One of the best delicacies in the world is smoked fish! Typically we buy it since it’s so widely available in the grocery store, but got an outdoor smoker? You can make your own at home. Now that we have a smoker, Alex has spent a while honing this method. Here’s our best smoked salmon recipe that’s out of this world good. It has a tender, buttery texture and a rich, smoky flavor that is undeniably irresistible. Here’s how to smoke salmon!

Equipment and ingredients for smoked salmon

It might sound daunting, but it’s very simple to make your own smoked salmon at home. You’ll need an outdoor smoker, but other than that there’s no special equipment required. Here’s what you’ll need to smoke salmon:

• Outdoor smoker of any brand
• Smoking chunks or chips: we like to use a combination of cherry and hickory wood
• Salmon fillets: skin on! Use wild caught if possible.
• Brown sugar
• Onion powder
• Garlic powder

How to smoke salmon

Smoked salmon is simple: the most important thing you’ll need for this recipe is time. You’ll need to prepare the salmon the day before you want to smoke using a process called dry brining. Dry brining is salting and resting food before cooking it, which makes for deeply seasoned, juicy salmon without diluting the flavor (which can happen with a wet brine or marinade). Here’s how to smoke salmon:

1. The day before (dry brine): Sprinkle the salmon fillets with salt, brown sugar, onion powder, and garlic powder (see the recipe below for quantities). Place it on a platter uncovered in the refrigerator 4 to 6 hours. Then rinse and refrigerate it uncovered overnight.
2. The day of smoking: Heat an outdoor smoker to 200°F. Place the salmon in the smoker and cook for 45 minutes to 75 minutes, until the internal temperature reaches 135°F.

Tips on outdoor smokers and pellets

Any outdoor smoker is suitable for this recipe. Keep in mind that the timing can vary based on the thickness of your salmon fillet and your specific smoker. We use a temperature-controlled smoker from Masterbuilt, which works wonderfully. But you can use any brand like Traeger or others, including both manual and automatic smokers.

Feel free to explore different woods to find your favorite flavor. While a lighter fruit wood is a popular choice for salmon, we favor a slightly more robust flavor with a mix of cherry and hickory. For a consistent smoke throughout the cooking process, we layer chunks of wood with charcoal in our smoker.

Why it’s better homemade

Smoked salmon from the store can be incredibly delicious, and we’ve found some great brands. However, homemade salmon is like taking 10 steps up. The flavor is beautifully intense, and you can vary the flavors depending on the wood you use. You can also vary the seasonings according to your liking.

You’ll find when you serve it, no one will be able to resist this smoked salmon! It did not last long at our house.

Hot smoked vs cold smoked (lox)

This smoked salmon recipe is for hot smoked salmon. Hot smoking flavors the salmon and cooks it at the same time, whereas cold smoking imparts flavors without fully cooking it. Cold smoked salmon is typically cooked at 90°F. This gives cold smoked salmon (lox) a buttery, smooth texture whereas hot smoked salmon is flaky and cooked through.

Flavor variations

There are lots of ways to vary this smoked salmon recipe. You can use lighter smoking chips like apple or cherry to have a more subtle flavor. We’ve tried this recipe with simple salt and pepper and it tastes great too! But to us, the brown sugar is essential for bringing out the earthy flavor of this fish.

Storage info

How to store homemade smoked salmon? Place it in a sealed container or plastic bag and refrigerate it for up to 10 days. You can also freeze it for up to 1 month (we haven’t tested this, because it’s eaten too quickly in our house!).

Smoked salmon recipes

Smoked salmon is perfect for eating on its own: it works for breakfast, lunch, snack or dinner! But it’s extra delicious incorporated into recipes. Here are our top smoked salmon recipes to use up leftovers:

Smoked Salmon Bagel

What's better than a good old bagel with smoked salmon? Also known as lox, smoked salmon, cream cheese, capers and veggies always hits the spot. Use plain cream cheese or this homemade herby version.

Get Recipe

Smoked Salmon & Cucumber Appetizer

The classic combination of smoked salmon, dill, cucumber and cream cheese is a hit every time: the perfect crowd pleasing appetizer! Mix the cream cheese with fresh dill, green onion and Dijon for a rich, zingy pop.

Get Recipe

Smoked Salmon Omelette

There’s just something about smoked salmon anything for breakfast or brunch that feels luxurious. Here’s a fun idea that takes minutes to whip up but feels elegant: put it in an omelette! The burst of flavor is unreal: smoky, buttery salmon against tender eggs, a burst of salty feta and burst from fresh chives. 

Get Recipe

Smoked Salmon Pasta

Imagine: chewy al dente pasta, bathed with a creamy sauce punctuated by bright lemon zest and herbaceous fresh dill. It’s hard not to be head over heels about this one! It’s extremely versatile: try it as an easy dinner, a fun brunch idea or picnic pasta salad.

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Smoked Salmon Toast

Salmon toast is pure and simple: a toast of artisan bread loaded with fluffy whipped ricotta, smoked salmon, capers and fresh dill. The electric pink salmon is stunning against the delicate green dill fronds. Each bite is a burst of smoky, creamy, rich, briny, salty and fresh!

Get Recipe

Smoked Salmon Dip

This creamy dip has a bit of a retro vibe, which makes it all the more endearing. It's chock full of rich flavor: hearty cream cheese, punchy Dijon, and that intensely smoky flavor that only fresh smoked salmon brings. Mix it up in 5 minutes, and it’s good for days in the fridge.

Get Recipe

Smoked Salmon Salad

Here's a genius smoked salmon recipe that makes a fast dinner or healthy lunch with no cooking required. It’s healthy, fresh, and 100% cook free. Imagine: savory smoked salmon, fresh greens, fluffy goat cheese dollops and a tangy shallot vinaigrette.

Get Recipe

Smoked Salmon Sandwich

Got smoked salmon? Throw it in a sandwich! It takes less than 10 minutes to whip up, layering it with cream cheese and crunchy veggies. It’s perfect for no-think weeknight dinners!

Get Recipe

Smoked Salmon Spread

The flavor is bold, creamy, smoky, and herby all at once, and makes the ideal slather for bagels, sandwiches, toasts, and more. Serve it as part of bagel brunch spread, on toast for a light dinner, or on crackers as an easy lunch.

Get Recipe

This smoked salmon recipe is…

Gluten-free, dairy-free and pescatarian.

Smoked Salmon Recipe

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• Author: Sonja Overhiser
• Prep Time: Overnight
• Cook Time: 1 hour
• Total Time: 49 minute
• Yield: ¾ pound

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Description

This smoked salmon recipe makes tender fish with a pure smoky flavor! Here’s how to smoke salmon and ways to use it in recipes.

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Ingredients

• 3/4 pound salmon fillets, skin on (wild if possible)
• 2 teaspoons kosher salt
• 1 teaspoon brown sugar
• 1 teaspoon onion powder
• 1 teaspoon garlic powder
• Smoking chips: we like a mix of cherry and hickory

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Instructions

1. The day before (dry brine): Sprinkle the salt, brown sugar, onion powder, and garlic powder over the salmon. Place it on a platter uncovered in the refrigerator 4 to 6 hours. Then rinse, pat dry and refrigerate it uncovered overnight. 
2. The day of smoking: Heat an outdoor smoker to 200°F with smoker chips, chunks or pellets (we prefer a mix of cherry and hickory wood). Place the salmon in the smoker and cook for 45 minutes to 75 minutes, until the internal temperature reaches 135°F. Place it in a sealed container and refrigerate up to 10 days. 

Notes

If you prefer, you can cover the salmon loosely in the refrigerator, just make sure that it is exposed to air.

• Category: Essentials
• Method: Smoked
• Cuisine: Seafood
• Diet: Gluten Free

Keywords: Smoked salmon, smoked salmon recipe, smoked salmon recipes, how to smoke salmon

A Couple Cooks - Recipes worth repeating.

When the season rolls around, it’s all we can do to hold ourselves back from making all the rhubarb recipes: pies, muffins, and more. This year, we’ve added a new standard: this irresistible Rhubarb Streusel Bread! It’s light and fluffy, made with buttermilk to make an impossibly tender crumb. It’s flecked with just the right amount of sweet tart rhubarb, then sprinkled with a crunchy streusel topping. It’s totally dreamy, perfect for serving to guests or as a present for friends or neighbors. Summer baking just got better!

