I experiment a lot when baking and I am proud of this original creation. Light, lemony muffins with a crunchy crumble topping. This recipe yields a small batch (6 to 8) of regular-sized muffins, or 12 to 15 large-capped mini muffins.

T*Lee
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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Crumb Topping:
Muffins:

Directions

Instructions Checklist
  • Preheat the oven to 400 degrees F (200 degrees C) and grease a 12-cup mini muffin pan.

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  • Combine brown sugar, flour, coconut, and lemon zest in a bowl for crumb topping. Rub in butter until the mixture is coarse and crumbly.

  • Add 1 teaspoon lemon juice to milk and let sit until curdled, about 5 minutes.

  • Cream white sugar and butter in a medium bowl. Mix banana and egg together in another bowl and add lemon zest, remaining lemon juice, and vanilla extract. Add the banana mixture to the creamed butter and sugar and stir well. Add the curdled milk and stir lightly into the mixture.

  • Combine self-rising flour, all-purpose flour, baking soda, salt, nutmeg, and cinnamon in a large bowl. Pour in the banana mixture and stir until just combined.

  • Drop by heaping spoonfuls into the prepared muffin pan, filling about 1/8 inch higher than the cups, ensuring nice, top-heavy muffins. Sprinkle with the crumb topping, lightly pressing it into the batter so it doesn't fall off and melt during cooking.

  • Bake in the preheated oven until golden, 10 to 12 minutes. Let cool slightly in the pan before removing to a wire rack.

Cook's Notes:

You can use 1/2 teaspoon each of vanilla and almond extracts instead of all vanilla extract.

Nutrition Facts

180.9 calories; protein 2.6g 5% DV; carbohydrates 28g 9% DV; fat 7g 11% DV; cholesterol 32.1mg 11% DV; sodium 210mg 8% DV. Full Nutrition

Reviews (1)

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1 Ratings
  • 5 star values: 0
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 0
Rating: 2 stars
08/22/2020
8.21.20 I followed this recipe to the letter, and was very disappointed with how it turned out. So many things I would question WHY. Why do you need both all purpose and self-rising flour, rather than just all purpose and some baking powder? I’m not a really experienced baker, so just asking because I don’t know. But I’ve made a lot of different muffin recipes, and this is the first time I’ve ever baked at 400ºF. At 9 minutes, I headed back to the kitchen because something smelled like it was burning. Sure enough, it was the mini muffins, and if they’d been in the oven even for one additional minute, they would have gone into the trash. Why 400ºF? They probably should have come out at 6-7 minutes, most of them are burned on the outside. Most importantly, these muffins had very little flavor. I could not taste even a hint of banana. They were dry and tough, most likely from cooking too long at such a high temp. A second banana certainly would have helped with the lack of moisture. When I put the muffin tin into the oven, I looked around, and I had bowls everywhere. Honestly, this recipe has 19 ingredients, and too many steps. IMO muffins should be easy to make, and there are plenty on this site that are. I know I’m the first reviewer, and I don’t want to discourage others from trying this recipe, but this is one that I won’t be making again. T*Lee, sorry for the bad review, but reviews should be honest. Read More