melissassouthernstylekitchen.com

Pork Tenderloin Medallions

Melissa Sperka — Wed, 23 Sep 2026 10:00:00 +0000

Tender Pork Tenderloin Medallions seared until golden brown and finished in a silky white wine cream sauce make an elegant dinner that’s surprisingly easy to prepare. This recipe transforms an inexpensive cut of pork into a restaurant-worthy meal using a handful of pantry staples, a splash of white wine, and a simple pan sauce made right in the skillet.

Easy Pork Tenderloin Medallions Recipe

Pork tenderloin is one of my favorite cuts for entertaining because it cooks quickly, remains wonderfully tender, and pairs beautifully with rich, creamy sauces. The white wine adds brightness and depth, while Dijon mustard and shallots provide a subtle savory backbone to the flavor that keeps the sauce from feeling too heavy.

Serve these pork tenderloin medallions over mashed potatoes, buttered egg noodles, or rice to soak up every last spoonful of the sauce. Ideal for casual family meals, entertaining, holiday gatherings and date night.

Key ingredients to make Pork Tenderloin Medallions: (Scroll down for the full printable recipe card and quantities.)

Pork – Pork tenderloin is the star of this simple main dish.
Spices and Seasonings – Coarse sea salt, black pepper, granulated garlic or garlic powder, onion powder.
Flour – All purpose flour. Lightly flouring the pork promotes browning and provides a small amount of starch to help stabilize the sauce.
Oil and Butter – Extra virgin olive oil and salted butter or unsalted butter to cook the pork.
White Wine Cream Sauce – Heavy Cream, white wine, chicken broth, Dijon mustard, salted butter or unsalted butter, shallot or finely diced finely diced onion, salt, garlic cloves, dried thyme or fresh thyme
Garnish – Chopped fresh parsley for color and fresh flavor.

How to Make Pork Tenderloin Medallions Recipe

Prep the Pork – Remove any silver skin from the pork tenderloin and slice into 1-inch medallions. Flatten using the heel of your hand or a meat tenderizer.
Sift the Dry Ingredients – Whisk salt, pepper, onion powder and garlic powder into the flour. Lightly dust both sides of each pork medallion with the seasoned flour.
Fry – Cook pork tenderloins in a single layer in oil and butter. Transfer to a plate and tent loosely with foil to keep warm.
Saute Shallot – Reduce to medium-heat. Saute shallot with salt until softened, then add garlic.
Add Remaining Ingredients – Add wine simmer until the wine has reduced, add chicken broth, Dijon mustard, and thyme. Simmer and stir to combine. Allow the wine to reduce before adding the cream to concentrate its flavor.
Finish with Heavy Cream – Stir in the heavy cream and cook over low heat, allowing the sauce to gently simmer until slightly thickened, about 3 to 5 minutes. Avoid boiling vigorously.
Return the Pork to the Pan – Simmer gently to warm through.
Serve – Stir in the parsley reserving some to sprinkle on top and serve with your favorite side dishes.

Kitchen Equipment to Make Juicy Pork Medallions

Large skillet so the pork can cook in a single layer. Otherwise, cook in batches.
Measuring cups and measuring spoons.
Meat mallet.
Sharp knife and chopping board.
Meat thermometer.
Plate or platter.

Recipe Variations, Tips and Substitutions

Pork Tenderloin -Pork tenderloin is naturally lean and tender, making it ideal for quick-cooking recipes. Be careful not to confuse it with pork loin, which is much larger and requires a different cooking method.
White Wine -Choose a dry white wine such as Sauvignon Blanc, Pinot Grigio, or an unoaked Chardonnay. Avoid sweet wines, which can overwhelm the savory flavors of the sauce.
Heavy Cream – Use heavy or whipping cream (33–36% milk fat). Lower-fat creams are more prone to curdling or separating when combined with acidic ingredients like wine.
Spices – You can add smoked paprika to the seasoned flour or cayenne for a little heat.
Dijon Mustard – The Dijon adds subtle flavor and also helps emulsify the sauce, creating a smoother texture. You could use a spicy brown mustard or whole grain mustard.
Trouble Shooting the Cream Sauce – If the sauce appears oily or begins to separate, whisk in a tablespoon or two of warm chicken broth and reduce the heat.
Fresh Herbs – You can use fresh thyme, oregano, rosemary or parsley.
Mushrooms – You can saute mushrooms in a separate skillet then serve on top.

Frequently Asked Questions

Can I make this recipe without wine? Yes. Replace the white wine with an equal amount of additional chicken broth. The sauce will be slightly less complex but still delicious.
Why Flatten the Pork Tenderloin Medallions? Flattening the pork medallions slightly helps them cook evenly and develop more surface browning.
What is the best internal temperature for pork tenderloin? Cook pork tenderloin to an internal temperature of 145°F (63°C), then allow it to rest briefly before serving.
Can I make this ahead of time? The pork can be cooked several hours in advance and gently reheated in the sauce. The sauce itself is best prepared shortly before serving.
What should I serve with pork medallions in cream sauce? Mashed potatoes, buttered egg noodles (or your favorite pasta), rice pilaf, roasted potatoes, green beans, asparagus, salad or wilted greens all pair beautifully with this dish.

Storage and Leftovers

Refrigeration – Store leftover pork and sauce in an airtight container in the refrigerator for up to 3-4 days.
Freezing – Cream sauces can sometimes separate after freezing and thawing, so this recipe is not ideal for freezing. That said, you can freeze the pork tenderloin for up to 2 months. Thaw in the fridge and make the sauce fresh just before serving.
Reheating – Reheat gently in a covered skillet over low heat, adding a splash of chicken broth or cream if needed to loosen the sauce. Avoid boiling, as this may cause the sauce to separate.

More Easy Pork Recipes to Make

Stuffed Bacon Wrapped Pork Loin.
Baked Parmesan Crusted Pork Chops are a fan favorite!
Slow Cooked Pulled Pork Barbecue is simple to make and filling.
Braised Mexican Style Pork Ribs melt in your mouth.
Down home Fried Pork Tenderloin and Sawmill Gravy is bonafide comfort food.
Make your own homemade Breakfast Sausage.
Braised Pork Chops with Cabbage and Apples is a delicious fall meal.
Pork Fried Rice from the Pioneer Woman.

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Pork Tenderloin Medallions

These tender Pork Tenderloin Medallions are seared until golden and smothered in a silky white wine cream sauce. It’s an easy skillet supper that turns an affordable cut of pork into a company-worthy meal the whole family will love.

Course Main Course, Pork

Cuisine American, Southern

Keyword pork-tenderloin-medallions

Prep Time 15

Cook Time 20

Total Time 35

Servings servings

Calories 379kcal

Ingredients

1 1/2-2 lbs pork tenderloin
1 1/2 tsp coarse sea salt
1 tsp black pepper
1 tsp granulated garlic or garlic powder
1 tsp onion powder
3 Tbsp all purpose flour
2 Tbsp olive oil
1 Tbsp butter
White Wine Cream Sauce:
1 Tbsp butter
1 medium shallot, finely diced or 1/4 cup finely diced sweet onion
1/2 tsp salt
2 medium garlic cloves minced
1/4 cup dry white wine
1/2 cup low sodium chicken broth
2-3 tsp Dijon mustard adjust to taste
1/2 tsp dried thyme or 1-2 teaspoons fresh thyme
1 cup heavy cream
2 Tbsp chopped fresh parsley

Instructions

Remove any silver skin from the pork tenderloin. Slice into 1-inch medallions and gently flatten each piece to about ¾ inch thick with the heel of your hand or using a meat mallet.
In a shallow bowl, whisk salt, pepper,garlic powder and onion powder into the flour. Lightly dust both sides of each pork medallion with the seasoned flour.
Heat the olive oil and 1 tablespoon butter in a large skillet over medium-high heat.
Add the pork medallions in a single layer. Cook for 2 to 3 minutes per side until golden brown and the internal temperature reaches 145°F (63°C). Transfer to a plate and tent loosely with foil to keep warm.
Reduce the heat to medium. If the skillet contains excessive fat, spoon off all but about 1 tablespoon. Add the remaining tablespoon of butter, followed by the shallot or onion. Season with salt. Cook for 2 to 3 minutes until softened. Add the garlic and cook for 30 seconds.
Pour in the white wine and scrape up any browned bits from the bottom of the pan. Simmer until the wine has reduced by about half.
Add the chicken broth, Dijon mustard, and thyme. Simmer for 2 to 3 minutes.
Stir in the heavy cream and cook over low heat, allowing the sauce to gently simmer until slightly thickened, about 3 to 5 minutes. Avoid boiling vigorously.
Return the pork and any accumulated juices back to the skillet. Simmer gently for 1 to 2 minutes to warm through.
Stir in 1 Tbsp parsley, taste, and adjust seasoning with salt and pepper as needed. Serve with a sprinkle of parsley along with your favorite side dishes.

