Take care not to over-mix or knead the topping or else the heat from your hands will soften the butter too much and cause the topping to flatten. Mix shortly with your fingertips until your mixture looks a bit like coarse cornmeal. Cut the cold butter into small pieces and add to the mixture - it is important for the butter to be cold in order to get your topping to be deliciously chunky and crumbly. In a small bowl, mix together the brown sugar, flour and cinnamon. Now it is time to make the topping for your muffins. Divide the muffin batter equally into the muffin tin or muffin cups that you have prepared. Pour the banana mixture into the flour mixture and stir together until moistened, making sure not to over-stir the mixture. Take a fresh bowl and cream the bananas, sugar, egg and melted butter together gently. Melt the butter in a small saucepan over medium-low or medium heat, taking care not to let it brown. In a large bowl, mix together thoroughly all the dry ingredients by hand - the flour, baking soda, baking powder and salt.
This recipe for standard size makes 12 muffins, for mini size makes 24 mini muffins and for jumbo size makes 8 giant muffins.Lightly grease a muffin tin made for 10 muffin cups or line it with muffin papers. The centre of the muffins will then bake up and the muffins will start to rise as if it is baking up in its cooked outer shell, instead of baking up and spreading over the sides. This burst of heat will cook and set the outside of the muffins.
Then place the filled muffin pan in the centre rack of the oven, shut the oven door and then reduce the temperature to 190 degree C (375 degree F). However very often than not, this may results in muffins sticking together at the top of the rim and also results in over-cooked muffin tops.Ī trick to get domed shape muffins is to preheat oven to 200 degree C (400 degree F). It may be tempting to fill each cup to the brim in order to get the perfect domed shape muffin top.
ALL RECIPES BANANA CRUMB MUFFINS FULL
Mix 1 teaspoon baking powder with 1/2 cup hot water and the mixture should bubble immediately.įor any size muffins, it is important to fill each muffin cup till 2/3 full so the batter doesn't rise too high and spill over the top. Too much baking powder results in tough muffins which has poor volume and a compact crumb. Muffins will have a coarse crumb with a fallen centre. It can also results in the batter rising rapidly and then collapsed. Too much baking powder can cause the muffin batter to be bitter. Because of the two stages, baking of the batter can be delayed for about 15 minutes without it losing its leavening power. The carbon dioxide gas expand causing the muffin batter to rise. The second reaction takes place when the batter is placed in the oven.
One of the acid salts reacts with baking soda and produces carbon dioxide gas. The first reaction takes place when baking powder is added to the batter and it is moistened. Most baking powder used today is double-acting which means it reacts to liquid and heat and happens in two stages.
It consists of baking soda, acid salts and cornstarch to absorb any moisture so a reaction does not take place until a liquid is added to the batter. Baking powder is a chemical leavening agent that causes the muffin batter to rise when baked.
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