Apple Spice Cupcakes – Classic spice cake with apples and topped with a cinnamon brown sugar frosting. The perfect apple cupcakes for fall!

These Apple Spice Cupcakes are the perfect cozy treat for fall baking or anytime you’re craving something warm and comforting. They’re filled with real shredded apple and fragrant spices like cinnamon, nutmeg, and cloves, and topped with a cinnamon brown sugar frosting that takes them right over the top. Each bite is soft, moist, and full of that classic fall flavor.

Apple Cider Donuts are a must every year!  There is just something about going apple picking, getting fresh cider and turning it into countless treats. 

When I was growing up these Apple Bars were a must every year.  My grandma used to make multiple sheet pans of them when the whole family would get together.  They were always such a hit, everyone devoured them so fast! 

Now I like to mix it up with all sorts of different apple desserts.  The Apple Blondies are one of my favorite.  There is just something about brown sugar and apples together.  Which is why I love this brown sugar frosting so much on these apple cupcakes. 

Ingredients You’ll Need

Be sure to scroll to the bottom of the post for the FULL PRINTABLE recipe card.

• All-Purpose Flour
• Baking Soda
• Baking Powder
• Cinnamon
• Ground Cloves
• Ground Nutmeg
• Salt
• Butter – I always use unsalted butter in baking
• Brown Sugar
• Eggs
• Vanilla Extract
• Apple Cider – you could use apple juice as well it just won’t have quite as strong of a flavor
• Apples – shredded (see Best Apples section below for which varieties I recommend)
• Powdered Sugar
• Milk

Best Apples To Use

A lot of readers ask which apples work best here, so I wanted to break it down. I usually reach for a mix of Braeburn and Granny Smith. The tartness of the Granny Smith balances out the sweetness of the brown sugar frosting really nicely. If you can’t find Braeburn, Fuji or Gala are great substitutes. Since the apple is shredded rather than left in big chunks, you have a little more flexibility with variety than you would in a pie. I just avoid really soft, mealy apples like Red Delicious, since they break down too much and won’t hold their texture.

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Apple Spice Cupcakes

Apple Spice Cupcakes are soft, moist cupcakes packed with shredded apple and warm fall spices, topped with cinnamon brown sugar frosting. The best apple cupcakes for fall baking!

Course Dessert Recipes

Cuisine American

Prep Time 20 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 12

Calories 412kcal

Author Erin Sellin

Equipment

• Muffin Tins
• Mini Muffin Tin

Ingredients

Apple Spice Cupcakes

• 2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 2 teaspoon cinnamon
• 1/2 teaspoon ground cloves
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon salt
• 1/2 cup butter softened
• 1 cup light brown sugar
• 2 whole large eggs
• 2 teaspoon vanilla extract
• 3/4 cup apple cider or juice
• 1 cup apples shredded

Cinnamon Brown Sugar Frosting

• 1/2 cup butter softened
• 1/2 cup light brown sugar
• 1 teaspoon vanilla extract
• 1 teaspoon cinnamon
• 2 cups powdered sugar
• 3 Tablespoons milk

Instructions

• Preheat oven to 350º F. Line a 12 cup muffin tin or 24 cup mini muffin tin with liners.
• In a bowl combine flour, baking powder, baking soda, cinnamon, cloves, nutmeg and salt.
  2 cups all-purpose flour, 1 teaspoon baking soda, 1/2 teaspoon baking powder, 2 teaspoon cinnamon, 1/2 teaspoon ground cloves, 1/2 teaspoon ground nutmeg, 1/2 teaspoon salt
• In the bowl of an electric mixer cream together butter and sugar until fluffy.
  1/2 cup butter, 1 cup light brown sugar
• Add in the eggs and vanilla until well combined and the eggs are fully incorporated.
  2 whole large eggs, 2 teaspoon vanilla extract
• Alternate adding the flour mixture and the apple cider until well combined.
  3/4 cup apple cider or juice
• Fold in the shredded apple until evenly distributed
  1 cup apples
• Fill muffin cups and bake. For mini cupcakes bake for about 12 minutes. For full size cupcakes bake for 18-20 minutes. A tester should come out clean.
• Remove from the oven and cool completely before frosting.
• Meanwhile prepare the frosting. Mix together all of the ingredients until flight and fluffy. Adjust the milk and powdered sugar if necessary to get to the desired texture.
  1/2 cup butter, 1/2 cup light brown sugar, 1 teaspoon vanilla extract, 1 teaspoon cinnamon, 2 cups powdered sugar, 3 Tablespoons milk

Nutrition

Calories: 412kcal | Carbohydrates: 63g | Protein: 4g | Fat: 17g | Saturated Fat: 10g | Polyunsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 72mg | Sodium: 369mg | Fiber: 1g | Sugar: 45g

How To Make Apple Cupcakes

• Mix Dry – whisk together flour, baking powder, baking soda, cinnamon, cloves, nutmeg and salt.
• Mix Wet – In an electric mixer cream together the butter and sugar until it is light and fluffy. Then add in the eggs and vanilla and beat until the eggs are fully incorporated.
• Combine. With your mixer on low alternate adding in the flour mixture with the apple cider until it is just combined. You want the flour streaks to just disappear, and not overmix.
• Add Apples. Next you fold in the shredded apples with a spatula.
• Bake. Fill your muffin cups and bake.
• Make Frosting. In a bowl cream together all of the ingredients for the frosting until you get a spreadable consistency. You may need to adjust the milk or sugar if your mixture is too thin or thick.
• Frost. Once the cupcakes have cooled completely top with the frosting.

Recipe Tips & Tricks

• Measure your flour correctly. Fluff it with a fork, spoon it into the measuring cup, then level it off with the back of a knife. Scooping straight from the bag packs in too much flour and can leave your cupcakes dense — this is the #1 cause of dry or heavy cupcakes.
• Don’t overmix once the flour goes in. Mix just until the streaks of flour disappear. Overmixing develops the gluten and makes the cupcakes tougher instead of light and fluffy.
• Shred the apple, don’t dice it. Shredded apple distributes more evenly through the batter and keeps every bite moist without leaving large wet pockets.
• Let the cupcakes cool completely before frosting. Frosting warm cupcakes will melt the frosting right off.
• Give yourself a little extra prep time. Peeling and shredding the apple and getting everything measured out takes closer to 20–30 minutes, especially if it’s your first time making these.

Recipe Variations

• Add-ins: fold in 1/4 cup chopped pecans or walnuts along with the shredded apple for extra crunch.
• Different frosting: a cream cheese frosting or a simple vanilla buttercream would both work well in place of the cinnamon brown sugar frosting.
• Spice swap: if you have apple pie spice on hand, you could try it in place of the individual cinnamon, cloves, and nutmeg.

If you try any of these, I’d love to hear how it goes in the comments!

Storage

You will want to store cupcakes in an airtight container for up to 4 days. You can also freeze them. Personally, if I am going to freeze them, I like to freeze them unfrosted. They work with freezing the frosting, I just think it loses a little moisture and makes the cupcakes a little different. But do whatever works for you!

If you have extra apple cider, you can even turn it into a fun cocktail! This Apple Cider Moscow Mule is a fun drink you can enjoy while snacking on these apple cider cupcakes. Or try this Apple Cider Cocktail as well.

More Fun Fall Desserts

• Apple Bread
• Apple Dump Cake
• Homemade Applesauce
• Apple Crisp Cheesecake
• Apple Coffee Cake

This Puppy Chow recipe (Muddy Buddies) is loaded with extra chocolate and peanut butter for the best clumpy bites. Ready in 15 minutes, no oven needed!

Puppy chow, muddy buddies, whatever your family calls it, it’s one of those treats that disappears the second it hits the table. I’ve been making a version of this since I was a kid, and somewhere along the way I stopped following the back-of-the-box ratio. I wanted every single piece to be one of those clumped-together, extra-coated bites, not just the lucky few at the bottom of the bag. So that’s exactly what this recipe is: more chocolate, more peanut butter, and a whole lot of powdered sugar.

