why make this recipe
Banana Brown Sugar Crumb Muffins are a delightful treat that combines the natural sweetness of ripe bananas with a rich crumb topping. These muffins are not only delicious but also easy to make. They are perfect for breakfast, snacks, or even dessert. Plus, they are a great way to use up overripe bananas that might otherwise go to waste. The combination of brown sugar and cinnamon gives them a warm, comforting flavor that is sure to please everyone.
how to make Banana Brown Sugar Crumb Muffins
Ingredients:
- 2 ripe bananas, mashed
- 3/4 cup brown sugar
- 1/2 cup granulated sugar
- 1/2 cup butter, melted
- 2 eggs
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon cinnamon
- 1/2 cup crumb topping
Directions:
- Preheat the oven to 350°F (175°C) and line a muffin tin with liners.
- In a large bowl, mix the mashed bananas with brown sugar, granulated sugar, and melted butter.
- Add the eggs and vanilla extract, mixing well until combined.
- In another bowl, whisk together the flour, baking soda, salt, and cinnamon.
- Gradually incorporate the dry ingredients into the banana mixture until just combined.
- Fill the muffin cups about 2/3 full with the batter.
- Top each muffin with crumb topping.
- Bake for 18-20 minutes, or until a toothpick comes out clean.
- Allow to cool before serving.
how to serve Banana Brown Sugar Crumb Muffins
These muffins are best served warm, straight out of the oven. You can enjoy them as they are or spread a little butter on top for added flavor. They are great with a cup of coffee or tea and can be served for breakfast, an afternoon snack, or even as a dessert.
how to store Banana Brown Sugar Crumb Muffins
Store any leftover muffins in an airtight container at room temperature for up to three days. If you want to keep them longer, you can freeze the muffins. Wrap them individually in plastic wrap and place them in a freezer-safe bag. They can be stored in the freezer for up to three months.
tips to make Banana Brown Sugar Crumb Muffins
- Make sure your bananas are really ripe for the best flavor and sweetness.
- Do not overmix the batter; mix until just combined to keep the muffins fluffy.
- Experiment with adding nuts or chocolate chips for additional flavor.
- For a crunchier topping, you can bake the crumb topping for a couple of extra minutes.
variation
For a fun twist, you can add some chopped nuts like walnuts or pecans to the batter. You could also mix in chocolate chips or dried fruit for different flavors. Another variation is to use half whole wheat flour for a healthier option.
FAQs
- Can I use frozen bananas? Yes, you can use frozen bananas after thawing them completely. They should be very soft for mashing.
- What should I do if I don’t have brown sugar? You can substitute brown sugar with granulated sugar, but the muffins will be less chewy and lack the extra moisture and flavor brown sugar provides.
- How do I know when the muffins are done? You can check if the muffins are done by inserting a toothpick into the center. If it comes out clean, the muffins are ready; if not, give them a few more minutes in the oven.
Banana Brown Sugar Crumb Muffins
- Total Time: 30 minutes
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
Delightful muffins that combine ripe bananas with a rich crumb topping, perfect for breakfast, snacks, or dessert.
Ingredients
- 2 ripe bananas, mashed
- 3/4 cup brown sugar
- 1/2 cup granulated sugar
- 1/2 cup butter, melted
- 2 eggs
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon cinnamon
- 1/2 cup crumb topping
Instructions
- Preheat the oven to 350°F (175°C) and line a muffin tin with liners.
- In a large bowl, mix the mashed bananas with brown sugar, granulated sugar, and melted butter.
- Add the eggs and vanilla extract, mixing well until combined.
- In another bowl, whisk together the flour, baking soda, salt, and cinnamon.
- Gradually incorporate the dry ingredients into the banana mixture until just combined.
- Fill the muffin cups about 2/3 full with the batter.
- Top each muffin with crumb topping.
- Bake for 18-20 minutes, or until a toothpick comes out clean.
- Allow to cool before serving.
Notes
Store any leftover muffins in an airtight container at room temperature for up to three days or freeze for up to three months.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 180
- Sugar: 12g
- Sodium: 150mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 40mg