Preparation time
15min
Total time
35min
Portion
12
piece(s)
Level
easy
Ingredients
Crumble Top
- 15 g walnuts
- 67 g brown sugar
- 15 g white sugar
- 84 g plain flour
- 1/2 tsp cinnamon, powder
- 56 g Butter, cubed
Banana Muffin
- 85 g Butter
- 4 bananas, large, peeled
- 135 g brown sugar
- 1 egg, large, room temp
- 1 tsp Vanilla Paste
- 30 g Milk, 2 Tbsp
- 188 g plain flour
- 1 tsp baking powder
- 1 tsp baking/bicarb soda
- 1/4 tsp salt
- 1 tsp cinnamon, powder
Muffin additions
- 55 g walnuts
- 65 g chocolate chips
- 22 g dark chocolate chips
Accessories you need
-
Spatula TM5/TM6
Share your activity
I'm cooking this todayRecipe's preparation
- Preheat oven to 220°C (428°F). Line a 12-slot muffin tray with paper liners, or spray with nonstick spray as preferred.
- Add 55g walnuts to the mixing bowl and mill 5 seconds/speed 4 or until roughly chopped. Remove and set aside for the additions.
Add 15g walnuts to the mixing bowl and mill 5-6 seconds/speed 4-6 or until fine. Remove and set aside for the crumb topping (Please see note below for crumb instructions). - Without washing bowl from walnuts, add 56g butter and melt 1-2 minutes/70°C/speed 1 or
"Gentle stir setting" . Remove and set aside for the crumb (please see note below re mixing the crumb).
Without washing bowl, add 85 g butter and melt 2 minutes/70°C/speed 1 or"Gentle stir setting" . Add banana, brown sugar, egg, vanilla and milk and mix 10 seconds/speed 4/MC on. Scrape down sides of bowl.
Add remaining dry ingredients (plain flour, baking powder, bicarb/baking soda, salt and cinnamon) and mix 6 seconds/speed 4/MC on or until just combined.
Using a spatula, fold in the walnuts and chocolate chips. Scoop the batter into the liners, until just below the rim of the pan (I use an ice cream scoop per pan then top up any remaining batter). Add 1 Tbsp of the crumb to the top of each muffin.
Bake for 5 minutes at 220°C (428°F), then (Keeping the muffins in the oven) reduce the temperature to 180°C (356°F) for a further 15-18 minutes or until a toothpick inserted in the centre comes out clean. Allow the muffins to cool in the pan for 5 minutes before transferring to a wire rack to cool completely. - I do this in a separate bowl as you do not want to overmix and end up with a paste.
Combine brown sugar, white sugar, cinnamon, plain flour and fine walnut crumb in a bowl. Add in the melted 56g butter and gently mix with a fork. Keep the mixture as large crumbs.
Add additional 1Tbsp flour to desired consistency. Yields about 1Tbsp crumb per muffin.
Instructions
Walnuts - if using:
Banana Muffin
Crumb Topping
Tip
These muffins stay fresh covered at room temperature for a couple days, or in the fridge up to a week. They freeze wonderfully - take out of the freezer that morning and they're good to go for morning tea. Microwave for 10-15- seconds if you prefer warm.
Thermomix Model
-
Recipe is created forTM 6
For cooking (simmering) at temperatures of 95°C or above (200°F), the simmering basket should always be used instead of the TM6 measuring cup, as the TM6 measuring cup fits tightly in the lid. The simmering basket rests loosely on top, is steam-permeable, and also prevents food spatter from the mixing bowl.
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.
Other users also liked
Show me similar recipes by:
Comments