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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.

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Recipe Summary

prep:
20 mins
cook:
10 mins
additional:
5 mins
total:
35 mins
Servings:
12
Yield:
12 mini muffins
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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

181 calories; protein 2.6g; carbohydrates 28g; fat 7g; cholesterol 32.1mg; sodium 210mg. Full Nutrition
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