I love this recipe because it is simple, cozy, and always a crowd-pleaser. The dough comes together with pantry staples and does not require any fancy tricks. The rise time gives you a chance to relax (or clean up the flour explosion on your counter). Shaping pretzels is oddly therapeutic, like edible arts and crafts, and the end result is soft, buttery, and sweet enough to make you close your eyes after the first bite. Plus, nothing beats the smell of warm cinnamon sugar floating through the house.

Ingredients You Will Need:

• Milk
• Active Dry Yeast
• Brown Sugar
• Butter
• Salt
• All-Purpose
• Oil
• Sugar
• Cinnamon
• Water
• Baking Soda

How to Make Cinnamon Sugar Pretzels:

1. Warm up the milk. Heat 2 cups of milk in the microwave for about a minute to a minute and half. You want it want it warm to the touch, between 110° and 115°F. Too hot, and you’ll kill your yeast.

2. Activate the yeast. Pour the warm milk into a large mixing bowl and stir in 1 ½ tablespoons of yeast. Let it sit for a few minutes until it looks bubbly and foamy.

3. Mix the dough. Add in ¼ cup brown sugar, 4 tablespoons melted butter, 1 teaspoon salt, and 1 cup of flour. Stir until combined. Slowly add the rest of the flour ( about 3 more cups) until you have a soft, slightly tacky dough.

4. Let it rise. Grease a clean bowl with a little oil. Place your dough inside and turn it until it coated. Cover with a towel and let it rise in a warm spot for about an hour, or until it’s doubled in size.

5. Divide and shape. Punch down the dough and place it on a floured surface. Knead lightly for a minute or two. Divide into 12 equal pieces. Roll piece into a rope about 12 inches long. To shape, make a U shape, cross the ends, twist once, then fold the ends down and pinch to seal. If the dough resists, let it rest 5 minutes, then try again.

6. Bake. Place pretzels on a parchment-lined baking sheet. Bake at 400°F for 15-20 minutes, until golden brown.

7. Cinnamon sugar finish. Mix together 1 cup sugar with 1 tablespoon cinnamon. While the pretzels are warm, brush generously with melted butter, then coat in the the cinnamon sugar mixture.

8. Optional for extra chew: Dunk each shaped pretzel in a quick baking soda bath (12 cups of water + ¼ cup baking soda simmered together) before baking. It gives them that classic pretzel texture and color.

Homemade pretzels feel like a little baking adventure, but once you try them, you will see just how approachable they are. These are perfect for sharing, though I will warn you, once the cinnamon sugar hits, they disappear fast. Next time you are craving something warm and sweet, skip the store-bought and make a batch of these instead.

Notes, Tips, and Storage:

• Milk temperature matters: Aim for 110 to 115°F. If it is too hot, the yeast will not rise.
• If your dough does not rise: Check your yeast. Expired yeast will not activate. You can also move the bowl to a warmer spot (like inside an oven with the light on).
• Shaping pretzels: If the dough keeps springing back, let it rest a few minutes. The gluten just needs time to relax.
• For the best texture: The optional baking soda bath gives that chewy outside, but skipping it makes the recipe quicker and still delicious.
• Storage: Pretzels are best the day they are baked. To store, keep them in an airtight container at room temperature for up to 2 days. Reheat in the oven at 300°F for about 5 minutes to refresh.
• Freezing: Bake the pretzels, let them cool completely, and freeze in a sealed bag. To reheat, warm them in the oven until soft again, then brush with butter and dip in cinnamon sugar.

More Recipes You Will Love:

• Soft and Chewy Pretzel Bites
• Garlic Bread Bites
• Easy Soft Pretzels

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Soft Cinnamon Sugar Pretzels

Soft, golden, and chewy, these homemade pretzels are brushed with butter and rolled in sweet cinnamon sugar. With simple ingredients and easy step-by-step instructions, you’ll have warm, bakery-style pretzels right from your own oven. Perfect for family baking nights, game day snacks, or anytime you’re craving a cozy treat.

Course Bread

Cuisine American

Prep Time 20 minutes minutes

Cook Time 20 minutes minutes

Additional Time 1 hour hour

Total Time 1 hour hour 40 minutes minutes

Servings 12

Author Emily

Ingredients

• 2 cups warm milk 110 to 115°F, warmed in microwave 1 to 1 ½ minutes
• 1 ½ tablespoons active dry yeast
• ¼ cup brown sugar
• 4 tablespoons butter melted
• 1 teaspoon salt
• 4 to 4 ½ cups all-purpose flour
• Oil for greasing the bowl
• ½ cup butter melted
• 1 cup granulated sugar
• 1 tablespoon ground cinnamon
• Optional for baking soda bath 6 cups water
• Optional for baking soda bath ¼ cup baking soda

Instructions

• Heat 2 cups of milk in the microwave for about a minute to a minute and a half. You want it warm to the touch, between 110 and 115°F. If it is too hot, it can kill your yeast.
• Pour the warm milk into a large mixing bowl and stir in 1 ½ tablespoons of yeast. Let it sit until it looks bubbly and foamy.
• Add in ¼ cup brown sugar, 4 tablespoons melted butter, 1 teaspoon salt, and 1 cup of flour. Stir until combined. Slowly add the rest of the flour (about 3 more cups) until you have a soft, slightly tacky dough.
• Grease a clean bowl with a little oil. Place your dough inside and turn it until it is coated. Cover with a towel and let it rise in a warm spot for about an hour, or until it is doubled in size.
• Punch down the dough and place it on a floured surface. Knead lightly for a minute or two. Divide into 12 equal pieces. Roll each piece into a rope about 12 inches long. To shape, make a U, cross the ends, twist once, then fold the ends down and pinch to seal. If the dough resists, let it rest 5 minutes, then try again.
• Place pretzels on a parchment-lined baking sheet. Bake at 400°F for 15 to 20 minutes, until golden brown.
• Mix together 1 cup sugar with 1 tablespoon cinnamon. While the pretzels are warm, brush generously with melted butter, then coat in the cinnamon sugar mixture.
• Optional for extra chew: Dunk each shaped pretzel in a quick baking soda bath (6 cups water with ¼ cup baking soda simmered together) before baking. It gives them a classic pretzel texture and color.

Notes

• Milk temperature matters: Aim for 110 to 115°F. If it is too hot, the yeast will not rise.
• If your dough does not rise: Check your yeast. Expired yeast will not activate. You can also move the bowl to a warmer spot (like inside an oven with the light on).
• Shaping pretzels: If the dough keeps springing back, let it rest a few minutes. The gluten just needs time to relax.
• For the best texture: The optional baking soda bath gives that chewy outside, but skipping it makes the recipe quicker and still delicious.
• Storage: Pretzels are best the day they are baked. To store, keep them in an airtight container at room temperature for up to 2 days. Reheat in the oven at 300°F for about 5 minutes to refresh.
• Freezing: Bake the pretzels, let them cool completely, and freeze in a sealed bag. To reheat, warm them in the oven until soft again, then brush with butter and dip in cinnamon sugar.

