Grab a bag of your favorite apples and head into the kitchen with these 50+ apple recipes for your most delicious fall yet! From breakfast to dinner to dessert, make something for everyone with your favorite fall fruit.
Long-time MBA readers will know how much I love pumpkin recipes this time of year. But pumpkin isn’t my only fall love – these days, I’m every bit as obsessed with apple recipes!
There’s just something really fun and special about heading to the apple orchard with your family, picking a bunch of apples, and coming home to make something delicious with them.
If you’ve just gotten back from the orchard and have a bunch of apples or a gallon of cider you aren’t sure what to do with, you’ve come to the right place.
I’ve gathered up 50+ of the best apple recipes to make the most of your fall harvest. From breakfast and dessert to drinks and savory recipes, keep on reading to find a little something for everyone.
This Crockpot Cake is a perfect warm chocolate cake that you can make in a slow cooker. It even makes it’s own pudding frosting and it’s pure heaven! Chocolate Cake Recipe in the Crock Pot This crockpot cake is similar to dump cake, hot fudge cake, or a lava cake, but it is made in…
This Crockpot Cake is a perfect warm chocolate cake that you can make in a slow cooker. It even makes it’s own pudding frosting and it’s pure heaven!
Chocolate Cake Recipe in the Crock Pot
This crockpot cake is similar to dump cake, hot fudge cake, or a lava cake, but it is made in the crockpot or slow cooker. It truly is a warm and delicious treat that I love to make because it’s SO good. If you’re a chocolate cake lover you’re going to want to be making this recipe on repeat. It’s a from scratch fluffy cake that makes a chocolate pudding sauce or frosting – serve it warm with ice cream and you’ll love it.
Ingredients Needed
Sugar: The only sugar you need for this recipe is granulated sugar.
Cocoa Powder: Unsweetened cocoa powder – you can use dutch process too.
All-Purpose Flour
Milk: Use any kind of milk that you like best (nondairy works too)
Water: This water will need to be boiling and creates the pudding.
How to make Crockpot Chocolate Lava Cake
Whisk dry ingredients (flour, sugar, baking powder, salt, and cocoa). Stir in oil, vanilla, and milk.
Whisk sugar, cocoa, and salt into boiling water.
Add cake to the liner of a crock pot. Top with chocolate water.
Add a paper towel to the top of the insert and cover with the lid. Set to 2 hours, but check at 1 hour and again at 1.5 hours.
Can you substitute cake mix?
If you want to turn this into a semi-homemade cake, make cake batter from cake mix according to package directions and add to crockpot. Make the sauce as directed in the recipe and cook the same – be sure and check after an hour, etc. You can use a chocolate or yellow cake mix.
Expert Tips
There are no eggs in this cake, making it the perfect cake for people with allergies!
This chocolate cake tastes good alone, but I always add a scoop of vanilla ice cream.
Not all slow cookers cook the same – be sure to check the cake at 1 hour and again at 1.5 hours because your crockpot might cook faster than mine.
Storing and Freezing
Store cake in an airtight container in the refrigerator for a few days. You can also freeze leftover cake for several months (although it tastes best fresh).
FAQ
What size crockpot is best?
This recipe was written for a 6-7 quart slow cooker. I don’t recommend using anything smaller.
Do you need a cake pan for crockpot cake?
For this version you do not need a pan – the cake Cookes right in the insert.
Can I cook it on low instead of high?
Yes but it will take longer – just be sure and check it after about 1.5 hours if cooking on low.
Make the Cake: Whisk flour, sugar, baking powder, salt, and cocoa powder in a large bowl. Add oil, vanilla, and milk and whisk until smooth.
Spray the insert of a 7-Qt slow cooker with nonstick cooking spray. Pour cake batter into insert.
Make the topping: add the cocoa, salt, and sugar to the boiling water and whisk to combine. Slowly pour over the cake batter in the crockpot insert.
Cover the insert with paper towels, place in crockpot and place lid on top of paper towels.
Set time for HIGH for 2 hours. Check cake after 1 hour and then again at 1.5 hours. Cake will look wet in center but the edges will look done and a toothpick will come out clean near the edge when done. All slow cookers cook differently, mine took 1.5 hours.
Serve warm with ice cream or whipped cream.
Notes
For easy clean up, use a slow cooker liner.
You can use regular or dutch process cocoa powder.