Notes

Pork Tenderloin -Pork tenderloin is naturally lean and tender, making it ideal for quick-cooking recipes. Be careful not to confuse it with pork loin, which is much larger and requires a different cooking method.
White Wine -Choose a dry white wine such as Sauvignon Blanc, Pinot Grigio, or an unoaked Chardonnay. Avoid sweet wines, which can overwhelm the savory flavors of the sauce.
Heavy Cream – Use heavy or whipping cream (33–36% milk fat). Lower-fat creams are more prone to curdling or separating when combined with acidic ingredients like wine.
Spices – You can add smoked paprika to the seasoned flour or cayenne powder for a little heat.
Dijon Mustard – The Dijon adds subtle flavor and also helps emulsify the sauce, creating a smoother texture. You could use a spicy brown mustard or whole grain mustard.
Trouble Shooting the Cream Sauce – If the sauce appears oily or begins to separate, whisk in a tablespoon or two of warm chicken broth and reduce the heat.
Fresh Herbs – You can use fresh thyme, oregano, rosemary or parsley.
Mushrooms – You can saute mushrooms in a separate skillet then serve on top.

Nutrition

The post Pork Tenderloin Medallions appeared first on melissassouthernstylekitchen.com.

Apple Pancakes

Melissa Sperka — Sun, 20 Sep 2026 10:00:00 +0000

Treat the family to a big stack of these delicious Apple Pancakes for a cozy weekend breakfast or brunch! Tender, fluffy pancakes are filled with fresh apples, then topped with a homemade apple compote that takes them over the top. A generous drizzle of pure maple syrup just before serving makes this a breakfast everyone will be happy to gather around the table for.

Easy Apple Pancakes Recipe

While apples are certainly not just a fall fruit, there’s something extra special about making these Apple Pancakes when crisp, fresh apples are plentiful during the fall apple season. They’re perfect for a leisurely weekend breakfast or Sunday brunch, especially with a pot of hot coffee on the side.

You can also make a batch ahead of time and keep them in the refrigerator for busy weekday mornings when a homemade breakfast sounds mighty good but there’s not much time to fuss in the kitchen. They’re also a wonderful addition to a fall breakfast spread, holiday brunch, or cozy family gathering.

Key ingredients you’ll need to make simple Apple Pancakes: (Scroll down for full printable recipe card and quantities.)

Flour – All purpose flour for the base of the pancake batter.
Leaveners – Baking powder and baking soda for a fluffy texture plus salt to balance the taste.
Sugar – Granulated sugar for sweetness.
Apples – Shredded Granny Smith apples give these pancakes their signature flavor.
Spices – Apple pie spice or ground cinnamon for a hint of warmth to the flavor.
Liquids – Buttermilk and melted butter for moisture and richness.
Whole Eggs – Large eggs stabilize the batter.
Flavoring – Vanilla extract and butter and vegetable oil for frying.
Apple Compote – Granny Smith apples, granulated sugar, lemon juice, vanilla extract and apple pie spice or ground cinnamon.

How to Make Apple Pancakes Recipe

Sift Dry Ingredients – Use a whisk to sift together all purpose flour, baking powder, cinnamon, baking soda and salt.
Wet Ingredients – In a separate bowl whisk together buttermilk, eggs, butter and vanilla.
Combine – Add wet ingredients to the flour mixture, stir by hand until fully moistened.
Add the Apple – Fold in shredded apple, mixing to evenly distribute.
Heat Pan – Heat oil and butter on a griddle over medium-high heat.
Scoop the Batter – Use a standard ice cream scoop or measuring cup to evenly divide pancake batter.
Cook Pancakes – Fry in batches until puffed and golden brown. Remove to a platter and keep warm.
Serve immediately with butter, maple syrup and apple compote, if desired.

Kitchen Equipment to Make Apple Compote Pancakes

Large bowl, medium bowl.
Balloon whisk.
Measuring cups and measuring spoons.
Apple corer, knife and chopping board.
Box grater.
Ice cream scoop.
Griddle, large skillet or large nonstick frying pan for frying.
Medium sauce pan to make the apple compote.

Recipe Variations, Tips and Substitutions

Apples – You can use another variety of apples for these pancakes. Gala apples, Braeburn apples or Honeycrisp apples, Jonagold or Golden Delicious apples. Whatever variety is your favorite works for this easy pancake recipe.
Apple Cinnamon Pancakes – You can use ground cinnamon in place of apple pie spice or use pumpkin pie spice. Remember, pumpkin pie spice doesn’t taste like pumpkin it includes ground cinnamon, nutmeg, allspice, cloves and ginger all of which complement the apple flavor.
Nuts – You can add 1/2 cup of toasted chopped pecans or walnuts to the pancakes batter for crunch.
Brown Sugar – You can use light brown sugar in place of white sugar.
Leave the Peel on or Leave it Off – You may choose to leave the peel on the apples when grating or peel them. It’s fine to go with your preference.
Make the Apple Compote Ahead of Time – Should you like to include the apple compote, it can be made one day in advance and popped into the refrigerator. When doing so, gently reheat just before serving. When reheating you may need to add a small amount of apple juice, apple cider or water and gently warm over medium heat in a heavy bottomed saucepan or on 50% powder in the microwave.
Serving Options – You can serve these pancakes with butter and maple syrup, honey, caramel sauce or make the compote for a tender, cinnamon spiced apple topping. You can even serve warm pancakes with apples and whipped cream for dessert.

Storage and Leftovers

Leftovers – Store cooked Apple Pancakes wrapped in foil or in an airtight container chilled in the refrigerator for up to 3 days.
Reheating – You can also reheat Apple Pancakes in an air fryer at 350°F for a few minutes to crisp or on a sheet pan in preheated 375°F oven in a single layer on a baking sheet pan.
Freezer – You can make these pancakes and cool them completely, then freeze for up to 2 months. Thaw, then reheat in an oiled skillet or in the microwave.

More Apple Recipes to Make

You can also top these pancakes with this recipe for homemade Apple Pie Filling.
Cinnamon sugar coated Apple Cider Doughnut Cake is always a winning option for dessert.
Handheld Apple Pie Bars can be packaged up and taken camping, to cookouts or tailgating parties.
Harvest Apple Bread is filled with Autumn flavors.
Who could resists these glazed Apple Fritters. Double dip them if you dare!
Cook a batch of this Cinnamon Spice Apple Butter in a slow cooker and the house smells heavenly, too.
These Easy Fried Apple Pies are a Southern favorite.
Apple Salsa from Tornadough Ali.

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Helpful Kitchen Items:

Apple Pancakes

These fluffy Apple Pancakes are packed with fresh apples and served with a homemade apple compote and pure maple syrup. They’re a cozy, family-favorite breakfast perfect for fall mornings, weekend brunch, or busy weekdays.

