sauté for 3–5 minutes until thickened.
8. What should I serve with tikka masala?
The classic pairings are basmati rice and garlic naan — perfect for scooping up the creamy sauce. Other great options include plain steamed rice, jeera (cumin) rice, or warm roti. For a complete meal, add a simple cucumber raita and mango chutney on the side.
9. Why is my tikka masala sauce too thin?
Remove the lid and continue simmering on medium heat for an additional 5–10 minutes — the sauce will naturally thicken as the liquid evaporates. You can also stir in 1–2 tablespoons of tomato paste to both thicken and deepen the flavour of the sauce.
10. I’m out of olive oil. Can I use canola or vegetable oil instead?
Yes! A neutral oil such as canola oil or vegetable oil works just as well. Be sure to swap 1:1 portions for this recipe.
Final Thoughts
This easy one-pan Vegetarian Tikka Masala is the weeknight dinner that'll earn you the most compliments with the least amount of effort. Rich, spiced, creamy, and completely satisfying — all from a single pan in under 45 minutes.
If you make this recipe, we'd love to hear from you! Leave a comment, rate the recipe, and share a photo. Don't forget to pin this for your next weeknight dinner rescue. 🍛❤️
DID YOU MAKE THIS RECIPE?
We'd love to hear from you! Please leave a ⭐ star rating and comment below to let us know how your muffins turned out. Did you make any substitutions or additions? Share your tips and photos with us!
Share this recipe: Help others discover this delicious recipe by sharing it on Pinterest, Facebook, or Instagram. Tag us @Sageandsimplicity so we can see your beautiful creations!
📌 Pin it for later: Save this recipe to your Pinterest boards for easy access.
You Might Also Like:
Raspberry Muffins
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By Danielle | Prep: 10 min | Cook: 22 min | Total Time: 32 minutes | Makes: 12 muffins
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Why I love this REcipe
If there's one thing I've learned as a parent, it's that having a quick, wholesome snack ready to go can make all the difference on a busy day. These Raspberry Muffins have become a staple in our house for exactly that reason — they come together in just 30 minutes, can make them using one bowl (fewer dishes), the kids absolutely love them, and I feel genuinely good about every ingredient going into them.
What I especially love about this recipe is that you don't need fresh raspberries to make them shine. Frozen raspberries work beautifully here — and honestly, they're what I reach for most often. They're available year-round, significantly more affordable than fresh, and they bake up just as delicious. It's one of those little swaps that makes a recipe feel truly doable any time of year, not just when berries are in season.
Whether you're packing these into a lunchbox, setting them out for an after-school snack, or grabbing one alongside your morning coffee, these muffins are the kind of thing the whole family can get behind. Simple ingredients, minimal fuss, and that cozy homemade feeling — that's what this recipe is all about. And as a parent, knowing exactly what's in your kids' food? That never gets old.
Danielle's Easy raspberry Muffins Recipe
Equipment
Large mixing bowl (affiliate link), or standmixer with paddle attachment
spatula (affiliate link)
muffin tin (affiliate link)
muffin liners
Base Ingredients
2 eggs
1 cup milk
½ cup oil (canola or vegetable oil work great)
1 tbsp vanilla extract
½ cup unsweetened apple sauce
½ cup brown sugar
½ tsp iodized salt
1 tsp baking soda
1 cup raspberries, frozen or fresh, you chose!
2 cups all-purpose flour
Step-by-Step Instructions
Step 1: Prep oven:
Preheat your oven to 35o°F (175°C).
Step 2: Make your batter:
In a large bowl, whisk together the wet ingredients in the listed order: whisk the eggs, milk, oil, and vanilla. Followed by the dry ingredients in the listed order: brown sugar, salt, baking soda, fold in the raspberries. Mix well. Finally, flour, being careful not to over mix.
Step 3 – Bake the muffins
Line a muffin tin with paper liners or grease well. Using ¼ cup measuring spoon, scoop batter into the cups, filling each about ¾ full. Bake until toothpick comes out clean, roughly 20–25 minutes. Let cool for 5 minutes before removing.
Tips for the Best raspberry Muffins Every Time
Don't overmix. Stir until just combined — lumps in the batter are your friend. Overmixing develops gluten and leads to tough, flat results.
The mix-ins make it versatile. Each variation gives the batter a completely different personality. The pecan- orange combo is bright and fresh.
Don’t skip the applesauce. This is the secret ingredient that keeps the muffins moist.
Make a double batch and freeze. Muffins freeze beautifully for up to 3 months. Thaw in the fridge before using. Future-you will be very grateful.
Use room temperature eggs and milk. This helps the batter come together more evenly and gives you a better rise.
Canola or vegetable oil keeps the batter light and neutral, letting your mix-in flavours really shine through.
Frequently Asked Questions
Can you use this batter to make pancakes?
Yes! That's exactly what this recipe is designed for. The same batter works beautifully for both pancakes on the stovetop and muffins in the oven. Just pour onto a griddle for pancakes, or scoop into a muffin tin and bake at 35o°F for roughly 22 minutes.
Can I make the batter ahead of time?
Yes, you can make this batter up to 24 hours in advance. Store it covered in the refrigerator and give it a gentle stir before using. Avoid overmixing when you stir it again.
Can I freeze pancakes and muffins made from this batter?
Absolutely. Both pancakes and muffins freeze well for up to 3 months. Store in an airtight bag or container. Thaw in the fridge or microwave pancakes for 30–60 seconds.
What makes this a kid-friendly recipe?
It uses simple pantry staples, comes together in one bowl, and the mix-in options let kids pick their favourite flavour. These chocolate chip muffin recipe is especially popular with little ones.
How do I know when muffins are done baking?
Insert a toothpick into the centre of a muffin — if it comes out clean or with just a few dry crumbs, they're done. If batter sticks to the toothpick, bake for another 2–3 minutes and check again.
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Recipe variations
Raspberry & Almond: substitute 1 tsp pure Almond extract to the batter, instead of vanilla extract.
Macadamia Nut & White Chocolate: Add ¼ cup macadamia and ¼ cup of white chocolate chips.
Orange Bliss: Add in 1 tsp of orange zest, roughly the rind of 1 navel orange.
Dark Chocolate: Use dark chocolate chips.
Recipe Card
Ingredients:
2 eggs
1 cup milk
½ cup oil (canola or vegetable oil work great)
1 tbsp vanilla extract
½ cup unsweetened apple sauce
½ cup brown sugar
½ tsp iodized salt
1 tsp baking soda
1 cup raspberries, fresh or frozen, your choice!
2 cups all-purpose flour
Instructions:
Preheat your oven to 35o°F (175°C).
In a large mixing bowl, whisk together the wet ingredients in the listed order: whisk the eggs, milk, oil, and vanilla and mix well.
Add the dry ingredients in the listed order: brown sugar, salt, baking soda, fold in the raspberries. Mix well. Finally, add the flour, being careful not to over mix.
Line a muffin tin with paper liners or grease well. Scoop batter into the cups using a ¼ cup measuring spoon, filling each about ¾ full.
Bake until toothpick comes out clean, roughly 20–25 minutes. Let cool for 5 minutes before removing.
DID YOU MAKE THIS RECIPE?
We'd love to hear from you! Please leave a ⭐ star rating and comment below to let us know how your muffins turned out. Did you make any substitutions or additions? Share your tips and photos with us!
Share this recipe: Help others discover this delicious recipe by sharing it on Pinterest, Facebook, or Instagram. Tag us @Sageandsimplicity so we can see your beautiful creations!
📌 Pin it for later: Save this recipe to your Pinterest boards for easy access.
You might also like these recipes:
Wild Blueberry & lemon Muffins
These quick and wholesome Blueberry & Lemon Muffins are the perfect kid-approved snack or light breakfast, ready in just 30 minutes. Made with simple, feel-good ingredients, they're the kind of recipe you'll find yourself coming back to again and again. The best part? You can use frozen blueberries instead of fresh — just as delicious and so much easier on the grocery bill. Whether you're prepping for a busy week ahead or just need something homemade on the table fast, these muffins deliver every single time.
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By Danielle | Prep: 10 min | Cook: 22 min | Total Time: 32 minutes | Makes: 12 muffins
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Magical moments!
There's something about late August that feels like pure magic in our house. The wild blueberry patches are full, the sun is warm, and somehow, every year, we make it a whole family affair — buckets in hand, kids in tow, and the best of intentions to come home with enough berries to last us a while. Spoiler alert! We never quite make it… Between the giggling and the sneaking, the kids manage to eat just as many berries as we pick. And honestly? I wouldn't have it any other way.
On the days we do make it home with a good haul, these Wild Blueberry & Lemon Muffins are the first thing I make! They've become one of those recipes that my kids ask for by name — a little sweet, a little bright from the lemon, and packed with those gorgeous wild blueberries we worked so hard to bring home. They make the perfect after-pick snack, a light breakfast the next morning, or honestly, a little treat any time of day.
I started with my go-to base muffin batter, but after a batch or two, I noticed they were drying out faster than I'd like. Adding applesauce was a total game changer. It keeps them wonderfully moist, well past day one, and as a bonus, it adds a little extra fibre, which I love when I'm feeding my family. As a parent, there's so much peace of mind that comes from knowing exactly what's going into their bodies — and these muffins are something I genuinely feel good about.
Oh, and did I mention they only use one bowl? Because they do. You're welcome! 😄
Danielle's Easy blueberry & Lemon Muffins Recipe
Equipment
Large mixing bowl (affiliate link), or standmixer with paddle attachment
spatula (affiliate link)
muffin tin (affiliate link)
muffin liners
Base Ingredients
2 eggs
1 cup milk
½ cup oil (canola or vegetable oil work great)
1 tsp lemon zest, roughly one lemon
½ cup unsweetened apple sauce
½ cup brown sugar
½ tsp iodized salt
1 tsp baking soda
2 cups all-purpose flour
1 cup blueberries, fresh or frozen,
pinch of granular sugar to sprinkle on top of the batter
Step-by-Step Instructions
Step 1: Prep oven
Preheat your oven to 35o°F (175°C).
Step 2: Make your batter
In a large bowl, whisk together the wet ingredients in the listed order: whisk the eggs, milk, oil, lemon zest and apple sauce. Followed by the dry ingredients in the listed order: brown sugar, salt, baking soda, fold in the blueberries. Mix well. Finally, add the flour, being careful not to over mix.
Step 3 – Bake the muffins
Line a muffin tin with paper liners or grease well. Scoop batter into the cups, filling each about ¾ full. Bake until toothpick comes out clean, roughly 20–25 minutes. Let cool for 15 minutes before moving to a cooling rack.
Tips for the Best blueberry & lemon Muffins Every Time
Don't overmix. Stir until just combined — lumps in the batter are your friend. Overmixing develops gluten and leads to tough, flat results.
The mix-ins make it versatile. Each variation gives the batter a completely different personality. The pecan- orange combo is bright and fresh.
Make a double batch and freeze. Muffins freeze beautifully for up to 3 months. Thaw in the fridge before using. Future-you will be very grateful.
Use room temperature eggs and milk. This helps the batter come together more evenly and gives you a better rise.
Canola or vegetable oil keeps the batter light and neutral, letting your mix-in flavours really shine through.
Frequently Asked Questions
can I use frozen blueberry instead of fresh blueberries?
Yes! use frozen or fresh blueberries interchangeably.
can I use farmed berries instead of wild blueberries?
Yes. Use farmed or wild blueberries interchangeably.
Can you use this batter to make pancakes?
Yes! That's exactly what this recipe is designed for. The same batter works beautifully for both pancakes on the stovetop and muffins in the oven. Just pour onto a griddle for pancakes, or scoop into a muffin tin and bake at 35o°F for roughly 22 minutes.
Can I make the batter ahead of time?
Yes, you can make this batter up to 24 hours in advance. Store it covered in the refrigerator and give it a gentle stir before using. Avoid overmixing when you stir it again.
Can I freeze pancakes and muffins made from this batter?
Absolutely. Both pancakes and muffins freeze well for up to 3 months. Store in an airtight bag or container. Thaw in the fridge or microwave pancakes for 10-15 seconds.
What makes this a kid-friendly recipe?
It uses simple pantry staples, comes together in one bowl, and the mix-in options let kids pick their favourite flavour. This muffin recipe is especially popular with little ones.
How do I know when muffins are done baking?
Insert a toothpick into the centre of a muffin — if it comes out clean or with just a few dry crumbs, they're done. If batter sticks to the toothpick, bake for another 2–3 minutes and check again.
Recipe variations
Add Raspberries: Add ½ cup of raspberries, fresh or frozen to the batter at the same time as adding the bluberries.
Orange Bliss: Add in 1 tsp of orange zest, roughly the rind of 1 navel orange instead of lemon zest.
Dark Chocolate: Add 1/3 cup of dark chocolate chips to the batter at the same time as adding the blueberries.
Recipe Card
Ingredients:
2 eggs
1 cup milk
½ cup oil (canola or vegetable oil work great)
1 tsp lemon zest
½ cup unsweetened apple sauce
½ cup brown sugar
½ tsp iodized salt
1 tsp baking soda
2 cups all-purpose flour
Instructions:
Preheat your oven to 35o°F (175°C).
In a large mixing bowl, whisk together the wet ingredients in the listed order: whisk the eggs, milk, oil, lemon zest and apple sauce. Mix well.
Add the dry ingredients in the listed order: brown sugar, salt, baking soda, fold in the blueberries. Mix well. Finally, flour, being careful not to over mix.
Line a muffin tin with paper liners or grease well. Scoop batter into the cups using a 1/4 cup measuring spoon, filling each about ¾ full.
Bake until toothpick comes out clean, roughly 20–25 minutes. Let cool for 5 minutes before removing.
DID YOU MAKE THIS RECIPE? I want to see it!
Leave a ⭐ star rating and comment below to let us know how your muffins turned out. Did you make any substitutions or additions? Share your tips and photos with us!
Share this recipe: Help others discover this delicious recipe by sharing it on Pinterest, Facebook, or Instagram. Tag us @Sageandsimplicity so we can see your beautiful creations!
📌 Pin it for later: Save this recipe to your Pinterest boards for easy access.
You might also like these recipes:
One Bowl Chocolate Chip Muffins (Easy, Fluffy & Kid-Approved)
These One Bowl Chocolate Chip Muffins are the ultimate easy bake for busy parents — fluffy, delicious, and made with simple, wholesome ingredients your whole family will love. With applesauce mixed right into the batter, they stay moist and tender for days, making them just as perfect for tomorrow's lunchbox as they are fresh out of the oven. One bowl means minimal cleanup, and one bite means everyone will be asking for more.
