Cut in 1 tablespoon butter until mixture resembles coarse cornmeal. In a small bowl, mix together brown sugar, 2 tablespoons flour and cinnamon.Stir the banana mixture into the flour mixture just until moistened. In another bowl, beat together bananas, sugar, egg and melted butter. In a large bowl, mix together 1 1/2 cups flour, baking soda, baking powder and salt.Lightly grease 10 muffin cups or line with muffin papers. Preheat oven to 375 degrees F (190 degrees C).Top 25 tasty and popular dishes in India.These muffins will freeze well up to 3 months. I like to just loosely cover them, rather than putting them into an airtight container. Add a scoop of ice cream alongside, and some sliced or diced fresh bananas, then drizzle with a bit of store-bought, or (even better), Caf Ridiculously Easy Caramel Sauce. The trick is to try and keep the topping from getting too soft. Just warm them for 15-20 seconds in the microwave and place each one on a plate or in a pretty serving bowl. That said, they will keep for a couple of days at room temperature. Lightly grease 12 muffin cups, or line with muffin papers. These muffins are absolutely best on the day they are baked, when the crumb topping is wonderfully crispy. Even if you add a generous amount of the crumb, you probably won’t use it all. The crumb does add another bit of sweetness to the muffins, so keep that in mind if you prefer a less sweet muffin. You can use as much or as little of the crumb topping as you like.That said, you can make it a bit chunkier if you prefer. I like to make the crumb topping fairly fine, as I find the muffins bake up batter without too heavy a weight from a more coarse crumb on top.You can use paper muffin tin liners if you prefer, though these will come out of the pan well without them.If you have a kitchen scale, you’ll always have the best baking results by weighing out the ingredients! I’ve included weight measures for the ingredients.
#ALL RECIPES BANANA CRUMB MUFFINS FULL#
Tip! Fill any empty muffin cups 1/2 full with water. Step 5: Scoop or spoon batter into 9 muffin cups.Step 4: Add the dry ingredients to the wet ingredients and fold in just until no flour is visible.In a large bowl, mix together 1 ½ cups flour, baking soda, baking powder, and salt. Pop into the fridge while you make the muffins. Lightly grease 10 muffin cups or line them with muffin paper. Step 1: Make the crumb topping by rubbing butter into the flour, cinnamon and brown sugar mixture.
You’ll need about 3 bananas for this recipe. Yellow bananas with black spots are perfect, for best flavour. Ingredients and Substitutionsīananas – start with just slightly over-ripe bananas. The combination of white and brown sugar brings both great flavour and texture.Īnd finally, no need for the stand mixer for this banana muffin recipe, as they are made with just two bowls and a spoon. These banana muffins have the perfect amount of banana flavour, together with a bit of cinnamon, a touch of nutmeg and a splash of vanilla. I love the crispy topping and the tender, moist (but not wet or greasy) muffin. I have tried a lot of banana muffin recipes over the years, but these are the ones I always come back to. These muffins are topped with a sweet crumb, that bakes up wonderfully crispy. Lovely banana crumb muffins, with a tender crumb that is never wet or oily and with just the right amount of banana flavour.
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