It’s almost fall baking season 🤎
✨Banana Bread Muffins✨
🧈Crumb Topping
Ingredients
* 6 tbsp butter, cold
* ½ cup packed brown sugar
* 1 tsp ground cinnamon
* 1 cup all-purpose flour
Instructions
1. Mix together the flour, brown sugar, and cinnamon.
2. Add the butter and mix with your hands until combined.
3. Use a fork to break the mixture into crumbs. Set aside.
🧁Muffins
Ingredients
* 4 bananas
* 1 cup granulated sugar
* 1½ tsp ground cinnamon
* ¾ tsp salt
* ½ cup vegetable oil
* 3 eggs
* 1 tbsp vanilla extract
* 2¼ cups all-purpose flour
* 1½ tsp baking soda
Instructions
1. Preheat oven to 375°F and line a muffin pan with liners.
2. Mix together the bananas, sugar, cinnamon, and salt.
3. Add the oil, eggs, and vanilla. Mix until combined.
4. Add the flour and baking soda and gently mix until just combined. Do not overmix.
5. Fill each muffin liner about ⅔ full.
6. Top with the crumb topping.
7. Bake for 15-16 minutes, or until a toothpick inserted comes out clean.
🤍Glaze
Ingredients
* ¾ cup powdered sugar
* 1½ tbsp cream
* ¾ tsp vanilla extract
Instructions
1. Whisk together the powdered sugar, cream, and vanilla until smooth.
2. If the glaze is too thick, add a splash more cream or milk.
3. Drizzle over the cooled muffins.
#bakingideas #baketok #fallbaking #cozybaking #bakingtherapy
As the cooler weather settles in, nothing warms the kitchen like the smell of freshly baked banana bread muffins. These treats not only celebrate the comforting flavors of fall but also bring a delightful texture contrast with their crumb topping and creamy glaze. One tip I’ve learned from baking these muffins multiple times is to use very ripe bananas. The riper, the better — they add natural sweetness and moisture which enhances the flavor without needing extra sugar. When mixing your batter, be careful not to overmix after adding the flour and baking soda. Overmixing can result in tough muffins, so mix just until combined for a tender crumb. The crumb topping is a favorite part for many. Using cold butter cut into the brown sugar, cinnamon, and flour creates that perfect crumbly texture that lightly crunches as you bite in. I find that chilling the crumb topping in the fridge for 10 minutes before sprinkling it on the muffins can help it stay intact and crisp during baking. For the glaze, using cream instead of milk gives a richer taste and smooth finish that complements the warm spices of cinnamon and vanilla in the muffins. If you prefer a thinner glaze, simply add a little more cream or milk until you reach the desired consistency. These banana bread muffins are excellent for breakfast paired with coffee or as a cozy afternoon snack. They also make wonderful homemade gifts during the fall season. Experimenting with adding chopped nuts or chocolate chips to the batter can be a fun twist to this classic recipe. Overall, this banana bread muffin recipe is approachable for bakers of all levels and perfect for embracing the flavors and comfort of fall baking season.