Ingredients for rhubarb bread

This rhubarb bread recipe has the best texture, due mainly to the secret ingredient: buttermilk! It makes for an exceptionally fluffy and light bread. Other than that and the rhubarb, the remaining ingredients are the traditional cast of baking characters. Here’s what you’ll need:

• Rhubarb
• All-purpose flour
• Granulated sugar
• Baking powder, baking soda, and salt
• Buttermilk
• Butter
• Neutral oil
• Eggs
• Vanilla
• Cinnamon

Secrets to a light and fluffy bread

Quick breads can be notoriously dense, dry or filled with air pockets. This rhubarb bread is anything but! There are two tricks to the velvety soft texture:

• Use real buttermilk. Buttermilk is absolutely crucial to making a fluffy quick bread with a tender crumb. Don’t be tempted to use even a buttermilk substitute here! It’s got to be the real thing.
• Use both butter and oil. Butter and oil work uniquely in baked goods. Typically we use oil in our quick bread recipes, but we love the richness in flavor and texture that butter adds here.

Optional adder: orange zest

Rhubarb and orange are a classic combination, and here’s why: the zesty orange perfectly accentuates the sweet and sour flavor of the rhubarb. It’s a great way to step up this bread from delightful to gourmet! Simply add ¼ teaspoon orange zest into the streusel topping. This simple addition makes a big impact!

Rhubarb bread storage info

How to store it? This rhubarb bread tastes best the day it’s baked. However, it does hold up pretty well over time! Here’s what to know:

• Refrigerator: This bread stores well in the refrigerator for up to 1 week! This is what we recommend due to the streusel topping. Let the slices stand at room temperature for a few minutes before eating: it’s not quite as tasty cold (we think).
• Freeze: Freeze in a sealable container and store up to 3 months.

More rhubarb recipes

Rhubarb season is our favorite! Here are a few more rhubarb recipes you might enjoy:

• Go for Rhubarb Streusel Muffins instead
• Try Classic Rhubarb Crisp or Strawberry Rhubarb Crisp
• Bake up a Classic Rhubarb Pie
• Simmer some Easy Rhubarb Sauce

01

Classic Rhubarb Pie

02

Rhubarb Muffins with Streusel

03

Easy Rhubarb Sauce

04

Classic Rhubarb Crisp

Rhubarb Bread

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★★★★★

5 from 2 reviews

• Author: Sonja Overhiser
• Prep Time: 30 minutes
• Cook Time: 1 hour
• Total Time: 1 hour 30 minutes
• Yield: 12 slices

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Ingredients

For the bread

• 2 cups rhubarb, finely diced
• 2 cups [280 g] all-purpose flour
• 2 teaspoons baking powder
• ¼ teaspoon baking soda
• ¾ teaspoon salt
• 1 cup granulated sugar
• ¾ cup buttermilk
• 5 tablespoons unsalted butter, melted
• ⅓ cup neutral oil
• 2 eggs
• 1 teaspoon vanilla extract

For the streusel topping

• ¼ cup granulated sugar
• ¼ cup all-purpose flour
• 2 tablespoons unsalted butter, room temperature
• ¼ teaspoon ground cinnamon
• Optional: ¼ teaspoon orange zest

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Instructions

1. Preheat the oven to 350°F. 
2. Chop the rhubarb and set it aside. Grease a 9 x 5-inch aluminum loaf pan with butter.
3. In a large bowl, whisk the flour, baking powder, baking soda, and salt. Make a well in the center.
4. In a medium bowl, whisk the granulated sugar, buttermilk, melted butter, neutral oil, eggs, and vanilla extract.
5. Make the streusel: In a small bowl, mix the sugar and all-purpose flour. Cut the butter into small pieces, then use your fingers to rub it into the dry ingredients until well distributed and crumbles form.
6. Pour the wet ingredients from the batter (Step 4) into the well in the dry ingredients. Mix gently until just combined and there are no longer streaks of flour.
7. Add 1 2/3 cups of the diced rhubarb and fold it in with a spatula, taking care not to overwork the batter.
8. Pour the batter into the prepared pan. Sprinkle the top with ⅓ cup of the chopped rhubarb, then sprinkle evenly with the streusel.
9. Bake until golden brown and a toothpick inserted in the center comes out with a few crumbs, rotating the pan halfway through baking, about 55 to 65 minutes. Allow to cool in the pan for 30 minutes. 
10. Run a knife around the edge and invert the loaf onto a cooling rack. Allow to cool fully to room temperature (about 1 hour) before slicing into pieces. This bread is best the day it’s made, but you can store refrigerated for up to 10 days: make sure to bring to room temperature before enjoying. Alternatively, store frozen for up to 3 months.

• Category: Baking
• Method: Baked
• Cuisine: Baked
• Diet: Vegetarian

Keywords: Rhubarb bread, rhubarb bread recipe, rhubarb bread recipes

A Couple Cooks - Recipes worth repeating.

When the temperatures soar, there’s not much better than zingy shrimp ceviche! This Peruvian dish of citrus-cured fish bursts with refreshing flavor, pairing the tender shellfish with tomato, red onion and cilantro. Dip it with tortilla or plantain chips, and it’s a perfect appetizer to get any party started. This is one of the first things we cooked together here at A Couple Cooks, so it has a special place in our hearts. Here’s how to make ceviche!

Ingredients in this shrimp ceviche recipe

Ceviche is a South American dish of raw fish or shellfish that’s marinaded or “cooked” in citrus juice, then mixed with other vegetables and seasonings. Typically served as an appetizer, it can be eaten on its own with a spoon, or served with tortilla chips or plantain chips. Ceviche most likely originated in Peru, but it’s a traditional Latin American food that’s common in Ecuador, Mexico, Costa Rica, Chile, Colombia, Guatemala and more. (Here’s an authentic Peruvian recipe!)

Ceviche can be made with any type of fish or shellfish, like red snapper, halibut, tilapia, mahi mahi, shrimp, scallops, octopus, squid, and more. This shrimp ceviche recipe is a spin on the theme, pairing tender shrimp with tomatoes, onion, peppers, and cilantro. Here’s what you’ll need to make shrimp ceviche:

• Shrimp, shelled and deveined
• Lime juice
• Red tomatoes
• Red onion
• Jalapeno pepper
• Cilantro
• Cumin
• Garlic
• Sugar
• Salt

Type of shrimp for this recipe

There’s a wide variety of options at the store when it comes to purchasing shrimp. Here’s what to look for when shopping for shrimp ceviche:

• Shelled and deveined: You’ll want the shrimp to come with the vein removed, and shell off. If all you can find is shell on or tail on, remove it before making this recipe!
• Use any size! Size usually matters when it comes to shrimp, but for this recipe you’ll chop it into bite-sized pieces. Use any size you can find!
• Wild caught: Fish that is wild caught in your country is usually a sustainable choice. There are also quality options in well-regulated farms; see Seafood Watch Consumer Guide.
• Fresh or frozen: Frozen shrimp can be as high quality as fresh, if it’s frozen as soon as it’s caught. Make sure to leave time to thaw the shrimp before you start this recipe.

Is the shrimp raw for ceviche?

Traditionally ceviche is made with raw seafood. Placing the raw fish or shellfish in citrus juice causes it to denature, or cure the fish protein. It’s the same reaction that happens with heat! However, only heat can effectively eliminate the risk of food poisoning.

Poach the shrimp if desired

If you prefer not eating raw fish, you can poach the shrimp before making the ceviche! It’s not traditional, but it’s the only way to irradicate the risk of foodborne illness. If you start with a high-quality fresh fish, feel free to skip this step and make traditional ceviche. But if you’re cooking for pregnant people or other at risk individuals, you may want to complete the poaching step. 

To poach the shrimp, simply place them in a large pot of boiling water for 1 minute until opaque and cooked through. Then remove them to an ice bath to quickly stop the cooking (this avoids rubbery shrimp).

Does it taste the same? It’s not quite as tender and delicious, but in our taste tests the shrimp ceviche with poached shrimp was just as satisfying.

