Ultimate blueberry muffin recipe


This is the ultimate recipe for a moist muffin that you need to keep. This is not an empty promise. I have been using this recipe, initially adapted from King Arthur’s department store blueberry muffin recipe.

Now, I stress on “adapted” because, if you are familiar with my blog, you would know that anything British or American is too sweet for my palate. So I tend to cut on sugar and enhance the flavour with more “exhausteurs de goûts “.

I also replaced butter with oil because we all know oil brings moist.

I replaced milk with buttermilk because we all know it works better with bicarbonate (which I have added as well).

This recipe I’m sharing today is the basic for any fruit muffin you want to make and the topping is not even mandatory. It does add some contrast and some texture though so I would not advise to leave it out.

So bring a bowl and a whisk and let’s get started.


Coffee and a blueberry-loaded muffin

A blueberry-loaded muffin with coffee. Credit @Nada Kiffa


For 6 muffins, medium size
Prep: 5 min/ baking: 25 min at 170 C

For the base
– 1 egg, at room temperature
– 1/3 caster sugar (1/4 also works for me)
– 1/4 buttermilk
– 1/4 vegetable oil
– 1 tsp of vanilla extract
– A good pinch of salt
– 1 1/2 tsp of baking powder
– 1/4 tsp of bicarbonate of soda]
– 1 tsp of lemon zest
– 1 tsp of ginger or 1 tbsp of cinnamon if using apples

Fruit addition
– 1 cup of banane in small cubes (goes well with cinnamon, white chocolate in small bits and a bit of chopped walnuts or pecans)
– 1 cup of chopped apples or rhubarb (goes well with lemon zest and bergamote oil)
– 1 cup of blueberries or raspberries (fresh or frozen, toss in flour before adding), goes well with lemon or orange zest.

For the crumble
– 2 or 3 tbsp (levelled) of oat

–  1 heaped tbsp of demerara sugar

Blueberry muffins just out of the oven

Blueberry muffins just out of the oven. Credit @Nada Kiffa


Preheat the oven at 170 C (160 C fan oven).

Place the muffin cases in the muffin tin.

In a bowl, whisk the egg and the sugar for a couple of minutes.

Add in the liquids, salt, baking soda and baking powder, whisk for another second.

Finish off with flour and fruits (nuts, flavourings, chocolate…) and mix loosely for a second.

Fill the muffin cases to 3/4 and sprinkle with the topping mix.

Place the muffins in the middle of your oven. At the end of the baking time, check if it’s done by inserting a knife or any probe you have to check if it comes out clean and no batter is left uncooked.

Pull out of the oven, let cool for 10 min before moving them out. I like to drizzle some maple syrup on them to add more moist but that’s another story..

The muffins keep well for a couple of days. You could put them in the fridge as well. Just take them out 10 min before eating them.



Ultimate healthy banana bread

Ultimate No added-sugar banana bread


Are you looking a -sort- of guilt-free banana cake? I’ve got you covered!

My ultimate healthy banana cake.


For 26 cm long cake loaf pan/ Temp: 170 C/ Baking time: 50 min

– 3 very ripe bananas (400 to 450 g )
– 200 g who wheat flour or 50%-50% to white
– 80 g hazelnut powder
– 120 ml milk (hazelnut, soja, coconut, almond)
– 2 eggs, medium-size
– 60 ml d’argan, hazelnut or coconut oil
– 1 tsp cinnamon
– 1 tsp vanilla sugar
– 1/4 tsp salt
– 6 g baking powder
– 1/4 tsp bicarb.
– 80 -100 g chocolate chips


Watch for instruction following this link or just click on the video:

The ultimate date cake – Cake gourmand et moelleux aux dattes


Date cake! I love it! This is my go-to date recipe and it took me a decade to realize that hot water does a great job keeping it moist for days. There you go, I give you the trick in the first line!

I learned how to adjust it to my tastebuds and I discovered that clementine or orange go really well with coffee and fudge flavors.

If you ask me wether I like this lovely date cake with walnut or pecan, I’d vote for the latter especially when you caramelize it and add it on top. It really adds a different dimension to the final texture and more “gourmandise”.


My addictive moist date, walnut or pecan and clementine cake 

The ultimate date cake (Eng. version)

For the cake  (serves 8/baking time: 40 -50 min / temp: 160-170 C)

– 1 cup of chopped dates
– 1 cup boiling water +1/4 cup hot coffee
– 3/4 cup brown sugar
– 1 egg
– 60 g soft butter
– 20 to 30 g oil
– 1 1/2 cup flour
– 1 tsp baking powder
-1/4 tsp baking soda
– 1 tsp cinnamon (optional)
– 1 vanilla sugar or extract
– 1 good pinch of salt
– 60 g pecans or walnuts
–  1 candied clementine ou
1/2 candied orange (optional)

Glazing and decoration

– Salted butter caramel OR
– Dulce de leche OR

– Apricot or orange jam/preserve

Watch the video on how to make it 

Cake  moelleux aux dattes (Version française)

Mon moelleux aux dattes avec une bonne dose de clémentines confites


Pour le cake (8 pers./temps de cuisson: 40 -50 min / temp: 160-170 C))