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By Danielle | Prep: 10 min | Cook: 22 min | Total Time: 32 minutes | Makes: 12 muffins
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why i love these muffins
Is there anything more universally loved than a chocolate chip muffin? In our house, the answer is a firm no. These are the kind of muffins that disappear from the counter faster than I can set them out — and honestly, I can't blame anyone. They're fluffy, packed with chocolate chips in every bite, and made entirely in one bowl, which means less mess and more time doing the things that actually matter.
One of my favourite things about this recipe is the addition of applesauce. It might sound like an unexpected ingredient, but it's a total game changer — it keeps these muffins wonderfully moist well past day one, which is saying something in a house full of kids. It also adds a little extra fibre, which I always love when I'm baking for my family. A simple swap that makes a big difference.
Whether you're baking these for an after-school snack, tucking them into lunchboxes, or just want something homemade on the table without a lot of fuss, this recipe has you covered. One bowl, simple ingredients, and that feel-good knowing exactly what your kids are eating. It really doesn't get much better than that.
Danielle's Easy chocolate chip Muffin Recipe
Equipment
Large mixing bowl (affiliate link), or standmixer with paddle attachment
spatula (affiliate link)
muffin tin (affiliate link)
muffin liners
Base Ingredients
2 eggs
1 cup milk
½ cup oil (canola or vegetable oil work great)
1 tbsp vanilla extract
½ cup brown sugar
½ tsp iodized salt
1 tsp baking soda
½ cup unsweetened apple sauce
½ cup chocolate chips, semi-sweet
2 cups all-purpose flour
Optional add-ins:
¼ cup of chopped pecans
orange zest, of 1 navel orange
Step-by-Step Instructions
Step 1 – Prep your oven
Preheat your oven to 35o°F (175°C).
Step 2 - Make your batter:
In a large bowl, whisk together the wet ingredients in the listed order: whisk the eggs, milk, oil, vanilla and apple sauce. Mix well. Add in the dry ingredients in the listed order: brown sugar, salt, baking soda, fold in the chocolate chips. Mix well. Finally, add in the flour.
Step 3 – Prep oven, and bake the muffins
Line a muffin tin with paper liners or grease well. Using a ¼ cup measuring spoon, scoop batter into the cups, filling each about ¾ full. Bake for 18–20 minutes, or until a toothpick inserted in the centre comes out clean. Let cool for 5 minutes before removing.
Tips for the Best chocolate chip Muffins Every Time
- Don't overmix. Stir until just combined — lumps in the batter are your friend. Overmixing develops gluten and leads to tough, flat results.
- The mix-ins make it versatile. Each variation gives the batter a completely different personality. The pecan- orange combo is bright and fresh.
- Make a double batch and freeze. Muffins freeze beautifully for up to 3 months. Thaw in the fridge before using. Future-you will be very grateful.
- Use room temperature eggs and milk. This helps the batter come together more evenly and gives you a better rise.
- Canola or vegetable oil keeps the batter light and neutral, letting your mix-in flavours really shine through.
Variations
Berry Chocolate Chip Muffins: Fold in ¾ cup of your favourite berries (blueberries, raspberries, sliced strawberries) to this muffin mix at the same time as adding the chocolate chips.
Chocolate-Chip & Pecan Muffins: Fold in 1/2 cup of chopped pecans to this muffin mix at the same time as adding the chocolate chips.
Orange Chocolate-Chip Muffins: Don’t add vanilla. Add the zest of 1 navel orange at the same time as the applesauce, and mix well. Continue the recipe as instructed.
Frequently Asked Questions
Can you use this batter to make pancakes?
Yes! That's exactly what this recipe is designed for. The same batter works beautifully for both pancakes on the stovetop and muffins in the oven. Just pour onto a griddle for pancakes, or scoop into a muffin tin and bake at 35o°F for roughly 22 minutes.
Can I make the batter ahead of time?
Yes, you can make this batter up to 24 hours in advance. Store it covered in the refrigerator and give it a gentle stir before using. Avoid overmixing when you stir it again.
Can I freeze pancakes and muffins made from this batter?
Absolutely. Both pancakes and muffins freeze well for up to 3 months. Store in an airtight bag or container. Thaw in the fridge or microwave pancakes for 30–60 seconds.
What makes this a kid-friendly recipe?
It uses simple pantry staples, comes together in one bowl, and the mix-in options let kids pick their favourite flavour. These chocolate chip muffin recipe is especially popular with little ones.
How do I know when muffins are done baking?
Insert a toothpick into the centre of a muffin — if it comes out clean or with just a few dry crumbs, they're done. If batter sticks to the toothpick, bake for another 2–3 minutes and check again.
REcipe card
Ingredients:
2 eggs
1 cup milk
½ cup oil (canola or vegetable oil work great)
1 tbsp vanilla extract
½ cup brown sugar
½ tsp iodized salt
1 tsp baking soda
½ cup unsweetened apple sauce
½ cup chocolate chips, semi-sweet
2 cups all-purpose flour
Instructions:
Preheat your oven to 35o°F (175°C).
In a large bowl, whisk together the wet ingredients in the listed order: whisk the eggs, milk, oil, vanilla and apple sauce. Mix well.
Add in the dry ingredients in the listed order: brown sugar, salt, baking soda. Mix well.
Fold in the chocolate chips.
Finally, add in the flour, being careful not to over mix.
Line a muffin tin with paper liners or grease well.
Using a ¼ cup measuring spoon, scoop batter into the cups, filling each about ¾ full.
Bake for 18–20 minutes, or until a toothpick inserted in the centre comes out clean.
Let cool for 15 minutes before removing to the cooling rack.
DID YOU MAKE THIS RECIPE? I want to see it!
Leave a photo and a ⭐ star rating and comment below to let us know how your muffins turned out. Did you make any substitutions or additions? Share your tips and photos with us!
Share this recipe: Help others discover this delicious recipe by sharing it on Pinterest, Facebook, or Instagram. Tag us @Sageandsimplicity so we can see your beautiful creations!
📌 Pin it for later: Save this recipe to your Pinterest boards for easy access.
You might also like:
Double Chocolate Zucchini & AppleSauce Muffins
These ultra moist double chocolate zucchini muffins are fudgy, moist and super easy to make with pantry staples that you can easily buy from the grocery store. My kids (and their friends) eat them up thinking they’re enjoying a cupcake! What they don’t know is that they’re relatively low in added sugar, packed with veggies (zucchini) and fruit (apple sauce). Parent win! Shhhhh, don’t tell the kids! ;)
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The sneaky veggie snack your kids will devour thinking they're cupcakes
By Danielle | Prep: 10 min | Cook: 22 min | Makes: ~ 12 standard sized muffins
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Why Every Mom Needs This Recipe
You know that moment when your kid takes a bite of something, eyes go wide, and they say "more please", all while having absolutely no idea they just ate a vegetable? That's this muffin. Every. Single. Time.
These double chocolate zucchini muffins are moist, deeply chocolatey, and just sweet enough to feel like a treat, without the sugar crash. The zucchini and applesauce do double duty: they add moisture and a sneaky serving of produce, while letting you cut back on oil and sugar compared to a traditional muffin. The result is a batch of muffins your kids will call cupcakes, and you'll call a win.
Pro tip: Don't tell them there's zucchini in there. Seriously! This was the afternoon snack that I prepare for my kids and their friends during our last snow day. All 4 kids ate twice the amount I expected! Their friends even asked me to make some for their lunches the next day!
What Makes These Muffins Special
There's a lot going on in this batter that makes these stand out from your average chocolate muffin:
Double chocolate: Cocoa powder + coffee mixture gives this base the fudgy taste we all know and love.
Semi-sweet Chocolate Chips: semi-sweet chocolate chips = deep flavour without being too sweet.
Hidden zucchini: Blends right into the batter. Kids never know, and you get a veggie serving. The zucchini also contributes to how moist these muffins are.
Applesauce: Replaces extra oil and adds subtle fruit sweetness. Less fat, more moisture. I always chose apple sauce with no added sugar.
Lower sugar: Only 2/3 cup total sugar for 12 muffins, far less than most bakery-style recipes.
Ingredients
Everything here is likely already in your kitchen. If not, you can easily find them on your next grocery run. No specialty health-food store runs required. ;)
What you'll need:
2 eggs
2 tsp vanilla extract
½ cup milk
½ cup canola oil
½ cup unsweetened applesauce
1 cup shredded zucchini
½ tsp salt
1 tsp baking soda
1 tsp baking powder
1/3 cup brown sugar
1/3 cup granulated sugar
1/4 cup cocoa
1/4 cup coffee
1/3 cup semi-sweet chocolate chips
2 cups all-purpose flour
Equipment:
Large mixing bowl (affiliate link), or standmixer with paddle attachment
Fork (not needed if using standmixer)
¼ cup measuring cup
Spatula (affiliate link) optional but helpful to scrape the sides of the bowl
Muffin Tin (affiliate link)
Muffin Liners (affiliate link), or non-stick cooking spray
How to Make Double Chocolate Zucchini Muffins, Step-by-step guide
My aim: fewer dishes + faster cleanup, because we’re in the busy season of life!
This is a one-bowl recipe. Perfect for busy weekday mornings or a weekend batch to stock the freezer.
Step 1: Preheat your oven to 350°F (175°C) and grease or line a standard 12-cup muffin tin.
Step 2: In a large mixing bowl, combine coffee and cocoa powder, and mix well.
Step 3: Add the eggs, vanilla, milk, canola oil, applesauce, and shredded zucchini. Mix well until everything is incorporated.
Step 4: Add salt, baking soda, baking powder, brown sugar, granulated sugar, and chocolate chips. Mix again until combined.
Step 5: Add the flour and mix until just combined, being careful not to over mix. A few streaks of flour are perfectly fine. Overmixing develops gluten and makes muffins tough. Stop as soon as it comes together. Your batter mixture is done!
Step 6: Add muffin tin liners to your muffin tin. Don't have muffin tin liners? Lightly spray with non-stick cooking spray. These muffins release cleanly once they've cooled for the full 15 minutes in the pan.
Step 7: Using a ¼ cup measuring cup, scoop batter evenly into the muffin tin. Each cup should be about ¾ full.
Bake for 22 minutes, or until a toothpick inserted into the centre comes out clean (a melted chip on the pick is fine, you're looking for raw batter).Step 8: Let muffins cool in the pan for 15 minutes before transferring to a wire cooling rack. This prevents them from falling apart while still warm.
Other Sweet Treats:
How to store & freeze
Fridge: Up to 5 days
Freezer: Up to 3 months in a freezer-safe bag
To freeze: let muffins cool completely, then place in a single layer on a baking sheet to flash-freeze for 1 hour before transferring to a freezer-safe zip bag. Grab one out the night before for a no-fuss lunchbox addition. They thaw overnight in the fridge or in about 10-15 seconds in the microwave.
Tips, swaps & variations
Squeeze the zucchini: If your zucchini is very watery, give the shreds a gentle squeeze with a paper towel (affiliate link) before adding to the batter.
Oil swap: Melted coconut oil or light olive oil work in place of canola. Avoid strong-flavoured oils.
Dairy-free: Use oat milk or almond milk 1:1. The muffins bake up just as well.
Chocolate chips on top: Press a few extra chips on top of each muffin right before baking. Kids love the extra chocolatey top.
Mint Chocolate chips: I’ve noticed that stores sell mint flavoured semi-sweet chocolate chips during the holidays. I’ve them instead of regular chocolate chips and they were DEVINE - I highly recommend them! This is a specialty item that’s usually on the grocery store shelves around the holidays.
Add fruit: Toss in ¼ cup of fresh or frozen blueberries for an extra fruit serving hidden in every bite.
Mini muffins: Use a mini muffin tin and reduce baking time to 12-14 minutes. Great for toddler-sized snacks.
Frequently asked questions
Can you taste the zucchini in these muffins?
Not at all. The zucchini has a very mild flavour that completely disappears when baked. It melts into the batter and you'd never know it was there, which is exactly the point. The chocolate flavour takes over entirely.
Can you see the zucchini in these muffins?
Yes. The shredded zucchini strand are visible, despite the chocolate batter. You cannot taste the zucchini, but it is visible.
Can I use VEGETABLE oil instead of Canola oil?
Yes. You can use vegetable oil instead of canola oil (using a 1:1 ratio), and have the same results. I usually have one of the other on hand, but never both at the same time, and the results are just as good.
Do I need to peel the zucchini before shredding?
Nope! The skin is so thin and soft that it fully disappears into the batter during baking. Just rinse it well and shred away.
Are these muffins healthy?
They're a balanced snack that’s lower in sugar than a typical bakery muffin, with real vegetables (zucchini), fruit (applesauce), and no artificial additives. They're not a substitute for a full meal, but as a kid's snack or lunchbox treat, they're a much better option than a store-bought muffin or granola bar.
My muffins came out dense. What went wrong?
Most likely the batter was overmixed once the flour was added. Mix only until you no longer see dry streaks, even a few small floury patches are fine. Also double-check that your baking soda and baking powder are fresh (they lose potency after about a year).
Can I make these gluten-free?
A 1:1 gluten-free flour blend (like Bob's Red Mill or King Arthur) works well here. The texture may be slightly denser, but the flavour is just as good. Ensure that all ingredients you are using are certified Gluten-free before starting to make these muffins.
Why kids love them (and moms do too)
These muffins hit a sweet spot that's genuinely hard to find in a kid snack: they feel indulgent enough that kids get excited, but the ingredient list is short, recognizable, and relatively wholesome. You're getting a serving of vegetables, a serving of fruit, and a chocolate fix.
Make a double batch on Sunday, stash them in the freezer, and you've got grab-and-go snacks for the whole week. Lunchboxes, after-school plates, an afternoon snack for yourself while the kids nap, these muffins have you covered.
And if anyone asks? They're just cupcakes. You didn't hear it from us.
REcipe Card
Ingredients:
2 eggs
2 tsp vanilla extract
½ cup milk
½ cup canola oil
½ cup unsweetened applesauce
1 cup shredded zucchini
½ tsp salt
1 tsp baking soda
1 tsp baking powder
1/3 cup brown sugar
1/3 cup granulated sugar
1/4 cup cocoa
1/4 cup coffee
1/3 cup semi-sweet chocolate chips
2 cups all-purpose flour
Instructions:
Step 1: Preheat your oven to 350°F (175°C) and grease or line a standard 12-cup muffin tin.
Step 2: In a large mixing bowl, combine coffee and cocoa powder, and mix well.
