Easy Winter Dessert Recipes

1. Lemon and Poppy Seed Oatmeal 

This oatmeal is a healthy and tasty choice for breakfast. It brings together creamy oatmeal, crunchy poppy seeds, and, of course, the vibrant zing of lemon. 

Serves 4 | Prep. Time 5 min / Cooking time 25 min 

Ingredients 

• 1 cup steel-cut oats 
• 4 cups unsweetened almond milk Juice from 
• 1 large lemon 
• 2 tablespoons maple syrup 
• 1 teaspoon pure vanilla extract 
• Pinch of kosher salt 
• 1½ tablespoons poppy seeds 

Directions 

1. In a large pot or saucepan, combine the oats, almond milk, lemon juice, maple syrup, vanilla extract, and salt. Put to a boil over low heat.
2. Once boiling, turn heat to medium-low and simmer for 20-25 minutes. Stir occasionally. 
3. Once oats are tender, turn off the heat. Add the poppy seeds. 
4. Stir well again and serve.

 Nutrition per serving 

Calories 167, fat 6 g, carbs 23 g, sugar 12 g, Protein 4 g, sodium 224 mg

2. Lemon Loaf 

This sweet, moist lemon bread is the perfect breakfast for enjoying with a cup of tea or coffee, or whenever you’re on the go.

 Makes about 10 slices | Prep. Time 10 min cooking time 40-45 min / Cooling time 1 hour 

Ingredients 

• 1 cup all-purpose flour 
• ¾ cup granulated sugar 
• 2 teaspoons baking powder 
• ½ teaspoon kosher salt 
• 2 large eggs 
• 1 cup vegetable oil 
• ½ cup Greek yogurt 
• 1 tablespoon fresh lemon juice 
• Zest from 
• 1 large lemon 
• 1 teaspoon lemon extract 
• For the glaze
• 1 cup powdered sugar
• 2 tablespoons whole milk 

Directions

1. Preheat oven to 350°F (177°C). Put a 9-inch loaf pan with OLIVE OIL or Butter and set aside. 
2. In a medium bowl, Mix the flour, sugar, baking powder, little bit salt.
3. Add the eggs, vegetable oil, Greek yogurt, lemon juice, lemon zest, and lemon extract. Mix until well-combined. 
4. Put the batter in the loaf pan. Bake for 40-45 minutes. Remove from oven and let cool for at least 1 hour. 
5. Near the end of the cake’s cooling time, make the glaze. Whisk the powdered sugar and milk in a small mixing bowl. 
6. Pour the glaze over the bread loaf just before serving. 

Nutrition per serving Calories 269, fat 12 g, carbs 37 g, sugar 19 g, Protein 3 g, sodium 135 mg

3. Lemon Muffins 

This timeless breakfast favorite boasts a perfect harmony of sweet and tangy flavors.

 Makes 12 | Prep time 10 minutes | Cooking time 15 minutes 

Ingredients 

• 1 ½ cups all-purpose flour 
• 1 cup granulated sugar 
• 2 teaspoons baking powder 
• ½ teaspoon salt 
• ½ cup butter, softened 
• ½ cup whole milk 
• 2 large eggs, room temperature 
• 2 teaspoons vanilla extract 
• Zest of 1 lemon 
• ½ cup lemon juice 
• Butter or oil for greasing (optional) 

Directions 

1. Preheat the oven at 350°F (177°C). 
2. Line a muffin pan with muffin liners or grease each hole with cooking spray or vegetable oil.
3. In a mixing bowl, mix the flour, baking powder, and salt. 
4. In another large bowl, beat the butter with the granulated sugar. 
5. Stir in the eggs, whole milk, lemon zest, and lemon juice and mix until combined. 
6. Stir in vanilla extract. 
7. Add the dry ingredients to the wet ingredients and mix until combined. You don’t have to over mix the batter. 
8. Transfer the batter to the muffin pan, filling the liners just ¾ full to allow room for the muffins to rise.
9. Bake in the oven for about 12-15 minutes or until a toothpick inserted in the center comes out clean. 
10. Take it from the oven and let it rest in the pan for 10 min. Then, transfer to a wire rack to cool down. 
11. Serve with a dusting of powder sugar and enjoy. 

Nutrition (per serving) 

Calories 210, fat 9 g, carbs 29 g, sugar 19 g, 

Protein 3 g, sodium 170 mg

4. Lemon and Ricotta Muffins 

These muffins filled with lemon-flavored ricotta cheese are a wonderful treat for break-fast, dessert, or an afternoon snack. 

