I reduced the brown sugar in the muffin recipe since we are adding that cinnamon swirl in the middle and adding a sweet topping. This recipe calls for my go-to banana muffin recipe that got a few tweaks to make it extra special. The flavor is perfectly sweet and will have you going in for seconds. They have a light and fluffy crumb texture. Let me simplify: ripe bananas + brown sugar cinnamon swirl + streusel topping = heaven! You’re going to LOVE these cinnamon streusel banana muffins. These are so delicious, and the crumb topping on top makes them that much better.Say goodbye to boring banana muffins and hello to these moist, cinnamon swirl banana muffins topped with streusel. In conclusion, here is a recipe for delicious banana muffins. For example, if you cook on regular-sized muffin cups for 25 minutes, you should bake mini muffins for 20 minutes. To reheat, thaw overnight in the refrigerator and warm in a preheated 350☏ oven for 10 to 15 minutes.Ībsolutely! You need to reduce the cooking time by 5 to 10 minutes per batch. Cool completely first, then wrap tightly in plastic wrap and place in a freezer bag. This helps to prevent any moisture from getting trapped under the tin. Then flip the muffins over onto a wire rack to finish cooling. To remove the streaks, simply run a knife around the edges of the muffin tin once the muffins have cooled. But after cooling, some of the oil tends to separate and form streaks on top. These muffins come out beautifully golden brown. How do I get rid of oil streaks on top of the muffins? They make 8 large muffins which are plenty for our family. I prefer using standard 12-cup muffin pans. You may need to adjust the amount of liquid accordingly. Keep in mind that muffins made from whole-wheat flour will be denser. When you’re ready to eat, pull out and set it at room temperature for about 20 minutes or so.Ĭan we use whole wheat flour instead of all-purpose flour?īoth flour and whole-wheat flour yielded deliciously moist muffins.
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