Step 3: Add the eggs, vanilla, milk, canola oil, applesauce, and shredded zucchini. Mix well until everything is incorporated.
Step 4: Add salt, baking soda, baking powder, brown sugar, granulated sugar, and chocolate chips. Mix again until combined.
Step 5: Add the flour and mix until just combined, being careful not to over mix. A few streaks of flour are perfectly fine. Overmixing develops gluten and makes muffins tough. Stop as soon as it comes together. Your batter mixture is done!
Step 6: Add muffin tin liners to your muffin tin. Don't have muffin tin liners? Lightly spray with non-stick cooking spray. These muffins release cleanly once they've cooled for the full 15 minutes in the pan.
Step 7: Using a ¼ cup measuring cup, scoop batter evenly into the muffin tin. Each cup should be about ¾ full.
Bake for 22 minutes, or until a toothpick inserted into the centre comes out clean (a melted chip on the pick is fine, you're looking for raw batter).Step 8: Let muffins cool in the pan for 15 minutes before transferring to a wire cooling rack. This prevents them from falling apart while still warm.
We'd love to hear from you! Please leave a ⭐ star rating and comment below to let us know how your muffins turned out. Did you make any substitutions or additions? Share your tips and photos with us!
Share this recipe: Help others discover this delicious recipe by sharing it on Pinterest, Facebook, or Instagram. Tag us @Sageandsimplicity so we can see your beautiful creations!
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Easy One-Pan Chicken Tikka Masala (No Marinade Needed!)
This easy one-pan chicken tikka masala is a no-fuss weeknight dinner packed with bold spices, creamy tomato sauce, and juicy chicken — ready in under 45 minutes and no marinade required! Best of all, you likely already have everything to make this recipe right in your pantry.
This recipe easily doubles, and freezes well.
⏱ Prep: 10 mins | 🍳 Cook: 35 mins | 🍽 Serves: 6 | 🥘 One Pan | ⭐ Beginner Friendly
Posted: 17 March, 2026 | Last Edited: 23 March, 2026 | 📖Jump to Recipe| 💬Jump to FAQs| 🖨️ Print Recipe
Yes! You can make an absolutely incredible chicken tikka masala on a busy weeknight, in one pan, with no marinade and no fuss. This recipe is proof! Bold, warming spices coat juicy chicken and meld into a rich tomato-cream sauce that tastes like it simmered all day — but takes under 45 minutes start to finish.
What makes this version special? We skip the overnight marinade entirely by blooming the spices directly in butter with the cooked chicken — a technique that locks in deep, complex flavour without any waiting time. This is the weeknight chicken tikka masala recipe you've been looking for!
Serve it over fluffy basmati rice or scoop it up with warm garlic naan, and finish with a squeeze of fresh lime and a handful of cilantro. Dinner is done. 🍛
Why You'll Love This Recipe
One pan — fewer dishes, less cleanup, more joy
No marinade required — weeknight-friendly without sacrificing flavour
Ready in under 45 minutes from fridge to table
Bold, restaurant-quality flavour from a simple homemade spice blend
Family-friendly and easy to adjust for spice preference
Freezer-friendly — make a double batch and thank yourself later
Ingredients
The Chicken & Base
4 chicken breasts, cut into 1.5"–2" bite-sized pieces
2 tbsp extra virgin olive oil
2 tbsp butter
1 large onion, chopped
6 cloves garlic, pressed
2 tbsp fresh ginger, pressed, grated, or minced
The Sauce
1 large can (28 oz) diced tomatoes
1 cup chicken broth
½ cup heavy cream
The Spice Blend (mix together ahead)
1 tbsp garam masala
1 tbsp ground coriander
1½ tsp kosher salt
1½ tsp smoked paprika
1½ tsp ground cumin
½ tsp ground cinnamon
½ tsp nutmeg
½ tsp black pepper
To Serve
Fresh limes, cut into wedges
Fresh cilantro, roughly chopped
Garlic naan bread and/or basmati rice
💡 Pro Tip: Double your recipe and keep it in freezer-safe container. This sauce freezes beautifully for up to 3 months.
How to Make One-Pan Chicken Tikka Masala
Step 1: Mix Your Spice Blend
Combine all spice mix ingredients — garam masala, coriander, salt, smoked paprika, cumin, cinnamon, nutmeg, and pepper — in a small bowl and mix well. Set aside. Having everything measured and ready before you start cooking makes this recipe even faster.
Step 2: Prep Your Ingredients
Cut chicken breasts into 1.5"–2" bite-sized pieces. Chop the onion. Press or mince the garlic. Press or grate the fresh ginger. With everything prepped, this dish comes together quickly once the heat is on.
Step 3: Sear the Chicken & Aromatics
Preheat a large skillet over medium-high heat. Add the olive oil and let it warm up over medium high heat. Add the chicken, onion, and garlic to the pan all at once. Cook, stirring occasionally, for 8–10 minutes until the chicken is fully cooked through and the onion is softened and beginning to turn golden.
💡 Don't overcrowd the pan — cook in batches if needed so the chicken sears instead of steams. A little golden color on the chicken adds great flavor!
Step 4: Bloom the Spices - Don’t Skip this CRUCIAL step
Reduce heat to medium. Add the butter to the pan and let it melt, swirling to coat. Once the butter is melted and foamy, add the entire spice blend all at once. Stir constantly for 60–90 seconds, coating the chicken and onions with the spices. This step — blooming spices in butter — is the flavor secret of this recipe. Watch carefully and don't let the spices burn.
💡 Blooming spices in fat unlocks their essential oils and creates a far deeper, more complex flavor than just adding them to liquid. This is what makes this no-marinade recipe taste like it was slow-cooked all day.
Step 5: Simmer the Sauce
Add the ginger and the canned diced tomatoes, gently mixing until the colour of the liquid is uniform. Making sure to cover all of the chicken and spices with the tomatoes. The aim here is to blend the spices, chicken mixture, and tomatoes. Adding these in this specific order also allows the acidity from the tomatoes to deglaze the pan, adding a beautiful aromatic flavour to this dish.
Next, add the chicken broth to the pan. gently stir, scraping up any spiced bits from the bottom of the pan — that's pure flavour! Reduce heat to low, cover, and let simmer for 20 minutes, stirring once or twice. The sauce will thicken, deepen in color, and become incredibly fragrant.
Step 6: Add the Cream & Finish
Remove the lid and stir in the heavy cream. Let the sauce simmer uncovered for another 3–5 minutes until it reaches your desired consistency. Taste and adjust salt if needed. Garnish with fresh cilantro and a squeeze of fresh lime juice just before serving.
Step 7: Serve
Serve the chicken tikka masala over fluffy basmati rice or serve alongside warm garlic naan for scooping. Finish each bowl with extra lime wedges and a fresh cilantro garnish. Enjoy immediately — this is at its best fresh off the stove!
Recipe Tips & Tricks
Use chicken thighs instead of breasts for an even juicier, more forgiving result — thighs are harder to overcook
Add a pinch of red pepper flakes or cayenne in Step 4 if you like heat
Coconut cream is a perfect dairy-free swap for the heavy cream — it adds a subtle sweetness too
Don't rush Step 4 (blooming spices) — this 90 seconds is what creates that deep, layered restaurant flavor
Add a spoonful of tomato paste along with the diced tomatoes for an even richer, more intense sauce
The sauce thickens as it cools — if reheating, add a splash of broth or water to loosen
Storage & Meal Prep
Refrigerator: Store in an airtight container for up to 4 days.
Freezer: Freeze in portion-sized containers for up to 3 months. Thaw overnight in the refrigerator
Reheating: Warm gently on the stovetop over medium-low heat, adding a splash of broth or water to bring the sauce back to life
Meal prep: Double this recipe and freeze for a quick meal.
Frequently Asked Questions
1. Can I make chicken tikka masala without marinating the chicken?
Yes! This recipe is specifically designed to skip the marinade entirely. By searing the chicken directly and then blooming the spices in butter with the cooked chicken, you lock in all the bold flavor without any waiting time. It's perfect for busy weeknights when you need dinner on the table fast.
2. What is the best pan for making chicken tikka masala?
A large, deep skillet or a wide Dutch oven works best. You need enough surface area to sear the chicken without overcrowding, and enough depth to hold the sauce. A 12-inch skillet or a 5–6 quart Dutch oven is ideal.
3. Can I use canned tomatoes for chicken tikka masala?
Absolutely! — canned diced tomatoes are actually preferred in this recipe. They're consistent in flavour, always available year-round, and they break down into a perfect sauce base during the 20-minute simmer. A 28 oz can is exactly the right amount this recipe calls for.
4. What does garam masala taste like?
Garam masala is a warm, aromatic spice blend common in South Asian cooking. It typically contains a mix of cumin, coriander, cardamom, cinnamon, cloves, and black pepper. It smells deeply fragrant and tastes warm and slightly sweet — it's the signature spice that defines chicken tikka masala's distinctive flavor.
5. Can I make this chicken tikka masala dairy-free?
Yes! Replace the butter with extra olive oil or a dairy-free butter substitute, and swap the heavy cream with full-fat coconut cream. The coconut cream adds a mild sweetness that pairs beautifully with the spices. The rest of the recipe remains exactly the same.
6. How do I make chicken tikka masala less spicy?
This recipe is already mild enough for most palates. To reduce spice further, decrease or omit the black pepper and smoked paprika. Stirring in extra heavy cream at the end also mellows out any heat significantly. To increase the heat, add ¼–½ tsp cayenne pepper or red pepper flakes in Step 4.
7. Can I make this recipe in an Instant Pot?
Yes. Use the Sauté function to cook the chicken, onion, and garlic, then bloom the spices in butter as directed. Add the tomatoes and broth, seal the lid, and pressure cook on High for 8 minutes. Quick release, then stir in the cream and simmer on Sauté for 3–5 minutes until thickened.
8. What should I serve with chicken tikka masala?
The classic pairings are basmati rice and garlic naan — perfect for scooping up the creamy sauce. Other great options include plain steamed rice, jeera (cumin) rice, or warm roti. For a complete meal, add a simple cucumber raita and mango chutney on the side.
9. Why is my tikka masala sauce too thin?
Remove the lid and continue simmering on medium heat for an additional 5–10 minutes — the sauce will naturally thicken as the liquid evaporates. You can also stir in 1–2 tablespoons of tomato paste to both thicken and deepen the flavour of the sauce.
10. Can I use chicken thighs instead of chicken breasts?
Yes, and we actually recommend it! Boneless, skinless chicken thighs are juicier, more flavorful, and harder to accidentally overcook than chicken breasts. Simply cut them into the same 1.5"–2" bite-sized pieces and follow the recipe exactly as written.
other recipes you might enjoy:
Final Thoughts
This easy one-pan Chicken Tikka Masala is the weeknight dinner that'll earn you the most compliments with the least amount of effort. Rich, spiced, creamy, and completely satisfying — all from a single pan in under 45 minutes.
If you make this recipe, we'd love to hear from you! Leave a comment, rate the recipe, and share a photo. Don't forget to pin this for your next weeknight dinner rescue. 🍛❤️
DID YOU MAKE THIS RECIPE?
We'd love to hear from you! Please leave a ⭐ star rating and comment below to let us know how your muffins turned out. Did you make any substitutions or additions? Share your tips and photos with us!
Share this recipe: Help others discover this delicious recipe by sharing it on Pinterest, Facebook, or Instagram. Tag us @Sageandsimplicity so we can see your beautiful creations!
📌 Pin it for later: Save this recipe to your Pinterest boards for easy access.
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Easy Pancake and Muffin Recipe – One Batter, Two Ways
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By Danielle | Prep: 10 min | Cook: 20 min | Makes: ~10 pancakes or 12 muffins
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There's a kind of magic that happens in a kitchen when things are simple.
I used to think that feeding my family well meant juggling a dozen different recipes, keeping track of a dozen different ingredient lists, and spending my Sunday mornings elbow-deep in flour trying to remember which recipe was which. It was exhausting. And honestly? The kids didn't care. They just wanted something warm, something good, and they wanted it now.
So I did what any tired but determined parent does: I simplified!
I started experimenting until I landed on one batter — just one — that I could pour onto a griddle for fluffy, golden pancakes on a slow Sunday morning, or scoop into a muffin tin and pop in the oven for grab-and-go breakfasts during the week. Same bowl. Same ingredients. Four different flavour variations. Different mornings.
My kids love it. My mornings are calmer. And I love knowing exactly what's going into their little bodies, sometime that I feel good about.
Why This One-Batter Pancake and Muffin Recipe Works
The beauty of this easy pancake and muffin recipe isn't just convenience — though yes, that matters a lot. It's that by keeping things simple, you actually make a homemade breakfast more often. When there's less to remember, there's less reason to skip it.
One bowl. One batter. And with four mix-in options, it never gets boring.
Whether you're asking "how do I make homemade muffins from scratch?" or "can you use pancake batter to make muffins?" — the answer is right here, and it's easier than you think.
Danielle's Easy Pancake and Muffin Recipe
Equipment
Large mixing bowl (affiliate link), or standmixer with paddle attachment
spatula (affiliate link)
pan (affiliate link), if making pancakes
muffin tin (affiliate link), if making muffins
Base Ingredients
2 eggs
1 cup milk
½ cup oil (canola or vegetable oil work great)
1 tbsp vanilla extract
½ cup brown sugar
½ tsp iodized salt
1 tsp baking soda
2 cups all-purpose flour
Mix-In Options (pick your favourite!)
Blueberry Orange: ½ cup blueberries + zest of ½ navel orange
Raspberry: 1 cup raspberries, fresh or frozen
Chocolate Chip: ½ cup chocolate chips
Pumpkin Spice: ½ cup pumpkin puree + 1 tsp cinnamon + 1 tsp pumpkin spice + ¼ cup chocolate chips
Step-by-Step Instructions
Step 1 – Make your batter:
In a large bowl, whisk together the wet ingredients in the listed order: whisk the eggs, milk, oil, and vanilla. Followed by the dry ingredients in the listed order: brown sugar, salt, baking soda, and finally, flour.
Step 2a – For pancakes:
Heat a non-stick pan or griddle over medium heat and grease lightly. Pour ¼ cup of batter per pancake. Cook until bubbles form on the surface and the edges look set, about 2–3 minutes. Flip and cook another 1–2 minutes. Serve warm.
Step 2b – For muffins:
Preheat your oven to 35o°F (175°C). Line a muffin tin with paper liners or grease well. Scoop batter into the cups, filling each about ¾ full. Bake for 18–20 minutes, or until a toothpick inserted in the centre comes out clean. Let cool for 5 minutes before removing.
