Archive for the ‘Desserts’ Category

All-Butter Pie Crust Recipe With Picture Tutorial

Monday, November 12th, 2012

There is nothing like a homemade all-butter pie crust for your pies. Today I wanted to share with you an easy recipe for preparing an all butter pie crust that you can use creating your food processor. I am providing an, “easy as pie,” picture tutorial for pie crust creating and tomorrow I will share my recipe for an absolutely perfect pumpkin pie for your Thanksgiving feasting.

This recipe will yield a double crust which is perfect for those delicious apple pies or you can use your second crust, as shown below, to create cute decorative edges with little pie cutters. I like to call these decorative edges “concealer for the imperfect.”  Let’s be honest, baking isn’t my strongest skill so a girl has to become a whiz at hiding those imperfections. I might do this in a few other areas of my life too…*ahem*.

When it comes to baking, I heavily rely upon my America’s Test Kitchen Family Baking Book. The recipes are reliable and provide consistently great baked goods for our family. I only checked the book out 24 times before I got it for a holiday gift. It really is that good.

Why Sour Cream?

According to the cookbook, the tiny amount of sour cream you add to this dough makes the dough a little easier to work with, more flavorful, and tender. The acid in the sour cream helps to slow down the gluten development which makes for a more tender and flaky crust. Since they probably tested a hundred pie dough recipes to come to these dramatic conclusions, I will take them at face value.

The crust is everything a crust should be- flaky, buttery, crisp, and light. Best of all, it’s easy to roll and comes together in your handy food processor. It really is the perfect crust and I hope these pictures and the recipe will help you with your own pie crust making for the holidays.

How Do You Blind Bake a Pie Crust?

There is nothing worse than a mushy crust on a pie. There is really no sense in going to all of the trouble of making a great crust, if it isn’t cooked correctly.  To blind bake the crust, simply line the crust with a double layer of tin foil and fill it with pie weights. You can buy pie weights, use pennies, or use a bag of dried beans (as I have shown above).   If you use the beans, place them in a zippered bag and label your bag that these are pie weights so you don’t accidentally use them in your recipes.

Bake until the pie dough looks dry and is light in color, 25-30 minutes. Transfer the pie plate to a wire rack and remove the weights and foil.

All-Butter Pie Crust Recipe
Author: 
Recipe type: Dessert
Prep time: 
Cook time: 
Total time: 
Serves: 8
 
"Easy as pie," pie crust made using all butter and a little secret help from a few tablespoons of sour cream. This dough is a dream to work with and yields a wonderfully flavored and tender crust.
Ingredients
  • ⅓ cup ice water, plus extra as needed
  • 3 tablespoons sour cream
  • 2½ cups all-purpose flour
  • 1 tablespoon sugar
  • 1 teaspoon salt
  • 16 tablespoons (2 sticks) unsalted butter, cut into ¼ inch pieces and frozen for ten to fifteen minutes
Instructions
  1. Mix ⅓ cup of the ice water and sour cream together in a small bowl until combined.
  2. Process the flour, sugar, and salt together in a food processor until combined.
  3. Scatter the butter pieces over the top and pulse the mixture until the butter is the size of large peas (about ten pulses).
  4. Pour half the sour cream mixture over the flour mixture and pulse until incorporated, about three pulses. Repeat with the remaining sour cream mixture. Pinch the dough with your fingers; if the dough feels dry and doesn't hold together, sprinkle 1 to 2 tablespoons more ice water over the mixture and pulse just until the dough forms large clumps and no dry flour remains (3-5 pulses).
  5. Divide the dough into 2 even pieces. Turn each piece of dough onto a sheet of plastic wrap and flatten each into a disk. Wrap each piece tightly in plastic wrap and refrigerate for 1 hour. Before rolling the dough out, let it sit on the counter to soften slightly, about ten minutes.
  6. When you are ready to bake it, preheat your oven to 375 degrees. Line the crust with a double layer of tin foil and fill it with pie weights. Bake until the pie dough looks dry and is light in color, 25-30 minutes. Transfer the pie plate to a wire rack and remove the weights and foil.