It comes together in about 15 minutes with zero baking, which makes it one of the easiest things I make all year round. My son loves dumping the cereal into the bag and shaking it (very enthusiastically, powdered sugar goes everywhere), so this is a great one to hand off to kids who want to help in the kitchen.

Ingredients You’ll Need

• Chex Cereal: I use a 12 oz box of Rice Chex or Corn Chex. Both work well here; I just wouldn’t recommend Wheat Chex since the flavor competes with the chocolate.
• Chocolate Chips: Semi-sweet is my go-to. It balances out all that powdered sugar without tasting like a candy bar.
• Peanut Butter: Stick with a creamy, no-stir style like Jif or Skippy. Natural peanut butter tends to be too oily and can keep the coating from setting up properly.
• Butter: This is what helps the chocolate mixture stay glossy and coat the cereal evenly.
• Powdered Sugar: Don’t skimp here — it’s what gives puppy chow its classic snowy look and keeps your fingers clean while you eat it.
• Nut-Free Option: If you’re dealing with a peanut allergy, sunflower seed butter (like SunButter) is a great swap. Cookie butter, like Biscoff, is another fun one to try if you want to switch things up completely.

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Puppy Chow (Amped Up)

Puppy Chow – the best part of classic muddy buddies is the pieces that clump together. This amped up version gives more chocolate & PB – the best part!

Course Dessert Recipes

Cuisine American

Prep Time 15 minutes minutes

Total Time 15 minutes minutes

Servings 15

Calories 379kcal

Author Erin Sellin

Ingredients

• 12 ox Rice or Corn Chex
• 2 cups semi-sweet chocolate chips
• 1 cup creamy peanut butter
• 6 Tablespoons butter cut into cubes
• 1 teaspoon vanilla extract
• 3 cups powdered sugar

Instructions

• In a bowl melt chocolate chips, peanut butter, and butter together. Microwave for 1 minute. Stir and heat for 20 second intervals until smooth. Stir in vanilla.
  2 cups semi-sweet chocolate chips, 1 cup creamy peanut butter, 6 Tablespoons butter, 1 teaspoon vanilla extract
• Pour over chex cereal, mixing to coat.
  12 ox Rice or Corn Chex
• Using a 2 gallon zip top bag (or 2 batches in a 1 gallon size), toss together powdered sugar and chocolate coated cereal.
  3 cups powdered sugar
• Once well coated, pour onto a baking sheet or wax paper to set up.

Nutrition

Serving: 15Servings | Calories: 379kcal | Carbohydrates: 41g | Protein: 5g | Fat: 23g | Saturated Fat: 10g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 8g | Trans Fat: 0.2g | Cholesterol: 13mg | Sodium: 118mg | Potassium: 237mg | Fiber: 3g | Sugar: 34g | Vitamin A: 178IU | Vitamin C: 0.2mg | Calcium: 28mg | Iron: 2mg

How To Make Puppy Chow

Microwave Method: Add the chocolate chips, peanut butter, and butter to a large microwave-safe bowl. Microwave for 1 minute, then stir. Continue microwaving in 20-second bursts, stirring in between, until completely smooth. Stir in the vanilla.

Stovetop Method: Prefer the stovetop? Combine the chocolate chips, peanut butter, and butter in a saucepan over low heat. Stir constantly until melted and smooth, then remove from the heat and stir in the vanilla. Low and slow is key here so the chocolate doesn’t seize.

Pour the melted mixture over the Chex cereal in a large bowl, gently folding until every piece is coated. Working in batches, add the coated cereal and powdered sugar to a 2-gallon zip-top bag (or split it between two 1-gallon bags). Seal and shake until every piece is coated in a snowy layer of sugar. Spread the finished puppy chow onto a baking sheet lined with wax paper to cool and set before serving.

Tips For The Best Puppy Chow

• Let the chocolate mixture cool for a minute or two before pouring it over the cereal — this helps prevent soggy or crushed pieces.
• Shake, don’t stir, once the powdered sugar goes in. Stirring with a spoon tends to break up those big clumpy pieces you’re after.
• Spread it out in a single layer to cool completely before storing, so the coating has a chance to set.
• Double the recipe if you’re feeding a crowd — this stuff goes fast at parties.

Storage & Freezing

Room Temperature: Store puppy chow in an airtight container at room temperature for up to a week (if it lasts that long).

Freezer: This recipe freezes beautifully. Store it in an airtight container or freezer bag for up to 2 months. Let it thaw at room temperature for about 15–20 minutes before serving — it makes a great make-ahead option for the holidays.

More Puppy Chow Variations

Once you’ve made the classic, it’s fun to mix things up for different seasons and occasions:

• Red Velvet Puppy Chow — perfect for Valentine’s Day
• Grasshopper Muddy Buddies — a fun St. Patrick’s Day twist
• Milky Way Puppy Chow — for when you want a candy bar upgrade
• Lemon Puppy Chow – a bright and fresh version
• Red, White & Blue Muddy Buddies – festive for all your summer holidays

These fudgy Nutella brownies are loaded with three kinds of chocolate and come together with no mixer required. The Nutella flavor truly shines in every bite!

Brownies are my all-time favorite dessert. And Nutella? That stuff is just dangerous in my house. So when you combine the two, you get something truly next-level. These Nutella chocolate brownies are deeply fudgy, loaded with chocolate flavor, and the Nutella actually comes through, which isn’t always the case in recipes like this.

What makes this recipe stand out is the combination of three types of chocolate: cocoa powder in the batter, a full cup of Nutella stirred in, and semi-sweet chocolate chips throughout. The result is a brownie that’s rich without being one-dimensional, and fudgy in a way that boxed mix can never quite deliver. No mixer needed, just a couple of bowls and about 10 minutes of prep.

If you love Nutella as much as I do, you’ll also want to check out my Homemade Nutella, Nutella Stuffed Chocolate Chip Cookies, and these easy 4-ingredient Nutella Brownie Cups.

Ingredients Needed

• Unsalted butter — melted and cooled slightly before mixing in.
• Granulated sugar + brown sugar — using both keeps these brownies moist and adds a subtle depth of flavor.
• Eggs — four large eggs give these brownies structure and that beautiful, slightly dense crumb.
• Vanilla extract — just enough to round out the chocolate flavor.
• All-purpose flour — a relatively small amount keeps these fudgy rather than cakey.
• Unsweetened cocoa powder — adds deep chocolate flavor alongside the Nutella.
• Salt — a little salt makes the chocolate taste more like chocolate.
• Baking powder — just a half teaspoon for a tiny bit of lift.
• Nutella — the star of the show. Microwave it briefly so it incorporates easily.
• Semi-sweet chocolate chips — the third layer of chocolate. Fold them in at the end.
• Powdered sugar — optional dusting for a pretty finish.

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Fudgy Nutella Brownies

Nutella Brownies – an absolute chocolate lover's dream! Homemade brownies filled with 3 kinds of chocolate for an absolutely delicious treat!

Course Dessert Recipes

Cuisine American

Keyword nutella brownies

Prep Time 10 minutes minutes

Cook Time 35 minutes minutes

Total Time 45 minutes minutes

Servings 30

Calories 221kcal

Author Erin Sellin

Ingredients

• 1 cup unsalted butter
• 1 cup granulated sugar
• 1 cup light brown sugar
• 2 teaspoon vanilla extract
• 4 whole large eggs
• 1 cup all-purpose flour
• 3/4 cup unsweetened cocoa powder
• 1/2 teaspoon salt
• 1/2 teaspoon baking powder
• 1 cup Nutella
• 1 cup semi-sweet chocolate chips
• Powdered sugar for dusting

Instructions

• Preheat oven to 350º F. Prepare a 13×9 inch baking pan with parchment paper, sprayed with non-stick spray.
• Melt butter, and allow to cool slightly.
• In a bowl whisk together flour, cocoa powder, salt, and baking powder. Set aside.
• In a large bowl combine butter with sugar and brown sugar. Add eggs, one at a time, mixing until fully incorporated.  Mix in vanilla extract.
• Gradually stir in the flour mixture.
• Microwave Nutella for 20-30 seconds, until it is slightly runny.
• Add Nutella and chocolate chips to batter, stirring to combine.
• Pour into prepared baking pan. Bake for 30-35 minutes, until a tester comes out mostly clean. Be careful not to over bake.
• Cool completely and dust with powdered sugar before serving.

