Caramelized Banana Muffins with Cinnamon Pecan Crumb Topping
Breads and Muffins
Pam - For the Love of Cooking
Caramelized Banana Muffins:
peeled & cut in half lengthwise
Cinnamon Pecan Crumb Topping:
cold unsalted butter
Heat the oven to broil. Place a rack near the top of the oven.
Coat a baking sheet with tin foil. Coat the foil with cooking spray.
Place the banana halves cut side up on the baking sheet.
Sprinkle the sugar evenly over the bananas.
Place into the oven and broil, making sure to watch carefully, for 3-4 minutes, or until golden brown and caramelized.
Remove from the oven and set aside to cool.
Preheat the oven to 350 degrees. Line a muffin tin with cupcake papers.
Combine together the flour, baking soda, baking powder, and salt; mix well.
In a separate bowl, with a hand mixer beat the butter and sugar together until creamy.
Add the sour cream, egg, and vanilla; beat until creamy and smooth.
In two batches, first add some of the flour, then add some of the milk and gently mix; repeat one more time until all of the ingredients are mixed and just combined.
Gently mash the bananas very well with a fork.
Fold the mashed caramelized bananas into the batter.
Divide the batter evenly between the muffin cups.
Make the cinnamon pecan crumb topping
by combining the pecans, flour, sugar, salt, and butter together with your fingers until crumbly.
Sprinkle the mixture evenly over the muffin cups.
Place into the oven and bake for 21-24 minutes, or until a tester comes out clean.
Remove from the oven and allow to cool in the pan for five minutes before moving to a rack to continue cooling. Enjoy!
Printed from FortheLoveofCooking.net