Take Your Cake To The Upside Down

Take Your Cake To The Upside Down

The pineapple upside-down cake is classic. But other juicy fruits like peaches, berries, bananas and even blood oranges are just waiting to take center stage.

The pineapple upside-down cake is a favorite American dessert since the roaring 1920’s.

It has been entrenched in our sweet pastry consciousness. So much so that an upside-down cake made with any other fruit seems like a mere afterthought.

Apple-Cinnamon Upside-Down Cake

An upside-down cake doesn’t require unblemished fruit that you’d want for a shortcake or tart.

No matter how wrinkled the fruit maybe or you may consider undesirable, once they’ve been caramelized and baked under batter, they’ll become syrupy and colorful, a glistening crown without further need of adornment.

An upside-down cake is easy to put together. The batter is whisked up in one bowl, the fruit is placed at the bottom of a baking dish and the batter is pour over it.

To bake one would be to follow in the footsteps of a long line of pastry chefs and cooks, who have inverted fruity desserts for thousands of years before rings of pineapple were stacked in cans.

Banana Pecan Upside-Down Cake

One example is the French tradition of apple tartes renversées, created in the 19th century from apples caramelized in sugar, then baked beneath a pastry.

In the United States during the 18th and 19th century with limited access to an oven, cakes were cooked in skillets over hot coals.

A skillet of fruit would be simmered in a syrup or butter before adding the batter.

If the the cake was flipped for serving or offered directly from the skillet after being baked isn’t known, but the concept of caramelized fruit and cake was the same then as it is now.

Peach Upside Down Cake

One of the earliest upside-down cake recipes was published in 1923 in the Syracuse Herald (no longer in print).

Dole popularized pineapple as the go to fruit for a sponsored recipe contest in 1926. There were 60,000 entries of which 2,500 of them were for the pineapple upside-down cake.

The recipe for an upside-down cake is simple, there are some best practices for the most tender crumb and a fruit topping that’s sweet and deliciously yummy.

The first step is to caramelize the sugar before adding the fruit. Deeply caramelizing the sugar before adding the fruit tempers it, bringing out a mild bitterness and adding layers of nutty complexity, and it takes only a few minutes. No worries if the sugar clumps and seizes, it will melt again when the cake is being baked.

These type of cakes take longer to bake because of the moisture in the fruit, particularly stone fruit and berries, which have high water content that can make the cake soggy.

Blood Orange Upside Down Cake

The cake surface should be well browned all over, with dark edges that yield a slight crunch. When a toothpick is inserted in the middle of the cake it should emerge without any unbaked batter.

Always let the cake cool for 10 to 15 minutes allowing the fruit and caramel to firm up a bit before inverting it onto a serving platter.

Warning though, do not let it go longer than that, or the caramel may cool and glue the fruit to the skillet or baking dish.

Just follow the recipes instructions and you will have a perfectly deliciously yummy upside-down cake to slice, serve and fall head over heals for.

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Capirotada Mexican Bread Pudding

Capirotada Mexican Bread Pudding

Capirotada originated from a 15th-century Spanish dish that was heavily influenced by Moorish cuisine.

Food Facts

Moorish cuisine sprang up as a result of the Arabic occupation of North Africa in the eighth century.

Like any bread pudding, preparing the dish was seen as a way to make use of stale bread.

Before it was brought to the New World by the Spanish conquistadores, capirotada was a more savory dish.

But it became sweeter dish after New World ingredients and indigenous traditions were combined with the existing Spanish version, leading to several varieties of capirotada.

This recipe variety or version is the traditional and popular bread pudding dish from Mexico.

Capirotada Mexican Bread Pudding

1 quart whole milk

3 (3-inch) cinnamon sticks

1 whole clove

3 or 4 large piloncillos *

1 loaf french bread, hard/stale, torn or cut into 1-inch cubes**

3 bananas, sliced***

1 cup cranberries^

1/2 cup chopped dates

1 cup whole dried prunes, preferable small prunes

1 cup mixed or your choice: peanuts, pine nuts, cashews, pecans, chopped almonds

1/2 pound Monterey Jack cheese, cubed or shredded cheese

Cook’s Notes

* Piloncillos are cone shaped pieces of raw cane sugar. You can find them at your local market in the produce section or Latin foods section

** In Mexico the traditional bread to use is called bolillo rolls, which can be found at your local Latin market or in your local bakeries

*** optional to use 3 apples (peeled, cored, and sliced) in place of bananas. The preferred apples to use are ones you bake with.