Video

Notes

Barely adapted from Ravi Nom Noms

Nutrition

Serving: 1g | Calories: 221kcal | Carbohydrates: 30g | Protein: 2g | Fat: 11g | Saturated Fat: 7g | Polyunsaturated Fat: 3g | Cholesterol: 41mg | Sodium: 111mg | Fiber: 1g | Sugar: 24g

How To Make Nutella Brownies

1. Prep. Preheat the oven and prepare a 9×13 inch baking pan by lining with parchment paper or greasing and coating with flour.
2. Butter. Melt the butter and let it cool for a minute or two. You don’t want it screaming hot when you add the eggs or they can start to scramble.
3. Dry Ingredients. In a medium bowl, whisk together the flour, cocoa powder, salt, and baking powder. Set aside.
4. Wet Ingredients. In a large bowl, stir together the melted butter, granulated sugar, and brown sugar. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla.
5. Combine. Gradually fold in the flour mixture, being careful not to over-mix. Stop as soon as you don’t see dry streaks.
6. Nutella. Microwave the Nutella for 20 to 30 seconds until it’s slightly runny and easy to stir. Add the Nutella and chocolate chips to the batter and fold to combine.
7. Bake. Pour the batter into your prepared pan and spread evenly. Bake for 30 to 35 minutes, or until the edges look set and a toothpick inserted in the center comes out with moist crumbs (not wet batter).
8. Cool & Serve. Let cool completely in the pan, then dust with powdered sugar before slicing.

Recipe Tips & Tricks

• Don’t overbake. This is the number one brownie rule. Check them at 30 minutes, as soon as the edges are set and the tester comes out with a few moist crumbs (not gooey batter), pull them out. They’ll continue to set as they cool.
• Don’t overmix. Once the flour goes in, mix only until it’s just combined. Overmixing develops gluten and makes for tougher, drier brownies.
• Warm the Nutella. That quick 20 to 30 seconds in the microwave makes the Nutella runny enough to swirl into the batter evenly, so you get chocolate hazelnut flavor in every bite rather than big pockets.
• Wait to add powdered sugar. If you dust the brownies while they’re still warm, the sugar will melt right in. Let them cool completely first for that pretty snow-dusted look.
• Use parchment paper. Lining the pan with parchment makes it easy to lift the whole slab out for clean, even cuts.

Storage

Store Nutella brownies in an airtight container at room temperature for up to 4 to 5 days. They actually get even fudgier on day two as the flavors settle. To freeze, let them cool completely, cut into squares, and wrap individually. They freeze well for up to 3 months. Thaw at room temperature.

More Must Make Dessert Recipes

• Chocolate Hazelnut Cake
• Chocolate Pavlova
• Cosmic Brownie Cookies
• Ding Dong Cake
• Reese’s Peanut Butter Cookies

Video by Inspo

This Vietnamese Chicken Salad is loaded with fresh herbs, crunchy veggies, and shredded chicken, all tossed in a sweet-tangy fish sauce dressing.

I’ve been to Vietnam twice now, and both trips completely changed the way I think about food. Every single dish is packed with fresh herbs, crunchy vegetables, and a mix of flavors and textures that all hit at once. You get sweet, salty, tangy, spicy, crispy, tender with every dish. It’s never just one note. This Vietnamese Chicken Salad is my attempt to bring that same feeling home, and honestly, it’s the closest I’ve come to recreating what I ate over there.

This salad is loaded with crisp napa cabbage, shredded chicken, carrots, red onion, and a big handful of fresh cilantro and mint. It gets topped with chopped peanuts for crunch, but the real star is the dressing.

Here’s the thing about the dressing: it’s made with fish sauce, and I know that scares some people off. I don’t even like fish, and I still love this dressing. It doesn’t taste “fishy” at all once it’s mixed with the sugar, lime juice, garlic, and serrano pepper, it just tastes like Vietnamese food is supposed to taste. Don’t skip it and don’t substitute it. The dressing is what makes this salad.

Ingredients You’ll Need

• Napa Cabbage: finely chopped so it’s easy to eat and soaks up the dressing well.
• Cooked Chicken: shredded rotisserie chicken or any leftover cooked chicken works great here.
• Carrots: shredded for color and a little sweetness.
• Red Onion: sliced thin so it doesn’t overpower the salad.
• Fresh Cilantro and Mint: this is where a lot of the freshness comes from, don’t skip either one.
• Peanuts: chopped and sprinkled on top for crunch.
• Fish Sauce: the backbone of the dressing. It brings a savory, salty depth that you can’t get any other way.
• Lime Juice: for brightness and tang.
• Garlic and Serrano Pepper: minced small so they distribute through the dressing.

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Vietnamese Chicken Salad

This Vietnamese Chicken Salad is loaded with fresh herbs, crunchy veggies, and shredded chicken, all tossed in a sweet-tangy fish sauce dressing.

Course Salad Recipes

Cuisine American

Prep Time 20 minutes minutes

Servings 4

Calories 298kcal

Author Erin Sellin

Ingredients

Salad

• 6 cups Napa Cabbage finely chopped
• 3 cups cooked chicken shredded
• 1 cup carrots shredded
• 1/2 cup red onion finely sliced
• 1/4 cup fresh cilantro coarsely chopped
• 1/4 cup fresh mint coarsely chopped
• 1/4 cup peanuts chopped

Dressing

• 2 Tablespoons granulated sugar
• 2 Tablespoons fish sauce
• 2 Tablespoons warm water
• 1 1/2 Tablespoons lime juice
• 1 clove garlic minced
• 1/2 serrano pepper minced

Instructions

• In a small bowl mix together all of the ingredients for the dressing. Let it set for at least 5 minutes, stirring every couple of minutes, until the sugar is dissolved.
  2 Tablespoons granulated sugar, 2 Tablespoons fish sauce, 2 Tablespoons warm water, 1 1/2 Tablespoons lime juice, 1 clove garlic, 1/2 serrano pepper
• Add the shredded cabbage to a large bowl. Top with chicken, carrots. onion, cilantro and mint. Toss to combine.
  6 cups Napa Cabbage, 3 cups cooked chicken, 1 cup carrots, 1/2 cup red onion, 1/4 cup fresh cilantro, 1/4 cup fresh mint
• Sprinkle peanuts over the top.
  1/4 cup peanuts
• Serve with a little of the dressing spooned over the top of each salad.

Nutrition

Calories: 298kcal | Carbohydrates: 18g | Protein: 31g | Fat: 12g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 5g | Cholesterol: 79mg | Sodium: 822mg | Potassium: 770mg | Fiber: 4g | Sugar: 10g | Vitamin A: 5950IU | Vitamin C: 38mg | Calcium: 139mg | Iron: 2mg

How To Make Vietnamese Chicken Salad

• Make Dressing. Combine all of the ingredients for the dressing into a small bowl, stir and let it sit for at least 5 minutes. The warm water will help the sugar dissolve, but you may have to stir it a few times.
• Toss Salad. Add the shredded cabbage to a large bowl. Top with the carrots, onion, chicken, cilantro and mint. Using a tongs mix everything together until it is well combined. Sprinkle the peanuts over the top.
• Serve. When you are ready to serve, divide into bowls and spoon over a little dressing on each salad.

Recipe Tips

• Let the dressing sit for the full 5 minutes so the sugar fully dissolves, it makes a big difference in how it coats the salad.
• Chop the cabbage finely. The finer the chop, the better it holds the dressing and the easier it is to eat.
• Toss the salad with the dressing right before serving so the cabbage stays crisp.
• Taste your serrano before using the full 1/2 as heat levels can vary a lot from pepper to pepper.