Course Breakfast, brunch

Cuisine American, Southern

Keyword apple-pancake-recipe, apple-pancakes, easy-apple-pancakes

Prep Time 20

Cook Time 10

Total Time 30

Servings servings

Calories 333kcal

Ingredients

2 1/4 cups all purpose flour
1/4 cup granulated sugar
2 tsp baking powder
1 1/2 tsp ground cinnamon OR apple pie spice
1 tsp baking soda
1/2 tsp salt
2 cups buttermilk room temperature, well shaken
2 large eggs
1/4 cup unsalted butter melted
2 tsp vanilla extract
2 cups coarsely grated apple i.e. Granny Smith peeled and cored
additional butter and vegetable oil for frying
maple or caramel syrup plus butter for serving
apple compote recipe below

Instructions

In a large bowl use a whisk to sift together all purpose flour, baking powder, cinnamon or apple pie spice, baking soda and salt.
In a separate medium bowl whisk together buttermilk, eggs, butter and vanilla.
Add wet ingredients to flour mixture stir by hand until fully moistened. Fold in shredded apples, mixing to evenly distribute. (Some small lumps may remain.)
Heat 2 Tbsp oil and 1 Tbsp butter on a griddle or large non stick skillet over medium high heat.
Use a standard ice cream scoop or 1/3 cup measuring cup to evenly divide pancake batter.
Fry in batches for 2 minutes per side, flip when bubbles form. Cook just until puffed and golden. Remove to a platter and keep warm.
Serve warm with butter, maple syrup and apple compote, if desired.
To Make Apple Compote: (Optional)
Ingredients: 4 cups apples, peeled, cored and cut into 1/2 inch cubes i.e. Granny Smith or your favorite variety, ⅓ cup granulated sugar, 2 Tbsp fresh lemon juice, 1 tsp apple pie spice or cinnamon, 1/4 teaspoon salt and 1 tsp vanilla extract.
Directions: In a heavy bottomed saucepan, cook 4 cups of cubed apples, with granulated sugar, apple pie spice or cinnamon, lemon juice and salt. Cook over medium-low heat until tender. (about 20 minutes.) Remove from the heat and stir in the vanilla. Thicken the juices with cornstarch dissolved in cold water, if needed. (This can be done one day in advance and reheated for serving.)

Notes

Apples – You can use another variety of apples for these pancakes. Gala apples, Braeburn apples or Honeycrisp apples, Jonagold or Golden Delicious apples. Whatever variety is your favorite works for this easy pancake recipe.
Apple Cinnamon Pancakes – You can use ground cinnamon in place of apple pie spice or use pumpkin pie spice. Remember, pumpkin pie spice doesn’t taste like pumpkin it includes ground cinnamon, nutmeg, allspice, cloves and ginger all of which complement the apple flavor.
Nuts – You can add 1/2 cup of toasted chopped pecans or walnuts to the pancakes batter for crunch.
Brown Sugar – You can use light brown sugar in place of white sugar.
Leave the Peel on or Leave it Off – You may choose to leave the peel on the apples when grating or peel them. It’s fine to go with your preference.
Make the Apple Compote Ahead of Time – Should you like to include the apple compote, it can be made one day in advance and popped into the refrigerator. When doing so, gently reheat just before serving. When reheating you may need to add a small amount of apple juice, apple cider or water and gently warm over medium heat in a heavy bottomed saucepan or on 50% powder in the microwave.
Serving Options – You can serve these pancakes with butter and maple syrup, honey, caramel sauce or make the compote for a tender, cinnamon spiced apple topping. You can even serve warm pancakes with apples and whipped cream for dessert
Nutritional data is provided as a courtesy for pancakes only.

Nutrition

The post Apple Pancakes appeared first on melissassouthernstylekitchen.com.

Brown Sugar Cookies

Melissa Sperka — Fri, 18 Sep 2026 10:00:00 +0000

These soft and chewy Brown Sugar Cookies are the kind of old-fashioned treat that feels right at home in any Southern kitchen. Made with rich brown sugar and simple pantry ingredients, they bake up with soft centers and crisp edges, full of warm, caramel-like flavor. They’re easy enough for a weekday sweet treat but special enough to share with family and friends.

Easy Brown Sugar Cookies Recipe

Baking cookies has been a lifelong passion of mine, and you can see that love throughout the cookie recipes here on the website. When I was younger, I spent many happy days baking with my Mom, Grandmas, and Aunts, just for the fun of it. Those simple days in the kitchen created some of my favorite memories.

I’ve always had a soft spot for cookies made with simple ingredients you’re likely to have tucked away in the pantry. Peanut butter cookies, chocolate chip cookies, molasses cookies, and these soft and chewy brown sugar cookies are some of my favorites. There’s just something special about a homemade cookie, especially one that comes together with ingredients you already have on hand.

The secret to making chewy brown sugar cookies is to use all brown sugar for the dough. These easy cookies are some of the best cookies I’ve ever made, perfect for just about any occasion. Enjoy them with a cup of coffee or tea in the afternoon, tuck them into lunchboxes, or serve them as an easy after-dinner treat. They’re also a wonderful addition to holiday cookie trays, bake sales, family gatherings, and any time you want a homemade sweet treat to share.

Key ingredients you’ll need to make Chewy Brown Sugar Cookies: (Scroll down for the full printable recipe card and quantities.)

Flour – All purpose flour forms the base of the cookie dough.
Leavening – Baking soda gives rise to the cookies while baking and salt balances the flavor.
Butter – Softened unsalted butter for richness.
Sugar – Dark brown sugar for sweetness plus granulated sugar (white sugar) for rolling the cookies.
Molasses – Dark molasses give the cookies a chewy texture.
Whole Eggs – Large eggs bind the cookie dough.
Flavoring – Vanilla extract expands the flavor profile.
Spice – Cinnamon adds a hint of warmth to the taste.

How to Make Brown Sugar Cookies Recipe

Heat Oven and Prepare Pan – Line 2 large baking sheet pans with parchment paper.
Sift Dry Ingredients – Usa whisk to sift together flour, baking soda and salt.
Wet Ingredients – Use an electric mixer on medium-high speed to cream together the butter, brown sugar and molasses. Beat until fluffy and combined, around 2 minutes.
Add Eggs and Vanilla Extract- Add the eggs one at a time, beating well after each addition. Add the vanilla extract, beat just to incorporate.
Combine – Gradually add the flour mixture beating on low until no flour remains.
Pour Sugar Into a Shallow Bowl – Place granulated sugar in a shallow bowl.
Scoop the Cookie Dough – Use a 1 1/2 tablespoon cookie scoop to divide the cookie dough. Roll into a ball, then coat in granulated sugar. Arrange dough balls on the prepared pan.
Oven – Transfer to oven and bake per the recipe. Cool on the pan, then transfer to a wire rack to cool completely or serve while still warm!

Kitchen Equipment to Make Chewy Brown Sugar Cookies

Electric mixer. You can use a hand mixer or a stand mixer.
Large bowl, medium bowl and shallow bowl or plate.
Measuring cups and measuring spoons.
Balloon whisk.
Large baking sheet pans an parchment paper.
Wire rack.

Recipe Variations, Tips and Substitutions

Sugar – Dark brown sugar has a deeper molasses flavor so that’s my go-to for this cookie recipe. In a pinch, you could use light brown sugar.
Molasses – Use classic molasses, not blackstrap molasses, which can be bitter.
Nuts – These cookies are simply delicious on their own and don’t really need any extras. That said, you could add one cup of chopped pecans, almonds or walnuts to the cookie dough.
Chocolate Chips – You could stir in 1 cup of semisweet chocolate chips, milk chocolate chips, white chocolate chips or peanut butter chips.
Cinnamon – You could add cinnamon to the granulated sugar for a more intense cinnamon flavor.
Baking Powder – This recipe uses baking soda alone for the chewy texture it gives to the cookies.

Storage and Leftovers

Leftovers – Store leftover brown sugar cookies in an airtight container at room temperature for up to 5 days.
Refrigerator – If you begin with fresh dairy, you can store the cookie dough in an airtight container in the refrigerator for up to 1 week. Cold cookie dough may take longer to bake.
Freezer – Freeze baked cookies for up to 2 months. Store in a freezer safe container in a single layer with wax paper between to prevent sticking.
Freezing Cookie Dough – You can bake a half batch and freeze the rest of the cookie dough for future baking. To do so, form the cookie dough into rounds and flash freeze on a sheet pan. Once solid, store the frozen dough in a freezer safe container, then you can bake cookies from frozen or thaw overnight in the fridge, adding a few minutes to the bake time. When doing so, wait to roll in granulated sugar just before baking.