How to make shrimp ceviche

It’s so simple to make shrimp ceviche: there’s no cooking required! It’s a perfect appetizer for hot weather and summer when you don’t want to fire up the oven. Here’s what to do:

• Chop the shrimp. Remove the shells if needed, then chop it into bite-sized pieces.
• Place the shrimp in lime juice. If you plan to poach the shrimp to reduce the risk of foodborne illness, do that step first. Then place the shrimp in lime juice to cure.
• Chop the remaining ingredients. Finely dice the tomatoes, mince the red onion, mince the jalapeno, and finely chop the cilantro.
• Mix! Add the remaining ingredients to the shrimp. Serve immediately.

Ways to serve shrimp ceviche

Ceviche is most traditionally served as an appetizer, but you can serve it as part of a main course, too! Alex and I have shared this recipe and added in a few simple side dishes to call it meal. Here are a few ways to serve ceviche:

• As a first course for tacos
• With tortilla chips or plantain chips
• As an appetizer trio with salsa and guacamole
• With rice, like a bed of cilantro lime rice
• In a bowl meal, like a shrimp bowl
• As a main course with sides of quinoa and black beans

And that’s it! Let us know what you think of this shrimp ceviche recipe and how you plan to serve it in the comments below.

More shrimp recipes

Love shrimp? Here are a few more tasty shrimp recipes using this versatile shellfish:

• Try this Easy Shrimp and Rice Skillet
• Go for Sheet Pan Shrimp & Veggies or Sheet Pan Shrimp Fajitas
• Fire up the grill for Perfect Grilled Shrimp
• Make elegant Shrimp Scampi or Quick Shrimp Tacos

01

Easy Shrimp and Rice Skillet

02

Perfect Grilled Shrimp

03

Quick Shrimp Tacos

04

40 Shrimp Recipes Perfect for Dinner

Shrimp Ceviche

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• Author: Sonja Overhiser
• Prep Time: 30 minutes
• Cook Time: 0 minutes
• Total Time: 30 minutes
• Yield: 4 to 6 appetizer servings

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Description

This shrimp ceviche recipe is zingy and zesty: the perfect easy appetizer! The South American seafood dish is truly a triumph.

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Ingredients

• 1 pound shrimp, shell off and deveined (wild caught if possible)
• ½ cup fresh lime juice (4 limes)
• 1 1/2 pounds ripe red tomatoes (about 4 medium), enough for 2 cups finely diced
• ⅓ cup minced red onion
• 1 jalapeño pepper, seeds removed and minced
• ¼ cup packed finely chopped cilantro
• ¼ teaspoon cumin
• ½ teaspoon finely minced garlic
• ¾ teaspoon kosher salt
• ¼ teaspoon sugar (to taste)
• Tortilla or plantain chips, to serve

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Instructions

1. Poach the shrimp (optional*): Bring 12 cups of water to boil with 1 teaspoon kosher salt. Prepare a bowl of ice water. Add the shrimp and cook about 1 minute, until opaque and cooked through. Remove the shrimp with a slotted spoon and place it directly into the ice water bath to stop the cooking.
2. Remove the shells from the shrimp, leaving the shell of the tail on. Discard the shells. Chop shrimp into bite sized pieces.
3. Place the shrimp into the lime juice and allow to soak for 30 minutes while preparing the other ingredients.
4. Add the remaining ingredients to the shrimp. Serve immediately or chill for up to 2 hours. (It’s best enjoyed as close to serving as possible.)

Notes

*Ceviche is traditionally made with raw fish, which is allowed to “cook” or cure in lime juice. Poaching is not authentic to a ceviche recipe, but it is the only way to irradicate the risk of foodborne illness. If you start with a high-quality fresh fish, feel free to skip this step and make traditional ceviche. But if you’re cooking for pregnant people or other at risk individuals, you may want to complete the poaching step (it’s just as tasty!). 

• Category: Appetizer
• Method: No Cook
• Cuisine: Peruvian
• Diet: Gluten Free

Keywords: Shrimp ceviche, shrimp ceviche recipe, ceviche recipe shrimp, ceviche shrimp

A Couple Cooks - Recipes worth repeating.

Got a load of rhubarb? If you’re not in the mood for pie or crisp, here’s a recipe that might be even better: rhubarb muffins! These truly are the best (make them and see if you agree!). They’re light and fluffy, with a golden muffin top showered with crunchy streusel topping. Take a bite and they taste just like rhubarb crisp! The interior is flecked with just the right amount of sweet tart rhubarb. Here are all our secrets!

Ingredients in the best rhubarb muffins

These rhubarb muffins really are next level, and there are a few reasons why. But the big secret is buttermilk! It really is essential for a tall and fluffy muffin. Other than that, you’ll need your typical cast of baking characters and a good amount of rhubarb. Here’s what you’ll need:

• Rhubarb
• All-purpose flour
• Granulated sugar
• Baking powder, baking soda, and salt
• Buttermilk
• Butter
• Neutral oil
• Eggs
• Vanilla
• Cinnamon

Tricks to this rhubarb muffins recipe

There are a few tricks we learned for this baking recipe from our friend Sarah’s Kieffer’s new baking book, 100 Morning Treats. Sarah is a cookbook author and trained baker, and everything that she whips up is absolutely incredible (we get the pleasure of knowing her in real life as she lives in my native Minnesota!). This recipe is not in her book, but we created it heavily influenced by Sarah’s muffin recipes. Here are a few things we learned:

• Use real buttermilk. Buttermilk is absolutely crucial to making a light and fluffy muffin with a beautiful crumb. Don’t be tempted to use even a buttermilk substitute here! It’s got to be the real thing.
• Use both butter and oil. Butter and oil work uniquely in baked goods. Typically we use oil in our muffin recipes, but we love the richness in flavor and texture that butter adds here.
• Fill every other cup in two 12-cup muffin tins. This helps the muffins to bake evenly, getting that nice domed top. Don’t have two muffin tins? You can bake in one tin: this simply achieves the nicest looking muffins.

A few other tips

Here are a few more tips to making next level muffins! These tips are ones that apply to all our muffin recipes to get a nice tall, fluffy muffin:

• Resist the urge to overmix. Overmixing muffin batter causes holes in the crumb and a denser texture. Mix just until the streaks of flour disappear.
• Fill the muffin cups up to the top. This recipe is optimized so you fill the muffin cups very full up to the top, just like in our other muffin recipes. This avoids our pet peeve: stubby muffins!
• Baking at 375 degrees makes a taller muffin. A slightly hotter oven makes a taller and fluffier muffin (versus the standard 350F). This recipe also has a good amount of leavener (baking powder and baking soda) to get the job done.

Rhubarb muffins storage info

How to store rhubarb muffins? These rhubarb muffins taste best the day they’re baked. However, they hold up pretty well over time! Here’s what to know:

• Refrigerator: These muffins store well in the refrigerator for up to 1 week! Let them stand at room temperature for a few minutes before eating.
• Freeze: Freeze in a sealable container and store up to 3 months.

More rhubarb recipes

Rhubarb season is our favorite! Here are a few more rhubarb recipes you might enjoy:

• Try Classic Rhubarb Crisp or Strawberry Rhubarb Crisp
• Bake up a Classic Rhubarb Pie
• Simmer some Easy Rhubarb Sauce

01

Classic Rhubarb Crisp

02

Classic Rhubarb Pie

03

20 Rhubarb Recipes for the Season

04

Easy Rhubarb Sauce

Best Rhubarb Muffins

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★★★★★

5 from 1 reviews

• Author: Sonja Overhiser

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Description

This rhubarb muffins recipe is simply the best! They come out light and fluffy, with sweet tart rhubarb and a crunchy streusel topping.

