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Home » Recipes » Breads » Quick Breads » Bourbon Banana Crumb Muffins

Bourbon Banana Crumb Muffins

Bourbon Banana Crumb Muffins are a wonderful treat, paired with your morning coffee…or afternoon tea.

Bourbon Banana Crumb Muffins by Cosmopolitan Cornbread

To begin, preheat your oven to 350 degrees.

In a bowl, combine 2 cups all-purpose flour, a teaspoon each of baking powder and baking soda and 1/2 teaspoon each of salt, cinnamon and fresh nutmeg. Stir these all together and set aside for now.

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In a small skillet, you are going to brown 13 tablespoons of butter. Begin by simply melting it over low heat. Let the butter bubble and simmer, stirring continually until the little solids begin to get the tiniest bit golden.

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Immediately remove it from the heat and continue to stir for another 2 minutes. Set it aside.

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In a small bowl, combine 3/4 cup of all-purpose flour, 1/2 cup of brown sugar and 3 tablespoons of the melted brown butter.

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With a fork, stir and mash this together until it is completely combined and crumbly. Set it aside for now.

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In your mixing bowl, combine the remaining melted brown butter, 1/2 cup each of granulated and brown sugar. Mix these together until smooth.

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Mix in two eggs, one at a time, mixing the first in completely before adding the second.

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Add in 1/2 cup of light sour cream.

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Finally mix in 1 teaspoon of vanilla and a tablespoon of lovely bourbon. Mix these until smooth.

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Now grab four very ripe bananas. Mash them in a bowl with a potato masher until there are no large lumps left. Set those aside for just a moment.

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Add the flour mixture to the creamed mixture, half at a time. Mix well before adding the other half and mix until just combined. Be sure to scrape the bottom of the bowl with a rubber scraper to get everything combined.

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Fold in the mashed bananas.

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Scoop the batter into paper lined muffin tins. This will make 18 muffins, so you’ll need a standard muffin pan along with a 6 count one, or simply only use the “middle 6” of a second standard muffin tin.

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Now for that crumb mixture that has been calling to you. Sprinkle about a tablespoon over the top of each muffin, dividing it as evenly as possible among them all. Bake for 18-20 minutes or until they test done in the center with a toothpick.

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Remove the muffins to cooling racks and cool to room temperature. These taste best a couple hours after they come out of the oven, as the flavor develops as they set.

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Bourbon Banana Crumb Muffins by Cosmopolitan Cornbread 1

Bourbon Banana Crumb Muffins by Cosmopolitan Cornbread sq

Bourbon Banana Crumb Muffins by Cosmopolitan Cornbread 2

Bourbon Banana Crumb Muffins by Cosmopolitan Cornbread

Yield: 18 standard muffins

Bourbon Banana Crumb Muffins

Bourbon Banana Crumb Muffins

Bourbon Banana Crumb Muffins are a wonderful treat, paired with your morning coffee…or afternoon tea.

Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes

Ingredients

  • 2 3/4 c all-purpose flour, divided
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1/2 tsp cinnamon
  • 1/2 tsp fresh nutmeg
  • 13 Tb butter
  • 1 cup brown sugar, divided
  • 1/2 c sugar
  • 2 eggs
  • 1/2 cup light sour cream
  • 1 tsp vanilla
  • 1 Tb bourbon
  • 4 very ripe bananas

Instructions

  1. To begin, preheat your oven to 350 degrees.
  2. In a bowl, combine 2 cups all-purpose flour, the baking powder, baking soda and salt, cinnamon and fresh nutmeg. Stir these all together and set aside for now.
  3. In a small skillet, you are going to brown the butter. Begin by simply melting it over low heat. Let the butter bubble and simmer, stirring continually until the little solids begin to get the tiniest bit golden. Immediately remove it from the heat and continue to stir for another 2 minutes. Set it aside.
  4. In a small bowl, combine the remaining 3/4 cup of all-purpose flour, 1/2 cup of brown sugar and 3 tablespoons of the melted brown butter. With a fork, stir and mash this together until it is completely combined and crumbly. Set it aside for now.
  5. In your mixing bowl, combine the remaining melted brown butter, granulated sugar and remaining 1/2 cup of brown sugar. Mix these together until smooth.
  6. Mix in the eggs, one at a time, mixing the first in completely before adding the second.
  7. Add in the sour cream, vanilla and bourbon. Mix these until smooth.
  8. Now grab the very ripe bananas. Mash them in a bowl with a potato masher until there are no large lumps left. Set those aside for just a moment.
  9. Add the flour mixture to the creamed mixture, half at a time. Mix well before adding the other half and mix until just combined. Be sure to scrape the bottom of the bowl with a rubber scraper to get everything combined. Fold in the mashed bananas.
  10. Scoop the batter into paper lined muffin tins. This will make 18 muffins, so you’ll need a standard muffin pan along with a 6 count one, or simply only use the “middle 6” of a second standard muffin tin.
  11. Now for that crumb mixture that has been calling to you. Sprinkle about a tablespoon over the top of each muffin, dividing it as evenly as possible among them all. Bake for 18-20 minutes or until they test done in the center with a toothpick.
  12. Remove the muffins to cooling racks and cool to room temperature. These taste best a couple hours after they come out of the oven, as the flavor develops as they set.
    Enjoy!!

Nutrition Information:

Yield:

18

Serving Size:

1

Amount Per Serving: Calories: 249Total Fat: 10gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 45mgSodium: 243mgCarbohydrates: 37gFiber: 1gSugar: 19gProtein: 4g

This data was estimated and provided by Nutritionix. Accuracy not guaranteed.

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