25 Delicious Magnolia Bakery Recipes Amazing

Oh, the sweet, sweet magic of Magnolia Bakery! Whether you’re dreaming of their world-famous banana pudding or craving a slice of decadent chocolate cake, we’ve got you covered. Dive into our roundup of 25 Delicious Magnolia Bakery Recipes Amazing, where home baking meets legendary flavors. Perfect for any occasion, these treats will bring a piece of NYC’s beloved bakery right to your kitchen. Ready to get started?

Magnolia Bakery’s Famous Banana Pudding

Goodness, if there’s one dessert that never fails to bring back memories of family gatherings and cozy afternoons, it’s Magnolia Bakery’s Famous Banana Pudding. I remember the first time I tried it; the creamy layers and the soft bananas just melted in my mouth, and I’ve been hooked ever since. Making it at home has become a little ritual of mine, especially when I need a sweet pick-me-up.

Ingredients

• Vanilla wafers – 1 box
• Bananas – 4, ripe
• Whole milk – 2 cups
• Vanilla instant pudding mix – 1 (5.1 oz) box
• Heavy cream – 1 cup
• Sweetened condensed milk – 1 (14 oz) can

Instructions

1. In a large bowl, whisk together the whole milk and vanilla instant pudding mix until smooth. Let it sit for 5 minutes to thicken.
2. In another bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the pudding mixture.
3. Add the sweetened condensed milk to the pudding and cream mixture, folding gently until fully incorporated.
4. Slice the bananas into 1/4-inch rounds. Arrange a layer of vanilla wafers at the bottom of a large serving dish.
5. Top the wafers with a layer of banana slices, then spread a layer of the pudding mixture over the bananas.
6. Repeat the layers, ending with a layer of pudding on top. Cover and refrigerate for at least 4 hours, or overnight for best results.

The pudding sets into this dreamy, cloud-like texture that’s just begging to be dug into. The bananas stay perfectly tender, and the wafers soften just enough to add a lovely contrast. Sometimes, I like to serve it in individual jars for a cute, portable treat.

Classic Magnolia Bakery Vanilla Cupcakes

Very few things bring me as much joy as the smell of vanilla cupcakes baking in the oven. It’s a scent that instantly transports me back to my childhood, standing on a stool next to my grandma, eagerly waiting to lick the spoon. These Classic Magnolia Bakery Vanilla Cupcakes are my go-to when I need a little comfort or want to impress at a potluck.

Ingredients

• Flour – 1 1/2 cups
• Baking powder – 1 1/2 tsp
• Salt – 1/2 tsp
• Unsalted butter – 1/2 cup, softened
• Sugar – 1 cup
• Eggs – 2 large
• Vanilla extract – 1 1/2 tsp
• Whole milk – 1/2 cup

Instructions

1. Preheat your oven to 350°F and line a muffin tin with cupcake liners.
2. In a medium bowl, whisk together the flour, baking powder, and salt. Tip: Sifting the flour can make your cupcakes lighter.
3. In a large bowl, beat the softened butter and sugar together until light and fluffy, about 3 minutes.
4. Add the eggs one at a time to the butter mixture, beating well after each addition. Then, mix in the vanilla extract.
5. Alternately add the flour mixture and milk to the butter mixture, beginning and ending with the flour. Mix until just combined. Tip: Overmixing can lead to dense cupcakes.
6. Divide the batter evenly among the cupcake liners, filling each about 2/3 full.
7. Bake for 20-22 minutes, or until a toothpick inserted into the center comes out clean. Tip: Rotate the pan halfway through baking for even cooking.
8. Allow the cupcakes to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

Golden on the outside and fluffy on the inside, these cupcakes are a vanilla lover’s dream. Try topping them with a swirl of vanilla buttercream and a sprinkle of rainbow sprinkles for a festive touch.

Magnolia Bakery Chocolate Cupcakes with Buttercream Frosting

Remember the first time you bit into a cupcake so rich and moist, it felt like a hug from the inside? That’s exactly what these Magnolia Bakery Chocolate Cupcakes with Buttercream Frosting bring to the table. I stumbled upon this recipe during a lazy Sunday baking spree, and it’s been a crowd-pleaser ever since.

Ingredients

• Flour – 1 1/2 cups
• Sugar – 1 cup
• Cocoa powder – 1/2 cup
• Baking soda – 1 tsp
• Salt – 1/2 tsp
• Water – 1 cup
• Vegetable oil – 1/3 cup
• Vinegar – 1 tbsp
• Vanilla extract – 1 tsp
• Butter – 1 cup
• Powdered sugar – 4 cups
• Milk – 1/4 cup

Instructions

1. Preheat your oven to 350°F and line a cupcake pan with liners.
2. In a large bowl, whisk together flour, sugar, cocoa powder, baking soda, and salt.
3. Add water, vegetable oil, vinegar, and vanilla extract to the dry ingredients. Mix until just combined. Tip: Overmixing can lead to dense cupcakes.
4. Fill each cupcake liner 2/3 full with batter. Bake for 20 minutes or until a toothpick comes out clean. Tip: Rotate the pan halfway through for even baking.
5. While cupcakes cool, beat butter until creamy. Gradually add powdered sugar and milk to make the frosting. Tip: For a fluffier frosting, beat on high for an extra minute.
6. Frost cooled cupcakes with buttercream using a piping bag or knife.

