![]() Then, add the dry ingredients into the banana mixture and mix until just combined. In a separate bowl, whisk together the all-purpose flour, baking soda, baking powder, and salt. Mix until homogeneous, scraping the bowl after each addition. (Image 1)Īdd in the vegetable oil, egg, and lemon juice. Start by beating together the mashed bananas and light brown sugar. Now that you've got everything ready, let's make some muffins! Here's how they come together: Cookie scoop - Try using a cookie scoop when portioning out the muffins, and you'll thank me later.That way, you don't have to spray the pan, and it's really easy to remove the muffins once they're baked. Cupcake liners - When making muffins, I always like to line my muffin pan with cupcake liners.Muffin pan - This recipe yields 10 muffins, so a 12-cup muffin pan works great here.That way, you have more control over the total amount of salt in the recipe. Unsalted butter - I always recommend baking with unsalted butter, not salted.I like to use brown sugar instead of granulated sugar for this recipe to develop a richer flavor. Light brown sugar - You'll need some for both the muffins and the crumb topping.To get the bananas ready for baking, I like to just mash them up on a cutting board using a fork. Bananas - The star of the show! The blacker the banana, the better here.The full recipe can be found at the bottom of the post. Honestly, this recipe is pretty simple to make, but let's quickly chat about some of the key ingredients and tools you'll need. And they take less than twenty minutes to bake! Enjoy 'em for breakfast, or snack on one (or two) as an afternoon sweet treat - you do you. They have all the delicious flavor of your favorite banana bread, plus a crunchy, sugary crumble on top. Introducing: these delish banana crumb muffins! Banana bread takes aaaaaages to bake in the oven, and sometimes you just want dessert right-this-instant, y'know? I think it was one of the first things I ever baked from scratch!īut, I have to admit I'm a bit lazy sometimes. The temperature does a lot to the flavor and overall enjoyment.Ever since I was a little kid, I've loved banana bread. I advise you to eat them while they are warm. These Banana Crumb Muffins tasted just like the good, homemade ones at local coffee shops. We had a blast cooking for the families and doing some work in the kitchen. That may sound horrible, but we found a surplus of sweet treats when we got to the Ronald McDonald House, so it was okay. Of course, I ended up forgetting to bring the only item I was responsible for. I was at a different friend’s house trying to raise money for our high school basketball program right before I headed downtown to the Ronald McDonald House, so I had the muffins with me. We had the pleasure of cooking for families with sick kids. And guess what?! They taste perfect too!īelieve it or not, there is actually a story behind these muffins… A few weeks ago, I volunteered at the Ronald McDonald House with some friends. These muffins look perfect with the crumble on top. Now, you can make them a hit in your own home! This week I made Banana Crumb Muffins. You’ve seen them everywhere, but have you ever tried to make them? These muffins are a hit at supermarkets and coffee shops all over the country (probably the world).
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