Tag Archives: Muffins


Ahh…… I don’t eat/like muffins a lot but when it comes to blueberry muffins or any other berry muffins I cant stop myself. Mostly, people like chocolate based sweet delights a lot but I am more berry and fruity kinda person. I can’t drink milk based drinks like coffees & shakes so I am not too fond of tea time snacks too but smoothies, juices, slushies, frozen drinks and everything related to it I JUST LOVE IT……..

Ayesha's Kitchen

Ayesha’s Kitchen


  • 6 Tbsp of Unsalted Butter, at room temperature
  • ¾ of a cup of Sugar
  • ¼ cup dark brown sugar
  • ¼ tspn baking soda
  • 2 Eggs
  • ½ Cup of Sour Cream/ greek yogurt/ thick yogurt (without water)
  • 1 tsp of Vanilla Extract
  • ½ tsp of Fresh Grated Orange Zest
  • 1 ¼ cup of Self Rising Flour
  • 1 cup of Fresh Blueberries


-Preheat your oven to 185 degrees Celsius. Line a muffin tin with paper liners and set it aside.

-In a large bowl, cream together the butter and sugar. Add the eggs, vanilla extract, sour cream and orange zest, whisk until the mixture is creamy and thick.

-In a small bowl, toss together the blueberries with about 2 tbsp of the self rising flour. Set aside.

-Add the remaining flour mixed with baking soda into the butter mixture and just mix until the flour is mixed through but don’t over mix.

-Using a spatula, fold in the blueberries making sure not to burst them.

-Using a large ice cream scoop, scoop even amounts in your prepared pan and bake for 20 to 25 minutes or until when a toothpick inserted in the center comes out clean.


Ayesha's Kitchen

Ayesha’s Kitchen

Banana Walnut Muffins with Maple Butter Glaze

Banana Walnut Muffins …….. a warm delight in winters and spring season. Whenever it comes to banana bread or banana muffin, I like it with Cappuccino or mocha. Try this easy recipe and enjoy….

Ayesha's Kitchen

Ayesha’s Kitchen


  • 2 cups (250g) plain flour
  • 1 teaspoon bicarb soda
  • pinch salt
  • 115g butter
  • 115g dark brown soft sugar
  • 2 eggs, beaten
  • 500g (3 – 4 large bananas) mashed overripe bananas
  • 200 gms chopped walnuts


  • 100 gms Melted butter
  • 100 gms maple syrup


-Preheat the oven to 180 degrees C. Lightly grease and line 24 cup muffin tray.

-In a large bowl, combine flour, bicarb soda and salt.

-In a separate bowl, cream together butter and brown sugar. Stir in eggs and mashed bananas and chopped walnuts until well blended. Stir banana mixture into flour mixture; stir just to moisten. Pour mixture into prepared loaf tin.

-Bake in preheated oven for 15 – 25 minutes, until a knife inserted into the muffins comes out clean. Leave to cool in tin for 10 minutes, then turn out onto a wire cooling rack.

-For butter mix in all the ingredients given for maple butter and glaze the hot muffins with it.