Imagine moist banana muffins topped with a buttery crumb and just the right amount of cinnamon, all drizzled with a creamy vanilla glaze. This recipe is perfect for using up those overripe bananas and makes for a delicious treat!
Ingredients
Crumb Topping
- 6 tablespoons butter, melted (cool if hot)
- 1/2 cup brown sugar, packed (dark brown recommended)
- 1 teaspoon ground cinnamon
- 1 cup all-purpose flour
Muffins
- 3 overripe bananas, mashed
- 2/3 cup granulated sugar
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1/3 cup vegetable oil
- 2 eggs
- 2 teaspoons vanilla extract
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
Glaze
- 1/2 cup powdered sugar
- 1 tablespoon cream or milk
- 1/2 teaspoon vanilla extract
Instructions
Preheat Oven: Preheat your oven to 375°F (190°C). Line muffin pans with liners and set aside.
Make Crumb Topping:
- In a medium bowl, combine melted butter, brown sugar, and cinnamon.
- Add the flour and mix until fully incorporated. The mixture will be mushy.
- Using a fork, mix until crumbly, breaking apart any large clumps. Set aside.
Prepare Muffin Batter:
- In a large bowl, combine the mashed bananas, granulated sugar, cinnamon, and salt.
- Beat in the vegetable oil, eggs, and vanilla extract.
- Add the flour and baking soda, gently mixing until just combined. Avoid overmixing.
Fill Muffin Pan:
- Scoop the batter into the muffin cups, filling them two-thirds full.
- Top each muffin with crumb topping, gently pressing it into the batter.
Bake:
- Bake for 15-16 minutes, or until a toothpick inserted into the center comes out clean.
- Let cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Make Glaze:
- In a small bowl, mix together powdered sugar, cream or milk, and vanilla extract. If the glaze is too thick, add a splash more cream or milk.
- Drizzle the glaze over the fully cooled muffins before serving.
Enjoy your delicious banana muffins!
