Category: Breakfast

Banana Nut Waffles

Make gourmet tasting Banana Nut Waffles for breakfast, by simply adding common ingredients like bananas, toasted pecans and cinnamon! Delicious!Make gourmet tasting Banana Nut Waffles for breakfast, by simply adding common ingredients like bananas, toasted pecans and cinnamon! Delicious!

If you’re looking for a delicious twist on an ordinary breakfast waffle that takes it from “good” to “great”, how about making Banana Nut Waffles?

By simply adding a few common ingredients to the batter and the top of “regular” waffles you can create a truly gourmet waffle!

The added ingredients makes it taste like you’re eating a warm piece of Banana Nut Bread. These banana nut waffles are incredibly delicious!

How To Make Banana Nut Waffles

It’s so easy to “morph” a simple homemade waffle into something extraordinary.  Mix up your favorite waffle batter (homemade or store-bought mix).

For each of the banana nut waffles, add a half of a banana (chopped into small pieces), and 1/2 teaspoon ground cinnamon to the batter. Stir to combine.

Waffle batter in bowl with bananas and cinnamon

Add 2 Tablespoons of chopped pecans and 1/4 teaspoon vanilla extract to walnuts to the batter. Mix it all together, and pour batter into an oiled, preheated waffle iron.

Cook the banana nut waffles until they are fully done and crispy (about 3 1/2 minutes)!

Chopped pecans added to waffle batter in bowl

Once waffle is done, place it on serving plate. Drizzle with maple syrup (and butter, if desired).

Add the other half of the banana (chopped), and additional pecans for garnish (see TIP below).  Repeat process for each additional waffle; serve and enjoy!

TIP: The pecans are especially tasty if they are lightly toasted in a dry skillet for 3-4 minutes before adding to waffle.

Banana Waffle with pecans and bananas, with bacon on side of plate

By simply adding a couple common, fresh ingredients to the batter and the cooked waffle, you’ll end up with “gourmet” tasting banana nut waffles! These waffles are similar to what some well-known restaurants serve, but made for a fraction of the price!!!

Why not treat yourself to a decadent breakfast every now and then? Sure hope you’ll give these banana nut waffles a try!

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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Banana Nut Waffles / The Grateful Girl Cooks!

Banana Nut Waffles
Prep Time
5 mins
Cook Time
3 mins
Total Time
8 mins
 

Make gourmet tasting Banana Nut Waffles for breakfast, by simply adding common ingredients like bananas, toasted pecans and cinnamon! Delicious!

Category: Breakfast
Cuisine: American
Keyword: banana nut waffles
Servings: 1 waffle
Calories Per Serving: 495 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
  • Waffle Mix
  • 1 Banana , cut into small pieces, divided
  • 1/2 teaspoon ground cinnamon
  • 4 Tablespoons chopped pecans , divided
  • 1/4 teaspoon vanilla extract
  • Maple syrup (as desired-not included in calories)
Instructions
  1. Prepare waffle batter per package instructions and oil and preheat waffle iron.
  2. Add 1/2 of the chopped banana and cinnamon to the waffle batter. Stir to combine.
  3. Stir in 2 Tablespoons (half) of the chopped pecans, and the vanilla extract. Stir to combine.
  4. Cook waffle according to instructions for your waffle iron (usually about 3 -4 minutes)
  5. When waffle is fully cooked, remove to serving plate.
  6. Add maple syrup (and butter, if desired). Top waffle with remaining 1/2 of chopped banana and the remaining 2 Tablespoons of chopped pecans. (see note on dry toasting these pecans). Serve, and enjoy!

Recipe Notes

The quantity listed for ingredients in recipe are for EACH large waffle.  Amount of waffle mix/quantity of waffles used/made is up to you.
*The pecans for the top of the waffles taste great toasted (optional). To do this, put the chopped pecans in a dry skillet, and cook on medium-low, stirring occasionally for 3-4 minutes or until lightly toasted and aromatic.

Nutrition Facts
Banana Nut Waffles
Amount Per Serving (1 4" waffle)
Calories 495
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!Make gourmet tasting Banana Nut Waffles for breakfast, by simply adding common ingredients like bananas, toasted pecans and cinnamon! Delicious!

 

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Dark Chocolate Almond Chia Muffins

You will LOVE these easy and absolutely delicious dark chocolate almond chia muffins, loaded with dark chocolate, almonds, chia seeds, and sea salt!You will LOVE these easy and absolutely delicious dark chocolate almond chia muffins, loaded with dark chocolate, almonds, chia seeds, and sea salt!

It’s always fun when a friend gives me a recipe to try, one that they really enjoy. What a great way to find NEW recipes, and get an “insider tip” from someone saying “you’ve got to try this!”. Such is the case with this AMAZING recipe for Dark Chocolate Almond Chia Muffins!

I was at a Bible Study last week, and our teaching leader (my friend Fran) gave me a sticky note with the name of this recipe written on it, plus the name of the source. The dark chocolate almond chia muffins sounded good, so less than 24 hours later, I was making these delicious muffins in my little ol’ kitchen.

Let me tell you, folks… they are FABULOUS! How can you go wrong with dark chocolate, almonds, chia seeds, etc.? I’d never used chia seeds (an ancient grain) in a recipe prior to this, but did a bit of research and found out how nutritious/filling they are when added to food.

I am thrilled my friend Fran was kind enough to share this recipe with me… and impressed by how ridiculously tasty these muffins are! From start to finish, it only took about 30 minutes to make a dozen. Here’s what you do:

How To Make Dark Chocolate Almond Chia Muffins

First, preheat your oven to 400° F. While the oven is preheating, put paper liners into a standard sized 12 cup muffin tin. Whisk the flour, sugar, cocoa powder, baking soda and salt together in a large mixing bowl.

Flour and cocoa for chocolate muffins in mixing bowl with whisk

Add chia seeds to the dry ingredients (see those little bitty black seeds? So many nutritional benefits to adding these to foods). Also add 1/2 cup of the chopped almonds (reserving the rest for later), and dark chocolate chips to the flour mixture. Stir to combine.

Chocolate chips and almonds added to dry ingredients for chocolate almond chia muffins.

In a separate bowl, mix together buttermilk, melted butter (important – make sure melted butter has cooled to room temp. before adding, or you will get scrambled eggs!), egg, and almond extract.

Add these wet ingredients to the dry ingredients in the large mixing bowl. Mix the ingredients together, only until just combined. Do not over-mix the batter.

Butter, egg and buttermilk added to chocolate almond chia muffins mix in bowl.

Evenly distribute the chocolate almond chia muffins batter between the 12 muffin cups. Top each of the muffins with 1½ – 2 teaspoons of the reserved chopped almonds.

Chocolate almond chia muffins batter in muffin cups, are ready to bake!

Sprinkle the top of each muffin with a pinch of coarse sea salt (trust me, this is GOOD). Bake the dark chocolate almond chia muffins at 400° F. for 18 minutes, or until the muffins spring back slightly when lightly pressed in the center.

Sea salt is sprinkled on top of chocolate almond chia muffins before baking.

Let the baked chocolate almond chia muffins cool down (still in the pan), after removing them from oven.

A dozen chocolate almond chia muffins cooling down in pan, after baking.

The dark chocolate almond chia muffins taste wonderful, served warm or at room temperature. Be sure to store them in an airtight container. They can also be frozen, if wrapped well and stored in a plastic freezer bag.

Close up of dark chocolate almond chia muffins, with almonds on top

Here’s an inside peek at one of the chocolate almond chia muffins. You can see the dark chocolate chips and hints of chopped almonds inside. When warmed slightly, the chocolate chips get nice and “gooey”, which is a code word for “oh my goodness!”.

