Miffy Inspired Coconut Shortbread Cookies

Spring is finally here and Easter is around the corner, so I couldn’t resist making these cute Miffy inspired bunny cookies. They’re made of tender coconut shortbread topped with icing and sprinkled with coconut flakes. Coconut bunnies make perfect Easter treats. I happened to have a Miffy cookie cutter, but any 3-inch (7.6cm) bunny cookie cutter works too.* You can also use a pattern to cut out the cookies with a small paring knife. Click here for a Miffy-inspired cookie pattern. Coconut bunnies make perfect Easter treats. This shortbread recipe also works beautifully as vanilla flavor. If you prefer vanilla, refer to the notes below.**

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Miffy Inspired Coconut Shortbread Cookies
Tender bunny shaped coconut shortbread cookies with icing and coconut flakes
Servings
cookies
Ingredients
Coconut Shortbread Cookies
Coconut Icing
Servings
cookies
Ingredients
Coconut Shortbread Cookies
Coconut Icing
Instructions
Coconut Shortbread Cookies
  1. In a large bowl, beat the butter, powdered sugar, and salt with an electric mixer on medium speed, until smooth and light in color. Beat in the extracts and coconut flakes until well combined. On low speed beat in the flour, just until combined.
  2. Form the dough into 2 disks. Wrap with plastic wrap and refrigerate for 2 hours or up to overnight.
  3. Line 2 large baking sheets with parchment paper. On a lightly floured surface, roll the dough to a scant 1/4-inch thick. Cut out the cookies using a 3-inch (7.6cm) bunny cookie cutter. If you don't have a cookie cutter you can use a pattern and cut the cookies out with a small paring knife. Place the cut cookies about 2 inches (5cm) apart onto the prepared baking sheets. Freeze the cookies for 10 minutes.
  4. Meanwhile, preheat the oven to 350ºF (180ºC). Bake the cookies until set and light golden, about 9-11 minutes. Let the cookies cool on the baking sheet for 2 minutes, then transfer them to a cooling rack to cool completely.
Coconut Icing
  1. In a medium bowl, whisk together the powdered sugar, 2 tablespoons of half & half, the coconut extract and salt until smooth. Whisk in additional half & half as needed to achieve your desired consistency.
  2. Apply the icing to the cookies by dipping the tops of the cookies in the icing or by spreading the icing on with a small offset spatula. Sprinkle with coconut flakes.
  3. To make the Miffy or bunny faces, melt the chocolate ships in a small heat safe bowl, in the microwave. Transfer the melted chocolate to a piping bag fitted with a narrow round tip. For the Miffy faces, pipe an x for the mouth and dots for the eyes. For Easter bunnies, pipe eyes, noses and mouths. You can also use small candies for the noses.
Recipe Notes

*To find bunny cookie cutters, click here.

**To make vanilla shortbread cookies, omit the vanilla extract, coconut flavoring and the coconut flakes. Replace with 1 1/2 teaspoons vanilla bean paste. To make vanilla icing, replace the coconut flavoring with pure vanilla extract

***To find the coconut flavoring I used, click here.

Confetti Crumb Cake Cookies

Just when you thought confetti cookies couldn’t get any more fun and cute, Confetti Crumb Cake Cookies have arrived! I took confetti cookies, also known as birthday cake cookies, over the top by adding confetti crumb topping and a drizzle of pale pink icing. For top level fun, I finished them with edible glitter.

