BANANA CRUMB MUFFINS
The crumb topping is what makes these banana muffins stand apart from the ordinary. They're scrumptious!
Provided by Lisa K
Categories Bread Quick Bread Recipes Muffin Recipes Banana Muffin Recipes
Time 35m
Yield 10
Number Of Ingredients 12
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Lightly grease 10 muffin cups, or line with muffin papers.
- In a large bowl, mix together 1 1/2 cups flour, baking soda, baking powder and salt. In another bowl, beat together bananas, sugar, egg and melted butter. Stir the banana mixture into the flour mixture just until moistened. Spoon batter into prepared muffin cups.
- In a small bowl, mix together brown sugar, 2 tablespoons flour and cinnamon. Cut in 1 tablespoon butter until mixture resembles coarse cornmeal. Sprinkle topping over muffins.
- Bake in preheated oven for 18 to 20 minutes, until a toothpick inserted into center of a muffin comes out clean.
Nutrition Facts : Calories 263.3 calories, Carbohydrate 46 g, Cholesterol 37.9 mg, Fat 8.1 g, Fiber 1.5 g, Protein 3.2 g, SaturatedFat 4.8 g, Sodium 352.5 mg, Sugar 26.5 g
BANANA CINNAMON CRUMB MUFFINS
Provided by Davida Lederle
Time 35m
Number Of Ingredients 16
Steps:
- Preheat oven to 350 degrees F.
- Place muffin liners in a muffin tin or spray with coconut oil.
- In a large bowl combine gluten-free flour, rolled oats, cinnamon, baking soda, baking powder and salt.
- In a separate bowl mash up bananas and then add egg, coconut oil, almond milk, coconut sugar and vanilla.
- Add wet ingredients to dry and stir to combine.
- Divide batter evenly among muffin cups (they should be almost full).
BANANA CRUNCH MUFFINS
Provided by Ina Garten
Time 45m
Yield 18 large muffins
Number Of Ingredients 15
Steps:
- Preheat the oven to 350 degrees F.
- Line 18 large muffin cups with paper liners. Sift the flour, sugar, baking powder, baking soda, and salt into the bowl of an electric mixer fitted with a paddle attachment. Add the melted butter and blend. Combine the eggs, milk, vanilla, and mashed bananas, and add them to the flour-and-butter mixture. Scrape the bowl and blend well. Don't overmix.
- Fold the diced bananas, walnuts, granola, and coconut into the batter. Spoon the batter into the paper liners, filling each 1 to the top. Top each muffin with dried banana chips, granola, or coconut, if desired. Bake for 25 to 30 minutes, or until the tops are brown and a toothpick comes out clean. Cool slightly, remove from the pan, and serve.
EASY CINNAMON CRUMB BANANA MUFFINS
Got overripe bananas but are tired of the same old banana bread recipe? These easy banana muffins have the most delightful crumb topping that will have you wishing for more overripe bananas in your life. The cinnamon & hint of nutmeg flavors in the crunchy crumb topping makes them truly irresistible! Sure, go ahead and try to eat just one. We bet you can't do it.
Provided by Joshua Snyder and Tam Vo
Time 35m
Yield 12 muffins
Number Of Ingredients 14
Steps:
- Gather ingredients. Preheat oven to 375 degrees. Line a 12-muffin tin with muffin liners.
- In a large bowl whisk together flours, baking powder, baking soda, and salt to fully combine. Set aside.
- In a separate bowl, combine bananas, sugar, egg, and oil.
- Stir with a wooden spoon until wet ingredients are fully combined.
- Add wet ingredients to dry ingredients.
- Stir until wet and dry ingredients are just combined. Do not overmix.
- Divide batter evenly into lined muffin tin. Set aside.
- Make the crumb topping: Combine brown sugar, flour, cinnamon, and nutmeg in a small bowl and stir with a fork to mix.
- Cut the tablespoon of butter into the brown sugar mix with fork or by hand.
- This should be done fairly quickly and finished crumb mixture should look like coarse cornmeal.
- Divide the crumb topping evenly between the filled muffin cups. Do not press down into batter.
- Bake in preheated oven for 18-20 minutes or until a toothpick inserted in center of muffin comes out clean. Cool in pan for 5 minutes before removing to wire rack to cool completely.