Moist Chocolate Chunk Banana Muffins are incredibly tasty, healthy, and easy to make. You simply have to try them! These are perfect bakery-style muffins, which delight everyone who tries them with their fluffy texture.. How to choose the best ingredients for Banana Chocolate Chunk Muffins Bananas—Bananas are best when ripe. They can even be partially ripe with brown …
Moist Chocolate Chunk Banana Muffins are incredibly tasty, healthy, and easy to make. You simply have to try them!
These are perfect bakery-style muffins, which delight everyone who tries them with their fluffy texture. .
How to choose the best ingredients for Banana Chocolate Chunk Muffins
Bananas—Bananas are best when ripe. They can even be partially ripe with brown skin (overripe bananas), and then the muffins will be even sweeter.
Baking Flour – baking flour is best, but you can try all-purpose Flour if you don’t have it. You can also make more healthy muffins by mixing them with whole wheat flour (like 50% to 50%)
Baking soda/ baking powder – a mixture of these leavening agents is needed because banana cake is quite difficult to rise. I do not recommend using them interchangeably.
Kosher salt, salt gives balance and brings out the sweet taste while balancing it.
Ground cinnamon – a perfect combination of bananas, muscovado, and cinnamon. Cinnamon additionally emphasizes the taste of bananas and has a health role because it balances sugar in the body.
Brown Sugar—I recommend muscovado sugar. It’s love at first sight, and molasses adds extra flavor and aroma. I love adding it to baked goods with fruit.
Sour Cream: perfectly gives muffins acidity, balancing the taste of sweet bananas, chocolate, and muscovado. It also makes muffins perfectly soft. (you can swap them for Greek yogurt or creme fraise, but the original is the tastiest in this case)
I wouldn’t swap butter for oil or other spreads for a vegetarian. But if you must because your diet requires it, swap it for a neutral vegetable oil or coconut oil.
Eggs: You need large eggs; I will use one more if you have smaller ones.
Dark Chocolate Chunks can be ready-made from your local store. They can be dark chocolate chips, and you can make chocolate chip banana muffins or chopped dark chocolate (you need one standard-size chocolate). No matter what you add, these healthy banana muffins will always taste just as amazing.
Starch is a must-have ingredient if you want to enjoy fresh muffins longer. It ensures the muffins don’t dry out so much. You can use cornstarch or potato starch; it doesn’t matter.
Tips and tricks for Chocolate Chunk Banana Muffins
if you don’t have products at room temperature, you can warm the eggs by putting them in warm but not hot water 104 F (around 40 C). The water should be at such a temperature that you could easily put your finger in it
If you want to warm the cream to room temperature, you proceed in the same great way as with the eggs, but put a cup of cream (take as much as you need, not the whole package) in warm water (same temperature) if you stir the cream, you will achieve the desired temperature faster.
If you have more overripe bananas, you can freeze them. The perfect way to do this is by using this special freezer bag. You can use them for future muffins or my strawberry banana sorbet. This is another healthy, sweet treat.
To enrich the flavor, you can use chopped nuts for the cake, and pecan nuts are ideal. You can also make caramelized nuts and sprinkle them on top of the muffins. It may happen that the sprinkles fall into the middle of the muffins, but then it is a sweet, crunchy muffin insert.
If your children like these delicious banana muffins, make more of them and freeze them. Then you can give them as heathy sweet snacks for school.
To make sure that the muffins do not stick to the paper liner, spray them with oil or use a muffin liners that does not stick. You can get them at your local grocery store.
Sides To Serve this Bakery Style Muffins
Banana Chocolate Chunk Muffins are perfect as an afternoon snack with coffee or as a sweet, healthy flavor for the lunch box; the kids will be delighted. I guarantee it! They are also warm with an ice cream scoop, and you will enjoy eating them the next day. My husband and children eat the best chocolate chunk banana muffins with milk, and I like to serve them with my winter coffee on winter evenings.
How to store Banana Chocolate Chunk Muffins
It is best if the leftover muffins survive until the next day to store them in an airtight container. They do not have to be in the fridge. I do not even recommend them because I like the chocolate in muffins to be soft.
You can, however, prepare the muffins and freeze them; it will be best if you freeze them right after baking. Just wait until they cool down and close them in an airtight container. You can store them frozen for 3-4 weeks. I like to have a larger amount of muffins frozen, and when I prepare the children’s lunch boxes for school, I take them out 30 minutes before so that they start the defrosting process. Then they are fresh, and the children are incredibly happy.
