These muffins are large and in charge! If you’re looking for a bakery style banana walnut muffin that is super fluffy, with a sweet and crunchy muffin top – then this is it! The best part? It’s all made in one bowl, and in about 30 minutes you can have 8 jumbo super yummy banana nut muffins! So let’s talk about bananas. Banana bread seriously got a glow up last year. 2020 was unofficially the year of the banana bread. But this year, maybe it’s the year of the banana nut muffin? No? I dunno, I’ve been more into muffins…
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Continue ReadingThese are the fluffiest, most orange flavored muffins you’ll make! Top them off with a sweet orange glaze and a candied orange slice, and you’ll be in citrus Heaven! The muffin itself is made with a mixture of Navel or Valencia Orange and Blood Orange, and the glaze is made with a fresh orange juice. It has a distinct orange flavor, with a little bit of fruity pebbles type flavor in there too! If you have extra citrus, the candied orange slices are a great dessert to make that you can snack on even when the muffins are gone! What…
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Continue ReadingIt’s citrus season! That means it’s time to bake all of the lemon-y treats! These teeny little bundt cakes are so full of lemon flavor, the vanilla lemon glaze adds an extra oomph of lemon, and the cakes themselves are made with rosemary infused milk, which adds just a hint of a warm rosemary aftertaste. A perfect and easy treat to make, that you should definitely have in your citrus season rotation! I have to admit, though it’s citrus season now, I really have access to beautiful lemons all year round. We’re quite lucky – because we have a little…
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Continue ReadingIf you’re looking for the fluffiest, chocolatiest, most easy to eat chocolate cupcakes, you have got to make these! Top with a swirl of Nutella cream cheese frosting, and you’ve got a winner! These cupcakes seriously feel light as air and I was able to store them in the fridge for several days without them drying out at all. I made these as part of my New Years Eve dessert spread, and they definitely made for a sweet start to the New Year! What You’ll Need . . . buttermilk or yogurt egg vegetable oil vanilla extract coffee flour granulated…
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Continue ReadingIf you have no self control when it comes to pumpkin, or chocolate, or muffins, this recipe is for you. It’s a small batch recipe – it makes only 6 muffins! But trust me, it hits the spot! These are the fluffiest, softest muffins, which feel so light as air, that they are a little too easy to eat – good thing there are only gonna be 6 of them. No one’s stopping you from making them again though, just sayin. I also dipped the muffin tops into my butterscotch sauce – and the amazing factor just doubles. Now, for…
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Continue ReadingThese super lemon-y cupcakes are the perfect way to bite into Spring! They are teeny-tiny – so you don’t even have to feel guilty about eating more than one at a time 😉 Made with gluten free flour, and no dairy at all! Enjoy! What You’ll Need . . . gluten free flour gluten free baking powder salt vegetable oil sugar egg applessauce vanilla lemon For the Meringue . . . egg whites sugar cream of tartar vanilla extract Preheat oven to 350F. Prepare 16 mini cupcake liners. Mix together your flour, baking powder, and salt. Zest lemon in one bowl, and…
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Continue Reading“Pumpkin spice and everything nice” Hello all! Hope you’ve been enjoying your Fall time. Here is another Fall recipe before all the Winter-y holiday baking fun ensues. If your family is not a fan of pumpkin pie, but you still want some sweet pumpkin at your Thanksgiving dessert table, try these cute mini pumpkin cupcakes, topped with a delicious pumpkin spice cream cheese frosting! They’re so small and fluffy – they go fast – so you might need to make extra! Mini Pumpkin Cupcakes 2.5 cups flour 1 tsp baking soda 1/2 tsp baking powder pinch of salt 1 and…
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Continue Reading“We go together, like Avocado and…literally everything” …including pomegranate! You guys…I think you will love these cupcakes! Pomegranate is in season right now and not only is it delicious, but it also has a ton of health benefits. I used to be one of those people that was iffy about eating the whole seed, but it turns out there is a good amount of fiber in the seeds, so you can totally enjoy the whole thing and feel good about it. Plus, once it’s in a cupcake, what’s not to like? The slightly sour flavor of the seeds adds…
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Continue Reading“Life starts all over again when it gets crisp in the Fall” It’s Fall! It’s Fall! And I have some great Fall recipes coming your way! This one doesn’t have any pumpkins or apples, but it does have the fall spice flavors, and carrots – and those are orange and good for you – so they basically count 🙂 This one’s also dairy free, because everyone should be able to enjoy a cupcake, even if you can’t have dairy! Carrot Cake Cupcakes 3 large carrots, grated 1 1/4 cup canola or vegetable oil 1 tsp vanilla 4 large…
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Continue Reading“There are always flowers for those who want to see them.” …or frost them on cupcakes! Hello Friends! It has been way too long since I’ve posted, and I apologize. Sometimes time just gets away from you! I owe you all many recipes, so let’s get started with this one! Banana flavored desserts are always a favorite of mine, and these banana-blueberry cupcakes add that perfect banana flavor without too much banana punch – I think the blueberries help give it a fresh kick too! The frosting is super sweet and yummy and goes well with the fruit flavors.…