Recipe Variations

• Rotisserie Chicken: swap in shredded rotisserie chicken for the cooked chicken it’s an easy shortcut and works perfectly in this recipe.
• Jalapeño instead of Serrano: if serrano peppers are hard to find or you want a little less heat, jalapeño is a great substitute in the dressing.
• Add Thai Basil: for an even more authentic flavor, add a small handful of Thai basil or Vietnamese coriander (rau răm) along with the cilantro and mint.

Storage

This salad is best served fresh, but leftovers can be stored in an airtight container in the fridge for up to 2 days. If you’re planning ahead, store the dressing separately and toss it with the salad right before serving so the cabbage doesn’t get soggy.

More Tasty Salad Recipes

• Fajita Chicken Salad
• Chinese Chicken Salad
• BLT Salad
• Chopped Mexican Salad
• Steak Salad

Turkey Meatloaf Muffins are juicy mini meatloaves made with ground turkey and oats, topped with marinara and melted mozzarella. Ready in 30 minutes!

These Turkey Meatloaf Muffins take everything you love about classic meatloaf and shrink it down into perfectly portioned, individual servings that cook in a fraction of the time. Ground turkey gets mixed with oats, onion, and parsley, baked in a muffin tin, then topped with marinara sauce and melted mozzarella for an Italian-inspired twist on a comfort food classic.

This recipe has been a staple in my house since I first shared it years ago, and it’s one of the easiest ways to get a wholesome, kid-approved dinner on the table on a busy weeknight. No loaf pan, no hour-long bake time, and no slicing required.

Ingredients You’ll Need

Just a quick look at what you’ll need and why – the full ingredient list with exact amounts is in the recipe card below

• Ground Turkey: I recommend a lean ground turkey (93% lean). If you only have ground turkey breast on hand, it can turn out a little dry since it has almost no fat content.
• Rolled Oats: These act as the binder in place of breadcrumbs, helping the muffins hold their shape without turning the texture rubbery. Use certified gluten-free oats if needed.
• Onion: Finely chopped and mixed in raw. Dice it small so it cooks through fully during baking.
• Egg: Helps bind everything together along with the oats.
• Cumin & Italian Seasoning: This combination gives the muffins a little warmth from the cumin balanced by classic Italian herbs.
• Marinara Sauce: Spooned into a small indentation on top before baking, which keeps it from sliding off.
• Mozzarella Cheese: Added in the last few minutes of baking so it melts without overcooking the turkey.

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Turkey Meatloaf Muffins

These Turkey Meatloaf Muffins are the easiest weeknight dinner! Juicy ground turkey muffins with oats, marinara, and melted mozzarella, ready in 30 minutes. Perfect for meal prep too!

Course Dinner Recipes

Cuisine American

Keyword turkey muffin cups

Prep Time 10 minutes minutes

Cook Time 30 minutes minutes

Total Time 40 minutes minutes

Servings 6

Calories 179kcal

Author Erin Sellin

Ingredients

Turkey Meatloaf Muffins

• 1 pound lean ground turkey
• 1/2 cup rolled oats
• 1/2 cup onion finely chopped
• 2 Tablespoons fresh parsley chopped
• 1 large egg
• 1 teaspoon cumin
• 1 teaspoon Italian seasoning
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon garlic powder

Topping

• 3/4 cup marinara sauce
• 3/4 cup Mozzarella cheese

Instructions

• Preheat oven to 375º F. Prepare a 12 cup muffin tin with non stick spray, or liners.
• Mix all of the ingredients for the turkey meatloaf muffins together in a large bowl.
  1 pound lean ground turkey, 1/2 cup rolled oats, 1/2 cup onion, 2 Tablespoons fresh parsley, 1 large egg, 1 teaspoon cumin, 1 teaspoon Italian seasoning, 1/2 teaspoon salt, 1/4 teaspoon black pepper, 1/4 teaspoon garlic powder
• Scoop about 1/4 cup of the meat mixture into each muffin cup.
• Using your fingers or the back of a spoon put a small indentation into the top of each muffin cup.
• Put 1 Tablespoon of marinara sauce into each indentation.
  3/4 cup marinara sauce
• Bake for 25 minutes or until the muffin cups are cooked through. You want the internal temperature to be 165º F.
• Top each muffin cup with abut 1 Tablespoon of cheese.
  3/4 cup Mozzarella cheese
• Return to the oven, and bake until the cheese is melted.
• Serve warm.

Notes

Adapted from Running to the Kitchen

Nutrition

Calories: 179kcal | Carbohydrates: 8g | Protein: 23g | Fat: 6g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.02g | Cholesterol: 80mg | Sodium: 478mg | Potassium: 399mg | Fiber: 2g | Sugar: 2g | Vitamin A: 409IU | Vitamin C: 5mg | Calcium: 99mg | Iron: 2mg

How To Make Turkey Meatloaf Muffins

1. Prep: Preheat the oven and prepare a muffin pan. You can either spray or grease well or you can use paper liners.
2. Mix Muffin Cups. Mix the ground turkey, oats, onion, parsley, egg, and seasonings together in a large bowl until just combined.
3. Fill. Scoop about 1/4 cup of the mixture into each muffin cup, then use your fingers or the back of a spoon to make a small indentation in the top of each one. Spoon marinara sauce into each indentation.

4. Cook. Bake for 25 minutes, or until the internal temperature reaches 165°F.
5. Cheese. Top each muffin with mozzarella cheese and return to the oven just until the cheese is melted.
6. Serve. Remove from the oven and use a knife to cut around the edges and remove from the pan. Serve warm.

Recipe Tips & Tricks

• Don’t overmix. Combine the ingredients just until they come together. Overworking the mixture can make the muffins dense and tough instead of tender.
• Use a meat thermometer. The most reliable way to know your muffins are done is to check that the internal temperature has reached 165°F, since the cook time can vary slightly by oven.
• Watch the fat content of your turkey. 93% lean ground turkey gives you the best balance of flavor and moisture. Anything leaner, like 99% fat-free, tends to bake up dry.
• Line the tin if you’re worried about sticking. A non-stick spray works well, but silicone muffin liners make cleanup even easier since the marinara can bubble over slightly.

Recipe Variations

• Add Quinoa: Stir 3/4 cup of cooked quinoa into the turkey mixture along with the oats. This was actually the original version of this recipe, and it adds a little extra texture and a boost of protein if you have cooked quinoa on hand.
• Swap the Topping: Ketchup or barbecue sauce in place of the marinara and mozzarella would give these a more traditional, classic meatloaf flavor.
• Add Veggies: Finely diced bell pepper or shredded carrot could be mixed in with the onion for extra veggies, though you may want to add a touch more oats to absorb the additional moisture.

Serving Suggestions

These muffins pair well with classic meatloaf sides. A few of my favorites:

• Mashed potatoes
• Roasted carrots or green beans
• A simple side salad
• Garlic bread, to soak up the extra marinara sauce

Storage & Make Ahead

• To Store: Keep leftover muffins in an airtight container in the refrigerator for up to 3-4 days.
• To Freeze: Freeze fully cooled, cooked muffins in an airtight container or freezer bag for up to 3 months. Thaw overnight in the refrigerator before reheating.
• Make-Ahead: The turkey mixture can be assembled up to 24 hours in advance. Cover and refrigerate, then portion into the muffin tin and bake when ready.
• To Reheat: Warm in the microwave, or in a 350°F oven for about 10 minutes, until heated through.

More Easy Dinner Recipes

• Ground Turkey Sloppy Joes
• Panera Mac and Cheese
• Ground Turkey Tacos
• Big Mac Wraps
• Ground Turkey Pasta

These Apple Pancakes are fluffy, loaded with shredded apple and warm cinnamon, and topped with easy sautéed apples. A cozy fall breakfast the whole family will love!

Saturday mornings in the fall call for something a little extra special. These Apple Pancakes are exactly that. They are thick, fluffy, loaded with shredded fresh apple and cinnamon, and topped with the most gorgeous sautéed apple topping. They taste like apple pie for breakfast, which honestly should be a requirement for fall weekends.

The shredded apple is the secret here. It melts right into the batter so you get apple in every single bite without any chunky, undercooked pieces. And that 10-minute batter rest? It makes a real difference in how tall and fluffy these cook up. Trust me, don’t skip it.