Why my family loves this best chocolate chunk banana muffins
We love these homemade muffins because we know what products they are made from, we can decide for ourselves whether to add and how much wholemeal flour for more fiber, and they are so sweet thanks to the bananas and muscovado sugar that the children do not mind the addition of dark chocolate chunk and not milk chocolate or white chocolate.
These moist muffins taste like bakery-style muffins and do not contain any unnecessary preservatives or flavor enhancers. They are simply healthy!
These muffins are really moist, healthy, and disappear from the table quickly.
If you want to make these perfectly tasting banana muffins, follow a few simple rules to ensure they remain moist muffins the entire time.
If the eggs and cream are from the fridge, wait until it warms up or put them in lukewarm water to reach room temperature. (not hot, just lukewarm)
Step 1 Turn on the oven to 350 F (180C) to heat up while preparing the muffin batter.
Step 2: In my method, I don’t combine the wet ingredients together; I just add them separately. It’s important that the eggs are very well beaten. (I accidentally discovered this secret when I was beating the eggs for my signature carrot cake, and I stuck to it.) This is the best way to make fluffy muffins. Crack the eggs into a large bowl, add salt, and beat until fluffy. This is the basis for the muffins to be very fluffy and soft for a long time.
Step 3: When the egg and salt mass has doubled in volume, add the muscovado sugar and beat for another 5 minutes. The muscovado mass will fall with the sugar, but this will not affect the quality of the muffins. The mixture will be even fluffier if you use brown sugar without as much molasses as in muscovado.
Step 4 In the meantime, prepare the bananas using a stand-alone food processor. Peel them, divide them into smaller pieces, and crush them with a fork. It is important that the bananas are not blended. Small pieces significantly affect the taste of the finished muffins. .
Step 5 Add the sour cream and melted butter and mix well.
Step 6 In the next step, prepare the rest of the dry ingredients in a medium bowl, such as flour, baking powder, baking soda, and starch.
Step 7: Add the dry ingredients to the beaten mixture (it is best to sift the flour through a sieve). This procedure allows the flour to become fluffy and mix evenly with the baking soda and powder.
Step 8 Add mushy bananas to the mixture and mix thoroughly with a spatula (not with a mixer so as not to mash the bananas into a pulp.
Step 9 At the end, add ⅔ of the chunks ofchocolate and mix gently with a spatula.
Step 10 Line the 12-cup muffin tin with paper liners and fill them to ⅔ of their volume. Put a few more chink chocolates on top to beautifully decorate our muffins after baking.
Bake in a preheated oven for about 20 minutes until dry stick test.
* dry stick test, i.e., you take a wooden skewer and insert random into the muffins. If the dough does not stick, it means the muffins are baked
Remove the muffins onto a wire rack and cool them at least halfway. I can’t cool them entirely because of the queue for testing the taste forms right after baking.
Enjoy!
If you enjoyed this recipe, please check out my other sweet treat recipes!
Chocolate Chunk Banana Muffins are incredibly easy, tasty, and moist muffins. They will delight you with their taste even for a few days, if, of course, they do not disappear from the table on the first day.
If you want to make these perfectly tasting banana muffins, follow a few simple rules to ensure they remain moist muffins the entire time.If the eggs and cream are from the fridge, wait until it warms up or put them in lukewarm water to reach room temperature. (not hot, just lukewarm)
Turn on the oven to 350 F (180C) to heat up while preparing the muffin batter.
In my method, I don’t combine the wet ingredients together; I just add them separately. It’s important that the eggs are very well beaten. (I accidentally discovered this secret when I was beating the eggs for my signature carrot cake, and I stuck to it.) This is the best way to make fluffy muffins. Crack the eggs into a large bowl, add salt, and beat until fluffy. This is the basis for the muffins to be very fluffy and soft for a long time.
When the egg and salt mass has doubled in volume, add the muscovado sugar and beat for another 5 minutes. The muscovado mass will fall with the sugar, but this will not affect the quality of the muffins. The mixture will be even fluffier if you use brown sugar without as much molasses as in muscovado.
In the meantime, prepare the bananas using a stand-alone food processor. Peel them, divide them into smaller pieces, and crush them with a fork. It is important that the bananas are not blended. Small pieces significantly affect the taste of the finished muffins.
Add the sour cream and melted butter and mix well.
