Portion the batter evenly amongst the 12 muffin cups it will come close to the top. Grease a 12-cup muffin tip with nonstick cooking spray.Add to the dry ingredients and stir until the batter just comes together. Add the sugar, eggs, cooled melted butter and Greek yogurt. In a medium mixing bowl, add the bananas and mash until as smooth as possible.To make the muffins: Combine the dry ingredients in a large mixing bowl.Add the butter and mix with a fork or pastry blender until crumbly. To make the topping: Combine the flour, sugar and cinnamon in a medium mixing bowl.These are satisfying and addictive, great for easy weekend breakfasts, to pop in a school lunch or for festive holiday brunches! Print I’ve been experimenting with muffins quite a bit to make them foolproof, and I found that starting them in a hot oven for the first few minutes, then reducing the temperature to finish helps the tops dome into that beautiful, bakery-style muffin. I love getting an even dozen muffins out of a recipe, and when the muffins have plump, rounded tops. I love making muffins because they are super simple to put together, generally come together in one to two bowls and you can enjoy them within minutes of coming out of the oven! There’s not a ton of baked goods that can boast those qualities. Why haven’t I put this topping on a loaf of banana bread yet?! Stay tuned…that’s most definitely going to have to happen. These are like little portable banana breads with the most delicious, buttery cinnamon crumb topping. Nothing excites me more than mushy, black-spotted bananas sitting on the counter, because I know that a delicious sweet treat is soon to come. 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.I probably eat more bananas in baked goods than I ever eat fresh. 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.
0 Comments
Leave a Reply. |
Details
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |