Red Velvet Marble Waffles (A Cozy Valentine’s Day Breakfast)

 

These red velvet marble waffles are fluffy, festive, and perfect for a cozy Valentine’s Day breakfast. Easy to make and beautiful to serve with whipped cream and chocolate.

Red Velvet Marble Waffles (A Cozy Valentine’s Day Breakfast)

Red Velvet Marble Waffles are a cozy and festive way to start Valentine’s Day at home. This recipe brings together two classic waffle batters—one rich and chocolatey, the other lightly sweet and vanilla-forward—swirled together for a beautiful marbled effect that feels special without being complicated.

These waffles cook up with a lightly crisp exterior and a fluffy, tender center, making them perfect for slow mornings or a relaxed weekend brunch. The hint of cocoa gives them that signature red velvet flavor, while the Greek yogurt keeps the texture soft and balanced. Finished with whipped cream, chocolate syrup, or a simple drizzle of maple syrup, they’re indulgent without feeling over the top.

Whether you’re making breakfast for someone you love or just treating yourself, these Red Velvet Marble Waffles are easy to prepare, fun to serve, and perfect for turning an ordinary morning into something a little more memorable.

Ingredients

• 2 large eggs
• 1½ cups milk
• ½ cup plain Greek yogurt
• 2 cups all-purpose flour
• 1½ tablespoons baking powder
• ¼ teaspoon salt
• 4 Tablespoons granulated sugar
• 4 tablespoons butter, melted and slightly cooled
• 3 teaspoons unsweetened cocoa powder
• 2 teaspoons red food coloring
• 2 teaspoons vanilla bean paste

For Serving (Optional):
Whipped cream, chocolate syrup, chocolate chips, maple syrup, butter, or powdered sugar

How to Make Red Velvet Marble Waffles

1. Preheat your waffle iron according to the manufacturer’s instructions. Lightly grease if needed.
2. In a medium mixing bowl, whisk together the eggs, milk, and Greek yogurt until smooth.
3. Add the flour, baking powder, salt, sugar, and melted butter. Stir just until combined and most of the lumps are gone. Do not overmix.
4. Divide the batter evenly between two bowls.
5. To one bowl, add the cocoa powder and red food coloring, mixing until fully incorporated.
6. To the second bowl, stir in the vanilla bean paste.
7. Spray the waffle iron with nonstick cooking spray. Pour ¼ cup of the red velvet batter onto the waffle iron in a zigzag pattern, followed by ¼ cup of the vanilla batter on top. Use a toothpick or skewer to gently swirl the batters together.
8. Close the waffle iron and cook according to your waffle maker’s instructions until golden and cooked through.
9. Transfer waffles to a sheet pan and keep warm in a 200°F oven while repeating with the remaining batter.
10. Serve warm with whipped cream, chocolate syrup, chocolate chips, or classic butter and maple syrup.

Substitutions and Variations

1. Chocolate Chip Red Velvet Waffles
Sprinkle mini chocolate chips over the batter once it’s poured onto the waffle iron for extra richness.

2. Strawberry Valentine Waffles
Skip the cocoa powder and swirl a spoonful of strawberry preserves into the batter for a fruity Valentine twist.

Kitchen Tips and Notes

• Let the melted butter cool slightly before adding it to the batter to avoid scrambling the eggs.

• Avoid over-swirling the batter—just a few gentle passes create the prettiest marble effect.

• For crispier waffles, allow them to cook a little longer before removing.

• Leftover waffles can be frozen and reheated in a toaster for an easy weekday breakfast.

Set the Mood

Make your Valentine's Day breakfast or brunch an experience to remember.  See some of my favorite tips below for setting the mood for a romantic breakfast.

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Before You Start

• Have your 2 batters, a wooden skewer, and two 1/4 cup measuring cups handy so the cooking and swirling in the waffle iron goes smoothly.

• Preheat the oven to 200°F if you plan to keep waffles warm while cooking in batches.

• Set out toppings before serving so breakfast feels relaxed and effortless.

