Muffin and Cupcake Recipes - Home Cooking Adventure

Apple Oatmeal Cups – Healthy and Low-Calorie Snack

Ella - Home Cooking Adventure — Fri, 03 Oct 2025 07:39:37 +0000

When the weather cools down, I love baking with apples, and these Apple Oatmeal Cups are one of my favorite healthier treats to make. They’re soft, warmly spiced, and filled with little bites of apple, but what makes them extra good is how wholesome they are. Instead of lots of sugar or butter, I use homemade applesauce and Greek yogurt to keep them moist and naturally sweet. That little swap keeps them tender while also making them lighter and lower in calories than your classic muffin.

I love that these bake up in a muffin tin, so they’re already portioned and ready to grab on busy mornings. My girls like them warm with a little nut butter spread on top, but they’re just as good plain with a cup of tea or coffee. They’re not overly sweet, more of a cozy breakfast or snack that feels good to eat and keeps you full.

These keep well in the fridge, and you can even freeze a batch to have on hand. They’re the kind of recipe that makes the kitchen smell like cinnamon and fall, and somehow they disappear way faster than I expect every single time.

How to make Apple Oatmeal Cups

Begin with preheating your oven to 180°C (350°F) and lining a 12-cup muffin tin with silicone liners (or paper if you prefer). This step ensures the muffins release easily after baking.

In a large mixing bowl, stir together the oats, baking powder, cinnamon, nutmeg, and a pinch of salt until evenly combined.

In a separate bowl, whisk the eggs, applesauce, yogurt, milk, and honey until smooth.

Pour the wet ingredients into the dry mixture and stir gently until just combined. Fold in the diced apple pieces, making sure they’re evenly distributed throughout the batter.

Divide the mixture evenly among the prepared muffin cups, filling each almost to the top. Sprinkle walnuts or pecans for extra crunch. Bake in the preheated oven for 25–28 minutes, or until the muffins are set and lightly golden on top.

Allow the muffins to cool in the tin for a few minutes before transferring them to a wire rack. Enjoy warm, or let them cool completely.

Hope you will try them out and enjoy these delicious apple oatmeal cups! If you do, don’t forget to tag me on your Instagram posts or stories.

Other similar apple recipes you may like to try

Try these Apple and Oats Biscotti, crunchy, lightly sweet, perfect for dipping in coffee or tea.

This Healthy Apple Oatmeal Bread is a moist quick bread made with apples, oats, and warm spices. Naturally sweetened, perfect for breakfast or snack.

You must try this Invisible Apple Cake, a light French-style cake packed with thin apple slices and just enough batter to hold them together. Elegant, simple, and delicious.

Apple Oatmeal Cups – Healthy and Low-Calorie Snack

When the weather cools down, I love baking with apples, and these Apple Oatmeal Cups are one of my favorite healthier treats to make. They’re soft, warmly spiced, and filled with little bites of apple, made with homemade applesauce and Greek yogurt to keep them moist and naturally sweet.

Course Breakfast, Dessert, Snack

Cuisine American

Keyword apple cups, apples, oatmeal

Prep Time 15

Cook Time 25

Total Time 40

Servings cups

Calories 120kcal

Ingredients

2 cups (200g) fine oats or oat flour
1 tsp (4g) baking powder
1 ½ tsp (5g) cinnamon
1/4 tsp (1g) nutmeg
1/4 tsp (1g) salt
2 large eggs
1 cup (240g) unsweetened applesauce
1/2 cup (120g) Greek yogurt
1/2 cup (120ml) milk
2 tbsp (30g) honey
1 large apple (9 oz – 250g) , peeled and diced
1/4 cup (25g) walnuts or pecans , for topping, optional

Instructions

Preheat the oven to 350°F (180°C). Line a 12-cup muffin tin with silicone cups.
Mix oats, baking powder, cinnamon, nutmeg, and salt in a large bowl until well combined.
In another bowl, whisk eggs and honey until smooth.
Add yogurt and milk and whisk to combine.
Add applesauce and whisk to combine.
Combine wet and dry ingredients, and stir gently until just combined.
Fold in the diced apple pieces, making sure they’re evenly distributed throughout the batter.
Divide the mixture evenly into muffin cups.
Top with chopped walnuts or pecans if used.
Bake for 25–28 minutes, until set and lightly golden on top.
Let them cool slightly in the pan for a few minutes before transferring them to a wire rack. Enjoy!

Nutrition

The post Apple Oatmeal Cups – Healthy and Low-Calorie Snack appeared first on Home Cooking Adventure.

Strawberry Cottage Cheese Muffins

Ella - Home Cooking Adventure — Wed, 18 Jun 2025 13:55:42 +0000

There’s something incredibly comforting about a soft, fruity muffin. These Strawberry Cottage Cheese Muffins are a lovely balance of wholesome and indulgent. The cottage cheese might seem like an unexpected ingredient, but it gives the muffins a tender crumb, subtle richness, and a protein boost without tasting “cheesy” at all. They are perfect for breakfast, brunch, or an afternoon snack with tea.

The strawberries bring natural sweetness and bursts of flavor in every bite. Instead of granulated sugar, they’re naturally sweetened with honey, which adds a soft, floral note. It also means they’re refined sugar-free, which is a small but welcome bonus when you’re trying to bake a little more mindfully.

They’re easy to make, family-friendly, and a great way to use up ripe strawberries or that container of cottage cheese you forgot about in the fridge. You can dress them up with a crumb topping or leave them plain for a more rustic feel.

You can bake them for a weekend treat or meal prep for the week ahead. These muffins are sure to become a favorite.

How to make strawberry cottage cheese muffins

Begin with preheating the oven to 375°F (190°C) and lining a 12-cavity muffin pan with silicone liners or paper liner, for easier removal. In this case, silicone liners work best as the paper liners might stick slightly.

Next, cut the strawberries into small pieces. Toss them with one tablespoon of flour in a medium bowl and set them aside—this helps prevent them from sinking in the batter.

In a separate bowl, whisk together the flour, baking powder, and salt.

In a large bowl, mix the eggs with honey and vanilla extract until well combined. Gradually mix in the oil, followed by the cottage cheese.

Then, alternate adding the flour mixture and buttermilk to the egg mixture, stirring just until combined.

Gently fold in the floured strawberries, being careful not to overmix. Divide the batter evenly between the muffin cups.

Prepare the crumb topping by mixing honey, flour, and softened or melted butter in a medium bowl. Sprinkle the crumbs over each muffin.

Bake for 25 minutes, or until lightly golden and a toothpick inserted in the center comes out clean.

Cool the muffins on a wire rack and enjoy!

Give them a try, I’m sure you’ll fall in love with them just like we did. If you do, don’t forget to tag me in your Instagram stories or posts.

Other strawberry recipes you may like to try

Light, custardy, and bursting with fresh strawberries, this easy Strawberry Yogurt Clafoutis is perfect for spring and summer baking.

This Strawberry Pound Cake is a moist, buttery pound cake bursting with juicy strawberries and topped with a dust of powdered sugar.

This Strawberry Bread Pudding is a warm, comforting treat, packed with strawberries. Is the perfect way to use up leftover bread and berries.

Strawberry Cottage Cheese Muffins

There’s something incredibly comforting about a soft, fruity muffin. These Strawberry Cottage Cheese Muffins are a lovely balance of wholesome and indulgent. The cottage cheese might seem like an unexpected ingredient, but it gives the muffins a tender crumb, subtle richness, and a protein boost without tasting "cheesy" at all. They are perfect for breakfast, brunch, or an afternoon snack with tea.

Course Breakfast, Snack

Cuisine American

Keyword berry muffins, cottage cheese, strawberry

Prep Time 20

Cook Time 25

Total Time 45

Servings muffins

Calories 222kcal

Ingredients

Cottage Cheese Muffin Batter

1 ¾ cup (220g) all-purpose flour
2 ½ tsp (10g) baking powder
1/4 tsp (1g) salt
2 eggs
1/3 cup (120g) honey
1 tsp (5g) vanilla extract
3/4 cup (180g) cottage cheese
1/3 cup (75ml) vegetable oil
1/3 cup (80g) buttermilk
10 oz (300g) strawberries , diced
1 tbsp (10g) flour , for tossing the strawberries

Crumb Topping

1 tbsp (15g) honey
1/4 cup (30g) all-purpose flour
2 tbsp (30g) butter , melted or softened

Instructions

Preheat the oven to 375°F (190°C). Line a 12-cavity muffin pan with paper or silicone liners. I recommend using silicone liners as the paper liners might stick slightly.
Cut the strawberries into small pieces.
Transfer the strawberries to a medium bowl and toss with one tablespoon of flour. Set aside until ready to use.
In a medium bowl, whisk together the flour, baking powder, and salt.
Add eggs with honey and vanilla extract into a large bowl and mix to combine.
Gradually incorporate the oil.
Add the cottage cheese and mix to combine.
Incorporate the flour mixture.
Alternate with the buttermilk.
Gently fold the strawberries into the batter. Don’t overmix the batter.
Divide the batter equally into muffin cups.

Prepare crumb topping.

In a medium bowl, combine honey with flour and softened/melted butter.
Divide the crumbs on top of each muffin.
Bake for about 25 minutes until lightly golden and a toothpick inserted into the center comes out clean.
Cool muffins on a wire rack. Enjoy!

Nutrition

The post Strawberry Cottage Cheese Muffins appeared first on Home Cooking Adventure.

Lemon Poppy Seed Meringue Cupcakes

Ella - Home Cooking Adventure — Fri, 21 Mar 2025 16:13:27 +0000

There’s something about lemon desserts that always feels like sunshine on a plate. These Lemon Poppy Seed Meringue Cupcakes are one of those treats that bring instant happiness — light, zesty, and just the right amount of indulgence.

The base is a soft lemon poppy seed cupcake, speckled with those tiny black seeds that add a lovely crunch. But the real magic happens inside. Each cupcake is filled with homemade lemon curd, silky and tangy, balancing the sweetness perfectly. And then, my favorite part: the toasted meringue topping.

I love swirling the fluffy meringue high on each cupcake, and then watching it turn golden under the flame of a kitchen torch. There’s something so satisfying about that moment. The caramelized peaks add texture to the airy softness beneath.

These cupcakes are perfect for spring gatherings, Easter brunch, or just for an afternoon treat with tea. They taste like sunshine, and honestly, we could all use more of that!

How to make lemon poppy seed meringue cupcakes

Begin by preparing the lemon curd. In a heatproof bowl, whisk together egg yolks, sugar, lemon zest, and lemon juice. Place the bowl over a pan of simmering water and cook over medium heat, stirring constantly for about 8-10 minutes, until the mixture thickens. Remove from heat and gradually add butter, whisking until is fully melted and smooth. Let it cool and refrigerate until needed.

Next, prepare the lemon poppy seed cake batter. Preheat the oven to 375°F (190°C) and line a 12-cup muffin pan with paper liners. In a medium bowl, whisk together flour, baking powder, poppy seeds, and salt.

In a large bowl, mix sugar with lemon zest until fragrant and pale yellow. Add eggs, followed by lemon juice and vanilla extract, stirring to combine. Gradually mix in the oil. Incorporate the flour mixture, alternating with buttermilk, being careful not to overmix.

Divide the batter evenly among the muffin cups and bake for 20-25 minutes, or until lightly golden and a toothpick inserted in the center comes out clean. Let the cupcakes cool on a wire rack.

To make the meringue, place egg whites, salt and sugar in a heatproof bowl over a pan of simmering water. Whisk constantly until the sugar dissolves, about 5 minutes. Remove from heat and beat with a mixer, gradually increasing the speed, until the mixture forms stiff, shiny peaks and cools down, about 5-7 minutes. Fold in vanilla extract and lemon juice.

How to assemble the cupcakes

Use a knife to make a hole in the center of each cupcake. Fill each cupcake with about 2 teaspoons of lemon curd.

Transfer the meringue into a piping bag fitted with your preferred tip. Pipe or spread the meringue onto the cupcakes, then lightly toast it with a kitchen torch, making sure to keep the flame away from the cupcake liners. Serve immediately or store in an airtight container in the refrigerator.

Hope you will try these amazing lemon poppy seed meringue cupcakes. If you do, let me know in the comments. I’d love to hear how they turn out for you! Don’t forget to share the photos with me on Instagram. Enjoy!

Other lemon desserts you may like to try

This Lemon Bundt Cake with Lemon Glaze is a soft, buttery lemon Bundt cake bursting with citrus flavor and drizzled with a sweet-tart lemon glaze.

