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#Banana muffins with crumb topping full

Make muffins: Whisk together flour, sugar, baking powder, baking soda, and salt in a large bowl make a well in the center of the mixture.

Chill topping in the freezer until needed.

Make crumb topping: Combine brown sugar, flour, cinnamon, and salt in a small bowl add melted butter and vanilla, and toss mixture with a fork until crumbly.

Preheat oven to 425☏ and line a 12-cup standard muffin pan with paper liners spray lightly with nonstick spray.

More easy banana recipes:ĭid you try this Banana Crumb Muffin Recipe? Let me know by leaving a comment and rating below! Print You can also reheat muffins in the microwave for about 20 to 30 seconds. Wrap muffins in foil and warm in a 350☏ oven for about 10 minutes or until heated through. The best way to reheat frozen muffins is in the oven. Freeze muffins up to 2 months for best texture and flavor. Once muffins are cool, wrap in a layer of plastic wrap and then a layer of foil, or place in a freezer bag. Freezing TipsĬool muffins completely on a wire rack. Drizzle glaze over muffins and let set before serving. Make vanilla glaze – Whisk together melted butter, salt, vanilla, powdered sugar, and milk in a small bowl until smooth. Let muffins cool in pan on a wire rack for 5 minutes before removing from pan to cool completely. Bake muffins in preheated oven for 5 minutes at 425☏, then reduce the heat to 350☏ and continue baking for 10 to 12 minutes, until muffins are golden.

#Banana muffins with crumb topping full

It’s perfectly ok (and encouraged!) for the mixed batter to be lumpy.īake muffins – Fill muffin cups 3/4 full of batter and sprinkle evenly with crumb topping. The secret to baking moist, tender banana muffins is mixing the batter just until combined. Combine mashed banana, yogurt, melted butter, egg, and vanilla in a medium bowl add banana mixture to dry ingredients and gently stir in just until incorporated. Make muffin batter – Whisk together flour, sugar, baking powder, baking soda, and salt in a large bowl make a well in the center of the mixture. Make the crumb topping – Combine brown sugar, flour, cinnamon, and salt in a small bowl add melted butter and vanilla, and toss mixture with a fork until crumbly. Creamy vanilla yogurt amps up the both the flavor and texture of these muffins, and helps keep them soft and moist. Start with quality ingredients – Use soft, ripe bananas and a high quality vanilla extract for the best flavor. Without opening the oven door, reduce oven temperature to 350☏ and bake another 10 to 12 minutes or until tops are set and spring back to the touch. Here are my favorite muffin recipes loved by my family, friends and readers around the world.Place your muffin pan in the oven and bake for 5 minutes at 425☏ for a quick burst of heat to give the muffins a nice lift.

If you love sweet breakfast, you've come to the right place. Reheat in the microwave for 15-20 seconds if desired. To thaw, unwrap, and let come to room temperature for 1-2 hours. Tightly wrap the cooled banana walnut muffins in plastic wrap and store them in freezer bags or containers for up to 2 months. These banana walnut muffins are also great with an oat crumble topping, a sprinkle of coarse sugar and chopped walnuts, or sliced banana on top. The buttery streusel topping is crunchy (because of added walnuts!) and tastes like cinnamon, but you can replace it with other toppings if you like. Be it a different type of nut, blueberries, chocolate chips, peanut butter chips, or a combination of these, I recommend adding a maximum of 1.5 cups total. I add 1 cup of walnuts to the muffins, but if you don't like walnuts or can't eat walnuts, you can add any other kind of mix-ins instead or leave them out. I fill mine almost full but not all the way. Also, don't overfill the muffin liners to avoid the batter spilling over the edges. This initial high heat makes for perfect muffin tops. Remove the muffins from the oven as soon as a toothpick comes out dry.īe sure to bake the muffins at 425☏ (218☌) for the first 5 minutes to kickstart the baking powder and get the muffins rising quickly from the start. Do the toothpick test to check doneness.To measure the flour properly, fluff it up with a fork, then spoon it into the measuring cup and level with the back of a knife. Be careful not to use more flour than indicated.Measure the weight of the bananas you use for the batter rather than sticking to a specific number of bananas for consistent results every time.Let them cool to room temperature before using them in this recipe. If you only have fresh yellow bananas, you can quickly ripen them by baking them in the oven at 300☏ (149☌) for about 30-40 minutes until black and soft.