Banana crumble muffin

Recipe turned out really well and the crumble is delicious. It really adds texture and taste to the otherwise ordinary banana muffin. The mixture was a bit too much for my muffin tray though. Also, the crumble was concentrated in the middle and was not on the sides as the muffin rose. I will put less batter in next time.

Makes 12 muffins


Crumble topping

3/4 cup all-purpose flour
1/3 cup packed light-brown sugar
3 tablespoons granulated sugar
1/4 teaspoon cinnamon
Pinch of salt
6 tablespoons cold, unsalted butter (cut into small pieces)


1 1/2 cups all-purpose flour
1 cup granulated sugar
1 teaspoon baking soda
1/2 teaspoon salt
3 medium, ripe bananas
1 egg
1/3 cup vegetable oil
1 teaspoon vanilla extract


1. In a medium bowl, mix the flour, light brown sugar, granulated sugar and salt. Then with your hands, work in the butter until large clumps form. Cover with plastic wrap and chill in the refrigerator until ready to use.

2. Preheat your oven to 375 F and line a 12-cup muffin tin with paper liners.

3. In a large bowl, combine dry ingredients.

4. In another bowl, mash the bananas. Add egg, oil and vanilla and mix well.

5. Combine the dry and wet ingredients  and stir until it just comes together.

6. Fill prepared muffin tins halfway then evenly distribute with crumble topping.

7. Bake muffins for 18 to 22 minutes, or until a toothpick inserted into the center comes out clean.



Earl grey cupcake with honey cream cheese frosting

1/2 cup milk, at room temperature
4 Earl Grey teabags
8 tablespoons unsalted butter, at room temperature
1 cup plus 2 tablespoons granulated sugar
1/2 teaspoon almond extract (optional)
2 large eggs, free-range or organic
3/4 cup plus 2 tablespoons self-rising flour
3/4 cup plus 1 tablespoon all-purpose flour

Preheat the oven to 175 degrees C and line a 12-cup muffin pan with cupcake liners.
Heat the milk in microwave until it just begins to boil. Add the teabags. Cover and leave to infuse for about 30 minutes, then discard the teabags.
In a large mixing bowl cream the butter and sugar until the mixture is pale and smooth, which should take 3-5 minutes using an electric hand mixer. Add the almond extract, if using, and the eggs, one at a time, mixing for a few minutes after each addition.
Sift the two flours together into a separate bowl. Add one-third of the flours to the creamed mixture and beat well. Pour in one-third of the infused milk and beat again. Repeat these steps until all the flour and milk have been added.
Carefully spoon the mixture into the cups, filling them about two-thirds full. Bake in the oven for about 25 minutes until slightly raised and golden brown. To check they are cooked, insert a wooden skewer in the center of one of the cupcakes – it should come out clean. 
Remove from the oven and leave the cupcakes in the pan for about 10 minutes before carefully placing on a wire rack to cool.
Recipe from:
Notes: The cupcake surfaces was quite ugly and ‘holey’. I will upload a photo later. I personally feel that it is too sweet and oily and can afford to half the butter and sugar amount. But otherwise the earl grey taste is nice and strong
Cream cheese
Let the cream cheese come to room temperate and mix it with honey. Add as much as desired.