How To Make Banana Crumb Muffins Recipe
These banana crumb muffins are baked with the nutty sweetness of browned butter, made more flavorful with a dash of cinnamon and nutmeg.
Serves:
Ingredients
- 2cupsall-purpose flour
- 1tspbaking powder
- 1tspbaking soda
- ½tspsalt
- ¼tspcinnamon
- 1dashnutmeg
- 10tbspunsalted butter,browned
- ½cupgranulated sugar
- ½cuplight-brown sugar,packed
- ½cupsour cream
- 2eggs
- 1tspvanilla extract
- 1¼cupsbananas,about 3 medium bananas, overripe, mashed well
For Crumb Topping:
- ¾cupall-purpose flour
- ½cupgranulated sugar
- 3tbspbutter
Instructions
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Preheat oven to 350 degrees F.
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In a mixing bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, and nutmeg, set aside.
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In the bowl of an electric mixer, mix together browned butter, granulated sugar and brown sugar. Stir in sour cream. Add eggs and vanilla. Mix in mashed bananas.
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Slowly stir in dry ingredients and mix until well incorporated. Fill paper-lined muffin cups about ⅔ full with mixture. Sprinkle 1 tablespoon of crumb topping over each unbaked muffin.
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Bake muffins 20 minutes or until a toothpick inserted in center comes out clean. Remove from oven and cool. Dust the crumb topping evenly across the top after baking.
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Once cool store in an airtight container and allow to “ripen” for about 4 hours or overnight for prime taste.
Crumb Topping:
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In a bowl whisk together flour and sugar. Add butter and blend mixture with fingertips until large clumps form.
Nutrition
- Calories: 264.82kcal
- Fat: 11.56g
- Saturated Fat: 6.98g
- Trans Fat: 0.38g
- Monounsaturated Fat: 3.01g
- Polyunsaturated Fat: 0.62g
- Carbohydrates: 37.75g
- Fiber: 1.06g
- Sugar: 19.35g
- Protein: 3.34g
- Cholesterol: 48.54mg
- Sodium: 188.33mg
- Calcium: 43.36mg
- Potassium: 113.17mg
- Iron: 1.23mg
- Vitamin A: 100.70µg
- Vitamin C: 1.60mg
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