Tips for the Best Pancakes and Muffins Every Time
- Don't overmix. Stir until just combined — lumps in the batter are your friend. Overmixing develops gluten and leads to tough, flat results.
- The mix-ins make it versatile. Each variation gives the batter a completely different personality. The blueberry orange combo is bright and fresh; the pumpkin spice version is pure cozy-season magic.
- Make a double batch and freeze. Muffins freeze beautifully for up to 3 months. Thaw in teh fridge before using. Future-you will be very grateful.
- Use room temperature eggs and milk. This helps the batter come together more evenly and gives you a better rise, especially in muffins.
- Canola or vegetable oil keeps the batter light and neutral, letting your mix-in flavours really shine through.
The Part That Matters Most
The whole idea behind this easy pancake and muffin recipe is that it's a workhorse for mornings or snacks. This recipe has found a permanent home in my kitchen and I hope it can find one in yours too!
Happy cooking. 🥞
Frequently Asked Questions
Can you use this pancake batter to make muffins?
Yes! That's exactly what this recipe is designed for. The same batter works beautifully for both pancakes on the stovetop and muffins in the oven. Just pour onto a griddle for pancakes, or scoop into a muffin tin and bake at 35o°F for roughly 20 minutes.
Can I make the batter ahead of time?
Yes, you can make this batter up to 24 hours in advance. Store it covered in the refrigerator and give it a gentle stir before using. Avoid overmixing when you stir it again.
Can I freeze pancakes and muffins made from this batter?
Absolutely. Both pancakes and muffins freeze well for up to 3 months. Store in an airtight bag or container. Thaw in the fridge or microwave pancakes for 30–60 seconds.
What makes this a kid-friendly pancake recipe?
It uses simple pantry staples, comes together in one bowl, and the mix-in options let kids pick their favourite flavour. The pumpkin spice and chocolate chip version is especially popular with little ones.
What's the difference between pancake batter and muffin batter?
Traditional pancake batter and muffin batter have slightly different ratios of fat and leavening. This recipe is specifically balanced to work for both, giving you fluffy pancakes and moist, well-risen muffins from the exact same mix.
How do I know when muffins are done baking?
Insert a toothpick into the centre of a muffin — if it comes out clean or with just a few dry crumbs, they're done. If batter sticks to the toothpick, bake for another 2–3 minutes and check again.
Danielle is a home cook and mom who believes the best family recipes are the ones you can actually remember. She developed this one-batter pancake and muffin recipe out of a need for fewer ingredients, less cleanup, and more time at the breakfast table with her kids. It's been a staple in her kitchen ever since.
DID YOU MAKE THIS RECIPE? I want to see it!
Leave a photo and a ⭐ star rating and comment below to let us know how your muffins turned out. Did you make any substitutions or additions? Share your tips and photos with us!
Share this recipe: Help others discover this delicious recipe by sharing it on Pinterest, Facebook, or Instagram. Tag us @Sageandsimplicity so we can see your beautiful creations!
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The Last Lasagna Sauce Recipe You'll Ever Need (15 Years in the Making)
By Danielle | Last Updated: Feb 27th, 2026
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I am not exaggerating when I say I’ve regularly been making this sauce for over 15 years.
Fifteen years of tweaking ratios, swapping ingredients, burning batches, and starting over. Fifteen years of family dinners where something was almost right but not quite. Fifteen years of asking myself — what is it that makes a lasagna sauce truly unforgettable?
And then one day, it clicked.
What you're about to read is the result of all of that trial and error, all of those lessons, compressed into one simple, deeply flavourful homemade lasagna meat sauce. No fancy equipment. No hard-to-find ingredients. Just two pans, a little patience, and a sauce that will make your kitchen smell like an Italian grandmother lives there.
What Makes This Lasagna Sauce Different?
Every lasagna sauce recipe on the internet follows the same basic formula. A can of tomatoes, some ground beef, maybe a jar of store-bought marinara. It's fine. But fine is not what we're going for here.
This sauce is built on four pillars that took me years to figure out:
1. Four cans of tomatoes, not one. Most recipes call for a single can. I use three cans of diced and one can of crushed. The diced tomatoes give the sauce body and texture — real, rustic chunks that hold up through a long simmer and through the baking process. The crushed tomatoes create a thick, clingy base that binds everything together. Together, they create a sauce with real depth rather than a watery, thin pool at the bottom of your lasagna dish.
2. Frozen spaghetti vegetables. This is the move that most people overlook. A bag of frozen spaghetti vegetables — carrots, bell peppers, onions, celery — goes straight into the pot. No chopping, no sautéing separately, no prep work. As they cook down in the sauce over a long simmer, they soften completely and essentially melt into the sauce, adding natural sweetness, color, and a complexity of flavor that you just cannot get from tomatoes and meat alone. People always ask what the "secret" is. This is it.
3. Garlic powder over fresh garlic. I know. I know. Every serious cook will tell you fresh garlic is always better. And for many dishes, they're right. But in a long-simmered sauce like this one, garlic powder distributes more evenly and provides a consistent, mellow garlic flavor throughout every single bite rather than occasional bursts of sharp raw garlic. Three tablespoons gives you a deep, savoury backbone without overwhelming the other flavours.
4. A full cup of Italian herbs. Rosemary, thyme, basil, and sage — a full cup of the blend goes in. It sounds like a lot because it is a lot, and that's the point. A timid hand with the herbs produces a timid sauce. This sauce is bold. The herbs bloom as they simmer, and by the time the sauce is done, they've woven themselves into every layer of flavor.
Ingredients
Serves: 8–10 | Prep Time: 10 minutes | Simmer Time: 45–60 minutes | Pans Required: 2
3 × 28 oz cans diced tomatoes
1 × 28 oz can crushed tomatoes
1 bag frozen spaghetti vegetables (carrots, bell peppers, onions, celery)
3 tablespoons garlic powder
1 cup Italian herb blend (rosemary, thyme, basil, sage)
1 lb ground beef, cooked and drained
How to Make the Best Homemade Lasagna Meat Sauce
Step 1: Brown the Ground Beef
In a large skillet over medium-high heat, brown your ground beef until fully cooked through. Break it up as it cooks so you get small, fine crumbles rather than large chunks — this helps it distribute evenly through every layer of your lasagna. Drain the fat and set aside.
That's it for pan number one. Set it aside.
Step 2: Build the Sauce in Your Stock Pot
Grab your largest stock pot — and I mean your largest. Open all four cans of tomatoes and pour them directly in. Add the entire bag of frozen spaghetti vegetables straight from the freezer, no thawing needed. Add the garlic powder and the full cup of Italian herbs. Finally, add your cooked ground beef.
Give everything a good stir so the herbs and garlic are distributed throughout.
Step 3: Simmer Low and Slow
Bring the pot to a gentle boil over medium heat, then reduce the heat to low and let it simmer, uncovered, for 45 to 60 minutes, stirring occasionally.
This is where the magic happens. The frozen vegetables soften and melt into the sauce. The tomatoes break down. The herbs bloom and deepen. The garlic rounds out. The beef absorbs all of those flavors. By the end of the simmer, what you have is not just a meat sauce — it's a fully unified, deeply flavoured lasagna sauce where every ingredient belongs.
The sauce will thicken as it cooks. You're looking for a consistency that coats a spoon but is still saucy enough to keep your lasagna noodles moist through the baking process.
Step 4: Taste and Adjust
Before you use the sauce, taste it. If it needs more salt, add it now. If you want a deeper herb flavour, add another pinch of salt, basil or rosemary. This is your sauce — make it yours.
How to Use This Sauce in Your Lasagna
This sauce is specifically designed for layered lasagna. It's thick enough to stay in place between layers, flavourful enough to carry the whole dish, and hearty enough that every forkful has meat and vegetables in it.
Layer it generously in the following layers: sauce, noodles, spinach, noodles, cheese, noodles, sauce, noodles, spinach, noodles, cheese, noodles, sauce, and finally, cover everything with LOTS of mozzarella. Sprinkle powdered garlic, and dried basil and you’re done!
Make-Ahead and Storage Tips
This sauce freezes beautifully. Make a full batch, use what you need for your lasagna, and freeze the rest in airtight containers for up to 3 months. On a busy weeknight, having a batch of this sauce in the freezer means a homemade lasagna is only an hour away.
In the refrigerator, the sauce keeps well for up to 5 days. It also tastes better the next day — the flavours continue to develop overnight.
Frequently Asked Questions
What is the best sauce for homemade lasagna?
The best lasagna sauce is a long-simmered meat sauce made with a combination of diced and crushed tomatoes, ground beef, aromatic vegetables, garlic, and Italian herbs. This recipe uses four cans of tomatoes and a bag of frozen spaghetti vegetables to create a thick, deeply flavoured sauce that only needs two pans and about an hour of cook time.
Can I use jarred sauce for lasagna instead of making my own?
You can, but homemade lasagna sauce makes a significant difference in flavor and texture. Jarred sauces are thinner, less seasoned, and lack the depth you get from simmering fresh ingredients together. This recipe requires only 10 minutes of active prep time, making homemade completely doable on any night of the week.
How do you thicken lasagna meat sauce?
The best way to thicken lasagna sauce is to simmer it uncovered over low heat for 45 to 60 minutes. This allows excess liquid to evaporate while concentrating the flavors. Using both diced and crushed tomatoes, as in this recipe, also contributes to a naturally thicker sauce without needing to add tomato paste.
What vegetables go in lasagna sauce?
Classic lasagna sauce vegetables include onion, celery, carrots, and bell peppers — sometimes called a soffritto. This recipe uses a bag of frozen spaghetti vegetables, which contains all four, making it an easy shortcut that requires zero chopping and delivers the same rich, complex flavour.
Can you make lasagna sauce ahead of time?
Yes, and it's actually recommended. This lasagna meat sauce can be made up to 5 days in advance and stored in the refrigerator, or frozen for up to 3 months. The flavours deepen overnight, so a make-ahead sauce often tastes even better than one used immediately.
How much sauce do I need for a full pan of lasagna?
For a standard 9×13 lasagna dish with three to four layers, you'll want approximately 4 to 5 cups of sauce. This recipe makes enough sauce for a full lasagna with leftovers to spare — or enough to freeze for a second batch.
What herbs go in homemade lasagna sauce?
This recipe uses a blend of rosemary, thyme, basil, and sage — a classic Italian herb combination. A full cup of dried herbs goes into the pot, which may sound like a lot, but the long simmer mellows and blends the flavours into a rich, aromatic sauce rather than an overpowering one.
Why use frozen vegetables in lasagna sauce?
Frozen spaghetti vegetables are a game-changing shortcut that eliminates chopping and prep time without sacrificing flavor. The vegetables — carrots, bell peppers, onions, and celery — soften completely during the simmer and essentially melt into the sauce, adding natural sweetness and body that makes the sauce taste like it cooked all day.
The Bottom Line
This is the sauce I make every single time I make lasagna. It came out of 15 years of trying, failing, adjusting, and trying again. It is not complicated. It does not require special ingredients or special skills. It requires a large stock pot, one skillet, a little patience while it simmers, and the confidence that simple, quality ingredients treated well make extraordinary food.
Make it once. You'll never reach for a jar again.
Tried this recipe? Leave a comment below and let me know how it turned out. If you made any modifications or additions, I'd love to hear them — after all, the best recipes are always evolving.
Did you make this recipe? I want to see it!
Leave a photo and a ⭐ star rating and comment below to let us know how your muffins turned out. Did you make any substitutions or additions? Share your tips and photos with us!
Share this recipe: Help others discover this delicious recipe by sharing it on Pinterest, Facebook, or Instagram. Tag us @Sageandsimplicity so we can see your beautiful creations!
📌 Pin it for later: Save this recipe to your Pinterest boards for easy access.
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The Best Spinach and Cottage Cheese Lasagna Recipe (Lasagne à Danielle)
This spinach and cottage cheese lasagna is the one your family will ask for by name. In our house, my daughter requests it every month and it's the first thing my husband asks for after a work trip. Hearty layers, simple ingredients, and a golden cheesy top — this is what home tastes like."
Prep Time: 30 minutes | Cook Time: 45 minutes | Total Time: 1 hour 15 minutes | Serves: 8–10
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Some recipes are just recipes. And then there are the ones that become yours — the ones your family calls by name, the ones that mark a homecoming, the ones that mean something. Lasagne à Danielle (French for “Danielles’ lasagna recipe”) is that recipe in our house. My daughter asks for it every single month, without fail, even in the hot summer months (!). As for my husband, the moment he walks through the door after a work trip, will ask: "Is there any chance you made your lasagna recipe?” There usually is.
This is the dish that lives at the centre of our table — a hearty, layered spinach and cottage cheese lasagna that has earned its place not just in our recipe rotation, but in our family's story. In my home, it's the taste of home. I hope it becomes that for yours too.
Whether you're feeding a crowd, prepping a weeknight dinner, or looking for the perfect dish to bring to a potluck, this recipe delivers every single time. It's comforting, it's satisfying, and it's far simpler to pull together than it looks. ;)
What Makes This Lasagna Special?
What sets Lasagne à Danielle apart is its beautiful simplicity. Instead of a heavy meat filling, this recipe leans into spinach and cottage cheese — a classic pairing that keeps things lighter without skimping on flavour or comfort. The cottage cheese melts into creamy, pillowy layers, the spinach adds colour and nutrition, and the golden mozzarella on top? Absolutely irresistible.
It's also wonderfully flexible: use homemade lasagna sauce if you have it, or reach for your favourite jar from the store. No judgment here — we're all about making great food work for your real life.
Frequently Asked Questions
Can I use ricotta instead of cottage cheese in lasagna?
Absolutely! Ricotta is a popular substitute, but cottage cheese creates a slightly lighter, creamier texture. Both work beautifully in this recipe.
Can I make lasagna ahead of time?
Yes! You can assemble this lasagna the night before, cover it, and refrigerate until you're ready to bake. Add 5-10 extra minutes to the cook time if baking from cold.
How do I prevent lasagna from being watery?
Make sure to strain your cooked spinach well before assembling. Squeezing out excess moisture is the key to a lasagna that holds its layers perfectly.
I’ve also had success either putting uncooked lasagna noodles with my homemade sauce. The noodles cooked in the sauce. The lasagna was a little bit more pasty, but still delicious. I would not try this ion you’re using pasta sauce bought at the store.
Can I freeze this lasagna?