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Confetti Crumb Cake Cookies
Vanilla cookies with white chocolate chips, rainbow sprinkles, crumb topping and icing drizzle
Servings
cookies
Ingredients
Confetti Crumb Topping
Confetti Cookies
Icing
Servings
cookies
Ingredients
Confetti Crumb Topping
Confetti Cookies
Icing
Instructions
Confetti Crumb Topping
  1. In a medium bowl, whisk together the flour, sugar and salt. Work the butter into the flour mixture with your fingertips until it looks like sand with no large chunks of butter. Stir in the sprinkles. Press the mixture together to form chunks. Set aside in the refrigerator while you make the cookie dough.
Confetti Cookies
  1. Preheat the oven to 350ºF (180ºC). Line 2 large cookies sheets with parchment paper.
  2. In a medium bowl, whisk together the flour, baking powder and salt.
  3. In a large bowl, beat the butter, sugar and brown sugar, with an electric mixer at medium speed, until light and fluffy. Beat in the egg and egg yolk in two additions, making sure each one is incorporated before adding the next. Beat in the extracts.
  4. On low speed, beat in the flour mixture into the batter, just until combined. Stir in the white chocolate chips and the sprinkles.
  5. Form the cookie dough into 2-tablespoon size balls. Place them about 3 inches apart onto the cookie sheets. Flatten the dough balls slightly. Top each one generously with the crumb topping.
  6. Bake until the cookies are set and the edges start to turn light golden, about 11-13 minutes. (Be careful not to over bake to avoid drying out your cookies.) Let the cookies cool on the baking sheet for 1 minute, then transfer them to a cooling rack.
Icing
  1. In a small bowl, whisk together the powdered sugar, butter, vanilla and 1 tablespoon of milk. Add additional milk as needed to achieve your desired consistency. Using the tip of a toothpick, gradually add a tiny bit of food coloring and whisk until incorporated.
  2. Drizzle over the cooled cookies. Top with edible glitter if desired.
Recipe Notes

If your cookies spread too much, chill the dough for 20-30  minutes, then proceed with the recipe.

Lemon Bundt Cakes with Blueberry Cream Cheese Icing

Lemon Bundt Cakes with Blueberry Cream Cheese Icing

Say hello to springtime in cake form. These soft, fluffy, little lemon bundt cakes are bursting with lemon flavor and topped with a beautiful, delicious blueberry cream cheese icing. The icing gets it’s natural beauty from fresh blueberries. The colors and flavors of these cakes remind me of sunshine and spring blooms. I decorated my cakes with tiny blue violas from my garden. They would also look pretty topped with fresh chamomile flowers.

I used a bundtlette pan with six 1-cup servings. To find the pan I used, click here. This recipe also works as cupcakes using a standard muffin pan. The baking time will be a bit shorter. If you’re not a fan of blueberry icing, you can glaze the cakes with lemon icing instead. To find my lemon icing recipe, click here.

Print Recipe
Lemon Bundt Cakes with Blueberry Cream Cheese Icing
Soft, fluffy lemon bundtlette cakes topped with blueberry cream cheese icing
Course Dessert
Keyword cake, lemon bundts
Servings
Bundtlette cakes
Ingredients
Lemon Bundt Cakes
Blueberry Cream Cheese Frosting
Course Dessert
Keyword cake, lemon bundts
Servings
Bundtlette cakes
Ingredients
Lemon Bundt Cakes
Blueberry Cream Cheese Frosting
Instructions
Lemon Simple Syrup
  1. In a small saucepan, combine the sugar, lemon juice, and water over medium-low heat. Cook and stir gently just until the sugar is dissolved. Set aside to cool.
Lemon Bundt Cakes
  1. Preheat the oven to 350ºF (180ºC). Grease and flour a bundtlette pan with six 1-cup servings. Make sure to thoroughly grease and flour all of the crevices. (To find the pan I used, see note below.*)
  2. In a medium bowl, whisk together the flour, baking powder, baking soda and salt.
  3. In a large bowl whisk together the sugar and lemon zest until well combined. Add the oil, eggs, and vanilla extract and whisk until smooth and well combined.
  4. In a small bowl, whisk together the milk and sour cream. Stir the flour mixture into the batter in 2 additions, followed by half of the milk mixture after each addition. Stir just until combined.
  5. Fill the cake pan wells half full with the batter. (If using a standard muffin pan, fill the wells 2/3 full.) Bake until the tops are springy and a toothpick inserted in the centers of the cakes comes out clean or with a few crumbs attached, about 14-16 minutes. Check for doneness a couple of minutes early to avoid over baking. (Baking time is shorter for a standard muffin pan.) Cool the cakes in the pan for 8 minutes, then turn the cakes out onto a cooling rack. Brush the warm cakes generously with lemon simple syrup.
Blueberry Cream Cheese Icing
  1. In a small saucepan, combine the blueberries, sugar and lemon juice. Stir occasionally over medium heat, until the blueberries start to soften and the mixture starts to bubble. Smash the blueberries with a potato masher or the back of a spoon. Let the mixture simmer gently until thickened to a jam consistency, about 2-3 minutes. Strain the cooked blueberries through a mesh sieve for a smooth consistency. You can skip this step if you prefer a chunky consistency. Set aside to cool to room temperature.
  2. In a medium bowl, beat the cream cheese and butter together until smooth. Don't over beat. Cream cheese tends to curdle if beaten too much.
  3. Add the powdered sugar, vanilla and 2 tablespoons of milk and beat until smooth and well combined. Stir in the cooled blueberries until combined. Stir in more milk as needed to achieve your desired consistency. Spoon or drizzle the icing onto the cooled lemon cakes.
Recipe Notes

