Monday, February 28, 2022

Stuffed Cinnamon Streusel Muffins - #MuffinMonday

It has been so long since I have baked muffins that my poor muffin tins had made their way to the back of my cupboard under things I never use. I had to get a flashlight to find them. It has just been one thing after the next but I was happy to take the tins out of faux-retirement for these delicious muffins. These are absolutely the best muffins that I have ever made. 

I used a recipe from King Arthur Baking and made some slight changes. Nothing major. I loved these so much that I am thinking of making another batch tomorrow. My friend flies out on Wednesday and I think these muffins would make her ten-hour flight sweeter. 

As always, scroll down to see what the other bakers whipped up today. 

Stuffed Cinnamon Streusel Muffins 
Yield: 12 


106 grams (1/2 cup) brown sugar 
42 grams (3 tablespoons) melted butter 
4 teaspoons cinnamon
71 grams (1/3 cup) brown sugar
60 grams (1/2 cup)  flour 
22 grams (1/4 cup) rolled oats
1/2 teaspoon cinnamon 
3 tablespoons softened butter 
210 grams (1 3/4 cup) all purpose flour 
45 grams (1/2cup) rolled oats
150 grams (3/4 cup) sugar
14 grams (2 tablespoons) cornstarch
1 tablespoon baking powder
1/2 teaspoon salt 
1/4 teaspoon nutmeg 
3/4 cup milk 
1/2 cup oil 
2 eggs


Preheat oven to 400 F. Line a 12 cup capacity muffin pan with liners. 

Mix together the filling ingredients and set aside for at least 15 minutes to thicken. 

Make the streusel by mixing together sugar, flour, oats, and cinnamon. Next mix in the butter until the mixture is crumbly. 

Time to work on the muffin batter!

Whisk flour, oats, sugar, cornstarch, baking powder, salt, and nutmeg. 

In a separate container, whisk together milk, oil, and eggs. 

Add the liquid ingredients to the dry ingredients. Stir gently until just combined and there are no streaks of flour. 

Scoop scant two tablespoons into each muffin well. 

Next, add two teaspoons of the filling then top with the remaining batter. 

Sprinkle on the streusel. Use it all up, it's delicious.

Bake 20 - 25 minutes until the tops are golden. You can do the toothpick test but be careful that you're not sticking sticky filling. 

Cool and enjoy. 

  • Don't skip the liners for these muffins! Some of the filling could seep to the bottom of the tin and cause them to stick. Ask me how I know. 

#MuffinMonday is a group of muffin loving bakers who get together once a month to bake muffins. You can see all of our lovely muffins by following our Pinterest board. Updated links for all of our past events and more information about Muffin Monday can be found on our home page. post signature

Thursday, February 17, 2022

Lime and Thyme Mini Bundts

Lime and Thyme Mini Bundts

The Bundt Bakers have a fun theme this month. We are baking with herbs! I decided to try out a sweet herby Bundt using thyme as my herb. This is quite fitting since thyme is the main (perhaps only, honestly) herb in Jamaican cuisine. We add it to everything - rice & peas, soup, chicken, fish - you get the idea. 

I adapted this recipe from My Cake School. I absolutely love their recipes and this one in particular uses the reverse creaming method. Cakes made using the reverse creaming method are said to have a finer crumb and be a bit more velvety. Check out Cook's Illustration's comparison between traditional creaming and reverse creaming here

Thanks for hosting this month, Wendy. Scroll down see what herbs everyone is baking with today.

Lime & Thyme Mini Bundts
Yield: 12 Mini Bundts

285 g cake flour
300 g sugar
2 tablespoons fresh thyme leaves
zest of 2 limes
1/2 teaspoon salt 
2 1/2 teaspoon baking powder
169 g butter, soft but still cold, cut into pieces,
4 eggs, room temperature
1 cup milk , room temperature
1/4 cup lime
2 tablespoons oil 
1 cup water 
1 cup sugar
1 sprigs of thyme
2 tablespoons lime juice


Grease 12 one-cup capacity mini bundt pans. Preheat oven to 350 F. 

Combine flour, sugar, thyme leaves, lime zest, salt, baking powder in a mixing bowl. Whisk for thirty seconds. 

In a separate container, combine eggs, milk, lime juice, and oil. 

With the mixer on low speed, add pieces of butter one at a time to the flour mixture. Increase the speed to medium. The mixture should be like coarse sand. 

Add half the egg mixture and beat for 1 1/2 minutes. Scrape and add half of the rest of the egg mixture. Beat for 20 seconds and then add the remaining mixture. Beat again for 20 seconds. 

Scoop into the prepared mini Bundt pans.  

Bake 12-15 minutes or until a toothpick inserted into a mini Bundt comes out clean. 

While the cakes are baking, prepare the lime and thyme syrup. Add the water, sugar, and thyme to a pot. Heat over low-medium heat stirring constantly until the sugar has completely dissolved. Remove the pot from the heat and add the lime syrup. 

Brush the warm Bundts with some of the syrup while they are still in the pan. When they are cool enough to remove from the pan, remove them and brush them with more of the syrup. 

You can add a glaze if you wish. Reserve some of the lime syrup and add to some powdered sugar until you have reached your desired consistency. 


#BundtBakers is a group of Bundt loving bakers who get together once a month to bake Bundts with a common ingredient or theme. You can see all of our lovely Bundts by following our Pinterest board. We take turns hosting each month and choosing the theme/ingredient.
Updated links for all of our past events and more information about BundtBakers, can be found on our home page.

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Tuesday, February 8, 2022

Cinnamon Breadsticks - #BreadBakers

This month the Bread Bakers are making breadsticks with our host Karen. I love savoury breadsticks but have been craving cinnamon rolls recently so I decided to try some cinnamon breadsticks. They turned out great but nothing beats the centre of the cinnamon roll. So that means I will have to make some sweet rolls soon. 

Scroll down to see all the mouthwatering breadsticks the other bakers made. 

Cinnamon Twisted Breadsticks

Cinnamon Breadsticks


400 grams flour 
3 tablespoons sugar 
1 1/2 teaspoons istant yeast
1 teaspoon salt 
2 tablespoons oil 
1 cup water

1/4 cup sugar 
1 tablespoon cinnamon
3 tablespoons melted butter 


Whisk together flour, sugar, yeast, and salt. Add the oil and water. Knead for about 7 minutes or until it forms a smooth dough. The dough should be tacky but not sticky. If it is sticky, add a wee bit more flour. Cover and allow to bulk ferment until doubled. You can do this overnight. 

Line a half sheet pan with parchment paper. 

Mix the sugar and cinnamon sugar together for the filling. 

Take the risen dough and roll out into a rectangle approximately 20" x 12". 

Brush the entire dough with the melted butter and then sprinkle the cinnamon sugar over half of the dough as seen below. 

Fold the side without the cinnamon sugar over onto the cinnamon sugar side.  You should now have a 12" x 10" rectangle. 

Cut one-inch strips along the longer side. Take each strip, twist it, and place it on the half sheet pan. 

Cover and let rise for 30 minutes. 

Preheat oven to 375 F. 

Bake the strips for 12 - 15 minutes or until they are lightly browned. 


#BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. Follow our Pinterest board right here. Links are also updated each month on this home page.

We take turns hosting each month and choosing the theme/ingredient.