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Cinnamon Sugar Donut Muffins

27 Jun

There is nothing more fantastic than waking up to the warm aroma of freshly baked goodies. Whether it be banana bread, muffins, or (my fave) cinnamon buns, the sweet smell of dough paired with a hot cup of coffee is hard to beat. Today I present to you the best combination of morning goodies, donuts and muffins (!). These muffins are super light and airy, reminiscent of those timbits from Tim Hortons that you used to eat way too many of. Except these are better, and don’t leave you feeling like your arteries are going to explode. Each donut/muffin is coated in a cinnamon-sugar topping, just like the real deal.

Get up early tomorrow morning to make these for everyone in your house. They will love you, trust me. I adapted the recipe from Sweet Pea.

Cinnamon Sugar Donut Muffins


  • 2 cups flour
  • 1 1/2 tsp baking powder
  • 1/2 tsp salt
  • 3/4 cup sugar
  • 1/2 tsp cinnamon
  • 1/3 tsp nutmeg
  • 1/4 tsp ginger
  • 1-2 tsp vanilla
  • 1 egg
  • 1/3 cup oil
  • 3/4 cup milk


  • 1/2 cup melted butter
  • 1/4 cup brown sugar
  • 1/4 cup white sugar
  • 1 tbsp cinnamon


Preheat oven to 350 degrees. Grease a 12-cup muffin tin.

In a medium sized bowl, mix together all dry ingredients. (I like to sift them to make sure there are no chunks). In a small bowl, whisk the wet ingredients. Slowly beat in the wet ingredients to the dry. Pour batter into muffin tin, filling up 10-12 of the cups, depending on how small you want your muffins.

Bake for 22-24 minutes, until tops are slightly brown and a tooth pick comes out clean. Mix together the sugars and cinnamon in a small bowl, and put melted butter in another small bowl. With each muffin, gently dip the top first into the butter, and then into the cinnamon sugar mixture. Now grab the newspaper and your cup of coffee and enjoy your delicious morning!

Happy Baking! xxx

Lemon Blueberry Muffins

30 May

These muffins were incredible. I don’t know what happened, but they turned out super moist, fluffy, and just plain tasty. The blueberries were sweet, rich, and full of flavour. The tart lemon complemented the rich, sweet flavours well. All I gotta say is this recipe is a keeper.

Not gonna lie, I totally got melted-blueberry stains all down my shirt when I ate one of these. That stuff does not come out! Such a grubby pup! Recipe adapted from Martha Stewart.

Lemon Blueberry Muffins

  • 6 tbsp softened, unsalted butter
  • 1/2 cup packed brown sugar
  • 1/2 cup liquid honey
  • 2 eggs
  • 1 tsp vanilla
  • juice of one lemon
  • 1 cup milk
  • 3 heaping cups flour
  • 3 tsp baking powder
  • 1 tsp salt
  • 2 tsp cinnamon
  • 2 cups blueberries


Grease a standard muffin tin and pre-heat oven to 375 degrees.

Beat softened butter until fluffy. Beat in eggs, one at a time, followed by brown sugar, honey, and vanilla. Stir in lemon juice and milk. In a separate bowl, mix together flour, baking powder, salt, and cinnamon. Add wet ingredients to dry, and mix vigorously. The batter will be too thick to beat, so this must be hand mixed, old-fashioned like!

When batter is smooth and fully incorporated, mix in blueberries, careful not to squish them and bleed your muffins blue. Scoop 1/3 cup amounts of batter into each muffin tin compartment. Bake for 30-35 minutes, or until tops are slightly golden and a toothpick comes out clean.

Happy Baking! xx

Chocolate Chip Peanut Butter Banana Muffins

13 Apr

Jumbo muffins!

Have you ever gone grocery shopping, ended up buying too many groceries for you to even carry home, and then realize you forgot your debit card? And you have no other way of paying because the store won’t accept Visa (why is that!?), and you start to panic and don’t know what to do with all the food, and the cash register chick is just staring at you, waiting for you to say something?!

Definitely happened to me today. I got all-a-flustered, and decided to call a friend who lived across the street and beg him to foot the bill. My super hero rolled out of bed and into the shop (literally) and was kind enough to pay for the crazy, sweaty, greasy-haired lady’s (moi) groceries. Of course I’m paying him back, but I also feel I should drop these gorgeous muffins off later. The hero deserves it!

These muffins are like those massive ones you find in coffee shops. Too big to actually think about consuming all at once, except you totally do. The ones that are made to look healthy yet are secretly hiding about 5 million calories in fat and sugar. Well, these babies are hiding nothing! No, they are not healthy, and the actual serving size is about half of one, but they are a lot better for you than most of the muffins sold in cafes. Only a bit of healthy coconut and a lot of skim milk keep these babies moist. I adapted the recipe from Fatsecret.

Chocolate Chip Peanut Butter Banana Muffins

  • 2 1/2 cups flour
  • 1/2 cup sugar
  • 1/2 cup brown sugar
  • 1 tbsp baking powder
  • 1/4 tsp salt
  • 2 tsp cinnamon
  • 3 ripe, mashed bananas
  • 1 tsp vanilla
  • 1 cup skim milk
  • 3/4 cup smooth peanut butter
  • 2 eggs
  • 3 tbsp coconut oil
  • 2 cups semisweet chocolate chips



Preheat oven to 350 degrees and grease a standard 12-cup cupcake pan.

Mix dry ingredients together and set aside. In a large bowl, mix together wet ingredients. Mix in dry ingredients, and stir until thoroughly incorporated. Mix in chocolate chips.

Spoon batter into cupcake pan and bake for 25 minutes, until tops or slightly golden and a toothpick comes out dry. Cool for 5 minutes, then serve.

Happy Baking!  xxx


Banana Bran Muffins with Glaze

20 Jan

Bran gets a bad rep.

For being such a super food, people usually look at bran and say, “Ha! Only old people eat that!” (With absolutely no offense to old people. They are the smart ones for eating the stuff in the first place. Respect your elders, yo. They are wise.)

These muffins are really really good. Yes they have bran. Yes you can taste it. And if that bugs you, you should try and learn to love it. Especially when the bran muffin has banana and is topped with a sweet, honey glaze.

Butter chillin' in the background

Banana Bran Muffins with Glaze


  • 1 1/2 cups flour
  • 1/2 cup wheat bran
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1/4 tsp salt
  • 1/2 cup butter, softened
  • 1/2 cup brown sugar
  • 3 bananas, mashed
  • 1/4 cup milk
  • 1 teaspoon vanilla extract
  • 2 eggs
Honey Sugar Glaze
  • 1 cup powdered sugar
  • 1/2 cup honey
  • 1/2 tsp vanilla
  • 2 tsp milk (more or less as you need it)
Preheat oven to 375 degrees F. Grease a muffin tin.Mix together flour, bran, baking soda, baking powder, and salt. Set aside.


Beat butter, brown sugar, bananas and milk together. Add in vanilla and eggs and beat until combined. Incorporate dry ingredients. Pour batter into muffin compartments.

Bake for  20-25 minutes, or until a toothpick comes out with few moist crumbs (not dry though!). Cool muffins in tin for 5 minutes, and then on wire rack.

For glaze, beat together powdered sugar, milk, honey, and vanilla until combined. Pour over muffins when they are cooled.