Unbelievably soft and packed with chocolatey goodness, these cupcakes are a dream. Serve them at your next gathering or enjoy one (or two) with your afternoon coffee for a sweet pick-me-up.

Magnolia Bakery Red Velvet Cake

Very few desserts can evoke the same level of comfort and nostalgia as a classic red velvet cake. I remember the first time I tried Magnolia Bakery’s version; its velvety texture and perfect balance of flavors made it an instant favorite in my recipe collection.

Ingredients

• Flour – 2 ½ cups
• Sugar – 1 ½ cups
• Butter – 1 cup, softened
• Eggs – 2 large
• Buttermilk – 1 cup
• Vanilla extract – 1 tsp
• Cocoa powder – 2 tbsp
• Red food coloring – 2 tbsp
• Baking soda – 1 tsp
• Vinegar – 1 tsp
• Salt – ½ tsp

Instructions

1. Preheat your oven to 350°F (175°C) and grease two 9-inch round cake pans.
2. In a large bowl, cream together the butter and sugar until light and fluffy, about 3 minutes.
3. Add the eggs one at a time, beating well after each addition, then stir in the vanilla extract.
4. In a separate bowl, whisk together the flour, cocoa powder, baking soda, and salt.
5. Alternately add the dry ingredients and buttermilk to the butter mixture, starting and ending with the dry ingredients.
6. Stir in the red food coloring and vinegar until the batter is uniformly colored.
7. Divide the batter evenly between the prepared pans and smooth the tops with a spatula.
8. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
9. Allow the cakes to cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.

Every bite of this cake is a delightful mix of moist, tender crumb and rich, tangy cream cheese frosting. For an extra touch, serve it with a dusting of powdered sugar or fresh berries on the side.

Magnolia Bakery Carrot Cake with Cream Cheese Frosting

This past weekend, I found myself craving something sweet, nostalgic, and utterly comforting. That’s when I decided to whip up the legendary Magnolia Bakery Carrot Cake with Cream Cheese Frosting. It’s a recipe that never fails to bring a smile to my face, and I’m excited to share how you can make it at home.

Ingredients

• Flour – 2 cups
• Baking soda – 1 tsp
• Salt – 1 tsp
• Cinnamon – 1 tsp
• Vegetable oil – 1 cup
• Sugar – 2 cups
• Eggs – 4
• Vanilla extract – 1 tsp
• Carrots – 3 cups, grated
• Pecans – 1 cup, chopped
• Cream cheese – 8 oz
• Butter – ½ cup
• Confectioners’ sugar – 4 cups
• Vanilla extract – 1 tsp

Instructions

1. Preheat your oven to 350°F and grease two 9-inch round cake pans.
2. In a bowl, whisk together flour, baking soda, salt, and cinnamon.
3. In another bowl, beat oil and sugar until well combined. Tip: Ensure the sugar is fully dissolved for a smoother batter.
4. Add eggs one at a time to the oil mixture, beating well after each addition. Stir in vanilla extract.
5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
6. Fold in grated carrots and chopped pecans. Tip: Don’t overmix to keep the cake fluffy.
7. Divide the batter evenly between the prepared pans and bake for 25-30 minutes, or until a toothpick inserted comes out clean.
8. Let the cakes cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
9. For the frosting, beat cream cheese and butter until smooth. Gradually add confectioners’ sugar and vanilla extract, beating until fluffy. Tip: Chill the frosting for 30 minutes for easier spreading.
10. Once the cakes are cool, frost the top of one layer, place the second layer on top, and frost the top and sides of the cake.

The cake is wonderfully moist, with a perfect balance of sweetness and spice from the cinnamon. The cream cheese frosting adds a tangy contrast that’s simply irresistible. Serve it with a cup of coffee for the ultimate treat, or dress it up with edible flowers for a special occasion.

Magnolia Bakery Coconut Layer Cake

Magnolia Bakery’s Coconut Layer Cake has been a staple in my kitchen ever since I first tasted its fluffy layers and rich coconut flavor at a friend’s birthday party. Making this cake always brings back those sweet memories, and today, I’m sharing my simplified version that’s just as delightful.

Ingredients

– Flour – 2 cups
– Sugar – 1 ½ cups
– Butter – 1 cup, softened
– Eggs – 4 large
– Coconut milk – 1 cup
– Baking powder – 1 tbsp
– Salt – ½ tsp
– Shredded coconut – 2 cups

Instructions

1. Preheat your oven to 350°F and grease two 9-inch round cake pans.
2. In a large bowl, cream together the butter and sugar until light and fluffy, about 3 minutes.
3. Add eggs one at a time, beating well after each addition.
4. Mix in the coconut milk until just combined.
5. In a separate bowl, whisk together flour, baking powder, and salt.
6. Gradually add the dry ingredients to the wet ingredients, mixing until just combined to avoid overworking the batter.
7. Fold in 1 cup of shredded coconut.
8. Divide the batter evenly between the prepared pans and smooth the tops.
9. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
10. Let the cakes cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
11. Once cooled, frost the cake with your favorite frosting and sprinkle the remaining shredded coconut on top for decoration.
Tip: For an extra moist cake, brush each layer with a little coconut milk before frosting.
Tip: Toast the shredded coconut for topping to add a nutty flavor and crunchy texture.
Tip: Ensure all ingredients are at room temperature to achieve a smooth, homogenous batter.
Overtly delicious, this cake’s light texture and tropical coconut flavor make it a hit at any gathering. Try serving it with a scoop of vanilla ice cream for an extra indulgent treat.

