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Chocolate Cherry Muffins

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Chocolate chip muffins piled on a rack with chocolate chips and cherries scattered around.

Chocolate Cherry Muffins! Sweet, soft, moist and buttery and packed with fresh cherries and chocolate chips. Flavored with vanilla, cinnamon and cardamom and topped with a crunchy brown sugar-cinnamon crumble. On top of all that, they’re super easy to make! So delicious warm, right out of the oven and just as good for breakfast the next day.

BAKING WITH FRESH FRUIT

One of my favorite things to eat has always been fresh fruit! As you may have guessed, having a baking blog means I love all things sweet. Fruit is one of my little strategies for not eating cookies all the time! It’s healthy and sweet and I love all types of it!

Living in Canada means that summer is the best time for fruit. It tastes so much better fresh and in season that I almost hate to bake with it. We had some just-picked strawberries last week and they were literally melt in your mouth sweet and delicious. The good news is that fresh fruit makes desserts taste so much better and there’s enough fruit to enjoy fresh and baked!

DESSERTS WITH FRESH FRUIT

Last week I made a Mixed Berry Galette that was as pretty as it was delicious. I also made the creamiest No Churn Mixed Berry Mascarpone Ice Cream. Another favorite fruity treat I’ve whipped up this summer are these creamy Mango Raspberry Popsicles!

Muffins in a tin with chocolate chips scattered around and lots of fresh cherries.

One fruit I hadn’t baked much with for some reason was cherries! Maybe it’s because whenever we have a bag in our house, my husband and I devour them! Whatever the reason, I’m so glad I decided to turn them into these moist, buttery cherry muffins!

A close up of a delicious crumble topping sprinkled with coarse sugar.

WHAT MAKES THIS MUFFIN RECIPE SO DELICIOUS?

These muffins were inspired by my Lemon Blueberry Muffins. They have the same fluffy, moist texture but are flavored with cinnamon and cardamom instead of lemon and the blueberries were replaced with cherries and chocolate chips. Both recipes are so, so delicious and both belong on my board called “Breakfast or Dessert?!” on Pinterest! 🙂

I kept a lot of the original ingredients the same since it makes muffins that are moist and puffy! Sometimes you find muffins that puff up but are kind of dry. Then there are the opposite, muffins that are super moist but not all that tall. These muffins are both tall and super moist!

A BASIC MUFFIN RECIPE WITH VARIATIONS

Cherries and chocolate= a match made in heaven. The texture and sweetness…..amazing! Seriously, I have loved this combo since the moment I tried Cherry Garcia Ice Cream. It just works!

In addition to loving that chocolate-cherry combo, you’ll also love the cinnamon-cardamom flavors together. Two of my favorite spices on their own and so delicious together!

A puffy chocolate chip muffin filled with chocolate chips in a muffin tin.

WHAT MAKES A GOOD MUFFIN

One thing I should mention is to not over mix your batter especially when combining the wet and dry ingredients. I like to use a rubber spatula for this is to just fold them together rather than stirring it with a lot of elbow grease. Avoiding over mixing will give us that nice, tender muffin we’re looking for.

SUBSTITUTION OPTIONS

Writing this recipe during social distancing days, I want to offer some substitutes and variations so that you wouldn’t need to make a trip to the store for something. I’ve made several variations of these muffins and each batch was delicious! Below are some options. Feel free to use what you have/like:

  • SUGAR: Use white or light or brown sugar or a combination.
  • CHOCOLATE: Semi sweet or dark. I used chocolate chips, but chocolate chunks or a chocolate bar roughly chopped also works.
  • CINNAMON AND CARDAMOM: I highly recommend using both spices! They add warmth and such a nice flavor. If you do not have cardamom, it can be replaced with more cinnamon.
  • BUTTERMILK: Buttermilk adds a delicious, slightly tangy flavor, and a moist, tender texture to muffins. No need to make a trip to the store for buttermilk! Just substitute the buttermilk for the same amount of plain, full fat yogurt or whole milk and the muffins will still turn out great!
  • BUTTER: I prefer unsalted but salted can be used.
  • MUFFIN LINERS: If you’re like me and are out of paper cupcake liners, just grease the muffin tin really well.
Fresh muffins with delicious streusel topping in a tin with chocolate chips and cherries nearby.

FILLING THE MUFFIN TINS

Fill the muffin cups to the tops. I use an ice cream scoop to do this because it results in even muffins and it makes scooping the batter a little less messy.

Once the batter is evenly distributed in the muffin liners, take the crumble out of the fridge and evenly and top each cupcake. I like to sprinkle coarse sugar on top of the crumble. It’s not necessary but it adds a little extra crunch, sparkle and sweetness. Coarse sugar also gives these muffins a more bakery-style look to them too!

Six freshly baked muffins with delicious muffin tops loaded with chocolate and fruit.

HOW TO MAKE CRUMBLE FROM SCRATCH

Who doesn’t love a delicious muffin top especially one with a sweet, buttery crumble topping! This crumble adds both a light crunch and sweet cinnamon flavor. You’ll also love how delicious and easy it is!

INGREDIENTS FOR THE CRUMBLE TOPPING

  • Flour
  • Light Brown Sugar
  • Melted Butter
  • Cinnamon

HOW TO MAKE THE CRUMBLE

Use a spoon or your hands to mix the ingredients together. I like to leave some bits smaller and some a little chunkier. Mix the topping up first and put it in the fridge while you make the batter.

Cherry muffins with streusel in a muffin tin next to a jug of milk.