Makes 12 muffins / Prep. Time 10 min | Cooking time 30 min

Ingredients 

• 2 cups all-purpose flour 
• ½ teaspoon baking powder 
• ½ teaspoon baking soda 
• ½ teaspoon kosher salt 
• 1 cup granulated sugar 
• ½ cup unsalted butter, melted 
• 2 tablespoons lemon zest 
• 1 cup ricotta cheese 
• 1 large egg 
• 4 tablespoons fresh lemon juice 

Directions 

1. Preheat oven to 350°F (177°C). Grease a muffin tin with butter or line it with paper liners. Set aside.
2. In a medium mixing bowl, combine the flour, baking powder, baking soda, and salt. 
3. In a large mixing bowl, whisk the sugar, butter, and lemon zest until smooth. 
4. Add the ricotta cheese to the sugar mixture. Whisk until well-combined. 
5. Add the egg and lemon juice. Mix until well-combined. 
6. Add the flour mixture. Mix until just combined. 
7. Spoon the butter in muffin tin. Bake for 26-33 min. 
8. Let cool before serving. 

Nutrition per serving 

Calories 243, fat 10 g, carbs 34 g, sugar 19 g, Protein 5 g, sodium 237 mg

5. Lemon Poppy Seed Muffins 

These moist and tangy muffins, speckled with poppy seeds, offer a burst of flavor with every bite, making them a perfect choice for a quick and satisfying treat. 

Makes 12 | Prep. Time 11 min cooking time 17 min 

Ingredients 

• 1 ½ cup all-purpose flour 
• 1 ½ teaspoon baking powder 
• Pinch of salt 
• ½ cup vegetable oil 
• ⅔ cup granulated sugar 
• ½ cup lemon juice 
• Zest of 1 lemon 
• 3 large eggs, room temperature 
• 1 teaspoon vanilla extract 
• ¾ cup whole milk 
• ½ cup poppy seeds 
• Butter or olive oil for greasing (optional)

 Directions 

1. Preheat the oven at 350°F (177°C).
2. Line a muffin pan with muffin liners or grease each hole with cooking spray or vegetable oil. 
3. In a mixing bowl, mix the flour, salt, and baking powder 
4. In another large bowl, with the help of a wire whisk mix in the vegetable oil, and the granulated sugar. Put in the lemon juice and lemon zest on. 
5. Stir in the eggs and mix until combined. Then, stir in the whole milk. 
6. Then add the dry ingredients and mix until combined. Be careful not to over mix the batter. Stir in the vanilla extract and poppy seeds. 
7. Transfer the batter to the muffin pan, filling the liners just ¾ full to allow room for the muffins to rise. 8. Bake in the oven for about 12-15 minutes or until a toothpick inserted in the center comes out clean. 
8. Take it from the oven and let them rest in the pan for 7 min. Then, transfer to a wire to cool down. 
9. Serve and enjoy.

6. Butterscotch Pie 

Tasty and easy to make, this sweet butterscotch pie makes a crowd-pleasing dessert, especially during the colder seasons. It’s a perfect way to make anyone be a butterscotch lover.

 Serves 8 | Prep. Time 10 min / Cooking time 10 min Chill time 2-4 hours

 Ingredients 

• 1 recipe short crust pie shell, prebaked 
• 2 tablespoons butter, melted 
• 1 cup brown sugar 
• 4 tablespoons milk 
• Whipped cream or meringue, for topping 

Other ingredients 

• 1 egg yolk 
• 1 tablespoon corn starch 
• 1 cup milk Whipped cream

Directions 

1. In a large bowl, mix butter, brown sugar, and milk.
2. In a pot, mix egg yolk, cornstarch, and milk and bring to a boil over medium high heat. Let the mixture cool down for a few mints. 
3. Pour the milk mixture and whisk until the brown sugar mixture is smooth and well incorporated. Pour into the prebaked pie crust. Refrigerate for 2-4 hours. 
4. Top with whipped cream and serve. 

Nutrition (per serving) 

Calories 236, fat 10 g, carbs 35 g, sugar 24 g, Protein 3 g, sodium 107 mg

7. Maple Pie 

Maple pie is a must-have dessert when the weather turns cooler. The pecans mixed into the batter provide a delightful crunch. 

Serves 8 | Prep. Time 15 min / Cooking time 40-45 min 

Ingredients 

For the pie crust 

• 1 ½ cups all-purpose flour 
• ½ teaspoon kosher salt 
• 1 tablespoon granulated sugar 
• ½ cup unsalted butter, cold 
• 4 tablespoons ice water 

For the pie filling 

• ½ cup pecans, crushed or chopped 
• ½ cup maple syrup 
• ½ cup heavy cream 
• 2 tablespoons all-purpose flour 
• 1 teaspoon pure vanilla extract 
• Pinch of kosher salt 

Directions 

1. Preheat oven to 350°F (177°C) Grease a 9-inch pie dish with butter or cooking spray.
2. Make the pie crust. In a large mixing bowl, use your fingers to rub the butter into the flour until the mixture is crumbly. 
3. Add the salt, sugar, and ice water. Knead until you’ve formed a dough. 
4. Roll out the dough onto a lightly floured working surface until it’s 9 inches across. Transfer the dough into the prepared pie dish. 
5. Make the filling. In another large mixing bowl, combine the heavy cream, maple syrup, flour, vanilla extract, salt, and pecans. 
6. Transfer the mixture into the pie crust. 
7. Bake for 40-45 minutes or until the center is no longer jiggle. 
8. Let the pie cool before serving. 