Ingredients You’ll Need

Here’s everything that goes into the batter:

• All-purpose flour
• Baking powder and baking soda — using both gives these pancakes great rise and a tender crumb.
• Granulated sugar — just a little for sweetness. This is half the sugar called for in my traditional Buttermilk Pancakes because the apple gives you sweetness as well.
• Cinnamon
• Salt
• Milk or buttermilk — buttermilk gives a slight tang and even fluffier texture, but regular milk works perfectly well.
• Egg
• Vanilla extract
• Melted butter
• Shredded apple — about 1 cup, which is roughly one medium apple. More on apple variety below!

What’s The Best Apple

You want a firm apple that holds up a little during cooking and has good flavor. Honeycrisp, Gala, Fuji, and Granny Smith are all great picks. I personally love Honeycrisp or Gala for their natural sweetness and they complement the cinnamon without being too tart. Granny Smith is great if you want a slightly more pronounced apple flavor.

You don’t need to peel the apple before shredding — the skin is fine and pretty much disappears into the batter. But if you prefer to peel it, go for it!

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Apple Pancakes

These Apple Pancakes are the ultimate fall breakfast! Fluffy pancakes are packed with shredded apple and cinnamon, then topped with an easy brown sugar sautéed apple topping. Made from scratch in under 30 minutes!

Course Breakfast Recipes

Cuisine American

Prep Time 10 minutes minutes

Cook Time 10 minutes minutes

Servings 4

Calories 305kcal

Author Erin Sellin

Ingredients

• 1 1/2 cups all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 2 Tablespoons granulated sugar
• 1/2 teaspoon cinnamon
• 1/4 teaspoon salt
• 1 1/4 cup milk or buttermilk
• 1 large egg
• 1/2 teaspoon vanilla extract
• 2 Tablespoon butter melted
• 1 cup apple shredded

Instructions

• In a large bowl whisk together flour, baking powder, baking soda, sugar, cinnamon and salt until well combined.
  1 1/2 cups all-purpose flour, 1 teaspoon baking powder, 1 teaspoon baking soda, 2 Tablespoons granulated sugar, 1/2 teaspoon cinnamon, 1/4 teaspoon salt
• In a liquid measuring cup whisk together milk, egg and vanilla until the egg is fully incorporated.
  1 1/4 cup milk, 1 large egg, 1/2 teaspoon vanilla extract, 2 Tablespoon butter
• Add the milk mixture to the flour mixture and stir until just barely combined. Add the melted butter and stir to incorporated.
• Fold in the shredded apple until it is evenly distributed. Let the batter rest for 10 minutes.
  1 cup apple
• Preheat a griddle or large skillet to medium high heat. Brush with butter or spray and scoop about 1/3 cup of the batter onto the heated surface.
• Let the pancakes cook for 2-3 minutes, until lots of tiny bubbles form on the surface. Flip and cook for an additional 2-3 minutes. When you touch the top it should spring back when it is fully cooked.
• Remove and top with butter, cooked apples, or syrup.

Notes

To make Sauteed Apples:
2 Tablespoons butter
2 cups diced apple (peel if you want to, not required)
1/4 cup water
1 teaspoon cornstarch
1/4 cup brown sugar
1/4 teaspoon cinnamon

Melt butter in saucepan, stir in apples and cook for 5-6 minutes, until soft. Stir water and cornstarch together and pour into the apples. Add the brown sugar and cinnamon. Bring to a boil and cook for 2-3 minutes until the apples are soft, and the sauce is thick and coats the apples.

Nutrition

Calories: 305kcal | Carbohydrates: 51g | Protein: 9g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 58mg | Sodium: 513mg | Potassium: 331mg | Fiber: 2g | Sugar: 13g | Vitamin A: 408IU | Vitamin C: 1mg | Calcium: 164mg | Iron: 3mg

How To Make Apple Pancakes

This comes together in one bowl (for dry ingredients) and a liquid measuring cup (for wet). Here’s the breakdown:

1. Mix the dry ingredients. In a large bowl, whisk together the flour, baking powder, baking soda, sugar, cinnamon, and salt.
2. Mix the wet ingredients. In a liquid measuring cup, whisk together the milk, egg, and vanilla until the egg is fully incorporated.
3. Combine. Pour the wet ingredients into the dry and stir until just barely combined. Add the melted butter and stir to incorporate.
4. Fold in the apple. Add the shredded apple and fold until evenly distributed. Let the batter rest for 10 minutes.
5. Cook. Preheat a griddle or large skillet over medium-high heat. Brush with butter or spray with cooking spray, then scoop about 1/3 cup of batter per pancake. Cook for 2–3 minutes until lots of tiny bubbles form on the surface, then flip and cook 2–3 more minutes. The pancake is done when the top springs back when lightly pressed.
6. Serve. Top with butter, maple syrup, and the sautéed apples (recipe below).

How To Make Sauteed Apple Topping

This topping is optional, but I’d strongly recommend it. It comes together in about 10 minutes and makes these pancakes genuinely special. Here’s what you need:

• 2 tablespoons butter
• 2 cups diced apple (peel if you’d like, but not required)
• 1/4 cup water
• 1 teaspoon cornstarch
• 1/4 cup brown sugar
• 1/4 teaspoon cinnamon

Melt the butter in a saucepan over medium heat. Add the apples and cook for 5–6 minutes, stirring occasionally, until they start to soften. Stir together the water and cornstarch and pour into the pan with the apples. Add the brown sugar and cinnamon. Bring to a boil and cook for 2–3 minutes, until the apples are tender and the sauce is thick and glossy. Spoon over the pancakes right before serving.

Tips For The Best Apple Pancakes

• Don’t over-mix the batter. A few lumps are totally fine and actually preferable. Over-mixing develops the gluten and makes pancakes tough and flat.
• Rest the batter. That 10-minute rest lets the baking powder and baking soda activate and gives the batter time to hydrate. You’ll notice a real difference in the fluffiness.
• Watch the heat. Medium-high is the goal — hot enough that the pancakes sizzle when the batter hits the pan, but not so high that they burn before cooking through. Adjust as needed based on your stovetop.
• Wait for the bubbles. Flip only when you see lots of tiny bubbles across the surface and the edges look set. If you flip too early, the pancakes won’t hold together as well.
• Don’t press down on the pancakes. It doesn’t speed up cooking and just deflates all that fluffiness you worked for.

Storage & Reheating

Let leftover pancakes cool completely, then store them in an airtight container in the refrigerator for up to 4–5 days. You can also freeze them — lay them in a single layer on a baking sheet until frozen, then transfer to a freezer-safe bag for up to 3 months.

To reheat, pop them in the toaster or microwave. The toaster gives you slightly crispier edges and is my personal preference.

Can I Make Ahead

Pancake batter is best fresh since the leavening starts working as soon as it hits the wet ingredients. That said, you can mix the dry ingredients and wet ingredients separately the night before and combine them in the morning , just plan for that 10-minute batter rest once everything is mixed.

More Breakfast Recipes To Try

• Peach Cobbler Muffins
• Greek Yogurt Pancakes
• Sourdough French Toast
• Air Fryer Biscuit Donuts
• Chocolate Chip Waffles

If you make these Apple Pancakes, I’d love to hear what you think! Leave a comment below and let me know how they turned out. And if you topped them with those sautéed apples tell me what you thought!

This Broccoli Rice Casserole is creamy, cheesy, and ready in 25 minutes in ONE pan on the stovetop. No oven, no canned soup, just a handful of simple ingredients.

This Broccoli Rice Casserole is creamy, cheesy, and packed with tender broccoli and fluffy rice. Plus it all comes together in ONE pan, on the stovetop, in about 25 minutes. No oven, no cream of soup, no dirtying five bowls. Just simple ingredients simmered together until the rice is tender and the cheese is melted and gooey.

It’s the easy side dish I make on repeat, whether I need something quick for a weeknight dinner or a no-fuss dish to bring to a potluck. My son calls it “the broccoli I actually like,” which in my house is basically a five-star review.