More Delicious Cookie Recipes to Make

Soft, creamy Peanut Butter Cookies are a fan favorite. Add a handful of chocolate chips for peanut butter chocolate chip cookies!
Kitchen Sink Cookies are loaded with flavor.
Peanut Butter Cowboy Cookies never last long in your cookie jar.
Treat yourself to classic Oatmeal Raisin Cookies and a tall glass of milk.
Funfetti Cream Cheese Sugar Cookies are a winner for any occasion.
These Carrot Cake Pudding Cookies hit all of the same flavor points as carrot cake.
Powder sugar coated Snowball Cookies are a holiday must make.
Glazed Lemon Cookies for a burst of citrus in every bite.
Italian Anise Cookies from Emeril.

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Brown Sugar Cookies

These soft and chewy brown sugar cookies are an easy old-fashioned treat made with simple pantry ingredients. Rich, buttery, and full of warm brown sugar flavor, they’re perfect with coffee, for sharing, or anytime a homemade cookie is calling your name.

Course Dessert

Cuisine American, Southern

Keyword brown-sugar-cookies

Prep Time 10

Cook Time 12

Total Time 22

Servings servings

Calories 159kcal

Ingredients

3 cups all purpose flour
1 tsp baking soda
1 tsp salt
1 tsp ground cinnamon
1 cup unsalted butter room temperature
1 cups packed dark brown sugar
1 Tbsp dark molasses
2 large eggs room temperature
2 tsp vanilla extract
1/2 cup granulated sugar for rolling

Instructions

Preheat oven to 350°F. Line 2 large baking sheet pans with parchment paper. Set aside.
In a medium bowl use a whisk to sift together flour, baking soda, salt and ground cinnamon.
In a large bowl use an electric mixer on medium-high speed to cream together the butter, brown sugar and molasses. Beat until fluffy and combined, around 2 minutes.
To the bowl add the eggs one at a time, beating well after each addition. Add the vanilla extract, beat just to incorporate.
Lower the speed of the mixer and gradually add the flour mixture beating on low until no flour remains.
Place granulated sugar on a plate or shallow bowl.
Use a 1 1/2 Tbsp cookie scoop to divide the cookie dough. Roll into a all, then coat in granulated sugar.
Arrange dough balls on the prepared pan at least 2-inches part.
Transfer to oven and bake for 10-12 minutes until the edges are lightly golden brown and the centers are puffed. Remove from the oven and cool on the pan for 1 minute. (The center will settle as it cools).
Transfer cookies to a wire rack to cool completely or enjoy warm.

Notes

Sugar – Dark brown sugar has a deeper molasses flavor so that’s my go-to for this cookie recipe. In a pinch, you could use light brown sugar.
Molasses – Use classic molasses, not blackstrap molasses, which can be bitter.
Nuts – These cookies are simply delicious on their own and don’t really need any extras. That said, you could add one cup of chopped pecans, almonds or walnuts to the cookie dough.
Chocolate Chips – You could stir in 1 cup of semisweet chocolate chips, milk chocolate chips, white chocolate chips or peanut butter chips.
Cinnamon – You could add cinnamon to the granulated sugar for a more intense cinnamon flavor.
Baking Powder – This recipe uses baking soda alone for the chewy texture it gives to the cookies.

Nutrition

The post Brown Sugar Cookies appeared first on melissassouthernstylekitchen.com.

Focaccia Recipe

Melissa Sperka — Wed, 16 Sep 2026 10:00:00 +0000

This delicious homemade Focaccia Recipe is soft, golden, and perfectly seasoned. Serve it as an appetizer with warm, cheesy dips, pair it with seasoned olive oil for dipping, or add it to the table as a flavorful side dish alongside your favorite Italian entrées. It’s an easy homemade bread that’s sure to have everybody coming back for just one more piece!

Easy Focaccia Recipe

One of the best things about homemade focaccia bread is just how versatile it is. This tender, golden bread can be topped with a variety of fresh herbs, savory seasonings, cheeses, vegetables, and other flavorful toppings. Much like pizza, you can let your imagination run wild when it comes to creating your favorite focaccia combinations.

Focaccia is especially unique because it’s baked in a large slab, then cut into squares in any size that suits your fancy for serving. That makes it a tasty option for everything from casual family dinners to gatherings with friends. The inside stays soft and tender, while the outside develops a deliciously crisp, golden crust that’s full of flavor.

Serve this homemade focaccia as an appetizer, side dish, snack, or accompaniment to a meal. It’s delicious alongside soups, salads, pasta dishes, and Italian-inspired entrées. Cut it into smaller squares for a party appetizer, or serve generous pieces warm from the oven with seasoned olive oil, marinara sauce, or a warm cheesy dip for dipping.

Key ingredients you’ll need to make homemade Focaccia Bread Recipe: (Scroll down for full printable recipe card and quantities.)

Flour – A combination of all purpose flour and bread flour for a soft interior and crunchy exterior.
Yeast – Yeast gives rise to the dough while the focaccia bakes.
Salt – Salt enhances the flavor plus coarse sea salt to sprinkle on top.
Oil – Extra virgin olive oil for flavor and moisture.
Cheese – Finely grated Parmesan cheese for a salty bite.
Herbs – Chopped fresh rosemary adds an earthy flavor.

How to Make Focaccia Recipe

Proof Yeast – Combine lukewarm water, sugar and yeast in a large bowl. Stir gently then let stand until foamy.
Add Flour – Fit stand mixer with the dough hook. To the yeast mixture running on low speed, add bread flour and all purpose flour.
Add Olive Oil and Seasonings – Add olive oil, freshly chopped rosemary and sea salt to the dough.
Knead the Dough – Knead until elastic and the dough has pulled away from the sides of the bowl.
Let Dough Rise – Turn dough out onto a lightly floured surface and turn just until it’s no longer tacky. Oil a clean bowl then place dough back into the bowl, cover with a damp towel and let rise in a draft free place until doubled.
Assemble – Pour reserved olive oil into a jelly roll pan tilting to fully coat bottom and sides.
Once Risen – Gently release air from dough then place dough onto pan pulling and stretching to fit the pan, flipping once.
Dimple the Dough – Using your fingertips, press holes all over the surface of the focaccia, pressing the dough until you feel the bottom of the pan without pushing all the way through.
Drizzle with Oil – Drizzle the top with more olive oil (eyeball it) allowing it to pool in the holes. Be generous.
Garnish – Sprinkle with Parmesan cheese and sprinkle with reserved chopped rosemary evenly over the top.
Second Rise – Cover and let rise in a warm draft free place for 45 minutes to 1 hour.
Oven – Uncover and bake per the recipe until puffed and golden brown.
Serve – Let cool then cut into squares or cut into slices and serve.

Kitchen Equipment to Make Homemade Focaccia

Electric mixer. Preferably a stand mixer fitted with the dough hook.
Measuring cups and measuring spoons.
Large bowl, medium bowl, small bowl.
Rubber spatula.
Sharp knife and cutting board.
15×10-inch jelly roll pan or similar size baking dish or rimmed baking sheet.
Wire rack.