^ option to use raisins

Preheat oven to 350 degrees F. Generously butter a medium-size baking dish.

Boil the milk, cinnamon sticks, clove, and piloncillo together until a syrup forms; set aside.

In the prepared baking dish, place a layer of cubed bread pieces. Cover with a layer of the banana and prunes.

Next sprinkle some of the cranberries, chopped dates, nuts, and some shredded cheese over the top. Repeat layers until all the ingredients (except the syrup) are used.

Remove the cinnamon sticks and clove from syrup and pour the syrup over the top of the dry ingredients. Bake for about 30 minutes; remove from oven.

Cool slightly, then spoon onto plates and serve warm. Some people also like it cold.

Store left overs, if any in the refrigerator for up to one week.

Makes 8 to 10 servings.

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Banana Bread with a Banana Coconut Frosting

Banana Bread with a Banana Coconut Frosting

According to King Arthur’s Baking the most sought-after bread recipe across America is banana bread.

Banana bread first became a standard feature of American cookbooks with the popularization of baking soda and baking powder in the 1930s.

This moist deliciously yummy banana bread is baked to a golden brown on the outside and deliciously sweet and fluffy on the inside.

Banana Coconut Frosting
Banana Coconut Frosting

And be assured that this sweet bread with a Banana Coconut Frosting mixed with English toffee bites and pecans will also be a sought after banana bread.

The Secret For How to Make Really Moist Banana Bread

Banana Bread with a Banana Coconut Frosting

1/2 cup (1 stick) butter, unsalted, room temperature

3 medium bananas, very ripe

3/4 cup of buttermilk

3/4 cup firmly packed brown sugar

2 large eggs

1 teaspoon pure vanilla extract

1 1/2 cups all-purpose flour

1/2 teaspoon salt

1 1/2 teaspoons baking powder

1/2 teaspoon baking soda

Preheat oven to 350°F (325°F if using a glass pan) and adjust oven rack to center position. Lightly grease bottom, sides and corners of a 9×9 inch baking pan.

Peel bananas and place in medium bowl. Mash with a fork until they form a mostly smooth pulp. Next drizzle buttermilk directly on bananas and mix in until well combined. Set aside.

Add brown sugar and softened butter to a medium bowl. Use a handheld electric mixer on high speed to cream butter and sugar. Use rubber spatula to scrape sides of bowl a few times during this process.

Next add eggs, one at a time, beating well after each addition. Add vanilla, continue to beat for another minute or two, until everything is well combined. Set aside.

In a medium bowl whisk together flour, salt, baking powder and baking soda.

Next, mix buttermilk mixture with egg mixture until well combined. Add of the wet mixture with the dry mixture stirring with wooden spoon. Repeat with last half of wet mixture to dry mixture and mix, stirring from bottom of bowl after each addition, just enough to thoroughly blend without overmixing.

Transfer batter to prepared pan, taking care to scrape all of it in with rubber spatula. Use spatula to spread batter evenly.

Bake 50 to 70 minutes, or until sharp knife inserted all the way into center comes out clean. Allow bread to cool in pan for at least 15 minutes before removing it.

After you have removed bread from baking pan, to avoid crumbling when preparing to frost bread wait at least 20 minutes.

Banana Coconut Frosting

2 medium bananas, still yellow, no green or black in skin

1/4 cup coconut butter

3 tablespoons shredded coconut, sweetened

3 tablespoons pecans, finely chopped

2 tablespoons Heath’s Chocolate English toffee bits

2 tablespoons coconut sugar

1-2 teaspoons Butter

1/2 lime

Peel bananas and place cut side down onto a parchment paper lined baking sheet.

Next brush each slice with room temperature butter. Sprinkle each slice with coconut sugar.

Place baking sheet into a preheated 350 degree oven and bake for 10 minutes or until sugar has caramelized and bananas have softened.

Remove from heat and slide parchment paper with banana slices to a cooling rack. Let cool for 10 minutes.

Add cooked bananas to a small bowl. Squeeze in some lime juice. With a fork mash the bananas to a purée with mixing well with lime juice.

Next mix in coconut butter, shredded coconut, toffee bites, and chopped pecans. Stir until well combined.

Cooks Notes

If coconut butter starts to melt after mixing together frosting ingredients, just place bowl of frosting in refrigerator for about 10 minutes.

Frosting is easier to apply to cake with a pastry offset spatula.

Looking For Gluten-free DessertsLove Dessert Again With These Grain-Free Gluten-Free Sweets

Next, remove cake from pan to a cutting board. Next cut the 9×9 square inch cake into even fourths (each piece about 4.5×4.5 inches square).

If desired, remove outer crust from each small cake.

Lay each sliced piece cut side up onto the cutting board. Spread banana frosting on 4 slices and top them with the other slices.

Next spread frosting out over each cake. The top and the sides.

Plate and serve.

Here’s more deliciously yummy banana bread recipes.

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Chocolate English Toffee Cookie Ice Cream Sandwiches

Chocolate English Toffee Cookie Ice Cream Sandwiches

In the United States a cookie described as a thin, sweet, usually small cake.

In England and Australia their called biscuits and in Spain and Mexico their called galletas.

The name cookie is derived from the Dutch word koekje, meaning “small or little cake.”

According to culinary historians, the first historic record of cookies was their use as test cakes. A small amount of cake batter was baked to test the oven’s temperature.

The earliest cookie-style cakes are thought to date back to 7th century Persia A.D. They were one of the first countries to cultivate sugar.

Immigrants from England, Scotland, and Norway brought their style of cookies to America.

The simple butter cookies made in the US strongly resemble the English teacakes and Scottish shortbread.

The cookies in this recipe are loaded with chunks of chocolate and toffee bits then sandwiched with vanilla ice cream.

Chocolate English Toffee Cookie Ice Cream Sandwiches

Ice cream nestled between two chewy deliciously yummy cookies is hard to beat.

These cookies are deliciously chewy on the outside but ridiculously soft on the inside.

Read More About Making The Perfect Cookie – Baking Cookies Everyone Will Enjoy.

Chocolate English Toffee Cookie Ice Cream Sandwiches

2 1/4 cups all-purpose flour

1 tsp baking soda

1/2 tsp salt

1/2 cup butter, room temperature

1 cup brown sugar

1/2 cup sugar

1 tsp vanilla extract

2 Eggs

1 1/3 cups or 8oz bag Heath bar toffee bits

Preheat oven to 350° degrees.

Line a baking sheet pan with parchment paper.

In a medium bowl, whisk together flour, baking soda, and salt. Set aside.

In a stand mixer, beat butter and sugar until light and fluffy. Add egg and vanilla extract.

Add flour mixture to egg mixture and combined together. Stir in bag of toffee bites until evenly distributed.

Drop by rounded tablespoonfuls or using a cookie scoop (.50 ounce) 2-inches apart onto cookie sheet. Repeat until all dough is used.

Cook’s Notes

If your cookies don’t drop from the cookie scoop easily, the likely reason is because the butter was too soft. Cover your raw cookie dough with plastic wrap and chill in the refrigerator for about an hour then try again.

As a Side Note: The Heath bar is an American candy bar made of English-style toffee covered with chocolate. It was marketed by L.S. Heath beginning in 1928, and since 1996 by Hershey.

Bake for 9-11 minutes, or until lightly browned. Cool slightly, remove from cookie sheet to wire rack. Cool completely.

Assembling Ice Cream Sandwiches

For each ice cream sandwich, place 1 scoop of ice cream (about 1/3 cup) between 2 cookies. Gently press cookies together (ice cream should spread to edge of cookies).