To find the bundt cake pan I used, click here.

Blueberry Cornmeal Tea Cakes with Honey Butter Icing

Blueberry Cornmeal Tea Cakes with Honey Butter Icing

If you’re looking forward to spring as much as I am, you’ll love these tender, fluffy Blueberry Cornmeal Tea Cakes. They taste like soft, sweet cornbread with the added freshness of juicy blueberries. The Honey Butter Icing adds the perfect, sweet finish. Who doesn’t love cornbread slathered with honey and butter? It’s a match made in heaven and it works so well on these delightful tea cakes.

I placed them upside down because they look more pretty and elegant that way. I added some fresh, pesticide free violas to the tops. They would also be cute decorated with fresh blueberries or chamomile flowers.

This versatile recipe can also be made into muffins by filling the muffin pan cups 2/3 full instead of 1/2 full. The baking time may be a little longer. Place the muffins right side up on the cooling rack.

To see the inside of the tea cakes, watch the TikTok video. Click here.

Print Recipe
Blueberry Cornmeal Tea Cakes with Honey Butter Icing
Sweet, soft cornbread cakes with blueberries, topped with honey butter icing
Servings
Ingredients
Blueberry Cornmeal Tea Cakes
Honey Butter Icing
Servings
Ingredients
Blueberry Cornmeal Tea Cakes
Honey Butter Icing
Instructions
Blueberry Cornmeal Tea Cakes
  1. Preheat the oven to 350ºF (180ºC). Grease and flour a 12-serving muffin pan*.
  2. In a large bowl, whisk together the flour, sugar, cornmeal, baking powder and salt.
  3. In a medium bowl, whisk together the eggs, sour cream, oil, butter, vanilla and lemon zest until smooth.
  4. Stir the wet ingredients into the dry ingredients until combined. Don't over mix. A few lumps are okay. Fold in the blueberries.
  5. Fill the muffin cups half full. Bake until the tops of the cakes are light golden, the tops are springy and a toothpick inserted into the center of the cakes comes out clean, about 14-16 minutes.
  6. Cool the cakes in the pan for 5 minutes, then remove them from the pan and place them upside down on a cooling rack. Top the cooled cakes with Honey Butter Icing.
Honey Butter Icing
  1. In a medium bowl, whisk together the powdered sugar, butter, honey, salt and 1 tablespoon of milk. Add additional milk as needed to achieve your desired consistency. Whisk until smooth.
Recipe Notes

To find the muffin pan I used, click here.

Strawberry Crumb Cake


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Strawberry Crumb Cake

Tender vanilla crumb cake topped with fresh strawberries, plenty of crumb topping and fresh strawberry icing

Keyword cake, strawberry

Servings


Ingredients
Crumb Topping

Cake

Fresh Strawberry Icing

Keyword cake, strawberry

Servings


Ingredients
Crumb Topping

Cake

Fresh Strawberry Icing


Instructions
Crumb Topping
  1. In a medium bowl, whisk the flour, sugar , brown sugar and salt together.