In the next step, prepare the rest of the dry ingredients in a medium bowl, such as flour, baking powder, baking soda, and starch.
Add the dry ingredients to the beaten mixture (it is best to sift the flour through a sieve). This procedure allows the flour to become fluffy and mix evenly with the baking soda and powder.
Add mushy bananas to the mixture and mix thoroughly with a spatula (not with a mixer so as not to mash the bananas into a pulp.
At the end, add ⅔ of the chunks ofchocolate and mix gently with a spatula.
Line the 12-cup muffin tin with paper liners and fill them to ⅔ of their volume. Put a few more chink chocolates on top to beautifully decorate our muffins after baking.
Bake in a preheated oven for about 20 minutes until dry stick test.* dry stick test, i.e., you take a wooden skewer and insert random into the muffins. If the dough does not stick, it means the muffins are baked
Remove the muffins onto a wire rack and cool them at least halfway. I can’t cool them entirely because of the queue for testing the taste forms right after baking.Enjoy!
Yes, you can, then use gluten-free flour in a 1:1 ratio. If you want to use coconut flour, you should use about 70-80% of the current one because it soaks up the flour and makes the dough too thick.
Can I make mini muffins?
Yes, you can, but then reduce the baking time to about ⅓ (it all depends on how big your mini muffins are)
Confession time! As someone with more opinions than I can fit in three cookbooks, one audiobook, and even 18 years of archives on this website, sometimes when I want to grumble about something food-related but it’s not the time or place,…
Confession time! As someone with more opinions than I can fit in three cookbooks, one audiobook, and even 18 years of archives on this website, sometimes when I want to grumble about something food-related but it’s not the time or place, I tuck it in a little document called “rants” that is so full of cringe, you only have my permission to publish posthumously. But I can’t write a headnote for this particular cake without first owning up to #23 on the list in advance: “Apple cider cakes are lies.” Which begs the questions: Who hurt you, Deb? What gives? Essentially, my quibble is that you can put all of the wonderful fresh-pressed apple cider you want in a cake, but it rarely comes through to actually taste like apple cider. The flavor is not robust enough. I’m not saying it can’t be wildly delicious with all of the cinnamon spice we also put in these cakes, but it rarely, to me, tastes like an accurate representation of its name.
From pumpkin spice to tender apples, here are 45 top fall dessert recipes loaded with the best cozy fall flavors – now 100% dairy-free, egg-free, and vegan!
From pumpkin spice to tender apples, here are 45 top fall dessert recipes loaded with the best cozy fall flavors – now 100% dairy-free, egg-free, and vegan!
This naturally gluten-free almond cake is made with little more than almond flour, eggs, sugar and butter, with a splash of Grand Marnier to finish it off (though you can swap in amaretto liqueur or simply vanilla extract if you wish). The texture of this cake is nothing short of magical, somehow light and substantial […]
This naturally gluten-free almond cake is made with little more than almond flour, eggs, sugar and butter, with a splash of Grand Marnier to finish it off (though you can swap in amaretto liqueur or simply vanilla extract if you wish).
The texture of this cake is nothing short of magical, somehow light and substantial at the same time, with a velvety, melt-in-your-mouth crumb that’s soft, tender and ridiculously moist. You’ve simply got to try it for yourself!
Y’all love my flourless pistachio cake, so much so that it’s been one of the top posts (if not THE top post) on the blog every month since it was published.
I wanted to offer a more casual alternative, using more easy-to-come-by (not to mention more affordable) almond flour in place of the pistachio flour. And while the color isn’t quite as distinctive, this almond-ized version is no less delightful than the original.
The magical combination of nut flour, eggs, sugar and butter somehow transforms into a velvety soft texture that almost melts in your mouth. Like fluffy marzipan (if there were such a thing) with a uniform crumb reminiscent of pound cake around the edges, but more like a gooey butter cake or pound cake saturated with liquid marzipan in the middle.
It’s a tighter, coarser crumb than many cakes, but still lusciously soft. Whereas many yellow cakes ‘bounce’, this one ‘gives’, if that helps you imagine the eating experience… trust me, it’s truly a delight to devour and the texture is one of the reasons why.
Perfectly spiced, moist pumpkin cake is topped with tangy cream cheese frosting for an easy and delicious dessert that’s as perfect for a weeknight as it is for your Thanksgiving table.