TESTING FOR DONENESS

There are a couple good ways to DO this. One way is to stick a toothpick into the center of one. If it comes out clean (i.e. without any wet crumbs), then they’re done. Another way to check is to press a muffin lightly with your finger. If it springs back, they’re done.

A muffin in half with cherries and chocolate inside and a buttery streusel on top.

As a huge fan of fresh fruit, I can assure you, these Chocolate Cherry Muffins are totally worth setting some fresh cherries aside to make them!Make these chocolate cherry muffins for dessert tonight and enjoy them again for breakfast tomorrow. They are delicious warm with butter slathered over them and are just as good at room temperature!

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muffins with chocolate chips and cherries in a muffin tin

Chocolate Cherry Muffins

  • Author: Natalie
  • Prep Time: 25
  • Cook Time: 25
  • Total Time: 50 minutes
  • Yield: 12–16 muffins 1x
  • Category: Dessert, Muffins
  • Method: Baking
  • Cuisine: American
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Description

These chocolate cherry muffins are super moist and delicious! They’re packed with melty chocolate chips and fresh, sweet cherries, flavored with vanilla, cinnamon and cardamom and topped with a tender, flavorful crumble!

Scale

Ingredients

FOR THE STREUSEL

  • 1/3 cup plus 1 tablespoon flour
  • 1/4 cup light brown sugar
  • 2 1/2 tablespoons butter, melted
  • 1/4 teaspoon cinnamon

FOR THE MUFFINS

  • 2 1/2 cups flour
  • 1 tablespoon plus 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 1/4 teaspoon cinnamon
  • 1/2 teaspoon cardamom
  • 1/2 cup unsalted butter, melted
  • 1 cup sugar (light brown, dark brown, granulated or a combination can be used)
  • 2 large eggs
  • 1 cup plus 1 tablespoon buttermilk (plain yogurt or whole milk can be used instead)
  • 1 1/2 teaspoons vanilla
  • 1/2 cup chocolate chips, semi sweet or dark
  • 1 1/2 cups fresh cherries, pitted, roughly chopped and drained
  • 2 tablespoons turbinado sugar (optional), for sprinkling

Instructions

INSTRUCTIONS

FOR THE STREUSEL

  1. Combine the melted butter, flour, sugar, and the lemon zest in a bowl butter in a small bowl. Set aside in the fridge to chill while you prepare the batter.

FOR THE MUFFINS

  1. Preheat oven to 400 F. Line a muffin tin with cupcake liners.
  2. In a large bowl combine the flour, baking powder, baking soda, cinnamon, and salt. Stir together until just combined. Add the cherries and toss them in the mixture to coat them. Set bowl aside.
  3. To a medium sized bowl, add the melted butter, buttermilk, vanilla, and eggs. Whisk to combine.
  4. Pour the wet ingredients into the dry ingredients and stir gently until just combined. Fold in the chocolate chips followed by the cherries, mixing just to combine. Use an ice cream scoop to evenly distribute the batter into the prepared cupcake tin. (The cupcakes will be filled to the rim with batter). Top with the crumble and sprinkled with turbinado sugar, if using.
  5. Bake 21-24 minutes or until a toothpick comes out without wet crumbs when inserted in the middle of a muffin.
  6. Let cool in tin for 10 minutes then transfer muffins to a wire rack to cool completely.

Keywords: muffins, breakfast, dessert, chocolate chips, cherries, fruit, cardamom, cinnamon, streusel, crumble

Molasses Marble Cake

by

molasses marble cake slices with cream cheese frosting on parchment paper

In addition to cookies and gingerbread, ever wonder what molasses tastes good in?! Cake! Specifically, this Molasses Marble Cake. Spiced with cinnamon, ginger, and nutmeg and topped with a thin cream cheese frosting, this cake is delicious and as homemade tasting as they come!

As a food nerd (you might be one too if you’re reading this), I get excited thinking and talking about molasses! This syrupy byproduct of the sugar making process is one of those special ingredients because of it’s strikingly dark color and standout smell and taste.

a bowl with cake batter, molasses, cinnamon, nutmeg and ginger and a spoon in it

Molasses has a sweet, warming flavor which explains why it starts to show up more in recipes in fall and winter. It goes so well the equally warming, spicy flavors of cinnamon, ginger and nutmeg that are also in this recipe! You’ll love how the cake tastes with creamy, sweet cream cheese frosting!

In addition to an amazing taste, this cake is also stunning and fun to make. If you’ve never marbled a cake before, you’ll love how easy it is. It makes a fancy looking cake without the need for a difficult technique or special equipment.

You’ll start preparing the cake as you would with most cakes by creaming the butter and sugars and adding the eggs and dry ingredients. The most important thing to remember when making this cake (this goes for me as well since I forgot once) is to make sure to hold off adding the molasses and spices until after you’ve divided your batter!

Once you have your two batters, you just drop the batter into a checkerboard patter. Take a knife to swirl from one end to the other. Rotate the pan a quarter turn and, with a clean knife, swirl again and that’s it.

The cream cheese frosting is simple and only takes a few minutes to whip together. I made it with an in between consistency here because I wanted a creamier topping. This cake is also so pretty with just a thin drizzle of icing which allows the marbled top to show.

Molasses IS sold year round, so I think this Molasses Marble Cake might make me crave molasses in the spring and summer as well!

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molasses marble cake slices with cream cheese frosting on browna parchment paper lined baking sheet with a spoon on it and two glasses of milk behind it

Molasses Marble Cake

  • Author: Natalie
  • Prep Time: 20 minutes
  • Cook Time: 50 minutes
  • Total Time: 1 hour 10 minutes
  • Yield: 1 cake 1x
  • Category: Desserts
  • Method: Baking
  • Cuisine: American
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Description

Sweetened with molasses and brown sugar and spiced with cinnamon, nutmeg and ginger, you’ll love this easy, delicious, from scratch Molasses Marble Cake recipe!