The post Soft Cinnamon Sugar Pretzels appeared first on My Bread Recipes.

This version is soft, moist, and just the right amount of sweet. It is the kind of loaf that disappears fast, so do not be surprised if it is gone by the next day. Grab a mixing bowl and let’s make something cozy.

Ingredients You Will Need

• Bananas
• Butter
• Brown Sugar
• Eggs
• Vanilla Extract
• All-purpose Flour
• Baking Soda
• Salt
• Optional: Cinnamon

How to Make It Yourself

1. Preheat you oven to 350°F and grease a standard loaf pan.
2. In a large bowl, mix the mashed bananas and melted butter.
3. Stir in the brown sugar, eggs, and vanilla.
4. Add the flour, baking soda, salt, and cinnamon if using. Stir just until combined.

5. Pour the batter into the loaf pan and smooth the top.
6. Bake for 50-60 minutes, or until a toothpick comes out clean.
7. Let cool for about 10 minutes before slicing and serving.

Whether you are sharing it with friends, packing it for lunch, or enjoying a warm slice with your morning coffee, this banana bread is the kind of recipe you will come back to again and again. It is simple, reliable, and always hits the spot. Happy baking!

Notes and Variations

• Mix in chopped nuts or chocolate chips for a little extra crunch or sweetness.
• Swirl in some peanut butter or Nutella before baking a for a fun twist!
• Storage: Once completely cool, wrap bread in plastic wrap. It will keep at room temperature for 3-5 days. Banana bread freezes beautifully. Just wrap the bread in two layers of plastic wrap and freeze for up to 3 months. To defrost, let stand at room temperature for 1-2 hours.

More Recipes You Will Love

• Homemade Cinnamon Rolls
• Sourdough Blueberry Muffins
• Apple Cider Mini Donuts

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Melt in Your Mouth Banana Bread

Banana bread is one of those recipes that just never goes out of style. It is easy to throw together, smells amazing while it bakes, and makes you feel like you have your life together , even if all you did was rescue a few overripe bananas from the trash.

Course Bread

Cuisine American

Prep Time 10 minutes minutes

Cook Time 1 hour hour

Additional Time 10 minutes minutes

Total Time 10 minutes minutes

Servings 1 Loaf

Calories 249kcal

Author Emily

Ingredients

• 3 ripe bananas mashed
• 1/2 cup melted butter
• 3/4 cup brown sugar
• 2 eggs
• 1 teaspoon vanilla extract
• 1 1/2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• Optional: 1/2 teaspoon cinnamon

Instructions

• Preheat your oven to 350°F and grease a standard loaf pan.
• In a large bowl, mix the mashed bananas and melted butter.
• Stir in the brown sugar, eggs, and vanilla.
• Add the flour, baking soda, salt, and cinnamon if using. Stir just until combined.
• Pour the batter into the loaf pan and smooth the top.
• Bake for 50-60 minutes, or until a toothpick comes out clean.
• Let cool for about 10 minutes before slicing and serving.

Notes

• Mix in chopped nuts or chocolate chips for a little extra crunch or sweetness.
• Swirl in some peanut butter or Nutella before baking a for a fun twist!
• Storage: Once completely cool, wrap bread in plastic wrap. It will keep at room temperature for 3-5 days. Banana bread freezes beautifully. Just wrap the bread in two layers of plastic wrap and freeze for up to 3 months. To defrost, let stand at room temperature for 1-2 hours.

The post Melt in Your Mouth Banana Bread appeared first on My Bread Recipes.

With buttery, sweet onions, tangy blue cheese, and tender baby bella mushrooms, this dish is pure comfort food in bite-sized form. Perfect for dinner parties, holiday gatherings, or just a cozy night in!

Ingredients You Will Need:

• Whole baby bella mushrooms
• Yellow onion
• Garlic
• Butter
• Seasoned Breadcrumbs
• Blue cheese

Step-by-Step Instructions:

1. Prep the mushrooms. Start by cleaning and drying your baby bella mushrooms. Remove the stems and set them aside. Place the mushrooms top side down in an oven-safe pan. Preheat your oven to 350°F.
2. Caramelize the onions. Peel and roughly chop your onions until you have about 3 cups. In a skillet, melt 1/2 cup butter over low heat. Add the chopped onions and cook slowly, stirring occasionally, until they turn soft, golden, and caramelized. This process take about 30-45 minutes, so be patient- it’s so worth it!
3. Add the garlic. One the onions are beautifully caramelized, stir in the minced garlic and cook for 2 minutes until fragrant. Remove the skillet from heat and let it cool for about 5 minutes.
4. Make the filling. After the onion mixture has cooled slightly, stir in 1/2 cup of breadcrumbs, try our seasoned breadcrumbs recipe! If you see butter pooling at the bottom of the pan, add the extra 1/4 cup of breadcrumbs a little at a time until the butter is mostly absorbed but the mixture is still moist and buttery. Gently stir in 3 ounces of blue cheese.
5. Stuff the mushrooms. Spoon the filling generously into each mushroom, mounding it high. Top each stuffed mushroom with a small chunk of the remaining blue cheese for an extra hit of flavor.
6. Bake the mushrooms at 350°F for 12-15 minutes, until the cheese is melted and the filling is golden brown.
7. Garnish with chopped parsley if desired and serve immediately. These are best enjoyed warm and gooey!

Recipe Notes:

• Not a fan of blue cheese? Try swapping in parmesan, swiss, or even goat cheese!
• Breadcrumb texture, if your filling feels too dry, add a tablespoon or two of melted butter until it’s moist and rich again.
• Make it ahead! You can prepare the filling a day ahead and refrigerate it until you’re ready to stuff and bake the mushrooms.

These Caramelized Onions and Blue Cheese Stuffed Mushrooms are pure magic—earthy, buttery, tangy, and utterly addictive. Whether you’re serving them as an appetizer or a decadent side dish, they’re sure to disappear fast. Enjoy!

More Recipes You Will Love

• Seasoned Breadcrumbs
• Homemade Croutons
• Easy Bacon Stuffed Mushrooms

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Caramelized Onion and Blue Cheese Stuffed Mushrooms

These Caramelized Onions and Blue Cheese Stuffed Mushrooms are the perfect savory bite for parties, holidays, or a cozy appetizer. Tender baby bella mushrooms are filled with a rich mixture of sweet caramelized onions, garlic, buttery breadcrumbs, and bold blue cheese, then baked until golden and bubbly. Easy to make and bursting with flavor, these stuffed mushrooms will quickly become a favorite for any occasion!