  2. Work in the butter with your fingertips until the mixture looks like wet sand. Press it together to form chunks. Set aside in the refrigerator until ready to use.

Cake
  1. Preheat the oven to 350ºF (180ºC). Line the bottom of an 8-inch cake pan with a removable bottom or an 8-inch springform pan, with parchment paper. Grease and flour the insides or line with a strip of parchment paper.

  2. In a medium bowl, whisk together the flour, baking powder and salt. Set aside.

  3. In a large bowl, cream the butter and sugar with an electric mixer on medium speed, until light and fluffy.

  4. Beat the egg, egg yolk and vanilla into the butter mixture in 3 separate additions, making sure each addition is incorporated before adding the next.

  5. In a small bowl, whisk the milk and sour cream together. On low speed, mix the flour mixture into the batter in two additions alternating with half of the milk mixture. Beat just until combined.

  6. Transfer the batter to the prepared pan. Smooth the batter with a spatula. Place the strawberries evenly on top of the batter. Sprinkle the crumb topping over the top.

  7. Bake until the topping is golden brown and a toothpick inserted into the center of the cake comes out clean, about 48-55 minutes. Do not over bake. Let the cake cool in the pan for 10 minutes, then remove it from the pan and transfer it to a cooling rack.

Fresh Strawberry Icing
  1. In a medium bowl, whisk together the powdered sugar and puréed strawberries. Add the half & half a little at a time until your desired consistency is achieved. Whisk until smooth. Drizzle over the cooled cake.


Recipe Notes

To find the cake pan I used, click here.

Strawberry Iced Madeleines

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Strawberry Iced Madeleines
Perfect heart-shaped madeleines with fresh strawberry icing
Course Dessert
Servings
madeleines
Ingredients
Course Dessert
Servings
madeleines
Ingredients
Instructions
  1. In a small bowl, mix together 1/2 cup (113g) of the melted butter with the lemon zest and vanilla extract. Set aside.
  2. In a medium bowl, whisk together the flour, baking powder and salt. Set aside
  3. In a large bowl, beat the eggs and granulated sugar, with an electric mixer at medium-high speed, to ribbon stage, about 8 minutes. The batter should look thick, voluminous and light in color.
  4. Sift the flour mixture into the egg mixture in 2 additions, gently folding it in just until combined.
  5. Gently fold the butter mixture into the batter in 3 additions. Cover and refrigerate the batter for 30-45 minutes.
  6. Meanwhile, preheat the oven to 350ºF (180ºC). Brush the molds of a heart-shaped madeleine pan* with melted butter, making sure to get butter into all of the crevices.
  7. Scoop about a generous tablespoon of batter into each of the molds. Bake until the tops are puffed and springy and the edges start to turn light golden brown, about 8-10 minutes. Transfer the madeleines to a cooling rack.
  8. To make the icing, whisk the powdered sugar together with 1 tablespoon of melted butter and 2 tablespoons of puréed strawberries in a medium bowl. Add more of the puréed strawberries until your desired consistency is achieved.
  9. Brush the scalloped side of the cooled madeleines with the strawberry icing, using a small pastry brush. (Alternately, you can thin the icing with a bit of milk and dunk one side fo the madeleines into the icing.
Recipe Notes

To find the heart-shaped madeleine pan I used, click here.