Scale

Ingredients

FOR THE CAKE

  • 2 cups cake flour
  • 2 1/4 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 cup butter, room temperature
  • 1/2 cup light brown sugar, packed
  • 1/2 cup sugar
  • 2 eggs
  • 2/3 cup milk
  • 1 teaspoon cinnamon
  • 1/4 teaspoon ginger
  • 1/4 teaspoon nutmeg

FOR THE ICING

  • 3 tablespoons butter, room temperature
  • 1/4 cup cream cheese, room temperature
  • 1/4 teaspoon vanilla
  • 3/4 cup powdered sugar, sifted
  • 3 teaspoons milk

Instructions

FOR THE CAKE

  1. Preheat oven to 350 F. Butter a 9 x 5′ loaf pan. Set aside.
  2. In a medium bowl, sift together the flour, baking powder and salt. Set aside.
  3. In a large bowl or the bowl of an electric mixer, cream the butter. Add the sugars and beat until fluffy (about two minutes). Beat in the eggs one at a time.
  4. Alternatively add the dry ingredients and milk, beginning and ending with the dry ingredients. Once mixed together, divide the batter into two bowls. Add the cinnamon, ginger, nutmeg, and molasses to one half of the batter.
  5. Alternatively drop a tablespoon of each of the batters in a checkerboard pattern. Once you finish the first layer, drop tablespoons of the other batter on top of each of the first squares. You should have two layers of about 5 rows of three.
  6. To marble the cake, gently run a knife through the batter using a swirling motion. Bake 40-50 minutes or until a toothpick when inserted in the center of the cake comes out clean. Place the cake on a rack to cool in the pan for ten minutes and then remove the cake from the pan and allow to cool on the rack.

FOR THE ICING

1. Blend the butter and cream cheese in a bowl. Beat in the vanilla and add the powdered sugar a bit at a time. Add the milk and blend until smooth.

Notes

Add more milk to the icing for a thinner consistency or more powdered sugar for a thicker consistency, if desired.

Keywords: molasses, cake, cream cheese, powdered sugar, icing, cinnamon, dessert

Pumpkin Cookies with Chocolate Chips

by

Here they are! The puffiest, most perfect pumpkin cookies you’ll ever eat! Perfectly spiced, cakey, and chocolatey, these Pumpkin Cookies with Chocolate Chips are a must-eat cookie of the fall season!

The only drawback to these cookies is that you may have a hard time resisting them! Why are they so hard to resist? Could be due to their super soft texture, or maybe it’s the taste of the autumn flavors of pumpkin, cinnamon, nutmeg and pumpkin pie spices. Their irresistibility could also be due to taste of the combination of pumpkin and chocolate! (By the way, for another must-try pumpkin recipe, click here!)

Another reason you’ll want to make these cookies is that you can make them easily and quickly! The batter just takes minutes to put together and they take around 11 minutes to get all puffy and perfect!

Making these cookies is simple and straightforward. For cookies that are a little over 2 inches, you’ll form balls of very rounded tablespoons and pat them down very lightly before baking. These smaller cookies were baked up perfectly in my oven at 11 minutes. They could take anywhere from 9-12 minutes.

For larger cookies, place three inches apart and make them each with about 1/4 cup of batter. I know, it’s a lot, but they make whopper sized treats! You’ll need to increase the cooking time for larger cookies. They should bake in 14-16 minutes.

Whichever size cookies you choose to bake, you might want to stick a few extra chocolate chips on the tops of your cookies right before baking. This will make sure that the chips are visible once baked.

If you go for the 1/4 cup sized cookies, have some fun and decorate your cookies into pumpkin faces! They definitely come out very “rustic” looking, but if you’re baking with kids, they’ll love designing their own cookies and seeing them come out of the oven.

If you choose to make the larger cookies with chocolate chip faces, you might want to leave out the pumpkin pie spice as it tends to make the cookies a little less bright orange.

Hope you enjoy these soft, chewy Pumpkin Cookies with Chocolate Chips as much as my taste testers and I! Make them and I’m sure these little fall treats will gain new fans!

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Pumpkin Cookies with Chocolate Chips

  • Author: Natalie
  • Prep Time: 10 minutes
  • Cook Time: 14 minutes
  • Total Time: 24 minutes
  • Yield: 30 cookies 1x
  • Category: Cookies
  • Method: Baking
  • Cuisine: American
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Description

Make these soft and delicious Pumpkin Cookies with Chocolate Chips! This recipe is super easy and makes the best cookies!

Scale

Ingredients

  • 2 cups flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 1/2 teaspoon cinnamon
  • 1/2 teaspoon nutmeg
  • 1/2 teaspoon pumpkin pie spice
  • 1/2 teaspoon salt
  • 1/2 cup (1 stick) unsalted butter, room temperature
  • 1/2 cup granulated sugar
  • 1/2 cup brown sugar, packed
  • 1 egg
  • 1 teaspoon vanilla
  • 1 cup pumpkin puree
  • 1/2 cup chocolate chips (semi-sweet and regular or mini-sized) plus extra for decorating

Instructions

1. Preheat oven to 350 F and line baking sheets with parchment paper. 2. Whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, pumpkin pie spice, and salt. 3. In the bowl of an electric mixer, cream together the butter and sugars. Add the egg and mix until combined. Add the vanilla. Add the pumpkin puree until just combined. Use a wooden spoon or spatula to stir in the dry ingredients. Lastly, add the chocolate chips and stir until combined. 4. Drop the batter by rounded tablespoons. Bake 9-11 minutes. Cool on baking sheets 3-5 minutes and then transfer to a wire rack to cool completely.

