Category: Breads

Cranberry Orange Bread

Make a large, delicious loaf of Cranberry Orange Bread! You’ll love this EASY recipe which is perfect for snacking, holidays, or gift-giving!Make a large, delicious loaf of Cranberry Orange Bread! You'll love this EASY recipe which is perfect for snacking, holidays, or gift-giving!

Do you like the flavor combination of cranberries and oranges? I sure do! In the past I’ve posted recipes here using cranberry-orange flavor palettes for cake, scones, and muffins. I’ve even used the cranberry-orange combo for saladsIsraeli couscous, bagels, sauce and cookies, but realized I’ve never posted my tried and true recipe for simple, easy cranberry orange BREAD. No glazes, icings, etc. to complicate it… just sweet, delicious cranberry orange bread. YUMMO.

This recipe is SO EASY to make! The prep time is very minimal, and then into a hot oven a pan full of batter goes, only to re-appear as a golden loaf of amazing tasting bread! Cranberry Orange Bread is a yummy treat you will enjoy for breakfast, snacking, OR giving lovingly to a dear friend or family member over the holidays! Here’s how easy it is to make:

Scroll Down For A Printable Recipe Card At The Bottom Of The Page

Prepare The  Batter

Before beginning, preheat your oven to 350°F. Whisk (or stir) together flour, granulated sugar, baking powder, salt and baking soda in a large mixing bowl, until combined. Add one egg (lightly beaten), orange juice, orange zest, and vegetable shortening to the flour mixture. 

The dry ingredients are whisked together in a large bowl until combined.Egg, orange juice, orange zest and shortening are added to dry ingredients.

Use an electric mixer to fully combine these ingredients together, then remove beaters. Once mixed, STIR in finely chopped cranberries and nuts (walnuts or pecans). Stir only until all ingredients have been incorporated into the batter.

Wet and dry ingredients are mixed together to form batter for the bread.Finely chopped cranberries and pecans are added to the bread batter.After stirring, the cranberry orange bread batter is ready for a baking pan.

Bake The Cranberry Orange Bread

Now that the batter for the cranberry orange bread is ready, it’s time to bake! Grease or spray the bottom only of a 9×5 inch bread pan. Transfer the batter into the prepared bread pan, evenly distributing the batter. Place the pan on the middle rack of a preheated oven.

Time to bake the cranberry orange bread.

Bake at 350°F for 50-55 minutes, or until a toothpick inserted into the top of the loaf comes out clean. Oven temperatures tend to vary quite a bit, so I recommend checking the bread at the 50 minute mark, just to make sure you don’t over-cook it.

Removing The Bread From The Pan

When done, the top should be beautiful and golden brown, and a toothpick will come out CLEAN. Transfer the pan to a wire rack, and let cool for about 10 minutes, before attempting to remove it from the pan. After it cools, gently slide a butter knife around the edges of the bread to loosen it from the pan.

Place a platter on top of the bread pan. Quickly turn the loaf upside down, and tap on the bottom of the pan until the bread releases. If it doesn’t immediately release, turn it back over, re-do the sides with the butter knife, and let it cool a few more minutes. Carefully place the loaf back onto a wire rack to finish cooling after removing it from the pan.

When done, the cranberry orange bread is golden brown on top.A side view of the finished loaf of bread while cooling on wire rack.

Cool, Slice, And Eat!

Let the cranberry orange bread cool for awhile before slicing. This will ensure a nicely cut slice! You can eat the bread warm with a dab of butter if desired. We tend to enjoy this bread the most when served at room temperature, but it’s most certainly YOUR choice.

However you choose to eat it, either still warm or at room temperature… it really is delicious! The cranberry orange flavor is wonderful, and I am confident you will like it! The bread also freezes well, if wrapped very well!

Two slices of cranberry orange bread and remaining loaf on a white plate.

Thank you so much for stopping by. I am grateful you took some of your precious time to spend here. Hopefully you will have the opportunity to try this delicious bread for yourself, or can make a loaf for someone you love. Have a great day, and may God bless you.

Looking For More “SWEET” BREAD Recipes?

You can find all of my bread recipes (sweetened and savory) in the Recipe Index, located at the top of the page. I have quite a few “sweet” bread recipes, including:

Interested In More Recipes?

Thank you for visiting this website. I appreciate you using some of your valuable time to do soIf you’re interested, I publish a newsletter 2 times per month (1st and 15th) with all the latest recipes, and other fun info. I would be honored to have you join our growing list of subscribers, so you never miss a great recipe!
There is a Newsletter subscription box on the top right side (or bottom) of each blog post, depending on the device you use, where you can easily submit your e-mail address (only) to be included in my mailing list.

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The Grateful Girl Cooks!
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Author's signatureOriginal recipe source: unknown (written on an index card I’ve had for over 30 years)

Cranberry Orange Bread
Prep Time
10 mins
Cook Time
50 mins
Total Time
1 hr
 

Make a large, delicious loaf of Cranberry Orange Bread! You'll love this EASY recipe which is perfect for snacking, holidays, or gift-giving!

Category: Bread/Breakfast, Snack
Cuisine: American
Keyword: cranberry orange bread
Servings: 9
Calories Per Serving: 278 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
  • 2 cups all purpose flour
  • 1 cup granulated sugar
  • teaspoons baking powder
  • 1 teaspoon salt
  • ½ teaspoon baking soda
  • ¾ cup orange juice
  • 1 large egg , lightly beaten
  • 2 Tablespoons vegetable shortening
  • 1 Tablespoon orange zest , finely grated orange peel
  • 1 cup cranberries , finely chopped
  • ½ cup walnuts or pecans , finely chopped
Instructions
  1. Preheat oven to 350°F. Grease or spray the bottom only of a 9x5 inch bread pan.

  2. Whisk (or stir) flour, sugar, baking powder, salt and baking soda in a large bowl, until combined. Add egg (lightly beaten), orange juice, orange zest, and vegetable shortening to flour mixture. Use an electric mixer to mix ingredients together. STIR in cranberries and nuts. Stir only until all ingredients have been incorporated into batter. Transfer batter into prepared pan, evenly distributing batter. Place pan on middle rack in preheated oven.

  3. Bake at 350°F for 50-55 minutes, or until a toothpick inserted into the top of loaf comes out clean. I recommend checking the bread at 50 minutes, to make sure you don't over-cook it.

  4. When done, the top should be golden brown, and a toothpick has come out CLEAN. Transfer pan to a wire rack; let cool for 10 minutes, before attempting to remove bread from pan. After it cools, slide a butter knife around edges of the bread to loosen it from pan. Place a platter on top of the bread pan. Holding both platter and bread pan carefully turn loaf upside down; tap on bottom of pan until bread releases. If it doesn't immediately release, turn it back over, re-do sides with butter knife, and let cool 3-4 more minutes. Carefully place loaf on wire rack to finish cooling after removing it from pan. Let cool, slice and enjoy warm, or at room temperature.

Recipe Notes

Caloric calculation made using pecans.

Nutrition Facts
Cranberry Orange Bread
Amount Per Serving (1 g)
Calories 278 Calories from Fat 72
% Daily Value*
Fat 8g12%
Saturated Fat 1g6%
Cholesterol 21mg7%
Sodium 329mg14%
Potassium 184mg5%
Carbohydrates 48g16%
Fiber 2g8%
Sugar 25g28%
Protein 5g10%
Vitamin A 78IU2%
Vitamin C 13mg16%
Calcium 45mg5%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!Make a large, delicious loaf of Cranberry Orange Bread! You'll love this EASY recipe which is perfect for snacking, holidays, or gift-giving!

 

 

Fresh Strawberry Muffins

Make a dozen delicious fresh strawberry muffins for those you love. They are cinnamon-sugar topped, and bursting with FRESH, juicy strawberries.
Make a dozen delicious fresh strawberry muffins for those you love. They are cinnamon-sugar topped, and bursting with FRESH, juicy strawberries.

We love muffins for breakfast in our home! I probably make muffins about twice a month! That might not sound like a lot to you, but since there are only TWO of us at home these days, a dozen muffins go pretty far! I typically like to freeze some OR give a few to family members or friends, in order to spread out the “muffin love”.

Strawberry muffins always taste wonderful, and I’ve made several different recipe versions over the years. Recently I tried a NEW (to me) recipe, and it was so good, I decided to post it here. I happily shared several of these muffins with our neighbors, so we didn’t have to eat the entire dozen by ourselves (nobody needs THAT)!

Use FRESH Strawberries

This muffin recipe is very straightforward, and simple to prepare. One catch is that you will need to use FRESH strawberries! Frozen strawberries become mushy once thawed, and produce too much syrup for this light batter, so using fresh fruit is necessary.

This year has been a bumper crop for our little raised garden bed of strawberries in the backyard! I went out and picked a large amount (in photo below) over the course of two mornings, just to make these delicious, fresh strawberry muffins. Here’s how to make them: (NOTE: there is also a printable recipe card at the very bottom of this post)

Fresh strawberries from our garden will be added to muffin batter.

Make The Muffin Batter

Making the muffin batter is very easy. The first thing you will need to do is cream softened butter with granulated sugar (using an electric or stand mixer) for a couple of minutes. Add a large egg, and then continue mixing until fully combined.

Butter and sugar are creamed using a mixer, and then an egg is added to batter.The batter is fully mixed together before adding dry ingredients and milk.

In a medium bowl, sift together all purpose flour, baking powder and salt. Add a little bit of flour mixture to the batter, alternating it with some milk. Continue to add flour mixture, then some milk, beating a little bit at a time until blended. Add vanilla extract to the batter, and blend.

Dry ingredients (flour, baking powder, salt) are slowly added to muffin batter in batches..Milk is added to muffin batter in batches (alternating with dry ingredients).

Add Strawberries – GENTLY!

Now it’s time to add chopped fresh strawberries to the batter. This is where you need to be careful. The strawberries must be gently stirred or folded into the batter.

By gently folding in the strawberries, it will help prevent the muffin batter from turning red (or pink), or possibly looking like a murder scene. Be Gentle. Stir/Fold only until the strawberries are worked into the batter.