One of my favorite lemon desserts is this Lemon Poppy Seed Cake with Lemon Curd and White Chocolate. This elegant lemon poppy seed cake consists of a lemon and poppy seed sponge cake at the bottom, with a mousse-like texture white chocolate, poppy seed and cream cheese filling, and a homemade lemon curd insert and topping.

This Lemon Meringue Tart with its crisp, buttery tart shell is filled with a luscious lemon curd and topped with toasted meringue.

For more lemon desserts check out full collection of Lemon Recipes.

Lemon Poppy Seed Meringue Cupcakes

These Lemon Poppy Seed Meringue Cupcakes are one of those treats that bring instant happiness – light, zesty, and just the right amount of indulgence. The base is a soft lemon poppy seed cupcake, speckled with those tiny black seeds that add a lovely crunch. Each cupcake is filled with homemade lemon curd, silky and tangy, balancing the sweetness perfectly. And then, each cupcake is topped with irresistible toasted meringue.

Course Dessert

Cuisine American

Keyword cupcakes, lemon, lemon curd, meringue

Prep Time 30

Cook Time 25

Total Time 55

Servings cupcakes

Calories 357kcal

Ingredients

Lemon Curd

2 egg yolks
1/2 cup (100g) sugar
1 tbsp (10g) lemon zest, from about 2 lemons
1/3 cup (80ml) fresh lemon juice
2 tbsp (30g) unsalted butter , cut into small pieces

Lemon Poppy Seed Cupcake Batter

1 ¾ cup (220g) all-purpose flour
2 tsp (8g) baking powder
2 tbsp (20g) poppy seeds
1/4 tsp (1g) salt
2/3 cup (135g) sugar
1 tbsp (10g) lemon zest, from about 2 lemons
2 large eggs
1/2 cup (110ml) vegetable oil
1 tsp (5g) vanilla extract
1 tbsp (15ml) lemon juice
1/2 cup (120g) buttermilk

For Meringue Topping

4 egg whites (about 120-130g)
1/4 tsp (1g) salt
1 cup (200g) sugar
1 tsp (5ml) lemon juice
1 tsp (5g) vanilla extract

Instructions

Prepare the lemon curd.

In a heatproof bowl, add egg yolks and sugar and mix to combine.
Add lemon zest, and lemon juice and whisk to combine.
Place the bowl over a pan with simmering water and cook over medium heat, whisking constantly for about 8-10 minutes, until thickens.
Remove from heat and gradually add butter and whisk until melted and smooth.
Let it cool and refrigerate until ready to use.

Prepare the lemon poppy seed cake batter.

Preheat the oven to 375F (190C). Line a 12-cavity muffin pan with paper liners.
In a medium bowl whisk together flour with baking powder, poppy seeds and salt.
In a large bowl add sugar and lemon zest. Mix to release oils from the zest and the sugar becomes pale yellow.
Add eggs and mix to combine.
Add lemon juice and vanilla extract and mix to combine.
Gradually incorporate the oil.
Incorporate the flour mixture.
Alternate with the buttermilk.
Don’t overmix the batter.
Divide the batter equally into muffin cups.
Bake for about 20-25 minutes until lightly golden and a toothpick inserted into the center comes out clean.
Cool muffins on a wire rack.

Prepare the meringue.

Place egg whites, salt and sugar in a bowl set over a pan with simmering water and whisk constantly until sugar is completely dissolved. This should take about 5 minutes.
Remove the bowl from heat and whisk the whites, gradually increasing the speed with your mixer until stiff, shiny peaks form and the egg whites are cooled, about 5-7 minutes.
Fold in vanilla extract and lemon juice.

Assemble the cupcakes.

Use a knife to make a hole in the center of each cupcake. Fill each cupcake with about 2 teaspoons of lemon curd.
Transfer the meringue into a piping bag fitted with the desired tip and decorate the cupcakes.
Pipe the meringue on top of the cupcakes in a swirling motion or use a spoon to spread the meringue in an irregular shape on top of the cupcakes.
Use a kitchen torch to brown the meringue. Make sure you keep the torch away from the cupcake liner while toasting the meringue.
Serve the cupcakes right away or store them in an airtight container in the refrigerator.

Video

Nutrition

The post Lemon Poppy Seed Meringue Cupcakes appeared first on Home Cooking Adventure.

Apple Crumble Muffins

Ella - Home Cooking Adventure — Wed, 18 Sep 2024 13:55:48 +0000

These Apple Crumble Muffins are a delightful combination of soft, moist muffins, infused with juicy apple pieces topped with a crunchy, buttery crumble. These treats begin with a tender muffin base, flavored with cinnamon and packed with juicy apple chunks. The muffins are made even more irresistible with the addition of a golden-brown crumble topping made from flour, sugar, butter, and a touch of cinnamon, adding a crisp texture that contrasts beautifully with the soft interior.

Perfect for breakfast, a snack, or dessert, these muffins capture the essence of autumn in every bite. The apples bring natural sweetness and moisture, while the crumble topping offers a satisfying crunch. They can be made with a variety of apples, from tart Granny Smith to sweet Gala, depending on your flavor preference. Serve them warm, fresh out of the oven, or store them for later enjoyment. Pair them with a hot cup of coffee or tea for a cozy treat.

Easy to make and loved by the whole family, these Apple Crumble Muffins are a comforting treat perfect for any occasion.

How to make apple crumble muffins

Begin by preheating the oven to 375°F (190°C) and lining a 12-cavity muffin pan with paper liners. Peel, core, and chop the apples into small pieces, tossing them with a tablespoon of flour in a medium bowl. This little trick will help keep the apples from sinking to the bottom of the muffins. Set aside.

In another bowl, whisk together flour, baking powder, cinnamon, and salt. In a large bowl, mix eggs with sugar and vanilla extract. For the best results, make sure the eggs are at room temperature. Start mixing slowly at first, then increase speed until the mixture becomes creamy and fluffy. Gradually, begin to incorporate the oil, pouring it in a slow, steady stream while you continue to mix.

Next, slowly alternate adding the dry ingredients and buttermilk into the wet mixture, a little at a time. Be careful not to overmix, as we want to keep the batter light and airy. Once everything is just combined, go ahead and add the apple pieces. Using a spatula, gently fold them into the batter. Take your time to ensure the apple pieces are evenly distributed throughout, so every bite is packed with juicy apples.

Divide the batter evenly into the muffin cups, filling them just below the top.

