Banana Bread Muffins with Crumb Topping


I love me some crumb topping and I always have bananas in my freezer so… the perfect recipe is here! These are SO good! The perfect breakfast or snack packed with flavor, carbs and sugar! 

I needed a recipe not only to use up the bananas in my freezer, but one that I could use a jumbo size egg. Why they even sell those at the store RIGHT NEXT to the large ones is beyond me. But yes, I accidentally bought jumbo eggs. They are perfect for scrambling eggs for breakfast. Baking with them is another story. 2 jumbo eggs is more like 3 large ones. I used 1 jumbo in this recipe and it was perfect! Now that doesn’t mean you have to run to the store and get jumbo eggs. You might just need to use the whites of an additional egg for this recipe.

Ok… enough about jumbo eggs, let’s get to baking!

What you will need:

Cupcake tin lined with liners

1 1/2 cups all-purpose flour
1/2 teaspoon salt
1 teaspoon baking soda
1 teaspoon baking powder
1/3 cup melted butter
3/4 cup granulated sugar
1 Egg
3 bananas, mashed

For the Crumb Topping:

2 tablespoons flour
1/8 teaspoon cinnamon
1/3 cup brown sugar
1 tablespoon butter

Preheat oven to 350 degrees Fahrenheit. In a bowl, whisk together flour, salt, baking soda and baking powder. Set aside. In another bowl, beat melted butter and sugar. Beat in egg until combined. Beat in mashed bananas until everything is nice and smooth and blended. Slowly beat in flour mixture until just combined.

Pour batter into prepared pan, just above halfway full. Then, make the topping. In a bowl, mix all ingredients with your fingers until it resembles sand or coarse crumbs, pinching the butter with your fingertips. Evenly distribute on the tops of the cupcakes. Bake for 14-15 minutes. Allow to cool on a wire rack before digging in.

Store at room temperature in an airtight container. Enjoy!

Makes 10 muffins

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Cinnamon Rudolph Cookies

I didn’t know what to call these. The cookie itself is a cinnamon cookie, and then I made them look like Rudolph, so…. there ya go! Super easy and too cute, right?! Kids will love these and they are just so stinking adorable. Another great cookie to add to your holiday dessert table or cookie exchange. I actually saw similar cookies on Pinterest made with peanut butter, but I wanted to do something a little different.

I love cookies where you can be creative and have your kids join in on the fun! Have them decorate cookies with whatever ingredients they want and see what they come up with 🙂 So, let’s go!

What you will need:

Cookie sheet lined with parchment paper

2 1/4 cups all-purpose flour
1 teaspoon cinnamon
1/4 teaspoon baking soda
1/2 cup unsalted butter at room temp
1/2 cup vegetable oil
3/4 cup granulated sugar
1/4 cup light brown sugar
1 large egg

For decorating you will need pretzels, raisins and red M&M’s (or any other ingredients you want to use. Be creative!)

In a bowl, whisk together the flour, cinnamon and baking soda. Set aside. In a large bowl, or bowl of your electric mixer, beat butter, oil and both sugars until creamy. Add egg and beat until combined. Slowly add in flour mixture until dough is formed. Cover with plastic wrap and refrigerate for 1 hour.

Preheat oven to 350 degrees Fahrenheit. Take about a tablespoon of dough and form a ball, pressing down lightly onto the prepared cookie sheet. Space the cookies out fairly far apart, as you need room to put on the antlers after they bake. Bake for about 10-11 minutes.

As the cookies are baking, get your reindeer ingredients ready. In the picture below I have my 6 sets of antlers, 6 sets of eyes and 6 noses.

As soon as the cookies come out of the oven, gently press the antlers, eyes and noses into the cookies. Transfer to a wire rack to cool completely. Enjoy!

Seriously, how cute are these?!