Eat immediately, or wrap sandwiches individually in plastic wrap. Place in resealable freezer bag, and freeze until ready to eat.

Try this deliciously yummy sandwiched cookie – Coconut Pecan Sugar Cookies.

Or these grain-free gluten-free desserts – Love Dessert Again With These Grain-Free Gluten-Free Sweets.

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Sweet Dark Cherry Bourbon Bread Pudding

Great things come from day-old bread. And bread pudding is one of them.

Bread pudding is one of those favorite desserts we love to make.

Bread pudding is not only a great use of leftover bread, it’s also deliciously satisfying, and a yummy comfort food.

The juice from the cherries baking makes for a very moist, tender, and sweet bread pudding. And not to forget the added crunch and sweetness of walnuts and semi-sweet dark chocolate.

A bread pudding recipe is a very versatile dessert. How so?

Well, once you have the basics of making a bread pudding, you can change the fruit and other ingredient additions to what whatever you have on hand in your pantry and refrigerator – (more bread pudding recipes to follow).

As for the Bourbon, not to worry. The flavor is subtle, and the alcohol vaporizes away as the dessert bakes. But the flavor remains.

You could also try rum. Or if you don’t want the bourbon or rum flavors, replace with vanilla or almond extract.

If you don’t have any day-old bread in your kitchen that’s okay. Just place bread slices on to a non-greased baking sheet.

Place pan under broiler about 6 inches from heat source. Heat bread until golden brown, about 2 minutes on each side.

Remove sheet pan and let cool. Cut into 1-inch pieces. Set aside.

Sweet Dark Cherry Bourbon Bread Pudding

7 large croissants, cut into 1 1/2-inch pieces (10 cups)

5 eggs

3/4 cup granulated sugar

1 3/4 cup heavy cream or whole milk

10 ounce frozen bag of sweet dark cherries, thawed, drained

2 tbsp real bourbon

2 tsp ground cinnamon

1/4 tsp ground nutmeg

1/2 tsp salt

1 cup semi-sweet dark chocolate chips

3/4 cup chopped walnuts

1/4 cup maple syrup

Preheat oven to 350 degrees. 

Butter a 9 x 13 inch baking dish.

Cut and toss croissants into a large bowl. Set aside.

In a large bowl, beat the eggs until frothy. Add sugar and milk or cream. Beat until well blended. Add the spices and salt.

Next add the fruit, chocolate and nuts with the croissants. Pour egg mixture into bowl and using clean hands, stir everything together.

Pour into your prepared dish and let stand for 30 minutes before baking.

Bake for about 25 minutes, covered with aluminum foil. Remove foil and bake for 25 minutes more, or until golden and puffed.

Remove from oven. While still warm, brush with maple syrup.

Best served warm, but deliciously yummy cold. Also great for breakfast or a snack.

Makes about 6 servings.

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Looking For Instant Pot Recipes – Start By Typing “Instant Pot” In The Search Box And Click Search.

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Instant Pot Creme Brulee

This classic French dessert is an all time favorite.

Creme Brulee is a dessert that is made of baked custard and topped with a brittle, thin crust of caramelized sugar.

It can be served at room temperature and even while cold or warm.

Some may ask if Creme Brulee is the same as the Latin version of a custard called Flan.

The answer is yes or no and maybe.

They both have basically the same ingredients, eggs, cream, sugar and vanilla. With the difference being you can add fruit to a Brulee.

A European flan or Brulee has a caramelized sugar topping while a Latin flan is a milky caramel syrup.

In other words, a Latin custard caramelizes the sugar during the cooking process. Where as, with the Brulee, the sugar is caramelized just before serving.

Instant Pot Creme Brulee

1 cup heavy cream

2 egg yolks

3 tablespoons white sugar

1 teaspoon vanilla extract

1 pinch salt

3 teaspoons white sugar

Place a trivet to the inner pot of the Instant Pot. Next add 1 cup water.

Add to a large mixing bowl the egg yokes, heavy cream, sugar, vanilla extract and salt. Mix until combined.

Pour even amounts of the egg mixture into 6 oz. ramekins.