How to make the crumb topping

For the crumb topping, combine sugar, flour, cinnamon, and melted butter in a medium bowl, until the mixture forms a nice, crumbly texture.

Sprinkle the crumbs on top of each muffin, ensuring they’re all well-covered for that perfect crunchy finish on every bite.

Bake for about 25 minutes, or until golden and a toothpick comes out clean. Once done, let them cool slightly, just enough so they’re warm but not too hot.

Now it’s time to enjoy these delicious apple crumble muffins! Give them a try, I’m sure you’ll fall in love with them just like we did. If you do, don’t forget to tag me in your Instagram stories or posts. Enjoy!

Other apple treats you may like to try

These flaky Apple Hand Pies are the perfect grab-and-go dessert or snack, filled with spiced apple goodness.

A simplified version of classic apple pie, these Apple Pie Bars feature a buttery crust, sweet apple filling, and a crumbly topping, perfect for any occasion.

A cozy, homestyle dessert, this Apple Crumble combines tender baked apples with a crunchy, buttery topping, ideal for enjoying warm with a scoop of ice cream.

For more apple treats check our full collection of Apple Recipes. For more fall desserts check our collection of 50 Must-Try Fall Desserts.

Apple Crumble Muffins

These Apple Crumble Muffins are a delightful combination of soft, moist muffins, infused with juicy apple pieces topped with a crunchy, buttery crumble. These treats begin with a tender muffin base, flavored with cinnamon and packed with juicy apple chunks.

Course Dessert, Snack

Cuisine American

Keyword apple, crumble muffins, fall desserts, muffins

Prep Time 15

Cook Time 25

Total Time 40

Servings muffins

Calories 286kcal

Equipment

Ingredients

10 oz (300g) apples , about 2 medium apples, peeled and diced
1 tbsp (10g) flour , for tossing the apples

Muffin Batter

1 ¾ cups (220g) all-purpose flour
2 ½ tsp (10g) baking powder
1/4 tsp (1g) salt
1 tsp (3g) cinnamon
2 eggs
2/3 cup (135g) sugar
1 tsp (5g) vanilla extract
1/2 cup (110ml) vegetable oil
1/2 cup (120g) buttermilk

Crumb Topping

3 tbsp (45g) sugar
1/4 cup (30g) all-purpose flour
1/2 tsp (2g) cinnamon
2 tbsp (30g) butter , melted or softened

Instructions

Preheat the oven to 375F (190C). Line a 12-cavity muffin pan with paper liners.
Peel and core the apples, and cut them into small pieces.
Transfer the apple pieces to a medium bowl and toss with one tablespoon of flour. Set aside until ready to use.
In a medium bowl whisk together flour with baking powder, cinnamon and salt.
Add eggs with sugar and vanilla extract in a large bowl and mix to combine.
Gradually incorporate the oil.
Incorporate the flour mixture alternating with the buttermilk.
Don’t overmix the batter.
Gently fold the apples into the batter.
Divide the batter equally into muffin cups.

Prepare crumb topping.

In a medium bowl combine sugar with flour, cinnamon and melted butter. Divide the crumbs on top of each muffin.
Bake for about 25 minutes until lightly golden and a toothpick inserted into the center comes out clean.
Cool muffins on a wire rack. Enjoy!

Video

Nutrition

The post Apple Crumble Muffins appeared first on Home Cooking Adventure.

Banana Zucchini Chocolate Chip Muffins

Ella - Home Cooking Adventure — Sat, 10 Aug 2024 13:12:45 +0000

These Banana Zucchini Chocolate Chip Muffins are a delightful and healthy treat, perfect for any time of the day. These muffins blend the natural sweetness of ripe bananas and honey with the moisture of grated zucchini, creating a soft and tender texture.

The mashed bananas are providing a base of flavor and moisture, complemented by finely shredded zucchini, which adds a subtle earthiness and keeps the muffins incredibly tender. Instead of using refined sugar, the muffins are sweetened with honey, which enhances the flavors and adds a touch of warmth. A hint of cinnamon add a touch of spice. Dark chocolate chips are mixed into the batter, melting into delicious pockets of sweetness with every bite.

Baked to golden perfection, these muffins have a fluffy interior and a slightly crisp top. They are a great way to enjoy a tasty treat while sneaking in some vegetables. Enjoy these Banana Zucchini Chocolate Chip Muffins warm from the oven or as a snack on the go.

How to make Banana Zucchini Chocolate Chip Muffins

Begin by preheating the oven to 375°F (190°C) and lining a 12-cavity muffin pan with paper liners. Grate the zucchini using the small holes of a grater, sprinkle salt over the grated zucchini, and let them sit for 3-5 minutes. Transfer the zucchini to a kitchen towel and squeeze out as much liquid as possible, then set aside.

In a large bowl, mash the bananas with a fork. Add the eggs, honey, and vanilla extract, mixing well to combine. Stir in the oil until fully incorporated. Next, add the flour, baking soda, baking powder and cinnamon, and mix until just combined.

Gently fold in the squeezed zucchini and chocolate chips, being careful not to overmix the batter. Divide the batter equally among the muffin cups and sprinkle additional chocolate chips on top.

Bake the muffins for 20-25 minutes until they turn golden brown. Let them cool slightly before enjoying these delicious and moist treats! If you try them out, make sure to share the photos with me on Instagram. Would love to see how they turn out for you.

Other zucchini recipes you may like to try

Enjoy these amazing Zucchini Cheese Muffins made with fresh zucchini and sharp cheddar cheese. They are perfect for breakfast, snacks, or any time you crave a tasty treat.

Try this moist and rich Chocolate Zucchini Bread, This delicious treat combines fresh zucchini with rich cocoa and chocolate for a perfectly balanced, decadent dessert or snack.

Enjoy a healthy and delicious snack with these Crispy Baked Zucchini Chips. These thinly sliced zucchini rounds are lightly seasoned and baked to perfection for a crunchy, guilt-free treat.

Banana Zucchini Chocolate Chip Muffins

These Banana Zucchini Chocolate Chip Muffins are a delightful and healthy treat, perfect for any time of the day. These muffins blend the natural sweetness of ripe bananas and honey with the moisture of grated zucchini, creating a soft and tender texture.