Recipe Variations, Tips and Substitutions

Alternate Toppings – You can top this Focaccia with green or black olives, sun-dried tomatoes, caramelized onions, roasted red peppers or halved cherry tomatoes.
Protein – You can top with pepperoni slices or cooked sausage.Have fun and get creative!
Salt – You can use flaky sea salt to sprinkle on top.
Rosemary – You can use more than the allotted amount of rosemary used in the recipe, divided evenly between the bread dough and to sprinkle on top. Rosemary has a robust flavor so be mindful not to overpower the flavor. Adjust the amount to your personal taste.
Fresh Herbs – You can garnish the baked focaccia with fresh parsley or fresh basil.
Flour – I recommend using two types of flour for this recipe for the texture that it lends to the focaccia. In a pinch, you could use only bread flour or only all purpose flour.
Adjust the Amount of Parmesan Cheese – You can use more Parmesan cheese on top of the focaccia. The parmesan really adds a crispiness to the top. If you increase the amount you will need additional olive oil on the top to keep it moist.
Let Rise in a Draft Free Spot – The first dough rise may happen in as quick as an hour depending on the warmth of the area. The same applies to the second rise. Check it at 45 minutes and make the call from that point. Again, it depends on the area you place it and how warm or cool it is.
How Do You Serve Focaccia? Enjoy Focaccia as a side dish with your favorite Italian entrees or serve it with tapas and hummus… and some wine for a fantastic casual meal!

Storage and Leftovers

Leftovers – Store baked Focaccia in an airtight container or covered tightly with plastic wrap at room temperature or chilled in the refrigerator for up to 3 days.
Reheating – Reheat in individual servings in the microwave.
Freezer – You can freeze it for up to 2 months after baking. Thaw in the fridge and reheat just before serving.

More Homemade Bread Recipes to Make

This Cheesy Garlic and Herb Bread doesn’t require any bread making at all.
Serve this Dutch Oven Artisan Bread with soups and stews or for sandwiches.
Easy Irish Soda Bread is a must make for St. Patrick’s Day.
Cinnamon Roll Bread drizzled with a vanilla cream glaze.
Ooey gooey Praline Pecan Monkey Bread is a party favorite.
No yeast is required to make my easy Beer Bread Recipe.
Sweet Praline Apple Bread is simply delicious.
Gluten Free Sandwich Bread from King Arthur Baking.

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Helpful Kitchen Items:

Focaccia Recipe

This easy homemade focaccia is soft and tender inside with a golden, crispy crust. Top it with fresh herbs and your favorite toppings for a delicious bread that’s perfect for dipping, snacking, or serving alongside any meal.

Course Appetizer, Bread

Cuisine American, Italian Inspired, Southern

Keyword best-focaccia-recipe, focaccia-recipe

Prep Time 20

Cook Time 30

Rising Time 2

Total Time 2 50

Servings servings

Calories 317kcal

Ingredients

1 3/4 cups warm water (110-115°F)
1 Tbsp granulated sugar
1 0.25 oz packet active dry yeast
2 1/2 cups bread flour
2 1/2 cups all purpose flour
2/3 cup olive oil divided use
4 Tbsp finely chopped fresh rosemary divided use
1 Tbsp coarse sea salt plus additional for top
1/2-3/4 cup finely grated Parmesan cheese

Instructions

To Make the Focaccia: In the bowl of a stand mixer, add warm water, sugar and yeast to a large bowl. Stir gently then let stand for 8-10 minutes until foamy.
Fit stand mixer with the dough hook. To the yeast mixture running on low speed, add bread flour, all purpose flour, 1/3 cup olive oil, 2 Tbsp chopped rosemary and 1 Tbsp sea salt.
Raise the speed to medium and let mixer knead for 5-7 minutes or until elastic and the dough has pulled away from the sides of the bowl. (If the dough is sticky, add additional all purpose flour 1 Tbsp at a time just until the dough comes together.)
Turn dough out onto a lightly floured surface and turn just until it's no longer tacky. Oil mixing bowl, then place dough back into the bowl, cover with a damp towel and let rise in a draft free place for 1 – 1/2 hour or until doubled.
Pour reserved 1/3 cup olive oil into a 15×10-inch jelly roll pan tilting to fully coat bottom and sides. Gently release air from dough then place dough onto pan pulling and stretching to fit the pan, flipping once.
Using your fingertips, press holes all over the surface of the focaccia, pressing the dough until you feel the bottom of the pan without pushing all the way through.
Drizzle the top with more olive oil (eyeball it) allowing it to pool in the holes. Sprinkle with Parmesan cheese and sprinkle with reserved 2 Tbsp rosemary evenly over the top.
Cover and let rise in a warm draft free place for 45 minutes or until doubled.
To Bake: Preheat oven to 425°F. Uncover focaccia then bake for 25-35 minutes or until puffed and golden.
Let stand on a wire rack until warm then cut into squares or slice and serve.

Notes

Alternate Toppings – You can top this Focaccia with green or black olives, sun-dried tomatoes, caramelized onions, roasted red peppers or halved cherry tomatoes.
Protein – You can top with pepperoni slices or cooked sausage.Have fun and get creative!
Salt – You can use flaky sea salt to sprinkle on top.
Rosemary – You can use more than the allotted amount of rosemary used in the recipe, divided evenly between the bread dough and to sprinkle on top. Rosemary has a robust flavor so be mindful not to overpower the flavor. Adjust the amount to your personal taste.
Fresh Herbs – You can garnish the baked focaccia with fresh parsley or fresh basil.
Flour – I recommend using two types of flour for this recipe for the texture that it lends to the focaccia. In a pinch, you could use only bread flour or only all purpose flour.
Adjust the Amount of Parmesan Cheese – You can use more Parmesan cheese on top of the focaccia. The parmesan really adds a crispiness to the top. If you increase the amount you will need additional olive oil on the top to keep it moist.

Nutrition

The post Focaccia Recipe appeared first on melissassouthernstylekitchen.com.

Chocolate Chip Scones Recipe

Melissa Sperka — Sun, 13 Sep 2026 10:00:00 +0000

This buttery Chocolate Chip Scones Recipe results in scones that are tender and soft on the inside, dotted with melty chocolate chips, and baked up golden with just the right little crunch around the edges. Serve ’em warm with a pat of butter, or dress them up with whipped cream and fresh berries for a sweet treat that’s just right any time of day.

Easy Chocolate Chip Scones Recipe

These easy chocolate chip scones are flavored with a touch of vanilla and almond extract, bringing out the rich, melty chocolate chips in every tender bite. They’re a delicious choice for so many occasions, from a cozy breakfast or weekend brunch to afternoon tea, coffee breaks, holiday gatherings, and special celebrations. I love serving these homemade scones warm for dessert, as part of a holiday brunch spread, or whenever we’re craving a sweet, bakery-style treat at home.

Key ingredients you’ll need to make simple Chocolate Chip Scones: (Scroll down for full printable recipe card and quantities.)

Flour – All purpose flour forms the base of the dough.
Sugar – A combination of granulated sugar and light brown sugar for sweetness.
Leavening – Baking powder gives rise to the scones while baking and salt balances the flavor.
Flavorings – Vanilla extract and almond extract enhance the flavor.
Chocolate Chips – Semi-sweet chocolate chips for a melty chocolate taste.
Butter – Unsalted butter for richness.
Heavy Cream – Cold heavy cream will give the scones a golden brown color.
Raw Sugar – Turbinado sugar sprinkled on the tops add crunch.

How to Make Chocolate Chip Scones Recipe

Heat Oven and Prepare Pan – Preheat oven to 400°F. Line a large baking sheet with parchment paper,
Sift Dry Ingredients – Use a whisk to sift together flour, sugar, baking powder and salt.
Add Chocolate Chips – Add chocolate chips tossing to distribute and coat with flour.
Butter – Add frozen butter to the flour mixture. Use a fork to toss through the dry ingredients evenly. Make a well in the center.
Combine Wet Ingredients – Whisk together heavy cream, egg, vanilla and almond extracts then add to the bowl. Stir to combine.
Roll Scone Dough – Turn out onto a lightly floured surface such as a silpat or wax paper. Pat into an 8-inch disc. Dip a knife into flour and cut into 8 equal wedges.
Transfer Scones to Pan – Place wedges on baking sheet. Brush the tops with heavy cream and sprinkle each with turbinado sugar.
Oven – Bake per the recipe until golden brown.
Serve – Remove scones to a cooling rack. Serve with butter or whipped cream and berries

Kitchen Equipment to Make Chocolate Chip Scones

Large sheet pan lined with parchment paper.
Large bowl, medium bowl.
Balloon whisk.
Box grater.
Rubber spatula.
Measuring cups and measuring spoons.
Sharp knife and a pastry brush.