Chopped fresh strawberries are added to the bowl of muffin batter.The fresh strawberries are GENTLY mixed into the muffin batter.

Preparing Fresh Strawberry Muffins For Baking

This recipe will yield 12 muffins. Spray a standard, 12 cup muffin tin (each cup) with non-stick spray OR line each cup with paper muffin liners. TIP: I even lightly spray the paper liners. A co-worker (whose hubby was a professional baker) told me over 25 years ago that he always lightly sprayed paper liners, so I’ve done it ever since, to prevent sticking! Evenly divide the batter between the prepared muffin cups (they’ll be about 2/3 of the way full). Use a scoop or large spoon to do this.

In a small bowl, mix 1 Tablespoon of granulated sugar with 3/4 teaspoon of ground cinnamon. Sprinkle this cinnamon-sugar mixture over the top of each muffin, dividing the mixture evenly. Once they’re all topped with cinnamon-sugar, your fresh strawberry muffins are ready to bake!

Batter is placed into greased paper liners in muffin tin.A cinnamon sugar mixture is sprinkled over top of fresh strawberry muffins before baking.

Ready For The Oven

Bake the fresh strawberry muffins in a preheated 400°F oven. The muffins will take between 20-25 minutes to bake. Because ovens can vary widely in temperature settings (and run hot), it is wise to check the muffins for done-ness at the 20 minute mark.

TIP: You can place a large piece of aluminum foil directly under the muffin tin while baking. If any strawberry juice oozes out and over the edges of the muffin tin, you’ll have an easier cleanup. Mine did not do this, but “just in case”, you might want to consider this useful tip.

You can tell when the muffins are done by inserting a toothpick into the center of a muffin. If it comes out clean (free of batter), the muffins are finished baking. The muffins will be a light golden brown in color. Remove the pan from the oven, and let the muffins rest (still in the pan) for 2-3 minutes.

Baked fresh strawberry muffins, hot from the oven.

The Fresh Strawberry Muffins Are Ready To Eat!

Transfer the fresh strawberry muffins to a wire rack, and let them cool a bit. We prefer to eat these muffins just slightly warm, or at room temperature. The flavor of the strawberries seems to be more prevalent when not served totally smokin’ hot.

The strawberry muffins cooling on a wire rack.One of the fresh strawberry muffins, cut in half, buttered, and ready to eat!

I sure hope you have the opportunity to try these yummy fresh strawberry muffins. If you store them in an airtight container, they will keep for 2-3 days.They also freeze well (for 1-2 months), IF you have any leftovers. They are so good, you might not have any leftovers. Amen.

Thanks for stopping by, and I hope you come back soon. Take care, be kind to others, and have a wonderful day. There are a lot of hurting people out there that might just need YOU to encourage them today.

Looking For More MUFFIN Recipes?

You can find all of my muffin recipes in the Recipe Index, located at the top of the page, I have quite a few you might enjoy, including:

Interested In More Recipes?

Thank you for visiting this website. I appreciate you using some of your valuable time to do soIf you’re interested, I publish a newsletter 2 times per month (1st and 15th) with all the latest recipes, and other fun info. I would be honored to have you join our growing list of subscribers, so you never miss a great recipe!
There is a Newsletter subscription box on the top right side (or bottom) of each blog post, depending on the device you use, where you can easily submit your e-mail address (only) to be included in my mailing list.

You Can Also Find Me On Social Media:
Facebook page: The Grateful Girl Cooks!
Pinterest: The Grateful Girl Cooks!
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Author's signature

Recipe adapted from: Monica, at: oldermommystillyummy.com/strawberry-muffins/

Fresh Strawberry Muffins
Prep Time
15 mins
Cook Time
20 mins
Total Time
35 mins
 

Make a dozen delicious fresh strawberry muffins for those you love. They are cinnamon-sugar topped, and bursting with FRESH, juicy strawberries.

Category: Breakfast, Snack
Cuisine: American
Keyword: fresh strawberry muffins
Servings: 12 muffins
Calories Per Serving: 214 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
  • ½ cup butter , softened
  • ¾ cup granulated sugar
  • 1 large egg
  • 2 cups all purpose flour
  • ½ teaspoon salt
  • 2 teaspoons baking powder
  • ½ cup milk
  • ¾ teaspoon vanilla extract
  • cups chopped fresh strawberries
  • 1 Tablespoon granulated sugar (for topping)
  • ¾ teaspoon ground cinnamon (for topping)
Instructions
  1. Preheat oven to 400°F. Spray a standard 12 cup muffin tin with non-stick spray, or insert paper liners into each muffin cup.

  2. Use electric mixer to cream softened butter with granulated sugar (1-2 minutes). Add egg; continue mixing until fully combined.

  3. In a medium bowl, sift flour, baking powder and salt together. Add flour mixture and milk to the batter, a little at a time (alternating between the two), beating after each addition. Add vanilla extract, and mix well. Remove mixer. Gently stir or fold chopped strawberries into batter. Stir only until strawberries are incorporated into the batter. Evenly divide batter between 12 prepared muffin cups (they will be about 2/3 of the way full).

  4. In a small bowl, combine 1 Tablespoon granulated sugar with ¾ teaspoon cinnamon. Sprinkle this cinnamon-sugar mixture over the top of each muffin, dividing mixture evenly between the 12 muffins.

  5. Bake muffins in preheated 400°F oven for 20-25 minutes. Check for done-ness at the 20 minute mark, by inserting a toothpick into the center of a muffin. If it comes out clean (free of batter), muffins are done. Muffins will be light golden brown in color. Remove pan from oven; let muffins cool (still in pan) for 2-3 minutes. Transfer muffins to a wire rack to finish cooling before serving. Enjoy!

Nutrition Facts
Fresh Strawberry Muffins
Amount Per Serving (1 muffin)
Calories 214 Calories from Fat 72
% Daily Value*
Fat 8g12%
Saturated Fat 5g31%
Cholesterol 36mg12%
Sodium 176mg8%
Potassium 138mg4%
Carbohydrates 32g11%
Fiber 1g4%
Sugar 15g17%
Protein 3g6%
Vitamin A 278IU6%
Vitamin C 11mg13%
Calcium 53mg5%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!Make a dozen delicious fresh strawberry muffins for those you love. They are cinnamon-sugar topped, and bursting with FRESH, juicy strawberries.

Apple Cinnamon Baked Doughnuts

Make 18 delicious apple cinnamon baked doughnuts topped with cinnamon sugar. An easy to make treat for breakfast or snacks for family or friends.
Make 18 delicious apple cinnamon baked doughnuts topped with cinnamon sugar. An easy to make treat for breakfast or snacks for family or friends.

Do you enjoy baked doughnuts? You know, the kind that you don’t have to deep fry in oil? Well we do! Our favorite doughnuts are (truthfully) the deep-“fried” kind you get at a doughnut shop. BUT… after finding our local doughnut shop closed due to the pandemic, I decided to make my own at home. The result was delicious apple cinnamon BAKED doughnuts, made in my cute little doughnut pan!

You will need to have a doughnut pan for this recipe. The little “6 doughnut” one I use was purchased online (Amazon) several years ago very inexpensively. My pan only makes 6 baked doughnuts, so I made 3 batches, since this recipe yields 18 doughnuts. We gave 6 to our son for his birthday, 6 to our other son to devour, and we enjoyed the other 6! They are so easy to make… here’s how:

Prepare The Batter

Before making the batter, preheat your oven to 350°F. Prepare the dry ingredients by sifting flour, baking powder, baking soda, and cinnamon into a large bowl. Add the brown sugar, and whisk these ingredients together.

In a separate bowl, whisk together the buttermilk, eggs, melted butter, and vanilla extract until combined. Pour the wet ingredients into the large bowl with the dry ingredients. Whisk or stir well, to fully combine the batter ingredients.

Dry ingredients for doughnuts are whisked together in bowl.The wet ingredients are then whisked into the dry ingredients.

Once the batter has been combined, add the apple pie filling, and stir it in. I was able to use some of my home-canned apple pie filling. This is now the finished batter for the apple cinnamon baked doughnuts.

Apple pie filling is stirred into the batter for the doughnuts.

Bake The Doughnuts

Spoon or pipe the batter into a greased doughnut pan. I used a spoon to fill the “wells” of the pan, but you can use a large piping bag to fill them, if desired. Fill each doughnut “well” 3/4 full, and spread the batter evenly. Because this recipe makes 18 doughnuts, you will need to make a couple batches, if you only have one pan, like me!

Bake the doughnuts at 350°F for 11-12 minutes (mine took 12), until a toothpick inserted into the middle comes out clean. The doughnuts will be light golden brown. Remove the pan from the oven and place on a wire rack. After a couple minutes, remove the doughnuts from the pan. I inverted the pan to release the doughnuts, then let them cool slightly on the wire rack.

Repeat process with remaining batter, washing and re-greasing pan after each batch of doughnuts.

The doughnut batter is placed into a doughnut baking pan to cook.The baked doughnuts, cooling in pan on a wire rack.

Adding The Topping To The Apple Cinnamon Baked Doughnuts

For the doughnut topping, melt butter in a small bowl. Combine granulated sugar and ground cinnamon in another bowl (that is large enough to hold a doughnut)/ While the doughnuts are still warm (after each batch), brush the top of the doughnut with melted butter.

Immediately place the buttered side of the doughnut into the cinnamon sugar mixture, Coat the top surface of the doughnut with the mixture, and then place doughnut back onto a wire rack to finish cooling. When all the doughnuts have been covered with topping, dip each one of them back into the cinnamon sugar mixture for a second coat.

Each baked doughnut is brushed with melted butter on top.The doughnut is placed, butter side down into cinnamon sugar mixture.

Follow this process until all of the doughnuts have been baked and double dipped in the cinnamon sugar mixture. Now the apple cinnamon baked doughnuts are ready to EAT! (insert my smiley face here… ha ha!) In the photo below, you can see the doughnuts after the FIRST cinnamon sugar dipping.

Apple cinnamon baked doughnuts resting on wire rack before eating.