Ingredients You’ll Need

Be sure to scroll to the bottom of the post for the FULL PRINTABLE recipe card.

• Chicken Broth – the cooking liquid for the rice, and it adds a lot of flavor. Use low sodium if you want more control over the salt, or swap in vegetable broth to make this a vegetarian side (see Serving Suggestions below).
• Milk – adds creaminess to the finished casserole. Whole milk gives the richest result, but any milk you have on hand will work.
• Ranch Seasoning Mix – this is where most of the flavor comes from. A store-bought packet works great, or use my Homemade Ranch Mix if you prefer to make your own.
• Long Grain White Rice – use regular long grain rice, not instant or minute rice, for this method (see the Minute Rice variation below if that’s what you have on hand).
• Broccoli Florets – frozen florets go in straight from the freezer, no thawing required. You can use fresh broccoli instead just see the FAQ for how to adjust the timing.
• Cheddar Cheese – shredding your own block gives the smoothest, creamiest melt. Pre-shredded cheese is coated in anti-caking agents that can make the sauce slightly grainy.

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Broccoli Rice Casserole

This Broccoli Rice Casserole is creamy, cheesy, and ready in 25 minutes in ONE pan on the stovetop. No oven, no canned soup — just a handful of simple ingredients.

Course Side Dish Recipes

Cuisine American

Prep Time 5 minutes minutes

Cook Time 20 minutes minutes

Total Time 25 minutes minutes

Servings 5

Calories 335kcal

Author Erin Sellin

Ingredients

• 4 cups chicken broth
• 1 cup milk
• 2 Tablespoons dry ranch seasoning
• 2 cups long grain white rice
• 2 cups frozen broccoli florets
• 2 cups shredded cheddar cheese

Instructions

• Heat a large skillet over medium high heat the chicken broth, milk, ranch seasoning mix, rice and broccoli florets.
  4 cups chicken broth, 1 cup milk, 2 Tablespoons dry ranch seasoning, 2 cups long grain white rice, 2 cups frozen broccoli florets
• Stir until everything is well combined and bring it to a boil
• Once it starts bubbling, turn the heat to low and cover with a lid.
• Let cook for 18-20 minutes, until the rice is tender and cooked.
• Take the pan off of the heat and stir in 1 cup of cheddar cheese until it is melted.
  2 cups shredded cheddar cheese
• Sprinkle the remaining cheese over the top and put the lid back on to let it melt.
• Serve

Video

Nutrition

Serving: 1serving | Calories: 335kcal | Carbohydrates: 29g | Protein: 17g | Fat: 17g | Saturated Fat: 9g | Polyunsaturated Fat: 5g | Cholesterol: 53mg | Sodium: 1420mg | Fiber: 3g | Sugar: 3g

How To Make Broccoli Rice Casserole

1. Cook the rice and broccoli. Add the chicken broth, milk, ranch seasoning, rice, and broccoli to a large skillet over medium-high heat. Stir until well combined and bring to a boil.
2. Simmer, covered. Once it starts bubbling, reduce the heat to low and cover with a lid. Let it cook for 18–20 minutes, until the rice is tender and the liquid is mostly absorbed. Try not to lift the lid while it simmers — trapped steam is what cooks the rice evenly.
3. Add the cheese. Remove the pan from the heat and stir in half of the cheddar cheese until melted. Sprinkle the remaining cheese over the top, cover, and let it sit for a few minutes until melted.
4. Serve. Fluff with a fork and serve warm.

Recipe Tips & Tricks

• Keep the lid on while it simmers. Every time you lift the lid, steam escapes and that steam is what finishes cooking the rice. Resist the urge to check on it until the timer goes off.
• No need to thaw the broccoli. Since everything simmers together in liquid, frozen broccoli florets can go in straight from the freezer.
• If it looks watery after 20 minutes, don’t add more liquid just re-cover and simmer for another 2–3 minutes to let the rice finish absorbing it.
• If the rice is still a little firm, stir in a splash (2–3 tablespoons) of broth or water, re-cover, and cook a few minutes longer.
• Keep the heat low once it’s covered. A gentle simmer cooks the rice evenly without scorching it on the bottom of the pan.

Variations on Broccoli Rice Casserole

• Add Protein – stir in cooked, shredded or diced chicken, turkey, or ham to turn this into a full meal. It’s a great way to use up leftovers.
• Swap the Cheese – cheddar is my go-to, but Pepper Jack adds a little heat, and Monterey Jack or Velveeta make it extra creamy.
• Use Minute Rice – you can speed things up with minute rice. Just reduce the liquid to 2 cups and start checking for doneness closer to the 5–7 minute mark.
• Add More Veggies – cauliflower, carrots, or peas all stir in easily if you want to bulk this up or use up what’s in the fridge.

Storage

Storage: keep leftovers in an airtight container in the fridge for up to 4 days. Reheat in the microwave, or on the stovetop with a splash of milk to loosen it back up.

Freezing: let the casserole cool completely, then transfer to an airtight container and freeze for up to 3 months. Thaw overnight in the fridge before reheating.

Serving Suggestions

This can make a great main dish if you are going trying to go meat free or if you are feeding vegetarians. Just use vegetable broth instead of chicken broth in the recipe.

It makes a great side dish with just about anything! It is ready in about 20 minutes, so it is great for busy weeknights too.

• Best Meatloaf
• Honey Dijon Chicken
• Oven Baked Pork Chops
• Sous Vide Pork Tenderloin

More Easy Side Dish Recipes

• Roasted Edamame
• French Onion Rice
• Zucchini Fritters
• Cheesy Quick Bread

Spicy Popcorn is ready in 10 minutes with a simple homemade spice blend of paprika, cumin, garlic powder, chili powder, and cayenne. A budget-friendly, better-than-the-movies snack!

My family is full of snackers, and popcorn is hands-down the favorite around here. It’s cheap, it’s fast, and it’s endlessly customizable, which is exactly why this spicy popcorn has been on repeat in my kitchen for years.

Movie theater popcorn is a fun treat, but it’s not exactly an everyday habit (or an everyday budget!). This homemade spice blend gives plain popcorn the same bold, snack-shop flavor you’d pay way too much for at the airport or the mall, using spices you probably already have in your pantry.

The best part? You make a batch of the seasoning, sprinkle it on, and dinner-before-dinner snacking is solved in about 10 minutes.

Ingredients You’ll Need

Here’s everything that goes into the spice blend and the popcorn itself. Exact amounts are in the recipe card below.

• Popcorn kernels
• Butter
• Salt
• Cumin
• Paprika
• Garlic powder
• Chili powder
• Cayenne pepper

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Spicy Popcorn

Spicy Popcorn – Add a little spice and flavor to your popcorn with this super easy spice blend. Works great on microwave popcorn, air popped, or however you want to make it!

Course Snack Recipes

Cuisine American

Prep Time 5 minutes minutes

Cook Time 5 minutes minutes

Total Time 10 minutes minutes

Servings 4

Calories 183kcal

Author Erin Sellin

Ingredients

• 1/2 cup popcorn kernels
• 1/4 cup butter
• 1 teaspoon salt
• 3/4 teaspoon cumin
• 1/2 teaspoon paprika
• 1/2 teaspoon garlic powder
• 1/2 teaspoon chili powder
• 1/4 – 1/2 teaspoon cayenne pepper

Instructions

• In a small bowl combine paprika, salt, garlic powder, cumin, cayenne pepper, and chili powder. Mix well. Set Aside.
  1 teaspoon salt, 3/4 teaspoon cumin, 1/2 teaspoon paprika, 1/2 teaspoon garlic powder, 1/2 teaspoon chili powder, 1/4 – 1/2 teaspoon cayenne pepper
• Heat a large pot over medium heat. Add the butter and a few popcorn kernels. Heat until the butter is melted and you hear the kernels start to pop.
  1/2 cup popcorn kernels, 1/4 cup butter
• Once you hear any of the kernels pop, remove the lid and pour in the remaining kernels. Put on the lid and gently shake to coat them in the butter. Let it pop for a couple minutes, until you start to hear it slowing down.
• Remove from the heat and sprinkle the seasoning over the top of the popcorn. Use a wooden spoon or spatula to mix until everything is well coated.
• Taste and adjust the salt and cayenne pepper if desired.