Inside look at one of the dark chocolate almond chia muffins, cut in half.

So, just as my friend passed this recipe to me, I now pass it on to you, friends. May you receive as much enjoyment out of these muffins as we did. Then… pass it on! Have a great day.

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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Recipe Source: Heather Meldrom at  http://www.realsimple.com/food-recipes/browse-all-recipes/dark-chocolate-almond-chia-muffins

Dark Chocolate Almond Chia Muffins
Prep Time
15 mins
Cook Time
18 mins
Total Time
33 mins
 

You will LOVE these easy and absolutely delicious dark chocolate almond chia muffins, loaded with dark chocolate, almonds, chia seeds, and sea salt!

Category: Breakfast
Cuisine: American
Keyword: chocolate almond chia muffins
Servings: 12 muffins
Calories Per Serving: 383 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
  • 2 cups all purpose flour
  • 1 cup granulated sugar
  • 1/2 cup unsweetened cocoa powder
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt (table salt)
  • 5 teaspoons chia seeds (found with grains (ie. rice, quinoa) in most grocery stores)
  • 2/3 cup chopped almonds (divided)
  • 3/4 cup dark chocolate chips
  • 1 cup buttermilk
  • 3/4 cup (one and a half cubes) unsalted butter, melted and cooled to room temp.
  • 1 large egg
  • 1 teaspoon almond extract
  • Coarse sea salt , for sprinkling onto muffins before baking
Instructions
  1. Preheat oven to 400 degrees (F). Insert paper liners into a 12 cup standard sized muffin tin.
  2. Whisk the flour, sugar, cocoa powder, baking soda and table salt together in a large bowl. Add chia seeds, 1/2 cup of almonds (reserve the rest for garnish), and chocolate chips. Stir to combine.
  3. In a separate bowl, mix together the buttermilk, melted butter (at room temp!!!), egg, and almond extract. Once combined, add the wet ingredients to the bowl with the dry ingredients. Stir only until ingredients are fully combined (do not over-mix).
  4. Distribute batter equally between the 12 muffin cups. Sprinkle each muffin with 1 1/2 to 2 teaspoons of the reserved chopped almonds. Sprinkle each muffin with a pinch of coarse sea salt.
  5. Bake muffins at 400 degrees for 18 minutes, or until the muffins spring back when lightly pressed in the center. Remove pan from oven, but let muffins cool in the pan. Store in an airtight container.
Nutrition Facts
Dark Chocolate Almond Chia Muffins
Amount Per Serving (1 muffin)
Calories 383 Calories from Fat 189
% Daily Value*
Fat 21g32%
Saturated Fat 11g69%
Cholesterol 46mg15%
Sodium 374mg16%
Potassium 246mg7%
Carbohydrates 44g15%
Fiber 3g13%
Sugar 21g23%
Protein 6g12%
Vitamin A 405IU8%
Calcium 102mg10%
Iron 2.1mg12%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!

You will LOVE these easy and absolutely delicious dark chocolate almond chia muffins, loaded with dark chocolate, almonds, chia seeds, and sea salt!

 

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Waffles With Homemade Peach Topping

Waffles with Peach Topping are a delicious breakfast treat! Use fresh or frozen peaches to make a quick and EASY topping for your favorite waffle!
Waffles with Peach Topping are a delicious breakfast treat! Use fresh or frozen peaches to make a quick and EASY topping for your favorite waffle!
Every now and then, I enjoy waffles as a breakfast treat. By every now and then, I mean every couple of months. I WISH I could eat waffles more often, but that would not help me keep my “girlish figure” (**snort, snort, cough, cough) BUT… when I do have one, I sure enjoy Belgian waffles with homemade peach topping and a giant dollop of whipped cream.

Is It Difficult To Make The Peach Topping?

The quick answer to this question is No! It’s really easy to make a delicious peach topping for waffles! It’s as simple as peeling and slicing peaches, and gently cooking them with the other ingredients for about 5 minutes.

Once heated and sauce is thickened, pile it (or delicately spoon it) onto a cooked waffle! If you’re feeling rather adventurous, dollop it with some whipped cream. YUMMO! There’s nothing better than breakfast waffles with peach topping!

What Kind Of Waffles?

The type of waffle you use truly doesn’t matter. Use a favorite prepared mix to make your own, or use frozen waffles, if that’s easiest for you on a busy morning.

I like to use my Belgian waffle maker and almost always use a prepared mix. In the time it takes to mix the batter, and cook a couple waffles, the peach topping is basically cooked and ready to go!

Cooking a waffle in a waffle maker.

Can You Use FROZEN Peaches To Make This Topping?

I prefer to use fresh, ripe summer peaches to make the topping, but if they are out of season, YES, you can substitute frozen peaches. If you’re going to use FROZEN peaches, be sure to slightly decrease the water amount called for in the recipe.

Fresh peach slices and seasonings ready to make waffles with peach topping.

PLEASE NOTE: The caloric calculation in the printable recipe below is for the peach topping only (per serving), since there is no way to know what kinds of waffles people will be using (frozen/homemade, etc.)

Try This Peach Topping On Cake – YUM!

By the way… this peach topping is also WONDERFUL over slices of pound cake or angel food cake.  I’ve been making this topping for years and years, and think you will LOVE it! Hope you will consider trying this recipe for waffles with peach topping.

Looking For Other BREAKFAST Recipes?

You can find all of my breakfast 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.

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Recipe Source: my brain AFTER my morning coffee

Waffles With Homemade Peach Topping
Prep Time
5 mins
Cook Time
10 mins
Total Time
15 mins
 

Waffles with Peach Topping are a delicious breakfast treat! Use fresh or frozen peaches to make a quick and EASY topping for your favorite waffle!

Category: Breakfast
Cuisine: American
Keyword: waffles with peach topping
Servings: 4 servings
Calories Per Serving: 212 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
  • 1/2 cup water
  • 3/4 cup granulated sugar
  • 1 Tablespoon fresh lemon juice
  • 1 Tablespoon cornstarch
  • 4-5 large peaches (peeled, pitted and thinly sliced - a total of about 4 cups of sliced fruit)
  • 3/4 teaspoon ground cinnamon
Instructions
  1. Whisk the water, granulated sugar, lemon juice and cornstarch together in a large saucepan (or large skillet). Bring these ingredients to a full boil on medium heat, stirring often. (If using frozen peaches, do not thaw, but remember to slightly decrease the amount of water used). Mixture should thicken slightly.
  2. Add the peach slices and cinnamon. Stir to combine; cook on low for approximately 4-5 minutes, until heated through, and peaches have softened up slightly. Remove from heat.
  3. Prepare waffles (using mix or your own recipe). Sprinkle cooked waffle with sifted powdered sugar, if desired.
  4. Spoon peach topping over the top of waffle. Garnish with whipped cream, if desired.
Recipe Notes

PLEASE NOTE: The caloric calculation is for the peach topping only. This is because there are so many kinds of waffles (homemade/frozen) that may be used, that it would be impossible to accurately report. This topping is also delicious over slices of pound cake or angel food cake.

Nutrition Facts
Waffles With Homemade Peach Topping
Amount Per Serving (1 serving peach topping)
Calories 212
% Daily Value*
Sodium 2mg0%
Potassium 285mg8%
Carbohydrates 54g18%
Fiber 2g8%
Sugar 50g56%
Protein 1g2%
Vitamin A 490IU10%
Vitamin C 11.4mg14%
Calcium 13mg1%
Iron 0.4mg2%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!Waffles with Peach Topping are a delicious breakfast treat! Use fresh or frozen peaches to make a quick and EASY topping for your favorite waffle!

