Transforms a banana muffin into a richer, sweeter, more scrumptious morsel of heaven.

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Ingredients

24
Original recipe yields 24 servings
The ingredient list now reflects the servings specified
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Directions

Instructions Checklist
  • Preheat the oven to 375 degrees F (190 degrees C). Grease two twelve-cup muffin tins.

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  • In a mixing bowl, mix bananas, 1/2 cup brown sugar, honey, rum, and cognac with an electric mixer until smooth.

  • In a large bowl, whisk together 3 cups flour, baking soda, baking powder, and salt. In another bowl, cream white sugar, 2/3 cup brown sugar, eggs, and melted butter. Pour banana mixture and creamed egg mixture into the flour, and stir until just combined. Spoon mixture into muffin tins, filling cups 3/4 full.

  • In a small bowl, mix together 1 cup brown sugar, 3 tablespoons flour, and cinnamon. Cut in 3 tablespoons butter until mixture resembles coarse crumbs. Sprinkle over batter in muffin tins.

  • Bake muffins in preheated oven for 20 minutes, or until done.

Nutrition Facts

295.6 calories; protein 2.7g 5% DV; carbohydrates 54.6g 18% DV; fat 6.9g 11% DV; cholesterol 32mg 11% DV; sodium 213.1mg 9% DV. Full Nutrition

Reviews (40)

Read More Reviews

Most helpful positive review

Rating: 5 stars
11/30/2005
Incredible! I made this in a bundt cake pan spraying the pan with nonstick/flour spray sprinkling chopped nuts into the bottom before putting in part of the batter... then using the "streusel" portion of the recipe (omitting the butter) mixed with 1-2 Tbsp. cocoa powder as 2 separate "layers" between the batter (pour in some batter sprinkle streusel more batter more streusel and top with the last of the batter. I baked it at 350-degrees for an hour with no other adjustments for high altitude (we're at 7220-ft). When it's cut the streusel inside made it look like it was a lot more work than it really was. This really beats banana bread for using up some very ripe bananas! Read More
(22)

Most helpful critical review

Rating: 3 stars
04/12/2010
These muffins were ridiculously sweet. I even left off the streusel topping and it was still too sweet. But the banana rum flavor was delicious. I would make these again but I need to play with the amount of sugar. These would be great with some walnuts. Read More
(8)
46 Ratings
  • 5 star values: 33
  • 4 star values: 6
  • 3 star values: 6
  • 2 star values: 1
  • 1 star values: 0
Rating: 5 stars
11/30/2005
Incredible! I made this in a bundt cake pan spraying the pan with nonstick/flour spray sprinkling chopped nuts into the bottom before putting in part of the batter... then using the "streusel" portion of the recipe (omitting the butter) mixed with 1-2 Tbsp. cocoa powder as 2 separate "layers" between the batter (pour in some batter sprinkle streusel more batter more streusel and top with the last of the batter. I baked it at 350-degrees for an hour with no other adjustments for high altitude (we're at 7220-ft). When it's cut the streusel inside made it look like it was a lot more work than it really was. This really beats banana bread for using up some very ripe bananas! Read More
(22)
Rating: 4 stars
11/14/2009
I have to say these really are one of the prettiest muffins I've ever made. I followed the recipe as close as I could having cut it in half. I did add 1/2 c. chopped roasted walnuts 1/4 tsp. nutmeg and I skipped the topping and just sprinkled the tops with cinnamon/sugar. I think these are a little too sweet but the flavor is the best I've had in a banana muffin. This was right on with cooking time and amount of muffins made. I think this recipe would be perfect with the sugar cut in half and my small adjustments. NOTE: This muffin recipe didn't overflow in my muffin tins like I've had happen with other recipes. I filled each muffin tin with an overflowing 1/4 c. of batter. EDITED: I have made this muffin recipe three times since first reviewing it. It has become our favorite banana muffin to date. I did cut back the white sugar to just under 1/4 c. and added one more banana chopped TO HALF A RECIPE'S WORTH. The toasted walnuts I added really make this stellar. Read More
(14)
Rating: 5 stars
09/10/2005
These are cupcakes not muffins and they are fabulous. I reduced the white sugar and made my own spiced rum by mixing Mount Gay rum with a little vanilla and allspice. The next time I make these--and there will definitely be a next time--I will cut the cinnamon in the streusel topping in half. Serve these as a dessert or with afternoon tea not breakfast! Read More
(13)
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Rating: 3 stars
04/12/2010
These muffins were ridiculously sweet. I even left off the streusel topping and it was still too sweet. But the banana rum flavor was delicious. I would make these again but I need to play with the amount of sugar. These would be great with some walnuts. Read More
(8)
Rating: 3 stars
08/11/2009
Great flavor but tooth-achingly sweet even after cutting back the sugars a bit. Bananas are one of the most sugary fruits not to mention the rum's sweetness. What I used this time: 1/2 brown 1/4 honey 1/2 white 1/2 brown. What I'll use next time: 1/2 brown 1/4 honey 1/4 white 1/4 brown. Read More
(7)
Rating: 5 stars
02/16/2006
My kids and I loved this recipe. It got rid of a lot of yucky old bananas and the booze didn't intoxicate the children. Perfect on 2 counts LOL! Read More
(6)
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Rating: 3 stars
11/12/2007
Found these a bit too sweet. I'd cut down on the sugar next time - or omit the topping. Rum flavour is enjoyable. Read More
(6)
Rating: 5 stars
11/06/2004
Awesome banana muffin lots of banana flavor! Love using spiced rum. Make the streusal before you mix the muffin batter so you don't lose any leavening power. I topped the stresal with sliced almonds before baking. Yummy. Also if you make your own spiced alcohol from cheap vodka or whatever is on sale the flavor is much stronger and you won't need to add powdered spices. This trick is good for lots of recipes epecially pumpkin pie! Read More
(6)
Rating: 5 stars
01/11/2007
I just baked these for dessert. Changed just a few things. I only had 3 very ripe bananas so I halved the whole recipe. I also didn't have the spiced rum so I substituted apricot brandy. I used my 6 bundt pan (small bundts). Sprinkled chopped walnuts in and then half the batter in each then the crumb topping (minus the butter but added a few walnuts instead) then the rest of the batter over the six bundts. Baked for 25 minutes. My boyfriend who HATES bananas and doesn't care for any type of nuts thought they were great! This is a keeper. Thanks Read More
(4)