Cookie Top Banana Muffins
Fluffy and moist banana muffins with a sweet, crunchy top.
Ingredients
Muffin Batter
- 4 Overripe Bananas
- 1/4 cup Sourdough Discard
- 2 tbsp Vanilla Extract
- 1 3/4 cup Flour
- 1 tsp Baking Soda
- 1 tsp Baking Powder
- 1 1/2 tsp Sea Salt
- 3/4 cup Butter softened
- 1 cup Sugar "white" cane or brown
- 2 Large Eggs room temperature
Topping, if desired
- 1/4 cup Sugar
- 2 tsp Cinnamon Add or Sub Cloves or Pumpkin Pie Spice
Instructions
- Use an immersion blender or regular blender to puree bananas. Add in sourdough discard and vanilla extract. Stir and set aside.
- In a separate mixing bowl, combine flour, baking soda, baking powder, and salt. Set aside.
- Using a stand mixer, whip butter until it has doubled in size. This should take about 5 minutes. Add sugar. Beat another 2 minutes, or until sugar & butter are well combined.
- Add one egg at a time, allowing each to be fully incorporated before adding the next one.
- Add half of the flour to the butter mixture and mix until just combined. Add half of the banana mixture and mix well. Repeat each step until all ingredients are combined well.
- Cover and allow to rest for at least one hour.
- Preheat oven to 350 degrees. Prepare baking tin by placing silicone or paper muffin liners in each cavity. Divide the batter into each of the 12 muffin liners. Sprinkle cinnamon-sugar mixture on top of muffins prior to baking. This can be skipped but will not produce the crunchy "cookie-top" on the muffins.
- Bake muffins for 20-25 minutes or until golden brown. Allow muffins to cool for at least 15 minutes before removing from the muffin tin.
Video
Notes
Notes:
Bananas should be pureed to produce an aesthetically pleasing final product.
Instead of making muffins, the batter can be poured into a well-greased loaf pan and baked for 40-50 minutes.