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Ingredients

For the muffins

• 1 ½ cups rhubarb, finely chopped (about 12 ounces)
• 2 cups [280 g] all purpose flour
• 2 teaspoons baking powder
• ¼ teaspoon baking soda
• ¾ teaspoon kosher salt
• 1 cup granulated sugar
• ¾ cup buttermilk*
• 5 tablespoons melted unsalted butter
• ⅓ cup neutral oil (grapeseed, canola, or vegetable oil)
• 2 eggs
• 1 teaspoon vanilla extract

For the streusel topping

• ¼ cup granulated sugar
• ¼ cup all-purpose flour
• 2 tablespoons unsalted butter, at room temperature
• 1 teaspoon ground cinnamon

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Instructions

1. Preheat the oven to 375°F.
2. Chop the rhubarb and set it aside. Place muffin wrappers in every other muffin cup of two 12-cup muffin tins.**
3. In a large bowl, whisk the flour, baking powder, baking soda, and salt. Make a well in the center.
4. In a medium bowl, whisk the granulated sugar, buttermilk, melted butter, neutral oil, eggs, and vanilla extract.
5. Make the streusel: In a small bowl, mix the sugar and all-purpose flour. Cut the butter into small pieces, then use your fingers to rub it into the dry ingredients until well distributed and crumbles form.
6. Pour the wet ingredients from the batter (Step 4) into the well in the dry ingredients. Mix gently until just combined and there are no longer streaks of flour.
7. Add the rhubarb and fold it in with a spatula, taking care not to overwork the batter. (If desired, you can store the batter up to 24 hours before baking.)
8. Scoop the batter into the muffin papers using a dough scoop: it should fill to the top of the muffin papers. Sprinkle the tops with the streusel.
9. Bake until the tops are golden brown and a toothpick in the center comes out with a few crumbs, about 20 to 26 minutes total (rotate the pans halfway through baking). Allow to cool for 5 minutes, then transfer to a baking rack to fully cool (about 30 minutes to 1 hour). The muffins are best eaten the day they are made, but they store very well in an airtight container in the refrigerator and last up to 1 week.

Notes

*Buttermilk is the magic ingredient which makes the most consistent texture and rise! Don’t be tempted to leave it out or use a buttermilk substitute. It’s worth it (we promise).

**Baking in every other tin makes for a more consistent bake. If all you have is a 12-cup muffin tin, you can use that too.

A Couple Cooks - Recipes worth repeating.

Not sure about you, but we’re suckers for a good chocolate muffin. We’ve been searching for the recipe that’s just right, and finally we found it. Try this Chocolate Muffins recipe: it comes out moist, rich and super chocolaty! It’s simple to put together and we promise: it will impress everyone. We make these often for friends and family and they’re always a hit!

Ingredients in this chocolate muffins recipe

We’ll admit: a chocolate muffin is really just a glorified chocolate cupcake. In fact, muffins and cupcakes share a lot of the same ingredients. So we suggest saving chocolate muffins for snacks instead of breakfast: if you can! The rich, moist interior is studded with just the right amount of chocolate chips. There are a few flavor secrets that we think are essential for a good chocolate muffin. Here are the ingredients you’ll need:

• All-purpose flour
• Unsweetened cocoa powder
• Dutch process cocoa powder (required for the best flavor!)
• Baking soda
• Espresso powder (optional)
• Kosher salt
• Milk
• Apple cider vinegar
• Brown and granulated sugar
• Neutral oil
• Vanilla extract
• Chocolate chips

Dutch process vs standard cocoa powder

This chocolate muffins recipe has just a few flavor secrets, and one is using both regular and Dutch process (dark) cocoa powder. You really do need this special type for the right flavor! It is treated with an alkali to make it pH neutral, which gives it a darker color and milder flavor. This makes the flavor ultra chocolaty!

• Dutch process cocoa powder is available in the baking aisle at your local grocery. Or buy it online: our favorite brands are Hershey’s Special Dark Cocoa Powder or Ghiradelli Dutch Process Cocoa Powder.
• Recipes that use Dutch process cocoa powder? Try Chocolate Banana Muffins, No Bake Chocolate Cookies, Mug Cake, and this Healthy Chocolate Pudding.

Using espresso powder in desserts

Espresso or instant coffee powder is another flavor trick here! Using powdered coffee is a well-known trick to enhance the chocolate flavor in baked goods. However, this is totally optional and not integral to the flavor of these chocolate muffins! If you’d like, you can use a caffeine free alternative, like a decaf espresso powder.

Variation: make it dairy-free or vegan

This chocolate muffin recipe is easily adaptable to be dairy-free or vegan. Most muffin recipes have eggs and sometimes sour cream or yogurt, but these muffins don’t need either. Here’s how to make this recipe dairy-free:

• Use oat milk or your favorite dairy-free milk (we like oat milk best for baking)
• Use dark chocolate chips: all brands vary, but many are vegan. Check the ingredient list to make sure they don’t contain milkfat.

Chocolate muffins storage info

How to store chocolate muffins? Room temperature is best, since they taste even moister and most delicious throughout the storage time. However, they shouldn’t be stored more than 2 days at room temperature. You can prolong storage in a refrigerator or freezer:

• Room temperature: Store at room temperature for 1 to 2 days in a sealed container. This keeps in the moisture and the muffins are even softer after storage.
• Refrigerator: These muffins store well in the refrigerator for up to 1 week! Let them stand at room temperature for a few minutes before eating. You can store them at room temp for a few days and then move to refrigerator storage.
• Freeze: Freeze in a sealable container and store up to 3 months.

More muffin recipes

Love to bake? Here are a few more muffin recipes you might enjoy:

• Try this Basic Muffin Recipe
• Go basic with Classic Blueberry Muffins
• Grab Morning Glory Muffins
• Bake up Banana Nut Muffins, Easy Banana Muffins or Banana Chocolate Chip Muffins

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Basic Muffin Recipe

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Classic Blueberry Muffins

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Morning Glory Muffins

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Banana Nut Muffins

Easy Chocolate Muffins

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★★★★★

5 from 1 reviews

• Author: Sonja Overhiser
• Prep Time: 25 minutes
• Cook Time: 20 minutes
• Total Time: 45 minutes
• Yield: 12

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Description

This chocolate muffins recipe comes out rich, moist and ultra chocolaty! They’re simple to bake and impress anyone.

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Ingredients

• 2 cups [280 g] all-purpose flour
• ½ cup unsweetened cocoa powder
• 2 tablespoons Dutch process cocoa powder
• 1 ½ teaspoons baking soda
• 1 teaspoon espresso powder (optional)
• ½ teaspoon kosher salt
• 1 ¼ cups milk (or non-dairy milk)
• 1 ½ tablespoons apple cider vinegar
• ½ cup brown sugar
• 2/3 cup granulated sugar
• ½ cup neutral oil (grapeseed, canola or vegetable)
• 1 ½ teaspoons vanilla extract
• 1 cup 55% or semi sweet chocolate chips, plus more for topping

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Instructions

1. Preheat: Preheat the oven to 400 degrees Fahrenheit. Spray a standard 12-cup muffin tin with cooking spray or add muffin cup papers.
2. Make the batter: In a large bowl, whisk the all-purpose flour, cocoa powder, Dutch process cocoa powder, baking soda, espresso powder, and salt.
3. In a separate medium bowl, whisk milk and vinegar until frothy. Whisk in the brown sugar, granulated sugar, oil, and vanilla extract. Stir the wet ingredients into the dry ingredients with a spatula until a thick dough forms. Fold the chocolate chips into the batter.
4. Scoop the batter evenly into the muffin cups: the cups will be full to the top, using about a heaping ¼ cup per muffin. Sprinkle another handful chocolate chips onto the tops of the muffins.
5. Bake: Bake the muffins for 20 to 23 minutes, until puffed and a toothpick comes out clean. Cool for 5 minutes in the pan, then transfer to a rack to cool fully, about 1 hour. Eat immediately or they taste even better the next day after storage in a sealed container at room temperature. Store 1 to 2 days in a sealed container at room temperature, then transfer to refrigerator and refrigerate up to 5 days (allow to come to room temperature before serving). You can also freeze the muffins for up to 3 months.

• Category: Muffin
• Method: Baked
• Cuisine: Muffin
• Diet: Vegetarian

Keywords: Chocolate muffins, chocolate muffin recipe, chocolate muffin

A Couple Cooks - Recipes worth repeating.

Want some inspiration for eating your leafy greens? Try this creamy spinach soup! This beautiful green puree is packed with savory flavor and has a rich, creamy mouthfeel. Each spoonful is a delight! It’s perfect for parties like the first course of a meal: or pair it with grilled cheese for a satisfying lunch or dinner. It’s ideal if you have a big bag of spinach to use up: spinach soup to the rescue!

Ingredients in spinach soup

This spinach soup recipe is flavored with a few other soup-staple ingredients. Most importantly, yellow potatoes help to thicken the creamy body (otherwise it turns out much too thin). Add just a splash of heavy cream at the end for richness, and it makes a luxurious soup that tastes restaurant quality. Here are the ingredients you need:

• Spinach
• Yellow onion
• Celery
• Garlic
• Yellow potatoes
• Vegetable broth
• Butter
• Rosemary
• Salt
• Heavy cream
• Lemon juice

Baby spinach vs standard spinach

You can use either baby spinach (sold in boxes or bags) or standard spinach (sold in bunches) for this recipe. You’ll want 12 ounces of spinach leaves, which is easiest to find here in the US with a large box of baby spinach.