Keywords: cookies, dessert, pumpkin, chocolate chips

Cinnamon Apple Peach Smoothie

by

A glass of a gorgeous, silky peach and apple smoothie.

Cooler, less humid days call for a different kind of smoothie. This healthy Cinnamon Apple Peach Smoothie is a super silky, naturally sweet smoothie recipe made with seasonal fruits and a touch of cinnamon.

September feels like the best of two seasons here in the Eastern Ontario and Northern New York. There’s nothing like soaking up the remaining cherished sunny days and having to reach for a sweatshirt on cooler nights. We also get both late summer fruits and veggies and the roll out of fresh fall produce!

A freshly peeled apple in a bowl with two peaches

This smoothie is my drinkable toast to this time of the year. Sweet late summer peaches, ripe fall apples and warm cinnamon. The result is a gorgeous goldenrod-hued glass full of nothing but sweet, fresh fruit flavor.

I got the idea for this drink when my Turkish friend once added chopped apples to a pot of simmering water for our tea. I loved the taste and idea of adding apples and was reminded of it the other day when thinking about what to do with some freshly picked apples. I wasn’t quite ready for apple pie or cider, so I combined them with another late summer/early fall fruit for a smoothie.

I love the silky thickness that the peaches add! For a more tropical peach smoothie, I love this one!

A white bowl filled with gorgeous, freshly sliced apples and peaches.

HOW TO MAKE AN APPLE PEACH SMOOTHIE

This smoothie has a unique preparation method, but is super easy to make! The first thing you’ll do is peel the apple then core and slice the apple and peaches. Bring the fruit and water to a boil and along with a cinnamon stick then let it simmer for 20-25 minutes.

Apple and peach slices simmering in a pot with water and cinnamon sticks.

Once the fruit is cooked, remove the cinnamon stick and blend the water and the fruit together. Refrigerate it for 2 hours or overnight.

The active prep time is the same as most of my smoothies which is about 5 minutes, but it’s definitely a good idea to refrigerate the smoothie for at least 2 hours. The flavor becomes a little more intense and it tastes better cold.

A pot full of stewed apple and peach slices being poured into a blender.

Sugar is optional! I added about a tablespoon to this. Add more or less if you like.

Freshly blended apple peach smoothie in a blender.

I sometimes compare smoothies with fruit and milk or yogurt to a healthy milk shake. This Cinnamon Apple Peach Smoothie is dairy free, so I’d compare it more to a drinkable sorbet!

two glasses of cinnamon apple peach smoothies on a counter with cinnamon sticks in front of them and an apple and a peach next to them

This silky, good-for-you smoothie is as delicious as it is gorgeous! It’s one of the healthiest, tastiest ways to enjoy the tastes of this beautiful time of the year!

For more delicious, healthy smoothies, make my:

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two cinnamon apple peach smoothies in glasses on a counter with cinnamon sticks in front of them and peaches and an apple next to them and a yellow towel behind them

Cinnamon Apple Peach Smoothie

  • Author: Natalie
  • Prep Time: 5
  • Cook Time: 25 minutes
  • Total Time: 30 minutes
  • Yield: 2 smoothies 1x
  • Category: Drinks, Breakfast
  • Method: Blender
  • Cuisine: American, Vegetarian, Vegan
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Description

Make this healthy, easy Cinnamon Apple Peach Smoothie for a healthy breakfast or snack! Naturally flavored and sweetened with fruit! 

Scale

Ingredients

  • 2 peaches, pits removed, cut into eighths 
  • 1 apple, peeled, core removed, cut into eighths 
  • 1 cinnamon stick
  • 2 cups water

Instructions

  1. Add the peach, apple, water, and cinnamon stick in a pot and bring to a boil. Turn heat down to medium-low and cook for 20 minutes. Remove the cinnamon stick.
  2. Pour the fruit and its liquid into a mixer and blend. Add sugar if desired. Refrigerate for at least two hours before drinking.

Keywords: Smoothie, fruit smoothie, drink, peach, apple, healthy, breakfast, snack, vegan, vegetarian

Apple Cinnamon Bread

by

Embracing apple season with this Apple Cinnamon Bread. Made with fresh apples, warming cinnamon, seasonal nutmeg and topped with an incredibly delicious maple walnut crumble topping and a sweet, simple icing, this bread is super moist and incredibly delicious! It makes a perfect breakfast, brunch, or dessert.

A delicious loaf of apple cinnamon bread topped with streusel and icing.

ABOUT THIS APPLE CINNAMON BREAD

If you’re looking for a delicious way to use some fresh autumn apples, this recipe is definitely it. It’s delicious year round and the cinnamon and nutmeg will make you feel like it’s October no matter what month it is. It’s so good with coffee for breakfast and is also a super satisfying snack or dessert.

Freshly baked apple bread on a wooden board with a knife and icing next to it.

To make this Apple Cinnamon Bread even more of a treat, it’s topped with the tastiest maple walnut crumble! It’s buttery, sweet, spiced with cinnamon and sweetened with both granulated and brown sugar. It’s made more amazing with homemade maple candied walnuts!

A thick slice of apple bread topped with a delicious maple walnut crumble.