Cover ramekins with foil and place on the trivet, stacking if necessary. Close and lock the lid. Select high pressure according to manufacturer’s instructions; set timer for 8 minutes. Allow 10 to 15 minutes for pressure to build.

Release pressure using the natural-release method according to manufacturer’s instructions, about 5 minutes. Unlock and remove the lid.

Check custard; it should jiggle around the edges but not be liquid; it will set up more as it cools. Let cool to room temperature, 15 to 30 minutes. Refrigerate for 4 hours.

Top each custard with 1 teaspoon sugar. Heat sugar with a kitchen torch until caramelized, about 30 seconds. Serve immediately.

If you don’t have a kitchen torch, you can place each ramekin under the oven broiler for a 3-5 minutes or until the sugar is browned.

Get more Instant Pot recipes by typing “Instant Pot” into the search box and click Search.

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Almond Joy Banana Bread

Almond Joy Banana Bread

If you love almonds, coconut and chocolate, you’re almost certainly an Almond Joy fan.

The candy bar, Almond Joy first hit the chocolate bar seen in the 1940’s and was produced by Peter Paul.

Who doesn’t remember the Peter Paul T.V. advertisement of 1970 with the jingle –

“Sometimes you feel like a nut, sometimes you don’t – Almond Joy’s got nuts – Mounds don’t.”

In 2002, the jingle was inducted into the Hall of Fame – category, Advertising Slogan.

Today the Almond Joy candy bar is manufactured by Hershey’s who bought Peter Paul in 1988.

The Almond Joy has had a lot of influence on the making of many dessert recipes.

Such as…..

  • Almond Joy Cookies
  • Almond Joy Truffles – homemade
  • Almond Joy Fudge
  • Almond Joy Over Night Oats

So many recipes, oh and let’s not for get, Almond Joy Banana Bread.

Lots of dark chocolate, sweetened coconut, and banana flavor. With lots of chopped roasted almonds.

A Slice Of Almond Joy Banana Bread

What makes this banana bread so deliciously yummy, is there is no milk and vegetable oil.

But rather coconut milk. Oh too Joy!!

Almond Joy Banana Bread

2 cups flour

1½ tsp baking powder

½ tsp baking soda

¼ tsp salt

1 tsp ground cinnamon 

1 can 13.66 fl oz coconut milk

1 cups brown sugar

1/4 cup sugar

2 eggs

1 cup (2-3) ripe bananas, mashed 

1/2 cup coconut, sweetened shredded

1 cup roasted almonds, chopped

1/3 cup unsweetened dark chocolate, shredded

Preheat oven to 375 F.

Lightly grease with coconut oil a 9 x 5-inch loaf pan. Sprinkle in 1-2 teaspoons of sugar and shake pan back and forth to coat the sugar to sides and bottom of loaf pan.

In a medium bowl, mix flour, baking powder, baking soda, salt and cinnamon.

In a large bowl, beat coconut milk, sugar and eggs with an electric mixer on medium speed until well blended. Add bananas. Beat on low speed until well blended.

Gradually mix wet ingredients into flour mixture.

Next add almonds, coconut and shredded chocolate. Mix softly till incorporated.

Pour batter into the loaf pan.

If desired peel and slice vertically a yellow banana place on top of bread mixture, rounded side down.

Place a few roasted whole almonds on top as well as sprinkle some shredded chocolate.

Bake for 55 to 60 minutes, or until a toothpick inserted in the center comes out clean.

Cool in pan for 10 minutes. Remove from pan and completely cool on a wire rack. Before cutting into (a serrated knife is recommended).

More recipes with chocolate, almonds, coconut and bananas.

Vegan Hot Chocolate

Herb Chicken Cranberry Almond Salad

Coconut Pecan Sugar Cookies

Banana Pecan Upside-Down Cake

Pumpkin Pecan Coconut Cake with Cardamom Whipped Cream

Pumpkin Pecan Coconut Cake With Cardamom Whipped Cream

Some have asked if a pumpkin is a fruit or vegetable?

