Tuesday, February 11, 2025

Jumbo Bakery Style Crunch Top Banana Bread Muffins

These Bakery Style Muffins are very
moist with a delicious crunch on top.
 

Ingredients:

1 cup regular or butter flavored shortening
2 1/2 cups sugar
3 eggs
3 very ripe bananas, mashed (1 1/2 cups)
1 1/4 cups buttermilk **see below for buttermilk substitutes**
1 teaspoon vanilla
1/2 teaspoon banana extract (optional)
3 cups all purpose flour
1 1/2 teaspoons baking soda
1 1/2 teaspoons baking powder
3/4 teaspoon nutmeg
parchment paper

Topping
1/2 cup lightly packed brown sugar
1/2 granulated sugar
1/2 cup all purpose flour
1 teaspoon cinnamon
1/8 teaspoon nutmeg
1/4 cup cold butter, cut into small cubes

Method:
Preheat oven to 400*. Line jumbo muffin pans with squares of parchment paper or paer liners. (If you are not using liners, lightly grease muffin pans with butter or cooking spray. 

Add all of the topping ingredients to a bowl. Use a pastry blender or two knives to cut in the butter. After the butter has been cut in, use your fingers (preferably with food safe gloves on) to completely mix the ingredients together. Set aside.

In a large bowl cream together shortening and sugar. Add eggs one at a time, beating well  after each addition. Mix in bananas, buttermilk, vanilla and banana extract. Sift together flour, baking soda, baking powder and nutmeg. Add to bowl and stir just until the dry ingredients are moistened. Fill muffin cups to 2/3 full. Spoon the sugar mixture on top of each muffin batter.


Bake for 20 to 25 minutes or until an inserted toothpick comes out clean. Check after 15 to 20 minutes; if needed, cover lightly with a sheet of foil to keep the tops from burning.


Place the muffin pans on a wire rack to cool. After cooled, remove the muffins from the pans. Serve warm with butter, or after completely cooled, place in airtight containers and store in refrigerator. Makes about 15 jumbo muffins.

These muffins are wonderful served warm
with butter, but the flavor of banana bread
muffins is even better the following day at
room temperature or chilled. 

**Buttermilk substitutes: 
1. Place 1 tablespoon plus 1 teaspoon of vinegar into a measuring cup. Add enough milk to measure 1 1/4 cups liquid. Stir. Set aside, for at least 5 minutes, before using.
2. If milk goes sour, even though it smells bad, don't throw it out because it can be used in any recipe that calls for buttermilk.

Notes:
This recipes makes about 15 jumbo muffins or about 24 regular sized muffins.

When you have very ripe bananas, put them in the freezer. When you are ready to make bread, remove bananas from the freezer. When defrosted, the bananas will be very soft. Place bananas in a bowl and use a hand mixer to "mash."

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