![]() these muffins took 3 months for 3 tries) rather than spending a day doing intense recipe development. That’s why I often find myself testing recipes over a long period of time in a less formal way (i.e. Can I produce good stuff under pressure? Yes, but it’s even better when I give myself time. One thing I’ve learned about myself is that I perform my best work when I’m not rushing the process. So much so that I’m starting to think these Banana Cinnamon Crumb Muffins are trying to torture me…one crumb at a time. Writing this post took about as many tries as perfecting this recipe. Perfect for weekday breakfasts or snacking. These Banana Cinnamon Crumb Muffins are also gluten-free and lightened-up. These are so delicious, and the crumb topping on top makes them that much better.A delicious and moist classic banana muffin with added cinnamon and crumb topping. 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. This froze really well! Just cool completely, and then throw in a freezer bag.I think it makes the whole muffin, but I’ll leave that up to you. You don’t have to add the streusel topping if you don’t feel like that extra step. ![]() I usually about 1 cup to the batter right before I spoon it into the muffin tin. According to my kids, it’s also perfectly acceptable (and sometimes required) to add chocolate chips as well. ![]()
0 Comments
Leave a Reply. |