The Simplest Muffins King Arthur Flour Recipes

KING ARTHUR FLOUR'S BANANA CRUMB MUFFINS

King Arthur Flour's Banana Crumb Muffins image

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

Ingredients

1/2 cup King Arthur unbleached all-purpose flour
1/4 cup sugar
1 teaspoon cinnamon
4 tablespoons (1/2 stick) butter or margarine, room temperature
1 1/2 cups King Arthur unbleached all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
3 large, ripe bananas, mashed
3/4 cup sugar
1 egg, slightly beaten
1/3 cup butter or margarine, melted

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.

THE SIMPLEST MUFFINS (KING ARTHUR FLOUR RECIPE)

The Simplest Muffins (King Arthur Flour Recipe) image

Add whatever fruit or nuts (or chocolate chips?) you like to this tasty whole-grain muffin. I'm saving this recipe here so I can find it when I'm ready to try them.

Provided by Tinat51796

Categories Breads

Time 30m

Yield 12 muffins, 12 serving(s)

Number Of Ingredients 11

Ingredients

2 cups king arthur white whole wheat flour or 2 cups unbleached all-purpose flour
1/2 cup quick-cooking rolled oats
1/2 cup sugar
1/2 teaspoon salt
2 teaspoons baking powder
1 teaspoon cinnamon (optional)
1 -1 1/2 cup nuts or 1 -1 1/2 cup chocolate chips
1 cup milk
1 teaspoon vanilla (optional)
1/4 cup melted butter or 1/4 cup vegetable oil
3 eggs

Steps:

Preheat the oven to 425°F Lightly grease a 12-cup muffin pan; or line it with papers, greasing the papers.
Whisk together the flour, oats (or Hi-maize Natural Fiber), sugar, salt, baking powder, cinnamon, and additions of your choice: dried fruit, nuts, and/or chips.
In a separate bowl, whisk together the milk, vanilla, butter or oil, and eggs.
Pour the wet ingredients into the dry, and mix until just blended.
Scoop the batter into the prepared pan, filling each cup three-quarters full. Sprinkle tops of muffins with coarse sparkling sugar, if desired.
Bake the muffins for 15 to 18 minutes, till they're set and a light golden brown.
Remove the muffins from the oven, and let rest in the pan for 5 minutes before turning out to cool completely on a rack. Serve warm.

Nutrition Facts : Calories 222, Fat 6.5, SaturatedFat 3.4, Cholesterol 65.9, Sodium 216.4, Carbohydrate 37.8, Fiber 4.2, Sugar 8.6, Protein 6

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