 

 

 

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Breakfast Burritos

Breakfast burritos, with scrambled eggs, bacon, cheddar cheese and salsa rolled in a flour tortilla are easy to prepare! You’ll enjoy this delicious breakfast!Breakfast burritos, with scrambled eggs, bacon, cheddar cheese and salsa rolled in a flour tortilla are easy to prepare! You'll enjoy this delicious breakfast!
Have you ever eaten or made breakfast burritos?  I tasted my first one about 8 years ago when called in to work overtime on a Saturday morning by my former boss. He bought breakfast burritos for all of us, and that was my first taste of one, but not my last!

They are very easy to make at home, so thought I would share a quick “how to” in case you would like to try making them yourself!

This is a simple version… eggs, bacon, cheese and salsa… but add whatever additional ingredients you would like… to make it your own!

How To Make Breakfast Burritos

Mix together a couple eggs with a bit of milk. Add mixture to non-stick skillet that has been sprayed or buttered. Season eggs with salt and pepper (to taste).

Scrambling eggs for breakfast burritos.

Add pre-cooked, crumbled bacon to the eggs. Mix together; scramble eggs on medium low heat until eggs are fully cooked.

Cooked, crumbled bacon is added to eggs for breakfast burritos.

Prepare The Burrito

Place a medium sized flour tortilla between two paper towels and microwave for 20 seconds.  Remove the warm tortilla and place scrambled egg/bacon mixture down the center of tortilla. Leave a little bit of the tortilla uncovered at each end (to help with rolling the burrito).

Scrambled eggs with bacon is placed in center of warm flour tortilla for breakfast burritos.

Add grated cheddar cheese to top the eggs (can also use pepper jack, if desired), and then spoon some salsa on top.

If NOT Eating right Away

TIP: If you are not eating these right away, I would suggest putting the salsa on top of the eggs, THEN covering the salsa with the grated cheese. This will help the salsa not to soak the tortilla too much while waiting for someone to come eat it.

You can also wrap the breakfast burritos in aluminum foil once done, to keep warm.

Breakfast Burritos are filled with eggs, bacon, cheddar cheese and salsa before rolling.

Roll up tortilla (burrito style), by first turning up one end of the tortilla. Repeat with other end of tortilla.

Once ends are turned up, tightly roll the tortilla up and over the filling. Place burrito on serving plate. Repeat with other breakfast burritos.

Rolling up the tortilla around the filling, to make breakfast burritos.

One of the breakfast burritos, rolled up, on a plate.

Serve Breakfast Burritos With Salsa On The Side

Serve with additional salsa on the side (for dipping) for an extra kick. I don’t normally cut them in half, but did for the photo, so you could see the inside of the Breakfast Burritos.

Breakfast Burritos are served with salsa on the side.

This is simply a very easy way to make a quick, delicious breakfast burrito. The best part is how easy it is to add ingredients you enjoy to make it your own. Add some cilantro, green onion slices, spinach, or avocado, etc. if you wish.  You really can’t hurt these burritos!

Hope you enjoy your breakfast burritos! Have a wonderful weekend, friends. Be kind to each other out there!

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!
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The Grateful Girl Cooks!
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Author's signature

Breakfast Burritos
Prep Time
5 mins
Cook Time
4 mins
Total Time
9 mins
 

Breakfast burritos, with scrambled eggs, bacon, cheddar cheese and salsa rolled in a flour tortilla are easy to make! Enjoy this delicious breakfast!

Category: Breakfast
Cuisine: Mexican
Keyword: breakfast burritos
Servings: 2 burritos
Calories Per Serving: 442 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
  • 4 large eggs
  • 2 Tablespoons milk
  • 1 pinch salt and pepper , to season
  • 2 slices bacon , precooked
  • 2 medium flour tortillas
  • 4 Tablespoons cheddar cheese , or more, if desired
  • 2 Tablespoons salsa , plus more for serving on side
Instructions
  1. Whisk eggs with milk in a small bowl. Add mixture to non-stick skillet that has been sprayed with non-stick spray or buttered. Season eggs with salt and pepper (to taste).

  2. Add pre-cooked, crumbled bacon to the eggs. Mix together; scramble eggs on medium low heat until eggs are fully cooked.
  3. For burritos, place medium sized flour tortillas between two paper towels and microwave for 20 seconds. Remove the warm tortillas and evenly distribute scrambled egg/bacon mixture down the center of each tortilla. Add a handful of grated cheddar cheese (can also use pepper jack, if desired), and then spoon salsa on top (approx. 1 Tablespoon of salsa per burrito).

  4. Roll up tortilla (burrito style), by first turning up one end of the tortilla. Once end is turned up, tightly roll the tortilla over the filling and place on serving plate. Serve with additional salsa on the side (for dipping) for an extra kick. Enjoy!

Nutrition Facts
Breakfast Burritos
Amount Per Serving (1 burrito)
Calories 442 Calories from Fat 261
% Daily Value*
Fat 29g45%
Saturated Fat 12g75%
Cholesterol 374mg125%
Sodium 801mg35%
Potassium 305mg9%
Carbohydrates 18g6%
Sugar 3g3%
Protein 24g48%
Vitamin A 855IU17%
Calcium 314mg31%
Iron 2.7mg15%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!Breakfast burritos, with scrambled eggs, bacon, cheddar cheese and salsa rolled in a flour tortilla are easy to prepare! You'll enjoy this delicious breakfast!

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Cranberry Orange Muffins

Cranberry Orange Muffins are easy to make, loaded with orange zest and juice, and drizzled with a sweet citrus glaze! They’re a delicious breakfast treat, especially during the holidays!Cranberry Orange Muffins are easy to make, loaded with orange zest and juice, and drizzled with a sweet citrus glaze! They're a delicious breakfast treat!
Do you enjoy the flavor combination of cranberries and oranges? I sure do! I’ve been making cranberry orange muffins for almost 40 years now with the same recipe, BUT I recently found a new recipe, tried it… and loved these muffins even more than my trusty old recipe!

The cranberry orange muffins are really easy to make, and I think you will love them, too! They are loaded with cranberries and the flavor of orange in the cupcakes AND the glaze make them “practically perfect in every way” (to quote good old Mary Poppins)!

How To Make Cranberry Orange Muffins

The first thing you will need to do is beat the butter until creamy. Add the granulated and brown sugars; beat until they are well combined.

Beginning to mix batter for cranberry orange muffins.

Add eggs, plain yogurt, and vanilla; beat these until creamy and well combined.

Eggs, yogurt and vanilla added to cranberry orange muffins batter

Add in the zest from 2 oranges (boy, does it smell good!).

Zest from an orange is added to cranberry muffin batter.

In separate bowl, whisk together dry ingredients. Pour the wet ingredients into the dry ingredients.

Dry ingredients are whisked together for cranberry orange muffins.

Wet muffin batter is added to dry ingredients for cranberry orange muffins.

Stir the milk and orange juice into the batter. Mix them well.

Milk and orange juice is added to muffin batter.

Add fresh or frozen cranberries to the batter. Be sure to set enough aside (24) to put on TOP of the muffin batter for garnish later. Fold the cranberries in gently, to combine.

Fresh cranberries are added to orange flavored muffin batter.

Spoon batter into sprayed and paper lined muffin pan, filling them almost up to the top. Please ignore my really old and dingy muffin pan. It works great, but looks horrible (Dear Santa… what would I like for Christmas?).