A pumpkin, according to The Botanical Society of America, is a fruit because it’s a product of the seed-bearing structure of flowering plants.

Vegetables, on the other hand, are the edible portion of plants such as leaves, stems, roots, bullbs, flowers, and tubers.

Simply put, a fruit contains its seeds, were as vegetable has no seeds.

How The Pumpkin Got It’s Name

The word pumpkin originates from the Greek word pepon, which means “large melon”, something round and large.

The French adapted this word to pompon, which the British changed to pumpion and later the American colonists adapted the word pumpkin.

Try Some Mexican Desserts to Satisfy Any Sweet Tooth

Pumpkin Pecan Coconut Cake with Cardamom Whipped Cream

Spices are an essential ingredient for fall baking, especially pumpkin pie spice.

This dessert cake though, is not your typical pumpkin spice cake.

The cake contains coconut, which plays off the pumpkin in texture and flavor beautifully.

Close up sopped bite of cake and whipped cream

The pumpkin cake is also topped with whipped heavy cream incorporated with cardamom and sweet shredded coconut,

2 cups all-purpose flour

2/3 cup shredded coconut

2 teaspoons baking powder

1 teaspoon baking soda

1 teaspoon salt

1 teaspoon cinnamon

1/2 teaspoon ginger

1/4 teaspoon nutmeg

4 large eggs

3/4 cup coconut oil

1 cup granulated sugar

1 (15 oz) can pumpkin puree

1 cup pecans, chopped

Preheat oven to 350°F and lightly grease a 9×13-inch baking pan. Set aside.

In a medium bowl, mix together the flour, coconut, baking powder and soda, salt, cinnamon, ginger, and nutmeg.

In a separate large bowl, add eggs, oil, sugar, and pumpkin puree and beat with an electric mixer until well combined.

Add dry ingredients to pumpkin mixture and beat on low until just combined. Stir in chopped nuts and spread batter in prepared pan.

Bake until center has set, about 25-30 minutes. Remove from oven and let cool for 10 minutes.

Slice and serve topped with fresh whipped cream.

For The Coconut an Pecan Lovers: Coconut Pecan Sugar Cookies

Topping: Fresh Whipped Cream with Cardamom

Fresh whipped cream with Cardamom

1 cup heavy cream

1/4 cup confectioners sugar 

1/4 cup shredded coconut

1/2 teaspoon ground cardamon

Place a large metal bowl with an electric stand or hand beater whipper attachment into the freezer, about 10 minutes.

Metal mixing bowl with whipper attachment
Metal Mixing Bowl and Whipper Attachment

Bowl and whipper along with cream need to be cold, so that the cream whips up fast.

A room temperature bowl and whipper attachment will take longer to whip up the cream.

Add heavy cream to cold bowl. Whip until lite peaks form.

Add powered sugar, cardamom, and coconut. Continue with whipping to incorporate. Whip until picks are firm.

Top whipped cream over s slice of pumpkin cake. Save leftover whipped cream in the refrigerator in an air tight container. Use within 5 days.

Banana Pecan Upside-Down Cake

When you think of an upside-down cake likely images of a cake topped with canned pineapple rings, each studded with a bright red maraschino cherry comes to mind.

A pineapple upside-down cake is the classic iteration, but you’re definitely not limited to just pineapple.  

Upside-down cakes can feature seasonal fruits like peaches, blueberries, cherries, or fruits available all year long, like apples, pears or bananas.

You can even use Blood Oranges (when in season) – Blood Orange Upside Down Cake

And you are also not limited to just fruit. You can also use nuts, like pecans, almonds, or walnuts and even white chocolate chips and shredded coconut.

Banana Pecan Up-Side Down Cake

1/2 cup packed brown sugar

2 tablespoons lemon juice, divided

1 tablespoon butter

1/2 cup pecan halves

4 medium firm bananas, sliced

For the bananas, it’s best to use them before they get brown spots on them.


