High Altitude Banana Crumb Muffins
Crafted specifically for baking success at higher altitudes, these High Altitude Banana Crumb Muffins are a delightful twist on a classic treat. Featuring a moist, fluffy banana-infused base with just the right balance of sweetness, these muffins are topped with an irresistible brown sugar and cinnamon crumb layer that adds texture and warmth. The recipe is designed to combat common high-altitude baking challenges, ensuring perfectly risen muffins every time. Ready in under 40 minutes, these easy-to-make muffins are ideal for breakfast, snacks, or dessert. Serve them fresh from the oven for a comforting, aromatic treat that’s as satisfying as it is foolproof. Perfect for high-altitude bakers craving homemade banana perfection!
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Recipe Information
Ingredients
- 1.5 cups All-purpose flour
- 0.5 cups Granulated sugar
- 0.25 cups Brown sugar
- 1.25 teaspoons Baking powder
- 0.25 teaspoons Baking soda
- 1 teaspoons Ground cinnamon
- 0.25 teaspoons Salt
- 3 medium Overripe bananas (mashed)
- 0.5 cups Unsalted butter (melted)
- 1 large Egg
- 1 teaspoons Vanilla extract
- 2 tablespoons Milk
- 0.5 cups All-purpose flour (for crumb topping)
- 0.25 cups Brown sugar (for crumb topping)
- 0.5 teaspoons Ground cinnamon (for crumb topping)
- 3 tablespoons Unsalted butter (cold, cubed)
Instructions
Preheat your oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners or grease it lightly.
In a large bowl, whisk together 1.5 cups of all-purpose flour, 0.5 cups of granulated sugar, 0.25 cups of brown sugar, 1.25 teaspoons of baking powder, 0.25 teaspoons of baking soda, 1 teaspoon of ground cinnamon, and 0.25 teaspoons of salt.
In a medium bowl, mash the 3 overripe bananas and mix in 0.5 cups of melted unsalted butter, 1 large egg, 1 teaspoon of vanilla extract, and 2 tablespoons of milk until well combined.
Gradually incorporate the wet ingredients into the dry ingredients, stirring gently until just combined. Do not overmix.
Divide the batter evenly among the prepared muffin cups, filling each about 3/4 full.
To prepare the crumb topping, mix 0.5 cups of all-purpose flour, 0.25 cups of brown sugar, and 0.5 teaspoons of ground cinnamon in a small bowl. Cut in the 3 tablespoons of cold, cubed butter using a fork or pastry cutter until the mixture forms coarse crumbs.
Sprinkle the crumb topping generously over each muffin.
Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Remove the muffins from the oven and let them cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.
Serve warm or at room temperature. Store leftovers in an airtight container for up to 3 days.
Nutrition Facts
Calories |
3235 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 142.3 g | 182% | |
| Saturated Fat | 85.7 g | 428% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 574 mg | 191% | |
| Sodium | 1634 mg | 71% | |
| Total Carbohydrate | 469.1 g | 171% | |
| Dietary Fiber | 18.0 g | 64% | |
| Total Sugars | 240.4 g | ||
| Protein | 38.1 g | 76% | |
| Vitamin D | 1.7 mcg | 8% | |
| Calcium | 248 mg | 19% | |
| Iron | 11.6 mg | 64% | |
| Potassium | 1824 mg | 39% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