TIP:**By the way, I sprayed the paper muffin cup holders with non-stick spray, as well (an old secret I learned from a friend whose hubby was a professional baker).

Put a couple cranberries on top of each of the cranberry orange muffins for garnish before baking.

Cranberry orange muffins batter is placed into paper liners in pan before baking.

Bake the cranberry orange muffins in a preheated 425 degree oven for 5 minutes, then reduce heat to 350 degrees and continue baking for an additional 18-20 minutes (or until done/light golden color). Remove from oven, once done.

Let muffins cool for a minute or two, then remove them to wire rack to cool. I also put a sheet of aluminum foil under the rack, to help catch any drips when glazing them later.

Cranberry orange muffins, cooling on wire rack after baking.

While the cranberry orange muffins are cooling off a bit, make the orange glaze by mixing orange juice and powdered sugar together in a bowl.

Squeezing orange juice into glaze mixture for icing cranberry orange muffins.

Orange glaze is ready to drizzle on top of cranberry orange muffins.

Once muffins have cooled off, it’s time to glaze them. You need to simply drizzle the glaze over the top of each muffin going side to side. Turn the rack one quarter turn and drizzle them again going the opposite direction (side to side, then top to bottom).

Cranberry orange muffins, drizzled with orange flavored glaze, before serving.

Let the glaze firm up, then these cranberry orange muffins are ready to enjoy! Hope you will give these delicious muffins a try. They are packed with flavor!

Two cranberry orange muffins on a plate, with a cup of coffee on the side.

I hope you try these cranberry orange muffins.  You might be interested in some of my other muffins recipes, such as Banana Crumb, Chocolate Chip, Gingerbread, Banana Espresso Chocolate Chip, Apple Raisin, Blueberry Lemon, and Peach Jam Muffins (to name a few!).

Have a great day- May God bless you in all you do today!

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 signatureRecipe Source: http://sallysbakingaddiction.com/2014/11/06/cranberry-orange-muffins/

Cranberry Orange Muffins
Prep Time
15 mins
Cook Time
25 mins
Total Time
40 mins
 
Cranberry Orange Muffins are easy to make, loaded with orange zest and juice, and drizzled with a sweet citrus glaze! They're a delicious breakfast treat!
Category: Breakfast
Cuisine: American
Keyword: cranberry orange muffins
Servings: 12 muffins
Calories Per Serving: 255 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
For the muffins:
  • 1/2 cup unsalted butter (room temperature/soft)
  • 1/2 cup granulated sugar
  • 1/4 cup light or brown sugar , packed
  • 2 large eggs (room temp. is best)
  • 1/2 cup plain yogurt (I used Greek)
  • 2 teaspoons vanilla extract
  • zest from 2 oranges
  • 1 3/4 cups all purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 2 Tablespoons orange juice
  • 2 Tablespoons milk
  • 1 1/2 cups fresh or frozen cranberries (if frozen, do not thaw!)
For citrus drizzle:
  • 1 cup powdered sugar
  • 3 Tablespoons orange juice
Instructions
  1. Line a 12 count muffin pan with paper liners. Spray each liner with non-stick spray. If not using liners, spray pan with non-stick spray. Set muffin pan aside.
  2. Preheat your oven to 425 degrees F.
  3. In the bowl of a stand mixer (or in a medium sized bowl using a handheld mixer), beat soft butter until smooth (on high speed), for about one minute. Add the granulated and brown sugars and continue beating for approximately 1-2 minutes, until fully combined. Add eggs, yogurt, and the vanilla extract; beat until combined. Scrape down the sides of the bowl, if needed. Add the orange zest and combine. Remove bowl and set aside.
  4. In a large mixing bowl, whisk together all purpose flour, baking powder, baking soda, cinnamon and salt. Pour the wet ingredients into the bowl of dry ingredients and mix well. Add the orange juice and the milk; stir until fairly smooth (you might have some little lumps (that's okay).
  5. Fold in the fresh or frozen cranberries (saving 24 to garnish muffins with), only until mixed in. Do not overmix.
  6. Distribute the batter into the muffin cups (they will almost be filled to the top). Add a couple of cranberries to the top of each muffin.
  7. Bake muffins at 425 degrees for 5 minutes, then reduce heat in oven to 350 degrees, and bake for an additional 18-20 minutes, until done and golden in color. Remove pan from oven. After muffins have cooled a couple minutes, remove them to a wire rack (with aluminum foil or wax paper underneath to completely cool.
  8. While muffins are cooking or cooling, make the citrus drizzle by mixing orange juice and powdered sugar together in a small bowl. Decoratively drizzle the glaze over warm muffins. Let muffin drizzle cool and firm up before serving! Enjoy!
Recipe Notes

If you wrap the muffins really well with plastic wrap and aluminum foil, you should be able to freeze them for up to 2 months.

Nutrition Facts
Cranberry Orange Muffins
Amount Per Serving (1 muffin)
Calories 255 Calories from Fat 72
% Daily Value*
Fat 8g12%
Saturated Fat 5g31%
Cholesterol 48mg16%
Sodium 207mg9%
Potassium 101mg3%
Carbohydrates 40g13%
Fiber 1g4%
Sugar 24g27%
Protein 4g8%
Vitamin A 310IU6%
Vitamin C 7.9mg10%
Calcium 45mg5%
Iron 1.1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!

Cranberry Orange Muffins are easy to make, loaded with orange zest and juice, and drizzled with a sweet citrus glaze! They're a delicious breakfast treat!

 

 

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Pumpkin Chocolate Chip Pancakes

Need a taste of Fall for breakfast? Try these delicious, fluffy, pumpkin chocolate chip pancakes, with chocolate chips, pumpkin puree, cinnamon and allspice!Need a taste of Fall for breakfast? Try these delicious, fluffy, pumpkin chocolate chip pancakes, with chocolate chips, pumpkin puree, cinnamon and allspice!
As a kid, one of my favorite occasional “treats” was when my Mom would make our family chocolate chip pancakes. We ALL loved them!  I’ve made them for my family for many years, but when I stumbled upon this recipe for PUMPKIN Chocolate Chip Pancakes, I knew I had to make these…stat!

This past week I made Pumpkin Spice Latte Biscotti, and had some leftover pumpkin puree in the fridge… (conveniently the exact amount I needed for this recipe). So, into the kitchen I went to make this breakfast! The recipe was very simple to prepare (only took 5 minutes to prep), and the “from scratch” pancakes are delicious!

The taste of pumpkin, cinnamon, allspice, and chocolate chips are amazing in these pancakes! Yes, they are a bit sweet, but I figured since we only have pancakes occasionally, it wouldn’t be TOO bad.

Pumpkins are a sign of Fall and that means it is time for pumpkin pancakes!

Here’s how you whip up a batch of these delicious pumpkin chocolate chip pancakes:

How To Make Pumpkin Chocolate Chip Pancakes

In a large bowl, stir together flour, baking powder, baking soda, cinnamon, allspice and semi-sweet chocolate chips. (Bet you didn’t even break into a sweat…)

Adding ingredients to make pumpkin pancake batter.

In a separate bowl, stir the brown sugar, egg, vanilla, pumpkin puree, and oil together until fully combined.

Pumpkin puree, eggs, etc. are mixed to add to pancake batter.

Stir in the buttermilk and blend well.

Buttermilk is added to pumpkin chocolate chip pancakes batter

Add the wet ingredients to the dry ingredients and stir well, until mixture is fully blended. Do not overstir.

Wet ingredients added to dry ingredients to make pancake batter.

Time To Cook The Pancakes!

