Apples, cinnamon and oats is a classic combination.

All of these flavours come together for a delicious, warming apple muffin that’s perfect for enjoying during the cooler seasons.

I have always enjoyed muffins like these Bakery Style Blueberry Muffins but have found some classic baked style muffin recipes are a bit sweet. So, I wanted to create a new recipe in these Apple Cinnamon Oatmeal Muffins that are full of good for you ingredients that the whole family will love!

Fresh apples are swirled through batter that comes together easily and chocked full of wholesome ingredients.

Why you’ll love this apple cinnamon oatmeal muffin recipe

• Pair these with a yogurt for a quick breakfast on busy mornings!
• These apple cinnamon oatmeal muffins are a perfect after school snack.
• Just like banana bread, these apple muffins taste even better the next day! Make a batch of muffins today and enjoy them tomorrow.
• You don’t need a mixer to make this apple cinnamon oatmeal muffin recipe!

Ingredients needed for these healthy apple muffins

Apples: A sweet but firm apple like ambroisia, pink lady or honey crisp works really well in this recipe.

Oats: Old-fashioned rolled oats are a healthy grain and pair deliciously with the apples, cinnamon and nutmeg.

Flour: all purpose flour brings together the muffin batter

Maple Syrup: maple syrup is perfect to naturally sweeten these muffins.

Greek Yogurt: plain Greek yogurt gives these muffins a little boost of protein.

Eggs: eggs are needed help to bind the muffin batter together

Extra Virgin Olive Oil: I love to use extra-virgin olive oil but you could substitute with the same amount of melted butter or avocado oil

Seasonings: ground cinnamon and ground nutmeg add the perfect flavour when paired with apples

How to make these apple oatmeal muffins

Step 1: Pre heat the oven to 350F.

Step 2: Line a muffin pan with muffin liners.

Step 3: Whisk together dry ingredients (flour, oats, baking powder, baking soda, cinnamon, nutmeg and salt) in a medium sized bowl and set aside.

Step 4: In a large mixing bowl, whisk together wet ingredients (maple syrup, olive oil, eggs, yogurt, vanilla extract).

Step 5: Gently fold the dry ingredients into the wet ingredients and stir until just combined. The batter will be thick and that’s ok!

Step 6: Then, stir in the diced apple until just combined.

Step 7: Divide the muffin batter evenly between the muffin tins and top each muffin with a sprinkle of oats if desired.

Step 8: Bake for 18-22 minutes or until a toothpick comes out of the muffin clean.

Expert tips for making these muffins

• Instead of extra-virgin olive oil you could substitute with the same amount of melted butter or avocado oil.

• I love using an ice cream scoop or a large cookie scoop to distribute the muffin batter evenly.

• Don’t overmix the muffin batter to get that perfectly soft muffin texture. Once you add the dry ingredients to the wet ingredients, mix until just combined.

Common questions

Can I use granny smith apples in this recipe?
I find granny smith apples are a bit tart for this recipe but if that’s all you have on hand you can definitely give them a try.

Can I make these apple muffins gluten-free?
YES! I’ve tested this recipe using 1:1 baking flour to replace regular flour and certified gluten-free oats instead of regular oats. Just substitute the same amounts and you’re all set.

How to store these homemade muffins

Store in an airtight container for up to 3 days. To freeze, let the muffins cool completely and then place them in an airtight container or ziploc bag and freeze for up to 2 months. Let the frozen muffin thaw at room temperature before enjoying them.

More apple recipes to make from the blog

Apple Pie Breakfast Cookies (Gluten Free Option!)

The Best Cinnamon Spiced Apple Pie Blondies Recipe

Apple Cinnamon Crumble Cake

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Apple Cinnamon Oatmeal Muffins

Apple Cinnamon Oatmeal Muffins made with wholesome ingredients like oats and apples, and naturally sweetened with maple syrup. Plus, a little protein boost from greek yogurt.

Course Breakfast, Snack

Cuisine American

Keyword apple muffin

Prep Time 15 minutes minutes

Cook Time 22 minutes minutes

Total Time 37 minutes minutes

Servings 12 muffins

Author Jess

Equipment

• 12 cup muffin pan

Ingredients

• 1 3/4 cup all-purpose flour
• 3/4 cup old-fashioned rolled oats
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1 1/2 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• 1/4 tsp salt
• 1/2 cup maple syrup
• 1/3 cup extra virgin olive oil
• 2 eggs
• 3/4 cup plain greek yogurt
• 1 tsp vanilla extract
• 1 apple, diced a firm & crisp apple like ambroisia, pink lady or honey crisp
• extra oats for garnish

Instructions

• Pre heat the oven to 350F.
• Line a muffin pan with muffin liners.
• Whisk together dry ingredients (flour, oats, baking powder, baking soda, cinnamon, nutmeg and salt) in one bowl and set aside.
• In a larger bowl, whisk together wet ingredients (maple syrup, olive oil, eggs, yogurt, vanilla extract).
• Gently fold the dry ingredients into the wet ingredients and stir until just combined. The batter will be thick and that's ok!
• Then, stir in the diced apple until just combined.
• Divide the muffin batter evenly between the muffin tins and top each muffin with a sprinkle of oats.
• Bake for 18-22 minutes until a toothpick comes out of the muffin clean.