See you tomorrow with a delicious recipe for Pumpkin Pie that you won’t want to miss! Of course, you can follow all of my shenanigans in the kitchen on Instagram (follow me here). I am quite addicted and love new friends! Be sure to also check out my 7 easy Make-Ahead Thanksgiving Appetizer Recipes and Make-Ahead Thanksgiving Side Dish Recipes (even those mashed potatoes!) Stay tuned for more posts on my pumpkin pie and some fun ways to fancy up those store-bought pies!

Disclosure: The cooking supplies  are an affiliate link and are provided so you can locate what you need quickly and easily!

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Snickerdoodle Cupcakes

Monday, October 29th, 2012

Sometimes old recipes bear a little repeating on MomAdvice. These Snickerdoodle Cupcakes are the type of recipe that deserves its honor on our site over and over again. These Snickerdoodle cupcakes taste just like a fresh baked snickerdoodle cookie and are made from a simple cake mix. If the taste of the snickerdoodle cake isn’t enough for you, these Snickerdoodle Cupcakes are topped with a delicious cinnamon buttercream frosting to round out the cinnamon flavor!

If you haven’t tried this recipe for Snickerdoodle Cupcakes, you must try them because they are the most delicious cupcakes ever. It earns its top spot in my most requested cake category in our family and happens to be my own personal favorite too.  These easy cupcakes are made from a cake mix (you can use white or yellow cake mix) with the addition of a few pantry ingredients that takes the cake to another level.

Struggling with frosting decorating? The best arsenal I have in my cake decorating tools is the Wilton 2D tip. It only costs a few dollars and can make your cakes look professional with just one swirl with this tip.  Start at the edge and swirl towards the center for cupcakes that look like the ones above or swirl from the center to the outside for a simple rose effect. I like to  leave the cinnamon cake edges peeking out of the sides so people can see the brown cinnamon color on these. This sweet and simple swirl is all you need to make these cupcakes look professional and still offer the beauty of a homemade treat.

I hope you can give this recipe a spin! Snickerdoodle Cupcakes are the perfect way to celebrate the big or small things in life! Serve them up plain or add an adorable handmade cupcake topper for any of your holiday occasions!

Snickerdoodle Cupcakes
Author: 
Recipe type: Dessert
Prep time: 
Cook time: 
Total time: 
Serves: 16
 
Snickerdoodle cupcakes are an easy semi-homemade treat you can make for all of life's occasions. The best part is they taste just like a fresh baked snickerdoodle cookie.
Ingredients
  • 1 package plain white cake mix or yellow cake mix
  • 1 cup whole milk (I used skim milk and it still tasted delicious)
  • 1 stick of butter, melted
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • 2 teaspoons ground cinnamon
  • Frosting:
  • 1 stick butter
  • 3¾ cup confectioners sugar
  • 3-4 Tablespoons milk
  • 1 teaspoon vanilla extract
  • 1 Tablespoon ground cinnamon
Instructions
  1. Preheat oven to 350 degrees and flour & grease or line your cupcake tin.
  2. Place cake mix, milk, melted butter, eggs, vanilla, and cinnamon in a large mixing bowl. Blend for three minutes (stop to scrape once).
  3. Using an ice cream scoop, scoop batter into your cupcake tin and then bake for 22-25 minutes.
  4. Allow the cupcakes to cool completely.
  5. For the frosting, beat butter until fluffy.
  6. Add all other ingredients.

Recipe adapted from The Cake Mix Doctor Cookbook.

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Easy Cupcake Photo Picks

Friday, October 5th, 2012

Halloween is drawing near and along with all of the costume fun comes many opportunities to share treats at school and fun parties. Today I wanted to show you a fun and easy way to dress up a cupcake with your very own personalized photo pick. This craft could not be easier or more cute for dressing up a homemade cupcake or a store-bought one (Shhh…I’ll never tell!)