Magnolia Bakery Lemon Bars

Zesty and bright, these Magnolia Bakery Lemon Bars have been a staple in my kitchen for years, especially during those sweltering summer days when only something tangy and sweet will do. I remember the first time I tried them at the bakery; the perfect balance of tart lemon and buttery crust had me hooked, and I’ve been making them at home ever since.

Ingredients

• Flour – 1.5 cups
• Butter – 1 cup, unsalted, softened
• Sugar – 0.5 cup
• Eggs – 4 large
• Lemon juice – 0.75 cup
• Lemon zest – 2 tbsp
• Salt – 0.5 tsp

Instructions

1. Preheat your oven to 350°F (175°C) and line a 9×13 inch baking pan with parchment paper, leaving an overhang on the sides for easy removal.
2. In a medium bowl, mix 1.5 cups flour, 0.5 cup sugar, and 0.5 tsp salt. Add 1 cup softened butter and mix until the dough comes together. Tip: The dough should be crumbly but hold together when pressed.
3. Press the dough evenly into the prepared pan and bake for 20 minutes, or until lightly golden. Tip: Use the bottom of a measuring cup to press the dough firmly and evenly.
4. While the crust bakes, whisk together 4 eggs, 0.75 cup lemon juice, 2 tbsp lemon zest, and the remaining 0.5 cup sugar until smooth.
5. Pour the lemon mixture over the hot crust and return to the oven for 25 minutes, or until the filling is set. Tip: The filling should jiggle slightly in the center when shaken; it will firm up as it cools.
6. Allow the bars to cool completely in the pan on a wire rack, then refrigerate for at least 2 hours before cutting into squares.

Now, these lemon bars are a dream with their creamy, tangy filling atop a crisp, buttery crust. Serve them chilled with a dusting of powdered sugar or alongside a scoop of vanilla ice cream for an extra indulgent treat.

Magnolia Bakery Pecan Pie

Zesty flavors and a buttery crust come together in this Magnolia Bakery Pecan Pie recipe that’s been a holiday staple in my family for years. I remember the first time I tried it; the rich, nutty filling and flaky pastry were unforgettable, and now, I make it every Thanksgiving without fail.

Ingredients

• Pie crust – 1
• Pecans – 2 cups
• Butter – ½ cup
• Brown sugar – 1 cup
• Corn syrup – ½ cup
• Eggs – 3
• Vanilla extract – 1 tsp
• Salt – ½ tsp

Instructions

1. Preheat your oven to 350°F (175°C).
2. Roll out the pie crust and fit it into a 9-inch pie plate, trimming any excess dough around the edges.
3. In a medium saucepan, melt the butter over low heat, then stir in the brown sugar, corn syrup, and salt until well combined.
4. Remove the saucepan from heat and let it cool slightly, about 5 minutes.
5. Whisk the eggs and vanilla extract in a separate bowl, then gradually whisk into the butter mixture until smooth.
6. Spread the pecans evenly over the bottom of the pie crust, then pour the butter mixture over the pecans.
7. Bake for 50-60 minutes, or until the filling is set and the crust is golden brown. Tip: Cover the edges of the crust with foil if they start to brown too quickly.
8. Let the pie cool completely on a wire rack before serving to allow the filling to set properly. Tip: For an extra glossy finish, brush the top with a little corn syrup after baking.

Great for sharing, this pecan pie boasts a gooey center and a crisp, nutty topping that contrasts beautifully. Serve it warm with a scoop of vanilla ice cream for an indulgent treat that’s sure to impress.

Magnolia Bakery Key Lime Pie

Having stumbled upon the Magnolia Bakery Key Lime Pie during a lazy afternoon in New York, I was instantly hooked by its perfect balance of tangy and sweet. It’s a dessert that screams summer, and making it at home brings back those sunny memories every time.

Ingredients

• Graham cracker crumbs – 1 ½ cups
• Butter – ½ cup, melted
• Sugar – ¼ cup
• Key lime juice – ½ cup
• Sweetened condensed milk – 14 oz
• Egg yolks – 4

Instructions

1. Preheat your oven to 350°F to ensure it’s ready for baking.
2. Mix graham cracker crumbs, melted butter, and sugar in a bowl until well combined. Tip: Press the mixture firmly into the pie dish to prevent crumbling.
3. Press the mixture into a 9-inch pie dish, covering the bottom and sides evenly. Bake for 10 minutes, then let it cool.
4. Whisk together key lime juice, sweetened condensed milk, and egg yolks in a separate bowl until smooth. Tip: Fresh key lime juice makes a world of difference in flavor.
5. Pour the filling into the cooled crust and bake for 15 minutes, or until the filling is set but still slightly wobbly in the center.
6. Let the pie cool to room temperature, then refrigerate for at least 4 hours before serving. Tip: Chilling overnight enhances the flavors and texture.

