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#Banana muffins with crumb topping full#
#Banana muffins with crumb topping pro#

Divide the batter among the muffin molds, filling each mold ALL the way to the top.Mix the dry ingredients into wet ingredients, and be sure to mix until just combined! Then fold in the blueberries! You can also fold in a 1/2 cup of toasted walnut or pecans.And then mix the eggs, sour cream, butter, mashed bananas, sugar and brown sugar, and vanilla together in a separate large bowl. Good news, no electric mixer is needed for this recipe! Simply combine the flour, baking powder, and spices together in one bowl.For best results, follow this recipe exactly as written! If you… say, use coconut oil instead of butter or while wheat flour instead of all purpose flour, I cannot guarantee the results will be desirable! Experiment at your own risk 😉.

Be sure to use SUPER ripe bananas! And mash the bananas well before adding them to the batter.

They’re done when they’re lightly brown on top and a toothpick inserted in the center of a muffin comes out clean!

Depending on your oven, the muffins will take anywhere from 20 to 25 minutes to fully bake.

Preheat your oven at least 30 minutes before you plan on baking! And if your oven runs hot, you may want to bake these at 375 instead of 400, so they don’t burn.

Be sure to bring your eggs and sour cream to room temperature! Cold ingredients don’t bond!.

As always, I strongly suggest weighing your flour! If you don’t you might want to reduce the flour by a tablespoon or two, as measuring cups usually pack more flour than what’s called for.

If I could only eat one muffin for the rest of my life… I very well might choose THESE muffins. They’re so moist, have just the right amount of banana flavor and spice, and are exploding with juicy blueberries. If not, please stop everything because you HAVE to try this recipe asap! Seriously! These are some of the BEST muffins I’ve ever had. They’re in every coffee shop pastry case and on every bakery menu! But what about a banana blueberry muffin? Have you ever had one? I’m pretty sure we’ve all had a blueberry muffin at some point in our lives! And the same can be said for banana muffins. Be sure to fill the muffin cups all the way up to the top for giant domed muffin tops!

#Banana muffins with crumb topping full#

I often make them the night before so we can get that full banana flavor the next morning for breakfast.Not too sweet and delightfully moist, these Banana Blueberry Muffins are the perfect breakfast treat! Fresh blueberries work best, but frozen blueberries will work in a pinch. Like many banana bread recipes, this muffin tastes even BETTER with time. BAKE: Bake the muffins at 375 degrees for roughly 18 minutes, or until a toothpick comes out clean when poked into the center.Fill 2/3 full with batter and sprinkle a hefty amount of topping onto each. SCOOP: Spoon, or scoop, the batter into the prepared muffin pan.Once that is stirred together you can mix in the dry ingredients. For the batter, stir together the oil, sugar, and bananas with a whisk until fully combined. MIX: Mix together the crumb topping and set it aside.Optionally, you can also mist the cupcake pan with baking spray and skip the liners. PREP: Measure the ingredients and line the muffin tray with paper liners.Which means you don’t have to wait for the fruit to ripen before making this banana crumb muffin recipe! You can keep them frozen for up to six months.

#Banana muffins with crumb topping pro#

Pro tip: Did you know you can freeze bananas? When you get a bunch and they start to go soft and brown, it’s the perfect time to peel and freeze. Vanilla: Just a touch of vanilla to balance the flavor.These overripe bananas pack a strong sweet flavor that takes your muffins from good to great. When they look almost unusable, that’s when you know it’s perfect. The ones in the photo I wouldn’t quite use… They need to be slightly darker. However, we find that oil gives you a much more tender and moist finish. Can you use butter in the muffin as well? Yes. Oil/Butter: Butter in the crumb topping, oil in the muffin.Egg: One large egg is the perfect amount to give the muffins structure.However, you could easily add in a dash of ginger and gloves for bolder flavor. Spices: The recipe calls for just cinnamon and a touch of nutmeg.These are staples that go bad quicker than you’d think. Leavening Agents: Always double check the date for your baking powder and baking soda.

Sugar: Brown sugar for the topping and granulated sugar for the muffins.

However, I am sure you could make it with a 1:1 ratio of whole wheat.

Flour: I have only tested this recipe with all-purpose flour.

That means you probably have most of the ingredients in your pantry and can whip these up now! Here’s a breakdown of what you will need to get started: The ingredient list consists on fairly basic baking items.