Here are four of the finished doughnuts on a plate, just begging to be eaten. See all the double dipped cinnamon sugar topping on each one?  I saved one for you. Go ahead, take the one you want, and enjoy it. Oh yeah… these doughnuts are good!

A plate with four of the apple cinnamon baked doughnuts, ready to eat.

I hope you have a chance to try these easy, but yummy apple cinnamon baked doughnuts. Thank you for stopping by, and I hope you have a really GOOD day. Take care.

Looking For More DOUGHNUT recipes?

You can find all of my doughnut recipes in the Recipe Index, located at the top of the page. I have several, including:

Interested In More Recipes?

Thank you for visiting this website. I appreciate you using some of your valuable time to do soIf you’re interested, I publish a newsletter 2 times per month (1st and 15th) with all the latest recipes, and other fun info. I would be honored to have you join our growing list of subscribers, so you never miss a great recipe!
There is a Newsletter subscription box on the top right side (or bottom) of each blog post, depending on the device you use, where you can easily submit your e-mail address (only) to be included in my mailing list.

You Can Also Find Me On Social Media:
Facebook page: The Grateful Girl Cooks!
Pinterest: The Grateful Girl Cooks!
Instagram: jbatthegratefulgirlcooks

Author's signature

Recipe adapted from: Lyuba, at https://www.willcookforsmiles.com/apple-pie-baked-doughnuts/

Apple Cinnamon Baked Doughnuts
Prep Time
15 mins
Cook Time
12 mins
Total Time
27 mins
 

Make 18 delicious apple cinnamon baked doughnuts topped with cinnamon sugar. An easy to make treat for breakfast or snacks for family or friends.

Category: Breakfast, Snack
Cuisine: American
Keyword: apple cinnamon baked doughnuts
Servings: 18
Calories Per Serving: 139 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
For Doughnuts:
  • cups all purpose flour
  • ¾ cup brown sugar
  • teaspoons baking powder
  • ½ teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • ¾ cup apple pie filling
  • ¾ cup buttermilk
  • 2 large eggs
  • 3 Tablespoons butter (salted) , melted
  • 1 teaspoon vanilla extract
For Doughnut Topping:
  • Tablespoons butter , melted
  • cup white granulated sugar
  • 1 Tablespoon ground cinnamon
Instructions
  1. Preheat oven to 350°F

Make The Batter:
  1. Sift flour, baking powder, baking soda, and cinnamon into a large bowl. Add brown sugar, and whisk together. In a separate bowl, whisk together buttermilk, eggs, melted butter, and vanilla extract until combined. Pour wet ingredients into dry ingredients. Whisk or stir well, to fully combine. Add apple pie filling, and stir until fully incorporated.

Bake The Doughnuts:
  1. Spoon or pipe batter into a greased doughnut pan. Fill each doughnut "well" 3/4 full, and spread batter evenly. You may need to make a couple batches, if you only have one pan, like me. Bake at 350°F for 11-12 minutes (mine took 12), until golden brown and a toothpick inserted into the middle comes out clean. Transfer pan from oven to a wire rack. After 2 minutes, remove doughnuts from pan. I inverted the pan to release doughnuts, then let them cool slightly on the wire rack before adding the cinnamon sugar topping. Repeat process with remaining batter, washing and re-greasing pan after each additional batch of doughnuts.

Add Cinnamon Sugar Topping While Doughnuts Are Still Warm:
  1. Place melted butter in a small bowl. In a separate bowl (large enough for a doughnut), combine granulated sugar and ground cinnamon. While doughnuts are still warm (after each batch), brush the top of the doughnut with melted butter. Immediately place buttered side of doughnut into cinnamon sugar mix. Coat the top surface of the doughnut with the mix, and then place doughnut back onto wire rack to finish cooling. When all doughnuts have been covered with topping, dip each one back into the cinnamon sugar mixture for a second time. Once doughnuts are double-dipped with topping, they're ready to eat! Enjoy.

Nutrition Facts
Apple Cinnamon Baked Doughnuts
Amount Per Serving (1 g)
Calories 139 Calories from Fat 36
% Daily Value*
Fat 4g6%
Saturated Fat 2g13%
Cholesterol 29mg10%
Sodium 82mg4%
Potassium 83mg2%
Carbohydrates 24g8%
Fiber 1g4%
Sugar 15g17%
Protein 2g4%
Vitamin A 134IU3%
Vitamin C 1mg1%
Calcium 44mg4%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!Make 18 delicious apple cinnamon baked doughnuts topped with cinnamon sugar. An easy to make treat for breakfast or snacks for family or friends.

Jalapeño Cheddar Cornbread

Jalapeño Cheddar Cornbread, (with corn kernels, sliced jalapeños, onions and grated cheddar cheese), is an EASY to make, flavorful side dish for 8!
Jalapeño Cheddar Cornbread, (with corn kernels, sliced jalapeños, onions and grated cheddar cheese), is an EASY to make, flavorful side dish for 8!

Do you enjoy cornbread as a side dish? We do, especially when it is paired with a big bowl of hot soup! A lot of times I use a recipe I’ve posted for Marie Callender’s cornbread, which is a traditional flavored, high-rising cornbread. It is a family favorite, especially when I make my recipe for chicken and dumplings!

Sometimes, however, I want to make cornbread with a bit more kick! My mom occasionally made “Mexican Cornbread” when I was growing up, which tastes very similar to this recipe (which I’ve had for over 20 years). This recipe for jalapeño cheddar cornbread is not too spicy at all, and has whole kernel corn, onions, and grated cheddar cheese in it, which adds texture, color, and flavor! It’s DELICIOUS, and today I want to share the easy recipe with you.

Prepare The Skillet Or Pan For The Cornbread First!

Generously grease or spray a 9″ oven-proof skillet, square baking dish, or pie pan on the bottom and sides (I use a cast iron skillet). Place the pan on the middle rack of your oven. Preheat the oven to 350° F, and let the oven preheat WITH THE SKILLET STILL IN THE OVEN. You want the skillet for the cornbread to be really hot when you add the batter, because this helps the edges to get crispy!

While the oven (and skillet) are heating, prepare the batter for the cornbread. Since the oven will typically take about 10 minutes to preheat, you have plenty of time to whip up the easy batter!

Prepare The Batter

Making the cornbread batter is REALLY easy! The first thing you need to do is measure the yellow cornmeal, flour, sugar, salt, baking powder and baking soda into a large mixing bowl. Whisk these dry ingredients together, until fully combined, and then set the bowl aside.

The dry ingredients for cornbread batter are added to a large mixing bowl.Flour, cornmeal and other dry ingredients are whisked together to mix.

In a SEPARATE mixing bowl, combine beaten eggs, buttermilk, oil, corn, onion, grated cheddar cheese, and sliced, de-seeded jalapeños. Stir these wet ingredients very well, until fully combined. **(See note in printable recipe card at the bottom of this post for easy substitutions for buttermilk, jalapeños or the whole kernel canned corn).

Pour the bowl full of the wet ingredients into the bowl with the dry ingredients. Stir the cornbread batter well, just until the batter is moistened and fully mixed. Now the batter for your jalapeño cheddar cornbread is ready to go! (See how easy that was?)

Onions cheddar cheese, jalapenos, eggs, etc. help flavor the cornbread batter.The wet ingredients are poured into the dry ingredients to make a batter.

Time To Bake The Jalapeño Cheddar Cornbread!

Once the oven is preheated, CAREFULLY remove the skillet or pan from the oven. IT WILL BE HOT! Immediately pour the cornbread batter into the skillet. You might even hear it sizzle when it hits the hot pan!

Bake the jalapeño cheddar cornbread (on a middle oven rack) at 350° F. for 30-35 minutes. When done, the cornbread should be golden brown on top, and a toothpick inserted into the middle should come out clean! Since ovens vary in temperatures, be sure to check it at the 30 minute mark to ensure you don’t overcook the cornbread!

Batter for jalapeño cheddar cornbread is poured into a heated skillet before baking..

Remove the finished cornbread from the oven, and let it cool for 2-3 minutes before attempting to slice and serve it.

When ready to serve, slice the jalapeño cheddar cornbread into 8 wedges (or pieces, if using a square baking dish). Lift each piece out of the skillet using a spatula, serve, and enjoy! We enjoyed our cornbread along with a bowl of my hubby’s favorite pinto beans and ham. This yummy cornbread was a perfect side dish (smeared with butter, of course!).

Baked jalapeño cheddar cornbread is golden brown on the top.A slice of the finished jalapeño cheddar cornbread is ready to eat!

Hope you are staying safe and well, during this month of “stay at home” guidelines. I pray you and those you love will soon have a chance to share a meal together, and enjoy each others company and hugs once again. I know we sure are looking forward to that day!

Take care, stay strong, and look for opportunities to serve or support others during this time, in whatever way you safely can. Have a GOOD day, and may God bless you with His love and presence!

Looking For Other BREAD Recipes?

You can find all of my bread recipes in the Recipe Index, located at the top of the page. I have quite a few you might want to try, including:

Interested In More Recipes?

Thank you for visiting this website. I appreciate you using some of your valuable time to do soIf you’re interested, I publish a newsletter 2 times per month (1st and 15th) with all the latest recipes, and other fun info. I would be honored to have you join our growing list of subscribers, so you never miss a great recipe!
There is a Newsletter subscription box on the top right side (or bottom) of each blog post, depending on the device you use, where you can easily submit your e-mail address (only) to be included in my mailing list.

You Can Also Find Me On Social Media:
Facebook page: The Grateful Girl Cooks!
Pinterest: The Grateful Girl Cooks!
Instagram: jbatthegratefulgirlcooks

Author's signature

Original recipe source: unknown (wrote it down many years ago on a 3×5″ recipe card – original publication not noted)

Jalapeño Cheddar Cornbread
Prep Time
10 mins
Cook Time
30 mins
Total Time
40 mins
 

Jalapeño Cheddar Cornbread, (with corn kernels, sliced jalapeños, onions and grated cheddar cheese), is an EASY to make, flavorful side dish for 8!

