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Banana Crumb Muffins

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Banana Crumb Muffins 2

I wake up earlier than everyone else in mornings because I have to prepare big breakfast meals for the family. I roll out of bed, still groggy and utterly desperate for coffee. Then I decide to warm up yesterday’s banana muffins, poured the fresh batch of coffee and then I’m ready to go to work.

Nothing wakes me up than the site of delicious pick-me-ups like baked goods hot from the microwave. I made these banana muffins yesterday for a bake sale. I bought home some of the extras so I could enjoy my labor of love. Initially, I wanted to secretly stash them away for myself but then again my kids love baked sweets as much as I do.

I heat up the muffins so the kitchen would smell like them when the family comes in to eat. It’s not a bad way to start your mornings. They’re dessert energizers. I can tell you that.

Banana muffins are very light so they’re a perfect starter; a prelude to a full load of breakfast favorites. I start with coffee or tea with this muffin. And when I’m halfway full, I have some bacon and eggs. It’s not entirely bad to start an entire day this way.


  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 3 bananas, mashed
  • 3/4 cup white sugar
  • 1 egg, lightly beaten
  • 1/3 cup butter, melted
  • 1/3 cup packed brown sugar
  • 2 tablespoons all-purpose flour
  • 1/8 teaspoon ground cinnamon
  • 1 tablespoon butter


  1. Start by preheating the oven to 375°F or about 190°C. And then lightly grease a 10-cup muffin tray or line them up with muffin paper.
  2. Take a large bowl and then mix together 1 ½ cups flour, salt, baking soda and baking powder. In a separate bowl, beat bananas, sugar, egg and melted butter. Next, stir the banana mixture into the flour blends. Mix together into a batter. Spoon the batter into prepared muffin cups.
  3. In another bowl, mix together brown sugar, 2 tablespoons flour and cinnamon. Cut in 1 tablespoon of butter and then add this into the mixture until you see it turn into a coarse cornmeal. Next, sprinkle this topping over the muffins.
  4. Place the batter into the oven and bake for 18 to 20 minutes. Insert a toothpick into the center of the muffin. If it comes out clean, they’re ready.

Blueberry Muffins

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I have to participate in a bake sale in a few days due to my daughter accidentally signing me up in her school as the main proponent for this project. I’ve never done the baking and the selling part in bakes sales before because I’ve just always been the kind of mom that buys the goods and eat them. I will no longer be that mom pretty soon.

But since I am doing this, I am planning to impress my daughter by baking two kinds of muffins. I decided to showcase both banana and blueberry muffins.  This is my practice run. I got my blueberries fresh this morning. So they are ripe and ready. I always make sure to wash these and dried on paper towels. This way I won’t get water in during the baking process.

My kids love blueberries and I am hoping this would be a hit that day (fingers crossed). But if not, it wouldn’t be a total loss. I figured that if I don’t sell them all then I can take the left overs home with me. This way I would have pre-breakfast muffins probably all week with my early morning cup of coffee. Now that sounds like a plan.

I am using this classic muffin recipe and gave it a little twist. This used to be a secret but now I am choosing to share it to you. I am hoping this one gets you through many bake sales too.


  • 1 1/2 cups all-purpose flour
  • 3/4 cup white sugar
  • 1/2 teaspoon salt
  • 2 teaspoons baking powder
  • 1/3 cup vegetable oil
  • 1 egg
  • 1/3 cup milk
  • 1 cup fresh blueberries
  • 1/2 cup white sugar
  • 1/3 cup all-purpose flour
  • 1/4 cup butter, cubed
  • 1 1/2 teaspoons ground cinnamon


  1. Start by preheating your oven to 400°F or about 200°C. Next, degrease your muffin tray with oil or line them up with muffin paper cups.
  2. Then, in a large bowl, combine 1 ½ cups flour, ¾ cup sugar, baking powder and salt.
  3. Place the vegetable oil into a 1-cup measuring device and add the egg and enough milk to fill up the cup.
  4. Pour this into the flour mixture. Next, fold in the berries slowly. Then, spoon in the batter to fill the muffin tray to the top and sprinkle with crumb topping mixture.
  5. For the crumb topping mixture: mix together ½ cup sugar, 1/3 cup flour, ¼ cup butter and ½ teaspoon cinnamon.
  6. Mix these ingredients with a fork and use it to sprinkle on top of the muffins before baking.
  7. Place the muffin tray into oven and bake for 20-25 minutes. When done, take them out to cool down.

blueberry muffins 3


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