Nutrition (per serving) 

Calories 271, fat 14 g, carbs 32 g, sugar 13 g, Protein 2 g, sodium 234 mg

8. Sugar Cream Pie 

If you want a pie that’s sweet and smooth as butter, then you should definitely give this pie recipe a go. 

Serves 8 | Prep. Time 21 min cooking time 1 hour 

Ingredients 

• 1 (9-inch) plain pastry pie shell 
• 2 cups heavy cream 
• ½ cup all-purpose flour 
• ½ cup dark brown sugar 
• ½ cup + 3 tablespoons granulated sugar, divided
• ½ cup whole milk 
• 1 teaspoon pure vanilla extract 
• 1 (9-inch) pie crust, unbaked 
• 1 tablespoon unsalted butter 
• 1 teaspoon ground cinnamon 

Directions

1. Preheat the oven to 350°F (177°C). 
2. In a medium mixing bowl, combine the heavy cream, flour, brown sugar, ½ cup granulated sugar, milk, and vanilla extract.
3. Spread the prepared pie crust over a (9-inch) pie plate, then top with the butter. 
4. Pour the filling into the crust. Add the remaining 3 tablespoons of sugar along with the cinnamon. 
5. Bake for 1 hour, or until the center is set. Put on a wire to cool down before serving. 

Nutrition (per serving) 

Calories 418, fat 24 g, carbs 47 g, sugar 28 g, Protein 4 g, sodium 275 mg

9. Easy Pecan Pie 

Pecan pie can be time-consuming to make, but this recipe has a convenient shortcut in the form of a store-bought pie shell. 

Serves 8 | Prep. Time 10 min / Cooking time 20-25 min 

Ingredients 

• 1 short crust pastry pie shell 
• ½ cup unsalted butter 
• 2 large eggs, room temperature 
• ½ cup maple syrup 
• ½ cup light brown sugar 
• 1 teaspoon pure vanilla extract 
• 1 ½ cups chopped pecans 

Directions 

1. Preheat oven to 350°F (177°C). Put a 9-inch pie dish with butter or oil. 
2. In a large mixing bowl, combine the butter, eggs, light brown sugar, maple syrup, flour, and vanilla ex-tract. 
3. Stir in the pecans until just com-bined.
4. Line the pie shell in the prepared pie dish. Transfer the pecan pie filling into the pie shell. 
5. Bake for 20-25 minutes or until golden-brown.
6. Let the pie cool before serving.

 Nutrition (per serving) 

Calories 305, fat 22 g, carbs 26 g, sugar 21 g, Protein 3 g, sodium 84 mg

10. Old-Fashioned Buttermilk Pie 

This silky-smooth buttermilk pie is perfect for a chilly winter day or whenever you’re craving a creamy treat. 

Serves 8 | Prep. Time 10 min / Cooking time 50-55 min

Ingredients 

• ½ cup unsalted butter, melted 
• 1 ½ cups granulated sugar 
• 2 teaspoons all-purpose flour 
• 3 large eggs, room temperature 
• 1 cup buttermilk 
• 1 teaspoon pure vanilla extract 
• ¼ teaspoon ground nutmeg 
• 1 9-inch pie crust, unbaked 

Directions 

1. Preheat oven to 350°F (177°C). Put a 9-inch pie dish with butter or oil.
2. Arrange the pie crust in the prepared pie dish. 
3. In a large mixing bowl, combine the melted butter, sugar, flour, eggs, buttermilk, vanilla extract, and nutmeg. 
4. Pour the mixture into the pie crust. 
5. Bake for 50-55 minutes or until the center of the pie is no longer jiggle. 
6. Let the pie cool before serving. 

Nutrition (per serving) 

Calories 408, fat 19 g, carbs 55 g, sugar 48 g, Protein 4 g, sodium 282 mg

11. Oreo and Peanut Butter Pie 

If you’re looking for a family-friendly dessert, look no further than this no-bake pie. Its base has crushed Oreos and melted butter, and the filling consists of the beloved combination of peanut butter and chocolate. 

Serves 8 | Prep. Time 15 min | Cooling time 2 hours 

Ingredients 

• 20 Oreo cookies, crushed 
• 5 ounces unsalted butter, melted 
• 13 ounces creamy peanut butter 
• 7 ounces dark chocolate, melted 

Directions 

1. In a large mixing bowl, combine the crushed Oreo cookies and melted butter. 
2. Spread the mixture into a tart pan with a removable bottom. 
3. Combine the peanut butter and melted chocolate in a medium mixing bowl. Spread the filling over the batter in the tart pan.
4. Let the pie cool for 2 hours at room temperature before serving.