Begin by going through your Halloween pictures and selecting a favorite one of your children. You could also get a jumpstart on Halloween pictures and have your children dress up in costume and take a picture in their new costume. If your children are anything like mine, they will be more than happy to oblige and get the opportunity to wear their costumes just one more time.

This is a favorite picture of mine from last year of my two goblins.  We decided to stage a Ninja attack on our little princess for some hilarious photos opportunities for Halloween.  This picture still makes me laugh!

Head on over to the Walmart photo site and upload your favorite Halloween photo to your photo account (you can create a new one if you don’t have one). Next just click here to create your own photo sticker sheet. Select CUSTOMIZE, select your album & then your picture, click the MORE tab, and then click MORE STYLES. Under that you will see all of the cute Halloween backgrounds to customize your photo sticker. You can leave them plain or you can add a cute font and message with your sticker.

Once you have created your sticker, you can have them shipped directly to you or pick them up at your store in 2-3 business days.

To create a cupcake photo pick, you will just need your sheet of photo stickers and a package of popsicle sticks (available in the craft supplies at Walmart)

  1. Grab one popsicle stick.
  2. Peel one sticker from your sticker sheet and stick it to your popsicle stick, carefully centering it.
  3. Peel another sticker off your sticker sheet and stick it to the flipside of your popsicle stick, lining the sticker up carefully with the other sticker.
  4. Stick your photo pick into the top of your cupcake.

Aren’t these so cute? I love that this is a craft that anyone can do and that can add a very special and personal touch to your Halloween treats this year.

Happy Halloween, friends!

 

 

I am a part of the Walmart Moms program, and Walmart has provided me with compensation for these posts. My participation is voluntary and opinions are always my own.

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Ice Cream Sundae Bar Party

Monday, July 16th, 2012


This week you will find me over at the Snackpicks site sharing about a food that I am sure we are all passionate about…ice cream. Visit this article for tips and strategies for throwing your very own ice cream party. I am sharing everything from shortcuts to make the party process easier to creating your very own ice cream sundae topping bar.

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Chocolate Almond Cake With Chocolate Cream Cheese Frosting

Monday, July 9th, 2012

It has become a birthday tradition in our family to let the birthday girl or boy select their own cake from my modest cookbook collection. When my son spied this Chocolate Almond Cake, he begged for me to make it for his special day. I will be honest and say that Chocolate Almond Cake would have been last on my list of culinary delights at the age of ten, so it surprised me a lot he would select it. Chocolate Almond Cake seemed a rather sophisticated birthday cake choice, but it made me happy to hear that this was the special cake that he wanted and proud of his smart little palate.

Chocolate and almond do make the perfect pairing and the flavors are laced not only through the entire richly moist cake, but it is also throughout the delicate chocolate cream cheese frosting that it is topped with. This cake was a huge hit at our party especially among the chocolate lovers in the group. The cake itself is rich, but the lighter chocolate frosting really pulls the cake together.

I decided to make two of these cakes so we had enough cake for all of our guests and ended up using three of the layers (shown here) for a fuller cake for our family. The last layer that I made was tucked into the freezer for my son & his friends who are coming this week for a birthday get together.

I prefer to make my cakes in a two day process and the best part about this cake is that the flavors seem to meld better if they are allowed a day to set.  I went ahead and wrapped the cooled cake layers in plastic wrap and then covered them in foil.  When the cake is frozen it is much easier to decorate and I have a lot less crumbs to have to work around.  That little tip came courtesy of a Michael’s cake decorating course I took and has served me well over the years of making and decorating special occasion cakes.

I am looking forward to sharing more about his birthday party in the upcoming weeks and hope these ideas will offer some party planning inspiration for your family!

