Bourbon Banana Crumb Muffins are a wonderful treat paired with your morning coffee…or afternoon tea.
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.
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.
Immediately remove it from the heat and continue to stir for another 2 minutes. Set it aside.
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.
With a fork, stir and mash this together until it is completely combined and crumbly. Set it aside for now.
In your mixing bowl, combine the remaining melted brown butter and the 1/2 cup each of granulated and brown sugar. Mix these together until smooth.
Mix in two eggs, one at a time, mixing the first in completely before adding the second.
Add in 1/2 cup of light sour cream.
Finally mix in 1 teaspoon of vanilla and a tablespoon of lovely bourbon. Mix these until smooth.
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.
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.
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.
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.
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.
Bourbon Banana Crumb Muffins
Ingredients
- 2 3/4 c all-purpose flour, divided
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon cinnamon
- 1/2 teaspoon fresh nutmeg
- 13 Tb butter
- 1 c brown sugar, divided
- 1/2 c sugar
- 2 eggs
- 1/2 c light sour cream
- 1 teaspoon vanilla
- 1 Tb bourbon
- 4 very ripe bananas
Instructions
- To begin, preheat your oven to 350 degrees.
- In a bowl, combine 2 cups all-purpose flour, the baking powder, baking soda, salt, cinnamon, and fresh nutmeg. Stir these all together and set aside for now.
- 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.
- 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.
- 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.
- Mix in the eggs, one at a time, mixing the first in completely before adding the second.
- Add in the sour cream, vanilla, and bourbon. Mix these until smooth.
- 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.
- 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.
- 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.
- 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.
- 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
If nutritional values are provided for this recipe, they are an estimate and will vary depending on the brands of ingredients you use. The values do not include optional ingredients or when ingredients are added to taste or for serving. If nutritional values are very important to you, I suggest using your favorite nutritional calculating tool with the brands you use.
Muffins are a great way to start the day. And that kick of bourbon really sounds great!
Thank you Constance and Happy New Year!