Banana Crumble Muffins

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So I brought these little beauties to a party last night and they were quite a hit! A few people requested for the recipe so I thought why not share it here. I was also challenged there to help a little lady running a vertical marathon right now to make these. Go Dhita! (Side note, I can’t ever imagine doing that…. So I do admire anyone who does it. woohoo! Go Dhita!) So I’m going to make the instructions as simple as I can and throw in a few hacks of my own to help her and anyone else intimidated by baking along.

Recipe

Dry ingredients

  • 1½ cup or 192g plain flour
  • 1 tsp baking powder
  • 1 tsp baking soda
  • ½ tsp salt
  • ¾ tsp cinnamon powder
Wet Ingredients (Use a big bowl for this)

  • 3 Bananas (I estimated 3 big bananas which comes to about 4
    medium ones or 8 tiny ones)
  • ⅓ cup or 76g vegetable oil (You can use melted butter if you want)
  • ¾ c or 150g sugar (I used brown sugar)
  • 1 egg
  • 1 tsp vanilla extract (if you don’t have this, just use vanilla essence)
Our magic crumble

  • ⅓ cup or 73g brown sugar
  • 2 tbsp flour (abt 16g)
  • ¼ tsp cinnamon powder
  • 1 tbsp butter (abt 12.5g)
Utensils

  • 2 big bowls
  • Sift
  • Weighing scale (recommended using an electric one with a
    tare function. You’ll see why)
  • Measuring spoons
  • A big ice-cream scoop
  • A fork
  • A spatula
  • A spoon
  • A small bowl or plate to put used spoons
    (You can use the counter top. Personally, I find this easier)
  • Muffin cups (about 10 to 12 big muffin cups)
  • Muffin tray (Get the souffle cups that can stand on their own
    if you don’t have a muffin tray)

 

Method

  1. Preheat your oven at 190°C (set your tray on the middle rack)
  2. Prep your muffin cups in your muffin trays and set aside.
  3. Put one of the bowls on the scale and measure out the flour then put in all the dry ingredients and mix them up.
  4. Mash the bananas in the other bowl with a fork
  5. Put the bowl with the banana on the scale, use tare to get it to zero then measure out the oil right into the bowl
  6. Hit Tare and measure out the sugar
  7. Add eggs, vanilla extract and mix. It will look clumpy. It’s almost impossible to make the banana perfectly smoothed out. So don’t fret it. Just try to watch out for the brown sugar clumps if you’re using brown sugar. They need some mushing.
  8. Put the sift on top of the wet ingredients bowl and pour the dry ingredients in. Sift and mix!
  9. Wipe down the dry ingredients bowl and put all the ingredients for the crumble in. Use the tare and weigh method.
  10. Use your fingers or a spoon to mush them up. Basically you want to coat them all with butter. I find using my fingers easier. You kinda just mush the butter into the sugar.
  11. Spoon your batter into the muffin cups with your ice-cream scoop. Use the spatula to scrape out the excess from the bowl.
  12. Sprinkle the crumble on top of each cup
  13. Bake for 18 to 20 mins. I usually set an alarm for 15 mins and check it then.
    To check:

    1. The muffin should not look wet when it comes out. If it does, put it back in.
    2. If it looks brown, stick a toothpick diagonally into the center muffin. It should not be wet and it should have tiny crumbs on it.

There you have it! Moist banana muffins with a crunchy crumble on top! Give it a try. From start to end, it took me about half an hour. One of the easiest recipes I’ve tried. Give it a go! If you try it, send me pictures and tell me how it turned out. If you need help, just email me at thesingaporecookiewitch@gmail.com and I’ll be happy to walk you through.

 

Have fun!