Yes! This lasagna freezes wonderfully. Let it cool completely, cut into portions, wrap tightly, and freeze for up to 3 months.
What temperature should I bake lasagna at?
Bake this lasagna uncovered at 350°F (175°C) for about 45 minutes, until the cheese is golden and bubbly.
Ingredients
Makes one 9×13 pan — approximately 8–10 servings
1/2 batch of homemade Danielle lasagna sauce, or 1 jar of your favourite store-bought pasta sauce
750g (about 1.5 containers) cottage cheese
2 × 300g packs of chopped frozen spinach
18 lasagna noodles
1 tbsp kosher salt
250g shredded mozzarella cheese
2 tsp dried basil
2 tsp granulated garlic, dried
Step-by-Step Instructions
The Night Before
Thaw your frozen lasagna sauce in the fridge overnight so it's ready to go. This small bit of planning makes assembly day so much smoother!
When You're Ready to Cook
Step 1: Preheat and prep.
Preheat your oven to 350°F (175°C). Fill a large stockpot with water and bring it to a boil over high heat.
Step 2: Cook the noodles.
Once the water is boiling, add all 18 lasagna noodles and a pinch of salt (I like kosher salt) and reduce to a soft boil. Cook until fully tender, then drain, cover with a bit of olive oil. This will prevent the cooked noodles from sticking to each other as they cool, and while you prep the rest of the ingredients. Set aside.
Step 3: Cook the spinach.
While the noodles cook, plate your frozen spinach and microwave according to the package directions. Give it a good squeeze or strain to remove excess water — this step really matters for the texture of your final lasagna!
Step 4: Prep the cottage cheese.
Open your cottage cheese. You'll typically use about one and a half 500g containers, leaving roughly half a container left over.
Step 5: Assemble the lasagna.
This is where the magic happens! Using a 9×13 lasagna pan, build your layers in the following order:
Sauce layer — Ladle two scoops of sauce onto the bottom of the pan and spread it evenly.
Noodles — Lay 3 noodles side by side, lengthwise.
Spinach layer — Place 9 spoonfuls of spinach over the noodles (3 per noodle, spread from top, middle, and bottom), then smooth it out evenly.
Noodles — Lay 3 noodles side by side, lengthwise.
Cottage cheese layer — Spoon cottage cheese generously over each noodle, one spoonful at a time, covering all 3 noodles evenly.
Noodles — Lay 3 noodles side by side, lengthwise.
Sauce layer — Ladle sauce over the noodles and spread evenly.
Noodles — Lay 3 noodles side by side, lengthwise.
Spinach layer — Repeat: 9 spoonfuls of spinach (3 per noodle), spread evenly.
Noodles — Lay 3 noodles side by side, lengthwise.
Cottage cheese layer — Cover the noodles with cottage cheese, one spoonful at a time.
Noodles — Lay 3 noodles side by side, lengthwise.
Sauce layer — Ladle sauce over the top noodle layer.
Mozzarella — Cover generously with shredded mozzarella.
Season — Sprinkle the dried basil and granulated garlic over the cheese.
Step 6: Bake.
Place the pan in the oven, uncovered, and bake for approximately 45 minutes — until the cheese is a gorgeous golden colour and the edges are bubbling.
Step 7: Rest and serve.
This part requires patience, but it's worth it! Let the lasagna cool for at least 15 minutes before cutting. This helps the layers set so you get those beautiful, clean slices.
Serving Suggestions
Lasagne à Danielle is a complete meal on its own, but it shines alongside a simple garden salad or a classic Caesar salad. A warm piece of crusty garlic bread on the side? Now that's a dinner worth sitting down for.
Tips for Lasagna Success
Don't skip the rest time. We know it's tempting, but letting your lasagna sit for 15 minutes makes a real difference in how cleanly it slices and how the flavours come together.
Homemade sauce makes it special. If you have the time, a homemade marinara or meat sauce takes this dish to another level. But a good quality jar sauce works perfectly on a busy weeknight — and there's zero shame in that.
Make it your own. This recipe is wonderfully forgiving. Add a layer of sautéed mushrooms, add eggplant, swap in ricotta for the cottage cheese, or sprinkle in some red pepper flakes if you like a little heat.
Nutritional Overview (Approximate per serving)
This spinach and cottage cheese lasagna is a great source of protein (from cottage cheese and mozzarella), calcium, and iron (thanks to the spinach). It's a balanced, filling meal the whole family will love.
Why You'll Make This Again and Again
Lasagne à Danielle is the kind of recipe that becomes a family tradition. It's the dish people ask you to bring to every gathering. It's the thing you make when someone needs a meal delivered to their door. It's comfort food done right — made with love, and tasting every bit like it.
So go ahead, preheat that oven. You've got this. 💛
related recipes:
Recipe card
Makes one 9×13 pan — approximately 8–10 servings
Ingredients:
1/2 batch of homemade Danielle lasagna sauce, or 1 jar of your favourite store-bought pasta sauce
750 g (about 1.5 containers) cottage cheese
2 × 300g packs of chopped frozen spinach
18 lasagna noodles
1 tbsp kosher salt
300g shredded mozzarella cheese
2 tsp dried basil
2 tsp granulated garlic, dried
Instructions:
THE NIGHT BEFORE Thaw lasagna sauce in the fridge overnight.
STEPS
Preheat oven to 350°F. Bring a large pot of water to a boil.
Cook 18 lasagna noodles until tender. Drain, toss with a little olive oil, and set aside.
Microwave frozen spinach per package directions. Strain well to remove excess water.
Open cottage cheese (you'll use about 1½ containers).
Assemble in a 9×13 pan, layering in this order:
2 ladles of sauce
3 noodles
Spinach (9 spoonfuls, 3 per noodle)
3 noodles
Cottage cheese (cover noodles evenly)
3 noodles
Sauce
3 noodles
Spinach (9 spoonfuls, 3 per noodle)
3 noodles
Cottage cheese (cover noodles evenly)
3 noodles
Sauce
Mozzarella
Sprinkle dried basil & garlic powder
Bake uncovered for 45 minutes, until cheese is golden and bubbling.
Rest 15 minutes before cutting.
Bon appétit!
*Did you try this recipe? We'd love to hear how it turned out! Share your photos and leave a comment below.*
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Easy Homemade Teriyaki Sauce (Ready in 5 Minutes!)
This 5-minute homemade teriyaki sauce is about to become your most-used weeknight secret. Just 7 ingredients, one jar, and a good shake — that's it. Fresh orange juice and pressed ginger make it taste like so much more than the sum of its parts.
Published: 26 February 2026 | Category: Sauces & Condiments | Total Time: 5 minutes
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Teriyaki Sauce: Weeknight Hero!
The short answer: This quick homemade teriyaki sauce comes together in under 5 minutes with just 7 pantry staples — soy sauce, fresh orange juice, ginger, garlic, olive oil, brown sugar, and water. Shake it in a jar and you're done.
Why You'll Love This Recipe
Some weeknights, dinner needs to basically make itself. That's exactly where this easy homemade teriyaki sauce earns its place in your kitchen. It's the kind of recipe you'll make once and then wonder how you ever survived without it.
This isn't your average store-bought teriyaki. The fresh orange juice adds a bright, citrusy sweetness that bottled versions just can't touch, while fresh ginger and garlic give it that warm, savoury depth that makes everything taste a little more special — even a simple Tuesday night chicken stir-fry.
The best part? No cooking required. You just shake it in a jar.
This sauce is thinner than some other varieties and is more like a marinade-style sauce. If you’re looking for a thicker sauce, check out the FAQs to learn how to thicken it.
What Is Teriyaki Sauce Made Of?
Teriyaki sauce is a sweet and savory Japanese-inspired glaze traditionally made with soy sauce and sugar. This weeknight version keeps things simple and uses fresh ingredients you likely already have on hand:
Soy sauce — the savoury, umami base
Fresh orange juice — adds natural sweetness and bright citrus flavor (freshly squeezed from one navel orange)
Fresh ginger — pressed for bold, warming heat
Garlic — minced, for depth and aroma
Brown sugar — balances the saltiness with a hint of molasses
Olive oil — adds body and helps the sauce cling to food
Water — thins the sauce to the perfect consistency
Ingredients
Makes about ¾ cup | Prep Time: 5 minutes | No cooking required
Ingredients:
Soy sauce, 1/4 cup
Fresh orange juice (from 1 navel orange, 1/4 cup
Fresh ginger, pressed, 2 tbsp
Garlic, minced, 1 clove
Water, 2 tbsp
Olive oil, 2 tbsp,
Brown sugar, 2 tbsp
How to Make Homemade Teriyaki Sauce
This is honestly the easiest sauce recipe you'll ever make. Here's how:
Step 1: Squeeze your orange. You need about ¼ cup of fresh juice — one large navel orange should do the trick perfectly.
Step 2: Press your ginger. A garlic press works great for this. Freshly pressed ginger has so much more flavor than the powdered stuff.
Step 3: Mince your garlic clove and add it to a mason jar along with all the remaining ingredients — soy sauce, orange juice, ginger, water, olive oil, and brown sugar.
Step 4: Put the lid on and give it a really good shake until the brown sugar dissolves and everything is combined.
That's it. Done! Use it right away or store it in the fridge for up to 3 days.
How Long Does Homemade Teriyaki Sauce Last?
Store your homemade teriyaki sauce in a sealed jar or airtight container in the refrigerator. It will keep well for up to 3 days. Give it a good shake before each use, as the ingredients may separate a little as it sits.
Pro tip: Make a double batch on Sunday and use it throughout the week on chicken, salmon, noodles, or roasted vegetables.
What Can You Use This Teriyaki Sauce On?
This sauce is a weeknight workhorse. Here are some quick ideas:
Teriyaki chicken — marinate for 30 minutes, then grill or pan-fry
Salmon — brush on before baking or pan-searing
Stir-fry — toss with vegetables and noodles or rice
Ground beef bowls — drizzle over seasoned beef and steamed rice
Tofu — marinate and bake or pan-fry until caramelized
Dipping sauce — serve alongside spring rolls, dumplings, or grilled skewers
Frequently Asked Questions
Can I use bottled orange juice instead of fresh?
You can in a pinch, but fresh orange juice makes a noticeable difference. It's brighter, fruitier, and less sugary than most bottled OJ. Since this is a no-cook sauce, the fresh flavour really shines.
Can I make this teriyaki sauce gluten-free?
Yes! Simply swap the soy sauce for tamari or a certified gluten-free soy sauce. Everything else in the recipe is naturally gluten-free.
How do I thicken this teriyaki sauce?
This recipe makes a thinner, marinade-style teriyaki sauce. If you'd like it thicker for glazing, pour it into a small saucepan and simmer over medium heat for 3–5 minutes, or whisk in ½ teaspoon of cornstarch mixed with 1 teaspoon of cold water.
Can I use ground ginger instead of fresh?
Fresh is strongly recommended here — it has a brighter, more vibrant flavour. If you must substitute, use ½ teaspoon of ground ginger in place of the 2 tablespoons of fresh pressed ginger.
Is this teriyaki sauce the same as store-bought?
Not exactly — and that's a good thing! Homemade teriyaki sauce skips the preservatives, artificial flavors, and excess sodium found in most bottled versions. The fresh orange juice and ginger make it taste noticeably brighter and more complex.
Recipe Tips for the Best Teriyaki Sauce
Use a navel orange. They're sweeter and less bitter than other varieties, and they're easy to juice by hand.
Press, don't grate, your ginger. A garlic press gets every bit of juice and flavor out of fresh ginger without the stringy fibers.
Shake, don't stir. A mason jar with a tight lid is the perfect tool here. Shaking emulsifies the olive oil better than stirring.
Taste as you go. Everyone's palate is different. If you like it a little sweeter, add a touch more brown sugar. More savory? A splash more soy sauce does the trick.
Easy Homemade Teriyaki Sauce Recipe Card
Prep Time: 5 minutes | Cook Time: 0 minutes | Total Time: 5 minutes |
Yield: About ¾ cup | Storage: Refrigerator, up to 3 days
Ingredients
¼ cup soy sauce
¼ cup fresh orange juice (from 1 navel orange)
2 tbsp fresh ginger, pressed
1 garlic clove, minced
2 tbsp water
2 tbsp olive oil
2 tbsp brown sugar
Instructions
Add all ingredients to a mason jar or jar with a tight-fitting lid.
Shake well until the brown sugar is fully dissolved and the sauce is combined.
Use immediately, or store in the refrigerator for up to 3 days. Shake well before each use.
DID YOU MAKE THIS RECIPE? I WANT TO SEE IT!
Leave a photo and a ⭐ star rating and comment below to let us know how your muffins turned out. Did you make any substitutions or additions? Share your tips and photos with us!
Share this recipe: Help others discover this delicious recipe by sharing it on Pinterest, Facebook, or Instagram. Tag us @Sageandsimplicity so we can see your beautiful creations!
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Beginner Artisan Sourdough bread: 4 Ingredients, Foolproof Method, Bakery-Quality Results (Step-by-Step)
If you've ever stood in a bakery, stared at a beautiful rustic loaf with that crackly crust and open, bubbly crumb, and thought "I could never make that" — this recipe is here to prove you wrong.
Because here's the thing: real sourdough bread only needs four ingredients. Flour, water, salt, and a little levain — a wild starter made from nothing more than flour, water, and the natural bacteria floating around your kitchen. That's it. No store-bought yeast, no fancy equipment, no culinary degree required.
Yes, this recipe takes anywhere from one to three days from start to finish. But don't let that scare you — most of that time the dough is simply resting while you go about your life. The actual hands-on work is surprisingly simple, and the payoff? A golden, crackling sourdough boule with a wild, open crumb that looks like it came straight out of an artisan bakery.
You've got this. Let's bake.
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*Last Updated: March 19th, 2026
⭐⭐⭐⭐⭐ (4.9/4 based on taste tester reviews)
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Active Time: 20 minutes | Fermentation: 24-72 hours | Bake: 25 minutes | Yield: 1 loaf | Difficulty: Easy
Why I Make homemade Artisan sourdough bread
It started with a grocery store bread label. The ingredient list was long, most words I couldn't pronounce, and that didn't sit right with me. I wanted to broadly know what was going into the food I feed my family — and I knew I could do better, so I got to work!
My sister-in-law introduced me to sourdough, gifted me part of her sourdough starter, a gift that I’m thankful for! Over the next six months, I tested and tweaked everything: different flours (all-purpose, whole wheat, spelt, millet, and blends), resting times, oven temperatures, and shaping methods. What I discovered is that great sourdough isn't about one secret ingredient — it's about getting a handful of small details right, together.
