This might be one of the simplest muffin recipes. Put aside 5 mins to prep and 15 minutes to bake!
Moist, banana muffins with a crunchy, sweet, pecan crumble-top.
Simply:
- Mix muffin ingredients together
- Scoop mixture into muffin tray
- Mix together crumble-top ingredents and add to muffins
- Bake
- Enjoy!
You’ll need
Muffin ingredients
- 160 grams self raising flour
- 120 grams brown sugar
- 1 large egg
- 35 grams melted butter
- 3 large ripe bananas, mashed
Crumble-top Ingredients
- 10 grams plain flour
- 50 grams brown sugar
- 1/4 tsp cinnamon
- 50 grams pecans
- 10 grams cold butter
Equipment
- Large mixing bowl
- Spoon
- Kitchen scales
- Muffin tray
- Muffin paper pans
Tips & Q’s
The riper the better. When a recipe calls for bananas, it’s best to go with super ripe bananas. Bananas tend to be sweeter the riper they are, so opt for the squishy banana with brown spots when baking. The consistency also makes it a whole lot simpler when it comes to mashing the banana for this recipe.
Use your hands to combine the crumble-top ingredients. You’re working with cold butter for this part of the recipe, when mixing cold butter it’s sometimes easier to get your hands involved. Use your fingers to squish the ingredients together. The goal is to have the butter coating the pecans/sugar without there being big clumps of butter left behind. This shouldn’t take too long when using your hands for this step.
Step by step video
How to store
After cooling muffins completely, store them in an airtight container, lined with a paper towel. You can then store them on the kitchen bench, away from sunlight for up to 4 days.
You can store the muffin batter in the freezer for a couple of weeks. To make it easier on yourself, spoon muffin batter into the paper pans before freezing. This way you can take them straight from the freezer, place them in a muffin tray, and bake – without having to spoon or thaw anything. Simply add 5 minutes to the total baking time to allow the batter to melt in the oven.
The rundown
- Add all muffin ingredients to a large mixing bowl and stir until a smooth batter is formed
- Place muffin papers into muffin tray and spoon in muffin mixture
- Use your hands to mix together crumble-top ingredients and sprinkle onto the muffins
- Bake muffins at 190c/375f for 15-20 minutes, or until muffins are cooked through and crumble top has hardened and browned
Pecan crumble top banana muffins
Equipment
- Mixing bowl
- spoon
- Kitchen scales
- Muffin tray
- Muffin paper pans
Ingredients
Muffins
- 160 grams self raising flour
- 120 grams brown sugar
- 1 large egg
- 35 grams melted butter
- 3 large bananas, ripe/over-ripe, mashed
Crumble-top
- 10 grams plain flour
- 50 grams brown sugar
- 60 grams pecans
- 10 grams cold butter
- 1/4 tsp cinnamon
Instructions
- Add all muffin ingredients to a large mixing bowl and stir until a smooth batter is formed
- Place muffin papers into muffin tray and spoon in muffin mixture
- Use your hands to mix together crumble-top ingredients and sprinkle onto the muffins
- Bake muffins at 190c/375f for 15-20 minutes, or until muffins are cooked through and crumble top has hardened and browned
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