The post Healthy and Easy Apple Cinnamon Oatmeal Muffins appeared first on Cooking in my Genes.

Packed with cinnamon sugar and coated with a divine frosting,

They take much less time to make than traditional cinnamon rolls and are made with very simple ingredients!

While I love from scratch cinnamon rolls, these two-bite cinnamon rolls are an easy shortcut recipe made using store-bought puff pastry instead!

There’s something about a warm cinnamon roll drizzled with icing that I will always come back to. You can find all of the ingredients at the grocery store so they’re the perfect easy recipe for dessert and a sweet breakfast treat as a part of a brunch sharing board too.

Why you’ll love these easy two bite cinnamon rolls recipe

• These easy bite-sized treats are easy to make!
• You only need 5 ingredients to make these small cinnamon rolls and only 5 ingredients to make the delicious frosting drizzle!
• It’s a quick alternative to regular cinnamon rolls which can be pretty time-consuming.
• This delicious dessert is perfect for special occasions like a baby shower or Mother’s Day brunch.

These are one of the easiest recipes you’ll make for brunch or dessert because you don’t have to wait for the dough rise like you normally do when making cinnamon buns. You’re going to use a sheet of frozen puff pastry that’s been defrosted to get this recipe done super quick!

Ingredients Needed to make these 5-minute cinnamon rolls

Puff pastry: one sheet of defrosted frozen puff pastry is the only dough you need to make this recipe.

Butter:  for the cinnamon sugar mixture on the puff pastry and in the icing.

Brown sugar: a part of the delicious filling in easy cinnamon roll recipes.

Cinnamon:  a must for flavour in this easy treat!

Egg: one egg whisked with 1 tbsp water for an egg wash to make these little bites even more golden brown.

Icing (powdered) sugar: to make the icing

Vanilla extract:  adds the perfect amount of flavour to the icing.

Milk:  use your milk of choice, like whole milk or almond milk, to bring the icing together.

Step by step process to making these warm cinnamon rolls

Step 1: Heat oven to 400F and line a baking sheet with puff pastry.

Step 2: On a piece of parchment paper, use a rolling pin to roll out the defrosted puff pastry sheet into about 8×12 inch rectangle.

Step 3: Brush the rolled out puff pastry with melted butter.

Step 4: Mix together the brown sugar and cinnamon until combined. Then, sprinkle over the entire puff pastry, using hands or back of spoon to press it gently into the dough.

Step 5: Start from the long edge side and tightly / gently roll up into a log, trying to tuck in any filling that’s spilling out as you go. Use any leftover butter to press and seal the seam so the log doesn’t fall apart.

Step 6: Cut into 1 1/2 inch slices using a serrated or sharp knife. Place spiral-side up on the parchment lined baking sheet and brush with egg wash if using.

Step 7: Bake 22-27 minutes until puffy, golden brown and bubbling.

Step 8: Allow to cool for a few minutes on the baking sheet and then move to a baking rack or plate.

Step 9: Make the icing by mixing together the icing sugar, melted butter, 1 tbsp milk, vanilla extract and pinch of salt. If you’d like a bit looser icing, add another 1/2 tbsp milk.

Step 10: Drizzle the icing over the cinnamon rolls and enjoy! Store in an airtight container at room temp for up to 2 days.

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Easy Two Bite Cinnamon Rolls

These easy two bite cinnamon rolls recipe are the perfect quick treat! Packed with cinnamon and drizzled with an easy icing, a lovely bite!