For example, a 48-hour rest period produces a much more flavourful loaf than 24 hours, but go beyond 72 hours and it's too much. These little things matter, and once you understand them, you'll feel the difference in every loaf.
How do I make artisan sourdough bread at home? What I landed with was the perfect sourdough bread boule recipe that has just 4 simple ingredients: flour, salt, water, and levin (which is a mix of flour, water and bacteria that was floating in the air and captured in the flour/water mixture).
I’ve been making this recipe on a weekly basis since and it's become our go-to alongside a warm bowl of soup. I hope it becomes a staple in your home too.
Perfect for: weekend baking, meal prep, brunch, or gifting
Why this recipe works:
No special equipment required (find out more in the FAQs)
Cold fermentation builds incredible flavour (traditional method!)
Just 4 ingredients (yay!)
Easily double or triple this recipe, freeze the extras. Prep once, enjoy for weeks to come! (saves time)
20 minutes active time (fits most schedules)
Freezer-friendly (make ahead for weeks of breakfasts)
Detailed photos and troubleshooting (foolproof results)
How Can I Make Sourdough Bread at Home?
This beginner-friendly artisan sourdough bread recipe needs just 4 ingredients and uses a simple no-knead method. With 20 minutes of active work and 1-3 days of hands-off fermentation, you'll create bakery-quality artisan bread with a crispy crust and tangy, chewy interior.
What You'll Need to Make Sourdough Bread
Ingredients (4 Simple Ingredients)
315g cold water (1⅓ cups)
200g active sourdough starter (¾ cup) - bubbly and fed within 4-12 hours
450g all-purpose flour (3½ cups)
12g kosher salt (2 teaspoons)
Total dough weight: ~977g (roughly 2.2 lbs)
Equipment Needed
Large mixing bowl (affiliate link)
Fork, for mixing
Cotton kitchen towel or plastic wrap
Kitchen scale (Affiliate link) (highly recommended)
Cast iron Dutch oven with lid (5-7 quart)
Parchment paper
Bread lame, razor blade, very sharp knife or a pair of kitchen shears
Wire cooling rack (Affiliate link)
Instant-read thermometer (optional but helpful)
How Long Does It Take to Make Sourdough Bread?
Best schedule: Mix Thursday evening → Bake Saturday morning and enjoy over the weekend, or week ahead!
Step-by-Step Sourdough Bread Instructions
Step 1: Mix the Dough (5 minutes)
In a large mixing bowl, combine the cold water and active sourdough starter. Stir with a fork until mostly dissolved (some clumps are fine).
Add the flour and salt. Stir together with the fork until well incorporated and no dry flour remains. The dough will look shaggy, rough, and sticky—this is exactly what you want.
Pro tip: Don't over-mix. Just ensure all flour is hydrated. The dough develops through time, not mixing.
What does "active starter" mean? Your starter should have been fed 4-12 hours ago, doubled in size, and be full of bubbles. It should pass the float test (a spoonful floats in water).
Step 2: Autolyse Rest (30 minutes)
Cover the bowl with a damp cotton towel or plastic wrap. Let the dough rest at room temperature for 30 minutes undisturbed.
Why autolyse? This rest period allows the flour to fully hydrate and begins gluten development naturally, making your dough easier to work with.
Step 3: Stretch and Fold (1.5-2 hours)
After the 30-minute rest, perform your first set of stretch and folds:
Wet your hands with water to prevent sticking
Grab the dough from one side (north position)
Stretch it upward until you feel resistance
Fold it over to the opposite side (south position)
Rotate the bowl 90 degrees
Repeat 4-6 times around the entire bowl
Repeat this process 3-4 times total, with 30-minute rests between each round:
First set: immediately after autolyse
Second set: 30 minutes later
Third set: 30 minutes later
Fourth set (optional): 30 minutes later
What you'll notice: With each round, the dough becomes smoother, more elastic, and holds its shape better. You're building gluten strength and trapping air bubbles.
Common mistake: Don't deflate the dough or fold too aggressively. Gentle stretching preserves the bubbles.
Step 4: Shape the Dough (5 minutes)
After your final stretch and fold, lightly flour your work surface. Turn the dough out onto the counter.
Shape into a boule:
1. Gently pull the edges of the dough toward the center, rotating as you go
2. Flip the dough over so the seam is on the bottom
3. Using your hands, gently rotate and pull the dough toward you to create surface tension
4. The top should be smooth and taut
Return the shaped dough to a clean bowl, seam-side up or down (your preference).
Why shape now? Pre-shaping before cold fermentation gives better structure and a higher rise.
Step 5: Cold Fermentation (24-72 hours)
Cover the bowl tightly with plastic wrap or a cotton cloth and place in the refrigerator.
Fermentation timeline:
- 24 hours: Mild tang, open crumb, good for beginners
- 48 hours: Balanced sour flavor, best all-around (recommended)
- 72 hours: Maximum tang, denser crumb, deeper flavour
What's happening: The cold temperature slows yeast activity but allows beneficial bacteria to develop complex flavours. This is what makes sourdough taste like sourdough.
Can I go longer than 72 hours? Yes, up to 5 days is safe, but the flavor becomes increasingly sour and the dough may become more difficult to work with.
Why the Long Fermentation Matters:
The 24-48 hour cold fermentation isn't just for flavour - it actually transforms the bread:
Breaks down gluten: Makes bagels easier to digest
Develops organic acids: Creates that characteristic sourdough tang
Improves texture: Longer fermentation = better crumb structure
Enhances nutrition: Makes minerals more bioavailable
Natural preservation: Sourdough naturally stays fresh longer
Step 6: Warm to Room Temperature (30-60 minutes)
Remove the dough from the refrigerator. Let it sit at room temperature while you preheat the oven (about 30-60 minutes).
Temperature matters: Cold dough won't rise properly in the oven. Room temp dough (65-70°F) gives the best oven spring.
Step 7: Preheat Oven and Dutch Oven (30 minutes)
Place your empty cast iron Dutch oven (with lid on) in the oven. Preheat to 450°F (232°C).
Critical: Preheat for a minimum of 30 minutes, preferably 40 minutes. The Dutch oven needs to be scorching hot to allow the dough to bake in steam.
Safety tip: ALWAYS USE OVEN MITTS rated for at least 500°F. The Dutch oven will be extremely hot.
Step 8: Score the Dough (2 minutes)
While the oven preheats, prepare your dough:
1. Cut a piece of parchment paper slightly larger than your dough
2. Gently turn the dough out onto the parchment, seam-side down
3. Using a bread lame, sharp knife or pair of kitchen shears, score the top with 1-2 deep cuts (about ½ inch deep and at a 45-degree angle)
Classic scoring patterns:
Single long slash (traditional)
Cross pattern (rustic)
Decorative patterns such as leaves, squares, or other (decorative)
Why score? Scoring controls where the bread expands during baking.
Step 9: Bake Your Sourdough (24-30 minutes)
Using heavy-duty oven mitts, carefully remove the preheated Dutch oven from the oven.
Remove the lid. Using the parchment paper as a sling, lift the dough and lower it into the Dutch oven. Put the lid back on immediately to trap steam.
Baking timeline: 24 minutes covered at 450°F for golden crust
How do you know it's done?
You’ll first notice that the loaf will have expanded, and almost doubled in size, and the score mark will have greatly expanded. It’ll be evident!
Next, you’ll see the deep golden-brown crust
Once the dutch oven will have been removed from the oven and the bread have cooled on the cooling rack, you'll notice a hollow sound when tapped gently on the bottom
Step 10: Cool Completely (1-2 hours)
Remove the bread from the Dutch oven immediately (it can become soggy if left in).
Place on a wire cooling rack and resist the urge to slice for at least 1 hour, preferably 2 hours.
Why wait? The interior crumb continues to set as it cools. Cutting too early results in gummy, doughy bread.
Listen for the "song": As your bread cools, you'll hear crackling sounds from the crust. This is the sound of success!
Tips for Perfect Homemade Artisan Sourdough Bread
🥯 Use Active Starter: Your starter MUST be bubbly and active. If it's sluggish, your bread won't rise. Feed your starter 4-12 hours before mixing dough and make sure it passes the float test.
⚖️ Weigh Your Ingredients: Use a kitchen scale (affiliate link) for accuracy. Flour measurements can vary by 30g or more depending on how you scoop, which drastically affects dough consistency.
❄️ Cold Fermentation is Key: Don't rush this step! The 24-72 hour cold ferment develops flavour and improves texture. It's what makes these bagels special.
🌡️ Accurate Oven Temp: Use an oven thermometer. If your oven runs hot or cold, your bread will overbake or underbake.
📝 Keep Notes: Write down fermentation times and temperatures. Sourdough timing varies with kitchen temp and starter strength.
🧊 Freeze for Later: These freeze beautifully! Slice before freezing for easy toasting straight from frozen.
Frequently Asked Questions (FAQs)
How do I know if my sourdough starter is ready to use?
Your starter is ready when it has doubled in size within 4-12 hours of feeding, is full of bubbles, and passes the float test. To test: drop a teaspoon of starter into a glass of water. If it floats, it's ready.
You’ll also notice that once it’s been fed, it will double or triple in size in the following 4-12 hours. If it hasn’t been fed in quite a while, it might not double in size. If this is the case, and you have a a few days to strengthen it, feed it equal parts flour and water (for example, 50g starter would then be fed 50g flour + 50 g water) every 24 hours, for the next 2-3 days. This will strengthen the sourdough starter. A strong started should double or triple in size 4-12 hours after feeding. This is what gives you those big airy bubbles that are synonymous with sourdough bread.
What if my sourdough starter isn't bubbly?
Your starter needs to be fed and active before baking. If it's flat or inactive, feed it equal parts flour and water (e.g., if you have 50g starter, mix in 50g of flour and 50g of water), and wait 4-12 hours until it doubles and becomes bubbly. If your sourdough starter hasn’t been fed in a while it might not rise to double or tripling in size. You might only have tiny bubbles and your starter might only rise slightly. If this is the case, then I recommend that you leave it at room temperature (lots of people keep it on their kitchen counter), and take a few days to strengthen it by feed it equal parts flour and water (for example, 50g starter would then be fed 50g flour + 50 g water) every 24 hours, for the next 2-3 days. This will strengthen the sourdough starter. A strong healthy starter that can double or triple in size, will be strong enough to produce bread with those big airy bubbles that are synonymous with sourdough bread.
Can I use discard starter instead of active starter?
Not recommended. This sourdough bread boule needs the leavening power of active starter to rise properly.
Why active starter is better:
Contains live, active yeast
Provides leavening power
Creates better texture
Develops proper flavour
Why is my sourdough bread dense and not airy?
Dense sourdough typically results from:
Inactive starter: Make sure it passes the float test
Under-fermentation: Dough needs adequate time to rise
Insufficient gluten development: Don't skip the stretch and folds
Cutting too soon: Let bread cool completely
How do I know when sourdough bread is fully baked?
Three ways to check:
Color: Deep golden-brown crust (darker than you think)
Sound: Hollow thump when tapped on the bottom
Temperature: Internal temp of 200-210°F on instant-read thermometer
Can I bake sourdough without a Dutch oven?
Yes, but the Dutch oven gives the best results by trapping steam. Here are some alternatives that could work. Make sure they’re oven safe to 450F before using:
Baking stone or steel with a pan of boiling water on the bottom rack
Inverted roasting pan over the loaf for the first 20 minutes
Heavy-duty baking sheet (results will be less dramatic)
How should I store sourdough bread?
Room Temperature Storage
Best for: Eating within 2-3 days
Store in:
Paper bag or bread box (allows some air circulation)
Loosely closed plastic bag (do NOT seal tight)
Don't store in: Airtight container at room temp (creates moisture and makes the bread soggy. This environment also favours mold development)
Shelf life: 2-3 days at room temperature
Refrigerator Storage
Best for: Extending freshness to 5-7 days
Store in:
Airtight container or sealed plastic bag
Slice first for easy toasting
Downsides:
Can make your bread slightly stale faster
Refrigeration dries out bread
Shelf life: 5-7 days refrigerated
To refresh: Toast or warm in 350°F oven for 5 minutes
Freezer Storage (Recommended!)
Best for: Long-term storage up to 3 months
How to freeze:
Cool completely to room temperature
Slice before freezing (makes toasting easier)
Label with date
Freeze up to 3 months
To thaw:
Toast from frozen: Best method! start with your normal toasting time and adjust based on personal toasting preference.
Oven: Wrap in foil, bake at 350°F for 5-10 minutes
Room temp: Let sit 1-2 hours to thaw naturally
What temperature should my kitchen be for sourdough?
Ideal room temperature is 68-75°F (20-24°C). Warmer kitchens (above 75°F) speed up fermentation. Cooler kitchens (below 68°F) slow it down. Adjust your fermentation time accordingly.
Can I make this recipe vegan?
Yes! This recipe is already vegan as long as your sourdough starter is maintained with water (not milk or whey). Sourdough contains only flour, water, salt, and wild yeast.
Why did my bread not rise in the oven (no oven spring)?
Common causes:
Dough was still too cold from the fridge
Over-fermented (past its peak)
Dutch oven wasn't hot enough
Insufficient steam
Weak or inactive starter
Troubleshooting Common Sourdough Problems
Problem: My dough is too sticky to handle
Solution: Sourdough should be sticky, but if it's unmanageable, wet your hands instead of flouring them. Adding too much flour during folding will make your bread dense.
Problem: The dough didn't rise much after cold fermentation
Solution: This is normal! Most of the rise happens in the oven (this is known as "oven spring"). As long as your starter was active, the bread will rise dramatically when it hits the heat.
Problem: My crust is too hard
Solution: Reduce baking time slightly, or remove the Dutch oven lid 5 minutes before the end. Store bread in a bread box (not plastic) to soften the crust slightly.
Problem: Gummy, wet crumb inside
Solution: There are a few solutions here. Its either that:
The loaf was under-baked. Try baking 5 minutes longer next time.
Loaf was sliced too early, I recommend the full 2 hours wait time.
Your oven runs hot. Try turning down the oven temperature to 425F next time. Use a thermometer—internal temp should be 200-210°F.
Problem: Bread spread flat instead of rising up
Solution: Insufficient gluten development. Make sure you're doing all 3-4 rounds of stretch and folds, and shaping with proper tension.
Tips for the Best Homemade Sourdough
✓ Use a kitchen scale: Weight measurements give consistent results. Volume measurements (cups) vary wildly depending on how you scoop flour.
