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Cake Recipes

Cake Recipes/ Dessert Recipes

Cinnamon Banana Bread Muffins

Cinnamon Banana Bread Muffins taste like banana bread in muffin form and filled with cinnamon flavor. They are incredibly delicious, perfectly light and moist. Topped in butter and a sweet cinnamon crumble for the ultimate snack. Banana cinnamon muffins are easy to make from scratch, all you need is one bowl and no mixer needed!

Cinnamon Banana Bread Muffins

A simple muffin recipe can be taken up a notch with just a couple extra steps. These banana muffins do just that with the cinnamon sugar topping. This topping adds a little extra flair to breakfast foods. If you put it on your toast or donuts in the morning, why not to your muffins?

This recipe is great to make with kids. It’s really easy and made with ingredients you can find in your pantry! There is something so comforting about a piece of warm banana bread or banana muffin.. They taste great freshly baked or reheated in the toaster oven.

Cinnamon Banana Bread Muffins

How To Make Banana Bread Muffins

Banana cinnamon muffins call for flour, baking soda, granulated sugar, salt, ground cinnamon, canola or vegetable oil, eggs, vanilla and bananas.

One bowl is all you need and no mixer! Whisk the dry ingredients in one bowl and set aside. In a larger bowl, mix the sugar, vegetable oil, eggs and vanilla with a wire whisk until well combined. Stir in the mashed bananas, then lastly add the dry ingredients and stir just until combined (don’t over mix).

Transfer the batter to a prepared muffin tin lined with paper liners. You can also grease the muffin tin with nonstick spray. Bake at 375 F for 20 minutes. Meanwhile prepare the cinnamon sugar coating.

Cinnamon Banana Bread Muffins

Tips

  • For best banana flavor be sure and use a very ripe banana.
  • The best way to tell if the muffins are done is to use a toothpick and insert it into the top middle of the muffin. If it comes out wet then it’s not done. You want it to come out with moist crumbs. You can also gently touch your finger to the top of the muffin and it should spring back. The muffins should look done, not look like there is some wet batter still on top.

 

Cinnamon Banana Bread Muffins

Cinnamon Banana Bread Muffins taste like banana bread in muffin form and filled with cinnamon flavor. They are incredibly delicious, perfectly light and moist. Topped in butter and a sweet cinnamon crumble for the ultimate snack. Banana cinnamon muffins are easy to make from scratch, all you need is one bowl and no mixer needed!
Prep Time 5 mins
Cook Time 20 mins
Total Time 25 mins
Servings 12

Ingredients
  

Banana Bread Muffins

  • cup mashed banana about 2 small bananas
  • cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • ½ cup vegetable or canola oil
  • ½ teaspoon salt
  • 1 teaspoon baking soda
  • ½ teaspoon ground cinnamon

Cinnamon & Sugar Topping

  • ½ teaspoon ground cinnamon
  • ¼ cup granulated sugar
  • 3 tablespoons butter melted

Instructions
 

  • Heat oven to 375 degrees. Spray bottoms only of 12 regular-size muffin cups with cooking spray. Or you can also use liners.
  • In medium bowl combine the sugar, oil, eggs and stir with wire whisk. Add in bananas and vanilla, whisk until combined.
  • Add in flour, baking soda, salt, and cinnamon and stir together until just combined.
  • Divide batter evenly among muffin cups. Each muffin cup will be almost to the top. About 3/4 full.
  • Bake 17 to 21 minutes or until toothpick inserted in center comes out clean and muffins are high and rounded on top. The tops of the muffins should not look wet (that means they're not fully cooked).
  • Remove muffins from pan to a cooling rack.
  • For the cinnamon & sugar topping : Combine the sugar and cinnamon in a small bowl. Put melted butter in a separate small bowl. Dip muffin tops into melted butter and then into cinnamon-sugar. Serve warm or let cool completely.
Breakfast Recipes/ Cake Recipes

Blueberry Breakfast Cake

Blueberry Breakfast Cake – perfect for breakfast, brunch or a light dessert. This luscious cake is a deliciously moist, lightly sweet “coffee” cake bursting with juicy ripe blueberries and absolutely delicious.

Blueberry Breakfast Cake

If you love having the addition of a little sweet treat to accompany your morning coffee, this Blueberry breakfast cake, coffee cake, blueberry buckle, whatever you want to call it, overflowing with fresh blueberries is perfect to your morning-treat repertoire.

This recipe would be good with other fruits too, such as raspberries, sour cherries, blackberries, or cranberries in the fall. So no matter what fruit you decide on, definitely add this blueberry breakfast cake to your “to do” list!

If you decide to use cherries, add in a bit of almond extract. If using cranberries, I would add a few fall spices like nutmeg and cinnamon. If you use a tangy fruit like sour cherries or cranberries, you might want to add the glaze for added sweetness.

The crumb topping really is enough for this, but you can certainly add a pretty white drizzle on top. Either way, this coffee cake is amazing!

Blueberry Breakfast Cake

You can use frozen berries in this recipe. I would add them frozen instead of thawed. Also, I would not fold them into the batter as the color tends to bleed. Layer 1/3 of the batter in the cake pan, then top with 1/3 of the frozen blueberries. Repeat until all batter and blueberries have been added.

You can froze Blueberry Breakfast Cake, just try a slightly warm slice before you cool and freeze. It’s just so good!

Blueberry Breakfast Cake

Blueberry Breakfast Cake – perfect for breakfast, brunch or a light dessert. This luscious cake is a deliciously moist, lightly sweet “coffee” cake bursting with juicy ripe blueberries and absolutely delicious.
Prep Time 25 mins
Cook Time 45 mins
Total Time 1 hr 10 mins
Servings 16

Ingredients
  

Cake

  • 1 large egg lightly beaten
  • 2 cups fresh or frozen blueberries
  • 2 cups all-purpose flour approximately 9 ounces
  • 2 teaspoons baking powder
  • ½ cup sugar
  • ¼ cup butter or margarine softened NOT melted
  • ½ cup milk
  • 1 teaspoon grated lemon peel

Topping

  • ¼ cup all-purpose flour
  • cup sugar
  • ½ teaspoon ground cinnamon
  • ¼ cup walnuts finely chopped
  • 3 tablespoons cold butter or margarine

Drizzle (Optional)

  • 2 tablespoons milk more or less to get to a drizzling consistency
  • ½ cup powdered sugar

Instructions
 

  • Preheat the oven to 350 F and spray or grease a 9-inch square baking pan.
  • In a large bowl, whisk together flour, sugar and baking powder. Cut butter into small pieces. Add egg, milk, butter and lemon peel; mix just until dry ingredients are moistened. You may need to finish mixing with your hands to get all the flour incorporated. the batter will be very thick.
  • Fold in the blueberries. Because the batter is so thick, this may take a few minutes. Spread into a greased 9-in. square baking pan.
  • For topping, combine sugar, flour, walnuts and cinnamon in a mini food processor or bowl. Add butter and process, or cut in if doing by hand, until mixture is crumbly. I like to do this with my fingers so I can tell when it's ready by touch. Sprinkle over batter. Bake at 350 degrees F for 40-45 minutes or until cake tests done.
  • For drizzle, combine the powdered sugar and milk. If too thick, add a few drops of additional milk at a time until it reaches drizzling consistency. Drizzles over the top of the cake and allow to sit until sugar solidifies.