White Velvet Snowflake Cakes

Print Recipe
White Velvet Snowflake Cakes
Soft, plush vanilla mini cakes with vanilla icing
Course Dessert
Keyword cake, white velvet
Servings
cakes
Ingredients
Snowflake Cakes
Vanilla Icing
Course Dessert
Keyword cake, white velvet
Servings
cakes
Ingredients
Snowflake Cakes
Vanilla Icing
Instructions
Snowflake Cakes
  1. Preheat the oven to 350ºF (177ºC). Spray a 6-serving silicone snowflake mini cake mold* with nonstick spray. Use a small pastry brush to brush the spray into all of the crevices. Tap out any excess spray. Place the mold on a baking sheet.
  1. In a large bowl, whisk together the cake flour, baking powder and salt. Add the sugar and whisk to combine. Add the butter and beat, with an electric mixer on low speed, until the butter is evenly distributed and the mixture looks like crumbs with no large chunks.
  2. In a medium bowl, whisk together the milk, egg whites, oil and vanilla. Slowly add the milk mixture to the flour mixture and continue beating on low until smooth, about 1-2 minutes.
  3. Transfer the batter to the prepared pan, evenly distributing the batter and filling the cavities a little more than half full. Bake until the tops of the cakes are light golden and a toothpick inserted into the centers of the cakes comes out clean, about 18-22 minutes. Be careful not to over bake. Let the cakes cool in the pan for about 7 minutes then turn the cakes out onto a cooling rack to cool completely.
  4. Brush one or two coats of vanilla icing on the tops and sides of the cakes. Decorate as desired. I used fine opal sanding sugar, candy snowflakes and candy pearls.
Vanilla Icing
  1. In a medium bowl, whisk together the powdered sugar, butter, vanilla, salt and 1 tablespoon of milk until smooth. Add additional milk as need to achieve your desired consistency.
Recipe Notes

I used a 6-serving silicone mold with 3-inch diameter, 1-inch deep cavities.

 

 

Apple Cake with Cream Cheese Frosting

Apple Cake with Cream Cheese Frosting

An easy to make 8-inch square cake, typically unfrosted, is what my family would consider a snacking cake when I was growing up. This easy-to-make apple cake can definitely qualify as a snacking cake because it stands on its own as a delicious cake, unfrosted. BUT…if you add the silky cream cheese frosting, then you have yourself something a little more special. This cake could easily appear at a Thanksgiving meal and upstage the pies.

I used fresh puréed apples that I picked recently when I went apple picking. If you don’t have fresh apples on hand, you can substitute with unsweetened applesauce.* I used French vanilla compound, which gives it an exceptionally lovely flavor, but you can also use vanilla bean paste or pure vanilla extract.

Print Recipe
Apple Cake with Cream Cheese Frosting
A soft, moist apple cake with silky cream cheese frosting.
Course Dessert
Keyword apple, cake
Servings
servings
Ingredients
Apple Cake
Cream Cheese Frosting
Course Dessert
Keyword apple, cake
Servings
servings
Ingredients
Apple Cake
Cream Cheese Frosting
Instructions
Apple Cake
  1. Preheat the oven to 350ºF (177ºC). Line the bottom of an 8-inch square cake pan** with parchment paper. Grease and flour the insides.
  2. In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, ginger and nutmeg.
  3. In a large bowl, whisk together the brown sugar, sugar, eggs, vegetable oil, and vanilla until well combined. Stir in the puréed apples until incorporated. Stir in the flour mixture just until combined.
  4. Transfer the batter to the prepared cake pan. Bake until a toothpick inserted into the center of the cake comes out clean, about 28-33 minutes
Cream Cheese Frosting
  1. In a large bowl, stir the cream cheese with a spatula until smooth. Beat in the butter, with an electric mixer on low speed, until smooth and well combined.
  2. Beat in the powdered sugar, vanilla, salt and heavy cream until smooth and well combined. Stir slowly with a spatula to smooth the frosting and remove bubbles.
Recipe Notes

*If you're using applesauce and your applesauce is watery, drain off excess water before measuring.

**To find my favorite 8-inch square cake pan, click here.

Heavenly Glazed Vanilla Bean Scones

I’ve often been asked to create a vanilla scone recipe. At first I thought vanilla scones seemed a bit uninteresting, but the perfectly tender texture combined with the fragrant addition of vanilla bean and luscious vanilla icing, changed my mind completely. They’re truly delicious and much better than any vanilla scones I’ve tasted in any coffee shop or bakery. The classic vanilla flavor pairs perfectly with all of the warm, cozy drinks of the season.