✓ Don't skip the stretch and folds: This is what creates the gluten network and airy crumb structure. Each fold strengthens the dough.
✓ Temperature is everything: Keep notes on your kitchen temperature and fermentation times. You'll learn your sourdough's rhythm.
✓ Store cut-side down: Place your sliced loaf cut-side down and wrap in a cotton towel.
✓ Keep a sourdough journal: Track feeding times, fermentation temps, and results. You'll quickly learn what works in your kitchen.
✓ Save your scraps: Sourdough makes excellent breadcrumbs, croutons, or panzanella salad.
Health benefits of sourdough:
Lower glycemic index than regular bread
Easier to digest due to fermentation
Higher bioavailability of minerals
Natural probiotics from fermentation
variations
Once you've mastered this basic sourdough boule and want to explore different variations:
Whole Wheat Sourdough Bread: Substitute 50-100g of all-purpose flour with whole wheat
Spelt Sourdough Bread: Substitute 100-150g of all-purpose flour with spelt flour
Recipe Card
Easy Sourdough Bread Recipe
Yield: 1 loaf | Active Time: 20 min | Total Time: 28-78 hours
Ingredients:
315g Cold Water (1⅓ cups)
200g Active Sourdough Starter (¾ cup)
450g All-Purpose Flour (3½ cups)
12g Kosher Salt (2 tsp)
Instructions:
Mix all ingredients until combined, roughly 3-4 minutes
Rest 30 minutes
Stretch and fold 3-4 times (30 min between each)
Shape into ball, place into a bowl and cover with a cotton tea towel
Refrigerate 24-72 hours
Warm to room temp (30-60 min)
Preheat oven + Dutch oven to 450°F (30 min)
Score dough
Bake covered 24-30 minutes
Cool 1-2 hours before slicing
Did You Make This Recipe? I want to see it!
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you might also like:
Easy Pumpkin Chocolate Chip Muffins (Moist & Perfect!)
This fresh pumpkin chocolate chip muffin recipe combines the rich, moist texture of pumpkin with the sweet bursts of chocolate chips, perfect for a cozy snack or breakfast.
These muffins offer a tender crumb with a warm, spicy flavour balanced by pockets of melted chocolate. Serve fresh or store an airtight container in the fridge for up to 3-4 days.
As an Amazon Associate I earn from qualifying purchases.
*Last Updated: February 24,2026
Prep: 10 min | Bake: 20 min | Total: 30 min | Yield: 12 muffins
📖 Jump to Recipe | 💬 Jump to FAQs | 🖨️ Print Recipe
These are simply the BEST pumpkin chocolate chip muffins I have ever had!
There’s nothing quite like the comforting aroma of pumpkin spice drifting through the kitchen—and these homemade pumpkin chocolate chip muffins deliver that cozy goodness in the simplest, most delicious way. Soft, tender, and dotted with melty chocolate chips, they’re the kind of muffin that feels like a warm hug on a cold day.
What makes these muffins so special is how naturally wholesome and tender they are. Pumpkin purée adds incredible moisture and brings a boost of vitamins, while warm spices like cinnamon and pumpkin spice give each bite that familiar, cozy flavour we all love. Combined with pantry staples and a sprinkle of chocolate chips for just the right amount of indulgence, these muffins come together easily—no fuss, no complicated steps, just simple ingredients you can feel good about eating.
How to Make homemade Pumpkin Chocolate Chip Muffins?
These pumpkin chocolate chip muffins are incredibly moist, perfectly spiced, and loaded with chocolate chips. Made in one bowl with simple pantry ingredients, they're ready in just 30 minutes! The combination of pumpkin puree and oil creates a tender crumb that stays soft for days, while warm spices and melty chocolate make every bite irresistible.
Perfect for: Quick breakfasts, school snacks, meal prep, fall baking
Why You'll Love These Pumpkin Chocolate Chip Muffins
✓ Super Quick: Ready in 30 minutes from start to finish
✓ One Bowl Method: Minimal cleanup, no stand mixer needed
✓ Incredibly Moist: Stay soft and tender for up to a week
✓ Not Too Sweet: Less sugar than typical muffin recipes (healthier!)
✓ Freezer-Friendly: Make ahead and grab for busy mornings
✓ Kid-Approved: Even picky eaters love these chocolate-packed muffins
✓ Perfect Spice Balance: Warm cinnamon and pumpkin pie spice without being overwhelming
✓ Loaded with Chocolate: Every bite has melty chocolate chips
There's nothing quite like the comforting aroma of pumpkin spice drifting through the kitchen—and these pumpkin chocolate chip muffins deliver that cozy goodness in the simplest, most delicious way. Soft, tender, and dotted with melty chocolate chips, they're the kind of muffin that feels like a warm hug, whether you're enjoying one on a crisp fall morning or baking a batch any time you want something nourishing and comforting.
What makes these muffins so special is how naturally wholesome and tender they are. Pumpkin purée adds incredible moisture and brings a boost of vitamins, while warm spices like cinnamon and pumpkin pie spice give each bite that familiar, cozy flavor we all love. Combined with pantry staples and plenty of chocolate chips for just the right amount of indulgence, these muffins come together easily—no fuss, no complicated steps, just simple ingredients you can feel good about eating.
They're perfect for busy families. Bake a batch on the weekend, and you'll have quick breakfasts, school snacks, or afternoon pick-me-ups ready to go all week long. They're soft enough for little ones, hearty enough to keep everyone satisfied, and sweet enough to feel like a treat without going overboard. Plus, they freeze beautifully, making them a reliable go-to whenever life gets busy.
But beyond their convenience and wholesome ingredients, these pumpkin chocolate chip muffins offer a little moment of joy—something warm and homemade to slow you down and brighten your day. Whether you're stirring the batter with kids, sharing them with friends, or enjoying one quietly with your morning coffee, these muffins bring comfort in every bite.
Ingredients for Pumpkin Chocolate Chip Muffins
Wet Ingredients:
2 large eggs (100g total), at room temperature
1 cup (245g) pumpkin puree - use 100% pure pumpkin, NOT pumpkin pie filling
1 teaspoon (5ml) vanilla extract
1/2 cup (120ml) milk - any kind works (dairy or non-dairy)
1/2 cup (120ml) neutral oil - canola, vegetable, or melted coconut oil
Dry Ingredients & Spices
1 3/4 cups (220g) all-purpose flour - spooned and leveled, not packed
1/3 cup (70g) brown sugar, packed
1/3 cup (65g) granulated sugar
1 teaspoon (4g) baking powder
1 teaspoon (6g) baking soda
1/2 teaspoon (3g) salt
2 teaspoons (4g) ground cinnamon
1 teaspoon (2g) pumpkin pie spice
optional Mix-Ins
1/3 cup (130g) semi-sweet chocolate chips - plus 2 tablespoons for topping
1/2 cup (60g) chopped walnuts or pecans
Equipment Needed
12-cup muffin tin (affiliate link)
Paper muffin liners (or cooking spray)
Large mixing bowl
Whisk
Rubber spatula (affiliate Link)
1/4 cup measuring cup or ice cream scoop
Wire cooling rack (affiliate Link)
Toothpick for testing
Ingredient Notes & Substitutions
Pumpkin Puree: Use 100% pure pumpkin, NOT pumpkin pie filling which contains added sugar and spices. You can substitute with sweet potato puree or butternut squash puree.
Eggs: Room temperature eggs mix better into the batter. Forgot to set them out? Place in a bowl of warm water for 5 minutes. For vegan option, use 2 flax eggs (2 tablespoons ground flax + 5 tablespoons water, let sit 5 minutes).
Oil: Any neutral oil works - canola, vegetable, or melted coconut oil. You can substitute melted butter (1/2 cup / 113g), but the muffins won't stay moist quite as long. An alternative is to replace half the oil with unsweetened applesauce.
Sugars: The combination of brown and granulated sugar gives the best texture. You can reduce total sugar by up to 1/4 cup if you prefer less sweet muffins.
Flour: For a healthier option, replace up to half (about 3/4 cup) with whole wheat flour. For gluten-free, use a 1:1 gluten-free baking flour blend.
Pumpkin Pie Spice: Don't have it? Check out my Pumpkin Pie Spice blog post
Chocolate Chips: Semi-sweet is standard, but milk chocolate, dark chocolate, or white chocolate chips all work. Mini chips distribute more evenly throughout the muffins.
How to Make Pumpkin Chocolate Chip Muffins (Step-by-Step)
Step 1: Preheat and Prep (2 minutes)
Preheat your oven to **350°F (177°C)**. Position the oven rack in the centre of the oven for even baking.
Line a 12-cup muffin tin with paper liners, or grease the muffin cups generously with cooking spray, lard or butter. Set aside.
Pro Tip: If using paper liners, lightly spray them with cooking spray to prevent sticking.
Step 2: Mix Wet Ingredients (3 minutes)
In a large mixing bowl, whisk together:
2 large eggs
1 cup (245g) pumpkin puree
1 teaspoon vanilla extract
1/2 cup (120ml) milk
1/2 cup (120ml) neutral oil
Whisk vigorously for 1-2 minutes until the mixture is smooth, well combined, and slightly frothy. The pumpkin should be fully incorporated with no lumps.
What it should look like: A smooth, orange-colored mixture that's slightly thickened but still pourable.
Step 3: Add Leaveners, Sugars, and Spices (2 minutes)
To the wet mixture, add:
1/3 cup (70g) brown sugar
1/3 cup (65g) granulated sugar
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
2 teaspoons ground cinnamon
1 teaspoon pumpkin pie spice
Whisk vigorously for about 1 minute until the sugars have dissolved and the spices are evenly distributed throughout. The mixture should be smooth and fragrant.
Why this order matters: Adding the sugars and spices before the flour ensures even distribution and helps dissolve the sugars completely.
Step 4: Fold in Flour - DON'T OVERMIX! (2 minutes)
Add 1 3/4 cups (220g) all-purpose flour to the bowl.
Using a rubber spatula, gently fold the flour into the wet mixture just until no dry flour streaks remain. Stop mixing immediately when the flour is incorporated. The batter should be thick and may have a few small lumps—this is completely normal and actually desirable!
CRITICAL: Do not overmix! Overmixing develops gluten and creates tough, dense muffins. Under-mixing is better than over-mixing.
What it should look like: A thick, pourable batter similar to pancake batter, with a smooth but slightly lumpy texture.
Step 5: Add Chocolate Chips (1 minute)
Gently fold in 3/4 cup (130g) chocolate chips using your rubber spatula. Use a folding motion to distribute them evenly throughout the batter.
Reserve 2 tablespoons of chocolate chips for sprinkling on top of the muffins before baking.
Baking Tip: For more even distribution, toss the chocolate chips with 1 tablespoon of flour before adding to prevent them from sinking during baking.
Step 6: Fill Muffin Cups (2 minutes)
Using a 1/4 cup measuring cup or ice cream scoop, fill each muffin cup about 3/4 full. The batter should be evenly distributed across all 12 cups.
Sprinkle the reserved chocolate chips on top of each muffin for a beautiful bakery-style appearance.
For mini muffins: Use a 2 tablespoon scoop and fill 24 mini muffin cups. Adjust baking time to 12-15 minutes.
Step 7: Bake (18-22 minutes)
Bake in the preheated 350°F (177°C) oven for 18-22 minutes, until the muffins are golden brown and spring back when lightly touched.
How to tell they're done:
Tops are golden brown and spring back when gently pressed
A toothpick inserted into the center comes out clean or with a few moist crumbs (NOT wet batter
Edges are just starting to pull away from the pan
Timing Guide:
Regular muffins: 18-22 minutes
Mini muffins: 12-15 minutes
Important: Every oven is different! Start checking at the minimum time and add 1-2 minutes as needed. Don't overbake—this is the #1 cause of dry muffins.
Step 8: Cool (10 minutes)
Remove the muffin tin from the oven and place on a wire cooling rack.
Let the muffins cool in the pan for 5 minutes—this allows them to set and makes them easier to remove without breaking.
After 5 minutes, carefully transfer the muffins from the tin to the wire cooling rack. Let them cool for an additional 5-10 minutes.
Serve warm or at room temperature. These muffins are delicious warm with butter, or at room temperature as a grab-and-go snack!
Tips for Perfect Pumpkin Chocolate Chip Muffins
🎃 Use Pure Pumpkin Puree: Check the label carefully! You want 100% pure pumpkin, NOT pumpkin pie filling which has added sugar and spices that will throw off your recipe. Libby's is a reliable brand.
📏 Measure Flour Correctly: This is crucial! Spoon flour into your measuring cup and level off with a knife. Don't scoop directly from the bag or you'll pack in too much flour and end up with dense, dry muffins. Even better: use a kitchen scale for 220g exact measurement.
🥚 Room Temperature Eggs: Cold eggs don't incorporate as well into the batter. Set them out 30 minutes before baking, or place in a bowl of warm water for 5 minutes to bring to room temperature quickly.
🍫 Reserve Chocolate Chips for Topping: Sprinkle extra chocolate chips on top before baking for that professional bakery look. It also ensures every muffin gets visible chocolate!
⏰ Don't Overbake: This is the most common mistake! Remove muffins when a toothpick has a few moist crumbs—NOT when it's completely clean. Muffins continue cooking from residual heat as they cool.
🌡️ Use an Oven Thermometer: Many ovens run 25°F hotter or cooler than the dial indicates. An oven thermometer ensures accurate baking temperature.
🧊 Freeze the Batter: Fill muffin cups with batter, freeze until solid (2-3 hours), then transfer to a freezer bag. Bake from frozen anytime, adding just 5 minutes to the baking time!
👀 Look for Visual Cues: Properly baked muffins have golden tops, spring back when touched, and the edges just start to pull away from the pan.
❄️ Cool Completely Before Storing: Warm muffins create condensation in containers, making them soggy. Always cool to room temperature first.
Frequently Asked Questions
How many muffins does this recipe make?
This recipe makes 12 regular-sized muffins when filled 3/4 full, or 24 mini muffins when using a mini muffin tin. If you prefer to fill the cups all the way to the top for bakery-style dome tops, you'll get about 10-11 muffins.
Can I freeze pumpkin chocolate chip muffins?
Yes! These muffins freeze beautifully for up to 3 months. Here's how:
To freeze baked muffins:
Cool completely to room temperature
Wrap each muffin individually in plastic wrap
Place wrapped muffins in a freezer-safe bag, removing as much air as possible
Label with date and freeze
To thaw:
Leave at room temperature for 1 hour
Or microwave for 20-30 seconds
Or warm in a 300°F oven for 10 minutes
To freeze unbaked batter:
Transfer batter in a large freezer-safe container
Freeze until solid
Thaw in the fridge 24-48 hours before baking in muffin tray
How long do pumpkin chocolate chip muffins last?