The pie sets into a creamy, dreamy texture with a vibrant lime flavor that’s not too overpowering. Serve it with a dollop of whipped cream and a sprinkle of lime zest for an extra zing.

Magnolia Bakery Cheesecake

Yesterday, I stumbled upon the most divine Magnolia Bakery Cheesecake at a friend’s potluck, and it was love at first bite. The creamy texture and the perfect balance of sweetness had me dreaming about it all night, so I decided to recreate this masterpiece at home.

Ingredients

• Graham cracker crumbs – 1 ½ cups
• Butter – ½ cup, melted
• Cream cheese – 24 oz, room temperature
• Sugar – 1 cup
• Eggs – 4 large
• Vanilla extract – 1 tsp
• Sour cream – 1 cup

Instructions

1. Preheat your oven to 325°F (163°C) and grease a 9-inch springform pan.
2. Mix graham cracker crumbs and melted butter until well combined, then press firmly into the bottom of the pan. Tip: Use the bottom of a glass to even out the crust.
3. Beat cream cheese on medium speed until smooth, about 3 minutes, then gradually add sugar.
4. Add eggs one at a time, beating well after each addition. Tip: Scrape down the sides of the bowl to ensure everything is evenly mixed.
5. Stir in vanilla extract and sour cream until just combined. Overmixing can introduce too much air into the batter.
6. Pour the filling over the crust and smooth the top with a spatula.
7. Bake for 45 minutes, then turn off the oven and let the cheesecake sit inside for another hour. Tip: This gradual cooling helps prevent cracks.
8. Remove from the oven and cool completely on a wire rack before refrigerating for at least 4 hours, preferably overnight.

This cheesecake is luxuriously creamy with a slight tang from the sour cream, making it irresistibly rich. Serve it with a drizzle of caramel or fresh berries for an extra touch of elegance.

Magnolia Bakery Chocolate Chip Cookies

Craving something sweet and comforting? I recently stumbled upon the Magnolia Bakery Chocolate Chip Cookies recipe, and let me tell you, it’s a game-changer. There’s something about the combination of crispy edges and a soft, chewy center that makes these cookies irresistible.

Ingredients

• Flour – 2 1/4 cups
• Baking soda – 1 tsp
• Salt – 1 tsp
• Unsalted butter – 1 cup
• Brown sugar – 3/4 cup
• Granulated sugar – 3/4 cup
• Eggs – 2
• Vanilla extract – 2 tsp
• Chocolate chips – 2 cups

Instructions

1. Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
2. In a small bowl, whisk together the flour, baking soda, and salt. Tip: Sifting the flour can prevent lumps for a smoother dough.
3. In a large bowl, beat the butter, brown sugar, and granulated sugar until light and fluffy, about 3 minutes.
4. Add the eggs one at a time, then the vanilla extract, beating well after each addition.
5. Gradually mix in the dry ingredients until just combined. Tip: Overmixing can lead to tough cookies, so stop as soon as the flour disappears.
6. Fold in the chocolate chips. Tip: Reserve a handful of chips to press onto the dough balls before baking for a prettier finish.
7. Drop rounded tablespoons of dough onto the prepared baking sheets, spacing them 2 inches apart.
8. Bake for 10-12 minutes, or until the edges are golden but the centers are still soft.
9. Let the cookies cool on the baking sheets for 5 minutes before transferring to wire racks to cool completely.

The texture of these cookies is perfection—crispy on the outside, yet wonderfully soft and chewy inside. For an extra indulgent treat, serve them warm with a scoop of vanilla ice cream sandwiched in between.

Magnolia Bakery Oatmeal Raisin Cookies

After countless attempts to find the perfect oatmeal raisin cookie recipe, I stumbled upon Magnolia Bakery’s version, and let me tell you, it’s a game-changer. There’s something about the chewy texture and the perfect balance of sweetness that keeps me coming back for more.

Ingredients

• Butter – 1 cup
• Brown sugar – 1 cup
• Eggs – 2
• Vanilla extract – 1 tsp
• Flour – 1 1/2 cups
• Baking soda – 1 tsp
• Cinnamon – 1 tsp
• Salt – 1/2 tsp
• Oats – 3 cups
• Raisins – 1 1/2 cups

Instructions

1. Preheat your oven to 350°F and line a baking sheet with parchment paper.
2. In a large bowl, cream together the butter and brown sugar until light and fluffy, about 3 minutes.
3. Beat in the eggs one at a time, then stir in the vanilla extract.
4. In a separate bowl, whisk together the flour, baking soda, cinnamon, and salt.
5. Gradually add the dry ingredients to the wet ingredients, mixing just until combined.
6. Fold in the oats and raisins until evenly distributed throughout the dough.
7. Drop rounded tablespoons of dough onto the prepared baking sheet, spacing them about 2 inches apart.
8. Bake for 10-12 minutes, or until the edges are golden but the centers are still soft.
9. Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

These cookies come out perfectly chewy with a slight crisp around the edges, and the raisins add a lovely burst of sweetness. I love serving them slightly warm with a glass of cold milk for the ultimate comfort food experience.