Pour pancake batter onto a pre-heated griddle (350 degrees) or large skillet (heated on medium-high) that has been sprayed with a non-stick spray or a little oil. Cook pancakes about 3 minutes or until little air bubbles form on top of the batter.

Pumpkin chocolate chip pancakes cooking on a griddle.

Carefully flip the pancakes over and continue cooking other side for 2-3 minutes.

Pumpkin chocolate chip pancakes are flipped when they get brown.

When done, serve immediately with some butter and maple syrup, and ENJOY!

Pumpkin chocolate chip pancakes served with butter and maple syrup.

Pumpkin chocolate chip pancakes on plate with fork.

I saved you a bite, but only ONE. You’re welcome!  Here you go… isn’t that delicious? Hey, if you enjoy pancakes for breakfast, chances are you will also enjoy Homemade Blueberry Pancakes,  Banana Nut Waffles, or Waffles with Homemade Peach Topping!

Cutting into the pumpkin chocolate chip pancakes with a fork.

Hope you will these scrumptious pumpkin chocolate chip pancakes a try. I think you will really enjoy them. (I made half a recipe and it made 5 good sized pancakes). The full recipe (shown below in printable form) yields approximately 10-12 pancakes.

Have a great day, friends. Make every moment count for good!

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!
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Author's signature

Recipe Source: Erin, at http://dinnersdishesanddesserts.com/pumpkin-chocolate-chip-pancakes/

Pumpkin Chocolate Chip Pancakes
Prep Time
5 mins
Cook Time
10 mins
Total Time
15 mins
 
Need a taste of Fall for breakfast? Try these delicious, fluffy, pumpkin chocolate chip pancakes, with chocolate chips, pumpkin puree, cinnamon and allspice!
Category: Breakfast
Cuisine: American
Keyword: pumpkin chocolate chip pancakes
Servings: 12 pancakes
Calories Per Serving: 243 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
  • 2 cups all purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 2 teaspoon cinnamon
  • 1/2 teaspoon allspice
  • 1 cup semi-sweet chocolate chips
  • 1/4 cup brown sugar
  • 1 egg
  • 1 teaspoon vanilla extract
  • 1 cup pumpkin puree (not pumpkin pie mix)
  • 3 Tablespoons vegetable or canola oil
  • 1 1/2 cups buttermilk (*see notes)
  • non-stick spray or a bit of oil (used to grease griddle or skillet)
Instructions
  1. In a large bowl, whisk together the all purpose flour, baking powder, baking soda, cinnamon, allspice and the chocolate chips. Set aside.
  2. In another bowl, blend together the brown sugar, egg, vanilla extract, pumpkin puree and oil. Mix well, then add in the buttermilk, stirring well.
  3. Add the wet ingredients to the dry ingredients. Stir until combined, but do not over stir.
  4. Spray a griddle or large skillet with non-stick spray or lightly grease with oil.
  5. Preheat grill to 350 degrees or heat skillet on medium-high. When hot, pour batter for pancakes onto griddle. Cook for about 3 minutes, or until tiny air bubbles begin to form on top of each pancake. Carefully flip the pancakes over, and continue cooking for another 2-3 minutes.
  6. Serve pancakes hot, and top with a dollop of butter and some maple syrup. Enjoy!
Recipe Notes

If you do not have buttermilk, you can easily make your own (I did this for the pancakes): Place 1 1/2 Tablespoons white vinegar in a large measuring cup. Add milk up to the 1 1/2 cup level. Stir. Let it sit for 5 minutes, then use it in the recipe as indicated. It is a perfect substitution!!!

Nutrition Facts
Pumpkin Chocolate Chip Pancakes
Amount Per Serving (1 pancake)
Calories 243 Calories from Fat 90
% Daily Value*
Fat 10g15%
Saturated Fat 6g38%
Cholesterol 17mg6%
Sodium 132mg6%
Potassium 268mg8%
Carbohydrates 32g11%
Fiber 2g8%
Sugar 12g13%
Protein 4g8%
Vitamin A 3255IU65%
Vitamin C 0.8mg1%
Calcium 90mg9%
Iron 2.4mg13%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!Need a taste of Fall for breakfast? Try these delicious, fluffy, pumpkin chocolate chip pancakes, with chocolate chips, pumpkin puree, cinnamon and allspice!

 

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Pumpkin Spice Latte Biscotti

If you enjoy Fall & pumpkin spiced “everything”, you’ll love pumpkin spice latte biscotti, a yummy, crispy & dunkable cookie with lots of flavor!I have several friends who "do the happy dance" each Fall, when their local coffee stand begins offering their seasonal Pumpkin Spice Lattes. Cracks me up to see how fast the "news" spreads via Social Media. Well... if you like Pumpkin Spice Lattes, then I would be willing to bet you will love these Pumpkin Spice Latte Biscotti!

I have several friends who “do the happy dance” each Fall, when their local coffee stand begins offering their seasonal Pumpkin Spice Lattes. Cracks me up to see how fast the “news” spreads via Social Media. Well… if you like Pumpkin Spice Lattes, then I’m willing to bet you will love these Pumpkin Spice Latte Biscotti!

I saw this recipe pop up on Pinterest and thought I would give it a try. I’ve made biscotti before (here’s my recipe for Orange Almond Biscotti -yum!), so I knew I would enjoy the flavor combination of these biscotti.

How can you go wrong with a yummy coffee drink in COOKIE FORM? It’s practically impossible! Here’s how easy these pumpkin spice latte biscotti are to make:

Prepare Batter For The Pumpkin Spice Latte Biscotti

In a medium sized bowl, whisk together flour, baking powder, salt and spices, then set aside. See the ground coffee in the middle of the pile? Yes!

Dry ingredients for biscotti are mixed together in large bowl.

Using a hand mixer or a stand mixer, cream the butter and sugar together until creamy, and then add in eggs, and beat well.

A stand mixer is used to blend butter, sugar and eggs to make biscotti batter.

Add the pumpkin puree and vanilla extract to the batter, and beat these, until incorporated.

Pumpkin puree and vanilla extract are added to the biscotti batter, to combine.

Now add the dry ingredients to the wet ingredients, a little at a time, beating well until ingredients are fully combined.

Dry ingredients are now added to the wet ingredients to make the pumpkin spice latte biscotti batter.

Prepare The Pumpkin Spice Latte Biscotti Batter For Baking

The batter for the pumpkin spice latte biscotti will look like this when done… see the little coffee granules? Ooh…

Flecks of instant coffee are visible in the biscotti batter.

Spoon the soft dough onto a parchment paper lined baking sheet. Make two separate mounds (about 3 inches wide by 12 inches long) of dough several inches away from each other. Don’t forget to do this, because the dough will spread while baking.

Two log shapes are formed by spreading out the pumpkin spice latte biscotti batter on parchment paper.

Shape The Biscotti Logs

Using moistened hands, shape the dough into 3 inch wide by 12 inch long logs, remembering to leave several inches space between logs, cause they will spread when baking.

Batter is shaped into 2 log shapes before baking for the first time.

Bake The Biscotti

Bake the biscotti logs in a preheated 300 degree oven for 35-40 minutes, until firm (mine took 40 minutes). Please see my note on oven temp. in the NOTES section of the printable recipe!

When done, remove the pan from the oven, and let the biscotti rest for a full 10 minutes.

After baking, the biscotti dough has spread considerably, and cools on parchment paper.

After 10 minutes, remove the biscotti logs to a cutting board, and remove the parchment paper. Carefully slice each log into 12 (one inch) slices along the short side, using a serrated knife to cut.

Each of the biscotti logs are sliced into 12 portions before they are baked again.