If you’re using bunches of standard spinach, we’d suggest using about 1 pound with stems. Chop the leaves and measure out 12 cups. It’s a great way to use up a load of leafy greens!

Tips for the process

This spinach soup recipe is straightforward and simple: sauté the aromatic vegetables, add the remaining ingredients and simmer, then puree in a blender until smooth. Here are a few pointers:

• Use a standard blender, not an immersion blender. Typically we like placing an immersion blender (stick blender) right into a pot of soup and blending away. But with this soup, the stick blender doesn’t get it creamy enough. Transfer it carefully to a standard blender, using a 2 cup glass measuring cup. Be careful because the soup is very hot!
• Don’t be tempted to light up on cream. Stirring in heavy cream at the end gives just the right rich body to this soup. Don’t be tempted to use milk: while it works, it’s not nearly as tasty!

Ways to serve spinach soup

There are lots of hearty soups you can as a meal, but this spinach soup recipe isn’t filling enough to eat on its own. It doesn’t have any sources of protein, which is by design! It’s a pureed soup that’s great as a first course or paired with other items to make a meal. Here are a few ideas for how to serve it:

• Serve as a first course 
• Use it for holiday entertaining like for a brunch, Christmas, Easter, or other holidays
• Add a gourmet grilled cheese or a fancy quesadilla to round out the meal
• Add a hearty salad like Apple Salad or Pear Salad with Pecans

More spinach recipes

This spinach soup is a great way to use this leafy green: but there are so many more fun ways! Here are some of our top spinach recipes to try:

• Make it into a meal with Creamy Spinach Pasta
• Go for everyone’s favorite Spinach Artichoke Dip
• Try other soups with spinach, Spinach Tortellini Soup or Tofu Soup with Spinach
• Turn it into a stellar side dish with Spinach Rice with Feta
• Blend up Best Spinach Smoothie or make a Perfect Spinach Salad

01

Creamy Spinach Pasta

02

Spinach Artichoke Dip

03

Spinach Rice with Feta

04

30 Tasty Spinach Recipes

This spinach soup recipe is…

Vegetarian and gluten-free.

Creamy Spinach Soup

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★★★★★

5 from 1 reviews

• Author: Sonja Overhiser
• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Total Time: 35 minutes
• Yield: 4

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Description

Try this spinach soup recipe for the creamiest, dreamiest green puree! It’s packed with irresistible flavor.

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Ingredients

• 3 tablespoons butter (or olive oil)
• 1/2 medium yellow onion, finely chopped
• 2 large celery ribs, thinly sliced
• 3 garlic cloves, minced
• 2 medium yellow potatoes, peeled and small diced (12 ounces)
• 4 cups vegetable broth
• ¼ teaspoon dried rosemary
• ¾ teaspoon kosher salt
• 12 ounces (12 cups) baby spinach (or 12 cups chopped standard spinach*)
• 2 tablespoons heavy cream, plus more to garnish
• 2 teaspoons lemon juice

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Instructions

1. In a large pot, melt the butter over medium heat. Add the onion, celery and garlic and cook, stirring occasionally, for 5 minutes until the onions are transparent.
2. Add the chopped potato, vegetable broth, rosemary, and kosher salt and bring to a simmer. Simmer for 10 minutes until the potatoes are tender. Add the spinach and simmer 5 minutes more until the spinach is wilted and the potatoes are very tender. 
3. Carefully transfer the hot soup to a blender using a ladle. Blend until creamy and pureed. Add the heavy cream and pulse to combine. Taste and add 1 to 2 more pinches salt. Serve warm, garnished with a drizzle of cream.

Notes

*You’ll want 12 ounces of spinach leaves, which is typically easy to find in a large box. If you’re using bunches of standard spinach, we’d suggest buying about 1 pound with stems. Chop the leaves and measure out 12 cups.

• Category: Soup
• Method: Stovetop
• Cuisine: Soup
• Diet: Vegetarian

Keywords: Spinach soup, spinach soup recipe

A Couple Cooks - Recipes worth repeating.

Here’s a bright, zingy quick bread that will make friends and family come running: this Lemon Blueberry Bread! This one is beautifully moist and lemon-scented, thanks to a secret ingredient. Drizzle it with a cream cheese glaze, which makes a festive look and another pop of sweet to each bite. We’ve made a lot of quick breads but this one is a family favorite: it’s so refreshing and delicately soft! This one’s a must try, in our opinion: perfect for spring and summer baking.

Ingredients in lemon blueberry bread

This lemon blueberry bread has the best zingy flavor and moist texture. In fact, it turned out even better than we were expecting! The lemon extract and lemon zest really make magic here (more on that below). Aside from those and blueberries, most of the ingredients you may already have on hand in your pantry or refrigerator. Here’s what you’ll need:

• All-purpose flour
• Granulated sugar
• Baking powder
• Eggs
• Neutral oil
• Greek yogurt or sour cream
• Milk
• Lemon juice and lemon zest
• Lemon extract
• Blueberries

The secret ingredient: lemon extract

One ingredient you can’t leave out in this blueberry lemon bread? Lemon extract. Here’s why:

• Lemon extract adds a citrusy lemon flavor to the bread without adding too much acid or sour flavor, which happens with lemon juice.
• It’s easy to find lemon extract in the baking aisle near the vanilla. A bottle lasts for up to 4 years in the pantry, so it’s a worthwhile purchase.
• Using extract eliminates the need for buying another fresh lemon: so you only need one for this recipe! This cuts down on cost in the long term.

Can you use frozen blueberries?

Got frozen blueberries on hand? Frozen blueberries can bleed into the batter of muffins and breads, making them turn purple in color! If you’d like to use frozen berries, we recommend rinsing them well and patting them dry with paper towels per these instructions from King Arthur Baking.

For the glaze

You can make this lemon blueberry bread without a glaze: it actually simplifies storage! But the glaze adds just the right pop of sweet: it’s like adding a few more pinches of salt to a savory dish to bring out the flavor even more. There are two glaze recipes that are ideal for topping this bread:

• Cream cheese glaze: This cream cheese drizzle is just 3 ingredients and adds just the right tangy sweet pop. (This is what is pictured in the photographs.)
• Lemon glaze: Want even more lemony flavor? Add this zingy lemon glaze to take this bread to new heights.

Tips for baking blueberry lemon bread

This lemon blueberry bread recipe is easier than many baked goods: since it’s made with oil, you don’t need to use a mixer to cream together butter and sugar. Here are a few tips for baking lemon blueberry bread:

• Use an aluminum baking pan for best results. Ceramic and glass pans don’t cook as evenly for quick breads. Use aluminum if you can! We recommend a 9-inch loaf pan, but you can use an 8-inch pan too: just increase the bake time slightly.
• Don’t overmix. Overmixing a quick bread batter leads to holes in the texture of the crumb. Mix until the batter is combined and there are no dry spots remaining.
• Cover loosely with aluminum foil at 30 minutes. Add a bit of foil to prevent the top from browning too much. Pull the bread just when a toothpick comes out clean, about 55 to 65 minutes. The internal temperature should be between 200°F and 205°F.

Storage tips

How to store this lemon blueberry bread once you’ve baked up a loaf? The glaze makes storage slightly tricky (but it’s still totally worth it, in our opinion!). Here’s what to know:

• Glazed cranberry bread lasts 3 to 4 days at room temperature wrapped in aluminum foil.
• Store the bread refrigerated for 10 days wrapped in aluminum foil, making sure to bring the slice to room temperature before enjoying.
• Freeze un-iced bread for up to 3 months. Slice it into pieces and wrap it in plastic wrap then a freezer-safe bag or container.

More blueberry recipes

This lemon blueberry bread is at the top of our favorite blueberry recipes: but there are so many more to choose from! Here are a few more popular recipes:

• Try Classic Blueberry Muffins or Lemon Blueberry Muffins
• Go for Perfect Blueberry Crumble
• Start the day with Easy Blueberry Baked Oatmeal or Classic Blueberry Pancakes
• Bake up Blueberry Banana Bread instead

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Classic Blueberry Muffins

02

Perfect Blueberry Crumble

03

Easy Blueberry Baked Oatmeal

04

Classic Blueberry Pancakes

This lemon blueberry bread recipe is…

Vegetarian.