Category: Bread, Side Dish
Cuisine: American
Keyword: jalapeño cheddar cornbread
Servings: 8 pieces
Calories Per Serving: 315 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
  • 1 cup yellow cornmeal
  • cup all purpose flour
  • 2 Tablespoons granulated sugar
  • 1 teaspoon salt
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • 2 large eggs , beaten
  • 1 cup buttermilk , see NOTES for substitution
  • ½ cup vegetable oil
  • 8 ounces canned whole kernel corn , drained - See NOTES for substitution
  • cup brown onion , finely chopped
  • 2 small fresh jalapeños , seeded, diced - See NOTES for substitution
  • ½ cup grated cheddar cheese
Instructions
  1. Generously grease or spray a 9" oven-proof skillet, square baking dish, or pie pan on bottom and sides. Place pan on middle rack in oven. Preheat oven to 350° F, leaving skillet in oven while it preheats. While oven (and skillet) are heating, prepare cornbread batter.

  2. Measure cornmeal, flour, sugar, salt, baking powder and baking soda into a large mixing bowl. Whisk together, until fully combined; set bowl aside.

  3. In a SEPARATE mixing bowl, combine beaten eggs, buttermilk, oil, corn, onion, cheddar cheese, and jalapeños. Stir well, until combined. Pour into bowl with the dry ingredients. Stir well, just until batter is moistened and fully mixed.

  4. Once oven is preheated, carefully remove skillet or pan from oven. IT WILL BE HOT! Immediately pour batter into skillet. Bake on a middle oven rack at 350° F. for 30-35 minutes. When done, cornbread should be golden brown on top, and a toothpick inserted into the middle should come out clean! Since ovens vary in temperatures, be sure to check it at 30 minutes, to ensure you don't overcook it! Remove finished cornbread from oven. Let it cool for 2-3 minutes before attempting to slice. When ready to serve, slice into 8 portions. Serve, and enjoy (with butter, if desired).

Recipe Notes

SUBSTITUTIONS -
No fresh jalapeños? You can substitute canned OR 2 Tablespoons chopped green bell pepper.
No buttermilk? Add 1 Tablespoon white vinegar to 1 C. milk. Stir, let stand for 5 minutes.
No whole kernel canned corn? Add 8 ounces canned cream style corn.

Nutrition Facts
Jalapeño Cheddar Cornbread
Amount Per Serving (1 piece)
Calories 315 Calories from Fat 180
% Daily Value*
Fat 20g31%
Saturated Fat 14g88%
Cholesterol 57mg19%
Sodium 501mg22%
Potassium 289mg8%
Carbohydrates 28g9%
Fiber 2g8%
Sugar 5g6%
Protein 8g16%
Vitamin A 221IU4%
Vitamin C 6mg7%
Calcium 137mg14%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!Jalapeño Cheddar Cornbread, (with corn kernels, sliced jalapeños, onions and grated cheddar cheese), is an EASY to make, flavorful side dish for 8!

Chocolate Chip Banana Nut Muffins

Make 12 delicious chocolate chip banana nut muffins in almost no time at all! These EASY to make muffins are perfect for breakfast or a mid-day snack!Make 12 delicious chocolate chip banana nut muffins in almost no time at all! These EASY to make muffins are perfect for breakfast or a mid-day snack!

Well… here we are, in the first week of being advised to basically confine ourselves to our homes for two weeks due to the coronavirus that is spreading rapidly around the entire world! We are rightfully concerned, but not overly dismayed or fearful, because our trust is ultimately in God, so we have great HOPE, in spite of circumstances! Our future is secure, no matter what happens, and for that, we are truly GRATEFUL!

If you’re like me, you still want to make sure you have adequate food prepared in a time like this. Muffins are a great way (with not too many ingredients) to provide an easy, tasty breakfast or snack for yourself or other family members!

So, I decided to make a batch of chocolate chip banana nut muffins to have around, because I had the ingredients in our pantry. I’ve made them for years using my Mom’s banana nut bread recipe, with a couple slight modifications! These muffins are easily made with fairly common ingredients, so I thought I would share this family-friendly recipe to all who might want it!

Making The Muffin Batter Is EASY!

While you make the muffin batter, preheat your oven to 350°F. Sift the flour, baking powder, baking soda, salt and granulated sugar into a large mixing bowl. Add the miniature chocolate chips and chopped pecans to the bowl.

Sifted dry ingredients, chocolate chips, and chopped pecans in mixing bowl.

In a separate bowl, mix together three very ripe bananas, an egg, and the vegetable oil. Use a fork to mash the bananas very well, and combine the wet ingredients until fully incorporated.

Ripe bananas, an egg, and vegetable oil are mixed together in medium bowl.Once mixed, the banana, egg and oil mixture is ready to add to dry ingredients.

Combine The Wet And Dry Ingredients

Pour the banana/egg/oil mixture into the large mixing bowl with the dry ingredients. Stir this very well, to fully combine all the batter ingredients. The muffin batter will be fairly thick, once done.

Time to stir together all the ingredients for the chocolate chip banana nut muffins.The muffin batter is now ready to scoop into the muffin cup paper liners.

Time To Bake The Chocolate Chip Banana Nut Muffins!

Okay… now it’s time to get these chocolate chip banana nut muffins in the oven to bake! Place paper cupcake liners into the muffin tin holders. NOTE: If you do not have paper liners, no worries. Simply lightly spray each muffin “well” with non-stick baking spray or grease well.

Fill each muffin holder about 3/4 of the way full with the batter. You should have enough batter to make 12 chocolate chip banana nut muffins! Place the muffins into your preheated 350°F. oven, and bake between 25-30 minutes.

The muffins are done when golden brown and a toothpick inserted into the middle comes out clean. Check them at 25 minutes for done-ness, because oven temps can vary greatly, and you do not want dry muffins! Mine were perfect when cooked for 25 minutes.

The 12 muffin cup holders are each filled 3/4 of the way with batter.The finished chocolate chip banana nut muffins are golden brown when fully baked.

Let Cool A Bit, Then It’s Time To EAT!

Remove the muffins from the oven and pan once done, and let them cool on a wire rack for a few minutes before serving. If you are NOT using paper liners, let the muffins cool for 5-6 minutes BEFORE attempting to remove them from the pan.

Once they have cooled down a few minutes, they are ready to eat! Slice one open, add butter if that’s your thing, and enjoy these absolutely delicious chocolate chip banana nut muffins!

A dozen muffins are cooling on a wire rack.Chocolate chip banana nut muffins are filled with chocolate and taste delicious.

I truly hope you enjoy these muffins for your family breakfast or just as a yummy snack! They sure are GOOD! Have a blessed day, friends.

Looking For More MUFFIN Recipes?

You can find all of my recipes in the Recipe Index, located at the top of the page. I have many muffin recipes you might enjoy, including:

Interested In More Recipes?

Thank you for visiting this website. I appreciate you using some of your valuable time to do soIf you’re interested, I publish a newsletter 2 times per month (1st and 15th) with all the latest recipes, and other fun info. I would be honored to have you join our growing list of subscribers, so you never miss a great recipe!
There is a Newsletter subscription box on the top right side (or bottom) of each blog post, depending on the device you use, where you can easily submit your e-mail address (only) to be included in my mailing list.

You Can Also Find Me On Social Media:
Facebook page: The Grateful Girl Cooks!
Pinterest: The Grateful Girl Cooks!
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Author's signature

Recipe Adapted From: my mom’s recipe for banana nut bread

Chocolate Chip Banana Nut Muffins
Prep Time
10 mins
Cook Time
25 mins
Total Time
35 mins
 

Make 12 delicious chocolate chip banana nut muffins in almost no time at all! These EASY to make muffins are perfect for breakfast or a mid-day snack!

Category: Breakfast, Snack
Cuisine: American
Keyword: chocolate chip banana nut muffins
Servings: 12
Calories Per Serving: 295 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
  • 2 cups all purpose flour
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • ¾ teaspoon salt
  • ½ cup granulated sugar
  • 1 cup pecans or walnuts , chopped
  • ½ cup mini chocolate chips (semi-sweet) *can substitute regular sized
  • 1 large egg
  • ¼ cup vegetable oil
  • 3 medium bananas (very ripe)
  • 1 Tablespoon fresh lemon juice
Instructions
  1. Preheat oven to 350°F. Sift flour, baking powder, baking soda, salt and granulated sugar into a large mixing bowl. Add chocolate chips and chopped pecans to the bowl.

  2. In a separate bowl, mix together bananas, egg, and vegetable oil. Use a fork to mash the bananas very well, and mix wet ingredients until fully incorporated. Add banana mixture to the dry ingredients. Stir well, to fully combine batter ingredients. Batter will be fairly thick,

  3. Place paper liners into the muffin tin. NOTE: If you don't have paper liners, lightly spray each muffin "well" with non-stick baking spray, or grease well. Fill each muffin holder 3/4 of the way full with the batter. You should have enough batter to make 12 muffins! Bake at 350°F. between 25-30 minutes. Muffins are done when golden brown and a toothpick inserted into the middle comes out clean. Check them at 25 minutesfor done-ness, because oven temps can vary greatly, and you do not want dry muffins!

  4. Remove muffins from oven and pan once done, and let them cool on a wire rack for a few minutes before serving. NOTE: If you are NOT using paper liners, let muffins cool 5-6 minutes BEFORE attempting to remove them from pan. After they've cooled a few minutes, they're ready to eat! Enjoy!

Nutrition Facts
Chocolate Chip Banana Nut Muffins
Amount Per Serving (1 muffin)
Calories 295 Calories from Fat 135
% Daily Value*
Fat 15g23%
Saturated Fat 7g44%
Cholesterol 18mg6%
Sodium 200mg9%
Potassium 291mg8%
Carbohydrates 38g13%
Fiber 3g13%
Sugar 16g18%
Protein 4g8%
Vitamin A 54IU1%
Vitamin C 3mg4%
Calcium 48mg5%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!Make 12 delicious chocolate chip banana nut muffins in almost no time at all! These EASY to make muffins are perfect for breakfast or a mid-day snack!