Course Dessert, Snack

Cuisine American

Keyword banana, easy muffins, sugar-free, zucchini

Prep Time 15

Cook Time 25

Total Time 40

Servings muffins

Calories 255kcal

Ingredients

2 cups (250g) all-purpose flour
1/2 tsp (3g) baking soda
1 ½ tsp (6g) baking powder
1 tsp (3g) cinnamon
1 pound (450g) zucchini , about 2 medium zucchini
1/2 tsp (2g) salt
7 oz (200g) ripe bananas , about 2 medium bananas
2 large eggs
1/4 cup (90g) honey
1/3 cup (75ml) vegetable oil
1 tsp (5g) vanilla extract
1 cup (180g) semisweet chocolate chips

Instructions

Preheat the oven to 375F (190C). Line a 12-cavity muffin pan with paper liners.
Grate the zucchini using small holes of the grater. Sprinkle salt over the grated zucchini and let them sit for 3-5 minutes.
Transfer to a kitchen towel and squeeze as much liquid as possible. Let the squeezed zucchini aside.
In a large bowl mash the bananas using a fork.
Add eggs, honey and vanilla extract and mix to combine.
Add the oil and mix to combine.
Add the flour baking soda, baking powder and cinnamon. Mix to combine.
Gently fold in the zucchini and chocolate chips. Don’t overmix the batter.
Divide the batter equally into muffin cups.
Add more chocolate chips on top of the muffins.
Bake for 20-25 minutes until golden brown.
Let the muffins cool slightly before serving.

Video

Nutrition

The post Banana Zucchini Chocolate Chip Muffins appeared first on Home Cooking Adventure.

Pumpkin Cream Cheese Crumble Muffins

Ella - Home Cooking Adventure — Wed, 29 Nov 2023 12:40:22 +0000

These Pumpkin Cream Cheese Crumble Muffins are a tasty delight that’s sure to impress. They are soft with a creamy surprise inside, thanks to a yummy cream cheese filling. The pumpkin flavor adds a cozy touch and intense color, making each bite feel like a warm hug. On top of these little treats sits a crumbly topping that adds a sweet crunch. It’s the perfect balance of soft and crunchy, making these muffins a treat perfect for any occasion.

Made with simple steps and everyday ingredients, these muffins are very easy and quick to prepare. For these muffins, I like to bake the pumpkin and prepare the puree in advance. This makes the whole process much easier.

Whether it’s for breakfast or an afternoon snack, these Pumpkin Cream Cheese Muffins with crumble topping will bring joy to everyone who tries them.

How to make pumpkin cream cheese crumble muffins

Begin with preheating your oven to 375F (190C) and lining a 12-cavity muffin pan with paper liners. In a bowl, mix flour with salt, cinnamon, ginger, nutmeg, cloves, baking powder, and baking soda. Set this mix aside.

In a large bowl, whisk 2 eggs with sugar until well blended. Add oil and mix to combine. Add pumpkin and vanilla extract, mixing well. Stir in the flour mixture until combined; avoid overmixing and set it aside.

Now, let’s prepare the cream cheese filling. Mix cream cheese with sugar, egg yolk, and vanilla extract. Spoon a generous amount of the pumpkin mixture into the muffin cups. Divide the cream cheese mixture evenly and top it with the remaining pumpkin batter.

Moving on to the crumb topping, in a medium bowl, combine sugar with flour, cinnamon, and melted butter. Divide the crumbs on top of each muffin.

Bake for about 20-25 minutes until golden brown and a toothpick inserted into the center comes out clean. Once done, cool the muffins on a wire rack.

Now, it’s time to enjoy these delightful Pumpkin Cream Cheese Muffins with a delectable crumb topping! Hope you will try them out and don’t forget to share the photos with me on Instagram. Enjoy!

Other pumpkin recipes you may like to try

These Pumpkin Cream Cheese Brownies are one of the best pumpkin desserts you can prepare during the fall season. They are moist and fudgy, rich and chocolatey and bursting with flavor. If you love chocolate and pumpkin desserts then these brownies are the right recipe for you.

Make this Caramel Pecan Pumpkin Roll the star of the evening, by adding caramel and toasted pecans to the filling, which bring an amazing flavor and texture. This pumpkin roll will surely delight and impress all your guests and family.

These Twisted Pumpkin Bagels are a delicious treat that look very impressive making them perfect for holiday tables.

Pumpkin Cream Cheese Crumble Muffins

These Pumpkin Cream Cheese Crumble Muffins are a tasty delight that's sure to impress. They are soft with a creamy surprise inside, thanks to a yummy cream cheese filling. The pumpkin flavor adds a cozy touch and intense color, making each bite feel like a warm hug. On top of these little treats sits a crumbly topping that adds a sweet crunch.

Course Dessert

Cuisine American

Keyword crumble, crumble muffins, muffins, pumpkin

Prep Time 15

Cook Time 20

Total Time 35

Servings muffins

Calories 286kcal

Equipment

Ingredients

Pumpkin Cake Batter

2 eggs
2/3 cup (135g) light brown sugar
1/3 cup (75g) vegetable oil
1 ½ cup (360g) pumpkin puree
1 tsp (5g) vanilla extract
1 ⅔ cup (200g) all-purpose flour
1/2 tsp (3g) salt
2 tsp (6g) baking powder
1/2 tsp (3g) baking soda
1 tsp (3g) cinnamon
1/4 tsp (1g) ginger
1/4 tsp (1g) nutmeg
Pinch of cloves

Cream Cheese Filling

6 oz (180g) cream cheese
1 egg yolk
2 tbsp (30g) sugar
1/2 tsp (3g) vanilla extract

Crumble Topping

1/4 cup (30g) all-purpose flour
2 tbsp (30g) sugar
1/4 tsp (1g) cinnamon
2 tbsp (30g) butter , melted

Instructions

Preheat the oven to 375F (190C). Line a 12-cavity muffin pan with paper liners.

Prepare the pumpkin batter.

In a bowl mix the flour with salt, cinnamon, ginger, nutmeg, cloves, baking powder and baking soda. Set aside.
In a large bowl, whisk the 2 eggs with sugar until well blended. Add oil and mix to combine. Add pumpkin puree and vanilla extract and mix well. (For pumpkin puree see the notes below)
Stir in the flour mixture until combined. Don’t overmix. Set aside.

Prepare the cream cheese filling.

In a medium bowl add the cream cheese and mix until smooth.
Add sugar, egg yolk and vanilla extract and mix to combine.

Prepare the crumble topping.

In a medium bowl combine sugar with flour and cinnamon.
Add the melted butter and mix to combine.

Assemble the muffins.