Course Appetizers

Cuisine American

Prep Time 45 minutes minutes

Cook Time 15 minutes minutes

Total Time 1 hour hour

Servings 12

Calories 325kcal

Author Emily

Ingredients

• 1 pound baby bella whole mushrooms cleaned and dried
• 3 cups chopped yellow onions about 3 large onions
• 6 cloves of garlic chopped
• ½ cup butter
• ½ to ¾ cup dry Italian seasoned breadcrumbs
• 5 oz blue cheese

Instructions

• 1. Prep the Mushrooms: Start by cleaning and drying your baby bella mushrooms. Remove the stems and set them aside. Place the mushrooms top side down in an oven-safe pan. Preheat your oven to 350°F (175°C).
• 2. Caramelize the Onions: Peel and roughly chop your onions until you have about 3 cups. In a 12” skillet, melt ½ cup of butter over low heat. Add the chopped onions and cook slowly, stirring occasionally, until they turn soft, golden, and caramelized. This process takes about 30–45 minutes, so be patient—it's worth it!
• 3. Add the Garlic: Once the onions are beautifully caramelized, stir in the minced garlic and cook for 2 minutes until fragrant. Remove the skillet from heat and let it cool for about 5 minutes.
• 4. Make the Filling: After the onion mixture has cooled slightly, stir in ½ cup of breadcrumbs. If you see butter pooling at the bottom of the pan, add the extra ¼ cup of breadcrumbs a little at a time until the butter is mostly absorbed but the mixture is still moist and buttery. Next, gently mix in 3 ounces of blue cheese.
• 5. Stuff the Mushrooms: Spoon the filling generously into each mushroom, mounding it high. Top each stuffed mushroom with a small chunk of the remaining blue cheese for an extra hit of flavor.
• 6. Bake: Bake the mushrooms at 350°F for 12–15 minutes, until the cheese is melted and the filling is golden brown.
• 7. Serve: Garnish with chopped parsley if desired and serve immediately. These are best enjoyed warm and gooey!

Notes

• Not a fan of blue cheese? Try swapping in parmesan, swiss, or even goat cheese!
• Breadcrumb texture, if your filling feels too dry, add a tablespoon or two of melted butter until it's moist and rich again.
• Make it ahead! You can prepare the filling a day ahead and refrigerate it until you're ready to stuff and bake the mushrooms.

The post Caramelized Onion and Blue Cheese Stuffed Mushrooms appeared first on My Bread Recipes.

Made with just a few pantry staples and day-old bread, they’re endlessly customizable and come together in under 30 minutes.

Ingredients for Homemade Croutons

• Loaf bread or baguette (preferably slightly stale; white, whole wheat, or sourdough all work)
• Olive oil
• Garlic Salt
• Onion Powder
• Dried Parsley

How to Make It Yourself

1. Preheat your oven to 300°F.
2. Prepare the bread. Cut or tear your bread into small cubes or rustic chunks. Slightly stale bread works best – it’s drier and toasts up more evenly. Spread the pieces out on a baking sheet in a single layer.
3. Season and toast. Drizzle the bread pieces with olive oil until lightly coated. Sprinkle on garlic salt, onion powder, and dried parsley. Toss everything together right on the baking sheet to make sure each piece is well coated. Bake for 15-20 minutes, flipping halfway through. Keep and eye on them in the last few minutes- they should be golden brown and crispy, not burnt.
4. Cool Completely. Let the croutons cool on the pan. This helps them finish crisping up and keeps them from getting soggy in storage.
5. Store them in an airtight container once fully cooled. Store in refrigerator up to one week or in freezer for up to three months.

Recipe Notes and Variations

• Use Italian seasoning instead of parsley for an herbier twist.
• Swap garlic salt for fresh minced garlic sautéed in butter for a richer flavor.
• Add grated Parmesan cheese in the last few minutes of baking for a cheesy finish.
• Use smoked paprika, ranch seasoning, or even a little curry powder for more unique flavors!

Another Recipe You Will Love

• Seasoned Breadcrumbs

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Homemade Croutons

These Homemade Croutons are crunchy, flavorful, and far more delicious than anything from a box. Whether you're topping a fresh green salad, adding a crunchy finish to soup, or just snacking straight from the container.

Prep Time 5 minutes minutes

Cook Time 20 minutes minutes

Total Time 5 minutes minutes

Author Emily

Ingredients

• 1 loaf of bread or baguette preferably slightly stale; white, whole wheat, or sourdough all work good
• 1/4 to 1/2 cup olive oil
• 1 tablespoon garlic salt
• 1 tablespoon onion powder
• 1 tablespoon dried parsley

Instructions

• Preheat you oven to 300°F.
• Cut or tear your bread, slightly stale if possible, into small cubes. Spread the pieces out on a baking sheet in a single layer.
• Drizzle the bread pieces with olive oil until lightly coated. Sprinkle on the garlic salt, onion powder, and dried parsley. Toss everyhting together right on the baking sheet to make sure each piece is well coated. Bake for 15-20, flipping halfway through. Keep and eye on them in the last few minutes – they should be golden brown and crispy.
• Cool completely. Let the croutons cool on the pan. This helps them finish crisping up and keeps them from getting soggy in storage.
• Store in an airtight container in the fridge for up to one week or in the freezer for up to three months.

The post Homemade Croutons appeared first on My Bread Recipes.

Whether you’re topping a baked pasta, crisping up a casserole, or breading chicken or veggies, this recipe gives you full control over flavor and texture. Plus, it’s a great way to use up stale bread.

Ingredients for Seasoned Breadcrumbs

• Bread or Baguette (white, whole wheat, sourdough- whatever you’ve got works)
• Olive oil
• Garlic Powder
• Onion Powder
• Dried Parsley

How to make them yourself!

1. Preheat the oven to 300°F.
2. Prep your bread. Tear or cut the loaf into small cubes. Slightly stale bread works best – it’s easier to toast. Spread the chucks out on a baking sheet in a single layer.
3. Season and toast. Drizzle olive oil over the bread chunks – just enough to coat lightly. Sprinkle on the garlic powder, onion powder, and parsley. Use your hands or a spatula to toss everything right on the pan until evenly coated. Place the pan in the oven and toast for 15-20 minutes, flipping halfway through. Keep a close eye during the last few minutes to prevent burning. The bread should be golden brown and crisp.

4. Cool and blend. Let the toasted bread cool completely before blending. This helps avoid steam and keeps the crumbs dry. Pulse in a food processor or blender until you reach your desired texture – fine, chunky, or somewhere in between.