Magnolia Bakery Peanut Butter Cookies

Nothing beats the comfort of a homemade peanut butter cookie, especially when it’s as iconic as the Magnolia Bakery version. I remember my first bite of these cookies during a rainy afternoon in New York; the rich, nutty flavor and the perfect chewiness made me an instant fan. Today, I’m sharing my take on this classic, with a few personal tweaks that make baking them even more enjoyable.

Ingredients

• Flour – 1 ¼ cups
• Baking soda – 1 tsp
• Salt – ½ tsp
• Butter – ½ cup, softened
• Peanut butter – 1 cup
• Sugar – ¾ cup
• Brown sugar – ¾ cup
• Egg – 1 large
• Vanilla extract – 1 tsp

Instructions

1. Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
2. In a medium bowl, whisk together the flour, baking soda, and salt. Tip: Sifting the flour can prevent lumps for a smoother dough.
3. In a large bowl, beat the softened butter, peanut butter, sugar, and brown sugar until light and fluffy, about 3 minutes.
4. Add the egg and vanilla extract to the butter mixture, beating until fully incorporated.
5. Gradually mix in the dry ingredients until just combined. Tip: Overmixing can lead to tough cookies, so stop as soon as the flour disappears.
6. Roll the dough into 1-inch balls and place them 2 inches apart on the prepared baking sheets. Flatten each ball slightly with a fork, creating a crisscross pattern. Tip: Dipping the fork in sugar before pressing can add a subtle crunch.
7. Bake for 10-12 minutes, or until the edges are lightly golden but the centers are still soft.
8. Let the cookies cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.

Warm from the oven, these cookies have a melt-in-your-mouth texture with a deep peanut butter flavor that’s irresistibly rich. For an extra indulgent twist, sandwich a scoop of vanilla ice cream between two cookies for the ultimate peanut butter ice cream sandwich.

Magnolia Bakery Sugar Cookies

Nothing says comfort like a batch of freshly baked sugar cookies, especially when they’re as iconic as Magnolia Bakery’s. I remember the first time I tried one; it was love at first bite, and I’ve been hooked ever since. Today, I’m sharing my take on their classic recipe, perfect for any occasion or just because.

Ingredients

• Flour – 2 3/4 cups
• Baking soda – 1 tsp
• Baking powder – 1/2 tsp
• Butter – 1 cup, softened
• Sugar – 1 1/2 cups
• Egg – 1 large
• Vanilla extract – 1 tsp

Instructions

1. Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
2. In a medium bowl, whisk together the flour, baking soda, and baking powder. Tip: Sifting the dry ingredients ensures a smoother cookie texture.
3. In a large bowl, beat the softened butter and sugar together until light and fluffy, about 3 minutes. Tip: Room temperature butter blends more easily, creating a uniform dough.
4. Beat in the egg and vanilla extract until fully incorporated.
5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Tip: Overmixing can lead to tough cookies, so stop as soon as the flour disappears.
6. Roll the dough into 1-inch balls and place them 2 inches apart on the prepared baking sheets.
7. Bake for 10-12 minutes, or until the edges are just starting to turn golden. The centers should still be soft.
8. Let the cookies cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.

Kindly note, these cookies come out perfectly soft in the middle with a slight crispness around the edges. The vanilla flavor shines through, making them irresistible. For a festive twist, try rolling the dough balls in colored sugar before baking.

Magnolia Bakery Brownies

Craving something decadently chocolatey that’s easy to whip up? I stumbled upon the Magnolia Bakery Brownies recipe during a lazy Sunday bake-off with friends, and it’s been my go-to for instant gratification ever since. There’s something magical about the crackly top and fudgy center that makes these brownies irresistible.

Ingredients

• Butter – 1 cup
• Dark chocolate – 8 oz
• Sugar – 2 cups
• Eggs – 4
• Flour – 1 cup
• Vanilla extract – 1 tsp
• Salt – ½ tsp

Instructions

1. Preheat your oven to 350°F and line a 9×13 inch baking pan with parchment paper.
2. Melt the butter and dark chocolate together in a microwave-safe bowl in 30-second bursts, stirring between each until smooth.
3. Whisk the sugar into the melted chocolate mixture until fully combined.
4. Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next.
5. Stir in the vanilla extract and salt.
6. Gently fold in the flour until just combined; avoid overmixing to keep the brownies tender.
7. Pour the batter into the prepared pan and smooth the top with a spatula.
8. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs.
9. Let the brownies cool completely in the pan before cutting into squares.

Absolutely divine, these brownies strike the perfect balance between chewy and fudgy. Serve them warm with a scoop of vanilla ice cream for an extra indulgent treat, or enjoy them as is with a cup of strong coffee.

Magnolia Bakery Blondies

Deliciously rich and buttery, these Magnolia Bakery Blondies are a nostalgic treat that brings back memories of my first visit to the iconic bakery. I remember the warmth of the bakery, the sweet aroma in the air, and the first bite of a blondie that was perfectly chewy with just the right amount of sweetness. Now, I’m sharing my take on this classic, simplified for your home kitchen.