Zucchini Nut Bread

This simple recipe for zucchini nut bread yields two standard-sized loaves. The bread is EASY to make (honest!), and tastes absolutely delicious!This simple recipe for zucchini nut bread yields two standard-sized loaves. The bread is EASY to make (honest!), and tastes absolutely delicious!

My husband and I are spending “quality time” staying at home during the ongoing viral health scare currently spreading it’s reach around the world. A few days ago I decided to make a couple loaves of my old “stand by” zucchini nut bread recipe to have around the house, for us to enjoy for breakfast or an afternoon snack, as we “hunker down”.

This delicious recipe makes two standard sized loaves of zucchini bread, which equals out to about 16 slices. Since it is a very easy recipe to prepare, it was a fantastic way to use one of my large zucchinis in the fridge, to make several breakfasts (or snacks). This is a wonderful slightly sweet, cinnamon spiced bread, and it tastes wonderful! Here’s how to make it:

Prepare The Batter For Zucchini Nut Bread

Place the eggs in a large mixing bowl (or the base of a stand mixer), and lightly beat them. Add granulated sugar, vegetable oil, and vanilla extract to the eggs. Mix well (with stand mixer or hand held electric mixer), to fully combine these “wet ingredients”.

Eggs, sugar, oil, and vanilla are mixed together in large bowl.

Preparing The Zucchini

Grate the zucchini onto absorbent paper towels, leaving the peel ON. Once you’re finished grating, lightly press the zucchini with more paper towels, to dry the zucchini and remove LOTS of moisture.

Add the grated zucchini to the wet ingredients in the bowl, and beat again, just until the ingredients are combined.

Unpeeled zucchini is grated, then dabbed with paper towels to absorb moisture.The grated zucchini is added to the wet bread ingredients and mixed together.

Now add the dry ingredients (flour/cinnamon/salt/baking soda and baking powder) to the wet ingredients, and mix until everything is combined. If using a stand mixer, once the ingredients are fully combined, remove the bowl from the base.

The "dry" ingredients are then combined with the "wet" ingredients in bowl.

STIR in the chopped pecans (or walnuts, if using). Whoo Hoo… that’s it! Now the batter for your zucchini nut bread is ready to bake!

Chopped pecans (or walnuts) are stirred into the bread batter.

Baking The Zucchini Nut Bread

Lightly grease or spray two 9×5″ bread loaf pans on the bottom and sides. Divide the zucchini nut bread batter between the two pans. Place the pans on the middle rack in a preheated 325°F oven. Bake for 1 hour, or until a toothpick inserted into the top of the bread comes out clean.

Remove the baking pans to a wire rack and let cool for 10-15 minutes, before attempting to remove the zucchini nut bread from the pan. When ready to remove, run a butter knife around the edges of the pan, then turn pan over, to release the bread.

Zucchini nut bread batter is evenly divided into 2 greased loaf pans to bake.Here are the golden brown loaves of zucchini nut bread. hot from the oven.

Time To Slice The Bread And EAT!

Once the bread has been removed from the pan, and has cooled slightly, you can slice into this yummy treat, and serve it! We always enjoy  cutting a slice of zucchini nut bread, and eating it with some butter spread on it. YUM! It’s so good, and has a slight cinnamon flavor, too!

CAN YOU FREEZE THIS BREAD? YES!!!! We usually eat one loaf and freeze the other. If freezing, let the loaf (or loaves) completely cool down. Once cool, wrap each loaf tightly in plastic wrap, and then in aluminum foil, and store in the freezer, to have a loaf to enjoy another time!

 

Cooling loaves of bread on wire racks, before slicing.One slice of warm zucchini nut bread, smeared with butter, and ready to eat!

Hope you enjoy this recipe for zucchini nut bread! Thank you for taking the time to stop by for a visit. Have a wonderful day, even if circumstances look less than optimal. Beauty and joy can be found all around, if you earnestly seek to find it. May God bless you (and those you love) with good health and deep love for each other. Hang in there!

Looking For Other BREAD Recipes?

You can find all of my bread recipes in the Recipe Index, located at the top of the page. I have quite a few, including:

Interested In More Recipes?

Thank you for visiting this website. I appreciate you using some of your valuable time to do soIf you’re interested, I publish a newsletter 2 times per month (1st and 15th) with all the latest recipes, and other fun info. I would be honored to have you join our growing list of subscribers, so you never miss a great recipe!
There is a Newsletter subscription box on the top right side (or bottom) of each blog post, depending on the device you use, where you can easily submit your e-mail address (only) to be included in my mailing list.

You Can Also Find Me On Social Media:
Facebook page: The Grateful Girl Cooks!
Pinterest: The Grateful Girl Cooks!
Instagram: jbatthegratefulgirlcooks

Author's signature

Original recipe source: unknown (found handwritten on an old 3×5 index card)

Zucchini Nut Bread
Prep Time
15 mins
Cook Time
1 hr
Total Time
1 hr 15 mins
 

This simple recipe for zucchini nut bread yields two standard-sized loaves. The bread is EASY to make (honest!), and tastes absolutely delicious!

Category: Bread, Breakfast, Snack
Cuisine: American
Keyword: zucchini nut bread
Servings: 16 (2 loaves)
Calories Per Serving: 263 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
  • 3 large eggs , lightly beaten
  • 2 cups granulated sugar
  • 1 cup vegetable oil
  • 3 teaspoons vanilla extract
  • 2 cups unpeeled, grated zucchini (approx. 1 large zucchini)
  • 3 cups all purpose flour
  • 3 teaspoons ground cinnamon
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • ¼ teaspoon baking powder
  • 1 cup chopped pecans (or walnuts)
  • non stick spray or grease (for pans)
Instructions
  1. Preheat oven to 325°F. Grease or spray two 9x5 loaf pans on the bottom and sides. Set aside.

  2. Place eggs in large mixing bowl (or the base of a stand mixer), and beat lightly. Add granulated sugar, vegetable oil and vanilla. Mix well (with stand mixer or hand held electric mixer), to combine.

  3. Grate unpeeled zucchini onto absorbent paper towels. Once done, press zucchini with more paper towels, to remove LOTS of moisture. Add zucchini to wet ingredients in bowl, and beat again, just until incorporated. Add flour/cinnamon/salt/baking soda and baking powder, and mix until everything is combined. STIR in the chopped pecans (or walnuts, if using).

  4. Divide batter between two greased loaf pans. Place pans on middle rack in preheated oven. Bake for 1 hour, or until a toothpick inserted into top of the bread comes out clean. Transfer baking pans to a wire rack; let cool 10-15 minutes, before attempting to remove bread. To remove, run a butter knife around the edges of the pan, then turn pan over, to release bread. Let cool (if desired), then slice and enjoy!

Recipe Notes

NOTE: If freezing, let bread cool completely. Wrap loaf in plastic wrap, then in aluminum foil, and store in freezer.

Nutrition Facts
Zucchini Nut Bread
Amount Per Serving (1 slice (1/16th of total))
Calories 263 Calories from Fat 63
% Daily Value*
Fat 7g11%
Saturated Fat 2g13%
Cholesterol 40mg13%
Sodium 231mg10%
Potassium 119mg3%
Carbohydrates 45g15%
Fiber 1g4%
Sugar 26g29%
Protein 5g10%
Vitamin A 88IU2%
Vitamin C 3mg4%
Calcium 26mg3%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!This simple recipe for zucchini nut bread yields two standard-sized loaves. The bread is EASY to make (honest!), and tastes absolutely delicious!

Chocolate Espresso Muffins (Air Fryer)

Chocolate Espresso Muffins are a cinch to make in an Air Fryer! These delicious breakfast or snack treats take 25 minutes, from start to finish!
Chocolate Espresso Muffins are a cinch to make in an Air Fryer! These delicious breakfast or snack treats take 25 minutes, from start to finish!

Today I want to share a delicious recipe for yummy chocolate espresso muffins COOKED IN AN AIR FRYER! These muffins are ridiculously EASY to make, and taste really GOOD! I’ve also included directions for preparing them in an oven (see recipe card below), in case you don’t have access to an air fryer.

We are sure enjoying the air fryer I ordered last year using gift cards I was given for my birthday. In air fyers, highly heated air cooks all types of food, and gives it the “effect” of frying without having to use lots of cooking oil. I found this particular recipe in the cookbook that came along with the Cosori air fryer I got last year.

TRUE STORY OF MUFFIN FAILURE!

When I first got my air fryer last year, I’m embarrassed to tell you this, BUT I made these muffins without a muffin tin! I filled up paper liners (cause the cookbook said to fill up the muffin cups, and paper liners are KINDA muffin cups, right?), then cooked them. Probably one of the dumbest things I’ve ever done in the kitchen!

I had NO idea what I was doing with this newfangled air fryer thing of mine! BIG MISTAKE! They cooked all right, but came out looking like hard chocolate hockey pucks! Ugh. Seriously… the batter had spread and flattened way out in the paper liners (probably begging for mercy). True Story. I was mortified! Into the trash they went.

**Moral of That Sad Story: Don’t Be Like ME. When making muffins in an air fryer, you will need to have muffin tins that fit in the basket of your air fryer. DUH. The End.** Once I figured it out, there have been no problems with ’em ever since! The ones I have hold 4 muffins each (I ordered them online). This recipe yields 8 muffins, so I cooked them in 2 batches!

Time To Make The Batter For Chocolate Espresso Muffins!

Measure all purpose flour, sugar, cocoa powder, espresso powder (or instant coffee), baking powder, salt and baking soda into a medium sized bowl. Whisk these “dry” ingredients together to fully combine them.

Dry ingredients for muffins are whisked together until blended.

In a separate bowl, whisk together the milk, egg, vanilla extract, oil and vinegar. Once combined, pour these “wet” ingredients into the bowl with the “dry” ingredients.

Whisk well, to fully incorporate all ingredients. THIS is your batter for the chocolate espresso muffins! EASY!

Wet ingredients for the chocolate espresso muffins are added to dry ingredients.The muffin batter is mixed together before adding to paper liners.

Prepare To Cook The Chocolate Espresso Muffins In The Air Fryer

You will need muffin tins that are small enough to fit in your air fryer. Spray the muffin cups with non-stick cooking spray OR fill with paper liners, and then lightly spray.

