why make this recipe
Banana Brown Sugar Crumb Muffins are a delightful treat that combines the natural sweetness of ripe bananas with the rich flavor of brown sugar. These muffins are moist, flavorful, and have a crunchy crumb topping that makes them perfect for breakfast or a snack. They are easy to make, and you likely have most of the ingredients at home. Plus, they are a great way to use up overripe bananas instead of letting them go to waste.
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 eggs and vanilla, mixing well.
- In another bowl, whisk together 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 can be served warm or at room temperature. They are ideal for breakfast, paired with your favorite coffee or tea. You can also enjoy them as a snack throughout the day. Feel free to serve them with a spread of butter or cream cheese for added flavor.
how to store Banana Brown Sugar Crumb Muffins
To keep your muffins fresh, store them in an airtight container at room temperature for up to three days. If you want them to last longer, you can freeze them. Wrap each muffin in plastic wrap and then place them in a freezer-safe bag. They can be frozen for up to three months. Just thaw them at room temperature before enjoying.
tips to make Banana Brown Sugar Crumb Muffins
- Use very ripe bananas for the best flavor and sweetness.
- Don’t overmix the batter; mix until just combined for fluffy muffins.
- Feel free to add nuts or chocolate chips for extra texture and flavor.
- If you have leftover crumb topping, you can store it in the fridge and use it on other baked goods.
variation
You can make these muffins gluten-free by substituting all-purpose flour with a gluten-free blend. You can also experiment with different spices such as nutmeg or ginger for a unique flavor twist.
FAQs
1. Can I use other sugars instead of brown sugar?
Yes, you can use white sugar or a mix of white and brown sugar. However, using brown sugar will give you a richer flavor.
2. What can I do if my bananas are not ripe enough?
If your bananas are not very ripe, you can speed up the ripening process by placing them in a paper bag for a day or two.
3. Can I make this recipe as a loaf instead of muffins?
Yes, you can pour the batter into a greased loaf pan and bake it for about 50-60 minutes or until a toothpick comes out clean. Just keep an eye on it while baking.
Banana Brown Sugar Crumb Muffins
Ingredients
Muffin Ingredients
- 2 ripe bananas, mashed Use very ripe bananas for the best flavor and sweetness.
- 3/4 cup brown sugar Provides rich flavor; white sugar can be mixed in if preferred.
- 1/2 cup granulated sugar
- 1/2 cup butter, melted
- 2 eggs
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour Can substitute with gluten-free blend if needed.
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon cinnamon Other spices like nutmeg or ginger can be used for variation.
- 1/2 cup crumb topping Can use leftover crumb topping for other baked goods.
Method
Preparation
- 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 eggs and vanilla, mixing well.
- In another bowl, whisk together 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.