Print Recipe
Heavenly Glazed Vanilla Bean Scones
Tender vanilla bean scones with luscious vanilla bean icing
Course Breakfast, Brunch
Keyword scones, vanilla bean
Servings
scones
Ingredients
Vanilla Bean Scones
Course Breakfast, Brunch
Keyword scones, vanilla bean
Servings
scones
Ingredients
Vanilla Bean Scones
Instructions
Vanilla Bean Scones
  1. Line a large baking sheet with parchment paper.
  2. In a large bowl, whisk together the flour, sugar, baking powder and salt. Work the butter into the flour mixture with your fingertips or with a pastry blender until pea size pieces form.
  3. In a small bowl, whisk together the heavy cream, sour cream and vanilla. Stir the cream mixture into the flour mixture until a shaggy dough is formed.
  4. Turn the dough out onto a lightly floured surface. Fold the dough over onto itself a couple of times. Don't overwork the dough. Pat the dough into a 6 1/2-inch diameter, 3/4-inch thick round. Cut the dough into 8 wedges.
  5. Place the scones 2 inches apart onto the prepared baking sheet. Chill the scones in the refrigerator for 15-20 minutes.
  6. Preheat the oven to 375ºF (190ºC). Brush the tops of the scones with egg wash. Bake until the scones are golden brown, about 16-20 minutes. Transfer the scones to a cooling rack. Brush the tops of the cooled scones with vanilla bean icing.
Vanilla Bean Icing
  1. In a medium bowl, whisk together the powdered sugar, butter, vanilla, 1 tablespoon of milk and the salt. Add additional milk as needed to reach your desired consistency.

Blueberry Pecan Banana Bread

This banana bread was a happy accident. One morning, I started to make banana bread. My recipe called for three over-ripe bananas, but I realized that I only had two. So I changed my recipe, and then I added blueberries, toasted pecans, a pecan crumb topping and a brown sugar cinnamon glaze. The results were so tender, moist and delicious that I can confidently say this is the best banana bread I’ve ever tasted. And I’ve tasted a lot of banana bread. I’ve tried many different recipes and tasted loaves baked by other people. I also like picking up a slice of banana bread at bakeries and coffee shops sometimes, alongside my coffee or tea.

The three biggest problems I typically see with banana bread are rubbery texture, dry texture or bland flavor. Over mixing can cause a rubbery loaf, so when you add your dry ingredients to the batter, mix it just until the flour is incorporated, to avoid excess gluten formation. To avoid a dry loaf, make sure not to over bake it. Test it before you think it might be done. When measuring your dry ingredients, weigh them for the best results. Sometimes people inadvertently add too much or too little flour when using measuring cups.

For the best flavor and sweetness, make sure to use very ripe bananas when making banana bread. I like to use bananas that are soft and covered with brown spots. I avoid the black, oozing bananas, even though you may see people on social media recommending them for use. These are technically rotten bananas and can give your banana bread an unpleasant fermented flavor. The toasted pecans in this recipe add texture and a rustic nutty flavor. Even people who don’t like nuts tend to appreciate them in this banana bread. But if you have a nut allergy you can certainly leave them out. The addition of cinnamon, nutmeg and vanilla also add lovely flavor to this loaf. This banana bread is quite delicious on its own, but the crumb topping and brown sugar glaze take it over the top!

To watch the Blueberry Pecan Banana Bread Instagram video, click here.