Notes

You can use a bag of microwave popcorn in place of popping your own if desired.

Nutrition

Calories: 183kcal | Carbohydrates: 16g | Protein: 3g | Fat: 13g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.5g | Cholesterol: 31mg | Sodium: 679mg | Potassium: 84mg | Fiber: 3g | Sugar: 0.3g | Vitamin A: 609IU | Vitamin C: 0.1mg | Calcium: 10mg | Iron: 1mg

How To Make Spicy Popcorn

1. Mix the spices. Combine the paprika, salt, garlic powder, cumin, cayenne, and chili powder in a small bowl. This makes a little extra, so store any leftover seasoning in an airtight container for next time.
2. Pop the popcorn. Melt the butter in a large pot over medium heat with a few kernels. Once those kernels pop, add the rest, cover, and gently shake the pot until the popping slows down.
3. Season and serve. Remove the pot from the heat and sprinkle the seasoning over the popcorn. Toss well with a wooden spoon or spatula so every piece gets coated, then taste and adjust the salt or cayenne.

Recipe Tips & Tricks

• Start small with the seasoning. You can always add more, but you can’t take it away. Sprinkle on about 1 teaspoon of seasoning per 3-4 cups of popcorn and go from there.
• Season while it’s hot. The residual butter and steam help the spices stick to each kernel instead of falling to the bottom of the bowl.
• Taste before you serve. Spice blends can vary in heat depending on the freshness of your cayenne, so always taste and adjust at the end.

Variations To Try

• Smoked paprika: swap in smoked paprika for a deeper, smokier flavor.
• Extra heat: add a pinch of crushed red pepper flakes for more kick.
• Cheesy spin: a sprinkle of grated parmesan, cheddar powder, or even nutritional yeast after seasoning gives it that cheesy flavor.
• Microwave popcorn: use a bag of plain microwave popcorn and skip the stovetop butter step, just toss the popped corn with a little melted butter before adding the seasoning.

Storage & Make Ahead

• Spice blend: Make a double or triple batch of the seasoning and store it in an airtight container in your pantry for up to a few months, so it’s ready whenever a craving hits.
• Popped popcorn: Spicy popcorn is best enjoyed the day it’s made. If you have leftovers, store them in an airtight container at room temperature for a day or two. The texture is best fresh, since popcorn loses its crunch quickly once seasoned with butter.

More Easy Snack Recipes

• Ranch Oyster Crackers
• Almond Butter Protein Balls
• Chex Mix
• Peanut Butter Protein Balls
• Frozen Yogurt Cups

This Chicken Macaroni Salad is loaded with tender chicken, crispy bacon, celery, and bell pepper in a creamy homemade dressing. The perfect make-ahead potluck side!

This Chicken Macaroni Salad is one of those recipes I make on repeat all summer long, and honestly, all year round. It’s got tender chicken, crispy bacon, and a trio of crunchy veggies, all coated in a creamy, tangy homemade dressing that’s just a little bit sweet. It comes together with simple pantry staples, can be made ahead of time, and disappears fast at every potluck, BBQ, or backyard get-together I bring it to.

I love that this one walks the line between a classic macaroni salad and a chicken salad, so it’s hearty enough to serve as a light main dish but still feels right at home next to a plate of grilled burgers or pulled pork. Once you make the dressing, the rest comes together in minutes.

Ingredients You’ll Need

• Elbow Macaroni: Classic for a reason its shape holds onto the dressing really well. Cook it just to al dente so it holds up in the salad.
• Chicken Breast: I cook and chop my chicken breast for this recipe, but leftover or rotisserie chicken works great too if you want to save a step.
• Bacon: Cooked and crumbled bacon adds the best salty, crispy bite throughout the salad. Cook it ahead of time so it’s ready to go.
• Celery, Red Onion & Red Bell Pepper: Finely chopping these keeps every bite balanced, you get crunch and flavor without any one piece overpowering the rest.
• Mayo
• Milk: Just a splash will make it creamy without being gloopy and too thick.
• Red Wine Vinegar: Combined with the mustard it gives it a little tang
• Dijon Mustard: Make the dressing have a little tang and depth of flavor.
• Parsley: Fresh parsley works best, but in a pinch dried parsley would work as well. Just use half what is called for in the recipe.
• Sugar: This doesn’t make the dressing super sweet, it really just balances everything out.
• Salt, Garlic Powder & Black Pepper: Basic seasonings that just give the dressing great flavor.

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Chicken Macaroni Salad

This creamy Chicken Macaroni Salad is the ultimate potluck side dish! Tender chicken, crispy bacon, celery, red onion, and bell pepper get tossed in a tangy homemade dressing for the coziest pasta salad recipe. Make it ahead for your next BBQ, picnic, or family dinner!

Course Side Dish Recipes

Cuisine American

Prep Time 20 minutes minutes

Cook Time 10 minutes minutes

Chill Time 1 hour hour

Servings 8

Calories 502kcal

Author Erin Sellin

Ingredients

• 1 pound elbow macaroni
• 1 cup chicken breast chopped
• 1/2 cup bacon cooked and crumbled
• 2 ribs celery finely chopped
• 1/2 cup red onion finely chopped
• 1/2 cup red bell pepper finely chopped

Dressing

• 1 cup mayo
• 1/4 cup milk
• 2 Tablespoons fresh parsley minced
• 2 Tablespoons red wine vinegar
• 1 Tablespoon granulated sugar
• 1 teaspoon Dijon mustard
• 1 teaspoon salt
• 1/4 teaspoon garlic powder
• 1/4 teaspoon black pepper

Instructions

• Bring a large pot of water to boil and cook the macaroni according to the package directions. Drain and rinse well with cold water to cool it down.
  1 pound elbow macaroni
• Make the dressing. In a bowl add all of the ingredients for the dressing and mix until well combined and smooth. Chill until ready to use (can make this the day before).
  1/2 cup red bell pepper, 1 cup mayo, 1/4 cup milk, 2 Tablespoons fresh parsley, 2 Tablespoons red wine vinegar, 1 Tablespoon granulated sugar, 1 teaspoon Dijon mustard, 1 teaspoon salt, 1/4 teaspoon black pepper, 1/4 teaspoon garlic powder
• In a large bowl combine the cooked pasta, chicken, bacon, celery, onion, and bell pepper. Top with about 3/4 of the dressing. Mix to combine.
  1 cup chicken breast, 1/2 cup bacon, 2 ribs celery, 1/2 cup red onion
• Taste and adjust the seasoning if desired. Store for 1 hour in the fridge for the flavors to come together. When ready to serve add the remaining dressing and mix to combine.

Nutrition

Calories: 502kcal | Carbohydrates: 47g | Protein: 14g | Fat: 28g | Saturated Fat: 6g | Polyunsaturated Fat: 14g | Monounsaturated Fat: 8g | Trans Fat: 0.1g | Cholesterol: 34mg | Sodium: 611mg | Potassium: 314mg | Fiber: 2g | Sugar: 5g | Vitamin A: 467IU | Vitamin C: 15mg | Calcium: 35mg | Iron: 1mg

How To Make Chicken Macaroni Salad

• Cook the Pasta. Bring a large pot of water to a boil and cook the elbow macaroni according to the package directions. Drain it and rinse well with cold water to stop the cooking process and cool the pasta down completely before mixing it with the dressing.
• Make the Dressing. In a bowl, add the mayo, milk, parsley, red wine vinegar, sugar, Dijon mustard, salt, garlic powder, and black pepper. Mix until smooth and well combined. Chill the dressing until you’re ready to use it — you can even make it the day before.
• Combine the Salad. In a large bowl, combine the cooled pasta, chicken, bacon, celery, onion, and bell pepper. Pour about 3/4 of the dressing over the top and mix until everything is well coated.
• Chill and Finish. Taste and adjust the seasoning if needed, then refrigerate the salad for about 1 hour so the flavors have time to come together. Right before serving, add the remaining dressing and give it one more good mix to bring back that creamy texture.

