Whip up these sweet Crusty Banana Muffins and enjoy with a cup of tea
2 cups all-purpose unbleached flour
2-1/2 tsp baking powder
1/2 tsp salt
1/2 cup butter, softened
1 cup + 1 Tbsp granulated sugar
2 large eggs
1 tsp pure vanilla extract
2 mashed very ripe bananas
1/4 cup half-and-half (half milk, half cream)
1/2 tsp ground cinnamon
Preheat oven to 375F/190C. Either butter a 12-muffin tin, or line with muffin papers (that’s my method), and set aside.
In a mixing bowl, stir together flour, baking powder and salt.
In the bowl of a KitchenAid type mixer, on medium speed, cream together the butter and 1 cup of the sugar, until light and fluffy. Add the eggs, one at a time, and then add the vanilla. Beat until the mixture turns light yellow.
Mash the bananas in a small bowl, and stir in the half-and-half.
With the mixer on low speed, stir the flour and the banana, alternating some of each, into the egg and butter mixture. Do not overbeat; stir just until everything is combined, and stop.
Use an ice cream scoop with a release (a disher) to fill the muffin cups evenly.
In a small bowl, stir together the remaining tablespoon of sugar and the cinnamon. Sprinkle the mixture over the muffins.
Bake for 30 minutes, until a toothpick inserted into the center of one of the muffins comes out clean. Remove from the oven and set the pan on a wire rack for 5 minutes; then lift the muffins out of the pan, and set them directly on the wire rack to cool until you’re ready to eat.
Serve warm or at room temperature.
Recipe courtesy of Stuffed! – A food blog created by Megan Deane sharing family recipes and a passion for home cooking.