12/7/2023 0 Comments Banana muffins with crumb toppingIt is used in our banana cake, chocolate sheet cake, and oreo cake. Buttermilk: There is a reason that buttermilk is an ingredient in almost all of our favorite cakes.As bananas ripen, the starches are converted into sugar which makes them super soft, sweet, and flavorful – a win-win-win when it comes to baked goods. The riper the bananas are, the more sugar they have. Ripe bananas: Like with most baked goods, the bananas should be very ripe for these muffins.Tips for the perfect banana crumb muffins: The creaminess pairs perfectly with the crumble and muffin. It is sweet, creamy, and packed with vanilla flavor. Vanilla bean glaze: Vanilla bean glaze is the icing on top of these muffins.We top these with a brown sugar cinnamon crumble for a spiced, caramelized, sweet crumb. Brown sugar crumble: We add crumble everywhere we can and these banana muffins are no exception.In case the banana flavor isn’t enough, we add vanilla and a little almond extract for the perfect tasting muffin! We also alternate the dry and wet ingredients for an even more tender muffin. Buttermilk banana muffin: The buttermilk banana muffins are packed with banana flavor and extra tender because of the buttermilk.They are the perfect breakfast treat or really… anytime treat. These look and taste like they are straight out of a bakery. The cinnamon brown sugar crumble is the perfect topping and there is nothing a little vanilla bean glaze does not make better. These muffins have both the fluffy, light texture of a coffee cake and the flavor of a banana bread. They are the best of both baked goods rolled into one. Once the muffins have baked, and a toothpick comes out clean, let then cool for 15 – 20 minutes and enjoy!Įnjoy these muffins on their own, with some peanut butter, or even in a bowl of yogurt! Hope you enjoy and let me know if you make these.Jump to Recipe Print Recipe Banana crumb muffins with cinnamon brown sugar crumble and vanilla bean glaze are coffee cake meets banana bread. Finally, generously add the crumble topping over top of each filled muffin cup.This way, we’ll get more bakery-style muffins! Add muffin batter to muffin tin and fill almost all the way to the top.This will make the texture of the muffins lighter. Try not to over mix here, and instead gently fold. Add your dry ingredients to the wet mixture and fold together until all ingredients are combined. In a separate large bowl, mix egg, banana, brown sugar, maple syrup and butter.I like to sift these ingredients together to make for a finer mixture, but totally optional. Next, in a large bowl, mix flour (for the muffins), cinnamon, salt, baking powder and baking soda.Then, mix with hands, lightly squishing / kneading the butter with the dry ingredients until your crumble forms. Separately, cube the butter into about ~1/2 inch in size. In a bowl, measure out flour, brown sugar and cinnamon. Begin by preheating the oven to 350 degrees Fahrenheit and line a muffin tin.Fill your muffin cups almosttt to the top! We’re baking these bakery-style so filling them up higher will help these be those tall bakery style muffins we know and love.Be generous with that crumble topping! My rule of thumb is… if you can see the batter through the crumble on top, add more crumble!.Feel free to add walnuts or pecans to these muffins for a classic banana nut flavor! They are delicious with or without them.Let’s get to it – cause this recipe for banana crumble muffins is absolutely BANANAS (it’s ok, you can cringe at the pun). I mean, also being greeted at the door with a plate full of warm banana cinnamon muffins?! If I wasn’t at favorite child status before this, I sure am now…. She then proceeded the eat the whole muffin in about a minute. Once she walked in the door, I walked up to her with a plate of these muffins and said “hi, I need you to try these”. Once I had gotten to the final batch, I had, by chance, taken them out of the oven about 5 minutes before she got home. The day that I initially tested out this recipe, my mom was out running errands for a few hours. The banana muffin flavor is just so nostalgic, and it’s perfect! And two, because they pretty much taste like warm banana bread straight out of the oven, but in better, personal-sized muffin form. I think I love these so much because, for one, they bring me back so many years. It’s got a little something extra with the crumble, but can still be a breakfast staple. They aren’t a plain muffin, but they also are not complicated to bake. This was my go-to muffin – and it sure as heck still is! Banana crumble muffins are a sweet muffin, but not too sweet. Swirly banana nut crumble? Absolutely, hell yes. My childhood muffin choices were a bit more sophisticated than my six year old palette, I guess. An *unbeetable* take on an absolute classic, the simple banana muffin.
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