Crumbs of Inspiration…
A collection of my recipes- simple, cozy, and made to bring a little extra sweetness into your life. Whether you’re here for inspiration or just a quick bake, there’s something delicious waiting for you!
CHOCOLATE CHIP BANANA BREAD RECIPE
Ingredients:
2 cups all-purpose flour1 teaspoon baking soda1/4 teaspoon salt3/4 cup brown sugar1/2 cup room temperature butter
1/2 teaspoon cinnamon1/4 teaspoon nutmeg3-4 large ripe to overripe bananas, mashed2 large eggs1/2 teaspoon of vanilla extract
1/2 cup - 1 cup of mini chocolate chips
Instructions:
Preheat oven to 350. Lightly grease a 9x5 bread pan. Set aside.
In a large bowl, whisk flour, baking soda, salt, cinnamon, and nutmeg.. set aside.
In a separate large bowl, beat brown sugar and butter together until smooth. Add two large eggs and mashed bananas into bowl until smooth.
Slowly pour the wet mix into the dry mix and beat until well combined. Fold in chocolate chips until well combined.
Pour combination into 9x5 bread pan. Drizzle brown sugar, cinnamon, and chocolate chips on top for added flavor!
Bake for 50-55 minutes, or until a toothpick inserted into the center comes out clean.
Let cool for 10-15 minutes, then transfer to a rack to cool completely!
Bake, savor, and enjoy! If you have any questions (or you’d just like to share your delicious results), send me a message- I would love to see your bakes!
PEANUT BUTTER FUDGE RECIPE
Ingredients:
2 cups light brown sugar
2 cups white sugar
3/4 cups milk (I use almond)
1 and 1/2 cups creamy peanut butter
1 small jar marshmallow fluff
9x13 pan
Instructions:
In a pot over high heat, add brown sugar, white sugar, and milk together. Stir until combined. Bring to a boil.
When brought to a boil, turn off heat and add peanut butter and marshmallow fluff. If you want the fudge a little more sweet, add a 1/4 cup extra of marshmallow fluff!
Stir until thick.
When all combined, pour fudge in 9x13 pan and let sit for 20-25 minutes.
If you have any questions, feel free to email me! I would love to hear how much you enjoyed making this easy sweet treat!
BLUEBERRY MUFFIN RECIPE
Ingredients:
For the muffins:
1 and 1/2 cups all-purpose flour
1/2 cup granulated sugar
1 tbsp brown sugar
1/2 tsp salt
2 tsp baking powder
1/4 tsp cinnamon (optional)
1/4 cup unsalted butter, melted
1/4 cup neutral oil (vegetable or canola oil)
1/2 cup whole milk
1 large egg
1 tsp vanilla extract
1 cup wild blueberries (or regular blueberries)
For the Streusel Topping:
3 tbsp all-purpose flour
2 and 1/2 tbsp brown sugar
1 tbsp granulated sugar
1/4 tsp cinnamon (optional)
2 tbsp unsalted butter, softened
Instructions:
Preheat the oven to 400°F (204°C). Line a mini muffin pan with paper liners or lightly grease with non-stick spray.
Prepare the Streusel Topping: In a small bowl, whisk together the flour, brown sugar, granulated sugar, and cinnamon. Add the softened butter and mix with a fork or your fingers until the mixture resembles fine, crumbly sand. Set aside.
Mix the Dry Ingredients: In a large mixing bowl, whisk together the flour, granulated sugar, brown sugar, salt, baking powder, and cinnamon.
Mix the Wet Ingredients: In a separate bowl, whisk together the melted butter, oil, milk, egg, and vanilla extract until smooth.
Combine Wet & Dry: Slowly pour the wet ingredients into the dry ingredients, stirring gently until just combined. Do not over mix—this keeps the muffins soft!
Fold in the Blueberries: Gently fold in the blueberries with a spatula.
Fill the Muffin Pan & Add Streusel: Scoop batter into the muffin cups, filling each about 3/4 full. Sprinkle a generous amount of streusel topping over each muffin, lightly pressing it down to help it stick.
Bake: Bake at 400°F for 5 minutes, then reduce the oven temperature to 350°F.
Continue baking for 16-18 minutes, or until a toothpick inserted into the center comes out clean.
Cool & Enjoy: Let muffins cool in the pan for 5 minutes before transferring to a wire rack. Serve warm or at room temperature!
