If you’re looking for a muffin that’s more than just a quick breakfast bite, these Caramel Banana Muffins with Crumble Topping are exactly what you need. Unlike typical breakfast muffins, which are often light and airy, these are rich, moist, and almost cake-like, thanks to the combination of buttery caramel, mashed bananas, and a tender crumb.
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The homemade caramel sauce adds a deep, caramelized sweetness that perfectly complements the natural sugars of the bananas, while the buttery crumble topping brings a satisfying contrast in texture. These muffins are indulgent enough to be enjoyed as a dessert or an afternoon treat, yet still simple enough to make for any occasion.
Let’s get bakin’!
Ingredients
Caramel
- 60g Sugar
- 10g Unsalted Grass-fed Raw Butter
- 55g Grass-fed Raw Heavy Cream
- 1/2 tsp Vanilla Extract or Paste
Crumble
- 40g Cold Unsatled Grass-fed Butter
- 24g Brown Sugar
- 24g Cane Sugar
- 40g Einkorn All-purpose Flour
- 1/4 tsp Redmond Real Salt
- Pinch of cinnamon (Optinoal)
Wet Ingredients
- 60g Unsalted Grass-fed Butter
- 70g Cane Sugar
- 10g Brown Sugar
- 1 Pasture-raised egg
- 60g Grass-fed Raw Milk
Dry ingredients
- 160g Organic Einkorn All-purpose Flour
- 1 1/4 tsp Baking Powder
Instructions
Caramel Sauce
- Caramelize the sugar – Add the sugar to a pot over medium heat. Let it melt undisturbed until it turns golden brown and fragrant. Once the bubbles become larger, reduce the heat and continue caramelizing until it reaches your preferred depth of color.
- Add butter – Turn off the heat and add the butter, gently swirling the pot to help it melt.
- Incorporate the cream – Add the heavy cream and vanilla extract. If the caramel does not bubble up, turn the heat back on and bring it to a boil for a few seconds.
- Cool the caramel – Transfer to a bowl and let it cool to room temperature before using.
- Preheat & grease the pan – Heat a cast iron skillet or steel pan over medium-low heat. Melt 1/2 tbsp of coconut oil and swirl it around to coat the surface.
Crumble Topping
- Prepare the dry ingredients – In a bowl, combine flour, sugar, and salt.
- Cut in the butter – Add cold, cubed butter and use your fingers to rub it into the flour mixture until it resembles coarse sand. Alternatively, use a fork or bench scraper to cut the butter in.
- Chill if needed – If the butter softens too much, refrigerate the crumble mixture while preparing the muffins.
Banana Muffins
- Preheat the oven – Set to 350°F (175°C) and line a muffin tin with liners.
- Cream the butter and sugar – Beat the butter and sugar together until pale and fluffy.
- Add eggs – Incorporate the eggs one at a time, mixing well after each addition to ensure proper emulsification.
- Incorporate the dry and wet ingredients – Add 1/3 of the flour mixture, folding gently. Follow with half the milk, mixing lightly. Repeat, alternating dry and wet ingredients, finishing with the last 1/3 of the flour mixture. Mix until just combined.
- Add bananas and caramel – Gently fold in the mashed bananas and caramel sauce until just incorporated.
- Fill and top – Divide the batter evenly among the muffin cups, then sprinkle with crumble topping.
- Bake – Bake for 20-25 minutes, or until a toothpick inserted into the center comes out with only a few moist crumbs.
- Cool & rest – Transfer muffins to a wire rack to cool completely. For a more moist texture and riched flavor, let them sit overnight before serving.
Tips & Notes:
- If you feel the muffin is not sweet enough (it happens depending on how sweet banana is etc), simply mix powdered sugar, grass-fed milk, vanilla extract, and a pinch of salt together to create a vanilla glaze. Only a dash of milk is needed to make a good consistency that’s soft yet hard enough to settle. The glaze helps to keep the muffin moist as well!
Storage:
Store muffins in an airtight container at room temperature for 1-2 days or refrigerate for up to 5 days.
Freezer: Freeze individually wrapped muffins for up to 3 months. Reheat in a toaster oven or microwave before serving.
