These rhubarb streusel muffins look incredible, smell amazing, and taste insanely good. Say hello to your new favorite breakfast on the go. You won’t regret it! Rhubarb Streusel Muffins So whether you get it from the farmers market or your backyard, try this rhubarb muffins recipe. Yes, you can make your own buttermilk if needed using vinegar (or lemon juice) and milk.Rhubarb may not be as mainstream as strawberries or blueberries, but it’s definitely worth adding to your baking rotation.Īfter all, it’s bright, vibrant, and jam-packed with sweet-tart flavor.Īnd it goes so well in this tender muffin recipe. Bake until a toothpick inserted in the middle comes out clean. Spoon the batter into a 9-inch springform pan and sprinkle with the crumb topping. This will help prevent you from over mixing the cake batter, which can lead to a denser cake. Cream together the butter and sugars for a few minutes or until the mixture is light and fluffy, then mix in the eggs, vanilla, and mashed banana one at a time.Īdd the dry ingredients to the wet ingredients in three increments, alternating with the buttermilk. Whisk together the dry ingredients in one bowl. Stop when the mixture begins to form crumbs. Whisk together the dry ingredients, then cut the cold butter into the mixture using your hands or a pastry cutter. Buttermilk: This helps to create a moist, tender cake.įirst, you’ll need to make the crumb topping.Bananas: I like to measure out 1 and 1/2 cups of mashed banana to be precise, but it usually equals about 4 medium bananas or 3 large bananas.Vanilla extract: Use pure vanilla for the best banana cake.Eggs: Should be room temperature before being mixed into the batter.Salt: Enhances the banana flavor and balances out the sweetness of the bananas and sugar.Baking powder & baking soda: Work together to help the cake rise in the oven.Butter: Note that you’ll need cold butter to make the crumb topping and softened butter to make the cake batter.Cinnamon: Banana and cinnamon are the best pairing! I added cinnamon to the crumb topping and the cake itself to really amp up the flavor.Sugar: I used a mixture of brown sugar and granulated sugar to add both flavor and sweetness to the cake.All-purpose flour: Make sure to spoon and level the flour so you don’t end up with a dense cake.Here’s what you’ll need to make this recipe: This easy banana cake has two components: the crumb topping and the banana cake base. And let’s be honest, it makes eating cake totally acceptable for breakfast. This recipe really takes your typical banana cake to the next level. But every now and then I love to use bananas for something a little more rich and decadent like this Banana Crumb Cake. I really love my whole wheat banana bread when I’m looking for something a little healthier. But by the end of the week, I usually have a few left that need to be used. This Banana Crumb Cake is a perfect way to use those ripe bananas!ĭo you ever end up with a bunch of overripe bananas at the end of each week? Or is that just me? I typically buy some bananas each week at the grocery store with the intention of being healthy and actually eating them. A moist banana cake topped with an easy crumb topping.
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