Spoon a large spoon of pumpkin mixture into the muffin cups.
Divide the cream cheese mixture evenly.
Top with the remaining pumpkin batter.
Divide the crumbs on top of each muffin.
Bake for about 20-25 minutes until golden brown and a toothpick inserted into the center comes out clean.
Cool muffins on a wire rack. Enjoy!

Video

Notes

For pumpkin puree, I always like to use fresh roasted pumpkin. I never use canned pumpkin. I usually roast a whole pumpkin in advance and save some for later. Cut the pumpkin into thick slices and place on a parchment paper-lined baking sheet. Bake at 350F (180C) for about 45 minutes to 1 hour or until tender. Let it cool down. Scoop out the pulp and puree in a food processor until smooth. Refrigerate the puree or freeze it for later use.

Nutrition

The post Pumpkin Cream Cheese Crumble Muffins appeared first on Home Cooking Adventure.

Cheese Zucchini Muffins

Ella - Home Cooking Adventure — Thu, 07 Sep 2023 05:56:36 +0000

These Cheese Zucchini Muffins are seriously delicious, mixing healthy zucchini with cheesy goodness for a snack that’s too good to resist. They make a great back-to-school breakfast idea that’s not only tasty but also nutritious.

Each bite is a burst of texture and taste, with a soft, moist crumb that holds the savory cheese inside. The taste of zucchini gives a little natural sweetness, while the cheese adds creamy richness that you’ll love.

These muffins are great for when you’re in a hurry, as a side dish, or a tasty addition to your breakfast or brunch. They are also the ideal solution for busy school mornings. They make a perfect, on-the-go breakfast or a satisfying addition to your child’s lunchbox. Plus, they’re a sneaky way to get some extra veggies into your family’s diet without sacrificing flavor.

Hope you will try these Cheese Zucchini Muffins and discover a whole new world of deliciousness! They’re a delicious and nutritious choice that kids and adults will both enjoy. If you do, don’t forget to share the photos with me on Instagram. Enjoy!

How to make Cheese Zucchini Muffins

To make these tasty muffins, first, preheat your oven to 375°F (190°C). Next, prepare your muffin tray by greasing it with butter and lightly dusting it with flour, or grease and use paper cups.

Now, take a bowl and whisk together the dry ingredients, which are flour, baking powder, and salt.

In another bowl, mix the eggs with buttermilk and melted butter. Combine this mixture with the dry ingredients, stirring them together.

Afterward, add in the grated cheese and grated zucchini to the mixture.

Spoon this mixture into the muffin cups. For an extra touch of flavor, sprinkle some grated cheese and freshly ground black pepper on top.

Pop your muffin tray into the oven and bake for approximately 20-25 minutes or until the muffins turn a lovely golden brown.

Once they’re done, you’ll have some delicious Cheesy Zucchini Muffins ready to enjoy!

Other similar recipes you may like to try

These Eggless Savory Scones are perfect for any occasion, whether it’s a brunch with friends, a picnic in the park or as a back-to-school snack. The scones are made with a buttery, crispy crust and a soft, flavorful crumb, thanks to the addition of mature cheddar cheese, onion, and ham.

Try these easy and quick Yogurt Flatbreads, where yogurt and cheese create a mouthwatering treat perfect as a snack, side dish or appetizer.

These Whole Wheat Carrot Biscuits are one of the best healthier biscuits you can ever try all year round. Flaky, buttery and with an amazing flavor, these biscuits are simply irresistible. They are the perfect treat for breakfast, lunch or dinner alongside soups or stews or simply as a snack. Kids love these biscuits in their lunch boxes or as an after-school snack.

For more breakfast ideas check our full collection of Breakfast Recipes.

Cheese Zucchini Muffins

These Cheese Zucchini Muffins are seriously delicious, mixing healthy zucchini with cheesy goodness for a snack that's too good to resist. They make a great back-to-school breakfast idea that's not only tasty but also nutritious.

Course Breakfast, Side Dish, Snack

Cuisine American

Keyword back to school snacks, cheddar muffins, cheese muffins, zucchini

Prep Time 15

Cook Time 25

Total Time 40

Servings muffins

Calories 166kcal

Ingredients

2 cups (250g) all-purpose flour
2 tsp (8g) baking powder
1/2 tsp (3g) salt
2 large eggs
1 cup (240g) buttermilk
1 cup (110g) zucchini , grated
1 cup (100g) Cheddar cheese , grated
1/4 cup (60g) butter , melted
1 green onion , chopped

For topping

Freshly ground black pepper
Cheddar cheese , grated

Instructions

Preheat the oven to 375°F (190°C). Butter and dust with flour a muffin tray or grease the pan and line with paper cups. Make sure you don't skip this step otherwise the cheese might stick to the pan or paper cups.
In a bowl, whisk together the dry ingredients, flour, baking powder and salt.
In another bowl mix the eggs with buttermilk and melted butter.
Incorporate the flour mixture.
Stir in the grated cheese and grated zucchini.
Spoon the batter into the muffin cups. Sprinkle grated cheese and freshly ground black pepper on top.
Bake for about 20-25 minutes until golden brown.

Video

Nutrition

The post Cheese Zucchini Muffins appeared first on Home Cooking Adventure.

Banana Chocolate Chip Muffins

Ella - Home Cooking Adventure — Wed, 09 Aug 2023 14:18:36 +0000

These delightful Banana Chocolate Chip Muffins bring together the awesome taste of ripe bananas and the pure joy of chocolate chips. These muffins are perfect for breakfast or as a satisfying snack. With their golden-brown tops, topped with a sprinkle of extra chocolate chips, they’re simply irresistible.

When you take a bite, you get the soft, banana-infused goodness blending perfectly with the melty chocolate chips.

So, whenever you have some ripe bananas around make these muffins your new favorite indulgence, perfect for whenever you need a pick-me-up. You don’t need more than 10 minutes to have the batter ready and less than 20 minutes to bake.

How to make banana chocolate chip muffins

These muffins are very easy to prepare. Begin by preheating your oven to 375F (190C) and lining a muffin pan with paper liners.

Use a fork to mash ripe bananas into a smooth consistency. In another medium bowl, whisk together flour, baking soda, and a pinch of salt to create a balanced dry mix.

In a larger bowl, combine sugar and eggs until creamy, ensuring a smooth blend of flavors. Add vanilla extract into the mixture and stir until harmonious.

Slowly add oil, giving the mixture a velvety richness, followed by the mashed bananas.

