Banana Muffins

Be the first to review
READY IN: 45mins
Recipe by lazyme

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


  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.

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a