Chocolate Almond Cake With Chocolate Cream Cheese Frosting
Author: 
Recipe type: Dessert
Prep time: 
Cook time: 
Total time: 
Serves: 16
 
Ingredients
  • 1 ounce unsweetened chocolate, coarsely chopped
  • ⅓ cup water
  • 1 package (18.25 ounces) devil's food cake mix
  • 1 cup buttermilk
  • ½ cup canola oil
  • 3 large eggs
  • 1 teaspoon pure almond extract
  • 1 package (8 ounces) low-fat cream cheese, at room temperature
  • 1 stick of unsalted butter, at room temperature
  • ½ cup unsweetened cocoa powder
  • 1 teaspoon pure almond extract (for your frosting)
  • 4 cups confectioners' sugar, sifted
Instructions
  1. Preheat oven to 350 degrees and prepare two 9-inch cake round pans by generously greasing them with vegetable shortening and then dusting them with flour. Set your pans aside.
  2. Heat the chopped chocolate and water in a a saucepan over low heat until melted, stirring constantly. Set the pan aside to cool for ten minutes.
  3. Place the cake mix, buttermilk, oil, eggs, almond extract, and melted chocolate mixture in a large mixing bowl. Blend your cake mixture until thoroughly combined.
  4. Divide the batter between the two prepared pans, smoothing with a rubber spatula.
  5. Bake the cakes for 28-30 minutes.
  6. Remove the pans from the oven and place them on wire racks to cool for five minutes. Take cakes out of the pans and allow them to cool on the wire rack for thirty minutes.
  7. Place the cream cheese and butter in a mixing bowl. Blend well until combined.
  8. Add cocoa powder, almond extract, and confectioners' sugar and blend until the frosting is fluffy.
  9. Frost your cake.
  10. Place the cake uncovered in the refrigerator until the frosting sets, approximately 20 minutes.
  11. Cover the cake with waxed paper and store in your refrigerator for up to one week.
  12. To freeze the cake, wrap it in aluminum foil, for up to six months.
  13. Thaw the cake overnight in the refrigerator before serving.


Looking for other fun cake choices? Here are a few of our favorites!

Darn Good Chocolate Cake

Blueberry Muffin Cake

Barbie Cake

Classic Orange Chiffon Cake

Red Velvet Cake with Cream Cheese Frosting

Cream Cheese Pound Cake with Warm Lemon Curd

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Homemade Butterbeer Lattes

Wednesday, June 20th, 2012

My son and I have been happily reading away at the Harry Potter books for a couple of years now. Although we have been reading the books, we have yet to dive into the movies and a recent dreary day seemed the perfect movie day excuse. To really round out the movie though, we wanted to try the infamous Butterbeer that Harry and his friends seem to enjoy so much in the books.

I had the kids help me in the kitchen to create these together. They loved helping with the scooping, measuring, and stirring. It only took a few minutes to create this easy and delicious afternoon treat.

The Butterbeer Lattes were absolutely out of this world and the kids said that they think they love this as much as our favorite homemade cocoa and chai tea recipe. These tasted a lot like butterscotch and a little bit like a cookie.

Want to create your own Butterbeer Latte. Snag the recipe over here!

Gain some summer inspiration on our Pinterest 100 days of summer (’12) edition where you can get another amazing round-up of 100 ideas to inspire your summer bucket list. 

This list has everything from making homemade butterbeer drinks for those Harry Potter enthusiasts, to making homemade shrinky dinks, to getting back to the basics with great dinner discussions with great family conversation starters.

There is something for everyone on here- boys and girls of all ages and craft levels. The best part is that they are ALL budget-friendly and will cost you very little in supplies.

If you are on Instagram, you can join in on the fun by taking pictures and sharing all of your summer adventures through there. Let’s use the hashtag #100summerdays. My username is momadvice and I am happy to have you follow our adventures and follow along with yours!  

By tagging your photos, it will make it easy to find each other in the group and share the projects we are tackling together. You can add the tags to your caption or you can add them as a comment later. In either scenario, the tag will pull it into our summer group.

Happy summer to each of you!

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Oatmeal Chocolate Chip Sea Salt Cookies

Tuesday, May 22nd, 2012

If you have been a reader to this blog for awhile, you know that there is nothing I love more than sweet and salty combined together. If you put the words chocolate and sea salt in a recipe together, you can guarantee that I will love and worship the recipe.