Lemon Blueberry Bread

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• Author: Sonja Overhiser
• Prep Time: 30 minutes
• Cook Time: 1 hour
• Total Time: 1 hour 30 minutes
• Yield: 12 slices

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Description

This lemon blueberry bread recipe is perfection! It’s moist and zesty, studded with fruit and topped with a sweet drizzle.

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Ingredients

• 2 cups (280 g) all-purpose flour, plus 1 teaspoon
• 1 cup (200 g) granulated sugar, plus more for topping
• 2 teaspoons baking powder
• ½ teaspoon kosher salt
• 2 eggs
• ½ cup neutral oil (grapeseed, vegetable or canola)
• ½ cup Greek yogurt or sour cream
• ¾ cup milk
• 1 tablespoon lemon juice
• 1 tablespoon lemon zest (zest from 1 large lemon)
• 1 teaspoon lemon extract
• 1 ½ cups fresh blueberries*, rinsed and patted dry (or substitute frozen, not thawed), plus 1 handful extra for the top
• 1 recipe Cream Cheese Glaze or Lemon Glaze

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Instructions

1. Preheat: Preheat the oven to 375°F. Grease a 9-inch aluminum loaf pan.
2. Make the batter: In a large bowl, whisk the all-purpose flour, sugar, baking powder, and salt. In a separate medium bowl, whisk the eggs, then whisk in the oil, yogurt, milk, lemon juice, zest and lemon extract until smooth. Stir the dry ingredients into the wet ingredients with a spatula until a thick, smooth batter forms. 
3. Prep the blueberries: Wash and dry the blueberries. Place the blueberries in a bowl and toss with the 1 teaspoon flour. Gently fold them into the batter. 
4. Bake: Pour the batter into the prepared loaf pan. Top with a sprinkle of another handful of blueberries, pressing them into the top. Then sprinkle with a few teaspoons of additional granulated sugar. 
5. Bake: Bake 55 to 65 minutes, covering loosely with aluminum foil at 30 minutes, until the top springs back when touched and a toothpick inserted comes out clean. The exact timing will depend on your oven and baking pan.
6. Cool: Cool the bread in the pan for 30 minutes. Then run a knife around the edge and invert the loaf onto a cooling rack. Allow to cool fully to room temperature (about 30 minutes to 1 hour).
7. Add glaze: Mix the ingredients in a small bowl until it comes together into a smooth icing (if it is too runny add a bit more powdered sugar; if it’s too thick add a few drops more liquid). Use a fork to drizzle the top of the bread with the icing.
8. Storage info: The bread lasts 3 to 4 days at room temperature wrapped in aluminum foil or refrigerated for 10 days wrapped in foil (bring to room temperature before enjoying). You can also freeze un-iced bread for up to 3 months (slice it into pieces and wrap it in plastic wrap then a freezer-safe bag or container).

• Category: Bread
• Method: Baked
• Cuisine: Baked
• Diet: Vegetarian

Keywords: Lemon blueberry bread, blueberry lemon bread, lemon blueberry bread recipe

A Couple Cooks - Recipes worth repeating.

What’s better than the combination of zingy lemon and pure sweet blueberry? These Lemon Blueberry Muffins are the epitome of the pairing, with a bright citrusy kick from the lemon and studded with pops of purple berries. Heighten the flavor with a lemon drizzle, which takes these muffins from good to wow. This spin on our classic blueberry muffins is a new favorite over here. Here’s how it’s done!

Ingredients for lemon blueberry muffins

Our Classic Blueberry Muffins are a favorite around here, and we designed those to not require lemon for ease of the recipe. But if you’ve got a lemon around or if you’re craving this tasty combo: blueberry lemon muffins are where it’s at. Here’s what you’ll need for this recipe:

• All-purpose flour
• Granulated sugar
• Cinnamon, baking powder, and salt
• Eggs
• Vegetable oil
• Greek yogurt
• Milk
• Lemon juice and lemon zest
• Blueberries

For the lemon glaze

In our opinion, these lemon blueberry muffins aren’t complete without the lemon glaze. Of course, you can make them without: and it actually simplifies storage (see below). But the glaze adds just the right pop of sweet citrusy lemon: it’s like adding a few more pinches of salt to a savory dish to bring out the flavor even more.

All you need are powdered sugar and lemon juice, which you’ll mix into a thick icing. Make sure to let the muffins cool completely before drizzling the icing. A tip? A fork makes the best drizzle (not a spoon!).

Can you use frozen blueberries?

Got frozen blueberries on hand? Frozen blueberries can bleed into the batter of muffins and breads, making them turn purple in color! If you’d like to use frozen berries, we recommend rinsing them well and patting them dry with paper towels per these instructions from King Arthur Baking.

Tips for lemon blueberry muffins

Ready to bake up your lemon blueberry muffins? Here are a few tips to what makes this recipe work:

• Add a hefty amount of lemon zest. 1 ½ tablespoons lemon zest might seem like a lot, but it’s crucial for the lemon flavor. This is the amount you can get from 1 large or 2 small lemons.
• Resist the urge to overmix. Overmixing muffin batter causes holes in the crumb and a denser texture. Mix just until the streaks of flour disappear.
• Baking at 400 degrees makes a taller muffin. After experimenting for years, our favorite temperature for baking muffins is 400 degrees Fahrenheit (versus 350 which is standard). It makes a taller and fluffier muffin: and it’s quicker to bake!

Storage info

The lemon glaze adds a little complication to the storage info for these lemon blueberry muffins. Here are best practices:

• Room temperature: Store at room temperature in a sealed container lined with a paper towel to absorb extra moisture. Iced muffins last about 2 days and un-iced last about 4 days.
• Refrigerator: Store refrigerated without glaze for up to 1 week or more (allow to come to room temperature before serving).
• Frozen: Freeze un-iced muffins in a sealable container and store up to 3 months. Add the glaze once they are defrosted.

More muffin recipes

Love to bake? Here are a few more of our favorite muffin recipes:

• Go for Easy Banana Muffins or Banana Chocolate Chip Muffins
• Grab Classic Blueberry Muffins or Lemon Poppy Seed Muffins
• Try fan-favorite Healthy Banana Muffins or rich and moist Chocolate Muffins
• Opt for Cinnamon Muffins or Cranberry Orange Muffins
• Grab Strawberry Muffins with cream cheese swirl

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Banana Chocolate Chip Muffins

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Healthy Banana Muffins

03

Classic Blueberry Muffins

04

Lemon Poppy Seed Muffins

This lemon blueberry muffins recipe is…

Vegetarian.

Lemon Blueberry Muffins

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★★★★★

5 from 1 reviews

• Author: Sonja Overhiser
• Prep Time: 30 minutes
• Cook Time: 20 minutes
• Total Time: 50 minutes
• Yield: 12

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Description

These lemon blueberry muffins have just the right sweet and citrusy kick! Drizzle with a lemon glaze and they’re irresistible.

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Ingredients

• 1 ½ cups fresh blueberries*
• 2 cups all-purpose flour
• 1 cup granulated sugar, plus more for sprinkling
• 1 teaspoon cinnamon
• 1 tablespoon baking powder
• ½ teaspoon kosher salt
• 2 eggs
• ½ cup vegetable oil
• ½ cup Greek yogurt (or sour cream)
• ¾ cup milk
• 1 teaspoon plus 1 tablespoon lemon juice, divided
• 1 ½ tablespoons lemon zest (1 large or 2 small lemons)
• ½ cup powdered sugar (for the glaze)

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Instructions

1. Preheat: Preheat the oven to 400 degrees Fahrenheit. Spray a standard 12-cup muffin tin with cooking spray or add muffin cup papers.
2. Wash and dry the blueberries. 
3. Make the batter: In a large bowl, whisk the all-purpose flour, sugar, cinnamon, baking powder, and salt. In a separate medium bowl, whisk the eggs, then whisk in the vegetable oil, yogurt, milk, the 1 teaspoon lemon juice and the lemon zest until smooth. Stir the wet ingredients into the dry ingredients with a spatula until a thick dough forms. Fold the blueberries into the batter with a spatula. 
4. Scoop the batter evenly into the muffin cups: the cups will be full to the top, using about a heaping ¼ cup per muffin. Sprinkle the tops with a pinch of granulated sugar.
5. Bake: Bake the muffins for 18 to 20 minutes, until puffed and golden and a toothpick comes out clean. Cool for 5 minutes in the pan, then transfer to a rack to cool fully, about 1 hour.
6. When ready to glaze, in a medium bowl mix together the 1 tablespoon lemon juice and the powdered sugar until a thick icing forms. If the texture is not drizzlable, add a few more drops lemon juice and continue stirring until it comes together. Drizzle a small amount with a fork over each of the muffins. (If you like a large quantity of icing, make it with 1 ½ tablespoons lemon juice and ¾ cup powdered sugar.)
7. Eat the muffins immediately. Store at room temperature in a sealed container lined with a paper towel to absorb extra moisture, about 2 days if iced or 4 days if un-iced. Store refrigerated without glaze for up to 1 week or more (allow to come to room temperature before serving), or frozen without glaze for up to 3 months.

