![]() ![]() ![]() ![]() Freezing TipsĬool muffins completely on a wire rack. Drizzle glaze over muffins and let set before serving. Make vanilla glaze – Whisk together melted butter, salt, vanilla, powdered sugar, and milk in a small bowl until smooth. Let muffins cool in pan on a wire rack for 5 minutes before removing from pan to cool completely. Bake muffins in preheated oven for 5 minutes at 425☏, then reduce the heat to 350☏ and continue baking for 10 to 12 minutes, until muffins are golden. It’s perfectly ok (and encouraged!) for the mixed batter to be lumpy.īake muffins – Fill muffin cups 3/4 full of batter and sprinkle evenly with crumb topping. The secret to baking moist, tender banana muffins is mixing the batter just until combined. Combine mashed banana, yogurt, melted butter, egg, and vanilla in a medium bowl add banana mixture to dry ingredients and gently stir in just until incorporated. Make muffin batter – Whisk together flour, sugar, baking powder, baking soda, and salt in a large bowl make a well in the center of the mixture. Chill topping in the freezer until needed. Make the crumb topping – Combine brown sugar, flour, cinnamon, and salt in a small bowl add melted butter and vanilla, and toss mixture with a fork until crumbly. Creamy vanilla yogurt amps up the both the flavor and texture of these muffins, and helps keep them soft and moist. Start with quality ingredients – Use soft, ripe bananas and a high quality vanilla extract for the best flavor. Without opening the oven door, reduce oven temperature to 350☏ and bake another 10 to 12 minutes or until tops are set and spring back to the touch. Place your muffin pan in the oven and bake for 5 minutes at 425☏ for a quick burst of heat to give the muffins a nice lift. ![]()
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