Friday, 24 July 2015

Banana Cinnamon Muffin with Chocolate Buttercream

Belated happy Eid day to all our Muslim brothers and sisters.  Eid Mubarak! 

July 17 marked the end of Ramadan in the Muslim world for this year 2015.  Ramadan was a month long celebration that started on June 17.  During the said one month, restaurants are closed during day time and only open after sunset.  At the moment, all offices, establishments, and restaurants are back to their regular shop/working hours.

I cooked this banana-cinnamon muffin during the Ramadan season when I realized that we have many over-ripe bananas on the fruit basket and I didn't want  to put them to waste.   So instead of throwing the over-ripe bananas in the garbage, I decided to make banana muffins. No wastage there :-) 

And since I usually don't eat what I bake, my husband brought most of my banana muffins to work, unfrosted though.

By the way, I used a lot of cinnamon powder here because the brand I am using is not of good quality.  If you have a good quality cinnamon powder, use only at most 1 tsp instead of the amount stated in my recipe. 

Muffins are usually not frosted but I want it frosted so I did.  You can find the recipe for the frosting after this post.  I know, I should have just piped the frosting, but I find it relaxing if I just sloppily smudge them on the muffin :-)


Makes 10 large muffins
Cooking time 20 min + 5 min on oven-off


All-purpose flour-  2 cups 
muscovado sugar -1/3 cup + 1 tbsp (1/2 c)
Baking Powder - 2 to 2 1/2 tsp (depending on the brand)

Milk Powder (Anchor - full cream) - 2 tbsp 
Salt -1/2 teaspoon
Cinnamon powder - 
tsp or 1 tsp good cinnamon powder
banana (over-riped), mashed - 1 1⁄2 cups 
Water -1/2 cup 
Corn oil - 1⁄2 cup
Egg, slightly beaten - 1 medium-size

Baking Procedure:
1. Preheat oven to 180ºC.
2. Combine all of the dry ingredients in a bowl.
3. Add in remaining ingredients mix until fully incorporated. Do not over mix.  Let sit for at least 20min.
4. Grease your muffin tin or line them with a cupcake/muffin liners
5.  Spoon batter into muffin tins. The muffin tins should be 3/4 full to achieve the mushrooming effect
6.  Bake for 20 minutes. Turn off heat and let muffins stay inside the oven for about 5 minutes more.

7. Remove from tins and serve warm or if you want to frost your muffins, cool it down first before frosting

Below is the chocolate buttercream frosting I used.  This is a yummy frosting recipe you can easily make. Use this to frost your cakes, cupcakes, muffins etc. It is also pipeable so it's great for cake decorations.

For this particular recipe I used the Wilton buttercream and just added dark callebaut chocolate.



Wilton Buttercream - 1/4 of the recipe  (see Wilton Buttercream Frosting)
Couverture chocolate (56% cocoa solids) - 50g


1.  Follow the procedure for the Wilton buttercream
2.  Melt the chocolate in a microwave or a double boiler.  Stir and cool for a few minutes
3.  Pour on the buttercream and mix well using a spatula

© myFresha-licious (24July2015)


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