For Father’s Day, I wanted to make a fun new treat for the dad’s in my life and knew that these Oatmeal Chocolate Chip Sea Salt cookies would make an incredible treat. These offer the perfect balance in flavors. There is a lot of heartiness from the old-fashioned oatmeal in these, sweetness from tiny bits of mini chocolate chips sprinkled throughout and then a modest sprinkling of salt on the top of each of these cookies, brings all the flavors to a delicious sweet & salty finish.

I will admit that I am no pro when it comes to cookie making. I have found the two key things needed for me to succeed with cookies though is to always line my cookie sheets with parchment paper and to use a cookie scoop to get cookies that cook evenly and that are uniform.

I am always rushed when it comes to activities surrounding the holidays so I went ahead and baked these up this week for Father’s Day and placed them in my freezer for the big day. Simply follow the instructions and bake these cookies and allow them to cool completely on a cooling rack. Layer them in a freezer-safe container between sheets of waxed paper, and place them in the freezer until the night before.

If you are looking for other sweet & salty delights, be sure to give my Dark Chocolate & Sea Salt Brownies a whirl or sip on my Starbucks knock-off Salted Caramel Mocha for a midday treat.  They are just as delightful and a whole lot more sinful!

5.0 from 2 reviews
Oatmeal Chocolate Chip Sea Salt Cookies
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: 3 dozen
 
A little bit sweet, a little bit salty, and perfectly chewy. These cookies are foolproof and a hit wherever we go!
Ingredients
  • 1 Cup Unsalted Butter, softened
  • 1 Cup Brown Sugar
  • ½ Cup Sugar
  • 2 Large Eggs
  • 2 Tsp Vanilla Extract
  • 1½ Cup All Purpose Flour
  • 1 Tsp Baking Soda
  • ½ Tsp Salt
  • 3 Cups Old Fashioned Oats
  • 2 Cups Semisweet Mini Chocolate Chips
  • Sea Salt Flakes or Kosher Salt (for sprinkling on top)
Instructions
  1. Heat oven to 350 degrees.
  2. Using a standing or hand mixer, beat together the butter and sugar until creamy and fluffy.
  3. Add the eggs, one at a time, and vanilla until thoroughly combined.
  4. Stir the flour, baking soda and salt in a separate mixing bowl.
  5. Slowly add the flour to the butter/sugar mixture until combined.
  6. Stir in oats and chocolate chips mixing well until combined.
  7. Drop by rounded tablespoonfuls onto parchment lined cookie sheet.
  8. Press down each cookie and top with a few flakes of sea salt.
  9. Bake 10 to 12 minutes or until golden brown.
  10. Cool and serve.

Recipe adapted from Weelicious.

Looking for a fun way to package these for Father’s Day? I have you covered! Visit my next blog post on how to create your own DIY Chalkboard Conversation Bubble Cookie Jars today!

What is your favorite cookie?


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Easy Cake Batter Ice Cream

Monday, May 14th, 2012


Last summer I got an ice cream maker for $20 at our local ALDI store. I was excited to try making homemade ice cream, but wasn’t willing to make an investment into my dream Cuisinart Ice Cream Maker until I figured out if ice cream making was something we would actually enjoy doing together. I am happy to say our little $20 purchase paid for itself over and over again since we enjoyed several fun varieties of ice cream.

Last week we had a new reason to break out our ice cream maker. We finally turned in the manuscript for, “The Good Life for Less,” to my Editor. My day has felt so divided between all of my client’s projects, my children and all of their school projects/activities, the book, and the blog. We all agreed that a party would be in order for this momentous family occasion. It is bringing a small fraction of my day back to me.

This cake batter ice cream is, by far, my favorite recipe for ice cream. There is no cooking of ingredients required, I usually have all of the ingredients on hand in my refrigerator, and the cake mix can be your own favorite variety or a cake mix that you need to use up in your cupboard. It is so rich and creamy and tastes just like your favorite ice cream shop, without the hefty price tag!

Top this ice cream with a few of your favorite sprinkles and find a reason to celebrate something in your family. Perhaps, it is the beginning of summer, a great report card, or just celebrating how awesome and amazing your child is. Party hats are optional, but sprinkles are not!