Pumpkin Crumb Cake in a Mug 

So I actually wasn’t going to post this. I’m so over pumpkin! LOL seriously. Pumpkin itself really is not a great flavor. It’s the cinnamon and pumpkin spice that everyone loves. But, I wanted to share this recipe with you all so there ya go! I had a little bit of canned pumpkin left and made this quick cake in a mug. I was expecting it to come out differently, it was good, but not great. And the white in the picture is powdered sugar. NOT NECESSARY as this is already very sweet.

What you will need:

Microwave safe coffee mug

1 tablespoon unsalted butter
2 tablespoons granulated sugar
2 tablespoons pumpkin puree
1/4 teaspoon vanilla extract
1/4 cup all-purpose flour
1/4 teaspoon baking powder
Pinch of salt
Pinch of ground cloves

For the streusel topping:

1 tablespoon unsalted butter
2 tablespoons flour
1 tablespoon brown sugar
1/4 teaspoon cinnamon

In the microwave, melt the butter in the mug. Add the sugar, pumpkin and vanilla and stir until combined. Stir in four, baking powder, salt and cloves until combined.

To make the streusel, put all ingredients in a small bowl and mix with your fingers until it resembles coarse sand. Pour over the cake batter in the mug. Microwave for about 1 minute to 1 minute 20 seconds. Allow to cool for 2 minutes before digging in! Enjoy!

Gingerbread Muffins

Don’t worry! It’s not Christmas just yet. These muffins are PERFECT for fall! I found the recipe in a book I got from Crate & Barrel called 500 Cupcakes. I looked at the ingredients and was intrigued! AND I had everything on hand, no grocery shopping needed 🙂 Make these muffins for  a great afternoon treat, after school snack or just because!

What you will need:

7 cupcake liners

1 cup all-purpose flour
2 teaspoons baking powder
2 teaspoons ground ginger
1/2 teaspoon cinnamon
1/2 cup packed light brown sugar
1 egg
1/4 cup honey
1/4 cup unsalted butter, melted
Just under 1/2 cup milk

For the drizzle:

1/2 cup powdered sugar
2 tablespoons lemon juice

Note: This is half the recipe. Feel free to double it!

Preheat oven to 350 degrees fahrenheit. Whisk together flour, baking powder, ginger, cinnamon and brown sugar. Add all the other ingredients and stir until combined. Pour batter into liners 2/3 of the way. Bake for 18-20 minutes. Let cool on a wire rack.

For the drizzle, stir together ingredients. Drizzle over muffins with a spoon. Enjoy!


Store at room temp in air tight container.

Cinnamon Roll Cookies


These cookies were a bit challenging for me. Any recipe that calls for chilling, then rolling out and then rolling into logs is tough. This recipe takes a long time so please read the entire thing before starting. From start to finish it took me 9 hours. The majority of the time is chilling the dough, but just know beforehand that this isn’t a cookie you can bring to a dinner party that starts in an hour. So, let’s go! Challenge yourself and make this cookie! It’s so delicious and a perfect start to the fall season…

What you will need:

3 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1 cup unsalted butter at room temp
1 1/2 cups granulated sugar
2 large eggs
1 teaspoon vanilla extract

For the filling:

2 tablespoons unsalted butter, melted
1/4 cup granulated sugar
1 tablespoon cinnamon

Optional icing:

3/4 cup powdered sugar
1 tablespoon of milk

In a large bowl, whisk together the flour, baking powder and salt. Set aside. In another large bowl (or bowl of your electric mixer), beat butter and sugar until creamy and smooth. Add in eggs one at a time and then vanilla. Slowly add in the flour mixture until you get a nice dough.

Divide the dough in half and wrap in plastic wrap. Refrigerate for at least 2 hours or overnight.

Once the dough is chilled, have your melted butter in a bowl. Stir together the sugar and cinnamon in another bowl. Roll out one half of the cookie dough to 1/4 inch thick. Brush with the melted butter and then sprinkle half of the cinnamon sugar over that. Roll into a log starting with the longest side. Wrap with plastic wrap and put in freezer while you do the same to the next half of dough. Freeze both logs for 20-30 minutes.

