Description
Brighten up breakfast with banana crumb muffins! Crowned with brown sugar crumb topping and drizzled with vanilla glaze, these are the BEST banana muffins! Recipe makes 12 muffins.
Ingredients
Crumb Topping
- 1/2 cup light brown sugar
- 1/2 cup all-purpose flour
- 1/2 tsp cinnamon
- pinch of salt
- 3 Tbsp unsalted butter, melted
- 1 tsp vanilla extract
Muffins
- 1 1/2 cups all-purpose flour
- 3/4 cup granulated sugar
- 1 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp salt
- 1 cup mashed ripe banana
- 3/4 cup low-fat vanilla yogurt, at room temperature
- 1/4 cup unsalted butter, melted and slightly cooled
- 1 large egg, lightly beaten
- 1 1/2 tsp vanilla extract
Glaze
- 1 Tbsp unsalted butter, melted
- pinch of salt
- 1 tsp vanilla extract
- 3/4 cup powdered sugar
- 2 Tbsp milk
Instructions
- Preheat oven to 425°F and line a 12-cup standard muffin pan with paper liners; spray lightly with nonstick spray.
- Make crumb topping: Combine brown sugar, flour, cinnamon, and salt in a small bowl; add melted butter and vanilla, and toss mixture with a fork until crumbly. Chill topping in the freezer until needed.
- Make muffins: Whisk together flour, sugar, baking powder, baking soda, and salt in a large bowl; make a well in the center of the mixture. Combine mashed banana, yogurt, melted butter, egg, and vanilla in a medium bowl; add to flour mixture and fold in just until incorporated.
- Spoon batter into prepared baking cups, filling each cup 3/4 full of batter. Sprinkle evenly with crumb topping.
- Bake muffins: Place muffin pan in the oven and bake for 5 minutes at 425°F. Reduce temperature to 350°F and continue baking 10 to 12 minutes (for a total baking time of 15 to 17 minutes), until muffins are golden and a toothpick inserted in the center comes out clean or with a few crumbs attached. Let muffins cool in pan on a wire rack for 5 minutes before removing from pan to cool.
- Make glaze: Whisk together melted butter, salt, vanilla, powdered sugar, and milk in a small bowl. Drizzle glaze over muffins and let set before serving.
- Store muffins in an airtight container at room temperature overnight, or refrigerate for 2 to 3 days. Warm before serving.
Notes
Freeze muffins: Wrap leftover muffins tightly in plastic wrap and place in a freezer bag. Freeze muffins up to 2 months for best texture and flavor. When you’re ready to enjoy, reheat in a warm oven (325°F) for 10 minutes or until heated through. Add vanilla glaze just before serving.