Banana Muffins with Cinnamon Streusel Topping
Dec 11, 2022 19:07:32 GMT -5
Post by PurplePuppy on Dec 11, 2022 19:07:32 GMT -5
Banana Muffins with Cinnamon Streusel Topping
Prep time: 15 MinCook time: 25 MinTotal time: 40 Min
Banana Muffins
4 small bananas
1 egg
1 cup sugar
1 tablespoon vanilla
1/3 cup vegetable oil
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon cinnamon
1 1/2 cups flour
Cinnamon Streusel Topping
Simple Vanilla Cream Icing (optional)
Cinnamon Streusel Topping
1/4 cup flour
Pinch of salt
3 tablespoons butter, at room temperature
3/4 cup brown sugar
1/2 teaspoon cinnamon
Simple Vanilla Cream Icing
1 cup powdered sugar
1/2 teaspoon vanilla extract
1-2 tablespoons heavy cream
Instructions
Banana Muffins
Preheat oven to 375 degrees. Prepare a 12-cup muffin tin by greasing well or using cupcake liners.
Peel bananas then break into pieces and place in a mixing bowl. Using the back of a fork, mash the bananas (some lumps are OK but we’re looking for a pretty wet mash).
Add egg, sugar, vanilla and oil then mix until very well combined with a whisk.
Add baking soda, baking powder and salt then mix well.
Add flour then mix until just combined (do not overmix).
Spoon batter evenly into muffin tin then sprinkle with Cinnamon Streusel Topping.
Bake at 375 degrees for approximately 25 minutes or until centers of muffins are firm when pan is jiggled.
Allow muffins to cool 5 minutes (in pan) then drizzle with Simple Vanilla Cream Icing (optional).
Cool completely (still in the pan) then store at room temperature.
Cinnamon Streusel Topping
Add all ingredients to a small bowl. Break up brown sugar if hard lumps are present.
Cut butter into dry ingredients until only small lumps remain (I just use my fingers but the back of a fork or pastry cutter will work).
Simple Vanilla Cream Icing
Combine powdered sugar, vanilla and ONE tablespoon cream then whisk until smooth. Add more cream as necessary until desired consistency is reached.
Notes:
UPDATE/CAUTION: I have made these without liners twice now since I first published the recipe. They turned out perfectly in my Wilton pan which has visibly wider muffins than my other pans. When I made them in another, more "standard" size muffin tin, the batter cooked over the edges - it didn't run over the sides of the pan and make a big mess but it came close. Unless your muffin tin is for larger than standard muffins, you should underfill the tins a bit - filling no more than 3/4 full at the most, line it with "bakery-style" liners (usually brown craft paper) or cut 5" squares from parchment paper (like I did above). The bakery-style or square parchment liners allow the batter to rise while still containing it.
Half & Half or milk can be substituted for the heavy cream in the Simple Vanilla Cream Icing but the higher the fat content of the liquid, the better the icing!
link
Prep time: 15 MinCook time: 25 MinTotal time: 40 Min
Banana Muffins
4 small bananas
1 egg
1 cup sugar
1 tablespoon vanilla
1/3 cup vegetable oil
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon cinnamon
1 1/2 cups flour
Cinnamon Streusel Topping
Simple Vanilla Cream Icing (optional)
Cinnamon Streusel Topping
1/4 cup flour
Pinch of salt
3 tablespoons butter, at room temperature
3/4 cup brown sugar
1/2 teaspoon cinnamon
Simple Vanilla Cream Icing
1 cup powdered sugar
1/2 teaspoon vanilla extract
1-2 tablespoons heavy cream
Instructions
Banana Muffins
Preheat oven to 375 degrees. Prepare a 12-cup muffin tin by greasing well or using cupcake liners.
Peel bananas then break into pieces and place in a mixing bowl. Using the back of a fork, mash the bananas (some lumps are OK but we’re looking for a pretty wet mash).
Add egg, sugar, vanilla and oil then mix until very well combined with a whisk.
Add baking soda, baking powder and salt then mix well.
Add flour then mix until just combined (do not overmix).
Spoon batter evenly into muffin tin then sprinkle with Cinnamon Streusel Topping.
Bake at 375 degrees for approximately 25 minutes or until centers of muffins are firm when pan is jiggled.
Allow muffins to cool 5 minutes (in pan) then drizzle with Simple Vanilla Cream Icing (optional).
Cool completely (still in the pan) then store at room temperature.
Cinnamon Streusel Topping
Add all ingredients to a small bowl. Break up brown sugar if hard lumps are present.
Cut butter into dry ingredients until only small lumps remain (I just use my fingers but the back of a fork or pastry cutter will work).
Simple Vanilla Cream Icing
Combine powdered sugar, vanilla and ONE tablespoon cream then whisk until smooth. Add more cream as necessary until desired consistency is reached.
Notes:
UPDATE/CAUTION: I have made these without liners twice now since I first published the recipe. They turned out perfectly in my Wilton pan which has visibly wider muffins than my other pans. When I made them in another, more "standard" size muffin tin, the batter cooked over the edges - it didn't run over the sides of the pan and make a big mess but it came close. Unless your muffin tin is for larger than standard muffins, you should underfill the tins a bit - filling no more than 3/4 full at the most, line it with "bakery-style" liners (usually brown craft paper) or cut 5" squares from parchment paper (like I did above). The bakery-style or square parchment liners allow the batter to rise while still containing it.
Half & Half or milk can be substituted for the heavy cream in the Simple Vanilla Cream Icing but the higher the fat content of the liquid, the better the icing!
link