I love a dessert recipe that can pull double duty. Like, an easy recipe that you can throw together on a weeknight that’s also delicious enough to serve to company or for your Thanksgiving dessert.
A pumpkin roll is a classic fall dessert! Not only is it a fun cake to make, but it’s impressive to serve and delicious to eat! The cake itself is moist, soft, and slightly spiced, with warm notes of cinnamon, nutmeg, and ginger, typical of fall …
A pumpkin roll is a classic fall dessert! Not only is it a fun cake to make, but it’s impressive to serve and delicious to eat! The cake itself is moist, soft, and slightly spiced, with warm notes of cinnamon, nutmeg, and ginger, typical of fall desserts. The cream cheese filling adds a rich, tangy…
If you are looking for a new, incredible fall breakfast recipe, this pumpkin coffee cake is it! The moist, sweet pumpkin spice cake is topped with a brown sugar crumb topping and finished with a vanilla glaze.
The post Pumpkin Coffee Cake appeared firs…
If you are looking for a new, incredible fall breakfast recipe, this pumpkin coffee cake is it! The moist, sweet pumpkin spice cake is topped with a brown sugar crumb topping and finished with a vanilla glaze.
Pumpkin Frosting is so good – it’s the perfect creamy fall topping or filling – especially when it’s Pumpkin Cream Cheese Frosting full of everything pumpkin spice! Pumpkin Frosting Recipe I love frosting recipes because you can mix and match so many recipes. Not only does this delicious pumpkin topping go with other pumpkin recipes,…
Pumpkin Frosting is so good – it’s the perfect creamy fall topping or filling – especially when it’s Pumpkin Cream Cheese Frosting full of everything pumpkin spice!
Pumpkin Frosting Recipe
I love frosting recipes because you can mix and match so many recipes. Not only does this delicious pumpkin topping go with other pumpkin recipes, but it is perfect with vanilla and chocolate cake and cupcakes as well!
This frosting has the perfect spiciness with the pumpkin pie spice that brings in hints of cinnamon, ginger, and nutmeg. It also is a cream cheese frosting, which always has the perfect consistency and fluffiness. This fall recipe should be added to the top your list if you need to make any cake or cupcakes.
Ingredients Needed
Butter: I typically use unsalted in recipes so I control the salt, but you can substitute salted.
Cream Cheese: Cream cheese frosting is my favorite – make sure the cream cheese is softened.
Pumkin Puree: Make sure is it pumpkin puree, not pumpkin pie filling!
Pumpkin Pie Spice: Use my DIY spice or buy the jar at the store.
Powdered Sugar: Also known as confectioners’ sugar.
How to make Pumpkin Frosting
Beat butter and cream cheese until smooth with a hand mixer in a mixing bowl, then mix in pumpkin puree. Mix in spice and salt, then slowly add the powdered sugar 1 cup at a time, until the mixture is smooth.
Chill at least 30 minutes before frosting. The frosting is not stiff, so it’s best as a filling or flat cupcake frosting. Store in refrigerator.
Frost as directed by recipe. Store in refrigerator but serve room temperature.
Beat butter and cream cheese until smooth with a hand mixer, then mix in pumpkin puree. Mix in spice and salt, then slowly add the powdered sugar 1 cup at a time, until the mixture is smooth.
Chill at least 30 minutes before frosting. The frosting is not stiff, so it’s best as a filling or flat cupcake frosting. Store in refrigerator.
Frost as directed by recipe. Store in refrigerator but serve room temperature.
This Crockpot Cake is a perfect warm chocolate cake that you can make in a slow cooker. It even makes it’s own pudding frosting and it’s pure heaven! Chocolate Cake Recipe in the Crock Pot This crockpot cake is similar to dump cake, hot fudge cake, or a lava cake, but it is made in…
A pumpkin roll is a classic fall dessert! Not only is it a fun cake to make, but it’s impressive to serve and delicious to eat! The cake itself is moist, soft, and slightly spiced, with warm notes of cinnamon, nutmeg, and ginger, typical of fall desserts. The cream cheese filling adds a rich, tangy… 
Pumpkin Frosting is so good – it’s the perfect creamy fall topping or filling – especially when it’s Pumpkin Cream Cheese Frosting full of everything pumpkin spice! Pumpkin Frosting Recipe I love frosting recipes because you can mix and match so many recipes. Not only does this delicious pumpkin topping go with other pumpkin recipes,…
