Lemony Banana Crumb Muffins

Lemony Banana Crumb Muffins

I experiment a lot when baking and I am proud of this original creation. Light, lemony muffins with a crunchy crumble topping. This recipe yields a small batch (6 to 8) of regular-sized muffins, or 12 to 15 large-capped mini muffins.

Preparation Time
20 mins
Cooking Time
10 mins
Total Time
30 mins
Calories
181 Calories

Recipe Instructions

Step 1
Preheat the oven to 400 degrees F (200 degrees C) and grease a 12-cup mini muffin pan.
Step 2
Combine brown sugar, flour, coconut, and lemon zest in a bowl for crumb topping. Rub in butter until the mixture is coarse and crumbly.
Step 3
Add 1 teaspoon lemon juice to milk and let sit until curdled, about 5 minutes.
Step 4
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.
Step 5
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.
Step 6
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.
Step 7
Bake in the preheated oven until golden, 10 to 12 minutes. Let cool slightly in the pan before removing to a wire rack.
Lemony Banana Crumb Muffins

Ingredients

  • ½ cup white sugar
  • 1 teaspoon vanilla extract
  • ½ teaspoon baking soda
  • 1 pinch salt
  • 2 tablespoons all-purpose flour
  • ⅓ cup milk
  • 1 cup self-rising flour
  • 1 large egg
  • 1 pinch ground cinnamon
  • 1 pinch ground nutmeg
  • ⅓ cup all-purpose flour
  • ¼ cup brown sugar
  • 1 tablespoon unsalted butter
  • ⅓ cup unsalted butter
  • 1 banana, mashed
  • 1 tablespoon sweetened flaked coconut, or to taste (Optional)
  • 1 pinch lemon zest, or to taste
  • 2 teaspoons lemon juice, divided
  • 1 small lemon, zested

Categories

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