Muffin batter : – Butter – Brown sugar – Egg – Bananas – Flour – Baking powder – Vanilla and Salt – Cinnamon
Place the chopped bananas in a bowl or plate and mash coarsely with a fork.
In a large bowl, mix the brown sugar with the melted and cooled butter using an electric mixer.
Stir in the egg and vanilla, then add the mashed banana and mix again to incorporate.
Add the dry ingredients, flour, baking soda with baking powder, cinnamon and salt and mix gently with a spatula to incorporate.
Pour the muffin batter into a paper-lined muffin tin, filling it completely. Bake at 428°F/220°C for 5 minutes, then reduce temperature to 392°F / 200°C and bake for a further 20 minutes.
1. Ripe Bananas: Use overripe mashed banana with brown spots. They're sweeter, more aromatic, and mash more easily than their yellow counterparts. 2. Room Temperature Ingredients: Use room temperature ingredients for even mixing and a better rise. 3. Don't Overmix: The muffin batter is grainy and thick if it seems too runny add more flour. 4. Bakery-style tops: For those tall, domed muffin tops, start baking at a higher temperature, then reduce the oven temperature. This initial high heat causes the batter to rise quickly, creating a lifted top.
Serve banana bread muffins warm or cold for breakfast with your favorite toppings, maple syrup glaze, cream cheese, Nutella, peanut butter, etc.
These pumpkin muffins with their crunchy cinnamon streusel are just as soft and moist, and bring you straight into the autumn season.