Description
Deliciously moist banana muffins layered with a sweet crumb topping and finished with a light powdered sugar glaze. Perfect for breakfast or a sweet snack, these muffins combine ripe bananas with warm cinnamon and a buttery crumb for added texture and flavor.
Ingredients
Scale
Crumb Topping/Filling
- 1 cup brown sugar
- 1 cup unbleached flour
- 1/2 cup cold butter, cubed
Muffin Batter
- 2-3 ripe bananas
- 2 tablespoons lemon juice
- 1/4 cup unsalted butter, softened
- 1 cup sugar
- 1 egg, room temperature
- 1 teaspoon vanilla extract
- 1 cup unbleached flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon cinnamon
- 1/2 teaspoon salt
- 1/2 cup milk
Glaze
- 1/2 cup powdered sugar
- 2 tablespoons water
Instructions
- Preheat Oven: Preheat your oven to 350 degrees Fahrenheit to prepare for baking the muffins.
- Make Crumb Topping: In a food processor, combine 1 cup brown sugar and 1 cup flour until mixed.
- Add Butter to Crumb: Add 1/2 cup cold, cubed butter to the food processor and pulse until pea-sized crumbs form.
- Chill Crumbs: Transfer the crumb mixture to a bowl and refrigerate until needed to keep it firm.
- Mix Dry Ingredients: In a small bowl, whisk together 1 cup flour, 1/2 teaspoon baking powder, 1/2 teaspoon cinnamon, and 1/2 teaspoon salt.
- Prepare Banana Mixture: In the food processor, blend 2-3 ripe bananas with 2 tablespoons lemon juice until smooth.
- Add Wet Ingredients: To the banana mixture, add 1/4 cup softened butter, 1 cup sugar, 1 room-temperature egg, and 1 teaspoon vanilla extract, blending to combine.
- Combine Batter: Gradually pulse in the dry flour mixture and 1/2 cup milk into the wet banana mixture until a smooth batter forms.
- Prepare Muffin Pan: Line a cupcake pan with liners, ready for batter and crumb layering.
- Layer Batter and Crumbs: Fill each cupcake liner halfway with batter, then add about 1 tablespoon of crumb filling as a layer.
- Add More Batter: Spoon another layer of batter over the crumb layer, filling liners nearly to the top.
- Top with Crumbs: Add a generous scoop or two of crumb topping on top, creating a mounded top.
- Bake Muffins: Bake in the preheated oven for 30 minutes, or until a toothpick inserted in the center comes out clean and muffins are set.
- Cool Muffins Slightly: Let the muffins cool in the pan for 10-15 minutes before glazing.
- Make Glaze: Mix together 1/2 cup powdered sugar and 2 tablespoons water until smooth.
- Glaze Muffins: Drizzle the glaze over each muffin for a sweet finishing touch.
- Cool Completely: Remove muffins from the pan and place on a wire rack to cool fully before serving.
Notes
- Use ripe bananas for the best natural sweetness and moisture.
- Chilling the crumb topping helps it hold its shape during baking.
- You can substitute milk with any plant-based milk for a dairy-free version.
- Ensure the egg is at room temperature to better incorporate into the batter.
- For a stronger banana flavor, mash the bananas separately instead of blending.
