These moist and delicious Cranberry Banana Muffins make a special breakfast for any occasion with a Streusel topping drizzled with a glaze icing.
Cranberry Banana Muffins
Give your Banana Muffins a burst of flavor by adding fresh Cranberries. These are a favorite at our house to serve on special occasions such as Mother’s Day or for the holidays. They are perfect for Easter brunch, Thanksgiving breakfast or Christmas morning special treat.
Cranberry Banana Muffins Ingredients
To make these delicious Cranberry Banana Muffins you will need flour, baking powder, baking soda, salt, ripe bananas, white sugar, egg, butter, vanilla extract, cinnamon, orange extract and cranberries.
Streusel Topping Ingredients:
To make the Streusel Topping you will need flour, brown sugar, cinnamon, baking powder, orange zest and butter.
Glaze Ingredients:
For the Glaze you will need powdered sugar, butter, orange extract and milk.
How To Make Cranberry Banana Muffins
Preheat oven to 350 degrees Fahrenheit. In a medium bowl sift all dry ingredients together, minus 2 tablespoons of flour.
In a large bowl mash bananas together. Once mashed add in sugar, vanilla, egg, orange extract and melted butter together. Slowly fold in dry ingredients.
In a small bowl coat cranberries with flour. Add cranberries to muffin mixture and gently fold to cover.
Put ¼ cup of muffin mix into a well-greased cupcake pan.
Directions For Crumble Topping: Add all ingredients into a bowl, and for best results, use clean dry hands to gently mix ingredients together and only mix until mixture becomes crumbly (DO NOT OVER MIX).
Top muffins with an even layer of crumble and bake for 25-30 minutes, or until muffins are slightly golden brown and the center is cooked through.
Remove muffins from the oven and allow to cool for 5 minutes (or until cool enough to safely transfer to a cooling rack). Once cooled to the touch, transfer to a cooling rack and allow to sit for 10 minutes before drizzling glaze over each muffin evenly.
Directions For Glaze: In a bowl add in sugar, butter, and extract. Whisk together and slowly add in milk, little by little until you reach desired consistency (for these muffins, you want it on the thicker side).
Cranberry Banana Muffins
These moist and delicious Cranberry Banana Muffins make a special breakfast for the holidays with a Streusel topping drizzled with a glaze icing.
Ingredients
- 1 1/2 cups flour +2 tablespoons
- 1 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp salt
- 3 large ripe bananas
- 3/4 cup white sugar
- 1 large egg, slightly beaten
- 1/3 cup butter, melted
- 1 tsp vanilla extract
- 1/2 tsp cinnamon
- 1 tsp orange extract
- 1 cup cranberries
Streusel Topping
- 2/3 cup flour
- 4 tbsp brown sugar
- 1/4 tsp cinnamon
- 1/4 tsp baking powder
- 1 tsp orange zest
- 4 tbsp melted butter
Glaze Ingredients
- 1 cup powdered sugar, shifted
- 1 tbsp salted butter
- 2 tsp orange extract
- 2-4 tbsp milk
Instructions
-
Preheat oven to 350 degrees Fahrenheit.
-
In a medium bowl sift all dry ingredients together, minus 2 tablespoons of flour.
-
In a large bowl mash bananas together. Once mashed add in sugar, vanilla, egg, orange extract and melted butter together. Slowly fold in dry ingredients.
-
In a small bowl coat cranberries with flour. Add cranberries to muffin mixture and gently fold to cover.
-
Put ¼ cup of muffin mix into a well-greased cupcake pan.
-
Top muffins with an even layer of crumble and bake for 25-30 minutes, or until muffins are slightly golden brown and the center is cooked through.
-
Remove muffins from the oven and allow to cool for 5 minutes (or until cool enough to safely transfer to a cooling rack). Once cooled to the touch, transfer to a cooling rack and allow to sit for 10 minutes before drizzling glaze over each muffin evenly.
Crumble Directions
-
Add all ingredients into a bowl, and for best results, use clean dry hands to gently mix ingredients together and only mix until mixture becomes crumbly (DO NOT OVERMIX).
Glaze Directions
-
In a bowl add in sugar, butter, and extract. Whisk together and slowly add in milk, little by little until you reach desired consistency (for these muffins, you want it on the thicker side).
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