Print Recipe
Blueberry Pecan Banana Bread
Moist tender banana bread with blueberries and toasted pecans, topped with pecan crumb topping and brown sugar cinnamon glaze.
Servings
loaf
Ingredients
Crumb Topping
Blueberry Pecan Banana Bread
Brown Sugar Cinnamon Glaze
Servings
loaf
Ingredients
Crumb Topping
Blueberry Pecan Banana Bread
Brown Sugar Cinnamon Glaze
Instructions
Crumble Topping
  1. In a medium bowl, combine the flour, brown sugar, cinnamon and salt. Work in the butter with your fingertips until the mixture looks like wet sand. Mix in the pecans. Press the mixture to together to form chunks. Set aside in the refrigerator until ready to use.
Blueberry Pecan Banana Bread
  1. Preheat the oven to 325ºF (165ºC). Line the bottom a 9 x 5-inch loaf pan* with parchment paper. Grease and flour the insides.
  2. In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon and nutmeg.
  3. In a large bowl, whisk together the brown sugar, oil, eggs, sour cream and vanilla until smooth and well combined. Stir in the bananas until incorporated. Mix in the flour mixture just until combined. Do not over mix. Stir in the pecans.
  4. In a small bowl, gently toss the blueberries with the lemon juice, then toss them with 2 teaspoons of flour. Fold 3/4 of the blueberries into the batter. Transfer the batter to the prepared loaf pan. Top with the remaining blueberries, then the crumb topping.
  5. Bake until a toothpick inserted into the center of the loaf comes out clean, about 55-60 minutes. Cool in the pan for 10 minutes, then remove the loaf from the pan and transfer to a cooling rack to cool completely.
Brown Sugar Cinnamon Glaze
  1. In a small saucepan, whisk the brown sugar, butter, cinnamon and salt together over medium heat until the sugar dissolves and the edges start to bubble. Remove from heat and whisk in the heavy cream, vanilla and powdered sugar until smooth. Set aside to cool slightly. Drizzle over the cooled banana bread.
Recipe Notes

*To find the loaf pan I used, click here.

Mini Pumpkin Bear Muffins

Mini Pumpkin Bear Muffins

These cute little bear-shaped pumpkin muffins are almost too cute to eat. But if you try one, it’ll be gobbled up without hesitation because they’re so moist, fluffy and delicious! The cinnamon sugar coating gives them the perfect fall flavor and a subtle crunch. I used cream cheese icing to form the snouts and melted chocolate for the eyes and noses. You can also use melted chocolate chips or candy melts to decorate their faces if you prefer. I used a bear-shaped mini muffin pan, which is also called a Madeleine pan or a financier pan. To find a bear mini muffin pan, click here. A standard mini muffin pan will also work, but the muffins won’t be bear-shaped. If you end up using a standard mini muffin pan, you can add round, flat candies to form the ears.

To watch the TikTok video of Mini Pumpkin Bear Muffins being made, click here.

To watch the Instagram video of Mini Pumpkin Bear Muffins being made, click here.

Print Recipe
Mini Pumpkin Bear Muffins
Moist, fluffy bear-shaped pumpkin mini muffins with cream cheese icing snouts
Course Breakfast, Brunch
Keyword muffins, pumpkin
Servings
mini muffins
Ingredients
Mini Pumpkin Bear Muffins
Cinnamon Sugar
Bear Faces
Course Breakfast, Brunch
Keyword muffins, pumpkin
Servings
mini muffins
Ingredients
Mini Pumpkin Bear Muffins
Cinnamon Sugar
Bear Faces
Instructions
Mini Pumpkin Bear Muffins
  1. Preheat the oven to 325ºF (165ºC). Grease and flour a bear-shaped mini muffin pan. (This recipe also works in a mini muffin pan but the muffins won't be bear shaped.)
  2. In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, ginger and nutmeg.
  3. In a large bowl, whisk together the brown sugar, oil and egg until smooth and well combined. Mix in the pumpkin purée until incorporated. Stir in the flour mixture just until combined.
  4. Scoop or pipe the batter into the muffin pan, filling the cups 2/3 full (about 3/4 oz or 21g in each). Use a small offset spatula to smooth the top of the batter, making sure to get batter into the ears.
  5. Bake until a toothpick inserted into the center of the muffins comes out clean, about 9-11 minutes. Let the muffins cool in the pan for 5 minutes then remove them from the pan and transfer to a cooling rack.
  6. Clean the pan and repeat with the remaining batter.
Cinnamon Sugar
  1. In a small bowl, whisk together the sugar and cinnamon until well combined. Brush the warm muffins with with melted butter using a small pastry brush. Coat them with the cinnamon sugar mixture.
Bear Faces
  1. In a small bowl, beat the butter, cream cheese, powdered sugar and 1/2 teaspoon of milk until smooth. Add more milk as needed.
  2. Transfer the icing to a piping bag fitted with a medium round tip or snip off the end of the piping bag making a 1/4-inch wide opening. Pipe a small blob of icing onto each bear's face to form the snouts.
  3. Transfer the melted chocolate to a piping bag fitted with a small round tip or snip off the end of the piping bag making a 1/16-inch wide opening. Pipe dots of chocolate onto the snouts to make the noses. Pipe dots or curved lines to make the eyes. Alternately you can apply the melted chocolate dots with the tip of a toothpick
Recipe Notes

*To find a bear-shaped mini muffin pan, click here.