Notes

*Frozen blueberries can bleed into the batter and make it turn purple in color! If you’d like to use frozen berries, we recommend rinsing them well and patting them dry with paper towels per these instructions from King Arthur Baking.

• Category: Muffins
• Method: Baked
• Cuisine: Muffins
• Diet: Vegetarian

Keywords: Lemon blueberry muffins, blueberry lemon muffins

A Couple Cooks - Recipes worth repeating.

Here’s a creamy, irresistibly spiced party dip you need in your life: our perfect Taco Dip Recipe! It comes together in minutes, and we can confidently say almost no one turns this one down. This one is even better than the standard: it’s got a quick homemade seasoning blend, Greek yogurt, and a colorful mix of fresh toppings for the absolute best flavor. Here’s how it’s done!

Ingredients in this taco dip recipe

Taco dip is a party dip that’s a creamy mix of cream cheese and taco seasonings, topped with crunchy toppings like lettuce, tomato, and often black olives. Don’t think there’s anything Mexican about it: this one is solidly American or Tex Mex. It’s different from 7 layer dip in that it’s got one layer of cream cheese and one layer of veggies. But you can definitely mix it up with more layers: see below! Here’s what you’ll need for the base recipe:

• Cream cheese
• Greek yogurt
• Salsa
• Spices: cumin, chili powder, garlic powder, onion powder, salt and pepper
• Mexican blend cheese
• Toppings: lettuce, tomato, and black olives
• Optional: red onion, cilantro, pickled jalapeños

What makes this the best layered taco dip

This recipe has a few innovations from the classic taco dip recipe that makes it even tastier! Here’s what make this the best taco dip, in our opinion:

• Greek yogurt makes it taste fresh (and cuts calories). Use Greek yogurt instead of sour cream for a deliciously creamy, tangy flavor. It also cuts calories by 1/3: 1 cup of sour cream is 445 calories vs 1 cup of Greek yogurt is 100 calories.
• Homemade seasonings keep it fresh and healthy! Packets of taco seasoning can have additives and preservatives, and lots of salt. Use a quick blend of spices for mega flavor: you probably already have them on hand.
• Extra toppings add color and flavor. The standard taco dip just has lettuce, tomato, cheese, and black olives. But step it up with our extra toppings that add color and flavor: red onion, cilantro and pickled jalapenos.

Secrets to the homemade taco seasoning

Sure, you can buy taco seasoning to make this dip. But as we noted above, often the packets have additives and preservatives. Here we made a shortcut to taco seasoning using ingredients you likely already have on hand. You don’t even have to make a homemade taco seasoning blend: it’s even simpler! Here’s what you’ll need:

• Cumin
• Chili powder
• Garlic powder
• Onion powder
• Salt and pepper

You’ll be surprised at how these seasonings work together to provide a big pop of flavor to the taco dip. Say goodbye to taco seasoning packets!

Making a more layered taco dip

Were you looking for a dip with layers, more like a 7 layer dip? Don’t worry: you can do that too! Here’s what we’d consider adding on top of the cream cheese layer:

• Refried beans seasoned with salt to taste (and/or cumin or chili powder)
• Guacamole
• Salsa

A quick way to soften cream cheese

One trick to this taco dip recipe: most of the time we don’t think ahead when it comes to softening cream cheese. It’s important to soften it for this recipe, since it needs to be warmed up in order to mix with the other ingredients. Here are a few notes:

• Use a microwave to quickly soften the cream cheese. Place it on a plate in the microwave. Microwave 5 seconds, then flip over the block of cheese and cook another 5 seconds. If it’s not room temperature and soft at this point, try another 5 seconds but air on the conservative side. You don’t want to overcook the cheese!
• When you whisk the cheese with the ingredients, it starts out chunky. It takes a few minutes to whisk up, so be patient! We prefer mixing by hand than whipping it all with a stand mixer: but you could do that too if you prefer.

And that’s it! Let us know what you think of this easy taco dip in the comments below. Grab your tortilla chips and start dipping!

More dip recipes

Dips are perfect for parties and as game day appetizers! Here are a few more tasty dip recipes we love:

• Try classic Spinach Artichoke Dip
• Go for 5-Minute Bean Dip
• Try Simple Guacamole or Black Bean Hummus
• Opt for Texas Caviar (Cowboy Caviar)

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Spinach Artichoke Dip

02

5-Minute Bean Dip

03

Easy Black Bean Hummus

04

Texas Caviar (Cowboy Caviar)

This taco dip recipe is…

Vegetarian and gluten-free.

Taco Dip

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★★★★★

5 from 2 reviews

• Author: Sonja Overhiser
• Prep Time: 10 minutes
• Cook Time: 0 minutes
• Total Time: 10 minutes
• Yield: 10 servings

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Description

This taco dip recipe is fast and easy: the ideal party appetizer for a crowd! Scoop up this irresistible creamy mix with tortilla chips.

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Ingredients

• 8 ounces cream cheese, softened*
• 1 cup Greek yogurt (or sour cream)
• ¾ cup salsa
• 2 teaspoons each cumin and chili powder
• ¾ teaspoon kosher salt
• ½ teaspoon each garlic powder, onion powder, and black pepper
• 1 cup Mexican blend cheese
• 1 cup chopped iceberg lettuce
• 1 tomato, chopped
• ¼ cup sliced black olives
• Optional toppings: minced red onion, chopped cilantro, pickled jalapeños

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Instructions

1. In a large bowl, whisk the softened cream cheese, Greek yogurt, salsa and spices until it’s fully smooth. The mixture will start out chunky, but keep whisking until the cream cheese is fully smooth. (It takes a few minutes, so be patient!)
2. Place the cheese mixture in the bottom of a circular glass pie plate or other circular dish. Smooth into an even layer.
3. Top with the cheese, chopped lettuce, chopped tomato, black olives, and other optional toppings. Serve immediately with tortilla chips, or refrigerate until serving. (Leftovers last up to 3 days refrigerated.)

Notes

*To quickly soften cream cheese, place it on a plate in the microwave. Microwave 5 seconds, then flip over the block of cheese and cook another 5 seconds. If it’s not room temperature and soft at this point, try another 5 seconds but air on the conservative side.

**You can also add more layers to the taco dip to make it like a 7 layer dip: consider topping with a layer of refried beans (seasoned with salt), guacamole, and salsa before adding veggie toppings.

• Category: Appetizer
• Method: No Bake
• Cuisine: American
• Diet: Vegetarian

Keywords: Taco dip, taco dip recipe

A Couple Cooks - Recipes worth repeating.

Craving sushi without the fish? Try this fresh, delectable Vegan Sushi! These rolls have got it all, proving that this Japanese dish (or rather, art form!) is perfectly adaptable no matter what the filling. Savory, flavor-popping marinated tofu joins crunchy veggies and tender sushi rice to make a craveable roll filling. Top it off with Japanese BBQ Sauce and it tastes like a dream! Our whole family loves these, including our 6 year old who proclaims them his “favorite.” Here’s how to make homemade vegan sushi!

What to know about vegan sushi

Many sushi restaurants and grocery stores have vegan sushi options, like cucumber rolls, avocado rolls, kabocha squash rolls, and more. You can also make homemade vegan sushi using fillings like tofu and other vegetables. It’s a fun challenge and the results are fantastic: it’s fresh and bursting with savory flavor.

