Do not overmix Scoop the batter into the muffin pan filling the cups two-thirds of the way full. In the bowl of a stand mixer fitted with the paddle attachment, add bananas and mash at medium speed. In a measuring jug, combine flour, baking soda, baking powder, salt, and cinnamon. Add the flour and baking soda and gently mix until combined. Line a 12-cup muffin pan with paper liners. Beat in the oil, eggs, and vanilla extract. Spoon batter evenly into the 12 muffin openings in the tin. In a large bowl combine bananas, sugar, cinnamon and salt. To the banana mixture, add flour mixture gradually and stir until smooth. If you can say no to that, I want your willpower. In a separate bowl, add baking powder, baking soda, and flour and stir by hand until the dry ingredients just come together and there are no lumps. Make bakery-worthy muffins from scratch with top-rated recipes for blueberry, pumpkin, banana, corn, and bran muffins. It’s sweet, a bit crunchy, and everything you want in that crumble streusel topping. Place your muffin pan in the oven and bake for 5 minutes at 425F for a quick burst of heat to give the muffins a nice lift, then reduce oven temperature to 350F and bake another 10 to 12 minutes or until set. Just kidding (kind of), but really if you are go ahead and skip the streusel the muffins will still be moist and hit the breakfast spot.īut in case it wasn’t clear the first time, I highly recommend the streusel. For tall, bakery-style muffins start with high heat: Fill the baking cups 3/4 cup and sprinkle evenly with crumb topping. It’s the holidays, the days are shorter, it’s colder… no need to deprive yourself of it now. Muffins are part of the plan.Ĭan I tell you another secret? If you’re really trying to cut back on some sugar this upcoming holiday season, I say DON’T DO IT. CRUMB TOPPING 2/3 cup brown sugar, packed 1/4 cup flour 1/4 teaspoon cinnamon 2 tablespoon unsalted butter Instructions Preheat oven to 375 degrees. Oh, is it only me who does that? This time change is killin’ me, but I’ll try to get it together soon.
Banana muffins with crumb topping free#
But feel free to double the quantity if you want. Using the same amount of ingredients you can make 6 large or 8 medium-sized muffins. You can easily freeze these muffins for 2 months and thaw in the refrigerator whenever required. Perfect for a weekend, and equally as perfect for those weekdays when you’re rushing out the door with mis-matched socks and uncombed hair. These muffins last for 2/3 days at room temperature or up to 5 days in the refrigerator. Your next vegetarian breakfast needs these.īanana bread is one of my favorite go-to breakfasts/snacks/anytime eats, and these muffins take banana bread up a notch with their super quick eat-on-the-run-ability. This is why I’m so excited to share these Banana Nut Muffins with Streusel. Banana Nut Muffins with Streusel combine the best of both worlds: banana bread and bakery muffins with sweet, crumble topping.
0 kommentar(er)