Time To Bake The Pumpkin Spice Latte Biscotti AGAIN

Once cut, carefully move the slices one at a time (I used the blade of the knife) back to a baking sheet (no parchment paper needed this time), making sure to place the cut side down. 

After 15 minutes, remove the biscotti from the oven, and turn them over. Put them back in the oven and bake an additional 15-20 minutes until golden brown and crispy. I actually let the second cooking go for 20 minutes.

Pumpkin Spice Latte Biscotti slices are baked a second time, cut side down.

When done, remove the biscotti to a wire rack and let the cookies cool down completely.

Baked biscotti slices, cooling on a wire rack.

Make The Chocolate Drizzle

While the biscotti cools, make a chocolate drizzle to decorate them with, once completely cooled. Melt chocolate chips and a little bit of vegetable shortening in the microwave. Microwave 30 seconds on high. Stir. Microwave again for 30 seconds on high. Stir.

Chocolate is melted with shortening, to make a drizzle for topping the biscotti.

Drizzle the tops of the biscotti with the melted chocolate. II use a honey dipper, but you can use a fork, etc.. Let the chocolate harden, then “PAINT” the bottoms of each biscotti with the melted chocolate, using a pastry brush. Let the chocolate firm up fully before serving.

Melted chocolate is drizzled over the tops of the baked biscotti.

The bottom of each piece of biscotti is brushed with melted chocolate.

Ready To Serve And Eat!

Once the chocolate has hardened up on the top and bottom of each cookie, the pumpkin spice latte biscotti are ready to eat… or dunk in a hot cup of coffee!

Pumpkin Spice Latte Biscotti is ready to eat once the chocolate has firmed up.

Hope you enjoy this little taste of FALL with these delicious pumpkin spice latte biscotti! Have a great day, and may God bless the work of your hands!

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 signatureRecipe Source: Jennifer, at http://www.seasonsandsuppers.ca/pumpkin-spice-latte-biscotti

Pumpkin Spice Latte Biscotti
Prep Time
20 mins
Cook Time
1 hr 10 mins
Total Time
1 hr 30 mins
 

If you enjoy Fall & pumpkin spiced "everything", you'll love pumpkin spice latte biscotti, a yummy, crispy & dunkable cookie with lots of flavor!

Category: Breakfast, Cookie
Cuisine: American
Keyword: pumpkin spice latte biscotti
Servings: 24
Calories Per Serving: 182 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
For the biscotti:
  • 3 cups all purpose flour
  • 1 1/2 teaspoons baking powder
  • 2 1/2 teaspoons finely ground coffee (grounds)
  • 1/4 teaspoon salt
  • 2 teaspoons cinnamon
  • 1 teaspoon ginger
  • 1/2 teaspoon nutmeg
  • 1/2 cup butter (at room temperature!)
  • 1 cup granulated sugar
  • 3 large eggs
  • 1 teaspoon vanilla extract
For The Chocolate Drizzle:
  • 1 cup semi-sweet chocolate chips
  • 1 1/2 Tablespoons vegetable shortening
Instructions
  1. Preheat your oven to 300 degrees.
  2. In a large bowl, whisk together the flour, baking powder, coffee grounds, and spices until well combined. Set bowl aside.
  3. Place the room temp. butter and sugar in a mixing bowl or the bowl of a stand mixer. Beat with mixer on high until completely smooth. Add the eggs, one at a time. Beat the mixture well after adding each egg. When smooth, add the pumpkin puree and the vanilla extract. Beat this well.
  4. Turn the mixer to low and gradually add the dry ingredients to the wet ingredients (a little at a time), while mixer is running, until completely combined.
  5. Spoon the dough out onto a parchment paper-covered baking sheet. Divide dough evenly into 2 separate log shapes, about 12 inches long by 3 inches wide (approx.). Wet your hands and shape the dough into a smooth log (12 x 3). REMEMBER TO KEEP LOGS SEVERAL INCHES APART AS THEY WILL SPREAD WHILE BAKING!
  6. Bake the dough at 300 degrees for 35-40 minutes or until firm. When done, remove pan from oven and let dough rest for 10 minutes.
  7. Remove dough logs to a cutting board (remove parchment paper). Carefully slice each log into 12 one inch slices, using a serrated knife. Place biscotti slices, CUT SIDE DOWN onto baking sheet. Bake for 15 minutes; remove pan from oven. Turn the biscotti slices over, return pan to oven, and cook an additional 15-20 minutes. When done, remove from oven. Carefully place biscotti on wire racks to completely cool.
To make chocolate drizzle:
  1. Place chocolate chips and vegetable shortening in microwave safe bowl. Microwave on HIGH for 30 seconds. Stir. Microwave again for 30 seconds. Remove from microwave and stir well, until smooth. Drizzle over each biscotti. Let chocolate harden. Use a pastry brush to brush chocolate on the bottom of each biscotti. Let chocolate fully harden, then they are ready to eat!
Recipe Notes

*FYI- I noticed that these biscotti were not as crunchy the day after I made them. After looking at my other recipes for biscotti, I'm convinced the lower oven temp. for this particular recipe played a part. Next time, I will bake these at 350 degrees, then place the cut slices standing upright on sheet (as opposed to flipping to both sides), and bake for approx. 20-25 min. until firm and set... cause we want crunchy biscotti, right?

Nutrition Facts
Pumpkin Spice Latte Biscotti
Amount Per Serving (1 g)
Calories 182 Calories from Fat 72
% Daily Value*
Fat 8g12%
Saturated Fat 4g25%
Cholesterol 31mg10%
Sodium 67mg3%
Potassium 92mg3%
Carbohydrates 24g8%
Fiber 1g4%
Sugar 11g12%
Protein 2g4%
Vitamin A 150IU3%
Calcium 24mg2%
Iron 1.3mg7%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!If you enjoy Fall & pumpkin spiced "everything", you'll love pumpkin spice latte biscotti, a yummy, crispy & dunkable cookie with lots of flavor!

 

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Apple Crumb Muffins

Apple crumb muffins with streusel topping, are moist, delicious, easy to make and will become a family favorite breakfast treat!Apple crumb muffins with streusel topping, are moist, delicious, easy to make and will become a family favorite breakfast treat!

This past weekend we have had quite lot of wind and heavy rain hit us here in Portland. The temperature has dropped quite a bit from the consistent HOT temps we’ve been experiencing all summer long. To celebrate what FEELS like Fall, I made these Apple Crumb Muffins!

Apples and cool, rainy weather just seem to go together well! So does a hungry tummy and these yummy muffins!  I found the recipe for these delicious, easy-to-prepare muffins on a blog site that I enjoy, called “Heather’s French Press”, and decided to give ’em a try. They were SO EASY to make… really! Here’s how you make them:

How To Make Apple Crumb Muffins

First you whisk together flour, baking powder, granulated sugar, salt and cinnamon. You just have to cinnamon to make any good apple recipe a hit, right?

Flour and spices in bowl

Next, whisk together one egg, some milk and a bit of melted butter. Whisk it up good, then pour it into the flour mixture.

Egg, milk and butter with whisk in bowlPouring muffin batter into dry ingredients in bowl

Stir to combine the ingredients (just until blended in), then fold in the chopped apples.

Muffin batter with apple chunks in bowl

Time To Fill the Muffin Tins!

Fill paper-lined muffin cups with the apple mixture. Fill each muffin cup about 2/3 full. PLEASE IGNORE my totally ancient/much-abused, horrible-looking muffin pans that have seen a LOT of use over the years!

