I love a good muffin! Especially when it has a streusel topping! These Apple Cinnamon muffins are just what you need for a fall morning breakfast – but they also make a great anytime snack.

Preheat your oven and line or spray your muffin pan. Mix up the streusel topping and refrigerate while you prepare the muffins.

Chop or dice 1 cup of apples, which is about 1 large apple.

To add more fall flavor to the apples, toss them with cinnamon and dark brown sugar and set aside.

Whisk the dry ingredients together in a large bowl.

In a small bowl, combine the liquid ingredients and whisk until the eggs are well combined with the other liquids.

Pour the liquid ingredients over the dry ingredients and gently mix with a spatula, stirring just until the flour disappears. Do not overmix.

Gently fold in the apples.

Use an ice cream scoop, or large spoon, to divide the batter evenly among the muffin cups.

Gently press the streusel topping into the batter. Sprinkle on a bit of turbinado sugar or coarse sugar, if desired, it just adds a bit of crunch and sparkle.

Bake for 18-20 minutes or until the muffin tops are golden and the tops are set. Transfer the pan to a cooling rack and let cool for 5 minutes.

Remove from the pan and ENJOY! Wonderful apple and cinnamon flavors with sweet streusel topping. An added bonus is the wonderful baking aroma that fills your kitchen when these are in the oven.

You probably have all the ingredients you need to make these in your pantry and refrigerator. Great way to enjoy the flavors of fall!

Print Recipe

Apple Cinnamon Muffins

What a treat for the fall! Apples and fall spices combine to create amazing muffins!

Prep Time15 minutes mins

Cook Time20 minutes mins

Course: Breakfast

Cuisine: American

Keyword: Apple, Cinnamon Rolls, Muffins

Servings: 12

Author: Mary Beth

Ingredients

Streusel Topping

• 1/2 cup all-purpose flour
• 1/4 cup packed dark brown sugar
• 1 tablespoon granulated sugar
• 1 teaspoon cinnamon
• 4 tablespoons butter, melted

Apples

• 1 cup peeled and diced Honeycrisp apple, or other tart apple
• 1/2 teaspoon cinnamon
• 1 tablespoon packed dark brown sugar

Muffins

• 2 cups all-purpose flour
• 1/2 cup packed dark brown sugar
• 1/4 cup granulated sugar
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1 1/2 teaspoons ground cinnamon
• 1/2 teaspoon ground allspice
• 1/8 teaspoon freshly grated nutmeg, optional
• 1/2 teaspoon salt
• 1/2 cup butter, melted and slightly cooled
• 3/4 cup buttermilk, at room temperature
• 2 large eggs, at room temperature
• 2 teaspoons vanilla
• turbinado or coarse sugar, optional

Instructions

• Preheat oven to 400°. Line a muffin pan with paper muffin cups or spray with nonstick cooking spray.

Streusel

• Combine the flour, sugars, cinnamon and melted butter in a small bowl. Mix with a fork, until combined and mixture is crumbly. Place the bowl in the refrigerator until ready to use.

Apples

• Gently toss diced apples with 1/2 teaspoon cinnamon and 1 tablespoon packed dark brown sugar. Set aside.

Muffins

• In a large bowl, whisk together the flour, sugars, baking soda, baking powder, salt, allspice and nutmeg, if using.
• In a small bowl, combine the melted butter, buttermilk, eggs and vanilla. Whisk until the eggs are well combined with the other liquid ingredients.
• Pour the liquid ingredients over the dry ingredients and gently stir together with a spatula. Don't over mix the batter, stir just until the flour disappears. Gently fold in the apples mixed with cinnamon and brown sugar.
• Divide the muffin batter evenly among the muffin cups, using an ice cream scoop or large spoon. Top each muffin evenly with crumb topping. Gently press the crumbs into the batter. Sprinkle with turbinado or coarse sugar, if desired.
• Bake the muffins for 18-20 minutes or until the muffin tops are golden and the tops are set. You can insert a toothpick into the center of a muffin and if it comes out clean, they are done.
• Transfer the pan to a cooling rack and let the muffins cool for 5 minutes in the pan. Remove from the pan and enjoy!

Notes

This recipe is adapted from the Apple Cinnamon Muffin recipe by Maria Lichty from her Two Peas & Their Pod blog .

Look at these! You can almost taste the peanut butter and chocolate! Hands down – these are the absolutely best peanut butter cookies I have ever eaten!

