This past weekend, I tried a new recipe from the Joy the Baker cookbook. Joy Wilson, the author, says her cookbook is “a celebration of butter and sugar.” My kind of cookbook!

You begin by browning the butter – which is one reason these muffins are so incredible! Adding browned butter makes so many things taste better – from sweet potatoes to chocolate chip cookies to muffins! Use a non-stick skillet over medium heat to brown the butter. Watch carefully and stir often, the butter will crackle at first, then clear, then start to brown. Once it starts to brown, remove the skillet from the heat and pour the browned butter into a small bowl, to prevent it from over browning.

Whisk the milk, egg, yolk and vanilla; add browned butter and whisk to combine. Whisk together the dry ingredients.

Add milk mixture all at once to the dry ingredients and gently stir, only to combine. When making muffins, the less you stir, the better texture you will get.

Gently fold in the blueberries. Two cups of blueberries means you are going to get blueberries in every single bit of muffin!

Divide muffin batter into 12 prepare muffin cups. Make the streusel topping and sprinkle topping evenly over batter. I added a bit of sparkling sugar on the top – of course!

Bake 18-20 minutes until tops are turning a beautiful golden color and an inserted toothpick comes out clean. Don’t they look amazing?

They are best served warm – right out of the oven, but also good at room temperature.

So – browned butter, vanilla, lots of blueberries and a streusel topping – that makes the perfect muffin! Enjoy!

For the recipe and complete instructions, click on the link below:

https://joythebaker.com/2009/07/browned-butter-blueberry-muffins/

You may have noticed that muffins and cookies are my favorite things to bake. Besides being yummy, muffins and cookies are easy to make and easy to share. And usually most of the ingredients are ones that I already have on hand.

Start by preheating your oven, place liners in muffin pan, and mash bananas. Whisk together flour, baking soda, salt, cinnamon and nutmeg.

Add melted butter, brown sugar, egg, vanilla extract and milk to the bananas and whisk.

Pour dry ingredients into wet ingredients and mix by hand, until just combined.

Spoon batter into liners, and of course, I had a sprinkling of sparkling sugar.

Bake at 425 for 5 minutes, then reduce oven to 350 and bake for an additional 16-18 minutes. Allow the muffins to cool in the pans for about 5 minutes.

Then transfer to a cooling rack to continue cooling – or eat while warm!

So delicious warm all by themselves – but you can also add a touch of butter or honey. Perfect for breakfast or snack.

For the recipe and complete instructions, click on the link below. Enjoy!!!!!

https://sallysbakingaddiction.com/banana-muffins/

Bananas are such a healthy fruit snack, breakfast food – or a tasty base for quick breads – like Banana Muffins or Banana Bread. When they are ripe, they add such a fresh, delicate flavor to the foods they are baked into.

To me, the easiest way to mash the bananas is to put them in a gallon zip-lock bag and press them with your hands from the outside. Then you can tell exactly how smooth they are and what areas still have a few lumps.

Preheat your oven, line or spray your muffin tins, and gather your ingredients. In a large bowl, mix the flour, baking soda and salt together. In a separate bowl, mix the rest of the muffin ingredients. In a third bowl, mix up the topping.

Stir banana mixture into the flour mixture, stirring just enough to combine. Batter will be thick, be careful not to overmix.

Fill each muffin tin about 2/3 full. Sprinkle crumble topping evenly over all the muffins, adding a bit of sanding sugar on top, if desired.

Bake 20-25 minutes, or until an inserted toothpick comes out clean.

Cool just a few minutes on a wire rack. Serve warm.

Perfect breakfast – or snack – just add a cup of coffee or tea!

These are also delicious with a bit of honey, butter, or creamy peanut butter.

Be creative in the kitchen – and in the woodshop. Last year I copied some leaf templates off of a Pinterest site and used them to make patterns for fall cutting boards and trivets. Enjoy!

Print Recipe

Banana Muffins Topped with Crumbles

Use extra ripe bananas to make these treats!

Prep Time15 minutes mins

Cook Time25 minutes mins

Course: Breakfast

Cuisine: American

Keyword: Banana, Muffins, Nut

Servings: 12 muffins

Author: Mary Beth

Ingredients

Muffins

• 1 1/2 cups flour
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 1/4 teaspoon cinnamon
• 3 large ripe bananas, mashed
• 2 tablespoons butter, melted
• 1/2 cup dark brown sugar
• 2 egg whites
• 1 teaspoon vanilla
• 1/4 cup non-fat plain Greek yogurt
• 2 1/2 tablespoons milk

Topping

• 1/4 cup dark brown sugar
• 2 tablespoons flour
• 1/4 cup finely chopped nuts (walnuts or pistachios)
• 1/4 teaspoon ground cinnamon
• 1 tablespoon cold butter
• sanding sugar, optional

Instructions

Muffins

• Preheat oven to 350 degrees. Line 12 muffin cups with paper cups or spray them with nonstick spray.
• In a large bowl, mix flour, baking soda and salt together. In a separate bowl combine bananas, brown sugar vanilla, cinnamon, yogurt, egg whites, melted butter and milk.
• Stir banana mixture into flour mixture, stirring just enough to combine. Do not overmix. Batter will be thick. Fill each muffin cup 2/3 cup full.

Topping

• In a small bowl, mix 1/4 cup brown sugar, 2 tablespoons flour, nuts, and 1/4 teaspoon cinnamon. Cut in 1 tablespoon butter until mixture is crumbly. Sprinkle evenly over the top of the muffins. Can sprinkle sanding sugar on top, if desired.
• Bake 20-25 minutes, or until the toothpick comes out clean.
• Serve warm – delicious with butter, honey or creamy peanut butter. Enjoy!