Ingredients

• Butter – 1 cup
• Brown sugar – 2 cups
• Eggs – 2
• Vanilla extract – 1 tsp
• Flour – 1 1/2 cups
• Baking powder – 1 tsp
• Salt – 1/2 tsp
• Chocolate chips – 1 cup

Instructions

1. Preheat your oven to 350°F and line a 9×13 inch baking pan with parchment paper, leaving an overhang on the sides for easy removal.
2. In a microwave-safe bowl, melt the butter in 30-second intervals until fully melted. Tip: Stirring between intervals ensures even melting.
3. Add the brown sugar to the melted butter and whisk until smooth. Let it cool slightly before adding the eggs to prevent them from cooking.
4. Whisk in the eggs one at a time, then stir in the vanilla extract. Tip: Room temperature eggs blend more evenly into the batter.
5. Sift together the flour, baking powder, and salt, then gently fold into the wet ingredients until just combined. Overmixing can lead to tough blondies.
6. Fold in the chocolate chips, then spread the batter evenly into the prepared pan.
7. Bake for 25-30 minutes, or until the edges are golden but the center is still slightly soft. Tip: A toothpick inserted into the center should come out with a few moist crumbs.
8. Let the blondies cool completely in the pan before lifting them out using the parchment overhang and cutting into squares.

Out of the oven, these blondies have a crisp edge with a soft, chewy center, packed with melty chocolate chips. Serve them warm with a scoop of vanilla ice cream for an indulgent dessert, or enjoy them as is with your afternoon coffee.

Magnolia Bakery Pumpkin Bread

Kind of like that first crisp leaf of fall, this Magnolia Bakery Pumpkin Bread recipe is my signal that cozy season is officially here. I remember the first time I tried it, the warmth of the spices and the moist crumb had me hooked, and now, it’s a staple in my kitchen every autumn.

Ingredients

– Flour – 1 ¾ cups
– Sugar – 1 ½ cups
– Pumpkin puree – 1 cup
– Eggs – 2 large
– Vegetable oil – ½ cup
– Baking soda – 1 tsp
– Salt – ½ tsp
– Pumpkin pie spice – 1 ½ tsp
– Water – ⅓ cup

Instructions

1. Preheat your oven to 350°F and grease a 9×5 inch loaf pan.
2. In a large bowl, whisk together the flour, sugar, baking soda, salt, and pumpkin pie spice.
3. In another bowl, mix the pumpkin puree, eggs, vegetable oil, and water until well combined.
4. Gradually add the dry ingredients to the wet ingredients, stirring just until combined. Tip: Overmixing can lead to dense bread.
5. Pour the batter into the prepared loaf pan and smooth the top with a spatula.
6. Bake for 60-70 minutes, or until a toothpick inserted into the center comes out clean. Tip: Oven temperatures vary, so start checking at 55 minutes.
7. Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely. Tip: This bread tastes even better the next day as the flavors meld.
Absolutely divine when warm, this pumpkin bread has a tender crumb and a spiced sweetness that’s irresistible. Try it toasted with a smear of cream cheese for an extra indulgent treat.

Magnolia Bakery Zucchini Bread

Remember the first time I stumbled upon Magnolia Bakery’s zucchini bread, it was like finding a hidden gem in the bustling streets of New York. The moist, tender crumb and the subtle sweetness had me hooked, and I knew I had to recreate it at home. Here’s my take on this beloved recipe, perfect for those cozy mornings or as a sweet treat any time of day.

Ingredients

• Flour – 2 cups
• Sugar – 1 cup
• Baking soda – 1 tsp
• Salt – ½ tsp
• Cinnamon – 1 tsp
• Eggs – 2
• Vegetable oil – ½ cup
• Vanilla extract – 1 tsp
• Zucchini – 1 ½ cups, grated

Instructions

1. Preheat your oven to 350°F (175°C) and grease a 9×5 inch loaf pan. Tip: For extra insurance, line the pan with parchment paper leaving an overhang on the sides for easy removal.
2. In a large bowl, whisk together the flour, sugar, baking soda, salt, and cinnamon until well combined.
3. In another bowl, beat the eggs, then mix in the vegetable oil and vanilla extract. Tip: Ensure all ingredients are at room temperature to achieve a uniform batter.
4. Add the wet ingredients to the dry ingredients, stirring just until combined. Overmixing can lead to a tough bread.
5. Fold in the grated zucchini until evenly distributed throughout the batter.
6. Pour the batter into the prepared loaf pan and smooth the top with a spatula.
7. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean. Tip: If the top is browning too quickly, tent it with aluminum foil halfway through baking.
8. Allow the bread to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Perfectly spiced and incredibly moist, this zucchini bread is a testament to simple ingredients creating extraordinary flavors. Serve it warm with a dollop of cream cheese or toasted with a smear of butter for an indulgent breakfast.

Magnolia Bakery Blueberry Muffins

Every time I walk past Magnolia Bakery, the aroma of freshly baked goods pulls me in like a magnet. Their blueberry muffins, with their perfect dome tops and bursts of juicy berries, are my absolute weakness. I’ve spent countless mornings trying to replicate that magic at home, and today, I’m sharing my foolproof version with you.