Recipe Variations, Tips and Substitutions

Chocolate Chips – You can fill these scones with milk chocolate chips, dark chocolate chips, bittersweet chocolate chips or semisweet chocolate chips. Use any type of chocolate chip that you enjoy.
Don’t Place Scones Too Close Together – It’s important to use a baking sheet that allows space for spreading so the scones don’t bake together.
Slice Dough into Equal Portions – To ensure the wedges bake evenly use a sharp knife to first cut the circle of dough into four sections. Then cut each section in half to form 8 even wedges.
Coarse Sugar – Turbinado sugar is raw sugar that has larger crystals that hold up beautifully while baking to add sparkle and crunch to the tops.
Heavy Cream – If your prefer, you can use melted butter to brush the tops of the chocolate chip scones. You could also use a simple egg wash.
Cold Butter – This recipe uses frozen butter which is a terrific shortcut resulting in flaky layers in the baked scones. If you forget to freeze the butter, you can use cold butter, cut into the dry ingredients using a pastry cutter or a food processor, if you prefer. Do this prior to adding the chocolate chips to the dough.
Serving Options – Serve Chocolate Chip Scones with cinnamon butter, honey butter or fresh whipped cream and fresh strawberries, raspberries or blueberries.

Storage and Leftovers

Make-Ahead Tip – You can make the scones one day in advance and chill them in the fridge until baking. When doing so, cover with plastic wrap and brush with cream just before baking.
Leftovers – Fresh scones are much like homemade biscuits in that they’re best made and eaten the same day. You can keep these Chocolate Chip Scones in an airtight container for up to 3 days.
Reheating – Reheat gently in the microwave in single serving portions.
Freezer – You can freeze these scones prior to baking. Freeze unbaked scones on a sheet pan then place into an airtight container. Brush the tops with cream and sprinkle with turbinado sugar just before baking. Bake from frozen at 400°F for 22-25 minutes or until golden brown.
Baked Scones – Store chocolate chip scones in the freezer for up to 2 months. Thaw in the fridge and reheat just before serving.

Mores Scones Recipes to Make

My berry filled Blueberry Sour Cream Scones are drizzled with a vanilla cream glaze.
Savory Bacon and Cheddar Scones are delicious slathered with a homemade pineapple butter.
Cranberry Orange Scones are always a winning choice.
Homemade Peach Scones are a wonderful option during peach season.
Lemon Poppy Seed Scones are perfect for Spring.
Cranberry Orange Sour Cream Scones are a seasonal must make that we love year-round.
Vanilla Bean Scones from That Skinny Chick Can Bake.

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Disclosure – If a purchase is made using one of the affiliate links on this website we may earn a small commission at no additional cost to you. Thank you!

Helpful Kitchen Items:

Chocolate Chip Scones Recipe

Buttery, golden, and loaded with gooey chocolate chips, these tender scones are pure Southern-style comfort in every bite. Serve warm and watch ’em disappear!

Course Bread, Breakfast, Dessert

Cuisine American, Southern

Keyword chocolate-chip-scones, easy-chocolate-chip-scones-recipe

Prep Time 15

Cook Time 18

Total Time 33

Servings servings

Calories 468kcal

Ingredients

2 1/3 cup all purpose flour
1/4 cup granulated sugar
1/4 cup light brown sugar
3 tsp baking powder
1/2 tsp salt
1 cup semi sweet chocolate chips
1/2 cup frozen unsalted butter grated
1 cup heavy cream plus additional to brush the tops
1 large egg
1 1/2 tsp pure vanilla extract
1/4 tsp almond extract
2 Tbsp turbinado sugar

Instructions

Preheat oven to 400°F. Line a large baking sheet with parchment paper, set aside.
In a medium-size mixing bowl use a whisk to sift together flour, sugar, baking powder and salt. Add chocolate chips tossing to distribute and coat with flour.
Shred frozen butter using the medium side of a box grater. Add to the dry ingredients in the bowl. Use a fork to toss through the dry ingredients evenly. Make a well in the center.
In a separate bowl whisk together heavy cream, egg, vanilla and almond extracts until combined, pour into the well.
Use a non stick rubber spatula or spoon to gradually mix the wet into the dry ingredients. Mix until fully incorporated. The dough will look moistened but a little crumbly. Check moisture by squeezing a small amount of dough in your hand. It should hold together.
Turn out onto a lightly floured non-stick surface such as a silpat or wax paper. Press to bring the scone dough together then use your hands to pat into an 8-inch round disc. Dip a knife into flour and cut into 8 equal wedges.
Place wedges at least 3 inches apart on the baking sheet. Brush with heavy cream and sprinkle the tops with turbinado sugar.
Bake for 18-20 minutes until golden. Cool on the baking sheet for 5-10 minutes.
Remove scones to a cooling rack. Serve with butter or whipped cream and berries.

Notes

Chocolate Chips – You can fill these scones with milk chocolate chips, dark chocolate chips, bittersweet chocolate chips or semisweet chocolate chips. Use any type of chocolate chip that you enjoy.
Don’t Place Scones Too Close Together – It’s important to use a baking sheet that allows space for spreading so the scones don’t bake together.
Slice Dough into Equal Portions – To ensure the wedges bake evenly use a sharp knife to first cut the circle of dough into four sections. Then cut each section in half to form 8 even wedges.
Coarse Sugar – Turbinado sugar is raw sugar that has larger crystals that hold up beautifully while baking to add sparkle and crunch to the tops.
Heavy Cream – If your prefer, you can use melted butter to brush the tops of the chocolate chip scones. You could also use a simple egg wash.
Cold Butter – This recipe uses frozen butter which is a terrific shortcut resulting in flaky layers in the baked scones. If you forget to freeze the butter, you can use cold butter, cut into the dry ingredients using a pastry cutter or a food processor, if you prefer. Do this prior to adding the chocolate chips to the dough.
Serving Options – Serve Chocolate Chip Scones with cinnamon butter, honey butter or fresh whipped cream and fresh strawberries, raspberries or blueberries.

Nutrition

The post Chocolate Chip Scones Recipe appeared first on melissassouthernstylekitchen.com.

Apple Cider Donut Muffins

Melissa Sperka — Fri, 11 Sep 2026 10:00:00 +0000

Nothing says fall quite like the cozy flavor of apple cider, cinnamon, and sugar. These mini Apple Cider Donut Muffins bring all the nostalgic goodness of your favorite orchard treat into an easy, tender muffin that’s perfect for breakfast, brunch, or an afternoon coffee break. One bite, and you’ll be reaching for another before they’ve even had a chance to cool.

Easy Apple Cider Donut Muffins Recipe

There’s just something magical about the arrival of apple season. Cooler mornings, colorful leaves, and weekend trips to the orchard all seem to call for cozy baking, and these Apple Cider Donut Muffins answer that call in the most delicious way. They’re soft, tender, and infused with the sweet-tart flavor of apple cider, then brushed with melted butter and generously coated in cinnamon sugar to capture all the charm of a classic apple cider donut. The best part? You get all that nostalgic orchard flavor without frying a single donut.

Whether you’re serving them for a leisurely weekend breakfast, a fall brunch with friends, an after-school snack, or alongside a steaming mug of coffee or hot apple cider, these muffins fit right in. They’re equally welcome on a holiday breakfast table, tucked into a lunchbox, or shared with neighbors on a crisp autumn afternoon. One bite of their buttery cinnamon-sugar coating and tender crumb, and you’ll understand why they’re destined to become a favorite fall tradition.

Key ingredients to make homemade Mini Donut Muffins Recipe: (Scroll down for full printable recipe card and quantities.)