Now, tell me the truth… did you ignore how gross they are, really? Uh huh. I didn’t think so. I have the same reaction every time I haul this muffin tin out of the cabinet. A little worse for the wear, but “works” just fine, so I can live with that.

Batter in paper-lined muffin cup tins

Now it’s time to make up the crumb/streusel topping. Easy. Just mix the ingredients together in a small bowl, then distribute (crumble) them over the tops of each muffin.

Batter with streusel on top in muffin tins

Time To Bake The Apple Crumb Muffins!

Once the tops of the apple crumb muffins are all covered (use up all the crumb topping), bake at 400 degrees for about 20 minutes, then remove the pan to a wire rack to cool.

Once the apple crumb muffins have cooled down, you are ready to serve these delicious muffins to those you love. See how nice the streusel topping looks?

Two muffins close up with apple on plateBaked apple crumb muffin on a paper towel

Here’s an apple crumb muffin that has been cut in half. See those apple chunks inside the muffin? YUM.

You can see the apple chunks inside the muffin!

These apple crumb muffins also freeze well, if wrapped securely! Sure hope you will find some time to give this recipe a try! I’m sure you will LOVE these muffins!

Looking For More MUFFIN Recipes?

You might also want to try my other muffins recipes for Gingerbread, Banana Crumb, Chocolate Chip, and Cranberry Orange, to name a few! You can find more yummy muffin recipes in the Recipe Index at the top of the page!

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

Have a great week!

Author's signatureRecipe Source: http://www.heathersfrenchpress.com/2015/08/apple-streusel-coffee-cake-muffins.html

Apple Crumb Muffins
Prep Time
15 mins
Cook Time
20 mins
Total Time
35 mins
 
Apple crumb muffins with streusel topping, are moist, delicious, easy to make and will become a family favorite breakfast treat!
Category: Breakfast
Cuisine: American
Keyword: apple crumb muffins
Servings: 12 muffins
Calories Per Serving: 202 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
For The Muffins:
  • 1 1/2 cups all purpose flour
  • 2 teaspoons baking powder
  • 1/2 cup granulated sugar
  • 1/2 teaspoon salt
  • 1/2 teaspoon cinnamon
  • 1 egg
  • 1/2 cup + 2 Tablespoons milk
  • 4 Tablespoons butter , melted
  • 2 cups apples , peeled, and diced
For The Crumb Topping:
  • 1/2 cup granulated sugar
  • 1/4 cup flour
  • 1/2 teaspoon cinnamon
  • 2 Tablespoons butter , melted
Instructions
  1. Preheat your oven to 400 degrees F.
  2. In a medium sized bowl, combine the flour, granulated sugar, baking powder, cinnamon and salt.
  3. In a separate bowl, whisk the egg, milk and melted butter (cooled) together.
  4. Add the egg mixture to the flour mixture. Stir this until is is just barely combined.
  5. Add the diced apples; fold them into the batter.
  6. Spoon the mixture into paper-lined or spayed standard sized muffin cups.
  7. In separate small bowl, mix together the crumb topping ingredients. Sprinkle the crumb topping over the top of each of the muffins. Use all the topping mixture.
  8. Bake the muffins at 400 degrees for 20 minutes. Remove to a wire rack, and let cool before serving. Enjoy!
Nutrition Facts
Apple Crumb Muffins
Amount Per Serving (1 muffin)
Calories 202 Calories from Fat 54
% Daily Value*
Fat 6g9%
Saturated Fat 3g19%
Cholesterol 29mg10%
Sodium 157mg7%
Potassium 126mg4%
Carbohydrates 34g11%
Fiber 1g4%
Sugar 19g21%
Protein 2g4%
Vitamin A 225IU5%
Vitamin C 1mg1%
Calcium 48mg5%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!Apple crumb muffins with streusel topping, are moist, delicious, easy to make and will become a family favorite breakfast treat!

 

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Apple, Cranberries & Oats Skillet Breakfast

Comforting and delicious, this easy and healthy apple cranberries oats skillet breakfast will make you think you’re eating apple pie for breakfast!Comforting and delicious, this easy and healthy apple cranberries oats skillet breakfast will make you think you're eating apple pie for breakfast!

A few mornings ago, I was trying to decide what to eat for breakfast. I decided to eat a LARGE apple, but then thought it sounded rather boring. I wanted to eat a fairly healthy breakfast, but wanted it to taste fantastic and help fill me up.  So I made an Apple Cranberries Oats Skillet Breakfast and it was wonderful, delicious, and filling!

I decided to cook the apple slices in my trusty skillet, then added in additional flavor with some extra goodies (like cinnamon, dried cranberries, a smidge of brown sugar, etc.) and some “good for you” old-fashioned oats. What I ended up with was a healthy, satisfying meal… with a huge apple as the main ingredient!

How to Make This Apple Cranberries Oats Skillet Breakfast

I love to cook oatmeal with fresh apples in it, but this time I reversed the process. I cooked an entire large apple, and added in only 1 Tablespoon of raw oats and dried cranberries while cooking (for extra texture and fiber).

I liberally sprinkled the mixture with cinnamon, lemon juice, a tiny pinch of brown sugar, and cooked the apples down until they were softened, but NOT mushy.

Apple slices, oats and cranberries cooking in skillet
I added a bit of water to my skillet while cooking to help the oats and apple soften up. That’s it!  Once the apples had softened (about 5 minutes later), I spooned the entire mixture into a bowl, let it cool just a bit, and ate the whole thing!

I felt like I was eating apple crisp (kinda) for breakfast. It was delicious, and was a totally EASY and very satisfying start to my day! Another breakfast recipe (one of my faves) you might want to check out is my post for Apple Cinnamon Steel Cut Oats With Pecans! Yum.

Hope you will give this quick breakfast a try! Have a great day; my hope is that God blesses you with moments where you see evidence of HIS beauty, kindness, and love as you go through this day!

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 signatureRecipe source: My brain (and 2 cups of coffee)

Apple, Cranberries & Oats Skillet Breakfast
Prep Time
5 mins
Cook Time
8 mins
Total Time
13 mins
 
Comforting and delicious, this easy and healthy apple cranberries oats skillet breakfast will make you think you're eating apple pie for breakfast!
Category: Breakfast
Cuisine: American
Keyword: apple cranberries oats skillet
Servings: 1 serving
Calories Per Serving: 181 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
  • 1 apple , large, peeled, cored and sliced into thin slices
  • 1 Tablespoon fresh lemon juice
  • 3/4 teaspoon cinnamon
  • 3/4 teaspoon brown sugar
  • 1 Tablespoon dried cranberries
  • 1 Tablespoon old-fashioned oats (dry)
  • 1/4 cup water
Instructions
  1. Peel, core, and slice the apple into thin slices. Place in skillet. Stir in lemon juice. Cook apple slices on medium-low heat until apples begin to soften (2-3 minutes).

  2. Add cinnamon, brown sugar, dried cranberries, and oats. Stir together.
  3. Add water, stir to combine and continue cooking until apple mixture is hot, most of the water has cooked away, and the apples have softened (approx. 5 minutes). That's it! Serve while warm. Enjoy.
Nutrition Facts
Apple, Cranberries & Oats Skillet Breakfast
Amount Per Serving (1 serving)
Calories 181
% Daily Value*
Sodium 6mg0%
Potassium 194mg6%
Carbohydrates 46g15%
Fiber 6g25%
Sugar 32g36%
Protein 1g2%
Vitamin A 100IU2%
Vitamin C 14.2mg17%
Calcium 26mg3%
Iron 0.5mg3%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!Comforting and delicious, this easy and healthy apple cranberries oats skillet breakfast will make you think you're eating apple pie for breakfast!

