BANANA BLUEBERRY MUFFINS WITH CRUMB TOPPING
These bakery-style banana blueberry muffins have a crunchy cinnamon crumb topping and they are loaded with juicy blueberries.
Provided by Dahn Boquist
Categories Breakfast
Time 22m
Number Of Ingredients 15
Steps:
- Preheat the oven to 425°F (you will reduce the temperature after the muffins cook for 5 minutes)
- Grease 12 standard-sized muffin tins or line them with paper baking cups. In a medium bowl, whisk all the dry ingredients together then set aside.
- In another bowl, beat the butter and brown sugar then add the eggs and beat until well blended. Next add the vanilla, and mashed bananas and beat until well combined.
- Fold the wet mixture into the flour mixture then fold in the blueberries.
- Blend the flour, sugar, and cinnamon together then stir in the melted butter until you have pea-sized clumps.
- Fill the greased muffin tins completely full then sprinkle the tops with the cinnamon crumb topping.
- Bake in the preheated oven at 425°F for 5 minutes then turn the oven down to 350°F and bake for 12 to15 more minutes or until a toothpick inserted in the center comes out clean.
- Allow the muffins to cool completely before removing from the muffin tins. The tender muffins can fall apart if you remove them while they are still warm.
Nutrition Facts : Calories 336 calories, Cholesterol 58 milligrams cholesterol, Fat 12.8 grams fat, Fiber 2.3 grams fiber, Protein 4.8 grams protein, SaturatedFat 7.6 grams saturated fat, ServingSize 1 muffin, Sodium 273 milligrams sodium, Sugar 23.4 grams sugar
BANANA CRUMB MUFFINS
The crumb topping is what makes these banana muffins stand apart from the ordinary. They're scrumptious!
Provided by Lisa K
Categories Bread Quick Bread Recipes Muffin Recipes Banana Muffin Recipes
Time 35m
Yield 10
Number Of Ingredients 12
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Lightly grease 10 muffin cups, or line with muffin papers.
- In a large bowl, mix together 1 1/2 cups flour, baking soda, baking powder and salt. In another bowl, beat together bananas, sugar, egg and melted butter. Stir the banana mixture into the flour mixture just until moistened. Spoon batter into prepared muffin cups.
- In a small bowl, mix together brown sugar, 2 tablespoons flour and cinnamon. Cut in 1 tablespoon butter until mixture resembles coarse cornmeal. Sprinkle topping over muffins.
- Bake in preheated oven for 18 to 20 minutes, until a toothpick inserted into center of a muffin comes out clean.
Nutrition Facts : Calories 263.3 calories, Carbohydrate 46 g, Cholesterol 37.9 mg, Fat 8.1 g, Fiber 1.5 g, Protein 3.2 g, SaturatedFat 4.8 g, Sodium 352.5 mg, Sugar 26.5 g
BLUEBERRY-BANANA MUFFINS WITH CRUMB TOPPING
These moist and fruity muffins are delicious when served fresh out of the oven. I substitute mixed berries for the blueberries and go for less, if no, vegetable oil.
Provided by tara28
Categories Breakfast
Time 40m
Yield 12 muffins, 10-12 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350.
- In a medium bowl, mash the bananas with oil (or applesauce) and sugar and mix well.
- In a small bowl, sift salt, baking soda and 2 cups of the flour.
- Add the dry mixture to the banana mixture and stir by hand until the two are thoroughly combined. Fold in the berries.
- Pour the batter into lined muffin pan.
- In a small bowl, combine the 1/2 cup flour, brown sugar and margarine (or applesauce). Stir until the mixture forms coarse crumbs then sprinkle onto muffins.
- Bake for 25 minutes or until a toothpick inserted in the middle comes out clean.
Nutrition Facts : Calories 318.5, Fat 5.9, SaturatedFat 0.8, Sodium 363.8, Carbohydrate 64.2, Fiber 2, Sugar 36.1, Protein 3.7
DELICIOUS BLUEBERRY MUFFINS WITH CRUMB TOPPING
These are a delicious twist on the standard blueberry muffin. Yummy!! This recipe was sent to me from my friend Shanna who is baking muffins like crazy in her last trimeseter of pregnancy :)
Provided by Dine Dish
Categories Quick Breads
Time 40m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 400 degrees F.
- Grease muffin cups or line with muffin liners.
- Combine 1 1/2 cups flour, 3/4 cup sugar, salt and baking powder.
- Place vegetable oil into a 1 cup measuring cup; add the egg and enough milk to fill the cup.
- Mix this with the flour mixture.
- Fold in the blueberries.
- Fill muffin cups right to the top, and sprinkle with crumb topping mixture.
- To Make Crumb Topping: Mix together 1/2 cup sugar, 1/3 cup flour, 1/4 cup butter, and 1 1/2 teaspoons cinnamon.
- Mix with fork, and sprinkle over muffins before baking.
- Bake for 20 to 25 minutes in the preheated oven, or until done.
Nutrition Facts : Calories 384.1, Fat 16.1, SaturatedFat 5.3, Cholesterol 39.9, Sodium 301.7, Carbohydrate 57, Fiber 1.5, Sugar 33.1, Protein 4.3
BLUEBERRY CRUMB MUFFINS
As soon as I saw this title, I just knew it was something I'd have to make. And......it's everything I though it would be. Moist and flavourful, with a wonderful 'crumb' topping. I found it on "a pinch of sugar" recipe blog. The writer - Jen T - mentions that she adapted it from a 'Dorie Greenspan' recipe
Provided by Diana 2
Categories Quick Breads
Time 35m
Yield 12 muffins
Number Of Ingredients 14
Steps:
- Preheat oven to 375 degrees F. Line or butter muffin tin.
- To make topping: put flour, brown sugar, and cinnamon in a small bowl and toss together. Add in the cold butter bits, and toss to coat, then use your fingers to rub the butter into the dry ingredients until you have irregularly shaped crumbs. Set aside the mix in the refrigerator while you prepare the batter.
- In a large bowl, whisk together the flour, sugar, baking powder, and salt. Stir in the brown sugar.
- In another bowl, whisk the melted butter, eggs, milk, and vanilla together until well combined.
- Pour the liquid ingredients into the dry, and fold together quickly to blend. Fold in the blueberries. The batter will be lumpy.
- Divide the batter evenly between the muffin cups, sprinkle some topping over each muffin, and use your fingertips to gently press the crumbs into the batter.
- Bake for about 20 minutes, or until the tops are golden and a thin knife inserted into the center of the muffins comes out clean.
- Cool for 5 minutes before removing from the tin.
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