- Best enjoyed while warm as-is or with a pat of butter on top! Can be stored in an airtight container at room temperature for 3 to 4 days.
Nutrition Facts :
BANANA CRUMB MUFFINS
This is one of my favorite recipes for banana crumb muffins-and it's the only kind our 4-year-old will eat.
Provided by Taste of Home
Time 35m
Yield about 1 dozen.
Number Of Ingredients 13
Steps:
- In a large bowl, combine dry ingredients. Combine bananas, sugar, egg and butter; mix well. Stir into dry ingredients just until moistened. , Fill greased or paper-lined muffin cups three-fourths full. Combine the first three topping ingredients; cut in butter until crumbly. Sprinkle over muffins. , Bake at 375° for 18-20 minutes or until muffins test done. Cool in pan 10 minutes before removing to a wire rack.
Nutrition Facts : Calories 243 calories, Fat 9g fat (6g saturated fat), Cholesterol 41mg cholesterol, Sodium 332mg sodium, Carbohydrate 39g carbohydrate (25g sugars, Fiber 1g fiber), Protein 3g protein.
KING ARTHUR FLOUR'S BANANA CRUMB MUFFINS
A hearty loaf of banana bread is an excellent way to use up a pile of leftover bananas, but sometimes you want a lighter option. These tender banana muffins are crowned with a delightfully crunchy cinnamon crumb topping that lends to their addictive nature. The easy recipe, which doesn't require any special equipment - just a couple of bowls - was adapted from one originally developed by a 9-year old named Meghan Cwikla. With it, she won the junior division at the 1997 State Baking Contest at the Connecticut State Fair.
Provided by The New York Times
Categories breakfast, brunch, easy
Time 40m
Yield 12 muffins
Number Of Ingredients 12
Steps:
- For the topping, in a medium bowl, mix flour, sugar and cinnamon. Add butter or margarine and mix with a fork or pastry cutter until crumbly. Put aside while preparing muffin batter.
- For the muffins, in large bowl, combine dry ingredients. Set aside.
- In another bowl, combine mashed bananas, sugar, slightly beaten egg and melted butter or margarine. Mix well. Stir into dry ingredients just until moistened.
- Fill greased muffin cups two-thirds full. (Do not use paper muffin cups!) Using hands, arrange coarse, pea-sized crumbs over muffin batter.
- Bake at 375 degrees for 18 to 20 minutes or until muffins test done with a cake tester. Cool in pan 10 minutes before removing to a wire rack.
LEMONY BANANA CRUMB MUFFINS
I experiment a lot when baking and I am proud of this original creation. Light, lemony muffins with a crunchy crumble topping. This recipe yields a small batch (6 to 8) of regular-sized muffins, or 12 to 15 large-capped mini muffins.
Provided by T*Lee
Categories Bread Quick Bread Recipes Muffin Recipes Banana Muffin Recipes
Time 35m
Yield 12
Number Of Ingredients 19
Steps:
- Preheat the oven to 400 degrees F (200 degrees C) and grease a 12-cup mini muffin pan.
- Combine brown sugar, flour, coconut, and lemon zest in a bowl for crumb topping. Rub in butter until the mixture is coarse and crumbly.
- Add 1 teaspoon lemon juice to milk and let sit until curdled, about 5 minutes.
- Cream white sugar and butter in a medium bowl. Mix banana and egg together in another bowl and add lemon zest, remaining lemon juice, and vanilla extract. Add the banana mixture to the creamed butter and sugar and stir well. Add the curdled milk and stir lightly into the mixture.
- Combine self-rising flour, all-purpose flour, baking soda, salt, nutmeg, and cinnamon in a large bowl. Pour in the banana mixture and stir until just combined.
- Drop by heaping spoonfuls into the prepared muffin pan, filling about 1/8 inch higher than the cups, ensuring nice, top-heavy muffins. Sprinkle with the crumb topping, lightly pressing it into the batter so it doesn't fall off and melt during cooking.
- Bake in the preheated oven until golden, 10 to 12 minutes. Let cool slightly in the pan before removing to a wire rack.
Nutrition Facts : Calories 180.9 calories, Carbohydrate 28 g, Cholesterol 32.1 mg, Fat 7 g, Fiber 1.1 g, Protein 2.6 g, SaturatedFat 4.2 g, Sodium 210 mg, Sugar 14.6 g
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