BAKING WITH APPLES

I love baking with apples! Here are a few reasons why:

  • They are a natural sweetener: You’ll still need to add sugar, but I love their subtle, natural sweetness. Speaking of fruit adding natural sweetness, definitely try my recipe for The Best Banana Bread!
  • They add lots of moisture: Like zucchini, apples add lots of moisture when used in baking. My Double Chocolate Zucchini Bread is also super moist!
  • Flavor: Apples are delicious as is. Whether you bake or cook with them or just toss some in a salad, I love the flavor they add.
  • Tart-Sweet: Apples are not as tart as lemons and how tart they are varies depending on the type of apple, but I love how apples are both tart and sweet.
A close up of a loaf of apple cinnamon bread with a knife in front of it.

WHAT TYPE OF APPLES SHOULD I BAKE WITH?

It’s fine to use just one type of apple in this bread, but my preference is to use two or three different types. Using more than one type will add more flavor. My favorite trio to bake with is McIntosh, Granny Smith, and Honey Crisp.

ABOUT THE MAPLE CANDIED WALNUTS

Before getting baked, this bread is topped with a delicious crumb topping that features maple glazed walnuts. The recipe can be made with or without the walnuts, but if you’re planning to use them, you will make them first.

walnuts in a pan with maple syrup in it.

To candy the nuts, toss them with a little salt and cinnamon then add them to a hot skillet over medium high heat. Add the maple syrup and stir until the nuts have toasted and are coated in the syrup. The syrup will caramelize after 3-4 minutes.

OTHER USES FOR MAPLE CANDIED WALNUTS

Do yourself a favor and double the maple walnut recipe so that you end up with some extras! You can enjoy them as a sweet snack or add them to salads or cheese boards.

CAN I LEAVE OUT THE MAPLE CANDIED WALNUTS?

The candied walnuts are delicious, but if you prefer, you can substitute them.

Here are some other options:

  • Use a Different Nut: If you don’t have or care for walnuts, almonds and pecans are also really nice in this recipe.
  • Skip the Maple Glaze: Another easy option is to just use walnuts and skip the maple glazing part. Just add an additional tablespoon in place of the maple syrup.
  • Leave Out the Nuts: Replace the walnuts with an additional 1/4 cup of flour and an extra tablespoon of brown sugar.

HOW TO MAKE THE BEST CRUMBLE TOPPING?

To make this Apple Cinnamon Bread even more delicious, it’s sprinkled with the tastiest maple walnut crumble! I use the same crumble recipe that I use in my Pumpkin Bread with Maple Walnut Streusel. It’s full of additional fall flavor, crunch and sweetness!

The first thing you’ll want to do is make the maple glazed walnuts. Once the walnuts have cooled, continue with the crumb topping first before making the cake batter. Since we’re making it with melted butter, it needs a few minutes to chill and become the right consistency in the fridge.

To make the topping, just mix the melted butter, flour, granulated and brown sugar, cinnamon and maple glazed walnuts together. It’ll seem a bit wet at first, but it’ll thicken up in the fridge.

Crumbly buttery brown sugar maple walnut crumble in a white bowl.

Once the batter has been mixed and poured into the pan, remove the crumble from the fridge. If needed, use your hands or a fork to break it up a bit so that the pieces are somewhat similar in size. It’s not possible to get them all the same size and the walnut pieces will be a little bit bigger than other pieces, but try to get them somewhat uniform.

A stack of three thick, delicious slices of apple bread on a stack of three small plates.

TOP IT WITH ICING

This Apple Cinnamon Bread is definitely special enough as is, but for an extra sweet treat, add some icing!

Here’s to baking with apples! This Apple Cinnamon Bread is moist, flavorful and the perfect fall treat! My favorite way to enjoy this bread is with coffee in the morning preferably while looking out at some colorful changing leaves! That said, it’s delicious and will give you all the cozy, warm fall feels no matter the time of day or year it’s enjoyed! 🙂

A slice of apple bread with a thick crumble and icing on top on a light blue plate.
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Apple Cinnamon Bread

  • Author: Natalie
  • Prep Time: 25 minutes
  • Cook Time: 1 hour
  • Total Time: 1 hour 25 minutes
  • Yield: 1 loaf 1x
  • Category: Baking, Quick Breads
  • Cuisine: American
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Description

Tart, sweet apples make this Apple Cinnamon Bread recipe moist, dense and delicious. It’s perfect for breakfast or dessert.

Scale

Ingredients

FOR THE MAPLE GLAZED WALNUTS

  • 1/4 cup walnuts, roughly chopped
  • 1/8 teaspoon cinnamon or pumpkin pie spice 
  • pinch of salt
  • 1 tablespoon maple syrup

FOR THE CRUMBLE

  • 3 tablespoons unsalted butter, melted
  • 1/4 cup plus 2 tablespoons all purpose flour 
  • 3 tablespoons brown sugar
  • 1 tablespoon granulated sugar
  • 1/2  teaspoon cinnamon
  • 1/4 cup maple glazed walnuts, cooled and chopped (recipe above)*

FOR THE BREAD

  • 2 cups flour
  • 1 teaspoon baking soda
  • 1 tsp salt
  • 2 teaspoons cinnamon
  • 1/4 teaspoon nutmeg
  • 1/2 cup vegetable oil
  • 1/2 cup granulated sugar
  • 1/2 cup brown sugar
  • 2 eggs
  • 1/4 teaspoon vanilla
  • 1/4 cup sour cream or plain yogurt
  • 3 medium apples*, peeled (grate 1 1/2 cups of apple and chop the rest)

FOR THE ICING (OPTIONAL)

    • 3/4 cups powdered sugar, sifted
    • 1 tablespoon milk or heavy cream (plus more if icing is too thick)
    • 1/4 teaspoon vanilla

Instructions

FOR THE MAPLE GLAZED WALNUTS

  1.  In a small bowl, toss the walnuts with 1/8 teaspoon cinnamon and a small pinch of salt. Add them to a dry skillet on medium-high heat. Add the maple syrup and stir to coat the walnuts. Stir constantly with a wooden spoon for 3-4 minutes until the nuts are toasted.
  2. Turn nuts out onto a sheet of parchment paper. Spread the nuts out (they’ll be hot and sticking together, so you’ll want to use two forks to unclump them instead of your hands). Allow nuts to cool and dry for about five minutes and then lightly chop them. 