Apple Cider – Apple cider adds moisture to the batter and gives these muffins their signature flavor.
Flour – All purpose flour for the muffin batter.
Leavening – Baking powder and baking soda give rise to the muffins while baking and salt balances the flavor.
Butter – Unsalted butter for a rich taste.
Warm Spices – Apple pie spice and ground cinnamon add a hint of spice to the taste of the muffins.
Sugar – Brown sugar for sweetness.
Whole Eggs – Large eggs stabilize the batter.
Oil and Apple Butter OR Applesauce – Vegetable oil and apple butter add the liquid necessary for moisture and they also serve to amp up the flavor.
Coating – Ground cinnamon and granulated sugar (white sugar) for the coating.

How to Make Apple Cider Donut Muffins Recipe

Heat Oven and Prepare Pans – Preheat the oven and spray a muffin tin generously with cooking spray.
Reduce Apple Cider – In a small saucepan, heat the apple cider over medium heat to reduce. You can do this in advance to save time.
Sift Dry Ingredients – Use a whisk to sift the flour, baking powder, salt, baking soda, apple pie spice and one teaspoon cinnamon.
Wet Ingredients – In a separate bowl, beat the brown sugar and butter on medium speed until crumbly, eggs and the vegetable oil and continue beating until smooth.
Combine – On low speed add flour mixture alternately with reduced apple cider.
Oven – Transfer batter to prepared pan and bake per the recipe until a toothpick inserted into the center comes back clean.
Dip in Melted Butter and Roll in Cinnamon Sugar While Warm – Dip the warm muffin into the melted butter, coating all sides. Immediately roll into the cinnamon sugar mixture.
Let Set – Place the muffin on a cooling rack to cool and dry, then enjoy.

Kitchen Equipment to Make Apple Cider Doughnut Muffins

Mini muffin pan. You can use a 24-cup or two 12-cup mini muffin pans.
Electric Mixer. You can use a hand mixer or a stand mixer.
Large bowl, medium bowl.
Measuring cups and measuring spoons.
Whisk.
Small saucepan.
Rubber spatula.
Shallow bowl or plate for the cinnamon sugar.
Wire rack.

Recipe Variations, Tips and Substitutions

Apple Pie Spice Substitution – Apple Pie Spice Substitution: Use 1/2 teaspoon ground cinnamon, 1/4 teaspoon ground ginger, 1/4 teaspoon allspice, 1/8 teaspoon ground nutmeg, 1/8 tsp cardamom.
Adjust Baking Time According to Pan Finish – Dark colored baking pans tend to bake faster than lighter, silver muffin pans.
Apple Butter – Applesauce will work fine if you don’t have apple butter on hand. You can experiment using using maple butter to change the flavor profile slightly. Apple butter can typically be found in grocery stores where they sell jams and jellies. You can also find it at most Farmer’s Markets. It gives these muffins a ton of apple flavor.
Pan Options – You can make these into full-size muffins using a 12-cup muffin pan. Larger muffins will take longer to bake, adjust the baking time as needed.

Storage and Leftovers

Leftovers – Store leftovers at room temperature in an airtight container or ziploc bag for up to 4 days.
Freezer – You can freeze these doughnut muffins. To freeze the muffins, allow them to cool completely before placing them in an airtight container or a plastic bag. Freeze for up to 3 months. Thaw on the counter until room temperature before dipping them in butter and coating the outside.

More Muffin Recipes to Make

Double Chocolate Buttermilk Muffins feature a chocolate batter that’s filled with chocolate chips.
Cinnamon Roll French Toast Muffins are a fun way to make a pull apart muffin to share.
Blueberry Muffins are classic and the same recipe could be made with raspberries or blackberries.
These two bite Pecan Pie Mini Muffins are addictive.
Cranberry Muffins are a must-make when fresh cranberries are in season.
Cinnamon Streusel Oatmeal Muffins are dense and cake-like with warm cinnamon and nutmeg in the batter.
Strawberry-Rhubarb Crumble Muffins from Food Network.

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Apple Cider Donut Muffins

Cozy as a crisp fall morning, these apple cider donut muffins are tender, cinnamon-sugared, and full of sweet apple flavor. A little taste of Southern comfort in every bite!

Course Bread, Breakfast, Dessert

Cuisine American, Southern

Keyword apple-cider-donut-muffins, donut-muffins

Prep Time 20

Cook Time 8

Total Time 28

Servings servings

Calories 156kcal

Ingredients

Muffins:
1 1/2 cups apple cider
12 Tbsp unsalted butter divided use
2 cups all purpose flour
1 1/2 tsp baking powder
1 tsp apple pie spice
1 tsp ground cinnamon
1/2 tsp baking soda
1/2 tsp salt
1/3 cup packed light brown sugar
1/4 cup vegetable oil
1/4 cup apple butter OR apple sauce
2 tsp vanilla extract
2 large eggs
Cinnamon Sugar Coating:
2/3 cup granulated sugar
3 Tbsp ground cinnamon

Instructions

Apple Cider Reduction: In a small saucepan, bring apple cider to a boil over medium heat. Lower the heat and simmer uncovered for about 15-20 minutes to reduce and intensify the flavor. You want to be left with 1/2 cup of reduced apple cider. Remove from heat and cool completely. (This can be done in advance for a timesaver.)
Donut Muffins: Preheat oven to 375°F. Spray a 24 cup mini muffin pan with cooking spray. Set aside.
In a medium mixing bowl use a whisk to sift together the flour, baking powder, apple pie spice, cinnamon, baking soda and salt. Set aside.
In a large mixing bowl use an electric mixer to beat the brown sugar and butter on medium speed until crumbly. Add the egg, vegetable oil, apple butter and vanilla extract continuing to beat until smooth.
Add the sifted dry ingredients to the bowl alternately with the reduced apple cider beginning and ending with flour. Beat just until fully moistened.
Use a small scoop to divide the batter equally between the muffin cups. (1 1/2 Tbsp each) Bake for 10-12 minutes or until the muffins are browned and a toothpick inserted into the center of a muffin comes back clean.
Cool in the pan for 5 minutes before removing. The muffins should still be warm.
Cinnamon Sugar Coating: In a shallow bowl, melt the remaining 8 tablespoons (1/2 cup) of the butter.
In a separate shallow bowl whisk together the granulated sugar and 3 tablespoons cinnamon.
Dip the warm muffin into the melted butter, coating all sides. Immediately roll the dipped muffin into the cinnamon sugar mixture.
Place the muffins on a cooling rack to cool until the coating is set.

Notes

Apple Pie Spice Substitution – Apple Pie Spice Substitution: Use 1/2 teaspoon ground cinnamon, 1/4 teaspoon ground ginger, 1/4 teaspoon allspice, 1/8 teaspoon ground nutmeg, 1/8 tsp cardamom.
Adjust Baking Time According to Pan Finish – Dark colored baking pans tend to bake faster than lighter, silver muffin pans.
Apple Butter – Applesauce will work fine if you don’t have apple butter on hand. You can experiment using using maple butter to change the flavor profile slightly. Apple butter can typically be found in grocery stores where they sell jams and jellies. You can also find it at most Farmer’s Markets. It gives these muffins a ton of apple flavor.
Pan Options – You can make these into full-size muffins using a 12-cup muffin pan. Larger muffins will take longer to bake, adjust the baking time as needed.

Nutrition

The post Apple Cider Donut Muffins appeared first on melissassouthernstylekitchen.com.

Chicken and Orzo

Melissa Sperka — Wed, 09 Sep 2026 10:00:00 +0000

If you’re looking for a supper that feels like a warm hug at the end of a long day, this Chicken and Orzo is just the ticket. Tender, juicy chicken nestled into creamy, savory orzo makes for a simple meal that’s hearty, comforting, and downright delicious. It’s the kind of dish you can put on the table with a little sweet tea on the side and know everybody’s going back for seconds.

Easy Chicken and Orzo Recipe

This Creamy Lemon Chicken Orzo is the kind of recipe that turns odds and ends from the fridge into a dinner that feels completely intentional. Tender orzo is simmered in chicken broth until creamy, then tossed with shredded chicken, baby spinach, bright lemon, and garlic herb Boursin cheese for a silky sauce that’s rich without being heavy.

