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EmuEats
Jumbo Cinnamon Crunch Banana Muffins
Ingredients
Crumble Topping:
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1/4 cup (30g) all-purpose flour
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2 tbsp + 2 tsp (34g) brown sugar
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3 tbsp (43g) cold unsalted butter, cubed
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1 tsp cinnamon
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Pinch of salt
Cinnamon Sugar Filling:
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1/4 cup (48g) brown sugar
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1 1/2 tsp cinnamon
Muffin Batter:
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2 large ripe bananas, mashed (about 1 cup or 230g)
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6 tbsp (85g) unsalted butter, melted and cooled slightly
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1/2 cup (100g) granulated sugar
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1/4 cup (55g) packed brown sugar
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2 large eggs
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2 tsp vanilla extract
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1 3/4 cups (220g) all-purpose flour
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1 tsp baking powder
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1/2 tsp baking soda
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1/4 tsp salt
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1 tsp cinnamon
Instructions
- Preheat your oven to 425°F (220°C) and grease and/or line a jumbo muffin tin.
- First make the crumble topping. Mix the flour, brown sugar, cinnamon, and salt in a bowl.
- Add the cubed butter and work it into the dry ingredients with your fingers or a fork until coarse crumbs form. Refrigerate while making the cinnamon sugar filling and batter.
- For the cinnamon sugar filling, mix together the brown sugar and cinnamon, then set aside.
- For the batter, begin by mixing the mashed bananas with the butter and sugars.
- Add the eggs and vanilla extract.
- Then mix in the flour, baking powder, baking soda, salt, and cinnamon.
- Fill each muffin cup half way with batter. Spoon the cinnamon sugar filling into each muffin cup then top with the remaining batter.
- Sprinkle the crumble topping on top.
- Bake for 5 minutes at 425°F (220°C). Without opening the oven, reduce the temperature to 350°F (175°C) and continue baking for 22-27 minutes.
- Let cool for 10 minutes then enjoy.
Nutrition
Per jumbo muffin (makes 6): 490 Calories | 75.8g Carbohydrates | 6.4g Protein | 18.1g Fat | 42.1g Sugar | 2.3g Fiber
Baker's Notes
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I used a large muffin tin and was able to make 6 muffins.
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