Easy Cake Batter Ice Cream
Author: 
Recipe type: Dessert
Prep time: 
Cook time: 
Total time: 
Serves: 5
 
Choose any variety of cake mix or even a brownie mix to add to this deliciously rich ice cream. Top with your favorite toppings for a fun sundae party at home!
Ingredients
  • 1 cup skim milk, well chilled
  • ¾ cup granulated sugar
  • 2 cups heavy cream, well chilled
  • 2 teaspoons pure vanilla extract
  • ⅔ cup cake mix (you can use any variety of cake mix or brownie mix)
Instructions
  1. Place freezer bowl of ice cream maker into the freezer. Chill the freezer bowl for a minimum of 24 hours.
  2. In a medium bowl, whisk the milk and granulated sugar until the sugar is dissolved.
  3. Stir in the heavy cream and vanilla.
  4. Whisk in cake mix, making sure there are no lumps.
  5. Pour mixture into the freezer bowl and let mix until it has thickened (about 25-30 minutes). Remove ice cream from freezer bowl and place into a separate freezer-safe container.
  6. Place freezer bowl and the ice cream into the freezer to further harden (at least three hours).
  7. Serve with your favorite sundae toppings.

 

 

Here are a few pictures of our Manuscript Done, Party for Four….

My hubby ran to the grocery store and picked up some party hats for us. My best friend contributed a bottle of bubbly grape juice for our little party. For our celebration dinner, I made my favorite Chicken Lo Mein, baked brown rice, steamed edamame, and this delicious ice cream. We finished our party, as all good parties should, with a little karaoke on our Craigslist-purchased Xbox. It was the perfect party with the perfect people!

You can always follow our family through Instagram! It is a fun little photo app for your iPhone or Droid. I am momadvice and would love to be friends with you on there!

 

Have you made homemade ice cream before? Have any recipes, techniques, or tools you use to make your family’s favorite summer treat?

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Honey Bun Cake

Monday, April 23rd, 2012

Coffee cake is one of my favorite things to make when I am entertaining. This super rich Honey Bun cake was a new creation in my kitchen and was fittingly named after the sticky cinnamon roll that is covered in a thin sugar glaze known as the, “honey bun.” I knew that this sweet and decadent treat would make a fun addition to our family’s Easter brunch and would be a great way to end our celebration.

The combination of sour cream, canola oil, and the addition of poured honey over the cake creates a moist cake with a dense crumb that begs to be paired with a big glass of milk. Once pulled from the oven, a final decadent layer of a sugar glaze is drizzled on top, which hardens to create a thin sugar glaze over the top of the cake.

Our family absolutely loved  this cake and I would highly recommend it for a fun way to end any brunch or paired with a little decaf coffee for a great way to end an evening when entertaining.


Honey Bun Cake
Author: 
Recipe type: Dessert
Prep time: 
Cook time: 
Total time: 
Serves: 20
 
A delicious cake that tastes just like a sticky cinnamon sweet roll.
Ingredients
  • 1 package (18.25 ounces) plain yellow cake mix
  • 1 cup light sour cream
  • ¾ cup canola oil
  • 4 large eggs
  • For filling: ⅓ cup honey
  • ⅓ cup brown sugar
  • 1 tablespoon cinnamon
  • For sugar glaze: 2 cups confectioners' sugar, sifted
  • ⅓ cup milk
  • 1 teaspoon vanilla extract
Instructions
  1. Preheat your oven to 350 degrees. Spray 13x9" pan with cooking spray.
  2. Place the cake mix, sour cream canola oil, and eggs in a mixing bowl.
  3. Blend on low speed for one minute. Increase speed and then beat another two minutes.
  4. Pour the batter into the pan and smooth with a spatula.
  5. Add your filling. Drizzle the honey on top of the batter, then sprinkle your brown sugar and cinnamon.
  6. Swirl your topping through the cake to blend them slightly.
  7. Bake for 38-40 minutes (mine took about 44 minutes).
  8. Remove from the oven and allow the cake to cool.
  9. Prepare your glaze of sugar, milk, and vanilla in a small bowl.
  10. Pour your glaze over the top of the hot cake and spread it over the cake with a spoon.
  11. Allow cake to cool for 20 minutes before cutting it into squares.
  12. Serve the cake warm with big glasses of milk.