5. Store for later. Transfer to an airtight container and store in the fridge for up to one week or in the freezer for up to three months.

Recipe Notes and Variations

• This recipe leaves out salt and pepper so the breadcrumbs don’t overpower the seasoning in your finished dish.
• Add in 1-2 tablespoons of grated Parmesan for a cheesy, savory upgrade.
• Mix in Italian seasoning or crushed red pepper flakes for an extra kick.
• Use flavored oils for more depth.
• Dry different bread types for different flavors!

Another Recipe You Will Love

• Homemade Croutons

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Seasoned Breadcrumbs

Breadcrumbs might not be the star of the dish, but they’re the secret weapon that takes it to the next level—adding crunch, flavor, and that perfect finish. This homemade Toasted Seasoned Breadcrumbs recipe is simple, toasty, and packed with garlicky, herby goodness.

Course Bread

Cuisine American

Prep Time 5 minutes minutes

Cook Time 20 minutes minutes

Total Time 25 minutes minutes

Author Emily

Ingredients

• I loaf of bread or baguette white, whole wheat, or sourdough – whatever you’ve got works
• 1/4 to 1/2 cup olive oil
• 1-2 teaspoons garlic powder
• 1-2 teaspoons onion powder
• 1-2 tablespoons dried parsley

Instructions

• Preheat the oven to 300°F.
• Tear or cut the loaf into small cubes. Slightly stale bread works best – it's easier to toast and blend. Spread the chunks out on a baking sheet in a single layer.
• Season and toast. Drizzle olive oil over the bread chunks – just enough to coat lightly. Sprinkle on the garlic powder, onion powder, and parsley. Use your hands or a spatula to toss everything right on the pan until evenly coated. Place the pan in the oven and toast for 15-20 minutes, flipping halfway through. Keep a close eye during the last few minutes to prevent burning. The bread should be golden brown and crisp.
• Cool and blend. Let the toasted bread cool completely before blending. Pulse in a food processor or blender until you reach your desired texture.
• Store for later in an airtight container in the fridge for up to 1 week or in the freezer for up to 3 weeks.

Notes

• This recipe leaves out salt and pepper so the breadcrumbs don't overpower the seasoning in your finished dish.
• Add in 1-2 tablespoons of grated Parmesan for a cheesy, savory upgrade.
• Mix in Italian seasoning or crushed red pepper flakes for an extra kick.
• Use flavored oils for more depth.
• Dry different bread types for different flavors!

The post Seasoned Breadcrumbs appeared first on My Bread Recipes.

These Ham and Cheese Croissant Pockets go great with a fresh pasta salad, watermelon slices, or a simple green salad. They’re easy to make, perfect for warm-weather meals, and great for picnics or quick summer dinners.

Ingredients for Ham and Cheese Pockets

• Refrigerated croissant rolls
• Thin sliced ham
• White American cheese
• Spicy mustard
• Garlic salt
• Egg

How to Make it Yourself!

1. Preheat your oven to 375°F.
2. Prepare a sheet pan by spraying it with non-stick cooking spray or lining it with parchment paper.
3. On a lightly floured surface, open each tube of croissant dough and divide in half lengthwise to create long rectangles.
4. Pinch the seam together to make a solid sheet of dough.
5. Spread a thin layer of spicy mustard on one half of each dough rectangle. Don’t go all the way to the edges-this helps it seal better.
6. Place one slice of cheese on top of the mustard. Break in in half and stagger it if needed.
7. Add two slices of ham over the cheese.
8. Fold the dough over to form a pocket and press the edges gently to seal.
9. Crimp the edges with a fork to keep all the cheesy goodness inside.
10. Repeat with the remaining dough, ham, and cheese.
11. Beat one egg until frothy and brush over the tops of each pocket.
12. Sprinkle with garlic salt for added flavor.
13. Place pockets on your prepared baking sheet.
14. Bake for 20 mins, or until golden brown and puffed. (Oven times may vary)

Recipe Notes

• No white American cheese? Regular American or Swiss works well too!
• Don’t skip the egg wash—it helps create that golden, bakery-style finish.
• Store leftovers in the fridge and reheat in a toaster oven for best results.
• Store in an airtight container for up to 4 days.
• To reheat warm in a toaster oven or oven at 350°F for 5–7 minutes.

These ham and cheese croissant pockets are a weeknight lifesaver and a weekend favorite. There’s just something special about melted cheese and flaky dough that brings comfort and joy to the table. I hope your family loves them as much as mine does!

More Recipes You Will Love:

• Pepperoni Loaf Bread
• Bierox
• Jalapeno Cheddar Biscuits

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Ham and Cheese Pockets

These easy-to-make, savory ham and cheese-filled croissant pockets are a perfect weeknight dinner or picnic snack. With flaky croissant dough, creamy white American cheese, and tender ham, they’re a simple yet delicious comfort food. Ready in just 30 minutes, these pockets are ideal for warm-weather meals and quick lunches.

Course Bread

Cuisine American

Keyword baking, desserts, dinner, savory

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 8

Calories 199kcal

Author Emily

Ingredients

• 4 8-ounce tubes refrigerated croissant rolls
• 1 pound thin sliced ham
• 8 slices white American cheese
• 1/4 cup spicy mustard
• 2 teaspoons garlic salt
• 1 egg for egg wash

Instructions

• Preheat your oven to 375°F.
• Prep your sheet pan with a little non-stick spray or line it with parchment paper for easy clean up.
• On a lightly floured surface, roll out your croissant dough. Open up each tube and divide the dough lengthwise to create long rectangles.
• Pinch the seams together, you want a solid sheet of dough to work with.
• On one half of each dough rectangle, spread a thin layer of spicy mustard. Don't go all the way to the edges-you need room for sealing.
• Layer on one slice of cheese, feel free to break it in half and stagger it if needed.
• Add two slices of ham on top of the cheese.
• Fold the dough over to create a little pocket. Press the edges gently to seal, then go back with a fork and crimp the edges all the way around.
• Repeat with the remaining dough, cheese, and ham.
• Beat and egg in a small bowl until frothy. Brush the tops of each pocket with the egg wash and sprinkle with garlic salt.
• Bake for 20 minutes, or until golden brown and puffed. (Oven times may vary)

Notes

No white American cheese? Regular American or Swiss works well too!

Don't skip the egg wash! It helps create that golden, bakery-style finish.

Store in a refrigerator in an airtight container for up to 4 days! Great to freeze individually too!

To reheat, warm in a toaster oven or oven at 350°F for 5-7 minutes.

The post Ham and Cheese Pockets appeared first on My Bread Recipes.