These little muffins are the kind of thing that feels like home—soft, sweet, and simple. Whether you’re enjoying them warm with your morning coffee or sneaking one (or two) as an afternoon treat, I hope they bring that same cozy feeling to your kitchen. If you give them a try, tag me so I can see your batch—I’d love to bake alongside you, even from afar.
LEMON CUPCAKES W/ LEMON BUTTERCREAM RECIPE
INGREDIENTS:
For the cupcakes:
1 ½ cups all-purpose flour
1 ½ tsp baking powder
¼ tsp salt
½ cup unsalted butter, softened
¾ cup granulated sugar
2 large eggs, room temp
1 tbsp lemon zest
1 tbsp fresh lemon juice
1 tsp vanilla extract
½ cup whole milk, room temp
For the buttercream:
1 cup unsalted butter, softened
3 ½ to 4 cups powdered sugar, sifted
2 tbsp lemon zest
2–3 tbsp fresh lemon juice
½ tsp lemon extract (optional for extra zing)
1 tsp vanilla extract
1–2 tbsp heavy cream (optional for fluffiness)
Pinch of salt
Instructions:
Preheat oven to 350°F and line a cupcake pan with 12 liners.
In one bowl, whisk together flour, baking powder, and salt.
In another bowl, beat butter and sugar until light and fluffy. Add eggs one at a time, then mix in lemon zest, lemon juice, and vanilla.
Alternately add the dry ingredients and milk to the wet mix, starting and ending with dry. If using Greek yogurt, fold it in at the end.
Fill cupcake liners ¾ full. Bake for 16–18 minutes or until a toothpick comes out clean. Let cool before frosting.
For the buttercream, beat butter until creamy. Add powdered sugar gradually. Mix in lemon zest, lemon juice, vanilla, and salt. Add heavy cream if needed and whip until fluffy.
Pipe or spread onto cooled cupcakes. Optional: top with lemon zest curls or glaze drizzle.
Bright, soft, and kissed with citrus—these lemon zest cupcakes are like sunshine in a wrapper. They’re fluffy, comforting, and just the right amount of sweet, with a dreamy lemon buttercream that melts on your tongue. Whether you’re baking for a cozy weekend treat or bringing a little brightness to someone’s day, these are the kind of cupcakes that feel like a warm hug from the inside out.
RED VELVET CUPCAKES W/ CREAM CHEESE FROSTING
Ingredients:
For the cupcakes:
1 cup all-purpose flour
1 tbsp unsweetened cocoa powder
½ tsp baking soda
¼ tsp salt
½ cup unsalted butter, softened
¼ cup vegetable oil
¾ cup granulated sugar
1 large egg
½ box (about 1.7 oz) chocolate instant pudding mix (just the powder)
½ cup buttermilk, room temp
1 tsp vanilla extract
1 tsp white vinegar
1 tbsp red food coloring
Optional: ½ tsp espresso powder (for deeper cocoa flavor)
For the frosting:
8 oz cream cheese, softened
½ cup (1 stick) unsalted butter, softened
3 ½ to 4 cups powdered sugar, sifted
1 ½ tsp vanilla extract
Pinch of salt
Optional: 1–2 tbsp heavy cream (for fluffier texture)
Instructions:
Preheat oven to 350°F. Line a cupcake pan with 12 liners.
In a medium bowl, whisk together flour, cocoa powder, baking soda, salt, pudding mix, and espresso powder (if using).
In a large bowl, cream together butter and sugar. Add vegetable oil and egg, mixing until smooth.
In a small bowl or measuring cup, stir together buttermilk, vanilla, vinegar, and food coloring.
Alternately add dry ingredients and buttermilk mixture to the butter mixture. Mix until just combined.
Fill liners ¾ full. Bake for 18–20 minutes or until a toothpick comes out clean. Let cool completely.
For the frosting, beat cream cheese and butter until smooth. Gradually add powdered sugar, then vanilla and salt. Add heavy cream if desired for a fluffier texture.
Frost cooled cupcakes. Optional: top with crushed red velvet crumbs or white chocolate curls.
Rich, nostalgic, and impossibly soft—these red velvet cupcakes are my go-to when I want something cozy and classic with a little bit of drama. Made with a touch of chocolate, a swirl of cream cheese frosting, and a whole lot of love, they’re perfect for gifting, sharing, or curling up with something sweet. Every bite feels like a celebration.