Bananas on my counter usually equals- you guessed it…Banana Bread! Not that good Old Fashioned Banana Bread is bad, but I like to try switching my banana recipes up a bit. I don’t wait too long either. Since our home is surrounded by vineyards of grapes, pesky little fruit flies seem to easily make their way to my kitchen counter at the first sign of ripening bananas.
These Banana & Cinnamon Crumb Muffins are a real treat! These aren’t my usual, go-to, fairly healthy, breakfast and snack type muffins I usually make. Nope. These are for pure enjoyment. A moist, delicious, cinnamon and banana buttermilk muffin topped with a brown sugar crumble topping that’s perfect for the weekends or if you want to make something special. These muffins aren’t fancy by any means, but they aren’t an everyday muffin either.
My husband injured his hand this past weekend and has had to take a few days off from work. I felt really bad about it, so I made these yummy muffins to enjoy with our morning coffee after our kiddos got on the bus the other day. The morning air was cool and it was nice to start a weekday kind of like a weekend…in quiet too! 🙂
If you don’t like to see bananas go to waste, give this tasty recipe a try! The crumble topping does make these a little on the messy side, but it makes them very good too. My children just loved these because of the topping and I think because they made a mess! My children by the way, think they are professional recipe critics. My oldest son took a few bites, moved the food around in his mouth and said, “Mmm, the perfect amount of brown sugar.” My youngest son came in the house from playing outside and said, “What smells like beautiful muffins?”, so you don’t have to take my word for it… just take theirs! 🙂
Ingredients
- FOR THE MUFFINS:
- 1/2 cup unsalted butter, softened
- 1 eggs
- 1 egg white
- 1 tsp. vanilla
- 1/2 cup brown sugar
- 1/2 cup white sugar
- 3 very ripe bananas, mashed
- 2 cups all purpose flour
- 1/2 tsp. salt
- 1 tsp. baking soda
- 1/2 tsp. baking powder
- 1 tsp. cinnamon
- 1/2 cup buttermilk
- FOR THE CRUMBLE TOPPING:
- 3 Tbsp. melted butter
- 2/3 cup brown sugar
- 1/2 cup flour
- 1 tsp. cinnamon
Instructions
- Preheat the oven to 350 degrees.
- Sift the flour, soda, powder, salt and cinnamon and set aside.
- In your Kitchen Aid Mixer, beat the butter with the sugars until fluffy.
- Add the egg and egg white one at a time and beat well after each addition.
- Add the vanilla and mix.
- Add the mashed bananas and mix until well combined.
- Slowly add the dry ingredients, alternating with the buttermilk until combined well.
- Don't forget to scrape down the bowl to make sure everything gets blended well.
- Line your muffin tins with liners and fill them with the batter.
- In a small bowl, combine the crumble ingredients and mix with a fork.
- Top the muffins generously with the crumble topping.
- Bake for 16-18 minutes, or until a toothpick inserted into the center of the bread comes out clean.
- Let cool for at least 15 minutes (otherwise they might fall apart- the topping is warm and delicate) before moving to a cooling rack.
- Makes 16 muffins.
- *If freezing: Let cool completely and store in a freezer friendly container or plastic freezer bag.
- Enjoy!
*Linking up at:
Great Muffins to go with my morning coffee. Thanks so much for sharing with Full Plate Thursday and hope you are having a great week!
Come Back Soon,
Miz Helen
Miz Helen recently posted…Two Way Mexican Salad
They are perfect with coffee in the morning! Thank you 🙂
Thanks bunches!!
Hi Shannon!! I want to make these today…they look yummy!! Is that 1 cup or 1/2 cup of buttermilk? Thanks bunches!!
Oh my gosh Joy! Thanks so much for bringing that to my attention! It’s 1/2 cup. I hope you like these!