Recipe by Molly
at missmollymakes.com
Banana Cinnamon Muffins with Crumble Topping
Whether you're looking for a delicious snack, on-the-go breakfast or a shareable treat, these Banana Cinnamon Muffins with Crumble Topping are for you! Soft fluffy banana muffins topped with a nutty, crunchy crumble, perfect for any occasion. Includes notes to create cupcakes or 20cm/8inch cake.
Servings: 6 Large Muffins
Calories: 688kcal
Equipment
- 6 Hole Muffin Tin The recipe also makes 24 cupcakes or 20cm/8inch cake.
- hand mixer
- Muffin liners
Ingredients
Muffins
- 215 grams (1½ cups) plain flour
- ½ tsp (½ tsp) cinnamon
- 1 tsp (1 tsp) baking powder
- ½ tsp (½ tsp) baking soda
- ½ tsp (½ tsp) salt
- 130 gm (½ cup) butter room temperature
- 120 gm (⅔ cup) brown sugar
- 2 (2) large egg
- 2 bananas mashed well
- 120 gm (½ cup) Greek yogurt or sour cream
Crumble Topping
- 75 gm (½ cup) plain flour
- 45 gm (3 tbsp) brown sugar
- 50 gm (2 tbsp) quick oats
- 65 gm (¼ cup) butter melted
- 75 gm (½ cup) pecans or walnuts roughly chopped
Instructions
- Preheat the Oven: Preheat your oven to 180°C (350°F) and line a muffin tray with paper liners.
Prepare the Pecan Crumb Topping:
- In a medium-sized bowl, mix together the plain flour, brown sugar, chopped nuts, and quick oats.
- Add the melted butter and stir until the mixture becomes crumbly. Press together so you have a variety of big and little crumbs. Set aside.
Prepare the Muffin Batter:
- In a large mixing bowl, whisk together the plain flour, cinnamon, baking powder, baking soda, and salt.
- In a separate bowl, cream together the softened unsalted butter and brown sugar until well combined.
- Add the eggs, one at a time, to the butter-sugar mixture, beating well after each addition. Stir in the mashed bananas and Greek yogurt.
- Gradually add the dry ingredients to the wet ingredients and mix until just combined. Be careful not to overmix the batter.
Fill the Muffin Tray:
- Divide the muffin batter evenly among the paper-lined muffin cups, filling each one about 2/3 full.
Add the Crumb Topping:
- Sprinkle the prepared pecan crumb topping over each muffin, pressing it gently into the batter.
Bake the Muffins:
- Place the muffin tray in the preheated oven and bake for about 22-26 minutes or until a toothpick inserted into the centre of a muffin comes out clean.
Serve and Enjoy:
- Allow the muffins to cool completely before serving.Serve on their own, drizzled with a glaze or cut in half, toast and slather with butter!
Nutrition
Calories: 688kcal | Carbohydrates: 79g | Protein: 12g | Fat: 38g | Saturated Fat: 18g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 13g | Trans Fat: 1g | Cholesterol: 125mg | Sodium: 607mg | Potassium: 322mg | Fiber: 4g | Sugar: 31g | Vitamin A: 917IU | Vitamin C: 2mg | Calcium: 124mg | Iron: 4mg