FOR THE CRUMBLE

  1. Combine the butter, flour, sugar, cinnamon, and prepared maple walnuts in a bowl butter in a small bowl. Set aside in the fridge to chill while you prepare the batter.

FOR THE BREAD

  1. Preheat oven to 350 F. Grease and line a loaf pan with parchment paper. Leave excess paper along two sides to make it easier to remove the bread once baked. 
  2. Sift together the dry ingredients and set aside.
  3. In a large bowl or in the bowl of an electric mixer, whisk to combine the sugar and vegetable oil. (Use a stand or hand mixer or whisk by hand).
  4. Beat the eggs in one at a time followed by the vanilla. Whisk in the sour cream or yogurt followed by the dry ingredients. Gently fold in the grated and chopped apples just until combined. Spread batter into the prepared pan. Sprinkle sprinkle the crumble evenly on top of the batter.
  5. Bake for 50- 60 minutes or until a toothpick comes out clean when inserted in the center. Allow cake to cool in pan for ten minutes and then turn it out to cool on a rack. Once completely cool, drizzle with icing if desired.

FOR THE ICING

  1. In a medium sized bowl, sift the powdered sugar. Add the milk and vanilla and use a whisk or spoon to combine.

Notes

*For the apples: McIntosh, Granny Smith, and/or Honey Crisp are recommended. 

**Substitution Options for Maple Candied Walnuts: Use a Different Nut, Skip the Maple Glaze (Just add an additional tablespoon in place of the maple syrup), or substitute the walnuts with an additional 1/4 cup of flour and an extra tablespoon of brown sugar.

 

Keywords: apples, quick bread, apple coffee cake, icing, dessert, breakfast, walnuts, maple

Cinnamon Oatmeal Raisin Cookies with Peanut Butter Chips

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a baking sheet lined with parchment paper and cookies set on a mustard colored cloth with a half eaten cookie next to it

Soft, chewy oatmeal raisin cookie fans: here is a new oatmeal raisin recipe for you to try! These Cinnamon Oatmeal Raisin Cookies with Peanut Butter Chips have all the chewy, warm, homemade tastiness to them plus a bit of cinnamon and peanut butter chips to give them a little twist.

These Cinnamon Oatmeal Raisin Cookies with Peanut Butter Chips are irresistibly soft, chewy treats filled with raisins and peanut butter chips!

There is something about oatmeal cookies just makes me feel warm and cozy. They just sound homemade and delicious. You’ll love that, in addition to biting into raisins, you’ll also bite into some melty peanut butter chips as well.

Another thing you’ll appreciate about these cookies is that they’re easy to make! It’s a very straightforward cookie recipe that you can easily whip up. You sift the dry ingredients, cream the butter and sugar then combining the wet and dry ingredients along with the milk.

Finally you just stir in the oatmeal, raisins, and peanut butter chips. Once the dough is all mixed together, you just drop your cookies onto your cookie sheet by (rounded) tablespoons. You can do tablespoons or rounded tablespoons.

a large baking sheet lined with parchment paper and tablespoon mounds of cookie dough

These cookies are adorable, special, and tasty. You’ll find the recipe will come in handy for all kinds of occasions. I’m even envisioning them as part of an ice cream sandwich! Try them and you’ll see that the flavors and possibilities are endless!

Bites of raisin and peanut butter chips

For more cinnamon cookie love, try the king of all cinnamon cookies, the Snickerdoodle!

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Cinnamon Oatmeal Raisin Cookies with Peanut Butter Chips

★★★★★ 5 from 1 reviews
  • Author: Natalie
  • Prep Time: 15
  • Cook Time: 14
  • Total Time: 29 minutes
  • Yield: 4 dozen 1x
  • Category: Cookies
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Description

These Cinnamon Oatmeal Raisin Cookies with Peanut Butter Chips are irresistibly soft, chewy treats filled with raisins and peanut butter chips!                                                            

Scale

Ingredients

  • 1 1/2 cups sifted flour
  • 3/4 tsp salt
  • 3/4 tsp baking soda
  • 1 tsp cinnamon
  • 1/2 cup granulated sugar
  • 1/2 cup light brown sugar, packed 
  • 3/4 cup unsalted butter, softened
  • 2 eggs, beaten
  • 1/3 cup milk
  • 1 1/2 cups rolled oats
  • 1 cup raisins
  • 1 cup peanut butter chips

Instructions

  1. Sift the flour, salt, baking soda and cinnamon together and set aside. 
  2. Cream the sugar and butter well then add the eggs and stir until creamy. Gradually add the flour mixture alternatively with the milk. Beat well after every addition. 
  3. Stir in the oats, raisins, and peanut butter chips. 
  4. Drop by tablespoons 2 inches apart on a cookie sheet lined with parchment paper. Bake 12-14 minutes. Cool 2 minutes on cookie sheets for 2 minutes before transferring them to a cooling rack to cool completely. 