 

 

 

 

 

I Tried Making My Favorite Coffee Shop Pumpkin Bread at Home… and It’s Better

 

The pumpkin chocolate chip loaf everyone will want a slice of. Easy, moist, and cozy—just like the coffee shop version, only better.

I Tried Making My Favorite Coffee Shop Pumpkin Bread at Home… and It’s Better

If you’ve ever eyed those irresistible pumpkin chocolate chip loaves at your coffee shop and wished you could bring one home, this bakery-style quickbread is your answer. Imagine that first slice: tender, moist, and packed with warm spices, dotted with melty chocolate chips in every bite. Now you don’t have to wait in line—you can enjoy that café-style indulgence fresh from your own oven.

What makes this loaf feel so special isn’t complicated—it’s all about the perfect balance of pumpkin, brown sugar, and chocolate chips baked into a tall, tender bread with a soft, slightly caramelized crust. The pumpkin keeps it moist, the spices make every bite cozy, and the chocolate chips add just the right amount of sweetness to make it feel indulgent without being over the top. Plus, it’s simple to make: one bowl, a whisk, and a little patience while it bakes to perfection.

Whether you’re slicing it for breakfast, brunch, or an afternoon coffee break, this bakery-style pumpkin chocolate chip bread delivers that café-worthy experience at home. It’s cozy, nostalgic, and irresistibly soft—a recipe you’ll reach for every fall. So preheat your oven, grab your ingredients, and get ready to bake a loaf that tastes just like your favorite coffee shop treat…only better.

Enjoy!

What Ingredients Do I Need?

• Pumpkin puree – The star of the loaf, providing moisture, flavor, and that cozy fall vibe.

• Eggs – Help bind the ingredients together and give the bread structure.

• Vegetable oil – Keeps the loaf tender and moist; adds richness without overpowering flavor.

• Brown sugar – Adds natural sweetness and a hint of caramel flavor.

• Granulated sugar – Balances sweetness and helps create a light texture.

• All-purpose flour – Provides structure to the loaf while keeping it soft.

• Pumpkin pie spice – Infuses warm, classic fall flavors.

• Baking soda & baking powder – Give the bread lift and a light, fluffy texture.

• Salt – Enhances all the flavors in the loaf.

• Chocolate chips – Melty pockets of chocolate that make each slice indulgent; can also sprinkle extra on top for visual appeal.

Substitutions and Variations

Substitutions

• Oil substitution: Melted butter or coconut oil can be used instead of vegetable oil.
• Sugar substitution: Coconut sugar, maple sugar, or a sugar blend can replace brown or granulated sugar.
• Pumpkin pie spice substitution: For 1 tsp pumpkin pie spice, mix:

• ½ tsp ground cinnamon
• ¼ tsp ground ginger
• ⅛ tsp ground nutmeg
• ⅛ tsp ground cloves

• Flour substitution: All-purpose flour can be swapped for a gluten-free flour blend (1:1) or swap 2/3 whole wheat flour for part of the all purpose flour for a heartier loaf.

Variations:

• Nutty Pumpkin Bread: Fold in chopped walnuts or pecans with the chocolate chips for added crunch.

• Spiced Mocha Bread: Add 1–2 tsp instant coffee or espresso powder to the batter for a subtle mocha twist.

Kitchen Notes and Tips

• Use fresh pumpkin puree or canned 100% pumpkin for the best flavor and texture.

• Don’t overmix the batter—fold ingredients until just combined to keep the loaf tender.

• For a taller loaf, use a 9x5-inch pan and bake a bit longer, covering with foil if the top browns too fast.

• Test doneness with a toothpick in the center; moist crumbs are fine, wet batter is not.

• Let the bread cool completely before slicing for clean, even slices.

• Optional: Warm slices slightly before serving to melt chocolate chips for an extra indulgent treat.