There’s something so special about a batch of homemade mini donuts—warm, soft, and coated in a sweet cinnamon-sugar hug. These Apple Cider Mini Donuts are bursting with flavor and the perfect little treat to brighten your day!

Ingredients for Apple Cider Mini Donuts

• Apple Sauce
• Apple Cider
• Eggs
• Sugar
• Butter
• All Purpose Flour
• Baking Powder
• Salt
• Vanilla Extract
• Cinnamon

Step-by-Step Directions for Apple Cider Mini Donuts

1. Preheat the mini donut maker. If using an oven, preheat to 350°F and grease a mini donut pan.
2. Prepare the batter: In a mixing bowl, combine apple sauce, apple cider, and eggs. Stir until eggs are fully incorporated.
3. Mix dry ingredients: Add sugar, melted butter, flour, baking powder, salt, and vanilla extract to the wet ingredients. Stir gently until just combined—don’t overmix! A few lumps in the batter are fine.
4. Fill the donut maker or pan: Transfer the batter into a piping bag or a zip-top bag with the corner cut off. Pipe the batter into the mini donut molds in one quick motion. Avoid overfilling.
5. Cook the donuts: If using a mini donut maker, cook for 8-11 minutes, or until golden brown. If baking in the oven, bake for 8-14 minutes until golden.
6. Coat the donuts: Melt 2 tablespoons of butter in a zip-top bag. Add the freshly baked donuts and shake to coat. In a separate bowl, mix sugar and cinnamon, then add the mixture to the bag and shake again to coat the donuts evenly.

Alternative Toppings

If you’d like to switch up the flavors, try these delicious alternatives:

• Powdered Sugar & Cinnamon – Combine powdered sugar with a little cinnamon and shake to coat.
• Cinnamon Glaze – Mix ½ cup powdered sugar, 1 teaspoon cinnamon, and 1-2 tablespoons milk. Drizzle over the donuts for an extra sweet touch.

Notes & Best Storing Options

• If you don’t have a mini donut maker, you can bake these in a mini donut pan at 350°F for 8-14 minutes or until golden brown.
• Store leftover donuts in an airtight container at room temperature for up to 2 days.
• For longer storage, place donuts in an airtight container in the refrigerator for up to 5 days.
• To freeze, store donuts in a freezer-safe bag or container for up to 2 months. Reheat in the microwave for 10-15 seconds or in a warm oven to bring back that fresh-from-the-oven taste.

There’s something so special about a batch of homemade mini donuts—warm, soft, and coated in a sweet cinnamon-sugar hug. These Apple Cider Mini Donuts are bursting with flavor and the perfect little treat to brighten your day!

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Apple Cider Mini Donuts

Keyword breakfast, desserts, donuts, snacks, treats

Servings 36

Calories 70kcal

Author Emily

Ingredients

• For the Donuts:
• ¼ cup apple sauce
• 1 cup apple cider
• 2 eggs
• ½ cup sugar
• 2 tablespoons melted butter
• 2 ½ cups all purpose flour
• 2 teaspoons baking powder
• ½ tsp salt
• 1 teaspoon vanilla extract
• Cinnamon Sugar coating
• 2 tablespoons melted butter
• ¼ granulated sugar
• 1 tablespoon cinnamon

Instructions

• Preheat the mini donut maker. If using an oven preheat to 350ºF and grease a mini donut pan.
• Prepare the batter. In a mixing bowl, combine apple sauce, apple cider, and eggs. Stir until eggs are fully incorporated.
• Mix dry ingredients. Add sugar, melted butter, flour, baking powder, salt, and vanilla extract to the wet ingredients. Stir gently until just combined – don't overmix! A few lumps in the batter are fine.
• Fill the donut maker or pan. Transfer the batter into a piping bag or a zip-top bag with the corner cut off. Pipe the batter into the mini donut molds in one quick motion. Avoid overfilling.
• Cook the donuts. If using a mini donut maker, cook for 8-11 minutes, or until golden brown. If baking in the oven, bake for 8-14 minutes until golden.
• Coat the donuts. Melt 2 tablespoons of butter in a zip-top bag. Add the freshly baked donuts and shake to coat. In a separate bowl, mix sugar and cinnamon, then add the mixture to the bag and shake to coat the donuts evenly.

Notes

Alternative Toppings

If you’d like to switch up the flavors, try these delicious alternatives:

• Powdered Sugar & Cinnamon – Combine powdered sugar with a little cinnamon and shake to coat.
• Cinnamon Glaze – Mix ½ cup powdered sugar, 1 teaspoon cinnamon, and 1-2 tablespoons milk. Drizzle over the donuts for an extra sweet touch.

Notes & Best Storing Options

• If you don’t have a mini donut maker, you can bake these in a mini donut pan at 350°F for 8-14 minutes or until golden brown.
• Store leftover donuts in an airtight container at room temperature for up to 2 days.
• For longer storage, place donuts in an airtight container in the refrigerator for up to 5 days.
• To freeze, store donuts in a freezer-safe bag or container for up to 2 months. Reheat in the microwave for 10-15 seconds or in a warm oven to bring back that fresh-from-the-oven taste.

The post Apple Cider Mini Donuts appeared first on My Bread Recipes.

With their golden, buttery layers, tangy cranberries, and a hint of citrusy zest, cranberry orange scones are the perfect way to add a little sunshine to your day—whether it’s breakfast, brunch, or a well-deserved treat!

Ingredients for Cranberry Orange Scones:

• flour
• baking powder
• salt
• sugar
• vanilla extract
• heavy whipping cream
• dried cranberries
• orange
• powdered sugar
• orange juice
• cream
• salt

Step-By-Step Instructions to Make it Yourself!

1. Preheat the Oven and Prepare the Pan. Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper. This ensures the scones won’t stick and gives them a nice, even bake.
2. Mix the Dry Ingredients. In a large mixing bowl, whisk together the flour, baking powder, salt, and sugar until fully combined.
3. Add the Wet Ingredient. Mix the vanilla extract into the heavy cream. Slowly pour the cream into the dry ingredients, a little at a time, while stirring gently. Be careful not to overmix—this will make the scones tough. You want to just bring the dough together. If needed, add 1-2 more tablespoons of cream to help the dough form. The dough should not be sticky, but there should be no dry flour left at the bottom of the bowl.
4. Add Cranberries and Orange Zest. Once the dough comes together, fold in the dried cranberries and the zest of three-quarters of the orange. Leave a little zest for the glaze later.
5. Shape the Scones. Turn the dough out onto a floured surface and knead it gently 5 or 6 times to incorporate the cranberries and zest. Divide the dough in half, then form each half into a ball. Pat each ball into a 6-inch circle. Place both circles onto the prepared baking sheet.
6. Cut the Dough and Brush with Cream. Cut each circle into 6 even wedges. Space them out a little so they have room to rise as they bake. Brush the tops of the scones with a little extra heavy cream to give them a nice golden finish.