Notes

Cookies can be formed into tablespoon size or rounded tablespoons if you prefer a slightly larger cookie. Cooking times may vary by a minute but should still take the recommended 12-14 minutes with either size. Tablespoon-sized cookies will yield 4 dozen while larger, rounded tbsp sized cookies will give you about 3 dozen.  

Keywords: Cookies, Raisins, Oatmeal, Oatmeal Raisin, Cinnamon, Peanut Butter Chips, Chewy cookies

Blueberry Banana Smoothie

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a frosty glass of a blueberry banana smoothie with a teaspoon of cinnamon, blueberries, and a banana next to it

This delicious Blueberry Banana Smoothie is so sweet and creamy that it could pass for a dessert and so nutritious that it easily qualifies as a healthy breakfast!

I like to share nutritional tips every now and then to my mom and brother. One of the tips that stuck with them is the phrase “eat the rainbow.” I’m sure the color will be the first thing they will notice about this beauty. You can see by the purplish-blue hue that this drink is full of antioxidants from the blueberries. The nutrition doesn’t stop there. It’s also rich in potassium (thank you, banana) and the yogurt and orange juice add protein and vitamin C.

a measuring cup full of frozen blueberries

I made a blueberry tart once with blueberries, a lemon cream and cinnamon. That blueberry-cinnamon combo left a tasty impression on me and I try to bring those flavors together when I can. Even though it’s only lightly spiced with a half a teaspoon of cinnamon, the warmth and flavor of the cinnamon is evident.

a mixing bowl with a blueberry smoothie inside with traces of cinnamon
Traces of glittery cinnamon

I could go on and on, but will leave you to it. Here’s the recipe for this creamy, naturally sweet treat!

For another delicious, healthy and beautiful smoothie, try my Orange Mango Peach Smoothie!

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a frosty glass of a blueberry banana smoothie with a teaspoon of cinnamon, blueberries, and a banana next to it

Blueberry Banana Smoothie

  • Author: Natalie
  • Prep Time: 4 minutes
  • Cook Time: 1 minute
  • Total Time: 5 minutes
  • Yield: 2 smoothies 1x
  • Category: Drinks
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Description

A refreshing, naturally sweetened smoothie made with blueberries, banana, cinnamon, yogurt, and orange juice. It’s creamy and delicious and is one of my favorite smoothies!

Scale

Ingredients

  • 1 cup frozen blueberries
  • 1 frozen, ripe banana, cut in chunks
  • 1/2 cup plain yogurt
  • 1/2 cup orange juice
  • 1/2 tsp cinnamon

Instructions

In a blender, combine the blueberries, banana, yogurt, orange juice and cinnamon. Blend and enjoy!

Notes

The recipe as is makes about 1 3/4 cups which makes two 7 oz servings. Double the recipe if you want larger smoothies or to make them for more than two people.

Keywords: Smoothie, blueberry, banana, cinnamon, healthy, yogurt

Snickerdoodles

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Snickerdoodles are classic cookies for a reason: they’re soft and chewy, rich and buttery and have perfect crispy edges. Rolling them in a mixture of cinnamon and sugar gives them their signature look and taste. Make them in their classic puffy shape or form them into sweet bunny faces. Either way, they’re super delicious!

My recipe comes straight out of my great grandmother’s cookbook and, like banana bread, her snickerdoodle recipe will always be my go-to. There’s something about baking my great grandmother’s recipes that makes me feel good.

Baking these snickerdoodles into bunny shapes also makes me feel good! It’s a chance to be creative and who doesn’t like making something cute. The child and elementary school teacher in me definitely came out while making these!

SNICKERDOODLE INGREDIENTS

You’ll most likely have all the ingredients you need for snickerdoodles. The only thing you may not have on hand is cream of tartar. Cream of tartar gives snickerdoodles a slightly tangy flavor and their chewy texture.

CINNAMON SUGAR

In addition to cream of tartar, the other signature flavor of snickerdoodles is cinnamon sugar. After the dough is chilled, it’s shaped into little balls and gets tossed in a mixture of cinnamon and sugar. The color of the cinnamon coating gives the flavor of the cookies away and is so amazing to bite into!

SNICKERDOODLE BUNNY COOKIES

The only thing that could make these classic cookies sweeter, would be to bake them into bunny shapes or teddy bear shapes! I recently saw Half Baked Harvest share her recipe for Sweet and Salty Teddy Bear Snickerdoodles in her Instagram stories! I thought they were so cute and it gave me the idea to bake my snickerdoodle recipe into bunny shapes! So glad I tried because they turned out so happy looking and adorable!

BUNNY SHAPES

The good news is that you can use the same dough to make classic snickerdoodles or to make bunny snickerdoodles. The only difference is how you shape the dough. Once you mix the dough together and chill it for at least a half hour, you can take it out and form them into balls or bunnies.

To form them into bunnies, you’ll need to scoop out about a tablespoon of dough for each head and about a half a tablespoon for each ear. Tieghan from Half Baked Harvest recommends measuring out and forming the dough balls before assembling them and I agree it’s definitely a time saver doing it that way.

Form about half the dough into the tablespoon sized balls and make the rest of the dough into half a tablesoon sized balls. For the tablespoons, flatten them with your palm into circles a little over two inches in size. For the ears, take two 1/2 tablespoon balls and shape the dough into cylinder shapes. Do this by rolling the dough between your palms. Apply more pressure to one end so that one end is fatter/wider and one is thinner (see picture above).

