Happy Friday! Here is the recipe for delicious muffins to make anytime or if you have browned bananas and you don’t know what to make with them.
Let’s start with the recipe.
Yield about 8-9 regular size muffins. You can double the ingredients for a bigger batch.
1 cup all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon ground cinnamon
4 tablespoons unsalted butter room temperature
1/4 cup Cookie Butter or Biscoff Spread
1/4 cup white granulated sugar
1/4 cup light brown sugar
1 egg, room temperature
1 teaspoon vanilla extract
1 large banana, mashed
2 tablespoons milk (any milk you prefer)
Biscoff sandwich cookies to place on the bottom of each cupcake liner. I found them at Walmart. You can choose not to use them too.
2 tablespoons white granulated sugar to sprinkle on the top of each muffin before baking.
Preheat oven to 350 F. Line a cupcake pan with paper liners. If using the Biscoff cookie sandwich, place one into the bottom of each cupcake liner. Set aside.
1.- In a small bowl, mix flour, baking soda, baking powder, salt and cinnamon. Set aside.
2.- In a bowl of an electric mixer cream butter for 2 minutes. Then, add cookie butter and mix in medium speed for 2 more minutes. Add both sugars and mix until light and fluffy, about 3 minutes.
3.- Add the egg and mix for 1 minute. Add vanilla extract, mix for 30 seconds. Add mashed banana, mix. Add milk and mix again in low speed for a minute. Mixture will look a bit curdle but that’s ok.
4.- Add in the dry ingredients and mix in low speed until just combined.
5.- Fill each cupcake liner almost full. Remember that for a muffin you need a nice dome and the only thing that will help you achieve that is filling your cupcake liner almost full and bake it in a higher temperature than a regular cupcake.
6.- Sprinkle a little bit of granulated sugar on the top of each muffin.
7.- Bake for about 25 minutes or until a toothpick inserted comes out clean or just with a few crumbs.
8.- Let it cool and enjoy!