Before you make sushi at home, we recommend checking out this Sushi Rolls post from our friends over at Just One Cookbook, a website that specializes in authentic Japanese recipes!

Ingredients for tofu sushi

Many vegan sushi rolls contain vegetables only: cucumber, avocado, beets, and so forth. However, we wanted this vegan sushi recipe to have protein so it’s more satiating. Enter: tofu sushi! Using marinated tofu as the filling makes it super filling and full of umami. Here’s what you’ll need for this tofu sushi recipe:

• Sushi rice: It’s important to use this short grain style of rice for sushi. Don’t substitute any other type of rice.
• Nori paper: Seaweed paper is easy to find at your local grocery near the Japanese ingredients. Again, no substitutes here!
• Tofu: Use extra firm tofu for the best results with this tofu sushi.
• Soy sauce: Use regular soy sauce for best flavor, or substitute with tamari or coconut aminos (for gluten-free)
• Toasted sesame oil: Make sure the bottle says “toasted,” which adds a strong sesame flavor; do not use sesame oil, which has a neutral flavor
• Sriracha: It’s optional, but we like adding a little heat to the tofu marinade
• Fresh ginger: Fresh ginger adds a spicy, zingy flavor to the tofu
• Carrots
• Red onion
• Cucumber: An English cucumber is best here, since it has edible seeds and peel. This long, thin variety is preferable over the standard cucumber, which has a more bitter peel and larger seeds.
• Seasonings: Rice vinegar, sugar and salt
• For serving: Japanese BBQ Sauce or other sauce, soy sauce, wasabi

Tips for making vegan sushi

Making homemade vegan sushi is simple in concept, but there are several steps to manage. It takes about 1 ½ to 2 hours to complete this recipe. Don’t attempt this as an easy weeknight meal! It’s more suited as a fun weekend project or date night idea. Here are a few steps for how to make tofu sushi:

• Find a partner. This recipe is easiest with a friend or partner to help! We highly recommend making it with someone.
• Get a sushi rolling mat (or find an alternative). To get those perfect tight rolls, you need a sushi rolling mat. You can also use any flat roll-able object, like a flexible placemat or even a towel. Or, here’s a sushi rolling mat that’s very inexpensive: Sushi making kit $8
• Cook, season and cool the sushi rice. A good sushi recipe is all about the rice! Once it’s cooked, you’ll dump it onto a baking sheet and toss with rice vinegar, sugar and salt. Toss it with a spatula to help cool it down, then spread it in a single layer on the sheet. Within about 5 minutes it will be room temperature and ready to use.
• Be confident when rolling. Rolling sushi can be intimidating at first. But a sushi recipe is like pancakes: the first one isn’t so pretty, but still tastes good! You’ll get the hang of it as you go. Use your sushi rolling mat to get the roll started, then roll just with your fingers. Make sure to give it a bit of pressure, which will make for a tight sushi roll. (See this sushi rolling video!)

Serve with Japanese BBQ sauce or another sauce

This vegan sushi recipe is tasty as is, but the flavor is pretty mild. So we recommend drizzling it with Japanese BBQ Sauce before serving. This brings an intense umami flavor to the rolls, making them taste even more satiating. We used Bachan’s Japanese BBQ Sauce, which is vegan (and very delicious!).

Alternative sauces here? Try Spicy Mayo using vegan mayonnaise, or another sauce of your choosing.

Sides to serve with vegan sushi

How to make vegan sushi into a meal? Serve with edamame or spicy edamame! Or, try a miso soup: to keep it easy, we like grabbing the dry packets at the store.

Related

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02

Ultimate Vegan Chili

03

Vegan French Toast

04

Vegan Queso Dip

This tofu sushi recipe is…

Vegetarian, vegan, plant-based, dairy-free and gluten-free.

Vegan Sushi

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★★★★★

5 from 1 reviews

• Author: Sonja Overhiser
• Prep Time: 1 hour
• Cook Time: 30 minutes
• Total Time: 1 hour 30 minutes
• Yield: 5 8-piece rolls

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Description

Here’s how to make the best vegan sushi! Crunchy veggies and marinated tofu make a flavorful and satisfying filling.

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Ingredients

For the sushi rice

• 2 cups uncooked sushi rice
• ¼ cup rice vinegar
• 1 tablespoon sugar
• 1 teaspoon kosher salt

For the marinated tofu

• 12 to 16 ounces block of extra firm or firm tofu
• ¼ cup soy sauce (or tamari or coconut aminos)
• 2 tablespoons toasted sesame oil
• 1 tablespoon rice vinegar
• 1 teaspoon maple syrup or sugar
• 1 teaspoon Sriracha (optional)
• ½ teaspoon fresh ginger, finely grated

For the sushi

• 2 medium carrots, peeled and julienned
• 1/4 small red onion, thinly sliced
• 1/2 English cucumber, sliced into strips
• 2 tablespoons rice vinegar
• 2 tablespoons water
• ½ teaspoon sugar
• ½ teaspoon kosher salt
• 5 sheets sushi nori
• Japanese BBQ Sauce, to drizzle (or Spicy Mayo or another sauce, required!*)
• Soy sauce, wasabi, and pickled ginger, for serving

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Instructions

1. Make the sushi rice: Rinse the sushi rice in cold water. Add it to a large saucepan with 2 ½ cups water. Bring it to a boil, then reduce the heat to low. Cover and simmer for 20 minutes or until the water is absorbed. (While the rice cooks, prepare the marinated tofu in Step 2.) Once the rice is done, remove the heat and allow it to stand covered for 10 minutes. Stir together the rice vinegar, sugar, and salt in a small bowl until it dissolves. After the rice stands, pour it onto a baking sheet, drizzle with the vinegar mixture, and mix it with a spatula until combined. Spread the rice in an even layer and let it cool to room temperature, about 5 minutes. Then use immediately for the sushi rolls.
2. Make the tofu: Remove the tofu from the package and drain the liquid, saving the tofu container to use for the marinating. Slice the tofu into half lengthwise and place it in a glass bowl, stacking the slices. Microwave on High power for 2 minutes, which helps to extract the liquid from the tofu. Drain off excess liquid and pat the tofu dry with a towel. Cut each rectangle into 6 long strips. 
3. In a medium bowl, mix together the soy sauce, rice vinegar, toasted sesame oil, maple syrup or sugar, Sriracha and grated ginger. Place half the tofu strips back in the tofu container and pour half the marinade on top, covering all the strips. Stack the remaining strips on top and pour over the remaining marinade. Place in the refrigerator to marinade for at least 20 minutes.
4. Prep the veggies: Slice the vegetables as instructed. Place the carrots and red onion in a bowl with the rice vinegar, water, sugar, and salt. Allow to rest until using. 
5. Make the sushi: Place a sushi rolling mat or other flat roll-able item (like a towel) on a clean work surface, then place a piece of plastic wrap on top. Add a sheet of nori, shiny side down, and align the bottom edge with the edge of the rolling mat. Use a spatula to spread the sushi rice in a layer about 1/2-inch thick, leaving a 1-inch margin on the end farthest from you and a 1/2-inch margin of rice on the end closest to you. Arrange the fillings in a row on the edge closest to you, with about ½ inch of rice margin at the edge (see the photo). Resist the urge to overstuff the rolls. Carefully roll the sushi away from you, using the mat to apply pressure. Use one hand to keep the filling in place until you get to the point when the mat touches the rice. At this point, lift the mat away from the rice so that you can continue until the sushi is completely rolled. Repeat this process until all the rice has been used. (Reference this sushi rolling video!)
6. Serve: Use a very sharp knife to cut the rolls into 1/2-inch-thick slices. Place them on a platter and drizzle with the Japanese BBQ Sauce (to provide the final flavoring), or another sauce of your choice. Serve with soy sauce and wasabi. Store leftovers refrigerated in a sealed container for 3 to 4 days.

Notes

*The Japanese BBQ Sauce adds the final flavoring; we used Bachan’s. You could also drizzle with Spicy Mayo (using vegan mayonnaise) or another sauce of your choosing.

• Category: Main Dish
• Method: Stovetop
• Cuisine: Japanese Inspired
• Diet: Vegan

Keywords: Vegan sushi, vegan sushi recipe

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