Preheat oven to 375 degrees fahrenheit. Line a cookie sheet with parchment paper. Take out one of the cookie logs from the freezer and cut into cookies, about 1/4 inch to 1/2 inch thick. Bake for 10-12 minutes until lightly golden on the bottom.

So pretty, right?! Let cool completely on a wire rack.

Next, make the icing. This is optional because the cookies are delicious without it, but it does take them to another level. I only frosted half of mine. But in a bowl, stir together the powdered sugar and milk until smooth. Drizzle over the tops of the cookies. Enjoy!

Healthy Apple Oatmeal Cookies

I love baking with apples! And I’m starting to run again after taking over a month off so I thought, I need a good, heathy, tasty snack/breakfast to get me in the spirit. Apples, cinnamon and oatmeal come together in these soft and chewy cookies. A perfect snack or post run bite. I run in the mornings and these hit the spot! So, go workout  and then start your ovens…

What you will need:

Cookie sheet lined with parchment paper

1 cup quick oats
3/4 cup whole wheat flour
1 1/2 teaspoons baking powder
1 1/2 teaspoons cinnamon
Dash of salt
1 egg
3 tablespoons coconut oil, melted
1 teaspoon vanilla extract
1/2 cup maple syrup
1 apple peeled and chopped

Note: These were not sweet enough for me so when I make them again I will add a tablespoon or 2 of brown sugar.

In a large bowl, whisk together oats, flour, baking powder, cinnamon and salt. Set aside. In another bowl, whisk together egg, coconut oil, vanilla and maple syrup. Stir in apples. Stir the wet ingredients into the dry ingredients. The batter is thick. Refrigerate for 30 minutes.

Preheat oven to 325 degrees Fahrenheit. Drop cookie dough by spoonfuls onto prepared cookie sheet and press each cookie slightly. Bake for 13-15 minutes. Let stand on cookie sheet for several minutes before transferring to a wire rack to cool completely. Enjoy!

 

 

Apple Streusel Cake

mmmm…. Nothing beats the smell of apples and cinnamon baking in your kitchen! This cake is a perfect breakfast or dessert. Have a slice with a cup of coffee or with a scoop of ice cream. Yum! It’s easy to make, there are no weird ingredients and will satisfy your sweet tooth. So, here we go. Let’s go make an apple streusel…

What you will need:

8 or 9 inch springform pan, greased and floured

For the streusel:

1/2 cup all-purpose flour
1/4 cup brown sugar
3/4 teaspoon cinnamon
3 tablespoons cold unsalted butter
1/2 cup chopped walnuts, hazelnuts, almonds, or pecans

For the cake:

1 cup all-purpose flour
1 teaspoon baking powder
Dash of salt
4 tablespoons unsalted butter at room temperature
1/2 cup granulated sugar
1 large egg
1/2 teaspoon vanilla extract
1/3 cup milk
2 apples, peeled, cored and cut into small pieces

To make the streusel:

In a bowl, mix together the flour, sugar and cinnamon. Cut the butter in with a fork or pastry blender until it resembles coarse crumbs. Stir in the nuts and set aside.

To make the cake:

Preheat oven to 350 degrees fahrenheit. Whisk together flour, baking powder and salt in a bowl. Set aside. In a large bowl (or bowl of your electric mixer), beat the butter until smooth. Beat in sugar until fluffy. Add the egg and vanilla and beat until incorporated. Slowly add the flour mixture, alternating with the milk until just combined.

Pour batter into prepared pan and even out with the back of a spoon. Evenly spread out the apple pieces on top and then the streusel.

Bake for about 45 minutes, until a toothpick inserted in the center comes out clean. Let cool on wire rack before serving. Enjoy!

Just look at those layers and cinnamon crumbs 🙂