Course Dessert

Cuisine american-inspired

Keyword cinnamon rolls

Prep Time 10 minutes minutes

Cook Time 25 minutes minutes

Total Time 35 minutes minutes

Servings 8 mini cinnamon rolls

Author Jess

Ingredients

• 1 sheet defrosted frozen puff pastry
• 3 tbsp melted butter
• 1/3 cup packed brown sugar
• 1 1/2 tsp cinnamon
• 1 egg
• 2/3 cup icing sugar
• 1 tbsp melted butter
• 1/2 tsp vanilla extract
• 1-1 1/2 tbsp milk
• pinch salt

Instructions

• Pre-heat the oven to 400F and line a baking sheet with puff pastry. 
• On a piece of parchment paper, roll out the defrosted puff pastry sheet into about 8x12 inch rectangle.
• Brush the rolled out puff pastry with melted butter.
• Mix together the brown sugar and cinnamon until combined. Then, sprinkle over the entire puff pastry, using hands or back of spoon to press it gently into the dough. 
• Start from the long edge side and tightly / gently roll up into a log, trying to tuck in any filling that’s spilling out as you go. Use any leftover butter to press and seal the seam so the log doesn't fall apart.
• Cut into 1 1/2 inch slices using a serrated knife. Place spiral-side up on the parchment lined baking sheet and brush with egg wash if using.
• Bake 22-27 minutes until puffy, golden brown and bubbling.
• Allow to cool for a few minutes on the baking sheet and then move to a baking rack or plate.
• Make the icing by mixing together the icing sugar, melted butter, 1 tbsp milk, vanilla extract and pinch of salt. If you'd like a bit looser icing, add another 1/2 tbsp milk.
• Drizzle the icing over the cinnamon rolls and enjoy! Store in an airtight container at room temp for up to 2 days.

Expert tips to making these easy two bite cinnamon rolls recipe

• Make sure you give the puff pastry enough time to fully defrost before making this recipe.
• It’s really important to make sure to seal the seam so the cinnamon roll dough log doesn’t fall apart.
• Make these ahead of time and serve them later in the day if you desire!

These easy two bite cinnamon rolls are perfect for a quick dessert anytime!

FAQ for these easy two bite cinnamon rolls recipe

Can I use a cream cheese frosting instead?
YES! If you love cream cheese frosting, try making the the one from my popular coconut carrot cake recipe.

What if I want to make these cinnamon rolls more of a one-bite?
Cut into 1 inch pieces and bake less for more rolls – start with 20-22 minutes of cooking time.

Will a pizza cutter work to cut the dough into small cinnamon rolls?
It’s best to use a serrated or sharp knife to cut the dough into the two-bite cinnamon rolls as a pizza cutter would squish the dough too much.

How can I store these cinnamon rolls?
Store at room temperature for up to 2 days and warm up for 10 seconds in the microwave or 5 minutes in the oven at 350F if you desire.

Storage

Keep these two bite cinnamon rolls recipe in an airtight container for up to 2 days.

More easy dessert recipes to love from the blog:

Lemon Blueberry Blondies

The Best Fudgy Chocolate Brownie Cookies

Strawberry Crumble Bars

Chewy Chocolate Pretzel Bars

Until the next cooking adventure,
Jess

The post Quick and Easy Two Bite Cinnamon Rolls Recipe appeared first on Cooking in my Genes.

I’ve been enjoying this Apple Cinnamon Cake for my birthday since I was a teenager. I don’t quite remember why my Mom originally made us this cake but I vividly remember enjoying many slices each birthday.

This cake is reminiscent of carrot cake flavours with the cinnamon and nutmeg plus the cream cheese frosting, however, the dough is more of a caramel-flavour which goes so well with the cream cheese frosting. You will want to dig right into this cake I promise and it might just become a new birthday favourite for you too!

My Mom would even bake me this cake when I was in University, bringing it to me when my parents would come to visit on my birthday. Let’s just say this Apple Cinnamon Cake did not last long in a house full of University students.

So, here is my favourite birthday cake, Apple Cinnamon Cake with Cream Cheese Frosting.

Total Time: 2 – 2.5 hours
Equipment: springform pan or 9 inch cake pan, whisk, large & small mixing bowls
Servings: 10-12

Ingredients:

4 cups peeled & diced Granny Smith apples (diced in 1/2 inch pieces, about 3-4 large apples)
2 eggs
2 cups sugar
1 tsp vanilla
1/2 cup vegetable oil (I like to use avocado oil)
1/4 tsp nutmeg
2 cups all-purpose flour
1/2 tsp salt
1 tsp baking soda
2 tsp cinnamon
softened butter for your cake pan

Cream Cheese Icing:

250g package cream cheese, softened
6 tbsp butter, softened
1 tsp vanilla
pinch salt
3 cups icing sugar

Cook’s Note: If you don’t have a springform pan, that’s ok! Do note that a springform pan has taller sides, so make sure your pan also has tall enough sides, about 2 1/2 inches.  There are alternatives including lining a 9-inch round cake pan with parchment paper or foil, then buttering the parchment or foil and leaving a good length of the paper or foil hanging over your pan so you can lift the cake out once it’s cooled.  PLUS this article is also a great resource.