– 1 poignée de dattes hachées
– 300 ml d’eau bouillante (moitié café)
– 150 g de sucre roux
– 1 oeuf
– 60 g de beurre mou
– 30 g d’huile neutre
– 190 de farine
– 1 cc levure chimique
– 1/4 cc de bicarbonate
– 1 cc cannelle (facultatif)
– 1 cc vanille (extrait ou sucre)
– 1 pincée de sel
– 60 g de noix ou pécans hachés
–  1 clémentine ou 1/2 orange confite (facultatif)

Pour le topping et la déco 

– Caramel  au beurre salé OU
– Nestlé caramel OU
– confiture d’oranges ou abricot
– Quelques noix et oranges confites
Pour préparer le cake, visualisez la video sur ma chaine YouTube

A cut loaf of marbled cake

My addictive marble cake recipe

I’m not always in the mood for dense cakes and I’m no fan of excessively sweet ones or creamy ones either. So this marble cake is airy, just moist enough to avoid any unpleasant dry sandy texture, not overly sweet. Itcan last for a few days and smell good warming vanilla from a distance.
Overall, the best marble cake as far as I’m concerned! Ok I was in a hurry so the marbling effect is not neat but it does not matter. The taste and texture do though, and they’re very much there!
A loaf of marbled cake from the side

A loaf of marbled cake from the side. Credit @Nada Kiffa

In Morocco, cake refers to the one in the shape of a loaf while gateau mostly refers to a creamy cake, maybe with layers. We tend to follow the French in this logic.
So cakes can be served for breakfast with juice, tea or coffee or for afternoon breaks and casual family gatherings.
I used to love stopping at our neighbours’ after primary school days and indulge myself with the classic Meskouta or kika cake (kika is actually cake in Moroccan). She always had wonderful homemade bread and a spread of Msemmen and Mlaouis. They also had Thermos filled with “cafe au lait” which just smelt good especially in those cold rainy days we don’t get much anymore!
I loved our neighbours, their mother was originally from Safi and everything she made was irresistible. She knew how to take care of her 7 children even with a husband who left them for another woman. She always made sure her children always find a solace in being together and eating at the same table. So the afternoon/evening table lasted for a couple of hours until the last one of them got back from school. Most of her children are now successful which I find quite rewarding.
So our cakes are usually simple, not demanding and can be baked in all sorts of oven.
Depending on which mould is facing me first in the cupboard, I use either a 25 cm round pan or a loaf pan.
I tend to replace a portion of the flour with corn starch in many baked recipes. It always improves the texture. That’s my little secret.
A family round-shaped marble cake, topped with apricot marmalade and
grated dark chocolate while still hot
Serves 8-10
Prep: 10 min – Baking: 60 min
  • 4 eggs, medium-size and at room temperature
  • 220 g of all purpose flour
  • 180 g of unrefined fine sugar
  •   60 g of corn starch
  •   25 g of good 100% cocoa powder
  • 140 ml of vegetable oil (or replace 1/3 with argan or walnut oil)
  • 125 g of natural or vanilla yoghurt (or crème fraiche)
  • A good pinch of salt
  • 1 vanilla pod or 1 tsp of vanilla extract
  • 14 g of baking powder
  • A pinch of baking soda (optional)
  • A tbsp of lemon juice (optional)
  • A tbsp of lemon zest (optional)
  • 3 tbsps of milk
Topping (optional)
  • Icing sugar, apricot or orange marmalade and coconut, grated dark chocolate
Preheat the oven at 220 degrees C and line up a baking pan (25 cm round or a rectangular loaf pan) with baking paper. You could also grease the pan, dust it with flour making sure to remove any excess.
Beat the eggs for a couple of minutes until they become foamy and triple in size.
Add the sugar, vanilla beans, salt, lemon and beat for another 3 minutes at medium speed. The mix will double in size and become even foamier.
Add the yoghurt and beat for a few seconds, then add the oil and again give it a few seconds to amalgamate all the ingredients.
Sift the floor, corn starch, baking powder and soda into the mix and beat in slow speed just to combine. You could also use a spatula for this. Once you add the floor, you should not over-beat the batter.
In a separate bowl, sift the cocoa powder, add 1/3 of the batter and stir with a manual whisk or a spatula. Add the milk to loosen the batter.
Pour a layer of white batter, then a few tablespoons of dark batter all along the white batter. Repeat until all the batter has been used.
Use a skewer or a knife and zigzag the black and white together about 3 times by going up and down from one side to the opposite side.
You could also go with a layer  of white batter then a small-centred layer of dark batter, wait a few seconds until the spread and repeat.
The moment you place the pan in the oven, bring the temperature down to 160 degrees C.
Bake until nicely golden and cooked through (use a skewer or a small sharp knife to check, it should come out clean).
Set aside to cool for 5- 10 min. Loosen the cake and transfer to a grill and smear with jam. Sprinkle the grated chocolate while still warm.
A piece from the round-shaped marble cake
If you chose to dust it with icing sugar or sprinkle with dessicated coconut, wait until the cake is completely cool.
Serve at room temperature.
Store in an airtight container for up to 5 days.