Gently fold the dry flour mixture into the wet ingredients, making sure you don’t overmix. With care, incorporate chocolate chips, enriching the mixture with bursts of cocoa goodness.

Divide the delightful batter evenly among the muffin cups.

Place the pan in the preheated oven, letting the muffins bake until they achieve a delectable golden hue.

Remove from the oven and while still warm, top with more chocolate chips, creating a tempting crown of indulgence.

Get ready to savor these Banana Chocolate Chip Muffins that are sure to delight everybody. If you try them out, make sure to share the photos with me on Instagram. Would love to see how they turn out for you.

Other muffin recipes you may like to try

Lemon Poppy Seed Crumble Muffins are a delightful combination of zesty lemon, crunchy poppy seeds, and a delectable crumbly topping. These muffins offer a burst of refreshing flavors that will tantalize your taste buds and leave you craving for more.

These Refined Sugar Free Breakfast Muffins with bananas and honey are a healthy and tasty way to start your day. Enjoy them warm from the oven or wrap them up and take them with you for a quick and convenient breakfast on the go.

These Blueberry Muffins are soft and fluffy, bursting with blueberries and with a delicious crispy buttery topping. The recipe is easy and quick to prepare, and they are made with basic ingredients you usually have in house.

Banana Chocolate Chip Muffins

These delightful Banana Chocolate Chip Muffins bring together the awesome taste of ripe bananas and the pure joy of chocolate chips. These muffins are perfect for breakfast or as a satisfying snack. With their golden-brown tops, topped with a sprinkle of extra chocolate chips, they're simply irresistible.

Course Breakfast, Dessert, Snack

Cuisine American

Keyword banana, breakfast muffins, chocolate, muffins

Prep Time 10

Cook Time 20

Total Time 30

Servings muffins

Calories 278kcal

Ingredients

1 ¾ cups (220g) all-purpose flour
1 tsp (6g) baking soda
1/2 tsp (2g) salt
10 oz (300g) ripe bananas , about 3 medium bananas
1/2 cup (100g) sugar
2 large eggs
1/2 cup (110ml) vegetable oil
1 tsp (5g) vanilla extract
1 cup (180g) semisweet chocolate chips

Instructions

Preheat the oven to 375F (190C). Line a 12-cavity muffin pan with paper liners.
In a medium bowl mash the bananas using a fork.
In a medium bowl whisk together flour with baking soda, and salt.
In a large bowl add sugar and eggs and mix to combine.
Add vanilla extract and mix to combine.
Gradually incorporate the oil. Add the mashed bananas and mix to combine.
Incorporate the flour mixture. Gently fold in the chocolate chips. Don’t overmix the batter.
Divide the batter equally into muffin cups.
Bake for 18-20 minutes until golden.
While still warm, top with more chocolate chips. Enjoy!

Video

Nutrition

The post Banana Chocolate Chip Muffins appeared first on Home Cooking Adventure.

Lemon Poppy Seed Crumble Muffins

Ella - Home Cooking Adventure — Sat, 03 Jun 2023 05:22:15 +0000

The base of these muffins is a moist and tender lemon-infused batter. The tangy citrus flavor of the lemon adds a bright and refreshing note, making each bite a delightful experience. The addition of poppy seeds provides a subtle crunch and a unique texture that complements the softness of the muffins.

What sets these muffins apart is the irresistible crumble topping. Made with a mixture of flour, butter, and sugar, the crumble adds a deliciously sweet and buttery element to each muffin. As the muffins bake, the crumble turns golden brown and develops a delightful crispiness that contrasts perfectly with the moistness of the muffin itself.

The combination of flavors and textures in these Lemon Poppy Seed Crumble Muffins creates a delightful balance. With every bite, you’ll experience the tanginess of the lemon, the slight nuttiness of the poppy seeds, and the heavenly sweetness of the crumble topping. These muffins are perfect for any occasion – from a quick breakfast on the go to a delightful treat during afternoon tea.

How to make lemon poppy seed crumble muffins

Begin by preheating the oven to 375F (190C) and lining a 12-cavity muffin pan with paper liners.

First, prepare the muffin batter. In a medium bowl, whisk together flour, baking powder, poppy seeds, and salt, ensuring a well-blended mixture. In a separate large bowl, combine sugar and lemon zest. Gently mix to release the fragrant oils and transforming the sugar into a pale yellow hue.

Add eggs to the sugar and lemon zest mixture, stirring until well combined. Incorporate fresh lemon juice and vanilla extract, further enhancing the vibrant citrus flavor. Gradually add oil to the mixture, achieving a smooth consistency.

Alternating between the flour mixture and buttermilk, gradually incorporate both into the batter. Be mindful not to overmix, as it can result in a dense texture.

Evenly divide the batter among the muffin cups, ensuring a balanced distribution.

Prepare the crumb topping by combining sugar, flour, and melted butter in a medium bowl. Sprinkle the crumb mixture on top of each muffin, adding a delightful textural contrast.

Bake the muffins for approximately 25 minutes, or until they turn lightly golden and a toothpick inserted into the center emerges clean. Once baked to perfection, transfer the muffins to a wire rack to cool.

Whether you’re a fan of lemon desserts or simply looking to satisfy your sweet tooth, Lemon Poppy Seed Crumble Muffins are an absolute delight. Their vibrant flavors and contrasting textures make them a crowd-pleaser for all ages. Whether enjoyed with a hot cup of tea or as a standalone indulgence, these muffins are sure to brighten your day and leave you wanting another bite. Treat yourself to these delectable muffins and experience a burst of lemony goodness in every mouthful. If you do, make sure to share the photos with me on Instagram. Enjoy!

Other lemon desserts you may like to try

Indulge in the citrusy delight of our Lemon Poppy Seed Pound Cake. This moist and flavorful cake is infused with zesty lemon and dotted with crunchy poppy seeds. It is a delightful combination of tanginess and texture.

This Lemon Poppy Seed Cake with Lemon Curd and White Chocolate Cream Cheese Filling is out of this word. It is so flavorful and refreshing and has a great combination of textures. The cake consists of a lemon and poppy seed sponge cake at the bottom. It is topped with a mousse-like texture white chocolate, poppy seed and cream cheese filling and a homemade lemon curd insert and topping.

This Poppy Seed Blueberry Cake is a delightful and irresistible treat that combines the delicate flavors of poppy seeds, lemon and the burst of sweetness from fresh blueberries. This delectable cake is a perfect fusion of moist texture, nutty undertones, and fruity brightness.