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    RECIPE IS DOWN BELOW👇     

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Bite-Sized Dark Chocolate Pumpkin Doughnut Hole Muffins

These Bite-Sized Dark Chocolate Pumpkin Doughnut Hole Muffins are the ultimate fall treat! Soft, fluffy, and packed with pumpkin spice and melty dark chocolate chips—perfect for when you want a little taste of cozy.

Bite-Sized Dark Chocolate Pumpkin Doughnut Hole Muffins

Every fall, I face the same delicious dilemma: do I bake with pumpkin or apples? I truly love them both, and usually end up making a mix of each throughout the season. Pumpkin feels cozy and spiced, while apple desserts bring that crisp, orchard-fresh sweetness—it’s impossible to pick just one!

That’s exactly why I love these Bite-Sized Dark Chocolate Pumpkin Doughnut Hole Muffins. They’re quick, perfectly portioned, and deliver all the warm pumpkin spice goodness I crave this time of year—with the bonus of rich, melty dark chocolate in every bite. Think of them as a little taste of fall, ready in less than 20 minutes, whether you’re team pumpkin, team apple, or (like me) happily somewhere in between.

Just biting into one of these muffins is pure autumn bliss. The exterior is lightly golden with a tender, soft center that melts in your mouth. Warm pumpkin spice flavors mingle perfectly with pockets of rich, slightly bittersweet dark chocolate, creating a cozy, comforting treat that’s impossible to resist. Each mini muffin is just the right size for a quick snack, an after-school treat, or a sweet addition to your morning coffee—or tea, of course! Once you try one, you’ll want to bake a batch (or two) immediately.

Enjoy!

What Ingredients Do I Need?

• Pumpkin puree – Brings moistness, natural sweetness, and cozy fall flavor.

• Canola oil – Keeps the muffins tender without adding strong flavor.

• Egg – Provides structure and richness.

• Vanilla extract – Enhances the pumpkin and chocolate flavors.

• All-purpose flour – The base for a soft, tender muffin.

• Sugar – Adds sweetness and helps with browning.

• Baking powder – Gives the muffins a light, airy texture.

• Salt – Balances flavors and enhances sweetness.

• Pumpkin pie spice – Warms the flavor with cinnamon, nutmeg, and cloves.

• Dark chocolate chips – Melty pockets of chocolate for indulgence in every bite.

Substitutions and Variations

Looking to switch things up? Here are some ideas:

• Oil substitute: Use melted coconut oil or unsweetened applesauce for a lighter option.

• Sweetener: Swap granulated sugar for brown sugar, coconut sugar, or maple sugar.

• Flour: Try whole wheat pastry flour for a slightly nuttier, more wholesome texture.

• Chocolate: Use milk chocolate or white chocolate chips if you prefer a sweeter muffin.

• Spice: Add a pinch of ginger or cardamom for extra warmth.

• Make your own pumpkin pie spice - see my graphic below for the recipe - it's easy as pie!

Kitchen Notes and Tips

Here are some tips that will help you make the best, fluffiest muffins.

• High heat:  A hotter oven makes the outside of the muffin set quickly while the inside continues to rise. This pushes the batter upward, creating taller, rounder muffin tops.  You’ll end up with a firmer, slightly crisp outer layer with a softer, fluffier interior.

• My #1 pro tip - Don’t overmix:   Gently fold wet and dry ingredients until just combined for soft, tender muffins. 

• Pan prep: Lightly grease the doughnut hole pan to ensure easy removal.

• Baking tip: Muffins are done when a toothpick inserted comes out clean or with a few crumbs.

• Storage: Keep at room temperature in an airtight container for 2–3 days or freeze for up to 1 month.

• Serving suggestion: Enjoy warm with tea, coffee, or as a portable autumn snack.

• Equipment:  Use a Doughnut hole pan or a mini muffin pan will work as well.

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    RECIPE IS DOWN BELOW👇     

Triple the Chips, Triple the Fun: Chunky Monkey Muffins

Moist and fluffy banana muffins packed with milk, dark, and bittersweet chocolate chips. This small-batch Chunky Monkey Muffin recipe makes just 8 indulgent treats—perfect for breakfast, snacking, or dessert!

