Sprinkle that all over the muffins and then you bake the muffins and get ready to enjoy them. You end up with something that resembles coarse cornmeal. It’s just brown sugar, flour, cinnamon, and butter but on top of these banana muffins, it’s so good!Īfter you have the sugar, flour, and cinnamon mixed you’ll take butter and with a fork cut it into the sugar mixture. The best part of these muffins is the delicious topping. I like to use an ice cream scoop to do this because it helps you get the same amount for each muffin. Now you just need to fill your muffin pan with the muffin mixture. You don’t need multiple bowls or to mix things one at a time, you can just mix it all at once. Now this is step is pretty tough, put everything in a bowl and mix it. If you want to try this out you can get the recipe for homemade Bisquick right here on the blog. I love to keep this in the fridge for a lot of different recipes including these Bisquick banana muffins. You can just use a box of Bisquick to make these banana crumb muffins but you can also make your own homemade Bisquick which has fewer ingredients and is even better.Īll you need is flour, butter, baking powder, sugar, and salt and you make your own baking mix in no time. After eating one I remembered how delicious they are and I will be making them more often again. Now my husband works from home so I don’t need to have quick breakfasts so it had been so long since we had these. I would pull one out the night before and have it sitting out for him to take with him. I would normally make them and keep a few out and freeze the rest. This was something I could make ahead and he could grab and eat on the go. He taught at a school about 30 minutes away and got up before I did in the morning. I started making these muffins while my husband was teaching. They are the fluffiest muffins I’ve made. I wanted to update this post and add some photos and share it with you again because these muffins are amazing. I hadn’t made these in a while and had some bananas I needed to use so it seemed like the perfect thing to make. This recipe is actually the first recipe I ever shared on this blog. These banana crumb muffins are a delicious treat that you can even serve as a dessert. They freeze well and are easy when you need something you can just grab. Serve warm or at room temperature.Muffins are a great make-ahead breakfast. Bake for about 22-25 minutes or until a toothpick inserted in the center comes out clean.Ħ Place on a wire rack to cool and remove muffins from pan. Keep aside.ĥ Spoon the batter into the prepared muffin liners half way through and sprinkle some crumble on top of each muffin. Do not over mix the batter.Ĥ Prepare crumb by combining together the brown sugar, flour and butter. With a wooden spoon, lightly fold the wet ingredients (banana mixture) into the dry ingredients until just combined and batter is thick. Set aside.ģ In another bowl combine the mashed bananas, yogurt, butter and vanilla. 1 1/2 tbsp brown sugar (I used demarara sugar)ġ Preheat oven to 350 degrees F (180 degrees C) and place the oven rack in the middle of the oven.Ģ In a large bowl combine the flours, sugars, baking powd, baking soda, cinnamon pwd, salt and chocolate chips.
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