Adapted from, “The Cake Mix Doctor,” Cookbook.

I also wanted to share with you some pictures of the things we did for our family brunch.

I picked up a supermarket bouquet of flowers for our centerpiece and then surrounded it with our eggs for egg decorating for the kids. I am loving my freshly painted white kitchen table and freshly reupholstered chairs. It is so nice not having to use a tablecloth when entertaining.

The kids indulged in Kool-Aid Egg Dying again this year and we loved the rich, vibrant shades of colors we were able to achieve.

I prefer to keep entertaining informal so the food was buffet style for our get together.  I served our Ham & Vegetable Strata, a Sausage & Cheese Egg Casserole, fresh fruit layered in a trifle bowl, my Bacon & Ranch Cheese Ball, the Honey Bun Cake (above), and orange juice or coffee for our guests. Everything was made the day before, except the cake, and it made entertaining on a busy Sunday morning very easy.

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Banana Crumb Muffins

Monday, April 2nd, 2012

I had a rainy day with nothing to do on the horizon. I put on a little Ella Fitzgerald on my laptop and headed into kitchen to spend the morning baking and thinking. I always do my best thinking in the kitchen, don’t you?  There is something about the mindless concentration of measuring, scooping, leveling, and mixing that appeals to me. With ripe bananas sitting on the counter, I knew these Banana Crumb Muffins would be the ideal treat for a sweet snack for my kids. Everyone has a favorite recipe for bananas and these Banana Crumb Muffins happen to be my favorite for putting those bananas to good use.

If you are looking for a bakery-worthy recipe, these muffins would be right at home in any bakery. The cinnamon and sugar streusel topping is really what makes these rather ordinary banana muffins stand out. The crunch from the topping with the moist cake makes these a winner in our family.

I love to double the crumb topping on these and keep this in my freezer. It is a fun addition to any of your favorite muffin recipes and makes the process of creating these just a little bit easier the second time around. When you want to use the crumb topping, just use a fork to break the topping up a bit and add as you normally would to your muffins.

Serve these delicious muffins with big glasses of ice cold milk for an easy and satisfying snack.


5.0 from 2 reviews
Banana Crumb Muffins
Author: 
Recipe type: Dessert
Prep time: 
Cook time: 
Total time: 
Serves: 10
 
A light & fluffy banana muffin with a delicious cinnamon and brown sugar struesel topping.
Ingredients
  • Banana Crumb Muffins
  • 1½ cups all-purpose flour
  • 1 t baking soda
  • 1 t baking powder
  • ½ t salt
  • 3 bananas, mashed
  • ¾ cups white sugar
  • 1 eggs, lightly beaten
  • ⅓ cup butter, melted
  • ½ cup packed brown sugar
  • ⅛ cup all-purpose flour
  • ½ t ground cinnamon
  • 1 T butter
Instructions
  1. Preheat oven to 375.
  2. Lightly grease ten muffin cups or line with muffin papers.
  3. In a large bowl, mix together flour, baking soda, baking powder, and salt.
  4. In another bowl, beat together bananas, sugar, egg and melted butter.
  5. Stir the banana mixture into the flour mixture just until moistened.
  6. Spoon batter into prepared muffin cups.
  7. In a small bowl, mix together brown sugar, flour, and cinnamon. Cut the butter until mixture resembles coarse cornmeal.
  8. Sprinkle topping over muffins.
  9. Bake in preheated oven for eighteen to twenty minutes, or until a toothpick inserted into center of muffins comes out clean.

 

Looking for other delicious muffin recipes? I love these Healthy Banana & Blueberry Muffins, these Apple Pie Muffins, and my Lemony Blueberry Muffins for some other fun muffin alternatives!

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