Triple the Chips, Triple the Fun: Chunky Monkey Muffins

If you’ve been around my kitchen—or my blog—for any length of time, you know muffins are kind of my thing. From fruity bursts to spiced classics, I’ve built quite the lineup of small-batch muffin recipes for every craving. But some mornings (or afternoons, or let’s be honest—late-night kitchen raids) call for something decadent. Something melty and chocolate-studded and worthy of those big bakery-style domed tops. Enter: Chunky Monkey Muffins.

These beauties are a chocolate lover’s dream wrapped in the warm hug of ripe banana. We’re talking three kinds of chocolate chips—milk, dark, and bittersweet—folded into a moist, tender banana muffin batter that comes together in one bowl. That’s right: no fancy steps, no mixer, and minimal cleanup. Just stir, scoop, and bake your way to muffin magic.

What I love most about these muffins (besides how fast they disappear) is how comforting they are. They’ve got that nostalgic banana bread warmth, paired with rich chocolate pockets that melt into every bite. And thanks to a tall fill and the right oven temp, they rise into those gorgeous golden domes that make you feel like you picked them up from a corner bakery—only better, because you made them yourself.

Enjoy!

What Ingredients do I need?

Produce

• Ripe bananas

Dairy & Eggs

• Milk
• Eggs

Baking & Pantry

• All-purpose flour
• Sugar or sugar substitute
• Baking powder
• Salt
• Canola oil (or other neutral oil)
• Milk chocolate chips
• Dark chocolate chips
• Bittersweet chocolate chips (or a mixed bag of chocolate chips if preferred)

Substitutions and Variations

Substitutions

• Milk:  Any plant-based milk (almond, oat, soy, etc.)  Or use buttermilk for added richness and tang

• Canola Oil:  Melted butter or coconut oil (adds richness and flavor)  Applesauce or Greek yogurt for a lighter version

• All-Purpose Flour:  Whole wheat flour (1:1, but may yield a denser texture)  Gluten-free all-purpose blend (with xanthan gum if needed)

• Sugar:  Coconut sugar, honey, or maple syrup (adjust liquids slightly if using liquid sweeteners)  Granulated monk fruit or stevia blend (if sugar-free)

Variations

• Peanut Butter Swirl: Add 2 tablespoons of peanut butter to the batter or swirl it on top before baking for that classic Chunky Monkey vibe.

• Cinnamon Banana-Choco Muffins: Add ½ teaspoon ground cinnamon to the dry ingredients for a cozy spice note.

• Nutty Monkey: Stir in ¼ cup chopped walnuts or pecans for crunch and richness.

• Coconut Dream: Add ¼ cup shredded coconut for a tropical twist.

Kitchen Tips and Notes

• Use very ripe bananas – The spottier and softer, the better! They’ll add natural sweetness and ensure a moist, tender crumb.

• Don’t overmix – Gently fold the dry ingredients into the wet just until combined. Overmixing can lead to dense or rubbery muffins.

• Fill muffin wells to the top – For those gorgeous, domed tops, don’t be shy—this batter is meant to rise high!

• Start with a hot oven – Baking at 400°F gives the muffins a blast of heat that encourages a dramatic rise right from the start.

• Top before baking – Press a few extra chips into the tops of each muffin before they go into the oven for that professional, picture-perfect look.

• Check early – Ovens vary, so check at 18 minutes with a toothpick. It should come out clean or with a few moist crumbs, not wet batter.

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😋Muffin Talk:

Did you treat yourself to a bakery-style indulgence from your own kitchen?  I'd love to know what your favorite muffin flavor is.  Leave me a comment below and let's start a discussion!   

If you bake a batch, I’d love to see how they turn out. Snap a pic and tag me on Instagram [@SliceofSouthern] so I can share your delicious creations! Let’s keep the muffin magic going—one flavor at a time. 💛 #ChunkyMonkeyMuffins #MuffinMood