baking inspiration Archives - RecipeWikki https://recipewikki.com/tag/baking-inspiration/ Wikipedia of Awesome Taste Tue, 15 Jul 2025 16:26:55 +0000 en-US hourly 1 https://wordpress.org/?v=6.8.2 https://recipewikki.com/wp-content/uploads/2025/07/icons8-kawaii-rice-64.png baking inspiration Archives - RecipeWikki https://recipewikki.com/tag/baking-inspiration/ 32 32 Hummingbird Muffins https://recipewikki.com/hummingbird-muffins/ Tue, 15 Jul 2025 16:26:55 +0000 https://recipewikki.com/?p=8294 Moist, tender, and bursting with tropical flavor — Hummingbird Muffins are a delightful twist on the classic Southern hummingbird cake. Packed with banana, pineapple, and a touch of cinnamon, they’re perfect for breakfast, snacks, or a sweet treat any time of day. Origin Hummingbird Muffins Hummingbird cake has roots in the American South, particularly in […]

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]]> Moist, tender, and bursting with tropical flavor — Hummingbird Muffins are a delightful twist on the classic Southern hummingbird cake. Packed with banana, pineapple, and a touch of cinnamon, they’re perfect for breakfast, snacks, or a sweet treat any time of day.

Origin Hummingbird Muffins

Hummingbird cake has roots in the American South, particularly in the Carolinas and Tennessee, and first gained national fame in the 1970s. These muffins keep all the warm, fruity character in an easy, portable form.

What I Love About This Recipe

They’re incredibly soft and flavorful without being overly sweet. The banana and pineapple make them naturally moist, and they freeze beautifully for grab-and-go breakfasts.

Also Read : Indian Saag (Spiced Leafy Greens Curry)

Hummingbird Muffins
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Hummingbird Muffins

Recipe by RecipeWikkiCourse: Desserts
Servings

4

servings
Prep time

30

minutes
Cooking time

40

minutes
Calories

220

kcal

Ingredients

  • 1½ cups all-purpose flour

  • ¾ cup sugar

  • 1 tsp baking soda

  • ½ tsp salt

  • ½ tsp cinnamon

  • 2 large eggs

  • ⅓ cup vegetable oil

  • 1 tsp vanilla extract

  • 1 cup mashed ripe banana (about 2 bananas)

  • ½ cup crushed pineapple, drained

  • ½ cup chopped pecans or walnuts (optional)

Directions

  • Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or grease lightly.
  • In a large bowl, whisk together flour, sugar, baking soda, salt, and cinnamon.
  • In another bowl, whisk eggs, oil, and vanilla until combined. Stir in mashed banana and crushed pineapple.
  • Add wet ingredients to dry ingredients and mix gently just until no dry streaks remain. Fold in nuts if using.
  • Divide batter evenly among muffin cups.
  • Bake 18–22 minutes, until tops are golden and a toothpick comes out clean.
  • Cool in the pan 5 minutes, then transfer to a rack to cool completely.

Notes

  • For extra indulgence, top with a dollop of cream cheese frosting.
  • You can substitute whole wheat flour for half the all-purpose flour.
  • Muffins keep in an airtight container for up to 3 days or freeze up to 2 months.

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]]> Cheesecake Stuffed Red Velvet https://recipewikki.com/cheesecake-stuffed-red-velvet/ Sat, 08 Mar 2025 09:55:53 +0000 https://recipewikki.com/?p=6625 CookiesThese decadent cookies combine rich red velvet flavor with a creamy cheesecake center — soft, indulgent, and absolutely irresistible. Origin Cheesecake Stuffed Red Velvet Red velvet desserts trace back to early 20th-century America, known for their signature color and subtle cocoa taste. Pairing them with a tangy cheesecake filling elevates this cookie into a bakery-style […]

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]]> CookiesThese decadent cookies combine rich red velvet flavor with a creamy cheesecake center — soft, indulgent, and absolutely irresistible.

Origin Cheesecake Stuffed Red Velvet

Red velvet desserts trace back to early 20th-century America, known for their signature color and subtle cocoa taste. Pairing them with a tangy cheesecake filling elevates this cookie into a bakery-style treat that’s perfect for holidays, parties, or anytime indulgence.

What I Love About This Recipe

The surprise cheesecake center takes these cookies to another level. You get the soft, chocolatey richness of red velvet with a creamy, slightly tangy filling — like a mini cake and cheesecake in one bite!

Also Read : Sorghum Dosa (Jowar) Recipe

Cheesecake Stuffed Red Velvet
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Cheesecake Stuffed Red Velvet

Recipe by RecipeWikki
Servings

4

servings
Prep time

30

minutes
Cooking time

20

minutes
Calories

220

kcal

Ingredients

  • 8 oz cream cheese, softened

  • ¼ cup powdered sugar

  • ½ tsp vanilla extract

  • 1 ½ cups all-purpose flour

  • ¼ cup unsweetened cocoa powder

  • ½ tsp baking soda

  • ¼ tsp salt

  • ½ cup unsalted butter, softened

  • ½ cup brown sugar

  • ¼ cup granulated sugar

  • 1 large egg

  • 1 tbsp milk

  • 1 tsp vanilla extract

  • 1 tbsp red food coloring

Directions

  • In a small bowl, mix cream cheese, powdered sugar, and vanilla until smooth.
  • Scoop into 1–inch dollops and place on a baking sheet. Freeze for 30 minutes.
  • Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
  • In a bowl, whisk together flour, cocoa powder, baking soda, and salt.
  • In another bowl, beat butter and both sugars until light and fluffy. Add egg, milk, vanilla, and red food coloring. Mix well.
  • Gradually add dry ingredients and mix until a soft dough forms.
  • Scoop 2 tbsp dough, flatten it, and place a frozen cheesecake dollop in the center. Cover with more dough and seal edges.
  • Place cookies 2 inches apart on baking sheet and bake for 12–14 minutes.
  • Cool on a wire rack. Dust with powdered sugar or press a few white chocolate chips on top if desired.

Notes

  • Freezing the cheesecake filling is essential to keep it from oozing during baking.
  • Use gel food coloring for a deeper red hue with less liquid.
  • Store cookies in the fridge if not eaten within a day or two.

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