1-1/2 cups all-purpose flour

1-1/2 teaspoon baking powder

1/4 teaspoon salt

1/2 cup unsalted butter

3/4 cup granulated sugar

1 teaspoon vanilla extract

2 large eggs, at room temperature

1 cup Greek yogurt, plain or 1/2 cup whole milk

In a small saucepan, combine and bring to a boil the brown sugar, 1 tablespoon lemon juice and butter.

Reduce heat to medium and cook without stirring until sugar is dissolved.

Pour into a parchment paper lined 9-in. springform pan. Sprinkle with pecans.

Brush banana halves with remaining lemon juice. Arrange bananas in a circular pattern over the pecans and one layer high on the sides. Set aside.

In a large bowl, combine the flour, sugar, baking soda, baking powder and salt. Cut in butter until mixture resembles coarse crumbs.

In a small bowl, combine the yogurt, eggs, lemon zest and vanilla. Stir the wet ingredients into the dry ingredients just until moistened. Spoon over bananas.

Bake at 375° until a toothpick inserted in the center comes out clean, 35-40 minutes. Remove from oven and let cool 10 minutes.

Run a knife around edge of pan than invert cake onto a serving plate. Serve with whipped cream if desired.

You can also make this recipe using four (4) individual 5-inch spring form pans.

You like up-side down cakes? Then you’ll love Peach Upside Down Cake

Blueberry Maple Cinnamon Cupcakes

Blueberry Maple Cinnamon Muffins

Maple combined with a subtle touch of cinnamon and some blueberries gives these muffins the flavor of blueberry pancakes with maple syrup.

Spoon with  blueberry  muffin and yogurt

The word muffin (in the US) is often used for small, round breads with a sweet taste.

Quick breads are chemically leavened (baking soda or baking powder) as opposed to yeast leavened breads.

The word muffin comes from the French word ‘moufflet.’ However, the origin of the muffin is not from France.

The original muffin comes from England, and are called English muffins.

English muffin with jam and butter

Muffins, as prepared in US bakeries and homes, include both savoury varieties, such as cornmeal and cheese muffins, and sweet varieties such as blueberry, chocolate chip, lemon or banana flavors.

Try These Muffin/Cupcake Recipes

Blueberry Muffins Paleo Style

Dark Cocoa Banana Muffins

Muffins can range from lightly sweetened to products that are “richer than many cakes in fat and sugar.”

Blueberry Maple Cinnamon Muffins  in a baking pan

Three states have adopted “The Official State Muffin.” These include:

Official  state muffins

Minnesota – Blueberry Muffin

Massachusetts – Corn Muffin

New York – Apple Muffin

Blueberry Maple Cinnamon Muffins

In this recipe we opted to use heavy cream in place of milk and Greek yogurt in place of sour cream.

Blueberry Maple Cinnamon Muffins  warm on a plate

2 cups all-purpose flour

1/2 cup packed brown sugar

2 teaspoons baking powder

1/2 teaspoon salt

3/4 cup milk

1/2 cup butter, melted

1/2 cup maple syrup

1/4 cup sour cream

1 large egg, room temperature

1/2 teaspoon vanilla extract


3 tablespoons all-purpose flour

3 tablespoons maple sugar, regular sugar can be used

2 tablespoons quick oats, can opt for chopped nuts

1/2 teaspoon ground cinnamon

2 tablespoons cold butter

Preheat oven to 400°.

In a large bowl, combine flour, brown sugar, baking powder and salt.

In another bowl, combine milk, butter, syrup, sour cream, egg and vanilla.

Stir wet ingredients into dry ingredients just until moistened (with heavy cream batter will be a bit thick).

Fill greased or paper-lined muffin cups two-thirds full.

For topping, combine flour, sugar, oats, and cinnamon. Cut in butter until crumbly. Sprinkle over batter.

Blueberry muffin with crumbled topping

Bake 16-20 minutes for cupcakes or 30-35 minutes for muffins. Or bake until a toothpick inserted in center comes out clean.

Cool 5 minutes before removing from baking pan. Serve warm with butter or top with vanilla ice cream.

You can also opt for Greek yogurt, blueberries and maple syrup.

Blueberry Maple Cinnamon  Muffin served with yogurt and blueberries