Divide the batter between 8 muffin cups. Each muffin cup should be about 3/4 of the way full.

Batter is poured into paper liners in muffin tins, and then cooked in an air fryer.

Cooking The Muffins In An Air Fryer

Preheat the air fryer to 300°F. Once the air fryer is preheated, quickly but carefully put your filled muffin tin into the basket. Be careful, because the air fryer is hot at this point!

Cook the chocolate espresso muffins at 300°F for 15 minutes. I recommend checking on them for “done-ness” at the 13 minute mark. Pause the machine and check by inserting a toothpick into the top center of a muffin. Continue to cook until done. This is important because temperatures can vary between different brands of air fryers.

Four chocolate espresso muffins are cooked at a time in the air fryer.

This is how the muffins looks like after cooking them in the air fryer. A little wonky at times (this was my 3rd batch), but absolutely delicious!

Transfer the muffins from the pans to a wire rack to cool. Pop the remaining batch of muffins into the air fryer, and then you’re done!

The finished air fryer muffins turned out really nice!

Ready To Enjoy These Muffins!

The photo below shows one of the chocolate espresso muffins, sliced in half. The inside is perfectly cooked! This was a fun way to make breakfast muffins… in an air fryer… who knew?

A peek at the inside of one of the air fryer chocolate muffins.Chocolate espresso muffins on a plate, ready to eat!

Can Chocolate Espresso Muffins Be Baked In An OVEN?

Yes! If you do not have access to an air fryer, these muffins can be baked in a traditional oven. They will only take a few minutes more to bake! Prepare the batter using the  instructions below (in the recipe card).

Cook them in a 375°F oven for between 15 and 20 minutes. Insert a toothpick into the center of the muffin to check for doneness. If it comes out clean, they are ready!

Thanks for visiting! Hope you enjoy these yummy tasting muffins, AND I hope you have a wonderful day, friends. Make it a good one!

Looking For More AIR FRYER Recipes?

You can find all of my recipes in the Recipe Index, located at the top of the page. I have several air fryer recipes, including:

Interested In More Recipes?

Thank you for visiting this website. I appreciate you using some of your valuable time to do soIf you’re interested, I publish a newsletter 2 times per month (1st and 15th) with all the latest recipes, and other fun info. I would be honored to have you join our growing list of subscribers, so you never miss a great recipe!
There is a Newsletter subscription box on the top right side (or bottom) of each blog post, depending on the device you use, where you can easily submit your e-mail address (only) to be included in my mailing list.

You Can Also Find Me On Social Media:
Facebook page: The Grateful Girl Cooks!
Pinterest: The Grateful Girl Cooks!
Instagram: jbatthegratefulgirlcooks

Author's signature

Original recipe source: “Cosori Air Fryer Recipes”, (this recipe booklet came with the purchase of my Cosori air fryer), page 108

Chocolate Espresso Muffins (Air Fryer)
Prep Time
10 mins
Cook Time
15 mins
Total Time
25 mins
 

Chocolate Espresso Muffins are a cinch to make in an Air Fryer! These delicious breakfast or snack treats take 25 minutes, from start to finish!

Category: Breakfast, Snack
Cuisine: American
Keyword: chocolate espresso muffins
Servings: 8 muffins
Calories Per Serving: 247 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
  • 1 cup all purpose flour
  • ¾ cup light brown sugar
  • ½ cup cocoa powder
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • ½ teaspoon espresso powder *see Notes Section
  • ½ teaspoon baking soda
  • 1 large eggs
  • ¾ cup milk
  • 1 teaspoon vanilla extract
  • 1 teaspoon apple cider vinegar
  • cup vegetable oil
  • non stick cooking spray
Instructions
  1. Measure flour, sugar, cocoa powder, espresso powder (or instant coffee), baking powder, salt and baking soda into a medium sized bowl. Whisk together to fully combine.

  2. In a separate bowl, whisk together milk, egg, vanilla, oil and vinegar. Once combined, pour into the bowl with the flour, cocoa powder, etc. Whisk well, to fully mix ingredients, and remove any lumps in the batter.

  3. You will need muffin tins small enough to fit your air fryer basket. Spray muffin cups with non-stick cooking spray OR fill with paper liners, and then lightly spray. Divide batter between 8 muffin cups. Each muffin cup should be about 3/4 of the way full.

For Air Fryer:
  1. Preheat air fryer to 300°F. Once preheated, quickly but carefully place filled muffin tin into the basket. Be careful, because air fryer is hot! Cook at 300°F for 15 minutes. Check for "done-ness" at the 13 minute mark. Pause machine and check, by inserting a toothpick into center of a muffin. Continue to cook until done, and toothpick comes out clean. Transfer pan from air fryer basket to a wire rack to cool. Let cool for 5 minutes, before removing muffins from pan. Cook remaining batch of muffins, and enjoy, once cooled to room temperature!

For Oven:
  1. Prepare muffins following instructions above. Cook muffins at 375°F for 15-20 minutes. Insert a toothpick into center of the muffin to check for doneness. If it comes out clean, they are ready! Let cool for 5 minutes before removing them from pan.

Recipe Notes

**No espresso powder? Substitute 3/4 teaspoon finely ground instant coffee granules!**

Nutrition Facts
Chocolate Espresso Muffins (Air Fryer)
Amount Per Serving (1 muffin)
Calories 247 Calories from Fat 99
% Daily Value*
Fat 11g17%
Saturated Fat 8g50%
Cholesterol 27mg9%
Sodium 241mg10%
Potassium 194mg6%
Carbohydrates 37g12%
Fiber 2g8%
Sugar 21g23%
Protein 4g8%
Vitamin A 82IU2%
Calcium 69mg7%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!Chocolate Espresso Muffins are a cinch to make in an Air Fryer! These delicious breakfast or snack treats take 25 minutes, from start to finish!

Vanilla Glazed Pear Bread

Make a large, delicious loaf of Vanilla Glazed Pear Bread, or use the recipe to make 12 muffins, filled with fresh pears & topped with a sweet glaze!
Make a large, delicious loaf of Vanilla Glazed Pear Bread, or use the recipe to make 12 muffins, filled with fresh pears & topped with a sweet glaze!

Once the weather begins to cool, I start thinking of the many “cool weather” dishes I can make! In the summer when it is hot here, I find I don’t bake as much, because I don’t want to heat up the kitchen. But cool mornings in Fall? Now THAT is another story!

The original recipe for this delicious vanilla glazed pear bread was for pear muffins, but I decided to tweak the recipe into a loaf of bread. Now if you prefer muffins, then by all means… go for it! The recipe will yield 12 muffins or one 9″x5″ loaf! Making this bread (or muffins) is very easy! Here’s how to prepare it!

Prepare The Pears

There is no need to peel the pears, so that makes this dish even easier! Slice the pears in half, lengthwise, and then remove the stem and core. I use a melon baller to do this, but a spoon works wonderfully, too!

Once that is done, thinly slice the pears, and then cut each slice into small cubes. Place the pears into a large mixing bowl. Add ground cinnamon, granulated sugar, and fresh squeezed lemon juice to the pears, and stir the ingredients gently together. Set the bowl aside.

Fresh pears are cored, sliced and cut into cubes.Pear chunks are mixed with cinnamon, sugar and lemon juice before adding to batter.

Prepare The Batter For Vanilla Glazed Pear Bread

In a separate small bowl, combine the sour cream, egg, 1 teaspoon of vanilla extract, and the milk. Whisk these together to form a thin batter, and set aside.

Sour cream, vanilla, egg, and milk are whisked together to make bread batter.

Sift flour baking powder, baking soda and salt together into another large mixing bowl. Use a spoon (or your fingers) to make a deep well in the middle.

Pour some of the batter and some of the pears into the well. Note: Do this in small batches! Stir to blend, and then gradually add in more batter and fruit. Repeat until everything has been added, and only stir until it is just barely blended together. Don’t over mix! Your finished batter will end up being very thick.

Chopped pear mixture and batter are combined, a little at a time to make vanilla glazed pear bread batter.

Time To Bake The Vanilla Glazed Pear Bread

Once batter is ready, it is time to bake the vanilla glazed pear bread. Spray bottom and sides of a 9″x5″ bread pan (or muffin tin if making muffins) with non-stick cooking spray. Spoon the batter into pan and spread evenly. Lightly sprinkle the batter with cinnamon, if desired (optional).

If making muffins, fill the tins about 2/3 full. Place the loaf (or muffin) pan into a preheated 375° F oven. Bake for 30-35 minutes, or until the tops of the bread loaf or muffins are golden brown. Test them at the 30 minute mark by inserting a toothpick into the center. A loaf will usually take the full 35 minutes, but check it at 30, to be safe.

Thick batter is placed into a greased loaf pan for baking.

When done, remove the bread (or muffins) from the oven. Let the bread sit in the pan for 5 minutes, and then carefully remove from the pan to a wire rack to finish cooling. I moved mine from the wire rack (after it cooled for 10 minutes to a piece of aluminum foil, for glazing.

Pear bread is done when it is golden brown on top and cooked through.The bread cools (out of the pan) for several minutes before being glazed.

Make Vanilla Glaze To Spread On The Pear Bread

While the bread or muffins are cooling, make the vanilla glaze. It’s EASY! Place powdered sugar, ground ginger, cinnamon, vanilla, and warm water in a small bowl. Mix these ingredients together until a  spreadable glaze is made.

If your glaze is too thick to spread with a pastry brush, add a teensy bit more water. Spread the vanilla glaze over the entire top of the warm (or completely cooled) bread (or each muffin).  Using a pastry brush makes this a very easy task!

I glazed the bread after it had cooled about 10-12 minutes, and even let some glaze drip down the sides of the loaf, because I think it looks better that way!

Vanilla glaze is mixed together and then brushed onto top of loaf.A loaf of vanilla glazed pear bread is ready to eat!

Serve The Vanilla Glazed Pear Bread

Once the bread has cooled, and the glaze has firmed up, the vanilla glazed pear bread is ready to enjoy! Slice the loaf into thin slices, and give it a taste! It is soooo good.