Lemon Poppy Seed Crumble Muffins

Lemon Poppy Seed Crumble Muffins are a delightful combination of zesty lemon, crunchy poppy seeds, and a delectable crumbly topping. These muffins offer a burst of refreshing flavors that will tantalize your taste buds and leave you craving for more.

Course Dessert

Cuisine American

Keyword crumble, crumble muffins, lemon, muffins, poppy seeds

Prep Time 15

Cook Time 25

Total Time 40

Servings servings

Calories 252kcal

Ingredients

Lemon Poppy Seed Muffin Batter

1 ¾ cups (220g) all-purpose flour
2 tsp (8g) baking powder
2 tbsp (20g) poppy seeds
1/4 tsp (1g) salt
2/3 cup (135g) sugar
Lemon zest from 2 lemons
2 large eggs
1/2 cup (110ml) vegetable oil
1 tsp (5g) vanilla extract
1 tbsp (15ml) lemon juice
1/2 cup (120g) buttermilk

Crumb Topping

3 tbsp (45g) sugar
1/4 cup (30g) all-purpose flour
2 tbsp (30g) butter , melted

Instructions

Prepare the lemon poppy seed muffin batter.

Preheat the oven to 375F (190C). Line a 12-cavity muffin pan with paper liners.
In a medium bowl whisk together flour with baking powder, poppy seeds and salt.
In a large bowl add sugar and lemon zest. Mix to release oils from the zest and the sugar becomes pale yellow.
Add eggs and mix to combine. Add lemon juice and vanilla extract and mix to combine. Gradually incorporate the oil.
Incorporate the flour mixture alternating with the buttermilk.
Don’t overmix the batter.
Divide the batter equally into muffin cups.

Prepare the crumb topping.

In a medium bowl combine sugar with flour and melted butter. Divide the crumbs on top of each muffin.
Bake for about 25 minutes until lightly golden and a toothpick inserted into the center comes out clean.
Cool muffins on a wire rack. Enjoy!

Video

Nutrition

The post Lemon Poppy Seed Crumble Muffins appeared first on Home Cooking Adventure.

Mini Cheesecakes

Ella - Home Cooking Adventure — Wed, 01 Feb 2023 15:54:04 +0000

These Mini Cheesecakes are delightful bite-sized mini desserts, perfect for upcoming Valentine’s Day. They have an Oreo crust and a creamy, tangy cream cheese filling and are beautifully and simply decorated with whipped cream and fresh strawberry heart slices. With their creamy texture and rich flavor, these mini cheesecakes are a dessert that is sure to please.

How to make Mini Cheesecakes

These petite desserts are very easy to make and require less time of baking than a regular cheesecake.

First, prepare the crust. Place the cookies in the bowl of a food processor and blend until crumbs form. If you don’t have a processor, place the cookies into a zip bag and press with a rolling pin until crumbs form.

Add melted butter over the cookie crumbs and mix until evenly moistened. Divide the mixture evenly into the bottom of 12 muffin cup liners and press firmly using the back of a spoon. Bake for 5 minutes and let cool slightly before adding the cream cheese filling.

For the cream cheese filling, mix the cream cheese with sugar, salt, and vanilla extract until well combined. Add eggs one at a time until fully incorporated and mix in the sour cream. This will take just a few minutes as it is important to not overmix the mixture and to incorporate as less air as possible. Otherwise, the cheesecakes might crack in the oven.

Divide the cream cheese filling over the baked crust and bake the mini cheesecakes at a low temperature for 18-20 minutes. Remove from the oven and let cool completely at room temperature.

Always refrigerate the mini cheesecakes before serving for at least 4-6 hours or even better overnight.

Decorate as desired and hope you will enjoy them as much as we did. If you try them out don’t forget to tag me on Instagram. Would love to see your creations.

Other mini desserts perfect for Valentine’s Day

This Red Velvet Lava Cake is one of our favorite mini desserts you can prepare for your loved ones on special occasions. It is rich and decadent and very flavorful.

This Chocolate Panna Cotta is another mini dessert you may like to try and is very easy to prepare. It is rich, chocolatey, and creamy, perfect for celebrating Valentine’s Day.

These Raspberry Chocolate Cups are chocolatey and flavorful, a chocolate lover’s dream come true. If you don’t have too much time you might like to try this 1 Minute – Chocolate Raspberry Mug Cake and delight your loved one with an amazing chocolatey treat.

Mini Cheesecakes

These Mini Cheesecakes are delightful bite-sized mini desserts, perfect for upcoming Valentine’s Day. They have an Oreo crust and a creamy, tangy cream cheese filling and are beautifully and simple decorated with whipped cream and fresh strawberry heart slices.

Course Dessert

Cuisine American

Keyword cheesecake, mini cheesecakes, valentines day

Prep Time 15

Cook Time 25

Total Time 40

Servings

Calories 251kcal

Ingredients

Oreo Crust

5 oz (150g) Oreo cookies
3 tbsp (45g) unsalted butter , melted

Cream Cheese Filling

14 oz (400g) cream cheese , at room temperature
1/3 cup (70g) sugar
1/4 tsp (1g) salt
1 tsp (5g) vanilla extract
2 large eggs , at room temperature
1/3 cup (80g) sour cream , at room temperature

For Decoration

whipped cream
fresh strawberry slices

Instructions

Prepare the crust.

Preheat the oven to 350F (180C).
Place the oreo cookies into the bowl of a food processor and crush until crumbs form. Add melted butter and process until evenly moistened.
Divide the mixture evenly into the bottom of 12 muffin cup liners and press firmly using the back of a spoon.
Bake for 5 minutes. Remove and let cool slightly.

Prepare the cream cheese filling.

Reduce oven temperature to 320F (160C).
In a large bowl mix cream cheese with sugar, salt, and vanilla extract until smooth.
Add eggs one at a time, until well incorporated. Add the sour cream and mix to combine. Don’t overmix the mixture, incorporate as little air as possible.
Divide the filling evenly over the prepared 12 cups.
Bake for about 18-20 minutes.
Let cool in the pan at room temperature.
Refrigerate the mini cheesecakes for at least 4-6 hours or overnight.
Decorate with whipped cream and strawberry slices. Enjoy!

Video

Nutrition

The post Mini Cheesecakes appeared first on Home Cooking Adventure.