Ingredients

• Flour – 2 cups
• Sugar – 1 cup
• Butter – ½ cup, melted
• Eggs – 2
• Milk – ½ cup
• Baking powder – 2 tsp
• Salt – ½ tsp
• Blueberries – 1 cup

Instructions

1. Preheat your oven to 375°F and line a muffin tin with paper liners.
2. In a large bowl, whisk together the flour, sugar, baking powder, and salt.
3. In another bowl, mix the melted butter, eggs, and milk until well combined.
4. Gently fold the wet ingredients into the dry ingredients until just combined; overmixing leads to tough muffins.
5. Carefully fold in the blueberries to distribute them evenly without crushing.
6. Divide the batter evenly among the muffin cups, filling each about ¾ full.
7. Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
8. Let the muffins cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.

Moist and tender with a slight crunch on top, these muffins are a dream. Serve them warm with a pat of butter or enjoy them as a sweet afternoon snack with a cup of tea.

Magnolia Bakery Cornbread

There’s something incredibly comforting about a slice of warm cornbread, especially when it’s as good as the one from Magnolia Bakery. I remember the first time I tried it; the perfect balance of sweetness and texture had me hooked. Now, I make it at home whenever I need a little comfort food fix.

Ingredients

• Cornmeal – 1 cup
• Flour – 1 cup
• Sugar – ½ cup
• Baking powder – 1 tbsp
• Salt – ½ tsp
• Milk – 1 cup
• Egg – 1
• Butter – ¼ cup, melted

Instructions

1. Preheat your oven to 375°F (190°C) and grease an 8-inch square baking pan. Tip: Using butter to grease the pan adds extra flavor.
2. In a large bowl, whisk together the cornmeal, flour, sugar, baking powder, and salt until well combined.
3. In another bowl, mix the milk, egg, and melted butter. Tip: Ensure the butter is cooled slightly to avoid cooking the egg.
4. Pour the wet ingredients into the dry ingredients and stir until just combined. Tip: Overmixing can lead to dense cornbread, so stop as soon as the flour disappears.
5. Transfer the batter to the prepared pan and smooth the top with a spatula.
6. Bake for 20-25 minutes, or until the top is golden and a toothpick inserted into the center comes out clean.

Here’s how it turns out: the edges are slightly crispy, while the inside stays moist and tender. Serve it warm with a drizzle of honey or a pat of butter for an extra indulgent treat.

Magnolia Bakery Cinnamon Rolls

Oh, the joy of waking up to the aroma of cinnamon rolls baking in the oven is unmatched. I remember the first time I tried Magnolia Bakery’s version; it was love at first bite. Their cinnamon rolls are the perfect blend of sweet, spicy, and utterly comforting, making them a must-try for any home baker.

Ingredients

• Flour – 3 cups
• Sugar – 1 cup
• Salt – 1 tsp
• Yeast – 2 ¼ tsp
• Milk – 1 cup
• Butter – ½ cup
• Eggs – 2
• Cinnamon – 2 tbsp
• Brown sugar – ½ cup

Instructions

1. Warm the milk to 110°F and dissolve the yeast in it, letting it sit for 5 minutes until frothy.
2. In a large bowl, mix flour, sugar, and salt. Add the yeast mixture, melted butter, and eggs, stirring until a dough forms.
3. Knead the dough on a floured surface for 10 minutes until smooth and elastic. Tip: If the dough sticks, add a little more flour.
4. Place the dough in a greased bowl, cover, and let it rise in a warm place for 1 hour or until doubled in size.
5. Roll out the dough on a floured surface into a 16×12 inch rectangle.
6. Spread softened butter over the dough, then sprinkle evenly with cinnamon and brown sugar.
7. Roll the dough tightly from the long side and cut into 12 equal pieces. Tip: Use a sharp knife or dental floss for clean cuts.
8. Place the rolls in a greased 9×13 inch baking dish, cover, and let rise for 30 minutes.
9. Preheat the oven to 350°F and bake the rolls for 25 minutes or until golden brown. Tip: Check at 20 minutes to avoid overbaking.

Delightfully soft and fluffy, these cinnamon rolls are best served warm, with the cinnamon-sugar filling oozing out. For an extra treat, drizzle with cream cheese frosting right before serving.

Magnolia Bakery Apple Pie

Unbelievably, the first time I tried Magnolia Bakery’s Apple Pie, it was a chilly autumn evening, and the aroma of cinnamon and baked apples filled the air, instantly making me feel at home. Since then, I’ve been obsessed with recreating that perfect balance of sweet and tart, with a buttery crust that crumbles just right.

Ingredients

• Flour – 2 cups
• Salt – 1 tsp
• Butter – 1 cup, chilled and diced
• Ice water – ¼ cup
• Apples – 6 medium, peeled and sliced
• Sugar – ¾ cup
• Cinnamon – 2 tsp
• Lemon juice – 1 tbsp

Instructions

1. Preheat your oven to 375°F (190°C). Tip: Ensuring your oven is properly preheated is key to a perfectly baked crust.
2. In a large bowl, mix flour and salt. Add diced butter and blend until the mixture resembles coarse crumbs. Tip: For a flakier crust, make sure your butter is very cold.
3. Gradually add ice water, stirring until the dough comes together. Divide into two balls, wrap in plastic, and chill for 30 minutes.
4. Roll out one dough ball on a floured surface to fit a 9-inch pie dish. Place it in the dish, trimming any excess.
5. In another bowl, toss apples with sugar, cinnamon, and lemon juice. Tip: Lemon juice not only adds flavor but also prevents the apples from browning.
6. Pour the apple mixture into the pie crust. Roll out the second dough ball and place it over the apples. Seal the edges and cut slits on top.
7. Bake for 50 minutes, or until the crust is golden and the filling is bubbly.