7. Chill Before Baking. Place the baking sheet in the freezer for 15 minutes. This step helps the scones keep their shape while baking and gives them a flakier texture.
8. Bake the Scones. Bake the scones in the preheated oven for 14-16 minutes, or until the edges are golden brown and the tops are firm. The scones should have risen nicely.
9. Cool the Scones. Let the scones cool on the baking sheet for about 10 minutes before glazing. This gives them time to set and cool down slightly, making them easier to handle.
10.  Prepare the Glaze. While the scones cool, prepare the glaze by whisking together the powdered sugar, orange juice, remaining orange zest, cream, vanilla extract, and a pinch of salt. Add enough cream to reach a thin, pourable consistency.
11. Drizzle the Glaze. Once the scones are cooled for 10 minutes, drizzle the glaze over the tops. You can use a spoon or drizzle it with a fork for a nice effect. You can also sprinkle a little extra zest on top for more flavor.

Recipe Notes

Notes:

• Adjusting Cream: The amount of cream you’ll need can vary depending on your environment and how you measure the flour. If you live in a particularly humid climate or your flour is dry, you may need slightly more or less cream.
• Chop Cranberries (Optional): For smaller, more evenly distributed pieces of cranberry, you can roughly chop the cranberries before adding them to the dough. This is optional but can make for a nicer texture in the scones.
• Glaze vs. Sugar Topping: If you prefer a little crunch on your scones, you can skip the glaze and instead sprinkle turbinado or coarse sugar over the scones before baking.
• Substitutions: Feel free to swap out the dried cranberries for other dried fruits like cherries, apricots, or raisins. You can also add chopped nuts like walnuts or almonds for added texture.
• Store in an airtight container. Store at room temp for 1-2 days, for longer storage; place in refrigerator or freezer.

More Recipes You Will Love:

• Homemade Cinnamon Rolls
• Cherry Chocolate Muffins
• Lemon Poppy Seed Donuts
• Quick Cranberry Orange Rolls

These cranberry orange scones are quick to make, yet packed with flavor. The tangy sweetness of cranberries pairs perfectly with the citrusy zest of orange, creating a balance of flavors that will make your day extra special. The glaze adds a final touch of sweetness, but if you prefer a more rustic approach, skipping it in favor of a sugar topping is just as delicious.

Enjoy these scones fresh out of the oven or as a midday snack with a cup of tea or coffee. Happy baking!

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Cranberry Orange Scones

Cranberry Orange Scones are the perfect combination of biscuit and cake, and these cranberry orange scones take that to a whole new level. With the bright, zesty flavors of orange paired with the tart sweetness of dried cranberries, these scones are perfect for breakfast, brunch, or a cozy afternoon snack. Top them off with a simple glaze, and you’ve got a treat that everyone will love

Course Biscuits

Cuisine American

Keyword biscuits, desserts, rolls, scones

Prep Time 30 minutes minutes

Cook Time 20 minutes minutes

Total Time 50 minutes minutes

Servings 12

Calories 377kcal

Author Emily

Ingredients

• For the Scones:
• 3 cups all-purpose flour
• 1 tablespoon baking powder
• 1 teaspoon salt
• ½ cup sugar
• 1 teaspoon vanilla extract
• 1 1/3 to 1 ½ cups heavy whipping cream plus extra for brushing
• 1 cup dried cranberries
• Zest of 1 orange
• For the Glaze:
• 1 cup powdered sugar
• 1 tablespoon orange juice
• Orange zest from the remaining orange
• 1-2 tablespoons of cream or more, if needed
• A splash of vanilla extract
• A pinch of salt

Instructions

• Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper. This ensures the scones won’t stick and gives them a nice, even bake.
• In a large mixing bowl, whisk together the flour, baking powder, salt, and sugar until fully combined.
• Mix the vanilla extract into the heavy cream. Slowly pour the cream into the dry ingredients, a little at a time, while stirring gently. Be careful not to overmix- this will make the scones tough. You want to just bring the dough together. If needed, add 1-2 more tablespoons of cream to help the dough form. The dough should not be sticky, but there should be no dry flour left at the bottom of the bowl.
• Once the dough comes together, fold in the dried cranberries and the zest of 3/4 of the orange. Leave a little zest for later.
• Turn the dough out onto a floured surface and knead it gently 5 to 6 times to incorporate the cranberries and zest. Divide the dough in half, then form each half into a ball. Pat each ball into a 6-inch circle. Place both circles onto the prepared baking sheet.
• Cut each circle into 6 even wedges. Space them out a little so they have room to rise as the bake. Brush the tops of the scones with a little extra heavy cream to give them a nice golden finish.
• Place the baking sheet in the freezer for 15 minutes. This step helps the scones keep their shape while baking and gives them a flakier texture.
• Bake the scones in the preheated oven for 14-16 minutes, or until the edges are golden brown and the tops are firm. The scones should have risen nicely.
• Let scones cool on the baking sheet for about 10 minutes before glazing. The gives them time to set and cool down slightly, making them easier to handle.
• While the scones cool, prepare the glaze by whisking together the powdered sugar, orange juice, remaining orange zest, cream, vanilla, and a pinch of salt. Add enough cream to reach a thin, pourable consistency.
• Once the scones are cooled for 10 minutes, drizzle the glaze over the tops. You can use a spoon or drizzle it with a fork for a nice effect. You can also sprinkle a little extra zest on top for more flavor.

Notes

• Adjusting Cream: The amount of cream you’ll need can vary depending on your environment and how you measure the flour. If you live in a particularly humid climate or your flour is dry, you may need slightly more or less cream.
• Chop Cranberries (Optional): For smaller, more evenly distributed pieces of cranberry, you can roughly chop the cranberries before adding them to the dough. This is optional but can make for a nicer texture in the scones.
• Glaze vs. Sugar Topping: If you prefer a little crunch on your scones, you can skip the glaze and instead sprinkle turbinado or coarse sugar over the scones before baking.
• Substitutions: Feel free to swap out the dried cranberries for other dried fruits like cherries, apricots, or raisins. You can also add chopped nuts like walnuts or almonds for added texture.

The post Cranberry Orange Scones appeared first on My Bread Recipes.

I really love  this recipe because every roll is soft, fluffy, and bursting with cinnamon goodness. When I make these rolls they are pretty much devoured in minutes in my house, we have a bit of a weakness for fresh cinnamon rolls, and the cream cheese frosting is to die for! With a rich, buttery dough, a sweet cinnamon-sugar filling, and a creamy frosting, these rolls are the ultimate comfort food. Here’s how you can make your own batch of cinnamon rolls from scratch!

