Baking / Banana / Breakfast / Eggs / Sweet / Walnuts

Brighter than Sunshine Banana Muffins

Knee-deep cinnamon-speckled icing tops over an unfussy, moist sour cream banana cake base, making my Brighter than Sunshine Banana Muffins a must-bake and must-immediately devour treat.


For the muffins:

125g unsalted butter, room temperatureorganic if possible

250g caster sugar

2 eggs, room temperature

1 tsp vanilla extract

115g sour cream

250g plain flour

1 tsp bi-carb soda (baking soda)

4 very ripe bananas, mashed

100g walnuts, lightly toasted and roughly chopped

For the Cinnamon-spiked Sour Cream Icing:

200g sour cream

150g cup pure icing sugar –this amount can be altered according to how sweet you want the icing to be

½ tsp vanilla extract

1½ tsp ground cinnamon

Preheat oven to 160C

Lightly grease, or line a muffin tray with muffin liners. Set aside.

In the bowl of an electric mixer, beat the butter and sugar on high speed for about 5 minutes, until the mix is pale and creamy. Add the eggs one at a time, beating well after each addition. Add the vanilla and sour cream, then sift in the flour and bi-carb soda, and mix on low speed. Finally, add the mashed banana and chopped walnuts and mix on low speed until well combined.

Divide the batter into the prepared muffin tray. Bake for 30-35 minutes, or until a skewer inserted into the centre comes out clean and the tops of the muffins are lovely and golden – for an extra crunchy muffin top, I like to pop the muffins under a hot grill for the last 2-3 minutes of baking. Keep an eye on the little babies though as they can easily burn! Cool in the tin for 5 minutes, then turn out onto a wire rack to cool completely.

For the Cinnamon-spiked Sour Cream Icing:

Combine all the ingredients in the bowl of a electric mixer and beat on a high speed for about 5 minutes, until pale and creamy.

Dollop a generous amount of icing over the top of each cooled muffin and finish with a toasted walnut.

Makes 12 large muffins

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