Do you see all those pear chunks inside? YUMMO! The loaf will yield about 10 thin slices, so there will be plenty to enjoy with tea or coffee!

A slice of pear bread is cut and is ready to enjoy.You can see all the fruit chunks in the slice.

We really enjoyed this vanilla glazed pear bread, and I sincerely hope you do, too! It is moist from the fresh fruit, and tastes wonderful! Hope you will consider trying the recipe, and also hope you and those you love will enjoy it as much as we do! Have a great day.

Looking For More Sweet Baked Bread Recipes?

You can find all of my recipes in the Recipe Index, located at the top of the page. A few sweet baked bread recipes you might enjoy include:

Interested In More Recipes?

Thank you for visiting this website. I appreciate you using some of your valuable time to do soIf you’re interested, I publish a newsletter 2 times per month (1st and 15th) with all the latest recipes, and other fun info. I would be honored to have you join our growing list of subscribers, so you never miss a great recipe!
There is a Newsletter subscription box on the top right side (or bottom) of each blog post, depending on the device you use, where you can easily submit your e-mail address (only) to be included in my mailing list.

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Author's signature

Original Recipe Source: https://www.weightwatchers.com/us/recipe/glazed-pear-muffins-1/5626a5f84236657004995e21

Vanilla Glazed Pear Bread
Prep Time
15 mins
Cook Time
35 mins
Total Time
50 mins
 

Make a large, delicious loaf of Vanilla Glazed Pear Bread, or use the recipe to make 12 muffins, filled with fresh pears & topped with a sweet glaze!

Category: Bread/Breakfast
Cuisine: American
Keyword: vanilla glazed pear bread
Servings: 10
Calories Per Serving: 196 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
  • 2 large Bosc or Anjou pears , with skin
  • ½ teaspoon cinnamon
  • cup granulated sugar
  • 1 teaspoon fresh lemon juice
  • ½ cup sour cream (light or regular)
  • 1 large egg
  • 1 teaspoon vanilla extract , divided
  • cup milk (2%, 1% or fat-free)
  • 2 cups all purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
For Vanilla Glaze:
  • ½ cup powdered sugar
  • ¼ teaspoon vanilla extract
  • ¼ teaspoon ground ginger
  • teaspoon cinnamon
  • 1 Tablespoon warm water , + more, if necessary
Instructions
  1. Preheat oven to 375°F. Slice pears in half lengthwise, and remove the core. Thinly slice pears; cut each slice into small cubes. Put pears in a large bowl. Add ground cinnamon, granulated sugar, and lemon juice; stir ingredients gently together. Set aside.

  2. In a separate small bowl, combine sour cream, egg, 1 teaspoon vanilla extract, and milk. Whisk together to form batter; set aside.

  3. Sift flour baking powder, baking soda and salt into a large bowl. Use a spoon or fingers to make a deep well in the middle. Pour some of the batter and some of the pears into the well. Note: Do this in small batches! Stir to blend, and then gradually add in more batter and fruit. Do this until everything has been added and only mix just until it is just barely blended together. Do not overmix! The finished batter will be very thick. Spray bottom and sides of a 9"x5" bread pan (or muffin tin if making muffins) with non-stick cooking spray. Spoon batter into pan and spread evenly. Lightly sprinkle the batter with cinnamon (optional).

  4. If making muffins, fill tins about 2/3 full. Place loaf pan (or muffin tin) into a preheated 375° F oven. Bake for 30-35 minutes, or until top of the bread loaf or muffins are golden brown. Test it at 30 minutes by inserting a toothpick into the center. If toothpick comes out free of batter, it's done. When done, remove the bread (or muffins) from the oven. Let bread rest in pan for 5 minutes, then carefully remove and transfer to a wire rack to finish cooling.

  5. While the bread or muffins are cooling, make the vanilla glaze. Place powdered sugar, ground ginger, cinnamon, vanilla, and warm water in a small bowl. Mix together until a  spreadable glaze is made. If glaze is too thick to spread with a pastry brush, add a tiny bit more water. Spread the vanilla glaze over the entire top of the warm (or completely cooled) bread (or each muffin).  Once loaf or muffins have cooled and glaze has firmed up, it is ready to eat!

Nutrition Facts
Vanilla Glazed Pear Bread
Amount Per Serving (1 thin slice)
Calories 196 Calories from Fat 18
% Daily Value*
Fat 2g3%
Saturated Fat 1g6%
Cholesterol 26mg9%
Sodium 192mg8%
Potassium 165mg5%
Carbohydrates 40g13%
Fiber 2g8%
Sugar 18g20%
Protein 4g8%
Vitamin A 95IU2%
Vitamin C 2mg2%
Calcium 54mg5%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!Make a large, delicious loaf of Vanilla Glazed Pear Bread, or use the recipe to make 12 muffins, filled with fresh pears & topped with a sweet glaze!

Blackberry Muffins

Make some yummy fresh blackberry muffins for breakfast or snack time! This easy recipe makes 16 muffins, and they’ll be a hit with family and friends!
Make some yummy fresh blackberry muffins for breakfast or snack time! This easy recipe makes 16 muffins, and they'll be a hit with family and friends!

We live in an area just west of the city of Portland, Oregon. Around here, summer blackberries grow wild just about everywhere, it seems. What I don’t pick around our neighborhood or hanging over our back fence, I can pick quickly and rather inexpensively at a local U-Pick farm, as shown in the photo below!

Last week, I picked over 4 cups of wild blackberries while walking our dog Cooper (a cute corgi), around our neighborhood park and school early one morning! We love to use them for cobbler, bar cookies, scones, soda, or homemade jam, so these early ripening berries were a good find!

I decided to make some blackberry muffins using some of the ones I found in our neighborhood, and I’m excited to share this delicious recipe with you. But guess what? You can make these yummy muffins using fresh OR frozen blackberries, and I’ve included directions for both!

Picking fresh blackberries at a local farm!

Let’s Make Some Blackberry Muffins!

The first thing you will need to do is preheat your oven to 400° F. and grease standard sized muffin cups (or use paper muffin liners). NOTE: This recipe make between 16 – 18 muffins, so you can use 2 muffin pans, or cook them in batches.

Whisk the dry ingredients together in a large bowl. These ingredients are flour, baking powder, salt, baking soda and cinnamon. Set the bowl aside.

Flour, cinnamon, salt, baking powder and baking soda are whisked in bowl.

In a separate bowl, combine the eggs, sour cream, melted butter, milk, granulated sugar, and vanilla extract. Whisk them together until all ingredients are combined.

Add these wet ingredients to the dry ingredients in the large bowl. Whisk (or stir) only until just combined, and the wet ingredients are incorporated into the dry.

Eggs, sour cream, etc. are mixed together, then added to dry ingredients to make muffin batter.

Prepare The Blackberries

If using FRESH blackberries: cut them in half before adding to the muffin batter.
If using FROZEN blackberries: defrost, then drain any extra liquid. Coat lightly in a little bit of flour, before adding them to the muffin batter.

Add the blackberries to the bowl of muffin batter, and fold berries gently into batter, only until combined. Be careful NOT to over mix the batter. Yes, the batter will have red streaks. Yes, the batter will be slightly lumpy and thick!

Blackberries are cut in half before adding to muffin batter.Blackberries are added to the muffin batter.

Fill The Muffin Cups

Evenly distribute the muffin batter between muffin cups, filling them about 2/3 full. I used two pans lined with paper liners, because I had enough batter to make 16 muffins. Use the back of a spoon (or your clean fingers, if necessary), to level out the thick muffin batter in each cup.

The batter for the muffins is streaked with color from the blackberries.Muffin batter is placed into muffin liners, and is ready to bake!

Time To Bake The Blackberry Muffins!

Bake the blackberry muffins on a middle oven rack at 400° F. for 17-20 minutes until golden brown on top, or until a toothpick placed into the middle of a muffin comes out clean. My blackberry muffins ended up taking all 20 minutes to cook until they were done.

Once the blackberry muffins are done, remove the pans from oven, and transfer to a wire rack to cool. Be sure to let the muffins cool down for 2-3 minutes before you remove them from the muffin tin.

Here are the muffins, straight out of the oven, cooling on a wire rack.Can you see all the blackberries in the muffins? Yum.

We enjoyed the blackberry muffins served warm (not hot), with a bit of soft butter. YUM! The muffins are not overly sweet, but are filled with blackberries!

One of the blackberry muffins, cut in half, served with butter.

We gave several of these blackberry muffins to one of our sons who popped in for a visit, and know he will enjoy them, too! Hope you will enjoy this little taste of summer, as well! The muffins are delicious!

You can see the blackberry pieces inside each of the blackberry muffins once cut.

Have a great day, and thank you for stopping by for a visit! May you find encouragement, contentment, and joy from the people and experiences you encounter today.

Looking For More MUFFIN Recipes?

You can find all of my muffin recipes in the Recipe Index, located at the top of the page. A few favorites include:

Interested In More Recipes?

Thank you for visiting this website. I appreciate you using some of your valuable time to do soIf you’re interested, I publish a newsletter 2 times per month (1st and 15th) with all the latest recipes, and other fun info. I would be honored to have you join our growing list of subscribers, so you never miss a great recipe!
There is a Newsletter subscription box on the top right side (or bottom) of each blog post, depending on the device you use, where you can easily submit your e-mail address (only) to be included in my mailing list.

You Can Also Find Me On Social Media:
Facebook page: The Grateful Girl Cooks!
Pinterest: The Grateful Girl Cooks!
Instagram: jbatthegratefulgirlcooks

Author's signature

Original recipe source: https://www.simplyrecipes.com/recipes/blackberry_muffins/

Blackberry Muffins
Prep Time
20 mins
Cook Time
20 mins
Total Time
40 mins
 

Make some yummy fresh blackberry muffins for breakfast or snack time! This easy recipe makes 16 muffins, and they'll be a hit with family and friends!