Instructions:

Pre-heat your oven to 350F. Butter your springform pan, both the bottom and sides of the pan. Take our your cream cheese and butter as well to soften for your icing.

Peel the apples and dice into about 1/2 inch pieces and set aside. In a small bowl, mix together the flour, salt, baking soda and cinnamon and set aside.

Cook’s Note: Do not use a hand or stand mixer to make this cake dough. Due to the thick nature of this cake dough, it’s best to use a whisk for the eggs and then a large spoon to mix.

In a large bowl, beat 2 eggs with a whisk until light and fluffy, about 1-2 minutes.

To your eggs, add sugar, vanilla, vegetable oil and nutmeg. Using a mixing spoon, mix all ingredients until combined.

Add your flour mixture to the egg mixture, stirring until combined. This mixture will be very thick, almost like a cookie-dough mixture.  Fold in your diced apples to the dough mixture and then scoop everything into your springform pan, smoothing out the top of your dough in the pan.

Bake your cake in the oven for 65-75 minutes. Because everyone’s oven is different, start checking your cake at 65 minutes by using a toothpick to prick the middle of the cake. The toothpick should come out fairly clean when done.  Once your cake is done, remove from the oven and let cool in the cake pan.

To make the icing it comes together best with a hand or stand mixer. Whip the cream cheese and butter together on medium-high speed until smooth, about 2-3 minutes.  Add the vanilla and pinch of salt and mix for about a minute on low speed. Then add in 1 1/2 cups of the icing sugar and mix for about a 1 minute on medium speed. Add in the rest of your icing sugar and mix for about another minute or so.

Once your cake is fully cooled down you can ice the cake! Remove your cake from your cake pan and turn out onto a cake stand or plate.

I like to start icing by placing a large dollop in the middle of the cake and working my way outwards with a thin layer of icing on the entire cake.

Then, continually add the rest of the icing to the cake until it’s evenly iced and really use your own style to ice this cake!

I won’t lie to you, this Apple Cinnamon Cake is a commitment to make but the ingredients come together so easily and once the cake is done and iced, it’s SO worth it!

I hope you enjoy this cake as much as I do – I absolutely LOVE the apple and cinnamon combination with the creaminess of the icing, it’s seriously addictive. Also this cake is quite amazing for breakfast accompanied by a cup of coffee!

Until the next baking adventure,
Jess

The post Apple Cinnamon Cake with Cream Cheese Icing appeared first on Cooking in my Genes.

For as long as I can remember I have LOVED anything with apples – from desserts to pancakes to muffins, apples and cinnamon are a classic combination that I just adore.

My Mom used to make these muffins when we were growing up and they did not last more than a day (maybe two) in our house.

Just baking these muffins will give your house this lovely scent of home baked, cozy comfort which is especially lovely with the coolers days approaching.

These muffins are full of apples with a slightly caramel taste and the crumbled topping puts them to another level of deliciousness.  So here they are, Momma’s Apple Muffins!

Prep Time: 30 minutes
Equipment: muffin tin, muffin/cupcake liners, 1 large mixing bowl, 2 smaller bowls
Servings: makes a dozen large muffins

Ingredients:
Topping:
1/2 cup brown sugar
6 tbsp flour
1/4 cup butter, melted
1 tsp cinnamon

Muffin Batter:
1 ½ cups firmly packed brown sugar
2/3 cup vegetable oil (I actually used avocado oil and it worked great!)
1 egg
1 cup buttermilk
1 tsp baking soda
1/2 tsp salt
1 tsp vanilla
2 ½ cups flour
2 cups peeled & diced apples (about 2 large apples, Gala or a firmer apple work well)

Instructions:

Pre-heat the oven to 325F.

Mix all of the topping ingredients with a fork and set aside.  Peel and dice the apples, set aside.

Combine the brown sugar, vegetable oil and egg in a large bowl – whisk until combined.

In a separate bowl, whisk together the buttermilk, baking soda, salt and vanilla.

Measure out the flour in a small bowl and then alternate adding the flour and buttermilk mixture into the brown sugar bowl, stirring until just combined after each addition to create your batter.

Once all of the flour and buttermilk mixture has been added, fold the apples into the batter.

Spoon the batter into your muffin tin and sprinkle the top of each muffin with the topping.

Bake for 30 minutes or until done.

These muffins will last about 2-3 days in an airtight container (if they’re not all eaten by then!)

I even like them better the second day when the crumbled topping has softened a bit.

Until the next cooking adventure,
Jess

The post Momma’s Apple Muffins appeared first on Cooking in my Genes.