Room temperature: 2 days in an airtight container (muffins will dry out faster at room temp)
Refrigerator: 5-7 days in an airtight container (recommended for maximum freshness)
Freezer: Up to 3 months when properly wrapped
Can I use pumpkin pie filling instead of pumpkin puree?
No! Pumpkin pie filling contains added sugar, spices, and sometimes thickeners that will completely throw off this recipe. You must use 100% pure pumpkin puree. Check the ingredients—it should only say "pumpkin."
If you accidentally bought pie filling, you can use it in smoothies or as a pancake topping, but save the baking for pure pumpkin puree!
Why are my pumpkin muffins dense?
Dense muffins are usually caused by one of these issues:
1. Overmixing the flour: Mix only until the flour is just incorporated. Overmixing develops gluten = tough, dense muffins.
2. Too much flour: If you scooped flour directly from the bag, you likely packed in too much. Always spoon and level, or use a kitchen scale (220g).
3. Old leavening agents: Test your baking powder and baking soda by adding to water—they should fizz actively. If not, they're expired and won't make your muffins rise.
4. Overbaking: Dense texture can also come from baking too long, which dries out the muffins.
Can I make these muffins healthier?
Absolutely! Here are several healthy swaps:
Reduce oil: Replace half the oil (1/4 cup) with unsweetened applesauce
Reduce white sugar: Cut total white sugar, and 1/4 cup instead of 1/3 cup (muffins will be less sweet but still delicious). Caution! Do not reduce brown sugar. Reducing brown sugar will result in stiffer muffins. Brown sugar help give these muffins their cake-like texture.
Add whole grains: Replace half the all-purpose flour (about 3/4 cup) with whole wheat flour. The muffins will be much heavier, not as airy.
Use dark chocolate: Dark chocolate chips have less sugar than semi-sweet chocolate chips
Add ground flaxseed: Stir in 2 tablespoons ground flaxseed for extra fiber and omega-3s
Add Greek yogurt: Replace 1/4 cup oil with 1/4 cup Greek yogurt for extra protein
What can I substitute for eggs?
For vegan/egg-free muffins:
Best option: 2 flax eggs
Mix 2 tablespoons ground flaxseed with 5 tablespoons water
Let sit for 5 minutes until thick and gel-like
Use in place of eggs
Note: Texture and colour may be slightly different than using eggs, but muffins will still be delicious!
How do I know when pumpkin muffins are done baking?
Use all three tests:
1. Visual test: Tops are golden brown and spring back when lightly touched
2. Toothpick test: Insert a toothpick in the center—it should come out clean or with a few moist crumbs (NOT wet batter)
3. Temperature test:** Internal temperature should be 200-210°F (93-99°C) on an instant-read thermometer
Tip: It's better to slightly underbake than overbake. Muffins continue cooking from residual heat as they cool.
Can I make these muffins without a muffin tin?
You have a few options:
1. Silicone muffin cups: Place on a baking sheet and fill as normal
2. Ramekins: 4-6 ounce ramekins work well (makes 8-10 larger muffins)
3. Loaf pan: Make pumpkin chocolate chip bread instead (bake 50-60 minutes at 315°F)
4. Cake pan: Pour into greased 8x8 or 9x9 pan for pumpkin chocolate chip cake (bake at 325 for 25-30 minutes)
What size eggs should I use?
Use large eggs (about 50g each in the shell, 100g total). This is the standard size for baking recipes.
If you only have medium eggs, use 3 medium eggs instead of 2 large.
If you only have extra-large, stick with 2 but the batter may be slightly thinner.
Can I make these muffins dairy-free?
Yes! This recipe is easily dairy-free:
Use any non-dairy milk: almond, oat, soy, coconut, etc.
Use neutral oil (not butter)
Check that your chocolate chips are dairy-free (many dark chocolate and semi-sweet varieties are)
The recipe doesn't use butter or other dairy, so it's naturally almost dairy-free already!
Why did my muffins sink in the middle?
Sunken muffins are usually caused by:
Oven temperature too low: Use an oven thermometer to verify 350°F
Opening oven door too early: Don't open the oven until at least 15 minutes of baking
Too much leavening: Measure baking powder and soda carefully with measuring spoons
Underbaking: Muffins weren't baked long enough to set the structure
Can I add nuts to these muffins?
Absolutely! Fold in 1/2 cup (60g) chopped walnuts or pecans along with (or instead of) the chocolate chips. For best results:
Toast nuts first for 5 minutes at 350°F for enhanced flavor
Chop into small pieces so they distribute evenly
Can mix nuts and chocolate chips (use 1/2 cup each)
Can I use melted butter instead of oil?
Yes! Use 1/2 cup (113g or 1 stick) melted butter, cooled slightly.
Pros: Richer flavour
Cons: Muffins won't stay moist quite as long (oil keeps them softer for more days)
If using butter, store muffins in the refrigerator to extend freshness.
What's the difference between pumpkin puree and pumpkin pie filling?
Pumpkin Puree:
100% pure pumpkin
No added ingredients
Ingredients: Pumpkin
Use for: Baking from scratch
Pumpkin Pie Filling:
Pumpkin + sugar + spices + thickeners
Pre-sweetened and spiced
Ingredients: different brands have different ingredients, but generally, they’re a mix of pumpkin, sugar, corn syrup, spices, etc.
Use for: Quick pies (not for recipes that already have sugar and spices)
Always use pure pumpkin puree for this recipe!
Can I make mini muffins with this recipe?
Yes! This recipe makes 24 mini muffins.
Adjustments:
Use a mini muffin tin (24 cups)
Fill each cup about 3/4 full using a 2-tablespoon scoop
Bake at 350°F for 12-15 minutes (shorter than regular muffins)
Check for doneness at 12 minutes
Mini muffins are perfect for toddlers, lunch boxes, and portion control!
Do pumpkin muffins need to be refrigerated?
My personal recommendation is to ALWAYS refrigerate baked goods.
Can I double this recipe?
Yes! This recipe doubles beautifully. You'll make 24 regular muffins or 48 mini muffins.
Tips for doubling:
Mix in your largest bowl (batter will be thick)
Or make two separate batches if your bowl isn't big enough
Bake in batches if you don't have enough muffin tins
Batter can sit at room temp for up to 30 minutes while first batch bakes
What's the best way to reheat pumpkin muffins?
Microwave (fastest):
5-10 seconds for room temp muffins
25-30 seconds for frozen muffins
Place on a paper towel to absorb moisture
Can I use whole wheat flour?
Yes! You can substitute whole wheat flour for up to half of the all-purpose flour (about 3/4 cup or 90g).
Tips:
- Add 1-2 tablespoons extra milk if batter seems too thick
- Muffins will be denser and more hearty
- Nutritional value will be higher (more fiber)
Don't substitute 100% whole wheat or muffins will be very dense and heavy.
Recipe Variations
Pumpkin Cream Cheese Muffins
Add a cream cheese filling for an extra special treat:
Mix 4 oz softened cream cheese + 2 tbsp sugar + 1/2 tsp vanilla
Fill muffin cups 1/3 full with batter
Add 1 tablespoon cream cheese mixture
Top with remaining batter
Bake as directed
Note: These MUST be refrigerated and will only last 3-4 days.
Streusel-Topped Pumpkin Muffins
Make a cinnamon streusel topping:
Mix 1/4 cup flour + 1/4 cup brown sugar + 1/2 tsp cinnamon
Cut in 2 tablespoons cold butter until crumbly
Sprinkle over muffin batter before baking
Bake as directed (may need 2-3 extra minutes)
Pumpkin Walnut Muffins (No Chocolate)
For a classic pumpkin muffin without chocolate:
Omit chocolate chips
Add 3/4 cup chopped toasted walnuts
Optional: Add 1/4 cup raisins or dried cranberries
Bake as directed
Pumpkin Banana Chocolate Chip Muffins
Combine two favorite flavors:
Reduce pumpkin to 1/2 cup (120g)
Add 1/2 cup (120g) mashed ripe banana
Don’t add Pumpkin Pie Spice mix, but keep the cinnamon
Proceed with recipe as written
Slight banana flavor complements the pumpkin!
Vegan Pumpkin Chocolate Chip Muffins
Make these completely plant-based:
Replace eggs with 2 flax eggs (2 tbsp ground flax + 5 tbsp water, let sit 5 min)
Use non-dairy milk (almond, oat, soy)
Use dairy-free chocolate chips
Bake as directed (may need 2-3 extra minutes)
Pumpkin Chocolate Chip Bread
Turn this into a loaf:
Grease a 9x5-inch loaf pan
Pour all batter into the pan
Bake at 325°F for 50-60 minutes
Cover with foil after 30 minutes to prevent over-browning
Cool 15 minutes before removing from pan
Storage Instructions
Refrigerator Storage (Recommended)
Store in an airtight container in the refrigerator for 5-7 days. This is the best method for maximum freshness.
How to store:
Cool muffins completely to room temperature
Place in an airtight container or resealable plastic bag
Store in the refrigerator
Optional: Bring to room temp before eating, or warm briefly
Freezer Storage
Freeze for up to 3 months for long-term storage.
Method 1: Individual Wrapping (Best)
Cool muffins completely
Wrap each muffin individually in plastic wrap
Place wrapped muffins in a freezer-safe bag
Remove as much air as possible
Label with date
Freeze
Method 2: Bulk Freezing
1. Cool muffins completely
2. Place in a single layer in freezer-safe container
3. Separate layers with parchment paper
4. Seal tightly and freeze
To Thaw:
Room temperature: 1-2 hours
Microwave: 30 seconds
Troubleshooting Common Problems
Problem: My muffins are dense and heavy
Causes & Solutions:
Overmixed flour: Mix only until just combined, a few lumps are okay
Too much flour: Spoon and level flour, don't pack it (or use scale: 220g)
Old leavening agents: Test baking powder/soda in water—should fizz actively
Eggs too cold: Use room temperature eggs
Problem: My muffins are dry
Causes & Solutions:
Overbaked: Reduce bake time, remove when toothpick has moist crumbs
Too much flour: Use proper measuring technique or scale
Reduced fat/sugar too much: Some fat and sugar is needed for moisture
Old eggs: Use fresh eggs for best results
Problem: My muffins sank in the middle
Causes & Solutions:
Oven temp too low: Use oven thermometer to verify 350°F
Opened oven too early: Wait at least 15 minutes before opening door
Overmixed batter: Mix only until combined
Too much leavening: Measure carefully with proper measuring spoons
Underbaked: Bake until toothpick comes out clean
Problem: My muffins stuck to the pan/liners
Causes & Solutions:
Pan not greased: Spray liners lightly with cooking spray
Removed too soon: Let cool 5 minutes in pan before removing
Low-quality liners: Use parchment paper liners or grease the pan directly
Overfilled cups:Fill only 3/4 full to prevent overflow and sticking
Problem: My chocolate chips all sank to the bottom
Causes & Solutions:
Batter too thin: Make sure measurements are accurate
Chips too large: Use standard-size or mini chocolate chips
Didn't toss in flour: Coat chips in 1 tbsp flour before adding to batter
Problem: My muffin tops are flat, not domed
Causes & Solutions:
Oven temp too low: Increase to 375°F, or start at 425°F for 5 min then reduce
Old leavening agents: Replace baking powder/soda every 6 months
Batter too thin: Check measurements, especially flour
Not filled enough: Fill cups to the top for bakery-style domes
Problem: My muffins are too sweet
Solutions:
- Reduce granulated sugar to 1/4 cup (50g) next time
- Use dark chocolate chips instead of semi-sweet
- Add a pinch more salt to balance sweetness
The Science Behind the Perfect Muffin:
Oil + Pumpkin = Maximum Moisture: Unlike butter which solidifies when cold, oil stays liquid at all temperatures. Combined with water-rich pumpkin puree, this creates incredibly moist muffins that stay tender for days.
One-Bowl Method = Tender Crumb: Mixing everything in one bowl minimizes gluten development. Less gluten = softer, more tender muffins (not tough and chewy).
Lower Sugar = Healthier & Less Sweet: With only 2/3 cup total sugar (compared to 1-1.5 cups in most recipes), these muffins are sweet enough to enjoy as a treat without being dessert-level sweet.
Baking Powder + Baking Soda = Better Rise: Using both leavening agents creates the perfect rise and crumb texture. Baking soda reacts with the acidity in pumpkin for immediate lift, while baking powder provides sustained rise throughout baking.
Room Temperature Eggs = Better Emulsion: Room temp eggs blend more easily into the batter, creating a smoother texture and better rise.
350°F = Perfect Balance: This moderate temperature bakes the muffins through without over-browning the tops. Higher temps would brown too fast; lower temps would create dense muffins.
The ultimate pumpkin chocolate chip muffins!
Recipe Card
Ingredients:
2 eggs
1 cup pumpkin puree
1 tsp vanilla extract
1/2 cup milk
1/2 cup neutral oil (I like using canola or vegetable oil)
1 tsp baking powder
1 tsp baking soda
1/2 tsp table salt
2 tsp ground cinnamon
1 tsp pumpkin pie spice
1/3 cup brown sugar
1/3 cup granulated sugar
1 3/4 cups all purpose flour
1/3 cup choc chips
Instructions:
Pre-heat the oven to 350F.
In a mixing bowl, or a stand mixer, add the eggs, vanilla, pumpkin purée, milk and oil. Mix well.
Add in the baking soda, baking powder, brown sugar, granular sugar, salt, cinnamon, pumpkin spice mixture. Mix well.
Be attentive in this next step, where the flour is added. It’s important not to over mix the flour in order for the muffins to have a good texture. Add in the flour, and mix until the flour has just about mixed in, but stop as soon as its completely mixed in.
Fold in the chocolate chips. That’s it, the batter is done!
If using a regular muffin pan, use a 1/4 cup to scoop the batter over muffin. If using a mini muffin tray, use a 2 tbsp measuring spoon to fill your muffin tray.
Bake for 18-22 minutes, until a toothpick inserted comes out clean, and remove from oven. Let rest for a few minutes before serving.
Once cooled, muffins should be kept in the fridge for less than one week.
The muffins can also be frozen.
Ive also had success doubling this recipe and freezing the batter.
Enjoy!
Did you make this recipe? I Want to see it!
Leave a photo and a ⭐ star rating and comment below to let us know how your muffins turned out. Did you make any substitutions or additions? Share your tips and photos with us!
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