Ingredients for Homemade Cinnamon Rolls

For the Dough:

• lukewarm milk
• butter
• sugar
• salt
• dry yeast
• lukewarm water
• cinnamon
• eggs
• flour

For the Filling:

• sugar
• brown sugar
• cinnamon

For the Frosting:

• cream cheese
• cup butter
• powdered sugar
• vanilla extract
• salt
• whole milk

How to Make it Yourself

1. Heat the Milk and Butter

In a saucepan, pour 2 cups of milk and add 1/2 cup of softened butter. Heat over low heat, stirring occasionally until the butter is completely melted. This creates a rich, buttery base for the dough.

2. Bloom the Yeast

While the milk and butter are heating, place 1/2 cup of lukewarm water in a bowl and sprinkle in 2 teaspoons of dry yeast. Stir slightly and let it sit for about 5 minutes to allow the yeast to bloom. If your yeast doesn’t become bubbly, it might be old and you may need to start over.

3. Mix the Wet Ingredients

Once the milk and butter mixture has cooled to lukewarm, pour it into a mixing bowl. If using a stand mixer, attach the dough hook and mix in the bloomed yeast. Stir until well combined.

4. Add Sugar, Cinnamon, and Eggs

Mix in 1/2 cup of sugar, 1 tablespoon of cinnamon, 2 teaspoons of salt, and 2 eggs. Blend until the ingredients are evenly incorporated.

5. Add the Flour

Slowly incorporate flour into the mixture, one cup at a time. Let each addition absorb before adding the next. Use between 7 to 8 cups of flour, depending on how the dough feels. The dough should be soft but slightly sticky. Knead with the dough hook for 5 to 7 minutes, or until smooth and pulling away from the bowl.

6. Let the Dough Rise

Transfer the dough to a floured surface and shape it into a ball. Place it in a greased bowl, turning it to coat with the grease. Cover the bowl with a damp cloth and set it in a warm, draft-free area to rise for 1 ½ to 2 hours, or until doubled in size.

7. Punch Down and Let it Rise Again

Once the dough has doubled in size, punch it down gently and let it rise for another 30 to 45 minutes until it puffs up again.

8. Roll Out the Dough

Turn the dough out onto a floured surface and divide it in half to make it easier to work with. Roll each half into a rectangle about 1/4 inch thick.

9. Add the Filling

Spread 1/4 cup of softened butter over the surface of each rectangle. Then, sprinkle on half of the granulated sugar, brown sugar, and cinnamon mixture. Be generous with the cinnamon!

10. Roll and Cut

Roll each dough rectangle tightly from the long side, forming a log. Slice into 1 ½-inch wide pieces. Place the rolls in a greased baking pan, making sure they’re snug against each other. Cover the pan with a cloth and let the rolls rise for another 20 to 30 minutes.

11. Bake to Perfection

Preheat your oven to 350°F (175°C). Bake the rolls for 25 to 30 minutes, or until golden brown and delicious.

12. Make the Frosting

While the rolls bake, prepare the frosting. Beat together 1 (8-ounce) package of cream cheese and 1/2 cup of butter until light and fluffy. Mix in 1 teaspoon of vanilla, a pinch of salt, and gradually add in 3 cups of powdered sugar. Adjust the consistency by adding 2 to 4 tablespoons of milk until the frosting is spreadable.

13. Frost and Enjoy

Once the rolls have cooled for about 15 minutes, generously spread the frosting over each warm roll.

Recipe Notes

• Check Your Yeast: Always make sure your yeast blooms before using it. If the mixture doesn’t bubble, the yeast might be inactive.
• Don’t Skip the Second Rise: Allowing the dough to rise twice gives the rolls their light and fluffy texture.
• Roll Tightly: When rolling the dough, make sure to roll it tightly to ensure you have swirls in every bite!
• Warming Rolls Up: If you’re storing leftovers, you can reheat them in the microwave or oven for that just-baked warmth.
• Storage: Store in airtight container at room temperature.
• Variations: For a slightly less sweet roll, serve without frosting.

More Recipes You Will Love

• Cinnamon Rolls with Cream Cheese Icing
• Lemon Sweet Rolls
• Homemade Cinnamon Rolls
• Cinnamon Pound Cake

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Homemade Cinnamon Rolls

Homemade Cinnamon Rolls has to be one of the most comforting sweeting treats, there’s something magical about fresh, homemade cinnamon rolls. Whether you’re making them for a special occasion or just because, these homemade cinnamon rolls are sure to impress.

Course Bread

Cuisine American

Prep Time 3 hours hours

Cook Time 30 minutes minutes

Cool Time 15 minutes minutes

Total Time 3 hours hours 45 minutes minutes

Servings 12

Calories 2574kcal

Ingredients

• For the Dough:
• 2 cups lukewarm milk
• 1/2 cup butter softened (1 stick)
• 1/2 cup sugar
• 2 teaspoons salt
• 2 teaspoons dry yeast
• 1/2 cup lukewarm water
• 1 tablespoon cinnamon
• 2 eggs
• 7 to 8 cups flour adjust as needed
• For the Filling:
• 1 cup granulated sugar
• 1 cup brown sugar
• 3 tablespoons cinnamon
• For the Frosting:
• 1 8-ounce package cream cheese
• 1/2 cup butter
• 3 cups powdered sugar
• 1 teaspoon vanilla extract
• A pinch of salt
• 2 to 4 tablespoons whole milk depending on desired consistency