Coming out of the oven, this pie boasts a golden, flaky crust with a filling that’s the perfect mix of sweet and tart. Serve it warm with a scoop of vanilla ice cream for an unforgettable dessert experience.

Magnolia Bakery Peach Cobbler

Warm summer evenings always have me craving something sweet and fruity, and nothing hits the spot quite like a homemade peach cobbler. I remember the first time I tried the Magnolia Bakery version; it was love at first bite, and I’ve been tweaking my recipe to get it just right ever since.

Ingredients

• Peaches – 4 cups, sliced
• Sugar – 1 cup
• Flour – 1 cup
• Baking powder – 2 tsp
• Salt – ½ tsp
• Milk – 1 cup
• Butter – ½ cup, melted

Instructions

1. Preheat your oven to 350°F (175°C) and grease a 9×13 inch baking dish.
2. In a large bowl, mix the sliced peaches with ½ cup of sugar and set aside to macerate for 10 minutes. This draws out the juices, enhancing the flavor.
3. In another bowl, whisk together the remaining ½ cup of sugar, flour, baking powder, and salt.
4. Stir in the milk and melted butter into the dry ingredients until just combined. Tip: Don’t overmix to keep the topping light.
5. Pour the peach mixture into the prepared baking dish, then spoon the batter evenly over the top.
6. Bake for 45-50 minutes, or until the topping is golden brown and the peaches are bubbling. Tip: Place a baking sheet underneath to catch any spills.
7. Let the cobbler cool for at least 10 minutes before serving. Tip: It’s even better with a scoop of vanilla ice cream on top.

Golden and bubbling straight from the oven, this cobbler boasts a tender, cake-like topping that perfectly complements the juicy, sweet peaches beneath. Serve it warm with a dollop of whipped cream or a scoop of ice cream for an extra indulgent treat.

Magnolia Bakery Bread Pudding

Last weekend, I stumbled upon a recipe that brought back memories of my first visit to Magnolia Bakery in New York. Their bread pudding was so comforting, I knew I had to try making it at home. Here’s how you can recreate that magic in your kitchen.

Ingredients

• Bread – 6 cups, cubed
• Milk – 2 cups
• Eggs – 4 large
• Sugar – 1 cup
• Vanilla extract – 2 tsp
• Butter – 2 tbsp, melted

Instructions

1. Preheat your oven to 350°F (175°C) and grease a 9×13 inch baking dish with butter.
2. In a large bowl, whisk together the milk, eggs, sugar, and vanilla extract until well combined.
3. Add the cubed bread to the bowl, pressing down gently to ensure all pieces are soaked in the mixture. Let it sit for 10 minutes to absorb the liquid.
4. Pour the mixture into the prepared baking dish and drizzle the melted butter evenly over the top.
5. Bake for 45-50 minutes, or until the top is golden brown and the center is set. A tip: if the top starts browning too quickly, cover it loosely with aluminum foil.
6. Let the bread pudding cool for at least 10 minutes before serving. This allows it to set further and makes it easier to slice.
7. For an extra touch, serve warm with a scoop of vanilla ice cream or a drizzle of caramel sauce.

Delightfully creamy with a slightly crispy top, this bread pudding is a testament to simple ingredients creating extraordinary flavors. Try it with a sprinkle of cinnamon or nutmeg for a spiced version that’s perfect for fall.

Magnolia Bakery Chocolate Mousse

Kind of like stumbling upon a hidden gem in the bustling streets of New York, discovering Magnolia Bakery’s Chocolate Mousse was a game-changer for me. It’s the kind of dessert that makes you pause mid-bite, wondering how something so simple can taste so divine. I’ve tweaked the recipe slightly over the years, but the soul of it remains untouched—a testament to its perfection.

Ingredients

• Heavy cream – 2 cups
• Dark chocolate – 8 oz
• Sugar – ¼ cup
• Vanilla extract – 1 tsp

Instructions

1. Chop the dark chocolate into small pieces and place them in a heatproof bowl.
2. Heat the heavy cream in a saucepan over medium heat until it just begins to simmer, about 5 minutes. Tip: Watch closely to prevent boiling.
3. Pour the hot cream over the chocolate, let it sit for 2 minutes, then stir until smooth. Tip: This patience ensures a silky texture.
4. Add the sugar and vanilla extract to the chocolate mixture, stirring until fully dissolved.
5. Pour the mixture into serving glasses and refrigerate for at least 4 hours, or until set. Tip: Overnight chilling deepens the flavors.

Craving something that feels like a hug in dessert form? This mousse, with its cloud-like texture and rich chocolatey depth, is just that. Serve it with a sprinkle of sea salt or fresh berries to elevate the experience even further.

Conclusion

You’ve just discovered a treasure trove of sweetness with these 25 Delicious Magnolia Bakery Recipes! Whether you’re a baking novice or a seasoned pro, there’s something here to satisfy every craving. We’d love to hear which recipes stole your heart—drop us a comment below. And if you enjoyed this roundup, don’t forget to share the love on Pinterest for fellow dessert enthusiasts to enjoy!