Banana Berry Muffins with Honey Orange Crunch
These muffins come together quickly and with be eating just as fast. They combine the best of banana bread and blueberry muffins and the honey orange crunch brings it all together.
“These muffins come together quickly and with be eating just as fast. ”
The best thing about muffins is the options are endless. I added blueberries, raspberries and blackberries but you could just use your favorite berry. Fresh or frozen berries work equally well. You could also switch out the fruit for nuts and chocolate chips.
Store your muffins losely cover and they will be even better the next day. If you complelety cover them they can get a little too moist and the topping will lose some of it’s crunch.
Banana Berry Muffins with Honey Orange Crunch
6 tablespoons butter, softened
1 cup granulated sugar
2 eggs
1 extra ripe medium banana, mashed
1 teaspoon vanilla bean paste
2 cups flour
1/2 teaspoon salt
2 teaspoons baking powder
1/2 cup milk
2 cups mixed berries (fresh or frozen)
1/4 cup turbinado sugar (can sub brown sugar)
1 teaspoon honey
zest of one orange
a pinch of salt
Preheat the oven to 350 degrees F and line your cupcake pan with paper cups.
In a small bowl, mix together orange zest, turbinado sugar, honey, and salt. Set aside.
Using the paddle attachment of a stand cream together the butter and sugar until light and fluffy. Then, add eggs one at a time and beat until combine. Add mashed banana and vanilla bean paste.
In a separate bowl, mix together all other dry ingredients. Then, add to the butter mixture alternatively with milk. Begin and end with dry ingredients.
Gently mash 1/4 of your berry. Add in the mashed and whole berries and mix until just combined.
Spoon batter into the cupcake pan and fill all of the way full. Sprinkle the tops with orange honey crunch mixture.
Bake for 30-35 minutes or until a toothpick comes out clean. Then, move to a wire rack to cool.
Makes 12-13 standard size muffins.