Instructions

• Preheat your oven to 350°F.
• In a saucepan, pour 2 cups of milk and add 1/2 cup of softened butter. Heat over low heat, stirring occasionally until the batter is completely melted. This creates a rich, buttery base for the dough.
• While the milk and butter are heating, place 1/2 cup of lukewarm water in a bowl and sprinkle in 2 teaspoons of dry yeast. Stir slightly and let it sit for about for 5 minutes to allow the yeast to bloom. If your yeast doesn't become bubbly, it might be old and you may need to start over.
• Once the milk and butter mixture has cooled to lukewarm, pour it into a mixing bowl. If using a stand mixer, attach the dough hook and mix in the bloomed yeast. Stir until well combined.
• Mix in 1/2 cup of sugar, 1 tablespoon of cinnamon, 2 teaspoons of salt, and 2 eggs. Blend until the ingredients are evenly incorporated.
• Slowly add flour into the mixture, one cup at a time. Let each addition absorb before adding the next. Use between 7 to 8 cups of flour, depending on how the dough feels. The dough should be soft but slightly sticky. Knead with the dough hook for 5-7 minutes, or until smooth and pulling away from the bowl.
• Transfer the dough to a floured surface and shape it into a ball. Please it in a greased bowl, turning it to coat with the grease. Cover the bowl with a damp cloth and set it in a warm, draft-free area to rise for 1 1/2 to 2 hours, or until doubled in size.
• Once the dough as doubled in size, punch it down gently and let it rise for another 30 to45 minutes until it puffs up again.
• Turn the dough out onto a floured surface and divide it in half to make it easier to work with. Roll each half into a rectangle about 1/4 inch thick.
• Spread 1/4 cup of softened cutter over the surface of each rectangle. Then, sprinkle on half of the filling mixture.
• Roll each dough rectangle tightly from the long side, forming a log. Slice into 1 1/2-inch wide pieces. Place the rolls in a greased baking pan, making sure they are snug against each other. Cover the pan with a cloth and let the rolls rise for another 20 to 30 minutes.
• Bake the rolls for the 25 to 30 minutes or until golden brown.
• While the rolls bake, prepare the frosting. Beat together 1 (8-ouze) package of cream cheese and 1/2 cup of butter until light and fluffy. Mix in 1 teaspoon of vanilla, a pinch of salt, and gradually add in 3 cups of powedered sugar. Adjust the consistency by adding 2 to 4 tablespoons of milk until the frosting is spreadable.
• Once the rolls have cooled for about 15 minutes, generously spread the frosting over each warm roll.

Notes

Recipe Notes

Check Your Yeast: Always make sure your yeast blooms before using it. If the mixture doesn’t bubble, the yeast might be inactive.

Don’t Skip the Second Rise: Allowing the dough to rise twice gives the rolls their light and fluffy texture.

Roll Tightly: When rolling the dough, make sure to roll it tightly to ensure you have swirls in every bite!

Warming Rolls Up: If you’re storing leftovers, you can reheat them in the microwave or oven for that just-baked warmth.

Storage: Store in airtight container at room temperature.

Variations: For a slightly less sweet roll, serve without frosting.

The post Homemade Cinnamon Rolls appeared first on My Bread Recipes.

Packed with juicy dark cherries and rich chocolate chips, these muffins are the perfect combination of sweet and tart, soft and decadent. Best of all, they’re incredibly easy to make, allowing you to spend more time enjoying the festivities and less time in the kitchen. Here’s how you can whip up these delightful muffins in no time!

Ingredients You Will Need

• Sugar
• Shortening
• Egg
• Cake Flour
• Baking Powder
• Salt
• Milk
• Frozen Dark Sweet Cherries (thawed and roughly chopped)
• Mini Semi-Sweet Chocolate Chips

Step-by-Step Instructions

1. Preheat the Oven: Set your oven to 400°F (200°C) and let it warm up while you prepare the batter.

2. Mix the Batter:

• In a large mixing bowl, cream together the shortening (or butter) and sugar until light and fluffy.
• Add the egg and beat until combined.
• Slowly mix in the flour, baking powder, and salt.
• Pour in the milk, stirring gently until the ingredients are well incorporated.

3. Add the Stars of the Show:

• Gently fold in the chopped, thawed cherries. The cherries will add natural sweetness and moisture to the muffins.
• Mix in the mini semi-sweet chocolate chips, making sure they are evenly distributed throughout the batter.

4. Rest the Batter: Let the batter rest for 10-15 minutes. This helps create a fluffier texture when baking.

5. Prepare the Muffin Pan: While the batter rests, line a 12-cup muffin pan with paper liners or lightly grease each cup.

6. Bake:

• Evenly divide the batter between the 12 muffin cups, filling each about ¾ full.
• Bake for 20 minutes or until a toothpick inserted into the center comes out clean. Be sure to check at the 15-minute mark as oven temperatures can vary.

7. Cool and Enjoy: Allow the muffins to cool for a few minutes before transferring them to a wire rack. Serve warm or at room temperature for a comforting holiday treat.

Recipe Notes and Variations

Chocolate Chip Swaps: You can easily switch out the semi-sweet chocolate chips for dark or white chocolate, depending on your preference.

Cake Flour Alternative: If you don’t have cake flour, create your own by substituting 2 tablespoons of cornstarch for 2 tablespoons of all-purpose flour.

Toppings: For an extra festive touch, sprinkle the tops with powdered sugar after the muffins have cooled, or add a cinnamon-sugar topping before baking for a little extra sweetness and texture.

Storage:

These muffins can be stored at room temperature in an airtight container for up to three days. They’re also freezer-friendly! Just wrap them individually and freeze for up to a month. When ready to enjoy, thaw at room temperature or pop them in the microwave for a few seconds for that fresh-baked taste.

More Recipes You Will Love

• Chocolate Chip Muffins
• Cranberry Almond Muffins
• Chocolate Chunk Coffee Cake Muffins
• Mini Pumpkin Cruffins

So, the next time you’re in the mood to bake something special, give these Holiday Cherry Chocolate Muffins a try. With their festive flavors and simple preparation, they’ll become a seasonal favorite in no time.

Happy baking and happy holidays! 🎄

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Holiday Cherry Chocolate Muffins

Packed with juicy dark cherries and rich chocolate chips, these muffins are the perfect combination of sweet and tart, soft and decadent. Best of all, they’re incredibly easy to make, allowing you to spend more time enjoying the festivities and less time in the kitchen.

Course Bread

Cuisine American

Keyword cherry, cherry muffins, chocolate, chocolate muffins, holiday, holiday treats, muffins

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 12 Muffins

Calories 194kcal

Author Emily

Ingredients

• ¼ cup sugar
• ¼ cup shortening
• 1 egg
• 1 ¾ cups cake flour
• 4 teaspoons baking powder
• 1 teaspoon salt
• 1 cup milk
• 2 cups frozen dark sweet cherries thawed and roughly chopped
• ½ cup mini semi-sweet chocolate chips

Instructions

• Preheat oven to 400°F.
• In a large mixing bowl, cream together shortening and butter.
• Add the egg, mix until combined.
• Slowly mix in the flour, baking powder, and salt.
• Pour in the milk, stirring gently until all the ingredients are will incorporated.
• Gently fold in the chopped, thawed cherries.
• Mix in the mini semi-sweet chocolate chips, making sure they are evenly dispersed throughout the batter.
• Let the batter rest for 10-15 minutes.
• While the batter rests, line a 12 cup muffin pan with paper liners or lightly grease each cup.
• Evenly divide the batter between the muffin cups, filling each about 3/4 full.
• Bake for 20 minutes or until a toothpick comes out clean. Be sure to check at the 15-minute mark as oven temperatures may very.
• Cool and enjoy!

The post Holiday Cherry Chocolate Muffins appeared first on My Bread Recipes.