It’s also a fantastic way to use leftover chicken breast, which can sometimes be dry on its own. The creamy orzo and Boursin sauce coat every bite, while fresh lemon adds enough brightness to keep the dish from feeling overly rich. Best of all, everything comes together in a single pan in about 30 minutes, making it ideal for busy weeknights but special enough for entertaining.

Key ingredients you’ll need to make Chicken Orzo Pasta Recipe: (Scroll down for the full printable recipe card and quantities.)

Chicken – Shredded fully cooked chicken makes for easy prep.
Pasta – Orzo pasta is small rice shaped pasta that cooks quickly.
Fats – A combination of butter and olive oil for richness.
Onion – Shallot or red onion enhances the flavor.
Garlic – Fresh garlic adds an earthiness to the taste.
Liquid – Chicken broth for moisture.
Cheese – Garlic and herb Boursin cheese for a creamy texture and Parmesan cheese adds a salty bite.
Citrus – Fresh lemon zest and lemon juice brightens the flavor.
Vegetable – Baby spinach leaves add color and flavor.
Spices – Garlic salt, freshly ground black pepper and crushed red pepper flakes for a little heat.
Fresh Herbs – Chopped fresh parsley for garnishing.

How to Make Creamy Chicken and Orzo Recipe

Saute Shallot and Garlic – Sauté shallot (or onion) and garlic in butter and oil until softened.
Toast Orzo – To the pan add the orzo and cook, stirring frequently, until lightly toasted.
Add Chicken Broth – Pour in the chicken broth and bring to a gentle simmer. Cook, stirring occasionally, until the orzo is tender and most of the liquid has been absorbed.
Add Cheese and Spices – Stir in the Boursin cheese, Parmesan until smooth and creamy.
Cooked Chicken and Spinach – Add the shredded chicken, spinach, lemon juice, lemon zest, garlic salt, black pepper and crushed red pepper flakes. Stir to combine.
Serve – Garnish with fresh herbs and additional Parmesan, then serve.

Kitchen Equipment to Make Chicken Orzo Recipe

Large skillet, pot or Dutch oven.
Measuring cups and measuring spoons.
Sharp knife and cutting board.
Cheese grater.
Large spoon or silicone spatula.

Recipe Variations, Tips and Substitutions

Protein – You can use any cooked chicken for this dish. Roast chicken, poached chicken, grilled chicken or rotisserie chicken. You could also use leftover Thanksgiving turkey for a round two meal.
Fresh Chicken – Fresh boneless chicken breasts or boneless skinless chicken thighs can be used in this dish. When beginning this dish with uncooked chicken, season the chicken pieces on all sides with salt and black pepper plus a little dry Italian seasoning and brown in a skillet on both sides until the juices run clear. Remove from the pan and cube adding it back to the pan per the instructions in the recipe.
Onion – You can replace the shallot with sweet onion, red onion or yellow onion for a stronger onion flavor.
Chicken Broth – You can use chicken stock or chicken broth to cook the orzo.
Heavy Cream – For a really rich finish, I like to stir in 1/2 cup of heavy cream at the end of cooking. You can use half and half instead.
Cheese – You can use Alouette garlic and herb cheese in place of Boursin cheese.
Veggies – You can add sauteed mushrooms to the shallot mixture or toss in some sun-dried tomatoes with the baby spinach to expand the flavor profile.
Fresh Herbs – You can garnish with fresh basil, oregano, thyme or rosemary.

Storage and Leftovers

Leftovers – Store leftover Chicken and Orzo in an airtight container chilled in the refrigerator for up to 3 days.
Reheating – Reheat individual servings in the microwave or on the stovetop over medium heat. You can add more broth or a splash of cream to loosen up the sauce.
Freezer – Store leftovers in the freezer for up to 2 months. Thaw in the fridge and reheat just before serving.

More Easy Chicken Recipes to Make

Baked Lemon Chicken made in the oven using bone-in chicken thighs.
Southern Fried Chicken and Waffles made with chicken tenders.
Treat the family to homemade Crispy Chicken Sandwiches.
The kiddos will love this recipe for Easy Popcorn Chicken.
Chicken Fried Chicken and Gravy with a side of mashed potatoes.
Southern Fried Chicken and Waffles drizzled with maple syrup.
Easy Oven Fried Chicken Tenders cook in no time flat.
Decadent Honey Pecan Fried Chicken.
Fried Chicken Cakes and remoulade sauce is a fan favorite.
Indian Chicken Curry from Averie Cooks.

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Disclosure ~ If a purchase is made using one of the affiliate links on this website we may earn a small commission at no additional cost to you. Thank you!

Chicken and Orzo

This cozy chicken and orzo is Southern comfort food at its finest. Tender chicken and creamy, savory orzo come together in one skillet for an easy, hearty supper the whole family will love. Simple ingredients, big flavor, and hardly any fuss, just the kind of good, home-cooked meal you’ll want to make again and again

Course Main Course

Cuisine American, Southern

Keyword chicken-and-orzo, chicken-orzo-pasta

Prep Time 10

Cook Time 20

Total Time 30

Servings servings

Calories 408kcal

Ingredients

2 Tbsp salted butter or unsalted butter
2 Tbsp extra virgin olive oil
1 large shallot, finely diced (or 1/3 cup red onion)
2 large garlic cloves minced
2 cups dry orzo pasta
4 cups chicken broth plus additional as needed to thin sauce
1 5.3 oz garlic and herb Boursin cheese
1/2 cup finely grated Parmesan cheese plus additional for serving
2 Tbsp fresh lemon juice
1-2 Tbsp fresh lemon zest
3 cups shredded rotisserie chicken
1 5 oz package baby spinach leaves
1 1/2 tsp garlic salt adjust amount to taste
1 tsp black pepper
1/2-1 tsp crushed red pepper flakes optional
1/2 cup heavy cream
2 Tbsp chopped fresh parsley for garnishing

Instructions

Heat the butter and olive oil in a large skillet or sauté pan over medium-high heat. Add the shallot (or onion) and cook until softened, about 2 to 3 minutes. Stir in the garlic and cook for 30 seconds.
To the pan add the orzo. Cook stirring frequently, for 1 to 2 minutes until lightly toasted.
Pour in the chicken broth and bring to a gentle simmer. Cook, stirring occasionally, until the orzo is tender and most of the liquid has been absorbed, about 8 to 10 minutes.
Reduce the heat to low. Stir in the Boursin cheese and Parmesan cheese until smooth and creamy.
Add the shredded chicken and stir until heated through. Fold in the spinach and cook just until wilted. Stir in lemon juice, lemon zest, garlic salt, black pepper and crushed red pepper flakes, if using. (Taste and add additional lemon juice, salt, and pepper to your taste, as needed.)
Stir in the heavy cream, mix well. If the orzo becomes too thick, add a splash of chicken broth to loosen the sauce.
Garnish with fresh herbs and additional Parmesan, then scoop and serve.

Notes

Protein – You can use any cooked chicken for this dish. Roast chicken, poached chicken, grilled chicken or rotisserie chicken. You could also use leftover Thanksgiving turkey for a round two meal.
Fresh Chicken – Fresh boneless chicken breasts or boneless skinless chicken thighs can be used in this dish. When beginning this dish with uncooked chicken, season the chicken pieces on all sides with salt and black pepper plus a little dry Italian seasoning and brown in a skillet on both sides until the juices run clear. Remove from the pan and cube adding it back to the pan per the instructions in the recipe.
Onion – You can replace the shallot with sweet onion, red onion or yellow onion for a stronger onion flavor.
Chicken Broth – You can use chicken stock or chicken broth to cook the orzo.
Heavy Cream – For a really rich finish, I like to stir in 1/2 cup of heavy cream at the end of cooking. You can use half and half instead.
Cheese – You can use Alouette garlic and herb cheese in place of Boursin cheese.
Veggies – You can add sauteed mushrooms to the shallot mixture or toss in some sun-dried tomatoes with the baby spinach to expand the flavor profile.
Fresh Herbs – You can garnish with fresh basil, oregano, thyme or rosemary.

Nutrition

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