![]() ![]() Store muffins in an airtight container at room temperature overnight, or refrigerate for 2 to 3 days.Drizzle glaze over muffins and let set before serving. Make glaze: Whisk together melted butter, salt, vanilla, powdered sugar, and milk in a small bowl.Let muffins cool in pan on a wire rack for 5 minutes before removing from pan to cool. Reduce temperature to 350☏ and continue baking 10 to 12 minutes (for a total baking time of 15 to 17 minutes), until muffins are golden and a toothpick inserted in the center comes out clean or with a few crumbs attached. ![]() Bake muffins: Place muffin pan in the oven and bake for 5 minutes at 425☏.Spoon batter into prepared baking cups, filling each cup 3/4 full of batter.Combine mashed banana, yogurt, melted butter, egg, and vanilla in a medium bowl add to flour mixture and fold in just until incorporated. Make muffins: Whisk together flour, sugar, baking powder, baking soda, and salt in a large bowl make a well in the center of the mixture.Chill topping in the freezer until needed. Make crumb topping: Combine brown sugar, flour, cinnamon, and salt in a small bowl add melted butter and vanilla, and toss mixture with a fork until crumbly.Preheat oven to 425☏ and line a 12-cup standard muffin pan with paper liners spray lightly with nonstick spray.More easy banana recipes:ĭid you try this Banana Crumb Muffin Recipe? Let me know by leaving a comment and rating below! Print You can also reheat muffins in the microwave for about 20 to 30 seconds. Wrap muffins in foil and warm in a 350☏ oven for about 10 minutes or until heated through. The best way to reheat frozen muffins is in the oven. Freeze muffins up to 2 months for best texture and flavor. Once muffins are cool, wrap in a layer of plastic wrap and then a layer of foil, or place in a freezer bag. Freezing TipsĬool muffins completely on a wire rack. Make vanilla glaze – Whisk together melted butter, salt, vanilla, powdered sugar, and milk in a small bowl until smooth. Let muffins cool in pan on a wire rack for 5 minutes before removing from pan to cool completely. Bake muffins in preheated oven for 5 minutes at 425☏, then reduce the heat to 350☏ and continue baking for 10 to 12 minutes, until muffins are golden. It’s perfectly ok (and encouraged!) for the mixed batter to be lumpy.īake muffins – Fill muffin cups 3/4 full of batter and sprinkle evenly with crumb topping. The secret to baking moist, tender banana muffins is mixing the batter just until combined. Combine mashed banana, yogurt, melted butter, egg, and vanilla in a medium bowl add banana mixture to dry ingredients and gently stir in just until incorporated. Make muffin batter – Whisk together flour, sugar, baking powder, baking soda, and salt in a large bowl make a well in the center of the mixture. Make the crumb topping – Combine brown sugar, flour, cinnamon, and salt in a small bowl add melted butter and vanilla, and toss mixture with a fork until crumbly. Creamy vanilla yogurt amps up the both the flavor and texture of these muffins, and helps keep them soft and moist. Start with quality ingredients – Use soft, ripe bananas and a high quality vanilla extract for the best flavor. ![]()
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