But then if you have peanut butter, peanut butter chips, Reese’s Pieces and chopped peanut butter cups in the cookie dough – you are bound to have delicious cookies!!!

Preheat the oven to 350 degrees and prepare baking sheets. In a medium bowl, stir together oats, flour, baking soda and salt. Cream together the butter, peanut butter and sugars. Beat in the egg and vanilla and mix until combined.

Measure the the peanut butter chips, Reese’s Pieces and chopped peanut butter cups.

Gently stir all those goodies into the batter.

Scoop the dough into round balls, about 2 tablespoons each. Bake for 10-12 minutes, until lightly browned.

To make your cookies extra pretty, gently press in additional chips, candies and peanut butter cups on top of the cookies. Let the cookies cool on the baking sheet for about 5 minutes, or until set, then transfer to a cooling rack.

Don’t these look amazing? So many good flavors in each cookie – and they are the perfect texture! You can add a bit of flake sea salt, if you desire.

Enjoy this wonderful peanut butter cookie! Once you make it, you will know what it is called the Ultimate Peanut Butter Cookie! Happy Fall!

Print Recipe

Ultimate Peanut Butter Cookie

Peanut butter cookies loaded with oatmeal, peanut butter chips, Reece's Pieces and peanut butter cups – the ultimate peanut butter cookie.

Prep Time30 minutes mins

Cook Time12 minutes mins

Total Time42 minutes mins

Course: Dessert

Cuisine: American

Keyword: Bar Cookies, Oatmeal, Peanut Butter

Servings: 24 cookies

Author: Maria Lichty

Ingredients

• 1 1/2 cups old fashioned oats
• 1/2 cup all-purpose flour
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup unsalted butter, at room temperature
• 1/2 cup creamy peanut butter
• 1/2 cup granulated sugar
• 1/2 cup brown sugar
• 1 large egg
• 1 teaspoon vanilla
• 3/4 cup peanut butter chips
• 3/4 cup Reece's Pieces
• 3/4 cup chopped peanut butter cups
• flake sea salt, optional

Instructions

• Preheat the oven to 350 degrees. Line two large baking sheets with Silpat mats or parchment paper. Set aside.
• In a medium bowl, stir together the oats, flour, baking soda and salt. Set aside.
• Using a stand mixer or hand held mixer, beat the butter, peanut butter and sugars together until creamy and smooth, on medium speed. Scrape down the sides of the bowl with a spatula, if necessary. Beat in the egg and vanilla extract. Mix until well combined.
• Add in the dry ingredients and mix on low until just combined. Don't over mix. Gently stir in the peanut butter chips, Reese's Pieces, and chopped peanut butter cups.
• Scoop the cookies into round balls, about 2 tablespoons of dough per cookie, and place on the prepared baking sheets, leaving 2 inches in between the cookies. Bake for 10-12 minutes, or until the cookies are lightly browned around the edges, but still soft in the middle.
• Remove cookies from the oven and sprinkle the cookies with sea salt, if desired. You can also gently press additional chips, candies and peanut butter cups on top of the cookies to make them look extra pretty. Let the cookies cool on the baking sheet for about 5 minutes or until set. When set, transfer cookies to a wire rack and cool completely.

I love going to bakeries – especially to get “breakfast treats” like doughnuts, muffins, cinnamon rolls and pastries – like these.

I had never made Danish type pastries before. Each month Sally’s Baking Addiction offers a baking challenge, with very specific directions and videos to help readers learn a new skill. One month the challenge was Breakfast Pastries, so I decided to try to make them.

These pastries are made from traditional baking ingredients – flour, yeast, milk, eggs and lots of butter. The extra butter gives these their wonderful buttery and flaky texture.

Just a forewarning – these do take a minimum of 5-6 hours and the dough requires two separate chilling times. But they are so worth it! Be sure to read the recipe all the way through before you start and watch the video for all the helpful tips.

You can fill the pastries with your favorite jam, fruit preserves, fruit butter or cherry pie filling. Or my first choice would be the cream cheese filling -the directions are included in the recipe. Then finish with a drizzle of vanilla icing. YUM!!! (For this batch, I filled some with blueberry preserves, some with peach jam and the rest with the cream cheese filling).

For the recipe, complete directions and video, click on the link below:

https://sallysbakingaddiction.com/breakfast-pastries/

Easy Cream Cheese Danish

Is 5-6 hours just too much time? The recipe below takes just about an half an hour from start to finish! Also a scrumptious treat!