GENTLY coat the head and ears in the cinnamon sugar and place them on the baking sheet as seen in the picture above. You don’t need to attach the ears to the head. Just place them on the head and they will stick together as they bake. Try to place the ears at least an inch apart and aim them to face more upwards instead of outwards. I did some facing outwards and they looked a little like mice!

BAKING AND DECORATING THE COOKIES

Bake the cookies as directed and allow to cool before decorating. You can definitely use icing to decorate these if you want a color other than white or brown. I went for white and brown because I liked the idea of chocolate and I wanted them to be a bit more rustic looking since they have that crackly, dusted snickerdoodle look to them. For colorful icing, I prefer to use a base of sugar cookies. I’m sure they’d be cute with whatever topping you used though!

CHOCOLATE

Use white, dark, semi sweet or milk chocolate to decorate your bunny heads! Use the pictures for examples, use your imagination, or look up pictures or cartoons of rabbits for inspiration! The whole point is to have fun, relax, and create something cute AND delicious!

To melt the chocolate, break or chop the chocolate into same size pieces. Use the 50% power setting on my microwave and melt the chocolate in 25 second intervals. Make sure to stir between each interval and only melt the chocolate until it’s about 80% melted. It’ll melt some more each time you stir it and will continue to melt at room temperature.

Spoon your melted chocolate into zip lock bags. I like to set my bag in a one cup measuring cup and fold the edges of the bag over the cup. This makes it easier to pour or scoop the chocolate into the bag. Use scissors to snip the very end of one of the corners of the bag and use that for decorating. If the hole is too small, snip a bit more off.

MAKING THESE WITH KIDS

These cookies are definitely for kids or the kids in all of us! They are super fun to make! Rolling the balls will keep busy and give them a fun end goal of decorating, baking and eating these cute bunny cookies!

Kids can definitely help make the batter and roll and shape the heads. They will most likely need help or some modeling with forming the ears. Just remember they’re meant to be cute and rustic, so the “mistakes” really do add to their charm!

According to my husband, “those cinnamon cookies” disappeared faster than anything else he’s brought to work with him! I hope this recipe will become your go-to snickerdoodle recipe too! They’re easy to make and are definitely different than any other cookie! Make them in their classic round shape or add some ears and melted chocolate for the cutest bunny cookies! Either way, you’ll love them!

FOR MORE EASY, DELICIOUS COOKIE RECIPES, MAKE MY:

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Snickerdoodles

  • Author: Natalie
  • Prep Time: 45
  • Cook Time: 10
  • Total Time: 55 minutes
  • Yield: 5 Dozen 1x
  • Category: Cookies
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Description

This classic recipe for Snickerdoodle Cookies makes super soft, buttery cookies coated with cinnamon and sugar. They’re easy to make and are the best Snickerdoodles you’ll ever have!

Scale

Ingredients

FOR THE COOKIE DOUGH

  • 1 cup butter, room temperature
  • 1 1/2 cups sugar
  • 2 3/4 cups flour, sifted
  • 2 tsp cream of tarter
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 2 eggs, beaten

FOR THE CINNAMON SUGAR TOPPING

  • 2 tbsp sugar
  • 2 tsp cinnamon

ADDITIONAL INGREDIENTS IF MAKING BUNNY COOKIES

  • Semi sweet, milk, or dark chocolate, melted
  • White chocolate, melted

Instructions

INSTRUCTIONS FOR REGULAR SNICKERDOODLES

1. Preheat oven to 375F. Line baking sheets with parchment paper and set aside.

2. In a medium-sized bowl, whisk together the flour, cream of tarter, baking soda and salt. Set aside.

3. In a large bowl, using a mixer, cream the butter and sugar until well combined (about 2 minutes). Mix in the eggs and mix until smooth. Add the dry ingredients to the sugar mixture gradually and mix until just combined. Chill dough for at least 30 minutes.

4. In a small mixing bowl, stir together the 2 tbsp sugar and 2 tsp cinnamon.

5. Take the dough out of the fridge and scoop out about 1 tablespoon per cookie. Roll each cookie into a ball and then roll each ball in the cinnamon sugar mixture to coat. Place the balls about 2 inches apart on the prepared baking sheets.

5. Bake 9-11 minutes, rotating the baking sheets halfway through. Remove from the oven and allow to cool on the baking sheets for 5 minutes and then transfer them to wire racks to cool completely.

FOR BUNNY COOKIES

FOLLOW STEPS 1-4 FROM ABOVE.

5. Next, take dough out of fridge and form dough into 1 tablespoon sized balls for the heads. Flatten the ball with your palm then coat it in the cinnamon-sugar topping. Gently place the head on the baking sheet.

6. For the ears, use about 1/2 tablespoon of dough per ear. Roll the dough between your palms to form cylinder shapes. Make sure to make one end thinner so that they resemble rabbit ears. Gently roll the ears in the cinnamon-sugar then place them above the head so they are just touching the head. Place the more narrow end on the bottom closest to the head. No need to push them or attach them since they will stick together as they bake. Leave about 1 inch between the ears and point them straight up.

7. Bake them on a cookie tray 2 inches apart. Bake 8-10 minutes, rotating halfway through. Remove from the oven and allow to cool on the baking sheets for 5 minutes and then transfer them to wire racks to cool completely.

8. To decorate the bunnies, pour the melted chocolate into a zip lock bag and snip the very end with scissors. Really just snip it and test it out first. You can always cut the end more if needed. Feel free to fill in the ears, give the bunnies whiskers, use all white or all dark chocolate. Use the pictures above as examples or look up images of bunnies or cartoon bunnies for other decorating ideas! Let chocolate dry for about an hour or eat them as is! 

 

Keywords: Snickerdoodles, Cookies