Recipe Tips & Tricks

• Rinse the pasta with cold water after draining. This stops the cooking process and keeps it from getting mushy once it’s mixed with the dressing.
• Don’t skip holding back that last 1/4 of dressing. The pasta soaks up moisture as it chills, so adding fresh dressing right before serving keeps the salad creamy instead of dry.
• Chop your mix-ins finely and uniformly so every bite gets a little bit of everything.
• Give the salad at least an hour to chill before serving — it really does taste better once the flavors have had time to meld.

Recipe Variations

• Other Veggies. Stir in 1/2 cup shredded carrots for extra color and crunch. Stir in halved grape or cherry tomatoes for a burst of freshness.
• Cheese. Add a handful of shredded cheddar cheese or small cubes of cheese.
• Substitution: Swap the red wine vinegar for apple cider vinegar.
• Gluten Free. For a gluten-free version, swap in your favorite gluten-free elbow macaroni.

Make Ahead & Storage

Make Ahead

This is a great make-ahead salad. You can mix the dressing up to a day in advance and keep it chilled until you’re ready to use it. You can also assemble the full salad with 3/4 of the dressing a few hours ahead of time, then stir in the reserved dressing right before serving so it stays nice and creamy.

Storage

Store leftover chicken macaroni salad in an airtight container in the fridge for up to 3 to 4 days. Don’t leave it out at room temperature for longer than 2 hours, since the mayo-based dressing and chicken are both perishable.

Can I Freeze It?

I don’t recommend freezing this salad. The creamy mayo-based dressing tends to separate and turn watery once thawed, and the pasta and vegetables lose their texture.

More Pasta Salad Recipes

• Avocado Pasta Salad
• Orzo Pasta Salad
• Tortellini Pasta Salad
• Dill Pickle Pasta Salad
• BLT Pasta Salad

Taco Cups – a great appetizer or even fun dinner! Use wonton wrappers to make little crispy cups and fill with your favorite taco toppings!

We all know that Mexican food is one of my favorite things. These are obviously not traditional at all, but they are fun, easy and delicious! I first shared this recipe back in 2011 when I first started blogging, and it was long overdue for a refresh.

After years of making these for parties and busy weeknights, I’ve got an easy fix for the one complaint readers always have: soggy bottoms. A simple double layer of wonton wrappers on the bottom solves it every time.

Ingredients You’ll Need

This really is subject to what your family likes (see below for more ideas), but this is the basic, easy version.

• Ground Beef
• Taco Seasoning
• Wonton Wrappers
• Shredded Cheese

That is the basics. But then you can get really creative from there. Top with whatever you like, and even mix up the filling a little.

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Taco Cups

Taco Cups – a great appetizer or even fun dinner! Use wonton wrappers to make little crispy cups and fill with your favorite taco toppings!

Course Appetizer Recipes

Cuisine American

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 12

Calories 198kcal

Author Erin Sellin

Ingredients

• 1 pound lean ground beef
• 1 packet taco seasoning
• 24 wonton wrappers
• 1 1/2 cups shredded cheddar cheese
• Favorite Taco Toppings

Instructions

• Preheat oven to 375º F. Spray a 12 cup muffin tin well with non-stick spray. Gently press 12 wonton wrappers into the muffin tin. Be careful not to tear the wrappers.
  24 wonton wrappers
• In a large skillet brown ground beef until cooked. Drain any grease away. Add taco seasoning and water called for on the packet or in the recipe. Simmer for a couple minutes until the liquid is absorbed.
  1 pound lean ground beef, 1 packet taco seasoning
• Spoon about 1 Tablespoon of ground beef into the bottom of each wonton cup. Top with about 1 Tablespoon of cheese.
  1 1/2 cups shredded cheddar cheese
• Top each cup with another wonton wrapper and gently press in to form a cup.
• Fill with about 1 Tablespoon more of meat and cheese.
• Bake for 10-12 minutes, until the cheese is melted and the wonton wrappers are golden and crispy.
• Remove from the oven, remove the cups from the muffin tin and top with your desired toppings.
  Favorite Taco Toppings

Notes

See blog post above for recipe variations, make-ahead instructions, and FAQs.

Nutrition

Calories: 198kcal | Carbohydrates: 11g | Protein: 16g | Fat: 10g | Saturated Fat: 4g | Polyunsaturated Fat: 4g | Cholesterol: 49mg | Sodium: 385mg | Fiber: 1g

How To Make Taco Cups

1. Make Taco Meat. Start by browning the ground beef and adding the taco seasoning to make your classic taco meat you make for normal tacos.
2. Wonton Layer 1. Spray a 12 cup muffin cup really well with non-stick spray. Arrange 12 wonton wrappers in the base of the muffin in. Be careful to just gently press in the wrappers and not tear them.
3. Fill. Add about 1 tablespoon of meat into each cup, and top with a little bit of cheddar cheese.
4. Wonton Layer 2. Place a wonton wrapper over the meat and repeat with a 2nd layer.
5. Cook. Bake for 10-12 minutes until the cheese is melted and the wonton wrappers are golden and crispy.
6. Serve. Remove from the oven, remove the cups from the muffin tin and top with your desired toppings.

Taco Topping Ideas

You really can use whatever you like here, you can leave them plain or top them with everything!

• Sour Cream
• Guacamole or diced avocado
• Homemade Salsa
• Diced Tomatoes
• Jalapenos
• Black Olives
• Shredded Lettuce
• More Cheese

Recipe Variations

• I used ground beef for this recipe, but you can use almost any protein you can think of! Want to make it vegetarian, use those Impossible Beef Crumbles. Want Chicken? I love this Instant Pot Chicken Taco meat, but you could also just pick up rotisserie chicken and toss it with taco seasoning. It is great for leftover meat, or use ground turkey or ground chicken. You really can make it different every time!
• Use Beans! My family is a big fan of using Refried Beans for the first layer. This way you can also make a lot more of the taco cups. Just follow the recipe as written, and use 1 Tablespoons of refried beans and cheese in the bottom layer, top with a wonton wrapper and use ground beef and cheese on the 2nd layer.
• I used cheddar cheese for this recipe, but you really can use whatever cheese you like. Colby, Mexican blend, Pepper Jack…..whatever you like and have on hand works great.
• Gluten-free: swap the wonton wrappers for small corn tortilla rounds cut to fit your muffin tin.

These little crunchy taco cups make for a great appetizer for a party, game day, or any type of get together. Especially if you set out a little bar with toppings and people can assemble their own.

But it also makes a fun and quick dinner. If you are serving as a meal here are a couple of easy Side Dish Recipes to go with it.

• Instant Pot Spanish Rice
• Cilantro Lime Rice
• Black Beans
• White Queso

Make Ahead, Storage & Reheating

Make-Ahead

You can assemble the taco cups completely (wrappers, meat, and cheese) and refrigerate them unbaked for up to 24 hours. Bake straight from the fridge, adding a couple of extra minutes to the bake time.

Storage

This recipe makes quite a few little taco cups, so if you have leftovers, don’t worry! Let them cool completely, then store in an airtight container in the fridge for 2-3 days. Cooling them fully before storing helps keep the wonton wrappers crisp.

Freezing

Freeze unbaked, assembled taco cups on a tray until solid, then transfer to a freezer bag or container for up to 3 months. Bake directly from frozen, adding 5-7 extra minutes. Already-baked cups can also be frozen, though they’re best fresh.

Reheating

Reheat in a 350°F oven for 5-7 minutes, or in an air fryer at 360°F for a few minutes, until warmed through and crisp again. Avoid the microwave – it makes the wonton wrappers go soft and chewy instead of crispy.

More Tasty Mexican Recipes

• Beef Enchilada Casserole
• Baked Mexican Cheese Dip
• Chipotle Chicken Bowls
• Mexican Rice Skillet
• Chicken Tostadas
• Refried Bean Dip
• Taco Spaghetti
• Air Fryer Tacos