Lemony Banana Crumb Muffins recipe
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Ingredients
- ¼ cup brown sugar 2 tablespoons all-purpose flour 1 tablespoon sweetened flaked coconut, or to taste 1 pinch lemon zest, or to taste 1 tablespoon unsalted butter 2 teaspoons lemon juice, divided ⅓ cup milk ½ cup white sugar ⅓ cup unsalted butter 1 banana, mashed 1 large egg 1 small lemon, zested 1 teaspoon vanilla extract 1 cup self-rising flour ⅓ cup all-purpose flour ½ teaspoon baking soda 1 pinch salt 1 pinch ground nutmeg 1 pinch ground cinnamon
Nutrition Info
- 180.9 caloriescarbohydrate: 28 gcholesterol: 32.1 mgfat: 7 gfiber: 1.1 gprotein: 2.6 gsaturatedFat: 4.2 gservingSize: -sodium: 210 mgsugar: 14.6 gtransFat: : -unsaturatedFat: : -
Directions Lemony Banana Crumb Muffins
Directions
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Preheat the oven to 400 degrees F (200 degrees C) and grease a 12-cup mini muffin pan.
Combine brown sugar, flour, coconut, and lemon zest in a bowl for crumb topping. Rub in butter until the mixture is coarse and crumbly.
Add 1 teaspoon lemon juice to milk and let sit until curdled, about 5 minutes.
Cream white sugar and butter in a medium bowl. Mix banana and egg together in another bowl and add lemon zest, remaining lemon juice, and vanilla extract. Add the banana mixture to the creamed butter and sugar and stir well. Add the curdled milk and stir lightly into the mixture.
Combine self-rising flour, all-purpose flour, baking soda, salt, nutmeg, and cinnamon in a large bowl. Pour in the banana mixture and stir until just combined.
Drop by heaping spoonfuls into the prepared muffin pan, filling about 1/8 inch higher than the cups, ensuring nice, top-heavy muffins. Sprinkle with the crumb topping, lightly pressing it into the batter so it doesn't fall off and melt during cooking.
Bake in the preheated oven until golden, 10 to 12 minutes. Let cool slightly in the pan before removing to a wire rack.