These apple and chocolate chip muffins are so flavorful and moist. They’re not dried and crumbly. They’re easy-to-make and our entire family (including the kids) love to eat them. Recipe will yield 6-8 muffins.

Interested in freezing them? You can easily double-up the recipe ingredients and bake a double batch. Let them fully cool. Then package into freezer containers or freezer bags. Label and freeze for up to 3 months.

If you don’t own an apple peeler and corer I highly recommend that you get one. They’re not overly-expensive ! They make peeling the apples easy! You save so much of your fruit when you use a great peeler!

Cinnamon Apple Chocolate Chip Muffins Recipe

1 1/2 cups all-purpose flour
3/4 granulated sugar
2 tsp. baking powder
1 tsp. ground cinnamon
1/2 tsp. salt
1 medium or large egg
1/3 cup vegetable oil
1/3 cup milk
2 apples – peeled, cored and chopped
1/4 to 1/2 cup semi-sweet chocolate chips

Preheat oven to 375 degrees F. Line a muffin pan with paper liners. Set aside

In a large mixing bowl combine together the all-purpose flour, granulated sugar, baking powder, ground cinnamon and the salt. Mix-in the egg, vegetable oil and milk until all ingredients are well-combined. Stir in by hand the chopped apples and the semi-sweet chocolate chips until they’re distributed throughout the muffin batter.

Spoon the batter into the prepared muffin baking pan filling the cups 3/4 of the way full.

Bake in a 375 degrees F oven for 15-19 minutes or until the centers are done. The top should be a light golden color. Remove from the oven and let muffins cool on a wire rack. Store in an airtight container.

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During the holiday season I like to make several loaves of homemade cranberry sweet bread. I give them to various friends, family members and to my neighbors. They always look forward to receiving them. One thing I like about this recipe is that it makes a “moist” bread, not a dry, crumbly bread. It’s perfect served as a dessert, snack or right along with your morning coffee.

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You can bake these loaves up ahead of time and freeze them for up to 3 months. I like to wrap them in several layers of plastic wrap and then insert the loaves into freezer storage bags. Make sure you purge out the air and ONLY freeze them once they have fully cooled. Don’t need full-size loaves? Pour the batter into mini loaf pans instead.

Classic Cranberry Sweet Bread Recipe

2 cup all-purpose flour
1 cup brown sugar
1 1/2 tsp. baking powder
1/2 tsp. baking soda
1 tsp. salt
4 Tbsp. butter, melted
1 large egg, lightly beaten
3/4 cup whole milk
12 oz. frozen cranberries. thawed
1/2 to 3/4 tsp. orange zest (grated orange rind)

Preheat oven to 350 degrees F. Lightly spray a loaf pan with non-stick cooking or baking spray.

In a large mixing bowl sift together the all-purpose flour, brown sugar, baking powder, baking soda and salt.

In another large mixing bowl beat together the melted butter, large egg and milk until creamy. Beat this wet mixture into your dry mixture until well combined. Fold in the thawed cranberries and orange zest.

Pour bread batter into your prepared loaf pan. Bake in a preheated 350 degree oven for 50 to 55 minutes or until done. Remove and let cool. Wrap.

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