Category: Bread/Breakfast, Snack
Cuisine: American
Keyword: blackberry muffins
Servings: 16 muffins
Calories Per Serving: 207 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
  • cups all purpose flour
  • 1/2 teaspoon ground cinnamon
  • 1 Tablespoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 2 large eggs
  • 1 cup sour cream
  • 1 teaspoon milk
  • 1 cup granulated sugar
  • 8 Tablespoons warm melted butter (1 stick)
  • 1 teaspoon vanilla extract
  • cups blackberries (fresh or frozen) *See note in directions*
Instructions
  1. Preheat your oven to 400° F. and grease standard sized (12 cup) muffin tin(s), or use paper muffin liners to line the cups.

  2. Whisk dry ingredients (flour, baking powder, salt, baking soda and cinnamon) together in a large bowl. Set bowl aside.

  3. In a separate bowl, combine eggs, sour cream, melted butter (warm, not hot), milk, granulated sugar, and vanilla extract. Whisk them together until all ingredients are combined. Add these wet ingredients to the dry ingredients in the large bowl. Whisk (or stir) only until just combined, and the wet ingredients are incorporated into the dry.

  4. If using FRESH blackberries: cut them in half before adding to muffin batter.
    If using FROZEN blackberries: defrost, then drain any extra liquid. Coat lightly in some flour before adding to muffin batter.

    *Add blackberries to the muffin batter; fold gently into batter, only until combined. Be careful NOT to over mix batter. Batter will have red streaks, and be slightly lumpy! Evenly distribute muffin batter between muffin cups, filling them about 2/3 full. Use the back of a spoon (or your clean fingers), to level out the batter in each cup. *I used two pans, because I had enough batter to make 16 muffins, but you can make them in batches, if necessary.

  5. Bake muffins on a middle oven rack at 400° F. for 17-20 minutes until golden brown on top, and toothpick inserted into the middle of a muffin comes out clean. Once done, remove pans from oven; transfer to a wire rack to cool. Let muffins cool down for 2-3 minutes before you remove them from muffin tin. Enjoy!

Nutrition Facts
Blackberry Muffins
Amount Per Serving (1 g)
Calories 207 Calories from Fat 72
% Daily Value*
Fat 8g12%
Saturated Fat 5g31%
Cholesterol 46mg15%
Sodium 179mg8%
Potassium 159mg5%
Carbohydrates 30g10%
Fiber 1g4%
Sugar 13g14%
Protein 4g8%
Vitamin A 289IU6%
Vitamin C 3mg4%
Calcium 65mg7%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!Make some yummy fresh blackberry muffins for breakfast or snack time! This easy recipe makes 16 muffins, and they'll be a hit with family and friends!

 

Cinnamon Roll Crescents

Cinnamon roll crescents are quick and easy to make! Crescent roll dough is coated in a brown sugar/cinnamon mixture, then rolled, baked and drizzled with glaze!
Cinnamon roll crescents are quick and easy to make! Crescent roll dough is coated in brown sugar/cinnamon, then rolled, baked and drizzled with glaze!

I found a recipe on Pinterest that sounded like a totally quick and easy way to have a “cinnamon roll” to munch on with breakfast, so I decided to try it! There was a can of crescent roll dough in the refrigerator begging to be used, so out it came, for this delicious recipe!

We LOVE my homemade cinnamon rolls, but they take quite a while to prepare because of time necessary to let the homemade dough rise, etc. When you want the taste of a cinnamon roll, but without the fuss and effort, these cute little cinnamon roll crescents are the way to go!

We were having scrambled eggs and some bacon that I cooked in our oven, and I wanted something quick, easy, and yummy to serve with it. This was the perfect accompaniment, and we loved these cute little cinnamon roll crescents! They only take a couple minutes to prepare, and then they bake for only 9-12 minutes!

How To Make Cinnamon Roll Crescents

The first thing you need to do is mix up the cinnamon roll filling! Easy! Simply mix together some brown sugar and cinnamon in a small bowl, until combined. DONE!

Brown sugar and cinnamon are mixed together for the cinnamon roll crescents filling.

Grab a can of refrigerated crescent roll dough out of the fridge. I used this kind, which has the dough for 8 crescent rolls in it.

Refrigerated crescent roll dough is used to make this breakfast treat quick and easy!

Cover The Crescent Roll Triangles With Filling Mixture

Separate each of the crescent rolls at the perforations, then lay them on a 13 x 9 inch ungreased baking sheet, about an inch apart. NOTE: You can also make them and roll them, THEN put them on the baking sheet, if desired.

Sprinkle the entire surface of each dough triangle with the filling mixture. Yes… it will be a bit messy, and yes, it will fall all over the baking sheet. No worries. Just scoop up as much as you can and dump it right back on top! Gently press down some of the filling onto the dough.

NOTE: You will most likely NOT use all of the mix. You can see in the photo below how much I had left AFTER completely covering the dough! Store the extras for next time!

Dough is separated into 8 portions and covered with brown sugar/cinnamon filling.

Now roll up the cinnamon roll crescents. If you can, roll each one up, beginning at the short side, and roll toward the tip of the triangle, but no worries!

You can see, in the photo below how mine weren’t that “pretty” or moderately fashionable. This particular can of dough was pretty decimated when I took it out of the can. Trust me… it doesn’t matter!

Simply roll them up and tuck the end point under. Yes… again, some of the filling will fall out as you roll. I just scooped up what I could, and sprinkled it right back, on top! I used a pastry brush to clean up and remove the extra filling on the pan.

Dough is rolled up and sprinkled with extra filling mixture on top.

Bake The Cinnamon Roll Crescents

Bake the cinnamon roll crescents in a preheated 350° F oven, for between 9-12 minutes. Since oven temps vary greatly, be sure to check on them around 8-9 minutes.

When done, the cinnamon roll crescents will be golden brown on top (and will sure smell good!). Transfer the crescents to a wire rack, that is positioned on top of wax or parchment paper, and let them cool. The paper underneath will catch the drips when you glaze the crescents later.

Cinnamon roll crescents are baked until golden brown, then transferred to wire rack to cool.

While the cinnamon roll crescents cool, mix together the glaze. Whisk together powdered sugar and heavy cream (or milk) in a small bowl, it reaches your desired consistency.

A simple glaze is mixed to drizzle onto the baked cinnamon roll crescents once done.

Lightly drizzle the glaze over the tops of the cinnamon roll crescents once they have cooled down a bit. The wax (or parchment) paper placed under the wire rack will make your cleanup a lot easier!

The glaze will firm up very quickly, and then the cinnamon roll crescents are ready to serve! Aren’t they CUTE? You can see the glaze on top, and all that cinnamon and brown sugar filling in every bit of these decadent breakfast treats!

The cinnamon roll crescents were served along with scrambled eggs and bacon.

I truly hope you will consider trying these super easy and quick cinnamon roll crescents. They are absolutely delicious, and I am confident you will enjoy them as much as we did! Have a wonderful day, and may God bless you.

Looking For More BREAKFAST Recipes?

You can find all of my recipes in the Recipe Index, located at the top of the page. A few other breakfast recipes you might be interested in trying include:

Interested In More Recipes?

Thank you for visiting this website. I appreciate you using some of your valuable time to do soIf you’re interested, I publish a newsletter 2 times per month (1st and 15th) with all the latest recipes, and other fun info. I would be honored to have you join our growing list of subscribers, so you never miss a great recipe!

There is a Newsletter subscription box on the top right side (or bottom) of each blog post, depending on the device you use, where you can easily submit your e-mail address (only) to be included in my mailing list.

You Can Also Find Me On Social Media:
Facebook page: The Grateful Girl Cooks!
Pinterest: The Grateful Girl Cooks!
Instagram: jbatthegratefulgirlcooks

Author's signature

Original recipe source: http://www.sprinklesomesugar.com/cinnamon-roll-crescents/

Cinnamon Roll Crescents
Prep Time
10 mins
Cook Time
9 mins
Total Time
19 mins
 
Cinnamon roll crescents are quick and easy to make! Crescent roll dough is coated in a brown sugar/cinnamon mixture, then rolled, baked and drizzled with glaze!
Category: Breakfast, Brunch
Cuisine: American
Keyword: cinnamon roll crescents
Servings: 8 crescents
Calories Per Serving: 186 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
  • 8 ounces refrigerated crescent roll dough (1 can)
  • 1/2 cup brown sugar (light or dark)
  • 3 teaspoons cinnamon
For Glaze:
  • 1/2 cup powdered sugar (confectioner's sugar)
  • 2-3 Tablespoons heavy cream or milk
Instructions
  1. Preheat oven to 375° F. 

  2. Separate the crescent rolls at the perforations, then lay them on a 13 x 9 inch ungreased baking sheet, about an inch apart. Sprinkle entire surface of each dough triangle with the filling mixture. Yes... it will be messy. Scoop up as much as you can and dump it right back on top! Gently press down the filling onto the dough. Roll up crescents and tuck the end point under. Some of the filling will fall out as you roll. Scoop up what you can, and sprinkle it back, on top! NOTE: You will most likely NOT use all of the mix.  Store extra filling for next time! 

  3. Bake at 350° F, between 9-12 minutes. Since oven temps vary, check on them around 8-9 minutes. When done, crescents will be golden brown. Remove from oven and transfer to a wire rack, positioned on top of wax or parchment paper; let them cool for a few minutes.

  4. While crescents cool, make the glaze. Whisk together powdered sugar and heavy cream (or milk) in a small bowl, until it reaches desired consistency. Lightly drizzle glaze over the top of the crescents once they have cooled slightly. The paper placed under the wire rack will make cleanup a lot easier! The glaze firms up quickly, and then cinnamon roll crescents are ready to serve! Enjoy!

Nutrition Facts
Cinnamon Roll Crescents
Amount Per Serving (1 g)
Calories 186 Calories from Fat 63
% Daily Value*
Fat 7g11%
Saturated Fat 3g19%
Cholesterol 5mg2%
Sodium 228mg10%
Potassium 18mg1%
Carbohydrates 33g11%
Sugar 23g26%
Protein 1g2%
Vitamin A 55IU1%
Calcium 21mg2%
Iron 0.5mg3%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!Cinnamon roll crescents are quick and easy to make! Crescent roll dough is coated in brown sugar/cinnamon, then rolled, baked and drizzled with glaze!