 

 

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Pecan Sticky Rolls

If you like Cinnamon Rolls, then you’ll love these scrumptious homemade Pecan Sticky Rolls! Raised yeast rolls, dripping with a caramel-pecan topping.If you like Cinnamon Rolls, then you'll love these scrumptious homemade Pecan Sticky Rolls! Raised yeast rolls, dripping with a caramel-pecan topping.
Oh my goodness… these pecan sticky rolls are so delicious! They are a wonderful treat to enjoy (occasionally) over a cup of morning coffee or tea! I found this easy recipe in the user manual for my bread machine years ago. After making them ONCE, I decided this was a “keeper” recipe, and have enjoyed making these rolls many times since then.

The method used for making pecan sticky rolls is very similar to making cinnamon rolls (with only a couple changes).

Make The Dough In A Bread Machine OR By Hand

I made the dough in my bread machine. It’s possible to make these even without a machine , and I’ve included directions in the printable recipe at the bottom of this post. Make the dough on the DOUGH cycle of your bread machine, or follow instructions to make by hand.

When the dough is done, roll it out to a 15×10 inch rectangle on a lightly floured surface.

The dough is rolled out into a large rectangle.
Spray a 9 x 13 x 2 inch pan with non-stick spray. In a small bowl, mix the topping ingredients (melted butter, brown sugar, corn syrup, and pecan halves). Spread this mixture all over the bottom of the baking pan.

The rolls are baked on top of this sticky butter pecan mixture, and then flipped over, which lets all the gooey topping drip down and coat the sweet rolls.

Prepare The Pecan Sticky Rolls

Combine granulated sugar and cinnamon in a small bowl. Spread 2 teaspoons of softened butter over the surface of the dough, then sprinkle with the cinnamon-sugar mixture. Roll up the dough tightly (starting at the LONG side), and seal the edges when done.

Cut the pecan sticky rolls into 1 inch slices, then arrange them in the baking pan on top of the caramel-pecan mixture.

Let The Dough For The Pecan Sticky Rolls Rise

Cover the pan with a dish towel and let the dough rise in a warm place until the dough has doubled in size. Shhh… here’s a secret – I actually put them outside on top of our jacuzzi to rise, because it was a really hot day!

Pecan sticky rolls in pan rising in a warm place!The dough for the sweet rolls has risen, and is now ready to bake.

Bake Then Invert The Pecan Sticky Rolls!

Once the rolls have risen, bake them (uncovered) in a 375 degree oven for about 25 minutes, until golden brown.

As soon as they are done, remove the pan from the oven and immediately INVERT the pan onto a heat proof serving platter. Let the pan stay inverted (upside down) for a minute, so that yummy caramel-pecan topping can drizzle all over the hot rolls. Now you can see why they are called pecan sticky rolls!

Remove the pan from the inverted rolls, and spoon any excess topping onto the tops of the rolls. Let the pecan sticky rolls cool just a bit before serving them! The recipe makes 14-15 rolls… and they are wonderful. Sweet, full of cinnamon, and sticky… just the way we like ’em.

Sure hope you will give this recipe a try! If you enjoy this, be sure to check out my recipes for homemade cinnamon rolls or cinnamon roll crescents. Yum!

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Author's signatureRecipe Source: Oster Deluxe Bread & Dough Maker User Handbook, published 1994, Sunbeam-Oster Household Products, page 55

Pecan Sticky Rolls
Prep Time
2 hrs 30 mins
Cook Time
25 mins
Total Time
2 hrs 55 mins
 

If you like Cinnamon Rolls, then you'll love these scrumptious homemade Pecan Sticky Rolls! Raised yeast rolls, dripping with a caramel-pecan topping.

Category: Breakfast
Cuisine: American
Keyword: pecan sticky rolls
Servings: 14
Calories Per Serving: 294 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
For Dough:
  • 1 cup water
  • 1 egg
  • 2 Tablespoons butter , softened
  • 3 1/4 cups all-purpose flour
  • 1/4 cup granulated sugar
  • 1 teaspoon salt
  • 3 teaspoons reg. active dry yeast OR 3 teaspoons bread machine yeast OR quick acting yeast
For Spreadable Filling (to spread on rolled out dough)
  • 2 Tablespoons butter , softened (to spread on rolled out dough)
  • 1/2 cup granulated sugar (to spread on rolled dough)
  • 2 teaspoons ground cinnamon (to spread on rolled out dough)
For Caramel-Pecan Topping:
  • 1/3 cup butter , melted
  • 1/2 cup packed brown sugar
  • 1 Tablespoon corn syrup
  • 2/3 cup pecan halves
Instructions
  1. Place all dough ingredients ( into bread machine and select DOUGH cycle. (If making by hand, see NOTES section for directions).
  2. Spray a 13x9x2 inch baking pan with non-stick spray
  3. In a medium bowl, combine 1/3 cup melted butter, brown sugar, corn syrup, and pecan halves. Mix well. Spread this in the bottom of the baking pan.
  4. In a small bowl, mix together the spreadable filling (1/2 cup sugar and 2 teaspoons cinnamon). Set aside.
  5. When dough is ready, roll it out to a 15x10 inch rectangle on a lightly floured surface. Spread the 2 Tablespoons of softened butter over the surface of the dough, all the way to the edges. Sprinkle the buttered dough with the cinnamon-sugar mixture, all the way to the edges.
  6. Roll up the dough very tightly, beginning at the long (15 inch) side of the dough. Tuck in the ends and pinch the dough into the roll to seal. Using a sharp knife, cut the dough roll into 14-15 one inch slices. Arrange the cut slices on top of the pecan mixture in baking pan. Cover with a dish towel, and let rise in a warm place for about an hour (or until dough has doubled in size).
  7. Once dough has risen, place the uncovered pan in a preheated 375 degree oven. Bake rolls for 22-27 minutes (mine took 25), or until they turn golden brown. Remove the pan from the oven and immediately invert (flip over) the entire pan onto a heat proof serving platter (or tray). Don't remove the pan for about a minute or so, because you want all that sticky caramel-pecan topping to drip onto the rolls. Remove the pan after a minute or so, and spoon any remaining topping over the top of the rolls. Let cool slightly, then serve!
Recipe Notes

If you are NOT using a bread machine: In a LARGE mixing bowl, dissolve the yeast into 1 cup warm water (not hot). Let sit for about 5 minutes to make sure it bubbles (meaning the yeast is good). Add/mix in the egg, and the softened butter. Stir in the flour, sugar and salt. Mix ingredients very well. Knead dough on a lightly floured surface (for about 10 minutes) into a large ball, using lightly flour-dusted hands. Spray a LARGE bowl with non-stick spray. Place dough ball in bowl. Flip the dough over, to coat it with the spray from the bowl. Cover dough with dish towel. Let rise in a warm place for about an hour (or until doubled in size). Once dough has doubled in size, continue with recipe, as directed.

Nutrition Facts
Pecan Sticky Rolls
Amount Per Serving (1 roll)
Calories 294 Calories from Fat 99
% Daily Value*
Fat 11g17%
Saturated Fat 5g31%
Cholesterol 31mg10%
Sodium 242mg11%
Potassium 89mg3%
Carbohydrates 43g14%
Fiber 2g8%
Sugar 19g21%
Protein 4g8%
Vitamin A 250IU5%
Calcium 21mg2%
Iron 1.7mg9%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!If you like Cinnamon Rolls, then you'll love these scrumptious homemade Pecan Sticky Rolls! Raised yeast rolls, dripping with a caramel-pecan topping.

 

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