Best 4 Lemony Banana Crumb Muffins Recipes
Are you craving a delightful treat that perfectly blends the zesty freshness of lemon with the sweet and soft texture of bananas? Look no further than our curated selection of lemony banana crumb muffin recipes! These muffins promise a burst of citrus flavor in every bite, complemented by a tender crumb interior. Whether you prefer a classic muffin or one with a crunchy streusel topping, we have compiled a list of recipes that will surely satisfy your taste buds and impress your loved ones. From simple and straightforward recipes for beginners to more elaborate creations for experienced bakers, our article has something for everyone. Let's embark on a culinary journey and discover the best lemon banana crumb muffin recipe that will tantalize your senses and make your taste buds sing!
Let's cook with our recipes!
BANANA CRUMB MUFFINS
This is one of my favorite recipes for banana crumb muffins-and it's the only kind our 4-year-old will eat.
Provided by Taste of Home
Time 35m
Yield about 1 dozen.
Number Of Ingredients 13
Steps:
- In a large bowl, combine dry ingredients. Combine bananas, sugar, egg and butter; mix well. Stir into dry ingredients just until moistened. , Fill greased or paper-lined muffin cups three-fourths full. Combine the first three topping ingredients; cut in butter until crumbly. Sprinkle over muffins. , Bake at 375° for 18-20 minutes or until muffins test done. Cool in pan 10 minutes before removing to a wire rack.
Nutrition Facts : Calories 243 calories, Fat 9g fat (6g saturated fat), Cholesterol 41mg cholesterol, Sodium 332mg sodium, Carbohydrate 39g carbohydrate (25g sugars, Fiber 1g fiber), Protein 3g protein.
LEMON CRUMB MUFFINS
I love to have the dough for these muffins ready and waiting in the refrigerator when company comes. They bake up in just 20 minutes and taste delicious warm. Their cakelike texture makes them perfect for breakfast, dessert or snacking. -Claudette Brownlee, Kingfisher, Oklahoma
Provided by Taste of Home
Time 45m
Yield 40 muffins.
Number Of Ingredients 16
Steps:
- In a large bowl, combine the flour, sugar, baking soda and salt. In another bowl, combine the eggs, sour cream, butter, lemon zest and juice. Stir into dry ingredients just until moistened. Fill greased or paper-lined muffin cups three-fourths full. , In a small bowl, combine flour and sugar; cut in butter until mixture resembles coarse crumbs. Sprinkle over batter., Bake at 350° for 20-25 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes before removing from pans to wire racks. In a small bowl, whisk glaze ingredients; drizzle over warm muffins. Serve warm.
Nutrition Facts : Calories 308 calories, Fat 13g fat (8g saturated fat), Cholesterol 77mg cholesterol, Sodium 159mg sodium, Carbohydrate 43g carbohydrate (27g sugars, Fiber 1g fiber), Protein 4g protein.
KING ARTHUR FLOUR'S BANANA CRUMB MUFFINS
A hearty loaf of banana bread is an excellent way to use up a pile of leftover bananas, but sometimes you want a lighter option. These tender banana muffins are crowned with a delightfully crunchy cinnamon crumb topping that lends to their addictive nature. The easy recipe, which doesn't require any special equipment - just a couple of bowls - was adapted from one originally developed by a 9-year old named Meghan Cwikla. With it, she won the junior division at the 1997 State Baking Contest at the Connecticut State Fair.
Provided by The New York Times
Categories breakfast, brunch, easy
Time 40m
Yield 12 muffins
Number Of Ingredients 12
Steps:
- For the topping, in a medium bowl, mix flour, sugar and cinnamon. Add butter or margarine and mix with a fork or pastry cutter until crumbly. Put aside while preparing muffin batter.
- For the muffins, in large bowl, combine dry ingredients. Set aside.
- In another bowl, combine mashed bananas, sugar, slightly beaten egg and melted butter or margarine. Mix well. Stir into dry ingredients just until moistened.
- Fill greased muffin cups two-thirds full. (Do not use paper muffin cups!) Using hands, arrange coarse, pea-sized crumbs over muffin batter.
- Bake at 375 degrees for 18 to 20 minutes or until muffins test done with a cake tester. Cool in pan 10 minutes before removing to a wire rack.
SCARLET'S LEMON CRUMB MUFFINS
So much work but oh so good. Just the right amount of lemon flavor and with the topping ... fantastic.
Provided by Hill Family
Categories Quick Breads
Time 1h20m
Yield 40-60 muffins
Number Of Ingredients 14
Steps:
- To make muffins: Sift flour, baking soda and salt together.
- Grate the rind of 5 lemons; set the juice aside.
- Whisk eggs; add sour cream, melted butter, and lemon juice; whisk until smooth.
- Fold in the lemon rind.
- Fold flour mixture and sugar into the egg mixture.
- Blend well.
- To make streusel:.
- Sift sugar and flour together.
- Add softened butter, work into dry ingredients until smooth; set aside.
- To make glaze: Stir sugar and lemon juice together until all the sugar is dissolved.
- Spray muffin tins.
- Fill with lemon muffin batter.
- Top each muffin with streusel.
- Bake at 350 degrees Fahrenheit for 18-20 minutes.
- Poke muffins with a toothpick to make sure they are done.
- Drizzle top with lemon glaze.
- Remove from muffin tin and store in airtight container.
- Note: Batter can be kept in fridge for up to 1 week.
Nutrition Facts : Calories 332.8, Fat 14.4, SaturatedFat 8.7, Cholesterol 75.8, Sodium 164.5, Carbohydrate 48.8, Fiber 1.1, Sugar 27.7, Protein 4
Tips:
- Measuring Ingredients Accurately: Use measuring cups and spoons to ensure precise measurements. A kitchen scale can be helpful for weighing ingredients like flour and sugar.
- Fresh and Ripe Bananas: Use ripe bananas for a sweeter and more flavorful muffin. Overripe bananas can also be used, but they may result in a denser muffin.
- Creaming Butter and Sugar: Creaming butter and sugar together until light and fluffy incorporates air into the mixture, resulting in a tender muffin.
- Mixing Dry and Wet Ingredients: Add dry ingredients to wet ingredients gradually, mixing until just combined. Overmixing can result in a tough muffin.
- Muffin Pan Preparation: Grease or line muffin cups with paper liners to prevent sticking. Alternatively, use a non-stick muffin pan.
- Muffin Batter Consistency: The muffin batter should be thick enough to coat the back of a spoon. If it's too thin, add more flour; if it's too thick, add more milk.
- Baking Temperature and Time: Bake muffins at the specified temperature and time in the recipe. Check for doneness by inserting a toothpick into the center of a muffin; it should come out clean or with just a few moist crumbs attached.
- Cooling Muffins: Allow muffins to cool in the pan for a few minutes before transferring to a wire rack to cool completely.
Conclusion:
These lemony banana crumb muffins are a delightful treat that combines the flavors of lemon and banana with a sweet and crunchy crumb topping. They are perfect for breakfast, brunch, or as a snack. By following the tips and carefully measuring ingredients, you can create a batch of moist, flavorful, and perfectly textured muffins. Enjoy these muffins as a homemade delight or share them with friends and family for a special occasion. Happy baking!
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