Blueberry Lemon Crumb Cakes

Blueberry Lemon Crumb Cakes

Do you ever feel like a three year old child who doesn’t want to share? That’s how I feel about this crumb cake. I didn’t want to share so I made six 4-inch personal crumb cakes. You’ll understand once you taste the soft, fluffy lemon scented cake with juicy blueberries, a ton of sweet crumb topping and a lemony cream cheese icing. You’ll want every bite for yourself! I was also hesitant to share the recipe. But I was taught to share recipes by my two grandmothers who were amazing cooks and bakers. They shared their knowledge and recipes with anyone who asked. Recipes are a legacy that should be passed on to family and friends. If you’re reading this, I consider you a friend. So enjoy this recipe that’s especially dear to me because it’s based on my Grandma’s Apple Crumb Cake recipe.

I used a six serving shallow jumbo muffin pan to bake the cakes. The muffin cups are 4 inches across by 1 inch deep. To find the pan, click here. A hamburger bun pan for 4-inch buns will work too. If you happen to have six 4-inch cake pans, those work nicely. I used jumbo muffin liners to line the muffin cups, which fit perfectly by pressing them in around the inside bottom edges.

Print Recipe
Blueberry Lemon Crumb Cakes
Fluffy, soft lemon cakes with blueberries, crumb topping and lemon cream cheese icing
Servings
4-inch crumb cakes
Ingredients
Crumb Topping
Crumb Cakes
Cream Cheese Icing
Servings
4-inch crumb cakes
Ingredients
Crumb Topping
Crumb Cakes
Cream Cheese Icing
Instructions
Crumb Topping
  1. In a medium bowl, whisk flour, sugar, brown sugar and salt together.
  2. Work in butter with your fingertips until the mixture looks like the consistency of wet sand. Press together to make chunks. Set aside in the refrigerator until ready to use.
Crumb Cakes
  1. Preheat oven to 350ºF (180ºC). Line a 6-serving shallow jumbo muffin pan* with jumbo muffin liners.** Jumbo muffin liners will fit by pressing them around the inside bottom edges.
  2. In a medium bowl, whisk together the flour, baking powder and salt.
  3. In a large bowl, cream the butter, sugar and lemon zest with an electric mixer on medium speed, until light and fluffy.
  4. Beat the egg, egg yolk and extracts into the butter mixture in 3 separate additions, making sure each addition is incorporated before adding the next.
  5. In a small bowl, whisk the milk and sour cream together.
  6. On low speed, mix the flour mixture into the batter in two additions alternating with half of the milk mixture after each addition. Beat just until combined.
  7. Transfer batter to the prepared baking pan, evenly distributing the batter and filling the cups about half full.
  8. In a medium bowl, toss the blueberries with 1 teaspoon of flour and place them into the cups on top of the batter, about 1 ounce (28g) in each. Top each one with crumb topping.
  9. Bake until a toothpick inserted into the center of the cakes comes out clean, about 25-30 minutes. Let cakes cool in the pan for 5 minutes, then transfer to a cooling rack to cool completely.
Cream Cheese Icing
  1. In a medium bowl, whisk together the cream cheese, melted butter, powdered sugar, salt and 1 tablespoon of lemon juice. Add additional lemon juice, a little at a time until the desired consistency is reached. Drizzle over the cooled cakes.
Recipe Notes

*To find the muffin pan I used, click here.

**To find jumbo muffin liners, click here. To find 4-inch cake pans, click here.