Total Time
45mins
Prep 15 mins
Cook 30 mins

This recipe from chef Gerard Messerli at the Hyatt Regency Cerromar Beach in Puerto Rico makes 12 extra-large muffins with a crunchy cinnamon sugar topping. For rich banana flavor, use very ripe bananas. From "Caribbean Cooking" by John DeMers.

Ingredients Nutrition

Directions

  1. Preheat oven to 375F (190C).
  2. Butter 12 extra-large muffin cups.
  3. Sift flour, baking powder and salt together.
  4. Set aside.
  5. In a large bowl with an electric mixer at medium speed, cream butter and 1 cup of sugar until light and fluffy.
  6. Add eggs 1 at a time, then beat in vanilla.
  7. Combine bananas and milk in a small bowl.
  8. On low speed, stir flour into egg mixture alternately with bananas, stirring just until combined.
  9. Spoon into greased muffin cups.
  10. Combine remaining 1 tablespoon of sugar and cinnamon in a small bowl.
  11. Sprinkle over muffins.
  12. Bake in preheated oven 30 minutes, or until wooden pick inserted in center comes out clean.
  13. Cool in pan 5 minutes.
  14. Makes 12 extra-large muffins.